Im looking for a delicious cheap recipe?!
every sunday my boyfriend and i make a dinner together, we try and keep it cheap seeing as we are in college and living on a budget!.
but we also like to stay away from the simple foods!. any ideas!?Www@FoodAQ@Com
but we also like to stay away from the simple foods!. any ideas!?Www@FoodAQ@Com
Answers:
IDK what your idea of cheap is!.!.!.but here are a few ideas!.
Homemade mac and cheese!.!.!.not the stuff from the box!. But make it with REAL CHEESE and bread crumbs on top!. That is cheap and filling, and you can use all kinds of different cheeses to make it gourmet!. Like Swiss and Gouda!.
Spinach Manicotti is pretty cheap to make, too!. As is spaghetti and meatballs!. They key is!.!.!.make them from scratch!.
Buy chicken breasts in bulk and freeze them into servings for two!. You can take them out of the freezer and serve them a number of ways!. With a mushroom sauce, lemon sauce, tomato sauce, etc!. And serve them with rice!. also a cheap staple food!.
Here are a couple of recipes for you!. If the yield is too much, just cut the ingredients in half!.
SPINACH MANICOTTI
14 manicotti shells (tubes)
2 (6 oz!.) cans tomato paste
3 c!. water
1/2 c!. chopped onion
2 cloves garlic
1/2 tsp!. dried oregano
1/2 tsp!. salt
1/4 tsp!. pepper
2 (10 oz!.) pkg!. frozen chopped spinach
24 oz!. cottage cheese
1/3 c!. Parmesan cheese
1/4 tsp!. ground nutmeg
Chopped fresh parsley
2 eggs, slightly beaten
Cook pasta according to package directions, omitting the salt!. Drain and set aside!. Combine tomato paste, onion, garlic, water, basil, oregano, salt and pepper!. Cover and simmer 1 hour over low heat!. Cook spinach according to package; drain!. Place on paper towel and squeeze until moisture is gone and spinach is barely moist!. Combine spinach, cheese, eggs, Parmesan cheese, nutmeg, and pepper to taste!. Stuff pasta with spinach mixture and arrange in baking dish coated with cooking spray!. Pour tomato sauce over manicotti and bake at 350 degrees for 45 minutes!. Garnish with parsley!. Can be made ahead and refrigerated but add baking time to assure proper cooking!. Serves 6!.
BAKED MACARONI AND CHEESE
1 1/2 tbsp!. butter
1/4 c!. all-purpose flour
3/4 tsp!. dry mustard
1/8 tsp!. cayenne pepper
3 c!. skim milk
1 1/4 c!. shredded sharp Cheddar cheese, divided
1/4 c!. shredded Swiss cheese
1/8 tsp!. black pepper
5 c!. elbow macaroni, cooked
Melt butter in large, heavy saucepan over low heat!. Add flour, mustard, and cayenne!. Cook 1 minute, stirring constantly with wire whisk!. Gradually add milk; stir well!. Cook over medium heat 10 minutes or until thickened and bubbly, stirring constantly; remove from heat!.
Stir in 3/4 cup Cheddar cheese, Swiss cheese, and pepper, stirring until cheese melts!. Stir in cooked macaroni; spoon into 2 quart casserole!. Sprinkle with remaining Cheddar cheese!. Cover and bake at 350 degrees for 30 minutes!. Uncover; brown for 10 minutes!. Let stand for 5 minutes before serving!.
CHICKEN IN MUSHROOM SAUCE
4 chicken breasts
1 onion, sliced
2 cloves garlic, minced
1 can cream of mushroom soup
1/2 cup of water
seasonings of your choice
rice or pasta
In a skillet, saute chicken with onion and garlic until tender!. Add desired seasonings during cooking (season salt, sage or Bell's Seasoning, garlic, and onion powder work well)!.
When chicken is done, add soup and water!.
Bring to a simmer for 5 minutes and serve over rice, noodles or other pasta, if desired!.
GARLIC LEMON CHICKEN BREAST
2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet!.
Combine first 5 ingredients (this can optionally be done in a blender)!.
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil!. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder!.
Place a slice of onion and a sprig of parsley over each!. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well!. Place in a shallow baking dish or on the grill!.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece)!.
