It’s Thursday – Recipe Day
Last one of the day, I promise, and with the weekend coming up, it may or may not be a weekend to be indoors. So I”m suggesting that you post a favorite recipe that is filling, flavorful, good for cold weather and can feed several people, requires no real cleanup, and uses simple ingredients.
Mine is smoked sausage with barbecue beans.
Crock pot
Kidney beans in mild chili sauce – 2 cans (for one or two people, more if needed for more people)
Chopped onion
Smoked sausage links (2 will make 4 meals for me)
Barbecue sauce – your own recipe or a favorite brand, plus a very small amount of chili powder
Put the beans and chopped onion in the crock pot first, add the barbecue sauce and stir. Put the smoked sausage links on the beans, cover and cook on low for 6 hours. Goes well with cole slaw, chips, dill pickles, and a dessert like apple pie with ice cream. Make sure plenty of hot coffee, tea and/or cider is on hand, too.
Category: Politics
Sounds delicious, thank you!
Chelsea Manning Peanut Butter Sandwich.
2 pieces of thin white bread
Peanut butter. You can’t use crunchy because it has nuts in it.
I really like this http://www.simplyrecipes.com/recipes/slow_cooker_mexican_pulled_pork/
That looks SO-O-O good, and filling, too!
Not a recipe but a recommendation.
Had forgotten that I’d picked up a box of Pumpkin Corn Muffin mix at Aldi’s, but discovered it this week lurking about, so baked it up. It was great.
It’s probably a seasonal thing, but will look next time at Aldi’s. Definitely would like some more of it – nicely spiced with pumpkin pie type spice but with the cornmeal it has more body to it than a regular muffin.
Stovies!
Just what one needs while sitting by the fire on a cold, wintry night, especially if you’ve been working outside in the cold all day.
http://allrecipes.co.uk/recipe/36622/scottish-corned-beef-stovies.aspx
‘Ingredients (Serves: 4)
2kg (4 lb) potatoes, peeled and chopped
450g (1 lb) onions, peeled and chopped
3 tablespoons Worcestershire sauce
1 tin corned beef, chopped
salt and pepper, to taste
Method
Prep:25min › Cook:30min › Ready in:55min
1. Place the potato and onion in a saucepan and pour in just enough water to half cover. Bring to a boil over a high heat and cook for 20 to 20 minutes until tender. Drain and return to the saucepan.
2. Pour in the Worcestershire sauce and stir until you have a lumpy mixture. Over a medium heat, add the corned beef, and salt and pepper and stir until hot through. Spoon into warmed bowls and serve.’
Serve with a pint of good stout or porter, and some thick, crusty bread with lots of butter.
Followed by a nip (or two) of your favorite single malt Scotch, of course.
Oh, that sounds so good on a cold night! I think I can get tinned corned beef at Walmart. I have to check for it, but yumm-o!
MrFace’s Sweet/Heat chili:
2 lb Ground Beef
1 cup chopped vidalia sweet onion
1 chopped garlic clove
1/2 cup green bell pepper
1.5 diced jalapeno peppers
2 15oz chili beans cans
1 14.5 oz can of petites diced tomatoes
1.5 tsp chili powder
1 tsp cumin
1 tsp thyme
.5 tsp salt
1.5 tsp Accent flavor enhancer
.5 tsp of cinnamon
1/2 cup of pure honey
Brown meat and add accent flavor enhancer in the skillet.
Add onions, green peppers and garlic to skillet until onions are browned.
Drain oil/grease.
Add previous into a pot with jalapeno, beans, chili powder, cumin, thyme, salt and cinnamon.
Stir/simmer for 25 minutes.
Add honey and stir.
Good with rice or cornbread or whatever fancies you most.
If you like it hotter, replace jalapenos with habaneros.
As always, youre welcome.
Cheers,
MrFace
Y0u know it’s winter when the chili pot parks itself on the countertop. Add some cornbread and corn chips to that, and cut veggies – what else do you need, besides something to drink?
We’ve got s Chili cook off in my unit next Wednesday. I think I’m going to see how your recipe can place Mr. Face!
I’m a snob, I guess. I do half hamburger (coarse grind) and half sirloin cubed nice and thin.
