Homemade Comfort Food Recipes

[TheBigDog]

Ingredients:
10 eggs
7 slices American Cheese
2 Cups Milk (I actually don't measure)
1/2 pound Bacon Slices
5 onion bagels

Equipment:
Big non-stick pan
Mixing bowl
Wisk
Spatula
Cutting board
Knife
Margarine

Heat the nonstick pan to medium temperature.
Cut across the bacon strips into 1/2 inch sections. Put into the pan to begin frying. Use spatula to move periodically and get the individual peices to break apart. Don't fuss over it too much.

Break the eggs into the mixing bowl with the milk. Beat with wisk until all yokes are boken and mixed in. Nice consistant consistancy. Break the cheese into smaller peices and mix in with the eggs.

When the bacon is cooked but still soft add the eggs and cheese to the pan. Push from edges to center every couple of minutes to keep all the eggs cooking.

While the eggs are cooking begin toasting the bagels. Spread margarine on them as they are done and set aside. When the eggs are cooked through and the bagels have been toasted bring everything to the table.

Serve Bacon/Egg/Cheese open faced on the bagels. Hear everyone singing the praises of the cook through full mouths.

Clean up everything you cooked with and put away. Schedule appointment with cardiologist. Enjoy life while it lasts.

Bill (Every Satruday morning. Stop on in!)

[Racoon]

Originally Posted by TheBigDog

Ingredients:
10 eggs
7 slices American Cheese
2 Cups Milk (I actually don't measure)
1/2 pound Bacon Slices
5 onion bagels

Bill (Every Satruday morning. Stop on in!)

Would there be anything left for us?

Round here we call that Recipe a "World Famous"
need to add a little Lettuce and Onion...
give it that extra crunch!

I'll file that recipe with GRANDMA...

[Pyrotex]

Buy a pair of Cornish Game Hens. They're usually frozen in pairs. Wish I could find them fresh.
One 8 oz. package of Dole dried apple slices
8 oz. of a good semi-sweet Chardonnay or other white wine.
8 garlic cloves.
Salt, pepper, lemon-pepper, basil

Cut the apple slices into smaller bits (lima bean size) and soak in the white wine for at least an hour, or until they are plump and moist. (Don't you just LOVE those two words in a sentence together????)

Wash out the game hens and salt and pepper them inside.

Slice the garlic cloves, and mix into apples

Stuff each game hen with half the apple mixture.

Sprinkle outside (skin) of the game hens with crushed basil and lemon-pepper.

Bake game hens covered (together) at 375 for an hour.

Serve with fluffy rice and toast.

Originally Posted by TheBigDog

Serve Bacon/Egg/Cheese open faced on the bagels. Hear everyone singing the praises of the cook through full mouths.

Clean up everything you cooked with and put away. Schedule appointment with cardiologist. Enjoy life while it lasts.

Bill (Every Satruday morning. Stop on in!)

lol.... Now your talking!!!.....As I'm replying, I'm having Eggs scrambled Sofft, with fillet of Sole stuffed with spinach an cheese, salad, toast, an' a cup of Joe .....Yummy, must get back. Enjoy.....chendoh

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it."
Julia Child

Hurry! hurry!, Rac.
Pyrotex caught a keeper too!!!!I

"It's so beautifully arranged on the plate - you know someone's fingers have been all over it.”
Julia Child

[Turtle]

Homemade Cream-of-Tomato Soup

-select ripe tomatoes (i just used 4 nice beefmasters)
-bring a pot of water to boil and blanch the tomatoes
-remove tomato skins, seeds, and core
-puree the tomatoes by whatever means (I used the Bullet! )
-add half-n-half 1/3 to 1/2 the amount of tomato puree & blend well (substitute rice or soy milk if you must; if so, add some vegatable oil to make up for the loss of the milk-fat )
-pour mixture into sauce pan and cook on medium 5 to 10 min.; stir frequently
-salt to taste
-serve & enjoy

[Turtle]

Black Ham & Bean Soup

The simpler the recipe, the more comfort I derive. Of this ilk is the lowly cooked bean, requiring nothing more than the lowly dry bean of your choice, a pan, and water. Always carefully sort through your beans to remove foreign debris like the rock I found sorting the black beans I used yesterday. After sorting, rinse and put the beans in the pan with cold water to soak overnight.

