NationStates Jolt Archive

Greater Valia's Hamburgers.

Ingredients:

1 pound of ground beef. (Makes 5/6 burgers. I prefer non lean ground chuck.)

2 table spoons of Dales (http://www.dalesseasoning.com/) (If you are unable to get Dales in your area Soy Sauce is a acceptable substitute.)

2 table spoons of Worstcheshire Sauce.

2 table spoons of creamed Horseradish.

2 table spoons of Salt (Doesn't matter what kind.)

2 table spoons of Pepper. (Make sure to get finely ground black pepper.)

Instructions:

1. Mix all ingridents listed in the Ground Beef thoroughly then pat out into even sized patties.

2. Cook in skillet or grill until grey through the middle.

3. Eat.

Appropriate time for a dead-baby joke.

Beef Stroganoff

4 cups good quality beef stock (1 litre)
1 cup crushed tomatoes
2 tbsp flour (25 ml)
1 cup dry red wine (250 ml)
several sprigs fresh thyme
12 oz beef tenderloin, sliced ¼-inch thick
Coarse salt and freshly cracked pepper, to taste
1/4 cup clarified butter (60 ml)
2 cloves garlic, chopped
½ Spanish onion, thinly sliced
1 1/2 cup sliced cremini mushrooms (375 ml)
Pinch freshly grated nutmeg
1/2 tsp paprika (5 ml)
1 x dried chile, crushed (optional)
1 tsp Dijon mustard (5 ml)
1 tbsp Worcestershire sauce (15 ml)
1/2 cup sour cream (125 ml)
Freshly chopped flat leaf parsley, to taste

Directions:

Beef Stroganoff
In a large saucepan or skillet, combine cold beef stock, flour and red wine. Whisk over high heat until mixture is just coming to the boil. Add the thyme sprigs and tomatoes. Reduce heat to medium and simmer uncovered until mixture is reduced to 3 cups, about 30 minutes.

In a bowl, season sliced beef with salt and pepper. Toss to combine.

In a Dutch oven or large skillet, heat 2 tbsp. of butter over high heat until sizzling. In batches, brown beef well, about 2 to 3 minutes. Be careful not to overcrowd the pan. Remove beef and reserve. Reduce heat to low add remaining 2 tbsp. butter to Dutch oven. Saute onions and mushrooms until soft, about 3 to 5 minutes. Add the garlic and saute for 1 minute. Add nutmeg, paprika, chile flakes, mustard, Worcestershire sauce and reduced stock and wine. Cook uncovered over medium heat for 10 more minutes, just to develop the flavours. Sauce should be slightly syrupy.

Add back the reserved beef and stir in the sour cream continue to cook over medium heat until just heated through. Adjust the seasoning. Sprinkle with chopped parsley. Serve with egg noodles.

It's so damned good.

Appropriate time for a dead-baby joke.

*Throws holy water on you.* Be gone with you vile beast! :P

- Petrol
- Fire

*Throws holy water on you.* Be gone with you vile beast! :P
Whatever, this counts as my bath! :D

Quit spamming, Colodia and Uber Awesome.

Quit spamming, Colodia and Uber Awesome.

I'm not spamming. That is a good recipe (for disaster).

1 pound ground beef 90% lean or leaner (or ground turkey)
1 egg
1 cup water
1 box Stove Top stuffing mix (any flavor
1 bell pepper chopped
1 white onion diced

mix above ingredients form into a loaf pour over 1 jar of spaghetti sauce. Bake at 350 for 45 min. Serve with garlic bread and salad. :D happy dinner :D

Mushroom Puffs/ Mushroom Pie

This recipe can be made in three ways – as puff pastry (the most time consuming), in pre-made fillo dough cups (easiest to handle for hors d’oeuvres at a party), or my favorite, in a frozen pie shell. For the pie, get a deep-dish pie shell and double the recipe for the filling.

Filling (for pie, double)
1/2 pound mushrooms, minced
1 minced large onion
1 teaspoon salt
1/4 teaspoon thyme
2 tablespoons flour
1/4 cup sour cream

Pastry (optional)
9 ounces cream cheese
1/2 cup butter
1 1/2 cup flour

Mix and chill overnight.
Or – use pre-made Fillo Dough Cups


Sauté mushrooms and onions until soft. Add the spices and flour and sauté for another two minutes. Add the sour cream and cool slightly.

Puff Pastry -- Optional : Roll out the pastry and cut into 2 inch circles. Place a small amount of mushroom filling on each circle. Fold and crimp the edges together. Place on a baking sheet and brush the puffs with beaten egg. Bake at 400 degrees for 12 to 15 minutes, or until golden brown.

Mushroom Pie:
Eliminate the pastry step. Buy a deep dish frozen pie shell, double the recipe for the filling, fill and bake at 400 degrees for 15 minutes or until shell is golden brown. (The filling doesn’t expand when heated, so fill it right to the top.) I like to make it a two-shell pie by thawing a second frozen pie shell, trimming it and crimping it over the top of the filling, and cutting vents in the top shell. Then I brush it with beaten egg before baking, which adds a nice, shiny glazed finish to the top crust. You might have to cover the edges of the shell with aluminum foil to keep them from becoming too dark – so keep an eye on it!

