The Ultimate Vampire Resource and Directory

Ingredients:

1 kg (2,2 lb) shank of beef (or any type of stewing beef)

4-6 eggs

4-6 gherkins (pickled)

2-3 pairs Sacher sausages (or Frankfurter or Wieners)

750 g (1,7 lb) onions

150 g (2/3 cup) dripping (or oil)

2 Tbsps paprika powder (sweet)

1 tsp paprika powder (Rosen oder spicy)

3 cloves garlic

1 tbsp tomatoes (puréed) 1 tbsp marjoram

2 leaves bay

1 tsp caraway seeds (chopped)

vinegar

salt

ground pepper

butter (for frying eggs)





Preparation:

Cut the onions in strips, the meat in cubes, and crush the garlic. Heat the dripping or oil in a pot and fry onions on medium heat until golden brown. Add the paprika powder and tomato paste, stir, and quickly pour in the vinegar and a little water. Mix the cubed meat with salt and pepper, and add to the pot. Stir in the garlic, marjoram, bay leaves and caraway, and pour in enough water so that the meat is covered. Stir, and simmer on medium heat, semi-covered, for about 2 1/2 hours. Stir from time to time, and add water. As soon as the meat is cooked, take the pot off the stove and place in a moderately-warm oven for about 1 hour.

Meanwhile, heat water for the sausages. Simmer for about 10 minutes. Heat the butter in a pan, and fry the eggs. Slice the gherkins in the shape of a fan. Heat the goulash again, add water if needed, season, and stir vigorously.

When the goulash is ready, serve on warmed plates. Place the fried eggs on top of the goulash, and one sausage on the side. Garnish with gherkins.



Cooking Time:

Depending on the meat, 2 ½ - 3 hours

Ingredients:

3-4 whole lemons

2 limes

1 kilogram baking sugar

2 cups of cold water



Preparation:

1)Slice the lemons and limes into smal circular pieces

2)Put them in the blender and add a third of the sugar

3)Blend the resulting mixture,adding water if it gets too thick

4)Add the rest of the sugar and repeat

5) Once the mix is finished,put it in a large bowl and leave it in the fridge overnight

6)The result will be a jelly of sorts that goes well with any bread product

So I posted a personal entry about me and Gummi Bears,anyway this is a dessert that goes along with that



Ingredients:

2-3 bars of milk or dark chocolate

2-2 1/2 packs of Gummi Bears

Half a cup of dark Rum(yes,half a cup,you read that correctly)

Flour(1 1/2-2 cups)

Eggs(6-9)

Milk(1 1/2-2 cups)



Preparation:

1)Blend the eggs,flour and milk together

2)In a small pot,melt the chocolate until it's cream consistency

3)In a small saucepan heat the rum

4)Mix the batter from step 1,with the chocolate from stage 2

and add the heated rum

5)Preheat your oven to 360 C

6)Put in two baking trays lined with baking paper

7)Distribute half or a third of the Gummi Bears on the trays and slowly pour the batter over them

8)Repeat this process until you run out of Gummi Bears

9)When both trays are finished,Spread whipped cream on top of one of the cakes and put the second one on top

10)Serve hot with Vanilla ice cream



PS

If someone gets diabetes from this,I cannot be held accountable

Ingredients

1/2 cup mayonnaise

2 garlic cloves, smashed to a paste

1 tablespoon Dijon mustard

1 tablespoon whole grain mustard

Kosher salt and freshly ground black pepper

2 1/2 pounds baby Yukon gold potatoes, scrubbed

2 tablespoons finely chopped fresh flat-leaf parsley leaves

1 tablespoon finely chopped fresh chives

1 tablespoon finely chopped fresh tarragon





Preparation

1. Whisk together the mayonnaise, garlic, and both mustards in a small bowl; season with salt and pepper. Cover the aioli and refrigerate for at least 30 minutes and up to 1 day.



2. Put the potatoes in a pot, cover with cold water by 2 inches then add 2 tablespoons salt. Bring to a boil over high heat and cook for about 15 to 20 minutes. Drain well and let cool slightly.



3. Heat your grill to medium for direct grilling.



4. Put the potatoes in a large bowl, toss with the aioli, and season with salt. Grill until golden brown on all sides, about 8 minutes.



5. Transfer the potatoes to a platter, sprinkle with the fresh herbs, and season with salt and pepper.