T. Woolfe's

50

Recipes

Cherry-Bomb Chicken With Saute'd Brussels Sprouts on the Side

Posted by T. Woolfe  

This all started with a sale on some beautiful ripe Cherry Tomatoes. There was also some fresh baby Brussel Sprouts, both of which I love. I did a recipe search and didn't find anything that grabbed me so the experiments began. MORE»

Recipe #110340

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Crabby Chicken

(1 reviews) Posted by T. Woolfe  

I was brainstorming for yet another original way to use B&S Chicken breasts. Finally came up with this wild idea, Crab meat stuffing. The fact I had this small can of crab meat that needed using kinda contributed to the idea. I plotted for a... MORE»

Recipe #104107

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Sesame Chicken from the Ground Up

(6 reviews) Posted by T. Woolfe  

Exactly what the name says, a faux cutlet thing. I did these in the oven but they might well have been better pan fried. Sesame and ginger are the primary non chicken flavors. I planned to use Tahini in this but mine was too long on the shelf so I... MORE»

Recipe #103601

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Way Too Much Bother Meatloaf

Posted by T. Woolfe  

Actually a sorta pickle and pimento pate' type meatloaf. I got to thinking about the pickle pimento loaf that a lot of us had on wonder bread with catsup for our grade school bound Brown-Bags I wanted a healthier and taster version more like a... MORE»

Recipe #100643

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Mandarin Tossed Chicken Salad With Cashew Dressing for 1

(2 reviews) Posted by T. Woolfe  

Well yasee I had this uncooked half chicken breast left from yesterdays experiments. Also the temperature is all ready in the mid 80s and upward bound. A souped up chicken salad seemed like a good idea for a main dish. I use my WOK a lot,... MORE»

Recipe #99128

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Fast Chicken Noodle Stew for 1 Much Better Than Ramin

Posted by T. Woolfe  

Ever have the hungrys for something but don't have the usual ingredients on hand? Ahh, been there I see. This particular hungry was for chicken noodle soup/stew because Ramin was too salty and not rich enough. I didn't want to have a lot of... MORE»

Recipe #98961

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Sweet Italian Sausage With Warm Potato Salad for One.

Posted by T. Woolfe  

Ok. This one's more for the methods involved than the actual meal which is nothing spectacularly diffrent but very tastey and quick. I'm touting the tricks/shortcuts involved as much as the actual recipe. You'll want a Microwave, plus one small... MORE»

Recipe #95529

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Humongus Rouladen De Woolfe

Posted by T. Woolfe  

his recipe came about one afternoon as I was drooling my way through the zaar files on a drunkards walk search for ideas as I often do. I wasn't gonna post it because it was based on other recipes but after reading the "If you come up with a... MORE»

Recipe #94504

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All Purpose Freezer Meatballs

(1 reviews) Posted by T. Woolfe  

Having frozen dry meatballs is handier than pockets in a shirt. From subs to spaghetti/with they are another one of those things that make cooking well for one possible. This is a conglomeration of a number of recipes that seems to work. MORE»

Recipe #92837

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Chow-Chow Aka Green Termater Relish

(1 reviews) Posted by T. Woolfe  

A Zaar chatter the other evening was searching for a Chow-Chow recipe. I did a quick net search,, nada. So here's one + a variation from my old Prudence Penny cookbook circa 1938. I've modified the recipe somewhat as it originally hot jar canned... MORE»

Recipe #86385

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Oriental ginger beef - Mexican hoagie

Posted by T. Woolfe  

How do I name it? It's a Chat driven combination. Yeah RRRiiight. Fusion cooking at it's most insane, The tastes worked well together. It's another Skunk-Woolfe production MORE»

Recipe #83534

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Mincemeat, The REAL thing circa 1938

Posted by T. Woolfe  

I remember real mincemeat as was layed down in the food cupboard in our basement every fall. It's got something that you just don't get in cans or jars. Hope you like it. This is the way Prudence Penny said to do it and that's good enough for me. MORE»

Recipe #78142

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Microwave Scalloped Potatoes/Peppers/Eggs/nBacon

(2 reviews) Posted by T. Woolfe  

Another meal in a dish throw together that turned out really well. It was too hot to use the oven to scallop so I Woked then microwaved. Went great with sliced Tomatoes and a good shot of Crystal hot sauce. The Wok makes it easy to try the bacon... MORE»

Recipe #68100

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Salvage Stew

Posted by T. Woolfe  

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Recipe #60646

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Swedish BlueBalls

Posted by T. Woolfe  

I love my BluBurgers. 2 pattys of good ground beef sandwiching Blue cheese then grilled. There was this great flash in my brain,, Meatballs. Yes, but what sort? We want to keep the richness of the blue and extend it a bit to go with noodles or... MORE»

Recipe #60031

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Jack's Special Filled Meat with Green Peppers

Posted by T. Woolfe  

This recipe began as a running gag between Georgie and I. We are both BIG fans of the Anime Cowboy Bebop. We own both the TV series and Movie. The TV series begins with Jack Woking over a atomic blast, and Spike b***hing about the lack of meat in... MORE»

Recipe #57965

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Ham Roll C'est Si Bon

Posted by T. Woolfe  

This one is a party/church potluck dish swiped from my favorite private printing cookbook C'est Si Bon, The nice ladies of Baton Rouge seem to like things rich tasting. This sure is. MORE»

Recipe #56665

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Chicken Mole De Woolfe

(1 reviews) Posted by T. Woolfe  

This is a comfort food, rich and spicy. It goes to picnics and parties well. You can buy Mole in jars at the market. Or see Mole De Woolfe. MORE»

Recipe #56292

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Mole De Woolfe

Posted by T. Woolfe  

I was asked on chat for my version of Mole. It's kind of the Central American equivalent of Curry paste, and just about as personal in varieties. I cut this down to absolute minimum in quantity. You'll likely want to at least double it but I was... MORE»

Recipe #56291

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C'est Si Bon Smothered Fish Bake

(1 reviews) Posted by T. Woolfe  

One of my very favorite cookbooks is a private printing done by some really neat ladies from Baton Rouge. One of them who had approved of my D.BTaGBs presented me with a signed copy. The book was C'est Si Bon, the best of Baton Rouge. The ladys... MORE»

Recipe #55487

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