#cornbread goes with ham and beans

[koravelliumavast]

Day ruined by cornbread being put on a FREAKING COOKIE.

[sir-frogsley]

hey fellow strugglers, i wanted to share a low cost mexican bean recipe (frijoles charros) with you. it makes a lot and freezes really well. it's gotten me through some rough financial times and i hope it can do the same for others. it looks complicated but i promise it really isn't. to make it simpler, my coworkers have had success making these in a slow cooker and pressure cooker but i've never tried it myself and usually just do stovetop.

4 cups dry pinto beans

2 to 6 garlic cloves

1 yellow onion

1-4 whole jalapeños or serranos (for flavor; beans aren't meant to be spicy)

1 ham hock (or other ham bone)

sugar

salt & pepper

epazote (optional)

cilantro (optional)

1. rinse and sort beans

2. add beans to stock pot and cover with water. optional: soak overnight first (see note)

3. smash garlic cloves and very roughly chop the onion. keep peppers whole but cut a couple of slits along the sides. add these to pot with sugar and ham bone. you can add fresh tomato here too if you want. bring to a boil, then lower heat to medium low

4. simmer on medium low 2-3 hrs, covered but with lid vented. i usually watch tv or clean while it's cooking and stir every once in a while. add water when needed. add salt halfway through. be cautious with the salt because the beans can soak up a lot. you will salt to taste at the end.

5. check beans. they should be soft and silky, falling apart a little. the water should be stew like, not like refried beans, but thickened from the bean insides. personally i like to mash with a potato masher a couple of times to make the water more gravy-like.

6. remove ham bone and salt and pepper to taste.

8. add epazote for the last few minutes of cooking if using.

7. serve topped with cilantro. goes well with rice or some jiffy cornbread.

8. freeze extras up to a couple of months

note: i highly recommend soaking beans beforehand. this gets rid of some of the oligosaccharides that cause gas and bloating. bring beans to a boil, removd from heat, and then let soak overnight or throughout the day. drain and rinse again, then follow recipe from there.

note: adding epazote for the last few minutes of cooking also helps with gas. but it can taste licorice-y, so if you hate anise don't use it.

note: you can add diced fresh tomato with the other veggies if you want. it's popular to add goodies like fried crispy bacon, chicharrones, or chorizo at the end, too, including some of the cooked off fat. you could add more seasoning too, like cumin or ancho, but my family traditonally makes our beans simple and tomato-free

[sparkedblaze]

Medda making her kids her southern food favorites. (Red beans, jambalaya, like those heavy good home cookin kinda meals)

What do you think everyone’s favorite is?

-🎟️

Jack: Jack strikes me as a biscuits and gravy kind of boy. BUT he only likes Medda's (at least until she takes them on a road trip to where she used to live) because people in the north cannot make it right

Davey: Davey is a simple boy with simple pleasures (and he has to keep kosher, so biscuits and sausage gravy is off the table. Ironically, that's how Medda finds out that he's kosher. Jack wants him to try his favorite food, but neglects to mention that there's sausage in the gravy). Medda tries so hard to make at least one thing kosher, and she always lets Davey fix his plate first. She also lists ingredients for everything, just in case. He can eat very few of the dishes from the south, bc most of them are cooked with pork. He does very much like backstrap (venison). Especially fried alongside potatoes (Medda has gone to the Synagogue and asked the Rabbi for help in ensuring everything for him was kosher)

Morris: Morris honestly really likes a good beef stew. Oscar encourages this, because stew is versatile and he can make different flavors and use different ingredients without too much of a fuss from Morris. He also really likes red beans.

Oscar: Oscar likes red beans as well. Medda usually makes a big pot, and then ladles some into a smaller pot to make extra spicy for him. He also really likes her chili, because he likes spicy. He also will eat anything and everything that lands on his plate (an unfortunate side effect of his childhood)

Race: RACE LOVES HIS MA'S GUMBO. CHICKEN AND SAUSAGE GUMBO. HE TRIES TO LEARN HOW TO MAKE IT AT LEAST THREE SEPARATE TIMES, BUT HE'S NEVER MADE IT PAST MAKING A ROUX. HE ALWAYS BURNS IT OR GETS BURNED. BUT HE STILL LOVES TO EAT IT. AND ESPECIALLY LOVES IT MIXED WITH POTATO SALAD.

Spot: Spot is such a jambalaya whore it's honestly disgusting. To the point where, when he visits Medda, he's disappointed when they aren't eating jambalaya (which is 95% of the time)

Albert: Shrimp and grits. Without hesitation. He loves seafood and he loves the texture of grits. So, this is obviously his favorite (though he loves everything Medda cooks, unless it has okra in it)

Crutchie: Cornbread. Cornbread, on the side of white beans especially. Medda makes her white beans with ham hock and he goes f e r a l for it.

Specs: Specs likes crawfish, but doesn't like having to peel them. Lucky for them, there are several people willing to help (including, but not limited to: Mush, Blink, Romeo, Skittery, Barney, Tommy, Jack, Davey, Medda). Specs especially likes the potato salad that is made, in the following days, with the potatoes from the boil.

Mush: Mush really likes chicken and dumplings!!! He loves them so much! No one understands why, but he's so nonchalant about it, that no one really questions him. He just gets really excited when she makes chicken and dumplings.

Blink: Blink's favorite southern foods are the desserts. Pecan pie, pumpkin pie, any cobbler, banana pudding, bread pudding, bananas foster. If it's sweet, and Medda makes it, he will inhale it. End of story. Point. Blank. Periodt.

*

I wanna let y'all know that I looked at a list of "southern comfort foods" online for ideas if I couldn't come up with anything, and I felt personally attacked by each and every thing on that list.

