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STARGATE OPERATIONS: • View topic - Recipes from the Mess Hall
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Recipes from the Mess Hall

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Hawk

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Post Tue Dec 22, 2009 11:30 am

Re: Recipes from the Mess Hall

8) Here's one that everyone enjoyed at a previous SG Weekend.

Breakfast Sausage Casarole:
1 lb. Sausage ( I used Jimmy Dean )
9 Eggs
2 Cups Milk
6 Slices bread cubed
1 tsp salt
1 Cup grated cheese

Brown sausage and drain well. Mix other ingredients. Add sausage. Put in 8"X10" greased pan and refrigerate over night.

Bake for 30 minutes at 350 degrees, then for 10 minutes at 300 degrees.

I hope everyone enjoys it as much as I do...
Andy Moscato a.k.a. :Lt. Colonel Hawk Masters
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Daedalus

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Post Tue Dec 22, 2009 2:46 pm

Re: Recipes from the Mess Hall

Isn't that the dish you brought over a few months ago because that stuff was good.
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Doran Kev

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Post Tue Dec 22, 2009 4:02 pm

Re: Recipes from the Mess Hall

Thanks Col. Hawk I think you just provided me with breakfast on christmas morning :lol:
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Hawk

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Post Wed Dec 23, 2009 11:41 pm

Re: Recipes from the Mess Hall

Yes Yuriy that's the same dish. I am glad to hear it Doran, I'm sure your family will enjoy it...
Andy Moscato a.k.a. :Lt. Colonel Hawk Masters
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fireball

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Post Thu Dec 24, 2009 10:25 am

Re: Recipes from the Mess Hall

no an exact recipe but here's a recipe i got from my mom:
chicken stuffed w/ cream cheese wrapped in bacon.

ingredients:
bacon
boneless chicken breasts
cream cheese
chives/rosemary/herbs optional

pre-cook bacon
-i usually end up microwaving about 2 minutes a side
tenderize boneless chicken breast
-best way is to put between two layers of plastic wrap then have at it till it's pretty flattened.
spread cream cheese
-my mom usually addes chives or rosemary with the cream cheese.
roll up chicken and wrap with bacon
-i usually do 3 strips of bacon per breast.
bake @ 350*F for 45 minutes or until done.

best way to enjoy this i've found is w/ saffron rice and beets but that's just a suggestion.
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Doran Kev

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Post Thu Dec 24, 2009 11:10 pm

Re: Recipes from the Mess Hall

Jeff Langley
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Chief Bugga

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Post Fri Dec 25, 2009 10:01 pm

Re: Recipes from the Mess Hall

Christmas Dinner - Main Dish

This recipe comes from the Wegman's Menu Magazine for Fall 2008. For an Italian twist on meatloaf, try Beef Braciola. The recipe serves 8-10 people depending on appetite size. Leftovers reheat nicely and can be frozen for later use. Next time I make it, I'm testing the longer part of the cooking process in a crockpot so I can start it early in the day & be off doing other things.

Preliminary preparation takes about 40 minutes - you can cut this time by having 1 person prepare the meat rolls while the other browns them. Once the initial preparation is complete it bakes in the oven for about 2 hours (depending on your oven).

INGREDIENTS:
2 cloves peeled minced garlic (to save your fingers get it in a jar & use about 2 tsp)

1/2 bunch Italian (flat leaf) parsley stemmed & minced or 1 tbsp dried parsley

2 large eggs

3 tbsp golden raisins (substitute regular if you can't get golden)

2 tbsp shredded Pecorino-Romano (or parmesan) cheese

1/2 cup Italian seasoned bread crumbs

3 tbsp toasted pine nuts (also called pignoli)

Sea salt and freshly cracked pepper

1 lb 80% lean ground beef (you do need this for the moisture)

3 lbs top round beef cutlets (also called thin cut top round) - the wider the slice the better for this recipe

Regular or pan searing flour (for the gourmet cook-but regular works just fine)

2 tbsp pure olive oil

1 1/2 cups dry red wine - since wine can be expensive get one you also like for drinking

48 oz Italian seasoned tomato sauce - I substitute 1 1/2 jars (26 oz jars) of smooth marinara

A braising pan - if you don't have an oven safe braising pan use a skillet & transfer the meat to a large roasting pan after browning

DIRECTIONS:
Preheat the oven to 350 degrees - some pans should not be put in an oven above 325 degrees - check the manufacturers recommendations.

