tag:blogger.com,1999:blog-3325136241555317156.post8713726905782699131..comments2024-03-26T05:24:56.783-04:00Comments on TWITARDED: Something You Never Thought I'd Be Asking You (It Isn't Even Dirty!)Snarkier Than Youhttp://www.blogger.com/profile/10797449606526868507noreply@blogger.comBlogger113125tag:blogger.com,1999:blog-3325136241555317156.post-32784878463740149822011-04-29T11:05:14.409-04:002011-04-29T11:05:14.409-04:00This is really easy - only takes 10 mins in the ki...This is really easy - only takes 10 mins in the kitchen (which is how I like to cook!) <br>Hoping that all the ingredients are the same in America. I've converted the oven temp to Fahrenheit (And hoped I've got it right)<br><br>Leek and Bacon Pie<br>2Tbs of oil<br>2 Leeks, pale section only, thinly sliced<br>4 rashers of bacon, finely chopped<br>2cloves of garlic, crushed<br>broccoli, cut into small pieces<br>1 cup milk<br>1 cup grated cheese<br>4 eggs<br>(mixed salad and bought garlic bread to serve)<br><br>1. Preheat oven to 355 deg. Lightly grease a 24cm round pie dish.<br>2. Heat oil in frying pan, add leek, bacon and garlic. Cook and stir for 4 -5 minutes or until leek has softened.<br>3. Bring a medium saucepan of water to the boil over moderate heat. Add broccoli; cook for 2 minutes and drain.<br>4. In the pie dish, add the broccoli , top with leek mixture.<br>5. Whisk eggs, milk and cheese in a large jug. Season with pepper.<br>6. Pour egg mixture of broccoli. Bake for 15 minutes. Reduce oven temperate to 340 degrees and bake for another 15 minutes.<br>Remove from oven, stand in the pan for 5 minutes, cut into wedges. Serve with salad and garlic bread.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-78934806942512907082011-04-29T11:05:10.682-04:002011-04-29T11:05:10.682-04:00Meatloaf:1 and 1/2 pounds ground meat (beef, turke...Meatloaf:<br>1 and 1/2 pounds ground meat (beef, turkey)<br>1/2 cup crumbs (cracker, tortilla chips, corn flakes, rice chex - I use my Grandma's hand crank grinder to make them small)<br>2 beaten eggs<br>1 8-ounce can of tomato SAUCE (not paste)<br>1 teaspoon salt (or less)<br>Seasoning of choice (I use Italian Seasoning and just sprinkle it over the bowl before mixing)<br><br>Preheat oven to 350'<br>Combine all ingredients using the fork you used to beat the eggs (if you used a FFOORRKK - had to do it).<br>Put mix in loaf pan.<br>Bake in oven for 1 and 1/4 hours.<br><br>I never liked meatloaf until I made it myself now we have it at least once a month :) Enjoy!<br><br>PS This recipe is from my Grandma's Better Homes and Gardens cookbook that has been passed down through the family.Dangrdafnehttp://www.blogger.com/profile/04940599664505953044noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-52832173184568678922011-04-29T11:05:09.825-04:002011-04-29T11:05:09.825-04:00----------Baked Chimichangas Whatcha need:1 medium...----------<br><br>Baked Chimichangas <br><br>Whatcha need:<br><br>1 medium white or yellow onion<br>1 green bell pepper<br>1 packet of taco seasoning<br>1 pound round steak (or other cheap cut of meat)<br>1 small can of tomato sauce<br>10 burrito sized tortillas<br>1 small can refried beans<br>1 cup cheddar cheese, shredded<br>2 tablespoons vegetable oil<br><br>Chop up a white onion and one green bell pepper. Put them in a crock pot with a pound of round steak (or whatever cheap meat you got), 1 can of tomato sauce, and one packet of taco seasoning.<br><br>Cook your mixture on high for 6 hour or low on 8 hours. Then shred the meat with tongs when it's done cooking. It should fall apart fairly easily for you.<br><br>Now, preheat your oven to 400 degrees and oil the bottom of a foil lined pan.<br><br>Slather a few tablespoons of refried beans on your tortillas.<br><br>Then add a few healthy pinches of cheddar cheese. <br><br>Top the pile with meat mixture.<br><br>Roll it up like a burrito (after all, a chimichanga is just a deep fried, or in our case baked, burrito).