Anyone got any quick and easy dinner meal ideas?!
cant decideWww@FoodAQ@Com
Answers:
Steak with balsamic glaze and warm potato salad
Ingredients (serves 4)
? 200g potatoes, washed
? 200g beef scotch fillet steaks
? 1 bunch chives, finely chopped
? 2 tbs thyme leaves, coarsely chopped
? 1/3 cup (80ml) balsamic vinegar
? 2 tbs caster sugar
? 80g baby rocket leaves
Method
1!. Place potatoes in a saucepan, cover with cold water and bring to the boil over medium heat!. Cook for 20 minutes or until tender, then drain!. Cool slightly, then cut into slices!. Place in a bowel and toss with Dijonnaise!. Season with salt and pepper!.
2!. Season steaks with salt and pepper!. Combine chives and thyme on a plate, then press steaks into herbs to evenly coat!.
3!. Heat butter in a large heavy-based frying pan over meduim-high heat!. Cook steaks for 3 minutes each side for meduim-rare or until cooked to you liking!. Transfer to a plate, cover with foil and rest!. Reserve pan!.
4!. Add vinegar and sugar to reserved pan and cook over medium heat for 1 minute or until reduced to a thick, syrupy consistency!. Season to taste
5!. To serve: arrange warm potato salad on plates, top with stakes and baby rocket, then drizzle with balsamic glaze!.Www@FoodAQ@Com
Ingredients (serves 4)
? 200g potatoes, washed
? 200g beef scotch fillet steaks
? 1 bunch chives, finely chopped
? 2 tbs thyme leaves, coarsely chopped
? 1/3 cup (80ml) balsamic vinegar
? 2 tbs caster sugar
? 80g baby rocket leaves
Method
1!. Place potatoes in a saucepan, cover with cold water and bring to the boil over medium heat!. Cook for 20 minutes or until tender, then drain!. Cool slightly, then cut into slices!. Place in a bowel and toss with Dijonnaise!. Season with salt and pepper!.
2!. Season steaks with salt and pepper!. Combine chives and thyme on a plate, then press steaks into herbs to evenly coat!.
3!. Heat butter in a large heavy-based frying pan over meduim-high heat!. Cook steaks for 3 minutes each side for meduim-rare or until cooked to you liking!. Transfer to a plate, cover with foil and rest!. Reserve pan!.
4!. Add vinegar and sugar to reserved pan and cook over medium heat for 1 minute or until reduced to a thick, syrupy consistency!. Season to taste
5!. To serve: arrange warm potato salad on plates, top with stakes and baby rocket, then drizzle with balsamic glaze!.Www@FoodAQ@Com
yes got Heep's
lasagne
fish n chips
steak, mashed potato and vegetables
alfredo ( pasta)
fried rice
stirfry
and home made pizzaWww@FoodAQ@Com
lasagne
fish n chips
steak, mashed potato and vegetables
alfredo ( pasta)
fried rice
stirfry
and home made pizzaWww@FoodAQ@Com
WOW, good question because I just made a killer dinner for myself tonight and in less than 1/2 hr!. I did some Italian Sausages, Sweet and Hot, sauteed them with Red/Green Peppers, Onions, Parsely, Basil, Garlic, Olive oil and Butter!. Once the Sausages were browned on both sides and the onions and peppers were softly cooked, I threw in a can of Petite Diced Tomatoes, salt and some tomato Paste!. Then, I cooked some pasta, I had some Rotini and Spaghetinno in the house, but I chose Rotini because it's bite sized, just like the rest of my stuff in the pot!. And, that's it!. I toasted some Fresh Basil and Mozzarella Cheese bread (brushed lightly with Olive Oil) in the oven and shredded up some Romaine for my salad with a Balsamic Vinaigrette Drizzle and some Parmesan Cheese!. Simple and quick, LOVE IT! Or, instead of doing this all in the kitchen, put it all out on your grill, so much better and probably easier!. Happy Cooking to you!Www@FoodAQ@Com
I have alot!.!.!.I don't know what you are looking for!.!.!.you could pan sear a nice rib eye!.!.!.i just use grill seasoning!.!.!.high heat!.!.!.veg oil(smoke pt)!.!.!.1inch thick!.!.!.4 1/2 on each side let rest 10!.!.!.!.roast some red potatoes!.!.!.1/4!.!.!.olive oil!.!.!.s&p!.!.!.maybe some chili powder!.!.!.and garlic powder!.!.!.375!.!.!.check at 15!.!.!.toss!.!.!.maybe 10 more!.!.!.!.a nice salad!.!.!.!.!.!.or if you are into!.!.!.let's say retro easy!.!.!.!.casserole!.!.!.!.hubby's fav!.!.!.!.canned tuna!.!.!.!.cream of mushroom soup!.!.!.macaroni's !.!.!.cook to box direction!.!.!.1 1/4 can milk!.!.!.block of cracker barrel!.!.!.1/4 reserved!.!.!.!.cook mac!.!.!.!.heat soup and milk!.!.!.whisking!.!.!.add cheese!.!.low heat!.!.!.whisk until melted!.!.!.!.add tuna!.!.!.off heat!.!.!.drain pasta!.!.!.!.add to casserole dish!.!.!.mix in soup mixture!.!.!.top with remaining cheese!.!.!.in oven say 350!.!.!.about 25!.!.!.done!.!.!.serve with a nice biscuit!.!.!.hope this helpsWww@FoodAQ@Com
rice and saladWww@FoodAQ@Com
QUICK & EASY FRIED CHICKEN WITH SUNDRIED TOMATO CRUST
INGREDIENTS:
2 lbs!. boneless chicken breast (pounded or sliced to 1/8" thickness)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup seasoned breadcrumbs
5 sundried tomatoes (not in oil)
2/3 cup freshly grated Romano cheese
1 1/2 teaspoons of dried basil
1/2 teaspoon of salt
2 eggs - beaten in a small bowl
PREPARATION:
Preheat oven to 425 degrees!. Combine breadcrumbs, sundried tomatoes, Romano cheese, basil and salt in a blender!. Blend on high speed for about 1 minute or until dried mixture is smooth!. Pour contents into a large resealable bag!. Melt butter and olive oil in large skillet!. Dip each piece of chicken in egg mixture to coat!. Place 1 piece of chicken into bag and shake to coat!. Fry each piece about 1 minute per side until light golden brown!. Remove from pan and place on lightly sprayed baking sheet!. Do this for each piece until all chicken is coated!. Bake for 15 minutes!.