After that, your recipe works best.
Movie theater popcorn (old school/healthier):
1/2 c popcorn
2 tbsp pure coconut oil
1/2 tsp Flavacol salt
Heat oil, add salt to hot oil then add popcorn. Makes about 1.5 microwave bags of popcorn. Double or triple for larger batches. Coco-oil and Flavacol are the secrets.
Its old school b/c this is how it was done in theaters before the saturated fat scare of the 90’s…it was replaced with trans-fat oils. Some prefer a more processed coconut oil like a LouAna brand that has no coconut smell at all, but I like the Costco stuff b/c it’s cheaper and i like the smell/flavor of it
Perfect timing, Chad.
As mentioned before, today is National Popcorn Day.
Thanks to everyone who has posted their recipes. They all sound mouthwatering…gonna try them.
Who said popcorn?
We celebrated National Popcorn Day at work.
I usually use corn oil to pop popcorn. Kind of like cooking pork in lard. 🙂
I need a new Whirly Pop – next time I go to Cracker Barrel. And meatloaf. Gotta make some meatloaf.
When I was in junior high school, the lunch ladies made some kind of fish dish every Friday, and usually if I remember rightly, it was salmon loaf, but no hardboiled egg in the middle. I loved that, and I don’t really like fish.
Ok EX, you brought up meatloaf, so here’s what I just made for the guys at my station.
1.5 lbs ground beef
1 lb Italian Sausage
1/2 can fire roasted diced tomatoes
2 eggs
Italian bread crumbs
1/2 lb pastrami
1/2 deli provolone cheese
mix all ingredients except pastrami and cheese, adding whatever spices you like for a meatloaf. when well mixed, line a baking sheet with plastic wrap, and spread meat mixture in a thin layer. leaving approx 1 in around the edge, cover with a layer f pastrami, then a layer of cheese. using the plastic wrap to keep it clean and tight, roll into a log, pinching the ends together to keep the cheese in.
place log ( minus plastic wrap) on baking sheet with end seam facing up, bake in 400o oven for one hour. let rest for 10 min before cutting. serve with mashed potatoes, and green beans.
That sounds good. And, maybe some kind of tomato-y gravy on the mashed potatoes?
that’d work for sure!
Safflower oil (used to prefer Enova) a saucepan and Reddenbacher’s. Use butter-flavored salt instead of regular table salt to get a butter taste without the grease. McCormick’s is best, but try different brands – they taste radically different, and your taste may vary.
Easy Peasy Chicken Soup
1 rotisserie chicken
baby carrots
3 chopped celery stalks-small
garlic clove minced
1t dill weed
6c chicken broth
ditalini pasta
*Remove skin off of chicken and take your preferred bite– white or dark meat
*saute garlic, celery in butter or olive oil
*add six cups water, carrots to the celery, garlic
*add 1t chicken bullion paste per cup of water or use 6 c chicken broth. If it’s too salty, dilute a little at a time.
*Let all those ingredients simmer for 30 minutes or til carrots are tender
*Add 1/2 uncooked pasta…add meat just before serving….add any other spices you would enjoy. Serve with biscuits, or salad or both
I am on that!
What time is dinner, again?
Calico Beans:
1 lb Ground Beef
1/2 lb Bacon
2 Cans Pork and Beans
2 Cans Butter beans (or Broad Beans)
2 Cans Kidney Beans (Or Garbanzo Beans)
1 Cup Ketchup
2 Cups Brown Sugar
2 Tbsp Vinegar (any kind)
2 Tbsp Mustard
Step 1: Brown the ground beef
Step 2: Drain the beans. Open one large hole and one small hole opposite (for airflow) and pour out all the liquid from all the beans
Step 3: Cook the bacon. Recommend cutting it into smaller chunks and then frying, microwaving, or baking. Pour out/remove the grease.
Step 4: Add everything to a pot and mix. I recommend browning the ground beef in the pot to start with and then adding everything else on top of it. Be sure to stir it all until it is thoroughly mixed.
Step 5: Cook it. Bake the beans at 350 degrees for ~ 20 minutes, cook them on stovetop with stirring at preferred heat level for 15-20 minutes, or use a crockpot and let it cook from ~0600 until ~1800 on low.
