Breakfast, Main Dishes, Desserts and Sides: Old Threads!

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molleebauer's picture
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Breakfast, Main Dishes, Desserts and Sides: Old Threads!

Be warned! Almost everything in this section is tempting and fattening! But what is life without dessert? Your thread host is navygirldoc1.

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Lightly BBQ a corn on the cob until just browned off, then dip it totally in a bowl of cold salty water, it makes it taste SOOOOO sweet and lovely Smile

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Jelly Frogs!

Use this with any kind of jelly mould

Make up the jelly misture
Float Haribo jelly sweets in the jelly (pref the ones with white 'undersides')
The sweets will float in the 'bottom' of the jelly until it sets

Leave overnight

They look so cute!

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Easy Sweet and Sour Pork

1lb of minced pork
14oz of red kidney beans drained
1tbsp of oil
1 large onion chopped
2tbsp brown sugar
2tbsp Worcestershire sauce
Salt and Pepper
1tsp dry mustard
8oz tin of crushed pineapple
3tbsp of tomato puree

Heat the oil in a large suacepan or casserole dish, fry the onion
until soft without browning, add the mince and fry over a high heat
about 8-10 mins until nice and brown.
Stir in sugar, Worcestershire sauce, Salt, Pepper, Mustard
and 1 and a half pints of water.
Bring to boil and cover and simmer for 1 and a quarter hours.
Stir in pineapple (with its juice), the tomato puree and
red kidnet beans. Cover and simmer for about
15 minutes until the beans are well heated through.
Serve with jacket potatoes or rice!!

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Chicken Cacciatore in the Crockpot

Chicken Cacciatore
2 onions, thinly sliced
2 lbs boneless skinless chicken breasts (usually about 4)...cut into chunks
3 garlic cloves, minced
1/4 tsp fresh ground pepper
2 1/2 tsp dried oregano
2 tsp dried basil
2 tsp dried thyme
1 bay leaf
3 tablespoons sugar
2 15 ounce cans diced tomatoes
1 cup tomato sauce
1 cup sliced mushrooms(optional of course)

1. Place onions in bottom of crockpot. Add remaining ingredients..Stir.
2. Cover and cook on LOW for 8 hours.
3. Serve over hot cooked spaghetti.

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Posts: 48
Ham and Scalloped Potatoes

Ham and Scalloped Potatoes
1 lb. Potatoes thinly sliced
½ c. cooked ham
1 c. milk
4 T. flour
1 c. cheese (I use cheddar)
1/8 tsp. nutmeg
salt and pepper to taste
½ tsp. Dijon mustard
2 tsp. margarine

Preheat oven to 400. Slice potatoes and layer half potatoes in dish and layer with cheese and ham. Repeat. Mix milk, flour, nutmeg, salt and pepper, mustard, and pour over potatoes. Dot with margarine. Bake 15-20 minutes. Press potatoes into mixture with a slotted spoon. Reduce heat and bake for 20-25 minutes until browned and potatoes are done. Baste with sauce every 10 minutes.

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Strawberry Bread

This is definitely more like a bread than a cake, even though it's made in a round cake pan. I haven't tried it in a bread pan yet.

Strawberry Bread

2 cups slicked, hulled, fresh strwberries
2 large eggs
1 cup granulated sugar
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup chopped macadamia nuts (optional)

Preheat oven to 350 degrees F. Grease a 9-inch round cake pan and set aside.

Place the strawberries in a blender or food processor, and puree on high speed. In a large bowl, beat together the eggs, sugar and oil. Add the strawberries and whisk until well blended.

Into a separate bowl, sift together the flour, baking soda, baking powder, cinnamon and salt. Fold into the strawberry misture, blending until well moistened. Fold in the nuts, being careful to not overmix. Pour into the prepared pan and bake until a tester inserted into the middle comes out clean, about 40-50 minutes. Remove from the oven and transfer to a wire rack. Let sit for 10 minutes, then turn onto the wire rack to cool completely.


This was so good when I made it. I'll tell ya though, it doesn't take a big peice to get a nice serving. A little bit definitely is filling because it is more like a bread for certain! Biggrin

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Irresistible Peanut Butter Cookies

3/4 C Peanut butter
1/2 C Crisco shortening
1 1/4 C firmly packed lite brown sugar
3 Tablespoons Milk
1 Tablespoon Vanilla
1 Egg
1 3/4 C flour
3/4 Teaspoon Salt
3/4 Teaspoon Baking Soda

Heat oven to 375 degrees

Combine: peanut butter, Crisco, brown sugar, milk, vanilla in a large bowl. Beat at medium until well mixed then add egg, beat well.

Combine: flour, salt, baking soda, into small bowl.

Slowly add dry mixture to peanut butter mixture.
Beat on slow till blended then space spoonful of mixture to an ungreesed pan. Reduce heat to 350 degrees, cook for appox. 14 minutes.

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Roasted Carrots

Roasted Carrots

Cut 1 lb cleaned carrots into 1 1/2 inch pieces (cut thicker pieces in half for even roasting). Toss with a few tablespoons of Italian dressing. Place in shallow baking dish. Cover with foil. Roast at 450 for 20 minutes, remove foil and roast an additional 20-25 minutes, turning occasionally.

