Easy 1040 El Burgos

JimF Leave a Comment
Easy 1040 El Burgos
Yields 5
Finally finished the tax return? Here's your reward.
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Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
685 calories
57 g
212 g
24 g
62 g
14 g
621 g
453 g
13 g
0 g
9 g
Nutrition Facts
Serving Size
621g
Yields
5
Amount Per Serving
Calories 685
Calories from Fat 208
% Daily Value *
Total Fat 24g
36%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 212mg
71%
Sodium 453mg
19%
Total Carbohydrates 57g
19%
Dietary Fiber 6g
23%
Sugars 13g
Protein 62g
Vitamin A
23%
Vitamin C
101%
Calcium
48%
Iron
54%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1-1/2 lb. of ground venison (or ground beef)
  2. 1 large sweet onion
  3. 2 green bell peppers
  4. 3 large potatoes
  5. 16 oz tomato sauce (Hunts, Del Monte, Contadina or other)
  6. 1 tbsp light brown sugar
  7. 2-1/2 cups cheddar cheese grated (sharp)
Mise en place
  1. Skin and slice the potatoes into medallions about 1/4 inch or 1/2 centimeter and set aside (mise en place.)
  2. Medium to fine chop the onion and set aside.
  3. Medium to fine chop the two bell peppers and set aside.
  4. Mix the brown sugar, 2 cups of grated cheddar cheese and the tomato sauce together in a bowl and set aside.
Par-cook
  1. Steam potato slices until medium tender.
  2. While potatoes are steaming brown and breakup all the meat in a skillet large enough to hold the meat with the chopped onion and bell peppers.
  3. When the meat is cooked, mix in the chopped onion and cover simmering mto let the onion cook in the steam - about 5 minutes.
  4. Mix in the chopped bell peppers and cover simmer another few minutes.
  5. Uncover the meat onion & pepper hash to let out steam.
Build and bake the Easy 1040 El Burgos casserole
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Get a 2 or 3 quart deep oven safe casserole dish (preferably with an oven safe lid.)
  3. Layer the bottom of the casserole dish with half of the potato slices.
  4. Layer half of the meat onion pepper hash on top of the potato slices.
  5. Repeat with the other half of the potatoes and meat.
  6. gently pour and spread the sauce mixture on top, then sprinkle the remaining 1/2 cup of cheese over the casserole.
  7. Put the lid on the casserole dish and bake for 15 minutes.
  8. Remove the lid and bake for another 15 minutes until the cheese is lightly browned.
  9. Remove from the oven and serve as desired.
beta
calories
685
fat
24g
protein
62g
carbs
57g
more
Screen Corps http://screencorps.com/

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Another Venison Stew

JimF Leave a Comment
Another Venison Stew
Serves 6
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270 calories
22 g
85 g
7 g
30 g
2 g
619 g
1196 g
8 g
0 g
5 g
Nutrition Facts
Serving Size
619g
Servings
6
Amount Per Serving
Calories 270
Calories from Fat 66
% Daily Value *
Total Fat 7g
12%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 85mg
28%
Sodium 1196mg
50%
Total Carbohydrates 22g
7%
Dietary Fiber 4g
17%
Sugars 8g
Protein 30g
Vitamin A
83%
Vitamin C
33%
Calcium
8%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound venison meat
  2. 1 sweet onion
  3. 4 celery ribs
  4. 2 carrots
  5. 1 cup frozen corn (kernels)
  6. 1 cup frozen peas
  7. 2 14-oz cans of diced tomatoes
  8. 3-1/2 cups beef broth (we make this with broth base from Orrington Farms)
  9. 2 bay leaves
  10. 2 tsp garlic powder
  11. 1/4 cup all purpose flower
  12. 2 tbsp olive oil
  13. 4 cups water
  14. 1 or 2 tsp Sriracha (Huy Fong Sriracha is the favorite)
Instructions
  1. Slice meat into bite size 1/2 inch pieces.
  2. Brown the meat in a pan with some olive oil and set aside with sucs & juices from the pan.
  3. Coarsely chop onion, celery, potatoes and carrots, separately.
  4. Saute onion and celery in bottom of your stock pot with more olive oil until onion is golden or cooked.
  5. Add the meat & sucs, broth, tomatoes (with juices), carrots, potatoes, corn, garlic and bay leaves.
  6. Bring to a boil then reduce heat and simmer for about 1 hour.
  7. Add Sriracha and peas.
  8. Cover and simmer for 15 minutes.
  9. Uncover and slowly sift flour into the soup while mixing to avoid clumping. (this will add just a little thickness to the stew.)
  10. Recover and simmer another 15 minutes.
  11. Serve, season and present as desired.
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calories
270
fat
7g
protein
30g
carbs
22g
more
Screen Corps http://screencorps.com/

