perc-o-prince
Well-known member
What did you have, or what are you still making (depending on where you re and what time you eat!)??? Ours is still in the oven, and I'll post it a little later.
Chuck
Chuck
Sunday Dinner 11/4
- Thread starter perc-o-prince
- Start date
Help Support :
shawn
Well-known member
Beef stew with dumplings.
perc-o-prince
Well-known member
We had braised short ribs with onions, mushrooms, celery and carrots, over grits. Here's the melange before I deglazed and put the browned ribs back in:
perc-o-prince
Well-known member
And the whole mess on a plate. The pic didn't come out that well. I guess it's a good thing the meal itself did!!!
hoover1060
Well-known member
- Joined
- Apr 9, 2005
- Messages
- 3,309
Not Sunday but Saturday here
We had a party to go to last night, and since its been kinda chilly I thought I'd make something to take the chill off a bit.
This is Michael's FAVORITE soup, and here is my recipe:
Home Made Cream of Broccoli soup
4 cups chicken broth(I use a combo of broth and stock)
4 cups coarseley chopped broccoli
1/2 a red onion chopped(tennis ball size)
1/2 tsp salt
1/4 tsp black pepper
1 whole bay leaf
Combine the above in a 2 quart saucepan and bring to a boil over medium high heat. Once boiling, cover and reduce heat to medium low and simmer for 30 minutes, stirring occasionally
We had a party to go to last night, and since its been kinda chilly I thought I'd make something to take the chill off a bit.
This is Michael's FAVORITE soup, and here is my recipe:
Home Made Cream of Broccoli soup
4 cups chicken broth(I use a combo of broth and stock)
4 cups coarseley chopped broccoli
1/2 a red onion chopped(tennis ball size)
1/2 tsp salt
1/4 tsp black pepper
1 whole bay leaf
Combine the above in a 2 quart saucepan and bring to a boil over medium high heat. Once boiling, cover and reduce heat to medium low and simmer for 30 minutes, stirring occasionally
hoover1060
Well-known member
- Joined
- Apr 9, 2005
- Messages
- 3,309
after 30 minutes
Transfer the soup to the blender.
now add:
1/2 cup heavy whipping cream
1/4 cup flour
If you wish, leave some broccoli in the pan, for some chunks in the soup.
Puree the soup with the cream and flour until smooth. Using the Osterizer Cyclo-matic this takes 3 cycles at the BLEND speed
Transfer the soup to the blender.
now add:
1/2 cup heavy whipping cream
1/4 cup flour
If you wish, leave some broccoli in the pan, for some chunks in the soup.
Puree the soup with the cream and flour until smooth. Using the Osterizer Cyclo-matic this takes 3 cycles at the BLEND speed
hoover1060
Well-known member
- Joined
- Apr 9, 2005
- Messages
- 3,309
Once the soup is smooth...
Return it to the pan and simmer it over medium heat stirring until thick, about 15 minutes
Return it to the pan and simmer it over medium heat stirring until thick, about 15 minutes
hoover1060
Well-known member
- Joined
- Apr 9, 2005
- Messages
- 3,309
serve with
a batch of Pilsbury "Big and Buttery" crescent rolls and a nice chilled white wine(we like Riesling)
store leftovers in the fridge in gladware. You can also freeze this too.
This stuff is better the 2nd day reheated!!
Bon-Appettit!!
a batch of Pilsbury "Big and Buttery" crescent rolls and a nice chilled white wine(we like Riesling)
store leftovers in the fridge in gladware. You can also freeze this too.
This stuff is better the 2nd day reheated!!
Bon-Appettit!!
washerboy
Well-known member
a little late but we had
I so rarely cook an official Sunday dinner any more..but I was motovaited and made:
Rost with carrots and potatoes
green beans
homemade Mac&Cheese
yeast rolls
desert:
freah strawberries
served on Chocolate pound cake and whipped cream
growing up in the south this was tipical of every sunday...week night meals were not too shy of sunday. Now that we're so health aware I try to limit the "comfort" foods. A friend was telling me the other day he still fries...and of all things in shorting. I cant stand the smell anymore of fried food....in a weak moment a few weeks ago I fried some squash...I woke up at 4am smelling the grease smell in the house...I had to bomb the house three time with Zap!!!
I so rarely cook an official Sunday dinner any more..but I was motovaited and made:
Rost with carrots and potatoes
green beans
homemade Mac&Cheese
yeast rolls
desert:
freah strawberries
served on Chocolate pound cake and whipped cream
growing up in the south this was tipical of every sunday...week night meals were not too shy of sunday. Now that we're so health aware I try to limit the "comfort" foods. A friend was telling me the other day he still fries...and of all things in shorting. I cant stand the smell anymore of fried food....in a weak moment a few weeks ago I fried some squash...I woke up at 4am smelling the grease smell in the house...I had to bomb the house three time with Zap!!!
Yum yum , give me some!
All I can say is --
Get your "donkeys" into cullinary school!
All I can say is --
Get your "donkeys" into cullinary school!
hoover1060
Well-known member
- Joined
- Apr 9, 2005
- Messages
- 3,309
OOPS!!!
I made a mistake in my recipie... namely in I forgot to mention that BEFORE you puree the soup in the blender to REMOVE AND DISCARD the bay leaf....
I made a mistake in my recipie... namely in I forgot to mention that BEFORE you puree the soup in the blender to REMOVE AND DISCARD the bay leaf....
perc-o-prince
Well-known member
This stuff is better the 2nd day reheated!!
So true Jeff! I've found that to be true about a lot of things, including roasts (enjoy, Washerboy!). When I make sauce, I freeze it in quart jars, and it's always better the 2nd time around. Same with chili.
