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Post by RickB on Nov 5, 2019 12:21:09 GMT -5
Tela, that looks good. Let's see an "after it's done" photo along with the cornbread to really get Pat drooling. Wife fixed ham beans last week. She doesn't put lemon or tomatoes in it. I'll mention the lemon to her. Rick B
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Post by rockjunquie on Nov 5, 2019 12:26:52 GMT -5
Tela, that looks good. Let's see an "after it's done" photo along with the cornbread to really get Pat  . Wife fixed ham beans last week. She doesn't put lemon or tomatoes in it. I'll mention the lemon to her. Rick B One bag calls for the juice of 1 lemon. I just put 2 heavy tsps for a bag and a half.
I'll try to get picks, if DH doesn't get to it first.  |
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Post by rockpickerforever on Nov 5, 2019 14:31:33 GMT -5
I got the "warm food/cooking bug" the other day. Made some meatloaf for the first time in many years. Found a recipe on the internet, it was Reeeeeeal gooood! mohs ,and simple to make. Served it with mashed potatoes (instant, of course), and green beans. Leftovers last night served with zucchini. Yum! |
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Post by RickB on Nov 5, 2019 15:28:02 GMT -5
I got the "warm food/cooking bug" the other day. Made some meatloaf for the first time in many years. Found a recipe on the internet, it was Reeeeeeal gooood! mohs ,and simple to make. Served it with mashed potatoes (instant, of course), and green beans. Leftovers last night served with zucchini. Yum! Post the meatloaf recipe if it's not too much trouble. I never met a meatloaf that I didn't like. |
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Post by rockpickerforever on Nov 5, 2019 15:56:28 GMT -5
Of course, what was I thinking? Here it is:
Dad's Meat Loaf
Let's face it - we all have a favorite easy meat loaf recipe, including Dad. For Dad, the best meatloaf recipes call for a combination of beef and pork, as well as some essential but basic meatloaf seasonings and sauces. It's a good possibility that Dad's Meat Loaf could be everyone's favorite easy meatloaf recipe! Plus, this classic meatloaf recipe is easy enough to be a weeknight meal, so you can whip it up any night for dinner.
What You'll Need
1 pound ground beef
1 pound ground pork
1/2 cup chopped onion
1/2 cup Italian bread crumbs
2 eggs
1/2 cup ketchup, divided
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon light brown sugar
What to Do
Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
In a large bowl, combine beef, pork, onion, bread crumbs, eggs, 1/4 cup ketchup, Worcestershire sauce, salt, and pepper; mix well. Press mixture into prepared pan.
In a small bowl, combine remaining ketchup and brown sugar; brush over meat loaf.
Bake 1 to 1-1/4 hours, or until juices run clear. Allow to sit 5 minutes, then slice and serve.
Mr. Food Test Kitchen Tip!
It's important not to over-mix your meat loaf. Over-mixing can make your meat loaf dense and not as juicy. Also, if you want to end up with a really moist meatloaf, we recommend using ground chuck. However, because this meat loaf is made with a mix of beef and pork, you can use a leaner ground beef (90/10) and still end up with a moist and tender meat loaf.
For total comfort, why not serve this up with a side of our Classic Mashed Potatoes and Simple Home Style Green Beans? YES! Good choice!
Credit where credit is due: www.mrfood.com/Beef/Dads-Meat-Loaf
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Post by mohs on Nov 6, 2019 16:29:04 GMT -5
Cool Jean Meatloaf- the singer- and dish are favorites of mine Know you concur I made the meatloaf in the microwave. Cooked on low heat with a Heinz 57 glaze 21 minutes It came out... realllll goooood  I would also do pot roast with veggies In the microwave Using a bag Low heat- couple hours cook time No longer have that recipe book sure similar recipes are online Not sure why I chose to microwave those meals? O that right Phoenix To hot for the oven Yet- it is a cool way, wherever I recall an old family recipe meatloaf w/ the baked mashed potatoes on the top haven’t had in decades Closer to a century Then the other side...mostly |
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Post by RickB on Nov 14, 2019 7:23:16 GMT -5
Chicken Bog
6 cups water
1 tablespoon salt
1 cup chopped onion
1/2 cup chopped celery
1 chicken fryer
1/2 diced red bell pepper
1 bay leaf
2 cups long grain white rice (Basmati works great)
1 pound smoked sausage of your choice (1/2" slices, cubed)
1 teaspoon garlic powder or minced garlic
1 teaspoon black pepper
2 cubes chicken bouillon
1. Place water, salt and onion in a large pot. Add chicken and bring all to a boil. Cook until the chicken is tender, about 1 hour. 15 minutes before the chicken is done, add the smoked sausage, celery and red bell pepper.
