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• Pingback by Top Chef the Game Recipe Contest Top Chef The Game | Wood TV Stand — May 31, 2009 @ 6:51 pm

  19

  [...] Top Chef the Game Recipe Contest Top Chef The Game Posted by root 2 hours 35 minutes ago (http://www.topchefthegame.com) Top chef tv ad comment by peggy gorman january 9 2009 7 54 pm put the noodles shallots carrots scallion garlic and bamboo shoots into a large mixing remove from oven and allow to stand at room temperature for about 15 minutes then powered by wordpress wor Discuss  |  Bury |  News | Top Chef the Game Recipe Contest Top Chef The Game [...]

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• Comment by Amy Tucker — January 9, 2009 @ 11:15 pm

  18

  Grandma’s Ukrainian Perogies (healthy version)
  Dough:
  3-cups whole wheat flour
  1-tsp. sea salt
  2-tbsp. vegetable olive oil
  1-cup water
  1-egg

  Filling:
  1-cup grated (low fat) mozzarella cheese
  4-cups hot mashed sweet potatoes

  Combine sweet potatoes and cheese, set aside
  Beat egg and then add oil and water; blend
  Mix this with the flour and salt and knead to form a soft dough
  Let stand covered for 10 minutes
  Roll out dough, as for pies, about 1/8-inch thick on a floured board
  With a round cutter, 21/2″ to 3″ across, cut into dough
  Re-roll scraps, continue to cut until no more dough
  Place 1-tbsp. of filling in center of dough and fold over, squeezing the edges
  You may need to wet edges
  Drop into boiling salted water and simmer 8 min.
  Drain and rinse with cold water or toss with oil
  Cool or fry in oil

  Serve as desired, suggested non-fat sour cream and chives.

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• Comment by Peggy Gorman — January 9, 2009 @ 7:54 pm

  17

  Fast and easy Mac’n cheese

  3 cups of cheese, I get a mixture of cheese ends at the deli(use more or less for your taste)
  1 cup of milk (for lower cal. use 2%)
  4 tblsp of butter ( use Promise also for less cal.)
  salt and pepper to taste
  I lb of cooked elbows
  Bread crumbs

  Preheat oven to 350 degrees

  Add to sauce pan
  cheese,milk,butter,salt and pepper
  melt together,keep stirring
  Cook elbows half way through
  Put elbows in baking dish
  Pour cheese mixture over,mix well coating all the elbows
  Sprinkle bread crumbs over tops
  Bake for 30 mins.
  Enjoy

  ps. Fast and easy and an added plus, its cheaper because getting the cheese ends at the deli at less than half the cost. Kids love it!
  You can serve with stewed tomatoes on side

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• Comment by chastidy — January 9, 2009 @ 6:14 pm

  16

  I loved when my Mom would make this. Chicken and Rice

  8 boneless chicken thighs, with skin
  1/2 cup olive oil
  2 cups chopped onion
  1 clove garlic, crushed
  1/2 teaspoon crushed red pepper flakes
  2 cups converted long-grain white rice
  2 1/2 teaspoons salt
  1/2 teaspoon black pepper
  1/4 teaspoon saffron threads
  1 (28 ounce) can diced tomatoes
  1 (4 ounce) can chopped green chiles
  1 1/4 cups chicken broth
  3/4 cup fresh peas
  1 (4 ounce) jar pimentos, drained
  1/2 (8 ounce) jar pimiento-stuffed green olives, drained and sliced
  1/2 cup water
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  DIRECTIONS
  Preheat oven to 325 degrees F (165 degrees C).
  Heat the olive oil in a Dutch oven over medium heat. Sear the chicken until golden, then set aside. Stir in the onion, garlic, and red pepper flakes; cook until the onions have softened, about 4 minutes. Add the rice, and season with salt, pepper, and saffron. Cook rice until golden, stirring constantly, about 10 minutes. Stir in the tomatoes, green chiles, and chicken broth. Place chicken thighs on top, then bring to a boil, cover, and place in the preheated oven.
  Bake for 1 hour in the preheated oven, then sprinkle the peas, pimentos, and olives on top. Pour in the water, but do not stir. Recover and continue baking until the chicken is fully cooked, about 20 minutes.

