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Troop Mess Hall Share a Recipe

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Troop Mess Hall Share a Recipe

We all have favorites and those we grew up with lets share them here.

Members: 16
Latest Activity: Feb 4, 2016

Discussion Forum

Appetizers 21 Replies

This could be anything from jalapeno poppers to chocolate covered ants.Continue

Started by Dave Gettman. Last reply by Dave Gettman Feb 4, 2016.

Main Dish/Chicken 16 Replies

Not to include things that "taste like chicken", i.e., snake, scorpion.....Continue

Started by Dave Gettman. Last reply by Dave Gettman Feb 4, 2016.

Main Dish/Ground Beef 11 Replies

"I will gladly pay you Tuesday for a hamburger today."Continue

Started by Dave Gettman. Last reply by Dave Gettman Jan 15, 2016.

Salads 10 Replies

Even easier than soups.Continue

Started by Dave Gettman. Last reply by Dave Gettman Jan 15, 2016.

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Comment by Robert M. Lavoie on February 25, 2014 at 10:03am

Wow!  I an totally overwhelmed by the kindness in all your birthday wishes.  Now I know where I should spend more time and it's here with all you guys.  I can't tell you how happy you all made me this day.  Because I have lost a lot of time here, please let me know if I missed anything major.  Once again thank you for thinking of me - it means a lot.  I will be posting this message on other pages, in case I missed any one.  With love and kindness,  Sincerely, Bob Lavoie

Comment by Harry Warner on October 31, 2013 at 12:53pm
I guess you know that was supposed to be pork chops. Where the hell is my proof reader?
Comment by Harry Warner on October 31, 2013 at 12:47pm
Parmesan crusted port chops...
Ingredients:
4 center cut pork chops, at least 1 inch thick
Grated parmesan cheese
2 Egg whites for dredging
Flavored bread crumbs
Salt and pepper to taste
Cooking oil, enough to cover 3/4 of the chops

Set up 1 bowl each for the eggs, cheese and bread crumbs.
1. Trim excess fat from the chops and pat dry each one
2. Salt and pepper chops to taste.
3. Coat chop with cheese, try to cover, pressing cheese in, if necessary.
4. Dredge chop in egg whites, allowing excess to drain off.
5. Cover chop with bread crumbs, making sure to cover it all.
6. Heat oil to approx. 360°.
7. Place chops in the oil, but don't crowd them. Fry first side 5 minutes, then turn chops over for another 3 minutes. Drain well.
8. If you have to fry a second batch because of crowding, the oil may need to be changed. Sometimes subsequent batches may get very dark and burn.

I have read many articles that say pork does not have to be cooked so long that it dries out. A light pink center is fine.
I hope you try it. It is really very good.
Comment by Frank L Moseley Jr on October 25, 2013 at 1:14pm

Chili in the Dutch Oven

Comment by Frank L Moseley Jr on October 19, 2013 at 9:24pm

For those who might be on "Weight Watchers"...... my wife Cathy, entered the recipe into her tracking  app for "WW" and came up with 9 points per cup of chili. Without the beans.. it is 5 points per cup.

Comment by Frank L Moseley Jr on October 19, 2013 at 7:42pm

Here's my Chili Recipe:

In a 12 inch Cast Iron Dutch Oven....Med. High Heat...

2 tbsp Olive oil

2 cups of diced onions, green and red peppers [Sofrito]

3 cloves fresh Garlic , minced or chopped

2 1/2 lbs Low Fat Ground Turkey

1 tsp each salt & pepper ,  or to taste

3 - 10 oz cans of diced tomatoes with green chilies

1 pkg  Hot Chili Seasoning Mix

1 pkg Mild Chili seasoning mix

6 oz Tomato Paste

1 - 15oz can Tomato Sauce

2 - 14 oz cans diced tomatoes

1 tsp Cummin

1 tsp Cayenne Powder

4 cups of Cooked small red beans {from dry, soaked and cooked}

In a 12 inch Cast-iron Dutch Oven over medium high heat add the olive oil, sofrito and garlic to saute. Then crumble in the ground turkey, salt and pepper and the package of HOT seasoning mix. Brown the meat. Next add the 3 cans of diced tomatoes with chilis, the package of Mild seasoning mix, tomato paste,  Stir. Then add the tomato sauce, 2 cans of diced tomatoes, Cummin and Cayenne powder. Stir well and simmer for about 30 min. Last, add 4 cups of the cooked red beans, stir well, cover and let simmer for another 30 min.