1. Prepare filling: add garlic, parsley, eggs, raisins, cheese, breadcrumbs, pine nuts, salt, and pepper to ground beef. Mix well until well-blended (the recipe says use your hands but if you're serving guests it's probably better to use a large stiff spoon).
2. Lay cutlets on a flat work surface. Place about 1/3 cup filling on widest end of cutlet. Roll up cutlets (it's easiest if you shape the filling into a log before putting on the cutlet). Season with salt & pepper and dust with flour; pat off excess. (You can mix the salt & pepper in the flour to simplify this proces.)
3. Heat the oil in a large braising pan or covered skillet on medium-high until the oil faintly smokes. Add beef rolls, seam side down, to pan. Turn over when meat changes color 1/4 of the way up and seared side has turned paper bag brown, about 3-4 minutes. Sear other side about 2 min, until brown. Remove from pan - if you've used a skillet transfer the beef rolls to the roasting pan.
4. Remove excess drippings from pan, leaving about 1 tbsp in the pan. Lower heat to medium; add wine, stirring to loosen browned bits on bottom of pan. Add sauce; stir to combine.
5. If you've used a braising pan that is oven safe, return the meat to the pan. Bring liquid to 180 degree simmer (checking with a thermometer). If you are using a roasting pan bring the sauce mixture to the simmer and spoon over the meat rolls. You will have more sauce than will fit in the pan & this will boil over in the oven if you add all the sauce. Braise 2 hours until meat is very tender.

TIP: To toast pine nuts, preheat oven to 375 degrees and place nuts in dry pan. Toast 5-6 minutes until gold brown.

NOTE: This also works very well in a crock pot. Figure on about 5 hours on high or 8 to 9 hours on low.

The Menu magazine suggested Braised Fennel with Figs as the side dish to go with this - very tasty but we couldn't could find fennel bulbs or figs today. I think the fennel was out of season & the store was sold out of figs. I'll post the fennel recipe when the bulbs are back in season. Had I found figs today, I would've simply substituted fennel seed for the fennel as the bulbs can be a little chewy if not cooked long enough. When I post this side dish I'll include both my version & the magazine version.

However, it works very well with pasta as a side dish.

Dessert is going to be raspberry turnovers.

Chief Bugga
Last edited by Chief Bugga on Tue Jan 19, 2010 9:47 pm, edited 1 time in total.
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Post Fri Dec 25, 2009 11:22 pm

Re: Recipes from the Mess Hall

Addendum to the Braciola recipe. If your neighborhood store is out of pine nuts (pignoli) slivered almonds work well too. We couldn't get pignoli so I grabbed a bag of almonds & they worked great. The pignoli or almonds are necessary for the filling - it simply wouldn't work without. Also, to have more sauce on the side, definitely use 2 - 26 oz jars of marinara. I didn't want left overs on the side bowl of sauce as the fridge is getting full so I used the smaller quantity this evening.

Chief Bugga
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Post Sat Dec 26, 2009 2:17 am

Re: Recipes from the Mess Hall

The Braciola was good I'm thinking of it for dinner again.
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Doran Kev

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Post Sat Dec 26, 2009 2:47 am

Re: Recipes from the Mess Hall

Our Breakfast Sausage Casarole turned out great. My three year old said delicious and ate two servings something that is almost unheard of for him.
Jeff Langley
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Post Sat Dec 26, 2009 10:18 pm

Re: Recipes from the Mess Hall

:D I'm glad to hear it went over so well. As soon as I get some time I'll find another one to pass on as well...
Andy Moscato a.k.a. :Lt. Colonel Hawk Masters
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Post Sat Dec 26, 2009 10:53 pm

Re: Recipes from the Mess Hall

How about your beer bread? Yummmmmmmmm!!!!!!!

Chief Bugga
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Post Wed Jan 06, 2010 12:25 pm

Re: Recipes from the Mess Hall

I'm waiting to see the recipes for those fantastic dishes that were on the New Year's buffets in the mess hall.

Chief Bugga
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Post Thu Jan 07, 2010 10:17 am

Re: Recipes from the Mess Hall

LOL, I'm not sure what other dishes were there, seemed that Andy's Spicy Burgers stole the show... :lol: I'll ask Tatiana to make some posts with recipes later this weekend.
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Hawk

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Post Fri Jan 08, 2010 10:31 am

Re: Recipes from the Mess Hall

8) What can I say, "When your good your good!!!"
Andy Moscato a.k.a. :Lt. Colonel Hawk Masters
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Post Fri Jan 08, 2010 5:28 pm

Re: Recipes from the Mess Hall

i'm looking forward to another batch of those spicy burgers.
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Hawk

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Post Sun Jan 10, 2010 1:39 pm

Re: Recipes from the Mess Hall

8) Here's another one that really goes over well around here.

