Dubird

This isn't a traditional Swiss Steak recipe. In fact, I found out recently while watching Good Eats that the Swiss Steak I grew up with isn't a traditional Swiss Steak recipe. But I love how this tastes, so we'll call it my version of Swiss Steak. Again, the measurements aren't exact as I learned how to do this from my mom, who's instructions were 'fill the bowl with this much' and so on, but I'll do my best. -- 1 package stir-fry strips of beef (this is something I find at my local mart, you may have to get a couple of steaks and cut them in thin strips yourself. this recipe works fine with cheap cuts, so you can save some money there. this would be about 2 8oz steaks, cut into strips) 1 cup flour 1 8oz can of tomato SAUCE 1 6oz can of tomato PASTE Seasonings (i use season salt, garlic powder, pepper, and whatever italian spices i have handy) 1 serving of rice (either minute rice or other kind, whichever you have handy) Coat the bottom of a deep-sided skillet with oil. I like olive oil for this, but it doesn't really matter. Make sure the skillet is one that has a lid for it, as you'll need it! Turn on the heat under the skillet. Season the beef strips with pepper and garlic, coat in flour (put the flour in a bowl first) and put in the skillet. You can do this while the skillet is warming up, the oil doesn't have to be hot to start. This way, you can drop the floured pieces straight into the pan. Brown both sides of the floured meat, turning them once so you get both sides. When they're brown, they should have soaked up all the oil. If not, sprikle a little flour into the pan to soak it up. Add the tomato sauce and paste, and one can of water for each. In other words, empty the tomato sauce into the pan, fill that can with water, and add it the pan as well. Same with the tomato paste (you may need a knife or something to get the paste out). Stir will with a spatula, making sure you scrape the bottom of the pan to get all the good fried bits mixed in. Sprinkle the top with the garlic, season salt and italian herbs. I can't really give a good definiation of how much here because it's all to taste. If you like it spicy, pile it on. If you like it light, just lightly coat the top. Anyways, season to your taste. Stir in the seasonings and bring to a slow boil. Once it starts bubbling, turn the heat down to a simmer and cover tightly. Cook for about 30-45 minutes, stirring from time to time to keep it from sticking. While that is cooking, check the directions for your rice. You want to try and time the rice being done to when this is done for best results. You can, of course, make the rice before hand and microwave it when the meat is done, but I like it fresh when I can do it. Anyhoo, when the sauce is thick, kinda like pasta sauce, it's done. Serve over rice, and make sure to give the sauce a good stir while scraping the bottom of the pan because that's where the good stuff is! LARGER MEAT You can, of course, use full size cuts of meat for this. You may need a deeper skillet so the meat is completly covered by the sauce, and it works best to tenderize the meat before you put it in. Cooking time may vary a little depending on the size of the pan, but everything else is the same.

This is the quick method. I use my own sauce that I make, but you can use whatever premade variety you like. --- 1 box of lasagna noodles (uncooked) 1 12 oz bag of chedder cheese 1 12 oz bag of mozzarella cheese (if you like, you can use the Italian mix that Kraft has instead, it has mozzarella, provolone and romano) 1 jar of your favorite pasta sauce Grated parmesan cheese (just get the stuff in the shaker bottle, it works great) Heat your oven to 350 degrees. While that's heating, you can build the lasagna in a 13x9 sheet pan. You might want to heat your pasta sauce to make it easier to spread, depends on what kind you use. It also helps to pour it into something you can get a big spoon into. Start with a thin layer of sauce at the bottom of the pan, and layer the uncooked noodles on top of it. Yes, uncooked. I started doing it that way with a box that said not to cook them, and have since found it works just as well if it doesn't say that on the box. It's much MUCH eaiser than precooking them, but you can still do that if you want to. You know, if you like making things complicated. *ahem* Anyhoo, you can probally get 3-4 noodles on the bottom, just cover at best you can without putting noodles on top of each other. Now, layer a healthy dose of pasta sauce. You don't want a huge amount, but enough to cover the noodles so you can barely see them in places is good. Next, sprinkle on a good dose of all the cheeses. I should note here that you can use whatever cheeses you like, these are ones that I like. I don't like ricotta cheese, which is what a lot of recipes call for (or cottage cheese, which some call for instead). Anyhoo, about a handful of each is good, make sure to distribute it evenly. Now, put another layer of noodles, sauce and cheese. Repeat until you've filled the pan. Make sure your last layer on top is the cheese layer! Once you're done layering, cover with foil and bake for 45 minutes. After that time, remove the foil and bake for another 15-20 minutes. LET IT SIT FOR AT LEAST 10 MINUTES after baking! This way, it sets up and won't completly fall apart when you cut into it. A good lasagna should have visable structure, but the noodles will be soft enough to just slice your fork into for a good mouthfull. Serve with your favorite hot bread and salad. SMALLER SIZE! Sometimes, I'll just want enough for me and since I don't like leftovers, baking a huge pan doesn't really work for me. So, I'll use a small loaf pan, like you would make meatloaf in. It's just big enough to fit one noodle, and I just size down the amounts of cheese and pasta. I also only cook for 30 minutes covered, then 15 uncovered to account for the smaller size.

