What should I cook for supper tonight. Wouls love a comfort food maybe about three dishes.?

Question

No chicken. We had that last night. Hmmm I hate having to decide. Any suggestions????? Thanks

Answer 1

Try these:

Double-Cut Pork Chops with Caramelized Onion Gravy and Pecan Glazed Sweet Potatoes

For the Caramelized Onion Gravy:
2 tablespoons butter
3 cups thinly sliced onions
1 tablespoon light brown sugar
1 teaspoon garlic
1 teaspoon thyme leaves
2 tablespoons all-purpose flour
1 tablespoon cognac
1 cup brown chicken stock
Salt and pepper
For the Pecan Glazed Sweet Potatoes:
1 1/2 pounds sweet potatoes
1 tablespoon olive oil
Salt and pepper
6 tablespoons butter
1/2 cup light brown sugar
1/2 cup pecans

For the Double-Cut Pork Chops:
4 (16-ounce) double-cut bone-in pork chops
1 tablespoons Essence, recipe follows
2 teaspoons salt
2 tablespoons olive oil

Chopped parsley leaves and chopped pecans, for garnish


Gravy:
In a small saucepan set over medium heat, add the butter. Once melted, add the onions and sugar to the pan and sweat, stirring occasionally until wilted and well caramelized, about 18 to 20 minutes. Add the garlic and thyme to the pan and saute until fragrant, about 30 seconds. Add the flour to the pan and stir to make a roux, about 2 to 3 minutes. Deglaze the pan with the cognac and once nearly evaporated, 1 minute, add the chicken stock. Bring to a boil and reduce heat to a simmer. Simmer the gravy for 15 minutes and season with the salt and pepper.
Yield: 1 cup

Sweet Potatoes:
Preheat the oven to 400 degrees F.

Wash the sweet potatoes and peel. Chop the sweet potatoes into 1-inch pieces and place in a roasting pan. Drizzle with the olive oil and season with the salt and pepper. Place the potatoes in the oven and roast until tender, about 30 minutes. Remove from the oven and set aside. In a large 12-inch saute pan, add the butter and brown sugar. When the butter begins to boil with the sugar, add the pecans and the sweet potatoes. Continue to cook, tossing occasionally, until the potatoes are well glazed, about 3 minutes.

Pork Chops:
Preheat the oven to 400 degrees F.

Set a large 12-inch saute pan over medium-high heat. Add the olive oil to the pan and once hot, place the pork chops in the pan. Sear the pork chops until well caramelized, about 5 minutes. Turn over and sear on the second side for an additional 5 minutes. Remove the pan from the stovetop and place in the oven. Roast the pork chops until an instant-read thermometer inserted registers 150 degrees F, about 10 to 12 minutes for medium. Remove the chops from the oven and serve with the glazed sweet potatoes and the caramelized onion gravy. Garnish with chopped parsley and chopped pecans.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

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Filet of Beef with Roasted Garlic Mashed Potatoes, Bleu Cheese and Walnut Stuffed Portobellos, and Homemade Worcestershire Sauce

4 portobello mushroom caps, 4 ounces each
Salt and pepper
2 tablespoons extra-virgin olive oil
1 cup crumbled blue cheese
1/4 cup crumbled walnuts
4 (6-ounce) filet mignons
Essence, recipe follows
1 tablespoon olive oil
Roasted Garlic Mashed Potatoes, recipe follows
1 cup Emeril's Worcestershire sauce, recipe follows
1 tablespoon chopped fresh parsley leaves

Preheat the oven to 400 degrees F.
Season the portobellos on both sides with the salt and pepper. Place on an aluminum foil lined sheet pan and drizzle with the olive oil. Place in the oven and roast until tender, about 30 minutes. Remove from the oven and sprinkle 1/4 cup of the blue cheese onto the center of each mushroom, along with 1 tablespoon of walnuts. Place in the oven and roast until the cheese is melted, about 5 minutes.

