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I'm the cook of the house. My concoction I call food

O

OleBoy

Charter Member 2015
Years ago I was a bachelor. Later on, in the Army. I ate crap that made most stomachs turn sour. Here's a little somethin I been makin for years. If you dare eat it. Nah....it's good. In fact, it's damn good.

Now we're gonna mix up a batch of OleBoys "Chicken Frick-A-See"


Read through the recipe to figure out what you'll need for fixens :wavey:

Get out the electric skillet.

Add butter flavor Crisco to a depth of 1/8"

Grab yerself some red potatoes. Peel'em and then slice/chop them up to 1/2" - 3/4" cubes = (6) six cups.

Toss the potatoes in the skillet and add fine ground pepper & Lawreys seasoning salt. Leave the lid turned sideways to let out the steam. Let the taters cook on about 300 degrees till they just start to brown. Flip them over. Add pepper & Lawreys. Let them cook till golden brown. Turn the heat down to 250 and continue cooking until that are half raw. Drain the grease and put the taters in a bowl for later.

Add more butter flavor Crisco to the skillet. Leave temp set at 250.

Add to the skillet (12) twelve chicken thighs (minus skin & excess fat). Add fine ground pepper & Lawreys season salt. Cook till slightly brown then flip it over and season the other side. Again, cook till slightly brown. Flip it over again and then crank the heat to 350 and cook to medium brown. Repeat for other side. De-bone if necessary and place chunks of chicken in a bowl.

Drain all the grease out of the skillet.

Add (3) three cans of Cream Of Chicken soup & (3) three cans of water into the skillet. Mix well while cooking on 250 degrees. Cover.

Add (1) one cup of Sticky Rice to a pan and cover with an inch of water. Bring to a boil, stirring frequently. Turn the heat down and simmer till water is absorbed. Stir when done.

Add all the rice with the Cream Of Chicken soup in the skillet. Stir in well.

Add (1) one 10-16oz bag of mixed frozen vegetables (peas, carrots, lima beans, yellow corn) Stir in well.

Add (1) cup (powdered) Cream Of Broccoli soup mix, along with another cup of water. Mix well.

Let the mixture simmer for 20-30 minutes at 250 degrees while stirring every 10-15 minutes.

WHILE THIS IS SIMMERING, IT'S TIME TO MAKE THE DUMPLINGS.

INGREDIENTS

2 cups whiter flour
4 tsp baking powder
1 tsp salt
4 TBSP soft margarine ( I use "I Can't Believe It's Not Butter)
1 cup+ milk
Combine flour, baking powder & salt in a bowl.
Add butter. Mix well.
Add milk slowly while stirring. Continue adding milk and stirring to get the dough to a sticky texture with all ingredients mixed in.

*****Stir the mixture that's in the skillet real good one more time.*****

 Time to add the dumplings to the skillet.

Scoop Tablespoon size dollops into the top of the mixture that's cooking in the skillet. Spread evenly. Bury in the mixture to cover.

Let cook for 20 minutes on 250 degrees till done, OR until the dumplings are cooked all the way through.


Enjoy one of my favs

:welcome:
 
:wavey:

That looks realy Good !!

I'm taking notes, as I do all the Cooking in our House as well !!

Gonna have to give this one a Whirl !!

Thanks for Sharing !!

:ernae::ernae:
 
It's real good. Everyone that has eaten it has never gone to the hospital, and are all still alive to this day:wiggle:

Let me know if you like it. I will share others with everyone.
 
I do 98% of the cooking here too. Rose does the odd dinner now and again and is in charge of Thanksgiving and Christmas dinners

Did some Pasta tonight and I was in a hurry, so I used some tweaked sauce from a can.

Brown up 1 pound of ground pork. season to taste with seasoned salt and "generic" Italian spices. ad a pinch of sugar and you have instant sausage crumble.

In the same pan, throw in another pound of ground beef and re-season.

Boil the pasta of your choice (I did Ziti tonight)

once the meat is browned, add two cans of the Hunts Tomato sauce. I use one can each of the four cheese and Meat flavored. add in two and a half tablespoons of sugar (Cuts the acid in the sauce) and simmer for about 10 minutes. if there is a bit of grease showing on the edges from the meat, I toss in a 1/4 cup of Italian seasoned bread crumbs. makes a very thick and hearty sauce.

Tomorrow night is chicken tenders marinated in Italian dressing grilled up and served with fetichini alfredo.

Yes, I'm on an Italian kick this week.
 
oh man you guys... Ganging up on my stomach! Its saying things to me...

COOOK THAT!!!!!


arrghh..


I did a good Chicken Fettuccinni the other night, stirring in some veggies as well.

I cheat alot now days and add bottled Alfredo sauce. (bad, huh.. ) Got to have the extreme garlic flavor though. I usually dice up chuncks of Garlic in mine.

