NAFC Community Cookbook

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Hey Guys, hope you are all enjoying your Sunday.


What would you think if we started an NAFC Community Cookbook where we could share good recipes either we have at home; found online that we could pass around for us to enjoy?

Do you think it would be a good idea? I know its a little off topic; but figured it would bring people together more in this community - and it would be awesome to try others recipes for appetizers,lunch,dinner,etc.

Anyway, topics typically stay active for 6 months before being archived; so it would be cool to have a thread lingering out in space that we could contineously add to - during seasonal times or even when the thought of a recipe comes in to want to share.

(Additional Note: If this is liked; if you have any food allergies or gluten sensitivity; don't be afraid to post those recipes to. Others in the community may be limited by what they can eat due to food allergies and digestive issues. It would be awesome to see a collective mix from everyone from everywhere)

What are your thoughts? If so, ill let this topic be the thread to start posting recipes

Sincerely,
HC

 

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Beef Stroganoff:

1½ pounds top round steak, sliced to ¼-inch pieces
4 tablespoons flour
2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons butter, divided
1½ cups chopped onion
1 clove garlic, minced
2 tablespoons olive oil
1 (10½ oz.) can beef consommé
1 pound fresh mushrooms or 1 (8 oz.) can mushrooms
1 tablespoon Worcestershire sauce
1/2 cup sour cream
Noodles or rice for 8


Cut round-steak slices into strips about 1 inch wide and 2 inches long. Combine flour, salt, and pepper in paper lunch sack or plastic bag. Add meat strips and shake until well coated. In large frying pan, melt 4 tablespoons of butter. Add onion and garlic and cook until lightly browned. Place in bowl and set aside. In frying pan, melt remaining 2 tablespoons butter over medium heat. Add olive oil. Place meat strips in pan and brown on all sides. Add beef consommé and onion and garlic mixture. Cover and simmer over low heat for about 30 minutes. Add mushrooms and Worcestershire sauce and continue cooking until meat is tender, about 10 minutes. May be made a day ahead and reheated over low heat. Just before serving, top with sour cream. Serve over buttered noodles or rice.

 

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You are just full of good ideas. I'll post something this week.

 

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Beef Stroganoff:

1½ pounds top round steak, sliced to ¼-inch pieces
4 tablespoons flour
2 teaspoons salt
1/2 teaspoon pepper
6 tablespoons butter, divided
1½ cups chopped onion
1 clove garlic, minced
2 tablespoons olive oil
1 (10½ oz.) can beef consommé
1 pound fresh mushrooms or 1 (8 oz.) can mushrooms
1 tablespoon Worcestershire sauce
1/2 cup sour cream
Noodles or rice for 8


Cut round-steak slices into strips about 1 inch wide and 2 inches long. Combine flour, salt, and pepper in paper lunch sack or plastic bag. Add meat strips and shake until well coated. In large frying pan, melt 4 tablespoons of butter. Add onion and garlic and cook until lightly browned. Place in bowl and set aside. In frying pan, melt remaining 2 tablespoons butter over medium heat. Add olive oil. Place meat strips in pan and brown on all sides. Add beef consommé and onion and garlic mixture. Cover and simmer over low heat for about 30 minutes. Add mushrooms and Worcestershire sauce and continue cooking until meat is tender, about 10 minutes. May be made a day ahead and reheated over low heat. Just before serving, top with sour cream. Serve over buttered noodles or rice.

You know, I've never had this. It looks good. A favorite of yours?

 

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This is a very nice idea and it made me pull up short to realize how little I cook per se.i eat obviously but I don't cook so now I have to think how does that work exactly?

Anyhow nice idea Honeycomb

 

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@jeffswet: Hey Jeff! I'd love for you to post a recipe this week. Once we get some more in, I plan on going through my family recipe box and see what i can comb through to see if there's any worth sharing.

The Beef Stroganoff Recipe was one I found online this afternoon - while looking up some inspiration dishes celebrating today (also gearing up for what to make for Super Bowl Sunday!) and wanting to start a recipe collection hence how I came up with the idea. I love pasta dishes, which is why It caught my eye, and I used to eat Beef Stroganoff growing up so it was something I wanted to share to get the ball rolling.

