Family Cooking...

[Fireball Mcmonkey]

Originally Posted by Junebug

Here is one I am sure some of you have heard of or already done. It sounds kind of strange but the combination of flavors is tasty and its very easy to prepare. I will usually have it with some biscuits and some sort of vegetable or side salad.

Tater Tot Casserole

1 Lb. ground beef
1/2 pound Velvetta
1 bag tater tots
1 can cream of chicken soup
1 can of chicken noodle soup

Brown meat and drain. Cook cheese & soups until melted (either on stovetop or microwave). Place beef in 8x8 or 9x9 casserole dish; pour cheese mix over top. Place tots on top in rows (don't push down) Bake at 400 for 35-45 depending on how brown you like your tots.

Cindy

Wow, hadn't heard of this one. My kids will probably dig it!

Originally Posted by Silly Rainbow Funnygoose

crock pot cooking is great!

Throw in the food before your battle runs and it is cooked when you are done! Keeps you from looking like a slacker for playing, you can have a hot dinner on the table, when it is time.

Best idea I've heard all week!

[Miss Slappy Kookybubble]

OMG I Love This Thread!!!! My sisters have given me TONS of recipes that are really quick and easy!!!!

Corrie's Chicken Enchiladas
1 lb chicken breast shreaded
1 sm can cream of chicken soup
1 can chopped green chilis
1 can enchilada sauce
16oz Sour Cream
Flour Tortillas
OOOOOdles of cheese!!
boil chicken until done shread mix with soup enchilada sauce and chilis
preheat oven to 350
fill tortillas with mixture and place in glass baking dish
cover tortillas with sour cream
top with cheese and bake for 30 mins or until cheese is bubbly!!!
YUMMMY!!!!!!!!!

Carla's Mexican Casserole
1 roll sage sausage
1 green pepper chopped
1 onion chopped
1 lg and 1 sm can diced tomatoes
chili powder
sugar
sour cream
8ozs elbow mac
Cheese AND LOTS OF IT!!
Handi Foil roasting tin

in Large stock pot begin frying sausage when half way done add peppers and onion and fry until sausage is done drain grease season with pepper and chili powder
pour in tomatoes use approx 1 half to 1 tbs sugar to tone acids put it mac DRY cover stiring frequently until macaroni is done. Add sour cream nutil a pinkish orange color is acheived opur into handi foil pan cover with cheese and place in a pre heated 350 oven until cheese is ooey gooey(about 30 mins)!! Feeds an Army or a small group for a few days!!

Both recipes take about 15 - 30 mins to prep and are easy and delicious!!!

[Jumping Jack Flash]

You guys are making me hungry!!

(searches for the Domino's pizza #)

[Huzzah]

Here's a quick German recipe my DH and I COMPLETELY fell in love with. Not only is it delish, but you can whip it up withing a half hour.

It's recommended to have this with french fries, we tried it and didn't enjoy it at all. We usually have a veggie on the side or garlic bread & salad.

Jagerschnitzel Ingredients:
bread crumbs
1 tablespoon all-purpose flour
salt and pepper to taste
2 tablespoons vegetable oil (or Olive oil, it's all we cook with)
4 pork pork cutlets *thin*
1 egg
1 medium onion, diced
1 pkg of fresh mushrooms SLICED
1 1/2 cups water
1 beef bouilloncube
1 tablespoon cornstarch
1/2 cup sour cream for a thin sauce or 1 cup of sour cream for a thicker sauce.

In a bowl, mix together the bread crumbs and flour. Season with salt and pepper. Place the egg in a separate dish. Heat oil in a large skillet over medium-high heat. Dip pork steaks in egg, then coat with the bread crumb mixture. Fry in the hot oil until browned on both sides and cooked through, about 5 minutes per side.


Remove the pork to a plate and keep warm. Add onion and mushrooms to the skillet and cook until lightly browned. Pour in water and dissolve the bouillon cube. Simmer for about 20 minutes. Stir together the cornstarch and sour cream; stir into the skillet. Cook over low heat until thickened but do not boil. Spoon over the pork cutlets and serve.

We got this off of allrecipes.com, we were tired of the same old pork cutlets lol.

