Post a favorite easy recipe.
This is ridiculously simple and my husband and sons favorite for years:
1 lb. Ground turkey
3 cans beanskidney, pinto, black or garbanzo in combination
1 can corn
1 can Rotelle tomatoes
1 pkg dry Ranch Dressing mix
1 pkg dry taco seasoning.
You can mess with it and add onion and green pepper as you sauté the meat but we often dont. Just sauté meat and throw the rest together and heat to let flavors blend. Eat with corn chips and, if you like, shredded cheese or sour cream.
Its a great go-to.
1. Boil water
2. Insert tea bag
Hey, I'm a single guy - don't watch food channels - what can I say?
let this be your food channel for now ...
Bread and butter pickle
I know. I know.
Trust me on this one.
Everythings good when it sits in a Ritz, right?
the jelly. It's really a good combination of flavors.
spread it on saltines, and top with leftover protein, fish, chicken or even thin sliced grilled steak, smoked salmon when i have it, with a cup of hot chicken broth on the side..
6-8 of those cracker creations and i call it lunch
Now, I didn't name this, so ...
Make Cream of Chicken Soup (preferably with milk) and cook for a while so it thickens up some. Also toss in some cooked chicken chunks while it's cooking. Rotisserie is great but canned works pretty well too.
While it cooks, chop up fresh veggies ... celery, carrot, bell pepper, jicama or taro, and scallions are the basics. Apple is not bad in it, too.
Pour the soup over cooked white or brown rice, top with veggies, sliced almonds, and add a few sprinkles of soy sauce or amino's, and cayenne if you like spicy.
Doesn't sound like it be that good, but believe it not it's a pretty good one-pot dish in a pinch.
The recipe courtesy of the Mormons ... they make their own sauce from scratch but it takes like cream of chicken soup anyways, so
Ive been thinking of trying to make one and the soup sounds better than regular old white sauce.
1 stick butter slightly melted
1/8 cup sugar
1 pint heavy cream
1 box Jiffy Corn Bread Mix
3 eggs slightly beaten
1 can corn drained
1 can creamed corn
Spray large casserole dish with cooking spray. Mix butter, sugar, cream, eggs, and corn together in casserole dish. Stir in Jiffy.
Bake for 1 hour at 350 degrees.
Not exactly the same recipe but almost and people ate an insane amount!
Ive lightened it up with Greek yogurt instead of the heavy cream but this version is the best.
2 bags of semi sweet chocolate chips
4 tablespoons margarine
1 can of sweetened condensed milk
1 teaspoon real vanilla
pinch of salt
Use a microwavable bowl:
Add 2 bags of semi sweet chocolate chips
1 can of sweetened condensed milk
4 tablespoons of margarine
Place in microwave for 2 minutes.
Add pinch of salt
Add 1 teaspoon of real vanilla
Stir until smooth.
If all the chips are not melted microwave a few more seconds.
At this point you can add nuts, coconut, raisins, etc.
Pour into a square cake pan or square or rectangle casserole dish.
This is a non gritty smooth rich fudge.
It is not as sweet as most fudge.
It taste a little like dark chocolate.
I keep a rectangle casserole dish of it in the fridge.
I don't even have to go to the store. Everything is in the pantry. So I don't have that as an excuse.
Guess what I'm making this week?
The strawberry are great, but they are yummy with whatever you want to use- choc chips, cinnamon, peaches, blueberries...
Oh, forgot to add: I dont sift the dry ingredients, just toss em well with a fork, and the muffins turn out just fine.
1 bottle lite alfredo sauce
1 bottle marinara sauce
Some chopped onion
Some chopped celery
Cup chicken stock
12 oz. Small shrimp Shrimp cooked or not
Saute veggies in butter until soft. Add liquids bring to boil reduce to simmer. Add shrimp and simmer 2 minutes till shrimp are just done.
Variations: sub 6 oz smoked salmon or any other smoked fish. Crab meat works too or any mild white fish like tilapia or swai. If using boxed stock can sub seafood stock.
If ya hav'ta measure stuff it's not super easy . . .
chicken into bite size pieces and saute until no longer pink
add jar of salsa (medium or hot depending on family preference)
add can of chopped tomatoes preferably with chilis already included
add whatever veggies you have available (onions,peppers,carrots, black beans, corn, or none at all)
simmer until meat is tender
serve with rice.
keeps well in refrigerator, taste great on day 2.
so its nice to have recipes that mean less cooking some days
I also make a turkey taco filling sometimes in tacos or over chips or over salad....
Prepare 1 can of mushroom soup with a can of milk. Add a can of tiny shrimp. Heat and eat. You can add celery, mushrooms, etc.
For a large family. You can half or fourth the recipe.
1 gallon vitamin D milk
1 stick margarine
4 cans PINK salmon cleaned and boned, do NOT drain.
Save the juice to add to the milk.
Salt to taste
Pepper to taste
Place all ingredients in a large pot.
Heat but do NOT let boil.
The stew taste better when allowed to sit in the refrigerator over night.
The milk will pick up the flavor of the salmon.
It will stay fresh and delicious for 3 or 4 days.
Serve with saltine crackers and thick slices sharp cheddar cheese.
My brother likes to put his cheese in the bowl.
I like mine on the side.
If you like hot sauce it goes extremely well in the stew.