2. Remove chicken from pot and let cool. Remove skin and bones and chop remaining meat into bite size pieces. Discard the bay leaf.
3. Skim off fat from cooking liquid and retain 4 cups of this chicken broth. Add rice, chicken pieces, garlic, pepper and crushed up bouillon cubes to the pot. Let the mixture come to a boil, then reduce heat to low for about 30 minutes, keeping pan covered the whole time. If mixture is too watery or juicy, cook over medium low heat, uncovered, until it reaches the desired consistency. Stir often while cooking
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Post by MsAli on Nov 14, 2019 7:38:16 GMT -5
One thing I love to make when its cold is soup/stews and chilis.
If you've never tried wild rice I highly recommend it
This is what i'll be cooking up tonight
1 cup uncooked wild rice
1 pound chicken breasts
2 cups mirepoix (chopped celery, carrots, and onions)
6 cups chicken broth
1 teaspoon poultry seasoning
1/2 cup butter
3/4 cup flour
2 cups whole milk
a few tablespoons white wine (optional)
up to 2 cups additional milk or water
INSTRUCTIONS
Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain.
Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot.
When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine.
Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.
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Post by RickB on Nov 14, 2019 7:56:36 GMT -5
Slow cooker chicken and wild rice soup. This looks great, we'll have to try it.
UPDATE: Just went to four grocery stores to find the wild rice - finally found it at Walmart. Every other store had instant blends w/wild rice. Wife is fixing this tonight.
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Post by rockjunquie on Nov 14, 2019 8:26:10 GMT -5
One thing I love to make when its cold is soup/stews and chilis. If you've never tried wild rice I highly recommend it This is what i'll be cooking up tonight 1 cup uncooked wild rice 1 pound chicken breasts 2 cups mirepoix (chopped celery, carrots, and onions) 6 cups chicken broth 1 teaspoon poultry seasoning 1/2 cup butter 3/4 cup flour 2 cups whole milk a few tablespoons white wine (optional) up to 2 cups additional milk or water INSTRUCTIONS Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain. Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot. When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine. Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.
Love crockpot cooking- that looks really good! I love wild rice, too. Have you had pecan rice from Louisiana?
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Post by rockjunquie on Nov 14, 2019 8:33:06 GMT -5
Of course, what was I thinking? Here it is:
Dad's Meat Loaf
Let's face it - we all have a favorite easy meat loaf recipe, including Dad. For Dad, the best meatloaf recipes call for a combination of beef and pork, as well as some essential but basic meatloaf seasonings and sauces. It's a good possibility that Dad's Meat Loaf could be everyone's favorite easy meatloaf recipe! Plus, this classic meatloaf recipe is easy enough to be a weeknight meal, so you can whip it up any night for dinner.
What You'll Need
1 pound ground beef
1 pound ground pork
1/2 cup chopped onion
1/2 cup Italian bread crumbs
2 eggs
1/2 cup ketchup, divided
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon light brown sugar
What to Do
Preheat oven to 350 degrees F. Coat a 9- x 5-inch loaf pan with cooking spray.
In a large bowl, combine beef, pork, onion, bread crumbs, eggs, 1/4 cup ketchup, Worcestershire sauce, salt, and pepper; mix well. Press mixture into prepared pan.
In a small bowl, combine remaining ketchup and brown sugar; brush over meat loaf.
Bake 1 to 1-1/4 hours, or until juices run clear. Allow to sit 5 minutes, then slice and serve.
Mr. Food Test Kitchen Tip!
