needed:
8- 3/4 inch thick pork loin chops
one large bell pepper
one large red onion
1/4 cup extra virgin olive oil
1 tablespoon fresh basil
1/2 teaspoon fresh coarse ground black pepper
dash of salt
2 cans campbells tomato soup
2 cans campbells cream of mushroom soup
finely chop pepper and onion. mix basil, pepper and salt into olive oil, and lightly sauté pepper and onion in the mixture. remove onion and pepper from skillet and set aside. lightly brown pork chops in same skillet. add soup to onion and pepper mixture, and add 1/2 can water. mix thoroughly. place pork chops in a cake pan. (large pyrex works best) add soup and veggie mixture to it. be sure to lift pork chops so mixture gets underneath.
bake in a 400 degree oven for 1 hour.
longhair’s twice baked potatos
four large idaho white potatos
1/4 stick of butter. ( margarine will do, but doesn’t taste as good)
1 cup freshly grated ramano cheese. (parmisian works, but see above)
1 tablespoon fresh oregano
fully bake the potatos ahead of time. the night before is best. while pork chops are baking, gently open skins and remove potato insides. in a mixing bowl, add potatos, and all other ingredients, and hand mash together. ( an electric mixer just liquefies it) stuff back into potato skins, and cover loosely with foil. 1/2 hour before pork chops are done, put potatos in the oven also.
when the pork chops are done, the potatos will be too. the sauce from the pork chops is delicious over the potatos. serve with hot rolls, and the vegetable of your choice.
6 Tablespoons milk (The more butterfat the better. 2% is better than skim. Vitamin D (whole milk) is better than 2%)
2/3 Cup Parmesan cheese
2 Tablespoons margarine or butter
Mix 'em up.
That’s it. It’s grittier than the jarred stuff, but it’s good over any pasta or even egg noodles. Go crazy and add steamed veggies. A little chicken and it’s a meal.
-Rue.
My mom used to make this when we were kids and we went crazy over it. A few years ago I asked her where she got the recipe, and she said that she made it up when there was no food in the house. So - a Gravity Family Original.
Hymie Burgers
[li]Hamburger meat[/li][li]Garlic or Garlic substitute (paste, powder, etc.)[/li][li]plain sandwich bread[/li][li]salt and pepper[/li][li]loads of ketchup as condiment[/li]
put the hamburger in a bowl and add the garlic. We’re talking a lot of garlic here. Like a whole head to 2 lbs. of meat. If you have an egg, you can toss that in too. Add salt and pepper, mix until gooshy.
Form into patties.
Press each onto a piece of bread, spreading it out to the edges so that all the bread is covered in meat-paste, maybe a quarter of an inch thick.
Cook on a baking sheet under the broiler until the meat is done through. It only takes a few minutes, depending how hot your oven is. It usually takes about 8 minutes in mine.
Spread generously with ketchup for best flavor.
here is what you need:
1 can of Spam
1 can of pineapple rings
1 can of baked beans
1 baking dish
Pour beans into dish. Slice up Spam in even slices, and cover beans with Spam. Cover Spam with pineapple rings.
Put into oven (make sure oven is pre-heated) cook it till its done. Eat and enjoy . The next mornings are VERY interesting.
1 lb hamburger meat
2 large onions - I like onions
2 cans kidney beans
2 cans crushed/stewed/sliced tomatoes
1 small can tomato paste
chili powder
2 cans corn (“Nibblers” works best - I like a lot of corn)
salsa - this is optional, but makes it good)
grated cheese
Brown hamburger meat and onion in a large pot (large - this makes a lot). Add beans, tomatoes, paste, chili powder to taste, corn, and salsa (if’n ya wanna - I do). Hell, add catsup, spices, chili peppers, anything red - this is a dish you really can’t ruin. Don’t drain anything, just toss 'er in. Add water if it’s too thick (but you want it thick!). Mom simmers it on low for hours, but it can be ready earlier if you turn the heat up a bit. Serve with lots of grated cheddar (I’m in WI, too) and oyster crackers. Excellent football dish. Modify any ingredients to suit your taste.
Potato Soup:
2ish lbs of potatoes - get as many as you’d like.
1 can creamed corn
onion - as much as you’d like
cream or milk, whatever you have handy (hell, use sour cream if you’d like)
salt/pepper
gobs of grated cheese - cheddar’s best, but anything’ll work.
Wash potatoes and cut into small pieces. Don’t peel - what? you think I wanna work? Boil in large pot with enough water to cover plus some more. Don’t drain - Add corn, cream/milk, onion, salt and pepper to taste. Simmer for a while. Add cheese, stir, and simmer till it’s melted and fully assimiliated. Stir some more. Serve with dill pickles (really - chop 'em up and put 'em in there. It’s good. Better do it on an individual bowl basis, though - it’s not everyone’s cup of tea. But it’s surprisingly yummy.
Sprinkle some ground parmesan into the bottom of a casserole dish (maybe 1/4 cup for my 8" round casserole?). Brown some chicken parts in butter, then set them on the parmesan cheese in the casserole. Pour cream into the pan you cooked the chicken in (1/2-1 cup or so), and heat while scraping the brown bits off the bottom of the pan, until it thickens noticeably. Toss in a handful of grated cheese, and stir until it melts. Pour over the chicken pieces, and top with some more parmesan and maybe some bread crumbs. Bake at about 350 until the chicken is cooked - 20-30 min for boneless breasts.
Prepare one cup of rice according to package directions. The one cup refers to the rice measure before cooking.
While the rice is cooking:
1 tablespoon oil
2 boneless skinless chicken breasts
1 small onion, sliced thin
1 can or 1/4 lb fresh mushrooms, sliced.
1 cup chicken broth
1/2 cup sour cream (an 8 oz. container)
cook the chicken breasts in the oil in a non stick skillet. This’ll take about 10 minutes, so figure 5 minutes per side. Get them good and brown. Remove from pan. Set aside and keep warm.
Saute the onion and mushrooms in the same pan until the onion is golden. Add chicken broth, remove from heat. Stir in sour cream. Season to taste. Salt and pepper of course, some italian seasoning is good, some dill weed is good…use your imagination. Now you’ve got a great sauce.
Lay down a bed of rice on your serving plate. Top with chicken breast, pour sauce over all.
Looks and tastes like it was very difficult to make, and should take about 20 minutes start to finish.
ridiculously easy chicken or a recipe from my days as a carnivore
first get one of romertopf clay pot thingies
soak it in water for 15 minutes-this is essensial
cut up some taters into quarters, same with an onion.
throw them in the pot. add one cove garlic. put 4 boneless chicken breasts on top. sprinkle with mrs dash. pour in a cup or so of water, you can also put in some white wine if you are so inclined. carrots are good too.
put the top on it and bake for one hour at 425
this is some of the best chicken i ever ate. you can cook just about anything in these things with almost no effort.
. The next mornings are VERY interesting.