That's not been my experience of him this week

Reincarnate said:

hes being a dick isnt he ?




glad to know its not just me....

nakedpianoplayer said:

... I thought it was just me

Reincarnate said:

nope!

Cheese Scalloped Potatoes

1/4 cup chopped onion
2 tablespoons butter
2 tablespoons flour
1 1/4 cups milk
1 cup grated Cheddar cheese
Salt and pepper
3 potatoes, peeled and thinly sliced, not rinsed

Preheat oven to 350 degrees F. Cook onion in butter until soft, add flour and cook for 2 minutes, whisking. Whisk in milk and cook until thick and bubbly. Remove from heat and add 3/4 cup of cheese, stirring until melted; season with salt and pepper. Layer half of potatoes in a baking dish and sprinkle with salt and pepper. Cover with half of sauce. Layer remaining potato slices on top of sauce and season. Top with remaining sauce and sprinkle with remaining cheese. Bake, covered, for 30 minutes or until potatoes are tender.

Simple Beef Stew

Serves 4

2 pounds beef stew meat
1 tablespoon olive oil
1 tablespoon all-purpose flour
4 cups beef or vegetable stock
1 medium onion, diced
3 potatoes, diced
2 carrots, diced
4 cloves garlic, chopped
Salt, to taste
1 tablespoon chopped fresh thyme or ½ tablespoon dried
1 teaspoon freshly ground pepper
Sprigs of thyme, for garnish

Trim the excess fat from the stew meat. In a large stockpot over high temperature, heat the olive oil until smoking hot. Add the beef and brown well on all sides, about 2 minutes per side. Add the flour and cook for about 2 minutes. Briskly and thoroughly stir in the 4 cups beef or vegetable stock. Add the onion, potatoes, carrots, and garlic and cook over low heat for 45 minutes to 1 hours, or until beef is tender.

When the stew has finished cooking, add the thyme, 1 teaspoon pepper and salt to taste.


Chicken Speidili (spelling)

3 large boneless chicken breasts, cut into strips
6 ounces Asiago cheese (or any good Italian cheese), cut into 3 (2-inch) cubes
1/2 cup high-quality olive oil
2 cups Italian bread crumbs
4 dried bay leaves
1 large white onion, sliced thickly lengthwise


Preheat oven to 350 degrees F.
Spray a baking pan lightly with cooking spray. Wrap each chicken strips around each cheese cube and secure with a toothpick. Dip chicken in olive oil and then roll in bread crumbs. Place chicken in the baking pan. Top with bay leaves and sliced onions. Bake for 15 to 20 minutes, or until chicken is fully cooked through, and cheese has melted, and bread crumbs are golden brown. Serve.


MEATLOAF

1 POUND GROUND BEEF
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard


Preheat oven to 375 degrees F.
Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf. Bake for 1 hour.


COTTAGE POTATOES

3 large Idaho potatoes
1/4 cup (1/2 stick) butter
1 cup cottage cheese
1/2 onion, diced
Salt and pepper
Paprika


Preheat the oven to 350 degrees F.
Scrub the potatoes, slice them, and put in a pot with water to cover. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently, and then put in a greased casserole. Dot with the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.

Apricot Brandy
-----
1 pound dried apricots
4 quarts warm water
1/2 cake of yeast
6 1/2 cups granulated sugar
2 1/4 cups firmly packed brown sugar
1 1/2 cups raisins
1 tablespoon ginger
2 lemons, thinly sliced
2 oranges, thinly sliced

Wash apricots in water and dry. Cut into halves. Place in a large crock and pour in warm water, reserving 1/2 cup. Dissolve yeast in remaining warm water. Stir in sugars, raisins, ginger and fruit into apricot and water. Add dissolved yeast and mix well. Cover top of crock and let stand for 30 days, stirring every other day. After 30 days strain the mixture and bottle it up.

It works well - it's a really old recipe that my grandmother cut out of the newspaper a long time ago . I always make the big batch, but I'm sure if you wanted something smaller then just reduce all accordingly.


Fried Apple Pie

1 (8-piece) container refrigerated flaky biscuit dough


For the filling: Add the butter to a large saute pan and melt. Add the apples, sugar, cinnamon, and lemon juice and cook over medium heat until the apples are soft, about 15 minutes. Remove from the heat and cool.
When the filling is cool, roll the biscuits out on a lightly floured surface so that each biscuit forms a 7 to 8-inch circle. Place 2 to 3 tablespoons of the filling on 1/2 of each circle. Brush the edges of the circle with water. Fold the circle over the filling to make a half-moon shapes. Seal by pressing the edges with the tines of a fork.

Heat a deep fryer or a deep pot halfway filled with oil to 350 degrees F.

Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes. Drain on paper towels. Sprinkle with powdered sugar immediately.



Chicken and rice casserole
2 cups cooked rice
2 cups (8 oz.) shredded Monterey Jack cheese
1 1/2 cups cooked, chopped chicken breast meat
1 can (12 fl. oz.) CARNATION Evaporated Milk
1/2 cup finely chopped red onion
2 large eggs, lightly beaten
1/4 cup finely chopped cilantro
2 tablespoons butter or margarine, melted
1 tablespoon diced jalapeños
PREHEAT oven to 350° F. Lightly grease 2-quart casserole.
COMBINE rice, cheese, chicken, evaporated milk, onion, eggs, cilantro, butter and jalapeños in prepared casserole; stir well.
BAKE for 45 to 50 minutes or until knife inserted in center comes out clean. Season with salt.
FOR FREEZE AHEAD:
PREPARE as above; do not bake. Cover; freeze for up to 2 months. Thaw overnight in refrigerator. Uncover.
PREHEAT oven to 350° F.
BAKE for 60 to 70 minutes or until knife inserted in center comes out clean. Season with salt.

Taco Skillet

1 lb. ground beef
1 can (11 oz.) Mexican-style corn, drained
2/3 cup water
1 packet (1.25 oz.) Taco Seasoning Mix
1 cup (4 oz.) shredded cheddar cheese
3/4 cup Yellow Corn Meal,
1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup Evaporated Milk
1 large egg, lightly beaten
PREHEAT oven to 400° F.

BROWN beef in well-seasoned 10-inch cast-iron skillet; drain. Stir in corn, water and seasoning mix. Cook over low heat for 6 to 8 minutes or until mixture thickens. Top with cheese.

COMBINE corn meal, flour, sugar, baking powder and salt in medium bowl. Combine evaporated milk and egg in small bowl; mix well. Add milk mixture to corn meal mixture; stir just until blended. Spread over top of meat-cheese mixture.

BAKE for 20 to 25 minutes or until wooden pick inserted in center comes out clean.

NOTE: May also use White Corn Meal.




If you need some sites go to www.meals.com www.foodtv.com
[Edited 6/18/05 17:55pm]

nakedpianoplayer said:

... I thought it was just me

a grip of recipes here