Set a 10-inch saute pan over medium-high heat. Season the filets with the Essence and 1 teaspoon of salt. Add the olive oil to the saute pan and place the filets in the pan. Sear the beef until well caramelized, about 3 minutes. Turn over and continue to cook on the second side for an additional 3 minutes. Place in the oven and roast until cooked to medium-rare, about 10 minutes. To serve, spoon a pile of potatoes on 4 entree plates, top with the roasted portobellos and ladle the homemade Worcestershire sauce around the mushroom. Place the beef alongside. Garnish with the chopped parsley.


Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.


Roasted Garlic Mashed Potatoes:
3 heads garlic, split in 1/2
3 tablespoons olive oil
2 pounds potatoes, peeled and diced
1 stick butter, cubed
1/2 to 3/4 cup heavy cream
Salt and white pepper
Preheat the oven to 450 degrees F.

Place the garlic on a pie pan and drizzle with olive oil. Season with salt and pepper. Place in the oven and roast for 35 to 40 minutes, or until tender and golden brown. Remove from the oven and cool. Squeeze or remove the garlic cloves from the head and place in a small bowl. Using a fork, mash the garlic until smooth.

Place the potatoes in a pot of salted water and bring to a boil. Reduce the heat to a simmer and cook the potatoes until fork tender, about 12 to 15 minutes. Remove the pan from the heat and drain. Place the potatoes back in the pot and return to the heat. Stir the potatoes, constantly, for 2 to 3 minutes to dehydrate the potatoes. Remove the potatoes from the heat. Add the garlic and butter. Using a hand-held masher, mash the butter and garlic into the potatoes. Add enough cream until desired texture is achieved. The potatoes should still be sort of lumpy. Season the potatoes with salt and pepper.


Emeril's Worcestershire Sauce:
2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups 100 percent Pure Cane Syrup (recommended: Steen's)
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated
3 pint-sized canning jars
Combine the oil, onions and jalapenos in a large stockpot over high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.

Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.

Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the jars by 1-inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.

Yield: 3 pints


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White Chocolate Banana Bread Pudding

4 tablespoons unsalted butter, melted, plus 2 tablespoons room temperature
4 large eggs, lightly beaten
1 1/4 cups light brown sugar
3 cups heavy cream
1 cup milk
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1 cup dried cherries
6 cups day-old bread cubes (1/2-inch)
6 ounces white chocolate, chopped
2 ripe bananas, diced into 1/2-inch pieces
2 tablespoons dark rum
2 tablespoons banana liqueur
Drunken Monkey Ice Cream, recipe follows
Chocolate Sauce, recipe follows
Fresh mint leaves, for garnish
Powdered sugar, for garnish

Preheat the oven to 350 degrees F.
Brush a 14-inch oval baking dish with 2 tablespoons of butter. In a large bowl whisk together the eggs, 1 cup brown sugar, cream, and milk. Add the vanilla, cinnamon, cherries, bread, and chocolate, and stir to blend thoroughly.

Set a 10-inch saute pan over medium-high heat and add the 2 tablespoons of the room temperature butter to the pan; once melted, add the diced bananas to the pan and saute for 3 minutes. Add the remaining 1/4 cup brown sugar to the pan and saute until the sugar is melted, about 2 minutes. Remove the pan from the heat and add the rum and banana liqueur to the pan. Return the pan to the heat and ignite the alcohol. Once the flames die out, fold the bananas into the bread pudding base. Stir the remaining 2 tablespoons butter into the mixture and pour into the baking dish.

Bake until firm, about 1 hour. Remove from the oven and allow to cool on rack until just warm. Place a square of the pudding down on the plate, with a scoop of the Drunken Monkey Ice Cream. Drizzle the Chocolate Sauce over the ice cream and bread pudding and garnish with the mint leaves and powdered sugar.


