Q. I would like some good receipes for dinners or anything even deserts and cookies
A. Not exactly what you are looking for, but here are a BUNCH of recipes that I use. I have plenty more if you are interested.
FRIED RICE
1 medium Onion (minced)
Sesame Oil
Minced Garlic
Bean Sprouts
2 Cups of COLD COOKED White Rice
Peas (frozen or fresh)
2 Eggs(beaten)
Corn (frozen or fresh)
2 tbs. Soy Sauce (or more to taste)
Pea Pods (frozen or Fresh)
Peanut Oil
Shrimp, chicken or Pork
Cook onion and garlic in peanut oil for 10 minutes. Add veggies, cook until tender. Add rice. In middle of pan add eggs and soy sauce (cook like you are making scrambled eggs). Once cooked, mix in rice and veggies. Sprinkle with sesame oil.
HASBROWN CASSEROLE
Frozen Hashbrowns (1 ½ to 2 lbs)
1 can Cream of Chicken Soup
1 Large Onion (minced)
8 oz. Sharp Cheddar Cheese
1 pt. Sour Cream
1 Stick of Butter (softened)
Mix everything together (cheese should be shredded) and bake at 350° for ½ hour. Remove and mix. Top w/crushed potato chips and bake for another ½ hour.
ENCHILADAS
1 Medium Onion (minced)
1 Can of GOLDEN Mushroom Soup
1 lb. Hamburger
½ cans of Milk (measure in soup can)
2 cans Enchilada Sauce
2 cups of Grated Cheese
Corn Tortillas
Sauté beef until brown, drain and remove. Sauté onion for about 10 minutes and add beef, enchilada sauce, soup and milk. Stir to blend thoroughly and simmer for another 10 minutes. Heat tortillas. In the middle you can add whatever type of meat you would like. I add ground hamburger, slices of marbled cheese and any type of hot pepper. Fold tortillas and cover with enchilada sauce. Top with grated cheese. Bake at 375° for 15 to 20 minutes .
MEDITERRANEAN PASTA
1 package of Brown & Serve Sausage
¼ tsp. Oregano
2 Onions (minced)
¼ tsp. Salt
Minced Garlic (add to taste)
Dash of Pepper
1 tbs. Olive Oil
2 Tomatoes (seeded & cubed)
2 Zucchini (sliced thin)
Hot Cooked Vermicelli
½ tsp. Basil Leaves
Grated Parmesan Cheese
Cook sausage in large skillet until brown. Remove, cut into 1/3’s and reserve. Add onions, garlic and oil to skillet. Cook until onions are soft. Add zucchini, basil, oregano, salt and pepper. Cook for 5 minutes more. Add tomatoes and sausage; cover and simmer 10 minutes more, stir occasionally. Serve over Vermicelli.
HOT TACO RICE
1 lb. Hamburger
1 Onion (minced)
1 ½ c Salsa
8 oz. Can Tomato Sauce
1 cube Chicken Bouillon
1 ½ c Rice (Minute Rice)
GARNISHES:
Nacho Chips, Mozzarella Cheese (Shredded) and Hot Peppers
Brown hamburger and onion in skillet. Add salsa, tomato sauce and bouillon. Bring to full boil, reduce heat to low; cover and simmer for 5 minutes. Serve over rice and add garnishes.
TURKEY MEATLOAF
1 lb. Ground Turkey
2 tbs. Minced Green Pepper
1 Egg
1 tsp. Mustard
½ c Seasoned Bread Crumbs
2 tbs. Ketchup
2 tbs. Minced Onion
1 Onion Sliced
Add all the ingredients listed above except for the sliced onion. In a greased pan, add sliced onion to the bottom and place meatloaf on top. Bake at 350° (preheated oven) for 40 minutes.