<br><br>Brush on a little bit of vegetable oil. And put it in your preheated oven until they're toasty brown.<br><br>Top those babies with more cheese, salsa, sour cream, guacamole, or whatever else your heart desires. <br><br>-----------<br><br>Simple Potato Soup<br><br>Whatcha Need:<br>Potatoes- peeled, chopped, boiled, and strained<br>1 Lg. can chicken noodle soup<br>1 Lg. can cream of chicken soup<br>2 C. milk<br>salt, pepper, and garlic powder<br><br>First, boil your chunked up potatoes until they are just a bit past fork tender. Don't let them go very far past fork tender or the starches will develop too much and you'll just have a pot of mash on your hands. These are tender enough that when I stir them they start to fall apart. I like that for a soup consistency.<br><br>Add in your large can of chicken noodle soup. I just use good ol' condensed Campbells. But, you can add in whatever special soup you like right here. Just use the large can.<br><br><br>Add in your shredded chicken and your large can of cream of chicken soup.<br><br><br>Salt and pepper and garlic powder that pot of comfort.<br><br><br>Now, start pouring milk and stirring. Stop pouring when the soup is the consistency that you like.<br><br>It's done! YUM! Now, you can eat as is or you can hook it up with some bacon bits, sour cream, or green onions. <br><br>_________________<br><br>White Chicken Chili<br><br>Whatcha Gonna Be Needin':<br>1 lg. white onion, chopped<br>1 tsp. vegetable oil<br>1 C. shredded chicken<br>1 small can green chiles<br>1 can medium Rotel<br>3 cans Great Northern Beans<br>8 oz. monterrey jack cheese, cubed or shredded<br>8 oz. pepper jack cheese, cubed or shredded<br><br>Get your onions all chopped and tossed in with some oil in a hot pan. Get those babies translucent.<br><br>Toss your chopped or shredded chicken pieces in here.<br><br>Now mix in your can of green chiles. <br><br>Mix in that can of Rotel. I use mild Rotel but you can use hot, if you feel the need to breathe fire.<br><br>Add a can of white beans (navy).<br><br><br>Now mix in the milk and add a little salt and pepper. Turn the heat down to about medium low right about here.<br><br><br>Add in some diced up or shredded cheese.<br><br><br>Melt your yummy cheese into the pot now. Keep stirring so it breaks up and doesn't burn to the bottom.Heather aka ADaywithJakehttp://www.blogger.com/profile/03651152524448168307noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-70218359356697746342011-04-29T11:05:09.621-04:002011-04-29T11:05:09.621-04:00I'm in South Carolina and was born and raised ...I'm in South Carolina and was born and raised just across the river from Savannah. Here is a great easy vegetable soup that your dad won't have any problem finding the ingredients for in the south!<br><br>Vegetable Soup with Turkey Kielbasa<br><br>5 cans stewed tomatoes (any brand)<br>2 bags Mackenzie's Frozen Vegetable Gumbo<br>1 and 1/2 packages Hillshire farm Turkey Kielbasa (cut into bite sized pieces)<br>Salt, Pepper, Italian Seasoning to taste<br><br>Combine all ingredients in Crock Pot (break up the tomatoes with your hand or pour them in first and use a potato masher) and put on low for about 8 hours. You can also cook this in a dutch oven on the stove top in an hour or so, just bring to a boil then turn down to low heat for about an hour and a half, stirring frequently.<br><br>I serve this with french bread or make sweet cornbread from the box (Jiffy Corn Muffin mix - super easy directions on the box)<br><br>You can also substitute the Kielbasa with beef stew meat cut up small and browned in a skillet or even hamburger done the same way. This is a big pot of soup, so you could cut the ingredients in half to make half as much, or leftovers freeze well.