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.
Spaghetti Pie
1 pound of ground beef
1 pound of bulk Italian sausage
2 jars of good quality spaghetti sauce (I use Prego Extra Chunky)
½ tsp baking soda
1 tsp brown sugar
1 pound good spaghetti (I use Barilla Plus Angel Hair)
Olive oil
2 T butter
1 cup grated Parmesan cheese
1 package (2 cups or better) of shredded Italian Cheese
Brown the sausage and beef in a deep skillet. Drain. Add sauce and heat through. Add baking soda and brown sugar to take off some of the acid (reduces heartburn). Remove from heat.
Prepare the spaghetti according to the package directions. When al dente, drain and toss with butter and olive oil to coat. Toss in about half of the Parmesan cheese. Cool slightly, so you can handle it with your bare hands.
Take the generous half of the pasta and create a bottom and side crust. If you are using a 10 inch deep dish pie plate, you can only make one pie. If you make 8 inch squares, you can make two. OK, in any event, sprinkle about 1/3 of the grated cheese on the prepared bottom “crust”. Fill the crust with sauce. You won’t need it all.
Sprinkle more of the grated cheese, then make a “top crust” with the remaining pasta. Use some of the remaining sauce to cover the edges of the pie (this prevents it from getting too cooked!). Cover the center with the remaining cheese, including the reserved bit of Parmesan.
Bake in a preheated oven at 325 for about 40 minutes (if you start with everything hot, it may be a little less). Cover the top loosely with foil if the cheese is browning too quickly.
Okay. Here’s my contribution. I have made this and I can say with certainty that it is absolutely wonderful. It also makes enough to feed a small army or keep in the refrigerator for a couple of weeks and reheated. You are from Texas so you already know how to make the main ingredient which is smoked pork butt. One caution, be sure you add the liquid from all the canned vegetables.
http://www.officialguide.com/gistew.html
Recipe saved - - - thanks!
Do you grill outside much? That will help in my selection for you.
Thanks! Recipe saved.
I have saved your recommendations . . . I wish myself luck.
Me too. I’m a very uninspired cook, so the reviews are a big help for me!
Second: If your family enjoys sea food, I live near the Jersey Shore Fisheries.
Feepmail me and I can direct you to those who flash freeze new catch. Flash freezing retains all the freshness of fresh caught.
BFL LOL
Bacon Man has been making us quite a few Weight Watchers recipies lately. But even if you’re not doing the diet, these dishes are pretty damn good and you’d never guess they were “diet food”.
Here are my 2 favs:
CROCKPOT CHEESY CHICKEN SPAGHETTI
16 oz, dry spaghetti, broken in half
1 lb. Velvetta cheese, cubed (you can use the light Velveeta if you prefer)
12.5 oz. can Chicken Breast, drained & flaked
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel (Hot)
4 oz. can mushrooms, sliced and drained
1/2 cup water
1 small onion , diced
1 small bell pepper, diced
Cook pasta till al ‘dente. Pour all ingredients into a crock pot and stir well. Cook on LOW for 2-3 hours. Stir again before serving. Serves 12 (1 cup each)
MEATLOAF
1/2 Cup lowfat buttermilk
1 egg
4 slices reduced calorie bread, cubed
1 tsp. canola oil
1/2 cup celery, diced
1/2 cup onion, chopped
1/2 cup carrots, shredded
1/2 cup green pepper, chopped
1 clove garlic, minced
19 oz. 90% lean, 10% fat raw ground beef
Salt & Pepper to taste
GLAZE;
6 Tbsp. ketchup
5 tsp. light brown sugar, packed
1 tsp. dry mustard
In a small bowl, mix buttermilk and egg. Add bread cubes. Stir & set aside. In a small skillet, heat oil, add onion, celery, carrots, green pepper, & garlic. Saute till tender crisp.
In a large bowl, mix ground beef, bread mixture & veggies. Add salt & pepper Mix with hands or large wooden spoon.