Each person can add the amount they want to their bowl.
My family has been using this recipe for 70 years.
1 can Salmon added to
1 can Clam Chowder (our favorite is Progresso Light New England Clam Chowder)
1 small package frozen green peas
If desired, a little chopped onion
Salmon Stew is not thick and has no vegetables.
It is as thin as milk.
There is no ingredient that thickens it.
It is not really a stew, but a soup.
Salmon soup sounds strange and the man that gave my
mother and father the recipe called it Salmon Stew.
2 bell peppers
1 large onion
1 tsp minced garlic
2 cans of beans (I used a tri-bean blend)
1 can diced tomatoes (no salt)
1 can Rotel Chipotle
1 can Bush's Best Chili Magic Traditional Mild Chili Starter
2 servings frozen corn
1/2 package of Morningstar Crumbles
1 Tbsp molasses
1 tsp cumin (or whatever seems lacking. Sometimes I add some dry mustard and/or cocoa powder)
*I forgot the zucchini, which I planned to add.
This is also one of my go-to recipes: Vegan Creamy Mushroom Ramen
1/2 Tbsp cooking oil ($0.02)
4 oz. baby bella mushrooms ($0.85)
1.5 cups vegetable broth ($0.20)
1 handful fresh spinach ($0.53)
1 package ramen noodles (discard seasoning) ($0.25)
1/2 cup coconut milk (canned) ($0.66)
1 green onion, sliced ($0.11)
1 Tbsp chili garlic sauce ($0.13)) (* Way too much for my taste!)
* I add tofu or veggie chicken for protein (and more spinach).
I was scanning this thread for easy stuff and was getting disheartened, and then you came and made my morning.
Set oven to 350
Put one stick butter in casserole dish and place in oven to melt
Mix 1 cup each milk, sugar, self-rising flour
Pour over melted butter
Top with 1 cup fruit or berries
Bake for 1 hour
Im not sure how pie filling would turn out as its usually a little fruit and a lot of corn syrup. Canned cherries would work out well.
A pound of flour, sugar, butter plus a little vanilla and milk?
This sounds great.
box of plain vanilla meringues from Trader Joes
3 - 4 small boxes fresh raspberries frozen for a few hours, or bagged frozen (1-2 lbs?)
pint of heavy whipped cream, whipped with a touch of sugar and vanilla (could probably use canned or fake frozen stuff)
crunch meringues into smallish chunks (I use side of meat tenderizing mallet)
layer three times (in a nice clear bowl or trifle dish if you have one, but it doesn't really matter) start with small amount of whipped cream, then berries, then meringue chunks. finish with a 4th layer of whipped cream and top with a few reserved berries
refrigerate several hours to overnight until raspberries thaw
could probably do individual parfaits in nice wine glasses too
made this twice in the last week, everybody wants seconds. probably good with other fruits - planning to try with strawberries or blueberries soon!
I do pavlova in the summer...but this looks like an easy pavlova cheat
but I bet the flavor/texture is similar. yum, I have never had that, though the first time I had my recipe I did get stuck making the meringues myself.
And incredibly decadent. It just takes a bit of time. Adding it to your delicious sounding Fancy Schmancy would put it over the top!
Theres a shitload of videos on how to make it on YouTube, the only drawback is it takes time in the fridge to cool. So just make it first!
Heat milk with Vanilla.
Whisk egg yolks with sugar and a small bit of flour or cornstarch.
Start slowly adding the hot milk, tempering the yolks, then add it all, whisking vigorously.
Back into the saucepan stirring till thickened, then into a bowl, cover with cling film (right down on the surface to keep a skin from forming) and chill it.
Add lemon zest and juice, or Orange, or anything similar as flavoring.
Same stuff that is in an eclair or a Boston Cream Pie or a Napoleon, etc.
8 pack of hamburger buns, brushed with olive oil or melted butter
1 lb ground meat
1 small jar of pizza sauce
8 oz. of shredded Mozzarella cheese
small package of pepperoni (optional)
Open the hamburger buns and lay them out flat on a large cookie sheet, brush with olive oil or melted butter. Set aside. I think I can lay out all 16 pieces on one of my big cookie sheets. It is fine if they touch. Preheat the oven to 350, center rack.
Brown the beef in a skillet and add the pizza sauce. Chop the pepperoni up and add it to the sauce. When the sauce is hot, remove from heat. Put a a couple of tablespoons of the sauce on each of the buns. Put some mozzarella cheese on each side of the buns. Bake in the oven for 10-12 minutes, until the cheese is melted. Makes 4 to 8 servings
You can add peppers or mushrooms or other veggies to the sauce. These are great for a family dinner, especially if you have kids.
Thats a really good idea. Ill try it!
I like these better. When they had baby teeth, my grandkids liked them because they are softer than pizza dough.
On DU, in topics, under home and family, there is a cooking and baking section that is really active. I've gotten a lot of good ideas there
chop some greens and vegs, grill some meat. slice and serve on salad.
can use poached, baked, or most any kind of meat, even canned tuna/salmon
can use a bagged salad and add some onion and cherry tomatoes
bottled dressing or easy vinaigrette, ranch etc
that are easy to cook.
have several cooking for 2 cook books .
Couple of flash frozen wild salmon steaks. Wrapped in foil with butter and thin sliced lemon on top. 15 mins @375
Steamed zucchini and yellow squash.
