Well as you can see I am back and roaring to go...almost. I think I have writer's block. Not that it's a good enough reason to neglect my blog buddies but hey, it's a start. ;0)
Kellie insists that put this on the blog but I can't for the love of me understand how anyone needs a recipe for Meatloaf. Yeah, I know it's not something everyone makes anymore with all the easy stuff to zap in the microwave and such but my family can't get enough of it...especially the next day when it comes to sandwiches.
Now someone you think a couple pounds of hamburger makes a good size loaf but in this family we don't do it for anything less than 5 lbs!!! Now before you finish choking on your tongue and wonder "who the hell can eat all of that!?!" Yes, we do and no I don't make it every single week. Although it would go just as fast if I did. ;0/
For those of you who read this I hope you realize I may have a recipe but I never get it done the same way twice in a row..
We love "real" mashed spuds with this and a veggie or salad the first go-round. But the next day is the best. I grew up eating this "almost" every week because it was the cheapest cut of meat. It got pretty tiring after awhile but when my kids came along I have to say they are my biggest fans...along with the "big guy".
Hope you like this...remember to live dangerously and add a few of your favorite flavors to it if you like.
Happy Eating...
Denice's Meatloaf
(P.S..this is great as a meatball recipe too)
4 to 5 lbs - ground beef (lean to reg..your choice)
2 stacks crushed soda crackers
1 large onion - diced
2 eggs
1/2 to 1 cup milk (yes, milk!)
**2 -3 TBSP chicken base mixed with hot water
(about 1/2 cup or little more for a thick broth)
Salt and pepper - (base is very salty so you might not need too much salt)
1 to 2 TBSP minced garlic
Mix this all together until combined...I sometimes divide it and freeze part of it. Wrap in foil and label with date. Then undo the top part of the foil when baking and leave it inside for easy clean-up.
For the entire meatloaf I press it into a large loaf and put into a 9x13 stoneware pan. You can use any pan you like. I have never had one small enough for a loaf pan and never will. It's a knack I have and it's inherited from my Mother, bless her. ;0)
Bake covered with foil in a 350 degree oven for about 60+ minutes or until at least 140 degrees. Then take off foil and bake another half hour or so until top is crispy. Some of you like to coat it with ketchup but we like ours "naked and hot"!!!
When taking it out of the oven it may have a lot of grease on the bottom. My mom made gravy most of the time but we don't do that much anymore. (This is making me hungry) I usually cut it in quarters and place it on a plate of paper towels to sop it up. Then I get the first piece...the crusty part on the ends! It's the only thing I eat with ketchup or steak sauce.
We serve mashed potatoes and veggies. But for the next day I've been know to hide a piece or two so I can at least get a sandwich out of it. Kellie comes over and devours it like a praying mantis. It's every man or woman for themselves around here. I love mine on toasted sourdough, with lots of mayo, deli mustard and dill pickles. It's love at it's finest...
I'll try to keep up around here and get back to you soon...Enjoy and Happy Eating..
Showing posts with label Main Dish. Show all posts
Showing posts with label Main Dish. Show all posts
Friday, June 3, 2011
Friday, February 11, 2011
The bigger the pot, the better....Soup's on!!
You know I just can't imagine life without my stockpots (I have an 8, 12 and 16 qt) and wonder in fact how anyone out there can either. I have a slight problem cooking in small batches and have actually done that from time to time but it doesn't last long. After all the idea of having nothing to put in the freezer or not have anything to give to the neighbors is unheard of in my book.
Kellie has been bugging me to get on here again and fill up space. I notice she's not doing much to help out either so guess it's up to the Mom again to fill the pages of cooking wisdom and hope it gives someone an idea or two.
Soup is a staple around here in the fall and winter months. I cook it when it's cold, when I'm bored, when the freezer is empty and most of all I cook it for the memories. My Mom could make a piece of meat last through the week. And by the end of the siege we had this huge pot of soup to finish up the week and was glad to see it end. ;0). But the smell of it is something I can't live without.