Along with some mashed potatoes~Www@FoodAQ@Com
INGREDIENTS:
2 lbs!. boneless chicken breast (pounded or sliced to 1/8" thickness)
1 tablespoon olive oil
1 tablespoon butter
1/2 cup seasoned breadcrumbs
5 sundried tomatoes (not in oil)
2/3 cup freshly grated Romano cheese
1 1/2 teaspoons of dried basil
1/2 teaspoon of salt
2 eggs - beaten in a small bowl
PREPARATION:
Preheat oven to 425 degrees!. Combine breadcrumbs, sundried tomatoes, Romano cheese, basil and salt in a blender!. Blend on high speed for about 1 minute or until dried mixture is smooth!. Pour contents into a large resealable bag!. Melt butter and olive oil in large skillet!. Dip each piece of chicken in egg mixture to coat!. Place 1 piece of chicken into bag and shake to coat!. Fry each piece about 1 minute per side until light golden brown!. Remove from pan and place on lightly sprayed baking sheet!. Do this for each piece until all chicken is coated!. Bake for 15 minutes!.
Along with some mashed potatoes~Www@FoodAQ@Com
Italian-Style Chicken Stroganoff
INGREDIENTS:
1 – 1 ? pounds skinless, boneless chicken
breast cut into bite-size pieces
1/4 cup butter
1 (!.7 ounce) package dry Italian
-style salad dressing mix
1 cup white wine 1 (10!.75 ounce) can
condensed golden mushroom
soup
4 ounces cream cheese with
chives
3/4 bag of egg noodles
DIRECTIONS:
1!. In a large saucepan, melt butter over low heat!. Sauté the chicken in the melted butter!. Stir in the package of dressing mix!. Blend in wine and golden mushroom soup!. Mix in cream cheese, and stir until smooth!. Heat until chicken is cooked through!.
2!. Meanwhile, bring a large pot of lightly salted water to a rolling boil!. Cook pasta until al dente, about 5 minutes!. Drain!. Add egg noodles to chicken mixture!.
Penne with Spicy Vodka Tomato Cream Sauce
1/4 cup extra virgin olive oil
2 cloves of garlic, minced
1/2 teaspoon red pepper flakes
1 28 oz!. can crushed tomatoes (I like them in puree)
salt
1 pound penne, cooked al dente and drained
1/4 cup vodka
3/4 cup heavy whipping cream
1/4 cup chopped fresh parsley ( I prefer chopped fresh basil)
2 3!.5 oz links of Italian sausage
Heat oil in a large skillet!. Remove casing from sausage and add to skillet!. Cook, breaking up meat, until brown!.
Add tomatoes and salt, bring to a boil!. Reduce heat and simmer for 15 minutes!.
Add vodka and cream; bring to a boil!. Reduce heat to low and add pasta and parsley or basil; toss for 1 minute and serve!.
Honey Pecan Pork Chops
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
1/4 - 1/2 tsp!. chili powder
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
splash of soy sauce
In a shallow dish, mix together flour, chili powder, salt, and pepper!. Dredge pork cutlets in the flour mixture!.
In a large skillet, melt butter over medium-high heat!. Add chops, and brown both sides!. Transfer to a warm plate!.
Mix honey, pecans, and soy sauce into the pan drippings!. Heat through, stirring constantly!. Do not heat too long or the sauce will harden!.
Pour sauce over cutlets!.
Mac and Cheddar Cheese with Chicken and Broccoli
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard
Place a pot of water on to boil for macaroni!.
Heat a medium pan over medium to medium high heat!. Add extra-virgin olive oil and chicken and season with salt and pepper!. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through!. Turn off heat and reserve!.
To boiling pasta water, add pasta and salt to season the cooking water!. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender!.
While pasta cooks, heat a medium sauce pot over medium heat!. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more!. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil!. Simmer sauce to thicken about 5 minutes!.
Drain macaroni or pasta and broccoli florets!. Add back to pot and add chicken to the pasta and broccoli!.
Add cheese to milk sauce and stir to melt it in, about a minute or so!. Stir in mustard and season sauce with salt and pepper!. Pour sauce over chicken and broccoli and cooked pasta and stir to combine!. Adjust seasonings, transfer to a large serving platter and serve!.