4 Servings!.
ORANGE ROUGHY PARMESAN
2 lb!. orange roughy (FISH!!)
2 tbsp!. fresh lemon juice
1/2 c!. freshly grated Parmesan cheese
4 tbsp!. butter, softened
3 tbsp!. mayonnaise
3 tbsp!. chopped green onions
1/4 tsp!. salt
Pepper and Tabasco
In a buttered baking dish, place fillets in a single layer!. Brush with lemon juice!. Let stand for 10 minutes!.
In small bowl combine cheese, butter, mayonnaise, green onion, salt, pepper and Tabasco!.
Broil fillets 3 to 4 inches (under preheated broiler) for 5-6 minutes!. Pour off excess liquid!. Spread with cheese mixture and broil for an additional 2-3 minutes!. Watch closely!.
Serves 4!.Www@FoodAQ@Com
Homemade mac and cheese!.!.!.not the stuff from the box!. But make it with REAL CHEESE and bread crumbs on top!. That is cheap and filling, and you can use all kinds of different cheeses to make it gourmet!. Like Swiss and Gouda!.
Spinach Manicotti is pretty cheap to make, too!. As is spaghetti and meatballs!. They key is!.!.!.make them from scratch!.
Buy chicken breasts in bulk and freeze them into servings for two!. You can take them out of the freezer and serve them a number of ways!. With a mushroom sauce, lemon sauce, tomato sauce, etc!. And serve them with rice!. also a cheap staple food!.
Here are a couple of recipes for you!. If the yield is too much, just cut the ingredients in half!.
SPINACH MANICOTTI
14 manicotti shells (tubes)
2 (6 oz!.) cans tomato paste
3 c!. water
1/2 c!. chopped onion
2 cloves garlic
1/2 tsp!. dried oregano
1/2 tsp!. salt
1/4 tsp!. pepper
2 (10 oz!.) pkg!. frozen chopped spinach
24 oz!. cottage cheese
1/3 c!. Parmesan cheese
1/4 tsp!. ground nutmeg
Chopped fresh parsley
2 eggs, slightly beaten
Cook pasta according to package directions, omitting the salt!. Drain and set aside!. Combine tomato paste, onion, garlic, water, basil, oregano, salt and pepper!. Cover and simmer 1 hour over low heat!. Cook spinach according to package; drain!. Place on paper towel and squeeze until moisture is gone and spinach is barely moist!. Combine spinach, cheese, eggs, Parmesan cheese, nutmeg, and pepper to taste!. Stuff pasta with spinach mixture and arrange in baking dish coated with cooking spray!. Pour tomato sauce over manicotti and bake at 350 degrees for 45 minutes!. Garnish with parsley!. Can be made ahead and refrigerated but add baking time to assure proper cooking!. Serves 6!.
BAKED MACARONI AND CHEESE
1 1/2 tbsp!. butter
1/4 c!. all-purpose flour
3/4 tsp!. dry mustard
1/8 tsp!. cayenne pepper
3 c!. skim milk
1 1/4 c!. shredded sharp Cheddar cheese, divided
1/4 c!. shredded Swiss cheese
1/8 tsp!. black pepper
5 c!. elbow macaroni, cooked
Melt butter in large, heavy saucepan over low heat!. Add flour, mustard, and cayenne!. Cook 1 minute, stirring constantly with wire whisk!. Gradually add milk; stir well!. Cook over medium heat 10 minutes or until thickened and bubbly, stirring constantly; remove from heat!.
Stir in 3/4 cup Cheddar cheese, Swiss cheese, and pepper, stirring until cheese melts!. Stir in cooked macaroni; spoon into 2 quart casserole!. Sprinkle with remaining Cheddar cheese!. Cover and bake at 350 degrees for 30 minutes!. Uncover; brown for 10 minutes!. Let stand for 5 minutes before serving!.
CHICKEN IN MUSHROOM SAUCE
4 chicken breasts
1 onion, sliced
2 cloves garlic, minced
1 can cream of mushroom soup
1/2 cup of water
seasonings of your choice
rice or pasta
In a skillet, saute chicken with onion and garlic until tender!. Add desired seasonings during cooking (season salt, sage or Bell's Seasoning, garlic, and onion powder work well)!.