I saw yesterday on Emiral Green (Bam! He has a new show out), and he leaves the Garlic in giant chunks (only cuts them in half a couple of times) and throws them in. This makes sense to me. I always carmel tons of onions in my concoctions and they turn into nothing (as they are mostly water) and if you cook Garlic with them, they lose their zeal.. So I started putting in Garlic later to keep the flavor strong..



Bill

<--- italian food FREAK!!! :faint:
 
It's not always how you cook. But more, what you cook and how you cook it. Italiano is good.

I've always been a "What can I find in the cupboards to cook and have it taste good" type. Spices and heat settings are the key to good food IMHO.

By the way, I haven't tried it yet but, nice Piper Super Pacer Brian. I've heard it's a winner
 
Me and Mrs Willy share the cooking around here. It was my turn tonite and I just did some BBQ hamburger with baked beans (canned) for a quick meal. Just brown some ground beef and mix in BBQ sauce and serve on buns. Most of my cooking is of the simple variety. Although I do pull out all the stops on a pot of chili or chimichangas though.
 
Willy said:
Me and Mrs Willy share the cooking around here. It was my turn tonite and I just did some BBQ hamburger with baked beans (canned) for a quick meal. Just brown some ground beef and mix in BBQ sauce and serve on buns. Most of my cooking is of the simple variety. Although I do pull out all the stops on a pot of chili or chimichangas though.
Click to expand...



Sounds good Willy..

So does OleBoys... Cant wait to get these recipe's going here..



Bill
 
Here's my killer Mac and cheese recipie...

Feeds a small army....

boil an extra large box of elbows, meanwhile, line the bottom of a large disposable foil roasting pan with Ritz crackers. dice up some ham.

when the elbows are done, place a layer of elbows over the crackers. then some of the diced ham and then a layer of shredded cheddar cheese. repeat as necessary until the pan is full, layering pasta, ham and cheese.

when the pan is full, add another layer of Ritz crackers and then sprinkle a little more cheddar on top.

pre heat the oven to 350 and then pour a pint (yes, a pint) of half and half or even better, whipping cream (This is NOT a heart healthy dish) evenly all over the pan, letting it soak in.

Bake for about 15 minutes or so or until the cheese on the crackers is browning.

Serve :applause:

I use Cabot VT Sharp shredded Cheddar (Expensive if you can find it outside of New England but they make it less than 20 miles from where I live so it's cheap here) but any other sharp cheddar can be used. White is better than the yellow stuff.


Brian
 
those recipes look pretty good, i will be trying them!

maybe we need to have a recipe thread for everyone to post good ones that they want to share? i have some i know folks might enjoy...
 
Hey Brian. Your Killer Mac & Cheez sounds dang good.

Only one problem (for me) :icon_eek: It's plugging my arteries just thinking about eating it. Must resist. Muuust resissst :d :help:
 
OleBoy ,

My wife said she'll give your recipe a go as soon as she gets all the ingredients together .
It looks good .

Leon
 
"line the bottom of a large disposable foil roasting pan with Ritz crackers. dice up some ham."

Brian,...should you place the Ritz crackers down individually or do you crush them up a bit?
 
Here's my best recipe

Take 2 slices of bread and lay them side by side on the table. Open the frig. Dig around until you find the sliced lunch meat. Open the package and pull out 2 slices of meat. Place the meat on one slice of bread. Lay the other slice of bread on top of the meat. Using the palms of your hands, gently flatten the sandwich just a tad. Pick it up and eat it. Goes down well with a glass of juice or soda and a bowl of potato chips.

OBIO
 
My best recipe. Easy Meatloaf dinner.

Preheat oven to 350 degrees.

Mix
2lbs lean ground beef.
1-1/2 cup oatmeal or bread crumbs.
2 eggs.
Dash of Worcestershire Sauce.
Large dash of picante sauce. ( I use about 1/4 cup, the wife is a lightweight )
Some chopped onion to taste.
Ketchup until everything is moist and sticks together.

Place in large lightly greased baking dish ( or spray with Pam ),
Shove down to one end. ( I use an 11 x 9 glass cake pan and it fills about half the pan )
Top with more ketchup. ( a nice semi thick coating )

Dice up a couple of large tators, a sweet tator and a few carrots.
Place in other end of pan.
Add a drained can of green beans or hominy. Which ever trips your trigger.
A few chopped onions is good too.

Cover the whole thing with foil and place in oven.
Go chase your wife around the house for an hour to an hour and 15 minutes.
Come back and pig out.

The veggies are usually gone first but there is always leftover meatloaf for great sandwiches.
 
Sounds good Rick. I do something similar when out camping. Cept toss it all in aluminum foil and bury it in the coals of the fire.

I'll be trying yours out. I like the concept of it all in one pan. Why not? It all goes into the same place anyways...lol.
 
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