Potato Soup Slow Cooker Recipe

Posted on by rchapin

It’s cooked all day in the slow cooker and is great for a cold day. Top with bacon, cheese, and green onions for the ultimate potato soup. Prep Time: 10 mins, cook time: 5 hours

Ingredients

  • 1(80 oz.) bag frozen hash-brown potatoes (I used cubed)
  • 2 (14 0z.) cans chicken broth (see Note)
  • 1(10.75 oz.) can cream of chicken soup
  • 1/2 cup chopped onion
  • 1/4 teaspoon ground black pepper (more to taste)
  • 1 (80z) package cream cheese (softened)
  • Optional Toppings: cheese, bacon, sliced green onions

Directions

  1. In a slow cooker, combine potatoes, chicken broth, soup, onion, and pepper.
  2. Cover and cook on low for 5-6 hours. If your potatoes are still in big chunks you need to cook it
    longer. They will start falling apart when it’s ready.
  3. Add the cream cheese and cook 30 minutes or until cream cheese is melted, stirring
    occasionally, until combined.
  4. Top with cheese, bacon, or sliced green onions if desired.

Mama Stamberg’s Cranberry Relish

Posted on by rchapin

Ingredients

  • 2 cups whole raw cranberries, washed
  • 1 small onion
  • 3/4 cup sour cream
  • 1/2 cup sugar
  • 2 tablespoons horseradish from a jar (“red is a bit milder than white”)

Directions

  1. Grind the raw berries and onion together. (“I use an old-fashioned meat grinder,” says Stamberg. “I’m sure there’s a setting on the food processor that will give you a chunky grind — not a puree.”)
  2. Add everything else and mix.
  3. Put in a plastic container and freeze.
  4. Early Thanksgiving morning, move it from freezer to refrigerator compartment to thaw. (“It should still have some little icy slivers left.”)
  5. The relish will be thick, creamy, and shocking pink. (“OK, Pepto Bismol pink. It has a tangy taste that cuts through and perks up the turkey and gravy. Its also good on next-day turkey sandwiches, and with roast beef.”)

Noodle Kugel

Posted on by rchapin
  • 16 ounces (400 gm) broad egg noodles
  • 4 Tbsp. (50 gm) butter, melted
  • 1 pound (500 gm) cottage cheese
  • 1 pound (500 gm) sour cream or Israeli white cheese
  • 4 eggs, beaten
  • 1/2 cup sugar
  • 2 Tbsp. vanilla extract
  • 1 1/2 cup crushed cornflakes
  • 2 tsp. cinnamon
  • 1/4-1/2 cup sugar

Directions

  1. In a large bowl, mix the noodles with the melted butter, cheeses, eggs, sugar and vanilla.
  2. Pour into a greased 9×13 inch pan.
  3. In a separate bowl, mix the cornflakes, cinnamon and sugar. Sprinkle the cornflake mixture on top of
    the noodle mixture.
  4. Bake at 350°F (180°C) for 45-50 minutes, or until the top is brown.

Thanksgiving Sage Stuffing

Posted on by rchapin

Serves 6 to 8

Ingredients

  • 1 (about 18-ounce) loaf rustic bread, cut into 1-inch cubes (about 12 cups) or you can make a mix of pumpernickel, rye, and wheat which is yummy
  • 6 tablespoons unsalted butter, divided
  • 3 large yellow onions (about 1 pound total), diced
  • 5 large stalks celery, diced
  • 6 cloves garlic, minced
  • 1/4 cup finely chopped fresh sage leaves
  • Leaves from 4 sprigs fresh thyme
  • 3 cups low-sodium turkey, chicken, or vegetable broth
  • 3 large eggs
  • 1 teaspoon kosher salt
  • Freshly ground black pepper

