Easy Recipes

[Firehead]

I figured I would start here on recipes that are easy, cheap and somewhat fast to do. Here is one that is good, easy and very little clean up needed.

1 pork roast
1 large jar of Duck Sauce
1 cooking bag

Preheat oven to 350 degrees.

Place roast in bag, top with duck sauce and close bag. Cook for 2 hours. (Do not forget to punch some small holes in bag. When tender remove roast and drippings and serve.

The important part of all of this is.... do not have anyone around when you are cooking this. People will think you cooked for hours on end !

[froggie48]

Nothing I like better than a quick and impressive meal--thanks a bunch:22wink:
Froggie

[rockford2]

Grandma used to make this and use ketchup, (depression years) but here is my recipe:

4 good size potatos
1 packet of onion soup mix
1 large can of tomato sauce
1 bag of frozen mixed vegetables
1 pound of turkey burger, (or hamburger)

ground the turkey or hamburger until brown, (drain out the grease) and add the packet of onion soup mix. Also, while the turkey or hamburger is browning, peel and slice the potatos into good sizes. Let the turkey or hamburger mix in well enough with the onion soup mix to give it flavor and then add the potatoes. Mix well and then add the frozen mixed veggies. Stir well and lastly, add the large can of tomato sauce.

Cook on simmer for about an hour or until the potatos are soft enough.

Makes 4 servings.
Don't forget to add salad!

[rockford2]

My Uncle came up with this good idea MANY years ago, and I sincerely believe he was the first.

Take one slice of bread and cut a small hole out in the middle of the bread. Place either a dab of butter into a sauce pan, (don't use PAM) and get the slice of bread good and brown.

While that is cooking, take one egg and after bread is brown on ONE side, take the egg and crack it over the middle of the sliced open part of the bread. The piece of bread that was ripped out? Put the piece into the pan too.
When the cracked egg seems to come together in the pan, flip the bread and let the OTHER side cook. About 2 minutes. Deelicious!!

Over the years I have added onion, cooked bacon, or cheese into the cooking egg. Just as good.

[Firehead]

This one I learned in school a long time ago...... You know during the time when everyone had to take cooking and sewing classes even the guys?

4 pork chops
carrots- peel, quartered
8 potatoes-peel and quartered
2 cans tomatoe soup
splash of worcestershire sauce

brown pork chops in large skillet, add carrots, potatoes, soup and worcestershire sauce. Cover and simmer for 45-60 minutes until carrots, potatoes and meat are tender.

One pot cooking, one pot clean up and you would not believe how good this is.

[rockford2]

This one I learned in school a long time ago...... You know during the time when everyone had to take cooking and sewing classes even the guys?

4 pork chops
carrots- peel, quartered
8 potatoes-peel and quartered
2 cans tomatoe soup
splash of worcestershire sauce

brown pork chops in large skillet, add carrots, potatoes, soup and worcestershire sauce. Cover and simmer for 45-60 minutes until carrots, potatoes and meat are tender.

One pot cooking, one pot clean up and you would not believe how good this is.

Hmmm.......sounds delicious!!! Will have to try this.

And yes, I remember when the guys had to take cooking and we gals needed to take shop class. :yes2:

[PatC]

My Uncle came up with this good idea MANY years ago, and I sincerely believe he was the first.

Take one slice of bread and cut a small hole out in the middle of the bread. Place either a dab of butter into a sauce pan, (don't use PAM) and get the slice of bread good and brown.

While that is cooking, take one egg and after bread is brown on ONE side, take the egg and crack it over the middle of the sliced open part of the bread. The piece of bread that was ripped out? Put the piece into the pan too.
When the cracked egg seems to come together in the pan, flip the bread and let the OTHER side cook. About 2 minutes. Deelicious!!

Over the years I have added onion, cooked bacon, or cheese into the cooking egg. Just as good.
My mommy used to do that for me when I was a little girl and she was tempting me to eat. Sadly, no one has to work at getting me to eat anymore though.

[rockford2]

My mommy used to do that for me when I was a little girl and she was tempting me to eat. Sadly, no one has to work at getting me to eat anymore though.


Mom used good ol' ketchup to get me to eat.

When I married, my father came up to hubby and said, "first thing you will need is to take stock in Heinz Ketchup!" :yes2: LOL

[Jessie50]

Easy recipes now that is something I can use. :basic44:

Easy chicken dinner

Cut up chicken (legs, thighs, breasts) what ever parts you want.
1 can of Cream of celery or brocholli soup
1 can of Golden Mushroom soup

Mix the soups together and add a little milk to thin the concoction.

Pour enough soup in a baking pan to cover the bottom. Place the chicken pieces in the pan.

pour the rest of the soup over the top cover with foil and bake a 350 till it's done. Uncover for a few minutes bto brown the top.

The juice is your gravey for mashed taters.

I worked for H J Heinz many years. Eat more ketsup and support my retirement. :yes2:

[rockford2]

Easy recipes now that is something I can use. :basic44:

Easy chicken dinner

Cut up chicken (legs, thighs, breasts) what ever parts you want.
1 can of Cream of celery or brocholli soup
1 can of Golden Mushroom soup

Mix the soups together and add a little milk to thin the concoction.

Pour enough soup in a baking pan to cover the bottom. Place the chicken pieces in the pan.

pour the rest of the soup over the top cover with foil and bake a 350 till it's done. Uncover for a few minutes bto brown the top.

The juice is your gravey for mashed taters.

I worked for H J Heinz many years. Eat more ketsup and support my retirement. :yes2:

have a friend who will eat NOTHING but Heintz ketchup! One time, his wife bought some generic brand and he threw it into the garbage! I told him, "must be nice to be rich." :girl_haha:


He will just not eat anything without his Heinz.

[Jessie50]

have a friend who will eat NOTHING but Heintz ketchup! One time, his wife bought some generic brand and he threw it into the garbage! I told him, "must be nice to be rich." :girl_haha:


He will just not eat anything without his Heinz.

My kinda guy. :67302:

[PatC]

Easy recipes now that is something I can use. :basic44:

Easy chicken dinner

Cut up chicken (legs, thighs, breasts) what ever parts you want.
1 can of Cream of celery or brocholli soup
1 can of Golden Mushroom soup

Mix the soups together and add a little milk to thin the concoction.

Pour enough soup in a baking pan to cover the bottom. Place the chicken pieces in the pan.

pour the rest of the soup over the top cover with foil and bake a 350 till it's done. Uncover for a few minutes bto brown the top.

The juice is your gravey for mashed taters.

I worked for H J Heinz many years. Eat more ketsup and support my retirement. :yes2:

I'll tell you a secret, but you have to promise not to tell anyone, k?

The secret to my world class pork roast gravy is. . . . a dash of Heinz ketsup Shhhhh not a word to anybody now, you promised, remember?

[look4u]

My Uncle came up with this good idea MANY years ago, and I sincerely believe he was the first.

Take one slice of bread and cut a small hole out in the middle of the bread. Place either a dab of butter into a sauce pan, (don't use PAM) and get the slice of bread good and brown.

While that is cooking, take one egg and after bread is brown on ONE side, take the egg and crack it over the middle of the sliced open part of the bread. The piece of bread that was ripped out? Put the piece into the pan too.
When the cracked egg seems to come together in the pan, flip the bread and let the OTHER side cook. About 2 minutes. Deelicious!!

Over the years I have added onion, cooked bacon, or cheese into the cooking egg. Just as good.
My grandmother from New York City who didn’t cook often, and couldn’t cook many things made eggs for me that way back in the nineteen fifties.
The first time she made them for me she asked me for a water glass. I was thinking eggs in a glass?
She use the glass to cut a round hole in the slice of bread. She would grill both sides just like your uncle did, and put the egg in the middle.
She said that when she learned to make them they were called Gas House Eggs.

[dojewo]

My Uncle came up with this good idea MANY years ago, and I sincerely believe he was the first.

Take one slice of bread and cut a small hole out in the middle of the bread. Place either a dab of butter into a sauce pan, (don't use PAM) and get the slice of bread good and brown.

While that is cooking, take one egg and after bread is brown on ONE side, take the egg and crack it over the middle of the sliced open part of the bread. The piece of bread that was ripped out? Put the piece into the pan too.
When the cracked egg seems to come together in the pan, flip the bread and let the OTHER side cook. About 2 minutes. Deelicious!!

Over the years I have added onion, cooked bacon, or cheese into the cooking egg. Just as good.Hmmm, these are so yummy, I used to do this for my kids when they were little. They loved the little round circles that we toasted in the pan too. I might just have to make some again. :hifive:

[DDD]

I make those egg sandwiches but I dip them in egg and milk bath - french toast - here we call them portholes!!!

[PatC]

I make those egg sandwiches but I dip them in egg and milk bath - french toast - here we call them portholes!!!

I'm so glad someone brought them up. I'd forgotten about them. I made one for my 3 YO grandson this morning and he ate every bite with no coaxing at all. :yes2:

[look4u]

My Uncle came up with this good idea MANY years ago, and I sincerely believe he was the first.

Take one slice of bread and cut a small hole out in the middle of the bread. Place either a dab of butter into a sauce pan, (don't use PAM) and get the slice of bread good and brown.

While that is cooking, take one egg and after bread is brown on ONE side, take the egg and crack it over the middle of the sliced open part of the bread. The piece of bread that was ripped out? Put the piece into the pan too.
When the cracked egg seems to come together in the pan, flip the bread and let the OTHER side cook. About 2 minutes. Deelicious!!

Over the years I have added onion, cooked bacon, or cheese into the cooking egg. Just as good.

Rockford,
Your idea of adding onion, bacon, and cheese does sound delicious.
I use to serve scrambled eggs with lox and onions when I was a short order cook at a deli.
I think I’m going to put lox, egg, and onions into as many slices as a three egg portion fill and top them off with a slice of Munster cheese after I flip them .
Well there goes the cholesterol number.

[StickyBeak]

My Uncle came up with this good idea MANY years ago, and I sincerely believe he was the first.

Take one slice of bread and cut a small hole out in the middle of the bread. Place either a dab of butter into a sauce pan, (don't use PAM) and get the slice of bread good and brown.

While that is cooking, take one egg and after bread is brown on ONE side, take the egg and crack it over the middle of the sliced open part of the bread. The piece of bread that was ripped out? Put the piece into the pan too.
When the cracked egg seems to come together in the pan, flip the bread and let the OTHER side cook. About 2 minutes. Deelicious!!

Over the years I have added onion, cooked bacon, or cheese into the cooking egg. Just as good.

OMG we called that "Toad in a Hole" Ole boy/girl scout days. Good Stuff.:howdy:

[look4u]

It may be that we all got the name right and or wrong but it’s actually in the wikipedia, go figure

Toad in a Hole
Portholes
Gas House Eggs

Egg in the basket (Egg in the hole in Commonwealth Countries) refers to a chicken's egg fried in a hole of a slice of bread. Known by countless names in various countries, it is a common comfort food.

This dish was famously featured in the 1941 Betty Grable movie Moon Over Miami, earning it the name "moon-over-miami" eggs (although it was referred to in the film as "gas house eggs").

http://en.wikipedia.org/wiki/Egg_in_the_basket

[Sweetpea]

We always called it Egg in a Hole and I fixed it for my kids
in the 1970's.

[Firehead]

The next one I learned in school was:

hamburger 1-2 lbs.
large bag of egg noodles (wide)
1-2 cans of french cut string beans
1-2 cans of tomato soup
2 cups shredded sharp cheese

brown hamburger, drain, place in casserole dish. Add drained string beans, cooked and drain noodles and the soup. Add a couple of dashes of worstshire (sp) sauce. Mix. Top with cheese. Bake in preheated oven for 30 minutes. 350 degrees.

[DDD]

Here's the shrimp casserole some have asked for! Enjoy!!!


Parmesan Shrimp Casserole (taken from a Betty Crocker monthly cookbook)

1 package (16 ounces) farfalle (bow-tie) pasta
6 tablespoons butter or margarine
3 cloves garlic, finely chopped
6 tablespoons flour
1/3 cup vermouth
2 3/4 cups half-and-half
1/2 cup clam juice
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons dried dill weed
3/4 cup freshly grated Parmesan cheese

1. Heat oven to 350. Grease 3-quart casserole. Cook and drain pasta as directed on package. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.

2. Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.

