Recipes
OK, a couple of times today, someone has asked me to start a recipe page. I know that’s waaaaayyyyy outside my lane. I can cook Ramen soup and reheat pizza slices. And, oh, I can make a mean bowl of instant oatmeal. But, if you guys put several dozen recipes in the comments I’ll start a TAH cookbook page like I did with your photos for the members’ gallery.
I think one of the folks who asked for the page wants to steal them for a cookbook she’s writing about military folks’ favorite recipes.
So just drop your favorites in the comments and I’ll pull them all together for the page in the heading. No time limit. Have fun.
Category: Administrative
BEER: Buy a bottle of beer. Chill the bottle. Open the bottle. Drink the beer.
BEER WITH PRETZELS: Follow directions above for the beer. Buy bag of salted pretzels. Open bag. Eat pretzels.
For a spicy variation on the pretzel recipe, immediatle prior to eating pretzel, squeeze mustard onto it.
Spaghetti w/ Meat Sauce, serves one
1. Remove MRE pouch from carton and save carton.
2. Tear off top of bag. Place MRE pouch in bag with heater.
3. While holding MRE pouch and heater above lines on bag, pour water into bag until it reaches a level between lines. Slide heater and MRE to bottom of bag, and fold top of bag to side opposite heater.
4. With heater UNDERNEATH MRE, hold bag level for a minute to let heater soak up water.
5. Stuff assembly into carton with top of bag folded over top of MRE and heater underneath.
6. To prevent water from escaping and to maximize heat output, always keep:
– HEATER located UNDERNEATH MRE;
– BAG folded OVER TOP of MRE; and
– CARTON INCLINED, with FOLDED END of bag UP.
After ten to fifteen minutes (depending on air temperature) top half of bag can be torn off and the MRE can be removed and eaten.
Knead MRE to ensure uniform temperature. CAUTION: The contents will be hot.
Meat
Fire
Some assembly required
Cripes, JP! Do you think we all are flippin’ Julia Childs!
Claymore. That is uncivilized.
1. ENTER RESTAURANT
2. ORDER FOOD
3. EAT
Khe Sanh Hash:
Open K-rats Menu #12, Ham Patty with Beans.
Add sufficient Tabasco sauce to cover the taste of questionable meat product.
Test on local potbellied pig. If pig will eat it, you can, too.
Bacon Pancakes
Take some bacon and put in a pancake.
This one requires the use of a P-38 (caution – it IS a pointy thing).
Find Pound cake and peaches without injuring yourself or others.
Carefully open appropriate containers.
Blend to taste.
1. Pull out P-38
2. Open can of soup.
3. Heat in sauce pan.
4. Eat soup.
All right, you people are uncivilized!!! This is Delilah Twozzle’s recipe for broiled sea bass, which she borrowed from Emeril LaGasse: Ingredients: 4 (6-ounce) black sea bass fillets, skinned Salt and pepper 1 cup Enchilada Sauce, recipe follows Refried Beans, recipe follows Directions Set the oven to 450 degrees F and position the rack in the center position. Season the fish on both sides with the salt and pepper. Place on an aluminum foil lined sheet pan and pour 1/4 cup of the Enchilada Sauce over each of the fillets. Place in the oven and cook until the sauce is well browned and the fish is cooked through, about, 8 minutes, rotating the pan midway to ensure even cooking. Serve with Refried Beans and Mexican Rice on the side. Enchilada Sauce: Recipe courtesy Francisco Mojica 1/2 pound dried chile huajillo 1/2 pound dried chile pasilla 2 dried chile cascabel 1 or 2 dried chile de arbol 2 gallons of water for soaking the chiles overnight 1 disk Mexican chocolate, cut into 4 pieces 1 tablespoon salt 4 garlic cloves 1 small onion, cut into quarters 1/2 cup vegetable oil 1-ounce vinegar At night before you go to bed, put all dried chiles in the 2 gallons of water. Keep submerged with a plate. The next day, very carefully remove stump and seeds, which can be thrown away. As you do so, put them in a blender. Save 3 or 4 cups of water used to soak the chiles. Put the rest of the ingredients in the blender and blend very well. You will need to add water as you go because it is quite thick. Using pulse method might be required. You don’t want the sauce to be too thin though or too blended; you want to see the chile skin (which can also be thrown away). Put in colander and slowly filter out skins and whatever didn’t blend smoothly, two cups at a time. Refried Beans: 1/2 pound, about 1 1/4 cups dried pinto beans, rinsed and picked over 1 bay leaf 1 yellow onion, halved, 1/2 cut in… Read more »
Serious one, family fave:
Easy red beans and rice
One can dark red kidney beans
One can light red kidney beans
One package kielbasa or anduille sausage
Three slices bacon
1/4 white onion
Tobasco sauce
Tony Chachere’s creole seasoning
Rice
Chop onion and bacon, cut sausage into bite-sized chunks, brown in tabasco to taste. Once browned, open beans and stir in. Bring to a boil, reduce heat and simmer until beans are soft. Serve over rice, season with Tony’s.
