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Cheap and simple recipes anyone??
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<blockquote data-quote="Signorina" data-source="post: 529485"><p>My kids love Crock pot french dip:</p><p>A can of Campbell's beef broth(10.5 oz), a can of Campbell's French Onion soup, can of brown gravy, a 12 oz. can or bottle of beer (or another can of broth & water)and a 4 lb. rump/pot/chuck roast. Put it all in a crockpot, add some chopped garlic and cook on low for 7-8 hours. Slice meat(mine just shred apart) and pile onto buttered toasted buns. I melt cheese on mine and also use horseradish sauce. Serve the au jus on the side for dipping. </p><p>========================</p><p>Everyday turkey</p><p>I frozen turkey breast (often on sale after holidays) can of whole cranberries, packet of lipton onion soup mix. Put frozen breast in crock pot, pour cranberry over it, sprinkle with onion soup mix. Cook on low for 6 - 8 hours. YUM Make turkey sandwiches with the leftovers</p><p>========================</p><p>Cheeseburger-and-Fries Casserole </p><p>Serve this quick-to-fix, stick-to-your-ribs casserole with a variety of condiments so diners can choose their favorites. </p><p>Source: Midwest Living </p><p></p><p> 2 pounds lean ground beef </p><p> 1 10-3/4-ounce can condensed golden mushroom soup </p><p> 1 10-3/4-ounce can condensed cheddar cheese soup </p><p> 1 20-ounce package frozen, fried crinkle-cut potatoes (or tator tots or prepared mashed potatoes)</p><p> Hamburger toppings (choose from catsup, pickles, mustard and chopped tomato) </p><p></p><p>1. In a large skillet, cook the ground beef, half at a time, until brown. Drain off fat. Place the cooked meat in the bottom of a 13x9x2-inch baking dish. </p><p>2. In a medium mixing bowl, combine the condensed golden mushroom soup and the condensed cheddar cheese soup. Spread over the meat in the casserole. </p><p>3. Sprinkle the frozen crinkle-cut potatoes over the top of the casserole. </p><p>4. Bake in a 350 degree F. oven for 45 to 55 minutes or until the fries are golden. Garnish with suggested hamburger toppings, if you like. Makes 8 to 10 servings. </p><p>========================</p><p>Rachel Ray's Yakitori Noodles</p><p>Ingredients</p><p>Salt </p><p>1 pound soba noodles (I use whole wheat linguine)</p><p>2 tablespoons vegetable oil </p><p>1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces (or beef or pork, works well with any meat)</p><p>2-inch piece fresh ginger, peeled and grated or finely minced </p><p>Freshly ground black pepper </p><p>2 bunches scallions, trimmed of roots and cut into 2-inch pieces on an angle </p><p>1/3 cup dry sherry (eyeball it) </p><p>1/3 cup tamari (eyeball it) (soy sauce) or skip the sherry, soy sauce and sugar and use 2/3 teriyaki instead</p><p>2 tablespoons sugar </p><p>1 tablespoon toasted sesame oil (can omit)</p><p>Toasted sesame seeds, for garnish (can omit)</p><p>(I add veggies to make it a one pot complete meal)</p><p>Yields: 4 servings</p><p></p><p>Preparation</p><p>Place a large pot of water over high heat for the noodles. Once boiling, add some salt and the noodles and cook according to package directions. Drain thoroughly. </p><p> </p><p>While the water is coming up to a boil, place a large skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. Toss the chicken with the grated ginger and season with some pepper. Add the chicken to the hot skillet, spread it out in an even layer and let it brown up a couple of minutes. At this point you can add whatever veggies you have on hand, I do chopped carrots and celery, canned baby corn, or thawed frozen broccoli or string beans, whatever is around) </p><p> </p><p>Shake and stir the skillet to turn the chicken pieces then add the scallions, sherry, tamari, sugar and sesame oil, bring up to a bubble and simmer one minute. </p><p>Add the drained noodles to the skillet and toss to combine. To serve, transfer to serving bowls and sprinkle with some of the toasted sesame seeds.(which I skip)</p></blockquote><p></p>
