Appetizers

     Bacon Rollups

     Cheese Krispies

     Crescent Rolls With Meat

     Fantastic Cheese Ball

     Feta Cheese Phyllo Kisses

     Little Pizzas

     Salmon Gefilte Fish

     Salmon Paté La Villani

     Soy Sauce Chicken Wings

 Baked Goods

     Bacon Cheddar Muffins

     Crumb Coffee Cake

     Harvest Bran Muffins

     Picnic Bread

     Queijades

 Desserts

     Bourbon Balls

     Cherry & Peach Cobbler

     Mega-Moist Chocolate Cake

     Peroshky (Russian Tarts)

 Meats

     Fantastic Island Pork

     Fast Meatloaf

     Swiss Veal

 Pasta / Grain

     Baked Mac and Cheese

     Chicken Spaghetti

     Fresh Summer Tomato

        Spaghetti

     Ham Stuffed Manacotti

        w/Cheese Sauce

     Lemon Broccoli Penne

     Noodle Krutchen

     Pietro's Diavolota

     Shrimp Spaghetti

        w/Black Olives

     Sweet Red Pepper Spaghetti

        w/Meatballs

 Sauces / Relishes

     Blueberry Sauce

     Ceasar Dressing

     Fresh Pesto Sauce

     Garam Masala - Curry Powder

     Hot Mushroom Cheese Sauce

     Orange Coconut Dip for Apples

     Roasted Corn Guacamole

     Spicy Peanut Dipping Sauce

     Welsh Rarebit Sauce

 Soups / Stews

     Brown Rice & Pumpkin Soup

     Brunswick Stew

     Gazpacho

     Herbed Tomato Soup

     Hot & Sour Soup

     Nick's Almost Gumbo

     Spanish Style Lentil Stew

     Uncle Bill's Chili Con Carne

     Vichyssoise Soup

        (Creamed Potato Leek)

     Wild Mushroom Soup

 

 

 

Copyright © 1999 - All Rights Reserved

The Chefs-R-Us Recipe Center

For the purpose of marketing and easy name recognition, we have changed our name and moved to our new home. Chefs-R-Us We tried so many names, but they all seemed to have already been taken and registered. We jokingly came up with the name Chefs-R-Us knowing that it was probably taken since Cooks-R-Us and Recipes-R-Us were already registered web sites. WOW! We couldn't believe that someone hadn't taken the name. So we registered both ChefsRUs.com and Chefs-R-Us.com. We have kept all of our site features and are adding some new features. We already started our "Today's Featured Recipe" page. Everyday, a new recipe is randomly selected as our feature recipe. Maybe your recipe will be featured! We also added our "Food News" page. This page has articles of food in the news, links to a healthly recipe index, retaurant reviews by major cities, and for those living in the U.S., we added a 24 hour U.S. weather map. Our "Tips-n-Tricks" page is currently in the process of being revamped to allow visitors to review these tid-bits of information by searching for the them by keywords. We have collected nearly 200 bits of information this past year. The "Featured Chefs" page is down for a short time. We are trying to automate those pages so we can post new recipes from those chefs more quickly. Speaking of automation. All of our recipes have been entered into a data base to speed up the searching and posting of new recipes at our site. In the past we seemd to always be a month behind in posting the tons of submitted recipes. I can guarrentee we'll be all caught up this month. We have already posted 22 recipes in the past 5 days and still have over 80 yet to post. Watch our site. November will hit over 100 recipes for the month!!!

First we have Halloween, then Thanksgiving and followed by Christmas. There always seems to be a reason for Pumpkin something or the other. Two of our largest recipe contributors, Bill Anatooskin and Bea Dahlen offer us two of their pumpkin delights below. If you hate pumpkin pie as much as I do, the third pumpkin recipe is a GREAT alternative to the traditional pumpkin pie that has been pounded down our throughts since childhood. I tasted this culinary treat and MAN! I almost started to like pumpkin pie again. This dessert is also great if you need something to bring to a get-together buffet or potluck.

Double Decker Pumpkin Pie harrishouse@whro.net    4oz Cream Cheese (softened)    1 Tbsp Milk or Half and Half    1 Tbsp Sugar    1-1/2 cup Whipped Topping (thawed)    1 Graham Cracker Crust    1 cup cold Milk or Half and Half    2 sm pkg Vanilla Flavored Instant Pudding    16oz can Pumpkin Pie Filling    1 tsp ground Cinnamon    1/2 tsp ground Ginger    1 tsp ground Cloves Beat cream cheese, 1 tablespoon of milk, and sugar with wire whisk until smooth. Gently stir in the whipped topping. Spread on bottom of graham cracker crust.Refrigerate 1/2 hour. Pour 1 cup of the milk into bowl, add pudding mix. Beat with wire whisk for one to two minutes--mixture will be thick. Stir in pumpkin and spices with wire whisk. Mix well. Spread over cream cheese layer. Refrigerate four hours, or until set.