Mashed Super Skins with Steak and Pepper Hash
4 large starchy potatoes, such as Idaho
Salt
2 tablespoons vegetable oil, divided
2 tablespoons butter
2 cloves garlic, chopped
4 scallions, chopped
1 pound beef sirloin, thin cut no more than 3/4-inch thick, trimmed and thinly sliced
Coarse black pepper
2 tablespoons Worcestershire sauce
2 Anaheim or poblano chilies, seeded and thinly sliced
1 medium red onion, thinly sliced
2 to 3 tablespoons fresh thyme leaves, chopped
1 lime, cut into wedges
1/2 cup sour cream or reduced fat sour cream
1/4 to 1/2 cup milk, depending on how you soft you like your mashers
1 sack, 10 ounces, shredded sharp Cheddar
Cut potatoes, skins-on, into small chunks!. Place potatoes in a pot and cover with cold water!. Cover the pot and bring up to a boil over high heat!. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes!.
Place a small pot over low heat and add butter, garlic and scallions!. Let the mixture melt together and infuse!. Cook over low heat and 5 minutes!. Turn off heat and let stand!.
Heat a large nonstick skillet over high heat!. Season up the sliced steak with salt and pepper then add a tablespoon of vegetable oil, 1 turn of the pan, the oil will smoke – don't freak out, just add the meat and start searing it up!. Brown the strips on all sides hit it with some Worcestershire sauce then push it off to 1 side of the pan!. Add another tablespoon vegetable oil to the pan then the chilies and onions!. Season up the veggies with salt and pepper then toss them around, searing up the edges, for another 1 to 2 minutes before combining all the meat and veggies together!. Add in thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir fry!. Turn off heat and squeeze the juice of 1 lime over the steak and veggies!. Taste for seasoning!.
Drain potatoes then return them to the hot pot to evaporate some of the water content!. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher!. Add in 1/4 cup to 1/2 cup milk to get potatoes to desired consistency then mash in cheese!. Season-up the mashed super skins with salt and pepper, to your taste!. Pile up the mashed super skins on a platter, top with steak hash!.
Meatloaf Patties, Smashed Potatoes, and Pan Gravy
1 1/3 pounds ground sirloin, 90 percent lean ground beef
1 slice white bread, spread with softened butter, then cut into small cubes
1/8 cup (a splash) milk
1 egg
2 teaspoons grill seasoning blend, or coarse salt and black pepper combined
1/2 teaspoon ground allspice
1 rounded tablespoon tomato paste
1 medium onion, finely chopped, reserve 1/4 amount
2 pounds small red potatoes
2 tablespoons butter
2 tablespoons sour cream
2 scallions, chopped, whites and greens
1/2 cup milk
3-Condiment Pan Gravy:
2 tablespoons butter
1/4 medium onion, finely chopped, reserved from meatloaf mixture
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce
Place meat in a large mixing bowl and create a well in the center of the meat!. Fill the well with the bread cubes and dampen them with a splash of milk!. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl!.
Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick!. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent!. The tent will reflect heat and allow the steam to escape the pan!.
Cover the quartered, red-skinned potatoes in water in a medium saucepan!. Bring water to a boil and cook potatoes 10 minutes or until fork tender!. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out!. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency!. Season potatoes with salt, to taste!.
Remove meat loaf patties to a platter and return pan to heat!. Reduce heat to medium and add butter and onion to your skillet!. Cook the onion 2 minutes and sprinkle pan with flour!. Cook flour 1 minute and whisk in 1 cup beef stock!. Bring broth to a bubble!. If gravy is too thick, thin with additional stock!. Stir in condiments and remove gravy from heat!.
Slice meatloaf patties and drizzle with gravy!. Pile smashed potatoes along side and make a well in the center for sour cream or gravy!.
Wingless Buffalo Chicken Pizza
3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it
1 pizza dough, store bought or from your favorite pizzeria
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese, a few generous handfuls
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
Preheat oven to 425 degrees F!. Preheat grill pan to high!.
Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning!. When grill is hot, add chicken and cook about 3 minutes on each side!.
Stretch dough to form pizza using cornmeal or flour to help you handle it!. If you let it rest and warm up a few minutes it will handle even easier!. Set pizza on pizza pan to the side and clean board!.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce!.
Remove the chicken from grill and thinly slice it!. Add chicken to sauce and coat!. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions!. Bake 18 minutes or until crisp!.
Stuffed Peppers with Beef, Rice, Spinach and Cheese
4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 Www@FoodAQ@Com
INGREDIENTS:
1 – 1 ? pounds skinless, boneless chicken
breast cut into bite-size pieces
1/4 cup butter
1 (!.7 ounce) package dry Italian
-style salad dressing mix
1 cup white wine 1 (10!.75 ounce) can
condensed golden mushroom
soup
4 ounces cream cheese with
chives
3/4 bag of egg noodles
DIRECTIONS:
1!. In a large saucepan, melt butter over low heat!. Sauté the chicken in the melted butter!. Stir in the package of dressing mix!. Blend in wine and golden mushroom soup!. Mix in cream cheese, and stir until smooth!. Heat until chicken is cooked through!.
2!. Meanwhile, bring a large pot of lightly salted water to a rolling boil!. Cook pasta until al dente, about 5 minutes!. Drain!. Add egg noodles to chicken mixture!.
