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Re: Scrap Yard Cookbook [Re: DMelone] #1040167 04/20/16 09:07 AM
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SMOTHERED CHICKEN


Ingredients

3 cups sliced mushrooms FRESH OR canned
2 sweet onions sliced
(add a little garlic to the onions and mushrooms when you saute them)
1Tbs butter
1 can cream of mushroom soup
4 skinless, boneless chicken breast halves
2 eggs, beaten
1 cup seasoned bread crumbs
2 tablespoons butter
3 cups mozzarella cheese, Shredded
3/4 cup chicken broth
salt pepper and garlic to taste

How to make it :

Preheat oven to 350 degrees F (175 degrees C).
saute mushrooms and onions in pan with 1Tbs butter just til tender. Dip chicken into beaten eggs, then roll in bread crumbs.
In skillet, melt butter over medium heat. Brown both sides of chicken in skillet. Place chicken in pan, arrange onions and mushrooms on chicken, and top with mozzarella cheese. Add chicken broth and cream of mushroom soup together and stir til blended then pour over top of mushroom, onion and chicken..
Bake in preheated oven for 30 to 35 minutes, or until chicken is no longer pink and juices run clear.

** ** IF you make this, go easy on the liquids. Ours turned out quite juicy!

Last edited by SkunkHunter; 04/20/16 01:02 PM.

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Re: Scrap Yard Cookbook [Re: DMelone] #1040319 04/26/16 12:45 PM
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Spaghetti Pie

Ingredients

Nonstick cooking spray, for greasing the pan
Kosher salt and freshly ground black pepper
1 pound spaghetti
1 pound ground beef (85 percent lean)
1 tablespoon olive oil
1 medium yellow onion, chopped
2 cups marinara sauce, homemade or store-bought (I like Rao's)
1/2 cup whole-milk ricotta cheese
2 tablespoons minced fresh flat-leaf parsley
3 large eggs
1/2 cup plus 2 tablespoons grated Parmesan
1 cup shredded mozzarella

Directions

Special equipment: a 9-by-3-inch cake pan (I don't know why a 9x9 inch casserole dish wouldn't work).

Preheat the oven to 350 degrees F. Grease a 9-by-3-inch cake pan with cooking spray.

Bring a large pot of salted water to a boil. Add the spaghetti and cook for 3 to 4 minutes less than the package recommends, so that it is very al dente. Drain and reserve.

In a large skillet over medium-high heat, brown the beef, 5 to 8 minutes; season with salt and pepper. Transfer the beef to a paper towel-lined plate to drain. Wipe the skillet clean with a paper towel. Heat the olive oil in the skillet over medium heat and saute the onions until translucent, 4 to 5 minutes. Set aside.

In a large bowl, whisk together the marinara, ricotta, parsley, eggs, 1/2 cup of the Parmesan, 1 teaspoon salt and 1/4 teaspoon pepper. Add the cooked spaghetti, beef and onions and toss to evenly coat. Transfer to the prepared pan, top with the mozzarella and sprinkle with the remaining 2 tablespoons Parmesan.

Bake until the cheese is bubbling and golden brown, 25 to 30 minutes. Let rest for 5 minutes, then cut into wedges and serve.



DUCIT AMOR PATRIAE
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Re: Scrap Yard Cookbook [Re: DMelone] #1040320 04/26/16 12:48 PM
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BREAKFAST RAMEN!

Ingredients

2 ramen packs (seasoning packets discarded)
4 slices bacon, chopped into 1/2-in pieces
2 eggs
1 c. shredded sharp Cheddar
2 scallions, sliced
Sriracha or other hot sauce (optional)
1 tsp. olive oil
ground pepper

Directions

Boil noodles according to package instructions. Save 1/4 c. of cooking water to loosen sauce later, if needed. Drain noodles, toss with oil so they don't stick.
Heat medium skillet over medium heat. Cook bacon pieces until brown and crisp.
Add the noodles to the skillet and coat with bacon and bacon fat. Turn off the heat.
Beat eggs with fork. Mix in cheese.
Pour egg-cheese mixture to skillet and toss with bacon and noodles.
Divide between bowls. Garnish with scallions, fresh ground pepper and a drizzle of hot sauce, if desired.