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Turkey Meatloaf (coolmama72)

1 ½ lbs. ground turkey
2 Tbs. soy sauce
½ cup Italian bread crumbs
½ cup ketchup
½ cup uncooked oatmeal
½ cup skim milk
1 large onion, chopped (about 1 cup)
1 egg
Generous grating black pepper

Preheat oven to 350 degrees. In a large bowl, thoroughly combine all ingredients. Place mixture in a 9x5 inch loaf pan coated with nonstick cooking spray. Back until internal temperature is at least 160 degrees, about 1 ¼ hours. (If you don’t have a meat thermometer, toward the end of cooking time, cut a slit in the middle and cook until juices run clear - not pink - and meat has lost its pink or reddish color. Makes eight servings

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Peppered Pork Roast with Cherry Salsa (marie)
1/3 cup chopped onion
1/3 cup chopped green pepper
1/3 cup chopped green chilies
1/3 cup dried cherrier / chopped
1/3 cup red cherry jam
1 1/2 tbs vinegar
2 tbs chopped fresh cilantro / or dired if need be
1 to 2 tb cracked black pepper
2 tsp garlic salt

3 lbs boneless pork loin roast

Combine the first 7 ingredients and mix well. Cover, and chill for several hours. Rub pepper and garlic salt onto all surfaces of the pork roast. Place roast in a pan and cook at 350 for 1 hour until internal meat temp registers 155 to 160 Let stand ten minutes before slicing

Serve with the reserved cherry salsa

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Beef Potato Casserole (marie)
6 large potatoes, peeled and chopped
1/2 cup milk
2 tablespoons butter
2 pounds ground beef
1 onion, chopped
1 green bell pepper, chopped
salt and pepper to taste
1 (8 ounce) package processed American cheese, sliced

Preheat oven to 375 degrees F
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, then mash with milk and butter until smooth.
In a large, deep skillet over medium high heat, combine ground beef, onion and green pepper. Cook until beef is evenly brown. Drain excess fat. Season with salt and pepper.
In a deep casserole dish, spoon a layer of beef mixture. Spread a layer of mashed potato over the beef. Continue alternating layers until the dish is full. Top with cheese.
Bake in preheated oven for 20 minutes.

-author unknown

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Cola Chicken (mea3)
I've made this a bunch of times for my family and they love it. It's called Cola Chicken and this is what you need/do:

4 skinless boneless chicken breasts
1 cup catsup
12 oz can of diet cola

Put chicken in non-stick skillet. Pour catsup and diet cola over the top (I usually mix these together before I pour it over the chicken). Bring to boil. Cover, reduce heat and cook for 45 minutes. Uncover, turn up the heat and continue to cook until the sauce becomes thick and adheres to the chicken.

It turns into the most incredible BBQ sauce. Yummmmm!

**(tyedye) variation: ive made something similar to this using a beef roast and cooking it all day in the crock pot. the recipe i used added a pack of dry onion soup mix. i used mushroom/onion and its very tasty. i will try your version with chicken. sounds yummy!

**(tonya) variation: There is also another version of this for the grill or oven. You need a whole roasting chicken. Clean out the cavity and take a can of diet soda ( open the top with a can opener ) mix more herbs with the pop and set the chicken on the can. The can will fill up the whole cavity and steam from within the chicken. Bake or grill till done.

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breakfast quiche (tylersmommy0)
Place Tater Gems in a round cake pan. Cook them about 3/4 of the recommended time.
Add beaten eggs, sausage, tomatoes, etc. And cook at 350 for about 20-25 minutes or until it looks done. It is a super easy and yummy breakfast "quiche"!

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Chicken Stir Fry (marie)
3 tablespoons Kikkoman Soy Sauce, divided
2 tablespoons cornstarch, divided
2-1/2 teaspoons sugar, divided
1 clove garlic, pressed
2 boneless, skinless chicken breast halves, cut into 1-inch squares
1 teaspoon distilled white vinegar
1/2 pound fresh broccoli
2 tablespoons vegetable oil, divided
1 medium onion, chunked
1 small carrot, cut diagonally into thin slices
1/2 teaspoon crushed red pepper
1/4 pound fresh snow peas, trimmed and cut in half

Combine 1 Tbsp. soy sauce, 1 Tbsp. cornstarch, 1/2 teaspoon
sugar and garlic; stir in chicken. Let stand 15 minutes.

Meanwhile, blend remaining 2 Tbsp. soy sauce, 1 Tbsp. cornstarch,
2 teaspoons sugar and vinegar with 3/4 cup water; set aside.
Remove flowerets from broccoli; cut into bite-size pieces.
Peel stalks; cut diagonally into thin slices.

Heat 1 Tbsp. oil in hot wok or large skillet over high heat.
Add chicken and stir-fry 3 minutes; remove. Heat remaining
1 Tbsp. oil in same pan. Add broccoli, onion, carrot and red
pepper; stir-fry 3 minutes. Add snow peas; stir-fry 2 minutes
longer. Stir in chicken and soy sauce mixture. Cook, stirring,
until sauce boils and thickens.

