Same as the original.

Discuss food. Post recipes, original or not.

Enjoy!

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Breakfast Sausage Casserole - Cowboy Kent Rollins

Ingredients
6 large eggs
3 cups milk
2 tablespoons mayonnaise
1 teaspoon powdered mustard
1 teaspoon salt
1/2 teaspoon teaspoon black pepper
3 1/2 cups cups seasoned croutons
2 cups shredded cheddar cheese
2 cups chopped sausage links, cooked about 12 ounces
1 10.5-ounce can cream of mushroom soup concentrate

Instructions
Lightly butter a 9-x-13-inch casserole dish or 10” cake pan insert for Dutch oven cooking.
In a large bowl, whisk together the eggs and 2 1/2 cups of the milk. Whisk in the mayonnaise, mustard, salt, and pepper.
Spread the croutons on the bottom of the casserole dish. Sprinkle the cheese and sausage evenly over the croutons. Pour the egg mixture over the casserole.
In a small bowl, whisk together the remaining 1/2 cup milk and the soup concentrate. Spoon heaping teaspoonfuls of the soup mixture evenly on top of the casserole. Cover and place in the icebox for at least 6 hours or overnight.
Rise and shine, it’s sausage time! Preheat the oven to 350°F.
Uncover and cook the casserole for 11/2 hours, or until it is bubbling and heated through. Serve warm.

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Traditional Irish Beef and Guinness Stew

Kimberly Killebrew

Experience the deliciously robust flavor of this world famous stew! You can make it on the stovetop or in your slow cooker.
6 ounces bacon ,diced
2 pounds beef chuck
3 tablespoons all-purpose flour
2 medium-large yellow onions ,chopped
3 cloves garlic ,minced
4 medium firm ,waxy potatoes (e.g., Yukon Gold), cut in 1-inch pieces
2 large carrots ,chopped in 1/2 inch pieces
2 ribs celery ,chopped in 1/2 inch pieces
1 large parsnip ,chopped into 1/2 inch pieces
1 bottle (1 pint 16 oz) Guinness Extra Stout
1 cup strong beef broth
2 tablespoons Worcestershire sauce
1/4 cup tomato paste
1 tablespoons dried and ground porcini mushrooms (optional and not remotely traditional, but oh so amazing)
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
2 bay leaves
Salt and pepper to taste
INSTRUCTIONS

Cut the beef across the grain into into 1-inch pieces. Sprinkle with some salt, pepper and the flour and toss to coat the pieces. Set aside.
Fry the bacon in a Dutch oven or heavy pot until done then remove it with a slotted spoon, leaving the bacon drippings in the pan.
Working in batches and being careful not to overcrowd the pieces, generously brown the beef on all sides.
Transfer the beef to a plate and repeat until all the beef is browned.
Add the onions and fry them, adding more oil if necessary, until lightly browned, about 10 minutes. Add the garlic and cook for another minute. Add the vegetables and cook for another 5 minutes.
Add the Guinness and bring it to a rapid boil, deglazing the bottom of the pot (scraping up the browned bits on the bottom). Boil for 2 minutes.
Return the beef and bacon to the pot along with the remaining ingredients and stir to combine. (**At this point you can transfer everything to a slow cooker if you prefer. Follow the remaining steps and then cook on LOW for 6-8 hours or on HIGH for 3-4 hours.)
Bring it to a boil. Reduce the heat to low, cover and simmer for 2 hours. Add salt and pepper to taste.
Serve with some crusty country bread or Irish soda bread. This soup is even better the next day.

NUTRITION
Calories: 533kcal | Carbohydrates: 31g | Protein: 37g | Fat: 29g | Saturated Fat: 11g | Cholesterol: 123mg | Sodium: 1222mg | Potassium: 1459mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3655IU | Vitamin C: 25.2mg | Calcium: 108mg | Iron: 8.3mg

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According to Irish friends:
Traditionally Irish Stew would never have such foreign additions as garlic, celery, Worcestershire Sauce (argh - NEVER, that comes from England....), tomato paste (or even tomatoes), Porcini Mushrooms (although it may have a handful of "field mushrooms"), thyme, rosemary (there are a few hedgerow herbs that would probably find their way into the pot if they were available), and, probably no pepper, but a lot more salt.
Depending on when we are talking about there may be no potatoes, so they would be replaced with grain of one sort or another.
The actual balance between meat and veg would be much heavier in favour of the veg, and, being Ireland root veg.
Normally they wouldn't have any choice on stock, just what was derived from boiling down a few bones with root veg trimmings plus any leftovers from the previous meal.

I do wish many modern cooks would accept that most "traditional" foods are incredibly simple and bland in nature and so less palatable to our tastes. (I have had a "proper" Irish stew, and can vouch for the fact that despite it being fairly simple in flavour it certainly stuck to the ribs on a cold night.

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Bob Smith
Member of Seti PIPPS (Pluto is a Planet Protest Society)
Somewhere in the (un)known Universe?