Course: Main Dish

Griddle Cakes

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 Griddle Cakes
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Servings
servings
Ingredients
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Instructions
  1. Sift together the flour, baking powder, and salt. Add the sugar. Beat the eggs, add them to the milk, and beat again, then use this to moisten the dry mixture, adding the liquid gradually and beating thoroughly so as to eliminate any lumps. Finally stir in the melted butter or other shortening and bake golden brown on a preheated griddle, greasing or not according to the type of griddle used.
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Nutrition Facts
Griddle Cakes
Amount Per Serving
Calories 287 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 71mg 24%
Sodium 279mg 12%
Potassium 162mg 5%
Total Carbohydrates 46g 15%
Dietary Fiber 2g 8%
Sugars 2g
Protein 9g 18%
Vitamin A 7%
Calcium 6%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.

Raised pork pie

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 Raised pork pie
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Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 2 1/2 hours
Passive Time 4 hours
Servings
servings
Ingredients
Course Main Dish
Cuisine English
Prep Time 30 minutes
Cook Time 2 1/2 hours
Passive Time 4 hours
Servings
servings
Ingredients
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Instructions
  1. Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
  2. To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
  3. Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the centre, using the handle of a wooden spoon.
  4. Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes. Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
  5. Heat the stock until almost boiling. Remove from the heat and stir in the gelatin. Leave to cool to room temperature.
  6. Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time allowing a few seconds before each addition. Place in the fridge to set overnight.
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Nutrition Facts
Raised pork pie
Amount Per Serving
Calories 1055 Calories from Fat 657
% Daily Value*
Total Fat 73g 112%
Saturated Fat 28g 140%
Polyunsaturated Fat 6g
Monounsaturated Fat 24g
Cholesterol 180mg 60%
Sodium 772mg 32%
Potassium 201mg 6%
Total Carbohydrates 53g 18%
Dietary Fiber 3g 12%
Sugars 0.3g
Protein 43g 86%
Vitamin A 1%
Vitamin C 0.3%
Calcium 1%
Iron 19%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Creamy Sausage & Egg Noodles

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 Cindy's Creamy Sausage & Egg Noodles
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Slice sausage into small slices. Brown in short stock pot on medium-high heat until lightly browned; remove, cover and set aside.
  2. Add butter, return to medium heat. Add garlic and sweat, then add flout; whisk until smooth.
  3. Add beef broth and/or stock (can prolly use either for both, this is what I had) a bit at a time, whisking between to keep smooth.
  4. Add marjoram, pepper, thyme, and salt, whisking frequently. Stir until thickened.
  5. While the sauce is cooking, cook the egg noodles per package instructions.
  6. When the sauce has thickened "nicely", and the noodles are done, add the noodles and sausage to the sauce and cook until everything is well heated together.
  7. Serve immediately with ... stuff, I don't know, I had cream peas and crescent rolls, but whatever floats your boat!
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Nutrition Facts
Cindy's Creamy Sausage & Egg Noodles
Amount Per Serving
Calories 354 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 1g
Polyunsaturated Fat 0.003g
Monounsaturated Fat 0.001g
Cholesterol 45mg 15%
Sodium 930mg 39%
Potassium 31mg 1%
Total Carbohydrates 36g 12%
Dietary Fiber 2g 8%
Sugars 4g
Protein 12g 24%
Vitamin A 7%
Vitamin C 11%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Homemade Beef Stroganoff

