Try this cooking thread

Ranching

Ranching

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MWH1967 said:
Dancing chicken time!

https://encrypted-tbn0.***NOT-ALLOWED***/images?q=tbn:ANd9GcTctvXdMTgNZBNGR1rCU8HsnvgCxaRAt4idiA&usqp=CAU

Can do this one with a cola or your favorite beer.
2 tablespoons garlic powder

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon paprika

1 tablespoon kosher salt

1 tablespoon freshly ground black pepper

1 teaspoon cayenne pepper

1/2 cup extra-virgin olive oil

1 lemon, zested

1 (3 1/2 to 4-pound) chicken
  1. Heat a gas or charcoal grill with a lid big enough to accommodate the bird. Put a drip pan below the grates.
  2. Mix the ingredients for the Spice Rub until they are well blended. (This will keep, covered, in the refrigerator for 1 week.) Rub it all over the chicken, inside and out.
  3. Open the beer and take a big swig or just pour out a couple of ounces. Sit the chicken on the beer can so the legs are at the bottom and the wings are at the top. Stand the beer can on the grates over the drip pan. Put the cover on and cook over indirect heat until the juices run clear, about 1 hour. (If using charcoal, push the coals to 1 side so the chicken is not over direct heat.)
  4. Note: This chicken can also be cooked in a 350 degrees F oven. Just stand the beer can in a shallow roasting pan and cook about 1 hour or until juices run clear.



1 (12-ounce) can beer (If you get this one just right as the contense of the can boils the bird will rock back a forth)

:dance:
Click to expand...
We call that, Beer can chicken
 
Duane

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I got this beef tip recipe from a website but I can't remember where. Either way it's a real winner I make it probably once a month and everyone loves it:

2 - 3 pounds of beef stew meat
1 - can of cream of mushroom soup
1 - package of beef gravy mix. The Pioneer Roasted Beef Gravy mix is the best in my opinion.
1- can beef broth
1- small onion diced
3 - 4 cloves of garlic, minced - use less if you don't like that much garlic

Mix everything together in the slow cooker and cook on low for about 9 hours. Server over egg noodles, mashed potatoes, or rice.
 
RJ_MacReady

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MWH1967 said:
Time for a favorite. Not playing today!...lol!

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That looks sooo good. I used to hate eating things salisbury steak, pot roast and meatloaf as a kid (I don't think my mom made it right), but it all three of those are my favorites when I got into my 30's. I've got the pot roast down and the family agrees, so now I'll move onto the other two.
 
MWH1967

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Got a Instantpot? Simple potato soup.




Home » Blog Recipe Posts » Soups, Stews & Chowders

INSTANT POT SIMPLE POTATO SOUP
September 24, 2019 by Sandy 144 Comments

Jump to Recipe
Instant Pot Creamy Tortellini Soup
Instant Pot Easy Tomato Soup
Instant Pot Mulligatawny Soup
Instant Pot Creamy Chicken Gnocchi Soup

If you make this delicious pressure cooker potato soup recipe, please leave a comment below with a star rating. I’d love to know how you liked it!




4.99 from 80 votes
instant-pot-simple-potato-soup-1-150x150.jpg

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Instant Pot Simple Potato Soup
Prep Time
25 mins
Cook Time
15 mins
Pressure Building and Release
15 mins
Total Time
55 mins

Instant Pot Simple Potato Soup is a creamy, savory potato soup recipe that is easy to make with potatoes, onion, celery, and bacon. It tastes delicious! Pressure Cooker potato soup is comforting and simply tasty.

Course: Soup
Cuisine: American
Keyword: pressure cooker potato soup recipe
Servings: 5 - 7
Calories: 324 kcal
Author: Sandy Clifton
Ingredients
Instructions
  1. Turn on the pot's sauté function and add the chopped bacon and onion. Cook until bacon is done and onions are translucent, stirring occasionally.

  2. Add the celery. Stir, and scrape up any brown bits from the bottom of the pot (deglaze).

  3. Add the potatoes, broth, salt, and pepper. Put the lid on and lock in place. Set the steam release knob to the Sealing position, if applicable.

  4. Cancel the sauté setting and push the Pressure Cook/Manual button, or dial. Use the +/- button, or dial to select 7 minutes. High Pressure

  5. When the cook cycle ends, let the pot sit undisturbed for 10 minutes (10 minute natural release). Then do a controlled quick release of the remaining steam/pressure (release steam in short bursts until you are sure no soup will spew out with the steam).

