Posted on 09/20/2008 6:16:23 PM PDT by TheMom
I have grown tired of cooking (and eating) the same meals over & over again. Mostly we eat steak, beef ribs, fried chicken, fried pork chops, tacos, and enchiladas. With the occasional corned beef, spaghetti and (packaged) Chinese food thrown in.
I have several cookbooks upstairs that I was considering perusing, then I thought about the fine folks on FR.
Please add your favorite recipe(s) to this thread so I can start experimenting. The only thing that I will not cook is liver & onions (YUK). I would love to have a tried & true recipe of pot roast and (not-packaged) Chinese food ~ these two things, along with homemade biscuits, have forever rejected me.
I don’t have an aversion to baked stuff ~ it just has not been in my repertoire.
Also keep in mind, we do not have immediate access to fresh seafood.
Here is an easy entree. Take boneless chicken breasts and put just a bit of teriaki sauce on them and bake about 15 minutes at 350. While they are baking take one 14 oz (or so) can of tomato sauce and one small can of tomato past and add oregano, garlic powder, basil, a little pepper, onion flakes and salt and heat. When the chicken is done, pour the sauce over the chicken, top with mozzarella cheese and bake for another 10 minutes.
Another is to take Kraft 5 cheese Italian mix and heat it with a square of cream cheese. Add a bit of dried onion flakes, some oregano, and stuff it in either chicken breast or the large shell noodles. Top with the spaghetti sauce that I described above.
bookmarking for recipe sharing!
Dang. Forgot to add one pack of Lipton Onion Soup Mix. Sorry.
Yum.
I hate meatloaf, but when George Stella was on the Food channel he made one that got my attention. It’s delicious and easy - plus he has a mock mashed potato recipe made with cauliflower. Both recipes are on his site www.stellastyle.com
Beefed-Up Meatloaf
Tomato Topping:
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
1/4 cup sugar substitute (recommended: Splenda)
2 teaspoons white vinegar or water
2 pounds ground chuck (may use meat loaf mix with ground pork)
2 eggs
1/2 cup grated Parmesan
1/4 cup red onion, diced small
1/4 cup roasted or fresh red bell peppers, diced
2 tablespoons chopped fresh parsley leaves
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 pound prosciutto, or any type of ham, thinly sliced
1/4 pound provolone cheese, sliced
Preheat oven to 350 degrees F.
In a small bowl, mix together the tomato topping ingredients. Set aside. You may add a few drops of water to thin to a ketchup consistency.
In a large bowl, mix together the beef, eggs, Parmesan, vegetables, herbs, and seasonings.
Working on a waxed paper lined sheet pan or counter, form meatloaf mix into a 10 by 8-inch flat rectangle on the waxed paper. Place a layer of prosciutto slices on top, followed by a layer of provolone slices. Roll up the stuffed meatloaf mix like a burrito and seal the edges all around by pinching the meat.
Place the roll, seam side down, into a 5 by 9-inch loaf pan. Spread a heavy coat of the tomato topping to completely cover the top of the meatloaf. Place in oven and bake for about 1 hour and 15 minutes, or until the temperature on a meat thermometer registers 165 degrees F. Drain fat and let rest at least 10 minutes before slicing.
“Mock” Garlic Mashed Potatoes
1 medium head cauliflower
1 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/8 teaspoon straight chicken base or bullion (may substitute 1/2 teaspoon salt)
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter
Set a stockpot of water to boil over high heat.
Clean and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done. Drain well; do not let cool and pat cooked cauliflower very dry between several layers of paper towels.
In a bowl with an immersion blender, or in a food processor, puree the hot cauliflower with the cream cheese, Parmesan, garlic, chicken base, and pepper until almost smooth.
Garnish with chives, and serve hot with pats of butter.
Hint: Try roasting the garlic and adding a little fresh rosemary for a whole new taste.
Taco Salad--just make your regular salad, fry up some hamburger and put a packet of taco seasoning in it, pile salad on plates, place hot taco hamburger mix on top, top with tomatoes, shredded cheese and crushed Doritos or something crunchy. Fabulous, easy dinner and really gives your jaws a workout.