PASTA SALAD
DRESSING:
3 parts Canola Oil
1 part Apple Cider Vinegar
1 tsp. Dijon Mustard
Balsamic Vinegar (add to taste)
Oregano (add to taste)
Basil (add to taste)
INGREDIENTS:
Summer Squash (sliced thin)
Zucchini (sliced thin)
Red Onion
Tomatoes
Minced Garlic
Broccoli
1 box Bow Tie Pasta
1 Box Tri-colored Pasta
Romano Cheese
Canola Oil
Balsamic Vinegar
Cook veggies along with garlic in canola oil and balsamic vinegar. Cook until veggies are soft. Cook pasta separately. Add veggies to pasta and mix in dressing (I always save plenty of dressing for later - the pasta will absorb a lot of the dressing). Top with Romano cheese.
GARLIC BAKED SHRIMP
Cooking Spray
1 1/4 Lb. Medium (uncooked) shrimp (peeled and de-veined)
1/2 c. Bread Crumbs
3 Tsp. Parsley (finely chopped)
1 tsp. Lemon rind (grated)
1/4 tsp. Salt
3 Cloves of garlic (minced)
2 Tsp. Fresh lemon juice
4 tsp. Olive Oil
Preheat oven to 400 degrees. Coat 4 individual dishes in spray. Divide shrimp among dishes and set aside. Combine bread crumbs, parsley, lemon rind, salt and garlic. Stir in oil and juice. Sprinkle crumb mixture over shrimp. Bake at 400 13-15 minutes, until crumbs are browned. Makes 4 servings.
STRAWBERRY STUFF
3 packages Strawberry Jell-O (or wild strawberry)
3 Cups HOT water
2 boxes frozen strawberries
1 Lg. & 1 Sm. containers of cool whip
1 angel food cake
*Let frozen strawberries semi-defrost before making
Mix 3 packages of Jell-o with 3 cups of HOT water and dissolve. Add frozen strawberries and mix well. Place in refrigerator until it is a snot (pardon the expression) like consistency. Fold in cool whip. In a separate container rip angel food cake into chunks. Add strawberry mixtures to angel food cake and fold in.
**if you want to increase for every box of Jell-0, you need to add a cup of hot water.
FRIED RICE
1 medium Onion (minced)
Sesame Oil
Minced Garlic
Bean Sprouts
2 Cups of COLD COOKED White Rice
Peas (frozen or fresh)
2 Eggs(beaten)
Corn (frozen or fresh)
2 tbs. Soy Sauce (or more to taste)
Pea Pods (frozen or Fresh)
Peanut Oil
Shrimp, chicken or Pork
Cook onion and garlic in peanut oil for 10 minutes. Add veggies, cook until tender. Add rice. In middle of pan add eggs and soy sauce (cook like you are making scrambled eggs). Once cooked, mix in rice and veggies. Sprinkle with sesame oil.
HASBROWN CASSEROLE
Frozen Hashbrowns (1 ½ to 2 lbs)
1 can Cream of Chicken Soup
1 Large Onion (minced)
8 oz. Sharp Cheddar Cheese
1 pt. Sour Cream
1 Stick of Butter (softened)
Mix everything together (cheese should be shredded) and bake at 350° for ½ hour. Remove and mix. Top w/crushed potato chips and bake for another ½ hour.
ENCHILADAS
1 Medium Onion (minced)
1 Can of GOLDEN Mushroom Soup
1 lb. Hamburger
½ cans of Milk (measure in soup can)
2 cans Enchilada Sauce
2 cups of Grated Cheese
Corn Tortillas
Sauté beef until brown, drain and remove. Sauté onion for about 10 minutes and add beef, enchilada sauce, soup and milk. Stir to blend thoroughly and simmer for another 10 minutes. Heat tortillas. In the middle you can add whatever type of meat you would like. I add ground hamburger, slices of marbled cheese and any type of hot pepper. Fold tortillas and cover with enchilada sauce. Top with grated cheese. Bake at 375° for 15 to 20 minutes .
