Tonite's WTF should I make?......will be a old time favorate that mite make some yack........Cabige Rolls:banana: 1 cabbadidge, cut the end off, place in pot, boil just enouph to peel the cabbadidge off. all in a seperate pot...... 1/2 pound ground bisson and a 1/2 pound gound turkey, splash of olive oil......not the Popeye kind, brouned, then ad... What ever spices you like.... I'm doing some fresh sage and thyme, with salt and garlic pepper with a bit of greak seasoning ......Oh the Ukrianians are gona kill me 1 onion diced... some red, green, and yellow peppers, diced later on ad some diced mushrooms........magic mushrooms are optional and for a bit of crunch 1/2 small can diced water chest nuts... some left over basmati(sp??) rice from last nite, or welfare out and use that minute rice crap.........but allways 2/3 meat than rice Now you have 3rd degree boiling water burns on your fingers from pealing off the cabbadige leaves....... just a bit of olive oil on a paper towel to the botom of the oven dish..... after several snack/sample tates of the mix....burp... then spoon into the cabbadige you water burnt your fingers on.... wrap nice, don't over stuff, and place into oven pan that you pre-oiled Cover in katshup or as I'm doing tonite in spagetti sauce..... Wait for wife to come home before placing in oven at 350 till they are done.....oven tmes vary....figure it out! In my case, Rascal really likes cabbadidge....feed dog the left over and place dog outside for atleast 4 hours.........trust me! Give other dog who won't eat cabbadidge a dog cookie and say good boy, you can stay in the house I think I'll have some diced boiled veggies on the side....with a big glass of milk....yes milk, believe it or not!
This would also be a good place to use your extra muffler bearing grease or Krisco. I'll just have a doggie cookie and a bowl of milk! Buuuurp!
Now THAT actually sounds pretty good! I am the kind that will eat nearly anything that is or can be considered food.I watch 'Bizarre Foods' going; " had that, thats pretty good... that looks tasty!' So yeah, That sounds right up my alley! By the way, I LOVE TO cook!
Tomorrow night's dinner is going to be smothered pork schnitzel. Dredge the schnitzel in milk and egg, then seasoned flour. Normally, this includes garlic powder, basil, oregano, thyme, savory, pepper. Brown lightly in olive oil, and set aside on a cookie sheet. Saute onions, mushrooms, red, green and yellow peppers with garlic, and pile on the schnitzel. Sprinkle with Parmesan cheese, then cover with mozzarella and cheddar, then pop under the broiler. Make gravy and pour over top. Serve with rice. Lemon meringue pie for dessert.
Tonite will be welfare sunday dinner....... 1 box Betty Crack "Salisbery" Spam Burger helper...... Remove noodels from box, boil, drain and set aside for a filler with the dogs kibble.......as they won't be used for human consumtion While the cheaper crap is boiling for the dogs..... Broun 1/2 pound ground Bisson, and a 1/2 pound ground Silence Of the Lamb... Or ground what ever you want, racoon, possum, road kill.....this is just a guid line Tell dogs to leave kitchen..... Ad... 1 oinion diced... a couple fresh garlic cloves sliced as thin as you can.... The standard... green, red, yellow peppers... 1 romano tomato diced... Fresh chopped Cilantro and parselli.... how ever ya spell it?? some course ground pepper. splash of water... Then some diced Mushrooms.....magic mushrooms are optional! Mix, simmer, turn heat to low..... Remind dogs who are pearing around corners to stay out of kitchen..... No go back the the Spam Burger helper box...... Forget the water BS, use milk and milk only!!!! Dump Spam Burger Helper spice pack in and mix, than ad milk. Bring to boil, and while your waiting fill the empty box up with real pasta, this is what I'm using.... It's spinach, roated tomato, and a whole wheat mix.....or use the junk the box came with, or what ever you want Mix in and bring to boil, then turn heat to a low simmer. Must stir now and then... expect to add more milk, just a splash at a time as needed but keep stirring so it won't burn to bottom of pot Remind dogs again..... While your simmering, watching, stirring......... Grate some cheese and mix a bit in with every stir.... Now don't be a @zz Ole and give the dogs a snack of the grated cheese.....they did stay out of the kitchen Sample pasta, when it seems it needs a few more minutes to be perfect remove from heat and cover. Pasta will then be perfect and sauce will thicken up. While waiting fill dogs kibble dish with a mix of the Spam Burger hepler pasta you did not use..... garnisk with what ever left over grated cheese is left over after you have searved your self
Friday night I made pork chops with pineapple. On the side was yellow rice with black beans. SWMBO was happy. She spent Saturday night at the lake house without me, and tonight she upped the ante; When I came home from work, I smelled the unmistakeable odor of bacon and onions cooking. She had bought some fresh (Atlantic Ocean) St. Augustine shrimp and made shrimp and grits. http://whatscookingamerica.net/Pasta_Rice_Main/ShrimpGrits.htm I think I'll keep her.
