Armed Polite Society
Main Forums => The Mess Hall => Topic started by: charby on December 26, 2017, 11:32:18 PM
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Please post your vetted recipes here. (eventually the 1st post will be a list of the recipes listed)
Ideal would be for member that tried out a recipe posted by another member and it was a hit.
This eventually will be a table of contents post.
Please don't comment on posts in this topic, recipes only. Okay to put helpful hints or taste discription with the recipe.
Please post the recipe as text and include a url in the end of there is one. Do not just post a url since links do change or expire.
Thanks!
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Here's a canning and preserving recipe. It's by far the best picante sauce recipe that I've found, and it does not require a pressure canner.
Chile Salsa
(from USDA bulletin 539) yield: 6 to 8 pints
5 pounds tomatoes
2 pounds chile peppers
1 pound onions, chopped
1 cup vinegar (5%)
3 tsp salt
½ tsp black pepper
Roast and peel peppers if they have tough skins (not necessary for jalapeño or Serrano), remove seeds and stems, chop. Scald and peel tomatoes; chop. Combine all ingredients in large saucepan. Bring to a boil and simmer 10 minutes. Ladle into pint jars, leave ½ inch headspace. Adjust lids and process in boiling water bath for 15 minutes.
Notes: I generally use all jalapeños and don't remove the seeds. You can safely substitute bottled reconstituted lemon juice for vinegar in canning recipes, and I find that ½ cup bottled lemon juice plus ½ cup white vinegar tastes better than using all vinegar (or all lemon juice.)
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INSTANT POTATO GNOCCHI
Millcreek originally posted this gnocchi recipe that uses instant potato flakes. Recipe with pictures, videos, and sauce recipes is here: https://skillet.lifehacker.com/instant-potatoes-are-the-key-to-quick-delicious-gnocch-1797566583
It's absolutely fantastic.
1 ½ cups of plain instant mashed potato flakes
2 tablespoons unsalted butter
2 large eggs
1 cup milk
¾ cup all-purpose flour, plus more for dusting
Add the milk and butter to a small saucepan over low heat. When the butter has melted, add the potato flakes and stir to combine. You should have a dry, crumbly lump of mashed potatoes in your pan. Let it cool to room temperature.
Turn it out on a silicone baking mat or wherever you like to knead dough. Yes, you’ll need to knead here, but only in the slightest. Combine the potato and butter mixture with the egg and flour, and knead it until fully combined. If it’s sticky, dust it with a bit more flour.
Divide the dough into 4 equal sized portions, and get rolling. We’re after something resembling a rope, about ¾ inch thick.
Cut the ropes into ¾ inch thick pieces and set them aside for now, because you need to grab a fork.
The signature look of gnocchi can be obtained with an inexpensive unitasker— the gnocchi board — but the tines of the common dinner fork work equally well. Press one of the dumplings with the side of your thumb and press it into the tines. The gnocchi will flatten out a bit, so you’ll need to roll it back into a sort of half moon shape.
To cook, drop in boiling, salted water. Once they begin to float, boil for 30 more seconds and then drain. Serve with your favorite sauce.
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CRANBERRY PECAN PIE
One of the best pie recipes I've ever had. The tartness of the cranberries cuts the heavy sweetness of the other ingredients.
Pie Crust:
6 tablespoons shortening
1-1/2 teaspoons buttermilk
2 tablespoons hot water
1 cup all-purpose flour
1/2 teaspoon salt
Filling:
3 large eggs
1 cup light or dark corn syrup
2/3 cup sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
2 cups fresh or frozen cranberries, thawed
1 cup chopped pecans
Beat shortening and buttermilk until blended. Gradually add water, beating until light and fluffy. Beat in flour and salt. Shape into a disk. Wrap in plastic; refrigerate 4 hours or overnight.
Preheat oven to 425°.
On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edge.
In a large bowl, whisk first five filling ingredients until blended. Stir in cranberries and pecans. Pour into crust.
Bake on a lower oven rack 10 minutes. Reduce oven setting to 350°; bake until filling is almost set, 35-40 minutes. Cool completely on a wire rack. Refrigerate, covered, overnight before serving.
If desired, serve with whipped cream. Yield: 8 servings.
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BUTTERMILK CORNBREAD
1-1/2 c. yellow cornmeal
1/2 c. flour
2 tsp aluminum-free baking powder
1/2 tsp baking soda
1 tsp sugar
1 tsp salt
2 eggs
1-1/2 c. buttermilk
1/4 c. oil (anything clear and relatively tasteless) or bacon drippings (pork fat rules!)
Preheat oven to 450.
Combine ingredients in a large mixing bowl. Pour into a greased baking dish. Bake for 20-25 min or until GB&D. Let stand 10 min to cool before serving. Preferably with butter. Lots and lots of butter.
Brad
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ZUCCHINI BAKE
1 can crescent rolls
1/3 stick salted butter
4 c chopped or sliced zucchini (3-4 zucchini)
1 c chopped onion
3 eggs
1 tbsp basil
1 tbsp oregano
1 tbsp mustard powder or 2 tsp prepared yellow or dijon mustard
1/2 lb shredded mozzeralla
large pinch pepper
1/2 tsp salt
Saute onion and zucchini in the butter until just beginning to get tender. Set aside to cool.
Press crescent roll dough into a greased 8x8 pan, enough to completely cover the bottom and sides.
Beat the eggs in a large mixing bowl. Stir in the mozzarella. Add the cooled zucchini/onion mix and combine well. Pour into the baking dish and bake for 20-25 min or until crust browns. Placed under a broiler to brown the cheese, if desired.
Brad
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Lawdog's Texas Chicken Stew/Soup.
