18 pounds of diced beef
1 large chopped onion

Only one onion for 18 pounds of beef?!!!???!!!

Obviously he does not like onions much

Hahahahaha....

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Anyone have a good receipe for Turkey Popcorn Stuffing?

Schnitzel sauce

2 glasses red vine
1 glass water
2 tablespoons tomatoe paste
100 gramms mushrooms
2 paprika cuttet in stripes
paprika powder sweet
pepper powder
chilli powder

Now we have to make something the sauce gets more creamy.
2 tablespoons of flour in a shaker and a little water, then shake it and put it in the pot. It has to be liquid.

Special note:
To get a different taste add half a glass of beer (no joke)in it.
And repeat the get creamy procedure with half amount.

cooking time 15 minutes

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With each crime and every kindness we birth our future.

Anyone have a good receipe for Turkey Popcorn Stuffing?

LOL... As much unpopped popcorn as you can fit inside the turkey and cook at full temperature until the oven explodes! ;-D

NOTE: Don't be stupid enough to try this...

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"Only two things are infinite, the universe and human stupidity, and I'm not sure about the former." - Albert Einstein
Vextor Homepage | Vextor Blog

Nice thread Angela, but you've forgotten one ingredient.......Photos of said recipes when made :)

Off to get dinner, this talk of food has made me hungry.

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Nice thread Angela, but you've forgotten one ingredient.......Photos of said recipes when made :)

Nice suggestion for adding some spice to the cooking thread. Too late for the schnizel though. All gone!

. . . lotsof meat

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BOINC Wiki . . .

Science Status Page . . .

When I uploaded the bunny picture I uploaded some pictures of supper from last Tuesday. Found the recipe online for noodle salad with chicken.

Here are the veggies, and the noodles cooking away.



You can use any cooked chicken, left over, or whatever. I BBQ'ed breasts, smothered in Schezwan basting sauce



If you just use regular chili sauce, instead of the sweet Thai style sauce, you probably want to cut back on the vinegar and lemon juice a little. Unless you like it a little tart.



The final creation. I used too many noodles, I'll cut back a bit next time. This was a double recipe, good for supper for 3 plus lunches to take to work the next day.

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Nice, looks very tasty.....

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Hello Fellow Cooks!

Eric doesn't like these brownies, but everybody else on the planet pretty much does.

I tend to make them in a 12.25 x 8.25 disposable pan, because I'm generally taking the whole batch someplace. (No point in having a pan-full of brownies at home that Eric doesn't like.) The recipe fits perfectly into that size pan, but hey - they're brownies! Feel free to make adjustments...


Chocolate Mint Brownies Ala Angela - a recipe originally from my mother which I, all modesty aside, improved vastly!

Brownie Base

4 eggs, lightly beaten
1 cup (2 sticks) butter, melted (I use 1 cube of salted and 1 unsalted)
2 cups of granulated sugar
4 oz. unsweetened chocolate, melted
A couple heaping Tbsps. Dutch processed cocoa powder (sorry, never have measured this)
1 tsp peppermint extract
1 cup flour

Spray pan with cooking spray. Melt butter and cool some. Melt chocolate.

Preheat oven to 350 degrees.

Beat eggs with butter & sugar.

Beat in melted chocolate, cocoa powder and peppermint extract

Stir in the flour.

Bake at 350 degrees about 40-50 mins. until done. Toothpick inserted into center should come out relatively clean, but with moist crumbs.

Let cool completely in pan.

Icing

4 Tbsps. softened butter
2 cups powdered sugar
1 - 2 tps. peppermint extract
1 - 2 Tbsps milk

Wisk together until icing consistency. Adjust milk quantity until icing is spreadable.

Spread icing over baked, cooled brownies.


Decorative Glaze

2 Tbsps. butter
2 squares semi-sweet chocolate

Melt the butter with the chocolate.

Drizzle and drip the melted chocolate mixture over the white icing. I generally criss-cross it - making thin lines vertically and then horizontally. I think that makes it look pretty.

Let icing set completely before cutting brownies. If in a rush, refrigerate to set icing really fast.

Bring brownies to a work function, a picnic, or whatever. Everyone will love them except Eric.

Cheese Sauce With Chicken & Rice

2 lbs boneless skinless chicken or lean pork,
Brown lightly in 2 Tbsp of oil.

