Stuck at Home? Share a Recipe!

[Jon651]

Greetings All,

Since we all seem to be stuck at home with time on our hands (and having to eat mostly our own cooking!), I thought it would be great if anyone could share an easy recipe or two. Both my wife and I agreed that we will eventually tire of our own culinary creations, so if you got something tasty and not too difficult that you like a lot then please pass it along. Just give us a clue as to how many it will feed so we can scale the amounts as needed.

I'll start. Firefighters are notoriously cheap and hard to please, but this recipe is one I developed during my nearly 30 years in fire-rescue and has always been a hit. I hope that someone else here will enjoy it as well.

Firehouse Chicken and Dumplings
(Serves 4 Firefighters or 7 Civilians)

From Captain Jonathan Race, OCFRD EMS-3/A
“Never trust a skinny cook!”

1 whole large chicken (or equivalent weight of chicken parts), boiled and de-boned
1 quart low-sodium chicken broth (may supplement with extra water if needed)
½ lb carrots, peeled and cut up
½ lb mushrooms, cleaned and sliced
½ lb bag frozen peas, thawed
½ small sweet onion, sliced or diced
¾ - 1 cup of corn starch and cold water mixture (for thickening) thoroughly mixed to remove lumps (may substitute flour if needed). Mix just before using.
1 large can of Pillsbury™ Grands flaky biscuits, each biscuit cut into quarters
Salt and pepper (and other spices you may like) to taste

Boil and de-bone the chicken. This may be done earlier and refrigerated for preparation later.

In a large covered pot over a medium-high heat bring the broth, chicken and all vegetables to a moderate boil until the veggies are tender. Season to taste. Stop here and add matzo balls if all you want is chicken soup.

When boiling, slowly stir in enough mixture of corn starch and cold water to moderately thicken. Be conservative – do not make too thick as the biscuits will soak up some more fluid later. Reduce heat to medium-low.

Drop biscuit quarters onto surface of mixture until thickly layered. Be sure to leave 1-2 inches room in the pot for the biscuits to expand. Cover tightly.

Keep covered and let mixture cook slowly to allow the biscuits to rise (approximately 30 minutes). When biscuits have risen, are golden, flakey and heated throughout then remove from heat and serve with a ladle into bowls.

This recipe can be easily scaled up for larger crews.

 

[Rustyt1953]

It was Logan's turn to cook tonight.

 

[CAJUNLAWYER]

I bet that would taste good over rice.
Another good recipe is red beans. Get you a bag of dried beans-soak them over night. In yer bean pot sautee as much chopped onion and garlic you think necessary One onion and a pod or two of garlic ought to do it. Three bay leaves salty & pepper and a chunk of ham for seasoning-That is pretty basic feel free to doctor it up but with red beans I like the simple way best. Cooking sausage with them makes them too greasy for me. Do NOT omit the bay leaves
If you need a recipe for how to cook rice-turn in your man card
Another good staple is scrambled eggs with anything you can find in the pantry, ice box or freezer chopped up and mixed in-I call it cajun quiche. Sometimes it is astoundingly good-other times meh-don't do this again.

 

[joe44va]

Folks are willing to pay me not to cook. My Wife, however, is a legendary Italian cook (actually, a second generation Sicilian).

 

[Doug627]

Two slices of bread (your choice)
Jiff creamy low fat peanut butter
Bologna (your choice as to thickness)
French's yellow mustard

Serve with ice cold beer and chips.

Large bun
Minimum .5" thick fried bologna
Thick slice of white sweet onion
Sweet pickles
French's yellow mustard

Serve with ice cold beer and chips or steak fries.

West Virginia hot dogs

Regular hot dogs and buns topped with coleslaw. Serve with ice cold beer and chips.

 

[Golddollar]

I came up with this back when I was laid off in 2009. I liked breakfast sandwiches from a particular fast food place but I didn't want to pay the long price when I was out of work. So I came up with this.

You need an English muffin, sliced turkey, a slice of your favorite cheese, Tony Chachere Original Creole Seasoning, other favorite spices, and one egg (extra large or bigger). Slice the muffin and lay the sliced turkey on one of the muffin halves. Sprinkle the sliced turkey with your chosen spices. Lay the cheese on top of the spiced turkey slices and put everything in the microwave oven long enough to melt the cheese. Poach the egg, lay the egg on top of the cheese and turkey, and sprinkle the Tony Chachere Original Creole Seasoning on the egg. If you poach the egg in the microwave oven, put a cross cut in the poached egg most of the way down to deflate any gas pockets in the egg (trust me on this). Put the bare half of the muffin on top, pour yourself a cup of coffee, and you will have a unique and tasty breakfast sandwich that will cost you a lot less than you would pay in a fast food place.

I have used sandwich thins in place of the English muffin. With your own spices it puts a little more kick into the sandwich than you would get at the restaurant.

 

[LoboGunLeather]

Yesterday afternoon. Tejano red chili (admittedly not a traditional Mexican or even Tex-Mex recipe, but that is what I call it).

2 lbs. lean ground beef
1 large yellow onion, diced
1 bell pepper, diced
4 X 15-oz. cans red beans
1 X 15-oz. can diced tomatoes
8 to 10 oz. diced green chiles (frozen or canned OK)
1 package Schilling's chili seasoning (chili powder, traditional spices)
1/2 teaspoon garlic salt

1. Brown ground beef in a large skillet
2. Add diced bell pepper and diced onion, cover and saute until the onions are glazed
3. Place canned beans, tomatoes, green chiles, and spices in large crock pot
4. Add browned beef, onions, peppers, stir everything together
5. Close crock pot and set on 'high' for 2 hours, then reduce to low until the aroma tells you that it's time to eat or commit suicide

Serve with your choice of bread, crackers, tortillas, butter, sliced cheese, and a refreshing beverage (I prefer cold beer).