DUCIT AMOR PATRIAE
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Re: Scrap Yard Cookbook [Re: DMelone] #1040321 04/26/16 02:06 PM
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Chicken Gnocchi Soup

Ingredients
1 pound store-bought gnocchi or use this recipe to make by hand
2 cups cooked chicken breast, cut into small cubes
1 1/2 cups spinach leaves, chopped
1 cup white onion, chopped
3/4 cup carrots, finely chopped or julienned
1/2 lemon, juiced
2 sprigs rosemary
2 cloves garlic, minced
2-3 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper, to taste
Sauce:
1 3/4 cups heavy cream
1 1/2 cups parmesan cheese, grated
1/4 teaspoon nutmeg

Preparation

If using store-bought gnocchi, bring a large pot of salted water to boil and cook according to packaging directions. If using homemade, cook until gnocchi float, then remove with a slotted spoon. Set aside.
Heat olive oil in a large pan or skillet over medium-high heat and saute onion and carrots until softened, but not browned. 5-7 minutes.
Add minced garlic during the last 2 minutes and cook, stirring frequently, until fragrant. Season with salt and pepper and rosemary, and add chicken.
Cook until chicken is lightly browned and coated in cooking juices.
In a separate bowl, stir together heavy cream and parmesan cheese until there are no lumps.
Reduce stovetop heat to low and add parmesan cream mixture. Sprinkle in nutmeg and let simmer for several minutes, or until thickened.
Add gnocchi to the mixture and cook until warmed through and coated in sauce.
Remove rosemary sprigs and serve immediately, garnished with more cheese.



DUCIT AMOR PATRIAE
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Re: Scrap Yard Cookbook [Re: DMelone] #1040587 05/22/16 01:13 PM
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HAMBURGER CREAMED GRAVY OR SOS

I LOVED this for 20 years, My favorite Breakfast (or Midnight Chow) consisted of SOS on toast and a Ham, Cheese and Mushroom Omlett. Oh and with a side of sausage links!

This gravy is wonderful over toast, biscuits, rice, pasta, potatoes and grits! I love it over mashed potatoes. Some people make this with chipped or dried beef, too. This was an Army staple, thus the SOS name. An easy and economical dish.

1 pound ground beef
1/2 cup onion, chopped
1 clove minced garlic
1/4 cup flour
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
2 cups milk (OR you can use one 12 ounce can of evaporated milk and enough water to make 2 cups)

Brown ground beef, onion and garlic until beef is cooked. Drain. Put hamburger back in skillet and add flour, salt, pepper, Worcestershire sauce and milk. Simmer until gravy thickens. Makes 6 to 8 servings. Enjoy!


DUCIT AMOR PATRIAE
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Re: Scrap Yard Cookbook [Re: DMelone] #1042280 08/27/19 10:53 PM
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Best guess is we have lost A LOT of recipes, but there are still enough here to keep a half star restaurant in business for a couple years at least. SO, here's our newest one courtesy of everyone's favorite Secret Squirrel, DT!

I made a beef stew on Sunday. The three tricks to...

DT's LIP-SMACKIN' SLURP-A-LICIOUS MEAT STEW:

1) Start with a nice homemade bone broth--preferably one that you've SLOW simmered (with 2-3 T apple cider vinegar) for at least 24-36 hours.

2) Use LOTS of onions. I'll use 3-4 LARGE onions--as they break down, the provide time of flavor and said. Sometimes I'll use JUST onions, meat, broth and salt. Surprising how good it is.

3) Don't skimp on the meat. When I make a pot for our family of 6, I like to use 2.5 lbs. I'd probably use more, but I think my wife wouldn't be happy (she tries to make that giant package of beef cubes last as long as possible smile

BROTH NOTES
If you don't have time, you can always buy beef bone broth. Make enough broth so you have sufficient in reserve to continue adding to the stew. I start with about 12 cups of broth and as it cooks down, gradually add at least 4-8 more. Before it's all said said done, you'll have 16-20 cups of broth concentrated back down into about 10-12 cups of increasingly rich, and thicker liquid. It makes for an incredibly rich stew with an incredibly nourishing broth filled with protein and calcium and other minerals. You can also just add water as it boils/simmers down, it just won't be as rich (it will still be concentrated since you're going from 12 to 8-10 cups of liquid)...