Cuscus with finely chopped broccoli.
30 mins prep and cooking.
chicken breast with salsa (generous) covering chicken in a crock pot, stew for hours, however long at low. I do eight. Cream cheese on top the last hour. A full thing of cream cheese. Put in flour tortilla. yum. left overs for days.
Beef. Chipolte sauce, a couple little cans. cook for eight hours low. Shredded medium sharp cheese covering generously for an hour. In tortilla. Yum.
ground beef, chopped onion, minced garlic, canned chopped tomatoes, chopped green chiles or other chiles, sliced small zucchinis (grated cheese, fresh cilantro)
quantities proprtional, as needed
brown meat and onion, add garlic and chiles. stir in canned tomatoes and zucchini. stir till hot and squash is just cooked.
serve over rice or use steamed corn tortillas to make soft tacos (or do both), garnish with salsa, cheese, and cilantro
recommended salsa for this and many other recipes:
Night before: stir together 1 can cream of chicken soup, 3 soup cans water, a packet of Lipton Golden Onion soup mix, 2 chicken bouillon cubes in your crock pot. Add sliced celery and/or carrots if youre feeling energetic. Dump in 1 large boneless chicken breast (can be frozen) and a half stick of butter.
Next day: cook on low 8-10 hrs. Shred chicken right in the crock pot with a potato masher. Stir in cooked noodles or rice. Done.
I buy the large packs of boneless breasts and freeze them individually for this and chicken fajitas.
You wont believe how much better this is than the bottled stuff!
1/2 cup plain yogurt
1/2 cup mayonnaise
2 teaspoons lemon juice
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 tablespoons dried parsley flakes
1 finely chopped green onion
1/4 teaspoon sugar
Fresh cracked pepper to taste
Mix everything together till well blended. Refrigerate until serving.
is making a big jar of the dry ingredients to have handy so I only have to measure one thing there. I usually use a tall pint and a half mason jar so I can measure the mayo and (I use ) buttermilk (one cup each) and still have room to shake it all up
Damned if I can recall the name but it was about a sailor named David Lamb who was so lazy he kept inventing these ingenious things to get him out of work.
Now I gotta go find it...
I'm always trying to figure out how to streamline things, skip steps, save time, etc. Plus I need a good short story for reading in bed on my iPad.
Heinlein would never make it past the pc among us these days but I loved him when I was a kid and Time Enough for Love is the beginning of a long saga of a family thats a generations-long experiment in inbreeding for superiority.
Lamb is a subplot, the character in a story being told to someone. Now I need to read it and see if it matured.
I shoulda' known you could come up with something like that. I spend way too much on Marie's. Definitely going to try this.
grated cheese, corn tortillas, can of red or green enchilada sauce, optional: diced onion, leftover cooked meat - turkey, chicken, beef, shrimp?
layer 3 to 5 times on a rimmed plate ending with a good handful of cheese, nuke for 1.5 to 2 minutes
serve with rice, beans, salad if ya have any handy
family version can be made in larger quantities in a baking pan in the oven
Pkg pepperoni (Margherita, if you can find it)
Pkg sliced mushrooms
Bunch of scallions, thin sliced with some green
Sauté pepperoni, add mushrooms, cook till soft, add scallions. Add cream.
Serve over spinach or whole wheat pasta.
Sorry, no measurements. A real eyeball recipe. I only make it for my birthday. Its so good, but so bad.
The variations on this quick, easy recipe are only bounded by your imagination. Sometimes I add wilted chopped spinach at the end. Add a bottle of red wine and some crusty bread for a nice winter meal.
1 1/4 cups (1/3 of a 16-ounce bag) frozen cheese tortellini
2 teaspoons olive oil
8 ounces fresh shiitake mushrooms, stemmed, caps halved and thinly sliced
2 garlic cloves, sliced
1 cup water
Coarse salt and ground pepper
3 tablespoons grated Parmesan cheese
1 tablespoon cold butter
1/3 cup chopped fresh flat-leaf parsley
In a large pot of boiling salted water, cook tortellini according to package instructions; drain.
Meanwhile, in a large skillet, heat oil over medium-low heat. Add mushrooms and garlic; cook, stirring frequently, until mushrooms are tender, about 7 minutes.
Add 1 cup water; season with salt and pepper. Cook until liquid is reduced by half, about 5 minutes. Remove from heat; add tortellini, Parmesan, butter, and parsley. Toss to coat; serve.
If using fresh tortellini, cook in a pot of boiling salted water until the pasta floats to the top, about 3 minutes.
Doing this from memory, something Mom prepared and Dad cooked on the grill...
Crushed corn flakes
Form the meat into a patty, dip it in beaten egg and then cover in crushed corn flakes. Grill until done.
Serve on a bun with a full slice of Bermuda onion.
grated carrot and baby spinach can be put into almost any soup, or saucy dish
to make it even less offensive/noticible freeze the baby spinach and then you can crunch it up as you add large handfuls to your pot
Everyone who Ive made this for asks for the recipe. I like to serve it with green beans.
Pork chops with apples and stuffing
6 boneless pork loin chops (1 inch thick)
1 tablespoon canola oil
1 package (6 ounces) crushed stuffing mix. (I like to use corn bread stuffing mix)
1 can (21 ounces) apple pie filling with cinnamon
In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9-in. baking dish. Place the pork chops on top; spoon stuffing over chops.