<br><br>Hope this recipe helps. It's my husband's favorite and is the easiest thing I make!TwiJourneyhttp://www.blogger.com/profile/02294868320383131571noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-46095287104401755812010-10-16T15:38:42.447-04:002010-10-16T15:38:42.447-04:00The only thing I make from scratch that's NOT ...The only thing I make from scratch that's NOT breakfast or dessert is Tuna Salad...everything else is a frozen caserole type thing or frozen bag type thing. <br /><br />Tuna Salad<br />1 large can Tuna in water <br />4 boiled eggs<br />4 sweet pickles (any pickle will do...I like sweet)<br />4 heaping spoons of mayonaise<br /><br />Pour the water out of the tuna can, then flake the tuna into a medium sized bowl using a fork. Dice/chop (whatever) up the eggs and pickles, add them to the tuna. Toss everything around a bit with the aforementioned fork then add the mayo a spoonful at a time (do not use this spoon to mix the salad with cause you may want MORE mayo...I only mention this because early on in my tuna salad days, i ended up using 2 or 3 spoons while mr. fork just sat there feeling dumb). Salt and pepper to taste.<br /><br />It's a very flexible recipe. You can go more or less on any one ingredient or add something or exchange it (I do pickles, other's do apples (bleah!)). You can cut up everything really small or make it chunky. The most difficult thing is boiling the eggs, and while I've fucked up the eggs on multiple occasions, it's never once affected the taste (probably due to the horrendous amount of mayo i use). It only keeps for four days, so eat up!<br /><br />Oh, and whoever said to just make a list of ideas...that's brilliant. We eat the same 5 things week in week out because I can't think of anything more brilliant than frozen this and frozen that.Suza Bethhttps://www.blogger.com/profile/10114081079877283669noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-83606762406269178932010-10-15T10:28:32.466-04:002010-10-15T10:28:32.466-04:00Swedish Meatballs
Frozen Cooked Meatballs, thawe...Swedish Meatballs<br /><br /><br />Frozen Cooked Meatballs, thawed in microwave<br />1 Envelope Lipton's Onion and Mushroom Soup Mix<br />2 Tablespoons Flour<br />2 Cups Water<br />1/2 to 3/4 Cup Sour Cream, to taste<br />1/4 to 1/2 Cup Milk, to desired consistency<br />1 small or large can Mushrooms, stems and pieces, drained<br />Ground Pepper to taste<br />Cooked Egg Noodles, or pasta of choice<br /><br />Combine soup mix and flour in large saucepan, add water and bring to a boil. Stir constantly until thickened(just a minute or two). Remove from heat, add sour cream and milk until desired consistency. Add mushrooms and meatballs. Add pepper or other seasonings. Use low heat if it needs warmed further. Serve over noodles.<br /><br />I made this last night and it was pretty tasty. The hardest part was waiting for the noodles to cook.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-42481452618853983122010-10-14T19:41:18.287-04:002010-10-14T19:41:18.287-04:00I just made this today. Total comfort food.
Beef ...I just made this today. Total comfort food.<br /><br />Beef with Beer and onions<br /><br />Peel 4 onions. Cut in half lengthwise; slice thinly crosswise.<br /><br />Trim 2-3 lbs of inside round roast of fat and cut into 1 inch cubes.<br /><br />Chop 4-5 slices of bacon.<br /><br />Sprinkle 1/4-1/3c of flour over the beef until all beef is entirely covered.<br /><br />In a large skillet heat 1-2 tbsp of vegetable oil on high heat. Brown beef in batches adding more oil if you need too. Once a batch of beef is done put into bottome of slow cooker.<br /><br />Turn down the frying pan a bit and fry bacon until just starting to crisp. Add onions and the following spices: 1 tsp dried thyme, 1/2 tsp of dried basil, oregano and sage. Cook, stirring, until onions are softened, about 8 minutes. Scrape into slow cooker.<br /><br />Now take 1 12oz bottle of lager. Get the good stuff and pour it into the frying pan being sure to scrape all the awesomeness of the brown bits at the bottom of the pan. Bring the beer to boil and then toss in a tbsp of dijon mustard. Throw that into the slow cooker. Toss in a bay leaf for fun too.