3. Stir shrimp mixture into the pasta. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot - makes 8 servings.

Substitution: You can use white wine, chicken broth or clam juice in place of the vermouth. Cocktail sauce or ketchup cand be substituted for the tomato paste. You can use 2 tablespoons chopped fresh dill weed instead of the dried.



I am going to use cocktail sauce instead since we like the spiceyness of it, especially with shrimp!!!!

[EG~Always]

I saw this on OC... I love seafood, definitely going to try this!

[DDD]

I saw this on OC... I love seafood, definitely going to try this!

You'll love it!! I just had some heated up for lunch and it was YUMMY!!!!

PS, sorry for your loss! I didn't get to tell you over at ct!

[DDD]

I can't believe this!! The Weds menu thread was deleted over at CTV!! There's someone over there causing trouble. You can still read some posts on the Tues. thread. Unbelievable!!! Hope he doesn't come over here!!!!

[EG~Always]

You'll love it!! I just had some heated up for lunch and it was YUMMY!!!!

PS, sorry for your loss! I didn't get to tell you over at ct!

Thank you DDD. It was a blessing in a way as I saw a lot of family I haven't seen in years.

[lorettalockhorn]

My Uncle came up with this good idea MANY years ago, and I sincerely believe he was the first.

Take one slice of bread and cut a small hole out in the middle of the bread. Place either a dab of butter into a sauce pan, (don't use PAM) and get the slice of bread good and brown.

While that is cooking, take one egg and after bread is brown on ONE side, take the egg and crack it over the middle of the sliced open part of the bread. The piece of bread that was ripped out? Put the piece into the pan too.
When the cracked egg seems to come together in the pan, flip the bread and let the OTHER side cook. About 2 minutes. Deelicious!!

Over the years I have added onion, cooked bacon, or cheese into the cooking egg. Just as good.

That's a one-eyed dick. (Not even sure what it refers to. Don't think it's like the British spotted dick, because that is a suet pudding.) :0009:

[LiveLaughLuv]

That's a one-eyed dick. (Not even sure what it refers to. Don't think it's like the British spotted dick, because that is a suet pudding.) :0009:


:girl_haha:

I make that all the time for my granddaughters, they love it!

We call it a bullseye egg.

[LiveLaughLuv]

Here's the shrimp casserole some have asked for! Enjoy!!!


Parmesan Shrimp Casserole (taken from a Betty Crocker monthly cookbook)

1 package (16 ounces) farfalle (bow-tie) pasta
6 tablespoons butter or margarine
3 cloves garlic, finely chopped
6 tablespoons flour
1/3 cup vermouth
2 3/4 cups half-and-half
1/2 cup clam juice
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons dried dill weed
3/4 cup freshly grated Parmesan cheese

1. Heat oven to 350. Grease 3-quart casserole. Cook and drain pasta as directed on package. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.

2. Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.

3. Stir shrimp mixture into the pasta. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot - makes 8 servings.

Substitution: You can use white wine, chicken broth or clam juice in place of the vermouth. Cocktail sauce or ketchup cand be substituted for the tomato paste. You can use 2 tablespoons chopped fresh dill weed instead of the dried.



I am going to use cocktail sauce instead since we like the spiceyness of it, especially with shrimp!!!!

TY, DDD , I will be trying this out, possibly this weekend. It sounds scrumptous!

[theal2]

Skinless chicken breast, make a slit/pocket and stuff with cheese. Herbed goat cheese is really good. Then saute in olive oil about 7 minutes each side; and make sauce with drippings.... Or moisten seasoned bread cubes and stuff them.

[Firehead]

Here's the shrimp casserole some have asked for! Enjoy!!!


Parmesan Shrimp Casserole (taken from a Betty Crocker monthly cookbook)

1 package (16 ounces) farfalle (bow-tie) pasta
6 tablespoons butter or margarine
3 cloves garlic, finely chopped
6 tablespoons flour
1/3 cup vermouth
2 3/4 cups half-and-half
1/2 cup clam juice
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons dried dill weed
3/4 cup freshly grated Parmesan cheese

1. Heat oven to 350. Grease 3-quart casserole. Cook and drain pasta as directed on package. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.

2. Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.

3. Stir shrimp mixture into the pasta. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot - makes 8 servings.

Substitution: You can use white wine, chicken broth or clam juice in place of the vermouth. Cocktail sauce or ketchup cand be substituted for the tomato paste. You can use 2 tablespoons chopped fresh dill weed instead of the dried.



I am going to use cocktail sauce instead since we like the spiceyness of it, especially with shrimp!!!!

We tried the recipe tonight and we love it !!

Thanks so much!

[StickyBeak]

:basic45:

Can't remember where I found this receipe, BUT can't find the cream of Shrimp (cambells) soup anywhere, special order.

Anyway wanted to make this over garlic toast tips for new years, oh well

1 lb. raw shrimp, cleaned
1 can cream of shrimp soup
1 3oz bar cream cheese
1 tbsp chopped scallions
2 tbs. sherry

Melt butter med high in skillet. Add chopped scallion & raw cleaned shrimp. Saute until shrimp turn pink. Remove and set aside.

Add can of Cr. of Shrimp soup to empty pan along with 3 oz of cream cheese. Simmer over med. heat until cheese melts and blends.

Add Shrimp and mix in with soup mixture, add sherry and simmer med/low 8 to 12 min.

Serve over garlic toast tips or rice.

If anyone tries this before me, pleassseeee let me know out it came out.

Cheers and Happy New Year StickyB

[PatC]

:basic45:

Can't remember where I found this receipe, BUT can't find the cream of Shrimp (cambells) soup anywhere, special order.

Anyway wanted to make this over garlic toast tips for new years, oh well

1 lb. raw shrimp, cleaned
1 can cream of shrimp soup
1 3oz bar cream cheese
1 tbsp chopped scallions
2 tbs. sherry

Melt butter med high in skillet. Add chopped scallion & raw cleaned shrimp. Saute until shrimp turn pink. Remove and set aside.

Add can of Cr. of Shrimp soup to empty pan along with 3 oz of cream cheese. Simmer over med. heat until cheese melts and blends.

Add Shrimp and mix in with soup mixture, add sherry and simmer med/low 8 to 12 min.

Serve over garlic toast tips or rice.

If anyone tries this before me, pleassseeee let me know out it came out.

Cheers and Happy New Year StickyB

I used to make a dipping sauce for catfish "nuggets" using the Cream of Shrimp soup and I remember it's getting hard to find.

[StickyBeak]

AH HA, found Cream of Shrimp soup on a website, YUP, special order.

This better be good I had to order 6 cans, guess I'll sell on e bay if receipe bombs.

Found another quicky for london broil.

1 - 1/2 cups of balsamic vinegar
5 sprigs of fresh rosemary
6 sliced garlic cloves

place all in zip lock bag or your normal marinading device for 24 hours. Flip after 12 hours marinating a 2 lb peice.

Place on a medium high grill 15 minutes on each side for med/rare. Remove and set on a plate or cutting board for 10 minutes. Slice and serve with roasted red peppers on top.

UMMMHumm, can't wait to try with some homemade augratin taters.

[nanabillie]

Just saw this old thread but had to tell you the name we used for the egg and bread. My son is 37 and growing up that was his favorite breakfast. I called it "Egg in a frame". I tried different cookie cutters to cut the hole. You could only tell it on the piece you cut out and fried. And he also loved 'Jelly Omelet". That was from the old
"Hazel" tv show. My favorite.

[Sweetpea]

Just saw this old thread but had to tell you the name we used for the egg and bread. My son is 37 and growing up that was his favorite breakfast. I called it "Egg in a frame". I tried different cookie cutters to cut the hole. You could only tell it on the piece you cut out and fried. And he also loved 'Jelly Omelet". That was from the old
"Hazel" tv show. My favorite.


Well give up the recipe for Jelly Omelete. Sounds good

[rem16]

My grandfather used to make this eggplant recipe all the time.. Thought I would share.

Eggplant Dip


8 Servings
Eggplant Dip has a great texture with a tangy, vinegary, seasoned taste that is mellowed with the pita. I also like to smear the dip inside warm crepes for a different kind of presentation.

Ingredients:
1 eggplant (1 1/2-pounds)
1/2 medium onion, grated or finely chopped
2 tablespoons capers
2 tablespoons freshly squeezed lemon juice
1/4 cup olive oil
1/2 teaspoon dried oregano
1/2 teaspoon salt or to taste
3/4 teaspoon freshly ground black pepper
1 tablespoon red wine vinegar
4 pitas
1 tomato, peeled, seeded, and diced
1 tablespoon chopped fresh parsley
Instructions:

1. Preheat oven to 375 degrees F.

2. Set the eggplant on a baking pan or dish and pierce it a few times with a knife. Bake it until it becomes soft, about 30 minutes; it should pierce easily with a fork. Remove it from the oven and let cool. When completely cooled, peel the skin off and put the flesh into a blender or food processor. Add the onions, capers, and lemon juice. Turn on the machine, then gradually add the olive oil. Continue to blend until the eggplant is smooth and creamy. Transfer to a bowl and stir in the oregano, salt, pepper, and vinegar.

3. Warm the pitas briefly on a baking sheet, then cut each of them into 8 wedges. Arrange them on a plate or platter. Just before serving, stir the tomato and parsley into the dip.

[Alibar]

In a local drugstore this afternoon, what do I see but a can of Campbell's Cream of Shrimp Soup! Couldn't recall where I'd read the recipe, but, bought the soup figuring the recipe would follow and it did! :D

[Orchid Corsage]

Here's the shrimp casserole some have asked for! Enjoy!!!


Parmesan Shrimp Casserole (taken from a Betty Crocker monthly cookbook)

1 package (16 ounces) farfalle (bow-tie) pasta
6 tablespoons butter or margarine
3 cloves garlic, finely chopped
6 tablespoons flour
1/3 cup vermouth
2 3/4 cups half-and-half
1/2 cup clam juice
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons dried dill weed
3/4 cup freshly grated Parmesan cheese

1. Heat oven to 350. Grease 3-quart casserole. Cook and drain pasta as directed on package. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.

2. Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.

3. Stir shrimp mixture into the pasta. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot - makes 8 servings.

Substitution: You can use white wine, chicken broth or clam juice in place of the vermouth. Cocktail sauce or ketchup cand be substituted for the tomato paste. You can use 2 tablespoons chopped fresh dill weed instead of the dried.



I am going to use cocktail sauce instead since we like the spiceyness of it, especially with shrimp!!!!

DDD, this sounds so good! So yummy! I love shrimp. :)

I can substitute a few things, using skimmed milk, Smart Balance, and some kind of low-fat cheese. Oh and yolkless noodles too! lol Right? Right!

DH had a heart attack in late Nov, and now we have to watch everything. Not that we didn't eat healthy before, cause we did, his problem, is the family tree thing. A real bummer, but he is all better now! That's what the doc says, but I am not better. :1187603408.CR.Mothe I'll get there tho :)

[Harmony]

DDD, this sounds so good! So yummy! I love shrimp. :)

I can substitute a few things, using skimmed milk, Smart Balance, and some kind of low-fat cheese. Oh and yolkless noodles too! lol Right? Right!

DH had a heart attack in late Nov, and now we have to watch everything. Not that we didn't eat healthy before, cause we did, his problem, is the family tree thing. A real bummer, but he is all better now! That's what the doc says, but I am not better. :1187603408.CR.Mothe I'll get there tho :)


Great idea! I am going to try the low-fat version, too. I hope you feel better.


:1222423:

[PatC]

Here's the shrimp casserole some have asked for! Enjoy!!!


Parmesan Shrimp Casserole (taken from a Betty Crocker monthly cookbook)

1 package (16 ounces) farfalle (bow-tie) pasta
6 tablespoons butter or margarine
3 cloves garlic, finely chopped
6 tablespoons flour
1/3 cup vermouth
2 3/4 cups half-and-half
1/2 cup clam juice
1 tablespoon tomato paste
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked medium shrimp, peeled and deveined
2 tablespoons dried dill weed
3/4 cup freshly grated Parmesan cheese

1. Heat oven to 350. Grease 3-quart casserole. Cook and drain pasta as directed on package. Melt butter in 2-quart saucepan over medium heat. Cook garlic in butter 1 minute, stirring constantly. Stir in flour. Cook, stirring constantly with wire whisk, until smooth and bubbly.

2. Stir in vermouth. Stir in half-and-half, clam juice, tomato paste, salt and pepper. Cook over medium heat, stirring constantly, until thickened. Stir in shrimp, dill weed and 1/4 cup of the cheese.