MEDITERRANEAN PASTA
1 package of Brown & Serve Sausage
¼ tsp. Oregano
2 Onions (minced)
¼ tsp. Salt
Minced Garlic (add to taste)
Dash of Pepper
1 tbs. Olive Oil
2 Tomatoes (seeded & cubed)
2 Zucchini (sliced thin)
Hot Cooked Vermicelli
½ tsp. Basil Leaves
Grated Parmesan Cheese
Cook sausage in large skillet until brown. Remove, cut into 1/3’s and reserve. Add onions, garlic and oil to skillet. Cook until onions are soft. Add zucchini, basil, oregano, salt and pepper. Cook for 5 minutes more. Add tomatoes and sausage; cover and simmer 10 minutes more, stir occasionally. Serve over Vermicelli.
HOT TACO RICE
1 lb. Hamburger
1 Onion (minced)
1 ½ c Salsa
8 oz. Can Tomato Sauce
1 cube Chicken Bouillon
1 ½ c Rice (Minute Rice)
GARNISHES:
Nacho Chips, Mozzarella Cheese (Shredded) and Hot Peppers
Brown hamburger and onion in skillet. Add salsa, tomato sauce and bouillon. Bring to full boil, reduce heat to low; cover and simmer for 5 minutes. Serve over rice and add garnishes.
TURKEY MEATLOAF
1 lb. Ground Turkey
2 tbs. Minced Green Pepper
1 Egg
1 tsp. Mustard
½ c Seasoned Bread Crumbs
2 tbs. Ketchup
2 tbs. Minced Onion
1 Onion Sliced
Add all the ingredients listed above except for the sliced onion. In a greased pan, add sliced onion to the bottom and place meatloaf on top. Bake at 350° (preheated oven) for 40 minutes.
PASTA SALAD
DRESSING:
3 parts Canola Oil
1 part Apple Cider Vinegar
1 tsp. Dijon Mustard
Balsamic Vinegar (add to taste)
Oregano (add to taste)
Basil (add to taste)
INGREDIENTS:
Summer Squash (sliced thin)
Zucchini (sliced thin)
Red Onion
Tomatoes
Minced Garlic
Broccoli
1 box Bow Tie Pasta
1 Box Tri-colored Pasta
Romano Cheese
Canola Oil
Balsamic Vinegar
Cook veggies along with garlic in canola oil and balsamic vinegar. Cook until veggies are soft. Cook pasta separately. Add veggies to pasta and mix in dressing (I always save plenty of dressing for later - the pasta will absorb a lot of the dressing). Top with Romano cheese.
GARLIC BAKED SHRIMP
Cooking Spray
1 1/4 Lb. Medium (uncooked) shrimp (peeled and de-veined)
1/2 c. Bread Crumbs
3 Tsp. Parsley (finely chopped)
1 tsp. Lemon rind (grated)
1/4 tsp. Salt
3 Cloves of garlic (minced)
2 Tsp. Fresh lemon juice
4 tsp. Olive Oil
Preheat oven to 400 degrees. Coat 4 individual dishes in spray. Divide shrimp among dishes and set aside. Combine bread crumbs, parsley, lemon rind, salt and garlic. Stir in oil and juice. Sprinkle crumb mixture over shrimp. Bake at 400 13-15 minutes, until crumbs are browned. Makes 4 servings.
STRAWBERRY STUFF
3 packages Strawberry Jell-O (or wild strawberry)
3 Cups HOT water
2 boxes frozen strawberries
1 Lg. & 1 Sm. containers of cool whip
1 angel food cake
*Let frozen strawberries semi-defrost before making
Mix 3 packages of Jell-o with 3 cups of HOT water and dissolve. Add frozen strawberries and mix well. Place in refrigerator until it is a snot (pardon the expression) like consistency. Fold in cool whip. In a separate container rip angel food cake into chunks. Add strawberry mixtures to angel food cake and fold in.
**if you want to increase for every box of Jell-0, you need to add a cup of hot water.
I'm looking for some really good recipes, or food ideas, to give a family who's just suffered a loss.?
Q. My uncle just passed and my aunt and cousin are making arrangements for his funeral. My other cousin is flying in from out-of-state (he has a really big appetite too.) I'd like to bring them a gift of food to help them through this time. They're really not pasta people, and my aunt doesn't like cheese or milk products.
