gopher.createaforum.com/1/forums/hobbyist/p/5

DIR Return Create A Forum - Home
---------------------------------------------------------
Hobby Discussion
HTML https://hobbyist.createaforum.com
---------------------------------------------------------
*****************************************************
DIR Return to: Main Dishes
*****************************************************
#Post#: 6--------------------------------------------------
Recipes- Main course
DIR By: lightning jack
Date: March 18, 2013, 9:33 am
---------------------------------------------------------
Pork Chops, Sauerkraut and Dumplings Recipe
Rating Scale: Fit for a Queen
HTML http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps4459_RX1577C49A.jpg
Served in Binghamton, NY 13901
Prep: 20 min. Bake: 4 hours
Yield: 8 Servings
Ingredients

3 pounds pork chops whole, 1/2" thick
2 tablespoon of olive oil
2 cans or packages of Sauerkraut
2 cups water
1 teaspoon salt
1/2 teaspoon of pepper
1/2 teaspoon caraway seeds
Dumplings -
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup of vegetable oil
1 cup milk
In a deep soup pot add the olive oil and heat, add and braze the
pork chops until brown on both sides. When done add the water
and scrap the bottom of the pot, then add the Sauerkraut and
seasonings( salt, pepper and caraway seed. Bring to a boil and
then turn down the heat and simmer for 3 1/2 hour, adding small
amount of water as needed to maintain start levels of fluids.
Add 2 teaspoons of flour mixed with warm water to thicken the
broth before adding dumplings.
Next combine the dumpling ingredients and mix until thick and
tacky. Use a tablespoon to measure and spoon out the dumplings
on top of the pot, cover and let steam for 1/2 hour. uncover and
serve.
#Post#: 7--------------------------------------------------
Re: Recipes- Main course
DIR By: lightning jack
Date: March 18, 2013, 10:51 am
---------------------------------------------------------
Bean, Kielbasa and Cheddar Cheese Soup
Chef of creation: Cary Fellows - 1992
Rating Scale: Thumbs Up!
Prep; 15 Cook: 2 hours
HTML http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps2834_BBS64403C165.jpg
Ingredients

2 whole Kielbasa sliced 1/2" thick pieces
2 tablespoon of olive oil
1 carrot shaved
3 48oz cans baked beans (Grand Brown or Bush)
3 cups water
1 tsp parsley
1/2 teaspoon salt
1/2 teaspoon of pepper
1/2 lb cheddar cheese
Start with a soup pot on high heat, add the olive oil till hot
then add the Kielbasa and carrots shavings, stir and brown. Add
the water and parsley, simmer for 1/2 hour then add then beans.
Add water if necessary to thin the mixture. Simmer for 1 1/2
hours then reduce the heat and add 1/2lb of cheddar cheese. Stir
until the cheese has melted into the soup. Serve with Garlic
Toast for a hardy meal.

#Post#: 8--------------------------------------------------
Re: Recipes- Main course
DIR By: lightning jack
Date: March 18, 2013, 11:15 am
---------------------------------------------------------
Ruebin Casserole
Rating scale:Dog tail wag!
HTML http://s3.hubimg.com/u/2792606_f260.jpg
Prep: 15 Cook 1 hour
HTML http://img.foodnetwork.com/FOOD/2011/08/02/RX-Bob-Evans_Reuben-Casserole_s4x3_lg.jpg
Ingredients

2 whole Kielbasa sliced 1/4" thick pieces
12 oz butter noodles
1 48 oz can Sauerkraut
2 cans of Cream of Mushroom soup
1 small Onion chopped
1 1/3 cup of milk
2 teaspoon of mustard
8oz of Swiss or cheddar cheese
3/4 cup of bread crumbs
3 tsp butter for bread crumb mixture
Spray a 9" x 13" Pyrex cake pan with Pam, then add drained
Sauerkraut. Add noddles spread evenly over the Sauerkraut. Mix
the soup, milk, chopped onion and mustard and spoon evenly over
the noodles. Slice Kielbasa 1/4" thick pieces and cover the soup
mixture completely. Grate the cheese and spread over the
Kielbasa then add the mixed read crumb and butter and sprinkle
evenly over the top. cover with Reynolds wrap. Place in the oven
@ 350 degrees for 1 hour.
#Post#: 9--------------------------------------------------
Re: Recipes- Main course
DIR By: Casey Jones
Date: March 18, 2013, 3:18 pm
---------------------------------------------------------
Chicken and Biscuits
Prep: 30 min
Cook: 45 min
Total Time:1 hr 15 min
Yield: 8 servings
HTML http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps36328_SD1115060D29B.jpg
Ingredients
3 whole (6 split) chicken breasts, bone in, skin on
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
5 cups chicken stock, preferably homemade
2 chicken bouillon cubes
12 tablespoons (1 1/2 sticks) unsalted butter
2 cups chopped yellow onions (2 onions)
3/4 cup flour
1/4 cup heavy cream
2 cups medium-diced carrots (4 carrots), blanched for 2 minutes
1 10-ounce package frozen peas (2 cups)
1 1/2 cups frozen small whole onions
1/2 cup minced fresh parsley
For the biscuits:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 teaspoon sugar
1/4 pound (1 stick) cold unsalted butter, diced
3/4 cup half-and-half
1/2 cup chopped fresh parsley
1 egg mixed with 1 tablespoon water, for egg wash
Directions
Preheat the oven to 375 degrees F.
Place the chicken breasts on a sheet pan and rub them with olive
oil. Sprinkle generously with salt and pepper. Roast for 35 to
40 minutes, or until cooked through. Set aside until cool enough
to handle, then remove the meat from the bones and discard the
skin. Cut the chicken into large dice. You will have 4 to 6 cups
of cubed chicken.
In a small saucepan, heat the chicken stock and dissolve the
bouillon cubes in the stock. In a large pot or Dutch oven, melt
the butter and saute the onions over medium-low heat for 10 to
15 minutes, until translucent. Add the flour and cook over low
heat, stirring constantly, for 2 minutes. Add the hot chicken
stock to the sauce. Simmer over low heat for 1 more minute,
stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon
pepper, and the heavy cream. Add the cubed chicken, carrots,
peas, onions, and parsley. Mix well. Place the stew in a 10 x 13
x 2-inch oval or rectangular baking dish. Place the baking dish
on a sheet pan lined with parchment or wax paper. Bake for 15
minutes.
Meanwhile, make the biscuits. Combine the flour, baking powder,
salt, and sugar in the bowl of an electric mixer fitted with the
paddle attachment. Add the butter and mix on low speed until the
butter is the size of peas. Add the half-and-half and combine on
low speed. Mix in the parsley. Dump the dough out on a
well-floured board and, with a rolling pin, roll out to 3/8-inch
thick. Cut out twelve circles with a 2 1/2-inch round cutter.
*****************************************************
Page 1 of 1