re: Looking for a recipe? Check this thread! :D

HAMBURGER SOUP

1 1/2 pounds ground beef I use a bit more
1 med onion chopped fine
1 (28oz) can tomatoes
2 cups water
3 cans beef consume
1 can tomatoe soup
4 carrots chopped fine
1 bay leaf (optional)
3 celery chopped fine
parsley
1/2 tsp tyme
salt and pepper to taste
8 table spoons barley

Brown meat and onion drain well. Combine ingredients into large pot (soup pot)
simmer and cover 2-3 hours.
I use my crock pot on low and cook about 4 hours or until boiling the I just keep it on warm till dinner

Taco Salad

1 lb ground beef
1 envelope onion gravy mix
1/2 bottle of crystal green taco sauce
1/4 cup water
1/2-3/4 head of lettuce or a bag of salad mix
1 tomato
1 avacado
about a cup of shredded cheese
1 bag of fritos corn chips

brown ground beef until cooked drain off grease. Add package of onion gravy mix, hot sauce and water let simmer.. Meanwhile in a large bowl add lettuce diced tomato and avacado.. Add ground beef to the bowl toss then add cheese and fritos and toss again..

Great for left over sliced ham

Ham Tacos

Sliced ham
taco sized yellow corn tortillas
monterey jack cheese (pepper jack is yummy too)
Guacamole
Oil for frying

Heat oil just covering the bottom of the pan
On one half of the tortilla lay down a slice of ham and a slice of cheese. (I make a whole stack of them while my oil is heating) Then lay it in the hot oil once the tortilla softens fold it over the ham let cook on the one side until hot then turn it carefully only cooking until the cheese melts.

Guacamole
2 avacados
1/3 cup sour cream
1/4 cup crystal green taco sauce
salt/pepper to taste
mix all ingrediants and serve in tacos..

Quick Paella


1/4 cup olive oil
2 garlic cloves, finely chopped
1 onion, chopped
3 tomatoes, chopped
1 red bell pepper, chopped
1 lb. chicken, cut into bite sized pieces(it calls for cooked chicken cut into bite size pieces, but i cook it in this dish and then take it, out cut it up, and put it back it.)
1 tsp. paprika
1 package of Mahatma yellow rice
2-3 cups of chicken stock
1 cup of peas, thawed if frozen, optional
1/2 lb. peeled cooked shrimp
salt and pepper to season

1. Heat oil in a large skillet or pot. Add garlic, onion, tomatoes, and red bell pepper. Cook over medium heat, stirring frequently, for 5 minutes. Add chicken, and paprika.

2. Level mixture in pan, spread rice evenly over the top and cook for 3 minutes. Pour stock into mixture and stir.

3. Bring to boil and cook for 10 minutes. Season to taste w/ salt and pepper. Add peas and shrimp and continue cooking until most of the liquid has been absorbed and rice is tender. Serve hot. Serves 4.

5 Minute meat marinate

1 1/2 cloves garlic, finely chopped
1 tablespoons grill seasoning blend (recommended: Montreal Steak or Chicken Seasoning by McCormick)
1 tablespoons hot sauce, eyeball it
2 tablespoons Worcestershire sauce, eyeball it
2 tablespoons red wine vinegar
2 tablespoons olive oil
Desired meat

Mix garlic, steak or chicken seasoning, hot sauce, Worcestershire sauce and vinegar. Whisk in the extra-virgin olive oil. Put into a shallow dish and marinate steak or chicken for 5 minutes.

***This works on frozen chicken as well. Just place into the marinate and cook according to package directions.***

I love making this one, I got it from 30 minute meals! My husband daughter and I can eat this entire thing and have no left overs! The marinate is excellent on chicken for a seperate dish! I buy the big bag o' frozen chicken at the store and just make the marinated kind w/ it! Yummy!

Cobb Salad: Double the Meat and Hold the Lettuce!
Recipe courtesy Rachael Ray



Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings
User Rating:




3 cloves garlic, finely chopped
2 tablespoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
2 tablespoons hot sauce, eyeball it
4 tablespoons Worcestershire sauce, eyeball it
4 tablespoons red wine vinegar
1/3 cup extra virgin olive oil, plus some for drizzling
2 pounds flank steak
8 pieces "thin cut" chicken breast cutlets
2 slightly under ripe Hass avocados – dark skinned, but still firm
2 vine ripe tomatoes cut into wedges
2 bunches watercress, trimmed and roughly chopped
8 strips bacon, thick sliced
1 lemon, zest and juiced
Salt and pepper
1/3 pound blue cheese, crumbled (recommended Maytag Blue)

Heat a grill pan or outdoor grill to high heat.
Mix garlic, steak seasoning, hot sauce, Worcestershire sauce and vinegar. Whisk in the extra-virgin olive oil. Divide the mixture between 2 shallow dishes. Add the flank steak to one and the thin chicken cutlets to the other. Toss to coat all of the meats thoroughly and marinate for 5 minutes.

