Recipes?
- Thread starter JayFramer
- Start date
Register to hide this ad
misswired
Absent Comrade
Hobo stew> on aluminum foil, pat out a large burger patty, cut up potatoes, baby Carrots and a large quartered onion on top of burger. Salt and pepper or favorite seasoning.
Wrap tightly in several layers of foil until it won't leak. Place burger side up so the juices will flow over the vegetables. Grill until meat is done( granny said if you can smell the meat, it's done)or bake at 300 in oven for couple hours.
Serve in the foil with slit cut thru one side.
Usmc5811
US Veteran
Ok this is my recipe I came up with it's hearty and quite filling and usually last 2-3 nights with a family of four. Take a casserole dish and pour one cup of rice {optional), cut up chicken breast (diced), fresh chopped carrots and onions, pour a large can of cream of mushroom sauce over everything with some water. And bake for an hour and 15 minutes at 350 degrees. And then take a roll of pizza doe and gently spread it gently over the dish. Bake another 20-25 mins and baste with some butter to make it crispy. Afterwards you got a hillbilly chicken pot pie. I just use the rice instead of using doe in the bottom. No complaints from anyone so far. One hint is to stir once or twice while it's baking before you put the crust on. This meal takes about 20 minutes to prep and then other then checking it and stirring you don't have to do much.
Cut up chunks of chicken breast in a glass baking dish. Put the chicken in the center of the dish. On one end cut up chunks of potato. On the other end place green beans. Fill the dish about halfway with water. Cut up a stick (or two depending on how much chicken and veg. you've used. Sprinkle everything with salt, pepper, and a packet or two of Good Seasons zesty Italian dressing mix. Bake it until the chicken is done and the potatoes soft.
A quick tasty meal in one dish.
A quick tasty meal in one dish.
My favorite pot is my enameled dutch oven - I've made a lot of 1 pot meals. One of my favorites is beef stew
2 lbs stew meat, or 2 lbs beef short ribs cut up into chunks. Tip: freeze for an hour or so first to firm it up, not frozen solid. It cuts much easier.
Salt, pepper, and flour the meat chunks. Melt Crisco or lard in dutch oven - a solid fat works better than oil. Brown the beef in batches if necessary.
Put all the beef back in the dutch oven. Add 1 bottle of beer + 2 bottles low salt beef broth/stock (beer to broth ratio is 1:2). Braise in oven at 300 for 2 hours.
Meanwhile cut up 1 onion and 10 or so red potatoes. After the beef has braised for 2 hours, add potatoes and onion, mix it up. Add more flour if necessary to thicken the gravy. If you don't want to add flour, instant mashed potato flakes works well also. Put back in oven for 1 more hour.
1 batch lasts for close to a week for 1 person. After cooling, the dutch oven can go into the fridge, so you don't have to wash it until empty.
2 lbs stew meat, or 2 lbs beef short ribs cut up into chunks. Tip: freeze for an hour or so first to firm it up, not frozen solid. It cuts much easier.
Salt, pepper, and flour the meat chunks. Melt Crisco or lard in dutch oven - a solid fat works better than oil. Brown the beef in batches if necessary.
Put all the beef back in the dutch oven. Add 1 bottle of beer + 2 bottles low salt beef broth/stock (beer to broth ratio is 1:2). Braise in oven at 300 for 2 hours.
Meanwhile cut up 1 onion and 10 or so red potatoes. After the beef has braised for 2 hours, add potatoes and onion, mix it up. Add more flour if necessary to thicken the gravy. If you don't want to add flour, instant mashed potato flakes works well also. Put back in oven for 1 more hour.
1 batch lasts for close to a week for 1 person. After cooling, the dutch oven can go into the fridge, so you don't have to wash it until empty.
Last edited:
Ivan the Butcher
Member
In a 10 or 12 inch skillet, on medium heat add 1 tbls bacon grease or coconut oil.
place the following cut up vegies:
1/2 white onion
2 cloves garlic
2 ounces (4 or 5) mushrooms
1 large stick of celery
and either
2 medium potatoes
or
8 ounce shredded radishes
Add 4 to 8 ounces small cubed or ground cooked meat after vegies are cooked golden (or if the meat is raw, cook with vegies.)
add 2 to 4 large eggs and cook til done
Add herbs and spices either when starting vegies or with the eggs
Serve with rolls, bread/toast, biscuits, or tortillas. Serve as any meal. Is a great way to use up leftover chicken or pork chops!
As a main course serves 2, with a stack of flap-jacks serves 4
Ivan
place the following cut up vegies:
1/2 white onion
2 cloves garlic
2 ounces (4 or 5) mushrooms
1 large stick of celery
and either
2 medium potatoes
or
8 ounce shredded radishes
Add 4 to 8 ounces small cubed or ground cooked meat after vegies are cooked golden (or if the meat is raw, cook with vegies.)
add 2 to 4 large eggs and cook til done
Add herbs and spices either when starting vegies or with the eggs
Serve with rolls, bread/toast, biscuits, or tortillas. Serve as any meal. Is a great way to use up leftover chicken or pork chops!
