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

Really easy, really cheap, and easy to modify for however many people:

Ramen Noodles (I package per person)
1/2 to 1 cup of sour cream per package
chicken (cut up, as much or as little as you want)
1 can mushrooms (optional)

Boil Ramen noodles, drain. Return noodles to pot, and add seasoning packet and sour cream. Mix well. Add chicken and mushrooms, and you are done!

It only takes about 10 mintues to prepare if you already have some leftover chicken that you need to use up. Very easy!

Oh, and also, I like the pork flavor the best, but the others will work too.

Pasta Salad.
(I'm not going to write ingredient amounts on here, because you add as much of whatever as you want.)

Bowtie Pasta
Zesty Italian salad dressing
Diced cucumber
Diced red & green bell peppers
Black olives, cut in half
McCormick Salad Supreme (It's a dry salad seasoning)


Boil pasta. Drain.
Mix everything together in large bowl/dish.
Refrigerate until cold.


I leave out the olives, because I'm not an olive person, but I like adding strips of grilled chicken to it as well, and sprinkle parmesan cheeseover the top of my serving. It's so yummy.

Kielbasa and Sauerkraut

1 package of kielbasa - sliced
32 oz. Sauerkraut
1/2 onion - diced
2-3 Tbsp butter

1) Soak sauerkraut in cold water and strain, two to three times.
2) Chop and dice sauerkraut.
3) Saute sauerkraut and onionin butter until brown.
4) Add a little pepper to taste.
5) Slice kielbasa and layer it with sauerkraut.
6) Bake at 350 for 30 minutes

Serve with rye bread.

mahi-mahi
Yield 5 Servings

Measure Ingredient
1½pounds MAHI-MAHI; CUT INTO BITE SIZE C
1 Dozen LARGE SCALLOPS
3tablespoon Butter
3tablespoon Olive oil
1cup Zuchinni; SLiced
1cup Summer squash; SlIced
1 Whole Red Pepper; Julienned
1pounds Fusilli; Cooked AL DENTE
3tablespoon Butter
3tablespoon Olive oil
Salt and pepper; To Taste
1 LIME; JUICED
3tablespoon FRESH DILL; CHOpped
8ounce DRY WHIte wine
2 LIMES
1pounds BUTTER; SOFTened

FLOUR FOR DUSTING SAUCE TO PREPARE SAUCE, PUT WHITE WINE IN SAUCEPAN, SQUEEZE IN JUICE OF 2 LIMES, ADD JUICED LIMES TO PAN, AND SIMMER UNTIL 1/8 INCH OF LIQUID REMAINS. rEMOVE LIMES AND DISCARD. rEMOVE PAN FROM HEAT. bEAT IN SOFT BUTTER, 1/4 STICK AT A TIME UNTIL ALL IS INCORPORATED. SET SAUCE ASIDE TO COOL. hEAT OVEN TO 350F. LIGHTLY DUST MAHI-MAHI AND SCALLOPS WITH FLOUR. SAUTE IN BUTTER AND OLIVE OIL UNTIL LIGHTLY BROWNED. PLACE IN A HEATED OVEN FOR 5 MINUTES. iN 3 MORE TBLS OF BUTTER AND OLIVE OIL SAUTE ZUCHINNI,AND SQUASH FOR 3 OR 4 MINUTES. SEASON WITH SALT AND PEPPER. STIR IN FUSSILLI AND RED PEPPER STRIPS, SAUTE BRIEFLY, UNTIL PASTA IS WARM. REMOVE FISH FROM OVEN AND SPRINKLE WITH JUICE OF ONE LIME. PLACE PASTA AND VEGETABLE MIX ON A PLATTER, TOP WITH MAHI-MAHI AND SCALLOPS. LADLE ON RESERVED SAUCE AND GARNISH.

Banana Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
½ tsp. vanilla extract
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, one mashed up

DIRECTIONS
Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, vanilla extract, milk, vegetable oil and mashed banana.

Stir flour mixture into banana mixture; batter will be slightly lumpy. Cut the other banana into slices, set aside.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot with banana slices on top.