1 1/2 lbs boneless skinless chicken breasts
1 medium yellow onion
olive oil
1 (15 ounce) can chicken broth (optional)
1 (14 ounce) can chili beans, don't drain
1 (14 ounce) can kidney beans, don't drain
1 (14 ounce) can black beans, don't drain
1 (14 ounce) fire-roasted tomatoes
1 (10 ounce) can of mild Rotel tomatoes & chilies or 1 (10 ounce) can green chili peppers (if using fire roasted tomatoes), don't drain
2 (15 ounce) cans corn, (Drain them if making stew, don't drain if making soup) Or a bag of frozen corn if you want to avoid the extra sodium.
1 (1 1/2 ounce) package of mild taco seasoning
1 (1 ounce) package ranch dressing mix
Directions:
1 Either in a Crockpot on High or a large stock pot on medium heat, empty the canned stuff and mix in the two packets of seasoning.
2 For best results use the "Hidden Valley Ranch Salad Dressing & Seasoning Mix.". (You can add Chili Powder to taste.)
3 Chop the onion and chop the chicken breast, then put both into a skillet with a bit of olive oil over medium heat until the chicken is cooked.
4 Once the meat is browned, drain and add the chicken and onion to the stock pot.
5 Cover and simmer for one hour.
6 Sprinkle shredded cheese over each bowl and serve with torilla chips.
If you want more of a stew, skip the Chicken Broth. I also use a bag of frozen corn instead of cans to cut down on the salt, and I add some chili powder to give it a little more kick.
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Jiffy Scalloped Corn
This is a favorite in Iowa for Thanksgiving and Christmas dinners
2 eggs
1 (14 ounce) can creamed corn
1 (14 ounce) can whole kernel corn (undrained)
1 cup sour cream
1 (8 ounce) package Jiffy cornbread mix
1⁄2 cup melted butter
1 cup shredded cheddar cheese
Beat eggs slightly.
Add sour cream, butter and corn.
Fold in dry Jiffy corn mix.
Fold in 1/2 the cheese
Put in baking disk (I used a 9 x 7).
Sprinkle remainder cheese on top.
Bake at 350 for 45-60 minutes cover with foil for all but last 15 minutes, pull foil to brown the top.
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ONION BREAD (breach machine recipe)
Makes a 2 lb loaf.
1-2/3 c +1 T water
1/4 c dried onions
1 pkg onion soup mix (I used Liptons)
4 c sifted bread flour
2 T toasted sesame oil (butter can be substituted but it will not be as flavorful)
2 T sugar
2 t active dry yeast
Add onions and soup mix to water. Microwave on high for 3 minutes and let stand for 5. Pour into bread machine pan. Add remaining ingredients in order. Use the White Bread / Light Loaf setting (the default on most models).
Brad
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Wildgame Rumaki, Charby's recipe
•1/2 lb wild game muscle meat, trimmed and cut into 1" wide by 2" long by 1/4" strips
•1/2 cup soy sauce
•1 tablespoon ground ginger
•4 tablespoons packed light brown sugar
•1 teaspoon cumin
•24 canned water chestnuts
•8 bacon slices (1/2 pound), cut crosswise into thirds
mix the soy sauce, brown sugar, ginger and cumin together, place water chesnuts and meat into the mix, thoroughly coat everything and let marinate for 24 hrs.
Soak 24 round toothpicks for at least 1 hour in water before assembly.
When marinated, preheat broiler (500 degrees F) wrap meat strip around water chesnut, then wrap with bacon, skewer with soaked toothpick.
Broil rumaki on rack of a broiler pan 2 inches from heat, turning once, until bacon is crisp and meat are cooked but still slightly pink inside (unwrap 1 to check for doneness), 5 to 6 minutes. Serve immediately.
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CHICKEN TAMALE CASSEROLE
Very good stuff. Word to the wise, look for a recipe for making your own enchilada sauce. It's ridiculously easy and FAR cheaper than the canned stuff, not to mention a ton tastier.
1 (14 3/4-oz) can creamed corn
1 (8.5-oz) box corn muffin mix
1 (4.5-oz) can Old El Pasoâ„¢ chopped green chiles
1/4 cup sour cream
1 egg
1 teaspoon ground cumin
1 1/2 cups shredded Mexican blend cheese, divided
2 cups shredded cooked chicken
1 (10-oz) can Old El Pasoâ„¢ red enchilada sauce
Toppings: sour cream, diced avocado, diced tomatoes, cilantro
Preheat oven to 400° F and spray a 9 x 13 baking dish with cooking spray.
In a large bowl, combine the creamed corn, muffin mix, chiles, sour cream, egg, cumin, and 1/2 cup of the shredded cheese.
Bake for 20-25 minutes or until edges are golden brown and the middle is set.
Use the back of a wooden spoon (or any other utensil) to make dents in the top of the surface.
In a medium bowl, combine the chicken and the enchilada sauce and pour over the top of the baked corn mixture. Sprinkle with remaining 1 1/2 cups of the shredded cheese.
Bake for 5-10 minutes or until cheese is melted.
Remove from oven and let cool slightly. Slice into squares and top with sour cream, diced avocado, diced tomatoes, and cilantro if desired.
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This goes together really fast with stuff you probably already have in your pantry, and it doesn't require a mixer. So it's a good recipe to have for short notice.
Swedish Pineapple Cake (a.k.a. Mexican Wedding Cake)
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp baking powder
1/2 cup chopped walnuts or pecans
2 eggs
1 (20 ounce) can crushed pineapple, with juice
Grease a 13x9x2” baking dish. In large mixing bowl, combine dry ingredients. Add nuts, eggs, and pineapple, and mix well by hand. Pour into prepared pan. Bake 35 minutes at 350°, or until toothpick inserted in middle of cake comes out clean. Cool, then frost with cream cheese frosting. For Mexican Wedding Cake, add 1 cup chopped pecans to cake batter, and 1/2 cup each chopped pecans and flaked coconut to frosting.
