Your Favorite Recipes

Stromboli

1 pkg of french bread dough
1/2 lb of thin sliced ham
1 bunch of green onions fhinely chopped
1/2 cups of finely shredded swiss cheese
6 strips of bacon fried crisp and crushed into small pieces

preheat oven to whatever temp the french bread pkg says; unroll the dough onto a cookie sheet/pizza stone/pizza pan; put a layer of everything on the dough, but keep the filling about an inch from the edges; roll it up jelly-roll style and fold the ends over and tuck them toward the seam, and place the whole thing seam down on the baking sheet; cut 4 slits in the bread dough only and bake until the bread is a golden brown. take out and let rest for about 10 minutes. Slice and enjoy! -Matt-

You could also put pepperoni/cheese/sauce in there as well but go easy on the sauce. Fillings can be whatever you want, but bear in mind the more moisture in the filling the less the bread will cook (aka slimy middle)
 
First off.... HI DANELLE! Stop by and visit a little more often. I ain't the only one who misses your brand of whup-a$$ here. We miss you.

First off... if you don't have a cast iron Dutch oven, GO TO THE STORE RIGHT NOW AND GET ONE! It is preferred for this recipe.

Ok, enough blathering. I am making this very recipe even as I type. It kinda takes all night, but is best savored the next day anyway. This is for killer massive comfort food Beef Stew. It's at/below zero temps here right now... tis the perfect dish. Serves 6-8* (* or one or two Mongos) and recipe can be halved for a more manageable amount.

Enough vegetable oil or EVOO to brown and saute with
3 lbs. boneless beef chuck, cut into 1.5"-2" cubes
1&1/4tsp salt (or to taste)
1tsp freshly ground black pepper (or to taste)
2 large onions, chopped ( I like Vidalia)
3 cloves garlic (or more if you like!:D) minced
3-4 Tbsp flour
1&1/2 c. full-bodied red wine
1 can (14.5-16oz) chicken broth
1 bay leaf
1 tsp dried thyme ( I used fresh tonight, smelled great)
6 small red potatoes; peeled, cut into 1" chunks
3 large each: carrots, parsnips; peeled, cut into 1" chunks
1 cup frozen peas, thawed
1/4 cup chopped fresh parsley leaves

Heat oven to 325. Heat enough oil in Dutch Oven, brown meat in batches and set aside. Season with salt and pepper now if you wish. I added later. Remove meat whence finished browining. Add onions to same pot and saute, adding oil if necessary. Saute until almost softened, add garlic, saute another 30-60 sec or so. Add flour to thicken and stir constantly. Add wine, scraping up any browned bits on the bottom of the pot. Take sip of wine before you add it all. Add chicken broth, bay leaf, and thyme. Heat to a simmer. Cover and cook in oven for 1.5-2 hours

Remove pot from oven, add: potatoes, carrots, parsnips. Cover and return to oven, simmer unti meat and vegetables are tender, 45-60 minutes. Stir in peas and parsley, cover and return to oven for another 10 minutes or so. Serve immediately, or even better... cover, cool and can refrigerate up to three days. Will taste better the next day.

I swear to God... I am eating a bowl of this stew as I finish typing this, and it is absolutely incredible!:thumbup::thumbup::thumbup:
 
Kraft mac n cheese recipes. These will feed 4 or 5 people or 2 people with leftovers.

Mix up 2 boxes of Kraft mac n cheese as per instructions on box. pour into large 13x9 caserole dish and set aside.

Cube 2 or 3 boneless chicken breasts season with seasoned salt and black pepper and brown in a hot skillet in about 1 Tsb of oil.

add 1 can of campbells condensed tomato soup and 1 can of milk to skillet of cooked chicken. Add garlic powder to taste....or don't it's up to you.

Pour this mixture over mac n cheese

Sprinkle 6 to 8 oz shreded sharp cheddar over top. If you want to zing it up sprinkle some of those frenches fried onions on top too. bake at 350 for 25 to 30 minutes till cheese begins to brown.


Ham n mac n cheese
same deal, two boxes prepared as per box. leave in pot.

in about 1 Tsb of oil, Saute 8 oz cubed up ham with 1/2 cup diced onion, 1/2 cup diced bell pepper and about 8 oz of fresh white button mushrooms chopped or sliced. saute till onion starts to get soft.

make sure pan is hot before anything goes in it.