3. Stir shrimp mixture into the pasta. Pour into casserole. Sprinkle with remaining 1/2 cup cheese. Bake uncovered 35 to 40 minutes or until light brown and hot - makes 8 servings.

Substitution: You can use white wine, chicken broth or clam juice in place of the vermouth. Cocktail sauce or ketchup cand be substituted for the tomato paste. You can use 2 tablespoons chopped fresh dill weed instead of the dried.



I am going to use cocktail sauce instead since we like the spiceyness of it, especially with shrimp!!!!

I finally had a chance to make this dish last Friday. (Too much for just DH and me) We were at my BIL's so I had DH, BIL and FIL to feed along with me and it was perfect.

I had to use white wine for the Vermouth since I thought I still had some vermouth but didn't, and I also used cocktail sauce and even gave it a generous dash of Tony Chachere's seasoning to "kick it up a notch". Not too much Tony's though. (I have to keep an eye on my BIL when I'm cooking out there to make sure he doesn't dump Tony's in my dishes to the point that I can't eat it. LOL)

Thank's so much for sharing it. The general consensus of everybody was it is definitely a "do it again" recipe.

[Alibar]

I figured I would start here on recipes that are easy, cheap and somewhat fast to do. Here is one that is good, easy and very little clean up needed.

1 pork roast
1 large jar of Duck Sauce
1 cooking bag

Preheat oven to 350 degrees.

Place roast in bag, top with duck sauce and close bag. Cook for 2 hours. (Do not forget to punch some small holes in bag. When tender remove roast and drippings and serve.

The important part of all of this is.... do not have anyone around when you are cooking this. People will think you cooked for hours on end !

Have wanted to make this ever since reading the recipe, but, where do I find Duck Sauce? Do I make it or preferably buy it? But, I've not been able to find it. Help!

[Karental]

Have wanted to make this ever since reading the recipe, but, where do I find Duck Sauce? Do I make it or preferably buy it? But, I've not been able to find it. Help!

Alibar, where do you live? Most grocery stores have an "Asian" section with soy sauce, teriyaki sauce, etc. You can usually find duck sauce there. Ask the manager of your favorite supermarket. Target and Wal-Mart supercenters usually have it as well. Good luck.

[Noahs ARK]

Have wanted to make this ever since reading the recipe, but, where do I find Duck Sauce? Do I make it or preferably buy it? But, I've not been able to find it. Help!

It should be right next to the sweet & sour sauce.

[Alibar]

Alibar, where do you live? Most grocery stores have an "Asian" section with soy sauce, teriyaki sauce, etc. You can usually find duck sauce there. Ask the manager of your favorite supermarket. Target and Wal-Mart supercenters usually have it as well. Good luck.

It should be right next to the sweet & sour sauce.

Thanks to both! I'll try again. We have a supercenter here and maybe I didn't look closely enough. I've looked several places, but, it's been awhile.

[Karental]

I got this recipe for eggplant from a guy on a gardening website I frequent. I'd never made eggplant before. I was chicken, but I made it tonight. This recipe is simple, delicious and FAST. My friend videotaped his mom making the dish. I call it "Mark's Mom's Eggplant." The video is in two parts (two links attached) but together they're only about 3 minutes long. One other thing - the Parmesan Cheese jar you see "mom" using on the video is actually filled with real Italian Parmesan Cheese (from Parma Italy!). "Mom" just reused the jar... here's are the links:

Part one: http://www.youtube.com/watch?v=b-OkjACdFXw

Part two: http://www.youtube.com/watch?v=DYXPXX3KNzo

ENJOY!

[Karental]

I got this recipe for eggplant from a guy on a gardening website I frequent.

Bad form to quote one's self, I know, but I left out an important tip from Mark. The "salt" "Mom" uses is actually a mixture of salt (mostly) garlic (second most) and chopped rosemary (very little). I just used garlic salt and sprinkled that with chopped dried rosemary. Came out delicious.

[bambam]

Bad form to quote one's self, I know, but I left out an important tip from Mark. The "salt" "Mom" uses is actually a mixture of salt (mostly) garlic (second most) and chopped rosemary (very little). I just used garlic salt and sprinkled that with chopped dried rosemary. Came out delicious.

oh cr@p karen!! another recipe i must try!! you are turning me into either suzy homemaker or martha stewart, one!! yikes!!!!!! :a1chic:



:grin: *but i luvs food!! and finding that i LOVE cooking!! (in my old age!!) heeeee!!!!!!!! :girl_haha:

[emmeblu]

1/2 cup Kraft Light Ranch Reduced Fat Dressing
1/2 cup Kraft 2% Milk Shredded Cheddar Cheese
1/4 cup Oscar Mayer Real Bacon Bits
1 Tbsp chopped fresh parsley
2 lb small red potatoes quartered

Preheat oven to 350. Mix dressing, cheese and bacon bits in a large bowl. Wash dry and cut new potatoes. Add potatoes and toss lightly.

Spoon into lightly greased 13x9 inch baking dish; cover with foil.

Bake 40 minutes. Remove foil; bake an additional 15 min or until potatoes are tender. Sprinkle with parsley and serve.
*****************************************
I tried this recipe from the Kraft Food & Family magazine and it is absolutely delicious. We had this dish with Bar-B-Q Pork chops and green beans.

If you have not signed up to get the FREE Kraft Food & Family magazine, it is a must. The mag is nice and is loaded with delicious recipes. Love the mag that comes out during the holiday.

Go here to sign up.
http://www.kraftfoods.com/kf/registration/contextualsignuplogin?RegistrationActivityID=1237

Go here to view magazine covers and recipes.
http://www.kraftfoods.com/kf/FoodFamilyArchive/

Excuse if you have already discussed the Food & Family Magazine.

[gramvof14]

Meat Loaf
1&1/2 to 2 pds Hamburger
1/4 C diced onion
1/4 C diced celery (if you like)
1/4 C butter or margerine
1 C stuffing mix (I use Bells stuffing mix)
1/4 C Italian bread crumbs
water
1 egg
spaghetti sauce

Saute onion,celery in butter, pour over stuffing and bread crumbs, mix good and add some water till moist. Add to hamburger add egg and some spaghetti sauce until its a nice consistency, ( don't make it soupy) put in loaf pan or casserole bowl. Spread a little sauce over the top. Bake in 350 oven for 1 to 1 & 1/2 hours.

[Scampi]

Originally Posted by DDD
Here's the shrimp casserole some have asked for! Enjoy!!!

Can't wait to try this recipe. Thank you for posting it.

[Pandabear]

Whipping cream taters


4 or 5 large baking potatoes, peeled and sliced
1 pint container of heavy whipping cream
1 stick margarine
salt and pepper

Place a layer of sliced potatoes in a casserole dish and top with pats of margarine, salt and pepper. Continue to layer until all the potatoes are used. Pour the container of whipping cream over the top of the potatoes and bake at 350 degrees until the potatoes are tender.


These potatoes are absolutely sinful!

[PatC]

Recipe for perfectly cooked roast beef




I'm posting this for people who know who Gracie Allen was (and some who can simply appreciate a good recipe.)



Gracie Allen's Classic Recipe for Roast Beef



1 large Roast of beef

1 small Roast of beef

Take the two roasts and put them in the oven.



When the little one burns, the big one is done.



:hide:

[Sara]

Recipe for perfectly cooked roast beef




I'm posting this for people who know who Gracie Allen was (and some who can simply appreciate a good recipe.)



Gracie Allen's Classic Recipe for Roast Beef



1 large Roast of beef

1 small Roast of beef

Take the two roasts and put them in the oven.



When the little one burns, the big one is done.



:hide:
I will always love Gracie and George!!


I want to thank each and every one of you for taking the time to share your recipes.

For a variety of reasons, I haven't been in "cooking mode" for a long time, but I was drawn to this forum tonight. Yay.

You guys are the best. :1222423:

[lovelaw]

recipe for perfectly cooked roast beef




i'm posting this for people who know who gracie allen was (and some who can simply appreciate a good recipe.)



gracie allen's classic recipe for roast beef



1 large roast of beef

1 small roast of beef

take the two roasts and put them in the oven.



When the little one burns, the big one is done.



:hide:

hahahahahaaaaaaaaaa!!!

[PatC]

I will always love Gracie and George!!


I want to thank each and every one of you for taking the time to share your recipes.

For a variety of reasons, I haven't been in "cooking mode" for a long time, but I was drawn to this forum tonight. Yay.

You guys are the best. :1222423:

Welcome! Welcome! Welcome! Sara!!!!



Glad you dropped by, come back often and when you feel in the mood, share some of your recipes with us. Not required, but always appreciated.

Drop by our Koffee Klatch forum sometime too. Coffee, hot chocolate, tea... you name it, always available and sometimes some of us will spring for some goodies for breakie.



:happy0158::0012:

[Sara]

Awww, Pat! You are so sweet!

Thank you for your warm welcome. :give_rose:



Just be careful what you wish for, Lol! :67302:

[Sara]

Cheesy Apple & Bacon Brunch

1 lb Bacon, cooked
1 Apple, peeled & chopped
2 Tbs Sugar
1½ Cups Bisquick
1½ Cups Milk
4 Eggs
2 Cups Shredded Cheddar

Preheat oven to 375. Spray 2 quart baking dish with non-stick cooking spray. Toss diced apples with sugar and place evenly in baking dish. In a separate bowl, mix Bisquick, milk & eggs, then pour over apples. Top with cheese and bacon. Bake, uncovered, 30-35 minutes.

I usually add about ½ cup of coarsely chopped leeks to the top and use pre-cooked bacon = easy peasy!

[lost indie]

One of my easy faves...

six chicken thighs (or whatever pieces you like)

package of Uncle Ben's long grain and wild rice

2 cream-o soups (I usually use cream-o-mushroom and cream-o-celery but it doesn't matter much)

Empty the contents of the rice and seasoning mix into a 9x13 baking pan.

Stir in the soups...stir stir stir

Place chicken on top and season chicken if you want,

Bake at 350 until done...half an hour to forty-five...

[SavannahStar]

My son LOVES this one! (Hope I haven't posted it on here before....anyway, here ya go.)

FRITO PIE

3 cups Fritos corn chips
3/4 cup chopped onion
1 cup grated cheddar cheese
2-1/2 cups chili (your favorite -- homemade, canned, whatever)
Preheat oven to 350°F.

Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.

Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.

[Bernie]

My son LOVES this one! (Hope I haven't posted it on here before....anyway, here ya go.)

FRITO PIE

3 cups Fritos corn chips
3/4 cup chopped onion
1 cup grated cheddar cheese
2-1/2 cups chili (your favorite -- homemade, canned, whatever)
Preheat oven to 350°F.

Spread 2 cups of Fritos in a baking dish. Sprinkle half the onion and half the cheese over the Fritos. Pour the chili over the onion and cheese. Sprinkle the remaining Fritos, onion and cheese over the chili.

Bake for 15 or 20 minutes and cheese is bubbly. Serve hot.

That sounds good......going to make for the Super Bowl.......:howdy:

[texanne]

Cheesy Apple & Bacon Brunch

1 lb Bacon, cooked
1 Apple, peeled & chopped
2 Tbs Sugar
1½ Cups Bisquick
1½ Cups Milk
4 Eggs
2 Cups Shredded Cheddar

Preheat oven to 375. Spray 2 quart baking dish with non-stick cooking spray. Toss diced apples with sugar and place evenly in baking dish. In a separate bowl, mix Bisquick, milk & eggs, then pour over apples. Top with cheese and bacon. Bake, uncovered, 30-35 minutes.

I usually add about ½ cup of coarsely chopped leeks to the top and use pre-cooked bacon = easy peasy!



Thanks for the recipe. I can usually tell how something will taste by reading the instructions. This one sounds different. I must make it! I love to make brunch casseroles when there are weekend guests...and that is pretty often.

[Sara]

Thanks for the recipe. I can usually tell how something will taste by reading the instructions. This one sounds different. I must make it! I love to make brunch casseroles when there are weekend guests...and that is pretty often.
Yay!

I just love the combination of sweet and savory.

[PatC]

Cheesy Apple & Bacon Brunch

1 lb Bacon, cooked
1 Apple, peeled & chopped
2 Tbs Sugar
1½ Cups Bisquick
1½ Cups Milk
4 Eggs
2 Cups Shredded Cheddar

Preheat oven to 375. Spray 2 quart baking dish with non-stick cooking spray. Toss diced apples with sugar and place evenly in baking dish. In a separate bowl, mix Bisquick, milk & eggs, then pour over apples. Top with cheese and bacon. Bake, uncovered, 30-35 minutes.

