Cooking/Food thread

[Chief Sapulpa]

What Are Oklahoma-Style Burgers? What Are Oklahoma-Style Burgers?
Also don't take a bite out of someone else's burger; Why You Should Never Bite Into Someone Else's Hamburger In Oklahoma - Mashed

 

[RickN]

Tonight's dinner, my late Father's Bacon Casserole. I only make this about once a year because it is NOT diabetic friendly, but it sure taste good.

 

[Bocephus123]

Tonight's dinner, my late Father's Bacon Casserole. I only make this about once a year because it is NOT diabetic friendly, but it sure taste good.

View attachment 298816

My Boss's wife makes Bacon spaghetti its wonderful!!

 

[p238shooter]

RickN --- Looks Great, how about sharing your recipe, we all need a bacon blast every once in a while.

 

[RickN]

RickN --- Looks Great, how about sharing your recipe, we all need a bacon blast every once in a while.

Here its my father's recipe. You really do not need to season it more as it get enough salt from the ham.

My changes, If you use a 12oz package of bacon, bump the ham up to 1/2 lb. You can also use a package of shredded colby jack cheese. I also cut the noodles back to 8 oz.

1 Regular can stewed tomatoes. 14 to 16 oz can.
2 Regular size tomato sauce. 14 to 16 oz cans.
1 8 oz can of tomato sauce.
1 pound bacon.
1/3 pound sliced ham.
1 Large bag of wide egg noodles. About a 12 oz bag.
1 medium onion. Chopped.
1 10 oz block of colby cheese. Grated.
1 10 oz block of cheddar cheese. Grated.

Cut the bacon into bite size pieces and soft fry. You want it just short of being done.
Cut the ham into bite size pieces.

Mix the stewed tomatoes, 2 regular can of tomato sauce, the onion, bacon, and ham together in a large bowl. For best results cover and put in the fridge overnight. It can be used right away but will not have as good a flavor.

When ready to cook, boil the noodles until done and drain.

Now in a large baking dish or cake pan pour the 8 oz can of tomato sauce covering the bottom of the pan.
Add a layer of noodles, layer of your mixed together sauce, and a layer of cheese.
Repeat until you have used all your noodles and sauce. Top with cheese.

Cover with foil and bake for 1 hour at 350 degrees.

Pig out time!!!

 

[p238shooter]

Thanks RickN, I have it copied off and saved under "RickN from OSA Bacon Casserole." It will be on my short list to put together soon. I enjoy cooking a lot, hate going out to eat for anything.

But, I am already adjusting in my mind. Interesting your comment of "You really do not need to season it more as it get enough salt from the ham" never crossed my mind of adding salt, as I rarely add any salt to anything, but do add a seasoning of smoke and jalapenos frequently.

I have been smoking stuff for a lot of years. Buy a ham with a bone, spiral or not, it goes into the smoker 2-3 hours at 225' and gets really smoked. Yep, toss the bottom slice into my next pot of beans with the bone. My idea of "fully cooked" smoked ham is not the same as the factory label depicts. I may have rurned myself, but I want my ham to be really cooked and I want to taste the smoke flavor in every bite of the ham, not just the crust. (Hickery is my favorite most times) Also I buy packages of bacon, usually about 6lb at a time, and put them on what I reference as my "cold smoker" contraption. With one of my cooking devices, (I have 6 on my deck) I can put extra smoke and pepper on them without raising their temp very much for adding smoke for about 20 min. Then I stack them six half slices to a pile and freeze 4 stacks in quart zip bags to fry later or use in something like this. haha. I do cheese blocks cut into about 3/8 inch slices similar to put "cold" smoke on.

If you, and you do not think your Dad (Suspect he and my dad might be fishing or playing poker or having a cold beer in another world tonight) would not mind, how about I adjust your recipe and give this a try with some extra hickory smoked ham and smoked bacon, might even swish some finely chopped mild jalapenos into one end of the dish before cooking in the oven and give that a try? Whatcha think? Thanks for sharing.

 

[Hirschkopf]

Smoked brisket on a pellet grill: Mustard binder; beef rub; 240 degrees for 17 hours. Wrapped at 160; pulled at 200; rested for 3 hours. It is yummy!

 

[p238shooter]

I make my own pizzas, different kinds, usually half to three quarters thick so one slice can be almost a meal. Been purchasing Pilsbury pizza dough from the store for lots of years for my 16 in pizzas cut into 8 pieces. Popping the can to open to spread on the pan, just bearly getting there, really thin, almost having holes some places.. After this evening, nope, never again. Two cups of Greek Yogurt and two cups of self riseing flower. Let set 10-20 min to rise while preparing my other ingredence, frying sausage, chopping onion, mushroom, black olive,,peppers, etc. . I works for me, and I am a particular person of what I eat and what it takes to cook it. Way less expensive, thicker, easier to spread, all the other things to say about how well it works. Nope, never purchasing premaid for Pizza dough again. JMO.

 

[1shott]

Like pizza?
Well step on in.

 

[Coug91]

I made a salad.