Freezing meals

[KellyO]

I think I'm going to try a new system when it comes to dinner during the week. I'd like to try to prepare at least 2-3 meals on Sunday, then freeze them so we'll have dinner ready for us during the work week.

I've never attempted this before, so I was hoping that you all could give me recommendations on what kinds of meals freeze up and thaw out really well...and what things I should avoid.

I hope this isn't a stupid question. I'm not exactly the world's finest chef. I have no idea what I'm doing. Any help would be appreciated.

[Kami]

Lasagna, Goulash, Meatloaf.....

[Kami]

Any kind of soups! :)

[KYGramma]

I think I'm going to try a new system when it comes to dinner during the week. I'd like to try to prepare at least 2-3 meals on Sunday, then freeze them so we'll have dinner ready for us during the work week.

I've never attempted this before, so I was hoping that you all could give me recommendations on what kinds of meals freeze up and thaw out really well...and what things I should avoid.

I hope this isn't a stupid question. I'm not exactly the world's finest chef. I have no idea what I'm doing. Any help would be appreciated.

Just for starters, Spaghetti sauce (you would just have to cook the pasta) and chili freeze realyl well. I have also been known to make a meatloaf on Sunday (not cooked yet, just get it all mixed up) and it will last a few days in the fridge.

I will think of some more and be back...:a1chic:

[KellyO]

Thanks Kam! :kissyface4: Thanks Gramma! :kissyface4:

I'm embarrassed...I know it's so basic...but I usually just fend for myself for dinner and eat rice or pasta or something quick and easy. This meal preparation stuff is for the birds.

Kam....Goulash recipe please.

[Bayou Lass]

I think I'm going to try a new system when it comes to dinner during the week. I'd like to try to prepare at least 2-3 meals on Sunday, then freeze them so we'll have dinner ready for us during the work week.

I've never attempted this before, so I was hoping that you all could give me recommendations on what kinds of meals freeze up and thaw out really well...and what things I should avoid.

I hope this isn't a stupid question. I'm not exactly the world's finest chef. I have no idea what I'm doing. Any help would be appreciated.

Kell, I have been doing this for quite a while and it really does save time during the week. I do this every Sunday for suppers during the week. Most of the time I do not freeze the dishes. Pot Roast, Pinto Beans & Rice, Meat Loaf (don't cook it, just prepare and put in refrigerator), Spaghetti Sauce, Chili (this does freeze well if I am not going to use it for a while). This are just a few things I can think of right now....oh and soups. We eat a lot of soup in the winter and I usually make a couple of these up and I do usually freeze them -vegetable soup, corn chowder soup, potato soup, etc.

[KellyO]

Thanks Bayou! :kissyface4: I'm really hoping it'll be a stress reliever during the week. I'm already stressed about dinner tonight...and if I had stuff in the fridge or freezer I'd be home free.

[KYGramma]

I think I'm going to try a new system when it comes to dinner during the week. I'd like to try to prepare at least 2-3 meals on Sunday, then freeze them so we'll have dinner ready for us during the work week.

I've never attempted this before, so I was hoping that you all could give me recommendations on what kinds of meals freeze up and thaw out really well...and what things I should avoid.

I hope this isn't a stupid question. I'm not exactly the world's finest chef. I have no idea what I'm doing. Any help would be appreciated.

oohhh, Mexican chicken is reallllly good. That's what I call it.

1 large Bag of Nacho Doritos
1 can Cream of mushroom soup (may substitue c/of chicken)
1 can Cream of Chicken soup (may substitute c/of mushroom)
about 4 Skinless/boneless cooked chicken breasts cut into bite size pieces
1 can of chilis (optional)but good
1 can of diced tomatoes (optional) but good
1 small pkg of velveeta cheese sliced/cut up
1 tsp garlic powder
1 tsp chili powder
1 tsp pepper

Crumble bag of Doritos. Place 1/3 of the crumbled doritos in bottom of 9 x 13 pan you have sprayed with Pam. Mix soups and chilis and tomatoes together with seasonings in a saucepan. Heat this til good and hot. Place 1/2 cut up chicken on top of Doritos. Pour 1/2 of soup mixture over chicken. Layer with 1/2 slices of Velveeta cheese. Place another layer of Doritos over this and repeat finishin gwith layer of doritos. Bake at 350 for 1 hour.....Yummy

[KellyO]

Oooh Granny! YUM! :zm10:

[Bayou Lass]

Thanks Bayou! :kissyface4: I'm really hoping it'll be a stress reliever during the week. I'm already stressed about dinner tonight...and if I had stuff in the fridge or freezer I'd be home free.

Kelly, it really is. Another thing I just thought of...do you guys like mexican food? Cook your meat and season it, put in fridge then all u have to do the night for tacos it pop the shells in oven for approx. 5-10 min., chop up tomatoes and lettuce, open up a can of refried beans and heat in microwave and you have a mexican take-out in about 30 min. I do this quite often and always have the shells, etc on hand just in case.

[Bayou Lass]

oohhh, Mexican chicken is reallllly good. That's what I call it.

1 large Bag of Nacho Doritos
1 can Cream of mushroom soup (may substitue c/of chicken)
1 can Cream of Chicken soup (may substitute c/of mushroom)
about 4 Skinless/boneless cooked chicken breasts cut into bite size pieces
1 can of chilis (optional)but good
1 can of diced tomatoes (optional) but good
1 small pkg of velveeta cheese sliced/cut up
1 tsp garlic powder
1 tsp chili powder
1 tsp pepper

Crumble bag of Doritos. Place 1/3 of the crumbled doritos in bottom of 9 x 13 pan you have sprayed with Pam. Mix soups and chilis and tomatoes together with seasonings in a saucepan. Heat this til good and hot. Place 1/2 cut up chicken on top of Doritos. Pour 1/2 of soup mixture over chicken. Layer with 1/2 slices of Velveeta cheese. Place another layer of Doritos over this and repeat finishin gwith layer of doritos. Bake at 350 for 1 hour.....Yummy

Grammy, I do this recipe too but I use two cans of Roi-Tel (tomatoes & green chiles). That way you have the two in one can!:67302:

[KellyO]

Kelly, it really is. Another thing I just thought of...do you guys like mexican food? Cook your meat and season it, put in fridge then all u have to do the night for tacos it pop the shells in oven for approx. 5-10 min., chop up tomatoes and lettuce, open up a can of refried beans and heat in microwave and you have a mexican take-out in about 30 min. I do this quite often and always have the shells, etc on hand just in case.

Oh yeah, we love mexican food! That sounds perfect...quick and easy!

[KYGramma]

Grammy, I do this recipe too but I use two cans of Roi-Tel (tomatoes & green chiles). That way you have the two in one can!:67302:

Great idea!:kissyface4:

[KYGramma]

6 tablespoons olive oil
1/2 cup chopped onions
1/2 teaspoon salt
1 teaspoon white pepper
1 cup green onions
1 tablespoon minced garlic
1 tablespoon Cajun choice seasoning
3 eggs
2 teaspoons Dijon mustard
1 1/2 cups bread crumbs
1 cup grated Parmesan cheese
1 pound real or imitation crab meat
2/3 cups flour
1/4 cup water

Heat 1/2 of oil over high heat. Saute onions, salt, pepper for about a minute. Add green onions, garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture for a few minutes. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese. Then add crab meat depending on size of crabcake. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg/water (egg and 1/4 cup water whisked together). Cover in bread crumbs and fry about 4 minutes on each side over medium heat.