As a main course serves 2, with a stack of flap-jacks serves 4
Ivan
kwselke
Member
Slice sausage into bite size pieces and brown in 4 - five quart pan with half an onion chopped. Add Jambalaya mix, one cup water and one can diced tomatoes. Bring mixture to a boil, cover, reduce heat, simmer for 20 - 25 minutes. Stir and let rest covered for 10 to 15 minutes before serving. Add other cooked meats and or vegetables according to what you had on hand, or what you like.
Attachments
S&WsRsweet
Member
Easy pizza,cook 1/2 lb of ground beef,1/2 pound of favorite sausage ( I prefer Jimmy Dean ) cook meat pour off grease place cooked meat in a dish ,take a can of pop biscuits nead them into pizza dough and place into pan ,add a can of pizza sauce meats crease onions peppers ect place in oven 350 15 minutes or until its to your liking ,my boys like theirs a little crispy ,this works in a reflector oven on a camp out ( we do most our cooking outdoors especialy in the summer months )you can take this same basic recipe and roll the ingredients together into a log ,cut into individual pieces about 4 wrap around a green stick and bake over coals outside for pizza on a stick ,I in general will cook breakfast saving bacon or sausage drippings and then cook my pizza meats in the drippings in the morning and put them on ice or in a jar in the creek until time to cook supper so I do t have to wash a skillet twice.If you want to learn easy cooking go camping with a lazy fella .
RobertJ.
Member
Glass 13x9 baking dish. Spray with non-stick. 2" layer of tortilla chips. Layer of chunks of chicken. One big can of green enchilada sauce, poured over that. Grated cheddar for the top layer. Then, cover with foil and bake at 350 until everything is hot and the cheese is melted.
You can improve on this with green chili peppers, onion, and cilantro, but the basic casserole is still good by itself.
You can improve on this with green chili peppers, onion, and cilantro, but the basic casserole is still good by itself.
THE PILGRIM
Member
muddocktor
Member
Here is a recipe for slo cooker pork chops that is pretty good. Easy to fix and tastes good.
Maddog 521
Member
Yellow crook neck squash, cut in 1/4" slices
Small yellow and/or orange bell pepper, cut to your desire
Small 1015 Texas sweet onion cut to your desire
3 small cloves of garlic
Season with Slap ya Mama and/or any other spices you like
Cook in a cast iron skillet on grill it
Add whatever meat you desire, I usually grill up some type of sausage
I like it and eat it several times a month
Small yellow and/or orange bell pepper, cut to your desire
Small 1015 Texas sweet onion cut to your desire
3 small cloves of garlic
Season with Slap ya Mama and/or any other spices you like
Cook in a cast iron skillet on grill it
Add whatever meat you desire, I usually grill up some type of sausage
I like it and eat it several times a month
Last edited:
My kids call this dad's chicken casserole:
It is rather easy to make.
1) Using either elbow macaroni (2 cups) or half to 2/3 bag of egg noodles, boil about 8 minutes, then strain in a culunder.
2) put a can of chicken breast in pot.
3) add 2 cans of cream of chicken soup.
4) add 2 cans of milk.
5) add cooked pasta (elbow macaroni or egg noodles.
6) cook over low flame about 10 minutes, stirring often.
For variety,you can add a can of strained vegetables.
Serve with sprinkled grated (spaghetti) cheese.
Enjoy!
It is rather easy to make.
1) Using either elbow macaroni (2 cups) or half to 2/3 bag of egg noodles, boil about 8 minutes, then strain in a culunder.
2) put a can of chicken breast in pot.
3) add 2 cans of cream of chicken soup.
4) add 2 cans of milk.
5) add cooked pasta (elbow macaroni or egg noodles.
6) cook over low flame about 10 minutes, stirring often.
For variety,you can add a can of strained vegetables.
Serve with sprinkled grated (spaghetti) cheese.
Enjoy!
Learn to make your own chili . . .
I'm looking for some easy skillet dinner/one pot meal recipes. Anyone care to share any of their favorites? Thanks!
-Jay
When I'm alone I will often make this:
Sauté red onions, garlic, bell peppers, (or any veggies you like) in olive oil then toss in pre-cooked pasta.
Plate it and drizzle with sriracha and cover with grated asiago.
Serve with Chianti, merlot, beer or all three.
Sauté red onions, garlic, bell peppers, (or any veggies you like) in olive oil then toss in pre-cooked pasta.
Plate it and drizzle with sriracha and cover with grated asiago.
Serve with Chianti, merlot, beer or all three.
2lb of shrimp (20 - 25 shrimp)
Two roma tomato chopped 1/2" cubes
White onion chopped
Cilantro (fistful)
Serrano pepper shaved
Coconut oil
Can of RoTel tomato and pepper medium
Head and peel the shrimp.