When chicken is done, add soup and water!.
Bring to a simmer for 5 minutes and serve over rice, noodles or other pasta, if desired!.
GARLIC LEMON CHICKEN BREAST
2 tablespoons grated lemon rind (fresh)
4-5 cloves garlic, crushed
2 tablespoons soy sauce
1/2 cup fresh lemon juice
2 teaspoons Hungarian paprika
4 boneless, skinless chicken breasts
olive oil
salt, pepper, garlic powder (for sprinkling)
4 sprigs Italian parsley
4 onion slices (sliced in thick rings)
heavy duty aluminum foil
Cut 4 rectangles of heavy duty aluminum foil, each about the size of 1/2 a standard cookie sheet!.
Combine first 5 ingredients (this can optionally be done in a blender)!.
Spray (or brush) the 4 large rectangles of aluminum foil with olive oil!. Place chicken in center; brush with lemon/garlic mixture, then sprinkle with salt, pepper, and lightly dust with garlic powder!.
Place a slice of onion and a sprig of parsley over each!. Fold up aluminum into a loose, square packet and crimp edges tightly to seal well!. Place in a shallow baking dish or on the grill!.
Bake at 350°F for about 50-60 minutes (this depends on the size of each chicken piece)!.
4 Servings!.
ORANGE ROUGHY PARMESAN
2 lb!. orange roughy (FISH!!)
2 tbsp!. fresh lemon juice
1/2 c!. freshly grated Parmesan cheese
4 tbsp!. butter, softened
3 tbsp!. mayonnaise
3 tbsp!. chopped green onions
1/4 tsp!. salt
Pepper and Tabasco
In a buttered baking dish, place fillets in a single layer!. Brush with lemon juice!. Let stand for 10 minutes!.
In small bowl combine cheese, butter, mayonnaise, green onion, salt, pepper and Tabasco!.
Broil fillets 3 to 4 inches (under preheated broiler) for 5-6 minutes!. Pour off excess liquid!. Spread with cheese mixture and broil for an additional 2-3 minutes!. Watch closely!.
Serves 4!.Www@FoodAQ@Com
Here are several authentic Tex-Mex Enchillada recipes for you to choose from:
~Ground Beef Enchiladas~
*Corn tortillas filled with seasoned ground meat, onions, olives and cheddar cheese, baked in a not-too-spicy homemade enchilada sauce!. You WILL hear the words, "More please!"!.
Enchilada Sauce:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon kosher or coarse salt
1/4 teaspoon garlic powder
Enchiladas:
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, finely minced
1 (2-ounce) can sliced black olives, drained
1/2 teaspoon dried oregano leaves
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying
1 dozen corn tortillas
2 cups shredded cheddar cheese, divided use
1!. For Enchilada Sauce: Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute!. Add remaining ingredients bring to a boil and simmer for about 10 minutes!.
2!. Preheat oven to 350*F (175*C)!.
3!. Grease a 13 x 9 x 2-inch baking pan!. Set aside!.
4!. In a large skillet, cook ground beef, onion and garlic together until meat is done; drain!.
5!. Add olives, oregano leaves, salt and pepper!. Cool slightly and stir in 1 cup cheddar cheese: set aside!.
6!. Heat about 1/4-inch oil in another skillet and fry the tortillas over medium-high heat for a few seconds per side, just long enough to soften and stack on a plate!. Set aside!.
To construct enchiladas:
1!. Place about 2 tablespoons enchilada sauce onto a large plate!.
2!. Take one tortilla and place on the sauce coating each side well!.
3!. Spoon a twelfth of the meat mixture onto the center of tortilla!.
4!.Fold two sides of tortilla over filling and lay the enchilada seam-side down in prepared baking pan!. Repeat procedure with remaining tortillas!.
5!. Pour remaining enchilada sauce evenly over the enchiladas!.
6!. Sprinkle with the remaining 1 cup cheese!.
7!. Bake for 30 minutes or until bubbly and cheese is golden brown!.
Makes 12 servings!.