These are really good with fried Zuchini or Fried green tomatoes.

[Bayou Lass]

6 tablespoons olive oil
1/2 cup chopped onions
1/2 teaspoon salt
1 teaspoon white pepper
1 cup green onions
1 tablespoon minced garlic
1 tablespoon Cajun choice seasoning
3 eggs
2 teaspoons Dijon mustard
1 1/2 cups bread crumbs
1 cup grated Parmesan cheese
1 pound real or imitation crab meat
2/3 cups flour
1/4 cup water

Heat 1/2 of oil over high heat. Saute onions, salt, pepper for about a minute. Add green onions, garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture for a few minutes. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese. Then add crab meat depending on size of crabcake. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg/water (egg and 1/4 cup water whisked together). Cover in bread crumbs and fry about 4 minutes on each side over medium heat.

These are really good with fried Zuchini or Fried green tomatoes.

Grammy, have you ever tried Panko? It's Japanese bread crumbs and I use them all the time now instead of regular bread crumbs. They seem to make anything that calls for bread crumbs crispier.

[Bayou Lass]

Lasagna, Goulash, Meatloaf.....

Where's the goulash recipe missy?:0009:

[KYGramma]

Grammy, have you ever tried Panko? It's Japanese bread crumbs and I use them all the time now instead of regular bread crumbs. They seem to make anything that calls for bread crumbs crispier.

No, where do you get it? Any grocery?

Have youtried Kentucky Kernel seasoned flour? Very Yummy.

[KYGramma]

Where's the goulash recipe missy?:0009:

Yeah, i always love a good goulash....:tender:

[Bayou Lass]

No, where do you get it? Any grocery?

Have youtried Kentucky Kernel seasoned flour? Very Yummy.

Yep, any national chain should have it. Walmart usually has it too in the international foods section, and no, I have never heard of Kentucky Kernel seasoned flour. What's it made of?

[KYGramma]

Yep, any national chain should have it. Walmart usually has it too in the international foods section, and no, I have never heard of Kentucky Kernel seasoned flour. What's it made of?

http://www.hodgsonmill.com/roi/673/Kentucky-Kernel-Seasoned-Flour/Kentucky-Kernel-Seasoned-Flour-10-oz.-18012.htm
"You'll love our special blend of ten savory spices with wheat flour. Our Seasoned Flour is milled using traditional methods from select wheat grown right in America's heartland. And for a deliciously seasoned change of pace, try using Kentucky Kernel in place of all-purpose flour in gravies, sauces, and cream soups!
:parting:

I have only used it for frying, and it is yummy!:girl_haha:

[TeeOne]

I love the idea of cooking ahead of time! We also just got on line with the Schwans Food Truck in our area. It's fozen meals deleiverd to your house and the cost isn't that bad.

[KYGramma]

Thanks Bayou! :kissyface4: I'm really hoping it'll be a stress reliever during the week. I'm already stressed about dinner tonight...and if I had stuff in the fridge or freezer I'd be home free.

Awww, it's Friday, stop at MickyD's or for Pizza take out...

I am making Fried pork chops, fried taters, brown beans (w/cavenders seasoning, the best)and....some other kind of vegetable.:girl_haha:

[KYGramma]

I love the idea of cooking ahead of time! We also just got on line with the Schwans Food Truck in our area. It's fozen meals deleiverd to your house and the cost isn't that bad.

Oh, I have had Schwanns stuff! It is good. Also, you can get frozen bag meals at Wal-Mart that are really good. Pasta's mixed with chicken or shrimp....:girl_haha:

[Kami]

Where's the goulash recipe missy?:0009:

Well I was wondering where the heck all you went?!?!?! I'm busy getting in trouble with Grins atm. :francis:

[KYGramma]

Well I was wondering where the heck all you went?!?!?! I'm busy getting in trouble with Grins atm. :francis:

I saw that....:blondblush113268230

[Bayou Lass]

http://www.hodgsonmill.com/roi/673/Kentucky-Kernel-Seasoned-Flour/Kentucky-Kernel-Seasoned-Flour-10-oz.-18012.htm
"You'll love our special blend of ten savory spices with wheat flour. Our Seasoned Flour is milled using traditional methods from select wheat grown right in America's heartland. And for a deliciously seasoned change of pace, try using Kentucky Kernel in place of all-purpose flour in gravies, sauces, and cream soups!
:parting:

I have only used it for frying, and it is yummy!:girl_haha:

Saved the addy and will have to order me some. Thanks!:friends3:

[Bayou Lass]

Well I was wondering where the heck all you went?!?!?! I'm busy getting in trouble with Grins atm. :francis:

Where is that darn Goulash recipe????????????????????????:71541:

[KYGramma]

Saved the addy and will have to order me some. Thanks!:friends3:

I get it in Wal-mart.....:shrug1:

[Bayou Lass]

I get it in Wal-mart.....:shrug1:

Whoa...that's good news! I'll check it out.

[KellyO]

I love the idea of cooking ahead of time! We also just got on line with the Schwans Food Truck in our area. It's fozen meals deleiverd to your house and the cost isn't that bad.

Oooh! Schwans frozen meals sound right up my alley, Tee! Even LESS work for me!!! :67302:

[KellyO]

I sure wish I knew how to make GOULASH!!! :frustratedf:




:67302:

[KellyO]

Awww, it's Friday, stop at MickyD's or for Pizza take out...

I am making Fried pork chops, fried taters, brown beans (w/cavenders seasoning, the best)and....some other kind of vegetable.:girl_haha:

Oooh yum. What time should hubby & I be there? :happy0158:



:67302:

[KYGramma]

I sure wish I knew how to make GOULASH!!! :frustratedf:




:67302:

Well, I am sure that mine is not as good as Kami's, but since she is so busy over there >>>>>>with Grins, I will give you what I make....kinda. It changes all the time.

1 lb ground beef browned
1 can tomato sauce
1 can diced tomatoes (if you dont have fresh)
lotsa seasoning...garlic powder, salt, pepper, cavendaers, whatever you like.
elbow noodles (or whatever you like)
mushrooms ( I use canned, they are too hard to grow)


throw it all together and let it simmer....

[KYGramma]

Oooh yum. What time should hubby & I be there? :happy0158:



:67302:

We will eat at about 6:30 and you can meet our newest grandbabie...Addison :s1gyahoo:

[Bayou Lass]

Well, I am having Pinto Beans and Rice with grilled sausage, cole slaw and the perfect cornbread and to wash this all down, semi-sweet spiced tea! BTW, cooked the beans last night while watching "Good Will Hunting".:kissyface4:

[Kami]

Okay...Grins left, so I can do this now.....

Goulash


1lb of ground beef
onion (chopped)
1 can of mushrooms (optional)
Lawry's Season Salt
Garlic salt
Pepper
Tomato Sauce (Usually one of the big cans and 1 small can)
Macaroni Noodles (about half of one of the big boxes)

Brown the ground beef. Sprinkle season salt, garlic and pepper onto the meat. I can't give you measurements, cause I don't use them. :shrug1: Add onions and mushrooms until seasons have cooked into it. Drain meat.