2 lbs stew beef
2 potatoes
5 carrots
2 cans condensed potato soup
1 can beef broth

This is for a thick stew, for a thinner one, replace condensed soup w/ 2nd can of broth.

Season meat w/ garlic salt, pepper, oregano, salt.

Mix soup & broth in bowl. Slice meat/carrots/taters into small pieces. Mix well. pour over soup mix. Put in slow cooker for about 16-24 hours on low heat.

2 parts jack danials
1 part coke



.... oh wait that was supper

Bleenies - Fried potato pancakes
8 medium potatoes
1 medium onion, grated
1 egg
Salt & pepper
4 level tbsp. flour


Peel and grate potatoes. Mix potatoes and all other ingredients together. Flatten like pancakes. Fry. Add salt to taste after cooking. Some people put vinegar on before eating, others smear on some grape or strawberry jelly.

Bleenies - Fried potato pancakes
8 medium potatoes
1 medium onion, grated
1 egg
Salt & pepper
4 level tbsp. flour


Peel and grate potatoes. Mix potatoes and all other ingredients together. Flatten like pancakes. Fry. Add salt to taste after cooking. Some people put vinegar on before eating, others smear on some grape or strawberry jelly.
Thank God. I remember my Great-Grandma making those. I am so making some this weekend for my kids. I couldn't remember what she called them, but your nation name always looked familiar and I couldn't figure out why.
mystery solved. :D

Just remembered I've a great stew-ish recipe that you serve over rice.

Beef Stew

stewing beef, trimmed
onion
1 head garlic
celery
red wine
beef broth
root vegetables, (onions, carrots, potatoes, turnips, parsnips or celery root)
bay leaf
fresh herbs, (such as thyme, rosemary, or sage)
salt
pepper

Directions:

Beef Stew
Begin with a few pounds of trimmed stew meat. Remember tough meat is best for stewing because the muscles that are used the most are not just the toughest, they have the most flavour! Cut the meat up into medium chunks. Too small and the stew will cook too fast and you won’t get the marvelous, deep flavour that comes from long slow simmering.

Gather together a few onions, a head of garlic, a few stalks of celery, some carrots, some tasty red wine and some broth, beef if you have it. Add any other vegetables that you like in your stew and some fresh herbs such as thyme, rosemary or sage.

Brown the beef in a thick-bottomed stew pot; use enough oil to coat the bottom and add more if you need to. Dry each piece so it browns well. Be patient; take the time to evenly brown all sides of each piece of meat. Don’t overcrowd the pan or it will cool and not properly brown the meat; work in batches. A medium heat works best, too high and you’ll burn the meat and the tasty bits on the bottom of the pan. You can dust the meat in flour but it’s really a bit of a shortcut, better to brown the meat then the flour. This is the single most important step in making a richly flavoured stew. Because the stew will only simmer it will never achieve the high temperatures necessary to caramelize the meat; this is your only chance! The affect on the flavour is dramatic, the more you brown the tastier it gets. But don’t burn the meat because then it will taste bitter and along the way pour off the excess oil.

Add a few cups of chopped onions, celery and carrot. Use organic vegetables if you can, they taste better. Stir them until they lightly brown then add a head of chopped garlic. Stir for another few minutes more. Stop only when you can smell the deep aroma of fragrant browning vegetables.

Pour a big splash of wine into the empty pot. Add some more, as much as you like, and stir vigorously to dislodge the particles stuck to the bottom. They’re pure flavour! When the bottom is clean add the meat.

Add enough broth to cover the meat at least halfway. Add more to cover if you have it, but not so much that the meat is swimming. Add some more wine if you feel like it! Add some salt and pepper, a few bay leafs and a few sprigs of fresh herbs. Bring to a boil then reduce the heat to a simmer and cover with a tight fitting lid. You may continue cooking on the stove or in the oven. Generally an oven set at 325 degrees will stew perfectly. Either way stew until the meat is tender and can be cut with a spoon. This will take at least an hour and a half.

Add a bunch of root vegetables cut into chunks. Add enough to equal the amount of meat in the stew pot. Use onions, carrots, potatoes, turnips, parsnips or celery root. Stir them in and then continue cooking until they are tender, another half hour or so.

Chicken in spicy apricot sauce

4 medium chicken breasts
1 large onion, finely chopped
1 can of apricots (drain and chop the apricots as well, keep the syrup)
1 cup (250 ml) of sour cream or creme fraiche
Thai Chilie sauce
Pepper
Salt

Salt and pepper the chicken breasts. In a large pan, fry onions in a little olive oil; when the onions start to get glassy, add some of the Thai Chilie Sauce, depending on how hot you want the dish to be. Add the chicken breasts and brown them well from both sides. Then add the sour cream, apricots and some of the apricot syrup from the can, just enough to make the sauce smooth and creamy. season with salt and pepper to taste, then put all into a casserole dish and put it in the oven for 20-30 minutes.
You can serve that with bread, rice or pasta... I just love it with pasta