Makes 4 servings

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Cheese Manicotti (marie)
1 large onion; minced
1 pound mushrooms, sliced
1/2 cup butter or margarine
1/2 cup flour
4 cups milk
1 1/2 ups parmesan cheese, grated
salt and pepper to taste
12 manicotti shells
1 pound deli-style ricotta
4 ounces mozzarella cheese, diced
1/2 cup romano cheese, grated
1/4 cup walnuts, finely chopped
1/4 cup parsley, chopped
3 eggs
1 dash nutmeg


Saute onion and mushrooms in butter 5 minutes; stir in
flour. Gradually stir in milk; stir over low heat until
sauce bubbles and thickens. Stir in 1 cup Parmesan cheese
and salt and pepper to taste; set aside. Cook manicotti
shells according to package directions; drain and cover
with cold water. Mix together ricotta, mozzarella, Romano
and remaining Parmesan cheese; add walnuts, parsley and
eggs. Season to taste with salt, pepper and nutmeg. Drain
manicotti shells; stuff with cheese mixture. Place shells
side by side in a greased shallow baking pan; spoon sauce
over all. Bake in preheated 400 degree oven 20 to 25 minutes,
or until bubbly and golden

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Quesadilla recipe ll (tyedye)
1 pound chicken (or pork, or beef)
1/2 bag frozen peppers and onion
1 pack dry fajita mix
flour tortillas
grated cheese, any kind you prefere

brown the meat, add peppers and dry fajita mix. i never add the water it recomments but you can if you prefere.
i use my George Forman grill to do the rest.
spray frypan or grill with cooking spray. lay tortilla on grill with half hanging over the end. add meat mixture and cheese and fold the other half over that. cook till crispy. wont take long. use pizza cutter to cut in triangles.
I serve this with refried beans.

1 can refried beans
green onions, chopped

mix the beans with some salsa and top with cheese and green onions.
you can bake the beans in the oven till hot or you can cook them in the nuker. tastes great with totilla chips.

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Swiss Steak (marie)
flour for coating
2 lbs. round steak or tenderized round steak
1 large onion, sliced
Salt and Pepper
1 quart tomato juice

Cut round steak into serving size pieces and dredge generously in flour. Brown meat in a little oil in Dutch oven. Remove from fire and cover meat with onion slices. Add salt and pepper to taste.

Pour tomato juice over all. Cover and bake in 325º oven for about 2 hours or till very tender. The sauce is wonderful served over mashed or boiled potatoes.

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Garlic Shrimp Pasta (marie)
2 tablespoons cornstarch
1 can (14 1/2 ounces) Swanson Chicken Broth (1 3/4 cups)
2 cloves garlic, minced
3 tablespoons chopped fresh parsley or 1 tablespoon dried parsley flakes
2 tablespoons lemon juice
1/8 teaspoon ground red pepper
1 pound medium shrimp, shelled and deveined
4 cups hot cooked thin spaghetti (about 8 ounces dry), cooked without salt

In medium saucepan mix cornstarch, broth, garlic, parsley, lemon juice and
pepper. Over medium-high heat, cook until mixture boils and thickens,
stirring constantly.

Add shrimp. Cook 5 minutes or until shrimp turn pink, stirring often. Toss
with spaghetti.

-author unknown

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Rich's Classic Fish Taco (cheri)
2 pounds - red snapper fillets
1 dozen - corn tortillas
beer batter as needed (recipe for Rich's beer batter follows)
Cut fish fillets into approx. 2 - 3 ounce portions. Dust lightly with flour and dip in beer batter. Deep fry the batter coated fish in hot oil (375 degrees F) until crisp and golden brown. Serve the fish wrapped in folded corn tortillas (warmed on a hot comal as needed) with shredded cabbage, white sauce, and aditional garnish of tomato, avocado, and shredded cheese as desired and top with a wedge of lime. Corn tortillas are traditional for fish tacos, but small "fajita" size flour tortillas can be substituted if desired...and, while a half 'n half yogurt and mayonnaise white sauce is traditionally served with fish tacos, other salsas such as salsa fresca or salsa verde can be offered as well for those who might prefer. I like my white sauce spiced and a little bit more like a tartar sauce...

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Rich's Spiced Yogurt 'n Mayo White Sauce (cheri)
*Habanero chile will add a respectable level of heat to this white sauce. Other fresh chiles can be substituted if less heat is desired. The consistency of the sauce should be slightly runny so it can be spooned onto or stored in a squeeze bottle to be drizzled onto the fish tacos to individual discretion.
1.0 - habanero chile
0.5 cup - plain, unflavored yogurt
0.5 cup - mayonnaise
1.0 teaspoon - capers
0.5 teaspoon - crushed Mexican oregano
0.5 teaspoon - ground cumin
0.5 teaspoon - dried, crushed dill
0.25 teaspoon - ground cayenne chile
fresh lime juice as needed
ground white pepper to taste Mix yogurt and mayonnaise in a bowl. Gradually stir in fresh lime juice until a slightly runny consistency is acheived. Finely dice the habanero chile and capers and add to the yogurt/mayo mix. Blend in the spices, cayenne, fresh dill and then add white pepper to taste. If the sauce is too thick, add a little fresh lime juice until consistency is correct.