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• Comment by Yan — January 9, 2009 @ 3:53 am

  15

  Smoked Sausage Chow Mein Noodles

  Ingredients:
  * 1/2 lb fresh egg noodles
  * 1/3 lb fully-cooked smoked sausage
  * 1/2 lb mung bean sprouts
  * 1/4 lb fresh cabbage
  * 1/2 lb fresh mushrooms
  * 1/2 red bell pepper
  * 1/2 green bell pepper
  * 1 cup fresh snow peas
  * 2 celery stalks
  * 1 green onion
  * 2 TB soy sauce
  * 1 TB Chinese rice vinegar
  * Canola oil for stir-frying as needed
  * Salt and pepper, to taste

  Directions:

  Blanch the noodles in boiling water for 3 - 5 minutes.

  Rinse all vegetables and drain thoroughly. Cut all vegetables except the snow pea into thin strips. Mince the green onion. Cut the smoked sausage into thin slices.

  Heat the wok and add canola oil for stir-fry. When the oil is hot, add the minced green onion and stir-fry briefly until aromatic.

  Add the vegetables one at a time in this order: mushrooms, green bell pepper, cabbage, snow pea, celery, red bell pepper, and bean sprouts. Stir-fry briefly after adding each ingredient. Add the noodles and stir-fry until all the vegetables are ready to eat.
  Stir in soy sauce, salt and pepper as needed. Stir in the sliced sausage. Cook for a few more seconds and serve hot.

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• Comment by randy hu — January 7, 2009 @ 10:33 pm

  14

  Ginger Chicken Stir-Fry
  Ingredients
  1-1/4 cup sliced zucchini (1 medium)
  1/2 cup sliced carrot (1 medium)
  1/2 cup sliced onion (1 medium)
  1 small red sweet pepper cut into strips (3/4 cup)
  2-1/2 cups shredded green cabbage (about half of a small cabbage head)
  1 tablespoon cooking oil or peanut oil
  12 ounces skinless, boneless chicken breast halves or turkey tenderloins, cut into 1-inch pieces
  1/2 cup bottled stir-fry sauce
  1/2 teaspoon ground ginger
  3 to 4 cups hot cooked white or brown rice
  3/4 cup chopped cocktail peanuts or cashews
  Directions
  1. In a 12-inch skillet or wok cook and stir half of the zucchini, carrot, onion, pepper, and cabbage in hot oil over medium-high heat for about 2 minutes or until crisp-tender. Remove vegetables from the skillet. Repeat with remaining vegetables; remove from the skillet.

  2. If necessary, add more oil to the hot skillet. Add chicken to the skillet. Cook and stir for 3 to 5 minutes or until chicken is no longer pink. Push chicken from center of the skillet. Add stir-fry sauce and ginger to center of the wok. Cook and stir until bubbly. Return the vegetables to the skillet. Cook and stir about 1 minute more or until chicken-vegetable mixture is coated and heated through. Serve over rice. Sprinkle servings with chopped peanuts. Makes 6 servings.

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• Comment by Bing — December 29, 2008 @ 5:04 am

  13

  Corn and Potato Chowder

  1 potato
  1 11oz corn kernels
  1 onion
  1 garlic clove
  2 stalks celery
  1 green pepper
  2 Tbs sunflower oil
  2 Tbs butter
  1 ¼ cup milk
  2 ½ cup stock
  1 7 oz can lima beans
  salt and pepper

  Directions

  Put onion, garlic, potato, celery and green pepper in saucepan with oil and butter. Heat until sizzling, turn heat to low, cover and simmer for 10 minutes. Pour in stock, seasonings, turn down heat, and simmer for 10 minutes. Add milk, beans and corn, and simmer for 5 minutes. Done!

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• Comment by Jessica — December 19, 2008 @ 12:52 pm

  12

  Thai Style Spring Rolls

  3 ounces cellophane noodles — also called bean thread noodles
  1 shallot — chopped fine
  4 scallions — sliced, green parts larger than the white parts
  1 cup Napa Cabbage — chopped
  1 cup carrots — chopped fine
  1 Tablespoon garlic — chopped fine
  1 can bamboo shoots — small can, chopped fine
  1 teaspoon white pepper
  4 Tablespoons soy sauce — I prefer low sodium tamari
  5 Tablespoons sugar
  1 package egg roll wrappers — 12 oz
  Vegetable oil — for frying
  2 Tablespoons cornstarch
  PLUM SAUCE — for dipping

  Place the noodles in a large bowl of hot water. Soak until they are soft and translucent, about 12 minutes. as the noodles become pliable, separate them with your fingers to ensure quick, even soaking.