Note: Time-Saver Cooking Tip: Substitute 1 (28-ounce) can enchilada sauce for the homemade enchilada sauce!.
~Texmex-Enchilladas~
Central Texas style Mexican enchiladas -
These are cooked beef enchiladas cooked in two ways-the traditional rolled enchilada and the easier-to-cook New Mexico stacked style!.
Both procedures are given below!. also, used to cook the enchi-
lada sauce/chili from scratch, but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it's not only faster (20 minutes vs!. 4+ hours) but also has a very authentic spice combination!.
Ingredients:
2 lb Ground beef -extra-lean (as little fat as possible)
2 med Onion, chopped
4 t flour
3 3/4 c!. Enchillada Sauce (2 standard cans)
1 lb Cheddar cheese, sharp, grated
Cooking Tex-Mex Style Enchiladas
1!. PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet!.
2!. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time!.
3!. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned!.
4!. Onions should be limp and translucent, but not brown!.
5!. Add about 4 T of flour and saute until flour is completely incorporated into the meat mixture!.
6!. Add the enchilada sauce!.
7!. Heat over low heat!.
8!. If the mixture is too thick, add a little water!.
9!. The consistency should be that of a thick gravy, but not soupy!.
10!. Simmer over low heat for 20-30 minutes!.
11!. PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but more authentic!.
12!. Have ready a large baking pan, I always use an oblong 9"x13" Pyrex pan!. One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften!.
13!. Lay the tortilla flat in the baking pan, spoon about 3 T of the enchillada sauce in a line down the middle, top with about 1 t chopped onion and about 3 T of grated cheese!.
14!. Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan!. Repeat until the pan is full!.
15!. This can get tricky (but it is possible) as the pan gets full!.
16!. Assembling the enchillada outside of the pan is usually a messy disaster!.
17!. Depending on the size of the pan and how tightly each enchillada is rolled, you can get 8-12 enchilladas in a pan!. This recipe should make about 16-24 enchilladas!.
18!. Spoon enchillada sauce over the assembled enchilladas to thinly cover!.
19!. Sprinkle generously with grated cheese!.
20!. Bake at 425 degrees F!. for 20 minutes!.
1!. PREPARE STACKED ENCHILLADAS: This is the New Mexico style!.
2!. It is much easier toWww@FoodAQ@Com
~Ground Beef Enchiladas~
*Corn tortillas filled with seasoned ground meat, onions, olives and cheddar cheese, baked in a not-too-spicy homemade enchilada sauce!. You WILL hear the words, "More please!"!.
Enchilada Sauce:
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 tablespoons chili powder
1/2 teaspoon ground cumin
1 (8-ounce) can tomato sauce
2 cups water
1 teaspoon kosher or coarse salt
1/4 teaspoon garlic powder
Enchiladas:
2 pounds ground beef
1 large onion, chopped
2 garlic cloves, finely minced
1 (2-ounce) can sliced black olives, drained
1/2 teaspoon dried oregano leaves
1 teaspoon kosher or coarse salt
1/4 teaspoon freshly ground black pepper
Vegetable oil for frying
1 dozen corn tortillas
2 cups shredded cheddar cheese, divided use
1!. For Enchilada Sauce: Heat oil in large 2-quart saucepan; stir in flour and chili powder; cook for 1 minute!. Add remaining ingredients bring to a boil and simmer for about 10 minutes!.
2!. Preheat oven to 350*F (175*C)!.
3!. Grease a 13 x 9 x 2-inch baking pan!. Set aside!.
4!. In a large skillet, cook ground beef, onion and garlic together until meat is done; drain!.
5!. Add olives, oregano leaves, salt and pepper!. Cool slightly and stir in 1 cup cheddar cheese: set aside!.
6!. Heat about 1/4-inch oil in another skillet and fry the tortillas over medium-high heat for a few seconds per side, just long enough to soften and stack on a plate!. Set aside!.
To construct enchiladas:
1!. Place about 2 tablespoons enchilada sauce onto a large plate!.
2!. Take one tortilla and place on the sauce coating each side well!.
3!. Spoon a twelfth of the meat mixture onto the center of tortilla!.