Beef Brisket--this recipe is the BOMB (I do it in a slowcooker)-- Simply the Easiest Beef Brisket
Think easy:
Soup and grilled cheese/fried egg sandwiches
Beans and cornbread
Think breakfast for dinner: eggs, bacon, potatoes
I’ve fixed over 18,000 dinners and I’m bored with the whole thing. No help here unless you’d like Chef Paul’s number...
That Orange Beef is not the same type of dish you would find at the usual Chinese Restaurant -—the deep/fried cloyingly sweet (very non-Chinese) popular dish —because of the sweetness.
But it is good!
Poach chicken tenders and cool. Place 1 stick butter in a skillet, add a diced onion and simmer ‘till onion is transparent. Add to two packages cream cheese and mix well. Chop chicken tenders and stir into mixture.
Mix two recipes pie crust, roll out and cut into eight sections.
Place 1/4 cup cream cheese/chicken mixture on each section, fold over, pinch edges and pierce the top to release steam.
Bake at 375 for about 20 minutes, till golden. Remove, serve hot or cold. Simple, delicious, can be held in the hand or served on a dish. Great for any meal, any reasonable place.
PIZZERIA UNO'S RATTLESNAKE PASTA CHICKEN:
3 skinless, boneless chicken breast halves, cut into cubes
3 tablespoons butter (plus one Tbsp. oil to prevent burning)
2 cloves garlic, minced
1 Tbsp. Italian seasoning
PASTA:
1 lb. penne pasta (Barilla Penne Pasta is best)
SAUCE:
4 Tbsp. butter
2 cloves garlic, minced
1/3 cup all-purpose flour
1 Tbsp. salt
3/4 tsp. ground white pepper
2 cups milk
1 cup half-and-half (You can substitute 1/2 cup milk & 1/2 cup cream if half and half unavailable)
3/4 cup grated Parmesan cheese (freshly grated is best)
8 oz. shredded Colby-Monterey Jack cheese
4 oz. jar/can jalapeno peppers, sliced (in juice)
In a large skillet over medium heat combine chicken, 3 tablespoons butter and 1Tbs oil, garlic and Italian seasoning. Cook until chicken is no longer pink inside. Remove from skillet and set aside.
Cook pasta for 8 to 10 minutes; drain.
Meanwhile, start making a roux (mixture of flour & butter):
Melt 4 tablespoons butter in the skillet over low/medium heat. Add garlic. Stir in flour, salt and pepper; cook 2 minutes stirring constantly. Slowly add milk and half-and-half, continue to stir until smooth and creamy.
Stir in Parmesan and Colby-Monterey Jack cheeses; stir continually until cheese is melted and mixture is hot.
Add jalapeno peppers (with the juice) and stir in chicken. Add Alfredo mixture to cooked penne pasta and serve.
So Easy Mexican Casserole - Tortilla chips or Frito chips 3 - 4 cups. 2 cups cooked cubed chicken (about 2 chicken breasts) or use 1 lb. hamburger browned or if you prefer ground turkey. Sauce: Mix 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 small can chopped green chilies, 1 can enchilada sauce. Mix liquids over low heat. In large baking dish layer Tortilla chips - Meat - Pour heated sauce over all - top with 2 cups grated cheddar cheese. Bake 30 minutes. Serve on a bed of shredded lettuce. Can’t stop at one serving!!
I will share with you this old family recipe but only if you promise not to share it with anyone else :),
Slum
Ingredients:
4 cups water
2 green peppers, chopped
2 medium onions, chopped
2 cloves of garlic, minced
1 can 1lb, 4oz tomatoes whole or chopped (if using whole tomatoes break them up by hand)
1- 8 oz canned tomato sauce
1 - 12 oz can sliced mushrooms,
3 lbs very lean ground beef *
1 - 1 lbs package egg noodles
Parmesan cheese
Parsley (optional)
Bring the water (lightly salted if you like) to a rolling boil in a large stock pot.
Add to boiling water, the uncooked chopped peppers and onions and minced garlic, the canned tomatoes and tomato sauce and the fresh ground beef (do no pre-cook)* and the uncooked egg noodles. (You can substitute ground turkey or chicken but I don’t recommend it).
Continue boiling over medium heat, stirring as to not burn the bottom. The mixture is done when the noodles are tender and most of the liquid is absorbed. Then add the canned mushrooms to the mixture.
