Favorite Recipe?!
Tell your favorite recipe!.!.!. Making DINNER!.!.!. Need help! Give all the ingetients!.!. and dirctions!.!.!. BEST ANWSER WILL be chosen BY the REQUIREMENTS!Www@FoodAQ@Com
Answers:
Ingredients
1 pound Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14!.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1!. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices!. Cook the ground beef, onion, and garlic until meat is brown!. Drain!. Combine sausage with ground beef mixture!.
2!. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture!. Bring to boiling; reduce heat!. Simmer, covered, for 15 minutes, stirring occasionally!.
3!. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.
4!. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese!. Set aside!.
5!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with half of the remaining meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.
6!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.
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Unforgettable Chicken Casserole
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
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Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through!.
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Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006
Prep: 15 min!., Cook: 6 hrs!.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
Yield: Makes 6 servings
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Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
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Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!. Makes 4 servings!.
Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
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Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
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Miami Macaroni and Wisconsin Cheese
Makes 12 servings
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.
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16 ounces macaroni (uncooked)
1/2 cup margarine or butter
1/2 cup all-purpose flour
4 cups milk
14 ounces Velveeta cheese, cut into chunks
salt and pepper
8 slices Velveeta cheese
Preheat oven to 350 degrees!.
Cook macaroni according to directions and drain!.
Melt margarine in a large saucepan!.
Add flour and whisk together!.
Whisk in milk and cook over medium heat until mixture starts to bubble and thickens!.
Stir constantly!.
Add chunks of Velveeta and allow to melt!.
Salt and pepper to taste!.
Pour macaroni into a 13x9 oblong baking dish!.
Pour sauce over macaroni!.
Bake in the oven for 20 minutes, then put extra slices of cheese on top!.
Bake for another 5 minutes until cheese melts!.
Allow to cool for a few minutes, then serve
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Chinese Orange Beef
1/2 lb!. top round steak
2 tablespoon sherry
2 tablespoon cornstarch
2 egg whites
6 tablespoon peanutWww@FoodAQ@Com
1 pound Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
1 14!.5-ounce can diced tomatoes, undrained
1 8-ounce can tomato sauce
1 tablespoon dried Italian seasoning, crushed
1 teaspoon fennel seeds, crushed (optional)
1/4 teaspoon black pepper
6 dried lasagna noodles
1 egg, beaten
1 15-ounce container ricotta cheese or 2 cups cream-style cottage cheese, drained
1/4 cup grated Parmesan cheese
6 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)
Directions
1!. For sauce, in a large saucepan cook sausage - remove sausage from pan and drain on paper towels; cut into chunks or slices!. Cook the ground beef, onion, and garlic until meat is brown!. Drain!. Combine sausage with ground beef mixture!.
2!. Stir undrained tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and black pepper into meat mixture!. Bring to boiling; reduce heat!. Simmer, covered, for 15 minutes, stirring occasionally!.
3!. Meanwhile, cook noodles for 10 to 12 minutes or until tender but still firm!. Drain noodles; rinse with cold water!. Drain well; set aside!.
4!. For filling, combine egg, ricotta, and the 1/4 cup Parmesan cheese!. Set aside!.
5!. Spread about 1/2 cup of the sauce over the bottom of a 2-quart rectangular baking dish!. Layer half of the cooked noodles in the bottom of the dish, trimming or overlapping as necessary to fit!. Spread with half of the filling!. Top with half of the remaining meat sauce and half of the mozzarella cheese!. Repeat layers!. If desired, sprinkle additional Parmesan cheese over top!.
6!. Place baking dish on a baking sheet!. Bake in a 375 degree F oven for 30 to 35 minutes or until heated through!. Let stand for 10 minutes before serving!.
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Unforgettable Chicken Casserole
Makes 6 to 8 servings
3 cups chopped deli-roasted chicken (or other cooked, diced chicken meat)
2 cups finely chopped celery
1 cup (4 ounces) grated Cheddar cheese
1/2 cup slivered almonds
1/2 cup light sour cream
1/2 cup light mayonaisse
1 can reduced-sodium cream of chicken soup
1 (4-ounce) can water chestnuts, drained and chopped
1? cups French fried onion rings
Stir together first 8 ingredients in a large bowl!. Spoon into a lightly greased 11x7” baking dish!.