How does the hamburger soup taste?
I wanted to make it for the longest. I just don't want to make it then be upset because i hate it lol

Quoting BEANS MOMMY {O5.22.O9}:“ How does the hamburger soup taste? I wanted to make it for the longest. I just don't want to make it then be upset because i hate it lol”

I have no idea mama..I havent tried many of these...It sounds good though

Chicken And Dumplings Recipe

1 chicken, or chicken parts (but NOT boneless or skinless)
water or chicken stock
1 onion
1 carrot
poultry seasoning
salt and pepper
1 ½ c. flour
1 ½ c. chicken stock
sage or poultry seasoning
1 t. each: salt and baking powder
1 stick butter

Cook the chicken:
Cover the chicken, onion and carrot with water (broth is better), bring to a boil, then simmer until done (how long that is depends partly on whether you use a whole chicken, or chicken parts). You'll need about 5 cups stock total.
Discard onion and carrot. Remove chicken and reserve stock. You need a certain amount of fat in the stock to keep the dumplings from sticking together.
Make the dumplings:
When stock is room temperature, mix flour, salt, baking powder, and poultry seasoning (I like LOTS). Add stock: These are not noodles. You want the dough sticky, about the consistency of spätzle dough. If that doesn't mean anything to you, you want it thicker than cake batter, but it shouldn't "hold together" into a dry ball. When you lift the spoon, it should pull some of the dough with it and remain soft and fairly sticky.
Flour your counter generously, and turn the dough out onto the counter. Flour the top of the dough generously and let it sit for fifteen minutes or so. Now, using almost no pressure at all, roll it with a pin (it's very soft, and requires no pressure) until it's about 1/8 of an inch thick. Again, let it rest for about thirty minutes, then cut it into squares.
Add poultry seasoning and butter to stock, and bring to a boil. Now, lower the heat until the stock is simmering, but not boiling (the dumplings really are tender, and will fall apart if they are boiled). Add dumplings 5 or 6 at a time, and GENTLY separate them with a spoon and push them down into the stock before you add more. This prevents them from sticking to each other (as does the fat in the stock). The flour on the dumplings will thicken the stock as it cooks, so you don't want to shake it off. Repeat this process till all the dumplings have been added, then cover and simmer for 30 minutes. Simmer very gently. Don't boil. Very gently break them up two or three times, but IF YOU STIR THEM THEY WILL DISENTEGRATE!
Serve with the chicken pieces, or remove the chicken from the bones and chop then add when the dumplings are done.

Quick, Easy, and perfect for your first time from scratch
10/07/2004 at 02:30pm
User: Anonymous User Rating:
I used this recipe because I love stroganoff, but did not have a McCormick's package (just add water and sour cream) in my pantry. I will never buy the seasoning packet again. This was even easier and consisted of items that I almost always have on hand. I didn't think it would have much flavor with the only ingredients in the sauce being sour cream, salt, pepper and wine. It had a ton of flavor but wasn't all full of sodium like the seasoning packets are. I recommend this recipe for the novice cook."

Here is the recipe...

Beef Stroganoff

Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour
Yield: 4 to 6 servings


Butter and/or olive oil for frying
8 ounces mushrooms, sliced
2 medium onions, diced
1 (20-ounce) sirloin steak, cut into 1-inch strips
Flour for dredging
1/2 cup red or white wine, plus more for deglazing pan
16 ounces beef stock
1 pint sour cream
1 tablespoon Worchestershire
Salt and pepper
Egg noodles or rice as an accompaniment
Garnish: parsley

In a hot saute pan melt butter and saute the mushrooms first then add the onions. The mushrooms take a little longer. In a separate pan brown strips of sirloin that have been dredged in flour. Set aside. When the onions and mushrooms are done, deglaze both of the pans with a little white or red wine and combine all ingredients into one pan. Add 2 cups beef stock, white wine or water and 1/2 of the pint of sour cream. Simmer for 30 to 45 minutes. During the cooking the sour cream will separate and some of the butterfat will become visible. This is normal, just stir the pot. Just before serving add the balance of the sour cream, stir to combine. Serve over noodles or rice pilaf and garnish with parsley.