Little did I know that it also was the cheapest staple to feed a family with the bunch of free commodities we got from relatives who always had an overload of beans, rice, canned chicken (yes, it was a gross as it sounds, the whole chicken in a can!). Mom could make the best batch of chicken and noodles (or rice). Naturally my kids got spoiled by this meal from the time they were old enough to lift a spoon. If she made it for them when they came over, they ate it 3 times a day. And I never was able to make it quite "like Grandma", Oh well...
I've tried to put down into words the ingredients I use. Everyone makes it different and they like different seasonings...whether it be fresh herbs, dried ones or just plain stock and veggies. Either way, it's warm, comforting and good for you!!
And if you don't have a large stockpot...you best go get one. Make sure it's a good one with a double layer bottom. Stainless steel is my favorite.
Like I always say in my blog....enjoy and Happy Eating!!
Denice's Chicken Soup...noodles or not!!
Large stock pot - can be any size as long as it's at least 8 qt or more ;0)
Chicken base (can purchase this at Costco or Cash & Carry)
With this large of a batch you can add 16 ounces of pasta. I use anything like wide egg noodles, rotini or break spaghetti pasta in it. Bring it to a boil and let pasta cook about 15 minutes. Turn off and enjoy. For a thicker broth I use a flour/water base (corn starch). When boiling just stir it in and let the soup thicken.
If you want to freeze the stock (meat, veggies w/o pasta), let cool and put into freezer containers. I use quart containers or jars. When you want a small pot of soup just bring it out to thaw and add a handful of pasta, rice or do dumplings. It's a quick fix for a quick meal.
**Note: If you just want Chicken with Noodles...forget about the carrots and add the noodles. I do dumplings too with part of the stock. Dumplings don't freeze well so it's better to do them in smaller batches.
Kellie has been bugging me to get on here again and fill up space. I notice she's not doing much to help out either so guess it's up to the Mom again to fill the pages of cooking wisdom and hope it gives someone an idea or two.
Soup is a staple around here in the fall and winter months. I cook it when it's cold, when I'm bored, when the freezer is empty and most of all I cook it for the memories. My Mom could make a piece of meat last through the week. And by the end of the siege we had this huge pot of soup to finish up the week and was glad to see it end. ;0). But the smell of it is something I can't live without.
Little did I know that it also was the cheapest staple to feed a family with the bunch of free commodities we got from relatives who always had an overload of beans, rice, canned chicken (yes, it was a gross as it sounds, the whole chicken in a can!). Mom could make the best batch of chicken and noodles (or rice). Naturally my kids got spoiled by this meal from the time they were old enough to lift a spoon. If she made it for them when they came over, they ate it 3 times a day. And I never was able to make it quite "like Grandma", Oh well...
I've tried to put down into words the ingredients I use. Everyone makes it different and they like different seasonings...whether it be fresh herbs, dried ones or just plain stock and veggies. Either way, it's warm, comforting and good for you!!
And if you don't have a large stockpot...you best go get one. Make sure it's a good one with a double layer bottom. Stainless steel is my favorite.
Like I always say in my blog....enjoy and Happy Eating!!
Denice's Chicken Soup...noodles or not!!
Large stock pot - can be any size as long as it's at least 8 qt or more ;0)
- One large family pack of chicken...I use breasts mostly but a whole chicken is great too The bones and skin make a richer stock. I use about 5 to 6 breasts since since it yields more meat. Thighs are great too.
- Pour enough water over to cover and bring to boil.
- Turn down to simmer and let cook until chicken is done (about an hour or more)
- Remove meat and let cool - remove meat from bone with easy to handle
Chicken base (can purchase this at Costco or Cash & Carry)
- Add about 3 to 4 heaping TBSP to water. This is pure salt, so I don't use much of the "real deal", only pepper. You can add more later to taste.
