Beef Stroganoff Ingredients?
Just curious what ingredients do you use in your beef Stroganoff?
Personal Chef
I was a server for a while before cooking on the line in a busy restaurant. I know how you feel but if you are that sick, that's just unhealthy for everyone in the restaurant. Those germs are going wild wherever you go. You can make a lot more people sick, just stay home! The health inspector asked the head chef how he handles sick workers, of course he said they stay out of his kitchen.
I was a cooking fool, cooking enough food for 25 when there was only 4 of us. I made smoked gouda mac & cheese, avacado salsa, jalapeno popper dip, amazing sliders on Pretzel rolls, big green olives encased in a cheese mixture and baked, and chip and dip cookies. (cookies made with crushed chips and pretzels dipped in chocolate) Leftovers anyone?
There are so many goood wings here in Western NY but the best are from a BBQ place that only smokes them then they put the sauce on, they fall apart!!! The best wings around, no guilty feelings not fried.
I baked a blueberry pie in a glass Pyrex pie dish and set it on the stove to cool. Then not realizing turned that burner on by mistake for a pot of tea. The dish exploded all over the stove, what a mess.
Or you can make crab ragoon, with won ton wrappers and a filling of Krab, cream cheese, lime juice, a couple dashes of hot sauce and a little horseradish. Whirl it in a food processor and put in the wrappers with the corners gathered on top. Bake in mini muffin tins sprayed with cooking spray. Bake 375 10-12 min.
Good sugestions above, dont forget Panos on Elmwood and its open very late. I'm sure your friends will know where to go. Have fun and enjoy, I hope you are wearing the snow boots.
I haven't found any Indian food like my friends family's restaurant used to make. I'm so sad they closed the place up due to her dad's health, I was the best in Western NY. :(
There is a difference, and baking requires pretty exact measuring.
Living in the Buffalo area we have them a lot but I like smoked wings, they aren't fried at all, not greasy. Sticky bourbon bbq sauce on them also.
Funny seeing the consume and fish, exact thing I made in Culinary School over 20 yrs. ago. Seem like yesterday.
I like making this but also add green pepper, red onion, avacado, seedless cuke, red wine vinegar and lime juice.
I have had a salad with fries on the bottom then the lettuce and tomatoes then grilled chicken, where else- the Buffalo area.
Are you going to share the recipe?
Way, but I' always afraid to order it out thinking its the canned "fake" stuff. I did order it once and it wasn't even cooked on the griddle. I make corned eef so much, next time I will save some for some scratch hash!!!! Oh yeah poached eggs a must on top.
MY next door neighbors drive me crazy. They are gone 3 or 4 months at a time but when they are home come over for coffee almost every night. If we are out on our back deck he just walks out to his back garage and looks up to see if we are outside then it's all over for me. He comes over and start chatting, then I go in the house. I hate it, I'm glad when they are away. So peace & quiet till April or so then it will start all over.....Ugggggg. I go thru so much coffee when they are around, and I only brew Starbucks.!!
Oh yeah they are square and wrapped just like the Banh Chung in foil then tied with string.
Its hand ground corn meal, layered with thin sliced potatoes a slice of tomato a small chunk of pork and 1 black olive, wrapped in a banana leaf. Friends bring them from Miami frozen, then I boil it in water for about 5 minutes. They are so good. But definately a Nicaragua breakfast item.
I saw the Lobster show as well, it was ok. He looked exhausted doing that job, it took a lot out of him.
My reception was a champagne brunch at noon we had a string quartet, very nice. all done by 4. Oh yeah 25 short years ago........
I had everything on hand for the dumplings in the recipe they were easy, and very good.
There is a similar thing to this made with fresh made cornmeal from Nicaragua, they are eaten for breakfast, I would love one right now.
Get some nice scallops and make this they are amazing:
http://www.epicurious.com/recipes/food/views/Scallop-Porcupines-with-Basil-Mint-Sauce-103867
Way when I cook it for lunch at the restaurant I work at, its usually for a old lady out for the day.Most say its the best they ever had, I do like bacon wrapped chicken livers, my mom use to soak the livers in soy sauce and brown sugar first.
If you are making the shells fresh when you buy the metal tubes for the forms there is a pretty good recipe for the dough on the package they come in, for the filling I use ricotta, powder sugar, a little crushed pineapple, mini chocolate chips and some almond extract. The home made shells really make them good
Just curious what ingredients do you use in your beef Stroganoff?
I'm catering a cocktail party next weekend and planning on making some beef and some pork sliders, I need some simple toppings for them. I was thinking horseradish mayo and roasted red pepper on the beef any ideas would be great.
Here is the Peach Rum Cake Recipe;
Place 1 cup chopped pecans or walnuts in a greased and floured bundt or tube pan.
Mix together, 1 pkg yellow cake mix, 1/4 c. water, 1/3 c. oil, 1/2 c. Bacardi Peach Rum and 1 cup diced fresh peaches.
Pour on top of diced nuts in prepared pan.
Bake 1 hr. at 325. Let cool, slightly and turn onto serving plate. Make glaze: Melt 1 stick butter add 1/4 c. water, 1 c. granulated sugar. Boil 5 min then stir in 1/2 c. Peach rum. Spoon over cake.
I'm just watching Rachael Ray and she says always stir your cheese into the white sauce in a figure 8 direction. Any ideas why?
I am making puff pastry shells for a pumpkin mousse and the shells puff up and brown nice but the insides seem underbaked and real doughy. Any sugestions?
I am cooking for a baby shower party @ 5:30 aprox. 35 people, $ not a issue, it will prob be hot out so I am thinking lite dishes but it's still dinner time. Any ideas will be greatly welcome- Thanks.
Does anyone have a cheese cake recipe with at least 2lbs. of cream cheese in it, I need to make a big one. I was thinking of raspberry swirl.
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Here is a great poppyseed dressing, it would be good on the spinach:
1&1/2 c. sugar
2/3 c. vinegar (I use cider)
2 tsp. salt
2 tsp. dry mustard
2 TBsp. grated onion
2 c. oil
mix all together, add 3 Tbsp. poppy seeds