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The next recipie post - 2/3/2007 8:08:41 AM   
enigmaslave


Posts: 146
Joined: 5/6/2006
Status: offline 		********** The object of this string is: **********
- To make a quick simple meal for one or two persons
- In around 30 minutes (+/- flexible)
- Combining ingrediants from Boxes, Cans and Frozen goods.
- Any cooking method, however slow cooker, and microwave are this persons best cooking assests.
- Focus on taste and pallet, this person would likely not be weight concious.
---------------------------------------------------------

Think of something quick and simple for the "on go" batchler/et.
So lets hear Y/your recipies G/guys n G/gals





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RE: The next recipie post - 2/3/2007 8:25:37 AM   
enigmaslave


Posts: 146
Joined: 5/6/2006
Status: offline 		This is one that’s good as an evening snack or as a side dish to a meal.
Also a simple alternative for kids lunches
It is very feeling.

1 tin of vegetable soup
Use the same tin and measure a cup of instant rice.
Cook until all moisture is absorbed by the rice, and further to desired consistency.
Moments before serving add one tin of flaked tuna, cook long enough to warm the tuna.

Will serve at least 2-3
Not recommended for sodium restricted diets

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RE: The next recipie post - 2/3/2007 9:18:34 AM   
twicehappy


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Joined: 2/5/2006
Status: offline 		"Baked"ziti.

I box ziti, i jar spaghetti sauce, i tub ricotta cheese, a few shakes parmesan, one bag mozzarella.

Put all the above except the mozzarella in your crockpot add two of the sauce jars of water, stir put on high, a half hour before you are ready to eat, top with the  mozzarella.

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RE: The next recipie post - 2/3/2007 9:52:55 AM   
kisshou


Posts: 2425
Joined: 2/11/2005
Status: offline 		why no fresh meat or produce?

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RE: The next recipie post - 2/3/2007 9:57:13 AM   
mnottertail


Posts: 60698
Joined: 11/3/2004
Status: offline 		well, because the fresh meat has to whine and ask if it is only them.

Insofar as produce...

I think talking about getting head from lettuce is against TOS.

Hope this helps, cutie!!!!

Ron


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RE: The next recipie post - 2/3/2007 10:01:15 AM   
MsPoetress


Posts: 1066
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Status: offline 		Boil water, but be careful not to burn it.
Add Ramen

In a few minutes you'll have soup.

Season to taste

~poe

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RE: The next recipie post - 2/3/2007 10:04:32 AM   
gypsygrl


Posts: 1471
Joined: 10/8/2005
From: new york state
Status: offline 		See recipe for "stuff" in the other thread.  I didn't read the instructions carefully.  Oddly enough, its pretty much the only thing I do from mostly cans.




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RE: The next recipie post - 2/3/2007 10:30:58 AM   
WyrdRich


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quote:

ORIGINAL: MsPoetress

Boil water, but be careful not to burn it.
Add Ramen

In a few minutes you'll have soup.

Season to taste

~poe



   Ramen, dinner for a dime, hehehehe.  Try a few drops of sesame oil in the water and a bit of white pepper.  You can also throw in a quarter cup of frozen mixed veggies.  The stuff can be dressed up pretty well with a little effort.

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RE: The next recipie post - 2/3/2007 11:04:06 AM   
LaMspeach


Posts: 794
Joined: 12/4/2004
From: Philadelphia area, PA
Status: offline 		my Um's favorite fast meal..

boneless chicken breast
2 can of cream of mushroom or cream of celery soup ( the UMs dont know it is celery or mushroom)
1 can milk
16 oz of fozen broccoli

cook chicken breast in a dutch oven
add soups milk  and broccoli  let simmer until broccoli is tender. Serve over noddles or rice.

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RE: The next recipie post - 2/3/2007 1:59:13 PM   
sensualmagirl


Posts: 1065
Joined: 7/4/2006
From: Boston, MA
Status: offline 		I talked about this someplace before, but, thought I'd put the recipe here... more than two servings (but great leftovers)...

Ouflauf (made up name by our family)
1 Box of Ziti (or another wide pasta)
Shredded cheese of your choice (I prefer Gruyere or sharp cheddar)
3 or 4 knockworst -- diced into bite-size (left over ham works well too)
Salt & Pepper to taste
1 egg beaten or equivalent size in eggbeaters
Breadcrumbs/Panko Flakes

Cook the ziti al dente. Layer in a casserole dish with cheese/knockworst/pasta... keep layering until you end with cheese on top. Pour the egg over it and top with your breadcrumbs of choice. (At this point, I like to spray that butter spray over it)... You can microwave it until the cheese is melted, but, I like to bake it covered in the oven until the breadcrumbs get all toasty-brown.

