posted
Just an idea, I'd like to start this post with a recepie. Post a recepie you are "famous" for:
Garlic Parmesian Dressing (low carb)
1 cup Mayo
1/2 cup Olive Oil
3-5 Cloves Of Fresh Peeled Garlic
Parmesian Cheese To Taste
Fresh Ground Pepper
Mix mayo & olive oil. Mix in garlic cloves with wand style hand mixer. Add grated or fresh parmesian and fresh ground pepper to taste. Keep stored in shaker style bottle in refrigerator because it will seperate. ENJOY!
Tastes best over a romaine salad.
[ May 02, 2006, 10:45 AM: Message edited by: Rick Beisiegel ]
""Good judgment comes from experience; and a lot of that comes from bad judgment" - Will Rogers Posts: 3484 | From: Beautiful Newaygo, Michigan | Registered: Mar 2003
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posted
Not famous for, I just like it. Now that the weather is cooling off. Steak and Kidney Pie and damn the torpedoes. Brown the steak in a large pot with some butter (or oil of you're a girly skirt) Add a metric cup or so of water and finely chopped onion and simmer. Slice up a rasher or two of bacon, 1-10 mushrooms according to taste, then add an these plus an equal amount of chopped kidneys as there is steak to the pot. Add a teaspoon or so of dill leaf tips and a little salt and pepper and simmer. Mix a little cornflour and water in a cup and add to the mix and allow gravy to start to thicken before removing from heat. (stir well) Grease a pie tray and layer the sucker with premade pastry or home made pastry if you have the time, ladle the goodness in and put a pastry top on it to simmer in a medium oven for .5-1 hour. In the meantime mash up some choppped/nuked onions with some mashed taters with cream Steam some veg and serve. Gauranteed to stick to the sides. Pea and ham soup weather arriving here soon, but thats another story. David
-------------------- David Fisher D.A. & P.M. Fisher Services Brisbane Australia da_pmf@yahoo.com Trying out a new tag: "Parents are the bones on which children cut their teeth Peter Ustinov Posts: 1450 | From: Brisbane Queensland Australia | Registered: Nov 1998
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posted
HA-LUSCH-KEY...RUSSIAN/POLISH DISH!! 1.3-4 big onions, cut up 2. BIG SKILLET 3.olive oil bottome of pan 4. dump in onions.....high heat and cook till black/brown, i call it carmelizing brings out the real onion flavor. 5.while this is cookin take 5-6 cloves of garlic cut it up and add to onions. 6.head of CABBAGE, 1/4 it, and slice it into sorta cold-slaw pieces. 7.after the onions/garlic are done, remove from skillet. 8. more olive oil....heat, then add cabbage...cook... 9.now get a pot with waterput on stove and in this you add NOODLES...you choice of size...i prefer medium wide. let boil and cook should be done nearly same time as cabbage. 10.once the cabbage is cooke down some, gat another 5-6 cloves of garlic and cut it up into the cabbage. let this cook down, add oil as needed, if you like butter add 1/2 stick....i dont do this....used to whn mom made it. 11. once the cabbage/garlic is cooked(brown, well done)add the onions back to it stir. now thew noodles should be done. drain noodles add to onions and cabbage, mix/stir well. 12. server with somne boiled KILBASSI, or for me its BOCA smoked sausage(meatless) some like a good mustard with the killbassi... ENJOY!!!!!!!!!!!!!!!
-------------------- joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-637-1519 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND Posts: 11582 | From: pensacola, fl. usa | Registered: Nov 1998
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Mix all ingredients well. Pour into graham crust, bake at 375 for 25-30 min. Center should not be runny. Refrigerate amd enjoy with or without topping. Yeild: 2 cakes.
""Good judgment comes from experience; and a lot of that comes from bad judgment" - Will Rogers Posts: 3484 | From: Beautiful Newaygo, Michigan | Registered: Mar 2003
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1 can Garbozo Beans ( Chick Peas..if yer east Coast) 1 large beefsteak tomato (or 2 Romas) salt pepper garlic powder basil Olive Oil
Into a bowl add the drained garbozos, diced tomato, sprinkle with salt pepper, garlic,basil, and olive oil. Best if put in the fridge for an hour. Some people like to add a tiny bit of lemon juice.
-------------------- Si Allen #562 La Mirada, CA. USA
(714) 521-4810
si.allen on Skype
siallen@dslextreme.com
"SignPainters do It with Longer Strokes!"