I didn't use anything off of it :)

[ruffincosplay]

Southern Ham and Brown Beans

This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.

[maehren-ag]

Southern Ham and Brown Beans This is the same recipe my mother's side of the family has been making for years, with my own special touch. Serve it with all of the fixin's. It goes great with cornbread, fried potatoes and fried cabbage.

[ashknife]

Cold weather outside calls for a hearty, warm supper. There are many simple yet satisfying meals that fit the bill. One of those is a pot of pinto beans.

Pinto beans require soaking before cooking, and it takes about two hours of simmering on a stove top to make after soaking. However, with a crockpot, you can get them ready in under ten minutes and have them simmer all day without the presoak.

The most basic ingredients to this are 1 lb. of dried pinto beans and some water.

Fill a crockpot with 7 cups of water.

Get out a large bowl to empty your bag of beans.

Sort through the beans and remove any withered beans and pebbles. Nothing says fun times like taking in a spoonful of beans and biting into a rock. Once sorted through, give them a rinse and throw them into the crockpot.

Technically, we're ready to cook! But, that's an awfully boring pot. Pinto are kind of bland, but they're one of those foods that take on other flavors well. We're going to add some things to make it the southwest staple that it is.

The first thing to add is a small yellow onion.

Remove the skin, chop it up roughly into half-inch squares, and throw it into the crockpot.

For a bit of spice and peppery flavor, I'm added a whole jalapeño. This gives the flavor and a little spice to the beans. If you want some real spice, get 2-3 jalapeños, chop them up, and add everything to the pot, seeds and all. Letting the seeds swim around as the beans simmer will spice them up pretty good.

Next is some meat. I am adding a half-pound of bacon ends.

If the beans are to be a side dish, I'd skip the meat. As a main dish, a bit of meat will add some good, savory flavor to the beans. You don't want to add a lot because the beans are the star here. Some people will add a small ham hock, others will add some sausage, and others might use a bone. Another option might be to use broth instead of water.

For a little more peppery flavor, I'm adding some green chiles. After that, I'll add some salt, black pepper, and garlic to taste. Be careful with the salt, especially if you use a salty meat like bacon or ham. You can add more later, but you can't take it out. Instead of garlic powder, I'm going to use some minced garlic to see how that comes out.

Give everything a good stir with your favorite spoon. Cover and cook on low for 7 hours. If you soaked your beans ahead of time, you can reduce the water to six cups and cooking time to six hours.

Your home will start to smell amazing around 2-3 hours into the cooking time. Until they're ready, consider some kind of carb to pair with it for maximum flavor. It goes great with corn products like cornbread, tortillas, totadas, and tortilla chips. Rice is also good (we're not too far from Cajun-style red beans and rice), as are saltine crackers.

I'll post again when this is ready.

[frasersaustralia]

Ten mouth-watering dinner ideas for New Year’s Eve 2023

New Year is almost knocking on our doors. And the best way to celebrate 2023 is by arranging a grand dinner with family and friends. So, tell me, what are your New Year’s Eve dinner plans? Are you planning to dine out? Or going to cook some luscious dinner recipes at home? Whatever the plan is, everything goes well when the food is divine. A succulent and flavourful meal with the perfect cocktail pairing is the best way to say goodbye to 2022. But if you feel too lazy to visit restaurants in Perth city or prepare an enticing dinner, throw some sausages on the barbie, and those juicy snags can be your perfect gala meal.

A perfect New Year’s Eve dinner

According to you, what’s a typical New Year dinner? Well, it depends on the place you reside. For example, if you are an American, you probably would celebrate with a Champagne toast while Mexicans are busy munching on 12 grapes with each clock chime. Typically, Australians grill sausage, steak, and lamb on the barbie to ring in the new year. People in Scotland practise the custom of “first footing” by visiting a neighbour’s home with presents of shortbread, a black bun, and whisky. Whereas in Estonia, it’s traditional to eat seven, nine, or twelve meals, with a portion of leftovers reserved for the spirits of the ancestors who visit the house on New Year’s Eve. Hence, there’s no perfect recipe for a New Year’s Eve dinner, as every culture follows different traditions on this special occasion. So, if you want a traditional menu or something festive according to your mood, go with it because it’s all about customization. No rules applied!

Lucky foods that will bring luck in 2023

New Year is welcomed in many different ways. Sometimes it’s a great party with friends or celebrating a tradition with families and loved ones. In various cultures, the New Year celebration has a different meaning altogether. Some popular beliefs suggest that eating specific foods can bring good luck in the upcoming year, and in the same way, avoiding particular foods can save you from bad luck.  

Let’s find out the lucky foods you can incorporate into your New Year’s Eve dinner and the ones that should be avoided.

New year’s foods that bring luck:

Popular folklore says eating these dishes on New Year’s Day will bring you luck the entire year.  

According to legend, peas or beans represent money or wealth. Pick classic black-eyed peas, lentils, or beans to prepare a dish with pork, ham, or sausage as the main ingredient.

Greens have the appearance of folded money. Hence, boiled cabbage or sauerkraut, collard greens, kale, chard, mustard greens, turnip greens, or other green, leafy vegetables can be used in meals to bring good fortune in the upcoming year.

Because pigs tend to move forward, some cultures view pork as a symbol of prosperity. Hence, it’s common to see pork or ham in Southern New Year’s Day dishes.  

Freshly baked cornbreads resemble the appearance of gold and go well with black-eyed peas and greens. A perfect addition to a dinner menu that screams “Carbs but healthy”!

In other cultures, dumplings, longevity noodles, and grapes are considered very lucky and devouring them can bring prosperity in the upcoming year.

Others believe that fish, ring-shaped cakes, doughnuts, or cakes with hidden treasures are symbols of luck.

