What are you cooking or baking today?

I would love some help..... Making Turkey pot pie.... Smoking an 18 Lb turkey to strip down and chop, Pressure cooking the dregs to make the broth, then start the pot of veggies to simmer while I make the biscuit topping. Place in pans to top and bake. figuring on having about 40 lbs of food to feed the firefighting crews here tonight.
 
old medic said:
I would love some help..... Making Turkey pot pie.... Smoking an 18 Lb turkey to strip down and chop, Pressure cooking the dregs to make the broth, then start the pot of veggies to simmer while I make the biscuit topping. Place in pans to top and bake. figuring on having about 40 lbs of food to feed the firefighting crews here tonight.
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How will you thicken the broth? What are you using for spice?
 
old medic said:
I would love some help..... Making Turkey pot pie.... Smoking an 18 Lb turkey to strip down and chop, Pressure cooking the dregs to make the broth, then start the pot of veggies to simmer while I make the biscuit topping. Place in pans to top and bake. figuring on having about 40 lbs of food to feed the firefighting crews here tonight.
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Don't forget to make a crust to go a long w/the topping. Or, are you using a crust?
 
never learned how to cook or stew correctly - mother too busy working and strangely enough boys were not welcomed in DS classes at school in my day? - I think dad taught me the army method of how to do a fry up and cheese on toast once we purchased a toaster!! - I'm a quick thrill killer!!
 
Lilac said:
Chicken breasts seasoned with homemade chicken seasoning, coated with mayo & then coated in bread crumbs to be baked in the oven. Slide some tater tots in the oven at the same time.
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see I never learned any of this from Ma who was always full time working - I was sometimes offered tripe boiled in milk as a fancy dish - can't remember any slap up meals apart from Xmas. My two wives were also no fancy trimmings cooks
 
Jules said:
It’s not being made by me. I bought a small, frozen Basque Cheesecake. It’ll be tasted in the next few days. I’d never have seen it if not for @MaidMarian. I‘ll let you know.
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I defrosted it for dinner tonight and it was delicious. There’ll only be two or maybe three desserts from this.

It cost $12. If I make a full size one, it would be $20+ for the cream cheese and $3 for the eggs. Also, electricity, etc. The store bought one seems reasonable.
 
SO asked for breaded chicken.
Bread for crumbs is cooling. I will pound the chicken as thin as I can get it (A few drops of water and between two pieces of plastic, then the meat will not rip), mashed potatoes, mushrooms and onions in butter, green beans and rabbit food.
old medic said:
Sauté some garlic and onion, add celery and homemade veggy broth with some cream of celery soup, add the turkey/vegetables, add water and dust with some flour to adjust, Then salt and pepper to taste.

The topping is a layer of biscuits, then baked.
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You are feeding them well!
 
Twostep said:
SO asked for breaded chicken.
Bread for crumbs is cooling. I will pound the chicken as thin as I can get it (A few drops of water and between two pieces of plastic, then the meat will not rip), mashed potatoes, mushrooms and onions in butter, green beans and rabbit food.

You are feeding them well!
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Fed 4 different Fire Depts and our EMS station... Got hugged at every one
 
That time of the day already. I did the weekly idot rally and all I want is a glass of wine and flip flops:>)

SO has a big lunch so dinner will be easy. Short pasta with lots of home smoked ham, mushrooms, onions, spinach, garlic, jalapenos. A good meassure of basil in olive oil. That makes it smell like summer on the patio. It is not yet warm enough to eat outside at our normal 7:30-8:00 time. Big bowl of really nice leafy rabbit food.

Happy hour with hard salame, Pepper Jack, crackers and Merlot. Sunset on the prairie can be amazing!
 
While baby grandson was napping and playing with DH, I took some time to chop veggies and assemble a quinoa salad that will last us a couple of days.

Quinoa, diced cucumber, diced red & green bell pepper, diced celery, diced carrots, a little minced red onion (that I first soak to remove its bite), garbanzos, defrosted TJ roasted corn, defrosted peas, chopped fresh flat leaf parsley and mint, a few TBSP of lemon juice, and mix thoroughly.

About cup of it over a green salad with a a couple TBSP of my salad dressing concoction, and I'm telling you, it's beyond tasty and guilt-free for the body.

I vary the base ingredient - sometimes quinoa, sometimes brown rice, sometimes barley, sometimes a little of each. Also poke around the produce drawer to see what's hiding.
 

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