Serve and enjoy!

Comment by Frank L Moseley Jr on October 18, 2013 at 10:09am

Cock A Leekie Soup

Cock  a Leekie Soup is a traditional Scottish dish. The earliest known recipe dates back to 1598 and is customarily served on Saint Andrew's Day, [Nov. 30] Hogmanay, [Dec 31]  and at a Burns Night Dinner. [Jan 25]

1 tablespoon vegetable oil

1 onion, chopped

2 celery stalks, thinly sliced

2 medium carrots, peeled and thinly sliced

Salt and freshly ground black pepper , to taste

1 3/4 pounds boneless, skinless chicken thighs cut into bite sized pieces

10 cups water

1/2 cup barley

6 potatoes, peeled and cut into 1/2 inch cubes

1 1/2 cups chicken broth

4 leeks, sliced

1 sprig fresh thyme, chopped

1/2 bunch fresh parsley, chopped, no stems

In a large pot, heat vegetable oil over medium-high heat. Saute' onion, celery, carrots, salt and freshly ground black pepper for approximately 3 to 5 minutes, or until tender. Add chicken, water, barley, and potatoes and increase heat to high. Bring to a boil, then reduce heat to low and let simmer for 30 to 40 minutes. Using a large spoon, skim any excess fat from surface. Add the chicken broth, leeks, thyme and parsley. Simmer for 30 minutes, or until vegetables are tender. Serve immediately.

Comment by John G Boyd on May 5, 2013 at 2:14pm

Remember, Y'all left-over bean soup/stew/whatevers are always better than the original, why? Cause the mixture has had a "night" to meld the flavors and age, just a little. It is usually best to refrain from adding additional spices and e.t.c., unless they are added "in the bowl" or "at servint." e.g. chopped habaneros or jalapenos. Or, butter fried onion, garlic and black olive mixtures.

But in general, do not mess with the original mixture -- it will be good enuf. Consider below (above) Prep time can be up to 8 hours including thawing, + I could have also "thawed" some extra New Mexico "green" chile, but decided, today, to make a simple dish.

DO NOT WORRY, YOU CAN PURCHASE NEW MEXICO RED CHILE POWDER, OR FROZEN GREEN CHILE, JUST BY GOOGLIN IT, ONE MANUFACTURER I CAN RECOMMEND IS "bUENO FOODS" they are located in Albuquerque and have "consistent quality product at an affordable price, believe me.

Once you  git familiar with utilizing NM Chile as a recipe input, you will be an expert. try to keep your measurements to a minimum and the tastings more often. I am not a "measure" cook, although you have to have an idea in the back of your mind as to proportions. However, if you can make gravy, or you can make a rioux, do not worry - u r overqualified. just apply yourself. 

Comment by John G Boyd on May 5, 2013 at 2:03pm

JOHN'S COMBO-BEAN-NM CHILE RECIPE, CAUTION EXPLOSIVE!

                                            (kidding)_____________________________

 

ALL, MADE THE BEANS YESTERDAY, 'COURSE, MEANS LEFTOVER BEANS TODAY ... AND TOMORROW TOO ... AREN'T WE LUCKY! FIR SURE WE ARE!