Line a broiler bottom pan with foil. Spray top broiler rack with Pam. Place meatloaf mixture on rack, form a large “donut” with a hole in the center, about the size of a dinner plate. Bake at 350 for 35 to 40 minutes.
Combine ketchup, brown sugar & mustard. Spread as a glaze on meatloaf and bake 15 minutes longer.
The meatloaf is truly the best I’ve ever had (just don’t tell my Mom). :)
Enjoy!
BOURBON CHICKEN
4 Chicken breasts or equivalence in other parts(see note)
4 ounces soy sauce
½ cup brown sugar
½ tsp. garlic powder
1 tsp. powdered ginger
2 Tbsp. dried onion flakes
2 Tbsp. orange juice concentrate
3/8 cup bourbon
Mix all marinade ingredients and pour over the chicken.
Marinate overnight.
Bake at 325, basting frequently, for 1 ½ hours or until well browned.
If you double the recipe, make sure the chicken is baked in a single layer.
I prefer legs and thighs over white meat.
PORK CHOPS WITH POTATOES ONIONS @ PARMESAN CHEESE
INGREDIENTS:
2 tablespoons vegetable oil
4 pork chops (1/2 inch thick), trimmed
2 tablespoons all-purpose flour
1/3 cup grated Parmesan cheese
1/2 teaspoon salt —— 1/4 teaspoon pepper
4 Yukon Gold potatoes, thinly sliced
2 medium onions, sliced
3 cubes beef bouillon
3/4 cup hot water
1 tablespoon lemon juice
DIRECTIONS:
1. Heat oil in a large skillet over medium heat. Coat the pork chops with flour, and place in the skillet. Brown about 4 minutes on each side.
2. In a small bowl, mix the Parmesan cheese, salt, and pepper. Sprinkle 1/2 the Parmesan cheese mixture over the pork chops. Layer chops with the potatoes. Sprinkle with remaining Parmesan cheese mixture. Top with onion slices.
3. In a small bowl, dissolve the beef bouillon cubes in hot water. Stir in the lemon juice. Pour over the layered pork chops.
4. Cover skillet, and reduce heat. Simmer 40 minutes, until vegetables are tender and pork chops have reached an internal temperature of 160 degrees F .
10 ounces turkey breast (one piece)
1 tsp. canola oil
2 tart apples
3 Tbsp. apple brandy (or Applejack – or undiluted apple juice concentrate)
¼ cup low-fat sour cream
Pepper to taste
Parsley for garnish
1. Wash and dry turkey breast and slice on the diagonal into ¼ inch thick slices.
2. Heat oil in non-stick skillet until medium hot.
3. Saute breast slices until brown on both sides.
4. Meanwhile, wash, quarter and core the apples and cut each quarter into thin slices.
5. Add apples and brandy to the turkey, cover and cook for 3 minutes, until the apples are tender.
6. Stir in the sour cream and cook just until the cream is heated.
7. Sprinkle with the parsley.
380 calories / 6 gms. Fat / 130 MILLIGRAMS cholesterol / 95 mg. sodium / 45 gms. Protein / 25 gms. Carbs.
This is the actual recipe as found in the NYTimes, food section. I have used concentrated frozen apple juice, undiluted , in place of the apple brandy.
I often use thin sliced chicken fillets, leaving them in serving size pieces.
I also use a marinade for either the chicken or turkey slices. It coats the meat, leaving in the juices, and makes the meat tender and juicy. To a pound of thin slices, mix in 1 egg (Egg Beaters) 1 Tbsp. cornstarch, and 1 Tbsp sherry, if you wish, but you can leave it out. I Pam the top of the slices before I turn them when they are being browned. The meat can sit in the marinade for a few minutes or best up to 20 minutes.