Boil the macaroni noodles. Drain. Add the tomato sauce into the noodles and then add the meat mixture. Stir. Add some more salt and pepper and cook for at least a 1/2 hour. Cooking it longer will give it more flavor.

And Volia!!! Goulash. You can add shredded cheese on top. And it is sooooooo good the next day!! :happy0158:

[Bayou Lass]

Is everyone ready for some Gumbo? I am getting in the mood for some as the weather here has been fall-like and I am just itching to make a big pot!:love0085:

[KYGramma]

Well, I am having Pinto Beans and Rice with grilled sausage, cole slaw and the perfect cornbread and to wash this all down, semi-sweet spiced tea! BTW, cooked the beans last night while watching "Good Will Hunting".:kissyface4:

Yummy, sound good! What is the Perfect cornbread? I havent perfected cornbread...:blondblush113268230

[Kami]

I had this last night and having left over today for lunch.

Tater Tot Casserole

1lb of ground beef
Onions (chopped)
Salt and Pepper
Mushroom Soup (1 can)
Tater Tots
Shredded Cheese

Brown the beef and onions. Take your tater tots and line the bottom of a glass casserole dish. Spread the ground beef over the tater tots and then add a border of tater tots on top of that around the edges. Pour the mushroom soup in the middle. Bake on 350 for 45 minutes. Take out and top with shredded cheese. Bake an additional 10 minutes.

OMG! I'm hungry now. :blondblush113268230

[KYGramma]

Is everyone ready for some Gumbo? I am getting in the mood for some as the weather here has been fall-like and I am just itching to make a big pot!:love0085:

that is one thing I have not made.....please share...

:kissyface4:

[KYGramma]

I had this last night and having left over today for lunch.

Tater Tot Casserole

1lb of ground beef
Onions (chopped)
Salt and Pepper
Mushroom Soup (1 can)
Tater Tots
Shredded Cheese

Brown the beef and onions. Take your tater tots and line the bottom of a glass casserole dish. Spread the ground beef over the tater tots and then add a border of tater tots on top of that around the edges. Pour the mushroom soup in the middle. Bake on 350 for 45 minutes. Take out and top with shredded cheese. Bake an additional 10 minutes.

OMG! I'm hungry now. :blondblush113268230

Yummy! Me too! I think it is going to be Fryday....:67302:

The hospital has fried fish on fridays, (I know hospital sounds yucky, but they have a pretty good cafeteria here..):blondblush113268230

[Kami]

Well, I am sure that mine is not as good as Kami's, but since she is so busy over there >>>>>>with Grins, I will give you what I make....kinda. It changes all the time.

1 lb ground beef browned
1 can tomato sauce
1 can diced tomatoes (if you dont have fresh)
lotsa seasoning...garlic powder, salt, pepper, cavendaers, whatever you like.
elbow noodles (or whatever you like)
mushrooms ( I use canned, they are too hard to grow)


throw it all together and let it simmer....

Hey...we make it alike!!! :zm10: Well I don't put diced tomatoes in it cause hubby hates cooked tomatoes. I can't even put them in my chili. :( But I don't put kidney beans in my chili either. :girl_haha:

[KYGramma]

Hey...we make it alike!!! :zm10: Well I don't put diced tomatoes in it cause hubby hates cooked tomatoes. I can't even put them in my chili. :( But I don't put kidney beans in my chili either. :girl_haha:

:67302::67302:I love chili without kidney beans....when the kids were home, I would have to make two pots. One with beans and one without for them....:girl_haha:

[Kami]

:67302::67302:I love chili without kidney beans....when the kids were home, I would have to make two pots. One with beans and one without for them....:girl_haha:

My mom ALWAYS did that for me. And I just cook it that way. My girls don't know the difference and hubby seems to like it that way too. But I do love chopped tomatoes in mine, he doesn't. :( So if I do put them in he has to pick them out. :67302:

[KYGramma]

I had this last night and having left over today for lunch.

Tater Tot Casserole

1lb of ground beef
Onions (chopped)
Salt and Pepper
Mushroom Soup (1 can)
Tater Tots
Shredded Cheese

Brown the beef and onions. Take your tater tots and line the bottom of a glass casserole dish. Spread the ground beef over the tater tots and then add a border of tater tots on top of that around the edges. Pour the mushroom soup in the middle. Bake on 350 for 45 minutes. Take out and top with shredded cheese. Bake an additional 10 minutes.

OMG! I'm hungry now. :blondblush113268230

Wow! That does sound yummy! I love casseroles, hubby does not!:girl_haha:

there are so many things he will not eat that I really like...:francis:
tuna and rice
tuna casserole
I am really getting hungry now...
chinese food
chicken and dumplings
any kind of dumplings
spinach and artichoke dip
and the list goes on.....

I look forward to when he goes on a weekend hunting trip (which isnt very often..:groan:) so I can eat all my favorites...:girl_haha:

[Kami]

Wow! That does sound yummy! I love casseroles, hubby does not!:girl_haha:

there are so many things he will not eat that I really like...:francis:
tuna and rice
tuna casserole
I am really getting hungry now...
chinese food
chicken and dumplings
any kind of dumplings
spinach and artichoke dip
and the list goes on.....

I look forward to when he goes on a weekend hunting trip (which isnt very often..:groan:) so I can eat all my favorites...:girl_haha:

You know my girlfriend's hubby is the same way. He even snubbed his nose at it when she was making it. Come to find out he had SECONDS of it. He says he is a meat and potatoe guy. HELLO?? That's all that is in that casserole. :67302:

[Bayou Lass]

Hey...we make it alike!!! :zm10: Well I don't put diced tomatoes in it cause hubby hates cooked tomatoes. I can't even put them in my chili. :( But I don't put kidney beans in my chili either. :girl_haha:

I hate kidney beans - yuck. That's why I always use pintos when a recipe calls for kidney beans, i.e. red beans & rice.:groan:

[Kami]

I hate kidney beans - yuck. That's why I always use pintos when a recipe calls for kidney beans, i.e. red beans & rice.:groan:

Now I want bean soup. Isn't that funny? :67302:

[Bayou Lass]

Yummy, sound good! What is the Perfect cornbread? I havent perfected cornbread...:blondblush113268230

Grammy - here's your perfect cornbread recipe:

Perfect Crusty Cornbread

4 Tbsp. butter
1 cup yellow cornmeal (or 1-1/2 cup if you can't get stone-ground cornmeal)
1/2 cup stone-ground cornmeal
2 tsp. baking powder
1 tsp. salt
1/2 tsp. cracked black pepper
1 8 oz. carton dairy sour cream
2/3 cup buttermilk
2 eggs, beaten
1 cup finely shredded cheddar cheese

(If you want a sweeter cornbread as some prefer, just add about 2-1/2 Tbsp. sugar)

Melt butter in baking pan or as I prefer a cast iron skillet.

In large bowl combine both cornmeals, baking powder, salt, and pepper. In medium bowl stir sour cream and buttermilk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combined. Pour excess melted butter from skillet or pan into batter; stir to blend. Stir in cheddar cheese.