Serves 2. Tastes awesome. Destroys friends and neighbors next day.
My favorite preparation technique for dealing with MRE’s was to avoid them whenever possible. But, this method worked fairly well for even heating of the entre portion. It works for beanie weinies as well.
Find a reasonably flat spot in direct sunlight, like a rock or the fender of something. Kinda sorta dust the sand from that spot. Lay out the entre and leave it in the sun for 15-20 minutes. Don’t forget. If left in direct sunlight long enough the package will bubble and distort. Not good.
My recipe for red beans and rice with smoked sausage:
1 beef chorizo sausage (if you want more heat, use two sausages)
1 16oz beef smoked sausage, cut in half lengthwise and sliced
2 cans red beans
1 cup long grain rice
2 cans or 1 large box of beef broth
4 cloves of minced garlic (two dessert spoons from jar)
Salt
Coarse ground black pepper
Olive oil
Cut casing on chorizo open. Coat large pot with olive oil. Crumble chorizo and cook. Add red beans to pot with beef broth and rice. Add cooked chorizo. Cut smoked sausage in half length-wise and then slice into one-inch thick pieces. Add to pot of beans and rice. Add garlic, salt and pepper.
Cover and let it simmer until you can smell it and the rice is cooked.
Stir pot occasionally. If it gets too thick, add a small amount of water.
Put in a bowl with Triscuits and herbed spreadable cheese on the side of the plate, add baby cut carrots, radishes, Greek olives, and green onions.
Add beer or wine or whatever you drink.
Don’t blame me if you fart so loud you startle the cat.
Party Bread:
One Long French Loaf slice in half
1 stick salted sweet butter
1/2 cup of Hellmans or Dukes Mayo
1cup of finely chopped black olives
1/2 cup artichokes finely chopped
1/2 cup finely green olvies
2 Cups of finely shredded cheese
tsp pepper and a dash of italian seasoning
In a medium size bowl mix the mayo butter together adding the olives, artichokes,slowly adding the cheese and seasoning.
Spread over the Loaf that has been cut in half. Heat at 400 degrees for 30 mins. Let set for five mins. And cut in strips and serve.
Everyone loves this bread and it is a great starter.
Happy Cooking
I promise i will not steal unless I ask express permission.
Cuban Black Bean Soup: (This one’s easy to do, too.)
Large pot half full of chicken broth
2 cans of black beans
leftover cooked, shredded or diced chicken
green chilis, no seeds – canned chilis are okay, just take out the seeds and slice up chilis- amount per personal taste
whole corn, frozen or canned, either is fine
minced garlic — commercially prepared in a jar is fine, to taste
salt to taste
Combine ingredients in a large stock pot. Simmer on low heat, stirring occasionally. Adjust flavor levels to taste.
Serve with crusty bread, tortilla chips and fresh salsa (chopped tomatoes, chopped onions and chopped peppers (bell or chili), chopped parsley or cilantro)
You have GOT to link Blackfive’s Thanksgiving recipe.
http://www.blackfive.net/main/2009/11/the-patented-bl.html
O-4E’s SOS Recipe:
Ingredients:
·1 pound lean ground beef
·¼ cup all purpose flour
·1 cube beef bouillon
·¾ tsp. salt
·1 pinch ground black pepper
·2 ¼ cups milk
·¼ tsp. Worcestershire sauce
·Pinch of cayenne pepper (optional)
·Biscuits or toast
Prepare:
1.Brown beef in a large skillet over medium high heat. Drain.
2.Stir in flour, bouillon, salt and pepper.
3.Sauté all together for about 5 minutes or until flour is absorbed.
4.Gradually stir in milk and Worcestershire sauce.
5.Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes.
6.Serve hot over biscuits or toast and with scrambled eggs and with plenty of STRONG coffee
7.Top with shredded cheddar cheese (optional) and have hot sauce available
This base recipe, like most military recipes, is rather bland in order to appeal to the masses. Recommend the addition of 1/2 tsp each onion and garlic powder to the flour. I also increase the Worcestershire sauce to 1 tsp.
For a fully authentic experience prepare at 3 a.m. and serve on metal plates, outside, in the dark along with a boiling hot cup of strong black coffee served in a metal cup. Enjoy while balancing the plate on your knees And while sitting on a stump, metal helmet or directly on the damp ground. Good times.