Serve with a salad or veggies... my favorite salad right now is a simple lettuce, belgian endive and cucumber salad ... what we call a "winter" salad

< Message edited by sensualmagirl -- 2/3/2007 2:37:31 PM >

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RE: The next recipie post - 2/4/2007 3:38:36 AM   
gypsygrl


Posts: 1471
Joined: 10/8/2005
From: new york state
Status: offline 		Ok, I remembered one. 

Boil up some pasta, like bow ties or rotelli, but not something long and stringy like spaghetti.  I'm not sure why, it just seems right.

While the pasta is cooking, put a can of black olives, a can of artichoke hearts and a jar of roasted red peppers in a sauce pan and heat through.  If you want, you can add a can of chick peas to balance the nutrition out.  When the pasta is done, drain it and mix it all together.  Serve with really good quality parmasan or romano cheese, the kind you have to grate yourself.

As I'm writing this, I'm thinking it would be better if instead of just heating the stuff in a pot, you drain it and saute it in a fry pan with some olive oil and garlic. I've never done it this way, but it seems like its worth trying.  I've never used it, but they sell pre-minced garlic in jars.


< Message edited by gypsygrl -- 2/4/2007 3:43:24 AM >

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RE: The next recipie post - 2/4/2007 9:50:11 AM   
Lorelei115


Posts: 1933
Joined: 8/16/2006
From: Sin City
Status: offline 		Well if we're speaking of ramen... You can actually cook up the noodles, then drain out the water and throw the noodles in a pan with some sesame oil, garlic, salt, peper, ginger, soy sauce, and mixed veggies (from a can or frozen), cook on high heat, stirring every so often, and bang, you've got the fastest, cheapest pseudo chow mein on the planet. It also works well if you forgo the seasonings and just dump in last nights chinese leftovers.

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RE: The next recipie post - 2/4/2007 2:09:33 PM   
enigmaslave


Posts: 146
Joined: 5/6/2006
Status: offline 		MMMM I'm getting hungry


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RE: The next recipie post - 2/8/2007 12:35:15 PM   
sensualmagirl


Posts: 1065
Joined: 7/4/2006
From: Boston, MA
Status: offline 		So, I have a bad, bad cold... ick  and was making an old and easy "standard" for me today, and thought of this thread... now, some pasta sauce purists will hate me for this. Normally, I do the whole thing of chopping tomatoes, fresh basil, fresh oregano, but, well, I'm sick, and it's easy and not bad.

Simple Pasta Sauce -- Chunky (I like to see my tomatoes)
• 1 medium onion -- diced
• 4-5 cloves chopped (more or less to your liking) garlic (or equivalent in the
jarred chopped stuff)
• 1-2 Tbsp olive oil
• 1 medium to large can of diced tomatoes
• 1 really large can of ground peeled tomatoes
• 1 small can of tomato sauce
• 1 small can of tomato paste
• Herbs (I use a big handfull of Italian Herb Mix, some basil, oregano, marjoram,  
red pepper flakes and a Bay Leaf)
• Optional: Sprinkle of parmesan cheese
• Optional: Italian Sausage

In the olive oil, start to cook the onions until just translucent. Then add the can of diced tomatoes and herbs (except bay leaf), cook for a little while. Add the rest of your tomato products, bay leaf, and parmesan cheese.  Bring to a bubble while stirring and add your uncooked Italian Sausage.  Turn the heat to simmer and cook for 1 hour or so (the longer it cooks, I like it better -- hence, why I've got it going now at 3:30 in the afternoon for tonights dinner... LOL).

< Message edited by sensualmagirl -- 2/8/2007 12:47:35 PM >

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RE: The next recipie post - 2/8/2007 12:44:02 PM   
cjenny


Posts: 1736
Joined: 11/27/2006
Status: offline
quote:

ORIGINAL: gypsygrl

Ok, I remembered one. 

Boil up some pasta, like bow ties or rotelli, but not something long and stringy like spaghetti.  I'm not sure why, it just seems right.

While the pasta is cooking, put a can of black olives, a can of artichoke hearts and a jar of roasted red peppers in a sauce pan and heat through.  If you want, you can add a can of chick peas to balance the nutrition out.  When the pasta is done, drain it and mix it all together.  Serve with really good quality parmasan or romano cheese, the kind you have to grate yourself.

As I'm writing this, I'm thinking it would be better if instead of just heating the stuff in a pot, you drain it and saute it in a fry pan with some olive oil and garlic. I've never done it this way, but it seems like its worth trying.  I've never used it, but they sell pre-minced garlic in jars.