Cover and bake at 350° for 35 minutes. Uncover; bake 10 minutes longer or until a thermometer reads 160°.
I have the chops.
I have the stuffing, cornbread of course.
It is my favorite boxed stuffing.
I have peach and cherry pie filling.
No apple. Boo.
Heat oil and diced garlic in a medium sauce pan.
Sauté the garlic for a minute or two
Add one 15 ounce can of hunts tomato sauce and about 4 or 5 cans of water
Bring to a simmer and add one large can of cannellini beans, another can of water, and salt to taste. Bring to a simmer.
Add about a pound of ditalini or elbow macaroni and bring to a slow boil.
Cook for about twelve minutes and enjoy!
I love a little fresh lemon juice on top. Its fast and delicious!
Last edited Sun Feb 9, 2020, 10:22 PM - Edit history (1)
1 1/2 cups fresh basil (loosely packed)
1/3 cup olive oil (or other high-quality and flavorful oil)
1 cup pine nuts (other nuts, such as almonds or walnuts may be substituted)
5 cloves garlic
1/3 cup nutritional yeast
3/4 teaspoon salt
Blend in small blender or small food processor and put over noodles or veggies or whatever.
I use walnuts because I can't taste the difference between them and the pine nuts in the recipe and pine nuts are way more expensive.
Scale size for what you need. This is an old rustic Tuscan recipe cooked right out in the vineyards for a quick lunch.
Really good Italian Sausages fresh ones are best we go with 2 per person.
Approximately 2 cups of grapes per person your favorite or a blend. I normally go with black grapes.
Good crusty bread for sopping up the nectar of the lesser gods.
Sizzle sausage in their skins till nicely browned...DO NOT pierce skin we need all those juices later but try to get a good caramelization to aid in flavoring.
Add grapes cook covered over a low burner til grapes wilt and release their delicious juice, keep some integrity to the grapes dont let them mush. Poke sausages with fork to aid in the escape of the awesome deliciousness contained within.
When they look done throw in 2 tablespoons of Balsamic Vinegar. Stir through.
Plate with plenty of the juices for each person with bread for sopping.
Ive never heard of it before. Can you do it with chicken sausage as long as its Italian?
Why not? But first try the original recipe for comparison. When given this recipe, it was verbal, it was stated that there is really nothing you can do do improve it. Ive tried different things like adding a little thyme never improving the original.
So experiment away.
I sauté mushrooms in garlic butter. I fry up chicken tenderloins in olive oil. I measure a cup of rice to a cup of chicken broth. Add it all in my rice cooker and add a little Mrs. Dash Original Blend. Serve.
Goes great with either a little crushed red pepper on top. If you don't like that, a sunny side up egg on it is unbelievably better.
Open can. Dump into glass pot. Nuke. Ready to serve.
Party Rye Bread (or any other bread slices, quartered or halved)
Sliced scallions (green onions)
Mix the three together, spread on bread, and broil 'til bubbly and browning around the edges.
The sum of the parts is deeeeeeeeeeelicious.
1. Assemble ingredients: stick butter, brown sugar, pineapple slices and a yellow cake mix. (See #4 for
optional maraschino cherries.) I always used Duncan Hines but suit your own bad self. Have whatever
the cake mix calls for on hand.
2. Get your act together by putting out your 9x13 inch cake pan and get your mixer ready to go. Cake
batter can be mixed by hand if necessary.
3. In a small saucepan combine 3/4 cup of butter (a little less than one stick) and 3/4 cup brown
sugar firmly packed. Heat that up on medium heat, stirring occasionally. After everything has combined
to your satisfaction carefully pour it into your cake pan that you have placed on a level, heat
resistant surface. Don't forget to lick the spoon. YUM!
4. Drain your can of pineapple slices and lay slices on top of the butter/brown sugar mixture. It's
perfectly ok to cut some slices into halves or quarters to fill in empty spaces. As an option I
used to place half a maraschino cherry in the center of each pineapple slice or wherever you like.
Be sure to add the maraschino cherries to the ingredients list if you opt for this. It really
makes for a colorful presentation. (yummy too)
5. Turn your oven to 350 degrees to pre-heat, with the rack in the center position. Get your cake batter
ready then pour the batter into the cake pan on top of what's already there. Slip the cake pan into the
oven and allow some extra time since the whole mix will be a little wet. While you're waiting for the
cake to bake you can lick the bowl and beaters/spoon you used for the cake mix. My Mom taught
me to do to do this when I was just learning and she was never wrong about anything.
6. Test the cake when you think it's ready by gently pressing on the cake with a finger or two, or stick a
toothpick into the cake and if it comes out clean the cake is done/ready. Set the cake in the pan on
the stovetop or cooling rack for awhile. Then comes the moment of truth. Place a cookie pan or
cutting board carefully over the top of yoiur cake pan and pick it up. With a rapid but fluid motion
invert the cake pan and voila! Pineapple upside-down cake all ready for gobbling up with your favorite
dessert side like vanilla ice cream. Enjoy!
hot saucepan it can be conveniently placed out of the way at the back of the stove. I just don't want to
be handling a hot cake pan until it's necessary...also thinking of having kids around, y'know. Real
bakers don't worry about having an extra pan to lick!