I can do some good things with C-Rations, Spam, MREs and wild rabbits
@8 Z,
Mmmmmmmmmmmmmmmm, pound cake and peaches …
High End Ramen:
Boil water in pan
Add ramen, frozen mixed veggies
Bring back to boil for 1-2 minutes
Take off burner, add 1-3 raw eggs, breaking yolk and stirring
Eat out of pot
Homemade “Beans and Mothers” Ingredients: 2-3 lbs smoked pork neckbones or pork hocks (choose ones with plenty of meat – I find neckbones work better on that score) 1 to 1 1/2 lb dried lima beans 1-2 teaspoons crushed garlic 1 medium or large onion, coarse chopped 1/4 to 1/2 teaspoon black pepper Rinse/sort beans. Cover with 1” of water and soak overnight in fridge. Place hamhocks or neckbones in large pot. Cover with water. Bring to boil; reduce heat and simmer 1 1/2 hrs or until meat flakes off bones easily. Add water as necessary to keep meat covered. Remove pork from water and bone meat from hamhocks/neckbones. Separate meat into smallish pieces. Save broth; discard bones. (If using smoked neckbones, be careful of small bone fragments – they can be a problem when using neckbones.) Drain beans, rinse thoroughly, and drain again. Add beans, boned pork. onions, black pepper, and garlic to pork broth. Add additional water until mixture is covered by approx 1/2 in of liquid. Bring beans/pork/onions/garlic/pepper/broth mixture to boil. Reduce heat and simmer for approx 1 1/2 hrs or until beans are tender and liquid is reduced to desired consistency. Stir as often as required to avoid sticking/scorching. Add water as necessary during cooking to keep beans covered and/or maintain consistency. Serve over rice, with cornbread. Pork can be cooked/boned and refrigerated the day before if you like. If you do this, you can often reduce the fat content of the dish without grossly affecting the flavor by skimming the fat from the broth after overnight refrigeration. If you want a complete Deep South traditional meal, reserve 1/2 cup of the broth and 2-3 oz of the boned smoked pork. Use that as base to cook collards or mustard greens (turnips and kale work well too, but aren’t as traditional). A second veggie that goes well is squash and onions; carrots work too. You don’t need to reserve any pork and/or pork broth for those. The above recipe works equally well with black-eyed peas, pintos, and red beans. Probably would work well with navy beans… Read more »
lb chicken breast, diced
1 medium onion, chopped
1 tablespoon vegetable oil
8 flour tortillas, softened (8 inches each)
1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla. Roll enchiladas and place seam-side down in 9×13″ baking dish that has been lightly sprayed with no-stick cooking spray. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas. Top with remaining 3/4 cup cheese and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
Good Old “Noodles and Gravy”
1/2-1 lb of ground beef
3 cans cream of mushroom soup
1 tsp or cube of beef boullion
1 can of Milk
1/4 c sour cream
2 tsp. Mrs. Dash Original
1 tsp. Dill weed
16 0z of Pennsylvania Dutch yolk-free egg noodles (they taste the best)
Brown beef, drain and set aside.
In sauce pan large enough to accommodate adding beef, combine soup, sour cream and 1 can of milk…let it heat up and if you like thicker sauce, add another can of soup. If not, and you want it thinner add more milk, but do it after the sauce has simmers and come to a low boil. Add Mrs. Dash, Dill weed and boullion. Once all the ingredients have melded, add your beef. If you like a meaty sauce 1 lb will do. If you like more saucy, 1/2 lb.
***If the flavoring is weak, you can up it to your liking. Be careful with the beef boullion, the sauce could end up salty.***
Boil water for the noodles, drain and serve “gravy” over noodles with Green beans on the side. Salt and pepper to taste.
This serves 6 people a nice hearty dish…if you have left over gravy…eat it over toast for breakfast or lunch.
The same gravy can be used in the crock pot,doubled, with boneless pork spare ribs over mashed potatoes…
DESERT. Purchase Breyers ice cream, any flavor. Remove 3 or 4 scoops and place in bowl. Pour whole milk over the ice cream. Place bowl in freezer for 10-15 minutes. Remove bowl. DO NOT pour off milk. Eat ice cream.
Made this a couple of times, kids love it:
Slow Cooker Pork Chops
1.5 lbs boneless pork chops
1 can cream of mushroom soup
1/3 can water
8 oz cream cheese, softened
1 tsp garlic powder or equivalent minced garlic
salt and pepper to taste
Combine water, soup, cream cheese, and garlic. Put in slow cooker on LOW heat. Top with pork chops (sear if desired but not necessary) and salt and pepper. Cook for 8-10 hours. Serve with noodles or rice.
And…Fake Spaghetti
olive oil
1 small red onion chopped
6 cloves of garlic minced
1 lb of ground beef
1 lb of your favorite pasta (No spaghetti noodles!!)
2 28oz cans of petite diced tomatoes
3 oz of tomato paste
2 tbs of italian seasoning
Saute onion and minced garlic in olive oil.
add beef for browning.
add the rest of the ingredients to beef and let it simmer for 20 minutes. Add more spices to your liking, and salt if necessary. If sauce lacks a sweet flavor, grate a small carrot and add it in. You can sprinkle sugar on top, but be careful!!
Serve over your favorite pasta. We use bowties, penne (Barilla).
This can also be served over macaroni and cheese, and it is the best comfort food, evah!
That’s what I call my white spaghetti, Defend. I boil the noodles with tomato bouillion, use ground turkey and diced green pepper with the onion, use the canned tomatoes that are pre-herbed and have garlic and olive oil, and mix in grated parm and mozzarella.
Love that stuff.