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 Easy Homemade Beef Stro
Really good - thanks to Nichole at thesaltymarshmallow.com for the recipe start! There are notes below on changes I've made to make it my own. And what Steve wanted. 🙂
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Course Main Dish
Cuisine Russian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Russian
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
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Instructions
  1. Slice the beef across the grain into thin strips. Salt and pepper the beef to taste.
  2. Melt half of the butter in a large skillet over medium-high heat.
  3. Brown the hamburger or sear the beef strips until browned on all sides. Remove from pan to a plate and set aside.
  4. Melt the remaining half of butter in the same skillet.
  5. Cooking the veggies: start with the onion, give them a couple of minutes to start turning a bit translucent, then add the garlic, give it all a stir or two, then add the mushrooms. The garlic shouldn't really take much longer than the mushrooms. Cook until it's all tender and smells amazing!
  6. Sprinkle the flour over the cooked vegetables in the skillet and stir for one minute.
  7. Turn the heat to low and whisk in the beef broth slowly.
  8. Allow the broth mixture to come to a simmer and thicken.
  9. Once the mixture has thickened, stir in the Worcestershire sauce, Dijon mustard, paprika, and sour cream.
  10. Stir in the beef and simmer over low heat for 5 minutes.
  11. Serve over hot cooked egg noodles.
Recipe Notes

Steve wants more sour cream flavor, so we're going to add more sour cream, and I'm increasing the bits for the sauce - I think it needs more sauce!  I also think I was perhaps a bit anxious about getting dinner done - or maybe just hungry - so I didn't cook down the sauce enough, so we'll be working on that too.  Sorry, I'm horrible with timing stuff, and really, really good with just dumping ingredients in, but I'll try to document this one a bit better.

Hope you enjoy!

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Nutrition Facts
Easy Homemade Beef Stro
Amount Per Serving
Calories 531 Calories from Fat 198
% Daily Value*
Total Fat 22g 34%
Saturated Fat 11g 55%
Polyunsaturated Fat 0.03g
Monounsaturated Fat 0.01g
Cholesterol 110mg 37%
Sodium 724mg 30%
Potassium 98mg 3%
Total Carbohydrates 42g 14%
Dietary Fiber 4g 16%
Sugars 4g
Protein 35g 70%
Vitamin A 11%
Vitamin C 3%
Calcium 4%
Iron 29%
* Percent Daily Values are based on a 2000 calorie diet.

Waffles

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 Waffles
From the Encyclopedia of Cookery
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. Sift the dry ingredients and mix to a light batter with the beaten egg yolks, milk, and melted shortening Beat the egg whites until stiff, fold into the batter, and bake in a preheated waffle iron, about 3 minutes. Serve hot with butter and syrup; as a base for various creamed dishes (vegetables, fish or meat); or topped with ice cream or a dessert sauce. (Makes 6 or 8)
Recipe Notes

Variations:

Apple Waffle:  Stir into plain waffle batter, before folding in the beaten egg whites, 2 C of peeled, diced apples.

Banana Waffles:  Stir into plain waffle batter, before folding in the beaten egg whites, 1 1/2 C of sliced banana.

Cheese Waffle:  Stir into plain waffle batter, before folding in the beaten egg whites, 1 C of grated cheese.

Chocolate Waffles:  Substitute 3 Tbsp of cocoa for 3 Tbsp of the flour when preparing plain waffle batter.

Cinnamon Waffles:  Sift 1 1/2 tsp of cinnamon with the dry ingredients when preparing plain waffle batter.

Nut Waffles:   Stir into plain waffle batter, before folding in the beaten egg whites, 3/4 C of of any preferred finely chopped nut meats.

 

