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I'd Eat That


Schmidt Meister
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Hamburger Steak With Creamy Onion Gravy 

Prep: 15 min

Cook: 30 min

Yield: 4 to 6 servings

Ingredients:

Patties:

3 tablespoons of cooking oil (canola, vegetable)

1-1/2 pounds of 80/20 ground chuck

3/4 cup of onion, finely chopped

1 large egg

1 teaspoon hot pepper sauce, or to taste, optional

1 teaspoon of seasoned salt

1/2 teaspoon garlic powder

1/4 to 1/2 teaspoons freshly cracked black pepper

About 1/3 cup of all purpose flour, for dipping the patties

For the Gravy:

1 large Vidalia or other sweet onion, halved and sliced (about 3 cups sliced)

1 cup of beef broth

1 cup of water

1/4 cup of all purpose flour

1/4 teaspoon of seasoned salt, or to taste

1/4 teaspoon of freshly ground black pepper, or to taste

1/2 tablespoon of Worcestershire sauce, optional

1 teaspoon of browning & seasoning sauce (like Kitchen Bouquet), optional

2 cups of sliced mushrooms, optional

 

Instructions:

 

Heat the cooking oil over medium high in a large heavy-bottomed stainless skillet. In a medium sized bowl, gently combine the ground chuck, chopped onion, egg, hot sauce, seasoned salt, garlic powder and pepper. Shape into 4 to 6 equal sized patties. Dip each patty into the flour and cook until browned on both sides; remove and set those aside.

Add the sliced onions to the skillet and cook over medium heat until lightly caramelized, stirring regularly. Whisk together the beef broth, water, 1/4 cup of flour, seasoned salt, pepper, and the Worcestershire and Kitchen Bouquet, if using, until well combined. Pour into the skillet with the onions and stir constantly, until mixture begins to thicken.

Return the hamburger steaks to the skillet, turn to coat, add sliced mushrooms if using, and reduce heat to simmer. Cook, covered, for about 20 minutes longer.

Hamburger Steak With Creamy Onion Gravy.png

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Onion And Butter Dirty Rice

Prep: 5 mins.

Cook: 1 hour

Yield: 4-6 servings

Ingredients:

1 cup long-grain white rice, uncooked

1 (10 oz) can condensed French Onion soup

1 (10 oz) can condensed beef broth

1/2 cup (1 stick) unsalted butter, sliced

 

Instructions:

Preheat oven to 425°F.

In a 9×9-inch baking dish, stir together the rice, soup, and broth.

Arrange slices of butter over the top and cover dish tightly with foil.

Bake 30 minutes, remove foil, and bake 30 minutes more.

Onion And Butter Dirty Rice.jpg

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Slow Cooker Neck Bones & Potatoes

Prep: 15 minutes

Cook: 6 hours

Yield: 6 servings

Ingredients:

3 lbs fresh pork neck bones NOT smoked

1 1/2 large yellow onion sliced

2 packets brown gravy mix

3 tsp seasoning salt

1 1/2 tsp coarse black pepper

2 tsp garlic powder

2 tsp onion powder

3 cups vegetable broth

5 medium russet potatoes peeled, and sliced

 

Instructions:

 

Make sure that you clean the neck bones before anything else (don't skip out on this step!)
Now toss all of the neck bones into the slow cooker.
Sprinkle in the seasoning salt, black pepper, garlic powder, and onions powder.
Now sprinkle in the gravy packets, and toss in those sliced onions.
Pour in the vegetable broth.
Toss in the potatoes, then top the slow cooker with the lid.
Let cook for 6 hours on high.
Serve and enjoy over rice or with your favorite vegetable.

Slow Cooker Neck Bones & Potatoes.jpg

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Some of the pictures here are not mine because I don't remember or just don't take pictures of dishes we make. I get a lot of the recipes we love from my grandmother's old recipe books but we get a lot of our recipes from Pioneer Woman, Trisha Yearwood, Lidia Bastianich, Paula Dean and shows like Cooks Country. The recipes need to be made your own. i don't garnish. Garnish is a waste to me unless crumbled bacon can be considered a garnish, so if you see a picture with chopped chives or parsley on top, it ain't my picture. You are welcome to post recipes. I won't post one here that we haven't made and consider it to be a favorite. We are country cooks and we eat a lot of what we kill or grow although the growing is slowing down because we both have health issues. I love old school cooking and I eat my share of what people call soul food today but was just what we ate back in the day. Oxtails is an example. If I had to pick one cut of meat, and one only, to eat for the rest of my life, it would be, hands down, oxtails. Share your recipes or try mine.