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Rich's Better Beer Batter (cheri)

(Makes about 2 cups)
1 - egg
1 cup - flour
1 cup - beer or ale
2 teaspoons - cornstarch
1 teaspoon - baking powder
1/2 teaspoon - salt Mix the flour, cornstarch, baking powder and salt together. Blend the egg and beer and quickly stir into the flour mixture. Don't worry about a few lumps. Use as a batter for making batter fried fish and onion rings. Or, use as a tempura batter for vegetables, shrimp, or other seafood.

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chicken pot pie (saysayohplaymate)
Boil a whole chicken, save the broth( I usually add bouillion cubes to the broth)
Remove all the meat and put in a large bowl. Add one large can of Veg All(we like the one with onions) and one large can of cream of chicken soup
Mix together, using broth to make it creamy
Salt and pepper to taste

In a large oven safe container( or two small) mix together 4-5 pkgs of Jiffy Sweet cornbread mix(using more broth) and cover bottom and sides
Fill with chicken mixture
Cover with cornbread mixture
Bake until cornbread is done

This will make us 2- 9 qt containers, if its too much cut it down. It can he halved very easy, and it won't hurt the taste.

I'd like to add that you can bake a chicken, or use leftovers, and low salt broth or plain water to cut back on the salt and calories.

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Mexican Lasagna (darcij)
dozen corn tortillas
1 can black beans (preferably seasoned)
1 can corn
1-1.5 lbs. chicken (or ground turkey or beef)
taco seasoning
2 sm. cans chopped green chiles (or 1 big)
1 pkg. mixed mexican shredded cheese (2 if ya want it REALLY good-n-cheesy!)


spray 9 x 13 pan. boil chix and shred. combine beans (undrained), corn (undrained), seasoning, meat, and grn. chiles in saucepan. bring to boil. layer corn tortillas, followed by mixture, then cheese. repeat. bake at 350 degrees for 30 minutes.
this is low fat provided that you use 1 pkg. cheese and the leanest cuts of beef/turkey (if you choose that option).
very tasty!
btw~3" x 3" square is 6 pts. on WW points system (made with chicken)

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Chicken Lasagna (lumpyloohoo)
6 Lasagna Noodles-uncooked
14 oz Artichoke Hearts-quartered
15 oz Ricotta Cheese
1 tsp Salt
4 Eggs
1/4 C Green Onions, sliced
1/2 tsp Salt
1/8 tsp Pepper
1 tsp Dried Thyme
1/4 C Grated Parmesan Cheese
1 Tbsp Parsley
1 C Mayonnaise
2 C Monterey or Pepper Jack Cheese, shredded
2 C Chicken Breast, cooked & chopped

1. Heat oven to 350 degree F. Spray 13x9 inch baking dish with nonstick cooking spray. Cook noodles to desired doneness as directed on package. Drain, rinse with hot water.

2. Meanwhile, in a large bowl, beat eggs. Add remaining ingredients except Monterey Jack cheese, mix well.

3. Layer half of cooked noodles in sprayed baking dish, overlapping slightly. Top with half of chicken mixture and half of cheese. Repeat layers. Cover with sprayed foil.

4.Bake at 350 degree F for 40 to 45 minutes or until chicken mixture is set and edges are bubbly. Let stand 5 to 10 minutes before serving.

5. If desired, sprinkle with additonal sliced green onions or chopped fresh parsley.

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Roasted Red Pepper Sauce (lumpyloohoo)

2-3 Roasted Red Peppers or 12 oz jar of Roasted Red Peppers
1 tsp butter
1 cup Heavy cream
1 cup Parmesan Cheese

Chop roasted red peppers- I like them almost pureed, which I do at the end with a stick blender at the end of making the sauce, but it is not necessary, just chop them fine.

Sauté in butter in fry pan for 1-2 minutes on medium heat

Add cream and cook until thickened for 2-3 minutes

Add cheese and cook for an additional 2-3 minutes

Toss with hot pasta and serve -yummy!

I roast my own peppers in bulk when they are on sale and then freeze them in baggies until I need them- I use roasted red peppers often- I have a great appetizer I use them for and I use them on Pizza also. I roast them either in the oven or on the gas grill.

Last seen: 1 year 6 months ago
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Slow Cook Beef Stroganoff (marie)
4 teaspoons beef bouillon granules
1 cup boiling water
1 family size can (26 ounces) cream of mushroom soup
2 (4 1/2 oz) jars sliced mushrooms -- drained
1 large onion -- chopped
3 cloves garlic -- minced
4 tablespoons Worcestershire sauce
2 pounds round steak -- trimmed and cut into thin strips
2 tablespoons vegetable oil
8 ounces sour cream
Hot cooked noodles

In a slow cooker, dissolve bouillon in water. Add soup, mushrooms and Worcestershire sauce. In a skillet, brown beef, garlic and onion in oil. Transfer
to the slow cooker. Cover and cook on low for 7 to 8 hours or until the meat
is tender.

Stir in sour cream until smooth. Serve over hot cooked noodles. Yield: 8

-I did not like the original recipe I found of this..So I changed several things, and you could say i "wrote" this, because I changed a few ingredients and the measurements of almost everything.