It made the butter/brown sugar layer all nice and caramelized. She made the yellow cake from scratch. I remember it being less sweet than your standard yellow cake. Which was fine, because the brown sugar and butter topping was plenty sweet. Walnut halves in the gaps. Pecans okay, instead of the walnuts.
Two slices wheat bread
One can Chicken of the Sea Sardines in mustard
1 1/2 " thick slice of Vidalia onion
3 tablespoons olive oil
1/2 yellow onion, chopped
1 bell pepper, yellow, red or green OK
1/2 cup celery, chopped
2 tablespoons garlic, chopped or crushed
1 cup tasso ham ( you can leave this out, and it's still good)
2 medium eggplants, peeled and sliced 1-inch thick
1/2 cup chicken stock
1 lb shrimp, peeled and de-veined
1 cup Italian-seasoned breadcrumbs
Preheat oven to 350˚F. Heat the oil in a large pot over medium heat. Add the onion, bell pepper, celery, and garlic and sauté for 4 to 5 minutes. As the onion becomes translucent, add the tasso and continue to saute for 1 to 2 minutes more. Add the eggplant, chicken stock, and shrimp. Mix thoroughly and remove from the heat.
Stir in the breadcrumbs slowly, allowing them to absorb the stock. Season with Creole seasoning and pepper to taste. If the overall mixture becomes too dry, add a bit more stock to moisten it.
Spread the mixture in a 3-quart casserole dish and bake for 20 minutes.
That sounds fantastic, and another use for my ridiculous creole seasoning collection.
This recipe is great because you can add or subtract almost everything in there. I've sometime put artichoke hearts in, or used fennel instead of celery or put chicken instead of or in addition to shrimp. Oysters are good in it too, though I've never combined them with other proteins.
I love that you started this thread, Nola! A virtual cookout for community reference
Dig the root from your garden, preferably after the first couple of hard freezes to enhance heat.
Peel roots like you would a carrot. Cut into 1/2 inches pieces.
Place two cups peeled & cut up root in food processor with 1/3 c. H2O. Horseradish is hydrophobic and water activates it.
Blend to desired consistency, adding a little water if necessary.
Let sit for 3-5 minutes, then add a tablespoon or two of white vinegar to truncate the reaction, and blend to final consistency.
Place in a jar in the fridge and eat-at-will.
That is all.
If you like it a little sweeter, add a teaspoon of sugar with the water, or anything sweet (even pineapple juice, for example).
You can also add a dash of salt if you need that. I don't.
i recommend everyone bookmark this keeper
we have dangerous days ahead of us, and we need to be fed,
and fired up ...
The Lounge is a refuge I used to frequent a lot. I forgot how easy it is compared to the heavy political stuff.
And it feeds the body too!
These I plan to make soon:
The husband was sad this weekend, worried about work. This morning I thought about what would cheer him up tonight and it came to me. A big steaming hot pot full of vegetables! The only slightly hard thing is the stock. I'm making one with chicken, celery leaves, parsley, carrots, green things (cleaning the fridge) and sake, a little soy sauce, but instant is fine. Once you have the stock it's just a matter of throwing things in and cooking it for a while. I have:
daikon radish (must be boiled first)
leftover roasted mushrooms
leftover squid and fish sashimi
Really anything can be thrown in. Seafood, meat, potstickers, sausages, boiled eggs, or it can be mostly vegetables. I put the longest-cooking things in first and the other others last and turn off the heat until time to eat, serve it by the bowlful heated up rather than the way it's described in the following recipe. It lasts for days and tastes better.
add a little thyme (fresh or dried) and a few whole clove... surprising flavor addition... learned this from a Jewish chicken cookbook, well worth it
Remove skin from eggplant, then cut into ¾ slices. Dredge slices in beaten egg, then in breadcrumbs. Sprinkle prepared slices with salt, pepper, oregano and/or any fave spices.
Place slices on baking sheet smeared with olive oil. Bake in oven at 360 degrees until eggplant slices are golden brown on bottom then flip them over until other side is browned as well.
Makes a great veggie side dish, or a cold snack right out of the fridge but also a fantastic sandwich! Add a slice of fresh tomato, some mozzerella, and serve on bread or a roll (my personal preference being a focaccia bun) then warm in oven or microwave until the cheese melts.
The first time I made this dish, I used two large eggplants. But given how fast they disappeared, I gradually worked up to using six or eight eggplants at a time and they still disappeared within twenty-four hours.
1 Tbsp creamy peanut butter
1 Tbsp soy sauce
1 Tbsp water
Put 3 ingredients in small bowl and stir with a fork until blended
I love this sauce on steamed veggies like kale, spinach, or broccoli.
Use more or less soy sauce depending on your taste
Use more or less water to achieve desired consistency
Once you make it a couple times you'll figure out just how much of each suits your taste
I've made it so many times I don't even have to measure my ingredients
because I'm not sure what satay sauce is. I haven't used it on meat but I have used on bbq shrimp. It's pretty good on just about anythibg. Will have to try it on meat skewers. Sounds so delish!
4 pork chops, thin or thick
3/4 cup raw rice
1 can chicken gumbo soup
2/3 cup water
1/2 onion, sliced into rings
Salt & pepper pork chops; brown on both sides in a skillet. In a 2-quart casserole dish, spread rice evenly on bottom of dish. Mix soup and water; combine with rice spreading evenly as possible. Top with browned pork chops and sliced onion rings. Cover and bake at 400 degrees for 30 minutes or until rice is tender.
