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Sauteed chicken with Mushroom


4 boneless skinless chicken breast
1 4 oz jar mushroom slices
1 bunch green onions
1 can Italion seasoned chicken broth
1 can cream of chicken or cream of mushroom

Sautee' onions and mushrooms in butter until onions are clear. Remove mix leave butter. Sautee' chicken 5 minutes on each side in remaining butter. Add broth and cream of chicken/mushroom. Cook until soup forms a gravy. Approximately 5 minutes. Add mushroom mixture. Cook for 5 more minutes or until chicken is done.

DUTCH PILSNER

3 pounds dry plain malt extract
3 pounds pale malted barley
1 ounce Saaz hops (boiling stage)
1 half pounds Cascade hops (boiling stage)
1/2 ounce Saaz hops (finishing stage)
1 teaspoon of gypsum cystals
1/4 teaspoon Irish moss
1 - 2 packages lager yeast
1/4 cup corn sugar (for priming before bottling)

The best beers produced are created in small batches by brewery artisans.

Home Brewing can be a rewarding undertaking, capable of producing an excellent quality product rivaling beers produced in high-end breweries, but it involves the procurement of specialized equipment and a basic knowledge of technique. Before embarking on the steps in this recipe, it is recommended that you become familiar with the process. Once you become a proficient home brewer, you will be able to experiment with different barleys and hops to create all kinds of beers from ales to malts.

You will need a thermometer, a beer hydrometer (measures specific gravity, or the thickness of liquids relative to the thickness of water - it allows us to determine the correct amount of sugar to add), a 5-6 foot length of food-safe plastic hose, a 5-10 gallon plastic bucket, 1 fermenter lock device, a fermentation unit (a large glass or plastic 5 gallon bottle fitted with a cork with a hole for the hose will do), new bottle caps and returnable beer bottles (no screw-type bottles) and a bottle capper.

You can use the type of beer bottles with a wire bail and rubber ring if you save up enough of these. You'll also need a weak solution of chlorine bleach (2 ounces to 5 gallons of water) for sterilizing your utensils (sterilizing is an important step!). You can obtain all of the required equipment from any good beer or wine making supply catalog. For your first home brewing attempts, you may even want to purchase a kit.

Bring 2 1/2 quarts of water to a temperature of 130°F. Dissolve the gypsum in the warm water. After the barley has been crushed well, stir it into the water.

Allow the temperature to drop to 120°F. keep at this temperature for 30 minutes, stirring every few minutes. Bring heat to 130°F and add 1 1/2 quarts boiling water. Temperature should be at 150°F. Hold at this temperature (149 to 152°F) for 10 minutes. Raise the temperature to 158°F and hold for 20 minutes.

The conversion stage should be complete at this point but you may want to do an iodine test to determine for sure. If conversion is not complete, continue to mash for up to 20 additional minutes.
In a lauter-tun, sparge the mash with 1 gallon water at 170°F. Boil the sweet wort, add boiling hops and malt extract. Continue boiling and stirring occasionally for one hour. Stir in Irish moss and the finishing hops at the last five minutes of boiling.

Sparge into the fermenter with two and half gallons of cold water. When cool (below 78°F), use the hydrometer to measure the specific gravity, which should read somewhere between 1.035 - 1.042, then add the yeast. Discard the sample you took for this measurement - do not return to batch.

Ferment the brew in the sterilized fermentation unit at a temperature of between 60 to 75°F. Leave the hose in the bottle (feed it through the center of the cork) for 2-3 days. After this, replace the hose with the fermentation lock (be sure to fill the fermentation lock with about 1/4 inch of water to make it air-tight). Beer will become darker as the fermentation progresses. This is to be expected.

The mixture is ready to bottle when fermentation is complete. The fermentation process will take eight to fourteen days to run its course. When successive readings with the hydrometer remain unchanged for 2-3 days, fermentation is likely to have stopped.
Fermentation is complete when the hydrometer readings have stabilized with a reading which should measure in the range of 1.005 to 1.020 or slightly above for heavier malt-style beers.