I have no idea what's Swedish or Mexican about it; I didn't name it. ;) It's also good at brunch, served warm without the frosting.
Cream Cheese Frosting: 8 ounces cream cheese, 2 tsp vanilla, 1/4 cup butter or margarine (1/2 stick), 1 pound powdered sugar (note: this makes too much frosting)
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ENCHILADA SAUCE
Make your own, especially for the Tamale Casserole. It's ridiculously easy, far tastier, and is about 1/10th the cost of a can of store bought.
This recipe uses a bit of cinnamon, which is a nice touch. This recipe comes from https://cookieandkate.com/2016/enchilada-sauce-recipe/
3 tablespoons olive oil
3 tablespoons flour (whole wheat flour, all-purpose flour and gluten-free flour blends all work!)
1 tablespoon ground chili powder (scale back if you’re sensitive to spice or using particularly spicy chili powder)
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon salt, to taste
Pinch of cinnamon (optional but recommended)
2 tablespoons tomato paste
2 cups vegetable broth
1 teaspoon apple cider vinegar or distilled white vinegar
Freshly ground black pepper, to taste
This sauce comes together quickly once you get started, so measure the dry ingredients (the flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
In a medium-sized pot over medium heat, warm the oil until it’s it’s hot enough that a light sprinkle of the flour/spice mixture sizzles on contact. This might take a couple of minutes, so be patient and don’t step away from the stove!
Once it’s ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened a bit and a spoon encounters some resistance as you stir it. (The sauce will thicken some more as it cools.)
Remove from heat, then whisk in the vinegar and season to taste with a generous amount of freshly ground black pepper. Add more salt, if necessary
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Easy Taco Cheese Dip
1 lb of cooked ground meat (I use turkey) cooked with a diced onion.
28 ounce can of Rotel
2 lb block of Velveeta
2 packages of taco seasoning.
Chunk up the cheese an toss all the ingredients into a crock pot. Keep on high until the cheese is melted, stir occasionally to prevent burning. Set temp to warm when cheese is melted. Serve with round tortilla chips.
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EASY CRAB DIP
1 stick unsalted butter
1 block cream cheese
1 lb (can or bag) crab or imitation crab meat, minced coarse
Old Bay or Emeril's Essence to taste
Combine in a saucepan over low heat, stirring constantly. Do not bring to a boil or the butter will separate. Serve warm with crackers or chips.
Salted butter can be used if you don't use Old Bay or Emeril's. Sub in a dash of red pepper, a shot of mustard, and a few dashes of garlic powder. It's pretty flexible and most any seasoning that would go with fish or something in a cream sauce will work.
Brad
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Crockpot Potatoes Au Gratin
(Hands down the best au gratin recipe I've come across)
From this site: https://www.chelseasmessyapron.com/crockpot-potatoes-au-gratin/
INGREDIENTS:
4 cups (~5 potatoes) very large Yukon Gold or Russet Potatoes peeled and sliced
Lots of seasoned salt and fresh cracked pepper
4 tablespoons butter
4 tablespoons white flour
1/2 teaspoon minced garlic
1/2 teaspoon onion powder
1 and 1/2 cups milk I used 1%
1/2 cup sour cream I used low-fat
1 and 1/2 cups sharp freshly grated cheddar cheese*
Fresh parsley or chives
STEPS:
VERY generously spray your slow cooker with nonstick spray. I used a 6-quart slow cooker for the recipe. Note that smaller crockpots may not be able to cook through all the potatoes evenly so you will have to halve (or cut in thirds) this recipe.
Wash and peel the potatoes. Cut into medium thick slices (see picture for general width). Measure the potatoes -- you should have about 5 cups total.
Place a layer of potatoes at the bottom of the crockpot. Generously (or to your preference, but don't skimp on the salt or it will be more bland) sprinkle on seasoned salt and pepper. Layer another layer of potatoes and sprinkle on salt and pepper. Repeat this process until all the potatoes are layered in the crockpot.
In a medium-sized pot over medium heat, add in the butter. Melt completely and then vigorously whisk in the flour until a thick dough forms. Whisk constantly for 1 minute. Add in the garlic and onion powder and continue to whisk.
Very slowly add in the milk whisking as you add it. In between milk additions whisk the mixture and allow it to thicken.
Once all the milk is added in and the mixture is completely smooth and thick, add in the sour cream. Whisk to add. Add in the freshly grated cheddar cheese and whisk until completely melted and the mixture is smooth.
Add some more salt and pepper here if desired.
Pour this cheese sauce evenly over the potatoes. Shake the slow cooker to get the creamy cheese sauce evenly throughout the crockpot. Do not stir it in.
Place 3 paper towels on top of the crockpot (this will absorb lots of moisture and keep the potatoes crispier) and then place on the lid.
Place on high (my experimentation with low heats were unsuccessful.) for 3-5 hours depending on the heat of your slow cooker. Slow cookers cook at different temperatures and speeds! Mine took just under 3 hours -- check frequently to avoid burning the edges or over cooking the potatoes so they are mushy.
Halfway through the cooking time, change out the paper towels for fresh ones.
Once the potatoes are tender and cooked through, remove the lid and garnish with fresh parsley or chives and additional seasoned salt and pepper. Allow to cook without the lid for 15-20 minutes to get a bit crisper on top if desired.