From my mom. Awesome dessert! ------ 1st layer: 1/2 cup of soft oleo (which is another name for margerine) 1 cup flour 1 cup chopped pecans Mix together until the margerine is absorbed and the mix is crumbly. Press into a 13 X 9 pan and bake at 350 degrees for about 10-15 minutes. It won't look much different, just a little dryer, but don't go longer than 20 minutes or it'll burn! Cool down completly before adding second layer. 2nd layer: 8oz cream cheese (soft) 1 cup powdered sugar 6 oz of Cool Whip Mix cream cheese and powdered sugar in mixer. Best to do this step by putting the cream cheese in and blending the powdered sugar a little at time until it's smooth. Blend in the Cool Whip. Spread over cool crust. 3rd layer: 1 small instant pudding (Chocolate) 1 small instant pudding (Vanilla) 3 cups of cold milk Mix all of the above until smooth and spread over the cream cheese layer. 4th layer: Spread the remaining Cool Whip over 3rd layer (about 6oz, enough to cover decently). Chill for one hour. For extra flair, grate a little bit of a Hershey's bar over the top for decoration.

Just in case someone else wanted to try these. My measurings are very aproximate because I learned this by eye, so you may need to adjust a couple things, but nothing major. --- 1 package of boneless chicken breast (you can do as many as you want, but depends on how many you want to eat or are feeding) 1 egg 1 cup flour (aproximate, fills one large soup bowl) 1/2 cup milk (aproximate) Slices of lunch meat (i like ham, use what you want. one slice for each chicken breast) Shredded cheese (whatever cheese you like) Lawry's Season Salt (or if you have a favorite brand, use that instead) -- Take each chicken breast and pound it flat between two sheets of plastic wrap. You could use waxed paper, but I've found plastic wrap is easier to work with. I use the flat side of a meat pounder to flatten it, but use whatever's handy. You want to flatten it just a little bigger than the slice of lunch meat you're using. Once it's flat, place a slice of lunch meat close to the bottom so there's more chicken at the top, add some cheese (maybe half a handful) and season liberly with the season salt. Now, starting at the bottom, roll tightly with the chicken on the outside. You may need to tuck in the sides if they're stretched out. Secure with toothpicks. To fry them, heat enough oil to submerge these in. Whatever oil you want to use is fine, corn oil is my favorite for frying chicken. Olive oil doesn't work as good for frying as it's smokes and burns very easily. Anyhoo, put the flour in one bowl, and in the other beat together the egg and milk with a fork. It doesnt' need to be completly smooth, just get an equal amount of milk to match the egg. Once you have them mixed, take your chicken rollup and dip it in the egg to coat, coat it with the flour, then recoat with the egg mixture. That makes it nice and crispy. Then, just fry until light golden brown. If you wait until it's a good golden brown, it'll end up burning. Remove the toothpicks and eat as soon as possible for maximum flavorness. Enjoy!

Yeah, but some states will slack off and set minimual standards, while some will set stronger ones. There needs to be some kind of minimual standard set by the government, and the states can add onto if they can.

Sorcerer Hunters! Fan service ftw! Seriously, though, I'm in the process of hunting those down. The manga is really funny and very fanservice-y, but a good read.

Yeah, that's the part i was talking about. He just works so hard to get EVE to like him and then she fixes him and he doesn't remember!! I was sitting in the theater going 'no!!' And then she tried to take her hand back and he held onto it and i'm like 'yay!!!' ;

I had posted an older version that was just lipsyncing, but the guy who made that one actually got the singers into the studio to do this, so this the original singers, singing it for the camera. Awesome! PGYAPr6UKhs

As7UQtKX00c Forgot about that one.

I came very close to tearing up at the end! Such a sweet movie.

I thought I started a topic. Ah well. Anyhoo, YES, adorable! I loved it, they did such a great job telling the story, espically when the main characters can't speak lots of words. Very original, very moving, gives me faint hope that Hollywood (or Disney) hasn't completly lost the magic.

Lady isn't calling everyone who belives in some kind of religion an idiot. Myk is. At least, that's how it sounds to me, and as someone who does believe in religion, I'm offended by that. But back on topic, I do agree with her. I mean, I can understand saying a prayer and gearing up for the day, but does that really take half a day? Seriously? Is he trying to win brownie points or something?

Ok, sorry for the quick off topic, but I'm getting sick of your insulting people who have some religious faith. Just because you don't believe in any god, please don't go around calling those of us who do idiots. I don't call you stupid for not having any kind of religious faith, do I? Besides, it was joke. We're saying Obama will need all the help he can get cleaning up after Dubbya, that's all.

That's just what I was going to say. *LOL*

I was watching it online when it happened. It was pretty amazing and just shows how proper emergency training can really pay off.

Happy Birthday!! *hugs*

....he'll get ya!" This is such a cute little clip. Shows that the very young understand a lot more than people assume. EBM854BTGL0

Happy birthday! No one remembers mine either. The only reason people know is the thing on the bottom saying when someone's birthday is.