Bake at 350oF for 40 minutes; sprinkle onion rings evenly over top!. Bake 5 more minutes or until bubbly around edges!. Let stand 10 minutes before serving!.
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Creamy Chicken & Rice Casserole
2 celery ribs, chopped
1 small onion, chopped
1 Tbsp!. butter or margarine
1 cup mayonnaise
1 (10!.75 oz) can condensed cream of chicken soup, undiluted
1 cup frozen peas
1 tablespoon lemon juice
1 teaspoon salt
3 cups cubed cooked chicken
2 cups cooked rice
1 cup crushed potato chips or crushed Ritz crackers
In a small skillet, saute celery and onion in butter until crisp-tender!. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt!. Stir in chicken and rice!. Transfer to a greased 11-in!. x 7-in!. x 2-in!. baking dish!. Sprinkle with potato chips!. Bake, uncovered, at 350oF for 25-30 minutes or until heated through!.
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Beef With Red Wine Sauce
--Southern Living, FEBRUARY 2006
Prep: 15 min!., Cook: 6 hrs!.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1!.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp!. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker!.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables!. Add bay leaf!.
Cover and cook on HIGH 6 hours, or LOW for 9 hours!. Remove and discard bay leaf!. Serve over noodles!. Garnish, if desired!.
Yield: Makes 6 servings
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Swiss Steak
1 round or cube steak, (approximately 1?lbs), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 oz) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces!. Season, to taste, with garlic powder and salt and pepper!. Dust meat with flour!. In heavy skillet, brown both sides of meat in vegetable oil!. Transfer to Dutch oven!. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water!. Pour over steak and simmer over low heat until meat is tender, about 1? hours adding water, if necessary to keep meat partially covered!. Season, to taste, with additional salt and pepper!.
Hint: Cook this in a slow-cooker on low for a most fabulous dinner!. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 oF!.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber
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Chili Sauced Pork Chops
1/4 cup apricot jam or preserves
1/4 cup chili sauce
1 tablespoon sweet-hot mustard or brown mustard
1 tablespoon water
4 boneless pork top loin chops, 1 inch thick (about 1-1/2 pounds total)
Directions
1!. For glaze, cut up any large pieces in apricot jam or preserves!. In a small saucepan combine jam or preserves, chili sauce, mustard, and water!. Cook and stir over medium-low heat until heated through and well blended!. Remove from heat!.
2!. Trim excess fat from pork chops!. Place chops on unheated rack of broiler pan!. Broil 4 to 5 inches from heat for 8 minutes!.
3!. Turn pork chops; brush generously with glaze!. Broil 8 to 12 minutes more or until juices run clear!. Spoon any remaining glaze over meat before serving!. Makes 4 servings!.
Creamy Ziti with Sausage
8 ounces dried pasta such as ziti, tagliati, rigatoni, or mostaccioli
12 ounces fresh Italian sausage links, sliced
1 2-1/2 cup portion Basic Italian Sauce, thawed or 1, 27- to 30-ounce jar meatless spaghetti sauce
1/3 cup whipping cream, half-and-half, or light cream
Shredded Parmesan cheese (optional)
Directions
1!. Cook pasta according to package directions!. Drain; keep warm!. Meanwhile, in a 2-quart saucepan cook sliced sausage over medium heat until cooked through, turning frequently!. Drain well!.
2!. Add thawed Basic Italian sauce to saucepan with sausage; bring to boiling!. Stir in cream; heat through!. Toss with hot pasta; sprinkle with Parmesan cheese, if desired
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Baked Macaroni & Cheese
1 lb!. macaroni, boiled al dente, according to pkg!. directions
2 cups white sauce** (recipe below)
2 c ups yellow cheddar
2 cups Muenster cheese
Add cheese to white sauce and stir!. (Save a bit of cheese for the topping!.) Stir sauce into macaroni and place in a buttered casserole dish!. Place in 350° oven until slightly brown and bubbly on top -- 25-30 minutes!.