I usually add about ½ cup of coarsely chopped leeks to the top and use pre-cooked bacon = easy peasy!



I REALLY, REALLY want to try this, but there are only 2 of us home now....

If I cut it in half, would it still be too much for DH and me?

[Sara]

I REALLY, REALLY want to try this, but there are only 2 of us home now....

If I cut it in half, would it still be too much for DH and me?
I don't see why not! I've made it with those proportions in a shallow, 12" square Corning Ware baking dish and it raised(?) right to the top of the dish. I think the most important thing would be to bake it in a flat dish, just so it cooks evenly. I also recommend using a little less sugar on the apples.

I know you're a cook from H-E-Double Hockey Sticks and you are so sweet to ask me about a recipe! yay. :love0085:

[AmyE]

Tamale Pie

Ground Beef
Hormel Tamale's
Pork N Beans

Brown ground beef, drain, add chopped tamale's, and add pork n beans, heat and serve.


ETA: If you prefer, you can sub the pork n beans with ranch style beans.

[StickyBeak]

Roasted Chicken & Carrots

A friend gave me this quick receipt today, so I tried it. Very good, after I changed to convection baking after 1 hour of regular bake. But, DH and DS said Yummy.

1 Whole Chicken (I took out the back bone) flopped it meaty side up on a pre sprayed roasting pan.

Bag of little Carrots

1 tsp, garlic, salt, pepper and 1 cup of white wine.

Cover with foil or use roaster pan (I diden't have one) so used foil. 350 oven.

After 1 hour on reg. oven not so done so I switched to 450 convection for 1/2 hour.

Carrots were nice and crunchy, chicken was flavorful, almost like steamed.

I whipped up a box of stove top stuffing, Wall-a, good to know next time for a quick fix meal that looked pretty good and tasty as well. Ya never know.

[Sara]

For some reason I forget about this one on a fairly regular basis, Lol, but I love it and it sure couldn't get much easier, which happens to be my favorite cooking speed. :innocent0002:


1 Can (14.5 oz) Stewed, Sliced Tomatoes
2 Cans (11 oz) Niblets Corn
2 Small (or 1 Medium) fresh Zucchini - sliced fairly thin
Season as desired - I generally just use S&P and Cayenne. A little fresh Cilantro is nice, too.


Put the tomatoes and corn into a saucepan, add zucchini and seasonings, bring to a low boil, reduce heat and simmer until zucchini is cooked to your taste.

[PatC]

For some reason I forget about this one on a fairly regular basis, Lol, but I love it and it sure couldn't get much easier, which happens to be my favorite cooking speed. :innocent0002:


1 Can (14.5 oz) Stewed, Sliced Tomatoes
2 Cans (11 oz) Niblets Corn
2 Small (or 1 Medium) fresh Zucchini - sliced fairly thin
Season as desired - I generally just use S&P and Cayenne. A little fresh Cilantro is nice, too.


Put the tomatoes and corn into a saucepan, add zucchini and seasonings, bring to a low boil, reduce heat and simmer until zucchini is cooked to your taste.



I'll have to try this one fer sure.... I'm a relative new to eating Zucchini (and squash) and the only way I know to cook them is to slice and smother down with sliced onions.

Thanks, Sara:kissyface4:

[Sara]

I'll have to try this one fer sure.... I'm a relative new to eating Zucchini (and squash) and the only way I know to cook them is to slice and smother down with sliced onions.

Thanks, Sara:kissyface4:
My pleasure, Pat! :happy0207:

Zucchini and Summer squash are two of my favorites! Did you know you can grill them? Yum!! You can do it a bunch of different ways, but I ususally cut them the long way into fairly thick slices (sometimes I toss them in some kind of marinade), sprinkle with salt, pepper and a little garlic powder and either put them on the grill on some tin foil, or skewer them and place right on the grill. You can also make veggie kabobs with chunks of squash, mushrooms, peppers, onions, etc. The mushrooms and onions tend to get "dried out" on the grill, so I coat them in some kind of fat ~ marinade, olive oil, etc.

Ain't much grilling going on here in the Great White Northeast ~ I can't wait until Spring!

[PatC]

My pleasure, Pat! :happy0207:

Zucchini and Summer squash are two of my favorites! Did you know you can grill them? Yum!! You can do it a bunch of different ways, but I ususally cut them the long way into fairly thick slices (sometimes I toss them in some kind of marinade), sprinkle with salt, pepper and a little garlic powder and either put them on the grill on some tin foil, or skewer them and place right on the grill. You can also make veggie kabobs with chunks of squash, mushrooms, peppers, onions, etc. The mushrooms and onions tend to get "dried out" on the grill, so I coat them in some kind of fat ~ marinade, olive oil, etc.

Ain't much grilling going on here in the Great White Northeast ~ I can't wait until Spring!

You know, I DO grill them. As a matter of fact, last summer I bought a special grill wok-like thingy and we grilled the heck out of Zucchini and squash with onions and bell peppers.... mushrooms too. I just tossed them all in a drizzle of olive oil and away we went. I guess it's been cold and dreary too long and I forgot about that part. :0009: I even threw in some fresh asparagus when I could get it .... DH finally found a way he'd eat asparagus and like it. :hifive:

[Sara]

You know, I DO grill them. As a matter of fact, last summer I bought a special grill wok-like thingy and we grilled the heck out of Zucchini and squash with onions and bell peppers.... mushrooms too. I just tossed them all in a drizzle of olive oil and away we went. I guess it's been cold and dreary too long and I forgot about that part. :0009: I even threw in some fresh asparagus when I could get it .... DH finally found a way he'd eat asparagus and like it. :hifive:
I haven't seen my grill since November, but I'm pretty sure it's under the snow out there somewhere. :girl_sad:

[Pandabear]

I made this yesterday and baked it for breakfast this morning....yummy!

Recipe for Baked French Toast


1 stick of margarine
1 cup of brown sugar
2 tbsp. Of Karo dark syrup
Melt above ingredients in a 9 x 13 pan. Slice a loaf of French bread in slices
1/2 to 3/4 inch thick. Lay out bread over melted ingredients in pan.
Mix together:
5 eggs
1 1/2 cups milk
1 tsp. Vanilla
1 tsp. Cinnamon
Pour over bread in pan. Cover and place in refrigerator overnight.
Bake at 350 degrees for 40 minutes uncovered. Sprinkle with
powdered sugar before serving. Garnish plate with sliced fruit. Serve
with ham or bacon.

[Pandabear]

Shoepeg corn with rotel

2 cans of shoepeg corn drained
1 can of diced Rotel tomatoes
8 oz cream cheese

Mix all of this together and microwave until chream cheese is melted. Stir and enjoy.

I've also made this in my crockpot. Just put everything in the pot and cook on low for a couple of hours. It's gooooood!

[Sara]

Those sound good, Panda, thanks! :happy0207:

For those of you who have access to Trader Joe's, here's an easy and delicious sandwich idea:


TJ's Tuscan Panne Bread ~ which also makes the best toast in the world, btw :cool:

TJ's Olive Tapenade ~ in the refrigerated, dip section

Cold cuts, cheeses, veggies of your choice


Spread a thin layer of the tapenade on two slices of bread, add sandwich stuff and grill both sides until browned in a seasoned cast iron skillet, or an oiled frying pan.

[lost indie]

You know, I DO grill them. As a matter of fact, last summer I bought a special grill wok-like thingy and we grilled the heck out of Zucchini and squash with onions and bell peppers.... mushrooms too. I just tossed them all in a drizzle of olive oil and away we went. I guess it's been cold and dreary too long and I forgot about that part. :0009: I even threw in some fresh asparagus when I could get it .... DH finally found a way he'd eat asparagus and like it. :hifive:

Tell me more about the grill thingy....

I want one too...

:0012:

[SavannahStar]

Shoepeg corn with rotel

2 cans of shoepeg corn drained
1 can of diced Rotel tomatoes
8 oz cream cheese

Mix all of this together and microwave until chream cheese is melted. Stir and enjoy.

I've also made this in my crockpot. Just put everything in the pot and cook on low for a couple of hours. It's gooooood!


Wow, talk about SIMPLE! That sounds SO good. We love cream cheese at my house, and love to use my crock. Have got to try it soon!

[Grins]

Wow, talk about SIMPLE! That sounds SO good. We love cream cheese at my house, and love to use my crock. Have got to try it soon!*** peeks in***
psssssst SavannahStar! ...... :howdy: Is this Traffic Court?
:hide:
..... oh silly me=I see ....... :shrug1:
ok
ima beginner cook but i pretend ima chef for thisn
~
*****makes coffee
slaves over hot stove
produces gourmet mush and hot tasty
full English breakfast!!
......modern style
http://www.bbcgoodfood.com/recipes/5820/images/5820_MEDIUM.jpg

"Angela Nilsen makes a healthier version of an iconic English meal - without losing the nostalgia
Ingredients:
* 4 rashers good-quality lean unsmoked back bacon
* 4 brown-cap portabello mushrooms
* 12-16 cherry tomatoes on the vine, room temperature
* 6 tsp olive oil
* 2 slices granary or wholegrain bread , cut on the diagonal
* 2 good-quality free-range pork sausages , minimum 86% pork
* 2 free-range, omega-3 rich eggs , room temperature
* few drops cider vinegar
* 2 x 100ml glasses freshly-squeezed orange juice , plus 1 orange cut into wedges
* handful fresh blueberries (about 50g)"

Great site for my fellow chefs!
http://www.bbcgoodfood.com/recipes/5820/ultimate-full-english-breakfast?binderbox=showlogin

http://tinyurl.com/c8p3fd

===where can I get really good fat sausages?

PatC=where are you??
HELP!

[Grins]

Shoepeg corn with rotel

2 cans of shoepeg corn drained
1 can of diced Rotel tomatoes
8 oz cream cheese

Mix all of this together and microwave until chream cheese is melted. Stir and enjoy.

I've also made this in my crockpot. Just put everything in the pot and cook on low for a couple of hours. It's gooooood!Hi Pandabear!
Even I can make that! What is shoepeg corn & how is it different from reg corn?

[Pandabear]

Shoepeg is white corn and IMO is much sweeter than regular yellow corn. You can find it in cans in the grocery store. :0012:

[queenbee]

Oven French Toast:

1 bag of texas toast bread
2 packages of philly cheese
1 1/2 cups blueberries ( I used frozen blueberries cheaper than fresh)
10 eggs
2 cups half and half cream ( or coffee cream)
1/3 cup maple syrup (use the real stuff)
1/4 cup orange juice

Butter a baking dish or lightly butter, preheat oven to 350. Take 14 slices of bread, cut off the crusts and then cube the bread. Cut the cream cheese into cubes. Put half the bread into the baking dish and sprikle cheese over the bread. Sprinkle 1 1/2 cups of blueberries over cheese & then sprinkle the rest of the bread over top.

In a large bowl whisk 10 eggs, half and half cream, 1/3 cup maple syrup & 1/4 cup orange juice. Pour mixture evenly over the bread mixture in pan. Cover & refrigerate overnight or for 1 hr ( I did it over night)

In the morning remove from fridge & allow to come to room temperature - it takes about 20 minutes. Cover with foil & bake for 30 minutes. Remove foil & continue baking another 30 minutes or until it is puffy & golden. Let it rest for 5 minutes and then cut and serve. Serve it with warm maple syrup and whipped cream. ( I decided to add mixed berries over top on my own but you don't have to)

[queenbee]

"Egg"-stra special skillet dish

3 medium russet potatoes cubed ( 3 1/2 cups)
6 slices of bacon chopped ( remember I used ham instead)
1/2 medium red pepper chopped
1 small onion chopped ( I used green onions instead)
1 cup of double chedder cheese shredded ( it's marbled chedder)
6 eggs

Cook potatoes for 5 minutes on a medium boil, drain well & set aside. Cook bacon in a large pan on medium heat, remove bacon from pan and drain most of the bacon fat. Add peppers & onions & cook over medium heat & stir 3 minutes. Add potatoes & cook another 15 minutes, stir occasionally. Then make 6 wells in the potatoe mixture and add 1 egg to each well, sprinkle everything evenly with bacon & cheese. Cover with a lid and cook 5-8 minutes or until eggs are set.