  6. While the pot is naturally releasing, combine the softened butter and flour in a small dish, using a fork. If the butter isn't soft enough, warm it in the microwave for 10 seconds. Mix thoroughly until all lumps are gone.

  7. When all of the pressure is out of the pot, carefully open the lid, and turn on the sauté setting. Let the soup come to a simmer (don't let the soup scorch on the bottom), then stir in the flour mixture and stir until thickened.

  8. Cancel the sauté setting and stir well. Then Add the heavy cream. Taste and adjust salt if desired.

  9. If you like, you can use a potato masher to mash some of the potatoes to help it thicken a little more. I do not do this as I like some potato chunks.

  10. Serve with some crusty bread.
 
MWH1967

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Broccoli-Casserole_updated_IG-1.jpg


HOW TO MAKE BROCCOLI CASSEROLE:
  1. Start by cutting up two heads of broccoli. I like to use whole broccoli so I can cut broccoli spears because it makes a pretty presentation, and that’s how my grandma did it, but sometimes all I can find are broccoli crown and that works too!
  2. Boil or steam the broccoli until it is bright green and starts to soft but still has a crunch. Drain the water and then run the broccoli under cold water to stop the cooking process. Strain and dry the broccoli slightly before laying the spears in a casserole dish with the florets facing out.
  3. Next up mix the condensed Cream of Mushroom soup and sour cream in a bowl. This makes a delicious creamy mixture that you pour down the middle of your broccoli spears. One of the things I like about this broccoli casserole recipe is that it has such a nice presentation. Keep the toppings right down the center and you have the pretty broccoli florets peeking out of the ends.
  4. Last, but certainly not least, cover the mushroom mixture in sharp cheddar cheese. I like my Broccoli Casserole pretty cheesy but feel free to use a little more or less if you like. Then cover the casserole with aluminum foil, pop it in the oven at 400° F for 30 minutes. Remove the foil and continue baking for 5-10 minute more, or until the cheese on top is bubbling and fully melted.

Easy pezzy!


A little Clapton as you cook.....:grin: its good stuff.

 
MWH1967

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https://encrypted-tbn0.***NOT-ALLOWED***/images?q=tbn:ANd9GcQjNCIm-GJRxfZGvAr0MZSLo-KynueK8s_5iA&usqp=CAU

Combine hamburger patty ingredients and mix thoroughly until combined

Divide into 8 hamburger patties. I like to make them thin to make them easier to cook through.

Add oil to a skillet and cook over medium high heat until both sides are well browned.

Remove the meat from the pan and reserve 2 Tbsp oil in pan.

Add the onions and cook for several minutes until very soft, stirring occasionally.

Next, add the minced garlic, stirring constantly for 1 minute.

Then add in 2 Tbsp flour and whisk constantly for 1 minute or until it starts to turn lightly brown and the flour is blended.

Now add in 2 cups of the beef broth, the Worcestershire, ketchup and kitchen bouquet.

Keep whisking for a minute then add the hamburger steaks back to the pan.

Cover and simmer on medium/low for 20 minutes, stirring occasionally and adding extra beef broth as needed if it gets too thick.

  • 2 lbs 80/20 ground chuck
  • 1/2 cup seasoned bread crumbs
  • 2 tsp dry mustard
  • 1 cube beef bouillon, crumbled with a sharp knife and careful fingers
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  • 2 tsp Worcestershire
  • 1 Tbsp ketchup
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Vegetable Oil for frying (about 2 Tbsp)
    For the gravy:
  • 2 onions thinly sliced
  • 1 TBSP garlic, minced
  • 2 tsp Worcestershire
  • 1 TBSP ketchup
  • 1 tsp kitchen bouquet
  • 2 TBSP all purpose flour
  • 1 quart of beef broth (you will have to eyeball this. You will probably not need this whole amount)
Marley cover enjoy..
 
CouchCoach

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MWH1967 said:
Now that I reflect, it was funny. I apologize to shabazz.
Click to expand...
He can't help himself, he's a member of SAA, Smart ***** Anonymous, and he hasn't been to a meeting in years.

That's because we set the meetings up and never show up because we assume no one else will because why on earth would anyone want to stop? We do have our credo but it is only 1 step. Never stop being a Smart ***. We had a 2nd one, the one with recognizing when we can and can't change things but none of us can recognize that and think a wise crack is the solution for everything. Especially with the overly serious people.