  Drain the noodles well, in a colander, then turn onto a cutting board. Chop the pile of noodles into 1/6 for easier handling.

  Put the noodles, shallots, carrots, scallion, garlic, and bamboo shoots into a large mixing bowl. mix with your hands until well blended. Add soy sauce, sugar and white pepper and mix well.

  Set a dry wok over medium-high heat. Add the noodle mixture and stir-fry for about 4 minutes.

  Let mixture cool to room temperature.

  To fill rolls, brush one spring roll wrapper at a time with cornstarch & water, then place 1 teaspoon of the filling on the skin. Fold the edges toward the middle and roll evenly to make a neat cigar shape. The paste will help seal the wrapper.

  Heat oil for deep-frying and fry spring rolls, two or three at a time, for 6-8 minutes.

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• Comment by Jackie A. — December 2, 2008 @ 11:53 am

  11

  Chocoholic Cheesecake

  Crust:
  1 1/2 cups chocolate graham cracker crumbs
  1/4 cup melted butter
  2 T sugar

  Filling:
  1 pound cream cheese–softened
  2 cups Cinque Stella Gelmini mascarpone cheese
  1/3 cup sugar
  1 cup Godiva Liqueur
  2 tbsp Kahlua Liqueur
  4 large eggs
  9 ounces Gihradelli 70% Caco Extra Bittersweet Baking Bar– melted

  Garnish:
  Fresh sweetened whipped cream
  Fresh mint sprigs
  Fresh Raspberries
  Confectioner’s Sugar

  Preheat oven to 350*. Mix together the first 3 ingredients. Pat into a 9-inch spring form pan going up sides just a bit. In a food processor or mixer, combine the cream cheese, mascarpone cheese, sugar, liqueur, until smooth. Add eggs one at a time, mixing well after each addition. Stir in dark chocolate and pour on top of crust. Bake in a water bath for 45 minutes.

  Turn off oven and loosely lay a sheet of foil over cheesecake, leave oven door slightly open & allow cheesecake to cool in the oven for 1 hour. Remove from oven and allow to stand at room temperature for about 15 minutes then place in refrigerator until ready to serve. Garnish with piped fresh sweetened whipped cream all along edges of cake. Add a few fresh mint sprigs & fresh raspberries dusted with confectioner’s sugar a top center of cake.

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• Comment by Jessica — December 1, 2008 @ 2:31 pm

  10

  Spicy Thai Meatballs

  ¾ pound ground lamb or beef
  1 whole green onion, finely minced
  2 tablespoons minced cilantro
  2 garlic cloves, minced
  ½ teaspoon finely minced orange zest
  2 tablespoons soy sauce
  2 teaspoons Asian chili sauce
  ½ cup unseasoned bread crumbs
  1 head bibb lettuce
  24 fresh mint leaves

  In a bowl, combine, lamb, onion, cilantro, garlic, orange zest, soy sauce, chili sauce and bread crumb. Roll into ½-inch diameter meatballs. Place on baking sheet lined with foil. Bake on 350º for 10-15 minutes.

  Serve wrapped in lettuce and mint.

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• Comment by TOM HALE — November 19, 2008 @ 9:21 am

  9

  EASY NAVY HAM SOUP

  1 TBSP VEG OR OLIVE OIL
  1 LB HAM DICED
  2 CARROTS CHOPPED
  2 STALK CELERY CHOPPED
  1 ONION CHOPPED
  5 GARLIC CLOVES MINCED
  4 CUP CHICKEN BROTH
  2 15OZ CANS NAVY (WHITE) BEANS
  5 CUP WATER
  1/4 tsp THYIME (OR 1 TSP FRESH)
  1 TBSP RED WINE VINEGAR