What are some good ideas, and if you know an online link for the recipe, that'd be a great help.
Thank you!
Thanks for all of the great information everyone!
What are some good ideas, and if you know an online link for the recipe, that'd be a great help.
Thank you!
Thanks for all of the great information everyone!
A. Mom's Potato Soup
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste
In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.
DELI STYLE POTATO SALAD
8-10 large potatoes
half of a medium onion, diced
2 tbsp. sweet pickle relish (or dill relish)
1/4 cup celery, sliced thin
1 1/2 cups miracle whip
2 tbsp. prepared mustard
1/2 tsp. celery seed
sugar, salt and pepper to taste
Peel potatoes and place in a large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine miracle whip, mustard, celery seed, sugar, salt and pepper. Reserve 1/4 cup of dressing. Add onion and potatoes to dressing. Mix well and refrigerate overnight. If salad is too dry, add 2 tbsp. of water to reserved dressing and mix into salad to loosen. Add salt and pepper to taste.
Bubble Pizza
2 tubes biscuits
1 lb hamburger, browned
2 cup shredded cheese, can use 1c moz and 1c cheddar
1 jar pizza sauce
Preferred pizza toppings
cut biscuits into quarters and place in a 9x13 baking pan, stir in all other ingredients and bake according to biscuit tube directions
Meatloaf
2 lbs hamburger or ground turkey
1/2 cup crushed saltine crackers
1/4 onion, chopped
1/2 tsp garlic, minced
2 eggs, beaten
1 can tomato sauce
Topping
1 can condensed tomato soup
2 tbsp. prepared yellow mustard
2 tbsp. splenda brown sugar substitute
In bowl, combine beef, onion, garlic, eggs, tomato sauce and crackers. Mix well and pat into baking dish or cast iron skillet. Bake 1 hr at 400, drain off grease. Mix topping ingredients and pour over meatloaf, bake another 30 minutes at 350 degrees.
TUNA NOODLE CASSEROLE
1 1lb. bag egg noodles
2 tbsp. butter
2 cans water packed tuna, do not drain
1 can cream of mushroom or cream of celery soup
1/2 cup sour cream
Boil noodles according to directions, drain. Add butter, tuna, soup and sour cream, mix well. Store leftovers in freezer.
Slow-cook Chicken & Mushroom Stew
1 can cream of mushroom soup
2-3 fresh, boneless, skinless chicken breasts
Salt and pepper to taste
1 package (8 oz.) med. white mushrooms
1 cup baby carrots
2 celery ribs, cut into 1 1/2 inch lengths
In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.
Crockpot Chinese Dinner
1 1/2 lb. pork steak (cut into 1/2" strips)
1 sliced onion,
1 green pepper,
sliced 8z. sliced fresh mushrooms
1 8z can tomato sauce
4 carrots, sliced
3 T brown sugar
1-1/2 t salt
1 1/2 T vinegar,
2 t Worcestershire sauce
Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredients with pork in crockpot and cook on low 6-8 hours. Serve with hot rice and top with soy sauce.
Honolulu Chicken
3 to 4 chicken breasts (skinless/boneless)
1 10-ounce jar peach preserves
1/2 cup barbecue sauce
1/2 cup chopped onion (I used a whole onion)
2 tablespoon soy sauce
1 6-ounce can water chestnuts (sliced/drained)
1 green pepper, julienne sliced
Hot cooked rice
Place chicken pieces in slow cooker and sprinkle with salt and pepper . Combine preserves, BBQ sauce, onion and soy sauce and pour over chicken. Add water chestnuts and green pepper slices Cover and cook on low 6-8 hours. Serve over hot cooked rice.
Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated
Put the pork, hominy, green chiles, chili powder, salt, onion and water in a slow cooker and cook 6-8 hours on low. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.
Casserole in the Crockpot
1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cp cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cp milk
1 cp uncooked instant rice
1 celery rib, chopped
1 small onion, chopped
In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low 4-5 hours or until rice is tender. 4 servings.
