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****Official Food/Recipe Thread*****

franklin said:
Not really. I just buy what's on sale. Lately it's been plenty of chicken legs and thighs with rice and homemade teryaki sauce. I can't argue with $.75 per pound.

I try to plan a few really cheap meals once or twice a week (spaghetti and pigs in a blanket type meals) so we can also have lasagna and steaks and stuff. I just bought chicken breast for an insanely low $1.00/lb so that helps.

Hitting $2-3 is really unrealistic but it's my dorky goal. $5-6 average per dinner is easily attainable with my family though.
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Finally found some chicken quarters for $0.79/lb.

Pretty happy about it.
 
Dr. Jones said:
I like my steaks on the rare side of medium-rare.

My wife likes her steak done, done, done .. and then sends it back to the kitchen twice more .. until it's literally the size of a playing card .. then asks for ketchup. NO hyperbole.

I no longer take her to a steak house .. ever.
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this was leisa too
 
Gonna make some "Nummy Chicken" for the family.

Take 4-6 boneless chicken breasts and poach them in chicken stock. Drain and shred. Then mix with a 16 oz. sour cream and a family size cream of chicken soup. Put in a 9x13

Melt a cube of butter. Then mix with 1 sleeve of ritz crackers, crushed, and 1 tbs. poppy seeds. Cover the chicken/soup mixture.

Bake until hot.

Serve over egg noodles (buttered and seasoned).

Good as hell. Whole family loves it.
 
Stoked said:
Gonna make some "Nummy Chicken" for the family.

Take 4-6 boneless chicken breasts and poach them in chicken stock. Drain and shred. Then mix with a 16 oz. sour cream and a family size cream of chicken soup. Put in a 9x13

Melt a cube of butter. Then mix with 1 sleeve of ritz crackers, crushed, and 1 tbs. poppy seeds. Cover the chicken/soup mixture.

Bake until hot.

Serve over egg noodles (buttered and seasoned).

Good as hell. Whole family loves it.
Click to expand...

That sounds really good. I'm going to have to try that sometime.

It reminds me of a tuna casserole that I love. You take three cans of tuna and heat it up in a pan with a family size cream of mushroom soup. Add milk to the mixture to thin it out a little or else it will be too thick.

Pour the mixture in a 9 x 13 pan and then add uncooked egg noodles to it. Cover the top with crushed lays wavy potato chips and then bake it.
 
Stoked said:
Gonna make some "Nummy Chicken" for the family.

Take 4-6 boneless chicken breasts and poach them in chicken stock. Drain and shred. Then mix with a 16 oz. sour cream and a family size cream of chicken soup. Put in a 9x13

Melt a cube of butter. Then mix with 1 sleeve of ritz crackers, crushed, and 1 tbs. poppy seeds. Cover the chicken/soup mixture.

Bake until hot.

Serve over egg noodles (buttered and seasoned).

Good as hell. Whole family loves it.
Click to expand...

Try this with drop biscuit batter (make it from scratch if you have time, it's not complicated, or use bisquick) on top instead of the cracker mix. Also try mixing in a frozen veggie mix. Instant pot pie. We used to make this all the time. Lot of ways to tweak it. Love it.
 
LogGrad98 said:
Try this with drop biscuit batter (make it from scratch if you have time, it's not complicated, or use bisquick) on top instead of the cracker mix. Also try mixing in a frozen veggie mix. Instant pot pie. We used to make this all the time. Lot of ways to tweak it. Love it.
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Sounds odd to me using sour cream and cream of chicken in place of chicken stock. Otherwise it sounds like a good, quick idea and something I'll try out.
 
franklin said:
Sounds odd to me using sour cream and cream of chicken in place of chicken stock. Otherwise it sounds like a good, quick idea and something I'll try out.
Click to expand...

Using chicken stock would make it much thinner. The dish is creamy not runny. But I am sure you could use chicken stock and tweak this in all sorts of ways like Log said.
 
franklin said:
Not really. I just buy what's on sale. Lately it's been plenty of chicken legs and thighs with rice and homemade teryaki sauce. I can't argue with $.75 per pound.

I try to plan a few really cheap meals once or twice a week (spaghetti and pigs in a blanket type meals) so we can also have lasagna and steaks and stuff. I just bought chicken breast for an insanely low $1.00/lb so that helps.

Hitting $2-3 is really unrealistic but it's my dorky goal. $5-6 average per dinner is easily attainable with my family though.
Click to expand...

I just got some chicken breast for $0.99/lb today at the grocery store.
 
Stoked said:
Using chicken stock would make it much thinner. The dish is creamy not runny. But I am sure you could use chicken stock and tweak this in all sorts of ways like Log said.
Click to expand...

I was talking about Log's pot pie and not your casserole. I'd like to hear what he thinks on it.
 
franklin said:
Sounds odd to me using sour cream and cream of chicken in place of chicken stock. Otherwise it sounds like a good, quick idea and something I'll try out.
Click to expand...

