1 small onion chopped
1 lb ground beef
1/2 tsp salt
1/4 tsp pepper
1 can green beans drained (I use the french style)
1 can tomato soup
2 cups mashed potatoes (instant works great)
Preheat oven to 350ºF. Cook onion in a little oil until soft; add beef and brown.
Pour into a 2 quart baking dish. Add seasonings*, stir, then add beans and soup, stir up well. Flatten out the top then layer the mashed potatoes on top*.
Bake for 30 minutes.
6 servings.
I add in fresh garlic to the onion and vary my recipe as I want. Usually I add some oregano, basil or whatever suits my fancy at the time. I also like to add a thin layer of shredded sharp chedder cheese to the top. If I add the cheese I usually cover it lightly with foil then take off the foil during the last 10 minutes. With the garlic and spices addition man your kitchen smells good and it’s so easy.
I hear ya Omni, but I gotta work within certain constraints around here.
(Now I’m hungry, and it’s only 8 a.m., damn!)
Here’s something Mrs B and I invented one night when groceries were low and we were too tired and dirty to go to the store:
You need:
2 boneless skinless chicken breasts, or some other sort of chicken body parts.
a can of chili without beans
6 corn tortillas
some cheese
chilis, or hot sauce, or whatever (we used jalapenos)
(says something about what we consider staples, huh?)
Boil the chicken pieces. Put some salt, pepper, poultry seasoning and bay leaves in the water. When the chicken is done, take it out and shred it with a couple of forks. You might want to let it cool down some first.
In a skillet over high heat, quickly fry your tortillas a bit in a little bit of oil.
Now get out a rectangular casserole dish, big enough for two tortillas side-by-side.
Put 2 tortillas in the casserole.
Layer each with ¼ of the chili.
Put ¼ of the chicken on each.
Put on your chilies, hot sauce, whatever.
Sprinkle with shredded cheddar, crumbled Cotija, some kinda cheese.
Put another tortilla on each stack.
Put chili, chicken, etc. again, ending with tortillas.
If you have any chili left, spread it on top, otherwise sprinkle on some more cheese.
Slip it into the oven and heat it up. Oh, 350 for 15-20 min.
[ul][]Take thawed salmon filets and microwave them (5 minutes at high power for 2-6 oz. filets). []Season to taste with butter, a wedge of lemon, and garlic salt.Serve.[/ul]
In a big-ass pot, place:
1 lb lean hamburger
chopped onion ('bout a half a small onion, more if you like 'em)
brown in a skillet with pepper, toss in some garlic if ya want. I throw in whatever I feel like at the time for seasoning.
Drain. Chuck in:
3 carrots (peeled, chopped up however you like 'em)
two or three potatoes
a handful of pot barley
enough water to cover everything, plus a couple of cups extra for good measure
a tablespoon or so of Bisto (beef flavour - this is basically oxo and cornstarch together, will give a nice thickness and flavour)
A can of tomatoes. If you like them, that is. Chopped or halved is best.
three or four stalks of celery
1/4 cup of ketchup (yes, KETCHUP. Heinz it is available)
Let it simmer til the veggies are tender.
Really lazy chili
Brown about 1 lb hamburger. Drain it.
Season with seasoned salt, pepper, chili powder. When cooked, toss in fresh garlic or garlic powder.
Toss in a can of baked beans and a can of condensed tomato soup.
Add some frozen corn.
Serve over rice, with grated cheddar.
(Yes, it does sound gross. But it tastes nice, and my son the picky eater will eat all of it if I let him.)
While the rice is cooking, open a can of tall asparagus spears and warm them up.
While that other stuff is cooking, make Hollandaise sauce: equal parts grated cheese, milk, mayonnaise.
Get some Virginia ham (big round slices) and fry it up in a pan.
When everything is done, put a few asp. spears on a ham slice and roll it up. Put rice on a plate, the roll-up on top of the rice, and spoon some sauce over it.
Fenris had a related thread among the 5,000 other recipe threads. This one popped to mind. Just thought I’d link 'em up.
[Schoolhouse Rock]
Conjunction Junction what’s your function…
[/Schoolhouse Rock]
-Rue.
This recipe sounds great, but Nitpick: what you’ve described isn’t even remotely Hollandaise sauce. (It sounds good, but I’m quibbling over the name you gave it.)
Just ‘discovered’ this (adapted from a recent issue of Cooking Light).