For breakfast the next morning serve a scoop of the chili on a flour tortilla, top with shredded cheese, microwave until the cheese is melted, lay a fried egg on top.

Makes about 3-1/2 quarts, enough for about 10 normal hungry people. Freezes well and flavor remains good for months. Easy to reheat in microwave or sauce pan.

Prep time about 30 minutes. The usual rule at our house is that the one who does the cooking doesn't have to do the clean-up chores. Sometimes that works, sometimes I get "the lecture" about making a mess in the kitchen.

 

[histreenut]

Lazy Golabki

 

2-3 large cans of diced tomatoes [about 40 oz]

2 cans of tomatoes paste

4-6 cups of water, reserving 2 cups

4 beef bullion cubes

4 tbsp cider vinegar

2 tbsp worcestershire sauce

2 tsp kosher salt

2 tsp black pepper.

2 large onions, 1/4" dice

2 garlic cloves, finely chopped

1 large head of cabbage, 1/4" dice

1 lb lean ground beef, cooked & crumbled

2 carrots, finely shredded.

3 cups dry brown rice, cooked to package directions

 

Cook brown rice according to package directions.

in a separate pot, place tomatoes, tomato paste, water, bullion cubes, cider vinegar, worcestershire sauce, salt, & pepper in a pot.  Bring to a low boil.  Add onions & garlic, cooking until semi-translucent.  Add cabbage and return to a low boil.  Simmer.

Cook ground beef [draining excess fat if needed] & add to cabbage.  Simmer 20-30 minutes adding reserved water as needed to keep mixture "wet."  I may have added an additional 2 cups of water beyond what the recipe states [CRS brain took over].

Serve cabbage mixture over cooked rice



Sent from my VS835 using Tapatalk

 

[bigmtnman]

1/2 grits 1/2 sweet potato (whisked up) add chopped crisp bacon, BIG dollop of sour cream and stir it up. I like to season it with pepper and Lawry's seasoned salt. It's my snow day comfort food.

 

[bigmtnman]

Tomato fritters ----- Sliced firm tomatoes dipped in a sweet pancake batter. Fried in bacon grease on a cast iron skillet. A little "burn" on the batter makes it just right. Drenched in butter. Salt and pepper to taste. Ice cold glass of milk for washing it down.

 

[ContinentalOp]

Take 2 slices of bread.

Apply mayo to one slice, mustard to the other.

Layer turkey, pepperoni, spinach, and tomato on one of the slices.

Judiciously season with salt and pepper.

Place the other slice on top.

Eat.

 

[Univibe]

One fired .44 magnum case
One Winchester large pistol primer
Pinch of powder (10.0 grains AA#5)
One 240 grain hardcast SWC

This recipe is not in the AA cookbook but works out fine.

 

[Redeker]

- Pasta(fettuccine is great, I like cavatappi) w/ olive oil
- garlic
- heavy cream
- more garlic
- a lot of parmesan (parmigiano-reggiano, the good stuff, if you can)
- salt & pepper

After that add chicken, shrimp, bacon, broccoli, oregano, hot sauce, etc, or nothing.

 

[PALADIN85020]

Quick and easy Martini:

Fill a cocktail glass with ice cubes.

Pour the glass to the brim with either gin or vodka - your preference.

Spear an olive or two and place on top of the ice.

Whisper "vermouth" over the edge of the glass.

Sit down and watch your favorite old movie on TCM.

Enjoy life like there's no tomorrow - which could be, my friends.

John

 

[OFT II]

John, I like the way you cook.

 

[RobertJ.]

A couple nights ago I made what I call "buttermilk chicken strips".

Boneless breast of chicken, tenderized and sliced thin, dredged in seasoned flour, then dipped in a bowl of buttermilk, then back into the flour, then into a skillet with hot oil, and fried until both sides are a crispy golden brown. I ate these with a stack of garlic bread.

This is one of my favorite meals!

 

[RobertJ.]

Quick and easy Martini:


Whisper "vermouth" over the edge of the glass.

Hawkeye Pierce said to make your martini in front of a photo of Antonio Carpano, the inventor of vermouth!

 

[6518John]

Possum not included.

I hate to give up an old family recipe but in these trying times there is no sense in being greedy. The only catch (no pun intended) is you need to catch a possum. They are difficult to find at the grocery store, but ask your country relations if you have any or keep a sharp eye out for a fresh one in the streets while you are out walking.

I think your higher end butcher shops will have brains on hand. You can try squirrels, but you need a tow sack full to get a mess of brains.

 

[PALADIN85020]

I hate to give up an old family recipe but in these trying times there is no sense in being greedy. The only catch (no pun intended) is you need to catch a possum. They are difficult to find at the grocery store, but ask your country relations if you have any or keep a sharp eye out for a fresh one in the streets while you are out walking.

I think your higher end butcher shops will have brains on hand. You can try squirrels, but you need a tow sack full to get a mess of brains.

These must have been depression desperation recipes!

John

 

[686_was_my_first]

Crustless Spinach Quiche

Ingredients:

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed and
• drained
• 5 eggs, beaten

Directions:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie pan.
• Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until onions are soft. Stir in spinach and continue cooking until excess moisture has evaporated.
• In a large bowl, combine eggs, cheese, salt and pepper. Add spinach mixture and stir to blend. Scoop into prepared
• pie pan.
• Bake in preheated oven until eggs have set, about 30 minutes. Let cool for 10 minutes before serving.

We used Parmesan in lieu of Muenster.
Insert a knife in the center and if it comes out clean, it is done.

Enjoy!