This recipe is for classic au gratin potatoes -- feel free to add more toppings or seasonings as you enjoy your au gratin potatoes. Some ideas are to chop up an onion and add that in (I would sauté it in olive oil first), add some red pepper flakes for heat, some cooked and chopped bacon, paprika, more or different flavors of cheeses...
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SOURDOUGH BISCUITS:
½ cup sourdough starter
1 cup milk
2 ½ cups unsifted flour
1 Tbs. sugar
¾ tsp. salt
1 tsp. baking powder
½ tsp. soda
Bacon fat or melted butter
Mix starter, milk and 1 cup of the flour in a large bowl (the night before if biscuits are for breakfast; if for dinner, then in the morning). Cover the bowl and keep at room temperature to rise.
Turn this very soft dough out onto 1 cup of flour on a bread board. Combine sugar, salt, baking powder and soda with remaining ½ cup flour and sift over the top. With your hands, mix dry ingredients into the soft dough, kneading lightly to get the correct consistency. Roll out to a 1/2 –inch thickness. Cut out biscuits with a cutter, and dip each in either warm bacon fat or melted butter.
Place close together in a 9-inch square pan and set in a warm place to let rise for about ½ hour. Bake in a moderately hot oven (375 degrees) for 30 to 35 minutes. Makes about 14 biscuits (2 ½ inch).
Alternate method (and the one I prefer): pinch off balls of dough about the size of an unshelled walnut. Dip in melted butter and place close together in a 10” to 12” cast iron frying pan. Allow to rise and bake as directed.
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I used the "alternate method with the cast iron. I also made my "pinch off" balls about twice the recipe's recommended size, then squished them down a little. I used butter, but bacon fat sounds good, and if I'd had some laying around, I would have likely used it instead.
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Sausage stuffed zucchini boats.
Given I'm neck deep in zucchinis from the garden right now, I thought I would post my favorite way of using them up. I stay pretty close to this recipe except that I just use regular Jimmy Dean sausage and I use one kind of cheese. I forget the name but it's the big hunk of parmesan-like fancy cheese that Costco sells for cheap.
Also, because I like the "boats" softer, I actually stick them in the oven during the pre-heat cycle to give them an additional 10 or so minutes cooking time unstuffed, then pull them out, stuff them, and bake as directed.
https://www.foodnetwork.com/recipes/nancy-fuller/sausage-stuffed-zucchini-boats-2765700
Total: 1 hr
Active: 40 min
Yield: 8 zucchini boats
Level: Intermediate
4 medium zucchini, cut in half lengthwise
1 tablespoon olive oil
8 ounces sweet loose Italian sausage
8 ounces hot loose Italian sausage
1 clove garlic, minced
1 small onion, chopped
2 medium vine-ripened tomatoes, chopped
Kosher salt and freshly ground black pepper
1/2 cup Parmesan, finely grated
1/2 cup mozzarella, shaved
1/4 cup breadcrumbs
2 tablespoons chopped fresh parsley
Preheat the oven to 400 degrees F.
With a teaspoon, scoop out the flesh from the interior of the zucchini, so they resemble boats. Place the zucchini boats in a 9-by-13-inch casserole dish. Chop the zucchini flesh and set aside.
In a medium saute pan over medium-high heat, add the olive oil and let heat through. Add the sweet and the hot Italian sausage, and cook for 4 minutes. Add the garlic, onion, chopped zucchini flesh, tomatoes and some salt and pepper. Cook until softened, about 4 minutes.
In a medium bowl, add the Parmesan, mozzarella, breadcrumbs and parsley; mix to combine.
Spoon in and mound the sausage mixture into the zucchini boats. Sprinkle the breadcrumb mixture over top. Place in oven and bake until golden on top, 20 minutes.
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OK, this one is all me. I came up with it over the weekend based on a number of different recipes that I reviewed. I was looking for a relatively healthy salad to take to friends' for dinner.
Given everyone's reaction, I think this one was a winner. I know I really enjoyed it.
Farro Fruit Salad with Yogurt Dressing
2 to 3 C cooked farro
1 pint blueberries
2 C seedless grapes, halved
1 large Granny Smith apple, peeled and chopped
1/2 C dried cranberries
(fruit can really be whatever you want. I was going to use strawberries, but they looked really sketchy. I also wanted to put a pear in, but none of mine had softened).
Combine all in a large bowl.
In a separate bowl, mix:
6 ounces non-fat Greek yogurt (I used vanilla)
2 tablespoons lemon juice (keeps the apple from turning brown)
2 tablespoons honey
Whisk to combine, pour over the fruit and farro, mix well, and chill.
If the dressing is too stiff, you can thin it with some apple juice.
It's better if it sits and chills for a couple of hours, as the farro picks up the yogurt and fruit flavors, and the colder it is the more refreshing it is, as well.
The next day I took some of the left overs, chopped up 4 ounces of poached chicken breast, and mixed it together. It was a complete and total winner.
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Ham and apple quesadilla. I actually saw this recipe in the Costco magazine and it also included pear, which I didn't have at home. I had everything else, so I made it today. Yum. The apple really adds to the flavor over a normal quesadilla.
Spread some grated cheese over a tortilla (I used Mexican blend).
Lay thinly sliced apple over that.
Add ham. I got thin sliced Black Forest ham and diced it so it would be easier to distribute.
Another layer of grated cheese, then top with second tortilla.
Put in pan on med-low heat for ~3min a side (or however long to get the cheese melted).
I added a little guac to the top after it came out of the pan.
(https://i.pinimg.com/originals/be/d1/67/bed167dfbdb1e0992c617f23a1c987b4.jpg)
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I started a separate thread for this chili recipe. I've made it twice, and a couple of my coworkers have also made it, and we all agree that it's absolutely incredible.
It's well worthy of a place in our vouched recipes thread.
