DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Dec 7, 2008 17:04:38 GMT -6
I'm Phishing for Ideas...
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Post by netmaster on Dec 7, 2008 17:51:57 GMT -6
1. Cillie 2. stew
O-k I got top two....
beverages, 1. whisky 2 rum 3. cider 4 hot chocalate 5. homemade wine
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Post by ~WineMe~DineMe~69 on Dec 7, 2008 17:55:12 GMT -6
well i'll give you 1 and i'm making it right now~A BIG POST OF STEW with lot's of potatos and celery and carrots and about 4lbs of beef ribs cooking off in it~can't wait till it's ready
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DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Dec 7, 2008 18:07:48 GMT -6
Wow! Rib Stew! Sounds Delish... I completely forgot about Cabbage dishes.. found this.. may try it later..
share the Rib Stew Recipe with us WMDM, please...
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Doc
Member
In Vino Veritas
Posts: 57
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Post by Doc on Dec 7, 2008 18:10:03 GMT -6
I like making a cheese soup that contains broccoli, carrots, sour cream, etc. It is VERY good.
Chili
Stew (use chicken for a change)
Pot of beans with hamhocks
My good friend likes drinking Wellers/Fresca/shot of lemon juice on ice. Yeah, that's what I said, but it's pretty darned good. I might prefer hot chocolate with some Bailey's or Amaretto. Or Kahlua. Apple cider/wassail w/ or w/o alcohol. Or coffee and Kahlua. For less-than-frigid temps, I like scotch and water. Of course, nothing beats homebrew.
Aw, heck... I like it all.
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Post by ~WineMe~DineMe~69 on Dec 7, 2008 18:56:13 GMT -6
share the Rib Stew Recipe with us WMDM, please... DD all that i do is buy the beef ribs (if my daddy hasn't given me any off one of his steers he has butchered) that have been cut in strips and cook them really slow for about 3 hours with onions and garlic and diced tomatos~then i add my potatos, carrots and celery and cook it slow for another 1-1:30 by then it's nice and thick and soooooo savory~that's the way my great~grandmother made it and it's just delicious
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Post by humbug on Dec 8, 2008 7:57:18 GMT -6
Chili
Cowboy Stew
Texas Goulash
Hamburger Stew
Beef tips and rice
Homemade hot chocolate
pumpkin bread
chicken and rice soup
chicken and dumplings
potato soup
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DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
|
Post by DirtyDon on Dec 8, 2008 15:51:48 GMT -6
Yankee Bean Soup Chile con Carne (also Menudo and Posole) Clam Chowder (both versions).. and Oyster Stew Cajun Style Gumbos (all versions) Potato Soup (with ham or bacon pieces) Chicken and Dumplings Mexican Style Casseroles (Enchilada and Tamales Pies, Spanish Rice with Ground Meat, etc) All Stews (Beef, Chicken, Game, ) Mushroom Soup Tomato Soup (with crumbled up cheese and red tabasco in it)
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Post by easydoesit on Dec 8, 2008 19:48:12 GMT -6
Chili Stew Chicken Tortilla Soup Taco Soup Homemade Chicken Noodle Soup BBQ Fajitas w/Spanish Rice Mexican Weenie Bake Hamburger Gravy w/Rice Fried Pork Chops w/mashed potatoes and gravy One of those big pizzas from Wal Mart's Deli
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Post by puprisam on Dec 8, 2008 20:44:51 GMT -6
My new favorite is Taco Soup
16 oz 95% fat free ground beef (or turkey or chicken) 1 onion, chopped 1 bell pepper, chopped 1 28 oz can crushed tomatoes, undrained 1 package taco seasoning 1 1-oz. package buttermilk ranch dressing MIX 1/2 cup picante sauce 1 6-oz. can tomato paste 3 cups whole kernel corn (drained) I substituted the same amount of hominy this last batch 3 cups canned pinto beans (drained) 2 cups water salt & pepper to taste...needs very little salt
Brown beef, onion and bell pepper in large pot. Drain fat and add remaining ingredients. Mix up and simmer for 1 hour.
If you don't care for that much tomato, you could probably adjust it. It makes a very thick, very filing low-calorie soup.
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DirtyDon
Founding Member
Official Beer Czar
In Cerevisia Veritas! Cogito sumere potum alterum.
Posts: 8,499
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Post by DirtyDon on Dec 9, 2008 15:26:21 GMT -6
a friend made this for me once... it was darn good! Black Bean Tamale PieAdapted from Vegetarian Classics by Jeanne Lemlin Ingredients 2 tablespoons olive oil 1 red onion, diced 2 garlic cloves, minced 1 green or red bell pepper, diced 1 tablespoon chili powder 2 teaspoons ground cumin 1/2 teaspoon cinnamon 1 cup tomato sauce (I use Muir Glen organic tomato sauce) 1/2 cup water 1 small jalapeno, seeds removed and diced — or 1 4-oz. can chopped green chiles, drained 1 15-oz can black beans, drained and rinsed 2 cups frozen corn, thawed 1/4 teaspoon salt 1/2 cup chopped cilantro (optional) 2 cups grated cheese - I use 1 cup cheddar and 1 cup monterey jack For the topping: 1 1/2 cups water 1 cup milk 1 cup cornmeal 1 tablespoon sugar 1/2 teaspoon salt 1 1/2 teaspoon baking powder 1 large egg, beaten 1 tablespoon butter, cut into pieces Directions Preheat the oven to 375 degrees. Heat the oil in a large skillet over medium heat, then add the garlic and onion and saute until the onion softens and starts to color, about 5-7 minutes. Add the bell pepper and saute until it softens, about 5 minutes. Sprinkle with the chili powder, cumin, and cinnamon, and keep stirring to toast the spices about 2 minutes. Stir in the tomato sauce, water, drained and rinsed black beans, chilies, corn, and salt. Bring to a boil, then turn off the heat and stir in the chopped cilantro. Pour the black bean mixture into a shallow 2.5 quart baking dish (such as a 12×7 Pyrex dish or a 9×9 ceramic dish) and spread it evenly. Sprinkle the cheese over the top and set aside. To make the topping, whisk together the water, milk, and cornmeal in a medium saucepan. Bring it to a boil over medium-high heat, whisking continuously. As the mixture bubbles, keep whisking it until it gets very thick and starts to pull away from the sides of the pan (this takes me about 5-7 minutes.) Remove the pan from the heat and whisk in the sugar, salt, baking powder, and the beaten egg. Pour the topping over the bean mixture and spread out evenly with a spatula. Dot with the pieces of butter. Place the baking dish on a sheet pan or cookie sheet (just to catch any drips that might bubble over) and bake for 45 minutes. Let cool for 10 minutes before cutting. Serves 6. eggsonsunday.wordpress.com/2008/03/19/black-bean-tamale-pie/
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