I'm sick of eating the same old food. can anyone...?!
nothing fancy, but tastes yummy too. (:
thanks. x
Answers: give me any recipes.
nothing fancy, but tastes yummy too. (:
thanks. x
Reuben Chicken Casserole
4 boneless, skinless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon black pepper
1-8 ounce can sauerkraut, well drained
4 thin slices corned beef
4 slices Swiss cheese
1 cup Thousand Island dressing
Preheat oven to 375° F.
Place chicken in a single layer in greased baking pan. Sprinkle with salt and pepper. Press excess liquid from sauerkraut. Spoon over chicken. Arrange corned beef and cheese slices over sauerkraut. Pour dressing evenly over the top.
Cover pan with aluminum foil. Bake about 45 minutes or until chicken is tender.
Serves 4.
Chicken & Dressing Casserole
1 chicken (about 3 pounds)
1 can cream of mushroom soup
1 can cream of celery soup
2 cups chicken broth
1/2 cup butter or margarine, melted
1 package herb-seasoned stuffing mix, (8 oz)
1 cup shredded cheese
Cook chicken; cool, debone, and cut meat into bite-size pieces. Mix soups and broth; add chicken to the mixture. Add butter or margarine to dressing mix.
Combine chicken mixture with the dressing mixture.
Place in a 2 to 2 1/2-quart casserole and bake at 350° F. for 30 minutes. Top with shredded cheese during the last 5 minutes if desired.
Serves 6.
Chops and Apples in Mustard Sauce
4 green apples, peeled, cored, and thinly sliced
4 large pork chops
salt and pepper
1 T. butter or oil
1/4 cup chicken stock, or water
1 cup heavy cream
3 T. mustard
Preheat oven to 400F. Spread the apples over the bottom of a buttered baking dish and bake for 10-12 minutes. Remove from oven and set aside. Season pork chops with salt and pepper.
Melt the butter in the wok, add pork chops and slowly brown on both sides. Remove chops. Heat the wok over medium heat. Add the chicken stock (or water) and scrape the bottom, loosening and mixing the bits and juices remaining from the pork chops. Let the liquid boil for 1 minute.
Put the cream and mustard in a small bowl and whisk until smooth. Add to the wok with the broth and bring to a boil, stirring to blend. Add apples to the sauce, heat for 1 minute.
On a serving plate, arrange sauce on bottom, place the pork chop on top. Serve with rice.
SERVES 4
Fast Greek Style Lasagna
1 (27 oz.) jar garden style OR sun-dried tomato and basil pasta sauce
9 oven ready, no boil lasagna noodles (from a 9 oz. box), uncooked
1 (6 oz.) package prewashed fresh baby spinach
1/2 C. each chopped red onion and red bell pepper, microwaved together in microwave oven on high power 1 to 2 minutes until softened
1 to 1 1/2 C. pitted, cut up kalamata olives
1 (28 oz.) can diced, peeled tomatoes, drained
16 basil leaves
1 C. shredded mozzarella cheese
2 C. crumbled feta cheese
Spoon 1 cup pasta sauce over bottom of a 12x8-inch rectangular baking dish. Top with 3 uncooked lasagna noodles.
Spread evenly with 1/2 of package of spinach, then sprinkle evenly with all of onion-red pepper mixture, 1/2 of olive pieces, 1/2 of drained tomato pieces, 8 basil leaves, 1/2 cup shredded mozzarella and 1 cup crumbled feta.
Add 1/2 of remaining sauce, spreading evenly. Add another layer of 3 noodles, remaining spinach leaves, remaining olive pieces, tomato pieces, basil leaves and crumbled feta. Add remaining 3 noodles and remaining sauce. Cover tightly with foil.
Bake in preheated 375°F. oven 50 to 55 minutes. Remove cover, top with remaining 1/2 cup mozzarella cheese and bake 5 to 10 minutes longer. Let stand 10 to 15 minutes before serving.