  1. HEAT OIL IN A DUTCH OVEN OR SOUP POT (MEDIUM HIGH HEAT)
  2. COOK HAM UNTIL NICE AND BROWN
  3. ADD CARROTS COOK 5 MIN
  4. ADD CELERY COOK 3 MIN
  5. ADD ONION COOK 2 MIN
  6. ADD GARLIC COOK 30 SECONDS
  7. ADD CHICKEN BROTH (SCRAPE UP THE BROWN BITS FROM THE BOTTOM OF POT) BRING TO A BOIL.
  8. ADD BEANS AND WATER BRING TO BOIL
  9. REDUCE TO LOW SIMMER FOR 15 MIN
  10. ADD THYME AND VINEGAR—SERVE HOT WITH TOASTED SOURDOUGH BREAD…(YUM)

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• Comment by Donna — November 15, 2008 @ 9:06 am

  8

  Brown Sugar Brandy Baked Pumpkin

  6-8 medium-sized pieces of fresh pumpkin flesh, peeled and cleaned, each pumpkin piece should be about the size of a large baking potato
  ½ cup cognac or brandy
  ½ cup orange juice
  2 tsp. granted orange rind
  1 TBSP cornstarch
  ½ teaspoon salt
  4 TBSP melted butter or margarine
  2/3 cups light brown sugar, packed

  Preheat oven 350 degrees.
  1. Place pumpkin pieces into a greased 2 quart baking dish.
  2. In a sauce pan combine remaining ingredients together until blended and melted, stirring constantly, until thickened.
  3. Pour sauce over pumpkin and bake at 350 degrees for 20-30 minutes, or, until fork-tender.

  Serves 6

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• Comment by Mandy — November 13, 2008 @ 9:12 am

  7

  Pumpkin Roll:

  Cake (Roll)

  3/4 cup all-purpose flour
  1 tsp. baking powder
  2 tsp. ground cinnamon
  1 tsp. ground ginger
  1/2 tsp. ground nutmeg
  1/2 tsp. salt
  3 eggs
  1 cup sugar
  2/3 cup canned pumpkin puree
  1 tsp. lemon juice
  Walnuts Optional

  Filling:

  8 oz. cream cheese softened
  4 tbsp. butter or margarine, softened
  3/4 cup sifted confectioners sugar
  1/2 tsp. vanilla extract

  1) preheat oven to 350F. Line 10×15 jelly-roll pan with parchement or wax paper grease and dust lightly with flour.
  2) in a small bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg and salt. In large bowl, beat egs and sugar with electric mixer on high speed until think fluffy and light yellow (about 5 minutes.
  3) Stir together pumpkin and lemon juice, gently stir into egg and sugar mixture. Sprinkle flour combination over pumkin mixture; stir gently until just combined. Spread batter evenly in pan. At this time you can add the sprinkly about 1/2 cup of walnuts over batter if desired. Bake 15 minutes, remove from oven and cool on rack for 10 minutes.
  4) Sift a bit of confectioners sugar evenly onto a clean kitchen towel. Flip cake onto towel and gently roll up starting with the longer side of the cake. Cool Completely.
  5) While cake cools, beat together softned cream cheese and butter until light and fluffy. Slowly stir in 3/4 cup confectioners sugar and vanilla extract. Mix until smooth.
  6)Carefully unroll cake; spread filling over cake. Gently roll up, ending with seam side down,. Cover with wax paper or parchement paper. (Plastic wrap tends to be too sticky for the cake) and refrigerate minimum 1 hour. For pot lucks place in freezer until you are ready to go. Slices beautifully!
  ______________________________________________________

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• Comment by stevieallstar — November 11, 2008 @ 4:55 pm

  6

  Mouth Watering Pork Tenderloin

  1 - Pork tenderloin
  1 - Lipton Onion Soup Mix

  1 - Broiler/roasting pan

  Preheat oven to 350˚
  Line broiler pan with aluminum foil (makes clean-up easier)

  Remove pork tenderloin from packaging and rinse with cold water.
  On a cutting board sprinkle half the content of the Lipton Onion Soup Mix.
  Roll pork in Lipton Onion Soup Mix sprinkling more to make sure the tenderloin is evenly covered.
  Bake in oven at 350˚ for 20 minutes per pound (internal temp of 170˚ is you have a meat thermometer and clear juice comes from the pork when it is cut into)

  Slice as thick or thin as you like! Taste delicious with mashed/whipped potatoes (cheesy or buttery) and cooked greens.

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• Comment by Harris G. Engel — November 10, 2008 @ 9:35 pm

  5

  This recipe is my take on fruit salad. I hope all Top Chef fans will enjoy eating this recipe as much as I enjoyed creating this recipe.