MONGOLIAN STEAK
Ingredients:
1 pound flank steak (or other tender steak)
Marinade:
1 egg
½ tsp. salt (opt)
¼ tsp. black pepper
2 Tbsp. cornstarch
1 tsp. sugar
1 Tbsp. oil
Seasons:
1 whole scallion, minced
1 tsp. grated garlic
1 tsp. grated ginger
Sauce:
1 Tbsp. hoisin sauce
3 Tbsp. sherry
2 Tbsp. soy sauce
3 Tbsp. water
Other:
4 Tbsp. oil
2 Tbsp. oil
8 scallions cut into 2-inch lengths, diagonally
few drops sesame oil
Preparation:
—Slice the steak into thin slices or bite sized strips. (1/2 by 11/2 by 2 inches)—Mix marinade. Add steak and let sit uncovered 20 minutes. (or covered up to 24 hours, refrigerated)—Combine the scallions, garlic, and ginger seasoning.—Combine the sauce mix.—Have remainder ingredients at hand.
Cooking:
—Heat a wok over high heat.
—When wok is hot, add the 4 Tbsp. oil and heat.
—When oil is hot, add the meat along with the marinade, and flatten out in the wok to sear one side.
—Turn the meat, like a pancake, and sear the other side.
—(the meat does not have to be completely cooked – just till most of the pink is gone.)
—Remove the meat from the wok and set nearby.
—Add the remaining 2 Tbsp. oil to the wok, and heat.
—Add the seasonings and heat just till aromatic.
—Stir the sauce mix. Add to the wok and stir in with the seasonings.
—Stir in the scallions.
—Return the meat to the wok, stir in and heat till bubbly.
—Ad the sesame oil and serve.
STEAK SLICES WITH ONION
INGREDIENTS:
1 pound flank steak sliced in thin bite sized slices.
1 Tbsp. dry sherry -— or cooking wine
3 Tbsp oyster sauce (try hoisin sauce for a different flavor)
1 Tbsp, cornstarch
3 to 4 sliced onions
¼ cup vegetable oil
1 tsp. sugar (or Splenda)
Salt to taste
PREPARATION:
Marinate the steak in the wine, oyster or hoisin sauce, and cornstarch.
PROCEDURE:
Heat 1 Tbsp of oil in a wok or pan until hot. Add onions and stir/fry for about 3 minutes, or until wilted. Add sugar and salt and mix in. Remove from the pan.
Heat remaining oil in the same pan until hot. Add the steak and flatten in the oil, pressing to make good heat contact – about 2 minutes. When brown on one side, turn and press the other side into the heat for about 2 minutes. The meat doesn’t have to be completely cooked – just seared well.
Return the onions to the pan and mix well. Serve.
NOTES: This is a bland looking dish. A few sprinkles of chopped scallion helps.
You can sub less expensive cuts of meat, but some may be a bit tough. Whatever cut you use, cut along the grain for a more tender slice.
This is a berry basic recipe. You can add ginger and/or garlic to the onions for extra flavor.
Celery can be added with the onions -— or a good mix would be the addition of green peppers for both color and flavor.
Ingredients:
1 pound boneless sirloin or flank steak
Marinade: 1 Tb. soy sauce
1 Tb. cornstarch
1 Tb. oil
1 egg beaten (substitute Egg Beaters)
2 +1/2 Tb. oil
6-8 dried chili peppers
2 pieces dried tangerine peel about 2x2
Sauce: 2 Tb. frozen orange juice concentrate
2 Tb. soy sauce
¼ cup sugar
1 Tb. ketchup
¼ cup water
Thickener: 1 Tbsp. cornstarch mixed with 1 Tb. water
Preparation:
1—Slice the beef into bite-sized pieces -—2 long x ½ wide x ¼ thick. (easy if half frozen.)
2—Mix the ingredients for the marinade. Add the steak and mix well. Let sit 20 minutes or up to 24 hours in the
refrigerator, covered.
3—Count out chili peppers – keeping hands from eyes!
4—Soak the dried peel, in warm water to cover, until softened – about 15 minutes. Drain well. Thinly slice into shreds and place in a bowl.
5—Mix the sauce ingredients.
6—Mix the cornstarch with water for the thickener.
