greatest recipe!! YUMYUM

[jutka]

Take a few slices of bread,
spread duck lard on thinly,
salt according to tase,
and top off with green or purple onion
slice!

YUMMY YUM

[Lisainquisitive]

Take off the duck lard and add a slice of tomatoe,and some sliced black olives and I would eat it.

I have a good recipe,very simple:
I call it rotel mac
Boil package of spiral pasta
peel and dice cooked tomatoes
slice and chop green peppers,sautee them
mix that all together and then add sliced green onion
(make sure to add lots of the green part of onion too)
add slices of velveeta cheese,stir
Bake in oven at 350 degrees until cheese is completely melted
(about 35 min.)

Sometimes I'll add chopped fresh mushrooms.
If you like it spicy then add chopped jalopeno peppers as well.

It is good.Everyone likes me to make it for gatherings.
Try it.

Lisa

[mastodon]

I can make a mean cheese sandwhich.

In the past few months, Jutka helped me remember my fondness for Mac&Cheese. Much thanks, Jutka.

Here's to true prole food!

[jutka]

Originally posted by Lisainquisitive
Take off the duck lard and add a slice of tomatoe,and some sliced black olives and I would eat it.


Lisa

Can't do it Lisa. The lard is the whole point of it!!!
You can use bacon lard if you prefer.

Masto,

Glad to have been of service. Mac&cheese IS really good, isn't it? But it's not as good or nutritious as my lard sandwich!! Does your Mac&cheese come from a box, or from scratch? Knowing you, I bet it's the former when you're away at school.

[flying_unicorn]

Bidding is closed on this item at ebay, but I thought I'd post it just for fun. http://cgi.ebay.com/aw-cgi/eBayISAPI...tem=1301880923

It's from a weord site "Who'd buy that?" http://www.whowouldbuythat.com/2001_11_25_archive.html

[Ines]

One of my favorites:

This Russian dish has been around for several centuries, but it wasn’t until the fifties that it became all the rage in the United States (despite our fear of Communism). Here is a delicious rendition that pays tribute to the "gourmet" chafing-dish dinner party. Now, as then, beef stroganoff is a good thing to cook in front of a small crowd.
Sharpen your knife skills with our technique video.

1 2 1/2-pound piece beef tenderloin, well trimmed, meat cut into 2x1x1/2 inch strips

2 tablespoons vegetable oil
6 tablespoons (3/4 stick) butter
1/4 cup finely chopped shallots
1 pound small button mushrooms, thickly sliced
1 cup canned beef broth
2 tablespoons Cognac
3/4 cup crème fraîche or whipping cream
1 tablespoon Dijon mustard
1 tablespoon chopped fresh dill

12 ounces wide egg noodles
1 tablespoon paprika

Pat meat dry with paper towels. Sprinkle with salt and pepper. Heat oil in heavy large skillet over high heat until very hot. Working in batches, add meat in single layer and cook just until brown on outside, about 1 minute per side. Transfer to rimmed baking sheet.

Melt 2 tablespoons butter in same skillet over medium-high heat. Add chopped shallots and sauté until tender, scraping up browned bits, about 2 minutes. Add button mushrooms. Sprinkle with pepper and sauté until liquid evaporates, about 12 minutes. Add beef broth, then Cognac. Simmer until liquid thickens and just coats mushrooms, about 14 minutes. Stir in crème fraîche and Dijon mustard. Add meat and any accumulated juices from baking sheet. Simmer over medium-low heat until meat is heated through but still medium-rare, about 2 minutes. Stir in chopped dill. Season to taste with salt and pepper.

Meanwhile, cook noodles in large pot of boiling salted water until tender, about 8 minutes. Drain. Transfer to bowl. Add remaining 4 tablespoons butter and toss to coat. Season with salt and pepper. Divide noodles among plates. Top with beef and sauce. Sprinkle generously with paprika.

Makes 4 servings.

[Mariboulg]

ah I love beef stroganoff, did you know that it was invented by a french chef ?

Actually I am not 100 % sure, but I read it somewhere that it was invented by a french chef.