Warmly,
HC

 

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So funny to think I too used to actually cook (or something like that) when the children were all home. They always seemed to have atleast one buddy with them. I look back now and am always blown away at the energy I once had. Don't get me wrong - I think it's been a trade off per say. Now, although I find a lack of energy I have a much greater sense of enjoyment. And then there is always the abundance of acquired patience. So overall I say: "Thank you dear God for the experience but I'm good right where I'm at"

 

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But I would be more thank happy to share a few of my "short cut quasi" recipes I made after a long day at the office. I used to say I was going home to start my second job - the one I was born for. Hubby cooks now. So he has some really tasty goodies up his sleeve as well. Count us in please!!

 

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What a great idea!!! I can add some air fryer recipes.

 

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Hi @Honeeecombs, I really like your idea because surely we (or at least most of us) all like to eat! I think that's good "outside the box" thinking on your part on getting to know fun and interesting things about everyone in our community.
That said, I don't have any recipes per se. I really don't have a dish I actually put together with a bunch of ingredients and make from scratch. I just put a piece of meat or whatever in the microwave and zap it!!! Or for instance with a baked potato I scrub it and then poke it several times with a fork, wrap it in foil and put it in a 350 degree oven for an hour.
But that beef stroganoff sure looks wonderful and I used to have that when I was growing up.

 

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@treutleinelzabet: Hey! I noticed you have a low rank; we must have a newcomer! Ahoy there - please feel free to introduce yourself. We welcome all people

By all means when you find the time this week; go into your book,card index, or drawer and find a good recipe or even something that hubby cooks regularly.

I was thinking while out shopping this evening (out in the parking lot now had to get some emergency kitty litter. )- about how at the end of the year if this a hoot- we could have it professionally made (I'm pretty good at graphic design and making things artistically) and we send them out to anyone that requests them. It could be spearheaded by anybody in this group, not just myself.

@billliveshere: Hogwash! The Baked Potatoes sound amazing. I've always favored buttered mash potoates; but give me some time after we get some recipes rolling in this week and I'll post a nice Baked Potatoe Recipe and call it "Bills Baked Potatoes". You've been here for a long time, and have been a huge help to my confidence, and happiness. It would only be right to have a recipe from you. Do you dress them with anything like loaded Baked Potatoes? Sour Cream, Bacon Bits, Cheddar Flakes, etc?

Blessings to all,
HC

 

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HI @Honeeecombs, Now that sounds like a plan!!! I go the simple route and put on some sour cream and some chopped chives. And if I can come up with any other recipes I'll throw them into the pot as well!!!
And I like your idea of collecting the recipes and having a book illustrated and professionally made and advertising them and sending them out to anyone who requests it. Proceeds can go to help the NAFC.
And @treutleinelzabet, (did I spell that right?) you look like you're new here and I agree with @Honeeecombs to please introduce yourself. You'll find this is a very supportive and respectful community made up of people from many different parts of the world and it's a very rewarding experience to talk with and support people literally from all over.

 

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EGG CUSTARD PIE

This recipe may be old (as in classic, treasured, revered), but it's hardly boring. This rich/tender filling of cream, eggs, and vanilla, with a hint of nutmeg, nestled in a buttery crust, is just plain good! I personally prefer a frozen Marie Callendar’s pie crust to any homemade crust. If you go that route, make sure you get one that diesnt have cracks.


CRUST INGREDIENTS:

1/2 cups unbleached all-purpose flour
1/4 tsp. salt
1/4 tsp. baking powder
(optional; adds flakiness)
4 Tbsp. butter
1/4 cup vegetable shortening or butter
(butter may be substituted for shortening,
but crust will be slightly less flaky)
1 tsp. white or cider vinegar
3 to 5 Tbsp. ice water


FILLING INGREDIENTS:

1 1/2 cups whole milk
1 cup heavy cream
1/4 tsp. salt
4 large eggs
2/3 cup sugar
2 tsp. vanilla extract
1 tsp. almond extract
1/4 tsp. ground or freshly grated nutmeg
(can add more as desired)


TO MAKE THE CRUST:

Whisk together all dry ingredients. Add shortening, mixing until mixture is evenly crumbly. Add butter, working it in until it's unevenly crumbly, with some larger chunks of butter remaining.

Sprinkle the vinegar and 3 Tbsp. of the ice water over the dough while tossing with a fork. Add more water if the dough isn't coming together. As soon as the dough becomes cohesive (i.e., you can squeeze it into a ball easily), stop mixing; there should still be visible pieces of fat in the dough.

Flatten the dough into a disk and wrap it in plastic wrap or waxed paper. Refrigerate for 30 minutes or longer; this resting period allows the flour to absorb the water, making the dough easier to roll out.

