Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Jun 2006
Posts: 12,880
ER Forum Cookbook
I'm considering volunteering to put together an ER Forum cookbook. You guys would volunteer the recipes, and I'd copy and paste them into a document, and save it as a PDF file. Below is a sample. It would be one recipe per page. I'd probably have a few sections (appetizers, main dishes, soups and stews, desserts, other). It would be great if you supplied a picture, but that's not necessary.
If people think it's a good idea, I'll start a new thread for recipes or links to previously posted recipes.
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Give me a museum and I'll fill it. (Picasso) Give me a forum ...
Join Date: Aug 2006
Posts: 12,483
Re: ER Forum Cookbook
I'm in........I just inherited all my grandmother's recipes from the "old days".........
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Consult with your own advisor or representative. My thoughts should not be construed as investment advice. Past performance is no guarantee of future results (love that one).......:)
ummm, im going first. this was made by me for the first time EVER 10 minutes ago, and the fiance is raving!! i made it up...and it takes 5 minutes to prepare...no jokes...serves 2
1 lb boneless chicken breast
1/3 cup grated parmesan
1/3 cup crushed up cornflakes or similar (I used Honey Bunches of Oats)
1/3 cup italian seasoned breadcrmbs or the like (optional)
1/2 packet Hidden Valley Ranch dry mix
A little Olive oil or similar
1.Put the parmesan, crushed flakes, and hidden valley ranch in a gallon zip loc bag
2.Coat the chicken totally with olive oil
3) put it in the bag and shake it up real good, smear the dry stuff onto the chicken to coat completely
4)cook the coated chicken for 50 minutes on 350 ina greased (i use pam) baking dish
5)once you pull it out of the oven, sprinkle it with a little seasoned salt if you want and MOST IMPORTANTLY, a decent amount of the dry ranch mix. Do it to taste, but I think I used approx 1 medium 3 fingered pinch of ranch mix (very scientific, I know) per piece of chicken ...this is NOT optional...do it!
40s & 50s & 60s in bathing suits. someone stop my heart from pounding. sort of eliminates the need for an er forum cookbook because i think i just lost my appetite.
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ummm, im going first. this was made by me for the first time EVER 10 minutes ago, and the fiance is raving!! i made it up...and it takes 5 minutes to prepare...no jokes...serves 2
1 lb boneless chicken breast
1/3 cup grated parmesan
1/3 cup crushed up cornflakes or similar (I used Honey Bunches of Oats)
1/3 cup italian seasoned breadcrmbs or the like (optional)
1/2 packet Hidden Valley Ranch dry mix
A little Olive oil or similar
1.Put the parmesan, crushed flakes, and hidden valley ranch in a gallon zip loc bag
2.Coat the chicken totally with olive oil
3) put it in the bag and shake it up real good, smear the dry stuff onto the chicken to coat completely
4)cook the coated chicken for 50 minutes on 350 ina greased (i use pam) baking dish
5)once you pull it out of the oven, sprinkle it with a little seasoned salt if you want and MOST IMPORTANTLY, a decent amount of the dry ranch mix. Do it to taste, but I think I used approx 1 medium 3 fingered pinch of ranch mix (very scientific, I know) per piece of chicken ...this is NOT optional...do it!
Location: Where the stars at night are big and bright
Posts: 2,847
Re: ER Forum Cookbook
I can't remember where I stole this from, but it's an easy recipe that I've been using for years and it's a family favorite. The name is used because it was alleged to have been used in FDR's White House
White House Swiss Steak:
1 thinly sliced onion
˝ cup divided oil
2 teaspoons thyme
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon thyme
˝ tablespoon seasoned pepper
1 tablespoon seasoned salt
6 8 ounce top round steaks
2 teaspoons seasoned salt
2 teaspoons ground black pepper
2 cups flour
1 cup beef stock
2 cups V8 juice
1 cup julienne sliced carrots
1 cup julienne sliced celery
Sauté onion in 1 tablespoon of oil until golden. Remove from pan and sprinkle with thyme. Dredge steaks in flour, salt and pepper, and spice mixture. Pound steaks with mallet to integrate flour into meat. Brown steaks in remaining oil. Transfer steaks to pan with onions. Pour V8 juice and beef stock over steaks. Cover pan and cook at 350 for 1 hour. Turn steaks over and cover with vegetables. Cook for an additional 30 minutes.
Serve over cooked rice
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