IF (and that is a BIG IF) I’m really nice to the bride, she will make Bourbon Mashmallow Smores with Bacon for me this weekend.
http://www.howsweeteats.com/2012/07/bourbon-marshmallow-smores-with-bacon/
If not, it will be beer-sicles (take as many bottles of Sailor pops you want to polish off and place in the freezer until they get to the point of almost being frozen) and hanging out in the hot-tub with a roaring fire in the fire pit and she can do her own thing while I watch the games and munch on smoked Bacon and leftover bean soup.
From my site, here’s one: This is a cake I do on special occasions, both because it can be a bit pricy to do and because too much of it can be deadly. 🙂 Enjoy. Chocolate Ecstasy Cake Recipe by C. Blake Powers based on version from the Death By Chocolate TV show Items Needed: Mixer cake pans wire racks double boiler or boiler and stainless steel bowls whisk spatula fork spoons knife Cake Ingredients: 4T + 1t unsalted butter 1/4 cup + 1t all purpose flour 3 whole eggs 3 oz. unsweet. choc. in pieces 2T unsweet. cocoa 1 C gran. sugar 2 oz. semisweet choc. in pieces 1t baking powder 1t vanilla 1/2t salt 1/4 cup sour cream Optional ingredients: Chocolate Chips nuts Cake Directions Preheat oven to 325o. Coat a 9-inch cake pan (round) with unsalted butter. Measure dry ingredients (2nd column, above) together then sift to ensure complete mixing and uniformity. In a double boiler, melt butter over medium to medium-low heat. Add chocolate and allow to melt. If you are in a rush, dump it all in at once and let it melt. I’ve noticed no difference in texture, etc. for doing it this way. This is called a chocolate liqueur. As the chocolate is melting, break the 3 eggs into a medium to large mixing bowl and whisk until blended. Then add 1 cup of granulated sugar. Whisk until well blended. Then add 1 teaspoon of vanilla and whisk again. If you eyeball the vanilla and use more, it does not matter. Mix melted butter and chocolate together, remove top part of double boiler being sure to wipe the bottom of the pot to prevent any condensation/water from getting into the chocolate or the mix. Pour chocolate liqueur into egg mixture and whisk to blend. When well mixed, add dry ingredients – whisk slowly at first to keep from spreading dry ingredients all over kitchen. When this is mixed, add in sour cream and repeat whisking. Once all ingredients of basic recipe are blended, then add optional to your taste. I find 1/3 bag… Read more »
@26 – Defend, I do that using farfalle and sweet Italian sausage instead of ground beef. I cook it up all in one pot with the pasta, have one small serving (as a test) then let it sit in the fridge overnight to ferment and reheat the next day.
Roast beef with onion gravy:
One lean chuck roast, tied up and browned in olive oil and butter – do not listen to protests of beef when you tie it up
Pan drippings from browing beef
Chicken stock or beef stock/broth to cover roast
bay leaves, garlic, salt and pepper
3 pounds of onions, sliced thin or coarsely chopped
1 pound baby carrots
dry red wine or white wine and Marsala wine if you can get it (I can’t)
baby red potatoes, nicely scrubbed and smiling
Put tied up and browned chuck roast in crock pot. Add pan drippings from browing beef, stock, bay leaves, garlic, salt and pepper (amount is ALWAYS to your taste). Add onions, wine and carrots. Cook covered on high for 8 hours.
Add the potatoes to the pot about 2 hours ahead of finished beef, or boil separately and add cooked to crock pot before serving.
Make a nice green salad with garlic salt, dried parsley, coarse ground black pepper, juice of one lemon and minimum 2 tablespoons olive oil for dressing. For salad, use radishes, cucumber, green onion, grape tomatoes, zucchini, and any leafy lettuce you can find. Also mix in some baby spinach with stems cut off.
Serve with roast, carrots, red potatoes, onion gravy, a nice crusty bread and a good glass of wine or whatever else you drink.
Sunday Recipe: Mrs. Broughton’s Asparagus Supreme
This one is always a holiday or special occasion favorite. Enjoy.
Equipment:
Knife
Egg slicer (optional)
Casserole dish
Boiler
Grater
Oven
Ingredients:
3 large cans white or green asparagus
2-5 hardboiled eggs
1/2 -1 cup grated cheese
1.5 cup cream sauce
1/2 cup blanched almonds (sliced or slivered)
1.5 T butter
3 T flour
pepper
salt
1.5 cups hot milk
Directions:
Cream Sauce for Asparagus Supreme
Melt butter and add seasoned flour and stir until well blended. Gradually add hot milk while stirring constantly. Bring to boiling point and boil for 2 minutes. Add cheese just before pouring over the asparagus.
Slice eggs. Add grated cheese to the cream sauce. Place alternating layers of asparagus, sauce, eg, and almonds in casserole and bake 20 minutes at 350-375 degrees, or until golden brown.
Options/Extras:
First, I always double the cream sauce, and more than double the cheese. What is above is NOT doubled.
Use good cheese in the sauce, and I had great luck using real smoked cheese as a part of the mix. I used some good sharp cheddar, a real smoked cheese, and one other type (can’t remember, used what was in at the cheese store) to add flavor.