Chocolate Sauce:
1 cup heavy cream
8 ounces semisweet chocolate, chopped
2 teaspoons vanilla extract
In a small, heavy saucepan, bring the cream to a bare simmer over low heat. Place the chocolate pieces in a medium bowl. Pour the cream over the chocolate and let sit for 2 minutes. Whisk in the vanilla and continue whisking until the sauce is smooth and thickened. Let the sauce cool to room temperature before serving.

Yield: 1 1/2 cups


Drunken Monkey Ice Cream:
2 cups milk
1 cup heavy cream
1/2 vanilla bean, cut and seeds scraped
1 cup mashed ripe banana
1/3 cup sugar
4 egg yolks
1/4 pound white chocolate, chopped
1/4 cup rum
1/2 cup crushed cashew brittle, recipe follows
3 1/2 ounces semi-sweet chocolate, about 1/2 cup
4 teaspoons vegetable oil
In a 2-quart saucepan set over medium heat, add the milk, cream, vanilla bean, pod seeds and the banana. In a medium-sized bowl, combine the sugar and egg yolks and beat, using a whisk, until pale yellow and smooth. Pour about 1 cup of the milk and cream mixture into the egg yolk mixture and whisk thoroughly. Add the egg yolk mixture to the saucepan and simmer gently, stirring with a wooden spoon. Be sure to stir inside the corners of the pan. As the custard cooks, it will thicken, and be able to coat the back of a spoon. This will take about 5 minutes. Remove the custard from the heat and strain through a fine mesh sieve, into a clean non-reactive bowl.

Add the white chocolate to the custard and stir to melt the chocolate. Once the chocolate is melted, pour the rum into the bowl and stir well to blend. Refrigerate the custard and allow it to chill for at least 2 hours before proceeding.

Once the custard is cool, pour the ice cream base into an ice cream maker, and follow the manufacturer's instructions on how to properly freeze the custard. When the ice cream is partially frozen, add the cashew brittle to the base and continue to churn the machine.

While the ice cream is churning, melt the chocolate with the vegetable oil over a double boiler. Stir the chocolate as it melts to keep it smooth. Once the chocolate is completely melted, drizzle it into the ice cream. As the hot chocolate hits the cold cream, it will cool and form into shards. Continue to churn the ice cream until it is nearly completely frozen. Remove from the machine and place in an airtight container. Freeze for at least 4 hours, and preferably overnight.

Yield: 1 quart



Cashew Brittle:
1 1/4 cups granulated white sugar
1/2 cup water
1/4 cup corn syrup
1-ounce butter (2 tablespoons)
1/4 pound cashews, about 1 cup
1/4 teaspoon baking powder
In a saucepan combine the sugar, water and corn syrup. Set over a medium heat, and cook until the sugar turns a caramel color, and a candy thermometer inserted into the sugar registers 280 degrees F. Whisk the butter into the sugar, and remove from the heat. Stir the pan vigorously until the butter has completely dissolved and the sugar is a deep amber color. Add the cashews and baking powder to the pan and continue to stir quickly to ensure that the cashews are well distributed in the sugar. Pour the brittle onto a greased baking sheet and when cool, about 30 minutes, crack into 1/4-inch pieces using a rolling pin.

Yield: 2 cups of brittle

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Old-Time Beef Stew

2 pounds stew beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon Worcestershire sauce
1 clove garlic, peeled
1 or 2 bay leaves
1 medium onion, sliced
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
Dash ground allspice or ground cloves
3 large carrots, sliced
3 ribs celery, chopped
2 tablespoons cornstarch

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.
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Potato Casserole

2 cups mashed potatoes
1/2 cup sour cream
House Seasoning, recipe follows
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons (1 stick) butter
1 1/2 cups grated Cheddar
4 medium potatoes, cooked
6 slices bacon, cooked crisp

Preheat oven to 350 degrees F.
Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle House Seasoning, to taste. Saute onion and bell pepper in butter; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add butter. Sprinkle House seasoning. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.


House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.


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Wild Mushroom Barley Soup with Flanken (Beef Short Ribs)

This soup looks very clean and modern, not the way grandma served it. Next day you can mix leftovers up into old-fashioned style "thick soup".


