I thought this was a cooking ng.

This is a decoy group. We've been trying to explain that to all these
folks blabbering about cooking this, and cooking that, but they still
keep posting here. They just don't get it.

<shrug>

ObFood: Chicken paprikash made with [unsour] cream.

-sw

Capt'n Jim said:

Jim in Pa

Come back when you have a news reader with a kill file. Those of us
who have kill files see what we want and ignore the rest. I'm even
killing threads that aren't offensive, just not of interest to me.

LaTeDa, LaTeDa
(as Diane Keeton said in one of her Woody Allen flicks)
--

Practice safe eating. Always use condiments.

On Thu, 6 Apr 2006 01:57:06 -0400, [email hidden] (Capt'n

Jim) said:

Jim in Pa

Who told you THAT???

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Soooo, what do ya' wanna cook Jimbo?

Capt'n Jim said:

Jim in Pa

"RFC is dead. RFC remains dead. And we have killed it. How shall we,
murderers of all murderers, console ourselves?" 😄 kidding..

On Wed 05 Apr 2006 10:57:06p, Thus Spake Zarathustra, or was it Capt'n Jim?

Quoted message said:

Jim in Pa

All recipes are blocked to selected readers in Pa.

--
Wayne Boatwright @¿@¬
_____________________

In article <4356491.3B0N3BYtfD@sqwertz>,

Steve Wertz said:

ObFood: Chicken paprikash made with [unsour] cream.

-sw

Dude!!! Chicken Paprikash!! You just gave me tonight's supper idea!
Thanks. Oh, yeah, baby!

--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

In article <[email hidden]>,

(Capt'n Jim) said:

Jim in Pa

Hi, Jim --
It is and it gets distracted by other [censored] entirely too much. Mostly
you have to ignore the bozos who come back at you with a smartass reply
(unless you're acquainted, in which case you give as good as you get).

You want to cook? Good. Steve Wertz mentioned Chicken Paprikash. Have
you ever made it? Here's the recipe I'll mostly use for tonight's
supper:

{ Exported from MasterCook Mac }

Chicken Paprikas - Eva Kende's recipe

Recipe By: posted to rfcooking by Barb Schaller 4-6-06
Serving Size: 4
Preparation Time: 0:00
Categories: Entrees

Amount Measure Ingredient Preparation Method
1 lg cooking onion finely diced
1 yellow sweet pepper
- chopped (optional)
1 tb shortening or cooking oil
1 frying chicken cut up
2 ts paprika Hungarian sweet
1 pinch cayenne or red pepper
- (optional)
1/2 t salt (to taste)
Sourcream optional

Tiny Hungarian Dumplings ---Nokkedli

2 lg eggs
1 c water
1 1/2 c flour, all purpose, unsifted
1/2 ts salt
Heat oil or shortening, add onion and pepper and saute on medium heat
until the onions are transparent. Make sure the heat is high enough
that the onions are gently frying and not steaming in their own juice.

Remove the pot from the stove, add paprika, mix well. Add the chicken
and salt. Coat the chicken thoroughly with the onion-paprika mixture.
Add 1/4 c of water or broth and check frequently to make sure it's not
burning. Simmer covered until the chicken is tender.
Add sourcream just before serving or let each person add it at the
table if they wish. (Don't let the sourcream come to a boil or it will
curdle). Serve with Tiny Hungarian Dumplings.

You can use cut up parts instead of whole chicken, but using white
meat only produces a rather insipid dish. I often make it from thighs
only.

For Nokkedli:
Prepare large pot of rapidly boiling water, making sure that the water
is no more than 2 inches from the lip of the pot.

Place flour in large mixing bowl, make a well add the other
ingredients and stir using a wooden spoon until mixed. (Do not "work
the dough"😉.

The easiest way is to use a spaetzle maker. Looks like a grater with
dime size holes and a hopper on top, available in many kitchen shops.
Place this device on top of the pot with the boiling water. Fill the
hopper with dough and slide it back and forth as fast as you can. The
faster you do it the smaller, the dumplings. The dough should be thick
enough to offer resistance, but "grate" easily. When all the dumplings
are floating (about 2minutes), pour into a colander, drain and serve.

Alternatives to using a spaetzle maker:
1.Place dough on a small cutting board and using a knife to cut bean
size pieces of dough into the boiling water.

2. Use a collander with large holes, a chestnut roaster with holes or
a coarse grater and mush dough through with a wooden spoon.

Recipe by Eva Kende - posted to rec.food.cooking 9-16-1998
----------

Per serving (excluding unknown items): 36 Calories; 2g Fat (29% calories
from fat); 2g Protein; 7g Carbohydrate; 0mg Cholesterol; 4mg Sodium
Food Exchanges: 1/2 Starch/Bread; 1/2 Fat
_____

--
-Barb
<http://jamlady.eboard.com> Updated 4-2-06, Church review #11

"If it's not worth doing to excess, it's not worth doing at all."

Melba's Jammin said:

In article <4356491.3B0N3BYtfD@sqwertz>,

Steve Wertz said:

ObFood: Chicken paprikash made with [unsour] cream.

