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#4742497 - 05/13/10 12:44 PM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Screamin DC2R Offline
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Registered: 02/20/01
Posts: 39164
Loc: T.O. - Canaduh
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.
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#4746795 - 05/15/10 02:49 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Screamin DC2R]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA
that doesnt sound too bad................interesting
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#4832998 - 06/18/10 11:00 AM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
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Registered: 03/19/06
Posts: 44369
Loc: Alberta
FACE!
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#4834685 - 06/18/10 11:24 PM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
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PALM!
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#4838616 - 06/21/10 11:50 AM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
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Registered: 03/19/06
Posts: 44369
Loc: Alberta
GET OUT!
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#4912912 - 07/23/10 01:51 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA
ok, no problem
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#4918749 - 07/26/10 11:06 AM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
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Registered: 03/19/06
Posts: 44369
Loc: Alberta
i just spent the last week in PEI, thus i'm king of the maritimes. fact.
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#4955692 - 08/11/10 02:48 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA
 Originally Posted By: Lost^
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]
Lost^ Online   troll_face
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Registered: 03/19/06
Posts: 44369
Loc: Alberta

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#5061851 - 09/27/10 02:11 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
GEEROME Offline
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Registered: 01/23/06
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Loc: GTA

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#5169048 - 11/12/10 03:40 PM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
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Registered: 03/19/06
Posts: 44369
Loc: Alberta

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#5431795 - 03/14/11 08:19 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
Screamin DC2R Offline
Honda CEO's personal fluffer
Post Master Supreme


Registered: 02/20/01
Posts: 39164
Loc: T.O. - Canaduh
The Worlds Best Gumbo Recipe

You will need.

1 Cup Of Vegetable Oil

1 Cup Of All Purpose Flour ( Plain Flour )

4 Onions Chopped Fine

4 Celery Ribs Chopped Fine

2 Tablespoons Raw Fresh Ground Garlic

4 Cans Sweet Sue Chicken Broth

2 28 oz. Cans Whole Tomatoes Chopped

2 Packages Frozen Chopped Okra Thawed

1 Pound Of Crab Claws

4 Bay Leafs


1/4 Cup Worcestershire Sauce

2 Pounds Of Peeled De-veined Shrimp

2 Pints of Fresh Oysters

1 Pound Of Crab-meat

4 Pound of Chicken Breast Cut Into Small Cubes

1 Tablespoon Cayenne Pepper

2 Teaspoons Basil

2 Teaspoons Oregano

2 Teaspoons Sage

2 Teaspoons Thyme

Hot Cooked Buttered White Rice

Combine oil and flour in a skillet and cook over low heat stirring constantly until your roux is the color of a dirty copper penny. Stir in onion, celery, and garlic and cook 10 minutes stirring constantly. Transfer mixture to a dutch oven. Add chicken broth and the rest of your ingredients and cook over medium heat for the next two hours. Add chicken broth not water if it seems to get to thick.

Discard the bay leafs and serve over white buttered rice. If you have a favorite seafood or meat feel free to add it to the gumbo recipe. Some people like to add a small can of tomato paste in the last hour of cooking. I guarantee you that this recipe will make the best Gumbo you will ever eat. Use extra care with your roux. Cook it over low heat and stir it constantly. Once you get the roux part down making Gumbo will be the easiest thing you will ever do and I guarantee you that your family and friends will thank you for it.

Please feel free to post a comment below and let us know what you think about Gumbo. If you make the Gumbo recipe post a comment and let us know what you think of the worlds best Gumbo recipe.
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#5437223 - 03/16/11 09:47 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Screamin DC2R]
Lost^ Online   troll_face
Post Master Supreme


Registered: 03/19/06
Posts: 44369
Loc: Alberta

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#5483635 - 04/07/11 03:24 PM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
Screamin DC2R Offline
Honda CEO's personal fluffer
Post Master Supreme


Registered: 02/20/01
Posts: 39164
Loc: T.O. - Canaduh
game....blouses
_________________________

"Ban low performance drivers, not high performance cars"

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#5483650 - 04/07/11 03:28 PM Re: THE ATLANTIC REGION IS MINE..... [Re: Screamin DC2R]
Screamin DC2R Offline
Honda CEO's personal fluffer
Post Master Supreme


Registered: 02/20/01
Posts: 39164
Loc: T.O. - Canaduh
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!!!!
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#5488160 - 04/10/11 02:36 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA
 Originally Posted By: Lost^

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#5495680 - 04/13/11 04:45 PM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
Post Master Supreme


Registered: 03/19/06
Posts: 44369
Loc: Alberta

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#5538493 - 05/04/11 03:13 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA
\:D
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#5564615 - 05/16/11 02:49 PM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
Post Master Supreme


Registered: 03/19/06
Posts: 44369
Loc: Alberta
No.
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#5568462 - 05/18/11 01:14 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA
tsk, tsk, tsk............
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#5568766 - 05/18/11 09:11 AM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
Post Master Supreme


Registered: 03/19/06
Posts: 44369
Loc: Alberta

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#5570025 - 05/18/11 03:57 PM Re: THE ATLANTIC REGION IS MINE..... [Re: voguesilverciv]
cowboy14 Offline
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Registered: 05/18/11
Posts: 5
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]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA

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#5584055 - 05/25/11 02:02 PM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
Post Master Supreme


Registered: 03/19/06
Posts: 44369
Loc: Alberta
mine mine mine
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#5585535 - 05/26/11 12:22 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA

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#5585989 - 05/26/11 10:17 AM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
Post Master Supreme


Registered: 03/19/06
Posts: 44369
Loc: Alberta

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#5633540 - 06/21/11 01:54 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA

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#5647856 - 06/28/11 09:47 AM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
Post Master Supreme


Registered: 03/19/06
Posts: 44369
Loc: Alberta
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: Lost^]
Screamin DC2R Offline
Honda CEO's personal fluffer
Post Master Supreme


Registered: 02/20/01
Posts: 39164
Loc: T.O. - Canaduh
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!
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#5825388 - 09/27/11 03:57 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Screamin DC2R]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA
hello all!!!
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#5825876 - 09/27/11 10:44 AM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
Post Master Supreme


Registered: 03/19/06
Posts: 44369
Loc: Alberta

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#5842234 - 10/05/11 01:44 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA

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#5860991 - 10/14/11 02:59 PM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
Post Master Supreme


Registered: 03/19/06
Posts: 44369
Loc: Alberta

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#5979081 - 12/07/11 01:10 AM Re: THE ATLANTIC REGION IS MINE..... [Re: Lost^]
GEEROME Offline
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Registered: 01/23/06
Posts: 4451
Loc: GTA

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#6051205 - 01/10/12 12:30 PM Re: THE ATLANTIC REGION IS MINE..... [Re: GEEROME]
Lost^ Online   troll_face
Post Master Supreme


Registered: 03/19/06
Posts: 44369
Loc: Alberta

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