<br /><br />Cook on low until beef is tender 6-7 hours. Remove bay leaf, and thicken with cornstarch/water if needed. <br /><br />and for the love of all things holy serve over mashed potatoes or polenta.Cullenary Curserhttps://www.blogger.com/profile/14425062244966101928noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-64936047138689978692010-10-13T13:47:57.195-04:002010-10-13T13:47:57.195-04:00I've used this recipe a few times, and it alwa...I've used this recipe a few times, and it always comes out wonderfully. <br />(a slow cooker needed, must try!)<br /><br /><br />The Ingredients <br />1 package of beef short ribs <br />--1 cup soy sauce <br />--1 cup brown sugar<br />--5 whole jalapeno peppers (I use 5, but use what you want)<br />--1/2 cup water<br /><br /><br />The Directions.<br />Plopped frozen solid beef ribs into the crockpot. I didn't even think of browning them<br /><br />I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top.<br /><br /><br />Since my ribs were frozen, I cooked them on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours. <br /><br /><br />If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated with the most-awesome-liquid-ever while you change clothes and set the table.<br /><br />We served this with brown rice and green beans.Jaylahttps://www.blogger.com/profile/13923215065360722129noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-11013284727632124282010-10-13T09:54:47.609-04:002010-10-13T09:54:47.609-04:00Super Easy Italian Beef
~He'll have plenty of...Super Easy Italian Beef<br /><br />~He'll have plenty of leftovers to freeze & break out when he needs it. It's a freezer staple around here.<br /><br />1 3-4lb beef chuck roast<br />1 jar (12oz) peperoncini<br />1 can (14.5 oz) beef broth<br />1 can (12 oz) beer<br />1 pkg (1 oz) Italian salad dressing mix<br /><br />Put roast in slow cooker. Add peperoncini (drain & pull off stems) broth, beer & salad dressing mix; do not stir.<br /><br />Cook on low 8 hours<br /><br />Remove meat; shred with to FOOOORKS (it usually just falls apart). return meat to slow cooker; mix well.<br /><br />Serve on Italian / French bread with provolone. YUMMAY!<br /><br />Sty, what a thoughtful daughter you are <3PurpleWhipped Cupcakehttps://www.blogger.com/profile/13622240544673179112noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-87151716438951038002010-10-12T23:56:52.031-04:002010-10-12T23:56:52.031-04:00I made @Toefunny's Swedish meatball recipe ton...I made @Toefunny's Swedish meatball recipe tonight. Sooooooo good! And a huge hit with my husband! Thanks ladies!Unknownhttps://www.blogger.com/profile/12248051327413826474noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-74759780771764202222010-10-12T21:31:12.629-04:002010-10-12T21:31:12.629-04:00Not sure if they have been done yet, but here are ...Not sure if they have been done yet, but here are my faves: <br /><br />Side:<br />Asparagus. Toss in olive oil, salt and pepper and bake at 350 (I never pay attention to how long, which is terrible I know, but just watch it, I like to move it around so it bakes evenly, I'd say about 20 minutes)<br /><br />Meatloaf!!!<br />Ingredients:<br /><br />1 package Lipton Onion Soup Mix<br />2 pounds lean ground beef<br />1 large egg<br />2/3 cup milk<br />3 Tablespoons catsup<br />3 Tablespoons brown sugar<br />1 Tablespoon yellow mustard<br /><br />Directions:<br /><br />1. Preheat the oven to 350F.<br /><br />2. Mix the onion soup mix, ground beef, egg and milk together.<br /><br />3. Form the combination into a well packed loaf shape in a 13 X 9 X 2 loaf pan.<br /><br />4. Combine the rest of the ingredients and spoon onto the top of the meatloaf.<br /><br />5. Bake uncovered, for about an hour. When done, take the meatloaf out of the pan and place on a serving plate. Let stand for 10 minutes before slicing.