Pour ham mixture into mac n cheese and stir together, stir in a small can of early peas.

pour mixture into a baking dish and top with slices of swiss cheese

bake 350 for 25 to 30 minutes


These are quick to make, tasty, and easy to modify or substitute items and most everbody has most of the ingredients on hand.
 
10 minute cabbage soup

1/2 a large cabbage shredded then chopped into 1 inch strips
1 medium onion diced fine
4 strips of bacon minced
2 cloves garlic minced fine
1 quart of low sodium tomato juice or V8
2 15 oz cans of low sodium beef stock or broth
1/4 Teaspoon celery seed, (omit if you use V8)
1 to 2 Tablespoons of vinegar
1 Tablespoon of sugar
salt & black pepper to taste

Render bacon in pot till crisp, remove bacon, (save) leave fat add onion and sweat over low heat

When onion is soft add garlic cook for 1 minute

Add cabbage, juice, broth, sugar, celery seed, black pepper, bacon

bring to a boil and reduce heat to low and simmer for 1 hour

Taste, Add salt or pepper if needed then add vinegar right before serving.

For the vinegar don't use white or balsamic, use any salad or table vinegar like red wine, white wine, cider, rice. it gives a little zing.

It should take no more than 10 minutes to get this in the pot.
 
Stupidly Easy Microwave Breakfast Sandwich

1 Egg
Sliced ham
1 Slice of American cheese (or whatever the hell cheese you want, we won't judge you)
Mayonaise (I really like the cheap mayonesa with lime juice)
White Toast
Olive oil or butter or something greasy like that
-----------------------------------------------------------------

Microwave the slice of ham.

Find a coffee mug, preferably a clean one. One with a wider base is better.

Oil the bottom half inch or so, and crack your egg into it. If you want, you can beat the egg for a scrambled egg sandwich, and add some milk and green peppers and onions and stuff. Or not.

Microwave that for somewhere between 40 seconds and 1:30 depending on your microwave oven and how well done you like your eggs. Make sure you cover the mug with a napkin or paper towel or paper plate or something, as chances are it will pop.

Dump it onto the slice of ham, place the cheese on top of that, and microwave it until the cheese melts.

Serve on toast spread with mayonaise, sandwich style. Or an English muffin. Or whatever.
 
OK- Kinda embarrased to include this one- but it sustained me a while when I didn't know any better- I only make this every one in a while for sentimental reasons (or if I've gotten tangled up in Ales & need some ballast) There's really nothing wrong with this other than my tendency to try to eat all of it in one sitting.
BACHELOR CHOW (named thus WAY prior to Futurama)
1 Box Mac/Shells & Cheese (go straight for the one w/ the cheese packet- don't mess w/ the powdery stuff)
1 Lb. (+/-) of ground beef
1 Packet Taco Seasoning
1 Med. Onion.
1 to 2 cups of frozen peas (optional)

Prepare mac/shells & cheese according to directions- set aside. Saute or microwave peas- season to taste- add to mac & cheese.
Saute chopped onion & add ground beef & taco seasoning- prepare according to directions on packet.
Toss the whole mess together. Eat it with the largest spoon in the house while watching TV on the sofa.
 
Try this works ;for me. AL

Swedish Sausage And Brussels Sprout Stew

1 pound smoked Polish kielbasa, in large dice
1 large onion, chopped
2 large carrots in 1/4 inch rounds
11/2 pounds small Brussels sprout sliced length wise
1 bay leaf
6 black pepprecorns
2 cupe beef stock or broth
1 cup water
fresh paesley for garnish
Directions
Put all ingredients,except parsley,into a stew pot,and bring to a boil.
Reduce heat to medium ,cover, and cook until everything is tender;about 12 minutes.
Srinkle with parsley and serve.
 
No Swede in his/her right mind would ever eat Brussels sprouts. Lutefisk maybe, but NEVER Brussels sprouts.
 
When I was a kid, having breakfast for dinner was always a hoot. Pancakes, eggs, sausage, etc... Dunno if that's something you've already tried.
 