Never mess with your profile while in a drunken stupor!!!
Brushasaurus on Chat Posts: 8827 | From: La Mirada, CA, USA | Registered: Nov 1998
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posted
si you need to put youre HUMUS RECIPE UP HERE....
-------------------- joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-637-1519 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND Posts: 11582 | From: pensacola, fl. usa | Registered: Nov 1998
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2 cups White Lily all-purpose flour (do not use Martha White flour) 2 teaspoons baking powder 1/2 teaspoon baking soda 1 tablespoon sugar 1 teaspoon salt 1/2 cup vegetable shortening, refrigerate and cut into cubes 3/4 cup ice cold buttermilk
Combine dry ingredients together in large mixing bowl.
Mix in shortening a cube at a time until the mixture resembles coarse crumbs.
Make a hole in the center of the flour mixture and add the buttermilk. Fold the flour mixture over the buttermilk with your hands until doughy.
Flour the countertop, roll the dough ball onto it.
Fold the dough over 4 or 5 times to create layers.
Pull off balls of dough bigger than an egg, smaller than a baseball. Gently pinch the top, center of the dough ball an pull it over and tuck it under the dough ball. The object is to stretch the dough across the top and make it nice and smooth.
Sit the biscuit on a greased cast iron pan. Brush with salted butter.
Bake for 14-16 minutes in a preheated 400 degree oven until they look like biscuits.
-------------------- Pat Whatley Montgomery, AL (334) 262-7446 office (334) 324-8465 cell Posts: 1306 | From: Wetumpka, AL USA | Registered: Mar 2001
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1 apple 1 orange 1 chicken (nugget size) 10 bottles of water 1 cranberry juice
vitamin regiment
walk 4 miles per day 2 in the morning and 2 at night
If it don't hurt, you aint losing weight!
FYI A Big Mac sandwich at Mcdonalds has 704 calories all by ititself....704!
Walking 3.5 miles per hour for 30 to 35 minutes burns off 180 calories
That means you would have to walk 8 miles at a very brisk pace of 3.5 mph to burn off that Big Mac...and thats not counting if you ate the lagre french fries and swallowed down that oversized coke! AND THATS JUST LUNCH! add breakfast and dinner to the mix and there is no way you are gonna lose weight.
Its easier to not eat than to walk 8 miles to burn it off.
Is it no wonder most everyone is overweight these days!
[ May 02, 2006, 04:09 PM: Message edited by: Dave Draper ]
posted
...So my dad burned off a lot of Big Macs going uphill both ways through the snow to school when he was a kid. It's a shame Big Macs hadn't been invented yet.
-------------------- David Harding A Sign of Excellence Carrollton, TX Posts: 5084 | From: Carrollton, TX, USA | Registered: Nov 1998
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posted
do the humus folks, with pita bread or rice crackers...........AWESOME!!!!!!!
-------------------- joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-637-1519 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND Posts: 11582 | From: pensacola, fl. usa | Registered: Nov 1998
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take a ball of meat, smash it down into a flat patty, toss it on the grill, cook until chard flip and repeat, then take 1 slice of American of cheddar cheese, fold in half and seprate lay the 2 pieces on the burger in the shape of an X this will avoid cheese dripage onto your charcoal.
[ May 03, 2006, 08:44 AM: Message edited by: captain ken ]
-------------------- Ken McTague, Concept Signs 57 Bridge St. (route 107) Salem MA 01970 1-978-745-5800 conceptsign@yahoo.com http://www.pinheadlounge.com/CaptainKen
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"A wise man once said that, or was it a wise guy?" Posts: 2425 | From: Salem, MA | Registered: Apr 1999
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posted
I PLAY ACCORDIAN, took leason for couple years....can play MOYA DEC LA LU BE YA...translated its the MY OLD SHE GOT DRUNK...polka... i come from AVELLA PA. there is a polka named after it by frank yankovich.
-------------------- joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-637-1519 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND Posts: 11582 | From: pensacola, fl. usa | Registered: Nov 1998
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They are FANTASTIC. I grew up in a Russian/Polish neighborhood in NJ and got spolied eating fresh, homemade pierogi. These are just as good!
About once a year or so, I order a bunch and put them in the freezer.