Hanswurst, I'm going to make this in the next couple weeks.....you probobly one of the few who even knows what it is.........
I suspect you're either wrapping that meat around some cheese & onion-based filling or around a secret mixture which includes ingredients otherwise found within roll-your-own cigarette paper or pipes cooled by water, Ted
That's a lot of work and a lot of preparation. This is why I learned to say "SUPERSIZE IT AND MAKE THAT TO GO !"
What kind of German are you anyway.............. This ain't no McBratworst with super size red cabbige It'sGerman Rouladen, and yes Cat, pickels are optional One of the many ways it can be prepared, a 1/4 slice of pickel (not the bicks crap but real pickel) can be put inside also. http://www.tasteofhome.com/recipes/beef-rouladen http://www.mennonitegirlscancook.ca/2010/02/rouladen.html quote from below..... Now I know many of you are thinking, “A dill pickle wrapped in steak? Ewwww!” Let me assure you that the flavour combination is truly wonderful and very European. The pickle does mellow out in the braising process yet give the beef a very slight dill flavour that is fabulous with the thick vegetable gravy. Then there’s the BACON adds a slight smoky, saltiness that pulls it all together.http://www.andtheniateit.com/2012/06/rouladen.html I'll have to tell my Old School German Butcher what you said Hansworst, bring your......what is this thing anyway???? Nice ???, don't eat me please She is a old farm girl from Germany, bring that ????.... I'll stand behind her all of 4 foot high.....she's got evil kitchen knives and is not afraid to yous them....... Kinda brinks back child hood memories, all the women were short, but had evil farm knives.......all the men guns and all would never mess with them. ........... I've even been at the end of the knive once with my aunt. Can't remeber what I said to make her blow a gasket but I thought I was gona die! My wife Deb saw the whole thing, she just met my aunt that morning....... Deb really liked my aunt for some reason, they got alomg great! I went to shower and cleaned myself, never messed with may old aunt again!
Tedy: German Rouladen is wonderful! Especially with sour kosher dill pickle in the middle. I've had it made with Gherkin in there too, but the dill is much better. Sounds terrific.
I'm not one yet, Sir I don't know. They call it Kilter. I got it from a parody forum: http://www.europefails.com/viewtopic.php?f=14&t=58 ...which makes fun of this one (simply replace the dots with an explitive which begins with an f and ends with k. It is a euphamism for things couples do when they need people to inherit money and property from them). They have a large variety of pics from this entity: http://www.****france.com/topic/419...an-interesting-group-of-people.html&replies=1 I look at it, during times of no booze, hallucinogens and rock & roll. Looks like some Photoshop creation turned black and white. Here's another one posted as a flame: And more: http://www.****france.com/images/i267/263006.75801172013103010_orig.jpg http://www.****france.com/images/i051/264895.59902202013141446_crop_orig.jpg http://www.****france.com/images/i520/264026.80402052013125147_orig.jpg http://www.****france.com/images/i271/263810.885jhgf_crop_orig.jpg http://www.****france.com/images/i024/262973.26401162013235131_orig.jpg http://www.****france.com/images/i284/262974.81401162013235945_orig.jpg http://www.****france.com/images/i286/263178.773kilter_slappy_orig.jpg http://www.****france.com/images/i115/263883.447kkkilter_orig.jpg There are good picles and sweet pickles here. I like the ones from former East Germany which are made by a Slavic minority who prepare them similar to how Poles prepare them. They are crisp, properly marinaded and contain no sugar. Germans seem to have an overabundance of sugar beets of which they sneak the end product into many canned foods. This is a nightmare for diabetics and probably the cause of the 2nd variety of diabetics which is initiated by the consumption of refined sugar
