🧑‍🍳 I have gotten a lot of great recipes on here!

[rick4bama]

It's not complicated but it's not exactly easy to just...write. It's knock off of what I ate at O'Charley's when I was in Tuscaloosa. In the colder months it was always b-ball, bowls, and beers. A bowl of hot potato soup on the way home on a cold January night...geez, hit the spot.

I can't get real specific because I can say how many potatoes. I can say I use red. It's a mixing bowl full...and that bowl is normally 5 C's of diced apples...so?

I don't know if it's "my thing," though I can't say I've had anyone mention using chicken bullion to boil the potatoes. Boiled a little over 3/4 done. (I like to take my masher and make it a tad thicker.)

Skillet with roughly a 1/4 c of butter and flour...one of those slow whisk things until the lumps are pretty much gone and then add 1/2 and 1/2...probably seven or eight cups today.

Block of sharp cheddar.
1/2 block of Philly Cream Cheese.

Both soft, then mixed in with the rest in the skillet. I like hot sauce here...1 tsp may be good enough for you.

Low heat...half of an hour, covered. Stir it every few minutes.

Top it with bacon bits, chives, a little grated Jack, with group pepper.

Just give me the basics to it and I can add or take away. For me, I really go by the recipe; I can make it a lot and still go by the recipe. Because if I don't, I will forget something. Last night I made potato soup and it was the first time making dumplings.

 

[TerryP]

Just give me the basics to it and I can add or take away. For me, I really go by the recipe; I can make it a lot and still go by the recipe. Because if I don't, I will forget something. Last night I made potato soup and it was the first time making dumplings.

That's what I did with the soup. "This is what I used" and it'll be different somehow next time.

It's the same answer for the lasagna as it was the soup.

I have no idea what kind of meats you use or would use. I always use ground sirloin. Whether I use a sausage, and what kind, depends on the mood. I've used everything from diced Conecuh to different flavors Jimmy Dean puts out. I get most of my sausage(s) from my meat market. (A subject for another thread but even still, at the market for locally raised pork for sausage...still runs around $3 lb. And that's the same price for the cheap, no name stuff.)

I have no idea what kind of cheeses you guys like. Asiago melts so well. Mozz and Parm are staples in just about every one. I think Ricotta is a definite. Gruyère is a good one depending on your sauce (sweeter.)

The sauce? Another mystery. It all depends on what I grab at the time. The basic staples for spices, ya know? I can't tell you what I've got in my container of Italian Seasoning. I don't remember. I bought it at a Organic/Natural supplements shop that happens to have a GREAT spice section. You wouldn't know it if you saw it kind of place. It seems like it was $10-$12 ... sold in a Ziploc sandwich bag, full. They don't bother with price tags...just write it on the bag. Hell, not even the dollar sign: just a number.

Honestly. As long as you get the right dish, the right temp, prepare the pasta correctly, and layer it correctly...after that it's any man's game.

 

[rick4bama]

Has anyone have a home make dinner roll recipes that you like? I try one the other day and it didn't come out tasted. Unless you add a lot of butter to it!

 

[TerryP]

Has anyone have a home make dinner roll recipes that you like? I try one the other day and it didn't come out tasted. Unless you add a lot of butter to it!

I have one. It's on a thumb drive, somewhere. (I know the general vicinity.)

It's a pain in the neck unless you have a good stand mixer, IMO.

Personally, it's been one of those things that is just easier to grab from the bakery at the local store. Is there much difference in the cost of a loaf of bread? I don't believe there's much, if any. (Unless you are buying a simple, store brand dinner roll.)

 

[alabama mike]

Has anyone have a home make dinner roll recipes that you like? I try one the other day and it didn't come out tasted. Unless you add a lot of butter to it!

My wife makes her moms homemade rolls (I don't like rolls) and both of our sons make them as well. I will see if I can copy the recipe tonight and put it on for you @rick4bama.

 

[TerryP]

Has anyone have a home make dinner roll recipes that you like? I try one the other day and it didn't come out tasted. Unless you add a lot of butter to it!

 

[footballer]

She would be handy to have around the house.

 

[rick4bama]

This is about the time you could be posting some new to me recipes.

 

[Krimson]

This is about the time you could be posting some new to me recipes.

What type of recipes do you like?

 

[rick4bama]

What type of recipes do you like?

Any kind you want to post if it sounds good to eat I will try it.

 

[TerryP]

Any kind you want to post if it sounds good to eat I will try it.

Your tiiming may be a tad off this week considering most are thinking about baseball and hot dogs. Wait. Wrong eating holiday.

Here's weird for you.

Milo Sturgis is a detective in the Alex Delaware series of books. He's an "eater." I had a dream last night of a book I read years ago about a meat loaf sandwich with a slice of red onion. I woke up thinking about meat loaf.

 

[Krimson]

Your tiiming may be a tad off this week considering most are thinking about baseball and hot dogs. Wait. Wrong eating holiday.

Here's weird for you.

Milo Sturgis is a detective in the Alex Delaware series of books. He's an "eater." I had a dream last night of a book I read years ago about a meat loaf sandwich with a slice of red onion. I woke up thinking about meat loaf.

Now that's a dish I'm always passing on.

 

[Krimson]

Any kind you want to post if it sounds good to eat I will try it.

Here's one I like this time of year.

Chef John's Red Beans and Rice

Chef John's recipe for red beans, Andouille sausage, smoked ham hock, and rice is the textbook definition of soul food: a comforting, hearty bowl of goodness.

www.allrecipes.com

 

[TerryP]

Now that's a dish I'm always passing on.

Did you ever eat at a Hop's when they were open? They did a good job with theirs.

Me thinking about a sandwich and making the entire thing? Yeah, ain't happen'. As to the sandwich? How different is it from a burger?

 

[Krimson]

Did you ever eat at a Hop's when they were open? They did a good job with theirs.

Me thinking about a sandwich and making the entire thing? Yeah, ain't happen'. As to the sandwich? How different is it from a burger?

Never tried a Hops. The texture of every meatloaf I've ever tried is different, more dense and drier than I want my burger. Seasonings are a little different but could be covered up by condiments so mainly the dry and dense part for me.

Not a huge ground beef fan, burgers a couple times a year, sloppy Joe's once every few years, hamburger in onion gravy for my wife and dad, can't think of any other dishes I eat it in. If I were single and no kids burgers would probably be the only time I ate it.

 

[Krimson]

Any kind you want to post if it sounds good to eat I will try it.

Dry limas is another cold weather favorite.
Soak 1 lb dry large limas over night.
Put meaty ham bone and 1.5 onions quartered with enough water to cover in crock pot and cook overnight on low while beans soak.
In the morning remove ham bone from crock pot putting back any meat still left on it.
Drain beans and put in crock pot.
Cut 2lbs of conecuh into half inch slices and add to crock pot.
Salt and pepper to taste, maybe a little cajun seasoning if you like or some red pepper flakes.
Cook 4 to 6ish hours and serve with Mexican cornbread.

 

[It Takes Eleven]

 

[Krimson]

View attachment 33094

Not sure I know anyone who actually eats pumpkin spice.

 

[It Takes Eleven]

Not sure I know anyone who actually eats pumpkin spice.

@TerryP

 

[TerryP]

@TerryP

Victoria was darker skinned, but I wouldn't call it pumpkin. She hasn't talked to me since I told her that her group, and music, sucked.