You New Yorkers have access to some pretty good food. Is that the main serving bowl or is it all yours?
That's 2lbs. Of Pasta, I love pasta, but I couldn't do that much. It was for the family it was serve with Italian bread, grated cheese mix, and ricotta.
Well, I won't have to post here for the week. I just made my huge bucket of chili and a crock pot of split pea soup. My hubby has been eating non stop from boredom with the cold and there is not much left in the house. He can have a sandwich with these or whatever and I don't have to cook any more. I really like my chili but don't eat as much as I used to so this will last till I can get out for supplies. It was 18 degrees today so I am actually going shopping tomorrow before the next storm. I freeze what we haven't eaten after we are sick of them, for later.
Hamburger steak with mushroom gravy, scalloped potatoes, steamed broccolini, cucumber and tomato salad (fresh from the dining room garden. )
I've seen recipes online for hamburger steak. I've never tried it, I love hamburgers So I like to try it, especially with a gravy over it. Sounds really good. I've never heard of broccolini, is that a small or young broccoli? I've had the urge to cook a meal one night, I do cook inside on occasion. Usually my wife or daughter cook. This may be the perfect meal for me to cook it would be something new for us.
Hamburger "steak" is pretty much like meatloaf... everyone has their own method. You can make hamburger patties with various additions... breadcrumbs, minced onion, eggs, any spices you like (paprika, onion or garlic powder, etc.) I usually add a splash of Worchestershire sauce or a little milk if the mixture seems dry. Shape into patties and pan fry; remove from pan and make gravy with the drippings. I sometimes add sliced onions or mushrooms to the pan and saute them in the pan drippings before making the gravy. Broccolini looks similar to broccoli but has thin stalks and the florets are not as compact. It is a cross between broccoli and chinese cabbage. I like it steamed or sauteed in olive oil with a bit of garlic.
@Tony Page -- if you are more of a purist, you can keep the hamburger steaks to simply ground beef, salt and maybe pepper. I usually use ground chuck. I used to make plain patties with gravy for my kids who didn't like onions and mushrooms. They are still good, especially with some gravy and mashed potatoes.
When I cook I usually get creative, chuck is a good choice. I'm thinking for the meat mix, salt, pepper, worchestershire sauce, maybe a shredded cheese, and shredded butter. I just looked up some receipts and one of them recommended using shredded butter, it was a tip it's suppose to keep the meat from drying out. I think it would be more appropriate when cooking on the grill. One of the receipts had a stack of mashed potatoes, covered In beef gravy, with the steak on top. I'm leaning towards that. I'm not big on vegetables, if it was a grilled hamburger, I'd make a can of baked beans.