Additional: Feel free to make substitutions and additions as desired. The Ketchup + Brown Sugar + Mustard + Vinegar can be swapped out for barbecue sauce. You can try different combos of beans, and they don’t have to be the same size. My family likes to do larger cans of the pork and beans with smaller cans for the other 2 varieties. And you can never have too much bacon in your beans. Enjoy.
Oh and add 2 Tsp of salt. Forgot that in the main ingredient list. Although it won’t hurt it much too leave that out if you forget.
I’ll be over for supper in about an hour. Should I bring my own fork and spoon?
Real pork and beans, something you can sink your teeth into… Thank you!
This sounds very good. 😀
S.O.S Recipe
1 1/2 lbs. ground chuck
2-tbsp. butter
1-cup freshly chopped onion
1 or 2-cloves crushed garlic
2-tbsp. flour
2-tsp. soy sauce
1-tbsp. Worcestershire Sauce
2-cups milk
salt & pepper to taste
Directions:
Brown meat, add butter & stir.
Add onions and cook until translucent.
Add flour, stir & cook 2-3 minutes.
Add garlic, Worcestershire Sauce, soy sauce.
Mix throughly.
Add milk & stir until thickened.
Serve on toast or over biscuits.
This is the way my Dad & I made it.
Mmmmmmm—-mmmmmmm—–good!
I’d better make a list. Are canned biscuits okay for this?
Canned are fine Ex-PH2, but as most things go, homemade are better.
I’m a firm believer that putting a little lovin’ in cooking goes a long ways. 😉
Good thing I found my silicone pastry mat!
Hot Toddy for the Body
One bottle of Famous Grouse Scotch (note: a suitable bourbon, rye whisky or cognac can be substituted.
One bowl of ice cubes
Three cherries
One orange
10 ounce glass
Pour 8 ounces of Famous Grouse into the glass.
Throw the other crap away.
Enjoy
Oddly enough, I have a Mint Julep recipe that is similar.
1 – Muddle mint leaves, sugar, and splash of water in a rocks glass or julep cup.
2 – Garnish with fresh mint.
3 – Toss all that shit out the window.
4 – Fill glass with crushed ice.
5 – Add Bourbon.
6 – Sip, wash, rinse, repeat as needed.
Cortel Napoleon VSOP Brandy
English muffins toasted with butter spread with deviled ham
Radishes on the side
I have a good German recipe for “Kopf Käse” (also known as “Sülze” or “Head Cheese”).
No, it is not made out of a pigs head! It can be, but this one is from ground up cooked pork hocks & veal with spices.
Served with vinegar & homemade rye bread.
My Ma always made it at Christmas time.
If anyone is interested, I’ll post it.
I ate that at home in Denmark, not as bad though as blood wurst.
Heidi, funny you should bring up blood wurst.
When I was a kid growing up in almost an all German (Bavaria) immigrant or first generation neighbor hood, a local butcher always had fresh rings of tongue & blood sausage for sale on Tuesday.
Ma never cared for it, but my Pa & I always would get some, pan fry it until the casing would just about burst, and then spread it on some home made German rye bread.
Good memories.
Waste not, want not. 😉
My mom and dad loved it, I remember coming home from school, smelling that stuff and running the other way, my dad loved them fried on top of rugbrød Danish rye bread and then hot mustard on top, it was nasty.
“Sülze” is delish on brotchen with some mayo and baby swiss cheese.