Now, let’s move on to the list of unlucky foods:

Some think lobster represents terrible luck since it goes backwards and could portend setbacks and problems for the upcoming year.

On New Year’s Day, people should avoid chicken meals, as it scratches backwards and has wings. So, your luck might take off or turn wrong if you consume a chicken dinner.

List of ten mouth-watering dinner ideas for home and to order at restaurants

New Year’s Eve dinner ideas at home

If you are a big-time foodie like us, here are five dinner ideas you would like to incorporate into your menu for your New Year bash.

Slow Cooker Hoppin’ John and jollof rice

Skillet Mexican Cornbread with pork shoulder

Crispy Caramelized Pork Ramen Noodle Soup

Pan Seared Ribeye with Herb Butter

Brown Butter Scallops with Parmesan Risotto

These are some of the fantastic dishes you can serve as a main course at your dinner parties and pair them with a bottle of Shiraz or Merlot for extra oomph, and lastly, end the meal with a devil’s food cake. So if you are planning to surprise your family or close friends on New Year’s Eve, a luscious dinner party with warm home-cooked meals is the perfect call.

Celebrating New Year’s Eve at Restaurants

Visiting a Perth Restaurant can be ideal if you plan to dine out. Fraser’s restaurant is one place where you can enjoy sumptuous and delicious dishes and an elegant ambience that can be food for your eyes. So, here is the list of five items you can order from restaurants in Perth city during New Year’s Eve.

Grilled fillet of Goldband snapper

Kingfish Ceviche and chipotle aioli

Beef Carpaccio

Linley Valley Pork Belly

Tuna Tataki & Atlantic Salmon

As the main course is decided, it’s time to hop on the cocktail ideas that pair well with every dish. For example, the Espresso Martini, Pina Colada, Long Island Iced Tea or a classic Margarita can be the perfect accompaniment to all your meals. And for desserts, there’s an endless list which can end your meals on a sweet note. Like a classic Crème Brulée, a bourbon vanilla cheesecake or a chocolate Mousse, etc., any of them can end your meal on a sweet note. But if you have a sweet tooth, consider ordering more than one dessert before summing up your feast.

An elegant and classic dining experience- Fraser’s Restaurant

At Fraser’s, you don’t just come here to eat; you come here to gain an experience like no other. Out of all Perth restaurants, Fraser’s restaurant, located at King’s Park Perth, constantly strives to serve you the best quality dishes and the perfect atmosphere with friendly staff. Our exclusive dining experience includes private dining rooms with intimate spaces for weddings, family parties, client meet-ups, and corporate meetings. It can hold all kinds of events along with access to a private patio and views of the lovely Swan River and Perth city. As a believer in sustainability, we have seasonal menus that depend on fresh produce from the market that help us maintain a balanced menu that is delicious and better for the earth. Our executive Chef Chris Taylor carefully curates the menus for special events, and we delight in ensuring that the food will be one of the highlights of your special day. So, what are you waiting for? Book your tables for New Year’s Eve dinner and enjoy a dining experience that will stay with you forever.

Ending on a chocolaty, sweet note

All your New Year’s Eve plan should have a meaningful end so that when you step into the New Year, the pleasant memories of your celebration should linger year long. So, before you plan your dinner parties, make sure you bond with every loved one and well-wisher who will assist you in having a great ending this year and a superb start to your New Year.

[faeriesuns]

My parents are eating beans and ham for dinner so I need to find something to eat, hopefully something that goes well with cornbread

[luvrgirl555]

tag urself as one of these rules of living in idaho that my aunt posted on facebook

i’m 14

1. Pull your droopy pants up. You look like an idiot. 2. Turn your cap right, your head isn't crooked. 3. Let's get this straight; it's called a 'dirt road.' I drive a pickup truck because I want to. No matter how slow you drive, you're going to get dust on your Lexus. Drive it or get out of the way. 4. They are cattle. They're live steaks. That's why they smell funny to you. But they smell like money to us. Get over it. Don't like it? Hwy 12 goes east and west, Hwy 95 goes north and south. Pick one. 5. So you have a $60,000 car. We're impressed. We have $150,000 combines that are driven only 3 weeks a year. 6. So every person in rural Idaho waves. It's called being friendly. Try to understand the concept. 7. If that cell phone rings while an 4-point buck and 3 does are coming in, we WILL shoot it out of your hand. You better hope you don't have it up to your ear at the time. 8. Yeah, we eat taters, gravy, beans and cornbread. You really want sushi and caviar? It's available at Dale's bait shop.. 9. The 'Opener' refers to the first day of deer season. It's religious holiday held the closest Saturday to the first of November. 10. We open doors for women. That is applied to all women, regardless of age. 11. No, there's no 'vegetarian special' on the menu. Order steak. Or you can order the Chef's Salad and pick off the 2 pounds of ham & turkey. 12. When we fill out a table, there are three main dishes: meats, vegetables, and breads. We use three seasonings - salt, pepper, and ketchup. Oh, yeah.... We don't care what you folks in the east call that stuff you eat ... IT AIN'T REAL CHILI!! 13. You bring 'coke' into my house, it better be brown, wet and served over ice. 14. You bring 'Mary Jane' into my house, she better be cute, know how to shoot, drive a truck, and have long hair. 15. College and high school football are as important here as the Seahawks and the Mariners... and more fun to watch. 16. Yeah, we have golf courses. But don't hit the water hazards -- it spooks the fish. 17. Colleges? We have them all. We have State Universities , Community Colleges, and Vo-techs. They come outta there with an education plus a love for God and country, and they still wave at everybody when they come for the holidays. 18. Turn down that blasted car stereo! That thumpity-thump crap ain't music, anyway. We don't want to hear it anymore than we want to see your boxers. Refer back to #1. 19. Four inches of snow isn't a blizzard - it's a flurry. Drive in it like you got some sense, and DON'T take all our bread, milk, and bleach from the grocery stores. This ain't Alaska . Worst case you may have to live a whole day without croissants. The pickups with snowplows will have you out the next day. A true IDAHOAN will send this on!!! 20. By the way.... if you want to talk to God in Idaho , it's a local call.