[QUOTE="Signorina, post: 529485"] My kids love Crock pot french dip: A can of Campbell's beef broth(10.5 oz), a can of Campbell's French Onion soup, can of brown gravy, a 12 oz. can or bottle of beer (or another can of broth & water)and a 4 lb. rump/pot/chuck roast. Put it all in a crockpot, add some chopped garlic and cook on low for 7-8 hours. Slice meat(mine just shred apart) and pile onto buttered toasted buns. I melt cheese on mine and also use horseradish sauce. Serve the au jus on the side for dipping. ======================== Everyday turkey I frozen turkey breast (often on sale after holidays) can of whole cranberries, packet of lipton onion soup mix. Put frozen breast in crock pot, pour cranberry over it, sprinkle with onion soup mix. Cook on low for 6 - 8 hours. YUM Make turkey sandwiches with the leftovers ======================== Cheeseburger-and-Fries Casserole Serve this quick-to-fix, stick-to-your-ribs casserole with a variety of condiments so diners can choose their favorites. Source: Midwest Living 2 pounds lean ground beef 1 10-3/4-ounce can condensed golden mushroom soup 1 10-3/4-ounce can condensed cheddar cheese soup 1 20-ounce package frozen, fried crinkle-cut potatoes (or tator tots or prepared mashed potatoes) Hamburger toppings (choose from catsup, pickles, mustard and chopped tomato) 1. In a large skillet, cook the ground beef, half at a time, until brown. Drain off fat. Place the cooked meat in the bottom of a 13x9x2-inch baking dish. 2. In a medium mixing bowl, combine the condensed golden mushroom soup and the condensed cheddar cheese soup. Spread over the meat in the casserole. 3. Sprinkle the frozen crinkle-cut potatoes over the top of the casserole. 4. Bake in a 350 degree F. oven for 45 to 55 minutes or until the fries are golden. Garnish with suggested hamburger toppings, if you like. Makes 8 to 10 servings. ======================== Rachel Ray's Yakitori Noodles Ingredients Salt 1 pound soba noodles (I use whole wheat linguine) 2 tablespoons vegetable oil 1 pound boneless, skinless chicken breasts or tenders, cut into bite-size pieces (or beef or pork, works well with any meat) 2-inch piece fresh ginger, peeled and grated or finely minced Freshly ground black pepper 2 bunches scallions, trimmed of roots and cut into 2-inch pieces on an angle 1/3 cup dry sherry (eyeball it) 1/3 cup tamari (eyeball it) (soy sauce) or skip the sherry, soy sauce and sugar and use 2/3 teriyaki instead 2 tablespoons sugar 1 tablespoon toasted sesame oil (can omit) Toasted sesame seeds, for garnish (can omit) (I add veggies to make it a one pot complete meal) Yields: 4 servings Preparation Place a large pot of water over high heat for the noodles. Once boiling, add some salt and the noodles and cook according to package directions. Drain thoroughly. While the water is coming up to a boil, place a large skillet over medium-high heat with 2 turns of the pan of vegetable oil, about 2 tablespoons. Toss the chicken with the grated ginger and season with some pepper. Add the chicken to the hot skillet, spread it out in an even layer and let it brown up a couple of minutes. At this point you can add whatever veggies you have on hand, I do chopped carrots and celery, canned baby corn, or thawed frozen broccoli or string beans, whatever is around) Shake and stir the skillet to turn the chicken pieces then add the scallions, sherry, tamari, sugar and sesame oil, bring up to a bubble and simmer one minute. Add the drained noodles to the skillet and toss to combine. To serve, transfer to serving bowls and sprinkle with some of the toasted sesame seeds.(which I skip) [/QUOTE]
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