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Cindy’s Pork Wellington

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 Cindy's Pork Wellington
This was adapted from a variety of recipes - see links for original recipes below - and is definitely a work in progress, but a good start! I think it was a bit rich, and needed more herbs, etc. I didn't have a onion - amazingly enough - and I wasn't able to find my dried, minced onion, and I think that was really needed for the pate.
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Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
Servings
servings
Ingredients
Course Main Dish
Prep Time 30 mintes
Cook Time 40 minutes
Servings
servings
Ingredients
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Instructions
  1. Remove frozen puff pastry to thaw - it takes about 40 minutes, at least the one I used.
  2. Remove pork from fridge, pat dry, and season with salt and pepper. Preheat oven to 400F.
  3. In a medium-high skillet, heat olive oil. Brown pork on each side, then remove from skillet and let rest and cool.
  4. Mix braunschweiger, cream cheese, onion powder, lemon juice, Worcestershire sauce, salt & pepper. Let cool in fridge.
  5. With one sheet of puff pastry, thaw per package directions and roll out on a sheet of parchment paper so that it is large enough to completely cover the pork roast. Lay the bacon slices on the rolled dough, so that the bacon also completely covers the roast.
  6. Spread the Braunschweiger mixture over the bacon. (I had originally cut slices in the roast and added some pate, bur I think that's too much, too rich). There will probably be extra - it's pretty good with crackers.
  7. Place the roast on top of the mixture, then use the parchment paper to help roll everything up. Tuck in the sides of the dough, and trim any excess. You can use the excess to cut fun little shapes to place on top as decoration. (I didn't have any left.) Cut slits lightly in the top of the dough but not going though the bacon.
  8. Use parchment paper to move the Wellington to a baking sheet, then put in oven and bake for 20 minutes. Recude heat to 350 and bake another 15 minutes, or until internal temperature is 135F for medium rare, 150F for medium. Let sit for 20 minutes before serving. Remember: meat will continue cooking for several minutes while it is resting, and resting is important!
  9. Slice and serve!
Recipe Notes

Thanks to the following for their ideas:

https://www.allrecipes.com/recipe/26893/pate/

https://www.marthastewart.com/1136652/apple-stuffed-pork-wellington

https://www.heb.com/recipe/recipe-item/bacon-wrapped-pork-wellington-with-duxelles/1398826615294

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Nutrition Facts
Cindy's Pork Wellington
Amount Per Serving
Calories 617 Calories from Fat 414
% Daily Value*
Total Fat 46g 71%
Saturated Fat 20g 100%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 156mg 52%
Sodium 1048mg 44%
Potassium 348mg 10%
Total Carbohydrates 15g 5%
Dietary Fiber 1g 4%
Sugars 2g
Protein 34g 68%
Vitamin A 54%
Vitamin C 1%
Calcium 4%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.

Easy Classic Shrimp & Grits

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 Easy Classic Shrimp & Grits
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Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Bring 2 cups chicken broth, the milk, 3 tablespoons butter, and a pinch of salt to a gentle boil in a medium sized pot. Add the grits and whisk together. Cover and simmer for 15-20 minutes, or until grits are fully cooked, soft, and creamy, whisking again every 5 minutes or so.
  2. Meanwhile, cook the bacon strips until crispy in a nonstick or cast iron skillet. Set aside on a paper towel lined plate. Once cool, chop into small pieces.
  3. Drain all but 2 tablespoons of the bacon grease from the skillet.
  4. Rinse the shrimp with cold water and pat dry. Season with salt and pepper. Cook in the bacon grease until only just cooked- about 2 minutes per side.
  5. Add the remaining tablespoon butter and 1/2 cup chicken broth to the shrimp and stir until melted and broth is heated.
  6. When grits are finished cooking, remove from heat and stir in the cheese until melted.
  7. Serve the shrimp mixture over the grits, making sure to spoon some of the liquid from the skillet over the grits, and sprinkle with the bacon pieces and sliced green onions. Serve immediately.
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Nutrition Facts
Easy Classic Shrimp & Grits
Amount Per Serving
Calories 739 Calories from Fat 333
% Daily Value*
Total Fat 37g 57%
Saturated Fat 16g 80%
Polyunsaturated Fat 4g
Monounsaturated Fat 2g
Cholesterol 312mg 104%
Sodium 1932mg 81%
Potassium 382mg 11%
Total Carbohydrates 44g 15%
Dietary Fiber 3g 12%
Sugars 7g
Protein 57g 114%
Vitamin A 26%
Vitamin C 2%
Calcium 57%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.