4!.Fold two sides of tortilla over filling and lay the enchilada seam-side down in prepared baking pan!. Repeat procedure with remaining tortillas!.
5!. Pour remaining enchilada sauce evenly over the enchiladas!.
6!. Sprinkle with the remaining 1 cup cheese!.
7!. Bake for 30 minutes or until bubbly and cheese is golden brown!.
Makes 12 servings!.
Note: Time-Saver Cooking Tip: Substitute 1 (28-ounce) can enchilada sauce for the homemade enchilada sauce!.
~Texmex-Enchilladas~
Central Texas style Mexican enchiladas -
These are cooked beef enchiladas cooked in two ways-the traditional rolled enchilada and the easier-to-cook New Mexico stacked style!.
Both procedures are given below!. also, used to cook the enchi-
lada sauce/chili from scratch, but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it's not only faster (20 minutes vs!. 4+ hours) but also has a very authentic spice combination!.
Ingredients:
2 lb Ground beef -extra-lean (as little fat as possible)
2 med Onion, chopped
4 t flour
3 3/4 c!. Enchillada Sauce (2 standard cans)
1 lb Cheddar cheese, sharp, grated
Cooking Tex-Mex Style Enchiladas
1!. PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet!.
2!. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time!.
3!. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned!.
4!. Onions should be limp and translucent, but not brown!.
5!. Add about 4 T of flour and saute until flour is completely incorporated into the meat mixture!.
6!. Add the enchilada sauce!.
7!. Heat over low heat!.
8!. If the mixture is too thick, add a little water!.
9!. The consistency should be that of a thick gravy, but not soupy!.
10!. Simmer over low heat for 20-30 minutes!.
11!. PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but more authentic!.
12!. Have ready a large baking pan, I always use an oblong 9"x13" Pyrex pan!. One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften!.
13!. Lay the tortilla flat in the baking pan, spoon about 3 T of the enchillada sauce in a line down the middle, top with about 1 t chopped onion and about 3 T of grated cheese!.
14!. Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan!. Repeat until the pan is full!.
15!. This can get tricky (but it is possible) as the pan gets full!.
16!. Assembling the enchillada outside of the pan is usually a messy disaster!.
17!. Depending on the size of the pan and how tightly each enchillada is rolled, you can get 8-12 enchilladas in a pan!. This recipe should make about 16-24 enchilladas!.
18!. Spoon enchillada sauce over the assembled enchilladas to thinly cover!.
19!. Sprinkle generously with grated cheese!.
20!. Bake at 425 degrees F!. for 20 minutes!.
1!. PREPARE STACKED ENCHILLADAS: This is the New Mexico style!.
2!. It is much easier toWww@FoodAQ@Com
This is called campers stew its CHEAP and feeds a lot of people:
Cook 2 pounds hamburger meat and drain the grease
put it into a pot with
1 lg can of ranch style beans (or whatever kind you like) keep the juice
1 can of corn w/juice
1 can chopped tomatoe w/juice
1 small can tomatoe sauce
you can add other things like black olives or potatoes
let it come to a boil then simmer with a lid for about 15min!.
Make some cornbread with it and it taste awesome it might not sound like it right now but i promise you gotta try it!Www@FoodAQ@Com
Cook 2 pounds hamburger meat and drain the grease
put it into a pot with
1 lg can of ranch style beans (or whatever kind you like) keep the juice
1 can of corn w/juice
1 can chopped tomatoe w/juice
1 small can tomatoe sauce
you can add other things like black olives or potatoes
let it come to a boil then simmer with a lid for about 15min!.
Make some cornbread with it and it taste awesome it might not sound like it right now but i promise you gotta try it!Www@FoodAQ@Com
Chilli con carne pie
Serves: 4-6
Prep time: 15 mins
Cooking time: approx!. 1 hr
1tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
250g (9oz) lean beef mince
2 red chillies, deseeded and finely chopped
1tsp ground cumin
1 x 500g jar organic Bolognese sauce
200ml (7floz) vegetable stock or water
400g can green lentils, drained and rinsed
400g can kidney beans, rinsed and drained for the mash
900g (2lb) white floury potatoes such as maris piper, peeled and cut into equal sized chunks
5tbsp hot milk
1tsp turmeric, optional
1!. Heat the oil in a large pan, add the onion and garlic and cook for 5 mins!. Turn up the heat, add the mince and cook for 3 mins or until browned!.