1 Tblspoon Olive Oil
1/2 Onion, diced
2 cloves garlic, crushed and minced
3 roma or plum tomatoes, seeded and in rather large dice
fresh thyme, rosemary and basil, chopped. About a tablespoon of thyme and basil, maybe a teaspoon of rosemary
Kosher salt, pepper, sugar
1-2 Tblsp Balsamic Vinegar
Those cool spiral noodles. Um…Rotini?
Heat the oil in an ovenproof pan. Dump in the onions. The second that they begin to go past translucent (they’ll begin to turn golden), dump in the garlic and herbs and cook for a minute or so, stirring constantly. As soon as the garlic starts showing ANY color, dump in the tomatoes. Cook for about two minutes, stir, cook for two more minutes.
Salt and pepper the mix, add a [sub]small[/sub] pinch of sugar (less than 1/4 tsp), add the Balsamic vinegar, stir well.
Cover the pan tightly with foil. Put in a 350[sup]o[/sup] oven for about 40 minutes.
About 10 minutes before the tomato mix is done, boil water and salt, cook noodles per the directions on the package. When done, drain thoroghly.
Dump the tomato mixture on the noodles. Mix, eat. A sprinkle of parmesan cheese is a good addition.
The tomato stuff is good spread on italian bread too.
1 Chicken Breast (NOT boneless/skinless)
1 lime
4 sprigs of fresh rosemary
salt/pepper/olive oil
Slice off four “disks” of lime. Get a small baking pan (a pie plate is great). Pour a small drizzle of olive oil in it.
Salt and pepper both sides of the chicken. Put 2 slices of lime down on the pan. Take a rolling pin and bash the rosemary (you’re trying to “bruise” it). Put 2 sprigs of rosemary on top of the limes. Put the chicken breast, skin side down on the rosemary. Put remaining sprigs of rosemary on top side of chicken, put remaining two slices of lime on top of the rosemary.
Bake at 350[sup]o[/sup] for a half hour to 45 minutes. Flip chicken over and take everything off the skin side of the breast. Broil for about 3-5 minutes until skin is golden brown.
Great when served with the roasted tomato stuff I just posted.
Start with aluminum foil - a good size sheet. In the middle place fish fillets, chops, chicken parts - whatever
sort of meat you’ve got. Add appropriate spices. Add a small amount of liquid: lemon juice, lime juice,
wine etc. Fold the foil up into an envelope, leaving a little air inside (but no leaks!) Bake at 350F for 20 to
30 minutes, depending on the thickness of the meat. Voila! Perfectly steamed and very little mess.
Veggies can be done also, but usually don’t mix with the spices you want to use on the meat and get overcooked. I make a new package of them, cut bit-sized, with just a little water, and add it to the baking pan about half-way through the cooking.
Use a baking pan! Despite best efforts, sometimes the packages leak.
When serving, first cut a small hole in the package to release the steam - steam burns are nasty!
Be creative with liquid and spices - I once had great success making pork chops with apple juice
and sage!
Well, you’re probably right; I’m just going by what I was told it was. But then, I wouldn’t know the difference, because I’m not that familiar with the culinary landscape.
1 can eagle brand sweetened condensed milk
8 oz container of sour cream
lemon juice or lime juice
graham cracker crust
mix the first two ingredients, add juice to taste and mix, maybe 1/4 cup?
Pour in pie shell and chill or freeze. Eat and eat… I can’t be alone in the house with one.
Basically, anything with sweetened condensed milk in it is a good thing.
pasta thing
make pasta.
warm some chopped canned artichoke hearts in the microwave (they’re expensive, but hey).
pour some jarred alfredo sauce in a big pan. Warm it. add hearts and drained cooked warm pasta.
Well, it’s in the fridge, but I disagree that it’s “ridiculously easy”. I had to watch the chocolate verrrry carefully as I was melting it, and I stopped heating it and stirred the lumps out, rather than risk overheating it, so that took some time. Then it took some deltoids to get the chocolate and the Cool Whip integrated. Thank god for my glass bowl that allowed me to see how much chocolate was stubbornly plastering itself to the sides and base. I finally had to hold it over my head and look up into it to make sure I was scraping it all up. Also, I’ve never used a ready-made crust before, and I cracked it while I was taking the cover off.
I tasted a tiny bit, though, and I’m sure it will be worth the effort!