Bake 25 - 30 minutes or until cornbread is golden and begins to pull away from pan. I usually have some honey handy because it is delish with honey and I prefer cornbread that is not sweet.

[Kami]

OMG Bayou!!! That sounds delicious!! The only time I ever had cornbread was when my mom would make scallop potatoes.

[KellyO]

We will eat at about 6:30 and you can meet our newest grandbabie...Addison :s1gyahoo:

:basic44:

[KellyO]

Thanks for the goulash recipes and the other yummy ones!!! :basic44: Also...

I LOVE TATER TOTS AND I DON'T CARE WHO KNOWS IT!!!!

[Kami]

Thanks for the goulash recipes and the other yummy ones!!! :basic44: Also...

I LOVE TATER TOTS AND I DON'T CARE WHO KNOWS IT!!!!

SO DO I!!! :francis:

[KYGramma]

Now I want bean soup. Isn't that funny? :67302:

eewwwww....:022:

[KYGramma]

Grammy - here's your perfect cornbread recipe:

Perfect Crusty Cornbread

4 Tbsp. butter
1 cup yellow cornmeal (or 1-1/2 cup if you can't get stone-ground cornmeal)
1/2 cup stone-ground cornmeal
2 tsp. baking powder
1 tsp. salt
1/2 tsp. cracked black pepper
1 8 oz. carton dairy sour cream
2/3 cup buttermilk
2 eggs, beaten
1 cup finely shredded cheddar cheese

(If you want a sweeter cornbread as some prefer, just add about 2-1/2 Tbsp. sugar)

Melt butter in baking pan or as I prefer a cast iron skillet.

In large bowl combine both cornmeals, baking powder, salt, and pepper. In medium bowl stir sour cream and buttermilk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combined. Pour excess melted butter from skillet or pan into batter; stir to blend. Stir in cheddar cheese.

Bake 25 - 30 minutes or until cornbread is golden and begins to pull away from pan. I usually have some honey handy because it is delish with honey and I prefer cornbread that is not sweet.

Ohhh, that does sound yummy!:kissyface4:

I will have to :a1chic: to the store for more sour cream and buttermilk.:shrug1:

[KYGramma]

Thanks for the goulash recipes and the other yummy ones!!! :basic44: Also...

I LOVE TATER TOTS AND I DON'T CARE WHO KNOWS IT!!!!

:s1gyahoo:

[Bayou Lass]

Chicken, Ham, Shrimp and Smoked Sausage Gumbo

Chicken Stock & Meat

1 (3 1/2 to 4 pound) chicken, cut into pieces
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water

To make the stock, in a large stockpot, combine all the ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 1 1/2 to 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

Remove from the heat and strain through a fine mesh strainer into a clean container. Remove the meat from the bones and discard the bones and vegetables. Let cool completely, and refrigerate overnight. Skim any fat that forms on the surface after chilled. Keep refrigerated until ready to use, up to 3 days, or place in airtight containers and freeze for up to 2 months.

Yield: about 3 quarts, and 3 cups of cooked chicken meat

Don't be afraid to make this, it really looks harder that it is. I make this sometimes and just freeze the stock & chicken
(separately) until I want to make the Gumbo.

Makin' da Gumbo:happy0158:

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 pound hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1/2 pound smoked ham, cut into small cubes
1-1/2 pounds uncooked shrimp (peeled and deveined)
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3 bay leaves
3 quarts chicken stock, recipe follows
3 cups cooked chicken meat removed from carcass, recipe below
2 tablespoons chopped parsley
1/2 cup chopped green onions
File powder, accompaniment
Hot Sauce, optional
4 cups cooked long-grain white rice, accompaniment

In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well. Cook, stirring, for 3 to 4 minutes.

Add the cooled stock and stir well to combine with the roux mixture. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Add the chicken and shrimp and cook just until the shrimp has turned pinkish/white and until the chicken is heated through, about 15-20 minutes.

Remove from the heat and stir in the parsley and green onions. Ladle into deep soup bowls and sprinkle lightly with file powder. Serve with hot sauce, if desired. Place a scoop of rice in the middle and serve.


For an added treat for the children/grandchildren I make french-fried sweetpotatoes. Of course you need french bread or a
delicious crusty bread with this too.

[KYGramma]

Chicken, Ham, Shrimp and Smoked Sausage Gumbo

Chicken Stock & Meat

1 (3 1/2 to 4 pound) chicken, cut into pieces
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water

To make the stock, in a large stockpot, combine all the ingredients and bring to a boil. Reduce the heat and simmer, uncovered, for 1 1/2 to 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.

Remove from the heat and strain through a fine mesh strainer into a clean container. Remove the meat from the bones and discard the bones and vegetables. Let cool completely, and refrigerate overnight. Skim any fat that forms on the surface after chilled. Keep refrigerated until ready to use, up to 3 days, or place in airtight containers and freeze for up to 2 months.

Yield: about 3 quarts, and 3 cups of cooked chicken meat

Don't be afraid to make this, it really looks harder that it is. I make this sometimes and just freeze the stock & chicken
(separately) until I want to make the Gumbo.

Makin' da Gumbo:happy0158:

1 cup vegetable oil
1 cup all-purpose flour
1 1/2 cups chopped yellow onions
1 cup chopped celery
1 cup chopped green bell peppers
1 pound hot smoked sausage, such as andouille or kielbasa, cut crosswise into 1/2-inch slices
1/2 pound smoked ham, cut into small cubes
1-1/2 pounds uncooked shrimp (peeled and deveined)
1 1/2 teaspoons salt
1/2 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
3 bay leaves
3 quarts chicken stock, recipe follows
3 cups cooked chicken meat removed from carcass, recipe below
2 tablespoons chopped parsley
1/2 cup chopped green onions
File powder, accompaniment
Hot Sauce, optional
4 cups cooked long-grain white rice, accompaniment

In a large pot or Dutch oven, heat the oil over medium heat and stir in the flour. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate.

Add the onions, celery, and bell peppers and continue to stir for 4 to 5 minutes, or until wilted. Add the sausage, ham, salt, cayenne, pepper, and bay leaves and stir well. Cook, stirring, for 3 to 4 minutes.

Add the cooled stock and stir well to combine with the roux mixture. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour.

Add the chicken and shrimp and cook just until the shrimp has turned pinkish/white and until the chicken is heated through, about 15-20 minutes.

Remove from the heat and stir in the parsley and green onions. Ladle into deep soup bowls and sprinkle lightly with file powder. Serve with hot sauce, if desired. Place a scoop of rice in the middle and serve.


For an added treat for the children/grandchildren I make french-fried sweetpotatoes. Of course you need french bread or a
delicious crusty bread with this too.

File powder, accompaniment:blondblush113268230 WTH is that:0009:

[PatC]

File powder, accompaniment:blondblush113268230 WTH is that:0009:

Don't worry about it. If you don't know what it is, you won't miss it. :girl_haha:

[KYGramma]

Grammy - here's your perfect cornbread recipe:

Perfect Crusty Cornbread

4 Tbsp. butter
1 cup yellow cornmeal (or 1-1/2 cup if you can't get stone-ground cornmeal)
1/2 cup stone-ground cornmeal
2 tsp. baking powder
1 tsp. salt
1/2 tsp. cracked black pepper
1 8 oz. carton dairy sour cream
2/3 cup buttermilk
2 eggs, beaten
1 cup finely shredded cheddar cheese

(If you want a sweeter cornbread as some prefer, just add about 2-1/2 Tbsp. sugar)

Melt butter in baking pan or as I prefer a cast iron skillet.