This recipe is adapted from a recipe I saw on You Tube. I changed it a bit to adapt it to my chili style. This Is for the crock pot but can be made on the stove top.
It's long, but the results were nothing short of absolutely incredible. The flavor is head and shoulders above anything I've either made or had before.
Prior to starting, fill the bowl of your crock pot with hot water and set it to high to preheat.
Step 1
2 pounds ground turkey
2 packs regular chili seasoning mix (McCormick’s or WalMart) This is in addition to the extra spice added later
2 cans petite diced tomatoes with oregano and garlic
1 can tomato sauce
1 large onion, medium dice
2 to 3 tablespoons minced garlic
2 medium jalapeno peppers, diced
Brown the turkey in oil in a hot pan.
When turkey is mostly browned, move it to the side of the pan, turn the heat down, and add the onion along with a large pinch of salt.
Sweat the onion until it turns translucent.
Add the garlic and cook a few more minutes, being careful not to burn it.
Add the jalapeno peppers
When the peppers have softened, add the chili spice packets and the tomatoes and tomato sauce.
Stir to combine well.
Turn the heat up and bring to a boil.
Turn the heat down and simmer for 10 - 15 minutes.
Step 2.
Drain and rinse 3 cans of beans. I prefer a combination of black and white navy.
Empty the crock pot and add the chili base, leaving the heat on high.
Add the beans.
Cover and cook on high for about 2 hours.
Step 3.
3 T Chili powder
3 T Onion power
1 T Garlic powder
1 T dried oregano
1 T dried basil
Rosemary (optional)
1 t cayenne pepper
1 t Cumin
2 packets Sazon Goya
Juice and zest of 1 lime
Juice and zest of 1 lemon
Add all juice, zest, and spices, mix well, turn heat back to low, and cook for an additional 4 to 6 hours, stirring occasionally.
Note: If at this point your chili is too watery, leave the heat on high and take the lid off for about an hour.
Step 4.
About an hour before serving, chop a large handful of cilantro, including stems. Mix into the chili.
Serve with additional cilantro, onions, sharp cheddar cheese, or sour cream.
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Spit Pea & Ham Soup
I've loved split pea & ham soup since I was a little kid. Loved it when my Mom would make it during the winter. It pairs great with grilled cheese sandwiches, too.
I've made some changes to my recipe over the years. I've dropped the carrots & celery (not a big fan) and have started adding a bag of frozen green peas near the end of cooking. Got that idea from a can of Trader Joe's soup years ago. Works nicely.
I made a batch over the weekend. Came out fantastic, except it's a tad bit sweeter than I like because I grabbed a chunk of sugar cured ham instead of salt cured and smoked. A dollop of sour cream helped mitigate that, though.
Ingredients
Pork neck bones or ham hocks
2 medium or 1 large onion (more is better)
Minced garlic (again, more is better)
2 quarts of low sodium chicken or vegetable broth
1 pound of salt cured smoked ham (you can use sugar cured, but it will be sweeter)
1 pound split green peas
2 bay leaves
Oregano
Basil
1 pound bag of frozen green peas
Instructions
Cover 1 to 2 pounds of smoked cured pork neck bones with water. Bring to a boil and reduce to a simmer for about 2 hours. You can use ham hocks but you’ll need to simmer for at least 3 to 4 hours to get the same level of flavor. Remove the neck bones and discard.
Dice the onion and sweat in a pan over low heat with vegetable oil and a heavy pinch of kosher salt. Sweat until onion becomes soft and translucent, about 10 to 15 minutes, stirring frequently.
Add the garlic and continue to sweat for another 5 minutes, stirring frequently.
Add the onions, garlic, split peas, and a quart of broth to the neck bone broth. Bring to a boil, then reduce to a medium simmer.
Add the bay leaves.
Cook for 1 to 2 hours (or until green peas are soft), adding more broth as necessary. The split peas will soak up quite a bit of broth.
When the peas have reached the desired softness, remove the bay leaves and use a vegetable masher or stick blender to thicken the soup.
Add oregano, basil, additional powdered garlic and salt (if necessary).
Add the diced ham and frozen peas. Cook for another 10 to 15 minutes.
Serve with a crusty bread, sour cream, or an olive oil and lemon juice emulsion as a drizzle
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Ritz Crackers, peanut butter, Tabasco Spicy Honey Sauce
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Quiche:
Mix 3 eggs, 1 cup milk, 1 tsp ground mustard, salt and pepper to taste.
Take any combination of cooked potatoes, ham, bacon, peppers, onions, spinach, mushrooms, broccoli, etc... and some cheese and put into a pie crust. (Last night it was ham, potatoes, peppers, onions, and swiss cheese, for example.)
Pour the egg mixture over the top.
Bake at 425 for 55-60 minutes.
Enjoy.
The ground mustard is the important part, it really makes the taste.
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Crockpot Potatoes Au Gratin
(Hands down the best au gratin recipe I've come across)
Agreed. Making it again today.
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Agreed. Making it again today.
Very cool! Glad that you like that recipe. It really was a winner for my family's dinner.
I may try making these again this winter for a good cold weather comfort meal.
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Spit Pea & Ham Soup
I've loved split pea & ham soup since I was a little kid. Loved it when my Mom would make it during the winter. It pairs great with grilled cheese sandwiches, too.
I've made some changes to my recipe over the years. I've dropped the carrots & celery (not a big fan) and have started adding a bag of frozen green peas near the end of cooking. Got that idea from a can of Trader Joe's soup years ago. Works nicely.
I made a batch over the weekend. Came out fantastic, except it's a tad bit sweeter than I like because I grabbed a chunk of sugar cured ham instead of salt cured and smoked. A dollop of sour cream helped mitigate that, though.