**White Sauce:
1 cup heavy cream
1 cup milk
4 Tbsp butter
3 Tbsp flour
Heat the milk and cream together almost to a boil!. Melt butter in saucepan, then add all the flour stirring constantly!. Let cook for 4-5 minutes, continuing to stir!. Remove from heat and add warm milk and cream while whisking -- if sauce is too thick, add a touch more milk!.
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Miami Macaroni and Wisconsin Cheese
Makes 12 servings
Ingredients:
2 cups pancetta in 1/4" dice
3/4 loaf of 12" x 2" baguette (dry)
8 ounces unsalted butter
1 1/2 pound rotelli (corkscrew) pasta
1 1/2 quart (6 cups) heavy cream
2 1/2 cups milk
8 ounces (2 cups) Wisconsin Parmesan cheese, finely grated and divided
12 ounces (3 cups) Wisconsin Fontina cheese, cut in 1/4" cubes and chilled
salt to taste
pepper to taste
Preparation:
Preheat oven to 375 degrees F!.
Spread the pancetta on a baking pan and bake for 6 to 8 minutes, or until just crispy!. Drain on paper towels and set aside!.
Crush and crumble the baguette into semi-fine bread crumbs, using a food processor if you wish!. You will have about 2 cups!.
In a large sauté pan, melt butter over medium heat!. Add crumbs and toss to coat, toasting and stirring frequently until golden brown!. Set aside!.
Boil the rotelli in boiling salted water until al dente!. Drain the pasta and set aside in a large mixing bowl!.
Heat a large sauce pan!. Add heavy cream and milk!. Bring to boil!. Simmer until reduced by one-third!. Slowly whisk in 1 1/4 cups Parmesan cheese and the reserved pancetta!. Continue to simmer and reduce to a thick and creamy consistency!.
Add the cream mixture to the pasta along with the Fontina cheese!. Toss quickly and season with salt and pepper to taste!.
Butter twelve 5- to 6-ounce individual casserole dishes (or one 12" x 18" casserole)!. Fill the dishes with the rotelli!. Divide breadcrumbs and remaining Parmesan cheese over the tops!. Bake for 12 to 15 minutes (longer if in large pan), or until hot and bubbly!. Serve immediately!.
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16 ounces macaroni (uncooked)
1/2 cup margarine or butter
1/2 cup all-purpose flour
4 cups milk
14 ounces Velveeta cheese, cut into chunks
salt and pepper
8 slices Velveeta cheese
Preheat oven to 350 degrees!.
Cook macaroni according to directions and drain!.
Melt margarine in a large saucepan!.
Add flour and whisk together!.
Whisk in milk and cook over medium heat until mixture starts to bubble and thickens!.
Stir constantly!.
Add chunks of Velveeta and allow to melt!.
Salt and pepper to taste!.
Pour macaroni into a 13x9 oblong baking dish!.
Pour sauce over macaroni!.
Bake in the oven for 20 minutes, then put extra slices of cheese on top!.
Bake for another 5 minutes until cheese melts!.
Allow to cool for a few minutes, then serve
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Chinese Orange Beef
1/2 lb!. top round steak
2 tablespoon sherry
2 tablespoon cornstarch
2 egg whites
6 tablespoon peanutWww@FoodAQ@Com
My most favourite and easy to make dish off all time:
Easy Cube Steak Dinner Ingredients
1 can Campbell's Golden Mushroom Soup 1/4 cup Onion sliced
1 1/4 pound Cube Steaks
Instructions for Easy Cube Steak Dinner
Preheat oven to 350 degrees!.
In medium bowl, mix Golden Mushroom soup and sliced onions!. Place cube steaks flat in bottom of 10 inch square covered baking dish!. Spoon soup/onion mixture over steaks!.
Place cover on baking dish and bake at 350 degrees for an hour!. Serve with egg noodles for a delicious dinner!
Alternative Recipe: using regular Cream of Mushroom Soup, mix soup with 1 Tablespoon dry onion soup mix and sliced onions!.