OR
Scramble the eggs before adding to the frying pan. Do not make the wells, just spoon over the potatoe mixture evenly, top with bacon & cheese and continue as directed above.

This is sooooo good

[queenbee]

Cool 'n Creamy Coffee Freeze:

1 cup milk
ice cubes
3/4 cups of frozen cool whip
1 package (4 serving size) vanilla instatnt puding
1 tablespoon maxwell house instant coffee

Pour milk in large glass measuring cup, add enough ice cubes to bring it up to 3 cups. Pour into blender and add cool whip (frozen), add the dry pudding mix & coffee. Blend on high until smooth. Pour into glasses and serve immediately.

This will wake you up :s1gyahoo:

[PatC]

Tell me more about the grill thingy....

I want one too...

:0012:

Indie, I got mine at WalMart but it looks like this:

http://ecx.images-amazon.com/images/I/51zX8oqAxqL._AA260_.jpg


I already had the flat thingy... I use it for grilling things like shrimp that might fall thru the regular grill or fish that is pretty fragile. I wanted something that I could use for veggies so I could more easily stir them around.

[Grins]

Shoepeg is white corn and IMO is much sweeter than regular yellow corn. You can find it in cans in the grocery store. :0012:
:hifive: Great! Thanks Panda=I like white corn / cob better too!
WoooHaaahwwww
I am off on my first wild fling at
Guy Making A Real Recipe Thingy [<<tech term I learned from PatC]
:67302:

[SavannahStar]

:hifive: Great! Thanks Panda=I like white corn / cob better too!
WoooHaaahwwww
I am off on my first wild fling at
Guy Making A Real Recipe Thingy [<<tech term I learned from PatC]
:67302:


:happy0158:

:kissyface4:

[PatC]

Cool 'n Creamy Coffee Freeze:

1 cup milk
ice cubes
3/4 cups of frozen cool whip
1 package (4 serving size) vanilla instatnt puding
1 tablespoon maxwell house instant coffee

Pour milk in large glass measuring cup, add enough ice cubes to bring it up to 3 cups. Pour into blender and add cool whip (frozen), add the dry pudding mix & coffee. Blend on high until smooth. Pour into glasses and serve immediately.

This will wake you up :s1gyahoo:


This REEEEELLLLY sounds good but darn it, I hate to buy even a little jar of instant coffee just to try it..... but I probably will.

[Pandabear]

Cool 'n Creamy Coffee Freeze:

1 cup milk
ice cubes
3/4 cups of frozen cool whip
1 package (4 serving size) vanilla instatnt puding
1 tablespoon maxwell house instant coffee

Pour milk in large glass measuring cup, add enough ice cubes to bring it up to 3 cups. Pour into blender and add cool whip (frozen), add the dry pudding mix & coffee. Blend on high until smooth. Pour into glasses and serve immediately.

This will wake you up :s1gyahoo:


I tried this last night (used decaf instant coffee). I didn't have any cool whip so I used vanilla ice cream instead. Even though DH had most of it, I did have a good taste and it was wonderful!

[queenbee]

I tried this last night (used decaf instant coffee). I didn't have any cool whip so I used vanilla ice cream instead. Even though DH had most of it, I did have a good taste and it was wonderful!

OHHHH Panda Glad you liked it
its a good treat didnt think of ice cream but that would be soooo good yummy

[queenbee]

This REEEEELLLLY sounds good but darn it, I hate to buy even a little jar of instant coffee just to try it..... but I probably will.

I could send you some LOL thats the only coffee we have since hubby wont use the coffee maker :0009:

[PatC]

I tried this last night (used decaf instant coffee). I didn't have any cool whip so I used vanilla ice cream instead. Even though DH had most of it, I did have a good taste and it was wonderful!

I have some of both but I bet the ice cream makes it richer tasting...

I could send you some LOL thats the only coffee we have since hubby wont use the coffee maker :0009:


How sweet :kissyface4: Thanks, but I picked up a little jar today. I'm gonna dig out my blender tomorrow morning so we can try this. :basic44:

[Pandabear]

I have some of both but I bet the ice cream makes it richer tasting...






You're right Pat, it was sooooo rich. In fact, I didn't even have to drink it...I just rubbed it on my butt since that's where it would go anyway. :girl_haha:


Seriously, it was heavenly and we will be having it again!

[chefann]

That would be good with white chocolate flavored pudding mix in place of the vanilla.

[queenbee]

That would be good with white chocolate flavored pudding mix in place of the vanilla.

Ohhhh my yummy It just keeps getting better and better im gonna need to try that :basic44:

[PatC]

Oh my goodness gracious! I made this tonight... used vanilla ice cream and white chocolate pudding mix and it was scrumptious!!!!!

[chefann]

I'm so evil. Here's another combination to try: cheesecake flavored pudding mix and chocolate ice cream. With the coffee flavor, it would taste like tiramisu.

[PatC]

I'm so evil. Here's another combination to try: cheesecake flavored pudding mix and chocolate ice cream. With the coffee flavor, it would taste like tiramisu.

You spawn of the devil you..... *putting cheescake pudding and chocolate ice cream on grocery list*




:kissyface4:

[queenbee]

I'm so evil. Here's another combination to try: cheesecake flavored pudding mix and chocolate ice cream. With the coffee flavor, it would taste like tiramisu.

ohhhh my gosh chefann your killing me tiramisu is my fav desert ever actually i wonder how hard it would be to find recipe for it never thought of that :thud2:

[chefann]

Here's a delicious tiramisu-like brownie dessert. It's actually where I got the idea that using cheesecake pudding and chocolate ice cream in the above shake would be like tiramisu. This is a Pampered Chef recipe, from one of their great cookbooks, All The Best. PM me if you want more info about Pampered Chef or the book.

Tiramisu Brownie Squares
1 package (19-21 ounces) brownie mix, plus ingredients to make cake-like brownies
1 cup milk
1/4 cup instant coffee granules
1 container (12 ounces) frozen whipped topping, thawed, divided
2 packages (3.4 ounces each) cheesecake flavor instant pudding and pie filling
20 chocolate creme-filled snadwich cookies, coarsely chopped (2 cups)
2 tablespoons semi-sweet chocolate morsels, grated
1/4 teaspoon ground cinnamon

Preheat oven to 350˚F. Lightly spray 9x13 pan with nonstick cooking spray. Prepare brownie mix according to package directions for cake-like brownies; pour batter into prepared pan, spreading evenly. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Remove from oven; cool completely.

In mixing bowl, combine milk and instant coffee granules; stir until dissolved. Add half of the whipped topping and all of the pudding mix; whisk until smooth. Coarsely chop cookies and fold into pudding mixture. Spread filling evenly over brownie.

Attach open star tip to Easy Accent Decorator (a Pampered Chef tool - you can use a pastry bag and a large star tip); fill with remaining whipped topping. Pipe topping in diagonal rows, 1/4 inch apart, over filling. Grate chocolate morsels over topping. Sprinkle with cinnamon. Refrigerate at least 30 minutes. Cut into squares.

Yield: 20 servings

[j2mirish]

Whipping cream taters


4 or 5 large baking potatoes, peeled and sliced
1 pint container of heavy whipping cream
1 stick margarine
salt and pepper

Place a layer of sliced potatoes in a casserole dish and top with pats of margarine, salt and pepper. Continue to layer until all the potatoes are used. Pour the container of whipping cream over the top of the potatoes and bake at 350 degrees until the potatoes are tender.


These potatoes are absolutely sinful!
wow- that sounds great- gonna try this for sure!

[Sara]

wow- that sounds great- gonna try this for sure!
I agree, that sounds really good!


I just found this on the back of a Campbell's soup label and it sounds kinda good:

Campbell's Cheese Strata

6 Slices Bread (they call for Pepperidge Farm Toasting White, but I'm trying it with Roasted Garlic Ciabatta), Cubed
1 Can Campbell's Cheddar Cheese soup
1 C Milk
4 Eggs
1.5 C Swiss Cheese, shredded

Place cubed bread in a greased, shallow, 2 qt. baking dish. Mix eggs, milk and soup then add swiss. (I added S&P and a little Cayenne) Pour mixture over bread, cover and refrigerate for 4 hours, or overnight.

Uncover and bake @ 350 for 45 minutes, or until a knife inserted near the center comes out clean.

I'm going to let it sit overnight, so I'll let you know if it's any good tomorrow. :smile:

[lost indie]

You spawn of the devil you..... *putting cheescake pudding and chocolate ice cream on grocery list*




:kissyface4:

cheesecake pudding????? I am a pudding addict and have never heard of such a thing....

:INhouseReading04:<-----lost indie is on a quest...

But did you know that yoplait has come out with a cinnamon roll yoghurt???

[chefann]

Jello brand makes it. It's delish!

Yoplait has some delicious yogurt flavors. I like the Boston Creme Pie.

[j2mirish]

I agree, that sounds really good!


I just found this on the back of a Campbell's soup label and it sounds kinda good:

Campbell's Cheese Strata

6 Slices Bread (they call for Pepperidge Farm Toasting White, but I'm trying it with Roasted Garlic Ciabatta), Cubed
1 Can Campbell's Cheddar Cheese soup
1 C Milk
4 Eggs
1.5 C Swiss Cheese, shredded

Place cubed bread in a greased, shallow, 2 qt. baking dish. Mix eggs, milk and soup then add swiss. (I added S&P and a little Cayenne) Pour mixture over bread, cover and refrigerate for 4 hours, or overnight.

Uncover and bake @ 350 for 45 minutes, or until a knife inserted near the center comes out clean.

I'm going to let it sit overnight, so I'll let you know if it's any good tomorrow. :smile:

so- whats the verdict? LOL was is good?

[AmyE]

Taco Burgers

Hamburger Buns
Ground Beef
Taco Seasoning
Shredded Lettuce
Shredded Cheese (I use mozzarella or cheddar)
Diced Tomatoes (If Desired)
Diced Onions (If Desired)
Sour Cream (If Desired)

Turns out sort of like a sloppy joe but tastes like a taco. Very good, kids love it too!

[PatC]

Taco Burgers

Hamburger Buns
Ground Beef
Taco Seasoning
Shredded Lettuce
Shredded Cheese (I use mozzarella or cheddar)
Diced Tomatoes (If Desired)
Diced Onions (If Desired)
Sour Cream (If Desired)

Turns out sort of like a sloppy joe but tastes like a taco. Very good, kids love it too!

Sounds good. I keep most of that stuff all the time anyway except the buns. I buy the big bags of Monterrey Jack and Cheddar combination shredded cheese. It's a darn good "all purpose" cheese for cooking and on salads.

[Sara]

so- whats the verdict? LOL was is good?
All rise! Judge of Cheese Strata Recipe entering Food Court! :grin:

*** dons black robe and clears throat ***

It was very good, but I probably won't make it again without tweaking the recipe as it was a little too plain for my taste. Maybe add some ham or something. Hey, maybe it would be good using Tomato soup instead of Cheddar...

[PatC]

All rise! Judge of Cheese Strata Recipe entering Food Court! :grin:

*** dons black robe and clears throat ***

It was very good, but I probably won't make it again without tweaking the recipe as it was a little too plain for my taste. Maybe add some ham or something. Hey, maybe it would be good using Tomato soup instead of Cheddar...

:howdy: Thanks for the critique. It's good to know.

Maybe some diced onion and/or garlic powder?

[Sara]

:howdy: Thanks for the critique. It's good to know.

Maybe some diced onion and/or garlic powder?
That sounds good, Pat. I thought it was very good, but there was something about it I wasn't crazy about.... I think it could have been the consistency of the cooked product, as it was a little bit too moist/heavy towards the center. I knife tested it, per directions @ the 45 minute mark, and thought it needed more time, so I cooked it an additional 15 minutes and the knife still didn't come out clean. I think it was the swiss cheese that was on the knife and not the egg. Whaddathey expect swiss cheese to do, Lol?!

[PatC]

That sounds good, Pat. I thought it was very good, but there was something about it I wasn't crazy about.... I think it could have been the consistency of the cooked product, as it was a little bit too moist/heavy towards the center. I knife tested it, per directions @ the 45 minute mark, and thought it needed more time, so I cooked it an additional 15 minutes and the knife still didn't come out clean. I think it was the swiss cheese that was on the knife and not the egg. Whaddathey expect swiss cheese to do, Lol?!

Hmmm. Good point. Note to self: If you try this recipe, add diced onions, garlic salt and bake 30 min THEN add Swiss cheese.

