• Favorite GAMEDAY food ? ..... Dine in, carryout, *delivery or make at home.
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Our afternoon/evening college football GAMEDAY meals and snacks are:
Lunch chicken quesadillas, very good.
Supper and new year's eve snacks my wife's homemade sauerkraut with onions and seasonings with hotdogs around 8 pm with chips, olives and stuff. For new year's day with more football we're having a pork roast with the sauerkraut and oven roasted vegetables.
Have a happy, healthy and prosperous 2020 !
(and I know that I've put on weight since I've been home for Thanksgiving day
)
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found out how to make little smokie sausages with grape jelly and bbq sauce - crockpot.
They were excellent. Friends got us a 2 qt Cooks Essentials pressure cooker...
can't wait to pressure cook a batch of ribs with apple juice, maybe I'll add apple sauce mixed.
need recipes - friends say the pressure cookie is the best - instead of ribs all day - 2-3 hrs.
Starting the NEW YEAR off right.
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a ham bone for a awesome lentle soup
We're going to make ham and bean soup this weekend, we always get a bone-in ham much more flavorful and great soup. Also planned on pork roast today.
Everything got pushed back a few days, neighbor brought over pulled pork, keilbassi with sauerkraut and really good perogies last night.......ummmmm.
Ton 'o new year's food for BIG TEN GAMEDAY today and a few more GAMEDAYS.
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Oh and one of my traditional new year's day favorites hotdogs with my wife's homemade sauerkraut with onions and homegrown herbs with yellow mustard and Tabasco sauce....have had it for decades!
I'm getting fat just thinking about it. Hotdogs, chips with Frank's red hot sauce, pretzels with spinach dip and olives ALL was planned for today.
I know I'm starting with the keilbassi and kraut..... Nice having real home cookin'.
........ Michigan vs Alabama coming on now.
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2 qt pressure cooker on - 5/8ths rack of ribs, 1 cup of shaken but not stirred root beer.
should be awesome. 40 minutes cooking time !
Time to start cooking up stuff from the freezer and making room.
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The BROWNS season may be over on the field for now but there's always some GAMEDAY events going on up to and through the Super Bowl, March Madness and the NFL Draft.
I did run across this article from Cleveland Scene whether places to eat around Cleveland or just inspiration for make at home sandwiches. Ummm.
10 Cleveland Sandwiches We Love. https://www.clevescene.com/cleveland/10-cleveland-sandwiches-we-love-like-really-love/Content?oid=31876249&utm_source=widget&utm_medium=articleblog&utm_campaign=rightrail&utm_conte
While tacos get all the attention, it's sandwiches that fuel the world. Here in Cleveland, we have an embarrassment of riches when it comes to classics, originals and over-the-top creations. Anything goes in the world of sammies as long as the results are delicious. We think these 10 are worth a try....... Continued in the link......
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@dutch-oven said:
Those sandwiches look great... mmmmm...
Giordano's from Chicago have opened up a shop near Belden Village in the Canton area. Been there twice, haven't bothered getting their deep dish pizza, instead went with their Italian beef sandwiches. So damn good.
The original Giordano's on Rush St in Chicago was one of my favorites in the early 1980s in a great city for food. My they have expanded !
Best deep dish pizza I've ever had.....steak knife and fork included.
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I got a copy of once upon a time in Hollywood for Christmas. Love the movie but it was really funny when Brad Pitt would feed his dog and he would reach into the cupboard and pick out dog food made from rat meat and badger meat.
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@dutch-oven said:
It's homemade pizza time!
Made my own dough yesterday, let it refrigerate for 24 hours, then used my homemade sauce from last weekend. Topped with blended Italian cheese, pepperoni, banana peppers on the left side, hot cherry peppers on the right.
oh hell ya
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@dutch-oven said:
It's homemade pizza time!
Made my own dough yesterday, let it refrigerate for 24 hours, then used my homemade sauce from last weekend. Topped with blended Italian cheese, pepperoni, banana peppers on the left side, hot cherry peppers on the right.
oh hell ya
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@dutch-oven said:
Like Italian heaven!
For those of you who might never or recently had a true homemade Italian pizza or one from a real Italian pizzeria they look like Dutch's picture -or- like one from Grimaldi's Pizza from NJ he sent us in October.
They are NOT like the cookie cutter national franchise joints.
The taste and smell are PRICELESS ! (Hungry for a pizza now?)
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@dutch-oven said:
Like Italian heaven!
For those of you who might never or recently had a true homemade Italian pizza or one from a real Italian pizzeria they look like Dutch's picture -or- like one from Grimaldi's Pizza from NJ he sent us in October.
They are NOT like the cookie cutter national franchise joints.
The taste and smell are PRICELESS ! (Hungry for a pizza now?)