You can try the recipe, it is easy to prepared and taste good also!.Enjoy your cooking:pWww@FoodAQ@Com
Easy Cube Steak Dinner Ingredients
1 can Campbell's Golden Mushroom Soup 1/4 cup Onion sliced
1 1/4 pound Cube Steaks
Instructions for Easy Cube Steak Dinner
Preheat oven to 350 degrees!.
In medium bowl, mix Golden Mushroom soup and sliced onions!. Place cube steaks flat in bottom of 10 inch square covered baking dish!. Spoon soup/onion mixture over steaks!.
Place cover on baking dish and bake at 350 degrees for an hour!. Serve with egg noodles for a delicious dinner!
Alternative Recipe: using regular Cream of Mushroom Soup, mix soup with 1 Tablespoon dry onion soup mix and sliced onions!.
You can try the recipe, it is easy to prepared and taste good also!.Enjoy your cooking:pWww@FoodAQ@Com
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Ramen Noodle Veggie Skillet Dish
Cook the Ramen Noodles!. Add in your chopped vegetables and combine with the noodles!. Cook until done!. Do NOT use the flavor packet but season with Greek seasoning!. YUMMY!!!
Optional: You can add in chopped pieces of meat also!.
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Hot Dog Casserole
You take hot dogs and cut them up!. Add in mixed vegetables, chopped onion, tator tots, and a cheese sauce!. Pour into casserole dish and bake until done!.
***If you do not want cheese sauce, you can add in a can of undiluted creamed soup of your choice!.***
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Ten Minute Dinner
1 Pound ground beef
1 large onion, chopped
* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted*
*1 can ( 10 3/4 ounces) cream of chicken soup, undiluted*
1 can (15 ounces) mixed vegetables, drained
1 can (5 ounces) chow mein noodles
Brown beef and onion; add both soups, mixed vegetables and 3/4 can of chow mein noodles!. Pour into casserole dish!. Top with remaining chow mein noodles!. Bake at 400 degrees F!. for 10 minutes or until hot!.
NOTE: *Golden Mushroom with Sliced Mushrooms Soup can be substituted for the Cream of Mushroom soup OR Chicken Rice soup can be substituted for the Cream of Chicken soup!.*
*This 10 Minute casserole is GOOD! GOOD! GOOD!*
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I have Cherokee Indian and Choctaw Indian ancestry!. One of my favorite cultural recipes of the Cherokees and Choctaws is Wild Onions and Eggs!.
Wild Onions And Eggs
Wash and chop the wild onions and lightly cook the chopped onions in a greased skillet!. Lightly beat the eggs and pour into the skillet with the onions!. Season to taste with salt and pepper!. Cook over medium heat!. Stir occasionally until done!. Eat and enjoy
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American Indian Easy Fry Bread
Thaw out frozen bread dough and shape them in round circles and deep fry each side in hot oil until golden brown!.
**************************************!.!.!.Www@FoodAQ@Com
Ramen Noodle Veggie Skillet Dish
Cook the Ramen Noodles!. Add in your chopped vegetables and combine with the noodles!. Cook until done!. Do NOT use the flavor packet but season with Greek seasoning!. YUMMY!!!
Optional: You can add in chopped pieces of meat also!.
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Hot Dog Casserole
You take hot dogs and cut them up!. Add in mixed vegetables, chopped onion, tator tots, and a cheese sauce!. Pour into casserole dish and bake until done!.
***If you do not want cheese sauce, you can add in a can of undiluted creamed soup of your choice!.***
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Ten Minute Dinner
1 Pound ground beef
1 large onion, chopped
* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted*
*1 can ( 10 3/4 ounces) cream of chicken soup, undiluted*
1 can (15 ounces) mixed vegetables, drained
1 can (5 ounces) chow mein noodles
Brown beef and onion; add both soups, mixed vegetables and 3/4 can of chow mein noodles!. Pour into casserole dish!. Top with remaining chow mein noodles!. Bake at 400 degrees F!. for 10 minutes or until hot!.