Directions

  1. Dry the bread. Arrange a rack in the middle of the oven and heat the oven to 225°F. Spread the bread cubes on a large, rimmed baking sheet in an even layer. Bake until quite crisp, stirring every 30 minutes, about 90 minutes total. After removing the bread from the oven, turn up the oven temperature to 375°F.
  2. Cook, the onion, celery, and garlic until tender. Melt 4 tablespoons of the butter in a large skillet over medium-high heat. Add the onions, celery, and garlic and cook, stirring occasionally, until very soft, about 10 minutes.
  3. Add the herbs. Stir in the sage and thyme and cook for 2 minutes more. Remove from the heat.
  4. Mix the toasted bread cubes with the onion mixture. Transfer the toasted bread to a large bowl. Add the onion mixture and fold to combine.
  5. Whisk the eggs and broth, and mix in. Place the broth, eggs, and salt in a medium bowl, season with a generous amount of pepper, and whisk to combine. Pour over the bread mixture and stir until evenly combined.
  6. Put into a baking dish and top with more butter. Lightly grease a 9×13-inch or 3-quart baking dish. Transfer the bread mixture into the baking dish and spread into an even layer. Melt the remaining 2 tablespoons of butter and drizzle over the top.
  7. Cover and bake. Cover the baking dish tightly with aluminum foil. Bake for 25 minutes. Uncover and bake until the top is golden-brown, about 15 minutes more.
  8. Rest before serving. Let the dressing cool for 10 minutes before serving.

Recipe Notes

Make ahead: The dressing can be completely assembled and refrigerated overnight or up to 24 hours. When ready to bake, arrange a rack in the middle of the oven and heat to 375°F. Bake covered for 25 minutes. Remove foil and bake for 15 more minutes or until top is lightly browned. If you are baking the dressing directly from the refrigerator, expect to add 10 extra minutes baking time. Let stand 10 minutes before serving.

Storage: Leftovers can be refrigerated in an airtight container for up to 4 days or frozen for up to 1 month.

[SOLVED] ‘Virtualized Intel VT-x/EPT is not supported on this platform. Continue without virtualized Intel VT-x/EPT’ on Windows 11 host

Posted on by rchapin

I was trying to run a Debian, Linux, guest on a Windows 11 Enterprise host with virtualization enabled for the VMWare Linux guest so that I could install minikube. Minikube requires running a VM on the host on which minikube is running, so essentially, a VM within a VM.

After enabling the “Virtualize Intel VT-x/EPT or AMD-V/RVI” setting and attempting to boot the VM it indicated that this configuration was not supported on this platform.

After quite a bit of digging I figured out the settings required for the Windows 11 host.

  1. Disable Hyper-V
    1. Open the Control Panel and search for “program”
    2. Click on Turn Windows features on or off which will open another modal
    3. Ensure that Hyper-V and all of its child check-boxes are de-selected
    4. Ensure that Virtual Machine Platform is deselected
  2. Disable Core Isolation/Memory integrity
    • Open Settings and click on **Privacy & Security** in the left-hand nav
    • Click on Windows Security
    • Click on Device Security
    • Click on Core isolation details under the Core isolation heading
    • Toggle the Memory integrity setting to Off and restart your machine

How to check if a file is sourced in Bash

Posted on by rchapin

Sometimes you will want to ensure that a file is sourced instead of executed. This ensures, among other things, that any environment variables that the script defines remain in your current shell after the script completes.

To do so, use the following to check whether the file was sourced or run in a sub-shell

(return 0 2>/dev/null) && sourced=1 || sourced=0
echo "sourced=$sourced"

Bash allows return statements only from functions and in a scripts top level scope IF it is sourced. If you try to use a return statement outside of a function in a non-sourced context it returns an error.

Pruning directories from find

Posted on by rchapin

I have no idea why, but for some reason I always have a hard time remembering the exact syntax for find when I want to prune some list of directories from a search.

Let’s say that you want to execute a find in a directory where there are a lot of .git directories and you don’t want to search through the guts of the repo directories. With the following command we specify the prune predicate ahead of the search for any file that has ‘*.json’ in the file name.

find ./ -type f -iwholename '*.git' -prune -o -name '*.json' -print

Another way to do it is to exclude specific directories from a search. With the following command we first specify a set of directories to exclude from the search, by specific path and name, and then execute a search for the specific files.

find ./ -type d \( -path ./grpc-java -o -path ./go-in-mem-datastore \) -prune -o -name '*.json' -print

Using cut with a delimiter of any amount of whitespace

Posted on by rchapin

The TLDR; is to first use tr to replace all occurrences of any horizontal whitespace character with a single space, and then squeeze down any number of spaces to a single space and then define the delimiter for cut as a single space. The following example assumes that you want to see from the 5th column to the end of the line.