Ingredients
Pork neck bones or ham hocks
2 medium or 1 large onion (more is better)
Minced garlic (again, more is better)
2 quarts of low sodium chicken or vegetable broth
1 pound of salt cured smoked ham (you can use sugar cured, but it will be sweeter)
1 pound split green peas
2 bay leaves
Oregano
Basil
1 pound bag of frozen green peas
Instructions
Cover 1 to 2 pounds of smoked cured pork neck bones with water. Bring to a boil and reduce to a simmer for about 2 hours. You can use ham hocks but you’ll need to simmer for at least 3 to 4 hours to get the same level of flavor. Remove the neck bones and discard.
Dice the onion and sweat in a pan over low heat with vegetable oil and a heavy pinch of kosher salt. Sweat until onion becomes soft and translucent, about 10 to 15 minutes, stirring frequently.
Add the garlic and continue to sweat for another 5 minutes, stirring frequently.
Add the onions, garlic, split peas, and a quart of broth to the neck bone broth. Bring to a boil, then reduce to a medium simmer.
Add the bay leaves.
Cook for 1 to 2 hours (or until green peas are soft), adding more broth as necessary. The split peas will soak up quite a bit of broth.
When the peas have reached the desired softness, remove the bay leaves and use a vegetable masher or stick blender to thicken the soup.
Add oregano, basil, additional powdered garlic and salt (if necessary).
Add the diced ham and frozen peas. Cook for another 10 to 15 minutes.
Serve with a crusty bread, sour cream, or an olive oil and lemon juice emulsion as a drizzle
I made this last week while the server was down, so I had to make it from memory. I used a pound of green split peas, 1.5 pounds of smoked neckbones, and half a 12 oz bag of frozen peas added near the end. I used marjoram and a little thyme for the spices. No diced ham, just the meat I picked from the neckbones, plus I added some carrots, celery, and a small diced potato. I picked the carrots out and stick-blendered the peas and onions and celery. Then added the carrots back in, and the potato, frozen peas, and the neck meat. Cooked over very low heat until the potatoes were done.
I was amazed how much it thickened up overnight. (I know beans do that, but I didn't think this would because I'd blenderized it) I have to add water to it when I reheat it. There's still one serving left that I'll probably finish off tomorrow.
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Glad you liked it! A lot of the thickening of the soup was due to the neck bones, actually. Simmering them releases a lot of collagen from the bone and makes for a really nice, thick liquid.
I've not made this in a while. I need to make it, but it really needs to be good and cold out, and that's one thing this winter has not been so far.
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A simple, but very good, pasta recipe.
Made by multiple members who have all given it a thumbs up.
Tomato, Chickpeas, and Orzo
https://getpocket.com/explore/item/recipe-one-pot-tomato-chickpeas-and-orzo?utm_source=pocket-newtab
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Carrot/Sweet Potato Soufflé
SERVINGS 6 SERVINGS
INGREDIENTS
1 3/4 lbs peeled carrots/Sweet Potatoes
3/4 cup sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla
2 tablespoons flour
3 eggs
1/4 lb margarine, softened
Powdered sugar
DIRECTIONS
Steam or boil carrots/sweet potatoes till extra soft & drain well.
While carrots are warm, add sugar, baking powder and vanilla.
Whip with mixer till smooth.
Add flour and mix well.
Whip eggs separately and add to mixture, blending well.
Add margarine and blend well.
Pour mixture into baking dish, ABOUT HALF FULL as the soufflé will rise.
Bake@ 350 about 1 hour or until top is light brown.
Sprinkle lightly with powdered sugar before serving.
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Christmas Crack
Ritz/Saltine Crackers
1.5 Cups Brown Sugar
1.5 Sticks Butter
1 Bag Heath Toffee Bits
1 Bag Caramel Center Chocolate Chips
(Nuts optional)
Put butter and brown sugar in 1 qt pan and bring to rolling boil. Let boil 2 minutes stirring occasionally.
Line baking pan with foil and spray with Pam. Lay out crackers filling pan trying not to overlap the crackers too much. Once the butter/sugar has finished, pour evenly over the crackers.
Sprinkle an even layer of Toffee bits over the crackers.
Sprinkle Chocolate Chips is/as desired.
Add nuts if/as desired.
Put in oven about 10 minutes/until toffee has started to melt but take it out before it starts to burn in the bottom of the pan!
Let cool, break apart and pig out!
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Saran Wrap Ribs
hd/freezer Saran Wrap
season
place on wrap
put bbq sauce on
seal real good. (4 wraps)
wrap in hd foil
cook seam-up in pan @ 250-275 for 3 hrs
cut open
add sauce
put back in for 30 min to caramelize sauce
Serve!
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Walking Taco Dip
Layer in an oblong/rectangular pan:
1lb Browned and drained Lean Ground beef seasoned with ½ pkg. taco mix
2 cans bean dip
1 Cup guacamole dip
Blend together 3-4 mashed avocados w/1 T. lemon juice & ½ t. salt and pepper
Blend together 1 C. sour cream & ½ C. mayonnaise
2-3 diced tomatoes
6 green onions, chopped
2 (3oz.) cans sliced olives
1 C. cheddar cheese, grated
1 C. jack cheese, grated
Serve.
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Oysters Kathryn
*Serves 6*
1 can artichoke hearts, drained and finely chopped
½ cup fresh breadcrumbs
1 large egg, lightly beaten
½ cup heavy cream
½ teaspoon finely chopped fresh basil
½ cup grated Parmesan cheese
Juice of 1 lemon
1 clove garlic, very finely chopped
Kosher or sea salt and freshly ground black pepper
6 lemon wedges wrapped in muslin sleeves, for serving
3 dozen plump, salty oysters, preferably freshly shucked
6 pans rock salt (optional)
In a mixing bowl, combine the chopped artichoke hearts, breadcrumbs, egg, cream, basil, Parmesan, lemon juice and garlic. Season to taste with salt and pepper and combine thoroughly, using a fork.