Make sure you skim all the fat off your broth before you start the stew (and keep your temps low while making the broth to begin with) or it gets emulsified into the stew (or broth) and it messes with the taste.


STEW NOTES
I also brown and drain the meat and then fry the onions until slightly translucent before adding the broth. You'll need at least 3-5 hours to get the meat tender.

If using other vegetables, is add aromatics like celery and tough roots like carrots or parsnips to the stew out of the gate (add later of you like them crispier). I would wait an hour to add potatoes and I'd wait until the last couple hours to include softer vegetables like green beans or corn in you're into that.


FLAVOR NOTES
Add SOME salt, so you can get a taste of where the stew is headed, but because you are cooking down the broth (I will alternate 30-60 minute intervals with the lid on and off) hold off on "to taste" until you're getting close to the end.

A little oregano (2-3t dry) (fresh is ideal, but work with what you have smile );
Maybe a little thyme (1-2 t dry)
Salt and pepper to taste (I think I use at least a T of kosher salt, and 1-1.5T of ground pepper)


That's all you need for a delicious stew (the last two are really all you "need" if you don't have/like the others).

For kicks, you can try adding 1T whole mustard seed, and maybe 2-3t ground coriander. I am getting simpler as I age... mentally AND tastes smile Depends on the food I guess. Too many seasonings, and it can be a cacophony of taste.


NOTE FOR THE ADVENTUROUS:
I know some people feel this is a crime against humanity and will give me 20 forms of cancer, but I will often add a little MSG (2-3t) to make the meat pop, ESPECIALLY if I:

Don't have time to make bone broth;
Have to work with store-bought, or use regular broth;
Or am using venison.


MSG is a flavor enhancer, and it really makes just about any flesh much tastier grin It's a seaweed extract that has become the object of many urban legends in the past few decades... It's kinda the "anti-vax" movement of food...though it MAY trigger migraines for some people (not me though, and I am triggered at the drop of a hat... Where's my safe space??? grin)

Maybe I should put this in the Yard Cookbook grin
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Re: Scrap Yard Cookbook [Re: SkunkHunter] #1042292 08/28/19 08:56 PM
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Originally Posted by SkunkHunter
HAMBURGER CREAMED GRAVY OR SOS

I LOVED this for 20 years, My favorite Breakfast (or Midnight Chow) consisted of SOS on toast and a Ham, Cheese and Mushroom Omlett. Oh and with a side of sausage links!

This gravy is wonderful over toast, biscuits, rice, pasta, potatoes and grits! I love it over mashed potatoes. Some people make this with chipped or dried beef, too. This was an Army staple, thus the SOS name. An easy and economical dish.

1 pound ground beef
1/2 cup onion, chopped
1 clove minced garlic
1/4 cup flour
1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
2 cups milk (OR you can use one 12 ounce can of evaporated milk and enough water to make 2 cups)

Brown ground beef, onion and garlic until beef is cooked. Drain. Put hamburger back in skillet and add flour, salt, pepper, Worcestershire sauce and milk. Simmer until gravy thickens. Makes 6 to 8 servings. Enjoy!


Yummy...SOS was my favorite dish while I was in the Army.

I might try to make this sometime...thanks Skunk laugh


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Re: Scrap Yard Cookbook [Re: DMelone] #1042298 08/29/19 09:46 AM
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You are welcome BC. Oh and I heard a while back that at least the Air Force, no longer serves it! What is this world coming to. cry


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Re: Scrap Yard Cookbook [Re: DMelone] #1042311 08/29/19 09:12 PM
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I didnt realize the airforce even served that. I figured they served you guys steak and eggs every morning grin


Last edited by SkunkHunter; 08/29/19 11:28 PM.

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Re: Scrap Yard Cookbook [Re: banana-clip] #1042313 08/29/19 11:28 PM
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Originally Posted by banana-clip
I didnt realize the airforce even served that. I figured they served you guys steak and eggs every morning grin



Well, if that's what you wanted. wink


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Re: Scrap Yard Cookbook [Re: DMelone] #1042315 08/30/19 02:10 AM
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OY! smirk


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Good night Mrs. B, wherever you are!
Long Live the Brotherhood of the Yard!
Re: Scrap Yard Cookbook [Re: DMelone] #1042322 08/30/19 12:58 PM
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While many services served SOS, the Air Force was the only one that used Kobe beef.


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