#4742497 - 05/13/10 12:44 PM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Screamin' Type-R
Post Master Supreme
Registered: 02/20/01
Posts: 47955
Loc: T.O. - Canaduh
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Hungarian Goulash
5 tablespoons butter (or margarine if you prefer)
1 large onion, coarsely chopped
1 large tomato, peeled, seeded and chopped coarsely
1 medium size green pepper, seeded and diced
4 pounds lean beef, cut into 2" pieces
3 cups beef stock
2 tablespoons flour
2 tablespoons Hungarian sweet paprika (regular paprika will do as well)
1/4 cup dry red wine
1 cup water
1 pound egg noodles
4 tablespoons sour cream
Melt the butter or margarine in a large saucepan over low heat. Add the onion, tomato and green pepper. Sauté a few minutes, until onions are soft. Add the beef, beef stock, flour, paprika and red wine. Simmer, covered, for 30 minutes. Add the water, cover and simmer for 90 minutes.
When the goulash is almost ready, cook the egg noodles in a large pan of boiling water. Drain well.
Serve the goulash on a bed of noodles, topped with a dollop of sour cream.
Serves 8.
_________________________
 "Ban low performance drivers, not high performance cars"
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#4832998 - 06/18/10 11:00 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^Cash$
Lost^Cash$
Unregistered
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FACE!
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#4838616 - 06/21/10 11:50 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^Cash$
Lost^Cash$
Unregistered
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GET OUT!
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#4918749 - 07/26/10 11:06 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
Lost^
Unregistered
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i just spent the last week in PEI, thus i'm king of the maritimes. fact.
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#4959584 - 08/12/10 02:07 PM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
Lost^
Unregistered
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#5061851 - 09/27/10 02:11 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: ]
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GEEROME
Post Master Sr
Registered: 01/23/06
Posts: 4452
Loc: GTA
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#5169048 - 11/12/10 03:40 PM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
Lost^
Unregistered
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#5437223 - 03/16/11 09:47 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: Screamin' Type-R]
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Lost^
Lost^
Unregistered
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#5483650 - 04/07/11 03:28 PM
Re: THE ATLANTIC REGION IS MINE.....
[Re: Screamin' Type-R]
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Screamin' Type-R
Post Master Supreme
Registered: 02/20/01
Posts: 47955
Loc: T.O. - Canaduh
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Chicken Cordon Bleu with Rice and Mixed Veggies
Ingredients
1 teaspoon butter
1 teaspoon olive oil
6 boneless skinless chicken breasts (2.2 lbs or 1 kg)
6 thin slices light Swiss cheese (4 oz/125 g)
6 thin slices Cajun ham (7 oz/200 g)
6 toothpicks
1/4 cup flour
1 tablespoon paprika
Wax paper
1/2 cup white wine
1 cup low sodium chicken broth
1 1/2 cups basmati rice
3 cups water
Frozen mixed veggies (1 lb/500 g)
1 teaspoon olive oil
1 tablespoon kecap manis (sweet Indonesian soy sauce found in ethnic section of grocery store)
1/2 cup 10% cream
1/4 cup 1% milk
Directions
1.Take out equipment. Heat butter and oil in a large stove top fry pan at medium. Remove filets from chicken and set aside. Butterfly each chicken breast (Place chicken breast on the cutting board with thickest part furthest from you.
2.With a sharp meat knife, slicing away from you, cut horizontally through the breast meat with out cutting all the way through so that you have one large thin piece of breast.)
3.Lay Swiss cheese on half of the breast. Top with ham. Roll up breast starting with the cheese side. Use a tooth pick to secure the end to the roll. Sprinkle flour and paprika onto a piece of wax paper and roll the breast until coated.
4.Place in hot oil, working from the outside of the pan in. Keep turning until all sides are brown. Remove from pan. Pour wine and chicken stock into the pan and completely deglaze (get all the brown bits off of the bottom of the pan).
5.Return chicken to pan. Cover and simmer, at low, turning occasionally. Set timer for 25 minutes.
6.Place rice and water in a large microwave safe pot with lid. Cover and microwave at high 10 minutes, then medium for 10 minutes. Place veggies in a different stove top fry pan.
7.Drizzle with olive oil and soy sauce. Toss at medium low until tender and glazed.
8.When timer rings for chicken, remove chicken once again, and add milk and cream. Return chicken to pan, and let simmer an additional 5 minutes. Yum Yum!!!!
_________________________
"Ban low performance drivers, not high performance cars"
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#5488160 - 04/10/11 02:36 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: ]
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GEEROME
Post Master Sr
Registered: 01/23/06
Posts: 4452
Loc: GTA
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#5495680 - 04/13/11 04:45 PM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
Lost^
Unregistered
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#5538493 - 05/04/11 03:13 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: ]
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GEEROME
Post Master Sr
Registered: 01/23/06
Posts: 4452
Loc: GTA
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#5564615 - 05/16/11 02:49 PM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
Lost^
Unregistered
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No.