1 ounce dried porcini mushrooms
3 quarts water
1 tablespoon canola oil
3 pounds short ribs or flanken
1 large Spanish onion, chopped
6 cloves garlic
6 ounces oyster mushrooms (cut into small bouquets)
1/2 pound shiitakes, stemmed
3 to 3 1/2 ounces enokis
Salt and freshly ground black pepper
1 cup barley, cooked in stock
Horseradish Mustard Sauce, recipe follows

Simmer dried mushrooms in water for 15 minutes. Let sit for 1/2 hour, then drain through coffee filter or fine mesh sieve, squeezing juice from mushrooms. Reserve the liquid.
In a large, heavy-bottomed braising pan or Dutch oven, heat the oil to very hot. In batches, brown the short ribs. Remove them to a side platter. Add the onions and cook until lightly colored. Add the garlic and cook for 1 more minute. Return the short ribs to the pan and add the mushroom reconstituting water.

On low flame, cook for 1 hour and 15 minutes, occasionally re-positioning the ribs for even cooking until very tender.

Remove the ribs and strain the stock. Skim off most of the fat (you can do this by cooling it down, then setting it in the refrigerator). Bring stock to slow boil in the pan. Add all the mushrooms and meat. Simmer and heat through. Season with salt and pepper.

To serve, put soup into bowls. Place 2 ribs in center, scoop of barley to the side, and mushrooms around. Serve with Mustard-Horseradish Sauce.


Mustard-Horseradish Sauce:
1 serrano or jalapeno
1/4 cup prepared horseradish
1/4 cup Dijon mustard

Remove ribs and seeds from the chile and mince. Mix into horseradish and mustard.
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Beef and Barley Cabbage Rolls

2 cups boiling water
1 teaspoon salt
1/2 cup uncooked barley
12 large, whole, outside cabbage leaves
1 pound ground beef
1 can evaporated milk
1/2 cup shredded carrot
2 tablespoons chopped fresh parsley
1 egg, slightly beaten
1/4 teaspoon celery seed
3 tablespoons finely chopped onion
1/4 teaspoon oregano
1 1/2 tablespoons ketchup
1/4 teaspoon pepper
3 tablespoons butter, melted
1 teaspoon lemon juice
Paprika

In a medium stockpot, bring water and salt to a boil. Add barley and cook until tender, approximately 45 minutes, depending on type of barley used (refer to package). Drain and set aside. In another stockpot, blanch cabbage leaves in boiling water for 1 minute.
In a bowl, combine barley, meat, 1/2 cup evaporated milk, carrots, parsley, egg and seasonings. Mix thoroughly and divide into 12 even portions. Place each portion on stem end of a cabbage leaf and roll up tightly. Fasten with a toothpick. Place rolls in a greased baking dish (13 by 9 by 2 inches). Pour remaining milk over the rolls and bake in a preheated 350 degree oven for 30 minutes or until cooked through, turn rolls over once to help them cook evenly.

Heat butter and lemon juice. Pour over rolls and sprinkle with paprika then serve.

*Chef notes that lamb can be used instead of beef, in which case substitute tarragon for oregano. White or brown rice can be substituted for barley.

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Answer 2

Broccoli Casserole

2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

Dont let the mayo scare you:)

Answer 3

Best Mac and Cheese EVER
2 Cups elbow macaroni
3 Tablespoons butter/marg
1/4 Cup chopped onion
2 Tablespoons flour
1/2 tsp salt
1/8 tsp pepper
2 cups milk
2 cups colby/mont jack bag mix

Cook macaroni according to box directions, In medium sauce pan melt butter and cook onions about 5 min or until tender, stir in flour, pepper, then gradually add milk stirring occasionally until thickened. Remove from heat and had 1 and a half cups of the cheese. Stir till blended. Combine cheese sauce with macaroni place in 1 n 1/2 quart casserole dish. Top with remaining cheese. Bake at 350 until cheese bubbly and is golden brown.(30 min)

We usually have green beans and smoked pork chops with this.