Oh that sounds good!!
Keep in mind that pre-chopped in the jar garlic has a short fridge life :(  I mean really short. After just a week something icky happens to the flavor, so either buy teensy jars or just use the best option which is fresh garlic. Egads I love garlic. I make a super 40 clove garlic roast chicken :)
All you do is skin the garlic and trim it.
Loosen the whole chicken skin by sliding your fingers under it GENTLY until you can't reach anymore.
Shove garlic under the skin til it bulges in a most skeery looking way hehe.
Shove more into the washed then dried cavity.
Sprinkle fav herbs then roast for about 90 minutes or about 20 minutes per pound.

The garlic goes totally soft and roasted in flavor.

Do not go on a date after eating said meal, unless you shared it with said date!!

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RE: The next recipie post - 2/8/2007 12:51:07 PM   
sensualmagirl


Posts: 1065
Joined: 7/4/2006
From: Boston, MA
Status: offline 		[/quote]

Oh that sounds good!!
Keep in mind that pre-chopped in the jar garlic has a short fridge life :(  I mean really short. After just a week something icky happens to the flavor, so either buy teensy jars or just use the best option which is fresh garlic. Egads I love garlic. I make a super 40 clove garlic roast chicken :)
All you do is skin the garlic and trim it.
Loosen the whole chicken skin by sliding your fingers under it GENTLY until you can't reach anymore.
Shove garlic under the skin til it bulges in a most skeery looking way hehe.
Shove more into the washed then dried cavity.
Sprinkle fav herbs then roast for about 90 minutes or about 20 minutes per pound.

The garlic goes totally soft and roasted in flavor.

Do not go on a date after eating said meal, unless you shared it with said date!!
[/quote]

Oooh... I never made it like that, sounds really good...

I usually peel some garlic and leave some with the skin on so that the garlic gets all roasted inside, then squirt the garlic onto some toasted bread -- instant garlic bread... have some olive oil blended with italian herbs and parmesan cheese for dipping on the side too. 

Next time, I will try a combination of your method and mine I think

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RE: The next recipie post - 2/8/2007 12:57:50 PM   
cjenny


Posts: 1736
Joined: 11/27/2006
Status: offline 		If you cut the 'top' of a head of garlic (about enough to make it flat on top) off to expose the tips, drizzle a bit of olive oil, then wrap it in foil. Bake at least 40 minutes with whatever else youre cooking & you end up with easy roasted garlic. Just squeeze it and the roasted garlic oooooooozes out.
For those that are a bit leery of so much garlic, roasted garlic tastes different. It has a nutty mellow flavor that mixes so well with the natural garlic & can be eaten as is spread on bread.

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RE: The next recipie post - 2/8/2007 1:06:21 PM   
SDFemDom4cuck


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Joined: 5/23/2005
From: P'burgh PA
Status: offline
quote:

Keep in mind that pre-chopped in the jar garlic has a short fridge life :(  I mean really short. After just a week something icky happens to the flavor, so either buy teensy jars or just use the best option which is fresh garlic


A little trick my ex's Italian mother taught me...take the jar of chopped garlic and pour in enough olive oil to cover the garlic. She would chop a bunch of cloves at a time and put it into cleaned out baby food jars. Works just as well for the stuff you get already chopped. Stays fresh for much longer and you have a yummy oil to brush on toasted rounds or to flavor whatever you're using it to saute. Just keep topping off the oil if you use some of it.

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RE: The next recipie post - 2/8/2007 1:49:36 PM   
cuddleheart50


Posts: 9718
Joined: 2/20/2006
From: Kentucky
Status: offline 		Easy Chicken Cacciatore
 
2 tsp. oil
1 boiler-fryer chicken (3-1/2lb.), cut up
1 envelope GOOD SEASONS Italian salad dressing and recipe mix
1 jar (28 oz.) chunky-style spaghetti sauce
1 small green pepper, sliced
6 cups hot cooked ziti pasta
 
Heat oil in large skillet on medium heat.  Add chicken; cook until browned on all sides, turning occasionally.
Sprinkle salad dressing mix over chicken.  Add sgaghetti sauce and green pepper.  Bring to boil.  Reduce heat to low; cover.
Simmer 25 to 30 min. or until chicken is cooked through, stirring occasionally.  Serve over pasta.

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RE: The next recipie post - 2/8/2007 2:27:32 PM   
MasterRobsalayna


Posts: 212
Joined: 4/20/2006
Status: offline 		2 cans Rotele tomatoes (alayna likes the spice, you can use regular)
1 cheap beef roast
1 crock pot

Layer one can of tomatoes on bottom; add roast; layer one can on top of roast; use longest cook time on crock pot.

The meat becomes very tender and delicious.  Don't even need S&P and the liquid would make an awesome gravy if you want/need one.

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