Makes 6 servings.
pizza
pazta
garlic bread
chips
mash
fish fingers
chicken
turkey
coke
lemonade
beans
brussels
peas
urkshire puddings....................
ok obviously the guy before doesn't understand what the same old food means
you should try to make up variations of your favorite recipes. or your favorite foods. its really fun to do, and MOST of them turn out good...some of them not so much. haha but i love doing that.
and if you like hot dogs, a great way to get variety is to make up your own hot dog. like i love sour cream, shredded cheese and tomatoes. it gives you something completely different than just a hot dog with ketchup and mustard. so try it out!
Goolosh...
Boil water (enough for a pound of elbow mac)
Brown a pound of ground beef or turkey
Cook the Elbow Mac as directed on package.
Mix the ground beef, elbow mac and a can of spaghetti sauce.
Enjoy....
most of these are just basic comfort food and easy to make, but these are my go to's when i want something that's yummy and easy:
potato cheese soup (boil quartered potatoes in chicken broth til tender, drain most of broth, add butter, milk, cheddar cheese)
macaroni and cheese
grilled cheese sandwich
beer butt chicken
roasted potatoes with garlic (drizzle olive oil)
asparagus sauteed in butter and garlic
beef roast with vegetables in crock pot (sear roast in olive oil, put in crock pot, deglaze pan with red wine, add to roast, add veggies, more wine, worcestershire, seasoning, cook all day.
red beans and rice with smoked sausage
spaghetti bake (cook spaghetti and sauce then layer in casserole with cheeses in between each layer, similar to lasagna but dont use ricotta, just cheddar and mozzerella or pepper jack)
Make Penne Pasta for a sauce fry bacon, diced tomatoes and lots of garlic. Mix in a spices to your taste and add a little bit of tomato paste (2 tblsp about)
pita pizzas
pita bread (medium sized)
2 tbsp. pasta sauce (for each pita)
grated cheese
diced ham (any kind of meat, pepperoni., salami)
and whatever else you fancy on your pizzas
preheat oven 425F
bake on cookie sheet the pita pizzas for 8-10min ..till cheese is melted and bottom is lightly golden brown*
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This is a quick recipe that was handed down by a lady in Nebraska: Tater Tot Casserole
Ingredients:
1 lb hamburger
1 can of Campbell's cream of mushroom(condensed}
1 can of green beans- drained
Tater Tots-about 18-24 pieces
Fry: hamburger in a skillet until done; drain off fat
Add: cream of mushroom soup, green beans
Heat: mixture for about 3-4 min. stirring occasionally
Remove mixture to a 4 inch casserole dish and top with Tator Tots- enough to cover entire mixture single layer
Place cassaerole dish in preheated oven of 375 for 25 mins.
Remove and let stand for 5 min.
Serve with salad or other side. Enjoy!
Got into marinades and rubs recently for same reason...
Try pork chops, turkey cutlets or chicken breast marinaded for 1/2 an hour in the following, then grilled (these amounts are for 2 servings):
1 tablespoon brown sugar
3 tablespoons orange juice
2 tablespoons apple sauce
1 tablespoon soy sauce
2 cloves garlic, finely minced
? teaspoon fresh minced ginger
or:
1-1/4 teaspoons dried minced onion
3/4 teaspoon ground cumin
1/4 teaspoon cornstarch (optional)
1/4 teaspoon chili powder
1/4 teaspoon dried minced garlic
1/8 teaspoon dried oregano
1/8 teaspoon paprika
1/8 teaspoon cayenne pepper
2 (3/4 inch) thick bone-in pork chops
1 tablespoon and 1 teaspoon barbecue sauce
2 teaspoons lemon juice
or:
1 tablespoon ground black pepper
? tablespoon kosher salt
3 tablespoons chopped fresh rosemary
1 tablespoon dried rosemary
8 cloves garlic, diced
1/3 cup olive oil
Dash of lemon juice
And really basic - make Montreal seasoning (1 tablespoon paprika to 1/2 tbspn each salt and pepper, and I also like to add a spoon each of garlic and onion granules - make a batch and store it in an empty spice jar for later use) and use it as a rub on chicken or pork, or even sausages - I did this last night with grilled chicken breast and pork sausages, and also microwaved sliced carrot until tender, drained it, tossed it in honey then put it on the grill tray sprinkled with the seasoning too - fantastic!