<do-something-to-generate-input> | tr '[:blank:]' ' ' | tr -s ' ' | cut -d ' ' -f5-

The previous command will, after using -s to squeeze repeated spaces into one and then cut from the 5th field to the end of the line.

Pumpkin Pie

Posted on by rchapin

This recipe is for pumpkin pie made from fresh pumpkin. I have not tried swapping out the pumpkin for the same volume of canned pumpkin. I typically use a Cheese or Galeux d’Eysines pumpkin. The former is a squat, grey colored pumpkin that looks like a cheese wheel and the latter like it was grown in Chernobyl and is grey covered in what can best be described as warts. The more ‘warts’ the sweeter they are. They are both delicious.

Ingredients

  • 3 cups pumpkin, cooked and drained
  • 1/8 tsp salt
  • 1 large egg, lightly beaten
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 1/4 tsp ground cloves
  • 2 tbs flour
  • 3/4 cup sugar (or less depending on how sweet the pumpkin is)
  • Pie crust

Directions

You can either bake, or if you have one, pressure cook the pumpkin

Bake the Pumpkin

Wash and cut the pumpkin in half. You will need a very large, and very sharp kitchen knife and enough umphf to get through pumpkin. Scoop out all of the seeds and stringy material. Scoop out all of the seeds and stringy material.

If you have a dish large enough covered disk, place the pumpkin cut side down in about 1″ of water and bake, covered at 375 F for anywhere from 45 min to 1.5 hours. It depends on the size and density of the pumpkin. If you don’t have a dish large enough cut the pumpkin into as many reasonably large chunks as you can and cook in covered pyrex, or similar, dishes with covers.

Pressure Cook the Pumpkin

Wash and cut the pumpkin into similarly thick slices/chunks that will fit in your pressure cooker. If you have a basket, use it, so that the pumpkin is not immersed in the water as it cooks; you want to steam it, not boil it.

Pressure cook, on high for about 15 minutes. Turn off the pressure cooker and let it sit without letting the steam out, for another 5 minutes.

Separate the Meat from the Skin

Once you can easily pass a fork through the meat, it is done.

Remove from the oven and transfer to a large pot and let drain and cool enough to be able to hold the slice of pumpkin in a towel in your hand, skin side down. Then with a spoon scoop out the meat, separating it from the skin placing in another large bowl or pot.

After the pumpkin cools further, there will probably be some pools of water in or around it. Use a clean cotton towel to sop up as much as you can, but do not try to get it completely dry.

Make the pie filling

Mix the sugar, flour, salt, and spices together in a large mixing bowl until well mixed.

Add the pumpkin and egg and beat with a mixer until smooth.

Pour into crust and bake for 45 min to 1 hour at 375 F.

Pasta-Bean Soup with Fresh Herbs

Posted on by rchapin

Ingredients

  • 2 cups sliced fresh mushrooms
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon margarine or butter
  • 2 14%-ounce cans vegetable, chicken, or beef broth
  • 4 cup small pasta shells
  • 1 16-ounce can tomatoes, cut up
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1/4 cup snipped fresh basil
  • 1 tablespoon snipped fresh thyme
  • Fresh basil sprigs (optional)

Directions

In a large saucepan or Dutch oven cook the mushrooms, onion, and garlic in hot margarine or butter till tender but not brown. Add vegetable, chicken, or beef broth. Bring to a boil. Stir in the pasta. Return to a boil. Cook for 10 to 12 minutes or till pasta is al dente (tender bur still firm). Stir in undrained tomatoes and garbanzo beans. Heat through.

Just before serving, stir in fresh basil and thyme. To serve, ladle soup into individual bowls. If desired, garnish with fresh basil.

Makes 4 servings.

© 2005 Ryan Chapin