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Cooking with your stockpile

This is a discussion on Cooking with your stockpile within the Recipes forums, part of the Food, Health and Fitness Survival category; Shortcut Corned Beef and Cabbage Soup Ingredients: 1/2 c. chopped onion 3 cloves garlic, minced 1 T. olive oil 8 c. beef broth 6 medium ...

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Thread: Cooking with your stockpile

  1. #21
    Senior Member

    Join Date
    Oct 2013
    Shortcut Corned Beef and Cabbage Soup


    1/2 c. chopped onion
    3 cloves garlic, minced
    1 T. olive oil
    8 c. beef broth
    6 medium red potatoes, chopped
    1/2 head cabbage, shredded/chopped into tiny pieces
    1 can corned beef


    Heat oil in a large stock pot and add onions and garlic. Cook until fragrant and onions are clear. Add chopped potatoes and beef broth.
    Cover pot and bring to a boil on medium heat. Cook 20-25 minutes or until potatoes are nice and soft, almost mushy.
    Add cabbage and cook another 5-7 minutes until cabbage is tender. Break up canned corned beef into crumbles and add to soup. It will break up even more once it is in the broth and distribute through the soup.

  2. #22
    Senior Member

    Join Date
    Oct 2013
    Corned Beef Hash Soup

    This rich and meaty corned beef hash soup is filling enough for dinner. Ready in 30 mins too!
    Course: Dinner
    Cuisine: British
    Servings: 4 - 5 servings
    Author: Nicky @


    1 tbsp olive oil
    1 medium onion peeled and diced
    340 g tin of corned beef roughly chopped
    3 beef stock cubes Use gluten free cubes if required - I use Essential Cuisine beef stock powder for gluten free
    1 1/3 litres cold water
    4 medium carrots peeled and chopped into bite-size chunks
    2 medium potatoes peeled and chopped into bite-size chunks
    1 small head cauliflower chopped into small florets
    1 tsp cider vinegar or use the vinegar from a jar of beetroot or pickled cabbage as I often do
    ¼ tsp salt
    ¼ tsp black pepper
    2 tsp cornflour/cornstarch
    4 tsp cold water
    Freshly chopped parsley - to serve

    UK (metric) - **Convert to US Measures**

    Heat the oil in a large saucepan. Add the onion and cook on a medium heat for 3-4 minutes, stirring occasionally until the onions softens.
    Add the chopped corned beef and stir into the onions (no need to cook it through). Sprinkle on the three beef stock cubes, then add in the water. Stir and bring to the boil.
    Add in the carrots and potatoes and simmer for 10 minutes. Stir a few times to break up the corned beef.
    Stir in the cauliflower, cider vinegar, salt and pepper, then simmer for a further 10 minutes, stirring a couple of times during cooking.
    Mix the cornflour with the cold water in a small bowl to make a slurry. Stir a little of the slurry at a time into the soup, until the soup thickens to your liking.
    Taste the soup and season further if required, then divide between four bowls. Top with parsley before serving for a dash of colour.
    Tastes amazing with some pickled red cabbage or beetroot slices!!

    Note: The drizzle of vinegar in the soup is a must. It’s doesn’t make it acidic, it just adds an extra dimension of flavour. I always serve this corned beef hash soup with pickled red cabbage or beetroot, so I use a slug of vinegar from the jar – exactly as my dad has always done. Cider vinegar works well too though.

  3. #23
    Senior Member

    Join Date
    Oct 2013

    32 oz. pkg. sauerkraut, drained
    4 oz. pkg. dry noodles
    1/2 c. diced onions
    2 cans cream of mushroom soup
    1 c. milk
    3 tbsp. Grey Poupon mustard
    2 (4 oz.) pkg. grated Swiss cheese
    1 can corn beef

    Put drained sauerkraut into a greased 9x13 inch pan. Spread with uncooked noodles. Mix onion, soup, milk and mustard together and pour over the noodles. Break corn beef apart and put over above. Sprinkle cheese on top. Cover with foil and bake at 350 degrees for 1 hour.

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  5. #24
    Senior Member

    Join Date
    Oct 2013

    2 cans tomatoes
    2 c. brown sugar
    1 can corned beef
    1 lg. can sauerkraut

    Mash tomatoes in bottom of pan. Mash corned beef on top of tomatoes. Add sugar and sauerkraut and cook all together for 2 hours on low heat. Stir 3 or 4 times while cooking. This is a delicious recipe that Aunt Edie sometimes made when we visited her.

  6. #25
    Senior Member

    Join Date
    Oct 2013

    2 cans corned beef
    1 large can sauerkraut (approximately 16 oz.)
    2 bottles Thousand Island Dressing
    1 1/2 lbs. Swiss Cheese
    2 pkgs of Rye Party party slices bread

    Preheat oven to 350°F.