Also, I prefer to use the sliced almonds, and to toast them a bit beforehand. Adds to the flavor and the crunch
Recipe: Powers Pepper Jelly Pepper Jelly has been an important part of Christmas for as long as I can remember. In the summer, Dad raised bell pepper and hot peppers in our garden, and come the fall he (and later we) would make pepper jelly — usually two or three cases of it — to give at Christmas. To say that family and friends looked forward to it is an understatement, and so did we. It was not unusual for Dad and myself to polish off a jar (along with a block of cream cheese and most of a box of Ritz crackers) “testing” it to be sure it was good. Dad’s recipe has been semi-guarded for some time, but I have decided that now is the time to share it with the world lest it be lost. One of the things that has helped make this year a good Christmas for me is that I grew hot peppers (the drought was not kind to the bell peppers) and made a batch and have shared it with family and friends. It is good to continue some traditions, and so I share this one with you. Hardware: Large pot Cutting Board Knife Food gloves Large pourable container Strainers (I use at least two, one medium one fine) Jelly Jars Measuring cup additional container Jar funnel Canner Ingredients: 1 cup finely chopped hot peppers 1 cup finely chopped bell peppers 13 cups white sugar 3 cups apple cider vinegar (use only real!) Green food colouring 1 box Certo Dad used, and I use, a mix of hot peppers. Usually about half a cup are home-grown jalapenos and the other half are home-grown small Thai peppers. This year, I used home-grown Thai, jalapeno, habanero, and one home-smoked jalapeno. It is not necessarily the heat, but the flavors that count. That is also why you need to be sure to use real apple cider vinegar and not the artificially flavored stuff that so many places try to pawn off. Always read the label… Trust me: use food gloves while handling and chopping the hot… Read more »
Recipe: Bella Burgers
I got started doing these a while back with the vegetarian ex, and have continued to refine them because, frankly, they taste good. Here is the current iteration, served to the usual victims out at Wolf Park last week.
Hardware:
Grill or Skillet and Oven
Bowl, small
Half pan or sheet pan for oven (if needed)
Knife
Cutting board
Brush
Ingredients:
1-6 large portabella mushroom caps
Olive oil
Bacon drippings
Garlic
Dill
Kosher salt
Pepper, fresh ground
Balsamic vinegar
Real Mozzarella cheese
Smoked real Mozzarella cheese (optional)
Truffle oil (optional)
Whole wheat extra-large hamburger buns
Clean mushroom caps as needed and remove stem. Fine chop fresh garlic, and fine chop any fresh herbs — it is okay to use dried on these. Slice fresh/real Mozzarella so that you have enough to cover the inside of each cap. Mix together olive oil, bacon drippings (melted if need be), garlic, dill, pepper, and a pinch of salt. Brush mixture onto mushroom caps and then grill face down for a bit, then flip and brush on a dab more of the oil/spice mixture. Drizzle a little bit of Balsamic vinegar into the caps, then place cheese to cover. Cook until cheese melts, then serve on whole wheat extra-large hamburger buns. If you don’t have a grill, cook in skillet cap side down, then flip and cook a bit longer. If cooking multiple, slip onto a baking sheet and bake at 250 degrees until the cheese is melted. On the latest batch, I used both regular and smoked real Mozzarella and it was very tasty.
Enjoy!
Linda’s One Pot Cube Steak Meal
I previously did Linda’s Cube Steak as a Carnival entry, courtesy of KiltBaby and Mr. C. They introduced me to this wonderful dish, but last night I decided to see if I could make a good one-pot meal out of it. Here is what I did:
Hardware:
Large crockpot
Skillet
Bag
knife
cutting board
Ingredients:
Cube steak
1 family size can cream of mushroom soup
1 regular can cream of mushroom soup
1 container beef broth
flour
kosher salt
fresh ground pepper
smoked paprika (optional)
vegetable oil
white truffle oil (optional)
8 oz. fresh or frozen lima beans
8 oz. fresh or frozen green peas
mushrooms
To prepare, place large can of cream of mushroom soup and beef broth in crock pot, cut to high. Add in peas and beans. Place flour, salt (small amount), fresh ground pepper, and smoked paprika (and other spices as desired) in bag, mix well. Flour cube steaks. Heat skillet with oil and truffle oil, then sear the cube steaks and place in crock pot. Place in mushrooms and more mushrooms, and then small can of cream of mushroom soup for final cover. Let cook at least 8 hours.
Enjoy!
@Laughing Wolf, be sure to add a label that says “PEPPER JELLY” so that it isn’t mixed up with “MINT JELLY” which I make from peppermint and spearmint. Same color, same process.
I don’t have to be 1/64 part Cherokee do I? I mean, my Momma always said I was a little savage, so it must be real.
Dang, LW! Thanks for sharing those, I’d like to try the chocolate cake (HH6 is bananas over chocolate) and the pepper jelly … I think … well … maybe if I treat it like a non-rigorous O-Chem lab, I can pull it off?