Roll the chilled crust into a 13" circle, and lay it in a lightly greased 9" pie pan. Make an upright (rather than flat) crimp around the edge, as pictured above; this will help keep the filling from sloshing out as you move the pie from counter to oven. Set the crust aside while you make the filling.

Preheat the oven to 325°F, with one rack set on the lowest level, one in the middle.


TO MAKE THE FILLING:

Start by combining milk, cream, and salt in a medium-sized saucepan or microwave-safe bowl. Heat the mixture until small bubbles form around the edges, and steam starts to wisp from the surface; this is how you "scald" milk.

In a separate bowl, whisk together the eggs and sugar. Pour 1/4 of the hot milk/cream over the egg mixture, stirring well. Pour the egg mixture into the remaining hot milk/cream, stirring well. Pour the custard through a sieve, to strain out any possible bits of cooked egg. Stir in the vanilla extract. Pour the hot filling into the crust. Sprinkle the nutmeg evenly over the top.

Set the pie on a baking sheet; it'll be easier to move into the oven that way. Place the pie/baking sheet onto oven's bottom rack. Bake for 20 minutes.

Transfer pie to the middle rack of oven, and bake for an additional 30 minutes, or until the custard is set at the edges but still a bit wobbly in the center. An instant-read thermometer inserted into the center of the pie should read about 165°F; if the mixture goes above 180°F, you run the risk of the custard becoming watery.

Remove the pie from the oven, and place it on a rack to cool. When it's completely cool, refrigerate until you're ready to serve.

 

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PESTO AND FETA PORK CHOPS

4 pork chops (fat), fileted
14 Tbsp. crumbled feta
1 small jar pesto basil sauce
pine nuts, roasted
1 tsp. black pepper
1 tsp. garlic powder
1/8 tsp. red pepper or paprika
1 Tbsp. Italian seasoning –or- 1 tsp. oregano and 1 tsp. thyme
balsamic vinaigrette

Blend equal parts pesto-basil sauce and crumbled feta; about 3 Tbsp. each. Add pork chops. Stuff mixture into pork chop. Combine remaining ingredients to make a rub, then rub onto exterior of pork chops. Sprinkle about 3 crumbs of feta on each pork chop for presentation.

Bake at 350’F for 25 minutes. Pull out of oven; test center for doneness. Brush on balsamic vinaigrette. Put pork chops back in oven for another 5-10 minutes.

(sorry, don’t have a photo)

 

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Hello all. Yes, it is true -I am a "newbie" About me you ask? Well, here goes...remember...you asked for it. Just kidding. I sure hope ya all have a sense of humor. Sometimes I feel like it's the only thing I have to hold on to. One of my greatest fears is to lose my sense of humor. The other day my BFF sent me a joke where a lady was saying she laughed so hard the tears were rolling down her legs. A year ago I would have found that funny. See what I'm saying? Anyway, I am a 60 year old retired female. I guess because I always craved to be home I don't mind in the least that going out and about can be sketchy at best. Nope, I'm happy right where I'm at, thank you dear Lord. I have been blessed with three very nice people aka: my children. I've developed stress incontinence issues during the time period of doing patient care. Alot of lifting and such. We used to joke about needing a string to pull our guts up off the floor. Went back to college and got my accounting degree and did the next working years at a sweet Monday thru Friday gig. Lucky for me both positions were Civil Service. Jump ahead 30 plus years-I started at age 18- and here I am today. The urge incontinence really slowly started while I was working at the office. Even after using the lady's room right after signing out for the day I started having a hard time getting home without an issue. I can't tell you how many pairs of dress shoes I ruined on my front porch!! I have since learned there is actually a name for that issue - something like " Latch key" My urologist had me try different meds (after cystoscope and various other labs) but oh, the side effects!!With a few modifications with my coffee intake and some other little tricks I was able to get a manageable grip. An occasional accident but nothing too bad. Until about six months ago that is. Then all hell broke loose. It now seems I will get a whole 2 second warning before my body just lets go. It's like my bladder has a mind of its own. There is no stopping it no matter how hard I try. The morning is the absolute worst. I can squeeze every single muscle in my body to try not to stop from going but it seems the only thing that accomplishes is that my insides hurt like crazy for the next hour. My BFF tells me she doesn't try to stop it because of this hurting. I feel like I should at least TRY. It never is successful. Do you know what I mean? Do others try to hold it or do most people feel like my BFF? I have another question that only someone with this issue would understand. Here goes: when I get into the bathroom I am already always urinating while just standing. If I try to pull my clothes down it seems I always end up getting the back side of my clothes wet. What do other people do? Seems to me I have two choices here. First choice is to finish up and just change my pull up. Second choice is to run the risk of getting my clothes all wet. Anybody have some wisdom or do ya all think I'm nutty? Just as a final note: I have been seeing my urologist and although there is always blood in my urine my recent cystoscope is unremarkable. For some reason my protein level is high as well. I might also mention I get what is known as reoccurring shingles. Always in the same area, on my right outter thigh. I now also get them on my lower back on each side of my spine. Who knows? So any hints or advice is greatly appreciated. Sorry for babbling on but remember you asked!! A great man (my hubby) once told me: "Don't ask the question if you can't handle the answer." True words, yes?