8-10 large potatoes, peeled and diced
1 large onion, diced
4 stalks celery sliced
Water
6 cups milk
Salt and pepper to taste
In large pot, combine potatoes, onion and celery. Cover with water and simmer 1 hour or until veggies are tender. Add milk and heat through (do not boil!). Salt and pepper to taste.
DELI STYLE POTATO SALAD
8-10 large potatoes
half of a medium onion, diced
2 tbsp. sweet pickle relish (or dill relish)
1/4 cup celery, sliced thin
1 1/2 cups miracle whip
2 tbsp. prepared mustard
1/2 tsp. celery seed
sugar, salt and pepper to taste
Peel potatoes and place in a large pot of boiling water. Cook until tender, drain and refrigerate until chilled. Chop coarsely. In large bowl combine miracle whip, mustard, celery seed, sugar, salt and pepper. Reserve 1/4 cup of dressing. Add onion and potatoes to dressing. Mix well and refrigerate overnight. If salad is too dry, add 2 tbsp. of water to reserved dressing and mix into salad to loosen. Add salt and pepper to taste.
Bubble Pizza
2 tubes biscuits
1 lb hamburger, browned
2 cup shredded cheese, can use 1c moz and 1c cheddar
1 jar pizza sauce
Preferred pizza toppings
cut biscuits into quarters and place in a 9x13 baking pan, stir in all other ingredients and bake according to biscuit tube directions
Meatloaf
2 lbs hamburger or ground turkey
1/2 cup crushed saltine crackers
1/4 onion, chopped
1/2 tsp garlic, minced
2 eggs, beaten
1 can tomato sauce
Topping
1 can condensed tomato soup
2 tbsp. prepared yellow mustard
2 tbsp. splenda brown sugar substitute
In bowl, combine beef, onion, garlic, eggs, tomato sauce and crackers. Mix well and pat into baking dish or cast iron skillet. Bake 1 hr at 400, drain off grease. Mix topping ingredients and pour over meatloaf, bake another 30 minutes at 350 degrees.
TUNA NOODLE CASSEROLE
1 1lb. bag egg noodles
2 tbsp. butter
2 cans water packed tuna, do not drain
1 can cream of mushroom or cream of celery soup
1/2 cup sour cream
Boil noodles according to directions, drain. Add butter, tuna, soup and sour cream, mix well. Store leftovers in freezer.
Slow-cook Chicken & Mushroom Stew
1 can cream of mushroom soup
2-3 fresh, boneless, skinless chicken breasts
Salt and pepper to taste
1 package (8 oz.) med. white mushrooms
1 cup baby carrots
2 celery ribs, cut into 1 1/2 inch lengths
In slow cooker, stir together soup and 1/2 can of water. Cut chicken into 2-inch chunks. Sprinkle with salt and pepper. Put chicken into cooker. Add mushrooms, carrots and celery. Stir gently to mix. Cover and cook on low for 6 to 8 hours or until chicken is done.
Crockpot Chinese Dinner
1 1/2 lb. pork steak (cut into 1/2" strips)
1 sliced onion,
1 green pepper,
sliced 8z. sliced fresh mushrooms
1 8z can tomato sauce
4 carrots, sliced
3 T brown sugar
1-1/2 t salt
1 1/2 T vinegar,
2 t Worcestershire sauce
Brown pork strips in small amount of oil in skillet. Remove excess fat. Place all ingredients with pork in crockpot and cook on low 6-8 hours. Serve with hot rice and top with soy sauce.
Honolulu Chicken
3 to 4 chicken breasts (skinless/boneless)
1 10-ounce jar peach preserves
1/2 cup barbecue sauce
1/2 cup chopped onion (I used a whole onion)
2 tablespoon soy sauce
1 6-ounce can water chestnuts (sliced/drained)
1 green pepper, julienne sliced
Hot cooked rice
Place chicken pieces in slow cooker and sprinkle with salt and pepper . Combine preserves, BBQ sauce, onion and soy sauce and pour over chicken. Add water chestnuts and green pepper slices Cover and cook on low 6-8 hours. Serve over hot cooked rice.