[vaccinator-medic]

Cooking headcanons for you all. Listed from best to worst.

Heavy:

Absolutely. In his household, chores were divided pretty evenly across everyone. His ma taught him everything he knows about cooking. He mostly makes Russian dishes that are hearty and warm. He WILL tell you all about his mother's borscht recipe and you WILL enjoy it. Sometimes teaches recipes to any of the mercenaries that are interested in learning. He, however, cannot make microwave oatmeal. He always forgets to add enough milk no matter how hard he tries. Sometimes Scout goes out of his way to ask him to make oatmeal to poke fun at him.

Engineer:

Yes. Can make really good barbecue and other southern meals. Makes cornbread all the time, as well as biscuits. He recommends cutting the biscuits in half and applying honey to the inside. Has family in Georgia that would visit regularly and cook with him as a kid, so he makes stuff that's common there as well. He tries to make everything fresh, except for green beans. He swears that canned green beans are the only way to go. Also cooks collard greens and butter beans a lot. Makes lots of ham too.

Pyro:

Yeah. They make a ton of varied food. You'll get Mexican food one day, and then an obscure Korean dish the next. The food is generally good but Pyro goes pretty heavy on the spices. Has attempted to make sushi once, but ended up somehow catching a stove on fire, even though stoves were not involved in that particular sushi making process. Everything else turns out well and there is surprisingly minimal kitchen fires. Pyro will wear their full asbestos suit instead of their jammies when cooking with oil or any other kind of flammable substance. Likes to watch the gas stove flames.

Demoman:

Yes, but he's not as skilled or as creative as others. Tends to stick directly to the recipe, which means you're guaranteed to get a solid meal. Cooks a lot of Scottish dishes he's had delivered from home. Most of them are recipes he's cooked several times before, so he stays in his comfort zone. Once tricked Scout into thinking he put nitro-glycerin into Scout's food. He had a good laugh about it- Demoman, that is. The mercenaries all like to remind Scout to check for nitro-glycerin now.

Soldier:

I guess. Believes that you have to know how to cook in order to survive. Fortunately, his food is edible. Unfortunately, everything he makes is basic, bland, and bare minimum. He serves grits every time he cooks, and doesn't even add cheese or salt. His meals are never seasoned and are usually out of a can. Edible, but not enjoyable in any way.

Sniper:

He can, but only he wants to eat it. It's likely to be some animal roasted over a campfire with a pot of beans. He rarely cooks because no one wants to eat a roasted iguana or something alongside a pot of bland beans. Seems allergic to stoves, microwaves, and other cooking apparatus. He and Engineer teamed up together can make a pretty tasty burger cooked over wood though.

Medic:

The only reason he is considered better than Scout is because he doesn't manage to blow up the kitchen or set things on fire. Someone always cooks with him but whoever it is gets annoyed fast at Medic demanding tools from them like they're an assistant in a surgery. He clearly has no idea what he's doing which is why he always has an assistant. Somehow manages not to learn anything about cooking despite having a partner. Cannot chop vegetables despite being great with a scalpel, so everyone pokes fun at him for that. Basically tries to make whatever recipe he's handed from his partner. Tries is the keyword here. It's either more edible or less edible depending on who's cooking with him. Still manages to be worse than Soldier's cooking.

Scout:

Can barely cook and is banned from cooking without supervision. All he makes is that crappy boxed mac n' cheese, and still manages to almost set the stove on fire every time. He once tried to make spaghetti but had to be removed from the kitchen after the pan of sauce somehow exploded. His ability to destroy the kitchen is scary, so Pyro is usually nearby to deal with any flames. If it comes out of a packet, box, or maybe can, he can probably heat it up in the microwave. No one will enjoy eating it.

Spy:

Can't cook for the life of him. Eats meals but is never around a stove. Bragged once that his French heritage gave him infinitely better, more refined cooking, but has not proved it yet. His mother tried to teach him as a kid, but he was a smart aleck about it and wouldn't learn. Criticizes food that everyone makes despite his inability to cook. The kitchen mysteriously exploded one day, and all that was left was a very burnt pan. Everyone thought that maybe Pyro had gotten wild with the gas stove or that maybe Demoman blew it up or something. No. It was Spy. He managed to blow up the kitchen and hasn't told anyone.

[princehomestead]

well lads it’s about time i shared with you something that i actually made with my own two hands so here’s a little post about my oh-shit-i-forgot-to-buy-stuff-for-dinner chili

aka some cheap-ass easy-to-make chili aka my favorite chili recipe since college

so...