Sunday Supper Casserole:
1/4 cup Crisco
1/2 cup chopped onion
1/4 cup flour
1 teaspoon salt
2 cups milk
1 tablespoon prepared mustard
1 cup shredded American cheese
1lb Hot Dogs
3 cups sliced potatoes

Melt Crisco. Add onion and cook until tender. Stir in flour and salt. Add milk and cook over low heat, stirring constantly until thickened and beginning to boil. Remove from heat. Stir in mustard and cheese. Cut Hot Dogs in 1/4" slices. Arrange alternate layers of potatoes, Hot Dogs, cheese sauce in 2 quart casserole which has been rubbed with Crisco. Top with cheese sauce. Bake in slow oven at 325 degrees for about 1 1/4 hours. Serve hot. Makes 6 to 8 servings.

I hope you enjoy this one as much as I do... :D
Andy Moscato a.k.a. :Lt. Colonel Hawk Masters
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Chief Bugga

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Post Sun Jan 10, 2010 2:42 pm

Re: Recipes from the Mess Hall

Thanks Andy. Now how about that beer bread you made back in October? That was yummy.

Chief Bugga
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Chief Bugga

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Post Thu Jan 14, 2010 1:15 am

Re: Recipes from the Mess Hall

From this evening in the Iliad mess hall - a casserole. Some of you may know it as Shepherds Pie - others as Cottage Pie. The family sized recipe serves 4 people generously. Ground beef works best for my version of the recipe. Various recipes appear on-line using ground lamb as well as ground beef.

2 lbs ground beef
32 oz bag frozen mashed potatoes
2 cups frozen corn, peas, carrots or mixed vegetables
1 packet Lipton Beefy Onion recipe secrets
2 teaspons minced garlic (optional)
salt & pepper to taste for the potatoes
1/4 shredded sharp cheddar for the topping
3 - 10.5 ounce cans of beef gravy

Directions: Preheat the oven to 350 degrees while doing the following:

1. Follow the package directions for the mashed potatoes but use milk as the liquid for a better flavor. Add salt & pepper to taste.

2. While the potatoes thaw & thicken, brown the ground meat until no longer pink. Drain off the fat & transfer to a 2 to 2 1/2 quart casserole.

3. Mix in the Lipton Beefy onion, garlic and vegetables. Once well blended add 2 of the 3 cans of gravy. Pour remaining can evenly over the top.

4. Top the meat mixture with the mashed potatoes.

5. Place filled casserole on a baking sheet (in case it bubbles over) and place in oven for approximately 30 minutes. After 20 minutes spread the cheddar cheese over the potatoes.

6. Once the gravy is bubbling & the cheese is melted, serve with your favorite crusty bread & fresh fruit (chilled canned fruit if no fresh fruit is available).

Enjoy.

Chief Bugga
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Post Sat Jan 16, 2010 5:34 pm

Re: Recipes from the Mess Hall

And from one of our closet chefs - Lt. Ackerson - his version of Chicken Cordon Bleu.

Preheat the oven to 350.

1 boneless chicken breast per person
2 packets of Kraft Shake & Bake per 2 chicken breasts (or similar coating product but use the equivalent of Shake & Bake original flavor)
4 thin slices of deli ham per chicken breast
2 slices of swiss cheese per chicken breast
3 eggs for every 2 chicken breasts
1 tablespoon milk for every 3 eggs
Enough butcher's twine to tie around the chicken breast to keep the ham & cheese in the slit

1. Wash the chicken breasts & cut a slit in each chicken breast (lay it flat on a plate or cutting board & make the slit at about half the thickness of the breast)
2. wrap 4 slices of ham around the the 2 slices of cheese & insert the packet in the slit you made in the chicken breast
3. tie the breast with the buther's twine so that the ham & cheese are held in place (around the width of the packet)
4. Mix the eggs & milk in a shallow dish
5. Dip the chicken breasts in the eggs mixture
6. Shake or dredge the chicken in the dry coating mixture
7. Place in a shallow pan that you can cover easily.
8. Cover and bake for about 20 minutes
9. Remove the covering and let bake another 20 to 25 minutes depending on your oven.

It's a nice touch to remove the string before serving. Serve with rice and a salad or your favorite hot vegetable. Gelatin or a dessert mousse will go well with this. Or a yogurt & fruit parfait.

Chief Bugga
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