Mix 1 lb velveta and 1 lb shredded Cheddar cheeses
with2 cans of cream of mushroom soup and 1 & 1/2 cups milk.
Blend and melt slowly into a sauce then add 1/2 tsp worchestershire sauce and add salt and pepper to taste.

Add 8 to 12 ozs of lightly browned button mushrooms.

Place meat into baking dish and pour the sauce and mushrooms over the meat.

Place into a 325 degree (f) oven and bake until light brown and bubbly (20 to 35 mins)

Serve over steamed rice (2 Cups) with a side of your favorite veggie.
Serves 4.
YUM!!!

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I Desire Peace and Justice, Jim Scott (Mod-Ret.)

Woah Jim! I've seen your picture and you are NOT chunky. All I can say is that poets must burn off a lot of calories writing!!!

Thank you for sharing this one, and I'm sure somebody will make it; but there is NOOOOOO way I can cook this dish for Eric. His cholesterol would be off the charts and I'd probably be a widow within half an hour of dinner. I know he's from Wisconsin and that is America's dairy land, but I really don't think he could survive this one.

Two pounds of cheese and two cans of condensed cream soup make 4 servings????!!!!???? Dude, why even bother to skin the chicken?

Coq-Au-Vin
1 Chicken (Med-Lrg)
120g roughly chopped thick unsmoked bacon
2 small knobs of butter
1 large chopped onion
2 Sliced Carrots
2 lvl tbsp Corn-flour
1 Generous tbsp Brandy
1 bottle of red wine - Not to Oaky, fruity/sweet wines work well
250ml Water (approx)
175g chopped mushrooms
2 cloves of garlic
3 sprigs of thyme
A few bay leaves
Cracked pepper
Salt

Joint chicken into 6 pieces (Do not skin the chicken) then put just the chicken carcass and its giblets into a suitable sized pan, cover with water, add about a 1/4 of the onion and carrots you have prepared, add a little pepper and salt to taste and bring to the boil. Turn the heat down and leave it simmer.

Put the bacon, together with about 3/4 of the butter, into a casserole dish and let it cook - not to hot that the butter burns. Keep stiring around the casserole dish - lightly brown off the bacon then take out of the casserole dish and place in a bowl.

Keep the fat in the casserole dish!

Take the jointed chicken, season with salt and pepper and place them in the hot fat left in the casserole dish, Check the underside of the chicken after a couple of minutes and turn when it has just started to go a golden colour.

When both sides are just going a golden honey colour put the chicken in the bowl with the bacon.

Keep the fat in the casserole dish!

Add the rest of the onions and carrot to the casserole dish and cook slowly, stir now and again, until the onion is translucent and it has gone some way to dissolving some of the fat in the casserole dish. Peel and press the garlic and add to the casserole dish... Return the chicken and bacon into the casserole dish, stir in the flour and let everything cook for a minute or two then add the Wine and Brandy. At this point after stiring the mixture together add the herbs.

Now remove from the stock that we put to simmer earlier the carcass and giblets...Then Ladle the stock into the casserole dish so that the chicken in the casserole dish is covered entirely. Bring to the boil, then turn down to simmer. Put lid on casserole dish leaving a slight gap about 2 inches for steam to escape generously.

With the mostly empty stock pan add the mushrooms and the rest of the butter and quickly fry to seal. Then add the mushrooms and the remaining little remaining stock to the casserole dish.

Leave to cook - Check everything after about 40 minutes to see how tender the chicken is. It should be soft but not falling from its bones. It will probably take about an hour though.

Now Remove just the chicken pieces from the casserole dish.

With the chicken removed turn the heat up under the sauce and let it boil until it has reduced a little. As it bubbles down it will become thicker.

Don't let it get too thick.

Once happy with its conistency take off the boil and put the chicken back into the pan.

Perhaps boil some potatoes to serve with the Coq-au-vin, and ENJOY!!!

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"Only two things are infinite, the universe and human stupidity, and I'm not sure about the former." - Albert Einstein
Vextor Homepage | Vextor Blog

I've started to get some cravings for Italian food. :-D

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"I'm trying to maintain a shred of dignity in this world." - Me

What did you have in mind Fuzzy?