For each 5 gallons of beer to bottle, boil 3/4 cup corn sugar in 16 ounces of water for 5-7 minutes, stirring until dissolved. This is your "priming sugar" which will be added to the brew just before bottling. Once the fermentation process has completed, little sugar remains in the brew, since it has mostly been digested by the yeast.

The addition of priming sugar prior to bottling adds enough food for the still-living yeast to give the bottled brew the correct amount of carbonation. But be forewarned; adding too much sugar at this stage may cause exploding bottles! Never exceed one cup of sugar per 5 gallons of water! As an alternative, older methods of priming the beer before bottling called for adding 1/2 to 1 teaspoon of sugar to each bottle before capping. This method is still a good one if consistency is observed, but otherwise can result in variable levels of carbonation in a batch.

Using sterilized equipment, bottles, and caps, siphon the beer into the bottles and cap them.

Label the bottles and store in a cool dark place between 55°F and 75°F and allow to age (lager) for at least two weeks, but not longer than 3-4 weeks for best flavor.
Serve icy cold in frosty steins and appreciate the rewards of your unique creation!

Extract Recipe

Beer Style: Hefeweizen with blood orange flavoring
Batch Size: 5 gallons
Original Gravity: 1.050
Final Gravity: 1.012
Bitterness: 17 IBU
Boiling Time: 65 minutes
Color: 12 SRM
Alcohol: 4.8% ABV

Ingredients
6.6 lbs. Light Liquid Wheat Malt Extract
4 medium size blood oranges
0.5 oz. Hallertau Hop Pellets (4.5% AA) boiled 60 minutes
1 oz. Saaz Hop Pellet (4.3% AA) boiled 20 minutes
0.5 oz. Hallertau Hop Pellets (4.5% AA) boiled 10 minutes
Wyeast 3068 or 3638 or White Labs WLP 300 or 380

Directions

Boil and add hop additions according to the schedule above. Peel the blood oranges and separate sections of fruit. Discard half the peels. Cut the remainder of peels and fruit sections into small pieces.
Use a grater as you only want part of the rind. The white will add extreme bitterness.

Heat fruit and peels in a half gallon of water to 160F and then turn off heat. Let the fruit steep as it cools. Cool the wort and steeping fruit to 70-75F and add to fermenter.

Fermentation
Pitch your yeast and fermet for about 10 days at 70-75F.

Gruagach 80/-

All Grain Version

Beer Style: Scottish Export Ale
Batch Size: 5.5 gallons
Original Gravity: 1.054
Final Gravity: 1.014
Bitterness: 30 IBU
Boiling time: 90 minutes
Color: 17 SRM
Alcohol: 5.3%

Ingredients

9.00 lbs. 2-Row Malt
1.00 lb. Crystal Malt (80L)
8.00 oz. Melanoidin Malt
5.00 oz. Aromatic Malt
4.00 oz. Peated Malt
2.00 oz. Black Patent
1.50 oz. East Kent Goldings, boil for 60 minutes
Wyeast 1728 - Scottish Ale Yeast

Directions

Mash all grains at 156F for 1 hour and draw first running’s to kettle. Some amount of caramelization is desired in this beer. To achieve this, take a two pints of the first mash running’s and simmer in a saucepan to reduce to a syrup, taking care to not burn it. Do this while the rest of the wort is boiling. Sparge grains with 175F water to collect the full volume of wort.

Boil wort for 90 minutes, begin adding hops with 60 minutes left to go according to the schedule above and add the wort reduction back to the kettle with about 5 minutes left to go in the boil. Chill to 58F and pitch yeast

Fermentation

Ferment on the cooler side of the yeast's optimal range, roughly 58F. The beer takes a while to mature, so give it close to 6 weeks of time in the fermented before kegging or bottling.