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Creamy Chicken Enchiladas (marie)
1 small onion, chopped
2 TBS butter or margarine
2 4oz cans diced green chili peppers, drained
1 3oz pkg cream cheese, softened
1 TBS milk
2 TSP ground cumin, divided
2 cups chopped cooked chicken
12 7-inch flour tortillas
1 can cream of chicken soup
1 8-oz carton sour cream
1 cup milk
2-1/4 cup shredded Colby-Jack cheese, divided

In a skillet cook the onion in butter until soft and translucent. Remove from heat and stir in one can of chili peppers.

In a medium mixing bowl combine softened cream cheese, the 1 TBS milk, 1/4 cup cheese and 1 TSP cumin; add onion mixture and chicken. Stir till combined. Spoon about 3 TBS of the chicken mixture onto each tortilla near an edge; roll up. Place filled tortillas, seams side down, in a grease 3 qt rectangular baking dish.

In a medium mixing bowl combine soup, sour cream, the one cup milk, 1 can chili peppers,and the remaining 1 TSP cumin. Mix well with a wire whisk. Pour the soup mixture evenly over the tortillas in baking dish. Cover with foil and bake at 350 for about 35 min or until heated through. Remove foil, sprinkle with remaining 2 cups cheese and return to oven for about 5 to 10 minutes, until cheese is melted.

Last seen: 1 year 6 months ago
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Lentils are great they are like baked beans without the carbs..and they make you feel full.. (angeleyestnt)

lentil soup recipe
1 small onion
1TSP canola or olive oil
2 stalks celery
3 carrots
and what ever other non starchy vegetable
you have lying around lol
1 cup red lentils soaked for about 1/2 hour
6 cups boiling water
1 TBL tomato paste
1 TSP worcestershire sause
black pepper
salt if you like

saut'e onion in large saucepan,then add the worcestershire sauce,add lentils tomato paste and all vegetable and stir for a minute add boiling water and salt and pepper
cook for about an hour or until lentils are soft..yummmmm ...

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BEEF GOULASH (ThreeSweetGirls)

1-1/2 Pounds Beef Cubes
2 Tablespoons. Flour
2 Tablespoons Cooking Oil
2 Cups Chopped Onions
2 Cups Water
1 Tablespoons Paprika
1-1/2 Teaspoons Salt
1 Bay Leaf
1 Clove Garlic, Minced
1 Package (8 Ounces) Egg Noodles

Dredge meat in flour. In large skillet, heat oil and brown meat well. Add onion and cook lightly. Stir in water, paprika, salt, bay leaf and garlic. Cover and simmer until meat is tender, about 2-1/2 hours, stirring occasionally. Cook noodles according to package directions; drain. Serve goulash over noodles. Makes 4 to 6 servings.

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Crockpot Chicken and Stuffing (lumpyloohoo)

Take 3 or 4 chicken breasts. Put in buttered crockpot so surface is covered. Then cover the meat with 2 layers of swiss cheese.
In a large bowl, mix together 1 can of cream of chicken soup, 1 c. chicken broth, and a box of stuffing mix (just the bread and the seasoning packet). Mix all of this together well and pour evenly over the chicken. Finally, sprinkle with parm. cheese. I cooked it on high for 3 hours, never lifting the lid to peek. The chicken was not the least bit dried out or at all undone. This was the best chicken dish I've had in AGES!

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Garlic Dijon "dump" Chicken---Freezer Recipe (marie)
2 Cloves Garlic -- minced
4 Tablespoons Dijon Mustard
2 Tablespoons Lime Juice
1 1/2 Pounds Chicken Pieces

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

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King Ranch Casserole--Freezer Recipe (marie)
1 can (10 3/4 ounces) Campbell's Condensed Cream of Mushroom Soup
3/4 cup Pace Picante Sauce (I use my homemade)
3/4 cup sour cream
1 tablespoon chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortillas (6 inch), cut into 1 inch pieces
1 cup shredded cheddar cheese (4 ounces)

Mix soup, Picante sauce, sour cream, chili powder, tomatoes and chicken.
In 2 quart shallow baking dish arrange half the tortilla pieces. Top with half the chicken mixture. Repeat layers. Sprinkle with cheese.

Bake at 350°F. for 40 minutes or until hot. Serve with additional Picante sauce and sour cream. Serves 8.

To freeze: Freeze it before you bake prepare..defrost it and bake it for 40 minutes.

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Easy Tuna Casserole (Mommy2Sierra)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 soup can milk
1 can (6 ounces) chunk light tuna
1/2 package (1 pound) egg noodles, cooked and drained
1 cup frozen peas
1/2 cup shredded Cheddar cheese
1/4 cup grated Parmesan cheese
Pepper to taste
1/2 cup crushed butter flavor crackers, optional.

1. In a 2-quart casserole dish, combine soup and milk; blend in tuna. Add noodles, peas, cheeses and pepper; mix to thoroughly combine. Top with crackers, if desired.

2. Bake at 350º for 30 minutes, or until thoroughly warmed. Yield: 4 servings.

**(MikeyJrsMom) variation: It's really good, too, if you substituted cream of mushroom for the cream of chicken soup and use Ruffles potato chips in place of the crackers.