Grease a large casserole dish with butter (you can also use margarine or cooking spray) and fill with the mixture. Top the casserole with grated parmesan cheese and some chopped parsley
Bake for 1 hour at 350°.
Note that it keeps very well and is even better when served as a leftover.
10 chicken legs (about 2 lbs) skin removed ~ I use thighs
2 cups frozen (thawed pearl onions ~ I just use sliced onions
1/4 cup dry white wine or chicken broth ~ I use the wine!
1/4 cup canned evaporated milk
2 tbspns chopped fresh parsley or 2 tspns parsley flakes
1 tspn dried tarragon leaves
1/4 tspn salt
1/4 tspn dried rosemary leaves, crumbled
1 can (10 3/4 oz) condensed cream of chicken soup
1. Place chicken in slow cooker. Mix remaining ingredients ~ except evaporated milk ~ and pour over chicken.
2. Cover and cook on low heat setting 4 - 5 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. Add evaporated milk shortly before done.
4. You can also add a little corn starch to thicken the sauce.
I like to serve this over rice or with mashed potatoes. Using boneless chicken is even more convenient. I also sometimes add some mini peeled carrots while it is cooking.
Sounds alot like our diet. One thing we love, is Salmon steaks, marinate in Dale’s sauce for about 30 minutes, then broil. Yum Yum!
Bacon and Double Cheese Quiche
10 strips lean bacon, cooked and crumbled
4 large eggs
1 1/2 cups light cream
1/4 tspn dried thyme
1/8 tspn white pepper
1/2 cup shredded Gruyere cheese (about 2 oz)
1/2 cup white Cheddar cheese (about 2 oz)
In small bowl, whisk together eggs, cream, thyme, and pepper. Pour into prepared crust. Sprinkle bacon, Gruyere and cheddar cheeses over egg mixture. Bake at 375 until golden and custard is set ~ about 30 minutes. Serve warm.
I also add diced ham, black olives, etc to this recipe.
Note: I hate carrots, won’t touch them with a ten foot asparagus, but I Love this recipe as does every one I make it for. It’s my most asked for recipe.
COPPER CARROTS
2 lb Carrots cut into ½ inch slices
1 green pepper cut into long slices
1 red onion cut into rings
1 small can Tomato Soup
1 cup Salad Oil
1 cup Sugar
1/3 cup white Vinegar
1 Tsp Dry Mustard
Salt & pepper to taste
Boil carrots until tender, drain and cool. Then combine in a casserole dish with the green pepper and the onion slices.
Heat soup, oil, sugar, vinegar, and dry mustard until hot and sugar is completely dissolved. Make sure you stir while it cooks to mix ingredients.. Then, Poor this mixture over the carrots. Mix and then cover and refrigerate overnight*. *Best made a day or two ahead.
Serve - Can be served warmed-up or left cool, your choice.
I buy eye of round roast but you can use any cut of meat. Place in pan, "dump' in one can of cream of mushroom soup, and one can of beef gravy (use any brand although I like to make Pioneer brand brown gravy) - cover with foil and bake at 350 for about 2 1/2 hours.
ElRoy gave me this recipe years ago and I always credit him because everyone loves this roast!
Thanks for the ping!
Here is a classic stick to your ribs 50’s style recipe my family loves. It’s probably the easiest way to make a good stovetop chicken dish. We call it Lipton chicken.
In a Dutch oven, take chicken pieces, coat in flour, and fry until lightly brown on each side. No seasoning necessary.
Take an onion, and cut easily into small wedges and drop all over the chicken (I like this recipe because I don’t have to dice anything- I just cut it in my hand over the chicken. Because the recipe sort of steams, the onion can take such treatment). Sprinkle a packet of Lipton Chicken Noodle Soup on top, making sure to break up the seasoning. Pour in 1 cup water. Cover, turn heat very low, and cook until nice and soft. Just make sure it doesn’t burn.
It doesn’t get any easier than that, and has a different taste. To make this really nice, what I do is make a gravy of evaporated milk. Gives it an unusual flavor that we really like.
Take the chicken out, and there will be a lot of great chickeny pieces stuck to the bottom, along with noodles and such from the soup. Use a spatuala to scrape it loose, and then over low heat, with a little extra flour and one can evaporated milk make a nice chicken gravy. Serve the whole thing over rice.
It’s really tasty. I love 50’s style soup based food.
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