No time to go to the store and you have to prepare a meal?

Question

From what's already in your kitchen, what could you come up with?

Answer 1

I could cook hamburgers with mushroom gravy, hamburger helper, sloppy joes, spagetti, pretty much anything that involves ground beef. Or, i have some boneless skinless chicken breast and i could grill them and steam some veggies or cut them up and make fajitas... mmm.. Hey, thanks for making me think about this.. now i know what I am fixing for dinner!! :)

Answer 2

This happens to me every night I come home from work!!! Last night I had some Steaks thawed out and I was tryna figure out what can I make!!! I sliced the steak into strips cooked them on top of the stove seasoned them up good and let them slow cook!! Then I looked in the cabinet and found some egg noodles"Butter Noodles" cooked them and added butter salt and pepper.....and make some String Beans on the side!!! Not the most perfect meal but it did fine!!!LOL

Answer 3

More than I normally think. I just discovered lobster tails in the freezer yesterday, that I'd forgotten about. (!!!) That and some lemon-garlic butter. And curried basmati rice with peas. Broccoli stuffing casserole. Taco pasta casserole. Carbonara. Orzo salad. Black beans and rice. Enchiladas. Polenta. I think I could make anything that didn't involve green veggies or white meat.

Answer 4

There's always the breakfast dinner with eggs, and toast. Frozen prepared meals ie: Chicken Vilola, and we eat tuna salad often I always have salad mix, and tuna!

Answer 5

Hmmmm, let's see now. I have half a roasted chicken leftover, and the rest of the fixin's to make chicken and dumplings. I have a full freezer and pantry, but I think chicken and dumplings sound great for supper tonight!

Answer 6

I have chicken in the fridge...plus rice and veggies I also keep....that's a good meal.

I also have ground buffalo which is a good starter for other things...

Answer 7

probably nothing Im a go to the store everyday person

Answer 8

I would make spaghetti and substitute the hamburger meat for ground turkey breast.

Answer 9

QUICK PAN NACHOS

1 large can refried beans
1 lb hamburger
1 package taco seasoning
3-4 cups grated cheddar cheese
1 medium can sliced olives
1 large or 2 med chopped tomatoes
1 bunch green onions chopped
sour cream
guacamole
salsa

Brown hamburger and add taco seasoning as package instructs. While hamburger simmers, spread the refried beans into the bottom of the baking dish and place in the oven under the broiler until beans are hot all the way through.
Top beans with hamburger mixture and then spread cheese evenly over the top.

Place back under the broiler until cheese is melted. Top with green onions, tomatoes and olives.

Cut into wedges and spoon onto a plate, top with sour cream, guacamole and salsa then surround with corn chips.

Scoop up with the chips and enjoy!

QUICK BACON GARLIC MASHED POTATOES

5 or 6 red potatoes
milk,
dash of garlic powder
butter
half jar of Real Bacon bits
salt and pepper

Peel potatoes and boil until soft, mash potatoes, add a little milk a dash of garlic salt, 2 to 4 tablespoons of butter. add a jar of real bacon bits salt and pepper to taste mix through.


SPAGHETTI ALFREDO

1 lb spaghetti noodles
1 can evaporated milk (Milnot works best)
1 tbsp garlic powder
2 tbsp Italian seasoning
1 tbsp parsley
1 1/2 cups grated Parmesan cheese
1 stick of butter
1 tsp salt

Cook spaghetti as directed on package. Drain and set aside. On low heat melt butter. Add milk, garlic powder, Italian seasoning, salt, and parsley. Stir, keep a close eye on it because it will burn.
Let it simmer for about 5 minutes and then add Parmesan cheese. It should thicken up, if not add more Parmesan cheese. According to your taste you might need more salt. Take off heat and add your spaghetti, mix well.

Serve hot.


PANTRY RAVIOLI OR LASAGNA

Here is a recipe for when you can't or don't want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don't want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.

These can be made from simple ingredients commonly stored on the shelf. But if you're on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.


Home-made cottage (or Ricotta cheese - for filling):

1 gallon reconstituted dry milk
½ cup vinegar
1 teaspoon salt

Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.

Stir in the vinegar, then allow the milk to sit until it has reached room temperature.

The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey - it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.


Filling:

Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.

Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.


Pasta Dough and Assembling the Ravioli:

Pasta Dough Recipe

Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.

Roll dough to 1/8" thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.

Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don't have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling "pillows" to yield individual pockets.

If you're making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.

Be careful not to drop any filling onto the edges of the ravioli or you won't get a good seal. It's also important to make sure that the edges are well pressed together so that the filling doesn't fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.

Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.


Variation - Lasagna:

As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.

If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.

Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.

Bake at 375°F for 50 minutes or so, depending on the quantity you've made. Larger lasagnas will require longer cooking times to set.

During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won't crisp.

Remove from oven and let sit for 25-30 minutes before cutting into squares.

HOPE THIS HELPS!!! ;-)

Answer 10

i think he's gonna make orange chicken tonight.