FA+
Shop
573
Views
Views
16
Favorites
Favorites
Category
All / All
Species Unspecified / Any
Size 1280 x 960
File Size 177.7 kB
Report this content
More from ArtSlave
Everything-but-the-kitchen-sink Vegetable Beef Soup
2 lbs fresh stew meat(Lean or with plenty of backfat- up to you)
3-4 large baking potatoes
1/2 bunch fresh parsley
1 large onion(Size of your fist)
Handful(About 15) green beans
small can of fresh corn
2 jugs v8 Spicy(Alternately, 1/2 gallon of water and 2 large cans of tomato puree)
1 litre of water
1 small box buttoncap mushrooms
Diced carrots
Handful barley(Optional)
1 tbs crushed red peppers
1 tbs worchestershire sauce
2 tbs salt
2 tbs black pepper
2 tbs crushed basil or rosemary(your preference)
Can of light beer(optional)
2 tomatoes(Roma, optional), chopped
Dice everything, Combine in a crock pot and let it simmer overnight. Serve results with crusty bread.
3-4 large baking potatoes
1/2 bunch fresh parsley
1 large onion(Size of your fist)
Handful(About 15) green beans
small can of fresh corn
2 jugs v8 Spicy(Alternately, 1/2 gallon of water and 2 large cans of tomato puree)
1 litre of water
1 small box buttoncap mushrooms
Diced carrots
Handful barley(Optional)
1 tbs crushed red peppers
1 tbs worchestershire sauce
2 tbs salt
2 tbs black pepper
2 tbs crushed basil or rosemary(your preference)
Can of light beer(optional)
2 tomatoes(Roma, optional), chopped
Dice everything, Combine in a crock pot and let it simmer overnight. Serve results with crusty bread.
Category All / All
Species Unspecified / Any
Size 1280 x 960px
File Size 177.7 kB
Eesh, well shit. I'm probably SOL then since I'm in the States, and for some reason Americans hate british food. PLENTY OF SAURBRAUTEN MIXES IN THE GROCER.. but no pudding starters. I looked, I wanted to make a christmas pudding, because.. fuck yeah. Christmas pudding!
the reciple though is just like flour, eggs, and water... it's like a pancake batter
http://www.foodnetwork.com/recipes/.....ipe/index.html
just replace the drippings with a cap of veg oil and use a large skillet
http://www.foodnetwork.com/recipes/.....ipe/index.html
just replace the drippings with a cap of veg oil and use a large skillet
ARGHHHHHH
Maryland is the ONLY state that doesnt seem to have one. I lived near THREE when I lived in No. VA, and used to go to one all the time in PA. FUCUHJDLFJLSKDJFLSKJFLKSJLDFJSLDJ
AUUUGH
its definately the best grocery store every though XD
I'll look around it next time I go to No VA.
Maryland is the ONLY state that doesnt seem to have one. I lived near THREE when I lived in No. VA, and used to go to one all the time in PA. FUCUHJDLFJLSKDJFLSKJFLKSJLDFJSLDJ
AUUUGH
its definately the best grocery store every though XD
I'll look around it next time I go to No VA.
Cooking is an art form and all she's doing really is posting a recipe, with pictures of the results as well. Please don't be so harsh about things like this. It may be a terrible quality photo but the actual meat of this post (no pun intended) is the recipe in the artist's description. I agree with what you're trying to do, getting people to realize art sites are not image hosting sites or post whatever you found on google, or whatever is lying around your room sites, but pay attention to what you're saying. Were this someone's TY beanie baby collection or their N64 for sale I'd say being harsh about that kind of stupidity is justified, but cooking is indeed an art form when you're making it yourself.
2-2.5 gal I think. Its the older one, with just one dial on it to control low/high/auto temp.
Oh that sucks, I love shrooms D: I wish I knew a good replacement for shrooms for you. In non tomato dishes I replace the shrooms with bamboo shoots.. same texture as uncooked mushrooms although not a too similar taste.
Are you also allergic to truffles? Same family so I would assume, but if you aren't you could replace shrooms with hen-of-the-woods.
Oh that sucks, I love shrooms D: I wish I knew a good replacement for shrooms for you. In non tomato dishes I replace the shrooms with bamboo shoots.. same texture as uncooked mushrooms although not a too similar taste.
Are you also allergic to truffles? Same family so I would assume, but if you aren't you could replace shrooms with hen-of-the-woods.
My pleasure! Yeah, I love adding beer to recipes- I hate the texture of barley so prefer adding something w/ hops into the mix. And I share recipes from time to time, although I don't really put much in the way of fancy fare up. I'm more of a stews/goulash/soups person myself.
Soup's the best. My favorite is cheese and squash, aside from left-over lasagna soup. Easy as hell too, cut up leftover lasagna into decent sized bits, then add some beef broth and let it simmer. Comes out better than the original lasagna.
Crock pots are great for lazy people like me :P
Crock pots are great for lazy people like me :P
I see yo soup and raise yo a GOULASH. Hungarian goulash, of my immigrant ancestors to be precise, because our food kicks ass.
2 lbs. of the beef cubes that you usually use for stir fry (or cut beef chuck into 1 inch pieces)
3 tbs fat
1 cup diced onions
2 small cloves garlic
3/4 cup ketchup
1/4 cup Worcestershire
1 tsp vinegar
1 tsp brown sugar
2 1/2 paprika
2 tsp salt
1 tsp dry mustard
2 cups water
Throw beef, garlic, and onion in a frying pan and brown em'. Once done, put beef, onions, and garlic along with EVERYTHING else (mebbe a little bit o' the kitchen sink) into the crockpot, simmer on high for 2-2 1/2 hours. Thicken with 2 tsp flour and 1/4 cup water, and serve over cooked noodles.
Enjoy the noms.
2 lbs. of the beef cubes that you usually use for stir fry (or cut beef chuck into 1 inch pieces)
3 tbs fat
1 cup diced onions
2 small cloves garlic
3/4 cup ketchup
1/4 cup Worcestershire
1 tsp vinegar
1 tsp brown sugar
2 1/2 paprika
2 tsp salt
1 tsp dry mustard
2 cups water
Throw beef, garlic, and onion in a frying pan and brown em'. Once done, put beef, onions, and garlic along with EVERYTHING else (mebbe a little bit o' the kitchen sink) into the crockpot, simmer on high for 2-2 1/2 hours. Thicken with 2 tsp flour and 1/4 cup water, and serve over cooked noodles.
Enjoy the noms.
Comments