I have a AWESOME, yet messy recipe for buffalo wings and another for a lemon chicken but i'm going to have to post them tonight because I'm at work, my checks are calling my name and need to be done today.. my replacement starts training on Monday...for joy.. lol

[fatewineroses]

I'm SO glad more people have posted. I have a couple of recipes myself I'll have to post eventually. My cooking isn't usually from a recipe. More like "throw it together" stuff. I guess I could put it together in recipe form though.

[Little Buster]

I could eat the whole thing, and my kids love this recipe. The sausages satisfys the bear in me.. .and the Parmigiano-Reggiano cheese makes that special flavor.

I would recommend doubling the amount of milk shown below, to make it creamier and also because the ziti absorbs the milk so quickly.

Original recipe below from food network:

Baked Ziti in a Mornay Sauce with Italian Sausage and Fennel Recipe courtesy Emeril Lagasse, 1999
Show: Emeril Live
Episode: Wholly Macaroni


3 tablespoons butter
3 tablespoons flour
2 1/2 cups milk
Salt
Freshly ground white pepper
Pinch nutmeg
6 ounces Parmigiano-Reggiano cheese, grated
2 tablespoons olive oil
1 large fennel bulb, cored and thinly sliced
Freshly ground black pepper
2 pounds hot Italian Sausage links, cut into 1/2-inch pieces
1 pound ziti pasta, cooked al dente
1/4 cup fresh basil, chiffonaded

In a medium saucepan, over medium heat, melt the butter. Stir in the flour and cook for 2 minutes. Whisk in the milk, 1/2 cup at a time. Season with salt, pepper, and nutmeg. Cook, stirring constantly for 4 to 6 minutes. Remove from the heat and whisk in 1/2 cup of the grated cheese. Set aside and keep warm.
In a large saute pan, over medium heat, add the oil. When the oil is hot, add the fennel. Season with salt and pepper. Saute for 3 to 4 minutes or until soft. Add the sausage and continue to saute for 3 to 4 minutes. Remove from the heat.

In a large mixing bowl, combine the pasta, sausage mixture and Mornay sauce. Mix well. Pour into a greased 2-quart oval baking dish. Sprinkle the top with cheese and place in the oven on the top rack. Bake until the top is golden brown and bubbly, about 10 to 12 minutes. Remove from the oven and cool slightly. Spoon onto serving plates and garnish with fresh basil.

[fatewineroses]

Last night I made the following....

What you need:

- Whole wheat pasta
- Shrimp
- Garlic
- Fresh basil (or herb of your choice)
- Head of broccoli (or frozen) or yellow summer squash would go well with this as well.
- Touch of EVOO or butter
- Parmesan cheese or cheese of your choice. (I'd pick a hard cheese with a lot of flavor.)

1. Start water to boil, throw in half a pkg of whole wheat angel hair pasta.
2. While the water is boiling, defrost two generous handfuls of shrimp.
3. Dice two, three...pick how many suits your palate...cloves of garlic and a T of fresh basil (what do you mean you don't have herbs out on your patio?!).
4. Once water is boiling, give it a minute or two then throw your veggies in the water to cook.
5. If your shrimp is precooked, now is the time to throw those puppies in a frying pan with that butter/oil and the garlic and herbs. If it is precooked, you might put it in the pan before you put the veggies in.

Once everything is cooked up, toss it all together with a bit of cheese, grind some pepper on it and VOILA!

Ten minutes tops.

[mildew102]

I had forgotten all about this thread! Here's my favorite shrimp recipe:

SHRIMP SCAMPI

Enough shrimp for your dinner
Garlic, minced (1/2 tbsp per serving or more)
Lemon juice (juice of 1/2 lemon per 2 servings or more)
Mince parsley (1/2 tbsp per serving)
Olive oil
Salt, red pepper flakes to taste (we like a bit of a bite)

If more shrimp than will fit in one layer, divide ingredients to cook.
Put garlic and oil in skillet (heavy bottomed works best) over MEDIUM heat.
When garlic sizzles for 30 seconds, add shrimp, raise heat to HIGH.
When shrimp is pink on bottom, turn (I use tongs), cook on other side until pink
OFF HEAT: move shrimp to sides and in middle add lemon juice, parsley, salt and red pepper flakes. Stir until slightly thickened. Stir shrimp into center and serve.

Enjoy!