Nice of you to get back to him, good quality, be nice if everyone would reflect a little more and react less.
 
MWH1967

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RJ_MacReady said:
That looks sooo good. I used to hate eating things salisbury steak, pot roast and meatloaf as a kid (I don't think my mom made it right), but it all three of those are my favorites when I got into my 30's. I've got the pot roast down and the family agrees, so now I'll move onto the other two.
Click to expand...
The Salisbury cut is one of the tougher cuts. Get some gravy and mushrooms around it and turn the heat down after you sear it. The slower the better and don't cook it over medium (Still just barely pink in the center) I usually cook mine with a top lid and turn our top down to about (3). Extra gravy left from stock for the Potatoes and it a very descent meal.
 
MWH1967

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My favorite we use it in a lot of stuff, From potatoes to steaks,ham and others. I would not be without one or 3....lol!
 
Roadtrip635

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MWH1967 said:


My favorite we use it in a lot of stuff, From potatoes to steaks,ham and others. I would not be without one or 3....lol!
Click to expand...

Growing up, my mom had 2 huge rosemary bushes on either side of the walkway to the house. Funny thing is she never cooked with rosemary, not much rosemary in Hispanic cooking and mom was old school....lol Sometime during high school, I decided to make some chicken kabobs using rosemary branches, soaked them like regular wood skewers, used chicken, bell pepper, onion, toms and squash. She loved them, but still didn't cook with rosemary, I'd make those kbobs from time to time though.
 
MWH1967

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Roadtrip635 said:
Growing up, my mom had 2 huge rosemary bushes on either side of the walkway to the house. Funny thing is she never cooked with rosemary, not much rosemary in Hispanic cooking and mom was old school....lol Sometime during high school, I decided to make some chicken kabobs using rosemary branches, soaked them like regular wood skewers, used chicken, bell pepper, onion, toms and squash. She loved them, but still didn't cook with rosemary, I'd make those kbobs from time to time though.
Click to expand...
When you get hooked its hard to go back. RT, try this one at some point.




When I tell my wife this is part of dinner ,I get instant brownie points! :laugh:
 
MWH1967

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e344f1c3cb1d1b13bdb5de249ab3bb7d.jpg


In the spirit of Easter

Ingredients
  • 1 large clove garlic, crushed
  • 2 ½ cups whole milk
  • 1 cup chicken stock
  • About 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 large leeks, cleaned and cut into 1-inch half moons
  • 2 tablespoons fresh thyme, chopped
  • ½ pound mild cooked ham, such as prosciutto cotta, roughly chopped
  • Salt and pepper
  • 5 tablespoons butter
  • 4 tablespoons flour
  • A little freshly grated or ground nutmeg, to taste
  • 1 pound macaroni or penne rigate
  • 2 cups grated Gruyère or Comte (about ½ pound)
  • 1 ½ cups freshly grated Parmigiano-Reggiano (about 2 ounces)
  • A few dashes of Tabasco
Rub a small saucepan with garlic; leave the garlic in the pan. Add the milk and stock, and heat over medium just until warm. Remove from heat and cover to keep warm.

Bring a large pot of water to a boil for the pasta.



In a deep skillet or wide saucepan, heat the EVOO, one turn of the pan, over medium to medium-high. Add the leeks and thyme, and cook, stirring occasionally, until leeks are wilted, 3-5 minutes. Stir in the ham, season with salt and pepper, and transfer to plate.

Add the butter to the skillet. Once the butter melts, add the flour and whisk one minute to make a roux. Whisk the warm milk mixture into the roux and season with salt, pepper and nutmeg. Simmer, stirring occasionally, until slightly thickened, 3-5 minutes.

Position a rack in the upper third of the oven; preheat the broiler.

Salt the boiling water and add the pasta. Cook, stirring often, until al dente.

Stir the Gruyère and half the Parmigiano-Reggiano into the besciamella (white sauce) and add a few dashes of Tabasco; season. Drain the pasta and add to the sauce along with the leek and ham mixture. Transfer to a 3-quart casserole dish and top with the remaining Parmigiano-Reggiano. Broil until the filling is bubbly and top is browned, 2-3 minutes.


(Mac 'N' Cheese with Leeks and Ham) We fix this dish every Easter. It's a tradition in our family. Now that mom is older she ask me to fix it this year. Wow, no pressure as it has to be perfect!
 
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