I am an amateur chef who loves to cook.
Definitely going to try this. Looks delicious and super simple.
This is as easy as it gets: 2 chicken breasts in a casserole dish and about 1 1/2 cups of tomato and oregano salad dressing. (I use Kraft) Just pour the dressing over the chicken and bake in the oven for about an hour at 350. It is really good.
@boobird Yeah have not been around much lately. Spend most of my time in the "water cooler."
Nice one Pav.
Never put chips on a pizza but have tried making a nacho pizza. Turned out quite well. Also tried putting fries on a pizza (we call them chips here) Turned out not quite so well.
Hey Adam just kidding!!!
Hey Adam you forgot the recipe.
Chips fried up in duck fat.
@boobird See this is what I mean. This is out and out spam with nothing to contribute to the site. The wine cork guy had a product that could actually be useful to SE'ers. Guess we will have to come up with a spam meter.
I'm from Canada so we have already had our Thanksgiving. It is the only meal of the year that I do not cook. My wife is in charge of the turkey and has been for the last 32 years. It is always one of the best meals if not the best of the year. Her dressing is outstanding, the turkey is always moist and the rest of the fixin's are wonderful.And the best part is I just sit back, watch, have a few drinks then chow down.
@boobird I'm from Canada. I am always chilled!
Hey finsbigfan I have probably been on here for a hell of lot longer than you have. And I have contributed recipes and have posted quite often. Some of you are just a little spam paranoid. And while I am at it why not check out my blog.
I have been around here for a while and knew you were going to get hammered for spam. People here like people to become contributing members before they try to sell their ideas or put up links to their sites. But hey anything to promote pizza sounds good to me. Not sure what you mean by a social app though? Oh and if I am ever in Denver I will give it a try.
Yeah I'd vote for for that and if you are going to cook beef, chicken and pork how about "Moo Peep &Oink"
Well ya know I am not a big spam fan either but this is a very interesting product. Very elegant design and if it works as well as demonstrated in the video would be a great tool to have on hand for a dinner party. The bad news is I would not really be interested in investing but hey if you would like a free ad on my website and blog I would be happy to do that for you. Just do a search for thearrogantchef and drop me an email. I will get in touch with you.
@Bill I just figured that fact that they were perch rolls would kind of indicate that there would be perch involved. Sorry for all the confusion.
Oh and I forgot. Should be served with duck fat fries. The only way to make fries!!!
Oh somehow the carrots and shallots were not included in the recipe I will have to fix that.
Actually this should be fine. Sometimes I find that Sherry actual imparts a better flavour than white wine.
This is an authetic French Canadian recipe. I love it.
Lapin au Vin Rouge (Rabbit in Red Wine)
2 1/2 pound rabbit, cut into pieces.
100g black olives, stoned
2 medium sized onions
2 large cloves of garlic
1/2 cup of brandy
1 bay leaf
1 1/2 cups of red wine
1/2 teaspoon of dried thyme
1 tin (14 oz) of peeled tomatoes
4 tbls of oil
60g (2oz) butter
250g mushrooms sliced
1/2 teaspoon of sugar
salt and pepper
1. Peel and finely slice the onions. Crush the cloves of garlic, unpeeled. Chop up the tomatoes. Season with the sugar.
2. Fry the bacon strips until lightly browned then add carrots and shallots and fry until golden brown. Remove with a slotted spoon.
3. Heat the oil in a sauté pan. Add half the butter and brown the rabbit, onions, garlic, and olives over very low heat. Pour brandy over rabbit and set alight (BE VEWWY CAREFUL). When finished flaming add tomatoes and garlic, return bacon strips, onions and carrots. Pour in red wine, add thyme and then cover on low heat for 45 minutes.
4. Meanwhile trim the mushrooms. Wash and wipe and cut them into thin strips. Put the remaining butter in the frying pan and sauté the mushrooms. Whey they have exuded all their juice and are golden season with salt and pepper and transfer them into the sauté pan together with their cooking fat and cook for another 15-20 minutes
5. Pour the contents of the sauté pan into a dish and serve at once.
@bleu Ha just noticed the spelling mistake in chilli. It should have only one L.
@coconutcreamside I always make it the same way. I use regular ground beef about 30% fat content. I don't put mushrooms in the recipe but my son does. Maybe I will throw some in the next time I make some. And I may just up the garlic content.
@lemonfair Glad to see someone is checking the grammer and spelling on the sight. Some people post there post without ever checking weather or not the have spelt everything write or not.
@dashofginger The salad oil is to brown the ground beef in the large pot.
@buffy That is the secret ingredient.