Broccoli Cheese Soup

PREP TIME 10 Min
COOK TIME 30 Min
READY IN 40 Min

1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed cheese food (Velvetta), cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water

In a stockpot, melt butter over medium heat. Cook onion in butter until softened. Stir in broccoli, and cover with chicken broth. Simmer until broccoli is tender, 10 to 15 minutes.
Reduce heat, and stir in cheese cubes until melted. Mix in milk and garlic powder.
In a small bowl, stir cornstarch into water until dissolved. Stir into soup; cook, stirring frequently, until thick.

http://allrecipes.com/Recipe/Broccoli-Cheese-Soup/Detail.aspx

Chicken Enchiladas
Makes 1 regular size cake pan full about 10 enchiladas.

ingredients
10-12 corn tortillas
1-2 lbs boneless chicken breasts cooked and shredded
1 package taco seasoning (use in chicken meat as directed)
8 oz shredded cheddar cheese
1 can cream of chicken soup
1 can green enchilada sauce
1/2 brick cream cheese
8 oz shredded monterrey jack cheese
sliced green onions

filling
After shredding cooked chicken mix in taco seasoning and cook as directed, stir in cheddar cheese until melted.

sauce
heat cream of chicken soup, enchilada sauce and cream cheese until it can be mixed together well. Pour 1/3 of sauce in bottom of pan. Warm tortillas by wrapping in paper towel then placing in a big ziploc bag (open) and microwaving for about 45 seconds. (corn tortillas will break if you roll them cold) Remove one tortilla at a time and put about 2 heaping spoonfulls of filling in torilla and roll then place on sauce in pan, continue until pan is full. Top with remaining sauce, monterrey jack cheese and green onions. Bake at 350 degrees about 30 minutes or until bubbly.

Golden Mushroom Chicken

1 can Golden Mushroom Soup
4 boneless, skinless chicken breast halves (or two full)
1/2 cup of white cooking wine
1 extra can of mushrooms (optional)

Preheat oven to 350 degrees

Mix soup and wine and mushrooms together

Pour soup mixture into pyrex baking dish and add chicken (to make more flavorful chicken you can poke holes in it with a fork)

bake in oven until chicken is done (30-45 minutes generally)

serve over Rice or Egg Noodles.

Cream of Mushroom chicken

1 can Cream of Mushroom soup
1/2 cup milk
1 can extra mushrooms (optional)
4 bonless skinless chicken breast halves (or 2 full breasts)

Mix soup and milk and mushrooms together

Pour soup mixture into pyrex baking dish and add chicken (to make more flavorful chicken you can poke holes in it with a fork)

bake in oven until chicken is done (30-45 minutes generally)

serve over Rice or Egg Noodles.

Top of the Stove Zeti (aka no baking required = less dishes!)

Penne (or zeti) Pasta
1 jar of sauce
sausage or ground beef (1 lb)
mozzarella cheese
mushrooms (optional)
peppers (optional)
garlic (optional)

Brown Meat in a frying pan, drain grease off.

add mushrooms, peppers and garlic until cooked to your desired taste.

while browning meat, boil a pot of water to cook the pasta.

when pasta is done, drain water, and put back into pot with the sauce and return to stove on a simmering heat

add meat mixture to pasta and sauce and allow to simmer for 30 minutes

Grate mozzerella cheese while simmering the pasta (or buy already shredded cheese)

add cheese to the top of the zeti and finish cooking until the cheese is melted.



if you have lots left over, like i normally do, you can freeze it and save it for a later date, thats why you have to cook the peppers and mushrooms. to use your frozen zeti put in the fridge in the morning when you plan to have it for dinner and it should thaw for the most part by the time you would like to re-heat. just put in it the pot and simmer until its at the desired heat, add more sauce or cheese if needed.

Stuffed green pepper soup

from the East Central Electric newsletter

1 1/2 cups instant rice (dry)
1 (26 oz) jar spaghetti sauce
1 1/2 pounds ground beef
1 (14 1/2 oz) can Italian diced tomatoes (undrained)
2 green peppers cut in 1" chunks, I used more than 2 peppers
1 (14 oz) can beef broth
1 cup chopped onions.

In large pan cook beef, green peppers and onions til meat is no longer pink.
drain
add the raw instant rice to meat and veggies,
add the spaghetti sauce, tomatoes, broth and cook til rice is done.
Makes 6 to 8 servings -- about 2 quarts