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    You are in: Home / Cookbooks / Mean Chef's recipes
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    607 recipes in

    Mean Chef's recipes

    These recipes were all submitted by former Zaar member, Mean Chef. *Cookbook cover photo by ms_bold, of Mean's most famous recipe, Mean Chef's Pulled Pork *
    « Previous 1 2 3 4 . . . 18 19 20 Next »
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    I have adopted this recipe from Mean Chef. This is one of my favorite recipes. The pork is sweet, succulent and falling apart tender. Fabulous served alone, on rolls, in tortillas.

    Recipe #26257

    I adopted this recipe. I had prepared it for a holiday function prior to the adoption. The comments from my original review stated, "This dense, rich chocolate cake is intensely moist. It baked perfectly and made a lovely layer cake. I will be using this recipe again for chocolate cake needs." The cake in my photo has Recipe #44126, between the layers, and is frosted with Recipe #31809 before being covered with my Recipe #105466. It was a huge hit, and I have made this cake many, many times since.

    Recipe #31804

    This chili recipe has been developed over a period of years. IMHO, there is no better chili. The recipe can be cut down and made in smaller batches - but it freezes well. This is a day long project, but for those who like chiles it is well worth the effort. Remember, real chile has no beans.

    Recipe #25014

    This is a pasta sauce I make once a year and fill my freezer. Serve with any kind of pasta. Note from UnknownChef86: This is a recipe I adopted in 2006.

    Recipe #28725

    I adopted this recipe from Mean Chef. This recipe I found on Epicurious. It is fabulous. The sauce itself has lots of possibilities on its own. It is great on pork tenderloin and roast chicken. When raspberries are in season, I make a whole bunch of the sauce and freeze it.

    Recipe #25025

    The ultimate lemon curd. Recipe can be increased as much as you like. Serve with scones, biscuits, toast etc. Can be used as a tart filling, cake filling and as an ingredient in lemon buttercream

    Recipe #37890

    Adopted recipe. Please note that this is not a sweet BBQ sauce at all. If you are looking for a "Memphis" or "Kansas City" style sauce, with tomatoes and molasses or brown sugar, please look elsewhere or you will be disappointed. Eastern North Carolina is where you would find the original inspiration for this. Traditionally, a whole hog is cooked and this style of sauce is used both for the mop and on the side. I really like this stuff, it's a nice change from sweet sauces and makes a dynamite mop, as well. Keeps in a covered container in the fridge almost indefinitely.

    Recipe #31020

    This is one of the most succulent lamb dishes you will ever taste. Long slow cooking makes the dish. This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. The size of your leg of lamb is everything in this recipe so please use the Zaar measurement converter ( bottom of the page) to calculate your cooking time as if will vary greatly if you have a very small or very large leg of lamb. (For example 2.8 kg leg = 6.1 lb and would cook for just over 6 hours after the browning stage) If you like this sort of meat, then I'd also recommend my recipe "New Zealand High Country Sheep Station Roast Lamb #186000" because it gives a similar result with fewer steps... (admittedly without the excellent gravy though) Since my home country that my DH jokingly calls Kiwistaan has an excellent reputation for Lamb, I will be assigning this one to ZWT REGION: New Zealand.

    Recipe #23495

    1 Reviews |  By ms_bold

    I adopted this recipe when Mean Chef (IHHDRO) left the site. I haven't yet tried it, but will submit my own comments or amendments when I do. This recipe is originally from Robert Del Grande.

    Recipe #79059

    Recipe #79640

    Because I am a vegetarian, I leave out the pork. Also, I have made this by sauteeing fresh broccoli rabe, then adding the sauce ingredients and proceeding as written, since I didn't have any peas. Watch out--this is HOT! But very, very good!!

    Recipe #81782

    Recipe #80179

    This is an adopted recipe. I have not yet made this, as I am vegetarian, but I hope that someone will make it soon. I have made the ponzu sauce with salmon and it is to die for!!

    Recipe #75765

    I adopted this recipe when Mean Chef (IHHDRO) left the site. I haven't yet prepared it, but believe that it would be a wonderful change of pace chicken dish and full of flavor.

    Recipe #109573

    2 Reviews |  By ms_bold

    I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet had a chance to sample this, but will add my own comments when I do.

    Recipe #79497

    1 Reviews |  By ms_bold

    I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance.

    Recipe #53442

    Etta's is the name of a seafood Seattle restaurant owned by Tom Douglas (one of 4 that he owns there) and named after his daughter. I adopted this recipe and have prepared it just as written using recipe #66029. The flavors of the asparagus, leek and swiss really shine in this tart.

    Recipe #64295

    1 Reviews |  By ms_bold

    I adopted this recipe when Mean Chef (IHHDRO) left the site. After recently having a chance to try it, I have to say that this is a very flavorful and hearty soup. I like that it is full of veggies and that the pork is a lean source of protein. We will be making this again and serving it with crusty bread and good wine.

    Recipe #81565

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