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Amish Onion Fritters https://www.justapinch.com/recipes/s...tlFi-wUu-xZKy8
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marmite https://www.youtube.com/watch?v=MjrB...l=AtomicShrimp
Worcestershire Sauce Recipe https://www.facebook.com/watch/?v=580243989619419
'' Hot Hamburger https://www.youtube.com/watch?v=5UP8...FriendsCookingComment
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Roast Beef Sandwiches With Topping https://www.youtube.com/watch?v=UtCw...el=SipandFeast
Tuscan Black Pepper Stew https://www.youtube.com/watch?v=P5cn...el=SipandFeastLast edited by Ron Whitfield; September 21, 2022, 08:03 PM.Comment
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KENTUCKY CHEESE STEAK https://www.facebook.com/reel/102606...?s=single_unit
Bison Ribeye Cheese steak https://www.beckandbulow.com/bison-r...teak-sandwich/Comment
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no-cheese Chicken Casserole " A casserole with chicken, potatoes, mushroom, onions and bacon in a great tasting gravy! "
Ingredients to serve 4:
2 large chicken breasts
1 medium vidalia onion (Sweet)...
5 slices bacon
2 large potatoes
1/2 cup canned mushroom (1 Cup Fresh)
1 (10 3/4 ounce) cream of chicken soup
3/4 cup chicken broth
1 tablespoon melted butter
salt
pepper
garlic powder
Directions:
1. Preheat oven to 425 degrees.
2. Cook the bacon; crumble and set aside; reserve bacon grease.
3. Peel and cube the potatoes; fry potatoes in bacon grease.
4. Dice the onion; season with salt, pepper and garlic powder and fry in the bacon grease.
5. Fry the mushrooms in the bacon grease.
6. Coat the chicken breasts with melted butter and season with salt and pepper and grill (I used the George Foreman grill).
7. After the chicken is cooked, cut into cubes.
8. Take Cream of Chicken soup and mix with 3/4 cup broth and season with pepper to make a sauce.
9. In an 8x8 glass dish combine chicken, mushrooms, onions and potatoes. Top with sauce and mix it all up so everything is coated in the sauce.
10. Bake for 30 minutes covered with foil.
11. Remove foil, top with crumbled bacon and bake an additional 10 minutes, uncovered.Comment
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Smoked Chicken with Alabama White Sauce https://www.deepsouthdish.com/2020/0...Xks_qP_rkOicxoComment
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Miles Davis' South Side Chicago Chili Mack (Serves 6)
1/4 lb. suet (beef fat)
1 large onion
1 lb. ground beef
1/2 lb. ground veal
1/2 lb. ground pork
salt and pepper
2 tsp. garlic powder
1 tsp. chili powder
1 tsp. cumin seed
2 cans kidney beans, drained
1 can beef consomm?
1 drop red wine vinegar
3 lb. spaghetti
parmesan cheese
oyster crackers
1. Melt suet in large heavy pot until liquid fat is about an inch high. Remove solid pieces of suet from pot and discard.
2. In same pot, saut? onion.
3. Combine meats in bowl; season with salt, pepper, garlic powder, chili powder, and cumin.
4. In another bowl, season kidney beans with salt and pepper.
5. Add meat to onions; saut? until brown.
6. Add kidney beans, consomm?, and vinegar; simmer for about an hour, stirring occasionally.
7. Add more seasonings to taste, if desired.
8. Cook spaghetti according to package directions, and then divide among six plates.
9. Spoon meat mixture over each plate of spaghetti.
10. Top with Parmesan and serve oyster crackers on the side.
another recipe Davis learned from his father comes with no instructions, so “like a jazz musician, you’ll have improvise.”
bacon grease
3 large cloves of garlic
1 green, 1 red pepper
2 pounds ground lean chuck
2 teaspoons cumin
1/2 jar of mustard
1/2 shot glass of vinegar
2 teaspoons of chili powder
dashes of salt and pepper
pinto or kidney beans
1 can of tomatoes
1 can of beef broth
serve over linguineComment
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Slow Cooker Chicken and baked biscuit dumplings
2 T Butter
4 boneless, skinless chicken breast (or 6 skinless chicken thighs)
1 onion, diced
2 cans of Cream of Chicken Soup
2 small pax biscuits (10 biscuits)
1. Place chicken, butter, soup, onion in a greased cooker, cover with water.
2. secure lid and cook for 6hrs on high.