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tacos with Bush's baked beans (saysayohplaymate)
I used the recipe on the can, but needed to change a bit b/c it was too spicy for the kiddos. I used a 48 oz. can of Bush's Baked Beans, 1.5lb cooked ground chuck, 1 packet of taco seasoning mix. Mix together in a large bowel, layer hamburger buns with taco mix, picante sauce, & your favorite cheese mix. Bake in the oven until the cheese is soft and the buns are a bit crisp. My kids tore these up! DH likes them better on soft shells. LEFTOVERS: Stuff taco mix into hollowed out green peppers, top with picante and cheese, bake until cheese melts and peppers are the consistancy you like.

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ham and rice croquettes (tyedye)
1 cup cooked rice
1 cup ground ham
1/4 cup grated sharp chedder cheese
1/2 teaspoon yellow mustard
1 egg white!
1 1/2 teaspoon melted butter
bread crumbs(or crushed crackers)

mix with spoon and form into balls.
add 1/2Tablespon of water to egg white.
form mixture into balls, roll in egg whites, then bread crumbs. fry them up in oil.

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Great Pork Chop Recipe (lumpyloohoo)
Brown six fairly thick center cut pork chops in a pan, remove and put aside. Then whisk in the pan until smooth, 3/4 cup any beer, can of your favorite cream of soup(celery or mushroom) and 2 TBS dry onion soup mx. Spray baking dish with Pam arrange chops in a single layer and cover with mixture, cover pan with foil and bake at 350 for an hour.

You can add extra mushrooms if desired.

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Lazzia (kegsmom1225)
I know what you are thinking, What exactly is Lazzia. Well it is a cross between Lasgna and Pizza. Let me tell you how to make this wonderful dish

I large Green Bell Pepper
I yellow onion
I pkg of Pepperoni
I pkg diced ham
I bag Mozzerella cheese
I 16 ounce container cottage cheese
I lb hamburger meat
I can spagetti sauce
I box Lasgna Noodles

Cook as you would Lasgna and put together as you would Lasgna, but with the added ingredients. Bake on 350 for 45 minutes. Serve with Garlic Bread and enjoy.

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Mexican Rice Casserole (Mom2Two)

1 1/2 cups uncooked rice (brown pref.)
Nonstick spray
1 tsp Olive Oil
1 cup chopped onion
1 garlic clove
1/2 cup chopped celery
1/2 cup chopped green pepper (I did not use this)
2 Boca Burger patties, chopped to resemble ground beef texture
1-4 oz can of Old El Paso green chiles(mild), drained and chopped
1 tsp basil
3/4 tsp salt
1/2 tsp black pepper
1 15-oz can of red beans (I used kidney), rinsed and drained(I used a can of pinto beans too, to super size the protein!)
1 15 oz can of organic tomato sauce, diluted with 1/2 cup of vegetable broth

Preheat oven to 350 degrees.
Cook rice according to package directions. Spray baking dish (8 inches by 8 inches---although I used my 9x13 and it was perfect!) and set aside.
Heat oil in a nonstick pot and saute onions until soft. Add garlic, celery, and green pepper, and cook a few minutes longer. Microwave your Boca patties and chop them up. Add the Boca patties and green chiles to the pan for 2 minutes. Add basil, salt, pepper, beans and half of the tomato sauce mixture. Cook until blended together.
Spread half of the rice in the baking dish. Cover with the Boca mixture. Cover Boca mixture with balance of rice and pour remaining tomato mixture over all. Bake in 350 degree oven for 30-45 minutes. (I baked it for 30 minutes and it was perfect!).

This is a great leftover dish, too, I would say it makes about 8 servings.

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BBQ Tofu Sandwiches
I got this recipe online and modified was SOOOOOOO good! Tasted a LOT like a BBQ chicken Sandwich, even my dd liked it!

1 12 oz package of Firm Tofu
2 tablespoons vegetable oil
1 onion, sliced
1 cup Annie's BBQ Sauce(you can use any kind you like, but I use Annies because it has no sugar in it)
6 Whole Wheat Hamburger buns


1 Drain the tofu between paper towels until most of the water has been squeezed out.
2 Slice tofu into 1/4 inch thick slices.
3 Heat vegetable oil in a large skillet, fry tofu strips until golden brown on both sides. Add onion and cook for a few minutes, until onion is at your desired consistency.
4 Pour in barbeque sauce (use more or less, according to your taste). Cook the mixture for ten minutes on low and serve on buns.

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Easy Chicken Casserole (kegsmom1225)
2 cans Swanson Chunk Chicken Breast
1 pkg Wide Egg Noodles
Cream of chicken soup
Cream of Mushroom Soup
1 small bag Ruffle Potato chips
1 small block of velveta cheese

In small saucepan, combine velveta cheese, cream of chicken soup, cream of mushroom soup and canned chicken and cook over meduim heat until cheese is melted.
Cook Noodles as recommended.

In small cake pan, spread noddle and top with mixture. bake 350 for 20 minutes, in the final 10 minutes, add the crumbled chips and bake again 10 minutes.
Serve with Broccoli.

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Crockpot Italian Beef (Lumpyloohoo)

~2# Stew meat
1 package Good Seasons Italian Dressing Mix
1 package Au Jus gravy
1c water
2t Italian Seasoning
Mix together water, gravy and dressing mixes, and seasoning. Pour over meat in crockpot. Crock on LO 6-8 hours. I sometimes add carrots and potatos to the crock to cook along with this.