Cindy’s Mackerel Patties

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 Cindy's Mackerel Patties
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Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Servings
servings
Ingredients
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Instructions
  1. Mix everything together until well blended. Divide into four equal parts, and make patties. Fry in skillet for a couple of minutes one each side on medium heat (?) or until slightly "crisped". Timing depends on thickness - I made mine about 3/8" thick. Serve hot, with tartar sauce if desired.
Recipe Notes

Total weight ~12.6 oz, should be 3.15 oz each patty.  As usual, seasoning measurements are definitely approximate! So please feel free to adjust to suit yourself.

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Nutrition Facts
Cindy's Mackerel Patties
Amount Per Serving
Calories 262 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 3g 15%
Polyunsaturated Fat 3g
Monounsaturated Fat 3g
Cholesterol 135mg 45%
Sodium 558mg 23%
Potassium 271mg 8%
Total Carbohydrates 9g 3%
Dietary Fiber 0.4g 2%
Sugars 2g
Protein 27g 54%
Vitamin A 11%
Vitamin C 1%
Calcium 27%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Hybrid Meatloaf

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 Hybrid Meatloaf
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 90 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350F.
  2. Combine everything EXCEPT the ketchup in a bowl, mix with your hand to make sure it's well mixed. It should seem a bit wet, but it it's too wet, you can always add more bread crumbs and/or cheese.
  3. Press mix in loaf pan so that the top is no more than slightly domed in the middle. Place in the oven and bake for 35 minutes. Remove and spread the ketchup on top. Return to oven to finish baking. The meatloaf should have an internal temperature of 160F.
Recipe Notes

Nothing was actually measure, I just put in until it looked and smelled about like I wanted, so please feel free to adjust the seasoning to taste.

You could use any ground meat you wish, but if you have too much fat it might bubble over the sides, so you would want to place the loaf pan on a sheet pan lined with foil.

11.1.18:  First baked.  Took FOREVER!!  Think I'll try at 375 next time and see if that helps the baking time.

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Nutrition Facts
Hybrid Meatloaf
Amount Per Serving
Calories 310 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 6g 30%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.02g
Cholesterol 78mg 26%
Sodium 976mg 41%
Potassium 181mg 5%
Total Carbohydrates 25g 8%
Dietary Fiber 2g 8%
Sugars 8g
Protein 25g 50%
Vitamin A 15%
Vitamin C 23%
Calcium 33%
Iron 11%
* Percent Daily Values are based on a 2000 calorie diet.

Lamb, Spinach, & Cheese Rolled Pie

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 Lamb, Spinach, & Cheese Rolled Pie
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Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
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Instructions
  1. Chop onion, cook in hot skillet 2-3 minutes, until starting to soften. Add garlic and cook until aromatic. Add lamb, salt, pepper, cumin, and oregano; cook until lamb is done. Drain fat. Set aside.
  2. Steam or blanch spinach until wilted. Squeeze as much moisture as possible out. Finely chop.
  3. Heat oven to 400F.
  4. Combine lamb mix, spinach, cheeses, and egg. Mix well.
  5. Spread out a sheet of dough, then place another sheet along the edge, so you have a very long sheet, the length of two sheets. Brush both lightly with olive oil. Add another sheet, and repeat until all 12 sheets are used.
  6. Roll carefully on long side, seam side down. then coil up into a big roll. Place on baking sheet, brush top with oil, and bake for 15-20 minutes, or until golden brown and crispy.
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Nutrition Facts
Lamb, Spinach, & Cheese Rolled Pie
Amount Per Serving
Calories 446 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 121mg 40%
Sodium 570mg 24%
Potassium 499mg 14%
Total Carbohydrates 23g 8%
Dietary Fiber 2g 8%
Sugars 4g
Protein 23g 46%
Vitamin A 114%
Vitamin C 29%
Calcium 21%
Iron 22%
* Percent Daily Values are based on a 2000 calorie diet.