  -The Sensual Fruit Salad-

  INGREDIENTS

  For the salad:

  * 1 package of assorted apples
  * 1 package of assorted bananas, cut into chunks
  * 1 package of assorted blueberries
  * 1 package of assorted cherries
  * 1 package of assorted grapes
  * 1 package of assorted mangoes
  * 1 package of assorted pineapple, cut into chunks
  * 1 pound of cinnamon
  * 1 pound of sugar

  For the dressing:

  * 1 pound of assorted citrus fruits (Key Lime, Pomelo, Persian Lime, Lemon, Rangpur, Grapefruit, and Sweet Orange), juiced and zested
  *5 cups of honey

  DIRECTIONS:

  For the salad:

  In a large mixing bowl, combine the first 7 ingredients together, and then sprinkle cinnamon and sugar on top.

  For the dressing:

  In a large blender, combine all of the citrus fruit juices together, and then blend for 10 minutes until smooth. Slowly drizzle in honey while blending.

  To plate:

  Place the fruit salad in a small bowl. Slowly pour the dressing onto the salad. Top with citrus fruit zests. Serve at once, passing extra dressing around if needed.

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• Comment by A Casson — November 7, 2008 @ 9:03 pm

  4

  Cheesy Potato Casserole with blue cheese and onion is one of my favorite dishes. So tasty and yum!

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• Comment by Ran Flash — November 4, 2008 @ 5:16 pm

  3

  This recipe is one that I go back to very often whenever I am in need of a quick fix. It can be a little tricky to pull off, but luckily I am a master chef with years of practice!

  BOWL OF FROSTED FLAKES

  1. Get a bowl of appropriate size from the cupboard and bring it to the counter by the fridge.

  2. Open a box of Frosted Flakes and pour the flakes into your bowl until filled.

  3. Remove the milk (2%) from the fridge and add to your bowl of Frosted Flakes. Be careful not to overfill. Flakes will rise slightly when the milk is added.

  4. Use a spoon to bring the Frosted Flakes to your mouth. For best results, eat the flakes when they have had a little time in the milk but while they still have some crunch to them and haven’t gotten too soggy.

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• Comment by Cherie — November 4, 2008 @ 5:12 pm

  2

  Enchilladas

  Filling:
  • 1 – 2 lbs of boneless, skinless chicken breast or thighs
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 1 (10 ounce) can diced tomatoes with green Chile peppers
  • 1 (14.5 ounce) can stewed tomatoes
  • 12 small Chile peppers, diced
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (14.5 ounce) can chicken broth
  • 1 bunch green onions, chopped
  • milk
  • 6 (10 inch) tortillas
  • 3 cups shredded Cheddar cheese

  Enchillada Sauce:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon minced onion
  • 1/2 teaspoon dried oregano
  • 2 1/2 teaspoons chili powder
  • 1/2 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1 teaspoon dried parsley
  • 1/4 cup salsa (use hot)
  • 1 (6 ounce) can tomato sauce
  • 1 1/2 cups water

  1.Cut chicken into 1 inch strips. Preheat oven to 350 degrees F (175 degrees C).

  2.Heat oil in a large skillet over medium heat. Sauté chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green Chile peppers, stewed tomatoes, Chile peppers, soup and broth. Bring mixture to a boil. Reduce heat and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear.

  3.While that is cooking start enchilada sauce: Heat the oil in a small saucepan over medium heat. Add the garlic and sauté for 1 to 2 minutes. Add the onion, oregano, chili powder, basil, ground black pepper, salt, cumin, parsley, salsa and tomato sauce. Mix together and then stir in the water. Bring to a boil, reduce heat to low and simmer for 15 to 20 minutes.

  4.Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 4 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining of skillet mixture into a 9×13 inch baking dish.

  5.In a second skillet, heat milk over low heat, being careful not to boil. Dip tortillas in the warm milk to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.

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• Comment by Mia — November 4, 2008 @ 4:54 pm

  1

  Mia’s Chocolate Chip Cookie Recipe:

  -Go to the store.
  -Buy package of cookie dough (preferably with pre-cut cookie pieces).
  -Preheat oven according to package directions.
  -Put cookies in oven.
  -Enjoy!!
  -Share with friends.

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