Yummo! We'll be tryin' out the c-o-b soup this winter for sure!
Chuck
So true Jeff! I've found that to be true about a lot of things, including roasts (enjoy, Washerboy!). When I make sauce, I freeze it in quart jars, and it's always better the 2nd time around. Same with chili.
Yummo! We'll be tryin' out the c-o-b soup this winter for sure!
Chuck
selectomatic
Well-known member
- Joined
- Apr 6, 2007
- Messages
- 483
I hope you brought enough soup for everyone!
I'm not much into vegetables, but for some reason I really love broccoli. And cream soups are the best -- especially when you need something to warm you up.
It's always nice to make large batches of things that reheat well -- it's even better if they can be frozen. Then you can have your favorite homemade food even when you don't have the time or energy to cook.
My roommate periodically spends the day making several pans of lasagna. He uses the disposable aluminum pans, and freezes them (all but one!) before baking.
-kevin
p.s. I'm glad you remembered to remove the bay leaf!
I'm not much into vegetables, but for some reason I really love broccoli. And cream soups are the best -- especially when you need something to warm you up.
It's always nice to make large batches of things that reheat well -- it's even better if they can be frozen. Then you can have your favorite homemade food even when you don't have the time or energy to cook.
My roommate periodically spends the day making several pans of lasagna. He uses the disposable aluminum pans, and freezes them (all but one!) before baking.
-kevin
p.s. I'm glad you remembered to remove the bay leaf!
perc-o-prince
Well-known member
Just had lunch,
and now I can vouch for the next day goodness of short ribs too!
Mark, do you make any hash with your roast leftovers?? It's just as good with roast beef as it is with corned!
Does anyone do this with their leftover grits?
Mold them into a block (easier while they're still warm) and refrigerate them. The next morning, slice some up and fry them in a little butter (or bacon fat) in a hot pan until they get GBD (Alton fans know this is Golden Brown and Delicious) and put a little syrup on them. Like a grits pancake, sort of. Rich has been doing this for a while and it's pretty darned good! Just don't fry them too long or they dry out.
Chuck
and now I can vouch for the next day goodness of short ribs too!
Mark, do you make any hash with your roast leftovers?? It's just as good with roast beef as it is with corned!
Does anyone do this with their leftover grits?
Mold them into a block (easier while they're still warm) and refrigerate them. The next morning, slice some up and fry them in a little butter (or bacon fat) in a hot pan until they get GBD (Alton fans know this is Golden Brown and Delicious) and put a little syrup on them. Like a grits pancake, sort of. Rich has been doing this for a while and it's pretty darned good! Just don't fry them too long or they dry out.
Chuck
Chuck
Can you share your recipe for Roast Beef Hash?
Can you share your recipe for Roast Beef Hash?
Speaking of recipes....
Does anyone have a pot roast recipe for the pressure cooker?
Does anyone have a pot roast recipe for the pressure cooker?
For a pressure cooker pot roast--
I brown the roast (3-3.5 lbs boneless chuck) in a little canola oil in the pressure cooker on both sides. I add 1-3 whole peled potatoes, a handful of the mini carrots, some peeled garlic cloves, and either two small (larger than ping-pong balls, smaller than tennis balls) peeled onions, or if I am supremely lazy, a packet of onion soup mix.(Remember, no more than 2/3 full of solids!)
If you don't want to brown it, or are really pressed for time, spread both sides with soy sauce. Gives a nice appearance.
I then add 1 1/2 cups lower salt chicken broth {or however much your cooker needs}, (canned beef broth is nasty), and then lock it, and bring it up to pressure.
35 minutes later, turn off the heat, remove it to a cool, yet heat resistant place (unused burner/element is ideal) and let the pressure drop naturally.
If you quick release, chances are it will be unacceptably tough.
Take the meat and vegetables out, and if you want gravy, you can make it there in the cooker. Loosely cover the roast and vegetables with aluminum foil when you do. Let the roast rest 10-20 minutes before carving.
There you go!
Lawrence/Maytagbear
I brown the roast (3-3.5 lbs boneless chuck) in a little canola oil in the pressure cooker on both sides. I add 1-3 whole peled potatoes, a handful of the mini carrots, some peeled garlic cloves, and either two small (larger than ping-pong balls, smaller than tennis balls) peeled onions, or if I am supremely lazy, a packet of onion soup mix.(Remember, no more than 2/3 full of solids!)
If you don't want to brown it, or are really pressed for time, spread both sides with soy sauce. Gives a nice appearance.
I then add 1 1/2 cups lower salt chicken broth {or however much your cooker needs}, (canned beef broth is nasty), and then lock it, and bring it up to pressure.
35 minutes later, turn off the heat, remove it to a cool, yet heat resistant place (unused burner/element is ideal) and let the pressure drop naturally.
If you quick release, chances are it will be unacceptably tough.
Take the meat and vegetables out, and if you want gravy, you can make it there in the cooker. Loosely cover the roast and vegetables with aluminum foil when you do. Let the roast rest 10-20 minutes before carving.
There you go!
Lawrence/Maytagbear
Mush?
Chuck,
Would the leftover grits be similar to corn meal mush? I have had that fried in butter and it wasn't bad at all. I would be thrilled to have that roast beef hash recipe also..
Bill
btw: Did you get the tomato soup recipe from the other thread?
Chuck,
Would the leftover grits be similar to corn meal mush? I have had that fried in butter and it wasn't bad at all. I would be thrilled to have that roast beef hash recipe also..
Bill
btw: Did you get the tomato soup recipe from the other thread?
