Heart Attack On A Plate Recipes

Steps:

• Cook the livers until done in any way you prefer.
• I grill them under the broiler.
• Chop the onions medium-coarsely and fry in the oil until browned, but not burnt.
• You have to babysit the onions, constantly stirring, so they don't burn.
• This can take some time, pull up and chair with a good book, or do other things but keep an eye (and nose) out for the onions.
• With the steel knife, grind the livers in a food processor.
• Add the hard-boiled eggs and give it another whirl until they are incorporated with the liver.
• Add the onions and any extra oil from the bottom of the pot.
• Scrape every last bit of onion into the food processor bowl, this is where the major flavor comes from.
• Add salt and pepper to taste.
• You can also add any other spices that you like, but this detracts from the traditional flavor of Jewish chopped liver.
• Whirl everything around in the food processor until it reaches the consistency you want.
• Some people prefer it coarse, some like it very fine, almost pate-like.
• Scrape the chopped liver into a serving bowl and chill in the fridge for at least 2 hours.
• Serve with crackers or challah.
• Try to avoid the temptation to just shovel it into your mouth with a spoon directly from the bowl.

Steps:

• Chop thighs in half. Combine flour salt pepper and paprika and toss chicken in it.
• in a heavy bottomed pan, fry the chicken in butter to brown. May need to do in batches.
• Remove chicken, deglaze pan with wine, return chicken to pan and add sock 800ml of cream and garlic. simmer gently for 1/2hr or untill cooked through and sauce thickened.
• You can cool and keep in fridge for 2-3 days at this stage.
• When you want to eat, heat chicken sauce corn and carrot untill chicken is heated all the way through, be sure the center is super hot use the rest of the cream to thin the sauce.
• Stir in parsley to serve.

Steps:

• Clean spuds and cut into quarters leaving skin on. Boil until fork tender.
• Drain and add all the above ingredients, lightly toss and season to taste.
• Serve hot or cold.

Steps:

• Meat: (if desired).
• Prepare your meat however you choose and make sure to cook thoroughly. Set off to the side. (I cooked medium sized shrimp in garlic butter for mine).
• Sauce: (first step).
• Add your block of cream cheese and half a stick of butter to a large saute pan. Turn on medium-low heat. Use a large serving spoon to break up the cream cheese into smaller bits as it gets softer. When your stick of butter is about half melted, turn the pan off! The residual heat from the pan will keep melting your butter and cream cheese while your noodles boil. It is important to shut the pan off because the cream cheese can burn quite easily.
• Noodles:.
• Most noodle directions say boil for 10 to 12 minutes, I find the 10 minutes is perfect time so your noodles will still have a chance to finish cooking and soak up a bit of the sauce after you add them to the pan. I used medium sized shell noodles but penne or rigatoni work just as well. After draining, return to pan off the heat until ready to add to sauce.
• Sauce: (second step).
• Turn your pan back on medium-low heat and start stirring up your melted cream cheese and butter until the cream cheese is no longer in clumps. It wont melt down entirely, so don't try to cook it too long! The cream cheese and butter won't mix together very well, but this is normal. Now, grab your half and half and add 1/4 to a 1/2 cup in the pan and stir well. Add your parmesan cheese (you can always add more or less to your taste) and stir that in really well until melted. By this time, your sauce will have thickened up quite a bit. Add more half and half little by little until you get the consistency you desire. Dump in your noodles, mix well. You may have to add a bit more half and half at this point to keep it from getting too thick. Last but not least, add your choice of meat into the pan, stir well and turn the temperature to low. Cover, and simmer for 3 to 5 minutes, stirring occasionally to keep the cream cheese and butter mixed together as much as it can.
• After dishing up, I added some fresh ground black pepper for taste, yum!

Steps:

• 1. Cook macaroni till done (not too done) 2. add stick of butter to drained, cooked macaroni. Till melted 3. Add eggs, 1/2 & 1/2 cream to macaroni. 4. Add all cheeses, till melted. Use salt and pepper as desired. 5. pour macaroni in a 9x13" baking pan. 6. Sprinkle with topping cheeses. 7. Bake at 350 degrees for 35 minutes, let cool 10 minutes before serving.

Steps:

• Pound the beef as thin as possible without creating holes. Cut into 3x3 inch pieces. Season with salt and pepper.
• Place a spoonful of onions and bacon on each piece of meat. Wrap each piece into a tight ball and secure with toothpicks.
• Heat olive oil in a medium sized sauce pan. Brown the meat in batches and set aside.
• Deglaze the sauce pan with the wine. Scrape all the brown bits off the bottom of the pan to get all the flavor.
• Add the garlic, beef broth, and liquid smoke to the sauce pan. Salt and pepper to taste.
• Return meat to the sauce pan and allow to simmer for at least 2 hours. The longer the better!
• Serve the meat over rice with some of the cooking juices.