Penne with Spicy Vodka Tomato Cream Sauce
1/4 cup extra virgin olive oil
2 cloves of garlic, minced
1/2 teaspoon red pepper flakes
1 28 oz!. can crushed tomatoes (I like them in puree)
salt
1 pound penne, cooked al dente and drained
1/4 cup vodka
3/4 cup heavy whipping cream
1/4 cup chopped fresh parsley ( I prefer chopped fresh basil)
2 3!.5 oz links of Italian sausage
Heat oil in a large skillet!. Remove casing from sausage and add to skillet!. Cook, breaking up meat, until brown!.
Add tomatoes and salt, bring to a boil!. Reduce heat and simmer for 15 minutes!.
Add vodka and cream; bring to a boil!. Reduce heat to low and add pasta and parsley or basil; toss for 1 minute and serve!.
Honey Pecan Pork Chops
1 1/4 pounds boneless pork loin, pounded thin
1/2 cup all-purpose flour for coating
1/4 - 1/2 tsp!. chili powder
salt and pepper to taste
2 tablespoons butter
1/4 cup honey
1/4 cup chopped pecans
splash of soy sauce
In a shallow dish, mix together flour, chili powder, salt, and pepper!. Dredge pork cutlets in the flour mixture!.
In a large skillet, melt butter over medium-high heat!. Add chops, and brown both sides!. Transfer to a warm plate!.
Mix honey, pecans, and soy sauce into the pan drippings!. Heat through, stirring constantly!. Do not heat too long or the sauce will harden!.
Pour sauce over cutlets!.
Mac and Cheddar Cheese with Chicken and Broccoli
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows or cavatapi corkscrew shaped pasta twists
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard
Place a pot of water on to boil for macaroni!.
Heat a medium pan over medium to medium high heat!. Add extra-virgin olive oil and chicken and season with salt and pepper!. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through!. Turn off heat and reserve!.
To boiling pasta water, add pasta and salt to season the cooking water!. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender!.
While pasta cooks, heat a medium sauce pot over medium heat!. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more!. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil!. Simmer sauce to thicken about 5 minutes!.
Drain macaroni or pasta and broccoli florets!. Add back to pot and add chicken to the pasta and broccoli!.
Add cheese to milk sauce and stir to melt it in, about a minute or so!. Stir in mustard and season sauce with salt and pepper!. Pour sauce over chicken and broccoli and cooked pasta and stir to combine!. Adjust seasonings, transfer to a large serving platter and serve!.
Mashed Super Skins with Steak and Pepper Hash
4 large starchy potatoes, such as Idaho
Salt
2 tablespoons vegetable oil, divided
2 tablespoons butter
2 cloves garlic, chopped
4 scallions, chopped
1 pound beef sirloin, thin cut no more than 3/4-inch thick, trimmed and thinly sliced
Coarse black pepper
2 tablespoons Worcestershire sauce
2 Anaheim or poblano chilies, seeded and thinly sliced
1 medium red onion, thinly sliced
2 to 3 tablespoons fresh thyme leaves, chopped
1 lime, cut into wedges
1/2 cup sour cream or reduced fat sour cream
1/4 to 1/2 cup milk, depending on how you soft you like your mashers
1 sack, 10 ounces, shredded sharp Cheddar
Cut potatoes, skins-on, into small chunks!. Place potatoes in a pot and cover with cold water!. Cover the pot and bring up to a boil over high heat!. Uncover, add salt to season up the potatoes and cook until tender, about 15 minutes!.
Place a small pot over low heat and add butter, garlic and scallions!. Let the mixture melt together and infuse!. Cook over low heat and 5 minutes!. Turn off heat and let stand!.
Heat a large nonstick skillet over high heat!. Season up the sliced steak with salt and pepper then add a tablespoon of vegetable oil, 1 turn of the pan, the oil will smoke – don't freak out, just add the meat and start searing it up!. Brown the strips on all sides hit it with some Worcestershire sauce then push it off to 1 side of the pan!. Add another tablespoon vegetable oil to the pan then the chilies and onions!. Season up the veggies with salt and pepper then toss them around, searing up the edges, for another 1 to 2 minutes before combining all the meat and veggies together!. Add in thyme and cook another 2 to 3 minutes, keeping everything moving around like a stir fry!. Turn off heat and squeeze the juice of 1 lime over the steak and veggies!. Taste for seasoning!.
Drain potatoes then return them to the hot pot to evaporate some of the water content!. Add the reserved garlic and scallion mixture to the potatoes along with the sour cream and start smashing away with a masher!. Add in 1/4 cup to 1/2 cup milk to get potatoes to desired consistency then mash in cheese!. Season-up the mashed super skins with salt and pepper, to your taste!. Pile up the mashed super skins on a platter, top with steak hash!.
Meatloaf Patties, Smashed Potatoes, and Pan Gravy
1 1/3 pounds ground sirloin, 90 percent lean ground beef
1 slice white bread, spread with softened butter, then cut into small cubes
1/8 cup (a splash) milk
1 egg
2 teaspoons grill seasoning blend, or coarse salt and black pepper combined
1/2 teaspoon ground allspice
1 rounded tablespoon tomato paste
1 medium onion, finely chopped, reserve 1/4 amount
2 pounds small red potatoes
2 tablespoons butter
2 tablespoons sour cream
2 scallions, chopped, whites and greens
1/2 cup milk
3-Condiment Pan Gravy:
2 tablespoons butter
1/4 medium onion, finely chopped, reserved from meatloaf mixture
2 tablespoons (a handful) all-purpose flour
1 to 1 1/2 cups beef stock
1 tablespoon ketchup
1 rounded teaspoon spicy brown mustard
1 tablespoon steak sauce
Place meat in a large mixing bowl and create a well in the center of the meat!. Fill the well with the bread cubes and dampen them with a splash of milk!. Pour 1 beaten egg over bread and add seasoning or salt and pepper, allspice, tomato paste and onion to the bowl!.