Pumpkin Delight wanatoos@direct.ca    4 lg Eggs    19oz Pumpkin Pie Filling    1-1/2 cups granulated Sugar    1 1/2 tsp ground Cloves    2 tsp ground Cinnamon    1 tsp ground Ginger    1 tsp Salt    13oz Evaporated Whole Milk    1 pkg Lemon Cake Mix    1 cup Butter (melted)    1 cup Pecans (choped)        TOPPING:    2 cups Whipping Cream    1/3 cup granulated Sugar    1 tsp Vanilla Extract    1/4 cup Colored Cake Sprinkles Preheat oven to 350F. In a mixing bowl, blend together eggs and pumpkin pie filling using a whisk. Blend in sugar, cloves, cinnamon, ginger and salt, whisking well. Whisk in evaporated milk and blend well. Pour mixture into an ungreased 9 x 13-inch oven-proof baking dish or pan. Sprinkle cake mix evenly over pumpkin mixture. Spoon melted butter over the cake mix. Sprinkle chopped pecans evenly over the butter. Bake in preheated 350 F oven for 1 1/2 hours.To test for doneness, insert wooden tester or a wooden toothpick into center; if done, tester should come out clean.Cool completely. In a mixing bowl, using an electric mixer, beat whipping cream until fluffy, add vanilla and continue to beat until cream just starts to thicken.Add sugar and continue beating until thickened. Do not overbeat as it could turn lumpy. When delight is cooled, spread whipped cream over top and sprinkle with colored cake sprinkles. Serves 12.

Pumpkin Cake phonda@epicor.com    1 lg can Pumpkin    1 lg can Evaporated Milk    2 Eggs    1-1/2 cups Sugar    3 tsp Pumpkin Pie Spice    1/4 tsp Salt    1 pkg Yellow Cake Mix    1 cup Walnuts (chopped)    2 sticks Margarine (melted) Mix pumpkin, milk, eggs, sugar, pumpkin spice and salt then pour in a 9 x 13-inch pan. Sprinkle cake mix over pumpkin mixture, spread walnuts over cake mix. Pour melted margarine all over. Bake at 350F for 1 hour or until knife comes out clean. Serve with whipped cream.

47 recipes were requested during October at "The Chef's Resource" and we were able to find 43 of those requests. Most recipe requests result in multiple recipe variations. We just don't send the first recipe we find. Don't Be Left Out! Join Today

The Chef's Resource October Recipes
Bastela Broccoli Cheese Soup Brook Trout Meuniere Burgandy Wine Sauce Chicken Wings w/Honey-Soy Glaze China Moon Ginger Sauce Chinese Chicken Wings Chicken Wings Pacifica Coffee Can Pumpkin or   Squash Bread Corn Dogs French Bread Ginger Sauce Glögg, Mulled Wine Holiday Hot Spinach Dip Hot Spinach - Artichoke Dip Hot Spinach Cheese Dip Hot Spinach Dip Hot Mulled Cider Hot Artichoke - Spinach Dip II Mulled Wine Mulled Wine II Navy Bean Pie	Peanut Butter Fudge Penne Rustica Pinto Bean Pie Pueblo Pumpkin/Squash Piñon Nut Sweetbread Pumpkin (or squash) Pumpernickle Bread Phyllo Pastry Dough Southern Hot Spinach Dip Spicy Chicken Wings Spicy Ginger Sauce Squash Bread Sugar Mice Tiger Butter Candy Trout Meuniere Trout Meuniere with Fennel Vanilla Fudge Veal Marsala I Veal Marsala II Veal Marsala III Veal Marsala IV Veal Prince Orloff Yorkshire Teacakes
How do we find all those recipes? We search the web, write newspapers and magazines, and even contact cooking schools to get those lost recipes. Hundreds have already joined this fantastic e-Group are are collecting new recipes almost on a daily basis. You could too, Join Today!!! Here are a few comments from web chefs we have helped: Wow! That was really fast. I appreciate the recipes and can't wait to try them out. Thanks again, Cindy Thank you for the recipes. We raise meat goats and our customers keep asking for ways to prepare kid goat and old goat. We are roasting a kid goat this weekend and will use one of the recipes you sent. Thanks again. Denise Warren, Stone & Thistle Farm, East Meredith, NY THANK YOU!   THANK YOU!   THANK YOU! Graham Pearse , National Admissions Manager (Victoria) , Bond University Thank you so much for answering my request. I have looked high & low for years and then get the recipe one day after I ask. Wow - I'm impressed & grateful. PAT MILLARD Make a visit at: http://www.chefsrus.com/ChefsResource.html

Calling All Recipe Hunters !!!

We need your help in finding the following recipes. With the resources at hand, we have been unable to find these recipes. Maybe you can help. Grandma Buffalo Texas Tea Cakes Gypsy Chicken Livers Woolworth Cheesecake Mexican Tossup September 7th Cake Houston's Vinagarette or House Dressing No Rise Cinnamon Buns Chicken Vindeloo 3 Cheese Stuffed Green Peppers Ruby Tuesday's Broccoli & Cheese Soup Louisiana Shrimp Ducky Polish Duck Soup (czarnina) Please post your find at: http://www.chefsrus.com/ChefsResource.html