Random - Recipes Please :D

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Here’s one of the first dinners I taught my sons to make.

Pot Roast

Pre time…20 minutes. Cook time figure on two hours.

Buy roasting bag with seasoning attached in envelope. McCormick’s makes them.

Need one potatoe per person, two carrots per person and one onion for the recipe. After that, add more as desired.

Buy chuck roast or rump roast

Buy loaf of French bread

Set oven as directed on above envelope.

Peel vegtables and quarter or leave whole. (Figure one potatoe and carrot per person. You only need one onion).

Put all above in bag with amount of water as recommended on envelope.

When oven has reached desired temperture, put bag on roasting pan and put in oven.

Cook time recommended on aforementioned envelope.

Open bag take out meat and carve. Place veggies in dish. No need to thicken gravy. Put it in bowl. Serve with bread.

OR forget potatoes and buy mashed potatoes found in refrigerator section. Very good. Takes five minutes to heat in mircro and delicious with above gravy.

Note: Above tastes good if left to stand in bag after it has finished cooking. So you may start early or if family is late, it will be just as good.
 
Spagetti and Meat balls

Buy Armour frozen meat balls. I like small ones 80 to pkg.

Buy two jars of tomatoe sauce for pasta

Buy loaf of Italian bread.

Buy box of pasta.

Check to see if you have grated Parmasean cheese.

Boil water…should take 15 minutes.

While water is boiling, get a covered casserole dish large enough to hold 30 meatballs, cover with sauce. You’ll use about a whole jar. The other is in case you want to warm it up for additional sauce.

Heat in micro for eight minutes. Let stand.

Water should be boiled. Place and boil according to pasta directions.

Serve with bread and cheese
 
The Better Homes and Gardens cookbook is a classic! I learned how to cook with my dad’s old edition of BH&G from the early 70’s. Lots of jello molds and casseroles 😛 …but the best spaghetti sauce I have ever eaten is in that cookbook. Most recipes in there are good for beginners, I think.

Also, the Barefoot Contessa’s mac and cheese recipe is REALLY good. See if that’s in the cookbook you have. If not, here it is on the Food Network site. Works with any kind of cheese, you don’t have to use the fancified kind. Making a bechamel sauce is a good skill to learn. Plus everyone loves homemade mac and cheese. 😃
 
if a cookbook is what is wanted i would suggest the Luby’s one. very simple recipies and fairly good. now if you dont like luby’s it may be a bad idea to get it, but as someone who cooked there for a year i can tell you that you can learn the whole thing in a couple weeks and be set with a varried arsenal. it makes you seem lke a good cook when you no longer need recipies, and that confidence pplays a role in what people think of your cooking regardless of taste.
 
The BHG cookbook is a classic and you should be able to get lots of ideas by looking through it. They have classic cooking techniques and easy recipes. I have both my first edition that my mom gave me 30 years ago, and also the one from the 90s. The one from the 90s has more up to date recipes using lower fat cooking, but my old original is still used!

The meatloaf recipe in BHG is really good. They also have some egg recipes like strata and quiche that you could try. They have a ton of chicken, beef, and pork recipes, and simple ways to cook veggies to go along with the meats.

Look through the BHG and plan a couple of menus.

Also, if you google “recipes by ingredient” you will find lots of sites that allow you to type in what you have and then give you recipes based on those ingredients. For example in one I typed “chicken” and “egg noodles” and got tons of recipes back-- chicken chow mein, chicken noodle soup, creamy chicken over noodles, etc. I typed in “chicken” and “peanut butter” and got great satay recipes, asian stir fry, and something interesting called Bang Bang Chicken.
 
And, let me add that you can also make a variety of meal-sized salads for dinner:

Chef Salad (hard boiled egg, diced or julienne turkey and ham, assorted lettuces like iceburg and romaine, grated cheese, tomato and whatever other veggies you want in there) and serve with choices of dressing.

Cobb Salad (hard boiled egg, blue cheese crumbles, grilled chicken breasts–scliced, tomato, whatever veggies you want, crumbled bacon, romaine/iceburg lettuce, croutons etc)

Make them large and make it a fun, pretty “presentation” on a big platter or bowl, then everyone diggs in to the salad. You could find a recipe to make your own croutons, slice the eggs fancy, etc, and it would be a fun meal.

Also, a favorite around our house is breakfast for dinner:

omlettes or scrambled eggs or a quiche
waffles or french toast
breakfast meats
some potatoes diced and pan fried with peppers and onions (called potatoes o’brien)
biscuits and/or gravy
fresh fruit, diced up
various yogurts
… lots of possibilities.
 
Gianna… thank you so much for the prayers. I can’t tell you how much that means to me. 🙂 You’re a sweetie! :hug1:

Can’t wait to hear how your first “Apron’s” Recipe turned out. God bless you.
 