    Spray a 13x9 cake pan with butter flavored Pam (or brush with butter).

    Drain sauerkraut, leaving a small amount of liquid.

    Slice corned beef around 3/16 of an inch thick.

    Put 1 layer of party slices in bottom of pan, 1 layer of corned beef, 1 layer of sauerkraut, 1 smooth layer of Thousand Island Dressing, 1 layer of Swiss cheese. Repeat layers until ingredients are used. At the end put one more layer of party slices on top and spray lightly with Pam or brush with melted butter.

    Bake for 20 to 30 minutes until top is golden brown. Use a metal spatula to serve (makes cutting easier). Cut into squares similar to lasagna.

    Thank you and enjoy!

    Submitted by: brian schmader

  7. #26
    Senior Member

    Join Date
    Oct 2013

    1 (16 oz.) can sauerkraut, undrained
    12 oz. corned beef, canned or sliced, crumbled or torn in sm. pieces
    2 c. Swiss cheese, shredded
    1/2 c. light mayonnaise
    1/4 c. Thousand Island dressing
    2 fresh tomatoes, sliced
    2 tbsp. melted butter
    1/4 c. pumpernickle or rye bread crumbs

    Place sauerkraut in 1 1/2 quart baking dish. Top with layer of beef, then cheese. Combine both dressing, spread over cheese. Top with tomato slices; set aside.

    Combine butter and bread crumbs in small bowl; sprinkle over tomato slices. Microwave at 70% power for 12-14 minutes or bake at 350 degrees for 45 minutes. Let stand 5 minutes before serving. Makes 6-8 servings.

  8. #27
    Senior Member

    Join Date
    Oct 2013
    I've stocked quite a bit of egg noodles (like the ones for tuna casserole), since they don't need a lot of cooking time. They're usually done at 5 minutes (or even less), boiled in water.
    The signature brand (Compliments) of a grocery chain is what I buy - it's a lot cheaper than the brand names (and quite good too).

    I followed a simple recipe called Haluski.
    Saute onions and green cabbage in butter, then mix it with cooked egg noodles.
    It tasted good!

  9. #28
    Senior Member

    Join Date
    Dec 2016
    Quote Originally Posted by charito View Post
    Yes, I agree with you. But it's nice to rotate them so you'll always have most, if not all, "fresh" inventory on hand.

    Mind you, I opened a perfect can of red kidney beans (no dent and no rust) two days ago that was dated April looked fine except that it had bubbles coming up. I opened another can that's not expired (it had no bubbles at all) I didn't take the chance on the old one and chucked it. I don't know if that's normal for older canned beans?
    Good call on throwing out a can with bubbles. Bubbles are not normal and are a sign of a DANGEROUS condition. Throw any can that has bubbles - do not taste or smell . See bubbles in a can toss it in the outside trash where no pets of people can get to it , wash your hands and wash all posts/pans/counter/ floor that any of the material in the can could have gotten on.

    Any cans bulging/ swelled or leaking - outside trash and wash your hands.
    charito likes this.
    [1]Survival: Actions I need to do NOW to live another 5 minutes to 3 days.[2] Prepping: What I do to insure my family makes it thru an adverse event lasting 3 days to 3 months [3] Seeds and livestock: What you need for long term subsistence.

  10. #29
    Senior Member

    Join Date
    Oct 2013
    KRAFT DINNER! I've just got more of them on sale last weekend.

    KD Recipes

    KD Recipes - Kraft Canada

    Last edited by charito; 03-14-2018 at 06:00 AM.

  11. #30
    Senior Member

    Join Date
    Oct 2013
    Other uses for canned tomatoes:

    Roasted Tomato Jam

    Chop 2 cloves of garlic and 1 shallot as fine as possible, and then combine with 1 Tbsp. sugar and 2 Tbsp. sherry vinegar, and 1 can whole peeled tomatoes in a shallow roasting tray. Cook in a 300° oven for about 30 minutes, or until it caramelized on top. Tomatoes are ready when all liquid appears to be reduced. Throw in a ½ cup parsley and 1 Tbsp. fresh oregano leaves after it cooks, and serve with canned sardines, white anchovies, jamón, or prosciutto and toast.” —Rachael Polhill, executive chef at Dante in NYC

    Creamy Tomato Soup

    Sweat out 2 cloves of garlic and half a chopped small onion with a good amount of chile flakes—as gutsy as you can be—in olive oil. Add a can of whole peeled tomatoes and cook 10 minutes max. Blend it with another ½ cup of oil and you’ll get a really intense, creamy amazing soup without any added dairy—it’s vegan! You’ll see the color change from dark red to bright orange, and that’s when you’ll know you’ve really emulsified the fat into it.” —Colin Lynch, executive chef and co-owner of Bar Mezzana in Boston


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