[Queen Rhubarb Hucklemush]

My family is very small, so we often cook large quantities and freeze individual portions. It is amazing to me how many things freeze and reheat so well. We cook large packages of meat and shred or chop and freeze individual portions. This works great for chicken, and any type of roast. When I cook pasta, noodles, or rice I usually cook a large amount and freeze individual portions in ziploc baggies.
You can be very creative with any of these by adding any type of cubed or shredded meat, vegetables, a little milk and butter and cheese or of course, soy or teriyaki sauce. One of my son's favorites is fine noodles with chopped chicken, peas, (just a little butter and milk for moisture) and finely shredded cheddar.
You can also use the meat to make quesadillas--one of my son's MOST favorite meals. Just put cheese and/or meat on a tortilla and add chopped tomato, onion, green pepper, black olives, any vegetable you like (my son won't eat vegetables on his quesadilla, so he gets a side salad). Place another tortilla on top and grill on a non stick pan until the tortilla gets a little brown. Cut into triangles with a pizza cutter and serve with sour cream and/or salsa (we blend ours).
I work shift work, so we eat many meals separately and the large quantity cooking and freezing is a real life saver for me. Mashed potatoes freeze very well but need to be heated and stirred because the milk tends to "leak" out when you are reheating them. Other potatoes such as cooked cubed potatoes in a soup or stew do NOT freeze well.
I absolutely love sausage and sauerkraut served with mashed potatoes. I didn't think sauerkraut would freeze well at all, but it freezes beautifully. Does not become "mushy" at all as I thought it would.
None of these are really recipes, but just quick ideas for meals.
Rebecca
AKA Queen Rhubarb Hucklemush
and Justa Little Nervous

[Bubbles McGloop]

Here is one of our family faves:

Chicken Nacho Bake

4 small boneless skinless chicken breast halves
chicken taco seasoning
Salsa
Sour Cream
Crushed tortilla chips
Shredded Cheddar Cheese

Preheat oven to 400 degrees F. Place chickin on foil-covered baking sheet. Slice three cuts on top of each chicken breast with sharp knife.

Top each chicken breast evenly with seasoning, salsa, sour cream, and tortilla chips. (I usually use about 1-2 Tbsp of the salsa and sour cream)

Bake for 20 minutes. Remove from oven and sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through.

[fatewineroses]

OMG that sounds SO good! And it's lunchtime. Aaaaand I'm hungry.

Darn.

[Brite]

Great idea exchanging recipes in this section

Your problem with boredom may be overcome differently as well:
Try putting some ToonTown into your cooking!

Use your imagination. Make Mickey Mouse ears, if your toon is a mouse.
Maybe kids can really help out here.

Challenge yourself - that'll bring back the fun.

[Fireball Mcmonkey]

Originally Posted by Huzzah

We got this off of allrecipes.com, we were tired of the same old pork cutlets lol.

I'm not too much for the experimenting, trial & error stuff, so I go to allrecipes.com & search the recipes that have been reviewed. If something has a lot of 5-stars, it's probably good. Saves me time trying something that is only mediocre!

[Junebug]

I don't like to eat a lot of hot & heavy meals during the summer. I am good with just a salad or pasta salad. Here is one I made yesterday. I cut mine in 1/2 as I am the only one in my family that likes it. It is best served the same day you make it but it will go for 2 days as well. However, the more it sits the more the bacon & cheese start to get mushy.

Broccoli Salad

3 bunches of Broccoli cut into bite size pieces
1 small sweet onion, finely chopped
1 pound of bacon, fried crisp and crumbled(the already made works just as well)
1 cup shredded cheddar cheese
1 cup sunflower kernels
3/4 cup chopped walnuts

Dressing:
1 cup mayonnaise (not salad dressing or Miracle Whip)
1/2 cup sugar
1 Tbsp vinegar

Combine all salad ingredients. Mix in seperate bowl the dressing ingredients until sugar is dissolved. Pour dressing over salad and mix. Refrigerate for at least an hour. Stir before serving. If you want to make this way ahead of time, wait to add the dressing an hour before serving.

p.s.(I just came back from a family reunion where we all submitted recipes to make a family cookbook, so look for more recipes to come)

[fatewineroses]

Hey there are many of you who promised recipes and....what gives? Come on people! LoL