<br /><br />(This is not homemade, I found it on a website because I like to do lipton soup meatloaf and this is my fave. You might have to add some bread crumbs because I find it to be too wet, and also the sauce is fucking amazing so you might want to double it!)<br /><br />Shepards Pie<br /><br />1 pound ground beef <br />1 small onion, diced<br />1 envelope dry onion soup mix<br />1/4 teaspoon garlic powder<br />salt / pepper<br />2/3 cup of water<br />1 can corn or mixed vegetables (I use frozen corn and carrots mixture)<br />Approx 4 cups mashed potatoes<br /><br />Brown ground beef and onion. Drain fat. Add onion soup mix, garlic powder, salt, pepper and water. Place beef mixture in an un- greased 9x12 baking pan. Open can of vegetables. Spread vegetables over beef mixture.<br /> Gently, yet confidently, spread mashed potatoes over vegetables. Dot top of potatoes with butter or margarine, if desired. Sprinkle with paprika! Bake, covered, at 350* for 45 minutes. Remove cover and cook an additional 15 minutes, allowing potatoes to brown.<br /><br />(This is the closest recipe to what I usually follow, I wing it usually, I also like to have a dash of Worcestershire sauce)<br /><br />Good luck. I can't really think of much else, these are my homestyle recipes that remind me of my mom because she taught me to make these foods (even though I don't follow her recipes)Addicted2Twilightnoreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-84149918291460839152010-10-11T15:54:24.315-04:002010-10-11T15:54:24.315-04:00And this is my fav corn caserole in the whole worl...And this is my fav corn caserole in the whole world!<br /><br />http://www.foodnetwork.com/recipes/paula-deen/corn-casserole-recipe/index.html<br /><br />Ingredients<br /><br /> * 1 (15 1/4-ounce) can whole kernel corn, drained<br /> * 1 (14 3/4-ounce) can cream-style corn<br /> * 1 (8-ounce) package corn muffin mix (recommended: Jiffy)<br /> * 1 cup sour cream<br /> * 1/2 cup (1 stick) butter, melted<br /> * 1 to 1 1/2 cups shredded Cheddar<br /><br />Directions<br /><br />Preheat oven to 350 degrees F.<br /><br />In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.Anonymoushttps://www.blogger.com/profile/16274668870629317543noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-78823137873103512902010-10-11T15:50:05.672-04:002010-10-11T15:50:05.672-04:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/16274668870629317543noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-53965614910333439752010-10-11T15:49:35.251-04:002010-10-11T15:49:35.251-04:00Ok... here's an actualy "recipe" sin...Ok... here's an actualy "recipe" since my last post was just whatever... However, I use the word recipe very loosely since I myself don't really like to cook...<br /><br />My version of shepherd's pie (or just call it a casserole)<br /><br />Using a round or square casserole dish...<br /><br />- Start with one layer consisting of one-pound browned ground beef<br />- Add a layer of frozen or canned corn<br />- Add another layer of cream of mushroom soup<br />- Add a layer of already cooked instant mashed potatoes (or leftover mashed potatoes)<br />- Cover the whole thing with cheese<br /><br />Bake for 30-35 mins until the cheese is melted.<br /><br />YUM!Anonymoushttps://www.blogger.com/profile/16274668870629317543noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-22649289070537359522010-10-11T11:58:16.340-04:002010-10-11T11:58:16.340-04:00We just started using e-mealz.com