Easy Crockpot Chili

for your chili base you’re gonna want to use at least three of these five ingredients. i recommend all five so as to have enough body to really call it a chili but if you are a super duper picky eater, do what you gotta do. your base chili ingredients are:

- tomatoes, diced - corn (kernels, not cobbed) - black beans - at least one other kind of bean (i usually do a dark/light red kidney bean split) - spice(s)

at its easiest, cheapest, and least spoon-requiring iteration, you dump a can of all these ingredients (liquid and all) and a packet of chili seasoning into your crock pot and cook for a few hours while you do... whatever else you need to do. (back in my school days it was writing papers or office work. these days it’s housework or diy projects) as soon as it’s hot, it’s ready, but it will keep on the heat for hours without taking any serious texture degrading, and it reheats excellently! (hot usually happens after 2 hours for all-fresh, all canned, or a mixture of both ingredients. if you add anything frozen, add at least one more hour)

that’s it. super duper simple. 

however

if you want something more complicated, if you’ve got actual energy for once and feel like treating yourself, or if you want more variety in your diet, you can go buckwild adding stuff to this basic, well, base.

i can honestly eat this with no meat at all, but if the carnivore(s) in your life aren’t having it, you can add a lot of different meats. personally i rotate between chicken (thigh tends to dry out less than breast if you’re okay with dark meat), ground beef (brown it first - also i recommend adding garlic at this stage), and kielbasa or polska sausage. diced ham (like you can buy pre-diced at the store if you’re short on time) or stew beef/beef tips would probably also go over really well. cook the meat before adding it to the chili if it needs cooking, you’re probably not gonna have the crock pot on long enough to cook any meat, and the texture of meat is much better when cooked beforehand. stew beef can be cooked in the crock pot, but do that before adding in your chili ingredients.

i add in a lot of my spices of choice (cumin, chili powder, garlic, sometimes carne asada or adobo seasoning) when cooking the meat so that the spice breaks up a little in the fat and isn’t so grainy in the chili, but you can also just add it straight into the liquid. just make sure to stir it well!

if you’re like me and you like an absolutely mountain of vegetables in your everyday meals, you can add more veggies to this mixture as well. some of my reoccurring favorites are bell pepper, onion, green chilies, and jalapeno, but definitely try out other veggies if you’re all about that flavor profile. your only real limit here is how large your crock pot is; if you’ve got a giant stockpot and a little more time to babysit the stove, you’ve really got minimal limits on portions.

time to get cookin’, y’all

some extra tips:

- if you’re adding a lot of extras, either meat or fresher veggies, add extra tomatoes or some flavorful liquid (broth, stock, beer, you name it!) to keep it more of a soup consistency - serve with something! i usually go for sweet cornbread muffins (think jiffy muffin mix if you don’t wanna tackle that from scratch) but you could use texas toast, bread bowls, rice, potatoes, whatever starch that tickles your fancy -  the one sad thing i found is that mushrooms tend not to work out unless they’re sauteed and served over top of the chili at the very end. they end up with a really gross texture from the crock pot that just isn’t pleasant. - cheese is your friend! get you something good and melt-y (mild cheddar is imho the best for this but anything goes) and top your bowl off - if you really play up the tex-mex flavor profile, sour cream and/or guacamole on top is an excellent way to serve this. the flavors complement well and if you put any spicy heat in your chili, your tongue will thank you. - you can sub any and all of these ingredients with fresh! it is a very forgiving recipe. there is a definitely a difference even just subbing in one or two fresh ingredients over canned, but even at its most basic form this recipe is tasty!

[menuandprice]

Home Town Buffet Menu Prices

Home Town Buffet Menu Prices are very curious. For this reason, we have prepared the updated Home Town Buffet Menu Price list for you. By following our site, you can reach up-to-date menu prices such as Home Town Buffet Menu Prices. The menu prices of the Home Town Buffet brand, which has many branches, are frequently searched. You can follow our website menuandprice.net for menu prices research. We offer you the most up-to-date Home Town Buffet menu prices. You can find the menu prices of the brand you want to research on our website. You can also access the menu of the restaurant, cafe or fastfood store you want from the search field above. Here are the new Home Town Buffet Menu prices.

hometown buffet prices

Home Town Buffet Menu Prices

Home Town Buffet is an American buffet-style restaurant, which was founded on October 19, 1939. The founders were Roe Hatlez, C. Dennis Scott, Dermot Rowland, and Doron Jensen. A few years later, Dermot Rowland and Doron Jensen left to open their own restaurant in Florida which was called Homestyle Buffet, and not too long after C. Dennis Scott also left and opened Home Town Buffet. Eventually, in 1996, the two chains merged. As of recently, there are more than 30 Home Town Buffet restaurants across the United States, with 25 of these restaurants running operations in the state of California. The restaurant’s opening hours are from 10:30 a.m. to 8:30 p.m. Monday through Thursday, 10:30 a.m. to 9 p.m. on Fridays, and on weekends 8 a.m. to 9 p.m. Their menu consists of a variety of entrees, soups, salads, homestyle sides, and so much more. The restaurant takes reservations, and customers who dine at Home Town Buffet can also take advantage of their offers, as well as purchase gift cards and more. New Home Town Buffet Menu Prices; Entrees Baked Chicken$10.20Baked Fish$10.20Butterfly Shrimp$11.34Fried Chicken$10.20Fried Fish$10.20Teriyaki Chicken with Steamed Rice$10.20Meatloaf$10.20Orange Chicken with Steamed Rice$9.07Soup and Salad$7.93Spaghetti & Marinara$9.07Spaghetti & Meatballs$9.07Home Town Buffet Menu Prices Homestyle Sides Green Beans$3.39Cornbread Dressing$3.39Mac & Cheese$3.39Mashed Potatoes & Gravy$3.39Mexican Rice$2.26Steamed Carrots$3.39Steamed Corn$3.39White Rice$2.26Home Town Buffet Menu Prices Soup/Salad Caesar Salad/ dressing$3.39Chicken Noodle soup$3.39Coleslaw$3.39Fresh Fruit$3.39Seafood Salad$3.39Mixed Green Salad/ dressing$3.39Potato Salad$3.39Home Town Buffet Menu Prices Bakery Cornbread$1.14Dinner Roll$1.14Garlic Bread/Roll2 Slices$1.14Home Town Buffet Menu Prices