I’m going to post two recipes today; one of which is easier than the other. I leave it to the kind readers to decide which one is hard and which one is easy. Dutch oven chicken 1 package of boneless skinless chicken thighs (the package we used was around 2 1/2 to 3 lb) 1 package chicken livers fresh cilantro olive oil butter (yes, both) kosher salt ground black pepper powdered garlic snow peas, broccoli and baby carrots Olive oil on the bottom to prevent chicken from sticking, followed by one layer of thighs, sprinkled with salt, pepper, garlic powder and some shredded cilantro. Add a layer of vegetables, repeat until dutch oven is almost full; top with chicken livers and as much butter as seems rational (it depends on how much chicken is involved). Half a tablespoon per pound isn’t a bad rule of thumb. Cook at 300 degrees for at least two hours or until chicken is tender and falling apart. Pressure-cooked pulled mutton tacos Ingredients: 1 sheep Taco seasoning Onions Salt Pepper Peppers of your choice (bell,habanero,scotch bonnet, your choice) Chopped lettuce,tomato,etc Shredded cheese Taco shells Salsa Water Equipment: Shepherd’s crook, quoit, net, or other Revolver chambered in .38special Knives as needed The biggest damn pressure cooker you can lift, and a stove which will handle it First, catch your sheep. This will involve a fair amount of running, shouting, swearing, especially if you’re on your own. If you want to try the easy way, add a bucket of grain or alfalfa to your equipment list (along with a catchpen) and hope the sheep is hungry. Having caught your sheep, drag it well out of sight of the other sheep. Shoot it at the base of the skull with your shot angled to take out the vertebrae and tear out the throat so that loss of blood is massive and immediate. This is both humane and results in the brainstem being preserved for the gummint employees who demand it. Now hang your sheep and remove the lower legs and feet to make skinning easier. Clean the waste… Read more »
LMAO!
?
I have actually made both of these recipes. 😉 I had more help with one of them than the other, though.
LOVE the way you wrote the recipe for Mutton Tacos…had no doubt you did make it that way..Thank You for the recipe…and the humor…the chicken I will try..and you nailed it with the pressure cooker gauge!?
I hope you like it, and thanks!
http://www.instructables.com/id/Gunpowder/
One of my favorite recipes.
So, does any of that saltpeter go into the mashed potatoes at the mess hall?
So Thursday is now recipe day. I reckon Monday will be Home Decor Day???
I’ve got some great ideas for Range Cards….
It’s just because the Man of the House is out on a beach somewhere, smoking cigars, drinking Jamaican rum, and watching a bunch of hula girls entertain him.
Somebody has to carry the load when he’s gone, y’know. But Decorating Monday – Range cards? I like that idea. It offers so many – well, possibilities.
Yes it does.
And tons of kudos to you ma’am for covering for and helping out Jonn. It’s being a lot of fun..
Ohhhhhhhhh, range cards.
Sector limits, fields of fire, dead space,designated targets, final protective line, hilltops, road intersections, azimuths……..
Oh, wait. Are you talking about stoves? Never mind.
Wait until you see the instructions on turning a litter box into a sand table….
Food Porn, I love it.
ask not for whom the chef faps; he faps for lean beef teriyaki!
This is a very hearty dish with simple ingredients. N.B.: pasta served with a creamy cheese sauce is Alfredo, not carbonara
Pasta Carbonara
Long pasta – amount should serve number of people present
EVOO – extra virgin olive oil, for sauteing
Bacon – cut into two-inch pieces (if you can get pancetta, use that)
Onion – slice it kind of thin
Two (2) eggs beaten
Parmesan or Romano cheese – shredded
Shred or microplane enough cheese to suit your needs, e.g., how many people are you serving?
Saute the bacon/pancetta and onion in the olive oil until onions are transparent and bacon is done, and set aside.
Beat the two eggs in a bowl big enough to dunk the pasta. You have to temper the eggs so that they won’t be cooked by the hot pasta. You do that by adding a half ladel of pasta water to them and stirring. I don’t pour it in. I dunk the ladel and then stir the water into the eggs, and keep stirring until they look kind of grainy.
Leave the pan drippings.
Remove the cooked pasta from the water, a small amount at a time, and dunk it in the tempered eggs. When the strands are coated to your satisfaction, put it in the sauteeing pan, add a little bacon and onion, and repeat this until all the pasta is coated and sitting in the sauteeing pan with bacon and onions. Toss it a little bit to mix it well, then plate it, dust some (already shredded) cheese onto it, put it on the table which is already set with the antepasta plate (olives, grape tomatoes, zucchini strips, cucumber, radishes) and a plateful of garlic toast, plus a good red wine to go with this.
And for afters, whatever your favorite dessert is. I like cheesecake, or chocolate cake with ice cream, or lemon cake with raspberry sorbet if it’s summer. Otherwise, hot apple pie with ice cream, plus tea if it’s winter.