Share your recipes...?

Question

I am looking for different ways to make all kind of food. Please share with me a recipe that you like.

Answer 1

Bachelors Survival Mess
Can be seperated into different freezer containers to be micro'd later for a busy student or overtime worker.

8 qt. kettle filled 2/3's with water, set to boil

cube 8/10 medium taters and put in kettle with a dash of oil or butter and some salt. (I wash but do not peel the taters).

In electric skillet off to the side I'll crumble 2 pounds of hamburger
or if you prefer, I dice up a 2-3 pound roast, what ever's on sale. (I have also subbed boneless chicken, shredded turkey, salmon, and pork roast/sausage...with no ill effect)

as the meat browns, and the taters boil (20-30 minutes boiling, depending on yall's altitude) I open a can of mushrooms (15 ounce size, or two of the smaller ones) and add to the simmering meat. I also open a can of whole corn, peas and greenbeans...but you can substitute any veggies you like...and add them too...(drain all the moisture out of two of them and leave the moisture in one....makes a nice sub-broth for the amalgamate to simmer in, while you're messin' with the taters.)

if timed right, the taters are now done...I strain the water from the taters in a collander and then toss 'em back in the kettle...toss in a couple of cubes of butter (or margarine) and a quarter to half cup of milk...taking your good old fashioned potato masher, I mash the daylights out of them till the butter's all melt throughout. I still leave some texture to them so's you know they were real potatos, but you can whip them up so much they look like that instant junk if you like.

Then I pour/spoon the cooked meat and veggie amalgamate out of the electric skillet into the quickly rinsed collander and drain off the excess grease/liquid and throw it all in on top of the whipped/mashed potatos....stir it all together well and serve with some ice cold milk.

Next morning, this will fry up well in the skillet as tater patties if your a mind to...or store in the freezer and reheat portions as hungry....I like a dab of catsup on mine, but again, that's a southern thing.

VARIANT; for a casserole, don't mix taters and amalgamate together. Take some taters and form a layer in a greased casserole dish...layer some of the meat/veggie amalgamate in and sprinkle some shredded cheese on it, put another layer of taters on and then another layer of the amalgamate(use up the remainder of the meat/veggie amalgamate) add a bit more shredded cheese, and then put the last of the taters on the top...add shredded cheese if you've a mind to, sometimes I would just put dollops of butter/margarine...that makes it brown nicely.

Toss the whole mess in a 350 degree oven for 20 minutes and then put on broil for 5-15 minutes (depends on how crusty yall want the top)...then serve...(lemonaide is an acceptable substitute for milk....lol)

NOTE: just about everything here can be subbed according to taste/resources/finances....shredded cheese can be subbed with Philly Cream Cheese or nothing at all...the only veggies I have subbed with that I would NOT recommend is 1. beets 2. okra and 3. saurekraut...oh, no pickles or sardines either. Hehehe.

2nd NOTE: Depending on your regional tastes, you can add any sort of curry, spices, or seasonings that appeal to you...this is by far the most adaptable recipe I have ever found.

3rd NOTE: if you didn't know it taters = potatos...and you can sub for them as well...any bland tuber will work; turnips, rutabagas, parsnips, etc.

Answer 2

This is a favorite at my house; everyone loves it.
Ghoulash

1 lb ground beef
1 onoin chopped
1 green pepper chopped
salt and pepper to taste
1 cup of macaroni
1 or 2 cans of tomato sauce (small ones)
velveeta cheese

Brown hamburger with onions and peppers and seasoning. Cook macaroni unitl done. When hamburger is done, drain grease. Add macaroni to mixture. Pour tomato sauce over all of it making sure all is covered. Top with slices of velveeta and let melt. This is delicious as well as quick and easy. Its easy to increase this recipe for more people. Good Luck!!

Answer 3

chicken enchilada casserole.

corn tortillas

in sauce pan heat 1 can cream of chicken soup, 1 8oz container of sour cream, 1 can chopped green chilies and 1 cup shredded monterrey jack cheese and 1 can rotel tomatoes.

boil a chicken and take the meat off.
spray baking dish with pam
layer tortillas (I tear them to fit a 13x9)
chicken then sauce a couple of times top with another cup of cheese and bake until bubbly...