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turkey/ham/stuffed mushrooms/green beans

in the kitchen

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Dad slicing up his famous turkey. It didn’t start off so famous. When he first made turkey, it was dry and bland. We couldn’t understand the hype over turkey dinners. Fast forward 10 years, people from all over Oklahoma travel for miles hoping for a taste of dad’s turkey and ham. 

When I first started making green bean casseroles for

our traditional holiday dinners, I used the standard recipe

with canned beans, cream of mushroom soup, and

French’s fried onions. I’ve stepped up my game a bit and

switched to fresh green beans. I also replaced bacon with

turkey bacon. Not being satisfied with these revisions,

I searched for a recipe that was worthy of a place at our

Thanksgiving dinner table. I found Paula Deen’s Green

Bean Casserole recipe at www.foodnetwork.com.

I modified it a bit, kept the turkey bacon and added

garlic, milk, Worcestershire sauce. It was a big hit.

Thanks Ms. Deen!


Ingredients

  1. 4 Cups fresh green beans

  2. 1/2 Stick butter

  3. 1/2 Cup onions, diced

  4. 1/2 Cup mushrooms, sliced

  5. 2 Cups green beans, cut into 2-inch pieces

  6. 3 Cloves of garlic

  7. 3 Cups chicken broth

  8. 1 (10 3/4-ounce) Can cream of mushroom soup

  9. 4 Strips of turkey bacon

  10. 2 Cups of French’s fried onions

  11. 1/3 Cup milk

  12. 1 Teaspoon Worcestershire sauce

  13. 1 Teaspoon garlic powder

  14. 1 Cup cheddar, grated

  15. Salt and pepper to taste


Directions

Preheat the oven to 350 degrees F.


In a medium-size skillet, fry the bacon until crisp. Place on a plate lined with paper towels.

Set aside.


Grease a 1 1/2-quart baking dish. Set aside.


Clean the beans and cut off the ends. In a large pot, add beans, chicken broth and garlic. Boil for 10 minutes and drain.


In the same pot, add the beans, mushroom soup, turkey bacon, French’s onions, skim milk, Worcestershire sauce, garlic powder, salt and pepper. Mix until thoroughly combined. Pour into the baking dish. Sprinkle cheddar cheese on top. Bake for 30 minutes.


Coming soon


dad’s famous turkey and stuffing


dad’s perfected pineapple ham


yang’s stuffed mushrooms

Welcome

hj’s must have green bean casserole

Dad’s Kahl Guk Su (Kal Guk Su) with Home Made Noodles

Umma’s Gooey Fingers Kalbi

Grandma’s Rainy Day Kimchi (Kimchee) Noodle Soup

good bye joe chapters

what’s cookin’ in the kitchen

http://twitter.com/haejn

chapter 5: americans recipes

Umma’s Unpronounceable Kahdee Lice (Kare Rice - Japanese Curry)

What’s for dinner?
March 1, 2011
Oscar Night Grubbing 

The Social Network. a movie that can make a 20-something brainiac with a Mr. Kotter hairdo look cool... movies like this are the reason why I love Oscar Night. Movies and all the good grub, that is. 

As the denizens of Hollywood rushed around for that last shot of Botox, we were busy chopping, sautéing and pouring. On the menu: Chicken cacciatore, garlic bread, endives with goat cheese and honey roasted nuts, stir-fried green beans with bacon, and Haes’ famous guacamole. 

Guac with endives and goat cheese? Yep. When we cook for events, we make the food we’re hungry for and not how each complement another.  It’s from childhood.  Our special night out was going to an all-you-can-eat buffet, it’s kinda like our events table where you’ll find a big pot of chili next to a platter of summer rolls and giant bowl of japh chae. This is my idea of a five star meal. 
Happy eating!