I am culinarily challenged … seems a black art at times … alas …
Here’s the crock pot recipe for beef brisket sandwiches:
This is one you can make in a crock pot:
Ingredients:
– 1 pound beef brisket, trimmed
– 1 1/2teaspoons coarse sea salt
– 3/4 teaspoon pepper
– 1 tablespoon vegetable oil
– 1 large onion, coarsely chopped
– 1 1/2tablespoons garlic, minced
– 1/2 cups dark beer, (such as porter or stout)
– 1 tablespoon Worcestershire sauce
– 2 tablespoons lemon juice
– 3 tablespoons honey
– 1/2 cup ketchup
– 1 teaspoon paprika
– 8 kaiser or other sandwich rolls for sandwiches
________________________________________
Directions:
1. Brown the brisket. Season the brisket with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the brisket, brown on all sides, and transfer to a slow cooker.
2. Add the pan drippings and the remaining ingredients to the slow cooker and stir well. Cook on high, covered until the meat is very tender — 8 hours. Remove the meat, place it on a cutting board, and let it rest for 15 minutes. Reserve the sauce.
3. Carve brisket into thin slices and divide it among kaiser rolls topped with reserved sauce. Serve warm, with plenty of napkins.
This one is quick, easy and very filling:
Chicken stir-fry with pasta:
Enough short or long pasta to serve however many people you’ll have at the table.
Boneless, skinless chicken — I use B/S chicken breasts, thighs are fine (that’s CHICKEN thighs, gentlemen, not the other kind)
Frozen stir-fry mix, any kind you like — there are several varieties, and I’ve been using the Thai mix, but I put the sauce packs into a bag and keep them frozen for later use. I’ve also done this with a green bean/wax bean/carrot mix, adding some green onions.
Seasoning is to taste: I use coarse ground black pepper, garlic salt, and chili powder.
Olive oil for cooking the chicken.
Cut the chicken into small pieces, about two inch cubes. Warm the olive oil in a big skillet with a lid, add the chicken to the skillet, then season with the pepper, garlic salt and chili powder.
At the same time, start cooking the pasta. Do NOT overcook it, because you will add it to the stir-fry.
Turn the chicken pieces over and season again. Test the pasta by biting it, not throwing against the fridge. If it’s near al dente, it’s done for this dish.
Add the stirfry to the chicken and season again, then cover.
Add one big ladel of water from the pasta to the skillet, then rain the pasta and add to the stir-fry mix. Season again, this time if you like more Tex-Mex flavor, bump up the chili powder. Make sure you mix the pasta well with the stirfry and don’t over cook the chicken or the veggies.
Cover and let it simmer on low or turn off the stove for a few minutes while you set the table and get a glass of wine.
Plate the food, sit down, and eat with a fork like a civilized person.
Easy: One can Hormel Beef Stew, crack open lid so it doesn’t go ka-blam, set over heat source. Make sure heat source isn’t going to run out of fuel, open bagful of bread (your choice) nibble away and wait for stew to heat up. Open container, dip bread in can of said beef stew. Use spoon, enjoy.
@34
Ok I love too cook and I am a good cook but WOW I like who can make good jelly!!!!
@39 I want to come and eat at your house! Yum you get a place of honor in the cookbook!!
@40 If your ever in the Ozarks I will cook you real beef stew!!
This recipe my oldest son was 5 and he went to a dinner at church with his grandma. We have named it Andy’s Casserole and it is quick and easy. And twenty years later he still ask for it when he comes home. This is a cheater recipe. But it is good and the kids love it.
Andy’s Casserole
1lb Hamburger or Chorizo
1 large sweet onion
1 1/2 cups of Veleveeta Cheese
1 can Rotel Tomatoes
1 bag of Nacho Cheese Doritos
1 small can of sliced black olives
1/2 cup shredded cheese
Preheat oven at 350
Cook meat and onion together drain excess fat. Combine Rotel and velveeta microwave about 4 mins. Mix cheese and meat mixture together. In a large baking dish crumble doritos spread meat and cheese mixture over doritos. Cover with shredded cheese and black olives bake 25 mins.
This is for stuffed meatloaf, which my mother made to stretch a very tigh 1953 dollar:
Heat the oven to your usual heat for cooking meatloaf
Make one recipe of stuffing — boxed dressing is okay and Aldi and Walmart both have low-cost boxed dressings
Make half of your usual meatloaf recipe
Form the dressing into a football or oval-shaped mound in the baking pan, which you should line with foil for easier cleanup.
Pat the meatloaf mix over the mound of dressing about an inch thick. Use ALL of it. Top it with picante sauce or whatever else you put on it, if you do that ahead of cooking.
Cook as you usually do. Leave it in the pan to rest about 10 minutes before you cut it up and serve it. If you were holding back the sauce for topping, add it now, and cover the pan with foil to keep the meatloaf warm.
Slice it and plate it with veggies and a salad on the side, make your kids sit down at the table and eat with forks and knives like civilized beasts.
This stretches your meat budget, the stuffing replaces potatoes, and kids love the stuffing. I used to beg my mother to fix this.
(Sorry about the “civilized beasts” remark. My father was a Hoover at dinnertime.)