:0t31:

[Sara]

Hmmm. Good point. Note to self: If you try this recipe, add diced onions, garlic salt and bake 30 min THEN add Swiss cheese.

:0t31:
:innocent0002:

Addendum to PatC's Note to self:


Order take out and **ew Sara's stoopid recipe.


:0t31:

[Pandabear]

We've been trying to increase the amount of fish rich in Omega 3 that we eat so I came up with a broiled salmon recipe that is to die for!!!

2 center cut salmon steaks with skin on
1/4 cup hot chilpote mustard
1/4 cup honey mustard
1/8 cup of honey, or more to taste if you like it sweeter
salt
pepper


Wash and dry salmon steaks. Sprinkle the steaks with salt and pepper and place them skin side down on a foil lined baking pan. Heat broiler.

Mix the mustard(s) and the honey and set aside.

Broil the steaks until flaky, this took about 15 minutes 8" from broiler. Take the mustard/honey mixture and add a generous amount to the top of each steak. Return to the broiler and cook an additional 3 minutes.

Enjoy!!!!!

[texanne]

That sounds GOOD! We eat salmon quite often. I will have to try that. Thanks

[look4u]

Pork Ribs in Tomato Gravy Recipe
Country-style pork ribs are braised in a tomato, onion, and garlic gravy. ~Serve over pasta for a simple meal that will stick to your ribs. It may seem like a lot of onions and garlic, but the cooking method brings out the sweetness of the onions and nutty flavor of the garlic. Most of the garlic and onion melt into the gravy. You'll be amazed at the flavor of this dish, considering there are so few ingredients.
Prep Time: 15 minutes
Cook Time: 2 hours
Ingredients:
* 2 to 4 pounds country-style pork ribs, cut into 3- to 4-inch lengths
* Kosher salt and freshly ground pepper
* 2 teaspoons olive oil, divided use
* 3 medium sweet onions, sliced into 1/2-inch thick rings
* 1 head (about 12 cloves) garlic, peeled and cut in half
* 1 (28 ounces) can crushed, peeled tomatoes
* 1 (14.5 ounces) can diced tomatoes
* 2 cups water
* 1 pound of pasta of choice, cooked al dente
* Chopped parsley for garnish
Preparation:
Sprinkle pork ribs liberally with salt and pepper.
~Heat a large, heavy Dutch oven over medium high heat. When hot, add 1 teaspoon of olive oil and swirl to coat the bottom of the pan. Sear the pork ribs on both sides until golden brown, turning only once. You may need to do this in batches. Do not crowd the pan. Remove to a platter.
~Add the remaining 1 teaspoon of olive oil to the Dutch oven, along with the sweet onion rings. Toss to coat. Reduce heat to medium-low, cover, and sweat the onions, stirring often, until soft and translucent, about 5 minutes.
~Add the garlic, both cans of tomatoes, and water to the onions. Stir to combine, and then return the pork ribs to the pot along with any collected juices.
~Simmer the pork ribs in the tomato gravy 1-1/2 to 2 hours, until pork is tender. Taste and add additional salt and pepper if warranted.
Stir 1 cup of the tomato gravy into the cooked pasta as soon as it is done. ~Portion the pasta into shallow bowls, top with pork ribs, spoon on some tomato gravy, and garnish with chopped parsley. Serve immediately.

[PatC]

Dave, you had me at "country-style pork ribs". Yum!

[look4u]

Dave, you had me at "country-style pork ribs". Yum!

Pat~ don't drool on the keyboard :0t31:

http://z.about.com/d/homecooking/1/I/l/9/1/blpork102.jpg

[PatC]

CHICKEN "CANOES"

1 - (8 oz) pkg. cream cheese, softened
2 - cups cubd cooked chicken
1 1/2 - cups shredded Cheddar cheese
1 (4 oz) - can chopped green chilies
3 Tbsp. - chopped green onions
1 1/2 - tsp. taco seasoning
4 - hard rolls

Beat cream cheese until fluffy; add remaining ingredients except bread.

Cut top off rolls; carefully hollow out bottoms, leaving 1/4 inch shells. Discard inside bread (or save for some bread pudding)

Fill the bread "canoe" with chicken mixture; replace tops, if desired.

On a cookie sheet, bake at 375 degrees for 5-7 minutes or until golden brown.

Sprinkle with cilantro, if desired.

Serves 4.

[Alibar]

I really like the sound of the canoes... but, tell me... are green chilis hot? If so, I will omit...

[AmyE]

Pizza Casserole



The taste of pizza and the ease of a casserole make this a favorite easy dinner. Bow tie pasta serves as the dough; with sauce, cheeses, spices, and traditional pizza toppings creating the authentic pizza flavor.



Ingredients:

1 lb. bow tie pasta
1 lb. crumbled Italian sausage
1 teaspoon garlic powder
1 teaspoon dried oregano
1 medium onion,chopped
2 (26 ounce) jars spaghetti sauce
1/2 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags shredded mozzarella cheese
6 Tablespoons grated parmesan cheese




Directions:

1. Cook pasta in boiling water until al denté.

2. Cook sausage, garlic powder and oregano with onions until the juices run clear.

3. In a lightly greased 9x13 inch pan, pour a small amount of sauce to lightly coat bottom.

4. Layer 1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.

5. Next layer 1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, and ham.

6. Next layer all of the remaining pasta, all of the remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all of the pepperoni(completely covering the entire top with pepperoni).

7. Bake at 375°F for 40 minutes. Let sit for 5 minutes before serving. Serves 8.

[PatC]

I really like the sound of the canoes... but, tell me... are green chilis hot? If so, I will omit...

"...are green chilis hot? " It depends on who you ask. LOL To ME they are and I don't use them ... I'm goingto go out on a limb here and say Bayou Lass probably doesn't think of them as hot. :z0tdntknw:

[Alibar]

"...are green chilis hot? " It depends on who you ask. LOL To ME they are and I don't use them ... I'm goingto go out on a limb here and say Bayou Lass probably doesn't think of them as hot. :z0tdntknw:

That's about what I thought... I looked them up (as I am wont to do...) and it depends on the name of the green chili the level of heat. One place recommended mostly using a green pepper with a small amount of green chilies. My method is to omit it all together... lol

Here's a chart showing which type is hotter:
http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/chile-heat-scale.aspx

[PatC]

That's about what I thought... I looked them up (as I am wont to do...) and it depends on the name of the green chili the level of heat. One place recommended mostly using a green pepper with a small amount of green chilies. My method is to omit it all together... lol

Here's a chart showing which type is hotter:
http://www.gourmetsleuth.com/Articles/Cooking-Tips--Techniques-642/chile-heat-scale.aspx

CLICK HERE (http://www.cheftalk.com/forums/food-cooking-questions-discussion/34872-chopped-green-chilis.html) for an interesting discussion on this subject.

When I read "chopped green chilies" in a recipe I "assume" it's the canned ones which really aren't hot-hot even for me, but I certainly wouldn't use a whole can of them. I was thinking of substituting mild Rotel actually.

[nanabillie]

:happy0207: Hey y'all!
Easy recipes??? If it is meat, fry it. A veggie, find something green and put cheese sauce on it.
If it is for desert, Dip something in chocolate.:girl_haha:
Special occasions serve with ice cream. Which ever one is on sale.

41 Years of experience talking. Well, more than that. That's how many I have cooked for a judge. Food critic..:104511:

[PatC]

:happy0207: Hey y'all!
Easy recipes??? If it is meat, fry it. A veggie, find something green and put cheese sauce on it.
If it is for desert, Dip something in chocolate.:girl_haha:
Special occasions serve with ice cream. Which ever one is on sale.

41 Years of experience talking. Well, more than that. That's how many I have cooked for a judge. Food critic..:104511:

Oh, Billie.... that is toooooo funny!

http://i58.photobucket.com/albums/g258/PatC_pics/smilies/LaughingOutLoud.gif

[PatC]

OK, I confess. I'd always thought there was something magical about making glazed carrots and that it would take pounds of butter and cups of sugar. Well, guess what? It ain't rocket science! I made some today to go with the standing rib roast I was cooking and, thanks to Alton Brown of the Food Network I found it to be a snap.

GLAZED CARROTS A LA ALTON BROWN (http://www.foodnetwork.com/recipes/alton-brown/glazed-carrots-recipe/index.html)

Ingredients

* 1 pound carrots, approximately 7 medium, peeled and cut on the bias 1/4-inch thick
* 1 ounce (2 tablespoons) unsalted butter
* Heavy pinch kosher salt
* 1 cup good-quality ginger ale
* 1/2 teaspoon chili powder
* 1 tablespoon chopped fresh parsley leaves

Directions

In a 12-inch saute pan over medium heat, combine the carrots, butter, salt and ginger ale. Cover and bring to a simmer. Once simmering, remove the lid, stir, and reduce the heat to low. Cover again and cook for 5 minutes. Remove the lid, add the chili powder and increase the heat to high. Cook, tossing occasionally, until the ginger ale is reduced to a glaze, approximately 4 to 5 minutes. Pour into a serving dish and sprinkle with the parsley. Serve immediately.


http://img.foodnetwork.com/FOOD/2009/04/14/EA1H16_29954_s4x3_med.jpg

[nanabillie]

Thanks Pat, that does sound great. I love to watch Alton. He explains things so well and doesn't add 25 ingredients when 2 would work just as well.

[PatC]

Ready for another Easy Recipe???? Well, I came up with one last night. I'm just cooking form my DH and myself these days and it's still hard for me to not cook waaaaaay too much... especially when neither of us is crazy about leftovers, so what I'm describing is what I made last night but could easily be expanded for a larger family.

I hate cooking the same thing over and over so I'm always trying to come up with something different. In scrounging through the freezer last night I found a half bag of frozen meatballs and here's what I came up with.

MEATBALL STEW

1/2 bag of Rosina's meatballs (I had the homestyle)
1 large potato, chunked
1 medium onion, diced
1/2 bag of baby carrots
1 can beef broth
1 can cream of mushroom soup

I whisked the soup and broth till they merged (I hate it when the soup is in chunks when the cooking starts).

I stirred the meatballs, potato, onion and carrots to mix well in an 8" x 8" casserole dish; sprinkled with garlic powder and black pepper; covered with foil and baked at 350 for 2 hours.

I didn't add salt since the beef broth seems salty enough.

Even this amount was more than the two of us could eat at one sitting, but the dogs and I pretty much finished it off at lunch today. :0t31:


.

[Pandabear]

That sounds yummy Pat. I hate cooking for just the two of us so like yours, the dog gets to finish the leftovers. I'm going to try this recipe...thanks!

[PatC]

That sounds yummy Pat. I hate cooking for just the two of us so like yours, the dog gets to finish the leftovers. I'm going to try this recipe...thanks!

It's obviously one you can adjust quantities in easily to match the number of servings you need. It also occurred to me it'd work well in a crock pot too.

[PatC]

Here in the New Orleans area we have a local guy who has developed quite a following. He's kinda a character and fun to watch when he's on TV. You can see more about him at:

"Strictly N'Awlins" (http://frankdavis.com/)

Anyhow, several years ago he put out what he called "Frank's Mardi Gras Roasted Steaks and Potatoes" and it occurred to me it might be good to have for Superbowl Sunday so I dug it out. Don't worry about ordering any of Frank's special blend seasonings (unless you just want to) just use whatever you normally use on veggies and steaks. (I'm very partial to McCormick's Grill Master Montreal Steak seasonings.)

Here it is:

"Frank's Mardi Gras Roasted Steaks and Potatoes"

Every Mardi Gras you spend the entire day in the streets - partying, watching parades, downing chili dogs and greasy cold fried chicken. But once you get back home, you want a real meal, something good, something wholesome…yet something you can fix easily without a whole lot of hassle. I got it or you! And it’s all done in just one pot!


1 can Pam cooking spray
1 lbs. lean bacon
2 large onions, sliced in rings
1 tsp. Frank Davis Vegetable Seasonings
6 medium russet potatoes, cut in half crosswise
6 ribeyes or New York strip steaks
2 tsp. Frank Davis Beef Seasonings
3 Tbsp. cornstarch + 1/4 cup chicken broth
1/2 bottle red wine (optional)


First, preheat your oven to 400 degrees. Then, take a 6-quart cast iron Dutch oven or heavy aluminum oval roaster and lightly spray it with Pam.

