Mom / Dad's home cooking

[Ron Whitfield]

Philly cheese Sloppy Joe
loose burger https://gimmedelicious.com/quick-and...e-sloppy-joes/
'' https://namastehomecooking.com/phill...k-sloppy-joes/
'' https://www.hy-vee.com/recipes-ideas...ak-sloppy-joes
'' https://dinnerthendessert.com/philly...k-sloppy-joes/
'' slow cooker https://ohsweetbasil.com/philly-chee...k-sloppy-joes/

[Ron Whitfield]

Hungarian Beef and Onion Stew
4 slices thick-cut bacon , diced (traditionally you would use about 2 tbsp of lard) and many Hungarians add some kolbasz for flavor
1 large yellow onion
1 green bell pepper
2 cloves garlic , minced
1 large tomato
1/2 t caraway seeds
1 bay leaf, salt and black pepper
1 1/2 pounds (700 g) stewing beef , cut into 1/2 inch pieces
4 T sweet Hungarian paprika
1 1/2 t Salt
1/4 t freshly ground black pepper
Water
1. Heat a heavy pot or Dutch oven and fry the bacon until crispy. Once done, add the onions and cook over medium-high heat until they turn golden. Add the bell peppers and garlic, and saut? for an additional two minutes. Next, add the beef to the pot and cook for one minute until it loses some of its pink color. Stir in the paprika, then remove the pot from the heat.
2. Add the tomatoes, bay leaf, caraway seeds, and season with salt and freshly ground black pepper. Pour just enough water into the pot to reach slightly over halfway up the stew mixture. Return the pot to the heat and bring it to a boil. Once boiling, cover the pot, reduce the heat to medium-low, and let it simmer for 90 minutes. If the stew is not thick enough, simmer uncovered for a few more minutes to allow some of the liquid to evaporate. Serve with mashed or boiled potatoes or wide egg noodles. It is traditional to also serve a side salad, particularly a cucumber salad.

[Ron Whitfield]

fried chicken strips using this recipe replacing the flour with Maseca tortilla mix, masa browns when it fries. It needed almost double the club soda.
https://www.recipetineats.com/honey-...n-stay-crispy/

[Ron Whitfield]

French onion soup

• 6 large yellow onions, sliced thinly
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon kosher salt
• 2 cups dry white wine
• 2 quarts chicken stock or veg.
• 5 ounces Gruyere cheese, grated (a cheddar would work, too)
• 4 slices of hole-y, country bread

1. In a large, wide-bottomed pot, combine the onions, cream, butter, and salt. Cook, stirring occasionally, over medium to medium-high heat until the onions soften and the cream reduces to its solids. This should take anywhere from 10 to 30 minutes, depending on your onions and your pot. Then turn the heat up slightly, so the onions and cream bubble at a slow boil, and cook without stirring for about six or seven minutes, until the onions on the bottom are deeply brown. (Depending on your stove, this might mean at medium heat or at high. Don't go overboard: you don't want the onions blackened.) Stir the onions and add a half-cup of wine and deglaze the pan, scraping up all the burnt and browned bits. Then repeat the process: leave the onions without stirring for another six minutes or so, then deglaze. Repeat until you have used all 2 cups of wine. The onions should now be a rich, dark brown color; they should smell divine.
2. Add the stock. (Use less if you want more of a stew.) Bring to a simmer and cook for about 15 minutes. Season with salt if needed.
3. Preheat the oven to 400?F. Toast the bread until it is dry and crusty, about 15 minutes. Ladle the soup into either ovenproof bowls or a single large baking dish (if the latter, place it on a baking sheet: it will spill). Fill the bowls or dish to nearly the rim. Float the bread on the soup and sprinkle with the Gruyere. Bake until the cheese is bubbly and browned.

#2

• 5 tablespoons unsalted butter, divided
• 3 pounds Vidalia onions (about 4 medium), halved lengthwise, peeled, and thinly sliced
• 1 tablespoon vegetable oil
• 1 teaspoon kosher salt
• ¹/₂ teaspoon freshly ground black pepper
• ¹/₂ teaspoon granulated sugar
• 1 ¹/₂ cups Epicurious Chardonnay
• 6 cups homemade beef broth or store-bought low-sodium beef broth
• 10 sprigs thyme
• 2 bay leaves
• 1 baguette
• 1 garlic clove, cut in half lengthwise
• 2 teaspoons sherry
• 4 ounces Gruy?re cheese, grated (about 1 cup)
• kitchen twine.

1. In a large Dutch oven or other large pot, melt 3 tablespoons butter over medium heat. Add the oil and onions; cook onions are until softened, stirring occasionally, about 15 minutes. Add the salt, pepper, and sugar; continue to cook, stirring occasionally, until onions are deep golden brown and caramelized, reducing heat slightly if onions seem to be browning too quickly, 35 to 45 minutes more.
2. Add wine and raise heat to high. Cook until almost all liquid has evaporated, 8 to 10 minutes.
3. Tie thyme and bay leaves into a bundle with twine. Add broth and herb bundle to pot with onions. Bring to a boil, reduce to a simmer, and cook, uncovered, until broth is thickened and flavorful, 20 to 30 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasoning.
4. Heat the broiler. Cut two 1/2-inch baguette slices for every serving of soup. Place baguette slices on a rimmed baking sheet and toast in oven until crisp and dry but not browned, about 1 minute per side. Rub one side of each toast with the garlic clove and set aside.
5. Place ramekins or ovensafe bowls on a rimmed baking sheet, add 1/2 teaspoon of sherry to the bottom of each, and ladle soup on top. Top each serving of soup with two garlic-rubbed toasts. Divide cheese among the servings, covering the bread and some of the soup. Carefully transfer baking sheet to oven and broil until cheese is melted and bubbling, 4 to 8 minutes. (Alternatively, if using regular soup bowls: Top each garlic-rubbed toast with some cheese and return to broiler to melt, about 2 minutes more. Divide sherry and soup among bowls, sprinkle with remaining cheese, and top each serving with two cheese toasts.)
6. Do ahead: Soup can be made up to 3 days ahead (without toasts or cheese) if refrigerated, or up to 6 months ahead if frozen. Toasts can be made (without cheese) and kept sealed at room temperature for up to 3 days.

[Ron Whitfield]

Cooking Chuck Roast Like a Steak | Reverse Seared Chuck Roast https://www.youtube.com/watch?v=eQoxTfzc5aM
Chuck Roast Cooked Like a Ribeye https://www.youtube.com/watch?v=kuDAEKlz90w

[Ron Whitfield]

Pot Roasted Chicken with Bacon, Onion and Potatoes https://www.deepsouthdish.com/2011/0...GrdVlgrFhA0aZJ