- Carrots - 2#'s (or more) chopped or sliced as you prefer
- Celery - one bunch chopped and sliced
- Onion - one large or medium as you prefer
- Bay Leaf, parsley, salt, pepper, thyme, rosemary or whatever you like with your chicken soup. Everyone has their preference in tastes. I keep mine simple
- Stir it all together and bring to simmering boil and turn down to low. Stir occasionally.
- See Note**
With this large of a batch you can add 16 ounces of pasta. I use anything like wide egg noodles, rotini or break spaghetti pasta in it. Bring it to a boil and let pasta cook about 15 minutes. Turn off and enjoy. For a thicker broth I use a flour/water base (corn starch). When boiling just stir it in and let the soup thicken.
If you want to freeze the stock (meat, veggies w/o pasta), let cool and put into freezer containers. I use quart containers or jars. When you want a small pot of soup just bring it out to thaw and add a handful of pasta, rice or do dumplings. It's a quick fix for a quick meal.
**Note: If you just want Chicken with Noodles...forget about the carrots and add the noodles. I do dumplings too with part of the stock. Dumplings don't freeze well so it's better to do them in smaller batches.
Saturday, October 9, 2010
Weren't we here last year at this time???
I can't figure for the love of me why time goes so fast...I mean we were here last fall and now it's a whole new fall all over again. Meaning...the canning and baking are starting up again, Bazaar time, Thanksgiving (turkey...yum) and then of course Christmas break...
I just finished my salsa and tomatoes for the year. No such luck in getting enough to worry about but I managed to do a few quarts...I found plenty of berries to do for jam and syrup (recipe coming later). Hopefully this year nobody ends up in hospital for surgery and stays healthy...(namely me!!)
Kellie fixed us a great dinner last night...Alfredo chicken, asparagus and nice crusty hot garlic bread to go along with all that pasta...it was really good. Today I will fix a nice pork butt and make into a large pot of pulled pork for dinner and whatever else they want to eat it for...
And...today is football day. Tony and the recliner become as one and veg until his butt is molded into the seat and maybe just maybe he get out to grab a few snacks and try not to choke on it while laying back in the "man-chair". Donut the cat like it too ;0). He's our baby who lays anywhere he pleases and covers the entire coffee table. And not unlike his male counter-part...he like his nibbies rubbed >;0) Are males of all species all the same?? Probably. You feed them, let them outside to do their thing and hope they at least clean up after themselves...some of them anyway...well I'm off track abit here...
I was planning on putting the pork on the blog along with something special...;0)
Everyone does it different. I'm one for simple and good tasting. My Mom was great at making something out of nothing. I grew up in a household with very little money from time to time due to my dad being sick with MS but there was always plenty to eat.
Mom worked evenings as to be home with him or us during the day if we needed her. Many days I came home to a note and instructions on how to fix dinner. My grandmother lived with us and between her and Mom I learned from the best. Mom didn't bake a lot but she made a wicked roast that stretched out through the week into many different meals. Grandma taught me how to can and do the baking.
My Dad was easy to please...he always appreciated whatever I tried to master...even the oysters I could never quite cook long enough....or in some cases...cooked a bit too long (sorry Dad!!) . They're still not my favorite...gross.
Well to all of you out there that can't get enough of food and recipes...here's something simple to fix and it takes nothing more than a crock pot and some Sweet Baby Rays and maybe some dessert to eat with it...;0) Pumpkin Rolls anyone????
Happy Eating!!!
BBQ Pulled Pork
1 large Pork Butt roast (3 to 5 lbs or more)
**I have used boneless loins also
1 to 2 cups of water
1 medium onion...sliced
1 green pepper...sliced (your choice)
About 2 cloves of garlic...minced or chopped
lots of salt and pepper to cover roast
I also use Johnny's seasoning salt occasionally
Put into crockpot (on high) early in the am and let cook all day
Part way through the process if there's too much water, drain some off and (at you can use a cup or so of BBQ sauce over top
Let cook until it pulls apart.
Top with more BBQ if you want. I usually keep it light and then they can add it as they want to.