 

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@billliveshere: Thanks! I thought it was a good idea. You are right, we could raise awareness to the NAFC.

I was actually just was thinking the other day - that there are so many conditions this community could cover in terms of support through the proper channels. People with Ulcerative Colitis, who deal with issues such as pain and ostomy support. We could bring in more good people by raising awareness.

@snow: I saw your tagged response - it's good to hear from you as always. I'll just sum up everything here. Thank you!!! The recipes look delicious! Thank you for all that you do in this community - you have been a help and resource to many people.

Please keep the recipes coming everyone! We must not lose sight on what this community is all about - support and spreading love and joy to those who are truly suffering.

Mentally struggling with incontinence is just like kneading dough I suppose, it takes alot of work, blood, sweat, and tears. But when you get through it; you will have a "whole" loaf of bread (feeling of wholeness in your heart ❤).

Sincerely,
HC

 

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Bean soup with sweet cream.

Add paper filter to the heating vesicle.

Add six-round scoops of crushed beans to the paper filter.

Remove the water tank and add water to the 12 line.

Pour water in the back of the heating vesicle.

Turn on the heating vesicle and wait tell the goodness happens.

Pour the bean soup into a cup and add your desired amount of sweet cream.

Enjoy.















If you got this far I am talking about making coffee. HAHA about all I am really good at.

 

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Oh yeah you got me good FL Guy! That's MY recipe! And here I was about to ask you what type of beans(kidney beans? Lol lol)

 

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Ok! I got one!

You know how hard it is to make perfect hard boiled eggs?
Not cooked until green inside or runny?

Perfect Hard Boiled Eggs

Put single layer of eggs in saucepan and cover with cold water. Bring it to a boil eggs and water.
Bring to boil
Fiddle about for five minutes washing dishes or checking phone or whatever.
Remember eggs!
Turn off heat and let sit for 15 minutes.

Take one egg run under cold water to loosen shell and check.
Yep! Perfect firm boiled egg,a triumph of egg cooking not too this not too that!

Now annoy everyone by explaining the process every chance you get!

 

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Has anybody ever seen the Movie Cars? It's a Pixar Movie from the mid 2000s that came out when I was in elementary school. It's probably one of my top Pixar Movies besides Up and Ratatouille - but the NAFC Community reminds me of Radiator Springs in a way.

It's like a small honest gem that's not perfect by any means; but has a huge heart and the people take care of each other.

That's what this community reminds me of. Anyway, the Hard boiled Eggs sound delicious. @Maymay941, do you like Deviled Eggs? There pretty good for parties; and Hard Boiled Eggs go good in macaroni salad.

Okay! So another Recipe!

Bills Baked Potatoes!



Ingredients
1 large russet potato (If it looks like Mr. Potato Head®, you've got the right one.)

Canola oil to coat

Kosher salt

Optional toppings, such as butter, sour cream, shredded Cheddar and/or scallions/chives .

Prepare:

Heat oven to 350 degrees and position racks in top and bottom thirds. Wash potato (or potatoes) thoroughly with a stiff brush and cold running water. Dry, then using a standard fork poke 8 to 12 deep holes all over the spud so that moisture can escape during cooking. Place in a bowl and coat lightly with oil. Sprinkle with kosher salt and place potato directly on rack in middle of oven. Place a baking sheet on the lower rack to catch any drippings.
Bake 1 hour or until skin feels crisp but flesh beneath feels soft. Serve by creating a dotted line from end to end with your fork, then crack the spud open by squeezing the ends towards one another. It will pop right open. But watch out, there will be some steam. Add toppings if using.


Additional Note:
If you're cooking more than 4 potatoes, you'll need to extend the cooking time by up to 15 minutes
Aluminum Foil is used to cover the potato by Bill - cooks descretion!

Thanks to FoodNetwork.com for Recipe that was the closest to Bills way. Hope you enjoy @Billliveshere