It sends you a ...We just started using e-mealz.com<br /><br />It sends you a week worth of recipes and the accompanying grocery list for $5/mo. We got the vegetarian plan (which is for 4-6 people and we are only 2 - but now we have lunch leftovers). It's not always the healthiest, so I make some adjustments, but they are super easy recipes and a lot of variety! <br /><br />There are a lot of different types of meal plans... I'm not sure we'll stick with it after the obligatory 3 months, but only because then I'll have 12 weeks worth of recipes to rotate in. <br /><br />After my mom passed away, I assumed I would be doing all the cooking when I moved in with my dad for a bit... I cooked dinner twice over a 3 month period. Apparently my parents had just split the tasks, but my dad actually knew his way around the kitchen. Changed my world view even more than it had already been altered by her passing. <br /><br />I call my dad for her recipes... I'm sure my sisters and I will be fighting for the cookbooks someday...<br /><br />*hugs*LaurenDnoreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-56151857846202215722010-10-11T11:15:34.741-04:002010-10-11T11:15:34.741-04:00SLOOOOW COOKER!
I have two kids and work full-tim...SLOOOOW COOKER!<br /><br />I have two kids and work full-time, so it's my BFF!<br /><br />PORK TENDERLOIN:<br />Poke holes and stuff chunks of fresh garlic in it -- cover it in any brand of "complete seasoning", add a little water and cook on low for 8 hours. Serve with "just add water" instant potatoes and some veggies. Best meal ever!<br /><br />BEEF ROAST:<br />Any cut of decent meat, dump a can of seasoned, diced tomatoes, some sliced yellow onion and salt/pepper and cook on low for 5-6 hours. Ditto instant mashies and veggies. YUM!!!FishBiscuithttps://www.blogger.com/profile/17168243438370057827noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-44064442308009363482010-10-11T11:09:41.964-04:002010-10-11T11:09:41.964-04:00FROM MY MOTHER TO YOU!! THESE ARE SOOOOOO INCREDI...FROM MY MOTHER TO YOU!! THESE ARE SOOOOOO INCREDIBLY EASY! MUCH LOVE!<br /><br />SANDY’S CHICKEN ENCHILADAS<br />1 CAN MEDIUM RED ENCHILADA SAUCE<br />1 CAN GREEN ENCHILDADA SAUCE<br />1 CAN ROTEL DICED TOMATO W/ GREEN CHILE<br />1 CAN ZESTY REFRIED BEANS<br />1 PKG CORN TORTILLAS (NOT CHIPS)<br />1 JAR MEXICAN LA CREMA FROM DAIRY SECTION (OPTIONAL, BUT YUMMY)<br />½ ONION DICED<br />1 BUNCH CILANTRO/CHOPPED<br />2 COOKED CHICKEN BREASTS or 2 CANS COSTCO KIRKLAND LABEL CHICKEN<br />2 CUPS SHREDDED CHEESE<br /><br />POUR A SMALL AMOUNT OF RED SAUCE INTO BOTTON OF 9X13 CASSEROLE DISH. PUT IN 1 LAYER OF OVERLAPPING TORTILLAS TO COVER DISH BOTTOM (CAN OVERLAP A LOT). SPREAD THE CAN OF REFRIED BEANS, THEN SPREAD EVENLY THE DICED ONION, DICED TOMATOES, CHICKEN, ½ OF THE CILANTRO, 1/2 OF THE CHEESE, ½ OF THE GREEN ENCHILADA SAUCE, AND ALL OF THE MEXICAN CRÈME. COVER WITH ANOTHER OVERLAPPING LAYER OF CORN TORTILLAS, AND THEN TOP WITH THE REMAINING SAUCE, CHEESE, AND CILATRO. PUT ON A COOKIE SHEET AND BAKE @ 375 DEGREES FOR 45 MINUTES OR UNTIL CASSEROLE BUBBLES IN THE CENTER.Amers425https://www.blogger.com/profile/03582167045638424227noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-14156670650185885192010-10-11T11:06:11.650-04:002010-10-11T11:06:11.650-04:00I just recently had a friend tell me about an even...I just recently had a friend tell me about an even easier way to do lasagne - get the large raviolis and layer them with sauce in baking dish. The raviolis already have the cheese and stuff in them, so it's a piece of cake! (Just make sure to start with sauce first, otherwise I'm sure the raviolis would stick to the bottom of the pan.)<br /><br />I certainly know what you mean about needing "easy" food ideas. After my grandmother died, my grandfather managed to mess up Jello. How, you might ask? He put it in the freezer instead of the fridge. Apparently, teaching him how to use the washing machine was an interesting task as well.