Cover and refrigerate for at least half an hour and up to 2 hours. Preheat the oven to 400 degrees. Scrub the oyster shells well and pat them dry. Drain the oysters and place on in each shell. Place the shells on the large, heavy roasting pan (or place six oysters in each pan of rock salt). Top each oyster with a generous tablespoon of the topping mixture, smoothing it into a mound. Bake for 15 to 18 minutes, until the tops are nicely browned.
The shells will be extremely hot. Carefully place 6 oysters on each hot dinner plate (or, if baked in pans of rock salt, place each pan on a dinner plate). Garnish with a wrapped lemon wedge and serve.
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Papa Al's Go-Go Juice (Smoked Turkey Injection)
Handful salt (adjust to taste)
Handful red pepper (adjust to taste)
2 oz. bottle garlic juice
2 oz. bottle onion juice
12 Chicken Bouillon cubes
1½ qts water
2 oz. celery juice (if using celery powder use 4 Tbsp)
Boil for 15 to 20 minutes. Strain through a cheesecloth. If you don't
have a cheesecloth you can use a stocking or dish towel.
Inject into turkey EVERYWHERE until the bird is totally saturated.
Smoke BREAST DOWN until done. Easy test: grab leg end and twist. When it pops and turns freely, it's done!
Tip: get a bunch of pecan hulls and soak in water for about 30 minutes. Throw some on the hot coals for a great pecan wood smoked taste! If there is a pecan processor close by, they will usually give you a grocery bag full for little or nothing.
NOTE: Papa Al is my dad. He came up with this recipe in the early 60's.
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Lorna Weber's Spinach Salad
1 lb Washed Baby Spinach
5 Green Onions
2 Boiled Eggs
3 cups drained Mandarin Orange Slices
½ lb fresh thinly sliced button mushrooms
1 cup sunflower seeds
1 lb Pieces of Bacon
Tear spinach, chop green onions, chop the eggs, Fry the bacon till it is
very crispy and save bacon fat.
Crumble bacon and mix ingredients in a bowl.
Dressing:
3 Tbsp Bacon Fat
2 Tbsp Sugar
Bring bacon fat up to a sizzling temp, add and dissolve sugar in fat,
pour over salad and serve while dressing is hot.
(this is ALWAYS a hit at parties!)
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Cream of Broccoli Soup
2 tsp. Margarine
½ c. Onion
1 10 oz Pkg Broccoli
½ tsp. salt
1 Bay leaf
1 tsp. Flour
1 cup Evaporated Milk
½ cup Chicken Broth
Saute onion until tender. Add broccoli, salt, bay leaf. Stir. Sprinkle
veggies with flour. Stir for 1 minute. Stirring add the milk; broth
stirring all the time. Bring to a boil. Reduce heat to a simmer.
Stir to thickens. Remove bay leave.
4 serving
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Triple Good Bars
2 cups Raisins
1 14 oz Eagle brand
1 T lemon Zest( Grated)
1 T Lemon Juice
1 cup Butter (2 Sticks)
1 1/3 c Brown Sugar ( Packed Firm)
1 ½ t Vanilla
2 ½ c Quaker Oats (uncooked)
1 c all-purpose flour
1 ½ c Nuts
½ t Baking Soda
¼ t Salt
Heat oven to 375 degrees. Grease oblong pan. In medium saucepan, combine the first four ingredients. Cook over medium heat, stirring constantly, just until mixture begins to bubble. Remove from heat; cool slightly. Set aside.
Beat margarine, sugar, and vanilla until fluffily. Add remaining ingredients; blend until evenly mixed and crumbly. Reserve 2 cups. Press remaining mixture onto bottom of prepared pan. Spread raisin mixture to within ½ inch of edge. Sprinkle with remaining oat mixture; pat lightly. BAKE 25 to 30 minutes or until golden brown. Cool completely. Cut into 1 x 2 inch bars. Makes 4 dozen.
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Lo's (Loretta) Brownies
1 cup butter
2 cup sugar
2 t vanilla
4 eggs
6 oz Chocolate morsels
1½ c flour
1 cup nuts
In a saucepan melt butter chocolate. Pour into a bowl add sugar and stir. Blend in eggs, one at a time. Add your vanilla. Stir in flour and nuts. Mix well. Spread in greased pan 9 x 13 oblong pan. Bake at 350 degrees for 30 minutes.
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Cinnamon Candy
3 3/4 cup sugar
1 ¼ cup White karo syrup
1 cup water
2 t red food coloring
2 t cinnamon oil
Use large cookie sheet. Spray with Pam. Dust with powdered sugar. Boil water, sugar, syrup to a hard crack stage. Remove from heat. Pour in food coloring and cinnamon oil. Stir. Keeping face away from the steam from the pot. Pour onto cookie sheet. Immediately! Sprinkle with powdered sugar. Let stand until it is cool and has hardened.
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Chicken Spaghetti
Boil and de-bone 1 whole chicken
Cook spaghetti in broth
In a large skillet, cook:
1 chopped onion
1 chopped bell pepper
2 chopped celery stalks
and 1 can of stewed tomatoes
Saute veggies in just enough broth to keep them from sticking
Drain spaghetti, mix in chicken and veggies.
