Text 9694, 112 rader
Skriven 2006-12-21 02:18:00 av Dale Shipp
     Kommentar till en text av Michael Loo
Ärende: Re: VARIOUS IRRATIONALS
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 MSGID: 1:261/1466.0 458a3534
 -=> On 12-20-06  10:13,  Michael Loo <=-
 -=> spoke to Burton Ford about VARIOUS IRRATIONALS 704 <=-

 ML> Here's one that is hubristic, wrong, and funny.

  I wonder why you say it is wrong -- but will venture a guess.

 ML> Title: Stroganoff Superb

 ML> 1 lb Sirloin steak [cut into thin
 ML> -strips]
 ML> 3 tb Parkay margarine
 ML> 1/2 c  Onions [chopped]
 ML> 4 oz Mushrooms [1 can drained]
 ML> 1/2 ts Salt
 ML> 1/4 ts Dry mustard
 ML> 1/4 ts Pepper
 ML> 8 oz Philadelphia Brand Cream
 ML> -Cheese [cubed]

   This is my primary guess -- isn't the authentic stroganoff made with
   sour cream?

 ML> 3/4 c  Milk
 ML> Hot parslied noodles

 ML> Brown steak strips in margarine, in a large skillet, and add onions,
 ML> mushrooms, and seasonings... Cook until veggies are tender

 ML> Add Cream cheese and milk, stirring over low heat until cheese is
 ML> melted...

 ML> Serve over noodles...

 ML> presented to you from the KRAFT Philadelphia Brand Cream Cheese

   Given where it came from, what else could you expect:-}}

   Actually, Gail has made a recipe that is a sort of stroganoff made
   with Philly cream cheese and it was good.   The sauce is definitely
   different, but good.   AND it freezes much better than sour cream
   recipes do.  That is an advantage given the manner in which we often
   cook -- one cooking goes for multiple meals, some frozen for later
   use.


MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Very Hot Cajun Sauce for Beef
 Categories: Cajun, Beef, D/g, Boat
      Yield: 6 servings
 
    3/4 c  Chopped onions
    1/2 c  Chopped green bell peppers
    1/4 c  Chopped celery
    1/4 c  Vegetable oil
    1/4 c  -plus
      1 tb All purpose flour
    1/4 ts Cayenne pepper
    1/2 ts White pepper
    1/2 ts Black pepper
      2    Bay leaves
      1 tb -to
      2 tb Minced jalapeno peppers
      1 ts Minced garlic
      3 c  Beef stock
 
  This sauce is excellent with Cajun Meat Loaf, Roast Beef, pot roast or
  sandwiches.  Make extra and keep in refrigerator or freezer.
  
  Fresh jalapenos are preferred.  The original recipe calls for 1/4 cup
  jalapenos and 3/4 teaspoon cayenne pepper.  We have toned the recipe
  down to our tastes -- and we like spicy food!
  
  Combine the onions, bell peppers and celery in a small bowl and set
  aside while you start the roux.
  
  The roux used in this recipe is light brown. Therefore, the oil is not
  heated as much as would be done for a dark roux such as you would use
  in gumbo.
  
  In a heavy 2 quart saucepan heat the oil over medium low heat to
  about 250 degrees.  With a metal whisk, whisk in the flour a little
  at a time until smooth.  Continue cooking, whisking constantly, until
  roux is light brown, about 2 to 3 minutes.  Be careful not to let the
  roux scorch or splash on your skin.  Remove from heat and with a
  spoon immediately stir in the vegetable mixture and the red, white
  and black pepers.  Return pan to high heat and cook about 2 minutes,
  stirring constantly.  Add the bay leaves, jalapeno peppers and
  garlic, stirring well.  Continue cooking about 2 minutes, stiring
  constantly.  We're cooking the seasonings and vegetables in the light
  roux and the mixture should, therefore, be pasty.  Remove from heat.
  
  In a separate 2 quart saucepan, bring the stock to a boil.  Add the
  roux mixture by spoonfuls to the boiling stock, stirring until
  dissolved between each addition.  Bring mixture to a boil, then
  reduce heat to a simmer and cook until the sauce reduces to 3 1/2
  cups, about 15 minutes. Skim any oil from the top and serve
  immediately.
  
  Adapted from Chef Paul Prudhomme's Lousiana Kitchen.
  Courtesy of Dale & Gail Shipp, Columbia Md.
 
MMMMM


... Shipwrecked on Hesperus in Columbia, Maryland. 00:57:11, 21 Dec 2006
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