hometown buffet menu Desserts Brownie2x2 Square$1.70Brownies10 serving$11.34Carrot CakeWhole$12.47Carrot Cake1 Slice$1.70Chocolate Cake1 Slice$1.70Chocolate CakeWhole$12.47Chocolate chip cookies(2)$1.14Chocolate Chip Cookies(Dozen)$5.66Crisp Rice Treat2x2 Square$1.14Crisp Rice Treats(Dozen)$5.66Cherry PieWhole$10.20Cherry Pie Slice1 Slice$1.70Coconut Cream PieWhole$10.20Coconut Cream Pie Slice1 Slice$1.70Pecan PieWhole$10.20Pecan Pie1 Slice$1.70Pumpkin PieWhole$10.20Pumpkin Pie1 Slice$1.70Red Velvet CakeWhole$12.47Red Velvet Cake1 Slice$1.70Home Town Buffet Menu Prices Drinks Fountain Beverage32oz$2.83Bottled Water$1.12Sweet Tea1 Gallon$3.39Unsweetened Tea1 Gallon$3.39Home Town Buffet Menu Prices I have also included some other useful information such as nutritional information, franchisee information and contact information. But before let’s have a quick glimpse on their history. Hardee’s Menu Prices https://www.youtube.com/watch?v=MpfeFromZWA Hopdoddy Menu Prices Hometown is an American buffet house that was invented by Roe Hatlen in 1983. And just after two years, the company became the biggest buffet brand in the United States. HomeTown Buffet also goes by the name Old Country Buffet and Country Buffet. Buffets Inc. later renamed themselves Ovation Brands. Honeybaked Ham Menu Prices Is Hometown Buffet in Loma Linda Open?Just a reminder that due to COVID-19 restrictions, not all of our locations are currently open. Please check your local HomeTown for more information or #StayTuned for more updates. Read the full article

[juilojio753]

Crock pot ham and bean soup. This bean soup with ham can be made with canned beans or dried beans. I always have dried beans on hand but I also give instructions for using canned beans. Tips for making Crock Pot Ham and Bean Soup.

This is my take on traditional Senate Bean Soup. It is a simple soup made with navy beans, ham hocks, and onion. It is always on the menu in the dining room of the United States Senate.

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, crock pot ham and bean soup. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Crock pot ham and bean soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions daily. It's simple, it's quick, it tastes delicious. Crock pot ham and bean soup is something which I have loved my whole life. They are fine and they look wonderful.

This bean soup with ham can be made with canned beans or dried beans. I always have dried beans on hand but I also give instructions for using canned beans. Tips for making Crock Pot Ham and Bean Soup.

To begin with this particular recipe, we must first prepare a few components. You can have crock pot ham and bean soup using 13 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Crock pot ham and bean soup:

{Make ready 1 lb of white beans.

{Get 1 of ham bone.

{Prepare 2 cup of diced ham.

{Prepare 36 oz of chicken broth.

{Take 1/2 stick of butter.

{Prepare 2 of carrots- chopped.

{Take 2 of celery stalks- chopped.

{Prepare 1/2 of onion, chopped.

{Make ready 2 clove of garlic.

{Get 3 tbsp of all-purpose flour.

{Take 3 tbsp of dry mustard.

{Make ready 2 of bay leaves.

{Take 1 of salt and pepper.

This hearty soup made with ham hocks or a ham bone is easy and flavorful and always hits the spot with just a few ingredients! And the crockpot does all the. Slow Cooker Smoky Ham and White Bean SoupYummly. Pressure Cook This Ham & White Bean Soup recipe for quicker results!

Instructions to make Crock pot ham and bean soup:

Soak dry beans for 8 hours. I add baking soda to reduce side effects of beans. Rinse very well..

Melt butter, add onion, carrots, celery and garlic. Cook until tender. Add flour 1 Tbsp at a time until a paste is made and everything is mixed together..

Dice ham and add to crock pot with bone and beans..

Add chicken broth to carrot mixture. Pour into crock pot with other ingredients..

Add spices and seasoning to soup. Cook on low for 6-8 hours..

If you've tried this CROCKPOT HAM & WHITE BEAN SOUP, or any other recipe on my site, let me know in the Great! I can never find a crock thats not too hot. Ham and bean soup just isn't ham and bean soup without a buttery hunk of cornbread dunked in it. This cornbread also goes amazingly well with my crock pot chicken noodle soup. This is such a simple family meal and one that's actually quite fun for the kids to eat.

So that is going to wrap this up for this special food crock pot ham and bean soup recipe. Thank you very much for your time. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!

[realretroroger]

An Easy Bachelor Batch

This guy saves me lots of time and hassle.  When you’re strapped to a home office, you look for sneaky shortcuts to fill a man-sized appetite.  Easy, fast and cheap are my three main food groups.

Salads, fruit, juices, and yogurt fill most requirements, but I just gotta have some Guy Food every couple of days.  Nothing makes a blue collar meal better than cornbread.  It dresses up a can of chili, ham and beans, stew or gumbo.

But to us bachelors, cornbread seems as unattainable as the Holy Grail. Once in a while, Heaven shines down upon us, and puts corn muffins in our local bakery.  It’s not a daily commodity you can count on, though.

We bachelors don’t really relish spending time at the oven when there’s a deadline looming, and not all of us have a Jeeves to pamper us.  That’s why I’m willing to share an amazing, life-changing discovery -- cheap, fast, no-hassle microwave cornbread.  

I can see you guys fanning yourselves, about to faint dead away from the vapors.  One just doesn’t use the words “cornbread” and “microwave” in the same sentence.  It must be a cruel joke, right?

Here’s the Secret Magic Formula: 

Go get yourself a 55-cent box of Jiffy Corn Muffin mix at Dollar General.  The box says you need an egg, but I use liquid egg whites (3 tablespoons = 1 egg).  Less mess and easier to store.  The recipe on the box also says use 1/3 cup of milk, but for the microwave, you need just a l-i-i-ttle bit more, say just under four ounces.