NOTE: *Golden Mushroom with Sliced Mushrooms Soup can be substituted for the Cream of Mushroom soup OR Chicken Rice soup can be substituted for the Cream of Chicken soup!.*
*This 10 Minute casserole is GOOD! GOOD! GOOD!*
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I have Cherokee Indian and Choctaw Indian ancestry!. One of my favorite cultural recipes of the Cherokees and Choctaws is Wild Onions and Eggs!.
Wild Onions And Eggs
Wash and chop the wild onions and lightly cook the chopped onions in a greased skillet!. Lightly beat the eggs and pour into the skillet with the onions!. Season to taste with salt and pepper!. Cook over medium heat!. Stir occasionally until done!. Eat and enjoy
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American Indian Easy Fry Bread
Thaw out frozen bread dough and shape them in round circles and deep fry each side in hot oil until golden brown!.
**************************************!.!.!.Www@FoodAQ@Com
Vegitarian Noodles! (It's AMAZING!)
Ingredients
1 lb broccoli
1 cup water
1 cup olive oil with italian seasoning
8 ounces shirataki noodles
1/2 cup onion (thick diced)
3 garlic clove (or to taste)
1/2 cup reduced-fat feta cheese (or fat free)
salt and pepper
Directions
1Cut the broccoli buds into small florets, leaving as short a stem as possible and set aside!.
2Cut the remaining broccoli stems into 1/2" pieces; steam the broccoli pieces, the diced onion and the garlic, in 1 cup of lightly salted water for 10 minutes or until very soft!.
3Meanwhile, place shirataki noodles in a colander, rinse in water thorourghly and drain!. At this point I use my kitchen scissors to cut the noodles into bite sized pieces!.
4Place the chicken broth, reserved florets and shirataki noodles into a small pot and steam or boil 4 to 5 minutes, retaining the bright green color and a bit of crunch; drain liquid and reserve!.
5In a food processor, puree the cooked broccoli, onion and garlic until very smooth, adding a bit of the reserved pasta broth if needed to make a smooth sauce; add feta cheese, pulse until melted; add salt & pepper to taste!.
6Pour warm sauce over the shirataki noodles & broccoli and stir gently to combine; plate and sprinkle with extra feta cheese if desired!.Www@FoodAQ@Com
Ingredients
1 lb broccoli
1 cup water
1 cup olive oil with italian seasoning
8 ounces shirataki noodles
1/2 cup onion (thick diced)
3 garlic clove (or to taste)
1/2 cup reduced-fat feta cheese (or fat free)
salt and pepper
Directions
1Cut the broccoli buds into small florets, leaving as short a stem as possible and set aside!.
2Cut the remaining broccoli stems into 1/2" pieces; steam the broccoli pieces, the diced onion and the garlic, in 1 cup of lightly salted water for 10 minutes or until very soft!.
3Meanwhile, place shirataki noodles in a colander, rinse in water thorourghly and drain!. At this point I use my kitchen scissors to cut the noodles into bite sized pieces!.
4Place the chicken broth, reserved florets and shirataki noodles into a small pot and steam or boil 4 to 5 minutes, retaining the bright green color and a bit of crunch; drain liquid and reserve!.
5In a food processor, puree the cooked broccoli, onion and garlic until very smooth, adding a bit of the reserved pasta broth if needed to make a smooth sauce; add feta cheese, pulse until melted; add salt & pepper to taste!.
6Pour warm sauce over the shirataki noodles & broccoli and stir gently to combine; plate and sprinkle with extra feta cheese if desired!.Www@FoodAQ@Com
Chicken Extra
- 4 chicken breast, seasoned, breaded in flour and quick fryed
- 4 med!. potatoes, peeled and sliced
- 1 can cream of chicken
-1 cup milk
1 cup cream
Mix the lat three ingr!.
Layer potatoes in a glass dish!.
Layer chicken over potatoes!.
Pour the mixed 3 ingr!.!. over it all, cover with foil and bake 350 for 1 1/2 hour!.
Great with rice, bread and a salad!. Very Good!.Www@FoodAQ@Com
- 4 chicken breast, seasoned, breaded in flour and quick fryed
- 4 med!. potatoes, peeled and sliced
- 1 can cream of chicken
-1 cup milk
1 cup cream
Mix the lat three ingr!.