-------------------- Kimberly Zanetti Purcell www.amethystProductivity.com Folsom, CA email: Kimberly@AmethystProductivity.com
“Organizing is what you do before you do something, so that when you do it, it is not all mixed up.” AA Milne Posts: 3722 | From: Folsom, CA | Registered: Dec 2001
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posted
I go to the Ukie festival in Rochester, NY every year and get a combo platter. Halupchi, Kapusta soup, Pedohas, Saurkraut, Kielbasa, Pumpernickel Bread,mmmmmmmmmmmmm! Any Ukrainian or Polish folks...my spelling of these delectibles are purely phonetic. I've never spelled them, but my ex and her family have drilled the pronounciation into me for 25 years. By the way Kim, everything is made by the babuskas (all at least 65- 70 years old. I've never seen such a huge stockpile of Pedohas (pierogis) in my life.
P.S. Her family is from Jersey City.
[ May 03, 2006, 04:03 PM: Message edited by: Terry Baird ]
-------------------- Terry Baird Baird Signs 3484 West Lake Rd. Canandaigua, NY 14424 Posts: 790 | From: Canandaigua, New York | Registered: Dec 2002
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"babuskas"....are the scarfs older baltic women wear over their heads.... what youre tryin to say is stada bub-ahs...which means OLD GRANDMOTHERS..... DOS BE DON YA...
-------------------- joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-637-1519 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND Posts: 11582 | From: pensacola, fl. usa | Registered: Nov 1998
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posted
Of COURSE you play the accordion OP, you know how to cook a halushki so the accordion is only natural, either that or the boombah
Kimberly, that’s just …. GREAT! Thanks!
Ok, for zupa grzybowa. That’s wild mushroom soup.
1 ounce dried wild mushrooms. You should probably buy these unless you REALLY know what you’re doing. Cepes and morels would be best here, cremini or s h i take are acceptable. 3 cups water ½ cup chopped onion ½ cup rich beef or veal stock. You could throw in a spoonful of demi glace here if you really want to impress the hell out of people. No stock handy? You can use bouillon from a cube, just be careful with your salt later on. 1 teaspoon salt, ½ teaspoon if using bouillon 1 teaspoon sugar 1 tablespoon soy sauce, this is a deep dark secret to making good mushrooms, shhh don’t tell anyone. ½ cup flour mixed with ½ cup water for thickening. Do NOT use cornstarch, you will wind up with glue.
Bring the mushrooms and water to a boil, then simmer for 20 min.
Pull the mushrooms from the pot, reserving the liquid, and rinse them with COLD water. Now place them in your queez (that’s a cuisinart or food processor) along with everything else except the flour and water mixture and let ‘er rip. If the resulting puree is lumpy, process it some more or maybe strain it. This soup should not have any vegetable bits floating about.
Return that stuff to a pot and bring it to a boil and slowly, I mean SLOWLY, add the flour mixture while stirring to thicken to taste. It should be smooth and not too thick, you don’t want paste.
Serve the soup . Now, If you want people to think you are a culinary genius, or have a show on the Food Network, or REALLY need to impress your foodie in-laws, after you spoon the soup into serving bowls you can drizzle some sherry over the top and ad a dollop (like ½ teaspoon) of crème friache.
(Editted to spell S H I T A K E)
[ May 03, 2006, 08:43 PM: Message edited by: Jonathan Androsky ]
-------------------- Jon Androsky Posts: 438 | From: Williamsport, PA | Registered: Mar 2002
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Hi OP... My ex called them "babuskas" because they all wore them in the kitchen, she also brought to my attention that they all had extremely large "chi chi's"... that were worn somewhere around the belly button.
-------------------- Terry Baird Baird Signs 3484 West Lake Rd. Canandaigua, NY 14424 Posts: 790 | From: Canandaigua, New York | Registered: Dec 2002
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posted
I grew up with babushkas all around me - geez- coulda happened to me, too. Some of these sound really good !
here is one I invented
Myra's Breakfast Mess
cube white bread (french or other bread with some crust and substance), fry in a little butter and olive oil til a little crisp, put as first layer into a large cast iron skillet. Add slightly fried onion slices as second layer. Put cooked, drained bacon slices as third layer break eggs over the whole thing, salt and a little pepper, add some greenery like chopped chives, and bake at about 300 til the eggs are set. Serve with Ketchup.
Not likely to be found in a cook book, and healthy is not its middle name, but my family loves it.