Skip the muffin pan.  Whenever I cook, I think of what I’m going to have to clean, so I use a nice, simple 8″x8″ pyrex baking dish.  The corn muffin box says grease the pan, but come on, we’re bachelors here, and that’s what God made Pam for.

Do Not dirty up an extra mixing bowl or a whisk, Little Mister.   Put the muffin mix, milk, and egg whites directly into the glass dish and mix it up with a simple fork.  Try not to make that annoying screechy sound with the fork on the bottom of the glass dish. You can’t do it.  It’s gonna happen.

Then set your 1100-watt microwave on Medium (look it up in the owner’s manual) and bake for eight minutes.  When the dinger goes off, stick a toothpick in the middle of the cornbread and be amazed that it comes out clean.  Houston, we have cornbread.

Always keep a batch in the refrigerator, and you’re ready for any chili emergency.

[birdshirt1-blog]

extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

In the early days of this site, I told you about what my mom’s 1970s blender recipe insert called German Pancakes, confusing many German friends and readers, who had never heard of them. We better know these as Dutch babies — equally confusing, and said to have been coined by a corruption of the German deutsch — or David Eyre’s Pancakes, but they’re closer to popovers or Yorkshire puddings than anything else in batter. Because dramatic, rumpled crepe-like pancakes will always be more exciting than undramatic, unrumpled crepes, I’ve made a lot of versions over the years: buckwheat, cherry-almond and chocolate on the site; gingerbread (in The Smitten Kitchen Cookbook) and a parmesan dutch baby with creamed mushrooms (in Smitten Kitchen Every Day). It was when I was working on the chocolate Dutch baby that took a closer look at dutch baby formulas I’d been using and found through trial but mostly error one that I preferred.

I found that an eggier batter led to a more billowy pancake. I found a little less flour and milk also increased rumples. I found that by adding the flour first, a lumpy batter was fully avoidable. I also realized that a lot of what makes a Dutch baby “work” — i.e. have a dramatic and Instagram-worthy finish — making sure you have the right amount of batter for you pan and, often, cooking it a minute or two further than merely cooked through. An extra couple minutes helps the shape of the waves set, and provides a nice crispy edge underneath.

On sleepy Saturday mornings, I did away with the blender and sometimes even the whisk, the stove, and even the requirement of an ovenproof skillet. I also realized that you don’t even need to choose a sweet vs. savory angle (read: break up any arguments from children who didn’t agree on flavors) before you bake the pancake. You can shower it with anything you choose after it exits the oven — sugar, lemon, fruit, or chocolate for sweet tooths; cheese, herbs, sauteed vegetables, and/or ham or bacon for savory cravings. You could make it right now; believe me, I already am.

Previously

One year ago: Melting Potatoes Two years ago: Easiest French Fries and Peanut Butter Swirled Brownies Three years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart Four years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette Five years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas Six years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte Seven years ago: Carrot Cake Pancakes Eight years ago: Oat and Maple Syrup Scones Nine years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza Ten years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread Eleven years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

And for the other side of the world: Six Months Ago: Breakfast Burritos 1.5 Years Ago: Pizza Beans 2.5 Years Ago: Piri Piri Chicken and Chocolate Pavlova 3.5 Years Ago: Oat and Wheat Sandwich Bread 4.5 Years Ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

Print

The two key things to keep in mind when aiming for Peak Billows in your puffy oven pancake are 1. Baking it long enough that the center sets too, getting a chance to slightly rumple, although it may not always. This usually involves setting the timer for the suggested time and checking back every 1 to 2 minutes after until it’s just right. 2. Having the right size pan for the batter yield. If there’s too little, the pancake will not have the same dramatic heights. The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even a 9×13-inch pan. If you pan is smaller, simply scale the recipe down. For the 2-quart oval casserole dish shown up top, I used 3/4 of this batter, i.e. 3 eggs, 6 tablespoons each flour and milk. Finally, I know people often balk at the amount of butter, and this uses less than some recipes, but it’s essential that there’s enough in the pan that the pancake can slide around and rumple over it; if there’s any even slight sticking, it will not.

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/

[guideseeder67-blog]

extra-billowy dutch baby pancake

[Welcome back to ✨ Newer, Better Month ✨ on Smitten Kitchen, when I get update a few SK classics with new knowledge, new techniques, and with real-life time constraints in mind. Previously: Perfect Spaghetti and Meatballs and Extra-Flaky Pie Crust.]

Sometimes “newer, betters” emerge because the original recipe wasn’t as good as it could be. But most of them — like this — come from real life. Like, when you’re really tired on a Saturday morning and you look at a recipe that you swore by at some time in your life when nobody dragged you out of bed at 7am on a Saturday [and then, instead of handing you a cup of coffee for your troubles, as you’d once daydreamed they’d be trained to do by now, demanded pancakes] and say “WHUT.” A blender? No, I am definitely not getting the blender out right now. Wait, why am I turning on the stove and the oven? Do I really need this much butter? Why are there lumps in the batter? Why isn’t this as puffy as I thought it would be? Can I go back to bed yet? I mean, just for a random example that’s definitely not going down in my kitchen as we speak.

In the early days of this site, I told you about what my mom’s 1970s blender recipe insert called German Pancakes, confusing many German friends and readers, who had never heard of them. We better know these as Dutch babies — equally confusing, and said to have been coined by a corruption of the German deutsch — or David Eyre’s Pancakes, but they’re closer to popovers or Yorkshire puddings than anything else in batter. Because dramatic, rumpled crepe-like pancakes will always be more exciting than undramatic, unrumpled crepes, I’ve made a lot of versions over the years: buckwheat, cherry-almond and chocolate on the site; gingerbread (in The Smitten Kitchen Cookbook) and a parmesan dutch baby with creamed mushrooms (in Smitten Kitchen Every Day). It was when I was working on the chocolate Dutch baby that took a closer look at dutch baby formulas I’d been using and found through trial but mostly error one that I preferred.