In large bowl combine both cornmeals, baking powder, salt, and pepper. In medium bowl stir sour cream and buttermilk into beaten eggs. Pour sour cream mixture into cornmeal mixture. Stir cornmeal batter until well combined. Pour excess melted butter from skillet or pan into batter; stir to blend. Stir in cheddar cheese.

Bake 25 - 30 minutes or until cornbread is golden and begins to pull away from pan. I usually have some honey handy because it is delish with honey and I prefer cornbread that is not sweet.

This cornbread was YUMMY! Thanks for the recipe....:kissyface4:

[KYGramma]

Kell, I have been doing this for quite a while and it really does save time during the week. I do this every Sunday for suppers during the week. Most of the time I do not freeze the dishes. Pot Roast, Pinto Beans & Rice, Meat Loaf (don't cook it, just prepare and put in refrigerator), Spaghetti Sauce, Chili (this does freeze well if I am not going to use it for a while). This are just a few things I can think of right now....oh and soups. We eat a lot of soup in the winter and I usually make a couple of these up and I do usually freeze them -vegetable soup, corn chowder soup, potato soup, etc.

I would love to know your corn chowder and potato soup recipe. I make potato soup, but like to compare/change, etc...

[Bayou Lass]

I would love to know your corn chowder and potato soup recipe. I make potato soup, but like to compare/change, etc...

I'll look them up and get back to you on the recipes. I simply love stews and soups in the winter. So easy to do and leftovers are great!

[nanabillie]

Hey friends, I think Bayou Lass will agree, turn your cornbread out onto a plate as soon as it comes from over. That way the crust stays crusty.
And, like KYGramma, I love Cavender's seasoning. For hamburgers, meatloaf, most anything.

[Kami]

*perk* Potato Soup???????

[nanabillie]

I have stared using frozen shredded Hash Browns for soups. Nothing easier! Even potato soup, you can use and kind of broth, or water and butter. Cook about ten minutes, add butter, salt,pepper,milk. (even cheese) Sour cream?? Done!
I have subsituted Hash Browns for chicken stew, too. I usually have them on hand for Hash Brown Casserole.

[Bayou Lass]

Hey friends, I think Bayou Lass will agree, turn your cornbread out onto a plate as soon as it comes from over. That way the crust stays crusty.
And, like KYGramma, I love Cavender's seasoning. For hamburgers, meatloaf, most anything.

Thanks for giving them that tip Nana. I always do that even if I am making corn muffins. When you don't turn it out onto a plate, the bottoms tend to get soft.

[KYGramma]

I'll look them up and get back to you on the recipes. I simply love stews and soups in the winter. So easy to do and leftovers are great!

Thank you...:kissyface4:

[KYGramma]

Hey friends, I think Bayou Lass will agree, turn your cornbread out onto a plate as soon as it comes from over. That way the crust stays crusty.
And, like KYGramma, I love Cavender's seasoning. For hamburgers, meatloaf, most anything.

Well, I tried that with the cornbread I made Friday, and IT WOULDN"T COME OUT! So, I just cut it up and put it on the plate.....:shrug1:

[KYGramma]

*perk* Potato Soup???????

Yummy!...............:girl_haha:

[Bayou Lass]

After searching through my recipe exchange folders, I found the recipes. Sending this one and then I'll send the corn chowder recipe next.

Herbed Potato Soup

2 cups cubed ham
4 medium potatoes, peeled and diced
4 cups chicken broth
1 large onion chopped
2 carrots, diced
2 ribs celery, diced
½ cup butter, cubed
2 cloves garlic, minced
¼ cup all-purpose flour
1 tsp. salt
½ tsp. black pepper
1 tsp. dried thyme
½ tsp. dried oregano
dash of red pepper flakes

In a Dutch oven, place potatoes and chicken broth; cook over medium heat until tender (I cook just to the point of being tender, they will finish cooking when all ingredients are added and cooked through).

In another saucepan, sauté onion, celery and carrots and garlic until tender. Add the ham and stir in the flour, salt, pepper, thyme, oregano and pepper flakes (optional). Gradually add the half and half. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid, heat through.

[Bayou Lass]

Okay Grammy and all, here's the corn chowder....got to start turning cool soon as I can't wait to cook these again!

Mexican Chicken Corn Chowder
1-1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
½ cup chopped onion
2 cloves garlic, minced
2 ribs celery, diced
2 carrots, diced
3 cups chicken broth
2 cups half & half
1 can evaporated milk
2 tsp. ground cumin
2 cups Monterey Jack Cheese or Pepper Jack Cheese (or sometimes I use the Mexican /Taco shredded cheese)
2 (14.75 oz.) can cream style corn
2 (14.75 oz.) can whole kernel corn
2 cans green diced chiles (I use 2 cans Roi-Tel Tomatoes & Chiles, omitting the chopped tomato)
1 tomato, chopped
Salt & Pepper to taste
Cayenne Pepper to taste
Fresh cilantro springs, for garnish (optional)


In a dutch oven, brown chicken, onion, celery, carrots and garlic in butter until chicken is no longer pink and the vegetables are tender.

Add chicken broth, season with cumin, cayenne, salt and pepper. Reduce heat to low and simmer for 20 minutes.

Stir in half & half/evaporated milk, cheese, corn, chiles and for more heat – a dash of hot pepper sauce (optional)
Stir in Roi-Tel Tomatoes & Chiles. Simmer for another 15 minutes until flavors have blended together.

Serve with my crusty perfect crusty cornbread or taco chips. Good with either, but I prefer the cornbread.



Enjoy!

[Bayou Lass]

Well, I tried that with the cornbread I made Friday, and IT WOULDN"T COME OUT! So, I just cut it up and put it on the plate.....:shrug1:

What kind of pan did you use? Next time spray Pam on your pan before heating up the butter and see if that might work for you.

[KellyO]

I can't tell you how much I appreciate these recipes!!! :basic44: Oh...and nanabillie, did I hear you say Hash Brown Casserole???? That sounds really yummy!!

[KYGramma]

After searching through my recipe exchange folders, I found the recipes. Sending this one and then I'll send the corn chowder recipe next.

Herbed Potato Soup

2 cups cubed ham
4 medium potatoes, peeled and diced
4 cups chicken broth
1 large onion chopped
2 carrots, diced
2 ribs celery, diced
½ cup butter, cubed
2 cloves garlic, minced
¼ cup all-purpose flour
1 tsp. salt
½ tsp. black pepper
1 tsp. dried thyme
½ tsp. dried oregano
dash of red pepper flakes

In a Dutch oven, place potatoes and chicken broth; cook over medium heat until tender (I cook just to the point of being tender, they will finish cooking when all ingredients are added and cooked through).