Leftover Turkey Salad
Finely Chop 4 cups of leftover Turkey (I use a mixture of light and dark meat)
2 cups finely chopped celery
1 cup Hellmans or dukes (real mayo)
1 cup chopped pecans
2 11 ounce cans of mandrin oranges (drained)
1 20 ounce can of Pineapple tidbitd (drained)
2 cups of halved seedless grapes
1 teaspoon salt
1/2 teaspoon pepper
In a large bowl combine turkey, celery, mayo and pecans add salt and pepper ( I season to my taste and I add a small sweet onion very finely chopped) Add mandrin oranges, pineapple and grapes.
This is really good served on lettuce as a salad, crossiants or bread. This recipe can be halved. And I know most people prefer White meat only but the dark meat finely chopped gives it texture and more flavor.
Enjoy..
@ #32: That is quite like the way I make pepper jelly but I don’t bother to strain it. Usually what we have home grown are jalapenos, seranos and cayenne for the hots. Sometimes an additional one or two.
I always make sure that all the peppers are red and do not add food coloring. Well, just because. And we like the natural color. Yes, there are red pepper bits among the pinkish jelly.
I mush it all up in the blender so that there are still bits of pepper, but also some thoroughly smushed bits as well. A grinder works well, too, with more uniformity among the pepper pieces.
Learned a while back that if you process the clean, filled jars for at least 10 minutes they do not need to be sterilized prior to filling. So, lazy butt here finally quit sterilizing and always process at least 10 minutes. (They do still need to be warm/hot to prevent breakage. That can be accomplished either in an oven or dishwasher.) Don’t take my word for it: http://nchfp.uga.edu/how/general/recomm_jars_lids.html (third section down the page)
Anyone wanting to learn more about canning can start at the homepage for the above link. They are the food safety experts for all things preserved at home. Here’s the link for the main page: http://nchfp.uga.edu/index.html
Simple beef pot roast
You need a crockpot that will hold these ingredients:
3+ lb chuck roast (boneless is best, more meat, same cost)
1 lb baby carrots
1 to 2 lbs of baby red potatoes or larger diced reds
3 to 4 large onions, peeled and chopped or sliced
6 medium peeled, diced turnips
1 large box of beef broth
Fresh garlic — about 1/8 cup or two to three spoonfuls
Salt & coarse ground black pepper
bay leaves and peppercorns
Olive oil or bacon grease
Season the roast with salt and pepper. If you usually mix in flour, do that, then coat the roast. Brown the chuck roast in a skillet with olive oil or bacon grease. After you turn it over, throw in the onions and let them soften. Caramelizing is okay, but don’t overcook.
Put the roast, carrots, turnips and onions, plus the pan drippings, into the crock pot and cover with beef broth. Add bay leaves and peppercorns, plus two to three dessert spoons of minced garlic.
Cover and put the crock pot on high. Let it cook for about 5 hours, then add the potatoes and resume cooking for another 2 to 3 hours. The potatoes should be fork tender.
Make a side salad of mixed greens, grape or quartered tomatoes, green onion, sliced cucumber and zucchini with a lemon-oil vinaigrette. (See below)
Plate the food and serve with the salad on the side. Eat heartily, add apple pie with ice cream for dessert.
Lemon juice and olive oil vinaegrette
Garlic salt
Coarse ground black pepper
Juice of one lemon
Approximately 2 tablespoons of olive oil
Mix thoroughly. Add dried herb mix (Mrs. Dash or italian herbs) to salad, then dressing and toss in salad bowl just before serving.
Best Chili (with beans!) I personally don’t think it has that much heat, but I had it down at the firehouse and guys were telling me it had a kick to it. 3½ pounds ground beef (use ground turkey if you prefer a healthier version) Spices Round 1: 1 tablespoon ground cumin 1 tablespoon GOOD chili powder* (mine is from a sidewalk dealer in Santa Fe, N.M.) 1 tablespoon parsley 1 tablespoon oregano 1 tablespoon basil Brown and cook the ground meat until done. While the meat is cooking, add in the first round of spices. I find this allows the flavors to get into the meat. I often uses Badia or Whiskey Island spices. I also find McCormick’s Gourmet Collection of consistent, good quality. Better chili powders,usually ID where the chili is from. I prefer New Mexico and South American chili powders. 1 large onion, coarsely chopped 1 large green bell pepper, coarsely chopped 1 large red bell pepper, coarsely chopped 1 large yellow pepper, coarsely chopped 3 cloves garlic, minced (or 1½ teaspoons minced garlic or ½ teaspoon garlic powder; feel free to add more garlic according to your taste) Spices Round 2: 2 tablespoons oregano 2 tablespoons basil 3 tablespoons parsley 2 tablespoons chili powder 2 tablespoons ground cumin 1 teaspoon black pepper 1 teaspoon salt 1 teaspoon cayenne pepper (or more for “heat”) 42.5 ounces canned whole tomatoes, chopped (or use diced tomatoes; also, use more tomatoes as needed) 18 ounces canned tomato paste (add another 6-ounce can of tomato paste if mixture is not a good consistency) 2-3 (16-ounce) cans beans (use your favorites; I use a mix of light and dark red beans) Add the vegetables to the meat and cook, mixing in the second round of spices, as well, until vegetables are tender. After the mixture is fully cooked, stir in the tomatoes and tomato paste. Mix in the beans. Simmer for 45-60 minutes. Spices Round 3: Chili powder Ground cumin Salt Sugar This is the point at which you make my chili your chili. While the chili simmers, taste and add the… Read more »
Chicken Pot Pie (Lancaster County PA Pot Pie, not the frozen pie crust types…
Simple ingredients, lots of taste!!!
