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Thread: Recipe From The Head Chef At Hungry Hunter

  1. #1
    Join Date
    Aug 2007
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    793

    Default Recipe From The Head Chef At Hungry Hunter

    Never Mind..it isn't quite right.
    Last edited by Roxy; 10-16-2011 at 02:41 PM.

  2. #2
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    Jun 2006
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    Coeur d'Alene, ID
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    Looks good, and easy!

    Now we wanna know what you had to do to get the recipe? LOL

  3. #3
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    Jun 2006
    Location
    Iowa Park, Texas
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    I Know She Was "a Bit Tipsy!" She Told Us That Much!! I Just Wanna Know What She "traded" Him For It!! Lol

    EDITED TO ADD: THAT'S ALOT OF CAJUN SEASONING...1/4 CUP??? WOULDN'T IT BE TOO SALTY TO EAT?
    "Nobody can make you feel inferior without your consent." ~Eleanor Roosevelt

  4. #4
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    Aug 2007
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    This wasn't quite right...am still working on it.
    Last edited by Roxy; 10-16-2011 at 02:43 PM.

  5. #5
    Join Date
    Feb 2008
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    55

    Default Asking for Chef's secret recipe...

    Years ago, when I lived in Central Texas...there was a marvelous little "BIstro"...called The Grapevine, very "Country French" ..nice wines, great atmosphere and service...and the best Ham and Asparagus Crepes, with a heavenly cheesy creamy sauce. I ordered it EVERY time we went, which was often.... and always had our favorite waiter...whom I begged...every time..to get me the recipe for the sauce...but he could never get the Chef/Owner to tell. Well, due to health problems of the owners, the wonderful place had to shut down....we were there for the last night...and I did my usual BEG for the recipe...and our waiter said he thought he could get the recipe for me since the place was closing........He came back to our table a few minutes later, with a funny look on his face, and holding something behind his back......and said " I have the recipe for the sauce for you, complete with ingredients"....and from behind his back...he pulled one can of Campbell's Cream of Cheddar soup, and a can of Campbell's Cream of Golden Mushroom soup. Yep, mix the two cans of Campbells soup, dab a bit of that on each crepe, add a few strips of good quality baked ham, with a few spears of asparagus, roll up the crepes...then top with remaining "sauce" bake a few minutes till heated through and the sauce just begins to brown a tiny bit..then sprinkle with fresh parsley.... um, looks impressive if you do individual portions . Oh, and just plain Campbell's Cream of Mushroom is actually just as good, if not better than, the Golden Mushroom.

    My son, who's way into cooking ( good thing too, since his wife's idea of making dinner is going thru a drive-thru ) is always wanting THIS recipe and my very own origianl Chicken Crepe recipe.........which is uh.....based in part on the above mentioned recipe! He's only 21, think I'll wait a few years to tell him that Mommie's best "home-made, secret recipes " that he loves so much....usually involve Campbell's soup...and BISQUICK!!! I do however make delightful, light totally homemade Crepes...without BISQUICK! LOL!

  6. #6
    Join Date
    Feb 2008
    Posts
    55

    Default Shrimp recipe....

    sounds AWESOME!! Will have to try it very soon...and the Cajun seasonings is a staple in our cabinet! Hum, wish you'd posted this during Lent..........I was getting SO sick of the same old stuff........I think the last week of Lent ...Bill and I actually just had Fish Sticks with ketchup.....like grade school!!!

  7. #7
    Join Date
    Aug 2006
    Location
    Florida
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    323

    Default Question...

    Roxy - have to ask...how spicy is this? I like a little bit of heat, but not a lot. I love shrimp!

  8. #8
    Join Date
    Aug 2007
    Posts
    793

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    If you think it will be too hot..cut down on the hot sauce, etc...we love hot and spicy food. My hon still thinks the recipe is missing something...but..not sure what. I am going to make a call today..have an idea. Anyway...we still like it alot and it is a keeper

  9. #9
    Join Date
    Aug 2006
    Location
    Florida
    Posts
    323

    Default

    Thanks! We absolutely LOVE Frank's Hot Sauce.

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