In another saucepan, sauté onion, celery and carrots and garlic until tender. Add the ham and stir in the flour, salt, pepper, thyme, oregano and pepper flakes (optional). Gradually add the half and half. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid, heat through.

ooooooh...writing this one down.....:6u8ky2o:

[KYGramma]

What kind of pan did you use? Next time spray Pam on your pan before heating up the butter and see if that might work for you.

I used a cast iron skillet....and melted the butter in it before I poured batter in.

[Bayou Lass]

I used a cast iron skillet....and melted the butter in it before I poured batter in.

Spray it with Pam the next time. I have to do this quite often with my cast iron skillets (they do tend to stick sometime).:kissyface4:

[PatC]

Spray it with Pam the next time. I have to do this quite often with my cast iron skillets (they do tend to stick sometime).:kissyface4:

I like a little more oil in the bottom of the skillet than just a spray before I pour my cornbread batter in it. I don't use butter because cooking oil (or reserved bacon drippings--yum) has a higher temperature tolerance. I like it screaming hot ... just short of smoking ... that way when I pour the batter in I get a nice, browned (fried) bottom on the cornbread.

You're too right though about cast iron skillets though. I usually spray them or at least wipe them down with shortening after washing.

[KYGramma]

Okay Grammy and all, here's the corn chowder....got to start turning cool soon as I can't wait to cook these again!

Mexican Chicken Corn Chowder
1-1/2 pounds boneless skinless chicken breast, cut into bite-size pieces
½ cup chopped onion
2 cloves garlic, minced
2 ribs celery, diced
2 carrots, diced
3 cups chicken broth
2 cups half & half
1 can evaporated milk
2 tsp. ground cumin
2 cups Monterey Jack Cheese or Pepper Jack Cheese (or sometimes I use the Mexican /Taco shredded cheese)
2 (14.75 oz.) can cream style corn
2 (14.75 oz.) can whole kernel corn
2 cans green diced chiles (I use 2 cans Roi-Tel Tomatoes & Chiles, omitting the chopped tomato)
1 tomato, chopped
Salt & Pepper to taste
Cayenne Pepper to taste
Fresh cilantro springs, for garnish (optional)


In a dutch oven, brown chicken, onion, celery, carrots and garlic in butter until chicken is no longer pink and the vegetables are tender.

Add chicken broth, season with cumin, cayenne, salt and pepper. Reduce heat to low and simmer for 20 minutes.

Stir in half & half/evaporated milk, cheese, corn, chiles and for more heat – a dash of hot pepper sauce (optional)
Stir in Roi-Tel Tomatoes & Chiles. Simmer for another 15 minutes until flavors have blended together.

Serve with my crusty perfect crusty cornbread or taco chips. Good with either, but I prefer the cornbread.



Enjoy!

Oh Yum! That sound really good......

[KYGramma]

Spray it with Pam the next time. I have to do this quite often with my cast iron skillets (they do tend to stick sometime).:kissyface4:

Darn, I forgot to do that. I usually dry them on top of the stove nad then spray them with Pam....is that a bad thing?:shrug1:

[Kami]

Yummy!...............:girl_haha:

Potato soup is soooooo good!!! Love it in the winter time!!

[Kami]

After searching through my recipe exchange folders, I found the recipes. Sending this one and then I'll send the corn chowder recipe next.

Herbed Potato Soup

2 cups cubed ham
4 medium potatoes, peeled and diced
4 cups chicken broth
1 large onion chopped
2 carrots, diced
2 ribs celery, diced
½ cup butter, cubed
2 cloves garlic, minced
¼ cup all-purpose flour
1 tsp. salt
½ tsp. black pepper
1 tsp. dried thyme
½ tsp. dried oregano
dash of red pepper flakes

In a Dutch oven, place potatoes and chicken broth; cook over medium heat until tender (I cook just to the point of being tender, they will finish cooking when all ingredients are added and cooked through).

In another saucepan, sauté onion, celery and carrots and garlic until tender. Add the ham and stir in the flour, salt, pepper, thyme, oregano and pepper flakes (optional). Gradually add the half and half. Bring to a boil; cook and stir for 2 minutes. Add potatoes with cooking liquid, heat through.

Oh that sounds soooo good Bayou!! Gonna have to try it!!:happy0158:

[KYGramma]

Potato soup is soooooo good!!! Love it in the winter time!!

Mee toooo. I like to ad Velveeta to mine, but I am going to try BL's recipe.....it sounds great! With the ham....yummy.

[Bayou Lass]

Darn, I forgot to do that. I usually dry them on top of the stove nad then spray them with Pam....is that a bad thing?:shrug1:

No it's not. I usually spray my cast iron skillets with Pam after I have washed them. My Mother used to grease them with shortening and them wipe them down. Another thing to do is to get your skillet really hot before pouring your cornbread batter in the pan. I don't know what it does but it tends to make the bread not stick.

[KYGramma]

No it's not. I usually spray my cast iron skillets with Pam after I have washed them. My Mother used to grease them with shortening and them wipe them down. Another thing to do is to get your skillet really hot before pouring your cornbread batter in the pan. I don't know what it does but it tends to make the bread not stick.

Thank you....:kissyface4:

[nanabillie]

I can't tell you how much I appreciate these recipes!!! :basic44: Oh...and nanabillie, did I hear you say Hash Brown Casserole???? That sounds really yummy!!


Sure is. I'll send the recipe a little later. Also, if I don't grease my cast iron skillet with crisco, my cornbread always sticks. I have tried like others, with butter melted, or oil or crisco melted. It just does not work for me. Just coat the pan and pour in the cornbread mix. Sometimes I make what we call Hobo cornbread. Cream style corn, cheese, onion,bell pepper. Wonderful.

My DH --no casseroles. No dumplings. Nothing doughy. Pizza is the only Italian food.

[nanabillie]

One more tip. I saw the words Dutch oven in someones post. Here mine is called the magic pot. It is heavy Club Aluminum. No matter what is cooked in it, it taste better.
One Christmas my BL told my sister that was the best ham he ever had. She wanted directions. I told her, buy a smoke ham, rump section. Open package, wash, put in
Magic Pot. Pork roast with just a little water and backed. It is just amazing how good it is. And stew beef or any kind of beef. I like small pieces. Dredge in flour, brown in a little oil, few pieces at a time. After all are brown, I deglaze, (didn't know that was what I was doing for a long time), with water or lately with black berry wine. About a cup. Put beef back in and cook in oven on about 375 for about 1-1/2 hrs. Comes out with a terrific gravy. You can add veggies as you like. This is my daughter-in-laws favorite.

[KYGramma]

Sure is. I'll send the recipe a little later. Also, if I don't grease my cast iron skillet with crisco, my cornbread always sticks. I have tried like others, with butter melted, or oil or crisco melted. It just does not work for me. Just coat the pan and pour in the cornbread mix. Sometimes I make what we call Hobo cornbread. Cream style corn, cheese, onion,bell pepper. Wonderful.

My DH --no casseroles. No dumplings. Nothing doughy. Pizza is the only Italian food.
Thanks for the tips..

We need to get our DH's together and feed them and we can eat all the comfort food we want. :happy0158:

Thanks in advance for the Hobo cornbread recipe......:smile:

Also yummy, fried cornbread......

