Here are some of the recipes that our regular participants wanted to share with the world. It’s from this discussion.
All right, you people are uncivilized!!!
This is Delilah Twozzle’s recipe for broiled sea bass, which she borrowed from Emeril LaGasse:
4 (6-ounce) black sea bass fillets, skinned
Salt and pepper
1 cup Enchilada Sauce, recipe follows
Refried Beans, recipe follows
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
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.
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 2 pieces and the other 1/2 chopped
2 garlic cloves, peeled and smashed plus 1 teaspoon minced
2 teaspoons salt
3 tablespoons bacon drippings, or olive oil
1/4 teaspoon ground cumin
1/4 teaspoon dried oregano
1 tablespoon extra-virgin olive oil
Grated cheddar or Monterey Jack cheese, for serving
Chopped tomatoes, for serving
Sour cream, for serving
In a medium saucepan, combine the beans, bay leaf, 2 onion quarters, smashed garlic, and enough water to cover by 2 inches, and bring to a boil. Reduce the heat so that the water boils gently and cook for 10 minutes. Cover, remove from the heat, and allow the beans to sit for 1 hour.
After 1 hour, return the beans to a low boil and cook, stirring occasionally, until they begin to soften, about 45 minutes. Add the salt and continue to cook until the beans are very tender, about 15 to 30 minutes longer. Drain the beans in a colander set over a bowl in the sink and reserve the cooking liquid. Discard the bay leaf, onion quarters and garlic.
In a medium 10-inch skillet, heat the bacon drippings or olive oil over medium-high heat. Add the chopped onion and cook until soft, stirring occasionally, about 4 minutes. Add the minced garlic, cumin and oregano and cook for 1 minute. Add the beans and 1 cup of the reserved cooking liquid and, using a potato masher, mash the beans until chunky-smooth. Add 3/4 cup more of the reserved cooking liquid and cook, stirring, until the beans are very thick and flavorful, about 10 minutes. Be careful of splatters. If the beans become too thick, simply add more of the reserved liquid cooking liquid. When the beans have reached the desired consistency, stir in the extra-virgin olive oil and serve immediately with cheese, tomatoes and sour cream.
Yield: about 3 cups
For the Mexican Rice:
2 tablespoons olive oil
1/2 cup chopped white onions
1/4 cup chopped green bell peppers
2 teaspoons minced garlic
2 cups long-grain rice
1 large tomato, peeled, seeded and chopped
3 cups chicken stock, or water
3/4 teaspoon salt
1/2 teaspoon saffron
1 teaspoon chopped fresh oregano leaves
1 teaspoon chopped fresh cilantro leaves
1/4 cup chopped green onion tops, green part only
In a medium, heavy saucepan, heat the olive oil over medium-high heat. Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook for 30 seconds. Add the rice and cook, stirring, for 1 minute. Add the tomatoes and cook, stirring, for 1 minute. Add the stock, salt and saffron, and stir well. Bring to a boil, lower the heat to low, cover and cook undisturbed until all the liquid is absorbed, about 20 minutes.
Remove from the heat and let sit, covered, for 10 minutes. Uncover, fluff the rice with a fork, and add the oregano, cilantro and green onion. Stir to incorporate.
Yield: 6 cups
Now, that’s a full meal, especially if you add fried ice cream for dessert, and a basket of chips and bowls of salsa and guacamole for appetizers. And do not forget cervesa fria. Tecate and Dos Equis.
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
Tony Chachere’s creole seasoning
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 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)
Coarse ground black pepper
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.
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.
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)
O-4E’s SOS Recipe:
·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
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.
Homemade “Mothers and Beans”
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 or great northerns also, but I haven’t personally tried those. Yet.
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.
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.
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
double boiler or boiler and stainless steel bowls
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
1/4 cup sour cream
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
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
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 of semi-sweet chips is a very good
add to the mix.
Pour final mix into greased pan. Place in oven and bake
for app. 40 minutes. If additional ingredients are used, you may need to
increase baking time by 10 minutes. Cool on wire rack and cut in half.