While the flank steak and chicken are marinating, cut the avocados in half lengthwise cutting around the pit. Separate the halves then, using a spoon, scoop out the pit, then use the spoon to scoop the avocado from its skin. Chop the avocado flesh into bite size pieces add to a mixing bowl. Add the tomatoes, watercress and crisp chopped bacon. Dress the salad with the juice of 1 lemon and a generous drizzle of extra-virgin olive oil, salt and pepper.

Grill flank steak 6 to 7 minutes on each side. Grill the thin cut chicken cutlets 3 to 4 minutes on each side. Remove both meats from the grill to a cutting board to rest for about 5 minutes. Thinly slice the flank steak on an angle, cutting the meat against the grain. Cut the chicken into thin strips. Add both meats to a platter or dinner plates. Top the meats with a mound of the salad. To make the dressing, combine in a small bowl the lemon zest and juice, Dijon mustard, salt, pepper, crumbled blue cheese, whisk in 3 tablespoons EVOO. Pour the dressing over the salad. Eat and enjoy the lack of lettuce getting in your way!


A Cobb Salad is usually a big mound of lettuce topped with strips of chopped chicken, bacon, avocado, tomatoes, hardboiled egg and blue cheese. I it, but I've noticed that once I mix it up and start eating, my fork is busy fishing around the lettuce trying to catch all the chicken and bacon. So, I decided to hold the lettuce. I did add some watercress, but that's for its great peppery flavor!

These are one of my favorate cookies and its great cause my hubby doesnt like them so I get to eat them all!!!!!

Chocolate No Bake Cookies

2 cups sugar
1/4 cup cocoa
1/4 cup butter
1/2 cup milk
2 1/2 cups oatmeal
1 teaspoon vanilla
1 large tablespoon peanutbutter

Cook sugar, cocoa, butter and milk for one minute or until melted and smooth. Stir in oatmeal, vanilla, and peanut butter. Drop by spoonfulls on sheets of wax paper and let sit until hard.

Cooked Rigatoni
Mixed MCcormicks 4 cheese sauce
Heated Hillshire Farm Turkey kielbasa cut however you like
Cooked Broccoli Florets.

When done put pasta on plate add kielbasa florets and cheese as desired.

Lean hamburger meat cooked finely.
White rice
Cooked Broccoli florets .
Melted Velveeta cheese

When done put rice on plate top with hamburger then add florets then add the desired amount of cheese.

Coming from a true Sicilian I love making this baked ziti... so deeeelicioussss.


INGREDIENTS
1 pound dry ziti pasta
1 1/2 tablespoons olive oil
1 onion, sliced
1 teaspoon minced fresh rosemary
4 cloves garlic, chopped
1/2 pound ground beef
1/2 pound ground pork sausage
1 1/2 (26 ounce) jars spaghetti sauce
salt to taste
1 (6 ounce) package provolone cheese, sliced
3/4 cup sour cream
3/4 cup cottage cheese
1 (6 ounce) package mozzarella cheese, shredded
2 tablespoons freshly grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

Meanwhile, heat olive oil in large, heavy skillet over medium heat. Cook onion in oil until tender. Stir in rosemary and garlic. Transfer to a small bowl.

Place ground beef and sausage in the skillet. Cook over medium-high heat until evenly brown. Stir in the onion mixture and the spaghetti sauce. Season with salt. Reduce heat to low, and simmer for 10 minutes.

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, layer 1/2 of the cooked pasta, provolone cheese, sour cream, cottage cheese, and a little less than 1/2 of the meat mixture. Then layer the rest of the pasta, mozzarella cheese, remaining meat mixture, and Parmesan cheese.

Bake in the preheated oven for 20 to 30 minutes, or until heated through and cheeses are melted.

Lately i've been all about quick easy to prepare meals, go figure. with a two month old, time is precious.

here's some we ate last week.

Taco Casserole

INGREDIENTS


* 3 cups leftover taco-seasoned ground beef
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 2 eggs, lightly beaten
* 1 cup milk
* 1-1/2 cups biscuit/baking mix
* 1 cup (8 ounces) sour cream
* 2 cups shredded lettuce
* 1 medium tomato, diced
* 1 can (2-1/4 ounces) sliced ripe olives, drained


SERVINGS 6
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 20 min.
TOTAL 35 min.


DIRECTIONS



In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese. In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean. Spread with sour cream. Top with lettuce, tomato and olives. Yield: 6 servings.

