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| Cooking with the SwedishChef | Started by: SwedishChef on Oct 14, '07 03:27 |
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Orsh KI Borsh. I am the SwedishChef Ki Borsh. Today We will be working on making some of the most delicious duck recipes around. Today we will start with. Wild Duck and Andouille Sauce Piquant You will need these ingredients. 1 cup olive oil (for roux) 3 cups plain flour (for roux) 3 cups onions, chopped 1 cup bell peppers, chopped 3 cups green onions, chopped 2 cups parsley, chopped water 2 tablespoons garlic, finely chopped 3 cups chablis 1/2 teaspoon dried mint, crushed 11 cups tomato sauce 3 tablespoons Lea & Perrins Worcestershire Sauce 6 teaspoons louisiana hot sauce 5 teaspoons salt 1 lb andouille sausages, sliced 1/4" thick 2 1/2 lbs wild duck breasts Follow these instructions. 1. Brown off duck breasts in some olive oil. 2. Make a roux with oil and flour. 3. Add onions, bell pepper, green onions, and parsley to roux. 4. Stir and cook. 5. Add one cup water and garlic. 6. Cook. 7. Add wine and some more water. 8. Add other seasonings and tomato sauce. 9. Mix well. 10. Add andouille (or smoked sausage) and duck breasts. 11. Stir. 12. Simmer on low heat for 3 to 4 hours. 13. Stir occasionally. 14. Add more salt and cayenne to your taste. 15. Serve over spaghetti or rice. Your guests will be delighted with the tast and the texture of this rick meal. The meshing of the many flavours will leave them wanting more. Orsh KI Borsh. *Note*I in no way claim this recipe to be my own* |
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I don't even know why this pisses me off. But it does. |
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| Reply by: Prometheus at Oct 14, '07 03:32 | |
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ORSH KI BORSH.... Today I have come forth with another great recipe.A recipe that will leave you wanting more and more of that succulent duck. DRUNK DUCK The ingredients needed ~ 6 - 8 duck breasts, boneless & skinless ~ 1 can cream of mushroom soup ~ 1 can cream of chicken soup ~ 1 canister chicken stove top stuffing or cornbread stuffing ~ blush wine Cooking Instructions Mix the soups together. Pour half of it into a baking dish. Place the duck on top of the soup mixture. Cover the duck with the rest of the soup mixture. Cover the duck with about 1 inch of the stuffing mix. You can use more or less, just make sure the soup mixture is covered well. Saturate the stuffing with the wine. Saturate well or the stuffing will burn. Bake at 350 degrees for 45 - 60 minutes or until duck is done. If the stuffing is browning to quickly, loosely cover with aluminum foil. Serve & Enjoy! ORSH KI BORSH |
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| Reply by: SwedishChef at Oct 14, '07 12:58 | |
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| normally when someone gives out recipes they also give a sample so people know if its worth making. | |
| Reply by: Got_Milk at Oct 15, '07 14:16 | |
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| What kind of Chef gives out recipes and does not cook up a batch for us to try. Cook some up so we can all taste this creation of yours. | |
| Reply by: SonnyAndolini at Oct 15, '07 18:18 | |
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Well I have been cooking those two recipes and they are still cooking. I will make sure to set it out for taste tests when they are ready. For now do any of you wish to share recipes :D I love recipes! Orsh Ki Borsh |
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| Reply by: SwedishChef at Oct 15, '07 19:11 | |
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Beef Stroganov Recipe This classic comfort food is traditionally served over egg noodles but is equally good over mashed potatoes. Ingredients - 1 pound boneless beef steak - 2 tablespoons olive oil - 8 ounces mushrooms, sliced - 1 onion, finely chopped - 1 cup sour cream - 1 tablespoon chopped parsley (optional) salt and pepper Container: skillet Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes Directions * Slice meat into approximately 1/4" strips, then cut the slices you've just made into 1/4" strips. Cut these into 2" lengths. Salt and pepper lightly. * Heat oil and brown meat, stirring to turn after about a minute. Cook another minute or two, then scoop meat out of the pan and set aside. * Add onion and mushrooms to the pan, stirring to get up any browned bits, and cook, stirring, until the onion is soft and the mushrooms have browned some - approximately 5 minutes. * Return meat to the pan and cook, stirring, for another minute or two - until meat is hot and at desired doneness. * Remove from heat and stir in sour cream. Serve hot, topped with parsley if using Another recipe for the masses :D Enjoy and hey if you cannot cook no worried just give the recipe to your wives :D |