2!. Stir in the chillies, cumin and cook for 1 min!.
3!. Stir in the bolognese sauce, stock, lentils and beans!. Bring to the boil, then simmer for 20-25 mins!. Season to taste!.
4!. Meanwhile, cook the potatoes in cold water, bring to the boil then simmer for 20 mins or until tender!.
5!. Drain potatoes, tip back into pan and mash over a low heat!. Stir in milk, turmeric and season to taste!.
6!. Pre-heat the grill!. Spoon the hot chilli into a gratin dish and spread the hot mash roughly over the top!. Place under the grill for 5-6 mins or until golden and crispy on top!.
7!. Serve with a mixture of peas and pods - dwarf beans, sugar snap peas and garden peas!.
Cook's tip: Make it as hot or as you mild as you like!.Www@FoodAQ@Com
Serves: 4-6
Prep time: 15 mins
Cooking time: approx!. 1 hr
1tbsp olive oil
1 onion, finely chopped
1 garlic clove, crushed
250g (9oz) lean beef mince
2 red chillies, deseeded and finely chopped
1tsp ground cumin
1 x 500g jar organic Bolognese sauce
200ml (7floz) vegetable stock or water
400g can green lentils, drained and rinsed
400g can kidney beans, rinsed and drained for the mash
900g (2lb) white floury potatoes such as maris piper, peeled and cut into equal sized chunks
5tbsp hot milk
1tsp turmeric, optional
1!. Heat the oil in a large pan, add the onion and garlic and cook for 5 mins!. Turn up the heat, add the mince and cook for 3 mins or until browned!.
2!. Stir in the chillies, cumin and cook for 1 min!.
3!. Stir in the bolognese sauce, stock, lentils and beans!. Bring to the boil, then simmer for 20-25 mins!. Season to taste!.
4!. Meanwhile, cook the potatoes in cold water, bring to the boil then simmer for 20 mins or until tender!.
5!. Drain potatoes, tip back into pan and mash over a low heat!. Stir in milk, turmeric and season to taste!.
6!. Pre-heat the grill!. Spoon the hot chilli into a gratin dish and spread the hot mash roughly over the top!. Place under the grill for 5-6 mins or until golden and crispy on top!.
7!. Serve with a mixture of peas and pods - dwarf beans, sugar snap peas and garden peas!.
Cook's tip: Make it as hot or as you mild as you like!.Www@FoodAQ@Com
There are some ideas here on my website!.!.!.some are cheaper than others, but it will definitely give you some different ideas to try for several weeks!.!.!.so enjoy!
http://www!.quick-and-easy-dinner!.com/che!.!.!.Www@FoodAQ@Com
http://www!.quick-and-easy-dinner!.com/che!.!.!.Www@FoodAQ@Com
k here's one and i know it sounds plain and kinda weird but its soo good when i have it i have to make a very large pot because i have to feed my neighbors and a few of my old mans Friends hes so happened to call not to mention my family of four
brown 1 roll of sausage or 1 lb of ground beef, with 1 diced onion when browned you can throw in some mushrooms your preference we love them, drain the meat and toss back in pan then coat every with 3 tablespoons of flour stir for 1 min and add enough milk to cover whats in the pan once it comes to a boil turn off heat add salt and pepper and let thicken for 2 -5 min serve over toast, bisects or mashed potato'sWww@FoodAQ@Com
brown 1 roll of sausage or 1 lb of ground beef, with 1 diced onion when browned you can throw in some mushrooms your preference we love them, drain the meat and toss back in pan then coat every with 3 tablespoons of flour stir for 1 min and add enough milk to cover whats in the pan once it comes to a boil turn off heat add salt and pepper and let thicken for 2 -5 min serve over toast, bisects or mashed potato'sWww@FoodAQ@Com
tuna casserole, hamburger stroganoff, chili, soup, bean burritos, breakfast for dinner, most pasta dishes, taco salad, chicken stir fry!.!.!. hope some of these ideas help!Www@FoodAQ@Com