Combine the meat, bread and grill seasoning or salt and pepper and form mixture into 4 large oval patties 3/4-inch thick!. Pan fry meatloaf patties in a nonstick skillet over medium high heat 7 minutes on each side under a loose tin foil tent!. The tent will reflect heat and allow the steam to escape the pan!.
Cover the quartered, red-skinned potatoes in water in a medium saucepan!. Bring water to a boil and cook potatoes 10 minutes or until fork tender!. Turn heat under pan off; drain potatoes and return to hot pan and warm stovetop to dry potatoes out!. Add butter, sour cream, scallions, and milk to potatoes and smash to your desired consistency!. Season potatoes with salt, to taste!.
Remove meat loaf patties to a platter and return pan to heat!. Reduce heat to medium and add butter and onion to your skillet!. Cook the onion 2 minutes and sprinkle pan with flour!. Cook flour 1 minute and whisk in 1 cup beef stock!. Bring broth to a bubble!. If gravy is too thick, thin with additional stock!. Stir in condiments and remove gravy from heat!.
Slice meatloaf patties and drizzle with gravy!. Pile smashed potatoes along side and make a well in the center for sour cream or gravy!.
Wingless Buffalo Chicken Pizza
3/4 pound chicken breast cutlets
Extra-virgin olive oil, for drizzling
2 teaspoons grill seasoning, (recommended: McCormick Montreal Seasoning) eyeball it
1 pizza dough, store bought or from your favorite pizzeria
Cornmeal or flour, to handle dough
2 tablespoons butter
1 tablespoons Worcestershire sauce, eyeball it
2 to 3 tablespoons hot sauce, medium to spicy heat
1/2 cup tomato sauce
1 cup shredded Monterey Jack cheese, a few generous handfuls
1/2 cup blue cheese crumbles
3 scallions, thinly sliced
Preheat oven to 425 degrees F!. Preheat grill pan to high!.
Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning!. When grill is hot, add chicken and cook about 3 minutes on each side!.
Stretch dough to form pizza using cornmeal or flour to help you handle it!. If you let it rest and warm up a few minutes it will handle even easier!. Set pizza on pizza pan to the side and clean board!.
In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce!.
Remove the chicken from grill and thinly slice it!. Add chicken to sauce and coat!. Cover the pizza dough with the saucy Buffalo chicken, cheeses, and scallions!. Bake 18 minutes or until crisp!.
Stuffed Peppers with Beef, Rice, Spinach and Cheese
4 long, mild to medium chile peppers, such as moderate heat poblano or mild Italian cubanelle
1 Www@FoodAQ@Com
1 pound ground beef seasoned with garlic salt, chopped onion, and onion powder, cooked until brown!. Then add one jar Hunts Beef gravy, serve with elbow macaroni!. Sprinkle shredded sharp cheddar cheese over top!. Simple, easy, and delicious!.
Take hotdogs out of package, slice, fry in a medium skillet!. Add chopped onion and chopped canned potatoes!. Fry, seasoning with a bit of garlic powder, Goya adobo seasoning, and pepper, serve (taste great with ketchup)Www@FoodAQ@Com
Take hotdogs out of package, slice, fry in a medium skillet!. Add chopped onion and chopped canned potatoes!. Fry, seasoning with a bit of garlic powder, Goya adobo seasoning, and pepper, serve (taste great with ketchup)Www@FoodAQ@Com
Here are a few E-Z recipes you might want to try!. Good Luck & enjoy!.
COLA CHICKEN (And more variations of recipe)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz!. can cola (pepsi, coke, etc!.)
Put chicken in a non-stick pan!.
Mix together catsup and cola, pour over chicken!.
Bring to a boil!. Cover, reduce heat and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken!.
It turns into the most incredible BBQ sauce!. Yummmm!
You can double the recipe and use more pieces of
chicken!.!.!.!.wings!.!.!.would be ideal!.!.!.add some hot sauce!.!.!.!.presto "Hot Wings"!
I have used Ribs, just as good!.
I tried this recipe with 'meatballs'!.!.!.!.was equally
as good!.!.!.served over rice!.
I found another variation!.!.!.!.!.omit the catsup and add a small jar of Salsa (any variety)!.
I have tried using Salsa (omitting the catsup!.!.!.!.not)!.
You'd think a recipe with only '3' ingredients couldn't be messed up!.!.!.!.wouldn't you!?!?
Well!.!.!.while I was preparing to fix the 'Cola Chicken' recipe
using Salsa!.!.!.!.!.I was also trying to carry on a conversation with my
husband!.!.!.(just proves!.!.!.I can't do two things at once)!.!.!.!.mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola!.!.!.!.!.!.!.!.still turned out really tasty (to me)!.!.!.might be a little sweeter than some of you like!.
I fixed chicken wings, (using the above recipe)
but!.!.!.I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet!.!.!.(the kind you get to bake in the oven)!.!.!.!.!.I thought it was really good!.!.!.!.!.(but you/I can't find a 'bad' way to fix chicken)!.