Add:
8 oz. Velveeta Cheese
2 cn. Cream of Mushroom Soup
4 oz. cn. English Peas
Mix well and season to taste
(I use Salt, Black and Red Pepper and Garlic Powder)
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Turkey Carcass Gumbo
In a large pot, cover a left-over smoked turkey carcass with water and boil
until the bones turn brown and the broth is a light brown color.
(add chicken breast if there isn't enough meat left on the turkey)
Drain the broth off of the carcass into a large Dutch Oven using a cheese
cloth to filter the broth. After it has drained, set the cloth/carcass aside
to cool
Season broth to taste with Salt, Black and Red Pepper and Garlic Powder
After the carcass has cooled, take the meat off and add it to the seasoned broth
Make a basic Roux by browning Flour and Oil in a skillet.
Add:
1 chopped onion
1 chopped bell pepper
1 cn. stewed tomatoes.
Stir over a low heat till the veggies are tender
Bring broth to a boil and the add the Roux/veggies
Cook until thick and bubbly
Season to taste with Salt, Black and Red Pepper and Garlic Powder
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Speedy's Marinade
Half a bottle of Teriyaki Sauce
a bunch of Low Sodium Soy Sauce
several GOOD glubs of Worcestershire Sauce
A big squirt of spicy mustard
a good squirt of liquid smoke
about 3 or good shakes of Tabasco Sauce
a splash of Apple Cider Vinegar
a splash of Sesame Oil
a heaping teaspoon of ground ginger
2 heaping teaspoons of ground garlic
a good big glob of honey. Put in 1 gal Ziploc bag with meat
remove all air
seal
massage meat and put in fridge to marinate
Cook medium rare and eat!
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Pancit (from our Philippine friend, Cherry Langly, RIP)
1 Head of Cabbage
1 Onion
1 or 2 Chicken Breasts - Preferably Skin on for flavor
Carrots
Soy Sauce
Garlic Cloves - 2 or 3
Rice Noodles - vermicelli others will work too
Salt/Pepper
Oil
Par boil Chicken in water, then slice or cube. Save water for noodles. You will
soften the noodles at this
point using the water from the chicken, follow directions on package. Save some
of this water too for adding to the sauté if desired or if moisture is needed.
Slice Cabbage - you want this to be like lettuce cut up for a salad.
Slice Carrots
Slice Onion
Sauté Cabbage, Garlic, Onion, Carrots in a small amount of oil. Vegetables should
remain slightly crispy.
Add Chicken and Noodles and sauté a little more to heat everything up. Add soy sauce and salt/pepper to taste.
You can substitute Shrimp, Pork, Tofu, whatever for the Chicken. I don’t
recommend Tofu Smiley. You can add other vegetables as desired, I often add bean
sprouts. You can also prepare the Chicken differently; but we like the flavor of
the water the chicken is cooked in.
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Lumpia (from our Philippine friend, Cherry Langly, RIP)
1 LB Ground Beef
Head of Cabbage
Carrots
Soy Sauce
Garlic Cloves 2 to 3, but to taste
Onion
Salt/Pepper
Lumpia/Spring Roll wrappers - usually bought frozen
Oil
Defrost wrappers in refrigerator overnight.
Brown Ground Beef with soy sauce, garlic, onion salt/pepper
all to taste - drain and set aside and let cool so you can
touch.
Prepare Cabbage and Carrots by dicing or shredding - I will
actually cheat here and buy a package of cabbage and carrots
already diced or shredded up that is often sold to make
coleslaw.
Now prepare an assembly line, you will separate the wrappers,
then fill with the ground beef and a small amount of the cabbage
and carrots. Then roll the wrapper more or less like a burrito.
Prepare oil to fry, I usually use a cast iron frying pan, but an
electric frying pan or one of those fryers with baskets will work
too.
I test the oil by dropping a small piece of a wrapper in, I don't
have an exact temperature, but it should crisp immediately. You want the wrappers
to be very crisp when done. It only takes about a minute or two per side if the
oil is hot enough, you are not cooking the filling just the wrapper. Veggies
should still be crispy when done.
You can substitute or add things here, I've done portobello mushrooms or shrimp
instead of the ground beef. I often add been sprouts to the filling. These can
also be prepared ahead of time (minus the frying) and refrigerated or frozen,
separate with parchment paper or plastic wrap to keep from sticking.
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Pork Stew
2 Tbsp oil
3 Tbs garlic powder
2 Tbsp flour
3 Tbsp parsley
2 pounds Lean Pork Roast
salt & pepper to taste
2 Carrots cleaned, cut-up
3 potatoes peeled, cut-up
½ cup candied carrots
1 large onion
2 cups water
Brown roast in the oil. Add onion. Add your flour. Brown as you would
for a roux. Add the 2 cups of water. Add your carrots. When they are
tender add your potatoes. When they are tender add the other spices.
Cook for about 4 hours on a low heat.
241 calories a serving
9 servings
Great with Yams too!
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Hamburger:
Meat
Bun
With nothing. Add ketchup if you want. I couldn't care less.
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Hamburger:
Meat
Bun
With nothing. Add ketchup if you want. I couldn't care less.
That is exactly what SWMBO eats (with ketchup). It is surprisingly difficult to get the order right in most places. We have to go over it several times. =|
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That is exactly what SWMBO eats (with ketchup). It is surprisingly difficult to get the order right in most places. We have to go over it several times. =|
This is a lie. I have met your wife. You are not married to Ron Swanson. :laugh:
https://youtu.be/Q84nfWkLsYU
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From the original message:
"Please don't comment on posts in this topic, recipes only."
This thread needs to be cleaned out. We've gotten a bunch of discussion in it.
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Excellent, and very adaptable, White Chili Recipe
This has turned into my go-to chili recipe.
https://www.cookingclassy.com/white-chicken-chili/#jump-to-recipe