What's on the stove, oven, or crockpot today?

[Rebel SS]

Hey Glenn boy!! Ya ever been to a boneless chicken ranch?!   

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[glenn57]

nope................. have you ever seen a bunch of union thugs take care of my lite work!!!!!!!!!!!

[Rebel SS]

Nope....  

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[Rebel SS]

Just ran across my old recipe for Reuben soup while digging in my old recipe box for Booyah....ice fishing buddies loved it, so here it is. It's a cinch to make, and it's great...In my opinion, anyway!  .



Rebs' Creamy Reuben Soup

1/2 lb good corned beef; shredded coarse
1 1/4 cups of well drained sauerkraut
3 cups of water
3 cups of half and half
1/2  to 3/4 cup of onion, chopped
1/4 cup celery, chopped
3 Tbsp. butter
1/4 cup unsifted flour
4 tsp powder beef bouillon
12 oz shredded swiss cheese (coarse shredded)
8 slices of pumpernickel or dark rye bread, cut into quarters

1. In a large saucepan, cook onion and celery into butter until tender
2. Stir in flour slowly until smooth
3. Gradually stir in water and bouillon and bring to a boil. reduce heat and simmer uncovered for 5 minutes.
4. Add corned beef, kraut, half and half, and one cup of the cheese.
5. Cook 30 minutes or until thickened, stirring frequently.
6. Ladle into oven-proof bowls, top with bread squares, and remaining cheese. Place under broiler until cheese bubbles and starts to brown. Serve immediately.

Bump.   

[glenn57]

  WOULDNT BE EASIER to just go out and order a rueben sammich?????????? hehehehe!!!!!!

[Rebel SS]

  It's hopeless. Utterly hopeless. Why don'tcha try making this? Might be better than yer vulture-picked-over turkey carcass soup!!

[Rebel SS]

Ok, nozzle nose, then try this...


Not a soup, but this recipe from my life-long friend Don...

Molly King's Sauerkraut Dip

Melt in a crockpot:

2 pkgs Philly cream cheese
8 oz container of sour cream
1/2 to 3/4 lb swiss cheese
Add 4 pkgs Carl Budding Corned Beef (cut in small pieces) and 1 bag or 3/4 jar of drained sauerkraut

Cook on low and serve warm on your choice of crackers.

[delcecchi]

Looks like I might have to cut that recipe down, Reb.  I don't have a pot that holds 15 gallons.  Maybe divide by 8 and get 8 quarts.   (that's rounded off if there are any picky math guys besides me)

Thanks for the recipe. 

[Rebel SS]

Welcome. I still think HD's sounds better.  I haven't made Harry's.  I normally won't post any recipe I haven't made myself. Maybe ya should make my Reuben soup...now THAT'S gooooood stuff, Maynard!!  So's Molly's dip! 

[Rebel SS]

If ya make some, lemme know. I'd really like a taste of it....I'll bring the fresh mini -ciabatta's. I haveta have those with soup. 

[delcecchi]

Sous vide carnitas in the water. 
Pork shoulder roast cot into chunks, with onion, garlic, an orange, and a pinch of cinnamon.  Into bag and cook at 175 for 6 to 8 house. 

Crisp up under broiler or in skillet.  Mmmmmmm



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[Rebel SS]

So, in effect, that's kinda like cooking in a crock pot, then tossing on the grill?

[delcecchi]

Sort of like that, only way more precise.  Like shooting with a sniper rifle is like throwing a rock...   

I find that crock pots tend to get too hot and over cook stuff.   

And once it is cooked and tender, it would fall through onto the coals if it was put on a grill. 

Carnitas is classically cooked in a big pot of lard at a low temperature.  Grilling not involved.   More like Confit. 

[Rebel SS]

Hokay. And I know all about carnita's, Senor.  Excuse while I go have a few bites of herring.  I'm feeling a bit peckish.

[delcecchi]

These are modernist gringo carnitas.   Cultural appropriation.  Don't tell the leftists.

[Rebel SS]

I won't. Pass the chop suey, please. 

[HD]

Thanks Reb, I'm not a "soup" guy....but I have made that stew....pretty darn good.....

[delcecchi]

Ready to crisp up



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[Rebel SS]

Thanks Reb, I'm not a "soup" guy....but I have made that stew....pretty darn good.....

Uh, for what? What stew?   

[Rebel SS]

Ready to crisp up

I think it needs crispin'!!  Of course, I'd have to give it the official Reb-o-riffic taste test, to discern whether or not that is true pork carnita's or that deer that's been hogging yer bird food. 

[HD]

Thanks Reb, I'm not a "soup" guy....but I have made that stew....pretty darn good.....

Uh, for what? What stew?   

Da Booya.....da....

[Rebel SS]

Oh...hahahaha!  Pulled a Glenn there for a minute.      

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[delcecchi]

Crisped.


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[Rebel SS]

Hey, I've got a pkg of flour tortilla's just  sitting right here.....and I've got some fresh cilantro........   


Looks good!

[Rebel SS]

Geez, I was just over yer way, too!  Nosing around in Saver's for some more old cookbooks. Place is a goldmine. Picked up a lot of Anchor Prescut glassware there for a buck. (I collect it) Couple pieces are worth upper $40's. Nothing good there tonite.

[delcecchi]

At my age I am looking to get rid of stuff, not get more stuff.   

Carnitas not bad but not as good as I remember from California. 

[Rebel SS]

http://www.saveur.com/article/recipes/carnitas-pork-tacos?cmpid=wrld

[delcecchi]

It has more citrus than I used...  And Milk???   not authentic, but might be good.   

[Coffee118]

Having fun with dinner on a cold boring afternoon. Made a turtle burger... 2 patties 3 hotdogs and bacon. Cut the hotdogs to make the legs,head and tail. Make slices for the mouth and toes. Place in between the two patties and wrap in bacon. Bake then at the end place under the broiler.

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[Rebel SS]

Ha!!! I haven't seen those in years!!!!    Always fun to eat, too. Good job!