I am a trade chef and my recipes folder contains 1531 recipes, plus I have a bread folder with 439 recipes. On top of that I have recipe collections stored in another folder. Give me a clue as to the sort of things you like to eat and I will post you a few tried and tested jems.
 
omg I have a grocery list a mile long!

A lot of these dishes are things I already make, or minor variations but there is a LOT of good stuff here!

I will let you know how things come out - whee!
 
Soup, quick & simple. Works as a main dish, or a side dish.

2 cans chicken broth (low fat, low salt), and 1 can diced stewed tomatoes (with garlic & oregano); then, six (or more) veggies, cut up however you like.

We use: two medium carrots; half onion; 1 shallot; 1 baby bok choy; 2 medium zuchini; 8 small new red potatoes

Boil it all together for 20 minutes; don't add salt - it can be added later if needed. The spices in the tomatoes are usually enough.

This is a once-a-week dinner for my family. The nice thing is I can go to the store, go to one aisle and then the veggie section, and I'm done, for no more than $6.-$8. My 7-year-old son even likes this soup.

thx - cpr
 
Simple stew -
one Kielbasa sliced in 1/4 "
potatoes cybed in 1/2" chuncks
two cans of Del Monte French cut green beans.
Chicken or beef broth
black pepper to taste

Brown the Kielbasa, add the broth, potatoes . Heat until the potatoes are done and add the green beans(including the juice). Serve with french bread.
 
Tried this for the first time yesterday. Super! Just beware that it marinates for a total of 12 hours. Easy prep, though.

Beef Salad Vinaigrette

Vinaigrette:
2 Tbl fresh lemon juice
¼ cup red wine
¼ cup red wine vinegar
¾ tsp salt
½ tsp lemon (or regular) pepper
½ cup thinly sliced green onions (or chopped shallots)
¾ cup salad oil
¼ tsp dry mustard
¼ tsp fresh minced rosemary
¼ tsp fresh minced sage
¼ tsp fresh minced thyme
¼ tsp fresh minced marjoram (or oregano)
1/8 tsp white pepper

1 ½ lb cooked tri-tip or sirloin, thinly sliced, pieces approx. 2 in long

Vegetables:
¾ lb fresh mushrooms, thickly sliced (or quartered)
1 ea 15 oz can artichoke hearts (not marinated), halved or quartered
3 ea tomatoes (medium), peeled and cut into wedges
2 ea heads butter or Bibb lettuce, torn into bite-sized pieces

1) Cook beef to desired doneness (med to med-rare is best, to avoid dryness), and slice.
2) Combine all ingredients for vinaigrette and mix well
3) Place beef in a large bowl and add about half the vinaigrette
4) Marinate, refrigerated, for about 8 hours, stirring occasionally
5) Add the vegetables, except the lettuce, to the beef
6) Add the remainder of the dressing
7) Marinate, refrigerated, for 4 hours longer.
8) Line plates with lettuce and top with beef mixture
 
This is something a lot of peeps probably have never tried, but it's easy to make.
Scotch eggs

Servings: Makes 4 Scotch eggs, serving 4.

Ingredients:
1 1/4 pounds bulk country-style or herbed sausage
1 teaspoon crumbled dried sage
1/2 teaspoon dried thyme, crumbled
If you don't like sage you can omit it
I also add a little parsley too
1/4 teaspoon cayenne
4 hard-boiled large eggs
1/2 cup all-purpose flour
2 raw large eggs, beaten lightly
1 cup fresh bread crumbs
vegetable oil for deep-frying the eggs

Another variant adds 1/2 teaspoon of mace to the batch along with a pinch of nutmeg

Prep:
In a large bowl combine well the sausage, the sage, the thyme, and the cayenne, divide the mixture into 4 equal portions, and flatten each portion into a thin round. Enclose each hard-boiled egg completely in 1 of the sausage rounds, patting the sausage into place. Dredge the sausage-coated eggs in the flour, shaking off the excess, dip them in the raw eggs, letting the excess drip off, and roll them gently in the bread crumbs, coating them well. In a deep fryer heat 2 1/2 inches of the oil to 350°F. and in it fry the Scotch eggs, 2 at a time, turning them and transferring them to paper towels to drain with a slotted spoon as they are done, for 10 minutes.

Serve with toast, biscuits, English muffin etc...

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mike
 

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