<br /><br />Good luck!prplelahhttps://www.blogger.com/profile/15184793681089958240noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-70303969194326323902010-10-11T09:02:39.020-04:002010-10-11T09:02:39.020-04:00Sign me up for the cookbook...how about the money ...Sign me up for the cookbook...how about the money going to help save the Forks High School facade. They are trying to raise money to save it from total distuction. Glad I got to see it on the Foooooooooooooooooooorks adventure!prstlkhttps://www.blogger.com/profile/05902405235936080757noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-38108063719536332222010-10-11T00:34:27.269-04:002010-10-11T00:34:27.269-04:00I'm a pretty pathetic and boring cook, but hav...I'm a pretty pathetic and boring cook, but have managed to feed a family of six for the last 12 or so years...just! These recipes are from the ‘4 ingredients’ cookbooks. They’re best sellers here and were created by two time poor Aussie mums - http://www.4ingredients.com.au/index.htm Anyway, I thought it best to start Daddy STY off with easy things to make and maybe a chocolate cake for later on when he feels ready!FYI, this site is also great for recipes www.taste.com.au <br />Goodluck and enjoy!!!<br /><br />Macaroni bake <br />Ingredients (serves 4)<br />•2 cups cooked macaroni pasta <br />•420g can tomato soup <br />•250g diced ham <br />•1 cup grated tasty cheese<br /><br />Method<br />1.Preheat oven to 200°C/180°C fan-forced. Lightly grease a 5cm-deep, 28cm x 19.5cm (base) ovenproof dish. <br />2.Place pasta, soup and ham in a large bowl. Stir to combine. Transfer mixture to prepared dish. Sprinkle with cheese. Bake for 20 minutes or until cheese is melted. Stand for 5 minutes. Serve.<br /><br />Thai pumpkin soup<br />Ingredients (serves 4)<br />•1kg butternut pumpkin, peeled, cut into 1.5cm pieces <br />•2 tablespoons red curry paste <br />•270ml can coconut cream <br />•1/4 cup roughly chopped fresh coriander leaves<br /><br />Method<br />1.Heat a large saucepan over medium heat. Add pumpkin and curry paste. Cook, stirring, for 1 to 2 minutes or until mixture starts to stick to bottom of pan. Add coconut cream. Cook, stirring, for 1 minute. <br />2.Add 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, covered, for 20 minutes or until pumpkin has softened. Set aside for 5 minutes. <br />3.Blend or process soup in batches until smooth. Season with salt and pepper. Top with coriander. Serve.<br /><br />Flourless chocolate cake<br />Ingredients (serves 8)<br />•200g butter, chopped <br />•250g dark chocolate, chopped <br />•4 eggs, separated <br />•1 cup caster sugar<br /><br />Method<br />1.Preheat oven to 160°C/140°C fan-forced. Grease a 6cm-deep, 22cm (base) round spring form cake pan. Line base and side with baking paper. <br />2.Place butter and chocolate in a heatproof bowl over a pan of simmering water (make sure bowl doesn't touch water). Stir over low heat until smooth. <br />3.Using an electric mixer, beat egg yolks and 1/2 cup sugar for 5 minutes or until thick and creamy. Beat eggwhites in a separate bowl until soft peaks form. Gradually beat in remaining sugar until dissolved. <br />4.Add chocolate mixture to egg yolk mixture. Mix to combine. Add one-quarter of the eggwhite mixture. Mix well. Fold in remaining eggwhite mixture. Pour into prepared pan. Bake for 50 minutes or until top is firm to touch and a skewer inserted into centre has moist crumbs clinging. Cool cake in pan. Serve.ivegotitbad2https://www.blogger.com/profile/00295457819846069452noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-43286523354779830012010-10-10T21:48:16.502-04:002010-10-10T21:48:16.502-04:00Ya know...maybe instead of the FGB (not that it...Ya know...maybe instead of the FGB (not that it's not a good cause) we could do a big arse donation to the Heart and Stroke Foundation? I mean the next FGB is going to be a loooonnnnggggg time away. Thoughts?Cullenary Curserhttps://www.blogger.com/profile/14425062244966101928noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-12027706375716513542010-10-10T21:17:49.175-04:002010-10-10T21:17:49.175-04:00In the south we have a company called Schwan's...In the south we have a company called Schwan's that delivers frozen home cooked meals. Just place your weekly/monthly order & the truck comes to you. In Georgia, you won't have to worry about bears cornering the Schwan's man like they have been known to do in the mountains.