PLS PLS PLS Can I get the recipe?
I take it that was requested of me?
Tuna Casserole.
- Soup pan
- Large pot to boil noodles
- Large Mixing Bowl
- 10 x 15 Pyrex Oblong baking dish
https://www.amazon.com/Pyrex-Basics-4-8-qt-Oblong-Baking/dp/B0192CY5W0
Ingredients:
- Mild cheddar cheese - 4 cups grated
- Extra Wide Egg Noodles, 12 to 16 oz - 1 package
- Campbell’s condensed Cream of mushroom soup, 10.5oz - 3 cans
https://www.amazon.com/Campbells-Cream-Mushroom-Soup-Ounce/dp/B00H1MB0HW - 10.5oz. Water - 1 can (Mushroom soup can)
(I use it to “rinse” out the cans to get more of the soup out of them") - Chicken of the Sea Chunk light Tuna in water, 7oz - 2 cans (drained)
https://www.amazon.com/Chicken-Sea-Tuna-Chunk-Light/dp/B01ALQKU7U/ - Del Monte Sweet Peas, 15oz - 1 can (drained)
https://www.walmart.com/ip/Del-Monte-Sweet-Peas-Canned-Vegetables-15-oz-Can/10318791 - Mushrooms, 8oz (DR weight) - 1 can (drained)
(DR - drained)
Cooking Instructions Step 1:
- Boil water and then add egg noodles.
- Allow water to reboil and cook for about 7-9 minutes or until noodles are cooked to desired tendernous. - stir occaisionally
( I use some extra virgin olive oil to keep the noodles from sticking. I typically just eyeball it but I would think that 2 tablespoons would be plenty.
Cooking Instructions Step 2:
- Begin heating mushroom soup and water in a pan on low heat - stir regularly to keep from sticking
- Drain tuna, Peas, and Mushrooms and combine with mushroom soup - continue to cook on low heat and stir often
(You do not want this to boil but you do want everything to start bubbling lightly and be close to what you would consider cooked)
Cooking Instructions Step 3:
- Preheat oven to 350 degrees
- Drain egg noodles - not necessary to rinse.
- Combine mushroom soup mixture and egg noodles into a large bowl
- Add 2 cups grated mild cheddar cheese.
- Mix until cheese melts and everything is well combined.
Cooking Instructions Step 4:
- Coat Pyrex baking dish - I am old school and use butter but Pam or something else to keep the mixture from sticking to the Pyrex dish will do fine
- Transfer combined mixture to 10 x 15 Pyrex baking pan
- Sprinkle some or all of the remaining 2 cups of cheese on the top of the mixture in the pyrex pan to cover completely.
- Bake for 30 to 45 minutes on the center rack but try not to let it dry out completely.
I have substituted corn, broccoli, and even cauliflower for the peas and mushrooms if I want something a little bit different.
Wheels
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Start of Turkey chili and a cabbage soup.
Wheels
Edit:
The Chili just needs the beans.
Rinsed the beans before adding them.
Now I need to simmer on low until the beans and veggies are thoroughly cooked.
The soup just needs the cabbage.
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Video is unavailable…
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Dammit, sorry
This is the perfect way to make the carbonara
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Oooh, I do like a good carbonara. Fettucini is my fave pasta for this dish.
I once tried using pancetta ‘crumbs’ instead of bacon… once. Not recommended, way too salty and nowhere near enough fat.
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Exactly, that guy got all his Italian cooking just right. I am impressed
And I mean “impressed” as a guy that cooks.
I swear I do. You can ask Schurem about it. 
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Not only do i really like cooking (the pancetta crumb was an experiment), my wife is vegetarian.
For the past 30+ years if I want to eat something with meat that didn’t come from a restaurant, Army mess or ration pack (meat is descriptive only) then I have had to cook it myself 
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A piece of Steelhead Trout, glazed with a mix of maple syrup and soy sauce with fresh cut fries.
An experiment and a whacky one at that. I grilled this ribeye I got from a friend, then dropped it into a cast iron pan to finish it ala spaghetti al’assassina. It turned out super good.
My simple weeknight carne asada; thin cut ribeye seasoned in a mix of soy sauce, a citrus juice, some olive oil, garlic powder, onion powder, and then my favorite chili powder. I blistered up the veg first, then each piece of meat was about 30 seconds in a ripping hot cast iron.
A West African beef dish known as Suya. It’s pretty spectacular. Get yourself a real lean cut of top sirloin (At least, that’s what we call the cut in the states) and it works wonderfully. A grilling basket will grant better results than skewers, IMO.
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A man of Culture! 
Perhaps, I am! I find most recipes for it to create a dish that has an amazing ratio of effort to flavor. It’s probably my favorite weeknight pasta dish that I can put almost no effort into and then have something that hits so well. It’s just a matter of letting moisture boil off, then frying, and occasionally moving it about.
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No photos yet (I will see how it looks once I am ready to plate up), but I visited a neighbour this morning and came home with 2kg of Brisket. I have been hoarding a bottle of Sweet Baby Ray’s BBQ sauce in the pantry for just this occaision.
Trying this for dinner tonight.
I only had frozen peas… I hate frozen peas. But it turned out OK.
Not as good as BBQ brisket done in a proper BBQ/Smoker, but close enough and I will definitely be using this recipe again… next time with peas fresh from the garden.
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I haven’t really been cooking for many years.
I have been alone for even more years and doing something out of cooking and making it nice made me feel even more lonely, so it tapered off.
I have mostly been doing Heat in Microwave or Add boiling Water stuff.
Now there is a Girlfriend in my life and she is an inspiration for me. We have been cooking together.
This is my third dish cooked on my own since the interest was rekindled.
2 Ground Beef’s wrapped in Bacon with Eggs over medium on top.
The Beef’s with Bacon
The full Ensemble
The Beef’s could have used a little more heat but everything else was just perfect.
Look at that Yolk!
The first Dish was supposed to be 2 eggs over medium with medium bacon, but the eggs was to hard and the bacon was way to crisp, almost burned.
The second was the same, but this time everything was perfect.
Happy Cooking.
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Anyone else here like preparing historical dishes? There’s something enjoyable, to me, about preparing dishes as we did back in the 19th century and beyond.
My favorites so far:
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Love watching the Townsends. Sadly don’t have easy access to much of the equipment or ingredients.
That can be an issue, frequently. The ones I posted? I feel those are easily adapted to a modern kitchen with fairly common ingredients. The only real question mark is the ‘pepper’ he uses:
Some of those spices I’m unsure about worldwide availability. I’ve made that chicken dish a number of times. I love it and I just use modern salt and pepper for the seasoning.
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