Extract Version

Replace the 9lbs of 2-row with 5.5 pounds of light colored dry malt extract. Steep the other grains for 45 minutes in 155F water, then rinse into kettle before bringing to a boil and adding DME.

Reduce a portion of the wort in a saucepan while the main boil is conducted and add back to the kettle with 5 minutes left in the boil.

All Grain Version

Style: American IPA
Original Gravity: 1.065
Final Gravity: 1.012
IBU: 64
Color: 7 SRM
Alcohol: 7% ABV
Boil: 60 minutes

Ingredients
12.75 lbs. American 2-Row Malt
.75 lb. Munich Malt
1 lb. Crystal Malt (15L)
0.25 lb. Crystal Malt (40L)
1 oz. Horizon Hops (13% AA) boiled 60 minutes
1 oz. Centennial Hops (9% AA) boiled 10 minutes
1 oz. Simcoe Hops (12% AA) boiled 5 minutes
1 oz. Amarillo Hops (9% AA)boiled 0 minutes
White Labs WLP001 California Ale Yeast, Wyeast 1056 American Ale Yeast, or Fermentis Safale US-05

Directions
Mash all grains at 149F until fermentation is complete. This may take 90 minutes due to the low mash temperature. Once conversion is complete sparge with 170F until pre-boil volume is reached. Boil for 60 minutes adding hops according to the schedule above. Cool to 67F, pitch yeast and ferment at 67F until final gravity is reached.

Extract Version

Replace the American 2 row malt with 9.75 lbs. of light liquid malt extract. Replace the Munich Malt with 0.5 lb. of Munich liquid malt extract. Steep all other grains at 155F.

This is a recipe thread not a math thread

I will stick with my Budweiser and Corona

I agree

Well okay ladies. They are recipes, just brewing beer. We just made a batch. All is grand indeed.

To muchwork and thinking on my part

Me too, very confusing

After the third batch it becomes like making water and ice cubes.

Reminds me water and ice cubes, making suntea

mmm my dad used to make the best sun tea ever

SANGRIAS

Sangria I:
1 bottle white wine or blush chablis
1 2 liter bottle club soda
2 cups sugar
3 oranges, thinly sliced
3 lemons, thinly sliced

Do not peel citrus. Wash and thinly slice oranges and lemons over a small bowl to catch seeds and juice. Discard seeds.

Combine all ingredients (including lemon and orange juices) in a large container, adding as much of the wine as desired (taste and add more if needed to reduce sweetness).

Cover with plastic wrap and allow to stand overnight in a cool place.

Serve over ice.

Sangria II:
5 tablespoons sugar
2 oranges
1 cup orange juice
3 apples
1 bottle dry red wine
2 tablespoons cognac
1/2 cup Mandarin oranges, with juice (optional)
2 cups soda water

Wash and peel oranges and remove seeds. Slice into small cubes. Wash and peel apples and remove cores. Cut into small cubes.

In a small saucepan. warm the orange juice and stir in the sugar. Add the canned Mandarin oranges. Stir in fruit and remaining ingredients (except soda).

Chill. Add soda just before serving. Serve over ice.

Sangria III:
2 tablespoons lemon juice
1 quart bottle ginger ale
2 cups hard apple cider
1 bottle dry white wine
1 cup pineapple chunks (with juice)

Dissolve sugar in apple juice. Add pineapple. Peel, core and cut apple. Combine all ingredients except ginger ale. Chill. Serve over ice.

Sangria IV:
2 lemons
2 limes
4 oranges
3 apples
1 large container frozen strawberries, thawed
1 bottle burgundy wine
orange juice, as desired
brandy or cognac, as desired

Wash and thinly slice lemons, limes, oranges, and apples into thin slices without removing the peel. Place in a large pitcher. Add strawberries.