It's important not to over-mix your meat loaf. Over-mixing can make your meat loaf dense and not as juicy. Also, if you want to end up with a really moist meatloaf, we recommend using ground chuck. However, because this meat loaf is made with a mix of beef and pork, you can use a leaner ground beef (90/10) and still end up with a moist and tender meat loaf.
For total comfort, why not serve this up with a side of our Classic Mashed Potatoes and Simple Home Style Green Beans? YES! Good choice!
Credit where credit is due: www.mrfood.com/Beef/Dads-Meat-Loaf
DH always makes Alton Brown's recipe.
(sorry no print option)
He always makes extra glaze.
For the glaze:
1/2 cup catsup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
My Mom's recipe is my favorite though- add cracker crumbs and cheese to the usual.
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Post by Pat on Nov 14, 2019 9:08:46 GMT -5
Hmmm, I see the makings of a cookbook here....  |
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Post by MsAli on Nov 14, 2019 19:17:20 GMT -5
One thing I love to make when its cold is soup/stews and chilis. If you've never tried wild rice I highly recommend it This is what i'll be cooking up tonight 1 cup uncooked wild rice 1 pound chicken breasts 2 cups mirepoix (chopped celery, carrots, and onions) 6 cups chicken broth 1 teaspoon poultry seasoning 1/2 cup butter 3/4 cup flour 2 cups whole milk a few tablespoons white wine (optional) up to 2 cups additional milk or water INSTRUCTIONS Rinse the wild rice. Place the uncooked wild rice, raw chicken, mirepoix, chicken broth, and poultry seasoning in a crockpot. Cover and cook on low for 7-8 hours. The chicken should be cooked through and the rice should be soft. There will be extra liquid in the crockpot; do not drain. Remove the chicken breasts from the crockpot and allow to cool slightly. Using two forks, shred the chicken. Return the shredded chicken to the crockpot. When rice and chicken are done cooking, melt the butter in a saucepan. Add the flour and let the mixture bubble for 1 minute. Slowly whisk in the whole milk until a thick, creamy mixture forms. Stir in the wine. Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust the consistency as you like it. Season with additional salt and pepper.
Love crockpot cooking- that looks really good! I love wild rice, too. Have you had pecan rice from Louisiana?
I love Pecan rice. I lived in New Orleans for 18 months when our ship was in Drydock. Some of the best food i've ever eaten was from there. |
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Post by RickB on Nov 14, 2019 20:40:45 GMT -5
Hmmm, I see the makings of a cookbook here.... You're drooling. |
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Post by hummingbirdstones on Nov 14, 2019 20:42:45 GMT -5
Don't you go getting me craving Cajun, Ali. Ain't no Cajun anywhere around this culinary challenged area!
I ate my way through New Orleans a few times.
ETA: BTW, I'm gonna make that wild rice soup recipe you posted. It sounds delish and I love wild rice.
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Post by Pat on Nov 14, 2019 21:00:26 GMT -5
Hmmm, I see the makings of a cookbook here.... You're drooling. EEEK! |
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Post by MsAli on Nov 16, 2019 13:29:18 GMT -5
Pots on the stove I added portabellas just because I love mushrooms  |
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Deleted Member
Member since January 1970
Posts: 0
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Post by Deleted on Nov 16, 2019 15:04:09 GMT -5
Mmmm. Mushroom jasper, citrine crystals, epidote, and sagenite! |
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Post by hummingbirdstones on Nov 16, 2019 23:59:44 GMT -5
That looks good, Ali! I'm going to try it tomorrow. Was going to make it today, but just like RickB, my local Safeway doesn't have wild rice. I'm going to Wally's World tomorrow to get some. I think I'll pick up some Portobellas, too. Houby (Czech for mushroom) are in our Bohemian blood.  |
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Post by Pat on Nov 17, 2019 0:19:37 GMT -5
I used to think mushrooms were only good for scooping up Miracle Whip which I like a lot.
I was wrong..,
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. Wife fixed ham beans last week. She doesn't put lemon or tomatoes in it. I'll mention the lemon to her. Rick B