Layer potatoes in a glass dish!.
Layer chicken over potatoes!.
Pour the mixed 3 ingr!.!. over it all, cover with foil and bake 350 for 1 1/2 hour!.
Great with rice, bread and a salad!. Very Good!.Www@FoodAQ@Com
Bubble Pizza
2 tubes biscuits
1 lb hamburger, browned
2 cup shredded cheese, can use 1c moz and 1c cheddar
1 jar pizza sauce
Preferred pizza toppings
cut biscuits into quarters and place in a 9x13 baking pan, stir in all other ingredients and bake according to biscuit tube directionsWww@FoodAQ@Com
2 tubes biscuits
1 lb hamburger, browned
2 cup shredded cheese, can use 1c moz and 1c cheddar
1 jar pizza sauce
Preferred pizza toppings
cut biscuits into quarters and place in a 9x13 baking pan, stir in all other ingredients and bake according to biscuit tube directionsWww@FoodAQ@Com
Roasted Tomato Basil Soup
3 lbs!. ripe plum tomatoes, cut in half
? cup plus 2 Tbsp!.s good olive oil
1 Tbsp!. kosher salt
1 ? tsp!. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp!.s unsalted butter
? tsp!. crushed red pepper flakes
1 (28 oz!.) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp!. fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400°F!. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper!. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes!.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp!.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown!. Add the canned tomatoes, basil, thyme, and chicken stock!. Add the oven-roasted tomatoes, including the liquid on the baking sheet!. Bring to a boil and simmer uncovered for 40 minutes!. Pass through a food mill fitted with the coarsest blade!. Taste for seasonings!. Serve hot or cold!.
--Ina Garten
----------------------------------
Balsamic Lemon Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp!. balsamic vinegar
1 tsp!. lemon zest
1 Tbsp!. dry basil
2 cloves garlic, minced
1/2 tsp!. salt
1/4 tsp!. pepper
4 whole boneless chicken breasts, halved
Mix all ingredients and pour over chicken!. Broil in 9x13” pyrex dish for 15 minutes each side!. Lest rest 10 minutes, slice in strips!.
-------------------------------
FUNKY CHICKEN WITH SESAME NOODLES
1 lb!. linguine
? cup soy sauce
? cup toasted sesame oil
1/3 cup white sugar
? cup peanut butter
3 green onions, sliced diagonally (green & white parts)
? cup thinly shredded cabbage (purple or green)
8 oz!. sliced mushrooms
? cup sesame seeds, or more to taste
? cup soy sauce
? cup Hoisin sauce (or ? cup teriyaki sauce + ? cup brown sugar)
3 garlic cloves, minced or pressed
2 tsp!. fresh ginger, minced (or ? tsp!. dry)
4 boneless, skinless chicken breasts
Oil for sautéing
In a bowl mix the soy sauce, Hoisin sauce, garlic, and the ginger!. Add the chicken, making sure it's all coated with the sauce!. Cover and refridgerate for 2-3 hours!. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl!.
Cook the linguine according to package directions; drain, return to pot!. In a microwave safe bowl, add the soy sauce, sesame oil, sugar, and peanut butter!. Microwave 30-45 seconds, then whisk until well-blended and the sugar and peanut butter has dissolved!. Pour this over the cooked pasta!. Set aside while you marinate and then cook the mushrooms and chicken!.
On high med-heat, add 2 Tbsp oil in a large non-stick pan!. Add mushrooms and sauté until tender, about 4-5 min!. Remove mushrooms from pan and add to noodles!. Add 2 Tbsp oil to skillet then add chicken breasts!. Saute over high heat, about 6-8 minutes per side (depending upon thickness) until cooked through!. Remove chicken to cutting board, and slice into thin strips!. (If you happen to see any uncooked meat in the center, you can add it sliced back to the skillet to cook a bit more!.) Toss chicken with mushrooms and noodles; add cabbage, green onions, and sesame seeds, and serve in bowls!.