-sw

Dude!!! Chicken Paprikash!! You just gave me tonight's supper idea!
Thanks. Oh, yeah, baby!

Thinking of Paprikash always makes me reply "When Harry Met Sally"
inside my head. Wonder how Tofu Paprikash would turn out? =)

"Capt'n Jim" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Jim in Pa

It could be a hell of a lot worse -- have you visited some of those yahoo
groups?
--
Lefty

Life is for learning
The worst I ever had was wonderful

Quoted message said:

Melba's Jammin said:

Steve Wertz said:

ObFood: Chicken paprikash made with [unsour] cream.

-sw

Dude!!! Chicken Paprikash!! You just gave me tonight's supper idea!
Thanks. Oh, yeah, baby!

-Barb

Recipe please, Barb?

Dora

Wayne Boatwright said:

On Wed 05 Apr 2006 10:57:06p, Thus Spake Zarathustra, or was it Capt'n Jim?

Quoted message said:

Jim in Pa

All recipes are blocked to selected readers in Pa.

--
Wayne Boatwright @¿@¬
_____________________

All your recipes are belong to us!

;-)

Rusty

"limey" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Melba's Jammin said:

Steve Wertz said:

ObFood: Chicken paprikash made with [unsour] cream.

-sw

Dude!!! Chicken Paprikash!! You just gave me tonight's supper idea!
Thanks. Oh, yeah, baby!

-Barb

Recipe please, Barb?

Dora

Oops - didn't read down the thread far enough. Thanks, Barb.

Dora

On Thu, 6 Apr 2006 01:57:06 -0400, [email hidden] (Capt'n

Jim) said:

Jim in Pa

Here we go again.....

Christine

On Thu 06 Apr 2006 09:30:06a, Thus Spake Zarathustra, or was it Christine
Dabney?

Quoted message said:

On Thu, 6 Apr 2006 01:57:06 -0400, [email hidden] (Capt'n

Jim) said:

Jim in Pa

Here we go again.....

Christine

And again and again.....

--
Wayne Boatwright Õ¿Õ¬
________________________________________

Okay, okay, I take it back! UnScrew you!

In article <[email hidden]>,

(Capt'n Jim) said:

Jim in Pa

Nope, your mistake. The whole purpose of this newsgroup is a ruse to
lure unsuspecting webtv subscribers to post here. Once you make a post,
our secret spy software can enter your webtv account and steal your
personal info.

After we clean out your bank accounts, max out your credit cards, sell
your house and cars out from under you, sell your children into slavery
and steal your wife for [censored], you'll be cast out into the street
penniless and without a shirt on your back.

Bet you're sorry you posted now, aren't you?

And if this *was* a cooking newsgroup, where's *your* recipe?

--
Dan Abel
[email hidden]
Petaluma, California, USA

Melba's Jammin said:

In article <4356491.3B0N3BYtfD@sqwertz>,

Steve Wertz said:

ObFood: Chicken paprikash made with [unsour] cream.

-sw

Dude!!! Chicken Paprikash!! You just gave me tonight's supper idea!
Thanks. Oh, yeah, baby!

This is one of the biggest reasons I hang out here: Inspiration

Often I'll read a post, go "Hrmmm..." and be in the kitchen
cooking a couple minutes later. Note that I don't follow specific
recipes or recommendations, but they give me similar ideas.

Like just now, Jay's recent monkfish (mahi-mahi) meatball post...
gave me ideas, but I'd never follow that recipe exactly.

-sw

Melba's Jammin said:

Amount Measure Ingredient Preparation Method
1 lg cooking onion finely diced
1 yellow sweet pepper
- chopped (optional)
1 tb shortening or cooking oil
1 frying chicken cut up
2 ts paprika Hungarian sweet
1 pinch cayenne or red pepper
- (optional)
1/2 t salt (to taste)
Sourcream optional

I use petite diced tomatoes and a little bit of paste.

Quoted message said:

Tiny Hungarian Dumplings ---Nokkedli

I served mine with potato spaetzle. It was supposed to be gnocci,
but the potatoes I used were too moist to make a dough, so I added
some more flour and squeezed it out into spaetzle, then fried
lightly in butter with a little more paprika - really brings out
the paprika flavor.

-sw

"Steve Wertz" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu, 06 Apr 2006 07:50:11 -0500, Melba's Jammin'

It was supposed to be gnocci,

Quoted message said:

but the potatoes I used were too moist to make a dough, so I added
some more flour and squeezed it out into spaetzle, then fried
lightly in butter with a little more paprika - really brings out
the paprika flavor.

-sw

Today I baked 3 medium-large (more large than medium) potatoes & 3 medium
beets convection 350 for 1 hour 15 minutes. Beets weren't done at 1 hour 30
minutes. The potatoes were too moist.
Wonder if the beets cooking at the same time made the potatoes too moist.
One thing I found out was that beets not cooked until done do not have the
earthy taste (at least these didn't). They were almost tasteless.
Dee Dee