Yes, I serve the Kabob and the Skillet cooked Pepper Steak over Basmati rice and serve the Skillet "Juice" as Gravy for the rice. The pepper steak is cooked with Onions. Bell Pepper and Mushrooms.
Food - Your Favorite Recipes!
Posted 08 June 2019 - 02:41 AM
Posted 08 June 2019 - 06:08 AM
My Baked Bean Recipe....
2 Large Cans of Bush's Baked Beans - Original Style
1/2 pound of Bacon sliced into 1 inch strips.
Place beans in large sauce pan
Simmer until bacon is translucent
Bush's is great. It just needs a lot more bacon to make it perfect.
Make sure it's the Original kind.
Stay away for all those crap beans they have come out with recently.
Posted 08 June 2019 - 06:29 AM
Will have to try some as well (am now craving crab rangoon). I have saved a zillion (give or take) recipes on Pinterest I need to try. Really want to throw a block party with kabobs and such. Fun and (hopefully) easy!
Thanks for this thread! If I run across an usual but good recipe, will pop one on. In the meantime, my 'cheat' for good pot roast is the onion packets from Lipton. Also very good with sour cream as a dip!
You are Most Welcome as is Axle...
I think every 1960's Mother's trick with pot roast was lipton's onion soup.
I hate meat loaf but people would come over to our house for Meat loaf night.
Mom's meatloaf recipe is somewhat simple.
Hamburger and the raw egg, of course.
She would use Italian Seasoned Bread Crumbs
Course Ground Black Pepper
California Style Garlic Salt
Sliced Black Olives
Mix it all together and make a loaf
Use the edge of your hand and make a channel down the length of the loaf
Don't go too deep. Just an inch or so into the top.
Make sure the ends of the channel come up so as to hold the sauce in the loaf
Pour into the channel a can of Tomato Sauce. Just enough to fill the channel.
Sprinkle on more black pepper and garlic salt over the tomato sauce
Posted 08 June 2019 - 01:42 PM
Posted 12 June 2019 - 10:08 AM
Posted 12 June 2019 - 10:15 AM
Posted 12 June 2019 - 11:21 AM
Many people like Shepherd's Pie. Including some of my family members. I can't stand it. Like Meatloaf, I think it's a waste of good hamburger.
But if you like it, this sounds pretty good.
Posted 12 June 2019 - 11:53 AM
Lodge and some sand paper it is,,,,,
One of my Mother's favorite dishes.....
Edited by loganinkosovo, 12 June 2019 - 11:49 AM.
Posted 13 June 2019 - 07:14 PM
Posted 13 June 2019 - 07:32 PM
Europeans, especially Brits, just don't understand Biscuits and Gravy. The best breakfast in the world!.
First the Biscuits.....
Posted 13 June 2019 - 07:43 PM
Posted 13 June 2019 - 07:53 PM
Biscuits and Gravy, about 3 or 4 sunny side up eggs on the side... That's some good breakfast!
Posted 13 June 2019 - 08:34 PM
Where American Biscuits came from......
Posted 18 June 2019 - 09:25 PM
Posted 24 June 2019 - 08:09 PM
Back in the early 1990s I was stationed in the Limburg region of the Netherlands with the U.S. Army. The Base near our Barracks where our Mess Hall was located was a NATO Base. The Cooks were of all the NATO Nationalities. Every Nation had a “Flag Day” which food from that nation was the dinner meal for that day. You would think the American “Flag Day” would be the 4th of July but it was in fact Thanksgiving. The Army makes sure that Thanksgiving dinner is just like the troops would have at home (better actually). So the Meal consists of Deviled Eggs, Shrimp Cocktails, Salad Bar, Soup, Roast Turkey, Roast Ham, Baron of Beef, Steamed Crab Legs, Mashed Potatoes, Corn Bread Stuffing, Bread Stuffing, Mac and Cheese, Green Bean Casserole, Corn on the Cob, the three different Gravies, Cranberry Sauce, Fresh Fruit, Nuts, Cookies, Cakes, Pies, Puddings and Ice Cream. They would serve from noon till 7 pm. Not only did all the G.I.s from all the different Countries eat that day, they also brought their Families and Friends. Even the Dutch Civilians from the town outside the gate would line up waiting for a G.I. to sign them in so they could pay for a meal. This was the only dinner all year we could have wine with. Since it was purchased by our Company funds we needed the biggest bang for the buck. We would buy Gallo Mountain Burgundy and Chablis (Red and White) in 3 gallon jugs at 3 dollars a jug (no taxes) and decant them into carafes for the tables. The other nationalities would all ask us where we got this wonderful wine from and could we get them some. We delighted in giving them (especially the French Officers) a bogus story as to the wine being something special to the U.S. Army and came in a shipment only for the Holiday. “Sorry Sir, I’d love to get you some but each bottle has to be accounted for like ammunition.” I had a hell of a time not laughing my BAD_WORD off in front of them. But then I have a strange sense of Humor.
I love Deviled Eggs and Shrimp Cocktails..... Great party food!
I do salt and vinegar (salt loweres boiling temp and vinegar seals up cracks) in the water for the eggs. Boil for 2 minutes. Take off the heat, cover and let rest 12 minutes. Drain and fill pot with cold water a number of times and then fill pot with cold water and add ice. Let sit for a while then Mom likes to add Emril's Seasoning https://www.emerils....reole-seasoning. I like to kick mine up a notch with a very very small amount of wasabi paste with the Emeril's. Peel the boiled eggs. slice them in half length wise. put yokes in a mixing bowl. break up the yokes with a fork. add mayo. add Emeril's original seasoning. use a whisk to blend the yokes with the mayo. Place the egg whites on a plate. Fill a ziplock bag with the yoke mixture. Cut the lower corner off the ziplock bag and use it to pipe the yoke mixture into the egg halves. Sprinkle deviled eggs with paprika. You may want to add mustard and or sweet relish but I seldom do.
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