<br /><br />What about Rotisserie chicken you can get in most grocery stores, just add a box of stuffing.<br /><br />My hubby likes Hobo Stew. Start with a hamburger patty, put it in foil with sliced onions, potatoes & carrots. Make sure to add salt n pepper. Then seal up the foil and cook in oven or grill until veggies are soft.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-32274507712130574952010-10-10T17:43:57.709-04:002010-10-10T17:43:57.709-04:00I think this is a great post STY! I'm going to...I think this is a great post STY! I'm going to make a lot of these dinners for my family. The only meal my father ever cooked was liver and onions when my mom had to work on the weekend. NASTY! It stunk up the whole house! After my mom passed he ate out a lot or ate out of a can.<br /><br />I can't extol enough about the rotisserie chicken that comes already prepared and hot at the grocery store. I use the leftovers to make chicken salad, chicken noodle soup and chicken pot pie.<br /><br />Easy Chicken Noodle Soup<br />(Recipe comes from the Better than Bouillon label)<br /><br />6 T Better than Bouillon chicken base<br />2.5 quarts water<br />3 - 10 oz packages frozen mixed vegetables<br />3 C precooked cut up chicken<br />6 oz dry egg noodles<br /><br />Dissolve bouillon base in water in a soup pot. Add the frozen vegetables, chicken, and noodles. Bring to a boil and simmer 10 minutes. I like to add a teaspoon of poultry seasoning as well.<br /><br /> **********<br /><br />Chicken Pot Pie<br /><br />2 C precooked cut up chicken<br />1 C sliced carrots<br />1 C frozen peas<br />1/2 C sliced celery<br />1/3 C butter<br />1/3 C chopped onion<br />1/3 C flour<br />1/2 t salt<br />1/4 t black pepper<br />1/4 t celery seed<br />1 3/4 C chicken broth<br />2/3 C milk<br />1 pkg unbaked pie crusts<br /><br />Preheat oven to 425 degrees. In a saucepan combine chicken, carrots, peas, and celery. Add water to cover and and boil for 15 minutes. Remove from heat, drain, and set aside. In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place 1 unbaked pie crust in bottom of pie plate and place the chicken and vegetable mixture over the bottom crust. Pour hot liquid mixture over chicken and vegetables. Cover with top crust, seal edges, and make several small slits in the top crust to allow steam to escape. Bake in preheated oven for 30-35 minutes or until pastry is golden brown. Cool for 10 minutes before serving.Micki_Martinihttps://www.blogger.com/profile/12818827592430409240noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-33392227365318142062010-10-10T17:26:33.490-04:002010-10-10T17:26:33.490-04:00Very simple for a crock pot. Even easier if you ge...Very simple for a crock pot. Even easier if you get those liners so it's a no mess clean up! <br /><br />Bone in or boneless pork chops. <br />1 can Chicken rice soup<br /><br />Put in crock pot for at least 4 hours. (8 hours it gets a little dry, but still ok) And it's done!<br />You can add some diced potatoes, or carrots and some extras. I am sure you can fancy it up more but for something super quick, cheap and feels like a meal this is great! You can even use those pork chops that don't look as pretty. ha ha.Unknownhttps://www.blogger.com/profile/04951587833689019654noreply@blogger.comtag:blogger.com,1999:blog-3325136241555317156.post-38541936600091633282010-10-10T12:24:34.116-04:002010-10-10T12:24:34.116-04:00As usual, I'm so fucking floored at the respon...As usual, I'm so fucking floored at the responses here.<br /><br />And, not sure if y'all know it -- but I can't cook for shit. Seriously. <br /><br />Which is why I'm trying to convince ML to copy down all these recipes for me. Instead, he's just staring at me like an asshole and muttering something about me "doing it myself".Jenny Jerkfacehttps://www.blogger.com/profile/15659204046693465182noreply@blogger.com