I found that an eggier batter led to a more billowy pancake. I found a little less flour and milk also increased rumples. I found that by adding the flour first, a lumpy batter was fully avoidable. I also realized that a lot of what makes a Dutch baby “work” — i.e. have a dramatic and Instagram-worthy finish — making sure you have the right amount of batter for you pan and, often, cooking it a minute or two further than merely cooked through. An extra couple minutes helps the shape of the waves set, and provides a nice crispy edge underneath.

On sleepy Saturday mornings, I did away with the blender and sometimes even the whisk, the stove, and even the requirement of an ovenproof skillet. I also realized that you don’t even need to choose a sweet vs. savory angle (read: break up any arguments from children who didn’t agree on flavors) before you bake the pancake. You can shower it with anything you choose after it exits the oven — sugar, lemon, fruit, or chocolate for sweet tooths; cheese, herbs, sauteed vegetables, and/or ham or bacon for savory cravings. You could make it right now; believe me, I already am.

Previously

One year ago: Melting Potatoes Two years ago: Easiest French Fries and Peanut Butter Swirled Brownies Three years ago: Nolita-Style Avocado Toast and Chocolate Peanut Butter Tart Four years ago: Black-Bottom Oatmeal Pie and Potatoes with Soft Eggs and Bacon Vinaigrette Five years ago: Double-Chocolate Banana Bread and Sizzling Chicken Fajitas Six years ago: Coconut Bread and Chocolate-Hazelnut Macaroon Torte Seven years ago: Carrot Cake Pancakes Eight years ago: Oat and Maple Syrup Scones Nine years ago: Baked Rigatoni with Tiny Meatballs, St. Louis Gooey Butter Cake, Breakfast Pizza Ten years ago: Pita Bread, Layer Cake Tips + The Biggest Birthday Cake, Yet and Caramelized Onion and Goat Cheese Cornbread Eleven years ago: Hazelnut Brown Butter Cake, Chard and White Bean Stew, Pasta with Cauliflower, Walnuts, and Feta Twelve years ago: Skillet Irish Soda Bread and Lighter-Than-Air Chocolate Cake

And for the other side of the world: Six Months Ago: Breakfast Burritos 1.5 Years Ago: Pizza Beans 2.5 Years Ago: Piri Piri Chicken and Chocolate Pavlova 3.5 Years Ago: Oat and Wheat Sandwich Bread 4.5 Years Ago: Herbed Tomato and Roasted Garlic Tart and Cauliflower Slaw

Extra-Billowy Dutch Baby Pancake

Servings: 2 to 4

Time: 30 minutes

Source: Smitten Kitchen

Print

The two key things to keep in mind when aiming for Peak Billows in your puffy oven pancake are 1. Baking it long enough that the center sets too, getting a chance to slightly rumple, although it may not always. This usually involves setting the timer for the suggested time and checking back every 1 to 2 minutes after until it’s just right. 2. Having the right size pan for the batter yield. If there’s too little, the pancake will not have the same dramatic heights. The yield here is intended for one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes, or even a 9×13-inch pan. If you pan is smaller, simply scale the recipe down. For the 2-quart oval casserole dish shown up top, I used 3/4 of this batter, i.e. 3 eggs, 6 tablespoons each flour and milk. Finally, I know people often balk at the amount of butter, and this uses less than some recipes, but it’s essential that there’s enough in the pan that the pancake can slide around and rumple over it; if there’s any even slight sticking, it will not.

2 to 3 tablespoons unsalted butter

4 large eggs

1/2 cup (65 grams) all-purpose flour

1/2 cup milk (ideally whole milk but most varieties will work)

1/4 teaspoon kosher salt

If savory: Freshly ground black pepper, wilted spinach or sauteed greens, bacon or ham cheese, herbs or comte, herbs (shown here with ham, gruyere, and chives)

If sweet: Powdered sugar, lemon juice, syrup, fresh berries, shaved chocolate or chocolate sauce

1 tablespoon sugar both optional)

Heat oven to 425 degrees F with one 12-inch round ovenproof skillet, two 9-inch round ovenproof skillets, the equivalent sized baking dishes inside.

In a large bowl, beat eggs thoroughly with a whisk or fork. Add salt and flour, whisk until lumps disappear. Add milk, whisking until smooth. If you know you’d like your pancake to end up sweet, you can add 1 tablespoon granulated sugar to the batter; if you know you’d like it to be savory, you can add freshly ground black pepper. But, you can also choose your own adventure when it comes out.

When oven and baking vessel are fully heated, wearing potholders, carefully remove skillet(s) or baking dish(es) from the oven. Melt butter inside and roll it around so it goes up the sides, too. If using one large dish, two-ish tablespoons is often sufficient; it’s best to use three tablespoons between two dishes, however.

Pour batter into buttered dish(es) and return it to the oven. Bake for 12 to 13 minutes to start, and then in additional 1 to 2 minute increments until the edges are deeply golden brown and the centers are just beginning to color. Have your finishes ready to go. Transfer to a cooling back or trivet. I finish sweet pancakes with lemon juice and a good coating of powdered sugar, and savory pancakes with grated cheese, vegetables and/or ham or bacon, and fresh herbs. Eat immediately; these pancakes are best hot from the oven.

Source: https://smittenkitchen.com/2019/03/extra-billowy-dutch-baby-pancake/