SJ Homemade Recipe Thread

Is that what use to be called a pressure cooker? Lots of low-sodium folks use them.

 

We called this "little pizzas" in my house, don't know why.
I don't have measurements, the secret is nothing should overpower anything else.

ham
orange american cheese
green pepper
yellow onion
english muffins

We use to use a food grinder--the kind you attach to the end of a counter and crank. I now use a food processor to try to get the same texture. Kind of like sausage texture. not too chunky, not too fine. spread on english muffin half and bake or broil till brown. sounds strange but yummmm.

 

I make a breakfast casserole with potatoes o’brien, eggs, maple sausage, spinach, artichoke hearts, and shredded cheese.

It works for any meal.

 

Here is something that just happened.

1) I read your post and thought, That sounds good.

2) I also thought, What are Steak-Ums?

3) I read a couple of links. Not available in Canada. Dammit.

4) I read the Wikipedia listing on Steak-Ums. It includes this paragraph: In the 2012 lawsuit, Judge Lawrence Stengel described the product as "chopped and formed emulsified meat product that is comprised of beef trimmings left over after an animal is slaughtered and all of the primary cuts, such as tenderloin, filet, and rib eye, are removed. . . . The emulsified meat is pressed into a loaf and sliced, frozen and packaged."

5) I thought, Wow, I'm kind of glad it's not available in Canada.

6) The present: I'm still craving a cheesesteak.

 

Judge Stengel should be removed from the bench.

 

"Emulsified" and "loaf" might be two of the least appetizing meat words ever.

 

Steak-Ums are on the short list of most disgusting “foods” of all time.

 

Don't forget the popular words mechanically separated ...

 

I can get that. But it does make a perfectly good, tasty Philly cheesesteak.

 

We have waaay to many hoagie rolls in the freezer...this is a great idea.

 

One of our favorite meals when my wife was doing low-carb was basically a chicken, broccoli and rice casserole without the rice. Pretty quick and easy, and you can serve it over rice or pasta if you don't carry about carbs.

-- Cube up a couple pounds chicken (we use breasts usually, but thighs make it pretty tasty too), season with salt, pepper and garlic powder and and saute it.
-- Add two 12-oz bags frozen broccoli florets, lower the heat a little (medium to medium high) and then cover and let that cook a little (the broccoli basically steams as it thaws).
-- When the broccoli is cooked through, add an 8-oz package of cream cheese, a small amount of half-and-half or milk or cream (whatever you have in the fridge; just use a cup or so to start, you can add more later as you add cheese; obviously, half-and-half will make it creamier than milk, and cream the creamiest of all), and a couple of handfuls of shredded cheese (I usually use some combination of cheddar, Monterrey jack and parmesan/romano, but I've made it with a bunch of others and it always came out good). Stir it while the cheese and cream cheese melt into the liquid and form a sauce. Continue adding handfuls of cheese until you get the amount of sauce you want. Add milk/cream/half-and-half as needed to thin it out if it gets too thick.
-- As the sauce is forming, you can add whatever other spices you want. I usually add some more salt and pepper, sometimes more garlic powder. I always add smoked paprika. A little cayenne is great too.
-- Eat as it is or serve over pasta or rice.

This is definitely full of fat and calories, so not ideal for most diets, but it's delicious.