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#5568766 - 05/18/11 09:11 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
Lost^
Unregistered
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#5570025 - 05/18/11 03:57 PM
Re: THE ATLANTIC REGION IS MINE.....
[Re: voguesilverciv]
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cowboy14
Newbie
Registered: 05/18/11
Posts: 5
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voguesilverciv ...... one post a lot of time ????? :S
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#5571118 - 05/19/11 02:56 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: cowboy14]
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GEEROME
Post Master Sr
Registered: 01/23/06
Posts: 4452
Loc: GTA
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#5584055 - 05/25/11 02:02 PM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
Lost^
Unregistered
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mine mine mine
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#5585535 - 05/26/11 12:22 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: ]
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GEEROME
Post Master Sr
Registered: 01/23/06
Posts: 4452
Loc: GTA
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#5585989 - 05/26/11 10:17 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
Lost^
Unregistered
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#5633540 - 06/21/11 01:54 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: ]
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GEEROME
Post Master Sr
Registered: 01/23/06
Posts: 4452
Loc: GTA
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#5647856 - 06/28/11 09:47 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
Lost^
Unregistered
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I just spent the last week in PEI, atlantic region belongs to me, fo realz
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#5777211 - 09/01/11 09:04 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: ]
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Screamin' Type-R
Post Master Supreme
Registered: 02/20/01
Posts: 47955
Loc: T.O. - Canaduh
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Butter Chicken - Murg Makhani
Butter Chicken is among the best known Indian foods all over the world. Its gravy can be made as hot or mild as you like so it suits most palates. Also commonly known as Murg Makhani, Butter Chicken tastes great with Kaali Daal (black lentils), Naans and a green salad.
Ingredients:
•1 kg boneless chicken skin removed
•Juice of 1 lime
•Salt to taste
•1 tsp red chilli powder (adjust to suit your taste)
•6 cloves
•8-10 peppercorns
•1" stick of cinnamon
•2 bay leaves
•8-10 almonds
•Seeds from 3-4 pods of cardamom
•1 cup fresh yoghurt (must not be sour)
•3 tbsps vegetable/canola/sunflower cooking oil
•2 onions chopped
•2 tsps garlic paste
•1 tsp ginger paste
•2 tsps coriander powder
•1 tsp cumin powder
•1/4 tsp turmeric powder
•1 can (400g or 14 oz) of tomato paste
•1/2 litre chicken stock
•2 tbsps kasuri methi (dried fenugreek leaves)
•3 tbsps unmelted, soft butter
•Salt to taste
•Coriander leaves to garnish
Preparation:
•Mix the chicken, lime juice, salt and red chilli powder in a large, non-metallic bowl. Cover and allow to marinate for 1 hour.
•Heat a flat pan or griddle on medium heat and gently roast (stirring frequently) the cloves, peppercorns, cinnamon, bay leaves and almonds till they darken slightly. Cool and add the cardamom seeds. Now grind into a coarse powder in a clean, dry coffee grinder.
•Mix the yoghurt, above whole spice powder (from previous step), coriander, cumin and turmeric powders together and add them to the chicken. Allow to marinate for another hour.
•Heat the oil in a deep pan on medium heat. When hot, add the onions. Fry till a pale golden brown in color and then add the ginger and garlic pastes. Fry for a minute.
•Add only the chicken from the chicken-spice mix and fry till sealed (chicken will turn opaque and the flesh will go from pink to whitish in color).
•Now add the tomato paste, chicken stock, kasuri methi and remaining part of the yogurt-spice mix to the chicken.
•Cook till the chicken is tender and the gravy is reduced to half its original volume.
•Melt the butter in another small pan and then pour it over the chicken.
•Garnish with coriander leaves and serve with Naan and Kaali Daal.
•For an authentic and traditional cooked-over-the-coals flavour: When the Butter Chicken is cooked, make a small bowl shape with aluminum foil and place it on top of the curry ('floating' on it). Heat a briquette of charcoal on an open flame till red hot and gently put the charcoal in to the aluminum foil bowl. Cover the dish immediately. Remove the cover just before serving, discard the foil bowl and charcoal and serve. The curry will be infused with a smokey flavor!
_________________________
"Ban low performance drivers, not high performance cars"
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#5825876 - 09/27/11 10:44 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
Lost^
Unregistered
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#5842234 - 10/05/11 01:44 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: ]
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GEEROME
Post Master Sr
Registered: 01/23/06
Posts: 4452
Loc: GTA
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#5860991 - 10/14/11 02:59 PM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
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#5979081 - 12/07/11 01:10 AM
Re: THE ATLANTIC REGION IS MINE.....
[Re: ]
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GEEROME
Post Master Sr
Registered: 01/23/06
Posts: 4452
Loc: GTA
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#6051205 - 01/10/12 12:30 PM
Re: THE ATLANTIC REGION IS MINE.....
[Re: GEEROME]
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Lost^
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