RECIPE 14: One Dish Beef Stroganoff

                      -= Exported from BigOven =-

                       One Dish Beef Stroganoff

Very easy to make and little washing up!

Recipe By:
Serving Size: 4
Cuisine: Eastern European
Main Ingredient: Beef
Categories: Quick, Fry, Easy, Main Dish

-= Ingredients =-
3/4 pound boneless beef sirloin steak ; 3/4″ thick
1 can (16 oz) Beef broth
2 cups sliced mushrooms
3 cups uncooked medium egg noodles
1/2 cup fat-free sour cream
Fresh ; chopped parsley

-= Instructions =-
Slice beef into very thin strips.

Cook beef in nonstick skillet 5 min., stirring often.

Add broth and mushrooms. Heat to a boil. Stir in noodles. Cover and cook over low heat 10 min. or until noodles are done.

Stir in sour cream and heat through. Garnish with parsley.
** This recipe can be pasted into BigOven without retyping. ID= 158984 **
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10 on Tuesday: Ten Things You Love About Springtime

From this page comes this Tuesday’s question… What are 10 things I love about springtime? In no particular order…

  1. Opening the windows in the house to get fresh air in
  2. Brighter mornings (or is that because of daylight savings time?)
  3. Mornings that are cool enough to require a jacket
  4. Afternoons that are warm enough to drive with the top down
  5. Plants coming back to life
  6. No snow!
  7. No more winter coats!
  8. No more grey skies — the clear blue sky is welcome and beautiful!
  9. Waking up to the sounds of birds chirping
  10. The smell of new flowers

RECIPE 15: Banoffee Pie


                      -= Exported from BigOven =-

                             Banoffee Pie

This pie, an easy take on toffee with bananas (hence the name), made its debut at The Hungry Monk, a pub in England, in 1972. Toffee can be chilled up to 2 days (cover after 1 hour). Toffee-filled crust can be chilled up to 3 hours.

Recipe By: GOURMET magazine, January 2005, page 45
Serving Size: 8
Cuisine: English
Main Ingredient: Banana
Categories: Gourmet Magazine, Fruit, Desserts

-= Ingredients =-
2 ea 14 ounce Sweetened Condensed Milk
1 ea 9 inch Refrigerated Pie Crust
3 ea large Bananas
1 pint Heavy Cream ; Chilled
1 1/4 tablespoon Light Brown Sugar ; Packed

-= Instructions =-
* Special Equipment: a 9-inch pie plate, preferably deep-dish.

1. Put oven rack in middle position and preheat oven to 425.

2. Pour condensed milk into pie plate and stir in a generous pinch of salt. Cover pie plate with foil and crimp foil tightly around rim. Put in a roasting pan, then add enough boiling-hot water to reach halfway up the side of the pie plate, making sure that foil remains above water. Bake, refilling pan to halfway with water about every 40 minutes, until milk is thick and a deep golden color, about 2 hours and 10 minutes. Remove pie plate from wather bath and transfer toffee to a bowl. Chill toffee, uncovered, until it is cold, about 1 hour.

3. While the toffee is chilling, clean pie plate and bake pie crust in it according to package instructions. Cool pie crust completely in pan on a rack, about 20 minutes.

4. Spread toffee evenly in crust, and chill, uncovered, 15 minutes. Can be prepared ahead to this point. Cover toffee-fille crust after 1 hour.

5. Cut bananas into 1/4-inch-thick slices and pile over toffee.

6. Beat cream with brown sugar in a clean bowl with an electric mixer until it just holds soft peaks, then mound over top of pie.
** This recipe can be pasted into BigOven without retyping. ID= 161247 **
** Easy recipe software.  Try it free at:    **

10 on Tuesday: Ten High School Memories

From this page comes this Tuesday’s question… What are 10 memories I have from high school? In no particular order…

  1. Impressing one of the nuns (I went to McNicholas High School — a Catholic school — so there were nuns every-damn-where) on my very first day with how nimbly I was able to manipulate the lock on my locker
  2. Reflecting the sun off the face of my watch into the eyes of one of my teachers. That earned me a detention.
  3. Spending Senior’s Night in the courtyard of the school — we also put a bunch of FOR SALE signs in front of the school. I wonder if the seniors still do that?
  4. Hamburgers on Wednesday! (Not the best hamburgers in the world, but when you eat them each-and-every Wednesday for four years, you get used to them. When I worked as a University admissions officer, I used to plan my visits to McNick on Wednesdays around lunchtime and would go through the lunch line to get burgers! It was at McNick that I learned to put my fries on my burger (below the top bun) and eat it that way, something I still do from time to time.)
  5. Watching Sister Roberta (rest in peace) fall asleep while writing on the blackboard in my Geometry class.
  6. Pizza on Thursday! (Rectangular slabs of pizza with ‘sausage’ on them — not good, but tasty, and it’s stuck in my sense memory so much that I used to buy frozen pizza slabs from the school to eat at home! I wonder if they still sell those… (Nostalgia is the most addictive drug!))
  7. Raging erections. Every day. 10:23am. In Sister Roberta’s Geometry class during sophomore year. Damned puberty!
  8. Uncontrollably laughing my ass off during a silent study hall while reading Hitchhiker’s Guide to the Galaxy. I had to be excused.
  9. Earning 1/2 a detention for wearing only one sock to school that day.
  10. After prom my junior year, my date and I went to White Castle and picked up a bunch of burgers, fries, and drinks that we brought back to the faculty who were tearing down the prom decorations. They were extremely grateful!

Reading: Roasting in Hell's Kitchen

Roasting in Hell's Kitchen: Temper Tantrums, F Words, and the Pursuit of Perfection

I found ROASTING IN HELL’S KITCHEN: TEMPER TANTRUMS, F WORDS, AND THE PURSUIT OF PERFECTION while looking for HUMBLE PIE, also by Gordon Ramsay. I believe that the two books are very close if not identical, just named differently for different countries.
Ramsay’s book seems like a collection of narrated-and-transcribed musings including a fair amount of apologies and ‘clearing the air’ passages for wrongs in the past. It was disjointed and without a clear focus on the goal of the book, which is unusual given Ramsay’s famous laser-like focus.
I suspect that the book would be much more successful as an author-read audiobook. It was enjoyable, but not great.