Pour the wine into the pitcher, so that it covers the fruit. Cover, and refrigerate for a minimum of 4 hours. After the Later on, stir in orange juice and brandy as desired. Taste and adjust sweetness.
Chill for at least 1 hour before serving.

ty and oreos do anything just like onions

FLIPPERS

8 cups all-purpose flour
1 tbsp sea salt (scant)
2 package of active dry yeast
1/2 tsp of baking soda
1/2 tsp of baking powder
2 heaping tbsp of cane sugar or honey
3/4 cup lukewarm water
1 tbsp of lard or organic vegetable shortening

Enough warm water to make soft dough.

In a large mixing bowl, combine flour and salt.

Dissolve sugar, and then yeast in lukewarm water (105 to 115 degrees). In a small bowl or measuring cup, combine the yeast and sugar. Let yeast, and sugar stand for 5 minutes until foamy.

Meanwhile, combine flour and shortening; mix well. Stir in yeast mixture. Gradually add enough water to make soft dough.

Turn dough out onto a lightly floured work surface and knead for 8-12 minutes, until the dough is smooth and elastic.

Place dough in a greased bowl, turning once to coat to prevent dough from drying. Cover and allow dough to rise until doubled 1 1/2 hours or more.

Cut dough into 36 pieces. Stretch out each piece to flatten it to about 4 inch x 8 inch slightly and set it down to rise for 10-20 minutes while you heat enough vegetable oil to deep fry the flippers, one at a time. I use a large cast iron Dutch oven.

When the oil is hot enough to brown a 1 inch cube of bread in 1 minute, the temperature is right for frying flippers.

Fry dough in hot oil (375°F), turning to brown evenly on both sides.

Fry until lightly browned, then remove from oil using a slotted spoon.

Drain on paper towels and drizzle with melted butter, maple syrup or molasses or dunk in a clean brown paper bag and shake with granulated sugar.

They are sometimes drizzled with honey or confectioners icing.

This recipe makes a large batch, but extra dough (or even individual flippers) may be wrapped tightly and frozen after it is has been allowed to rise.

AMERICAN CELEBRATION BREAD

1/2 cup of warm water 105 to 115 degrees
2 pkg. active dry yeast
1/2 cup lukewarm milk 105 degrees
1/2 cup of white cane sugar
1/4 of dark brown sugar
1/2 cup of un-salted sweet butter
2 eggs, beaten
1 tsp sea salt
4 to 5 cups of all purpose flour
vegetable oil

Pour warm water into mixing bowl and add dry yeast, stirring to dissolve.

Stir in milk, sugars, butter, eggs, salt and 3 1/2 cups flour; mix with wooden spoon until smooth.

Gradually add enough remaining flour to make soft dough that can be easily handled.

Mix by hand and turn dough out onto a lightly floured work surface.

Knead until smooth and elastic (8-10 minutes). Place in a cleaned and greased bowl and allow rising until dough doubles in size.

Heat the frying oil to 375 degrees.

Break a piece of dough into size desired. Stretch out and drop into hot oil.

Fry until golden then roll in granulated sugar. Or into cinnamon sugar, then drizzle with hot melted crème caramel.

They are a versatile food, you can do anything with oreos, I like to crunch oreos up and put them in vanilla ice cream.

DIRT PIE WITH WORMS

2 to 3 qt. flower pot
1 dirt trowel
1 bunch plastic flowers
1 pkg. gummy worms
2 pkg. vanilla pudding
2 lb. Oreo cookies
3 1/2 cup of milk
8 oz. cream cheese
12 oz. Cool Whip
1 1/2 cup of confectionery sugar
3/4 cup of un-salted butter
1 tbsp of vanilla

Combine the pudding with the milk, and then whip in the cream cheese, sugar, butter and vanilla. When mixed, fold in the Cool Whip.

Crumble cookies in processor.

In the flower pot, put piece of foil in bottom to block holes.

Then put a layer of cookies, then pudding and worms. Repeat until all the ingredients are used. Top layer must be cookies.

Put bunch of flowers into pot. Serve with the trowel.

Oreo cookies can be substituted for sugar cookies; make a sand pie, you can use a pail and shovel.