Posole
2 cups pork roast, cooked and cubed
1 large can hominy, undrained
1 can green chiles, chopped
1 tablespoon chili powder
1 teaspoon salt
1 large onion, diced
1 to 2 cups water
Flour tortillas
Cheese, grated
Put the pork, hominy, green chiles, chili powder, salt, onion and water in a slow cooker and cook 6-8 hours on low. Serve in bowls with lots of grated cheese on top. Pass the flour tortillas.
Casserole in the Crockpot
1 package (16 oz) frozen broccoli cuts, thawed and drained
3 cp cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 cp milk
1 cp uncooked instant rice
1 celery rib, chopped
1 small onion, chopped
In a slow cooker, combine broccoli and ham. Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture. Cover and cook on low 4-5 hours or until rice is tender. 4 servings.
Does anybody have any good meat loaf recipes ?
Q. I decided to ask a fun question, and I'm in the mood to try a new meat loaf . Does anybody have any good ideas ? Do you know one that has a good cheese sauce on top or a block of cheese in the middle ? Thank you in advance for your answers .
A. This recipe is a healthier version with turkey meat and chopped veggies - no cheese sauce, but it does have a tasty, spicy glaze and comes out very moist.
2 1/2 lbs lean ground turkey
2 eggs
4 stalks of celery
2 large carrots
1 red bell pepper
1/2 vidallia or yellow onion
1 cup flavored breadcrumbs
1/4 tsp fresh ground black pepper
1/4 tsp red pepper flakes
1/4 tsp dried oregano
1/4 tsp dried basil
1/2 cup ketchup
1 tbsp hot sauce
1 tbsp worcestire sauce
1.) Preheat oven to 425 degrees.
2.) Chop the celery, carrots, bell pepper and onion. For a chunkier texture, leave pieces larger - around 1/4" squares - (our preferred style for this recipe). If you prefer a finer texture, chop into smaller pieces. Add to a large mixing bowl with the turkey, eggs, breadcrumbs and spices. Mix well.
3.) Mixture can be baked in a large loaf pan, or form a loaf on a baking sheet.
4.) Bake at 425 degrees for 10 minutes, on a lower rack in the oven. Remove from oven and reduce oven temperature to 375 degrees.
5.) In a small bowl, mix ketchup, hot sauce and worcestire sauce. Apply in a thick layer to the top of the loaf, and sides if using a baking sheet.
6.) Bake for 1 hour, 15 minutes and slice to serve.
Get the recipe online:
http://www.easyfoodandwine.com/Turkey-Meatloaf-Recipe-Wine-Pairing.html
2 1/2 lbs lean ground turkey
2 eggs
4 stalks of celery
2 large carrots
1 red bell pepper
1/2 vidallia or yellow onion
1 cup flavored breadcrumbs
1/4 tsp fresh ground black pepper
1/4 tsp red pepper flakes
1/4 tsp dried oregano
1/4 tsp dried basil
1/2 cup ketchup
1 tbsp hot sauce
1 tbsp worcestire sauce
1.) Preheat oven to 425 degrees.
2.) Chop the celery, carrots, bell pepper and onion. For a chunkier texture, leave pieces larger - around 1/4" squares - (our preferred style for this recipe). If you prefer a finer texture, chop into smaller pieces. Add to a large mixing bowl with the turkey, eggs, breadcrumbs and spices. Mix well.
3.) Mixture can be baked in a large loaf pan, or form a loaf on a baking sheet.
4.) Bake at 425 degrees for 10 minutes, on a lower rack in the oven. Remove from oven and reduce oven temperature to 375 degrees.
5.) In a small bowl, mix ketchup, hot sauce and worcestire sauce. Apply in a thick layer to the top of the loaf, and sides if using a baking sheet.
6.) Bake for 1 hour, 15 minutes and slice to serve.
Get the recipe online:
http://www.easyfoodandwine.com/Turkey-Meatloaf-Recipe-Wine-Pairing.html
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