Finally!.!.!.!.!! I fixed the 'SALSA' chicken!.!.!.!.!.!.that's good , too!.
Another (bright)idea!.!.!.!.!.I thought of trying!.!.!.!.!.!.replace the
catsup with a bottle of Shrimp Cocktail Sauce!.!.!.and add a bag of (pop corn) shrimp!.!.!.!.!.!
Fixed the shrimp with cocktail sauce!.!.!.!.!.!.eh!.!.!.wasn't all that
great!.!.!.was OK!.!.!.probably won't be fixing it again!.
also tried beef stew cuts!.!.!.!.!.!.that was pretty good!.!.!.!.!.I can see
myself making this again!.
Served both over rice!.!.!.!.!.think the stew cuts would have been just as
good over noodles!.
Try little cocktail weiners/sausages…for appetizers!.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag!.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken!.
BAKE:
Preheat oven to 400 degrees!.
Place chicken on lightly greased baking pan!.
Sprinkle with additional onion crumbs, if desired!.
Bake for 20 minutes or until no longer pink in center!.
POOR MAN’S SWISS STEAK
Mix: 1 lb!. hamburger
1 cup cornflakes
salt & pepper to taste
small amount dices onion
Spread in a square baking pan!.
Pour: 1 can mushroom soup
1 can water
(combine together, first)
Pour over meat mixture!.
Bake 45 minutes at 350 degrees!.
CHILLI DOG CASSEROLE
1 pkg!. (8) hot dog buns
1 pkg!. (8) hot dogs (use more if you like)
1 can Chilli (15 oz!. without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard
DIRECTIONS: Pre-heat oven 350 degrees
In a 9" x 13" baking pan, break up hot dog buns (bite size) and spread in pan!.
Cut up hot dogs (about 1/2" size) spread over buns!.
Spoon/spred chilli over hot dog/buns!.
Sprinkle onions over all!.
Squirt mustard over entire mixture (don't spread!.!.!.just make a few lines both ways across mixture)
Cover with shredded cheese!.
Bake until cheese is melted and bubbly!.
(Hint: If using extra hot dogs & chilli, don't add extra buns!.)
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg!. dry Ranch dressing mix
1 pkg!. dry Italian dressing mix
1 pkg!. dry Brown Gravy mix
1 cup water
Put beef in pot!.
Mix together all the dry mixes…!.then add water …pour over meat and cover & cook on high 4-6 hours!.
Until meat is tender!.
The first time I mad it I didn’t have the Italian Dressing mix…!.so I added a pkg!. of Onion Soup Mix…!.I have to say I liked that better!.
If you use more water you might want to add more Brown Gravy mix…!.to make a thicker sauce!. Was gonna add
potatoes and carrots…but never got around to it!.
HASH BROWN CASSEROLE
2 lbs!. frozen shredded hash brown potatoes (thawed)
1 bunch green onions, chopped
sweet pepper chopped (red – green – yellow – orange – or a mixture of all)
1 lb!. Sausage, cooked until pink disappears, crumbled
1 cup ham cubes
4 slices crisp bacon, crumbled
1 small can sliced mushrooms
1 small can sliced black olives
2 – 8oz!. packages of shredded cheese
? cup milk
12 eggs beaten
Tabasco (optional)
sour cream & salsa (optional)
Grease a 9 x 13 baking pan, wipe excess with paper towel!.
Spread potatoes on bottom (cand be lightly browned in a skillet first if desired)
Sprinkle sausage over potatoes…then
Peppers…
Mushrooms…
Ham!.!.
Onions (reserve about ? cup)
Mix eggs & milk together……!.I added about 2 TBLS!. Tabasco…more to your taste… pour slowly over all!.
Cover with shredded cheese…!.then sprinkle over all
Remaining onions…
Olives…
Bacon…
Cover and refrigerate overnight!.
Uncover and bake at 375 degrees for 35 – 45 minutes…until browned and cheese is melted!.
Serve with sour cream and/or salsa!.
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb!. ground beef
1/2 lb!. bacon
1 chopped onion
Brown in skillet and drain excess grease!.
ADD:
16 oz!. can Red Kidney Beans (drained)
24 oz!. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS!. Molasses
1/2 tsp!. dry mustard
Mix Thoroughly !
Cook in a crock pot until!.!.!.hot!.!.!.hot!.!.!.hot!
MARINATED VEGGIE SALAD
1 lb!. can French style green beans
1 lb!. can small peas
1 lb!. can white corn
1 - 4oz!. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp!. salt
1 tsp!. pepper
1!.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl!. Discard 1 1/2 cups of liquid!.
2!.)Put veggies in a large bowl and fold in onions, celery and green
peppers!.
3!.)Mix together thoroughly the remaining ingredients and toss with
veggies!.
4!.)Cover and let sit over night in refrigerator!. (The longer it marinates the better!.)
Desserts/Snacks
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees!.
E-Z Candy
(All recipes are mixed the same!.)
Melt ingredients, seperately in microwave until runny!.
Mix together and pour into serving dish!.
Chill until firm, cut & serve!.
Chocolate Fudge:
16 oz!. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz!.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz!.)
16 oz!. container of White Frosting
Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp!. Almond Flavoring
1 small bag Chopped Nuts
(I've made this without the flavoring & nuts!.!.!.!.I want to try
rolling
into balls and dipping in a chocolate coating!.!.!.!.sounds good to
me!.)