Cooking:
—Heat a wok, add ½ Tb. oil, and when hot but not smoking. Add chili peppers. Cook until the chili peppers turn brown, about 10 seconds. Remove with a strainer.
— Reheat wok and add 1 Tb. oil. When oil is hot, place ½ of the marinated beef in the wok, spread it around so that the surfaces are exposed to the wok and oil. Press down with the back of the spatula for better contact with the heat. When bottom is browned, turn the pieces over and press the other side to brown. Remove the steak.
-—Add 1 Tb. oil to the wok and repeat with the other ½ pound. Remove. (The beef can have some pink)
—Add the peel to the remaining oil in the wok and stir to color a bit.
—Stir the sauce well, add to the peel in the wok and stir to boiling.
—Re-stir the thickener and add to the wok, stirring until sauce thickens.
—Return the steak, chili peppers to the wok and heat through.
Notes: —You can add water chestnuts and/or par cooked snow peas for added color and texture.
— ½ tsp. chili paste can be used instead of the dried chili peppers.
— If the chilis are charred they release an oil that can cause an irritating cough!!!
I don’t know your tastes — Chinese wise. Hot? Access to A Chinese store for interesting ingredients? The above Chinese recipes are pretty tame.
Actually when I have a craving for something in particular, or just want a change of pace, I’ll check out FoodTVs site at http://www.foodtv.com
My preference is to see if Alton Brown has a simple recipe (he usually does) then I go to the recipe reviews. I find that Alton’s reviewers are honest and spot-on.
LOL
Saw some of the pot roast recipes for slow cookers and I’m not really a fan. Don’t think the flavor is the same.
We use an old blue roasting pan. Salt and pepper, garlic to taste. Sear in a very thin layer of oil on the stove. All sides, ends, etc. Add a half inch of water, cover and put in oven at 350 for an hour. Add quartered potatoes and onions, cook another hour. Add sliced carrots and cook for 15-30 minutes. Let set for 30 minutes before serving.
Total cooking time needs to be adjusted for individual preferences.
Don’t forget the gravy from the drippings.
Here’s a very easy and delicious chicken dish:
White Chicken Chili
* boneless skinless chicken breasts (cubed)
* large sour cream
* 2 small cans of chopped green chilies
* 2 cans of Great Northern Beans
* 1 bag of shredded cheddar cheese (use about 3/4 in pot reserve the rest)
* 1 large box of chicken broth
* 1 can cream of chicken soup
* bag of frozen corn
* small chopped onion
* cumin
* garlic powder
* salt
* pepper
Mix together in a large crockpot or large Dutch oven and simmer away! Serve with the extra cheese sprinkled on top.
I love Orange Beef can’t wait to try your recipe. THANKS!
I bought that book. Sad to say, all I have done is look at the pictures and eat WW frozen dinners. Lot’s of good ideas here tonight.
My Mom’s Best & Easiest Pot Roast
Big piece of chuck roast (2 or 3 pounds)
Big onion sliced skinny
Ginger Snaps ( 6 to 8 good gingery ones).
2 tablespoons butter
Saute onions in butter in dutch oven.
Brown meat with onions.
Fill with water to just below the top of the meat.
Toss in the ginger snaps.
Cover and cook about 2 1/2 hours on low or until the meat falls apart when poked.
You can throw in some potatoes and carrots during the last hour if you want.
You can stir in some flour at the end if gravy isn’t thick enough.
Your guys will love this.
When my wife gets bored eating the same dishes day after day she just asks me to cook for a few days and then we go back to her regular dishes. Gives the wife a break. I get in no hurry when preparing a meal. She will cook a roast and veggies in a couple of hours. I cook them from 4 to 8 hrs.
The only recipes that I cannot cook as well as the wife is her stuffed bell peppers. Doubt I will ever find out what she does different. However, I can bake yeast bread, rolls and make donuts but she can't. My pumpkin pies are in high demand around here too.
White Chicken Chili, Salad and Corn Bread. One of our favorites!
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