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3 minutes ago, Historian said:

I would put a hurting on that wrap!!!

Might feel the blood in my arteries slow down.....but it might be worth it!

From all the research I've done, some of the foods they've scared people off of over the years, really aren't that bad. My opinion would be that it would be better to cook in lard for the rest of your life that it would be to drink and eat lots of soy.

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V8, Beef, And Vegetable Soup

Ingredients:

1 46-ounce container V8 juice

1 46-ounce container of beef broth

2 cans mixed vegetables, undrained (or equivalent of your desired veggies)

2 pounds ground beef

1 onion, chopped

Salt and pepper to taste

 

Instructions:

 

Brown ground beef and onions in a saucepan over medium-high heat and set aside once cooked.

In slow cooker combine beef mixture, V8, beef broth, and vegetables.

Set slow cooker to low and cook for 6 hours or set to high for 3 hours.

Add salt and pepper to taste and serve piping hot.

V8 Beef And Vegetable Soup.jpg

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2 minutes ago, Schmidt Meister said:

From all the research I've done, some of the foods they've scared people off of over the years, really aren't that bad. My opinion would be that it would be better to cook in lard for the rest of your life that it would be to drink and eat lots of soy.

Soy is full of salt.  There's some merit to what you say.

Personally, I think we just need to eat more well balanced meals and get exercise.  I should eat more veggies. 

My doctor is thrilled i am running about 20-25 miles a week.  

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4 minutes ago, Historian said:

Soy is full of salt.  There's some merit to what you say.

Personally, I think we just need to eat more well balanced meals and get exercise.  I should eat more veggies. 

My doctor is thrilled i am running about 20-25 miles a week.  

You are definitely right about balanced meals and exercise. My health has limited the amount of real exercise I can do so I like to think I balance it out by eating much more veggies than I used to and cutting back on my meat intake. I do a fair amount of walking on the job. I would die if I had to run around the house one time. Soy destroys testosterone and replaces it with the equivalent of plant-based estrogen. I won't eat it or drink it.

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Steamed Cabbage With Red Potatoes, Carrots And Smoked Sausage

Prep: 10 mins.

Cook: 30 mins.

Yield: 6 servings

Ingredients:

2 tbsp butter

1 big onion, chopped

1 large head cabbage, cut into wedges

1 large carrot, chopped into small medallions

5 red potatoes, cut into cubes

1 lb smoked sausage, sliced

1 teaspoon salt

1/2 teaspoon pepper

water or vegetable broth

 

Instructions:

 

In a Dutch oven, melt butter and add onions. Saute until tender.

Add sausage and stir occasionally while you prep the other ingredients.

Peel some or all of the potatoes, then cut into quarters or smaller.

Slice cabbage into bite sized pieces pieces.

Add all vegetables to pot. Add water or vegetable broth to cover.

Then cook for 30 minutes or until the vegetable tenderize.

Add salt and pepper to taste as vegetables cook.

Bring to boil and then reduce to medium / low heat.

Cook until potatoes and carrots are tender.

Steamed Cabbage With Red Potatoes, Carrots And Smoked Sausage.jpg

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Some of you will despise this recipe, some will love it and some will just have fond (or not so fond) memories. My wife will fix this pizza for me about once a year, mol, but she won't eat more than 1 or 2 bites. She says it's not fit for human consumption if she can fix a real pizza.. And she can. Her love of pizza is much more refined than my half-azzed desire for it. I would be happy to eat pizza 3 or 4 times a year but it's slowly growing on me.

Old School Lunchroom Pizza Recipe

Ingredients:

Crust:

 2 ⅔ flour

¾ cup powdered milk

2 T sugar

1 packet of quick rise yeast

1 tsp salt

1 cup warm water (105-110 degrees)

2 T vegetable oil

Filling:

½ pound ground chuck

½ tsp salt

½ tsp pepper

1 8 oz. block mozzarella cheese – grated yourself  (To be authentic school pizza, you will have to use imitation mozzarella shreds.)

Sauce (I make sauce the day before):

6 oz can tomato paste

1 cup water

olive oil

2 cloves garlic minced

1 tsp salt

1 tsp pepper

½ tbsp dried oregano

½ tbsp dried basil

½ tsp dried rosemary crushed

Half sheet pan and line with parchment paper.