Now, lay the pound of bacon in single strips on the bottom of the Dutch oven and place the onion slices on top of the bacon. At this point, go ahead and sprinkle half of the vegetable seasonings over the onions.

Next, place the potatoes -- cut side down -- on the onion rings so that they’re packed tightly together. Then sprinkle the steaks on both sides with the meat seasonings and place them on top of the potatoes. You’ll get them in -- you might have to wedge them together a little, but they’ll fit.

Now cover the pot tightly, slide it into the oven, and bake the steaks and potatoes for 2 hours. Trust me! They won’t overcook…and they won’t be greasy! See, the dry heat forces the bacon drippings into the potatoes to start them cooking. Meanwhile, the onion juices provide just enough moisture to soften the potatoes and begin rendering out steak drippings. 2 hours later, the entire dish is done -- the meat will be tender enough to slice with a fork, the potatoes will be just right, and the gravy in the bottom of the pan will make a great au jus. (You can tighten it up with a chicken broth/cornstarch mixture if you want it thicker).

What you do is cook the dish on Lundi Gras and stash it away in the refrigerator until Mardi Gras. Then when you get back from a day on the streets, put the pot in the oven at 350 degrees as soon as you walk in the house, take off your costume, sort through your beads and throws, and take a hot shower. Then when you’re ready to sit down to supper, just set out a couple of plates and spoon out a hot, nutritious meal…one that’s fit for both REX and ZULU!

Chef’s Notes:
To garnish the steaks and potatoes with Mardi Gras colors, use purple cabbage and green and yellow bell peppers.

[Grins]

I want to hang out with y'alls dogs.

=Just bought a bunch of pots and pans so may start cooking when I figger out what goes where!

Thank everyone for all the good recipes and clear instructions. Plus, you are fun and funny!

PS__My oven still has never been on...
-----9 years. ))) :s1gyahoo: )))

[PatC]

I want to hang out with y'alls dogs.

=Just bought a bunch of pots and pans so may start cooking when I figger out what goes where!

Thank everyone for all the good recipes and clear instructions. Plus, you are fun and funny!

PS__My oven still has never been on...
-----9 years. ))) :s1gyahoo: )))

9 years!!!:thud2: May I suggest you dust it out before you get brave and turn it on?

:71526:


:67302:

[PatC]

A friend sent me a link to this site:

A Cajun Family's Recipe Collection (http://www.cajun-recipes.com/index.htm)

I haven't tried any of the recipes yet, but just reading some of what's out there has my tummy growling. I don't know if it really qualifies for this "Easy Recipe" thread ... in fact I know that not all of them do, but some are quite simple but would definitely be flavorful.

Enjoy, I know I will.

:happy0158:

[Grins]

Hi PatC!
Where is the oven again? :shrug1:

That site looks good. Checked the 'drinks' section.
I just made me a milk shake 10 min ago:
2 cups milk, 4 scoops caramel vanilla ice cream, 1 tsp vanilla, 3 scoops blueberries.
Yum!

I will read the food sections and dust oven,,,would you check first for me=something is moving in there.....
:71526:

[Grins]

Aha! This one qualifies:

Quick Quiche

1 sm. onion, chopped
2 tbsp. butter or margarine
1-1/2 cup milk
3 eggs, beaten
1/2 cup BixMix
One 4 oz. cup grated sharp Cheddar cheese
4 strips bacon, cooked and drained
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. red pepper
1 can (2-1/2 to 3 oz.) sliced mushrooms, drained (optional)

Preheat oven to 375F. Grease a 9-inch quiche pan, pie pan or square cake pan. Saute onion in butter until transparent. Combine remaining ingredients, except mushrooms, in mixing bowl. Add onion. Beat on medium speed of electric mixer about 2 minutes. Stir in mushrooms. Pour onto prepared pan. Bake on bottom rack of oven 35 minutes or until knife inserted in center comes out clean. Allow to stand at least 5 minutes before cutting into wedges or squares.

Makes 6 to 8 servings or 24 appetizers.

I like this a lot.
http://www.cajun-recipes.com/html/casserole/2068.htm

[Harmony]

Aha! This one qualifies:

Quick Quiche

1 sm. onion, chopped
2 tbsp. butter or margarine
1-1/2 cup milk
3 eggs, beaten
1/2 cup BixMix
One 4 oz. cup grated sharp Cheddar cheese
4 strips bacon, cooked and drained
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. red pepper
1 can (2-1/2 to 3 oz.) sliced mushrooms, drained (optional)

Preheat oven to 375F. Grease a 9-inch quiche pan, pie pan or square cake pan. Saute onion in butter until transparent. Combine remaining ingredients, except mushrooms, in mixing bowl. Add onion. Beat on medium speed of electric mixer about 2 minutes. Stir in mushrooms. Pour onto prepared pan. Bake on bottom rack of oven 35 minutes or until knife inserted in center comes out clean. Allow to stand at least 5 minutes before cutting into wedges or squares.

Makes 6 to 8 servings or 24 appetizers.

I like this a lot.
http://www.cajun-recipes.com/html/casserole/2068.htm

Ooooooh thanks Grinsy, I have been looking for a quiche recipe. I love, love, love mushrooms and bacon. mmmmmmmm

Question: What is Bixmix? Is that the same thing as Bisquick?

[Pandabear]

Pat, that "Frank's Mardi Gras Roasted Steaks and Potatoes" sounds heavenly! I'm going to try it this weekend. Thanks for the recipe!!! :11_2_104:

[lost indie]

sweet and sour meatballs....

(grins can do this without turning on the stove)

dump some frozen meatballs in the crockpot...

mix together a jar of barbque sauce with a small jar of grape jelly...

dump over the meatballs and give it a stir...

heat on high for five hours or so...

:zm10:<-----serve with suds...

[Grins]

Ooooooh thanks Grinsy, I have been looking for a quiche recipe. I love, love, love mushrooms and bacon. mmmmmmmm

Question: What is Bixmix? Is that the same thing as Bisquick?
ah yes Harmony, fragrance of bacon=anticipation of all the great tastes=
and I wonder to=what is Bixmix?????

[Grins]

lost indie
I love you!
Can do that.....yes I can===plus I like a sploosh or two of hot sauce and catsup in my cheese, mushroom and sausage omelet.

[Grins]

Hiya Pandabear! That whole site has good recipes. And a whole bunch! Desserts and drinks too.
Thanks PatC.

Grins' Secret Weapon and Kid Quieter
Peanut butter and Marshmallow Creme sammiches.
Glues their mouths happily shut with glee for all~
also
PB, lettuce, cheese slice, bread and butter pickle sammy.

[Pandabear]

Sweet Grins.........:11_2_104:


Here's an easy one for you and you won't have to heat the oven! :22wink:


Ingredients:

2 -10" flour tortillas
1 can white chunk chicken drained
1/4 cup shredded cheese (any that you like)
chopped onion
chopped bell pepper
Spreadable butter


Heat a non-stick skillet or a griddle. Place the buttered side of one of the tortillas onto the skillet and then add the chicken, cheese, onion and pepper onto the tortilla and place the other tortilla (buttered side up) on top. Grill for 2 minutes. Flip the tortilla and grill for 2 minutes. Remove and let sit for 1 minute, then slice into wedges. Dip this in salsa or sour cream and enjoy!

[lost indie]

Sweet Grins.........:11_2_104:


Here's an easy one for you and you won't have to heat the oven! :22wink:


Ingredients:

2 -10" flour tortillas
1 can white chunk chicken drained
1/4 cup shredded cheese (any that you like)
chopped onion
chopped bell pepper
Spreadable butter


Heat a non-stick skillet or a griddle. Place the buttered side of one of the tortillas onto the skillet and then add the chicken, cheese, onion and pepper onto the tortilla and place the other tortilla (buttered side up) on top. Grill for 2 minutes. Flip the tortilla and grill for 2 minutes. Remove and let sit for 1 minute, then slice into wedges. Dip this in salsa or sour cream and enjoy!

That sounds good....but the flippage seems really risky to me. Do you use a special tool for it?

:z0tdntknw:

[Grins]

Good one Pandabear! I can do that.
Today, I bought a chicken and had her run a mile with me so she is good and drained.

Also, I saw a recipe for grilled cheese sammich which I love. But this one was:
make bread butter and cheese as usual
then wrap it all in foil and iron both sides!!!!!!
:faintTHUD:

"Hey Grins, what are you doing?"

"Ironing my lunch."

:waitasec:

No kidding!! You ever heered o thet????

[awakening2lite]

Speaking of grilled cheese and easy....

Try grilling raisin bread with yellow cheese and serving it with tomato soup!

YUMMY!

[Grins]

A2L=sounds good= a new wrinkle
do the raisins dominate?

[Pandabear]

That sounds good....but the flippage seems really risky to me. Do you use a special tool for it?

:z0tdntknw:

No, by the time it's time to flip, the cheese is melted and holds the thing together if you're careful. Or, you can use a George Foreman grill. That works even better than a skillet.

Today, I bought a chicken and had her run a mile with me so she is good and drained.


Grins, you just ain't right! LMAO!!!

[SavannahStar]

Speaking of grilled cheese and easy....

Try grilling raisin bread with yellow cheese and serving it with tomato soup!

YUMMY!

Wow, that sounds yummy. I also like to make grilled cheese with tomato slices or bacon.

If I have a grilled cheese without anything on it, I often lift up the bread when it's done and smoosh some dijon mustard on it.

:yes2:

[Grins]

SavannahStar
How much exactly is a
smoosh?
Keen minds want to know. So do I.
=do you cook the maters with the sammy?
Bacon is separate I am sure so when does it go in?

Panda
yes i aint right
we all agree......but im cute

http://helpfindthemissing.org/forum/picture.php?albumid=200&pictureid=3009

=guess...

***
====dont tell Dave ima hangin out at de food court
=when do the trials start?

[Trailblazer]

Aha! This one qualifies:

Quick Quiche

1 sm. onion, chopped
2 tbsp. butter or margarine
1-1/2 cup milk
3 eggs, beaten
1/2 cup BixMix
One 4 oz. cup grated sharp Cheddar cheese
4 strips bacon, cooked and drained
1/2 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. red pepper
1 can (2-1/2 to 3 oz.) sliced mushrooms, drained (optional)

Preheat oven to 375F. Grease a 9-inch quiche pan, pie pan or square cake pan. Saute onion in butter until transparent. Combine remaining ingredients, except mushrooms, in mixing bowl. Add onion. Beat on medium speed of electric mixer about 2 minutes. Stir in mushrooms. Pour onto prepared pan. Bake on bottom rack of oven 35 minutes or until knife inserted in center comes out clean. Allow to stand at least 5 minutes before cutting into wedges or squares.

Makes 6 to 8 servings or 24 appetizers.

I like this a lot.
http://www.cajun-recipes.com/html/casserole/2068.htm

Now this sounds easy and yummy

[SavannahStar]

Grins, I put the tomato slices on before cooking. So the cheese melts into the tomatoes. I cook the bacon first, then add the cooked bacon slices into the sandwich before cooking also.

A smoosh of mustard depends on how much bite I want on that particular day. I love the combo of mustard and cheese. Other mustards work well too except I don't care much for plain yellow mustard or honey mustard, at least on grilled cheese.

:love0081:

[KittyMom]

Does anyone have an easy recipe for potato soup? I've tried using hash browns with chicken broth, milk, and sour cream. It's just not as creamy as I'd like. Any ideas?

[calligirl]

POTATO SOUP

Kittymom I don't have a set recipe but I love tater soup.
For me the time consuming part is peeling and cutting potatoes.
Fresh potatoes make it so good.
As a thickener... sour cream is used in lots of recipes. Also use heavy cream or half & half. Velveeta makes it creamy. I use it sometimes or instant mashed potatoes give potato soup a thicker consistency. Just some little ideas to throw at ya.

[Trailblazer]

Does anyone have an easy recipe for potato soup? I've tried using hash browns with chicken broth, milk, and sour cream. It's just not as creamy as I'd like. Any ideas?

KittyMom...Pauli gave us a potato soup recipe awhile back...I'll see if I still have it...or she may pop in and repost it....

Here it is...She posted it in chat last year or the year before LOL..

