Father in law had all his top teeth removed...need soft food recipes?!
Father in law had all his top teeth removed...need soft food recipes?
It's been about a week and he's healing up pretty well. I need to find some good "soft food" recipes so we can make him something nice for father's day.
Answers:
Mac & Cheese
Ingredients:
5 C Lrg. Elbow Macaroni
1/2 lb. Sharp Cheddar Cheese, grated
1/2 lb. Longhorn Cheddar Cheese, grated
1/2 lb. Mexican Ranchero Cheese, crumbled
1 C Milk
1 1/2 C Crumbled Cheeto’s
Prep:
Cook the Mac al dente, not quite done
Combine all the Cheeses
Layer Cheese and Mac
Pour in the Milk
Top with Cheeto’s
Bake 45 min. @ 350
Your father-in-law is a very lucky man on two counts ... he's had his teeth pulled and is going to feel much better (even before he gets his dentures) and he has a 'caring' person planning his father's day menu.
DO NOT MAKE BABY FOOD for Father's Day ... he's a 'grown man' and he needs to 'feel like a grown man' on that special day. You could have a barbecue, or you could cook and eat indoors ... and Father's Day is a 'good excuse' to pay a bit 'extra' to get a 'really good cut of tender steak' even if everyone else is going to get hamburger. ASK THE BUTCHER and tell him that your f-i-l has 'no top teeth' temporarily, and he REALLY NEEDS THIS. Second, have things like 'potato salad' and 'coleslaw' and even a 'green salad' that has been 'cut a bit finer than normal' with no nuts or anything 'really hard' (like the peeling on a cucumber) to eat in it ... and add some good cheese ... my husband is a chef and he knows I LOVE gorgonzola so that's what he puts in our salads, so 'find out' and get THE BEST you can.
For dessert ... you can serve just about any of the 'normal' things, from cake to 'berries' ... but 'dress them up' ... put a nice frosting on with a nice decoration, or serve the berries in a 'parfait' with his favorite pudding and some whipped cream on top. Remember that he gets 'the only steak' or 'the best steak' to CELEBRATE him (which makes the 'fact' that it's more TENDER less noticeable) and everything else should 'look and feel normal' (although 'celebratory') ... because you want to 'emphasize' that to him ... it's FATHER'S DAY and you are 'celebrating having him as the Father' and the 'fact' that everything is 'softer' doesn't mean that it's 'bland' or that you are 'looking out' for him ... even though he'll know that's exactly what you did, and you'll probably get a 'kiss' for doing it at the end.
Try serving him some mashed potatoes, Bird's Eye (frozen)winter squash & add brown sugar & butter to it, puree some chicken w/broth added to it, applesauce or jello, & ice cream for dessert. :)
I like to make garlic herb mashed potatoes and maybe some lean chicken breast. Just boil your chicken until it's done about 25 minutes and the fry with a little bbq sauce it's soft and easy. You can make a side dish of the poatatoes either beginning with instant or real potatoes. Just mash and add a little garlic powder and maybe a little parsley garnish...it'll look like you spent hours on it but itll be quick and soft.
Famous-Barr's French Onion Soup
One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy!
Makes: 16 servings or 4 quarts
5 pounds onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson's)
1 cup dry white wine (optional)
3/4 cup all-purpose flour or instant flour such as Wondra
Caramel coloring or Kitchen Bouquet (optional)
2 teaspoons salt
French baguettes (optional)
Swiss cheese or gruyere cheese
Peel onions and slice 1/8 inch thick, preferably in a food processor.
Melt butter in a 6-quart (or larger) stockpot; Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.)
Stir in pepper, paprika and bay leaf; sauté over low heat 10 minutes more, stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil.
Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours.
Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight.
To serve, heat soup in microwave or on stove top. If desired, pour into ovenproof crocks or bowls. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.
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Cincinnati Chili
INGREDIENTS
2 pounds extra lean ground beef
2 onions, finely chopped
1 quart water
4 cloves garlic, minced
1 teaspoon ground cumin
2 teaspoons ground cinnamon
1 1/2 teaspoons ground allspice
1 1/2 teaspoons ground cloves
1 1/2 teaspoons salt
2 teaspoons black pepper
1/2 teaspoon cayenne pepper
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
2 bay leaves
1 (15 ounce) can tomato sauce
1/2 ounce unsweetened baking chocolate
DIRECTIONS
Cook the beef and onion in a large skillet over medium high heat, breaking up beef into tiny pieces, just until meat is no longer pink. Drain and place in a large Dutch oven or slow cooker. Stir in the water, garlic, cumin, cinnamon, allspice, cloves, salt, pepper, cayenne pepper, cider vinegar, Worcestershire sauce, bay leaves, tomato sauce, and chocolate. Simmer over medium low heat for 3 to 5 hours.
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Edamame Soup
INGREDIENTS
3/4 pound shelled edamame
1 1/2 tablespoons vegetable oil
1/2 small onion, chopped
2 1/2 cups chicken stock
1 2/3 cups milk
1 1/2 tablespoons butter
salt and pepper to taste
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add edamame, boil for 5 minutes, then drain and rinse with cold water. Once edamame have cooled, remove the skins by squeezing each bean until the center pops out; discard the shells and set the beans aside.
Heat oil in a saucepan over medium heat. Stir in onions and cook until they soften and turn translucent, about 5 minutes. Pour in chicken stock, bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 10 minutes. Add shelled edamame and continue cooking until the edamame and onions are both soft.