I turn it down after that and let it simmer
Serve with coleslaw or anything you like...right on top of the pork too!!
Sometimes we add a good cheese on ours also...like havarti or provolone ;0). (What can I say??? We like our dairy)
Toast your buns if you like and have a great meal!!
I just finished my salsa and tomatoes for the year. No such luck in getting enough to worry about but I managed to do a few quarts...I found plenty of berries to do for jam and syrup (recipe coming later). Hopefully this year nobody ends up in hospital for surgery and stays healthy...(namely me!!)
Kellie fixed us a great dinner last night...Alfredo chicken, asparagus and nice crusty hot garlic bread to go along with all that pasta...it was really good. Today I will fix a nice pork butt and make into a large pot of pulled pork for dinner and whatever else they want to eat it for...
And...today is football day. Tony and the recliner become as one and veg until his butt is molded into the seat and maybe just maybe he get out to grab a few snacks and try not to choke on it while laying back in the "man-chair". Donut the cat like it too ;0). He's our baby who lays anywhere he pleases and covers the entire coffee table. And not unlike his male counter-part...he like his nibbies rubbed >;0) Are males of all species all the same?? Probably. You feed them, let them outside to do their thing and hope they at least clean up after themselves...some of them anyway...well I'm off track abit here...
I was planning on putting the pork on the blog along with something special...;0)
Everyone does it different. I'm one for simple and good tasting. My Mom was great at making something out of nothing. I grew up in a household with very little money from time to time due to my dad being sick with MS but there was always plenty to eat.
Mom worked evenings as to be home with him or us during the day if we needed her. Many days I came home to a note and instructions on how to fix dinner. My grandmother lived with us and between her and Mom I learned from the best. Mom didn't bake a lot but she made a wicked roast that stretched out through the week into many different meals. Grandma taught me how to can and do the baking.
My Dad was easy to please...he always appreciated whatever I tried to master...even the oysters I could never quite cook long enough....or in some cases...cooked a bit too long (sorry Dad!!) . They're still not my favorite...gross.
Well to all of you out there that can't get enough of food and recipes...here's something simple to fix and it takes nothing more than a crock pot and some Sweet Baby Rays and maybe some dessert to eat with it...;0) Pumpkin Rolls anyone????
Happy Eating!!!
BBQ Pulled Pork
1 large Pork Butt roast (3 to 5 lbs or more)
**I have used boneless loins also
1 to 2 cups of water
1 medium onion...sliced
1 green pepper...sliced (your choice)
About 2 cloves of garlic...minced or chopped
lots of salt and pepper to cover roast
I also use Johnny's seasoning salt occasionally
Put into crockpot (on high) early in the am and let cook all day
Part way through the process if there's too much water, drain some off and (at you can use a cup or so of BBQ sauce over top
Let cook until it pulls apart.
Top with more BBQ if you want. I usually keep it light and then they can add it as they want to.
I turn it down after that and let it simmer
Serve with coleslaw or anything you like...right on top of the pork too!!
Sometimes we add a good cheese on ours also...like havarti or provolone ;0). (What can I say??? We like our dairy)
Toast your buns if you like and have a great meal!!
Wednesday, August 4, 2010
For the Roy Kids....
I've had a special request for some of the recipes we used to fix for the lunches at St Francis. And at the top of the list is Joey Moore, Katie Moore Reding and Alicia Ramirez....So if you guys really want them....here they are. I found these two recipes in the file. I didn't bother to divide them down because I know you'll eat all of it!!! You did then, so nothing should change much over time...should it??? Well the only thing I need to mention is that the base for the Turkey rice could stay the same. It needs to be really "rich" in order to get the flavor you want with all that rice.
I have to mention that I made the big mistake of doubling the rice one time and we couldn't figure out why we had some much in the pans. But the kids went nuts that they had unlimited seconds through out lunchtime ;0).
So for all of you Roy kids who remember and appreciated our lunches...Happy Eating!!