B... here is for my tater soup...... 5lbs taters... don't peel, cut up to size you want... cook.. fry onions and 1lb thick bacon in a tad of butter.. when potatos are done, drain 2/3 of the water.. fill pot back up with milk.. add onions/bacon and the grease from frying them.. mix flour/milk and add slowly to pot to thicken.. you can make as thin or thick as you like... when done my boys like to add some cheese on top when they eat.. like a loaded baked tater soup. You can use ham instead of bacon if you like. [queenbee] Can you make fried potatoes with fresh potatoes they have to be left overs right [Pauli] I always cut the bacon up in small pieces also before frying with the onions.. add pepper and salt to taste while soup is cooking...

[PatC]

I guess I'll put my two cents in here too.

Potato Leek Soup

3 tablespoons butter
3 cups leeks, sliced and washed
4 cups potatoes, peeled and diced
Salt and pepper
8 cups water
2 cup heavy cream

In large pot melt butter. Add leeks and cook over medium heat, stirring occasionally. Add potatoes and season with salt and pepper. Add water and bring to a simmer. Cook until vegetables are tender. Place 3/4 of soup into a blender and puree, return to pot and stir in cream. Serve hot or cold.


This is the only thing I use leeks in... never paid any attention to them before I ate Potato/leek Soup. Of course you COULD use onions instead (or omit completely) but the mild flavor of the leeks is a great addition.

[PatC]

Panda... I like the tortilla idea. I have some in the fridge left from another project. I'll prolly try that today for lunch.

As for grilled cheese sammies.... I like a sprinkle of garlic powder on the cheese just before adding the last slice of bread.

Oh, and speaking of raisin bread.... try using it when you make french toast (or Pain Perdue as they call it down here) sometime. YUM!


:s1gyahoo:

[awakening2lite]

A2L=sounds good= a new wrinkle
do the raisins dominate?

No, the raisins are submissive :67302:

[awakening2lite]

Wow, that sounds yummy. I also like to make grilled cheese with tomato slices or bacon.

If I have a grilled cheese without anything on it, I often lift up the bread when it's done and smoosh some dijon mustard on it.

:yes2:

I'll have to try the mustard, sounds interesting.

I can vouch for your grilled cheese with tomatoes, yum. :love0084:

[awakening2lite]

Panda... I like the tortilla idea. I have some in the fridge left from another project. I'll prolly try that today for lunch.

As for grilled cheese sammies.... I like a sprinkle of garlic powder on the cheese just before adding the last slice of bread.

Oh, and speaking of raisin bread.... try using it when you make french toast (or Pain Perdue as they call it down here) sometime. YUM!


:s1gyahoo:


Oh that is a great way to make French toast...you can also make bread pudding with raisin bread.

BTW, other than a rum sauce, do you have a suggestion for a bread pudding topping sauce?

[Harmony]

Oh that is a great way to make French toast...you can also make bread pudding with raisin bread.

BTW, other than a rum sauce, do you have a suggestion for a bread pudding topping sauce?

Your post reminded me of this recipe:

Paula Deen's Krispy Kreme Bread Pudding with Rum Sauce

http://www.foodnetwork.com/recipes/paula-deen/bill-nicholsons-krispy-kreme-bread-pudding-with-butter-rum-sauce-recipe/index.html

[awakening2lite]

Your post reminded me of this recipe:

Paula Deen's Krispy Kreme Bread Pudding with Rum Sauce

http://www.foodnetwork.com/recipes/paula-deen/bill-nicholsons-krispy-kreme-bread-pudding-with-butter-rum-sauce-recipe/index.html


:67302: Paula Deen! I can feel myself gaining weight just by watching her show!

Thanks Harmony. I don't know if I can afford to read the recipe - sounds sticky.

[PatC]

Oh that is a great way to make French toast...you can also make bread pudding with raisin bread.

BTW, other than a rum sauce, do you have a suggestion for a bread pudding topping sauce?

I would try using the regular rum sauce recipe but substitute orange or lemon juice in place of the rum. For example:


1/2 c. butter
1 c. sugar
1 tsp vanilla
1 egg
Rum to taste (I use 3 or 4 tbsp.) == substitute orange or lemon juice

Cream butter and sugar. Add vanilla. Slowly stir in 1 egg, then add the rum. Heat and stir over low heat for about 15-20 minutes. Serve warm over individual servings.

[AmyE]

I laid out chicken legs for supper, and am really tired of grilled and fried chicken. I really like shake and bake but didn't have any, so I decided to make my own. I thought of a few different ways, but went the easiest route, lol. And, because I didn't have a ziplock bag for my seasoning, I decided to mix Teriyaki and Worcestershire in a bowel, about even amounts of each. Then I added season salt and garlic powder. Smeared it on my chicken legs wish a basting brush, and the crushed crackers and sprinkled on. I now have the chicken baking in the oven. I could have added more seasons but its time to go grocery shopping, low on spices and everything. I will let you all know how it turns out.

[AmyE]

My chicken turned out great. I was really suprised. I will be making it that way again.

[nomadpatti]

I laid out chicken legs for supper, and am really tired of grilled and fried chicken. I really like shake and bake but didn't have any, so I decided to make my own. I thought of a few different ways, but went the easiest route, lol. And, because I didn't have a ziplock bag for my seasoning, I decided to mix Teriyaki and Worcestershire in a bowel, about even amounts of each. Then I added season salt and garlic powder. Smeared it on my chicken legs wish a basting brush, and the crushed crackers and sprinkled on. I now have the chicken baking in the oven. I could have added more seasons but its time to go grocery shopping, low on spices and everything. I will let you all know how it turns out.

:eek: :67302:

[AmyE]

http://helpfindthemissing.org/forum/images/smilies/67302.gif

OOPS! Of course that was a typo... LOL!

[awakening2lite]

I would try using the regular rum sauce recipe but substitute orange or lemon juice in place of the rum. For example:


1/2 c. butter
1 c. sugar
1 tsp vanilla
1 egg
Rum to taste (I use 3 or 4 tbsp.) == substitute orange or lemon juice

Cream butter and sugar. Add vanilla. Slowly stir in 1 egg, then add the rum. Heat and stir over low heat for about 15-20 minutes. Serve warm over individual servings.

Thanks PatC. I've printed this out and will be using it the next time I make bread pudding. :0012:

[PatC]

I laid out chicken legs for supper, and am really tired of grilled and fried chicken. I really like shake and bake but didn't have any, so I decided to make my own. I thought of a few different ways, but went the easiest route, lol. And, because I didn't have a ziplock bag for my seasoning, I decided to mix Teriyaki and Worcestershire in a bowel, about even amounts of each. Then I added season salt and garlic powder. Smeared it on my chicken legs wish a basting brush, and the crushed crackers and sprinkled on. I now have the chicken baking in the oven. I could have added more seasons but its time to go grocery shopping, low on spices and everything. I will let you all know how it turns out.

AmyE, FYI -- that "Insiders Recipes..." cookbook gives this recipe for Shake and Bake.

Shake and Bake
4 Cups Flour
2 Tsp. Cayenne Pepper
1 Cup Bran Flake Cereal (crushed)
2 Tbls. Parsley Flakes
2 Tsp. Garlic Powder
1 Tbls. Onion Powder
2 Tsp. Chili Powder
2 Tbls. Taco Seasoning
1 Tsp. Ground Pepper
1 Tsp. Curry Powder
1 Tsp. Basil
1 Tsp. Oregano

Mix together well.

Preheat oven to 400F

Dredge 1 disjointed chicken in above mix.

Melt 1/4 cup butter in a shallow 9 x 12 baking pan.
Place chicken skin side down and baste top with
melted butter from the pan. Bake uncovered for 25 min.
Turn skin side up, reduce heat to 350F and bake
until tender; 30 − 35 minutes.


but the Copy Cat web site is slightly different

http://www.cdkitchen.com/recipes/recs/9/ShakenBake_Mix3051.shtml

Ingredients:
3 cups corn flake crumbs
1 cup wheat germ
1/2 cup sesame seeds
4 teaspoons dried parsley flakes -- crushed
1 tablespoon paprika
2 teaspoons salt
1 teaspoon dry mustard
1 teaspoon celery salt
1 teaspoon onion salt
1/2 teaspoon ground pepper

Directions:

In a large bowl, combine all ingredients. Combine with a fork until evenly mixed. Pour into a 5-cup container with a tight-fitting lid. Seal container. Label. Store in a cool dry place. Use within 2 months. * Makes about 4 1/2 cups

To use: Pour mix into a large plastic food storage bag; set aside. In a shallow bowl, beat 2 eggs and 1 tablespoon milk until blended. Dip each piece of chicken, fish, or pork into egg mixture; drain briefly. Place 2 to 3 pieces at a time in plastic bag, shaking until evenly coated. Remove from bag; arrange on prepared baking sheet. Bake as desired.

[AmyE]

Thank you Pat... The first one sounds great. Now I will have to make that one next time.

[KittyMom]

POTATO SOUP

Kittymom I don't have a set recipe but I love tater soup.
For me the time consuming part is peeling and cutting potatoes.
Fresh potatoes make it so good.
As a thickener... sour cream is used in lots of recipes. Also use heavy cream or half & half. Velveeta makes it creamy. I use it sometimes or instant mashed potatoes give potato soup a thicker consistency. Just some little ideas to throw at ya.

I like the idea of instant mashed potatoes to make it thicker. Thanks!

[KittyMom]

KittyMom...Pauli gave us a potato soup recipe awhile back...I'll see if I still have it...or she may pop in and repost it....

Here it is...She posted it in chat last year or the year before LOL..

B... here is for my tater soup...... 5lbs taters... don't peel, cut up to size you want... cook.. fry onions and 1lb thick bacon in a tad of butter.. when potatos are done, drain 2/3 of the water.. fill pot back up with milk.. add onions/bacon and the grease from frying them.. mix flour/milk and add slowly to pot to thicken.. you can make as thin or thick as you like... when done my boys like to add some cheese on top when they eat.. like a loaded baked tater soup. You can use ham instead of bacon if you like. [queenbee] Can you make fried potatoes with fresh potatoes they have to be left overs right [Pauli] I always cut the bacon up in small pieces also before frying with the onions.. add pepper and salt to taste while soup is cooking...

This sounds great. I always add the bacon and cheese on top of the individual bowls but this would save me some time. Do you add all the bacon grease or just a little bit? I'm always afraid of adding too much as it looks terrrible having grease floating on top. lol And having chlorestrol issues makes me watch my bacon grease intake.

[Noahs ARK]

Pauli gave us a potato soup recipe awhile back...I'll see if I still have it...or she may pop in and repost it....

B... here is for my tater soup...... 5lbs taters... don't peel, cut up to size you want... cook.. fry onions and 1lb thick bacon in a tad of butter.. when potatos are done, drain 2/3 of the water.. fill pot back up with milk.. add onions/bacon and the grease from frying them.. mix flour/milk and add slowly to pot to thicken.. you can make as thin or thick as you like... when done my boys like to add some cheese on top when they eat.. like a loaded baked tater soup. You can use ham instead of bacon if you like. [queenbee] Can you make fried potatoes with fresh potatoes they have to be left overs right [Pauli] I always cut the bacon up in small pieces also before frying with the onions.. add pepper and salt to taste while soup is cooking...

Oh my - that sounds delicious. We love potato soup, but I usually buy Bear Creek potato soup and then add extra potatoes. Definitely going to make this one!

[Pandabear]

Baked Potato Soup

4 large baking potatoes
4 slices bacon
6 cups milk
1/2 cup all-purpose flour
4 green onions, sliced
5 oz. (1 1/4 cups) shredded sharp Cheddar cheese
3/4 teaspoon salt
1/4 teaspoon pepper
1 (8-oz.) container sour cream



Pierce potatoes with fork; place on microwave-safe paper towel or roasting rack in microwave. Microwave on HIGH for 15 to 20 minutes or until tender, turning once halfway through cooking. Cool slightly.


Meanwhile, cook bacon in Dutch oven, or other large pot, over medium heat until crisp. Remove from Dutch oven; drain on paper towels. Crumble; set aside.


In same Dutch oven, combine milk and flour; blend well. Cook over medium heat about 15 minutes or until bubbly and thickened, stirring frequently. Remove from heat.


Cut cooked potatoes in half. Scoop out cooked potato from skins; place in medium bowl. Discard skins. Mash potatoes well.


Add potatoes, bacon, 2 tablespoons of the onions, 1 cup of the cheese, salt and pepper to milk mixture. Cook and stir until cheese is melted. Add sour cream; cook and stir until soup is thoroughly heated.


To serve, spoon soup into individual bowls. Sprinkle each with remaining onions and cheese.

[Noahs ARK]

Ooooh - another good potato soup recipe.

Thanks!!