Detritus
Communal Member

Do you have some extra tender leftover chuck/round bone/any beef roast you want to serve in a unique and tasty manner? Try this little recipe I made up. It gives that leftover roast a little Hispanic flair. All of these ingredients can and should be adjusted to your own tastes. They are also rough estimates as when I cook I generally cook to taste.

Ingredients:

1 and a half or so pounds of leftover beef roast
Half of large white onion
Half of a green

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Paneed Chicken
Ingredients needed:
4 skinned and boned chicken breast halves (5 to 6 ounces each)
4 teaspoons Emeril’s Creole Seasoning
1 cup bread crumbs
2 tablespoons coarsely grated fresh Parmesan cheese
1 teaspoon chopped fresh pasley
1 teaspoon chopped fresh basil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh oregano
7 tablespoons olive oil
1/2 teaspoon

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This is one of the best potato side dishes I have ever made. Goes well with just about anything.

Ingredients needed:
3 heads of garlic, split in half
3 tablespoon olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper

Preheat the oven to 450 degrees F. Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and

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Ingredients:
1 1/2 pounds lean ground beef
1 cup soft fine bread crumbs
1 large egg
1/2 cup ketchup (plus more for topping, if desired)
2 teaspoons spicy brown mustard or Creole mustard
1 medium sweet onion, finely chopped
1/2 red bell pepper, finely chopped
1 teaspoon Cajun or Creole seasoning, or similar seasoning blend
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried leaf oregano
PREPARATION:

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