Turkey Rice Casserole
Bake in 350 degree oven for almost 90 minutes...but if you do a "normal" batch it should only be a half hour or so...;0)
Of course we used the large pans at school that were 6 inches deep and numerous inches long. This recipe fits into 2 of them
Divide the following between 2 pans (school size ;0)
10 to 12 lbs of turkey...cooked the day before and chopped into bite size chunks
7 lbs of rice (long grain..your choice)
1 lb melted butter (1/2 lb in each pan)
2/3 cups of dried onion (or 1 medium each pan)
Liquid Base:
7 qt of water...bring to a boil and add the following....
Mix well and bake covered with foil for about 90 minutes or until rice is done.
When done we turned the oven off and left it inside to set a bit.
I have tried to do smaller ones and they turn out great. Get your calculators out and have fun!!! Nothing needs to be exact but it's make sure you have plenty of flavoring...it's the base for this casserole.
And...for Joey Moore....
Sloppy Joes
I let you in on a hint Joe...this freezes and if you can figure out how to size it down then you have your dream come true meal ...don't forget the cheese slices..;0)
8 lbs hamburger - browned and drained
1/2 cup butter
1/2 tsp allspice
1 tsp pepper
1 1/2 Tbsp Worchester sauce
1 1/2 tsp dry mustard
1/3 cup dried onion ( or a medium one chopped)
1 can tomato sauce (you know the large ones we always had in the pantry..;0) Cash and Carry sell them.
1/2 cup whole wheat flour
Mix together and bake in 350 oven until done....about 1 hour. Turn off before serving and let set to stay hot or put into warmer and serve on buns with cheese. Great with fries and whatever else you can think of...
Enjoy the memories...
Happy Eating...
I have to mention that I made the big mistake of doubling the rice one time and we couldn't figure out why we had some much in the pans. But the kids went nuts that they had unlimited seconds through out lunchtime ;0).
So for all of you Roy kids who remember and appreciated our lunches...Happy Eating!!
Turkey Rice Casserole
Bake in 350 degree oven for almost 90 minutes...but if you do a "normal" batch it should only be a half hour or so...;0)
Of course we used the large pans at school that were 6 inches deep and numerous inches long. This recipe fits into 2 of them
Divide the following between 2 pans (school size ;0)
10 to 12 lbs of turkey...cooked the day before and chopped into bite size chunks
7 lbs of rice (long grain..your choice)
1 lb melted butter (1/2 lb in each pan)
2/3 cups of dried onion (or 1 medium each pan)
Liquid Base:
7 qt of water...bring to a boil and add the following....
- 4 + Tbsp of chicken base or equal amounts of seasoning of your choice. I like the base since it's richer.
- 2 Tbsp salt
- 2 tsp pepper
- 3 tsp sage
- 1 tsp tumeric
- 6 Tbsp parsley flakes
Mix well and bake covered with foil for about 90 minutes or until rice is done.
When done we turned the oven off and left it inside to set a bit.
I have tried to do smaller ones and they turn out great. Get your calculators out and have fun!!! Nothing needs to be exact but it's make sure you have plenty of flavoring...it's the base for this casserole.
And...for Joey Moore....
Sloppy Joes
I let you in on a hint Joe...this freezes and if you can figure out how to size it down then you have your dream come true meal ...don't forget the cheese slices..;0)
8 lbs hamburger - browned and drained
1/2 cup butter
1/2 tsp allspice
1 tsp pepper
1 1/2 Tbsp Worchester sauce
1 1/2 tsp dry mustard
1/3 cup dried onion ( or a medium one chopped)
1 can tomato sauce (you know the large ones we always had in the pantry..;0) Cash and Carry sell them.
1/2 cup whole wheat flour
Mix together and bake in 350 oven until done....about 1 hour. Turn off before serving and let set to stay hot or put into warmer and serve on buns with cheese. Great with fries and whatever else you can think of...
Enjoy the memories...
Happy Eating...
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