1 cup of toasted, crushed (food processor) hazelnuts. These are best if
toasted and peeled a day or two ahead of time and soaked in some brandy or
Frangelica hazelnut liqueur. Use at least 2T.
Icing (Chocolate Ganache)
1.5 cups heavy cream
3T unsalted butter
3T granulated sugar
12 oz. semisweet chocolate in .5 oz. pieces — I find 14 is better and will
make icing darker. Up to 18 ounces can be used if desired. I also recommend
doubling the recipe to ensure enough for decorating and proper glazing of
Place chocolate in a large mixing bowl. Bring cream, sugar, and butter to a
boil in a saucepan. Keep a ladle in the pan to prevent boiling over and the
creation of messes. Pour boiling cream mix over chocolate pieces. Whisk
together until chocolate is melted and ensemble is completely mixed.
Reserve 1 cup of mix for decorating. I strongly suggest refrigerating it
for at least 1 hour. Mix 1/2 to 1 cup of mixture with hazelnuts. Again, I
strongly suggest refrigerating it for at least 1 hour until almost firm.
Reserve remainder for icing finished cake. This can be placed on top of
sauce pan containing water. Said pan can be placed on low to keep icing
fluid while other parts are chilling/firming.
Place bottom layer of cake on wire rack located over catch-pan.
Spread chocolate-hazelnut mixture on bottom layer of cake. Then place top
layer over hazelnut layer. Pour liquid ganache over the cake using ladle to
direct and ensure that top and sides are completely covered. Refrigerate
until ganache has set. Icing in pan can be added to that reserved for
decoration. FYI, cake does not have to be decorated as glaze is what is
presented in fine restaurants. If you want to decorate it, do what makes
My favorite is to bake two cakes and make the final cake either two- or
four-layer depending on humor of the moment. This will require all
ingredients, especially the ganache, to be doubled.
In place of hazelnuts, use raspberries. Run a bag of frozen raspberries through the food processor. Take 1 cup of the processed raspberries and soak them in 2T to 1/4 cup (or more) of Chambord raspberry liqueur for up to 24 hours. Then
mix them with 1 to 1.5 cups of the icing mixture and refrigerate until stiff. Then use in place of hazelnuts. For decorating, rinse and drain 1 pint of fresh raspberries and soak them in Chambord. Place these around the top of the cake. You can also place a few around the bottom for effect. If you want to be really decadent, place a chocolate chip in each of the firm, fresh raspberries.
The ganache can be much improved by adding additional chocolate, of the bittersweet and bitter chocolate varieties.
Note: I have used up to four different types of chocolate in the ganache, you almost can’t go wrong.
@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.
Egg slicer (optional)
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
1.5 cups hot milk
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.
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.
Large pourable container
Strainers (I use at least two, one medium one fine)
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 peppers…
Prepare jelly jars and lids per directions. I run my jars through the dishwasher with heat-dry on, and it is an excellent sterilizer.
Put all ingredients except Certo into a large saucepan/stockpot. Bring to a rolling boil, cut off the stove, and let cool for 10 minutes. Strain into pourable container, add about three drops of food colouring and the packets of Certo. Stir well without adding a lot of air, then pour into the jelly jars. A uniform green colour lets you know that everything is well mixed. There is usually a bit left over, so pour into spare container to let set and serve as your “proof” batch for taste-testing. Seal. Dad could always get them to seal as is, but I never have so I bring a canner to the boil and can for about 10 minutes.
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.
Grill or Skillet and Oven
Half pan or sheet pan for oven (if needed)
1-6 large portabella mushroom caps
Pepper, fresh ground
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.
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:
1 family size can cream of mushroom soup
1 regular can cream of mushroom soup
1 container beef broth
fresh ground pepper
smoked paprika (optional)
white truffle oil (optional)
8 oz. fresh or frozen lima beans
8 oz. fresh or frozen green peas
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.
Here’s the crock pot recipe for beef brisket sandwiches:
This is one you can make in a crock pot:
- 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
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.
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.
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.