There are many varieties of flavors that one can put together. Apple pie filling goes well with raspberry pie filling, topped with white or yellow cake mix. Cherry pie filling goes well with Devils food cake mix, with or without crushed canned pineapple. Strawberry pie filling goes well with lemon cake mix. If someone doesn't like lemon cake mix, they can use yellow cake mix with strawberry pie filling. There is plenty of possibilities of flavors to experiment with this easy and basic recipe.
Apple Dump Cake Recipe:
1 (21 ounce) can apple pie filling
1 box white or yellow cake mix
1/2 cup butter, melted.
*I always slice a stick of butter into pats and place the pats of butter on top of the cake mix right before baking instead of melting the butter and drizzling over the cake mix.*
Preheat oven to 350 degrees F.
Pour your pie filling into a 9x13-inch pan, spread it out so it covers the bottom of the pan. If using two different flavors, mix them together and spread them out in the pan.
Sprinkle cake mix over the pie filling.
Drizzle melted butter over top of the cake mix, or place pats of butter on top of cake mix
Bake for 30 to 40 minutes or until the top is golden brown.
The nice thing about these recipes is that they can also be made in a slow cooker too.
This is one of my standard "It's too late to make anything else" meals.
1 pt. of cherry or grape tomatoes, halved
a couple of cloves of garlic, minced
small onion, finely chopped
1 tbsp. capers
1 tsp. dried Italian herbs or to taste --or--a big handful of basil and/or other fresh herbs, chopped
extra virgin olive oil
salt and pepper to taste--or--a big squirt of anchovy paste
8 oz. of the pasta of your choice. I usually use thin spaghetti or angel hair
grated Parmesan or Romano cheese, or dairy-free substitute
Cook the pasta. Meanwhile, heat the olive oil in a skillet, medium-high. Saute the onions until soft, add garlic and herbs, stir for a minute or two. Stir in tomatoes and cook until the tomatoes start getting tender. Add in the capers, and season with salt and pepper/anchovy paste to taste. Toss with the pasta and serve with grated cheese. You can add a little more EVOO if the pasta seems kind of dry.
If I have bell peppers around (I prefer red/orange/yellow, but green okay), I chop some up and cook them with the onions. Chopped broccoli or spinach also make nice additions, as does sliced up chicken Italian sausage, or the pork version removed from the casing and cooked.
Those simple pasta dishes that use fresh tomatoes, butter and cheese...so good.
And Ill eat rocks if you mix capers in.
I made this up after going to a middle eastern restaurant and falling in love with their lemon/olive chicken dish.
1.5 to 2 lb chicken tenders or breasts
1/4 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 to 1 tsp cinnamon (depending on your taste)
2 lemons, sliced thin
2 T lemon juice
1 large onion, sliced
1 can chickpeas, drained and rinsed
1/4 cup sliced green olives with pimento
Preheat oven to 375. Drizzle oil lightly over bottom of baking dish to coat. Lay chicken tenders in pan and sprinkle with lemon juice, salt, pepper, cinnamon, paprika. Top chicken with lemon slices, onion slices, chickpeas, and sliced green olives. Lightly drizzle veggies with another tablespoon or two of olive oil. Cover with foil and bake one hour. Serve with a beet salad, tatziki, and naan or pitas!
Got this from a former brother-in-law years ago, and altered it accordingly.
Cook a batch of rice (brown is better)
Spray a big flat casserole dish, and put in a layer of the cooked rice. Top that with a thin layer of sour cream (I use plain yogurt) mixed with canned green chilies. Add a thin layer of shredded mozzarella cheese on that. Keep layering until the dish is full or you run out of ingredients. Add spices as you like (I like chili powder or paprika, salt and pepper on each layer). Cover with foil and bake in 350 degree oven about 45 minutes, or until cheese is all melted and gooey. Reheats well.
Good as main or side dish. Sometimes I bake chicken at the same time, uncovered, with bottled spicy Italian salad dressing poured on it. Comes out crispy brown.
3/4 cup lemon juice (fresh squeezed) the hardest part of this recipe is juicing the 5-6 lemons.
1 tsp cayenne pepper. (Less or more adjusting for your heat palate.)
1 tablespoon paprika
1 & 1/2 tsp cumin
2 tsp thyme
8 large garlic cloves minced finely
I usually just throw all ingredients in the blender, that way you don't have to mince garlic. Marinate a fewpounds of chicken for at least 6 hours ( I prefer wings) then grill. You can bake in oven too. 425 for 45 minutes. So delicious!!
1-can: Progresso Tomato Basil Soup.
1- Good shake of basil flakes, mixed in well.
1 or 2 tablespoons of Chunky Bleu Cheese salad dressing to taste, mixed well into soup.
1- Good shake of balsamic vinegar to taste.
Serve with whole-grain club crackers.
It's actually much better with real crumbled bleu cheese, but this is much faster.
Yummy on our cold Kentucky nights.........
Thanks for your great sounding Taco Soup recipe, Nolabear........