Taco Meatloaf


Lately i've been all about quick easy to prepare meals, go figure. with a two month old, time is precious.

here's some we ate last week.
INGREDIENTS


* 3 cups leftover taco-seasoned ground beef
* 1 can (16 ounces) kidney beans, rinsed and drained
* 1 cup (4 ounces) shredded Monterey Jack cheese
* 2 eggs, lightly beaten
* 1 cup milk
* 1-1/2 cups biscuit/baking mix
* 1 cup (8 ounces) sour cream
* 2 cups shredded lettuce
* 1 medium tomato, diced
* 1 can (2-1/4 ounces) sliced ripe olives, drained


SERVINGS 6
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 20 min.
TOTAL 35 min.


DIRECTIONS



In a large bowl, combine the taco meat and beans; spoon into a greased 8-in. square baking dish. Sprinkle with cheese. In another bowl, combine the eggs, milk and biscuit mix until moistened. Pour over cheese. Bake, uncovered, at 400° for 20-25 minutes or until lightly browned and a knife inserted near the center comes out clean. Spread with sour cream. Top with lettuce, tomato and olives. Yield: 6 servings.

Curried Honey Chicken

INGREDIENTS

* 1/4 cup butter, melted
* 1/4 cup orange juice
* 1/4 cup honey
* 2 tablespoons lemon juice
* 1 tablespoon prepared mustard
* 1 to 2 teaspoons curry powder
* 1 teaspoon salt
* 6 bone-in chicken breast halves (8 ounces each)
* 1 teaspoon cornstarch
* 1/3 cup cold water


SERVINGS 6
CATEGORY Main Dish
METHOD Baked
PREP 15 min.
COOK 60 min.
TOTAL 75 min.


DIRECTIONS



In a large bowl, combine the first seven ingredients; set aside 1/3 cup for basting. Dip chicken in remaining butter mixture; place in a well-greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350° for 1 hour, basting occasionally with reserved butter mixture.
Remove chicken and keep warm. In a small saucepan, combine cornstarch and water until smooth. Stir in the pan drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Drizzle over chicken. Yield: 6 servings.

Rhubarb upside down cake

INGREDIENTS

* 2/3 cup packed brown sugar
* 3 tablespoons butter, melted
* 2-1/4 cups diced fresh or frozen rhubarb
* 4-1/2 teaspoons sugar
* BATTER:
* 6 tablespoons butter, softened
* 3/4 cup sugar
* 2 eggs, separated
* 1 teaspoon vanilla extract
* 1 cup plus 2 tablespoons all-purpose flour
* 1-1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1/4 cup milk
* 1/4 teaspoon cream of tartar
* Whipped cream, optional


SERVINGS 10-12
CATEGORY Dessert
METHOD Baked
PREP 30 min.
COOK 40 min.
TOTAL 70 min.


DIRECTIONS



In a small bowl, combine brown sugar and butter. Spread into a greased 9-in. round baking pan. Layer with rhubarb; sprinkle with sugar. Set aside.
In a large mixing bowl, cream butter and sugar. Beat in egg yolks and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In a small mixing bowl, beat egg whites and cream of tartar on medium speed until stiff peaks form. Gradually fold into creamed mixture, about 1/2 cup at a time. Gently spoon over rhubarb (pan will be full, about 1/4 in. from the top of pan).
Bake at 325° for 50-60 minutes or until cake springs back when lightly touched. Cool for 10 minutes before inverting onto a serving plate. Serve warm with whipped cream if desired. Yield: 10-12 servings. Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Ok here's another favorite! Serves 4 to 6 as a side dish


Cracker Barrel Hash Brown Casserole Recipe

1 26-ounce of frozen country-style hash browns
2 cups of shredded Colby cheese
1/4 cup minced onion
1 cup milk
1/2 cup beef stock or canned broth
2 tablespoons butter, melted
dash garlic powder
1 teaspoon salt
1/4 teaspoon ground black pepper

Preheat oven to 425 degrees F.
Combine the frozne hash browns, cheese, and onion in a large bowl.
Combine the milk, beef stock, half the melted butter, garlic powder, salt, and pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well.
Heat the remaining butter in a large, oven proof skillet over high heat.
When the skillet is hot, spoon in the hash brown mixture. Cook the hash browns, stirring occasionally, until hot and all of the cheese has melted (about 7 minutes).
Put the skillet into the oven and bake for 45 to 60 minutes or until the surface of the hash browns are dark brown.
**If you don't have an oven proof skillet, you could also spoon the hash browns into a glass 9x9 inch baking dish & microwave it until it is hot and the cheese has melted. Then put it into the oven @ 425 degrees until the surface of the hash browns has browned.**

Stuffing

2/3 cups hot water
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
3 cups chopped cooked chicken or turkey
1 pkg. (10 oz.) frozen mixed vegetables
1 can (10-3/4 oz.) less sodium condensed cream of chicken soup
1 cup milk



PREHEAT oven to 375°F. Add hot water to stuffing mix; stir just until moistened. Set aside.
PLACE chicken and vegetables in 2-quart casserole. Mix soup and milk; pour over chicken mixture. Top with prepared stuffing.
BAKE 30 minutes or until hot and bubbly.