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[weazel]

I used to enjoy reading lazs wit...but now find myself just scrolling past his uninteresting walls of text, never have seen anything interesting in nukes posts so I'm used to tuning him out.  

Shorten your frigging signature beetle.

[beet1e]

Curval - let me the first to break the ice...

I LOVE AMERICA!

Well of course I do. Do you think I'd go on about these issues if I didn't?  Do you see me doing posts about Iraq?  One day, Toad, Lazs, NUKE, GTO, Shiva, Creamo, Elfenwolf, and all my perceived BBS bogeymen will be sitting in a circle, and I'll sit down in the middle, and we'll have a beer/tea/wine or something.

[poopster]

In the interest of providing something informative and in some ways usefull in this "new" signature facination that we have been drawn to.

I have changed my signature also...


____________________
nopoop
The Blue Knights

Chicken Cordon Bleu

Recipe courtesy Emeril Lagasse...



ever notice he has bad posture ??

4 (6-ounce) chicken breast, cut in half and pounded into thin scallops
8 thin slices of proscuitto
8 slices of Bethmale
1 cup flour
2 eggs, slightly beaten with 2 tablespoons milk
1 cup herb bread crumbs
Essence, recipe follows
3 tablespoons olive oil
4 ounces julienned proscuitto
1 cup sweet peas
Salt and black pepper
1 tablespoon butter
2 cups Mornay sauce, hot
Season each side of the chicken scallops with salt and pepper. Lay on scallop flat and layer 2 pieces of the proscuitto, 2 pieces of the cheese and top one chicken scallop. Season the flour with Essence. Carefully dredge the chicken in flour. Dip the chicken in the egg mixture, letting any excess drip off. Season the bread crumbs with Essence. Finally dredge the chicken in the herb crust, crusting each side completely. In a saute pan, heat the olive oil. When the oil is hot, add the chicken. Saute for 2 to 3 minutes on each side or until golden brown. Remove from the pan and drain on a paper-lined plate. Season with Essence. In a saute pan, melt the butter. Add the julienned proscuitto and sweet peas. Season with salt and pepper. Sauti for 2 minutes. Fold the proscuitto and peas into the Mornay sauce. Serve the sauce with the chicken

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes

[Curval]

Originally posted by weazel
I used to enjoy reading lazs wit...but now find myself just scrolling past his uninteresting walls of text


Shorten your frigging signature beetle.

ditto

..and thanks poopster..printed.  I like Emeril..."BAM"!:D

[poopster]

You'll notice the recipe for the top secret "essence" included.

A must if one is to "kick it up a notch"

_________________
nopoop
The Blue Knights

Minestrone



Why does he always hunch ??

1/4 cup extra-virgin olive oil
3 tablespoons minced pancetta (about 1 ounce)
1 medium Spanish onion, chopped
3 medium carrots, chopped
2 celery stalks (with leaves), chopped
5 cloves garlic, chopped
1/2 medium zucchini, chopped
1/4 head Savoy cabbage (about 9 ounces), cored and shredded
7 drained whole, peeled, canned tomatoes, roughly chopped
9 cups chicken broth, homemade or low-sodium canned
1/3 cup tubetti or other small pasta, such as orzo, or broken spaghetti
1 can cannellini beans (about 16 ounces), with liquid
2 tablespoons finely chopped flat-leaf parsley
3 tablespoon minced fresh marjoram
1/2 cup freshly grated Parmesan, plus more
Kosher salt and freshly ground black pepper

Heat the oil in a large pot over medium-high heat. Add the pancetta and cook, stirring, until slightly crisp and the fat has rendered, about 1 minute. Lower the heat to medium, add the onion, carrots, celery, and garlic and cook, covered, stirring occasionally, until the vegetables are somewhat soft, about 15 minutes. Add the zucchini and cook, covered, stirring occasionally, for 3 minutes. Add the cabbage and cook, uncovered, stirring, until wilted, about 3 minutes more.

Stir in the tomatoes and broth and bring to a boil. Stir in the pasta, lower to a simmer, and cook until the pasta is tender, about 10 minutes.

In a small bowl, mash half of the beans with a fork. Add the mashed and whole beans to the soup and cook, stirring, about 3 minutes.

Remove the soup from the heat and stir in the herbs and cheese. Season with salt and pepper to taste. Divide among warm soup bowls and sprinkle with Parmesan. Serve immediately with more cheese for passing at the table.


Copyright 2001 Television Food Network, G.P. All rights reserved.

Yield: 4 to 6 main-course servings (about 12 cups)
Prep Time: 20 minutes
Cook Time: 40 minutes

Time to consume may vary....

[mrfish]

you guys are just being silly now....

[Saintaw]

Rofl poop

[funkedup]

Fish wins.  

[mrfish]

lol - funked, a tale of two cities was the runner up....

[whgates3]

i've gone .sig-less.
it cleans things up, like droping your external tanks or rocket launchers

[NUKE]

Mrfish, your sig is too long, Im offended ..........  

[SaburoS]

LOL!!! A sig pissing contest!

[mrfish]

i had to change it - i like war and peace and all but....

[beet1e]

Here's a town in Wales - crime capital of the industrialised world - ROFL.  Not much crime here. Do Lazs and NUKE know where Wales IS?  

NUKE/Lazs - I will not be pushed, pulled, stamped, indexed, briefed, debriefed, or numbered!

[funkedup]

Congrats Nuke, you've made a sig almost as retarded as Beatle's.