I have seen this with sour cream or without. Chicken stock and cream of mushroom is a nice way to get a better gravy so to speak.
 
Stoked said:
Gonna make some "Nummy Chicken" for the family.

Take 4-6 boneless chicken breasts and poach them in chicken stock. Drain and shred. Then mix with a 16 oz. sour cream and a family size cream of chicken soup. Put in a 9x13

Melt a cube of butter. Then mix with 1 sleeve of ritz crackers, crushed, and 1 tbs. poppy seeds. Cover the chicken/soup mixture.

Bake until hot.

Serve over egg noodles (buttered and seasoned).

Good as hell. Whole family loves it.
Click to expand...

Y'all put to darn much work into this. Catch ya a catfish an cook it on the fire with Tony Chachere's. I eat this 3-4 times a week.
 
Boris said:
Y'all put to darn much work into this. Catch ya a catfish an cook it on the fire with Tony Chachere's. I eat this 3-4 times a week.
Click to expand...

Good for you.

I love catfish but I also love variety.
 
Stoked said:
Good for you.

I love catfish but I also love variety.
Click to expand...

Watcha talkin bout Willis? I cook up trout bass catfish craw fish crappie walley an all kinds of sunfish an salmon from Strawberry an even tuna steaks when my friend brings them back from Cali.. How's that for variety? Ain't no reason to overcook a steak in whatever generic cream of whatever soup when you can keep to the simple way to do it best.
 
Boris said:
Watcha talkin bout Willis? I cook up trout bass catfish craw fish crappie walley an all kinds of sunfish an salmon from Strawberry an even tuna steaks when my friend brings them back from Cali.. How's that for variety? Ain't no reason to overcook a steak in whatever generic cream of whatever soup when you can keep to the simple way to do it best.
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Good thing no one said anything about cooking steak in a "generic cream of whatever soup".

This is boring. bye

Edit: Fixed because Boris wants to feign ignorance.
 
If any of y'all wanna cool weekend I got this houseboat thingy out the swamps on Utah lake out by Springville. I live there a few months every summer an smoke the fish I catch To get me through the winter. It is off the first exit an then you go right down that dirt road until the good fishing area. Than we cast out bait for catties an jig for bass an another line hoping for carp. Damn those thinks are tasty.
 
Just made 1 pot Zuppa Toscana last night. It's so good.

1 lb. ground Italian sausage
1 lb diced bacon
5 potatos thinly sliced
2 cloves garlic, diced
1/2 oncion, diced
3 cups water
3 cups chopped kale
28 oz chicken stock
1 cup heavy cream

In your soup pot cook the ground sausage. When done, remove sausage but do not drain. Cook diced bacon in soup pot. Hhen crispy add garlic and onion. When that is cooked add the sausage, potatoes, water and chicken stock. Bring to a boil and simmer for 10 minutes. Then add kale and salt and pepper to taste. Simmer for 8 minutes. Add heavy cream and heat through.

Feeds 4 adults and just enough left over for me to have for lunch the next day.
 
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Stoked said:
Just made 1 pot Zuppa Toscano last night. It's so good.

1 lb. ground Italian sausage
1 lb diced bacon
5 potatos thinly sliced
2 cloves garlic, diced
1/2 oncion, diced
3 cups water
3 cups chopped kale
28 oz chicken stock
1 cup heavy cream

In your soup pot cook the ground sausage. When done, remove sausage but do not drain. Cook diced bacon in soup pot. Hhen crispy add garlic and onion. When that is cooked add the sausage, potatoes, water and chicken stock. Bring to a boil and simmer for 10 minutes. Then add kale and salt and pepper to taste. Simmer for 8 minutes. Add heavy cream and heat through.

Feeds 4 adults and just enough left over for me to have for lunch the next day.
Click to expand...

That sounds amazing. I'd have to double the recipe.
 
Stoked said:
Just made 1 pot Zuppa Toscana last night. It's so good.

1 lb. ground Italian sausage
1 lb diced bacon
5 potatos thinly sliced
2 cloves garlic, diced
1/2 oncion, diced
3 cups water
3 cups chopped kale
28 oz chicken stock
1 cup heavy cream

In your soup pot cook the ground sausage. When done, remove sausage but do not drain. Cook diced bacon in soup pot. Hhen crispy add garlic and onion. When that is cooked add the sausage, potatoes, water and chicken stock. Bring to a boil and simmer for 10 minutes. Then add kale and salt and pepper to taste. Simmer for 8 minutes. Add heavy cream and heat through.

Feeds 4 adults and just enough left over for me to have for lunch the next day.
Click to expand...

We add thinly sliced leeks to this, sweat them first in a little olive oil and salt to bring out the sweetness. Sometimes add a nice sweet onion or similar. It is a nice counterpoint to the bitter in the kale and the heat of the sausage to have a little sweet note running through it. Leeks are greatly under-appreciated and taste so great. Brighten up anything they are in without overpowering it the way onions can sometimes.
 
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