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| Reply by: SwedishChef at Oct 23, '07 21:00 | |
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i am still waiting for my samples but a good recipe for milk is as follows: Needed: 1 cow 1 bucket Directions: 1) Put the bucket under the cows udders. 2) Pull on the udders until white stuff comes out. 3) Continue until bucket is full. 4) Enjoy the milk. GOT MILK? |
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| Reply by: Got_Milk at Oct 23, '07 21:36 | |
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| Note: on Got_Milk's recipe. MAKE SURE IT IS A FEMALE AND NOT A BULL, TRUST ME! ;) | |
| Reply by: ProphetOfDoom at Oct 23, '07 22:30 | |
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Is 'Orsh Ki Borsh' your nervous twitch or what. It's really annoying. |
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| Reply by: HarrisonFord at Oct 23, '07 23:04 | |
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Its my trademark :D and I will continue using it :D ORSH KI BORSH |
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| Reply by: SwedishChef at Oct 23, '07 23:13 | |
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Lemoned roast beef Ingredients: * Seasoning: * 1/2 cup chopped fresh parsley * 1 tablespoon olive oil * 4 cloves garlic, minced * 2 teaspoons grated lemon peel * 1/4 teaspoon pepper * 1 (3 pound) beef round tip roast * * Vegetables: * 1 tablespoon olive oil * 1 pound small red-skinned potatoes, halved * 1/2 pound baby carrots * 4 small onions, halved * 2 medium zucchini, sliced (3/4-inch) Servings: Measures: About Scaling and Conversions Directions: 1. Preheat oven to 325 degrees F. Combine parsley, olive oil, garlic, lemon peel, and pepper; press 1/2 of the seasoning onto beef roast. Combine the remaining seasoning with the potatoes, carrots, onions, and zucchini in large bowl; toss. 2. Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast for 1 3/4 to 2 hours for medium rare; 2 1/4 to 2 1/2 hours for medium doneness. After 1/2 to 1 hour, place vegetables, except zucchini, on rack around roast. 3. Remove roast when meat thermometer registers 140degrees F for medium rare; 155 degrees F for medium. Transfer to board; tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 5 degrees F to reach 145 degrees F for medium rare; 160 degrees F for medium.) 4. Increase oven temperature to 425 degrees F. Add zucchini to vegetables on rack; roast 15 to 20 minutes or until tender. Carve roast; serve with vegetables. Season with salt. This tasty recipe will have you salivating like no tommorow.The tenderness of the meat blended in with the taste of lemon topped with wonderful herbes. May be accompanied by many different side dishes. |
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| Reply by: SwedishChef at Oct 23, '07 23:19 | |
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ORSH KI BORSCH Autumn Apple Muffins Ingredients: * 1 Egg, slightly beaten * 2 tb Soft butter * 1/4 c Sugar * 1/4 c 2% yogurt OR * 3/4tsp lemon juice + 2% milk * 1/3 c 2% milk * 1/2 c Bran * 1 md Apple, grated * 1/2 c Raisins, soaked * 1/2 c Rolled oats * DRY INGREDIENTS * 1/3 c Whole wheat flour * 1/3 c All-purpose flour * 3/4 tsp Baking powder * 1/2 tsp Baking soda * 3/4 tsp Cinnamon * 1/4 ts Salt In large bowl, combine the first nine ingredients. Sift dry ingredients together. Add to bran mixture, stirring until moistened. Spoon into muffin cups. Bake at 425 F about 20 minutes or until golden brown. Makes 12 small muffins. Ahhh can you smell the Autumn breeze, the sweet smell of warm delicious muffins straight out of the oven mmmmmmm |
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| Reply by: SwedishChef at Oct 24, '07 12:29 | |
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| I tried to cook once but Mr-DW kept trying to touch me up does that make me gay? | |
| Reply by: AntonioCP at Oct 24, '07 19:14 | |
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| That makes you extremely gay unless the recipe called for it. then it is okay. | |
| Reply by: Got_Milk at Oct 24, '07 19:19 | |
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