BUT I STARTED OUT WITH TWO C. BEANS IN THE PRESSURE COOKER, THROUGHOUT ALL THE "COOKING" PROCESS RECOMMENDED. For those of y'all unfamilar with a pressure cooker, here's what you do, boil the beans ( and the ham-hocks for 10 min. only. Turn off and cover and let set for 1 hour. after that, replace the liquid in the bean/hock mix, and put in the pressure cooker. lock the top and bring to a sizzlin' boil for 10 minutes, only; PRESTO, YOU HAVE 2 C. COOKED BEANS WITH HAM HOCKS, Remove the ham hocks, cool, and remove the ring of fat, and shred the remaining "meat."

IN A SEPERATE, BIG OL HUGE IRON SKILLET, BROWN 2 CUT UP PORK STEAKS, CHOPS, BONELESS RIBS, STEW MEAT, E.T.C UPON COMPLETIION OF THE  BROWNING ACTION REDUCE HEAT, ADD 1-2TBS FLOUR AND MIX WELL, + (OPTIONAL) 1/4 - 1/2 c NEW MEXICO RED CHILE POWDER, AS HOT AS YOU ARE BRAVE, MEDIUM FOR ME. ADD BOILING WATER TO MAKE A RIOUX, AND BRING TO A SLOW BOIL, KEEP ADDING BOILING WATER TIL YOU ACHIEVE A GOOD "STEW" CONSISTENCY. SEPERATELY FRY OR BOIL, 3-4 CUT UP TATERS.; YOUR FAVORITE HOME FRY  RECIPIE WILL WORK PERFECTLY.

NOW COMES THE BIG CHOICE, YOU CAN KEEP THE B EANS, THE CHILE AND THE TAT ERS SEPERATE AND SERVE AS SUCH.

yESTERDAY I DUMPED 'EM ALL TOGETHER, AND SINCE TOTAL VOLUME WAS ONLY TO REQUIRE MY MEDIUM STEWPOT, EVERYTHING IS/WAS WONDERFUL. EVERYONE RAVED. 

 

THE BEAUTIFUL THING HERE IS, AND SHOULD WORK FOR YOU IF YOU MAINTAIN A "PANTRY." I DID NOT HAVE TO BUY A DAMN THING, THESE WERE ALL "STOCK" ITEMS.

AND I STILL HAVE ENOUGH PANTRY STOCK TO MAKE AT LEAST 10 - 12 MORE WITHOUT HAVING TO VISIT THE LOCAL STORES.  MY THEORY IS THIS: BUY FOR THE PANTRY, NOT FOR THE TABLE. IT WILL SAVE YOU MILLIONS OF $$.$$ OVER A LIFETIME AND TEACH YOU HOW TO COOK. 

PLUS WITH THIS SORT, BY THAT I MEAN THERE ARE MANY SUBSTITUTE BEAN-BASED RECIPIES, A SERVING OR TWO-THREE OF THIS TYPE OF FOOD WILL KEEP YOU REGULAR - FOR CERTAIN. DO NOT WORRY ABOUT IT, JUST EAT BEANS, 2-3-5-7 TIMES A WEEK SHOULD BE EASY, CONSIDER THIS, INNA WEEK, INCLUDING LUNCH AND DINNER, YOU HAVE 14 SERVING OPPORTUNITIES. sO EVEN HAVING BEANS 7 TIMES A WEEK IS NOT TOO MUCH. 'COURSE YA MAY WANNA LAY OFF NEXT WEEK.

G O AHEAD Y'ALL, COOK YUR BEAN - RADDLED BRAINS OUT, I LOVE THEM AND HERE IN NEW MEXICO WITH THE NATIVE POPULATION THEY ARE A DIETARY STAPLE. PROBABLY 7-14 SERVINGS A WEEK IS NOT UNREASONABLE FOR A NATIVE NEW MEXICAN. WELCOME TO THE LAND OF ENCHANTMENT

Comment by John G Boyd on May 5, 2013 at 1:58pm

FOLLOW ME TO MY COMBO BEAN/NEW MEXICO CHILE RECIPE

 

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