I've doubled all the above recipes!. The Marshmallow Nougat
recipe!.!.!.doubled and added a container of white frosting (had an
extra one!.!.!.!.so thought!.!.!.!.why not!)
I use a double boiler!.!.(prefer the double
boiler)!.!.!.add chips in first !.!.!.then rest of
ingredients!.!.!.!.!.saving
nuts and flavorings for last!.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz!.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed!.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1!. In a medium bowl mix Kool-Aid and condensed milk, thoroughly!.
2!. Fold in Cool Whip!.
4!. If desired, spread more Cool Whip on top!.
5!. Chill for a minimum of 4 hours!.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)…!.Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look!.)
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
? cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees!.
Mix all ingredients in order given!.
Pour into pie shell!.
Bake 1 hour or until knife inserted in center comes out clean!.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves!. I made 2 pies the same day!. The one that sat over night was the better of the 2…(my opinion)!.
Hershey’s Cocoa Cream Pie
(The best chocolate flavor I’ve found!)
? c!. Hershey’s cocoa
1 ? c!. sugar
1/3 c!. cornstarch
? tsp!. Salt
3 c!. milk
3 TBLS!. Butter or margarine
1 ? tsp vanilla
1 baked pie crust, cooled or a graham cracker crust
1!.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt!.
2!.) Gradually add milk to dry ingredients, stirring until smooth!.
3!.) Cook over medium heat stirring constantly until mixture boils!. Boil 1 minute, remove from heat!.
4!.) Remove from heat; stir in butter and vanilla!.
5!.) Pour into pie crust, cool!.
6!.) Top with meringue or cool whip!.
E-Z Cake Recipes
NO EGGS,NO OIL ,NO WATER !.!.!.!.!.!.!.JUST SODA AND MIX!.
CHOCOLATE CAKE MIX!.!.!.!.!.!.!.CHERRY SODA (BLACK FOREST)
ORANGE CAKWww@FoodAQ@Com
COLA CHICKEN (And more variations of recipe)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz!. can cola (pepsi, coke, etc!.)
Put chicken in a non-stick pan!.
Mix together catsup and cola, pour over chicken!.
Bring to a boil!. Cover, reduce heat and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken!.
It turns into the most incredible BBQ sauce!. Yummmm!
You can double the recipe and use more pieces of
chicken!.!.!.!.wings!.!.!.would be ideal!.!.!.add some hot sauce!.!.!.!.presto "Hot Wings"!
I have used Ribs, just as good!.
I tried this recipe with 'meatballs'!.!.!.!.was equally
as good!.!.!.served over rice!.
I found another variation!.!.!.!.!.omit the catsup and add a small jar of Salsa (any variety)!.
I have tried using Salsa (omitting the catsup!.!.!.!.not)!.
You'd think a recipe with only '3' ingredients couldn't be messed up!.!.!.!.wouldn't you!?!?
Well!.!.!.while I was preparing to fix the 'Cola Chicken' recipe
using Salsa!.!.!.!.!.I was also trying to carry on a conversation with my
husband!.!.!.(just proves!.!.!.I can't do two things at once)!.!.!.!.mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola!.!.!.!.!.!.!.!.still turned out really tasty (to me)!.!.!.might be a little sweeter than some of you like!.
I fixed chicken wings, (using the above recipe)
but!.!.!.I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet!.!.!.(the kind you get to bake in the oven)!.!.!.!.!.I thought it was really good!.!.!.!.!.(but you/I can't find a 'bad' way to fix chicken)!.
Finally!.!.!.!.!! I fixed the 'SALSA' chicken!.!.!.!.!.!.that's good , too!.
Another (bright)idea!.!.!.!.!.I thought of trying!.!.!.!.!.!.replace the
catsup with a bottle of Shrimp Cocktail Sauce!.!.!.and add a bag of (pop corn) shrimp!.!.!.!.!.!
Fixed the shrimp with cocktail sauce!.!.!.!.!.!.eh!.!.!.wasn't all that
great!.!.!.was OK!.!.!.probably won't be fixing it again!.
also tried beef stew cuts!.!.!.!.!.!.that was pretty good!.!.!.!.!.I can see
myself making this again!.
Served both over rice!.!.!.!.!.think the stew cuts would have been just as
good over noodles!.
Try little cocktail weiners/sausages…for appetizers!.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag!.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken!.
BAKE:
Preheat oven to 400 degrees!.
Place chicken on lightly greased baking pan!.
Sprinkle with additional onion crumbs, if desired!.
Bake for 20 minutes or until no longer pink in center!.
POOR MAN’S SWISS STEAK
Mix: 1 lb!. hamburger
1 cup cornflakes
salt & pepper to taste
small amount dices onion
Spread in a square baking pan!.
Pour: 1 can mushroom soup
1 can water
(combine together, first)
Pour over meat mixture!.
Bake 45 minutes at 350 degrees!.
CHILLI DOG CASSEROLE
1 pkg!. (8) hot dog buns
1 pkg!. (8) hot dogs (use more if you like)
1 can Chilli (15 oz!. without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard
DIRECTIONS: Pre-heat oven 350 degrees
In a 9" x 13" baking pan, break up hot dog buns (bite size) and spread in pan!.
Cut up hot dogs (about 1/2" size) spread over buns!.
Spoon/spred chilli over hot dog/buns!.
Sprinkle onions over all!.