Beef Strips & Sauce, With Rice or Noodles

1. Render 4 to 6 slices of bacon, Save grease & half.
(or use 2oz real bacon bits and 4 to 8 tbsp oil)
2. Dice 2 medium onions.
3. Slice 1 to 2 pounds lean Beef into very thin strips 1/2in wide.
4. Make or buy 1 cup beef broth.
5. Put 1/4 cup self rising flour in a cup to mix later.
5. 1/4 tsp "Kitchen Bouquet" to add at the last for browning the sauce.
6. Prepare 2 cups rice or 1 to2 pounds of your favorite noodles.
7. Salt and pepper to taste 1/2 tsp each to start + a pinch of garlic.
Prep. 45 to 60 minutes
1 saute the onions in 2 tbsp oil/grease until transparent, Then set aside.
2.Sear the salted and peppered (To Taste) beef in the remaining oil/grease until no longer pink. Then set aside.
3.return the onions to the pan (deep 12" skillet)
4.place beef and crumbled bacon on the onions cover and simmer 15 min. STIR NOW.
5.Add 1/4 cup broth and re-cover for 15 more mins simmering. STIR NOW.
6.Now is a good time to prepare the rice or noodles. ;-)
7.Add the remaining broth and simmer the last 15 mins.
8.Uncover and stir, Slowly Mix flour with 1 cup cold water.
9.Add the mixed flour and water and the kitchen bouquet and return to a low boil.
10.Reduce to simmer for 1 min and thin with water if needed.

Serve over noodles or rice along with your favorite veggie
to feed 4 to 6 people.

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I Desire Peace and Justice, Jim Scott (Mod-Ret.)

Stressed spelled backwards is "desserts"!!!

We've all done it at some point: bought a pound of greenish bananas with the intention of eating them when they get ripe, then forgotten about them, and now the previously pristine bunch of bananas now resembles nothing so much as the decomposing hand of a dead gorilla. However, put aside thoughts of consigning them to the compost bananas are at their tastiest when they are on the cusp of going rotten, and the recipe given here preserves their flavour and aroma but thankfully not their appearance. Banana bread is a light and tasty sweet bread which is great for breakfast or just with a cup of coffee.

It's also very easy to make.

Ingredients

You will need:

500g Extremely ripe peeled bananas: if their skin is splitting then they're about right
100g soft margarine
100g demerara, muscovado or refined sugar
One egg
200g wholemeal flour
1tbsp baking powder
1/2tsp grated nutmeg
1tsp vanilla extract
1/2tsp salt
75g seedless raisins, tossed in some flour
4tbsp chopped walnuts or pecans
A food processor or electric whisk plus mixing bowl
Method

Mash the bananas with the vanilla extract and set aside. They shouldn't need much mashing: if they take a lot then they're not ripe enough2.

Now, with the food processor/mixer, cream together the sugar, margarine then add the egg, and beat until light and fluffy. Sift in the flour, baking powder, salt and nutmeg and whizz until blended. Then add the banana and vanilla mix and beat this into the mixture. Then, on a low setting, add the raisins and nut and whisk just until mixed.

Now grease a 1kg non-stick loaf tin, pile in the mixture and bake at Gas Mark 4/180°C on the middle shelf for an hour or until a skewer inserted into the loaf comes out clean. Turn out onto a wire rack to cool, and eat with butter, jam, honey or whatever you like. I have tried this and it is fantastic remember,the blacker the Bananas the riper they are,but don't leave them too long....OOPS this is from Auntie Beeb (BBC)
life the universe and every thing

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Old enough to know better(but)still young enough not to care

Anyone have a good recipe for Yaeger Schnitzel? I tried it a restaurant recently, and it was very tasty.

Do you mean Jeager Schnitzel?

That one is very traditional, this one is a bit more modern.

Well, Bill Walker, you cannot deny you have something to do with aviation when naming this dish...LOL!!!!
I bet what you had in mind is this one Yeager--->"Chuck" Yeager
The real name of this typical German dish is --->Jägerschnitzel
I would add that the dish is about 50% the meat and 50% the right sauce, with champignons/mushrooms, as you can see in the pic.
My personal advice is: ask the waiter for a french baguette and tip it into the sauce until the plate shines blank down below!!!!
I guess the best taste is given by an excellent olive oil, where you have to boil it into the right point.



Bon appétit!

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German potato pancake

4 persons

1 Kilo potatoes
Salt
1 small onion
2 eggs
3 tablespoons flour

After cooking just a litltle icing sugar and blueberries on the top.

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With each crime and every kindness we birth our future.