Venison Italian Meatballs

JimF Leave a Comment

Venison Italian Meatballs

Venison Italian Meatballs
Yields 15
(about 7 to 10 servings)
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
124 calories
6 g
63 g
5 g
13 g
2 g
63 g
210 g
1 g
0 g
3 g
Nutrition Facts
Serving Size
63g
Yields
15
Amount Per Serving
Calories 124
Calories from Fat 46
% Daily Value *
Total Fat 5g
8%
Saturated Fat 2g
9%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 63mg
21%
Sodium 210mg
9%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
2%
Sugars 1g
Protein 13g
Vitamin A
6%
Vitamin C
2%
Calcium
8%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1 pound ground venison
  2. 2 tablespoons light olive oil
  3. 2 eggs
  4. 1/2 medium sweet onion minced
  5. 3/4 cup seasoned bread crumbs
  6. 2 cloves garlic grated or finely minced
  7. 2 tablespoons dried parsley
  8. 1 tablespoon Italian seasoning
  9. 1 tablespoon paprika
  10. 3/4 cup freshly grated Parmesan cheese (not the pre-grated/powdered stuff with the "anti-caking" additives.)
Instructions
  1. Preheat oven to 350 degrees F.
  2. Begin by mixing the venison, olive oil, eggs, onion and breadcrumbs in a bowl.
  3. Add the remaining ingredients as convenient while continuing to mix and kneed, until all ingredients are fully incorporated.
  4. Lightly grease a standard 16x11" cookie sheet, or place a silicon baking mat on the cookie sheet. Baking parchment works also.
  5. Scoop 1/4 cup measures of the meat-mixture, roll them into balls and place them on the cookie sheet.
  6. Bake in oven for 30 minutes.
  7. Remove meatballs from oven and place them in a bowl to cool.
Notes
  1. We vacuum pack and freeze them for future meals.
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calories
124
fat
5g
protein
13g
carbs
6g
more
Screen Corps http://screencorps.com/

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Lemon Nut Blond Brownies

JimF Leave a Comment
Lemon Nut Blond Brownies
Yields 16
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
170 calories
18 g
39 g
10 g
2 g
4 g
39 g
62 g
10 g
0 g
6 g
Nutrition Facts
Serving Size
39g
Yields
16
Amount Per Serving
Calories 170
Calories from Fat 90
% Daily Value *
Total Fat 10g
16%
Saturated Fat 4g
21%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 39mg
13%
Sodium 62mg
3%
Total Carbohydrates 18g
6%
Dietary Fiber 1g
3%
Sugars 10g
Protein 2g
Vitamin A
4%
Vitamin C
1%
Calcium
2%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3/4 cup {150 g} white sugar
  2. 1 cup {125 g} all-purpose flour [King Arthur Flour]
  3. 1 tsp {5 ml} lemon juice powder [Real Lemon]
  4. 1/2 tsp {2.5 ml} lemon peel
  5. 1 tsp {5 ml} poppy seeds
  6. 1/4 tsp {1.25 ml} salt
  7. 3/4 tsp {3.75 ml} aluminum-free baking powder [Rumford®]
  8. 1/2 cup {63 g} chopped walnuts
  9. 1/4 cup {51 g} lemon chips [Nuts.com]
  10. 1/2 tsp {2.5 ml} dark vanilla bean powder [Terrasoul Superfoods] (OR 1 tsp {5 ml} vanilla extract)
  11. 1/2 cup {115 g} melted and cooled unsalted butter (this should be 1 full stick)
  12. 2 eggs
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x9 or 8x8 inch baking pan.
  3. Combine all the dry ingredients in a bowl first: Sugar, flour, lemon powder, lemon peel, baking-powder (NOT baking-soda!), salt, walnuts and chips.
  4. Add all the wet ingredients last: Melted butter, eggs and vanilla.
  5. Mix gently until all is well blended.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 20 to 25 minutes for 9x9 inch pan (25 to 30 minutes for 8x8 inch pan), or until it begins to darken or pull away along edges of pan.
  8. Let cool on a wire rack before cutting into squares.
beta
calories
170
fat
10g
protein
2g
carbs
18g
more
Screen Corps http://screencorps.com/