Broiler Chicken (4 or 5 pounds)
-Simmer for about two hours or until chicken falls apart on its own.
In the meantime, prep your other ingredients:
1 medium/large onion, diced up
3 to 4 pounds of potatoes. (I normally use regular baking potatoes).. Dice these up into quarters.
Pot Pie Noodles:
1 egg to 1 cup of flour (I normally make two or three balls of dough to work with)
Salt to taste
I normally use a mixer to mix the flour and egg together as it provides the best consistency.
After mixing mixture together you want to flour a surface to lay your dough out on. This will keep the dough from sticking to itself as well as the rolling pin.
Make it as thick or thin as you want, but cut into squares about 1 1/2 inches. After it is cut into squares place on a sheet of wax paper to keep it from sticking.
By the time you get the “prep work” done on the above the chicken should be ready to come out of the pot. DO NOT EMPTY THE BROTH OUT OF THE POT!!! After getting the chicken and bones out of the pot add some water and some chicken bouillon cubes to add a little bit more flavor.
Then add the onions and potatoes. Let this cook until the potatoes are just done. About half way through cooking (You have to estimate), add the square potpie noodles and let them cook.
While the potatoes/onions are taking a bath in the pot go ahead and remove the skin from your chicken and pluck the meat off the bone. Add this back into the pot/kettle and let it cook till the potatoes are done. The potatoes should not be so soft that they fall apart.
Enjoy with a red onion cut up and added as garnish……
Shrimp Boil AKA Layered Boil AKA “Low Country” Boil.
Ingredients
(1) box of Catamarian’s Seasoning Note: You can use different brands like Old Bay or McCormicks, the mainthing is that it’s Shrimp/crab seasoning that fits yout taste.
Small Red Potatoes (about 4-5 for every person you are feeding)
Corn ( about 1 ear person, though its easier to break it in two for cooking purposes)
Spiced Sausage ( depending on your tastes, there are varieties such as Cajun, Italian, Etc) They come in different lengths, so the amount varies, I would recommend about one hot dog sized sausage per person.
Raw Shrimp, Again depending on the size you want about 5-8 per person you are feeding.
As far as the ammounts you can vary, its a mixed meal so people can pick and choose what they want. Major thing is just have a mess of taters’ corn, Sausage and shrimp.
Prep the food by washing the shrimp in cold water and ensuring it is thawed out, slice the sausage and cut the corn ears in half, removing the husk and silk if its fresh
Fill an appropriate sized pot about half way with water, put over high heat ( this can be an out door propane heater if you are in a BBQ type setting or an indoor stove)
Put in seasoning and red potatoes.
After about 10 minutes put on the corn.
At about 20 minutes put in sliced sausage.
After about another 5-10 minutes check to make sure potatoes are properly cooked.
Once potatoes are done put in Shrimp.
The shrimp should take only about 3 minutes to cook. Once they turn pink its an indication that they are done. Taste test one and if its done shut off heat to avoid overcooking.
Serving: I generally like to use a strainer/scoop to put all the food in a deep serving pan and set it out for folks to pick what they want.
Butter and Cocktail sauce are about the only thing else needed
Green Thumb’s Delicious Vegetable Soup
5 beef bullion cubes (boiled and dissolved)
2 cans beef stock
6-8 cups water
2 cans tomatoes (1 stewed, 1 diced)
1 small can tomato sauce or V-8 juice
1 can corn
2 medium carrots
2 medium celery sticks
1 bell pepper
1 medium onion
1 pack frozen peas
1-1.5 lb. beef or other meat (I find variation is the best approach; mix and match)
11/2 teaspoon Italian seasoning
11/2 teaspoon creole seasoning
1 teaspoon black pepper
1 teaspoon garlic salt
1/2 teaspoon chili powder
shakes of cumin, Worcestershire sauce sauce and salt
1 roasted and smashed Anaheim pepper
1 teaspoon cayenne pepper (optional)
Prep broth and spices then add vegetables and slow cook 3-4 hours. Brown or cook meat then add. Cook additional hour or so depending on desired tenderness of meat if using pork or steak. Add water or alter ingredient/spice content to adjust for amount needed. Add other ingredients upon how you wish.
Note: This is the Winter recipe. In the Summer I use garden/fresh vegetables for ALL ingredients. Just match and change volumes accordingly.
This soup is designed to make you feel better on a cold day while keeping Phildo Monkress and his Ballsack companion far away!
Also, two (2) potatoes or 1/2 pack of noodles toward the end.
Hearty and filling, like my grandmother’s veggie soup. The way it should be.