Pour into a blender and carefully puree until smooth; or use a stick blender, and puree the beans in the saucepan. Return the puree to the saucepan and stir in milk and butter. Heat the soup through, about 5 minutes. Season to taste with salt and pepper.
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Mexican Garlic Soup
INGREDIENTS
2 tablespoons olive oil
30 cloves garlic, minced
4 cups chicken broth
1/2 baguette, cut into 1/4 inch slices
2 tomatoes, seeded and finely chopped
1 fresh poblano chile pepper, seeded and minced
salt to taste
DIRECTIONS
Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until golden brown, about 4 minutes. Remove garlic with a slotted spoon and transfer to a large saucepan.
Fry bread slices in the oil until golden on both sides. Remove and set aside. Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften.
Pour chicken stock, tomatoes and chiles into the large saucepan with the browned garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Season to taste with salt.
To serve, place 2 or 3 toasted baguette slices in each bowl, then ladle the soup over them.
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Simple Sweet Potato Soup
INGREDIENTS
6 medium sweet potatoes, peeled and chopped
1 tablespoon minced fresh ginger
2 cups chicken or vegetable stock
1 cup water, or as needed
1 lime, juiced
2 cups milk or cream, or as needed
DIRECTIONS
Place potatoes and ginger in large saucepan. Pour in chicken stock and water, and bring to a boil over high heat. Reduce heat to medium low, cover, and simmer until the potatoes have softened, about 30 minutes.
Puree potatoes and lime juice in a food processor, or with a hand blender until smooth. Return soup to saucepan and stir in milk or cream as desired; heat until warmed through.
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Manhattan Clam Chowder
INGREDIENTS
1 pint shucked clams
1 cup tomato and clam juice cocktail
2 potatoes, cleaned and chopped
1 cup chopped green bell pepper
1/4 cup chopped green onions
1/4 teaspoon ground black pepper
1 (14.5 ounce) can Italian-style diced tomatoes
DIRECTIONS
Chop clams, reserving juice; set clams aside. Strain clam juice to remove bits of shell. Measure juice; add enough water to equal 1 1/2 cups liquid.
Combine clam juice mixture, clam-tomato juice cocktail, potatoes, bell peppers, scallions and black pepper in large saucepan; heat to a boil. Reduce heat; cover and simmer for about 15 minutes or until potatoes are just tender.
Stir in the undrained tomatoes and the chopped clams and heat through.
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hope i helped! best of luck!
How about mashed potatoes with a browned ground beef in a savory gravy over top? Serve with cottage cheese and cut up peaches for a salad and a hot fudge sundae for dessert?
Mac and cheese
scalloped potatoes with very finely chopped ham
cream of broccoli soup (if you want the recipe, just write..it's great)
creme brulee, puddings, ice creams, bread puddings, etc
strata (there are alot of good recipes out there for this)
a good cheese souffle
oatmeal, any hot cereal like cream of wheat
polenta is great with a beef gravy or plain with cheese
even pancakes with applesauce over top makes a good dinner and or breakfast...soft, easy and good!
barley and beef broth soup
Hope these ideas lead you to something good!
Beef Goulash Vegetable Soup
? 1 lb extra-lean ground beef
? 1 large onion, diced
? 2 ribs celery, chopped
? 8 oz can tomato sauce
? 3 14 1/2 oz cans fat-free beef broth
? 10 oz pkg frozen green beans
? 1 1/2 tsp chili powder
? 1 tsp paprika
? 1/2 tsp black pepper
? 1 1/2 cups flat wide noodles, cooked
? Saute ground beef, onion and celery until meat is browned and vegetables are crisp-tender. Transfer to slow cooker.
? Add tomato sauce, broth, green beans, chili powder, paprika and black pepper. Mix together.
? Cook on low for 6-8 hours.
? Add noodles 30 minutes before serving.
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Mexican Lasagna
1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 1/2 cups salsa
1 11oz. can whole kernel corn, drained
1 teaspoon chili powder
1 teaspoon ground cumin
12 6inch corn tortillas, divided
1 16oz. container cottage cheese
1 cup shredded sharp cheddar cheese
1 2.25oz. can small pitted ripe olives, drained
Preheat oven to 375 degrees F. Brown meat in large skillet on medium heat; drain. Return meat to skillet. Add onions and peppers; cook until crisp-tender, stirring occasionally. Add salsa, corn and seasonings; mix well.
Layer one third of the meat mixture and one half each of the tortillas and cottage cheese in 13x9inch baking dish. Repeat layers; cover with remaining meat sauce. Sprinkle with cheese and olives.
Bake 30 minutes or until heated through.
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Four-Layer Dessert
1 cup flour
1/2 cup finely chopped slivered almonds
1/4 cup margarine, melted
1 8oz. fat-free cream cheese, softened
1/2 cup powdered sugar
2 cups thawed lite whipped cream, divided
3 cups fat-free milk
2 pkg. fat-free sugar-free instant pudding filling, any flavor
Mix flour, almonds and margarin in large bowl until well blended and crumbly. Press firmly into bottom of 13x9inch baking pan. Bake at 350 degrees F for 15 minutes or until lightly browned. Cool.
Stir cream cheese and powdered sugar with wooden spoon until well blended. Gently stir in 1 cup of the whipped cream. Spoon over crust.
Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Spoon over cream cheese mixture. Spread with remaining 1 cup whipped cream. Refrigerate 3 hours or until ready to serve.