About Doug and June

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This Blog was the brainchild of Doug and June...as they spend as much time discussing food as just about anything else. I (June) suggested Food Porn as a name for this blog, but he (Doug) thought people would get the wrong idea and be looking for some oddly shaped cucumbers or something like that and I had to agree. So he came up with Food DJ (Food Doug & June) if you couldn't figure it out on your own. But you will find here is some awesome recipes and lovely pictures of food (and possibly the equally lovely Doug eating said food). However just warning you, I believe Doug has an unhealthy preoccupation with bacon. Might I (June)add that I love glossy, scrumptious, food-porn-filled cookbooks? The glossy paper, the photos that ooze calories, the chatty yet suggestive descriptions... ahh I smell sex and bacon.

Tuesday, November 27, 2012

27 Days till Christmas EAT THIS!! (Beef Stroganoff, Cherries Jubilee)

How did I miss 3 days???  Well one was US Thanksgiving and one was the day after Thanksgiving..which meant eating more turkey and and more still..  But now we are down to the crunch... Shopping Commandos...forver!!

This recipe is an wasy twist to a great classic.. and one even kids eat..

Today's Menu...

 

Ground Beef Stroganoff



1 lb. ground beef
1 lg. onion
1 sm. can mushrooms
1 c. sour cream
1 pkg. egg noodles
1 can mushroom soup
1 tsp. oregano
Salt & pepper to taste
1/4 c. butter
1/2 c. milk





Saute beef and onion in butter to brown. Remove and drain. Add mushrooms and mushroom soup, stir in ground beef and onion mixture. Set aside. Cook noodles by following the directions on the package. Drain noodles. Then stir into the beef mixture. Now, add the sour cream, oregano, salt and pepper and milk. Heat thoroughly then serve.
 
serve with:
 
Green Beans (add some almonds for crunch if you wish)
and a simple green salad
 
dessert:
 
 
 
Cherries Jubileee
 
  • 2 (15-ounce) cans whole Bing cherries in juice, drained and juice reserved
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 1/4 cup kirsch or cognac, warmed
  • 2 pints vanilla ice cream

  •  
    In a small dish, combine a little cherry juice with sugar and cornstarch. In a skillet, heat juice from cherries over moderate heat. Add cornstarch mixture. When juice thickens, add cherries to warm through. Pour in warmed liqueur, then flame the pan to burn off alcohol. Remove cherries from heat. Scoop vanilla ice cream into large cocktail glasses or dessert dishes and spoon cherries down over ice cream.
     
     
     
    wine choice:
    a nice full bodied merlot
     
     
     
     
     

     
    You know I'd fall apart without you
    I don't know how you do what you do
    'Cause everything that don't make sense about me
    Makes sense when I'm with you
    Like everything that's green, I need you
    But it's more than one and one makes two
    Put aside the math and the logic of it
    You gotta know you want it too

    'Cause I wanna wrap you up
    Wanna kiss your lips
    I wanna make you feel wanted
    And I wanna call you mine
    Wanna hold you hand forever
    Never let you forget it
    Yeah, I wanna make you feel wanted

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