The 37^th edition of the Carnival of the Recipes, a sampler of recipes from some of the best cooks in the blogosphere, is available for your reading, cooking, and eating pleasure. This week the Carnival is being hosted by caltechgirl of Not Exactly Rocket Science and she’s got her thesis on her mind. Consequently, the Carnival is presented in the form of a thesis from Abstract to Future Directions. Check it out.

The Carnival of the Recipes is being hosted this week by Jennifer at Mellow Drama. More than a score of recipes from some of the best cooks in the blogosphere!

Carnival of the Recipes is being hosted this week by Prochein Amy. I’ve submitted the recipe I posted for “Blue Owl White Chili” since it was one of my earliest posts and deserves a larger viewership. It’s a good’n.

The carnival has come to town! The Carnival of the Recipes that is. This week we have more than a score of great recipes from appetizers to supper dishes to sauces from some of the greatest cooks in the blogosphere. Even a few for vegetarian readers and those of us (who aren’t?) that are dieting.

Note to contributors: if you spot any errors I’ve made tell me and I’ll correct them with all due haste.

First off the bat the Dean of the Blogosphere, Dean Esmay of Dean’s World, gives us the straight skinny on How to make some real chili.

Countertop Chronicals bakes us up a batch of Mikes Vert Mont Banana Bread

Duncan T. Black provides Don Papa’s Sweet Chipotle Chili and Tequila Sauce

Professor Bainbridge teaches us to make Spicy Beef in Lettuce Wraps. This is definitely on my “To-Try” list. Wine tips included, of course.

Booklore introduces us to The Yarnot Family Sloppy Joes.

Punctilious of Blog’O RAM suggests a great accompaniment to Dean’s chili would be Tasty Gila River Fry Bread

“To work! To work! In Heaven’s name! The wolf is at the door!” This time apparently he’s a vegetarian wolf—Alpha Wolf of Laughing Wolf—with a pair of vegetable recipes: Grilled Eggplant, Grilled Portabello Mushrooms (substitute good extra virgin olive oil for bacon grease for strict vegetarians).

Jordana of Curmudgeonry spices things up with Gingerbread Pancakes. This is another on my definitely “To-Try” list. I’ve been looking for a recipe like this for a long time. Any ideas on alternatives to regular syrup? Golden Ginger Syrup comes to mind. Anything else?

Allan of Inside Allan’s Mind provides a recipe for Chicken Saltimbocca.

Jack of Random Fate gets his act together with Finally the Beef Stroganoff Recipe. Hmmm. A little different than mine.

Marybeth of Random Thoughts from Marybeth donates her Eggroll recipe.

We have a Quick Pork Tenderloin Roast from Robert Ellison.

Jo Ann Courtney reveals the secret of her Buttermilk Chicken

Don’t think one Chicken Saltimbocca recipe is enough? Aha! bothenook at A Geezer’s Corner has come to our rescue with his very own Chicken Saltimbocca.

Kin of Kin’s Couch bring us a Stuffed ‘Shrooms recipe suitable for appetizer or main course use.

angelad of Fresh as a Daisy treats us to a Dropped Chocolate Pie.

On a budget? BeeBee of Angle of Vision provides us with End-of-the-Paycheck Pasta Salad and a little nostalgia for the good old days when she was just scraping by.

Boudicca of Boudicca’s Voice had enough time while preparing for one of the several hurricanes this season to give us her Bleu Cheese Dressing. Stay safe, Boudicca!

Tammi of Road Warrior Rules for Survival dishes up Baked Spaghetti.

Looking for a light dessert? Amy of Prochein Amy suggests we give Cherry and Pineapple Dessert a try.

My dear sister, Susie G, suggests a light and tasty main course: Low Fat Baja Turkey Burgers.

And, last but not least, the lovely Sarahk of Mountain Musings presents us with her dad’s Neiman Marcus Cake recipe!

Now cook!

Next week’s Carnival of the Recipes will be hosted by Amy of Prochein Amy. Mark September 17 on your calendars. Y’all come back now!