@dutch-oven said:
Vincent & Veto's Pizza loses out to my Wife's homemade Spaghetti with oversize'd meatballs....You's get no photo's..cause It's all gone..Y U M M Y !! and Meet Lisa..
yes her mouth works...but she's got to have some Italian to die for 
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our 2 quart pressure cooker - wow. It's FUN ! Fall off the bone ribs in about 40', perfectly peeling boiled eggs in six minutes (I've always wondered how the heyl you could hard boil eggs and have them peel without moon craters), roasts, stews in just part of the time. etc etc.
We never had one before, but our friends got us one for Christmas. Collecting recipes now.
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our 2 quart pressure cooker - wow. It's FUN ! Fall off the bone ribs in about 40', perfectly peeling boiled eggs in six minutes (I've always wondered how the heyl you could hard boil eggs and have them peel without moon craters), roasts, stews in just part of the time. etc etc.
We never had one before, but our friends got us one for Christmas. Collecting recipes now.
our 2 quart pressure cooker - wow. It's FUN ! Fall off the bone ribs in about 40', perfectly peeling boiled eggs in six minutes (I've always wondered how the heyl you could hard boil eggs and have them peel without moon craters), roasts, stews in just part of the time. etc etc.
We never had one before, but our friends got us one for Christmas. Collecting recipes now.
Oh yeah my mother cooked for 8 for years with the old pressure cooker, my grandmother cooked and canned everything you can imagine with pressure cooker and cast iron. It's fast and a good way to make some family or GAMEDAY meals.
I always loved my mother's roast beef meals, here's something to get you started from the BEEF, it's what's for dinner people. There are some great dishes there guys!
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This recipe caught my eye from the BEEF It's what's for dinner above link, sounds good and easy ! Maybe something for this month's January GAMEDAY meals.
WILD MUSHROOM BEEF STEW
INGREDIENTS:
- 2 pounds beef Stew Meat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon pepper
- 3/4 cup reduced-sodium beef broth
- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 2 teaspoons minced garlic
- 1 pound baby red-skinned potatoes, quartered
- 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
- 1 cup baby carrots
Garnish:- Chopped fresh parsley leaves
COOKING:
- Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.
- Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms and carrots; mix well.
- Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.
ALTERNATE COOKING METHOD:
- This recipe can be made in a 6-quart electric pressure cooker. Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef in pressure cooker. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Cut potatoes into 2-inch pieces or, if smaller, keep whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms and carrots; mix well. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Stir well before servings. Garnish with parsley, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.).
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This recipe caught my eye from the BEEF It's what's for dinner above link, sounds good and easy ! Maybe something for this month's January GAMEDAY meals.
WILD MUSHROOM BEEF STEW
INGREDIENTS:
- 2 pounds beef Stew Meat, cut into 1-inch pieces
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon pepper
- 3/4 cup reduced-sodium beef broth
- 1/4 cup tomato paste
- 1/4 cup dry red wine
- 2 teaspoons minced garlic
- 1 pound baby red-skinned potatoes, quartered
- 8 ounces assorted mushrooms, such as shiitake, cremini and oyster, cut into quarters
- 1 cup baby carrots
Garnish:- Chopped fresh parsley leaves
COOKING:
- Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef mixture in 4-1/2 to 5-1/2-quart slow cooker.
- Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Add potatoes, mushrooms and carrots; mix well.
- Cover and cook on HIGH 5 to 6 hours, or on LOW 8 to 9 hours, or until beef and vegetables are tender. (No stirring is necessary during cooking.) Stir well before serving. Garnish with parsley, if desired.
ALTERNATE COOKING METHOD:
- This recipe can be made in a 6-quart electric pressure cooker. Combine beef Stew Meat, flour, salt, thyme and pepper in large bowl; toss to coat. Place beef in pressure cooker. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add broth mixture to beef. Cut potatoes into 2-inch pieces or, if smaller, keep whole. Cut carrots into 2-inch pieces. Add potatoes, whole mushrooms and carrots; mix well. Close and lock pressure cooker lid. Use beef, stew or high-pressure setting on pressure cooker; program 25 minutes on pressure cooker timer. Use quick-release feature to release pressure; carefully remove lid. Stir well before servings. Garnish with parsley, if desired. (This recipe variation was tested in an electric pressure cooker at high altitude. Cooking at an altitude of less than 3000 feet may require slightly less cooking time. Refer to the manufacturer’s instructions.).
This recipe caught my eye from the BEEF It's what's for dinner above link, sounds good and easy ! Maybe something for this month's January GAMEDAY meals.
WILD MUSHROOM BEEF STEW
The problem with wild mushroom beef stew is catching them. You have to have your traps set with exactly the right bait in a similar manner to catching rabbits for wild jackrabbit stew.??
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