--my changes made to recipe from recipezaar!.comWww@FoodAQ@Com
3 lbs!. ripe plum tomatoes, cut in half
? cup plus 2 Tbsp!.s good olive oil
1 Tbsp!. kosher salt
1 ? tsp!. freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 cloves, garlic minced
2 Tbsp!.s unsalted butter
? tsp!. crushed red pepper flakes
1 (28 oz!.) can plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 tsp!. fresh thyme leaves
1 quart chicken stock or water
Preheat the oven to 400°F!. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper!. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes!.
In an 8-quart stockpot over medium heat, sauté the onions and garlic with 2 Tbsp!.s of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown!. Add the canned tomatoes, basil, thyme, and chicken stock!. Add the oven-roasted tomatoes, including the liquid on the baking sheet!. Bring to a boil and simmer uncovered for 40 minutes!. Pass through a food mill fitted with the coarsest blade!. Taste for seasonings!. Serve hot or cold!.
--Ina Garten
----------------------------------
Balsamic Lemon Chicken
1/2 cup olive oil
1/4 cup lemon juice
2 Tbsp!. balsamic vinegar
1 tsp!. lemon zest
1 Tbsp!. dry basil
2 cloves garlic, minced
1/2 tsp!. salt
1/4 tsp!. pepper
4 whole boneless chicken breasts, halved
Mix all ingredients and pour over chicken!. Broil in 9x13” pyrex dish for 15 minutes each side!. Lest rest 10 minutes, slice in strips!.
-------------------------------
FUNKY CHICKEN WITH SESAME NOODLES
1 lb!. linguine
? cup soy sauce
? cup toasted sesame oil
1/3 cup white sugar
? cup peanut butter
3 green onions, sliced diagonally (green & white parts)
? cup thinly shredded cabbage (purple or green)
8 oz!. sliced mushrooms
? cup sesame seeds, or more to taste
? cup soy sauce
? cup Hoisin sauce (or ? cup teriyaki sauce + ? cup brown sugar)
3 garlic cloves, minced or pressed
2 tsp!. fresh ginger, minced (or ? tsp!. dry)
4 boneless, skinless chicken breasts
Oil for sautéing
In a bowl mix the soy sauce, Hoisin sauce, garlic, and the ginger!. Add the chicken, making sure it's all coated with the sauce!. Cover and refridgerate for 2-3 hours!. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl!.
Cook the linguine according to package directions; drain, return to pot!. In a microwave safe bowl, add the soy sauce, sesame oil, sugar, and peanut butter!. Microwave 30-45 seconds, then whisk until well-blended and the sugar and peanut butter has dissolved!. Pour this over the cooked pasta!. Set aside while you marinate and then cook the mushrooms and chicken!.
On high med-heat, add 2 Tbsp oil in a large non-stick pan!. Add mushrooms and sauté until tender, about 4-5 min!. Remove mushrooms from pan and add to noodles!. Add 2 Tbsp oil to skillet then add chicken breasts!. Saute over high heat, about 6-8 minutes per side (depending upon thickness) until cooked through!. Remove chicken to cutting board, and slice into thin strips!. (If you happen to see any uncooked meat in the center, you can add it sliced back to the skillet to cook a bit more!.) Toss chicken with mushrooms and noodles; add cabbage, green onions, and sesame seeds, and serve in bowls!.
--my changes made to recipe from recipezaar!.comWww@FoodAQ@Com
Here are a few E-Z recipes you might want to try!. Good Luck & enjoy!.
COLA CHICKEN
(And more variations of recipe)
(My favorite for wings or ribs)
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 wieners/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!.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup!.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart!.
Serve over noodles or rice or dressing!.!.!.!.or!?!?!?
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!.)
"Canned Soup"!.
(My Way!)
Whatever cans of veggies I have, that I like, in cabinet it goes in the pot!.!.!.!.!.along with all the juices in the cans!.
Cook on stove top or Crock pot!.
Enjoy!
Canned:
corn
peas
carrots
gr!.beans (any variety)
lima beans
wax beans
tomato (any variety)
potatoes (whole or sliced!.!.!.or both whatever you like)
You get the idea!.!.!.!.lol!.
also add a package of shredded cabbage (cole slaw mix)!.