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Slowpoke Pork Chili

JimF Leave a Comment
Slowpoke Pork Chili
Yields 8
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Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
Prep Time
15 min
Cook Time
8 hr
Total Time
8 hr 15 min
387 calories
40 g
72 g
9 g
37 g
3 g
365 g
500 g
6 g
0 g
5 g
Nutrition Facts
Serving Size
365g
Yields
8
Amount Per Serving
Calories 387
Calories from Fat 83
% Daily Value *
Total Fat 9g
14%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 72mg
24%
Sodium 500mg
21%
Total Carbohydrates 40g
13%
Dietary Fiber 12g
48%
Sugars 6g
Protein 37g
Vitamin A
17%
Vitamin C
38%
Calcium
8%
Iron
23%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 1-1/2 lbs {681 g} pork, cut into 1" strips
  2. 45 ozs {1276 g or three 15oz cans} black beans [Ortega]
  3. 15 oz {425 g or one 15oz can} canned corn
  4. 1/4 cup {59 ml} water
  5. 1 small sweet onion, coarsely chopped [Vidalia]
  6. 1 red bell pepper, coarsely chopped
  7. 16 ozs {453 g} salsa [Pace]
  8. 1 tsp {5 ml} dried oregano
  9. 1 tsp {5 ml} ground cumin
  10. 2 tsp {10 ml} chili powder
  11. 1/2 cup {120 ml} chicken broth
Instructions
  1. Drain black beans and corn with a colander
  2. Put the drained black beans and corn into a 6 quart slow-cooker, pressure cooker (or stew-pot before pressure canning)
  3. Add all the remaining ingredients and mix thoroughly.
Slow-cooker method
  1. Cover the slow-cooker, set it to LOW and cook on low for 8 to 9 hours.
  2. When done cooking, Stir and poke apart the pork to add thickness.
Pressure-cooker method
  1. (Recipe was successfully tested in an 8 quart Fagor Duo pressure cooker.) Follow pressure cooker directions to bring pressure up to 15 pounds. Cook under steady pressure of 15 pounds for 20 to 30 minutes. Then take pressure cooker off the heat and let cool for about 15 minutes before releasing pressure.
  2. When done cooking, Stir and poke apart the pork to add thickness.
Pressure-Canning method
  1. If you are an experience pressure canner; A double batch of Slowpoke Pork Chili will yield enough for twelve to thirteen 1-pint Mason-Jars (and a single 1 pint jar will provide two servings when put together with rice and cheddar cheese...) Simmer a double batch in a stew-pot long enough to cook though the meat (don't bother poking apart the pork - just cut up smaller chunks). Fill & prepare the jars for pressure canning, then follow best pressure canning procedures for 90 minutes at 15 pounds.
Meal-Suggestion
  1. The chili goes very well with basmati rice and topped with cheese (and this will provide about 6 meal servings per batch of Slowpoke Pork Chili, or 12 to 13 meal servings from a double batch.)
  2. Measure out 45 grams (1.6 ounces) of dry rice per serving and cook in boiling water for 15 minutes.
  3. Cover each serving of rice with one-half-pint of chili in medium soup bowl. Cover and microwave each serving on high for about two minutes (it won't take long if the rice is already hot). Then put on a topping of shredded cheddar cheese as desired to taste. Hot and delicious!
Notes
  1. This recipe works well with a 6 quart slow-cooker.
  2. It also works well in an 8 quart stainless steel pressure cooker.
beta
calories
387
fat
9g
protein
37g
carbs
40g
more
Screen Corps http://screencorps.com/

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Jim’s Even More Betterer Brownies