-------------------- Myra A. Grozinger Signs Limited Winston-Salem, NC
signslimited@triad.rr.com Posts: 1244 | From: Winston-Salem, NC USA | Registered: Nov 1998
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now for some ITALIAN... ZUCHINNI DELUSHIA( DELICIOUS ZUCHINNI I THINK) 6-8 MEDIUM SIXED ZUKES WASH AND SLICE 1/4-3/8" THICK BIG POT PUT IN GOOD AMOUNT OF OLIVE OIL, THROW IN SLICED ZUKES CUT UP 4-5 LARGE GARLICS, SLICE IT THROW THAT IN THE POT, STIR FREQUENTLY WHEN YOU SEE IT GETTING COOKED(INSIDE GOES FROM WHITE TO BROWN WHITE GET A CAN OF TOAMTO PASTE, DUMP IT IN THE CENTER OF THE POT NEAR THE BOTTOM AS YOU CAN GET, ADD 1/2 OF THAT CAN OF WATER STIR ONCE THE PASTE IS ALL OVER TAKE 1-2 CUPS GRATED PARM/ROMANO CHEES AND DUMP IT IN, STIR....NOW YOU NEED 1-2 EGGS DEPENDING ON THE AMOUTH OF ZUKES YOU GOT....BEAT EGG IN A CUP, OPEN A SPACE ON THE BOTTOM OF PAN AND POUR THE EGG IN AND AS ITS COOKIN STIR INTO ZUKES....SHUT OFF HEAT CONTINUE TO STIR(THE EGG COOKS FROM THE HEAT OF THE FOOD...SERVE.....DE-LIC-IOUS!!!! FAST AND SIMPLE
-------------------- joe pribish-A SIGN MINT 2811 longleaf Dr. pensacola, fl 32526 850-637-1519 BEWARE THE TRUTH.....YOU MAY NOT LIKE WHAT YOU FIND Posts: 11582 | From: pensacola, fl. usa | Registered: Nov 1998
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spray one part epoxy primer and one part catylist. two coats will do.
after dry, wet sand with 800 grit. dry and wipe with tack cloth.
MixOne part basecoat (any color) one part reducer
Spray with your choice of gun. layer up as desired with as many colors as desired. let dry, wipe with tack cloth between coats.
Mix 2 parts Urethane clear one part catylist a dab of reducer you can add some pearl if desired spray one dry coat and let dry for 10 min spray 2 more coats with medium coverage, giving 15 minutes between coats. lastly, add a little more reducer and spray one wet coat, then walk away. let dry overnight. next day sand with 800 grit, then 1000 grit, then 2000 grit. Buff with cutting compound, the polish with polish compound.
Serves one customer that has a fat check in hand.
-------------------- Jerry VanHorn, Pres. Pure Sports Designs, LLC Pro Sign Design / United Wholesale Signs www.prosigndesign.comwww.unitedwholesalesigns.com West Liberty, OH 937-465-0595 866-942-3990 Since 1990 Posts: 925 | From: West :Liberty, OH | Registered: May 2004
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1 Stick of REAL Butter Olive Oil A few shots of your Favorite Rum or for Non Alchys use a Butter rum Flavoring. Sliced Mushrooms.
Heat Olive oil in a pan the through in Shrooms and Sear them just a little the add Butter and melt. After butter is melted add Rum Simmmer for a few and eat.
Crown Royal Fajitas Steak or Chicken Red and Yellow Peppers Red Onion Garlic Crown Royal Olive Oil Your favorite Fajita Mix or Make your own. (I make mine own Spice and I really can't tell you whats in as I just Grab Spices from the Closet and Start Mixing.Its usually a mix of Cajun Spices and Peppers Etc.) Heat Oil on HI. Through in Steak or Chicken and Garlic and Sear. Turn down heat and Add everything else except Whisky, Simmer for 10 or so minutes Then turn up heat a little Then Add whisky and Cover simmer for about 2 mins. Enjoy with Sour Cream or Guacamole on a tortilla.
I do a lot of Cooking with Crown or Jack. Alway wanted to open a restaraunt Named "Jack and Bill,s"
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BAAAM!![[Big Grin]](biggrin.gif)
All we need with that is some polka! Grab your accordion OP, I’ll bring the pierogi, zupa grzybowa, and my clarinet!
![[Smile]](smile.gif)
. Now, If you want people to think you are a culinary genius, or have a show on the Food Network, or REALLY need to impress your foodie in-laws, after you spoon the soup into serving bowls you can drizzle some sherry over the top and ad a dollop (like ½ teaspoon) of crème friache.
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