You can even add a package of onion soup mix!.
If it gets to dry and needs more liquids!.!.!.!.add tomato juice!.!.!.V-8!.!.!.etc!.
(I’ve not made this one yet)
EASY BEEF STROGANOFF
Ingredients:
3/4 lb lean ground beef
1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
1 can mushrooms, drained (7 oz can)
1/2 cup sour cream
4-6 cups hot cooked noodles
salt & pepper, to taste
Instructions:
In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked!. Carefully drain liquids and return to stovetop!. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally!. Remove from heat and stir in sour cream, until thoroughly combined!. Add salt and pepper, to taste, and serve immediately over hot noodles!.
Preparation Time: 1-15 minutes
Cook Time: 25+ minutes
"Corny Beanie Weenies!."
(from a country preacher in Mississippi…wife & 2 teenage sons)
Mix one can of good baked beans
We use a good sized can of beans (14-16 ounces, I think) and
get a kind that we like (maybe with brown sugar, onion, and bacon)!.
There are several kinds of good baked beans!.
and a package of Oscar Meier Weiners (all sliced up)!.
with a can of whole kernel corn (drained)
Any way, heat up these three ingredients, and serve with brown bread
(maybe toasted !?) and a glass of milk!.
It doesn't get any easier than this, and is suprisingly good!
P!.S…!.!.Might put ingredients in a casserole dish and top with corn muffin mix!.
Substitute a pound of cooked ground beef……rename to…!?!?
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!.Www@FoodAQ@Com
COLA CHICKEN
(And more variations of recipe)
(My favorite for wings or ribs)
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 wieners/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!.
Mushroom Chicken
4 boneless/skinless chicken breast (or any pieces you like)
1 can cream of mushroom soup!.
1 can water
Place chicken in crock pot (or sauce pan for stove top cooking)
mix soup & 1 can of water together
pour over chicken
cook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart!.
Serve over noodles or rice or dressing!.!.!.!.or!?!?!?
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!.)
"Canned Soup"!.
(My Way!)
Whatever cans of veggies I have, that I like, in cabinet it goes in the pot!.!.!.!.!.along with all the juices in the cans!.
Cook on stove top or Crock pot!.
Enjoy!
Canned:
corn
peas
carrots
gr!.beans (any variety)
lima beans
wax beans
tomato (any variety)
potatoes (whole or sliced!.!.!.or both whatever you like)
You get the idea!.!.!.!.lol!.
also add a package of shredded cabbage (cole slaw mix)!.
You can even add a package of onion soup mix!.
If it gets to dry and needs more liquids!.!.!.!.add tomato juice!.!.!.V-8!.!.!.etc!.
(I’ve not made this one yet)
EASY BEEF STROGANOFF
Ingredients:
3/4 lb lean ground beef
1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)
1 can mushrooms, drained (7 oz can)
1/2 cup sour cream
4-6 cups hot cooked noodles
salt & pepper, to taste
Instructions:
In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked!. Carefully drain liquids and return to stovetop!. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally!. Remove from heat and stir in sour cream, until thoroughly combined!. Add salt and pepper, to taste, and serve immediately over hot noodles!.
Preparation Time: 1-15 minutes
Cook Time: 25+ minutes
"Corny Beanie Weenies!."
(from a country preacher in Mississippi…wife & 2 teenage sons)
Mix one can of good baked beans
We use a good sized can of beans (14-16 ounces, I think) and
get a kind that we like (maybe with brown sugar, onion, and bacon)!.
There are several kinds of good baked beans!.
and a package of Oscar Meier Weiners (all sliced up)!.
with a can of whole kernel corn (drained)
Any way, heat up these three ingredients, and serve with brown bread
(maybe toasted !?) and a glass of milk!.
It doesn't get any easier than this, and is suprisingly good!
P!.S…!.!.Might put ingredients in a casserole dish and top with corn muffin mix!.
Substitute a pound of cooked ground beef……rename to…!?!?
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!.Www@FoodAQ@Com