Squirt mustard over entire mixture (don't spread!.!.!.just make a few lines both ways across mixture)
Cover with shredded cheese!.
Bake until cheese is melted and bubbly!.
(Hint: If using extra hot dogs & chilli, don't add extra buns!.)
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg!. dry Ranch dressing mix
1 pkg!. dry Italian dressing mix
1 pkg!. dry Brown Gravy mix
1 cup water
Put beef in pot!.
Mix together all the dry mixes…!.then add water …pour over meat and cover & cook on high 4-6 hours!.
Until meat is tender!.
The first time I mad it I didn’t have the Italian Dressing mix…!.so I added a pkg!. of Onion Soup Mix…!.I have to say I liked that better!.
If you use more water you might want to add more Brown Gravy mix…!.to make a thicker sauce!. Was gonna add
potatoes and carrots…but never got around to it!.
HASH BROWN CASSEROLE
2 lbs!. frozen shredded hash brown potatoes (thawed)
1 bunch green onions, chopped
sweet pepper chopped (red – green – yellow – orange – or a mixture of all)
1 lb!. Sausage, cooked until pink disappears, crumbled
1 cup ham cubes
4 slices crisp bacon, crumbled
1 small can sliced mushrooms
1 small can sliced black olives
2 – 8oz!. packages of shredded cheese
? cup milk
12 eggs beaten
Tabasco (optional)
sour cream & salsa (optional)
Grease a 9 x 13 baking pan, wipe excess with paper towel!.
Spread potatoes on bottom (cand be lightly browned in a skillet first if desired)
Sprinkle sausage over potatoes…then
Peppers…
Mushrooms…
Ham!.!.
Onions (reserve about ? cup)
Mix eggs & milk together……!.I added about 2 TBLS!. Tabasco…more to your taste… pour slowly over all!.
Cover with shredded cheese…!.then sprinkle over all
Remaining onions…
Olives…
Bacon…
Cover and refrigerate overnight!.
Uncover and bake at 375 degrees for 35 – 45 minutes…until browned and cheese is melted!.
Serve with sour cream and/or salsa!.
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb!. ground beef
1/2 lb!. bacon
1 chopped onion
Brown in skillet and drain excess grease!.
ADD:
16 oz!. can Red Kidney Beans (drained)
24 oz!. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS!. Molasses
1/2 tsp!. dry mustard
Mix Thoroughly !
Cook in a crock pot until!.!.!.hot!.!.!.hot!.!.!.hot!
MARINATED VEGGIE SALAD
1 lb!. can French style green beans
1 lb!. can small peas
1 lb!. can white corn
1 - 4oz!. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp!. salt
1 tsp!. pepper
1!.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl!. Discard 1 1/2 cups of liquid!.
2!.)Put veggies in a large bowl and fold in onions, celery and green
peppers!.
3!.)Mix together thoroughly the remaining ingredients and toss with
veggies!.
4!.)Cover and let sit over night in refrigerator!. (The longer it marinates the better!.)
Desserts/Snacks
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees!.
E-Z Candy
(All recipes are mixed the same!.)
Melt ingredients, seperately in microwave until runny!.
Mix together and pour into serving dish!.
Chill until firm, cut & serve!.
Chocolate Fudge:
16 oz!. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz!.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz!.)
16 oz!. container of White Frosting
Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp!. Almond Flavoring
1 small bag Chopped Nuts
(I've made this without the flavoring & nuts!.!.!.!.I want to try
rolling
into balls and dipping in a chocolate coating!.!.!.!.sounds good to
me!.)
I've doubled all the above recipes!. The Marshmallow Nougat
recipe!.!.!.doubled and added a container of white frosting (had an
extra one!.!.!.!.so thought!.!.!.!.why not!)
I use a double boiler!.!.(prefer the double
boiler)!.!.!.add chips in first !.!.!.then rest of
ingredients!.!.!.!.!.saving
nuts and flavorings for last!.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz!.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed!.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1!. In a medium bowl mix Kool-Aid and condensed milk, thoroughly!.
2!. Fold in Cool Whip!.
4!. If desired, spread more Cool Whip on top!.
5!. Chill for a minimum of 4 hours!.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)…!.Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look!.)
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
? cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees!.
Mix all ingredients in order given!.
Pour into pie shell!.
Bake 1 hour or until knife inserted in center comes out clean!.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves!. I made 2 pies the same day!. The one that sat over night was the better of the 2…(my opinion)!.
Hershey’s Cocoa Cream Pie
(The best chocolate flavor I’ve found!)
? c!. Hershey’s cocoa
1 ? c!. sugar
1/3 c!. cornstarch
? tsp!. Salt
3 c!. milk
3 TBLS!. Butter or margarine
1 ? tsp vanilla
1 baked pie crust, cooled or a graham cracker crust
1!.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt!.
2!.) Gradually add milk to dry ingredients, stirring until smooth!.
3!.) Cook over medium heat stirring constantly until mixture boils!. Boil 1 minute, remove from heat!.
4!.) Remove from heat; stir in butter and vanilla!.
5!.) Pour into pie crust, cool!.
6!.) Top with meringue or cool whip!.
E-Z Cake Recipes
NO EGGS,NO OIL ,NO WATER !.!.!.!.!.!.!.JUST SODA AND MIX!.
CHOCOLATE CAKE MIX!.!.!.!.!.!.!.CHERRY SODA (BLACK FOREST)
ORANGE CAKWww@FoodAQ@Com