JimF Leave a Comment
Jim's Even More Betterer Brownies
Yields 16
Easy! If you like to bake for cast & crew, this will warm hearts, or promote heart attacks, one or the other... Kidding. Just don't make a meal out of these wonderful wicked mental health treats. Try this once and you'll never want to buy brownie mix in the store again.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
170 calories
19 g
39 g
10 g
3 g
5 g
40 g
50 g
11 g
0 g
4 g
Nutrition Facts
Serving Size
40g
Yields
16
Amount Per Serving
Calories 170
Calories from Fat 88
% Daily Value *
Total Fat 10g
16%
Saturated Fat 5g
24%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 39mg
13%
Sodium 50mg
2%
Total Carbohydrates 19g
6%
Dietary Fiber 1g
5%
Sugars 11g
Protein 3g
Vitamin A
4%
Vitamin C
0%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 150 grams {3/4 cup} white sugar
  2. 125 grams {1 cup} all-purpose flour [King Arthur Flour]
  3. 30 grams {1/3 cup} unsweetened cocoa powder [Nestle®, Toll House®]
  4. 1.3 milliliters {1/4 teaspoon} salt
  5. 3.75 milliliters {3/4 teaspoon} aluminum-free baking powder [Rumford®]
  6. 61 grams {1/2 cup} chopped walnuts
  7. 51 grams {1/4 cup} semi-sweet chocolate chips [Nestle®, Toll House®]
  8. 2.5 milliliters {1/2 teaspoon} dark vanilla bean powder [Terrasoul Superfoods] (OR 5 milliliters {1 teaspoon} vanilla extract)
  9. 115 grams {1/2 cup} melted and cooled unsalted butter (this should be 1 full stick)
  10. 2 eggs
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease a 9x9 or 8x8 inch baking pan.
  3. Combine all the dry ingredients in a bowl first: Sugar, flour, cocoa, baking-powder (NOT baking-soda!), salt, walnuts and chips.
  4. Add all the wet ingredients last: Melted butter, eggs and vanilla.
  5. Mix gently until all is well blended.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 20 to 25 minutes for 9x9 inch pan (25 to 30 minutes for 8x8 inch pan), or until it begins to darken or pull away along edges of pan.
  8. Let cool on a wire rack before cutting into squares.
Notes
  1. I list the preferred grams & milliliter measurements first, but include US standard volume equivalents in {braces}.
  2. This recipe reveals three of my "secrets". Well maybe not secrets so much as attitudes or expert opinions formed with experience.
  3. Secret 1:Using an accurate kitchen scale to measure ingredients will give better more consistent results. For example, depending on compaction, sifting, using dip & shake vs scoop & swipe volume measurements; There can be a very big difference in variation by measuring flour by volume. If you measure your flour and other major ingredients by weight you can come very close to the same correct amount each time. (I purchased the "Jennings CJ4000 4000g x 0.5g Digital Scale" on Amazon.com for around $26.50 and have been using it regularly - It's been accurate, fast and reliable every time.)
  4. Secret 2: Natural dark vanilla-bean powder (not the light extract sprayed sand junk) is more potent than the usual grocery store vanilla-extract, and it will bring a pleasant unique and unrivaled flavor to your recipes. You may have to buy it online though. I found Terrasoul Superfoods Vanilla Bean Powder on Amazon.com and it is fantastic. (Of course the usual vanilla extract will still work well in this recipe if you can't muster buying and waiting for the powder. 😉
  5. Secret 3: One of the most effective an inexpensive ways to improve the taste of your cookies cakes and muffins is to immediately switch to aluminum-free baking powder and never look back. You won't regret it.
  6. (Baking powder with aluminum salts are heat activated in the oven and have been known to leave behind a kind of "mineraly" or "metallic taste... Read up on it and learn about good old-fashioned traditional aluminum-free baking-powder.)
  7. !!! Note: baking-soda is a different animal than baking-powder - if some other recipe happens to call for baking-soda then that's what you should use - baking-soda... In this recipe we're using baking-powder NOT baking-soda.
beta
calories
170
fat
10g
protein
3g
carbs
19g
more
Screen Corps http://screencorps.com/

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Seven Days (Introducing Screen Corps)

JimF Leave a Comment

My name is Jim. I enjoy learning about and working on movies and filmmaking – broadcast and cinema production technology and techniques. While I learn new things about web development I’ll be putting together this site. My hope is that ScreenCorps.com will eventually become a place for Christian Filmmaking, where Christians who are interested in filmmaking, or any media related specialty, can come to interact with each other, share projects & ideas, solve problems, ask questions, and learn.

Now I’d love to do all the development myself and for free, but I know as things progress that will not be practical or possible. A wise man once said that God gives us dreams bigger than ourselves so we will have to rely on Him more fully. So I trust that there will be experienced and professional friends or friends of friends who will pick up a piece of the dream and share some solid knowledge and skill with us.

Please pray for us and watch this site for new developments.

A great way to get started in film making is to participate in the 168 Hour Film Project and in keeping with the seven days idea of the Bible and the 168 Project; The information in Screen Corps will generally be organized around seven unique categories – metaphorically based on the biblical seven days of creation and related directly to seven basic phases in film production…

  1. Day One is about Concept. There is no story without a story idea. There is always some spark. Some inciting incident that we experience which brings creative ideas to mind. How do you come up with good creative ideas? Information, articles, resources and discussions related to creativity, how to be creative, and how to come up with story ideas will go in this category.
  2. Day Two is about Development. Writing screenplays to be more precise. Everything to do with screenplay development will go into “Day Two”
  3. Day Three is all about Pre-Production. Among other things, this is where the screenplay is broken down into practical elements related to actually “making” a movie and all the elements from breakdown are listed into a budget. All the crew, equipment, location, casting, and post production requirements are estimated and taken care of in this category of work.
  4. Day Four is all about Production. Lights, sound, camera, action!
  5. Day Five is all about Post-Production. Editing, compositing, special effects, sound track, music, foley etc.
  6. Day Six is all about Marketing & Distribution (those two always seem to go together)
  7. Pop some popcorn; Day Seven is all about film Exhibition.

Of course in Screen Corps these are not literal “days” and they are never so neatly divided in real live. Every film project is different and there is often a fair amount of overlap and slop between these categories in film making. But they do provide a useful way of thinking about important things that need to happen to make a successful film. I know topics will not always fit so neatly into one of these “days”, like financing or entertainment law. We’ll have to cross that bridge with we get to it.

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