Four CUPS of Better Than Bouillon? In my neck of the woods, BTB is sold as a concentrated paste in a jar of approximately 1 cup. Four jars of BTB seem, umm, excessive?
Looks like supper to me...tonight. I use regular rice, though, which I throw in just as the soup is burbling for the 15-20 minutes. I just like the texture a bit better.
And now I'm contemplating trying a batch w ripe jalapenos (or the Jalapeno M) or poblanos or anchos. If I serve w sour cream, the resident food compl...err...critic might even try it.
Now if I try w ripe Amish Pimiento type peppers, she may even like it.
Sadly going to have to give this one a miss. My organism considers Bell Peppers completely indigestible. As in ‘lump if tinfoil sitting it your gut’ indigestible.
But I’ve got one back for you;
Boneless pork chops, about 1” thick.
I bottle of Heinz Chili Sauce per two chops
I large yellow onion per four chops or less
Set oven to 375
Put chops in a baking dish with a cover
Chop onion(s) into about 1/2” squares. You don’t want them fine-chopped
Cover chops with onion
Slather Chili Sauce over the whole. Be generous
Bake for 1 hr.
Serve with something that absorbs sauce well. Rice works. So does mashed potatoes. Mac & Cheese sounds interesting, but my lady is both gluten and milk protein intolerant, and the only mac&cheese sub that catered to both now uses oat cream…and she’s part of the fraction of gluten intolerant that also can’t eat oaks (grumble grumble)
Helps if you have a good local butcher, as supermarket boneless chops are often a little tough.
That’s good, if you have more than two mouths to feed. My lady can just about manage two nights; once original and one reheated, before her acid reflux rears its head, so we can’t do it often.
I buy pork loins and slice them into chops, I've found that two chops fit nicely into a plastic sandwich bag and freeze well. Hope this is of some use.
It’s a thought, but stuff gets into the freezer and sinks to the bottom, never to be seen again. Your idea probably works fine for people who are actually decent housekeepers.
I like to mix the BTB varieties listed about half and half, and then use basmati rice, which extends the cook time to soak up the soupy goodness, but is worth it IMHO, otherwise this matches a dinner staple of mine.
I'd be inclined to not drain the Rotel and reduce the amount of water needed, or just cook it off. I use regular rice, when I've done similar things I found it takes about 35 minutes to cook. Cheers!
Made this. It was a comfort food level hit. Though not sure i did it right as it was more gumbo consistency thsn soup.
Made 2 cups jasmine rice instead and used a 1/4 quart tomato sauce i canned a few weeks ag and a 1/2 pint of home made and canned rotel sorta tomatoes with halipenous, garlic, onions, seasonings etc pluss other stuff i forget to write down when i made it.
Buy a hunk of beef instead of burger, slice into thin chunks, and use most of your list as stir fry. Endless possibilities.
Wok it to me!
Four CUPS of Better Than Bouillon? In my neck of the woods, BTB is sold as a concentrated paste in a jar of approximately 1 cup. Four jars of BTB seem, umm, excessive?
The result would be beefy, I’ll give you that.
Ugh. NO. Follow the instructions on the jar -- one teaspoon per 8 oz of hot water, I think.
I kind of thought that was what you meant, but I had to have a bit of fun with you.
It sounds like a great recipe, I will try it tonight.
Yes, but it is the Century of the Fruitbat, and while you're teasing ... there's someone who is going to actually try to use 4 jars of concentrate.
True. All to true.
That would taste unique!
This explains the footnotes.
Looks like supper to me...tonight. I use regular rice, though, which I throw in just as the soup is burbling for the 15-20 minutes. I just like the texture a bit better.
Orange peppers are best.
And now I'm contemplating trying a batch w ripe jalapenos (or the Jalapeno M) or poblanos or anchos. If I serve w sour cream, the resident food compl...err...critic might even try it.
Now if I try w ripe Amish Pimiento type peppers, she may even like it.
Sadly going to have to give this one a miss. My organism considers Bell Peppers completely indigestible. As in ‘lump if tinfoil sitting it your gut’ indigestible.
But I’ve got one back for you;
Boneless pork chops, about 1” thick.
I bottle of Heinz Chili Sauce per two chops
I large yellow onion per four chops or less
Set oven to 375
Put chops in a baking dish with a cover
Chop onion(s) into about 1/2” squares. You don’t want them fine-chopped
Cover chops with onion
Slather Chili Sauce over the whole. Be generous
Bake for 1 hr.
Serve with something that absorbs sauce well. Rice works. So does mashed potatoes. Mac & Cheese sounds interesting, but my lady is both gluten and milk protein intolerant, and the only mac&cheese sub that catered to both now uses oat cream…and she’s part of the fraction of gluten intolerant that also can’t eat oaks (grumble grumble)
Helps if you have a good local butcher, as supermarket boneless chops are often a little tough.
I think you have a typo at the end of that penultimate paragraph. Because, last I knew, most humans have difficulty eating oaks.
You are so right. Make that oats. It’s a serious nuisance, since there seems to be a fashion for oat cream just now. I can only hope it will pass.
I suggest buying a boneless pork loin; cut your chops from that. Added benefit of frequently being cheaper than buying chops.
That’s good, if you have more than two mouths to feed. My lady can just about manage two nights; once original and one reheated, before her acid reflux rears its head, so we can’t do it often.
I buy pork loins and slice them into chops, I've found that two chops fit nicely into a plastic sandwich bag and freeze well. Hope this is of some use.
It’s a thought, but stuff gets into the freezer and sinks to the bottom, never to be seen again. Your idea probably works fine for people who are actually decent housekeepers.
A po' boy dago cousin of jambalaya?
Actually with the price of beef? Now is at least a middle class cousin & upwardly mobile!
I like to mix the BTB varieties listed about half and half, and then use basmati rice, which extends the cook time to soak up the soupy goodness, but is worth it IMHO, otherwise this matches a dinner staple of mine.
Oh, and I neglected to lead off with
Yum!
"Once the peppers have started to soften, bung in the mincemeat and cook until it’s all brown."
Dang, Ian! Hamburger =/= mincemeat. Mincemeat, which this transplanted Northerner has been unable to find since he moved to Louisiana, goes in *pies*.
That said, I'm going to print this one out! :)
Edited.
Missed that. My brain edited it to "mince" and put it down to your upbringing.
At least we know that Ian doesn't mince *words*. 😉
I'd be inclined to not drain the Rotel and reduce the amount of water needed, or just cook it off. I use regular rice, when I've done similar things I found it takes about 35 minutes to cook. Cheers!
Made this. It was a comfort food level hit. Though not sure i did it right as it was more gumbo consistency thsn soup.
Made 2 cups jasmine rice instead and used a 1/4 quart tomato sauce i canned a few weeks ag and a 1/2 pint of home made and canned rotel sorta tomatoes with halipenous, garlic, onions, seasonings etc pluss other stuff i forget to write down when i made it.
Was very good
Sorry 1 quart tomatoes sauce.