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Thread: Recipe contest-cool prize

  1. #11
    Here is one I do many variations of. Its always good. and I think your family will enjoy it.

    HHH Cheesy chicken and rice casserole.

    2 cups wild rice can substitute with white rice.
    4 chicken breasts
    1 lrg can cream of mushroom soup
    1 jar cedar cheese sauce.
    1/2 bag frozen veggies.
    1 cup shredded cheddar
    Minced onions
    Italian seasoning
    dried basil
    salt

    cook wild rice, by simmering in about 6 cups Seasoned water water for about 15 minutes. till soft. Season water with a pinch of dried basil, Italian seasoning, minced onions, and whatever else looks good at the moment. seasoned well. Then drain excess water off the rice.

    cook chicken breasts, seasoned lightly with salt and Italian seasoning. Pan fried till juice runs clear. Remove from pan and cube then return to pan, added 1/2 cup warm water/ Stir and deglaze the pan making a thin sauce from the drippings.

    stir in cream of mushroom soup, cedar cheese sauce. and frozen veggies.
    Put this mix into a a 8X12 baking pan and cook in a 350* oven for 35 minutes then added the shredded cheddar cheese and cooked another 10 minutes.

    Serve with bread and butter. and cold milk!! Enjoy.

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

    Availible Knives

  2. #12
    I just seen you said no mushrooms.. You can use cream of chicken in place for the soup.

    Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas

    Availible Knives

  3. #13
    I was cool, but restricted...until you got to the "fancy techniques" part. My meals are nothing if not overcomplicated.

  4. #14
    Delbert Ealy's Avatar
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    Quote Originally Posted by johndoughy View Post
    I was cool, but restricted...until you got to the "fancy techniques" part. My meals are nothing if not overcomplicated.
    John,
    Post it anyway, as long as you aren't using liquid nitrogen, that stuff is only for the shop


    You guys can see that my wifes list of restrictions is odd, neither of us have any real allergies(well, I can't do ranch dressing, but that stuff is evil anyway) but for some reason pepper and cinnamon give her real upset. Peppermint just pisses her off It really makes it hard to go out to eat, in fact at our second anniversary, she asks me not to take her out anymore, but for me to cook for her. I took this as a compliment of my ability, but it also means that I have to cook on our anniversary, or eat her idea of spaghetti.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  5. #15
    Del, what type of food do you guys typically like? I have a few things in mind, but they range from Moroccan or Middle Eastern inspired to more "American".

  6. #16
    Hmm, I have to admit I never really thought about how often I use cinnamon until reading this. Turns out it's quite a lot.

    Del, should the recipes be a 1-dish dinner type of thing, or can we create a dinner by putting together a couple of smaller dishes, so long as they meet all the other requirements?
    - Erik

  7. #17
    Mine:

    Pork chops (2 kg) - fry em lightly in a pan, and cut them into half size. Put it in a cast iron pot (I use this one: http://www.heals.co.uk/oven-to-table...vt/roundmulti/) put a layer of large pieces of carrots and onion. Pour some broth over and set in oven 150 celcius for 3 hours. Boil some potatoes in own casserole and serve

    Ingridiens: prorkchops, carrots and onion + potetoes. Salt and spice of own taste
    Takes 5 minutes to make the pot, then you can hang around doing whatever you want for 3 hours .)

    Any leftover can be warmed up later with even more great taste

  8. #18
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    mr drinky's Avatar
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    Ok, my entry comes from Food&Wine and it is quick (about 20 minutes). A few years back the magazine had a 30th anniversary issue and listed their 30 best fast recipes from their three decades of issues. It is nothing particularly fancy, but it has become my go-to recipe when I want something quick and tasty. The recipe is from Nigel Slater.

    I often dial up or down the heat if I serve this for people who can't handle the heat. You can replace hot italian sausage with sweet or mild italian and adjust the crushed red peppers -- but I like the heat. Here is the recipe link, and I have reproduced it below too.

    1 pound penne or medium shells
    1 tablespoon extra-virgin olive oil
    8 hot Italian sausages, meat removed from casings and crumbled (about 1 1/2 pounds)
    3/4 cup dry white wine
    3/4 cup heavy cream
    3 tablespoons grainy mustard
    Pinch of crushed red pepper
    1 cup thinly sliced basil

    Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

    k.
    "There's only one thing I hate more than lying…skim milk, which is water that's lying about being milk." -- Ron Swanson

  9. #19
    Delbert Ealy's Avatar
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    Quote Originally Posted by Amon-Rukh View Post
    Hmm, I have to admit I never really thought about how often I use cinnamon until reading this. Turns out it's quite a lot.

    Del, should the recipes be a 1-dish dinner type of thing, or can we create a dinner by putting together a couple of smaller dishes, so long as they meet all the other requirements?
    Either one would be OK, I do a lot of 1-dish, but have a few multi-dishes.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

  10. #20
    Delbert Ealy's Avatar
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    Quote Originally Posted by heirkb View Post
    Del, what type of food do you guys typically like? I have a few things in mind, but they range from Moroccan or Middle Eastern inspired to more "American".
    My wife leans toward italian-american, but I would love some more variety. I would love to see some middle eastern or moroccan food,but most of the recipes I have seen have lamb or mutton, which is a no for my wife. I grew up on meat and potatoes, but the meals I typically make contain meat, but it is not the main focus.
    Del

    Laminated metals specialist, Kitchen knife and gadget maker
    www.ealyknives.com
    www.mokume-jewelry.net
    "Build a man a fire and he will be warm for a day, set a man on fire and he will be warm for the rest of his life"

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