I sure will! Summer “officially” starts on Monday, so it should be soon.:bounce:
God bless you too! 🙂
 
Yesterday I made something that would be easy for a beginner and big enough to feed a family (easily scaled up).

Boil 4 pork chops in one pot, prepare one bag of frozen veggies (I used broccoli, cauliflower, and carrots combo bag) according to package directions in another pot, and prepare four servings of rice in another pot (I used 2 cups of instant rice). When the pork is cooked thoroughly, cube the meat into bite sized pieces and we’re ready for the second half of the recipe.​

Code: 
 cubed meat
 4 cloves of garlic minced (we like a lot of garlic so you might try 2 or 3 instead or even just use garlic powder)
 1 large onion chopped
 mushrooms (I used one small can but you could use 2 or even fresh ones if they're available)
 basil, parsley, and lots of black pepper (flavor with whatever spices you like, this is just what I used)
Toss all of the above ingredients in a skillet and lightly coat everything with oil. Cook on a high heat constantly stirring (or lower heat - medium would work - if you don’t want to constantly stir but then it would take longer) until the onions are clear. When the onions are done (or mostly clear if you want them to be a little crunchy still) add one jar of spaghetti sauce (you can rinse the jar with some water to get extra moisture), the rice you cooked earlier, and the veggies you cooked earlier. Stir it all together and let it simmer for a few minutes while you clean up the other pots and then you’re ready to eat. A nice wheat flatbread goes good with this, but any bread would work.

If smaller kids in the house have an aversion to veggies, after you boil them, mush them up until they are unrecognizable and they’ll never know you added them in the final pan 🙂 This should give you four adult sized servings so if you need more, just double it. If there are leftovers, when you reheat it make sure you add some water so it doesn’t burn on the stove top.
 
This has been a wonderful thread. I loved it. If we’re posting about our favorite cookbooks and/or websites for recipes, don’t forget Betty Crocker. If you can get a hold of an old vintage better, but a new one is good too. My favorite website is www.recipezaar.com . They have tons of recipes, and also each recipe has reviews, so you know what other people think about the recipe before you make it.
 
I tried the chicken stroganoff recipe last night and everyone loved it. I made it with asparagus and also put 2 cans of mushroom soop instead of one. It came out lovely!
 
On nights when it is just my daughter and I, we have this with some sliced fresh mozarella:

Title: Bruschetta

Description:
I love this bruschetta recipe, and I thought I
had already posted it. I came on here to look
for it, but could not find it. It is so fresh tasting,
the very essence of summer.

Ingredients:
Sliced French baguette, cut on the diagonal
2 large vine ripened tomatoes (or 4 to 5
Romas)
1/4 red onion
8 to 10 fresh basil leaves, torn into small
pieces
1 T. balsamic vinegar
3 cloves garlic, minced
salt & freshly ground pepper

Directions:
Toast the baguette slices on both sides until
dry. Set aside.

Halve tomatoes and squeeze out juice and
seeds. Chop tomatoes into 1/4 " dice and
transfer to small bowl. Add onion, basil,
vinegar, and garlic. Stir to combine. Season
to taste with salt and pepper.

Serve with toasted baguette.

If you are serving a whole family, maybe add some pasta and steamed artichokes.
 
Here is a nice dessert. My favorite fruit combo to use is blackberries and nectarines. If it is a hot day, you can cook it out on the grill and not heat up the house.

Title: Simple Cobbler

Description:
This is an easy cobbler to whip up when you
have some fresh fruit on hand. It’s a relatively
small cobbler too, so you don’t need to wait for
company to make it. I cook it in a cast iron
skillet. This is not super sweet. The fruit is
the star.

Ingredients:
About 4 cups fresh fruit (blackberries are my
favorite. Peeled sliced peaches are good too)
1/3 cup sugar
3/4 cup flour
3/4 teaspoon baking powder
pinch salt
6 tablespoons milk
1 egg, beaten
1 teaspoon vanilla

Directions:
Preheat oven to 400. Place fruit in the bottom
of cast iron skillet (9 inch skillet is what I use).
Sprinkle with 2 teaspoons of the sugar.

In a bowl stir together remaining sugar, flour,
baking powder, and salt, til all ingredients are
evenly distributed. In a large bowl whisk
together milk, egg, and vanilla. Add dry
ingredients to wet ingredients and stir just to
blend. Batter will be thick.

Spoon the batter over the fruit, smoothing with
the back of the spoon. Batter probably won’t
cover all of the fruit, but it does look nice to
have a bit of the fruit peeking through. Bake
until fruit is bubbling and the topping is lightly
browned, about 30 minutes.
 
No fair!!! you beat me to the punch!!

I just created a group this morning “Cooking Catholics” lol…if any of the above would like to join (its just me so far 😦 ) feel free…it’d be kinda cool to get these all organized and easy to sort through…if theres any serious cookers out there, like myself…i have TONS of good dishes…you could say its my 'niche 🙂
 
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