|Bacon and other Good Eats Cooking, recipes, how-tos, etc|
| ||Thread Tools|
|12-14-2019, 06:48 PM||#3 (permalink)|
Join Date: Aug 2006
Location: Lincoln, Nebraska
I'm in. I've a few really nice recipes to include.
"Human kindness has never weakened the stamina or softened the fiber of a free people. A nation does not have to be cruel to be tough." Franklin D Roosevelt
|12-14-2019, 08:48 PM||#4 (permalink)|
Co-Owner NoDak Spud LLC
Join Date: Nov 2017
Location: Edina MN
My Grandpa Herman and Grandma Hazel ran a 12 stool box car diner in the 60's-70's in Iowa.
Grandma's recipe for Chicken and noodles is this:
Take a whole chicken and boil it in a 4qt pot with salt/pepper for about 45 minutes.
Make the noodles:
2 tablespoons milk
2 teaspoons oil
Slowly add 2 cups of flour until fully mixed. Roll out dough on floured board.
Bone out chicken when done and return to the pot.
Cut the noodles into thin strips (1/4"), slowly add them to the pot. Cook until tender.
She would serve it over mashed potatoes. (HOLY CARB FEST BATMAN)
I have changed it up a bit with the following seasonings:
4 cloves garlic
1 Tbs Lowery salt
1 Tbs garlic salt
I teaspoon black pepper
Lrg pinch of Fennel seed
1 cup shredded carrots
1/2 cup diced onion
After you pull the chicken out of the pot, taste the broth to see if it needs more salt or more water to get it where you want it.
Turn it off while you bone out the chicken.
I save the breast meat for something else and use the rest of the chicken for the pot.
Turn on the heat to a low boil and return the chicken to the pot. Add the carrots/onions, then slowly add the noodles.
Cook until tender. About 15 minutes.
I never knew all those years in the Army were just training for Woodsball.......
|01-07-2020, 07:49 AM||#7 (permalink)|
I like this idea!
This would probably be best as its own Off-Topic Section so people can make a thread dedicated to the recipe. It would make it easier to search and scroll through all of the options without having to filter through a bunch of comments.
|01-07-2020, 11:17 AM||#8 (permalink)|
i have a few i could provide.. some that my wife likes to make
i can provide some smoker and and sousvide based recipes
|01-09-2020, 11:41 PM||#9 (permalink)|
Join Date: May 2012
Location: Vancouver, Washington
Feeds a family of 4, refrigerates and reheats REALLY well
1 simple truth organic kilbasa sliced (Fred Meyer/Kroger usually carries them, meats section, clear and green packaging, we have tried other sausage/kilbasa, this is honestly the best one we have found)
5-6 red potatoes, diced
1 medium onion, diced
1-2 containers of sliced mushrooms, we use baby Bella, (can make it without if you are not a mushroom fan but they come out sauteed so I recommend trying)
Put all that in a large bowl, mix in about 1/4 cup oil, a decent chunk of garlic salt (or normal salt +garlic) pepper. And at LEAST 4 tablespoons of paprika. It should be a good red color before your put it in the oven
400F, 50 minutes, stir every 15 minutes.
Super delicious and stores and reheats even better
^^^ If you are new to the sport and need help finding gear, click here!!!^^^