Now the comforting part of this recipe for me is that in all my years of cooking beans, this little circumstance never occurred; that, and it made my roomy throw up a little bit in his mouth. This time when I started cooking my black beans in water, I had some leftover ham and tossed it in as I would with Navy beans. After an hour or so of simmering I began dishing some soup out into my bowl with a slotted and spoon, and after a few dips I hadn't got any ham. I knew how much I put in, & it didn't jibe with what had already come out & what was still in! Well, low & behold the ham was in the bowl all along and I didn't see it because it had turned black.

Serve in your favorite bowl with your favorite garnish. Use the recipe to prepare black ham for sandwhiches or appetizers, or any recipe calling for ham. Bon appetite!

[freeztar]

Originally Posted by Turtle

Black Ham & Bean Soup...
remove foreign debris like the rock I found sorting the black beans I used yesterday.

What kind of rock Turtle?!


Here's one of my Mom's simple Puerto Rican recipes that is a pure delight and very easy!

Fried Plantains (Platanos)

*Select some slightly green plantains and allow them to ripen until your finger makes an indentation with moderate pressure (experiment to determine your ripeness tastes).

*Cut the plantain into slices about 1/8" to 1/4" thick. I like to cut at 45 degree angles so that they are tapered and cook slightly unevenly.

*Heat up some olive oil and throw the plantains into the heated oil.

*Allow them to simmer for about 30 seconds and then flip them. Cook them until a fried film build on the surface (they will darken, but beware the black).

*Use a spatula, or your utensil of choice, to pull them out of the pan and place them on a plate with paper napkins on it. The napkins absorb the excess oil.

*Sprinkle some salt on top of them.

*Allow to cool and enjoy!

A sweeter version is prepared with very ripe plantains and no salt. Larger pieces are typically used for this method.

[Boerseun]

Beercan chicken!

(Apparently this has been done for years, but I've only heard of it in December)

You take a nice whole chicken, and remove the giblets. Then you make a nice spice mixture of your choice. I've done a few so far, and what worked for me was simply a teaspoon of salt, teaspoon of cayenne pepper, a tablespoon rough ground black pepper, 1/2 teaspoon peri-peri powder, and 100ml peri-peri sauce. Mix well! (Wash your hands - that stuff burns like hell!)

Rub the whole chicken with the mix, inside and out.

Take a can of beer. Drink about half of it. Take another 50ml peri-peri sauce, and pour it carefully into the beercan. Take two ground cloves of garlic, and chuck it into the beercan - be careful! For some reason, garlic makes beer bubble like all hell; you might lose a bit of beer if you're not careful.

Take the chicken, and make it "sit" on the beercan, basically shoving the beercan up the chicken's butt. Park your beercan chicken in the oven at 180C for 105mins. (An hour and three quarters). Take out and let stand for about 10 minutes. Carve and enjoy!

I was a bit skeptical about this, but out came the tenderest, juiciest, most awesomest chicken I've ever eaten!

But be careful - the beercan must stand up straight with the chicken "sitting" on it. Which of course means the whole contraption will be a little top heavy.

The thing basically steams from inside and bakes from outside. Beautiful!

[InfiniteNow]

Originally Posted by Boerseun

Beercan chicken!

(Apparently this has been done for years, but I've only heard of it in December)

You take a nice whole chicken, and remove the giblets. Then you make a nice spice mixture of your choice. I've done a few so far, and what worked for me was simply a teaspoon of salt, teaspoon of cayenne pepper, a tablespoon rough ground black pepper, 1/2 teaspoon peri-peri powder, and 100ml peri-peri sauce. Mix well! (Wash your hands - that stuff burns like hell!)

Rub the whole chicken with the mix, inside and out.

Take a can of beer. Drink about half of it. Take another 50ml peri-peri sauce, and pour it carefully into the beercan. Take two ground cloves of garlic, and chuck it into the beercan - be careful! For some reason, garlic makes beer bubble like all hell; you might lose a bit of beer if you're not careful.

Take the chicken, and make it "sit" on the beercan, basically shoving the beercan up the chicken's butt. Park your beercan chicken in the oven at 180C for 105mins. (An hour and three quarters). Take out and let stand for about 10 minutes. Carve and enjoy!

I was a bit skeptical about this, but out came the tenderest, juiciest, most awesomest chicken I've ever eaten!

But be careful - the beercan must stand up straight with the chicken "sitting" on it. Which of course means the whole contraption will be a little top heavy.

The thing basically steams from inside and bakes from outside. Beautiful!

Try putting a good heap of sage into your rub and into the beer.


Also, more hoppy beers seem to work nicer than more malty beers when doing a "prison pub chicken."


You know... the chicken with the beer can crammed up it's crapper.