(*) Well, famous at least in my little world......
put butter in frying pan. add chicken + shake spices over both sides.
special 1 day & i divined th e ingredients. make meatballs or ground beef patties. cook in about 1/2 ketchup + 1/2 a-1 steak sauce + sliced onions + braise about 1 hour 350. wine or frozen oj can be added to taste.
1 package chicken thighs, boneless and skinned
1 package petite carrots
1 package dumpling noodles
1 can corn
1 cup milk (optional)
seasoning as you wish
Cook the chicken thighs in a large pot filled 3/4 with water (I use an enameled cast iron dutch oven) on high heat for 15-20 minutes, uncovered.
Shred the chicken and put back in the pot. Add chopped onion and carrots. Add seasoning as you like--I use salt and pepper, dried parsley flakes, and a bit of garlic salt. Cook for another 15 minutes uncovered.
Add noodles and corn, stir well, cook another 15 minutes.
Take off heat and add 1 cup milk if you desire. Cover and leave off heat for approximately 15 minutes to ensure noodles are cooked.
This gets better after it sits in the fridge for a day. The trick is to have enough water that the noodles get infused with the broth and milk but not so much that you have a soupy result.
Last edited Tue Feb 11, 2020, 08:45 AM - Edit history (1)
Some people know this as no-bake cookies, but whatever the name, these are to die for.
2 c sugar
1/3 c evaporated milk
1/3 c unsweetened cocoa powder
stick of butter
1/4 tsp vanilla
1/2 peanut butter - I like using crunchy for the extra texture
3 c oatmeal
Melt together first 3 ingredients in pan on medium, bring to a roiling boil and cook for 3 minutes. Remove from heat and stir in vanilla and then the peanut butter until mixed well. Add the oatmeal 1 cup at a time. If it starts drying, add a little extra cream. Scoop out with a TSP and put on waxed paper to dry.
Takes about 20 minutes from start to finish..
Damn, can't believe I left off the most important ingredient. Added it now.
These can be made using regular milk and unsweetened cocoa powder too. I stopped making these years ago because I lack any self-control when it comes to consuming this particular recipe.
Little will power when it comes to these sweet treats. I too use regular unsweetened cocoa powder 1/3c, (did I forget to include that?) but do like the evaporated milk taste. I've thought about trying to make these using monkfruit powder or Stevia for sweetening, have converted a lot of my recipes that way. Next time I make them will try the healthier alternative.
Well, it's pea soup, but it has other veggies in it, too.
In a soup pot, add a bag of dried peas, an onion cut up in chunks, a handful of peeled carrots, cut up stalk of celery or dried celery flakes. and whatever other veggies you have on hand (or not). I like to add a cut up potato for some heartiness. Add water to cover everything, plus some as the soup will thicken as it cooks. I add the seasonings, a tablespoon of salt (or more or less to taste), ground black pepper, about a teaspoon+ of dried basil (I use my hand to measure), 1/4 teaspoon each of marjoram and thyme. I usually add a heaping teaspoon of ham base ("Better than Bouillon" , but this is optional (or throw in a piece of bacon?)
Simmer until all veggies are soft, including peas, and then remove from heat and let cool - or else you will have a mess when you blend it.
Ladle into a blender or food processor (in batches, don't make it too full) and puree'. Pour into a large bowl or plastic containers. You may need to add water. I usually add water to my bowl or cup as I prepare it to eat, because I like a thinner consistency.
This may sound more complicated than it actually is. Since everything is getting puree'd you don't need to worry about chopping up the veggies very much, just throw them in the pot. This is really a healthy soup.
Let me know how it turns out if you make it. Enjoy!
is forcing a kid to go get it or doing it myself. I get aggravated at my city-dwelling sister who can't be bothered to run to a store two blocks away or...CALL FOR DELIVERY when she is out of food.
In a slow cooker, place one potroast (size can vary but a couple of pounds is good). On top place one whole stick of butter, a package of dry Ranch Dressing and 5-6 peperoncini peppers. Cook on meat.
It aint health food but it is INCREDIBLE.
Put a couple of tortillas on a microwavable plate. Drain a can of black beans, and pour on top, with some chopped fresh peppers, and a little salsa. Add plain yogurt on top, and any kind of cheese on top of that. Nuke for 3 minutes. Add whatever other ingredients you have on hand....chicken or shrimp work well, any kind of veges, raw or cooked.
I call them vegetarian tacos, first had them at a street fair many, many years ago.
three corn tortillas arranged on a paper plate or on a paper towel on a regular plate
handful of grated cheese centered on each, sprinkle of salt
cook in microwave for about one minute until cheese melts and starts to bubble
fresh chopped onion and tomato (this time of year cherry or cherubs taste the best - cut in halves or quarters, two or three per taco)
el pato salsa is just about the best on these
This is loosey-goosey, no real set measurements or ingredients, but I do this:
Boil big pot full of water for 1 lb farfalle
crumble and cook until browned in separate big pot about 1/2 to 3/4 pound Italian sausage, drain on paper towels, set aside
Add olive oil, chopped shallots, garlic, red pepper flakes, lemon zest, pinch salt to empty sausage pot, cook for a few minutes
add 1-1/2 to 2 cups chicken broth (may be low sodium) and a little white wine, bring to bubbling then simmer uncovered
add back in browned sausage
add farfalle in separate boiling pot to cook
Add a pretty huge amount of washed cut-up kale (it cooks down to nothing) to either simmering sausage pot or to boiling pasta pot, however you want to get that kale cooked
once kale is fairly well cooked/soft and pasta is al dente, drain pasta and combine the sausage, kale, and pasta, maybe the juice of a half lemon, definitely some fresh parmesan
I didn't say it was one-pot clean-up. Also you could use spinach or other greens.