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Chicken and Rice (Lumpyloohoo)

Chicken breast pieces
2 cans cream of mushroom soup( or favorite cream of soup) (I use Chicken and Herb or Dijon Chicken)
2 cups Uncle Ben's rice
4 cups water
2 pkg good season's salad dressing mix

In saucepan, combine water, soup, & dressing mix.
Bring to boil stirring frequently.
Pour soup mixture into 9x13 pan.
Add rice (uncooked) & stir.
Place chicken on top, cover tight with foil.
Bake 1 hour @ 350. Remove foil. Bake 1/2 hour to brown.

I added broccoli florets to this today and I never took the foil off to brown , it was very good.

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Pork Chops in the crockpot (Lumpyloohoo)
This is a variation of the chicken with swiss cheese and stuffing cooked in the crock.
Just substitute chops for chicken!
Put porkchops on the bottom of a greased crockpot. Then cover with swiss cheese (I guess any cheese would work- I used cheddar once and it was good).
In a separate bowl mix together a box of stuffing and the seasoning packet, and a can of mushroom soup. Smear all of this over the cheese covered chops. Top with parm. cheese.
Cook on high for 3-3 1/2 hours. YUM!

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Crescent Chicken (Lumpyloohoo)
1 3/4 cups of chicken- cooked and cut into small pieces
1 can of cream of chicken soup
1 cup milk
1 cup cheddar cheese
1 can of refrig. crescent rolls

Cook the chicken and then in small bowl add 2 T of cheese to the chicken. In the meantime in saucepan melt 1/2 c. cheese with soup and milk. I added my favorite spices to liven it up.Pour hot soup in 8/8 pan. Then unroll the crescent rolls and add about 2 T of chicken mixture on wide end of rolls nad roll up. Place rolls in hot soup and bake for 25 minutes at 375. Sprinkle with remaining cheese.

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Eggplant Parmesan (lumpyloohoo)

This casserole is much better if it has sat overnight in the refrigerator.
So, you may choose to do the preparations on one day and the baking and
serving on another day. This casserole freezes quite well.

Makes 4 servings


3 small eggplant, peeled and very thinly sliced
2 cups vegetable broth
1 cup bread crumbs (Italian seasoning one - onion, garlic, oregano,
basil, parsley, thyme, mint)
Non-stick cooking spray
Tomato sauce mixture (see below, or use a well-seasoned
prepared jar/canned version)
6 tbsp nonfat Parmesan/Romano cheese, shredded
6 tbsp nonfat Mozzarella cheese, shredded

Tomato Sauce Mixture:

1-3 cloves garlic, finely chopped (depending on your preference)
1/4 cup finely chopped onion
4 tsp oil
2 large cans of crushed tomatoes
1 large can of tomato puree
1 can tomato paste
1 tsp each of oregano, basil, parsley. thyme, mint (optional),
crushed red pepper (optional)

Pour half the vegetable broth in one shallow bowl and pour half the bread
crumbs into another shallow bowl. Have an empty plate beside these two
bowls. Dip the sliced eggplant in the vegetable broth. Dip slice into the
breadcrumbs, coating each side evenly. Put the breaded eggplant in the dish.
Spray a cookie sheet with cooking spray & preheat the oven to 350 degrees F.
Put one layer of breaded eggplant in the pan. Cook each side until golden brown.
(Since slices are so thin, they cook quite quickly--less than 5 minutes if the
oven is preheated.) Line a flat plate with paper towels. Using a fork put cooked
eggplant in the paper lined dish to drain. Repeat above steps until all the
eggplant is baked. Once all the eggplant is cooked & drained, you have the
choice of stopping here & refrigerating the eggplant overnight or continuing
the process. Lightly spray a casserole with cooking spray.. Pre-heat oven to
375 degrees. Using a large cooking spoon, put a thin layer of the tomato
sauce mixture in the casserole pan. Place a layer of the cooked eggplant on top
of the sauce mixture. Add a thin layer of the sauce mixture over the eggplant.
Lightly sprinkle grated parmesan/romano cheese over the sauce. Depending
upon how cheesy you wish this to be, you can now add a thin sprinkling of
mozzarella cheese or reserve the mozzarella only for the top of the casserole.
Continue (eggplant, sauce, cheese, eggplant….) until the casserole is about 1/4
inch below the rim). On the top layer of the casserole, completely cover the
top with mozzarella cheese (slices, slivers, etc are okay). Bake in a 375 degree
oven for approximately 20-25 minutes. Do not let top layer of cheese burn.

Tomato Mixture: Put oil in the bottom of a sauce pan with the finely chopped
onion & garlic. Sauté until the onion and garlic are lightly browned. Depending
on your preference you can keep the garlic & onion in the pan or remove at
this point. Slowly, add the crushed tomato, tomato puree, & tomato paste. Sprinkle
the oregano over the top of the tomato, covering the surface. Mix it in. Repeat
using the parsley. Lightly sprinkle in the remaining ingredients. Mix in. Cover
pan, lower heat. Cook at a medium-low heat for 3-5 hours, stirring frequently.