Don Papa’s Sweet Chipotle Chili and Tequila Sauce

From high on a misty mountain-top in the recesses of Chiapas, Mexico’s southernmost state, comes this slap-yo-Madre sauce that is beneficial to barbecue, tacos, steak (and a memorable back-rub). Enjoy! Duncan Taylor Black

· Nine cups of Piloncillo (Dark Brown Sugar)
· Six cups of Pineapple Vinegar
· Six cups of Water
· Twenty Four cloves of garlic, minced
· Two Chipotle peppers, stemmed and chopped
· Nine teaspoons of salt
· Cinnamon to taste
· Two cups of Tequila, reserved

Boil all but Tequila for one hour, cool and blend with Tequila. Bottle and Cork!

Quick Pork Tenderloin Roast

I offer my simple and humble invention for your Carnival. It’s tastes fancy and is incredibly quick and easy to make– start to finish in about 30 minutes.

INGREDIENTS:

1 standard pork tenderloin (NOT pre-seasoned in the package)
a few cloves of fresh garlic
fresh or dry oregano
fresh ground pepper
salt
olive oil

Pre-heat oven to 400 degrees on bake or convection bake.

Put the pork tenderloin (the most underestimated, best-priced cut of meat on the American market) on a roasting rack over a roasting pan. Cut a fairly deep slit– 3/8″ thick, perhaps– down the length of it. Slice (thin) or crush the garlic cloves and arrange them, somewhat sloppily, in and alongside the slit. Sprinkle oregano generously, and also sloppily, in and alongside the slit. Pour olive oil sloppily in and around the slit—about 2 tablespoons in all. Apply freshly ground pepper all over the thing. Salt the whole thing. Pop it in the oven, middle rack, uncovered.

About 20 minutes later, take it out and cover it with a piece of foil. Let sit for about five minutes before transferring to a board suitable for cutting. The ideal carving board will have one of those slots all around it to handle excess juices. This roast releases a lot of juice when you cut it!

Cut pieces diagonally to make them bigger than the girth of the tenderloin, and serve as quickly as possible– it cools very quickly. One roast should serve about three adults. For larger parties, just buy more roasts and cook ’em alongside each other on the same rack.

Best enjoyed with: mashed potatoes and asparagus, and a dry Gewurztraminer if you prefer white, or a Pinot Noir if you favor red.

Buttermilk Chicken

4 to 6 boneless skinless chicken breasts
1 ½ cups buttermilk, divided
¾ cup flour
½ tsp. salt
¼ tsp. pepper
¼ cup margarine
1 (10½ oz) can cream of mushroom soup

Preheat oven to 425 degrees. Dip chicken into ½ cup buttermilk. Then roll chicken in mixture of flour, salt and pepper. Melt margarine in a 9×13 inch pan. Place chicken in pan. Bake 30 minutes, uncovered. Turn chicken and bake for 15 minutes more. Turn chicken again and pour mixture of 1 cup buttermilk and mushroom soup over chicken, baking 15 minutes more. Remove chicken to platter. Serve with pan gravy.

Low Fat Baja Turkey Burgers

1 lb. lean ground turkey
¼ cup medium salsa
1 T. minced jalapeno pepper, seeded
1 tsp. minced garlic
¼ cup minced onion
½ dried oregano
1/8 tsp salt
1/8 tsp black pepper

Combine ingredients well in a medium bowl. Form into 4 burgers. Cook over stove in pan oiled lightly with olive oil, or use non-stick cooking spray. Cook 5-6 minutes per side or until burgers reach an internal temperature of 165 degrees F. Serve on buns, with lettuce and onions. Enjoy!

My post The rule for biscuits is part of the Carnival of the Recipes. Toad in a Hole, Sausage, Biscuits, and Gravy, Gumbo, Hotter Than Hell Barbecue Sauce, and more. Check it out.

A new Carnival of the Recipes has been posted. Tex-Mex, cheesecake, Hawaiian potato salad, Georgian cheese bread, a comical fruit cake recipe and much, much more from across the blogosphere to your kitchen.

I even contributed my Ultimate Guide to Meatloaf which has been newly updated.