Answer 4

I always find the best recipes on allrecipes.com. A couple of years ago, I came across a stuffed pepper recipe with a lot of good reviews, so I tried it. My roommates asked me to make it a couple times a month after that! I didn't try it specifically because it's vegetarian and none of my roommates are vegetarians, but we all really liked it. It's warm and fillingand it's not difficult to put together. I even made it for a party one time, but they didn't last long.

My favorite "salad" is chopped avocado and tomato with a splash of balsamic vinegar and olive oil and then a pinch of salt and pepper. It's got great color and it's very easy and refreshing.

Time permitting, I'd bake apple crisp to finish off the meal (or rhubarb crisp if only I could find some!).

Have a great dinner!

Tessa Somers
www.professionalhomebar.com

Answer 5

this is what i had last night. this was so good.

Mexican Casserole

INGREDIENTS
1 pound ground beef
1 (15 ounce) can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
3 1/2 cups cooked egg noodles
1 (15.25 ounce) can kidney beans, drained and rinsed
1/4 cup taco sauce
1 (1.25 ounce) package taco seasoning mix
1/2 cup tomato sauce

DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C).
In a skillet over medium heat, cook the ground beef until evenly brown; drain.
In a 9x13 inch baking dish combine the beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix and tomato sauce.
Bake in the preheated oven for 1/2 hour, or until cooked through.

with it i had Garlic Mashed Potatoes.

and for dessert i had Apple Cake

1 (18.25 ounce) package yellow cake mix
3 eggs
1 (21 ounce) can apple pie filling
3/4 cup packed brown sugar
1 tablespoon all-purpose flour
1 tablespoon butter
1 teaspoon ground cinnamon
1 cup chopped walnuts

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
In a large bowl, mix together the cake mix, eggs and apple pie filling. Pour into the prepared pan. Combine the brown sugar, flour, butter, cinnamon and walnuts. Sprinkle over the top of the batter.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool

Answer 6

This is really easy. It's tator tot caserole.

Take 1 -1.5 pounds of hamburger. Brown and drain. Add 1.5 cans of mixed veggies then add 1 can cream of chicken soup and i can cream of celery. cover with cheddar cheese and top with one bag frozen tator tots. Bake 30-45 min at 425 until bubbly and tots are crispy. Fast Easy and cheap

Answer 7

Start with soup or a thick broth with slices of freshly cut bread & butter you could also add grated cheese sprinkled on the top

Answer 8

how about homemade mac and cheese, salad and a roll

salsbury steak with mashed potatoes and gravy, veggie and roll

lasagna, salad, roll or breadsticks

homemade beef vegetable soup with breadsticks

meatloaf, mashed potatoes and gravy, veggie, applesauce and roll

taco's

Pork chops, fetticine alfredo and pea's

spaghetti pie with salad and garlic bread

Answer 9

Jimmy John's!

Answer 10

Wild Rice and Beef Casserole

INGREDIENTS

* 3 cups chicken broth
* 3/4 cup uncooked wild rice
* 1 1/4 cups uncooked brown rice
* 2 bay leaves
* 1/2 cup butter
* 1 medium onion, chopped
* 1 pound ground beef
* 2 (4 ounce) cans sliced mushrooms, drained
* 1 (4 ounce) can water chestnuts, drained and chopped
* 2 teaspoons soy sauce
* 1 teaspoon curry powder
* 2 cups shredded Cheddar cheese

number of stars

DIRECTIONS

1. In a medium pot, bring the chicken broth to a boil, and mix in the wild rice, brown rice, and bay leaves. Reduce heat to low, cover, and simmer 45 minutes, until most of the broth has been absorbed.

2. In a skillet, melt the butter, and saute onion until tender. Stir in the ground beef, and cook until evenly brown. Mix in the mushrooms, water chestnuts, soy sauce, and curry powder, and continue to cook and stir until heated through.