Serve with mashed potatoes - change it up by adding sour cream, chives, roast garlic, parmesan... And frozen green beans cooked in microwave as per directions, with chopped tomatoes added in towards end of cooking time, and salt and pepper.
Or melt butter with lots of garlic, a fair bit of chilli and a big slosh of lemon juice (or zest and juice a lemon), toss cooked peeled frozen prawns in it in a glass baking dish and chuck under the grill for 10 minutes, turning once, while you cook up a pot of linguine. Drain linguine and toss with prawns. Serve garnished with fresh chopped parsley.
Or try this:
Persian Couscous
Ingredients:
1 cup couscous - uncooked
2 tsp. vegetable stock powder
1/2 tsp. sugar
1/2 an orange rind grated
2 cups boiling water
1/2 cup chopped almonds or pine nuts
1/2 cup currants
2 tbs. butter or olive oil
1/2 cup dried apricots
2 spring onions
1/4 cup chopped coriander leaves
Method:
1. Stir the couscous, stockpowder, sugar, and grated orange rind together in a bowl.
2. Add boiling water and leave to stand for 6 minutes.
3. Heat nuts and currants in the butter until the nuts turn lightly brown and the currants swell.
4. Chop the apricots and add to nuts and currant mixture.
5. Stir nut and fruit mixture into the couscous.
6. Add spring onions and coriander just before serving.
This dish may be served hot or cold.
I also just like to make couscous up with chicken stock and toss with fresh veggies and diced ham.
And this is a really nice, surprisingly easy stove-top casserole:
Spicy Chicken
Serves 4
1kg chicken pieces, eg. thighs and drumsticks
1 onion, peeled and sliced
1 clove garlic, peeled and sliced
2 tbsp each chicken seasoning and coriander
? tablespoon cumin
1 tbsp paprika
1 red chilli, deseeded and chopped
Juice of one lemon (I use 2 but I like mine very lemony)
2 tbsp soy sauce
8 sprigs thyme, and more to garnish
2 tbsp sunflower oil
2 tbsp muscovado or granulated sugar
500gm potatoes, cut into 5cm pieces
2 carrots, cut into 3cm pieces
600ml hot chicken stock
Pierce each chicken piece in several places. Place in a sealable container and sprinkle with all the ingredients up to and including the thyme (I used dried thyme which worked perfectly well). Shake or stir thoroughly until well combined and the chicken is well coated. Leave in fridge for half an hour or overnight.
Heat the oil and sugar in a heavy-based casserole (a big heavy pot did the job!) over medium heat, stirring, until the sugar is dark golden brown. Add the chicken immediately, reserving the onion and marinade, and brown for 5 minutes, turning as needed.
Add the onion, marinade and veggies, and cook stirring for 10 minutes. Add the chicken stock and stir thoroughly. Cover and simmer for 25 minutes, stirring occasionally. Remove lid and cook for a further 10 minutes to allow the gravy to reduce a little.
Serve garnished with sprigs of thyme.
Notes: the carrots weren’t in the original recipe, but were very good – any root vegetables eg. parsnip or celeriac would do well in this I think. Worth adding extra veg – the flavour is fantastic, and good to balance out the meat/veg proportions.
Pork Chop Loaf
Brown 4-6 chops--while they cook, fix a box of stuffing mix for pork--spray 9x5 pan with Pam--stand chops in pan with bone side down--pack stuffing between chops--bake 1 hr @ 350--add rice & gravy, corn on the cob, & a simple salad.. EASY!!
The ONLY way to make pork chops (or any pork product) tender is to cook in a pressure cooker with a little bit of water.
You can make all sorts of things in a pressure cooker in no time. You can season before or after and it all works great. You can even make "fried" chicken.
I have one like in the link below and it works wonders!