1 cup sugar
1 cup creamy peanut butter
mix the ingredients well
roll into 12 balls (~ golf ball size)
place on baking sheet, flatten with wet fork (cross pattern)
bake at 350 deg 10-12 minutes
I also add 1 tsp. of vanilla and cinnamon in my recipe.
Easy Dressed Up Ramen
1 package ramen noodles (I use chicken or shrimp)
1egg (beaten like for scrambled eggs)
Leftover chicken or pork
Boil the water per package directions for ramen
Add the ramen noodles
Drop the egg in slowly
Let cook like usual and then stir to break up big egg clumps. Add leftover meat and veggies
Easy Chicken Pozole
1 large can white hominy
1 can green enchilada sauce
Leftover chicken (or rotisserie chicken or boiled chicken) ( as much as you like)
White cheese (quesadilla, Monterey Jack or Mozzarella)
Chopped onion and cilantro
Chop jalapeno, brown half in pot, add chicken, hominy and green enchilada sauce. Add a couple of cups of water. Simmer about 30 minutes. Serve in bowls and to with cheese, onions and cilantro
1/2 bell pepper
2 pieces pre-sliced bacon
1 table spoon salt/pepper combo
Heat up a pan or griddle. Place tortillas to warm them. Dice up yur onion, bell pepper, take them tortillas off, add some oil and start up that bacon. Get yur bacon off before its done. Then sizzle up the onion and bell pepper. Place bacon back on to regeat and finish cooking. Chop the bacon. Then scambke tge eggs and assemble on tge tortilla. Salt and pepper, then wrap! Enjoy!
Either new, red or Yukon Gold potatoes, 2 per adult diner, 1 per child diner
Heat oven to 350 F.
Wash potatoes and cut into chunks. You can eat the peels on these potatoes, so leave them there. (If all you have is regular brown-skinned potatoes, peel them first.)
Put potatoes in a covered bowl. Add 2 tablespoons olive oil, a pinch of salt, pinch of pepper and pinch of basil. Cover the bowl and shake vigorously to cover the potatoes with the other stuff.
Pour into a single layer in a glass baking dish. Put in the oven until the potatoes are tender - I usually go for a half-hour then check them; if they're not ready give them 10-minute extensions until they are.
Only difference is we cook at 450, use chives instead of basil, and cook a total of 45 minutes, turning the potatoes half way through.
Full meal: Put chicken drumsticks and sliced red potatoes on a sheet pan and cook 20 minutes; flip potatoes and add sliced yellow onions and cook 15 more minutes; then coat both sides of the drumsticks with teriyaki (or any type of bar b que sauce), flip onion slices and add broccoli (which we also shook in the leftover container that had the olive oil, salt and pepper and chives) and cook for final 10 minutes.
Most essential step: 2 ounces of malt scotch and two ice cubes poured as a reward once the initial sheet pan goes in the oven.
Best thing about this meal is that it has almost no cleanup (use tin foil and parchment paper on the pan) and it really can't be messed up if you just set the timer.
This is probably well known, but its our go to busy school night dinner.
Brown 1.5 lbs of ground beef and put it in the bottom of a 9x13 casserole dish.
Layer tater tots on top of the ground beef. Cover the entire pan in a single layer.
Stir to mix:
A can of condensed mushroom soup
A can of condensed cream of celery soup
A can of condensed chicken and rice soup
About a cup of grated cheese
Pour/spoon that over the beef and tots
Bake at 350 for about 35 mins
Sprinkle about a half cup of cheese on top and continue baking another 10 minutes, then serve.
Kids love it. Not very healthy, but not too bad.
I swear hes half tater tot. Two year old, ya know.
into your bowl:
1/2 cup or so old fashioned rolled oats (you can use fast-cook or instant if you like mushier, less healthy texture)
sprinkle of salt
less than a cup of water
good handful of frozen blueberries
slightly more than a sprinkle of sugar or other sweetener unless you know for sure the berries are sweet
nuke for a minute or so
milk, or cream
Make up some rice, white or brown, it doesn't matter. Put it to the side.
Get a half pound per person of any combination of the following:
Large scallops (uncooked), cooked large shrimp, cooked lobster meat.
Have on hand: a stick or two of butter, some light olive oil, lemons, some Indian curry powder and a big jar of Major Grey mango chutney.
Sauté the scallops in the olive oil until cooked through. Drain the fluid off.
Melt some of the butter and put in all the fish, simmer on low heat, add the curry powder until seasoned as strongly as you like it, making sure the curry is evenly distributed every time you add some. Add the rest of the butter until melted, and, at the end, a little water, until the shellfish is in a sauce of a consistency to your liking. Squeeze half a lemon over the whole thing, stirring the juice in so it doesn't overpower any part.
Then everyone takes rice to their liking, spoons the curried shellfish over the rice, and spoon a generous portion of the mango chutney onto the side of your plate so you can add just the right amount to balance every bite of the curry.
We had Dutch friends over the last time I made it. The father likes neither fish nor Indian food, but he couldn't get enough of it.