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Discussion Starter · #21 ·
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.

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Discussion Starter · #22 ·
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.

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Discussion Starter · #23 ·

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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Discussion Starter · #24 ·

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.

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Discussion Starter · #25 ·

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

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Discussion Starter · #26 ·

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.

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Discussion Starter · #27 ·
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!

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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.
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Discussion Starter · #30 ·
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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Discussion Starter · #31 ·
Curry Peanut Butter Ramen


1 Pack Ramen (I like the chicken flavored kind)
1/2 C chopped vegetables (I usually use frozen broccoli or carrots and zucchini)
1/2 C chopped meat (left over rotisserie chicken, beef really anything works)
2 soft boiled eggs
1 heaping TBS Peanut Butter (or more to taste)
1-2 TBS Curry powder (to taste since the intensity of curry powders vary)

Put all ingredients except the eggs into a pot and cover with water. Boil until everything is cooked through and the noodles are to your preferred tenderness. Taste and add more seasoning or peanut butter if desired. Divide into bowls and serve topped with egg.

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Discussion Starter · #32 ·
Ramen Noodle Stir Fry

1. Noodles: Cook in boiling water;
2. Sauce: Mix cornstarch with water, then add sachet from instant ramen packet;
3. Stir Fry: Saute garlic and onion, add other vegetables and protein of choice, add noodles and sauce.


2 packets instant ramen of choice including the sachets of soup broth seasoning
1 tbsp oil
1 garlic clove finely chopped
1/2 onion sliced
5 oz chicken any, chopped into small bite size pieces
1 small carrot peeled and sliced on the diagonal
2 scallions cut into 2" pieces, white part separated from green part
2 cups green cabbage chopped into 1" pieces


2 tsp cornstarch
1 tbsp water


Place cornstarch and water in a small bowl and mix. Add both sachets of soup broth seasoning from the instant ramen packets. Mix.

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I made a real tasty beef stew in the slow cooker using the directions for pot roast on a can of Keystone Beef..which is several years old but still holding up well. Generally followed the recipe on the can with a few tweaks.

1 can beef
2 cups water
2 t. beef base
4 med sized potatoes cube
1 pack 12 oz fresh sliced carrots
1 double handful of frozen bell pepper and onion blend
1 small can tomato sauce
1 small pinch dried thyme leaves
1/4 small bay leaf
salt and pepper to taste

Gave it about 4 hours on high..then when the veggies tendered up drug out about half the tates..mashed them up and returned to the pot to thicken it up a bit and let it go another hour.

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We consume from our stock regularly and over the years have come up with some tasty combinations and refining what we buy to maintain stock levels.

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Thanks for the recipe; I'll give it a try, I love beans.

Just because canned food has an expiration date does not mean it's dangerous or unhealthy to eat it past that magic time. Especially with vegetable based products, which can last a lot longer than meat-containing items.

Acidic foods, such as tomato based sauces, can last for years beyond their recommended shelf life. I stored a lot of spaghetti and sauce in glass jars for the Y2K event. I ate the last of it in 2006. It was fine.
The acid or tomato based is fine if it's in glass. If it's in a tin can, the acid can erode the metal. But I agree, those dates are more of guidelines, than for strict adherence.

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What's one of your favorite recipes?
So hard to choose a favorite. Our tastes are pretty simple, so our favorites probably tend to lean towards the simple as well.
Some brinkman's canned ground beef, canned potatoes, canned creamed corn makes a nice shepard's pie. Add some dehydrated minced onions and chilies to liven it up a bit.
Last week we had a dish using Brinkman's chunked pork, canned sauerkraut, dehydrated apple slices and canned, whole small potatoes... simmered with a little Vermont maple syrup.. that was pretty good.

I keep telling my wife she should write down some of the things she comes up with to share with others... I'll nudge her again on that :)

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Discussion Starter · #38 ·

Peanut butter, 1 cup
Honey, ¾ cup
Instant oatmeal, 3 cups (note: I've used the old-fashion oatmeal (toasted it), and it's also good)

Place Peanut butter and honey in a sauce pan, heat in low heat and mix it up. Add oatmeal. Stir well.
Pour on a cookie sheet and press to flatten. Cut into squares, or the size you want.
I individually warpped them in saran wrap and they're in the freezer.
They're handy. No need to defrost.

I've added nuts, seeds and dried fruits, too.
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