[KYGramma]

One more tip. I saw the words Dutch oven in someones post. Here mine is called the magic pot. It is heavy Club Aluminum. No matter what is cooked in it, it taste better.
One Christmas my BL told my sister that was the best ham he ever had. She wanted directions. I told her, buy a smoke ham, rump section. Open package, wash, put in
Magic Pot. Pork roast with just a little water and backed. It is just amazing how good it is. And stew beef or any kind of beef. I like small pieces. Dredge in flour, brown in a little oil, few pieces at a time. After all are brown, I deglaze, (didn't know that was what I was doing for a long time), with water or lately with black berry wine. About a cup. Put beef back in and cook in oven on about 375 for about 1-1/2 hrs. Comes out with a terrific gravy. You can add veggies as you like. This is my daughter-in-laws favorite.

Yum! That sounds gooood......going to look for a dutch oven....I think I have a small one....about 5 inches deep??

[KYGramma]

Maybe we should start a "Comfort food" thread.....?:g:

[Bayou Lass]

Maybe we should start a "Comfort food" thread.....?:g:

I was MIA for the whole afternoon and I'm about to split for the day. My Dutch over is cast iron. It belonged to my granddmother and I wouldn't trade it for a million dollars. It is so heavy that my son has to put it in the oven for me if I use the oven. Most times when I use if I just use the stove top. Everything comes out just the same as if it were done in the oven. If I make stir-fry, I brown my chicken or beef or shrimp, throw in the veggies, cook for about 5 min. and turn the heat off. The veggies come out perfect and not over-cooked. That thing stays hot forever!!!! Got to go.......see you guys tomorrow. Have a great evening.:0012:

[PatC]

No it's not. I usually spray my cast iron skillets with Pam after I have washed them. My Mother used to grease them with shortening and them wipe them down. Another thing to do is to get your skillet really hot before pouring your cornbread batter in the pan. I don't know what it does but it tends to make the bread not stick.

I swear I wrote up a post earlier today that said almost the same thing but I can't find it now.... It woldn't be the first time I wrote something, previewed it and never "submitted" it. :67302:

I think the reason it doesn't stick is that when you have a little oil/butter/grease really really hot in the bottom of the skillet, when you pour the batter in, it forms a fried crust in the bottom and it's really purrrrty.

In fact, I always take the skillet out of the oven, invert it over a plate and when the cornbread slides out, I slide it back in the skillet upside down, pop it back in the oven a few minutes to get a nice browning on the top, then when it comes out I repeat the process which puts the cornbread right side up on the plate. Easy peasy.



OK, PatC, now hit the Submit button.

[PatC]

I was MIA for the whole afternoon and I'm about to split for the day. My Dutch over is cast iron. It belonged to my granddmother and I wouldn't trade it for a million dollars. It is so heavy that my son has to put it in the oven for me if I use the oven. Most times when I use if I just use the stove top. Everything comes out just the same as if it were done in the oven. If I make stir-fry, I brown my chicken or beef or shrimp, throw in the veggies, cook for about 5 min. and turn the heat off. The veggies come out perfect and not over-cooked. That thing stays hot forever!!!! Got to go.......see you guys tomorrow. Have a great evening.:0012:

I have one like that BL and it makes the best meatloaf in the world. I know this one was Mama's and maybe her mother or grandmothers before that.

Unfortunately, this house is all electric and it doesn't work well at all on my electric range. :1187603408.CR.Mothe

[Bayou Lass]

I have one like that BL and it makes the best meatloaf in the world. I know this one was Mama's and maybe her mother or grandmothers before that.

Unfortunately, this house is all electric and it doesn't work well at all on my electric range. :1187603408.CR.Mothe

What???? My house is all electric too and mine works fine. I have a radiant top range and it works really good. Tip: When we build our first fire for the winter, I put all my cast iron stuff directly on the fire (well not all at one time), and the fire cleans all the gunk that gets on the skillets, Dutch oven, etc. Once that is cleaned off, I re-season with shortening and voilla - good as new!:happy0158:

[Bayou Lass]

Maybe we should start a "Comfort food" thread.....?:g:


Okay........just do it. I can really load up that thread being a G.R.I.T.S!!!

[KYGramma]

Okay........just do it. I can really load up that thread being a G.R.I.T.S!!!

I dont know how.....:blondblush113268230

[KellyO]

Sure is. I'll send the recipe a little later.

:basic44: I'll look forward to it!

[KellyO]

I dont know how.....:blondblush113268230

Once you're here in the food court, look towards the top of the page...to the left...you'll see "Start Thread." Click on that...name your thread and post what you want to post, and voila! There's your comfort food thread!

I can do it for you if'n you want...but I'm pretty confident you can do it all on your own!!! :friends3:

[KYGramma]

Once you're here in the food court, look towards the top of the page...to the left...you'll see "Start Thread." Click on that...name your thread and post what you want to post, and voila! There's your comfort food thread!

I can do it for you if'n you want...but I'm pretty confident you can do it all on your own!!! :friends3:

:yes2: I did it. I tried earlier, but guess I was in the wrong place......:francis:

[KellyO]

:yes2: I did it. I tried earlier, but guess I was in the wrong place......:francis:


:basic44:

[nanabillie]

I had to come back to see for sure who I was supposed to get the hash brown casserole recipe for. I looked for my old cook book last night and it was not there. Somebody might be in trouble...I will find it by tomorrow, which is today...After I sleep tonight.......I know it was a 2 lb bag of frozen hash browns, cream of I think potato soup, sour cream, grated cheddar cheese and on top Parmesan. I get exact directions for you, just haven't made in a while and at home I don't always use a recipe. I will post it on the comfort food thread. I googled Cracker Barrel and found their recipe, it was exactly but close. Their's is great.

[KYGramma]

I had to come back to see for sure who I was supposed to get the hash brown casserole recipe for. I looked for my old cook book last night and it was not there. Somebody might be in trouble...I will find it by tomorrow, which is today...After I sleep tonight.......I know it was a 2 lb bag of frozen hash browns, cream of I think potato soup, sour cream, grated cheddar cheese and on top Parmesan. I get exact directions for you, just haven't made in a while and at home I don't always use a recipe. I will post it on the comfort food thread. I googled Cracker Barrel and found their recipe, it was exactly but close. Their's is great.

Yeah! It doesnt matter who it was for, just post it! I love Hashbrown casserole....:girl_haha:

[KellyO]

Yeah! It doesnt matter who it was for, just post it! I love Hashbrown casserole....:girl_haha:

:basic44: I can't wait to try it!!! Get some sleep nanabille, then FIND THAT RECIPE!!! :67302:

[Alibar]

.
Fried Pineapple

Drain canned pineapple slices into a glass... drink the juice...
Coat individual slices in flour.
Pour oil into skillet or grilling pan... enough to cover the botton with a little bit more...
heat pan until hot
Place coated slices into pan and brown thoroughly on either side.

Unused sections of newspapers are noted for cleanliness. I use such sections to pour flour on when needing to coat items.
.
.