3. bake biscuits.
4. 30 mins before serving, break apart biscuits into the slow cooker. Replace lid and cook 30mins more.Comment
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Son of a gun stew- 4 pounds boneless beef short ribs
- Kosher salt
- Freshly ground black pepper
- 1/4 cup flour, or more as needed, plus 2 tablespoons
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 1 large carrot, scrubbed well, then diced
- 2 large ribs celery, diced
- 2 tablespoons tomato paste
- 2 tablespoons unsalted butter
- 3/4 cup dry red wine
- 6 cups veal stock
- 1 bay leaf
- 2 medium turnips, peeled and cut into bite-size chunks
- 2 Yukon Gold potatoes, scrubbed well and cut into bite-size chunks
- 1 cup fresh corn kernels (from 1 to 2 ears)
- 1/2 cup vacuum-packed sun-dried tomatoes, each cut lengthwise in half
- 2 tablespoons cooked pearled barley
- 1 tablespoon fresh thyme leaves
- Season the short ribs generously with salt and pepper all over, then dust them with the 1/4 cup of flour (or more as needed).
- Heat the oil in a large, ovenproof braising pan over medium-high heat. Once the oil shimmers, work in batches as needed, adding the meat, browning it until crusty on all sides and transferring it to a plate as you go. (It will not be cooked through.)
- Once the pan is empty, reduce the heat to medium. Add the onion, carrot and celery, stirring to coat and dislodging any browned bits on the bottom of the pan. Cook for about 10 minutes, stirring occasionally, then stir in the tomato paste; cook for 3 minutes or until a rich color and aroma have developed.
- Add the butter; once it has melted, dust the contents of the pan with the 2 tablespoons of flour, stirring to incorporate. Cook for 2 minutes, then stir in the wine. Cook for about 20 minutes or until the liquid in the pan has reduced by half.
- Meanwhile, preheat the oven to 350 degrees.
- Return all the meat to the pan; once the mixture begins to bubble at the edges, cook for 2 minutes, then add the veal stock and bay leaf. Once the mixture has begun bubbling again, cover the pan tightly and transfer to the oven; cook for about 2 hours, or until the short ribs are tender. Leave the oven on.
- Use tongs to transfer the short ribs to a separate, ovenproof casserole that’s large enough to hold them and the vegetables. Strain the pan liquid through a fine-mesh strainer, discarding the solids, then return the liquid to the pan. Cook over medium heat until it has thickened a bit; strain and discard any fat as needed. Taste, and season with salt and pepper as needed. Remove from the heat.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Add the turnips and potatoes; once the water returns to a boil, cook for about 5 minutes or until the vegetables are about three-quarters cooked. Drain and transfer to the casserole, placing them and the corn, sun-dried tomatoes and barley around the meat. Pour the thickened sauce over the meat and vegetables, then sprinkle the thyme on top.
- Bake (middle rack, uncovered) for 15 minutes or until the vegetables are tender. Discard the bay leaf.
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Marry Me Chicken
Ingredients:
4 boneless, skinless chicken breasts
Salt and pepper to taste
1 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
1/4 cup sun-dried tomatoes, chopped
Fresh parsley, for garnish
Directions:
Season chicken breasts with salt and pepper.
In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown on both sides. Remove chicken and set aside.
In the same skillet, add garlic and saut? for a minute. Pour in heavy cream, chicken broth, Parmesan, thyme, oregano, and red pepper flakes. Bring to a simmer.
Return the chicken to the skillet. Add sun-dried tomatoes. Cook until the chicken is cooked through and the sauce thickens.Comment
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