 

Instructions:

 

Crust:

 

Preheat oven to 475 degrees.  Spray pan with Pam and lay Parchment paper down (Pam makes it stick)

In a large bowl, mix flour, powdered milk, sugar, yeast, salt, whisk to blend

Add oil to hot water (110-115 degrees) pour into your mixture

Stir with a wooden spoon until batter forms, don’t worry about lumps, you just want no dry spots

Spread dough into pan using fingertips until it’s even. If dough doesn’t want to cooperate, let rest 5 minutes and try again

Bake just the crust for 8-10 minutes, remove from oven and set aside.

Brown meats until it resembles crumbles, set aside and drain meat

Get out the pizza sauce, to partially baked crust, assemble:

Sauce, spread all over crust

Sprinkle meats

Sprinkle cheese

Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown

Remove from oven, let stand 5 minutes

Cut in slices and serve

Old School Lunchroom Pizza Recipe - *** - 1.jpg

Old School Lunchroom Pizza Recipe - *** - 2.jpg

Old School Lunchroom Pizza Recipe - *** - 3.jpg

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1 hour ago, Schmidt Meister said:

You are definitely right about balanced meals and exercise. My health has limited the amount of real exercise I can do so I like to think I balance it out by eating much more veggies than I used to and cutting back on my meat intake. I do a fair amount of walking on the job. I would die if I had to run around the house one time. Soy destroys testosterone and replaces it with the equivalent of plant-based estrogen. I won't eat it or drink it.

Yeah.  I'm a long way from 24 when i did pushups with my future wife sitting on my back.   The Earth was new then and togas were in fashion.

I've learned, like you, to enjoy the vegies a lot more than i used to.  There are some i just love and other not so much.  Spinach, heavy greens like collards, i love.  I can go totally herbivore on something like that.

 

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8 minutes ago, Schmidt Meister said:

I'd definitely eat that. Dang, never had it deep fried but we use ham hock to season a big variety of the greens we eat. I love 'em. I think it's against Southern Culinary Law to make a pot of collards without ham hock.

Pigsfeet Sichuan style.  Guarantee tolight your rectum on fire  6DCC46DA-65FC-468C-B049-9846E052A3CC.thumb.jpeg.e86ceacff8c912eb20c76118ac582204.jpeg

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1 minute ago, Fnfalman said:

Pigsfeet Sichuan style.  Guarantee to light your rectum on fire.

I cannot, repeat, CANNOT, do Hot/Spicy. I don't do voluntary colon cleansing by fire. I used to be able to handle it but I've never been a spicy food guy. I used to cook wings in a pile of butter and milk and when they were half done, I'd pour it off and use cayenne sauce to finish them. But that's as bad as my guts want. Anything worse and I spend too much time in the room of contemplation.

 

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The fritters in the picture are fried a little much for me. I usually pull mine out a little sooner.

Okra And Green Tomato Fritters

Prep: 10 mins.

Cook: 20 mins.

Yield: 12 fritters

Ingredients:

1/2 cup all-purpose flour

1 cup self-rising cornmeal

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1/2 pound okra, coarsely chopped

1 large green tomato, diced

1/2 onion, finely diced

1 large egg

1/2 cup buttermilk

1/3 cup vegetable oil

 

Instructions:

 

In a large bowl combine the flour, cornmeal, salt, pepper, and garlic powder. Add the chopped okra, green tomato, and onion. In a small bowl lightly beat the egg into the buttermilk, and then add it to the okra mixture. Stir until just combined.

Heat the oil in a large skillet over medium heat. Drop the okra batter into the oil in heaping tablespoons. Cook 4 to 5 minutes, then flip the fritters and press them flat with the back of a spatula. Cook 4 to 5 more minutes or until crispy and golden brown. Cook in batches, adding more oil if necessary; then drain on paper towels, and serve hot.

 

Serve with Comeback Sauce

 

Comeback Sauce

Total: 5 mins

Ingredients:

1/2 cup mayonnaise

2 tablespoons ketchup or chili sauce if you like it spicier

2 tablespoon hot sauce (like Texas Pete) adjust to taste

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon black pepper

juice of 1/2 lemon

 

Instructions:

 

Mix all ingredients together until smooth.

Cover and store refrigerated until ready to serve.

Notes:

Makes about ¾ cup.

Use with: chicken fingers, french fries, salad, seafood, etc.

Okra And Green Tomato Fritters.jpg

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