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Chicken Marsala (LumpyLooHoo)

1 lb of thinly sliced boneless chicken breast
1 1/2 cup whipping cream
1/4 cup flour( for dredging chicken)
2-3 Tbsp Olive Oil
3/4 cup Marsalla wine
3/4 cup mushrooms(optional)
1/2 mozzarella cheese(Shredded)

Pound chicken between wax paper to tenderize

Dredge Chicken in flour salt and pepper

Sauté chicken in olive oil on medium/high heat until lightly browned on both sides~remove from fry pan and transfer to plate.

Sauté mushrooms if using.

Add Marsala wine and boil for 3-4 minutes, until liquid is reduced in half.

Add 1/2 of the whipping cream and cook for 2-3 minutes.

Add remaining cream and cook for another 2-3 minutes. Reducing the whipping cream twice makes it thick and creamy.

Return chicken to the pan and cover with cheese cook for 2-4 minutes until cheese melts.

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quick chicken enchilladas (ghostess)
2 cups chopped chicken cooked (leftover chick works great, non-flavored)
2 cans of cream of mushroom soup (can also use cream of mush and chick, or mush and garlic or.....)
2-3 tablespoons sour cream
1-2 can diced green chiles (I like ortega)
onion powder (or precooked onion works, chopped very finely)
garlic (fresh is good, other is fine too)
salt and pepper to taste
chicken boullion to taste
salsa opt if you want it spicy
fresh mushrooms opt
bell peppers opt

corn tortillas

mix all of the first batch together in a lg bowl....until mixed well. fill tortillas with mix, sprinkle with cheese and roll (or layer torts, mix, cheese, torts, mix, cheese but be sure to have the mix and cheese on top or the torts dry out and are YUCKY. either way tastes GOOD...rolling is mostly for looks)

place into a 350 preheated ovenfor 30-45 mins (until the mix bubbles around torts NOT just the cheese!)

got this recipe from my SMIL who is a wonderful the past I have used the low fat low salt soup and reduced fat sour cream (but is much better with the real stuff, go figure)....most of this is from memory, so if it doesn't work out quite right let me know. you can also garnish with tomatoes, refried beans etc......if ya want it to look really pretty and colorful, red, yellow or purple peppers are good.....

if ya want to be REALLY sinful, refry your refried beans in lard or bacon drippings for a rare Mexican treat.....but I just can't bring myself to do that....just waaaaaaay too much fat, but MIL does it and man is good, I just don't eat much (don't want to ruin myself with it!)

oh yeah, and I very highly reccomend Rosaritas Refried beans over the others.....I know we have it in the W, but it tastes the closest to the real thing!

and we roast a whole chick during the week and I usually use that for the enchilladas, is quick, easy and uses up the leftovers

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Baked Double Cheese and Macaroni (serves 4-6) (jules924)

1/4 cup (1/2 stick) butter
1/3 cup all purpose flour
3 cups milk
10 oz extra sharp cheddar cheese, grated
3/4 cup freshly grated Parmesan cheese
salt and freshly ground pepper
12 oz elbow macaroni, cooked and drained
1 cup bread crumbs (if fresh, 3 slices firm textured bread)

1. Preheat oven to 350 degrees. Butter a 2 qt. baking dish.
2. In a large heavy saucepan, melt 3 tbsp butter over med. heat. Stir in flour and cook, whisking for 1 minute. Remove from heat and whisk in milk.
3. Whisk the sauce well and place over med. heat. Cook, stirring often, until the sauce boils and thickens. Reduce the heat to low and cook, stirring often, for about 5 mins, to cook the flour. Add the cheddar, parmesan, 3/4 tsp salt, and 1/4 tsp pepper, or to taste, stirring until the cheeses have melted. Fold in the cooked macaroni.
4. Remove from heat.
5. Scrape the macaroni mixture into the prepared baking dish.
6. In a medium skillet, melt the remaining 1 tbsp butter over med. heat. Add the bread crumbs and cook, stirring for 3 mins. or until lightly toasted. Sprinkle evenly over the mac and cheese.
7. Bake for 25 to 30 mins, until bubbly and lightly browned on top.

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Crock pot Macaroni & Cheese (NelsonMommy)

Prep time: 10 minutes
Cook time: 3.5 hours
Serves many!

Cook 16 oz. of macaroni. Mix with cooked macaroni (1) 12oz. can evaporated milk, 1 cup milk, 1 tsp. Salt, 3 cups shredded cheese, ¼ cup melted butter, 2 whisked eggs, black pepper. Cook in crock pot for at least 3.5 hours. (If too runny, cook on high ½ the time, and low the other ½ ).

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Reuben Casserole (mommie2maddie)

1 can (10 ¾ oz) condensed cream of mushroom soup, undiluted
3/4 c milk
1/4 c chopped onion
1/2 Tablespoon mustard
1 can (16 oz) sauerkraut, rinsed & drained
1 package of uncooked noodles
1 lb kielbasa, cut into ½-inch pieces
1 c (4oz) shredded Swiss cheese
1/2 c bread crumbs
2 Tablespoons butter, melted

Heat oven to 350. Grease 13 x 9 pan. Combine soup, milk, onion, and mustard in medium bowl. Spread sauerkraut onto bottom of pan, pressing firmly. Add noodles. Spoon soup misture even ly over noodles; cover with kielbasa. Top with cheese. Combine bread crumbs and butter in small bowl; sprinkle over cheese. Cover tightly. Bake 1 hour or until noodles are tender.
Serves 6.


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