[PatC]

What???? My house is all electric too and mine works fine. I have a radiant top range and it works really good. Tip: When we build our first fire for the winter, I put all my cast iron stuff directly on the fire (well not all at one time), and the fire cleans all the gunk that gets on the skillets, Dutch oven, etc. Once that is cleaned off, I re-season with shortening and voilla - good as new!:happy0158:

"Radiant top" --- is that what the smooth ceramic (or whatever it is) tops area called? That's what I have too. But my DO has a little rim (for lack of a better word) around the bottom so it sits up off the surface about 1/4 - 3/8 inch. It didn't seem to work right to me, but maybe I was too impatient for it and it just needs longer to heat up.

[Bayou Lass]

"Radiant top" --- is that what the smooth ceramic (or whatever it is) tops area called? That's what I have too. But my DO has a little rim (for lack of a better word) around the bottom so it sits up off the surface about 1/4 - 3/8 inch. It didn't seem to work right to me, but maybe I was too impatient for it and it just needs longer to heat up.

Just now saw this.......mine has a smidgen of a rim. You might try, like you said, to let it heat up longer. I usually start with mine on low-medium low for about 15 min. and then turn it up when I am ready to cook whatever it is I am going to cook.

[KellyO]

Bumping for nanabillie! :kissyface4:

[PatC]

Someone was looking for a Hash Brown Casserole recipe a while back... Nanabillie or maybe KYGramma????

Well, I was looking for something else on the Food Network today and I found Paula Deen's:

3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
1 pound bulk sausage, mild, hot or sage
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
8 cups cubed French or Italian bread, crusts removed
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) freshly grated Parmesan

Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.

In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

LINK (http://www.foodnetwork.com/recipes/paulas-home-cooking/hash-brown-casserole-recipe/index.html)

I don't know if it is the one you were looking for but according to the comments posted at the link above, people either loved or hated it. :67302: I'd suggest you go there and read the comments. You might want to "tweak" the recipe after reading them. There seemed to be a consensus that the recipe called for more bread than necessary.

She does a completely different Hash Brown Casserole in this video (http://www.foodnetwork.com/videos/hash-brown-casserole/8488.html) but I didn't see that recipe printed out anywhere. (I liked the sound of it better personally). :happy0158:

[KYGramma]

Someone was looking for a Hash Brown Casserole recipe a while back... Nanabillie or maybe KYGramma????

Well, I was looking for something else on the Food Network today and I found Paula Deen's:

3 tablespoons butter
1 small yellow onion, chopped
4 cups frozen shredded hash browns
1 pound bulk sausage, mild, hot or sage
2 1/4 cups whole milk
8 large eggs
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
2 tablespoons Dijon mustard
8 cups cubed French or Italian bread, crusts removed
2 cups (1/2 pound) grated Cheddar
2 cups (1/2 pound) freshly grated Parmesan

Preheat the oven to 350 degrees F.

Spray a deep 13 by 9-inch casserole dish with vegetable oil cooking spray.

Melt the butter in a large frying pan. Add the onion and saute over medium-low heat until soft, about 5 minutes. Add the hash browns and break apart. Saute until soft, about 5 minutes.

In a second frying pan, saute the sausage, breaking apart large clumps. When the sausage is cooked through, remove it from pan.

In a large mixing bowl, combine the milk, eggs, salt, pepper, nutmeg and mustard, briskly to blend.

To assemble, spread the onions and hash browns evenly at the bottom of the greased dish. Place the bread cubes evenly on top of hash browns. With a slotted spoon distribute sausage as the third layer. Pour the milk and egg mixture over these layers. Add Parmesan as the next layer, while then adding the Cheddar.

*Cook's Note: Save a few tablespoons of Cheddar for the last 10 minutes of baking, where you can add a fresh topping of melted Cheddar.

Bake the casserole, uncovered for 45 to 50 minutes, until puffed and golden brown.

LINK (http://www.foodnetwork.com/recipes/paulas-home-cooking/hash-brown-casserole-recipe/index.html)

I don't know if it is the one you were looking for but according to the comments posted at the link above, people either loved or hated it. :67302: I'd suggest you go there and read the comments. You might want to "tweak" the recipe after reading them. There seemed to be a consensus that the recipe called for more bread than necessary.

She does a completely different Hash Brown Casserole in this video (http://www.foodnetwork.com/videos/hash-brown-casserole/8488.html) but I didn't see that recipe printed out anywhere. (I liked the sound of it better personally). :happy0158:

Sounds Yumm!:girl_haha:

[PatC]

Well, I am sure that mine is not as good as Kami's, but since she is so busy over there >>>>>>with Grins, I will give you what I make....kinda. It changes all the time.

1 lb ground beef browned
1 can tomato sauce
1 can diced tomatoes (if you dont have fresh)
lotsa seasoning...garlic powder, salt, pepper, cavendaers, whatever you like.
elbow noodles (or whatever you like)
mushrooms ( I use canned, they are too hard to grow)


throw it all together and let it simmer....

That's pretty much my way of making goulash too. The only thing I do different is I don't put in the can of tomato sauce but after the ground beef is browned and the seasonings, tomatoes and mushrooms added, I add the elbow macaroni and pour in V-8 juice to cover and let the macaroni cook in the juice with everything else.

The first time you do it you'll have to watch and not let all the juice cook out. I don't measure but I think it takes about 1/2 a large can of V-8...

Try this, you'll be surprised how yummy the noodles taste cooked in the juice.

[PatC]

Hey...we make it alike!!! :zm10: Well I don't put diced tomatoes in it cause hubby hates cooked tomatoes. I can't even put them in my chili. :( But I don't put kidney beans in my chili either. :girl_haha:

I don't put tomatoes or beans in my chili either.


I'm reading this thread again to get ideas before I go grocery shopping today. Could you guess???? :girl_haha:

[PatC]

OMG Bayou!!! That sounds delicious!! The only time I ever had cornbread was when my mom would make scallop potatoes.

I can't imagine life without cornbread. :groan:


When I was growing up we rarely bought bread... and I was grown and married for a while before I found out that a lot of people seem to think they have to have some kind of bread at every meal.

We ate biscuits or cornbread when we had bread except for holiday (or other "special") meals when Mama (or a grandmother) would make clover-leaf rolls. To this day if I smell yeast breads I "go back home" to those days.

Sliced bread was bought when we had some reason to have sandwiches, like a picnic or something.

[PatC]

Thanks for the goulash recipes and the other yummy ones!!! :basic44: Also...

I LOVE TATER TOTS AND I DON'T CARE WHO KNOWS IT!!!!

Me too! I just added them to my grocery list for today. :67302:

[PatC]

Well, I tried that with the cornbread I made Friday, and IT WOULDN"T COME OUT! So, I just cut it up and put it on the plate.....:shrug1:

Try sprinkling some cornmeal in the bottom of the skillet before you pour in the batter.

[PatC]

I had this last night and having left over today for lunch.

Tater Tot Casserole

1lb of ground beef
Onions (chopped)
Salt and Pepper
Mushroom Soup (1 can)
Tater Tots
Shredded Cheese

Brown the beef and onions. Take your tater tots and line the bottom of a glass casserole dish. Spread the ground beef over the tater tots and then add a border of tater tots on top of that around the edges. Pour the mushroom soup in the middle. Bake on 350 for 45 minutes. Take out and top with shredded cheese. Bake an additional 10 minutes.

OMG! I'm hungry now. :blondblush113268230

"I had this last night and having left over today for lunch." -- me too. LOL

It was good.