3. Preheat oven to 350 degrees F (175 degrees C).

4. Mix the beef mixture into the rice mixture, and remove the bay leaf. Transfer to a 9x13 inch baking dish. Top with Cheddar cheese.

5. Bake 20 minutes in the preheated oven, until bubbly and lightly browned.
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Mansaka

INGREDIENTS

* 1 tablespoon shortening
* 1 1/2 pounds ground beef
* 2 cups sliced onion
* 1 clove garlic, minced
* 1 tablespoon all-purpose flour
* 1 1/2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 teaspoon sugar
* 1 teaspoon dried basil
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon dried oregano
* 1 (4 ounce) can mushrooms, drained
* 1 (15 ounce) can tomato sauce
* 4 potatoes, thinly sliced
* 1 cup shredded Swiss cheese

DIRECTIONS

1. Melt the shortening in a large skillet over medium-high heat. Add the ground beef, and cook, stirring to crumble, until evenly browned. Mix in the onion and garlic; cook until tender. Drain excess grease, and sprinkle in the flour, salt, pepper, sugar, basil, cinnamon and oregano. Stir in the mushrooms and tomato sauce, and simmer for 15 minutes over low heat.

2. Meanwhile, place the potatoes in a microwave-safe bowl or dish, and cook for 5 to 6 minutes, stirring occasionally, or until about halfway done.

3. Preheat the oven to 350 degrees F (175 degrees C). In the bottom of a 9x13 inch baking dish, or shallow casserole dish of similar size, layer half of the potatoes. Spread half of the meat sauce over them, then sprinkle with half of the cheese. Repeat the layers ending with cheese on top.

4. Bake for 35 minutes in the preheated oven, until potatoes are tender and cheese is browned.
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Shrimp Scampi with Lemon and Butter-Soaked Bread

ingredients

1 lemon
5 tbsp. olive oil
4 tsp. chopped fresh fresh oregano leaves
4 cloves garlic, minced (4 tsp.)
1/2 tsp. ground black pepper
3 tbsp. unsalted butter
1 pkg. (14 oz.) Hearth Fired Artisan French Demi-Baguette
24 fresh or frozen jumbo shrimp, shelled and deveined
Sprigs fresh oregano leaves
directions

1. Grate the peel from the lemon. Reserve 1 tablespoon of the peel. Squeeze the lemon to make 2 tablespoons juice. Set aside.

2. Stir the lemon peel, 3 tablespoons of the oil, 1 teaspoon of the oregano, 2 teaspoons of the garlic and black pepper in a nonmetallic shallow dish or 1 gallon resealable plastic bag. Add the shrimp and turn to coat with the marinade. Cover the dish or seal the plastic bag and refrigerate it for 30 minutes, turning the shrimp over a few times while it’s marinating.

3. Heat the remaining oil in an 8-inch skillet over medium heat. Add the remaining garlic and cook until tender. Add the reserved lemon juice and remaining oregano. Remove from the heat. Add the butter and stir until the butter melts. Season to taste. Keep warm.

4. Bake and cool the bread according to the package directions. Cut the bread diagonally into 12 (1/2-inch thick) slices.

5. Heat the broiler. Put the bread slices on a baking sheet. Broil 7 inches from the heat for 2 minutes or until toasted. Remove the bread from the oven.

6. Remove the shrimp from the marinade and put the shrimp on a rack in a broiler pan. Broil the shrimp with the top of the shrimp 6 inches from the heat for 5 minutes or until the shrimp turn pink turning the shrimp over halfway through cooking.

7. Put the shrimp on a serving platter. Drizzle the butter mixture over the shrimp. Arrange the bread around the edge of the plate. Garnish with oregano.

Answer 11

Either country fried steak or meatloaf with mashed potatoes and butterbeans and macaroni and cheese and turnip greens anc cornbread.
sorry, i know too many dishes but i couldn't stop myself..........