Heat enough coconut oil to cover the big skillet
Onions in, serranos in, once the onions turn clear,
Toss the shrimp in, spread out.
(Coconut oil doesn't work if its too hot, so do this on medium flame in cast iron)
One minute for the first side of shrimp, flip them over,
and add the romas, the RoTel, cover with the cast iron lid that goes on the dutch oven wait a minute and a half,
It's Dinner Time. Fine chopped cilantro goes on the dish. It's a little soupy, so use a plate with some edges, or large, shallow bowl.
This is for two, or dinner and lunch tomorrow.
Two roma tomato chopped 1/2" cubes
White onion chopped
Cilantro (fistful)
Serrano pepper shaved
Coconut oil
Can of RoTel tomato and pepper medium
Head and peel the shrimp.
Heat enough coconut oil to cover the big skillet
Onions in, serranos in, once the onions turn clear,
Toss the shrimp in, spread out.
(Coconut oil doesn't work if its too hot, so do this on medium flame in cast iron)
One minute for the first side of shrimp, flip them over,
and add the romas, the RoTel, cover with the cast iron lid that goes on the dutch oven wait a minute and a half,
It's Dinner Time. Fine chopped cilantro goes on the dish. It's a little soupy, so use a plate with some edges, or large, shallow bowl.
This is for two, or dinner and lunch tomorrow.
Last edited:
Cut up chicken breast and potato chunks in a skillet. I like to dice up a jalapeno in it as well, but that is optional if you don't like it hot. Use a packet of Stubbs Hatch Chile cookin' sauce per directions on the package. It has one packet for cooking and another for finishing. I also like to add a stick of butter to the mix. Butter makes everything better. Cook it until everything's done then add the finishing sauce packet from the sauce mix and simmer for a few minutes. It's yummy.
Stubbs also makes a cookin' sauce pack for beef which I will cook the same way with stew meat or cut up pieces of steak or roast. Same thing - I add potatoes, a jalapeno, and a stick of butter to mine. Other times I leave out the potatoes and serve it over white rice. It's quite good as well, but I guess that makes it a two dish meal.
Stubbs also makes a cookin' sauce pack for beef which I will cook the same way with stew meat or cut up pieces of steak or roast. Same thing - I add potatoes, a jalapeno, and a stick of butter to mine. Other times I leave out the potatoes and serve it over white rice. It's quite good as well, but I guess that makes it a two dish meal.
Last edited:
I purchased an Instant Pot and use it frequently. I am on my own and usually make enough for at least two meals. Tonight I made Lemon Butter Shrimp with Asparagus and Orzo pasta, added a bit of Ginger and Garam Marsala spice, yummy. I highly recommend the Instant Pot, easy to make quick different meals. A few days ago I made Guinness Beef stew and had three meals out of it. Thousands of recipes on the web.
Grip_Maker's_Wife
Member
My "chili" is not traditional but it is really good and has everything for a balanced meal in one pot.
Ingredients:
Olive Oil
1 onion, diced
2-3 stalks celery, sliced
2-3 carrots thickly sliced and quartered
2 small zucchini thickly sliced and quartered
1 bunch green kale, leaves pulled from stems and roughly chopped
1 lb lean ground beef (10% fat or less so you don't have to drain)
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 large 28 oz can diced tomatoes (or 2 14 oz fire roasted are nice )
1 small can tomato paste
Seasonings: Chili powder, ground cumin, ground coriander, smoked paprika, ground chipotle, dash of oregano, salt, black pepper
In a large pot saute onion, celery, carrot in a little olive oil until onion is translucent. Reduce heat to low and cover for 5 mins. Remove onion mixture from pot and set aside in a bowl.
Cook ground beef in the pot. Add a little salt and black pepper. When cooked add the onion mixture back in.
Add the rinsed beans and can of diced tomatoes.
Add seasonings.
Stir, cover, and simmer on low for about 20 minutes, stirring occasionally.
Add zucchini, stir, cover and simmer for about 10 minutes, stirring occasionally.
Add kale and can of tomato paste to thicken it up. Taste sauce and add more seasonings if needed.
Cook for another 5 minutes covered, stirring occasionally.
Serve with some shredded cheese
This makes a lot but you can easily put portions in tupperware and freeze then defrost and reheat when you want it.
Ingredients:
Olive Oil
1 onion, diced
2-3 stalks celery, sliced
2-3 carrots thickly sliced and quartered
2 small zucchini thickly sliced and quartered
1 bunch green kale, leaves pulled from stems and roughly chopped
1 lb lean ground beef (10% fat or less so you don't have to drain)
1 can black beans, drained and rinsed
1 can pinto beans, drained and rinsed
1 large 28 oz can diced tomatoes (or 2 14 oz fire roasted are nice )
1 small can tomato paste
Seasonings: Chili powder, ground cumin, ground coriander, smoked paprika, ground chipotle, dash of oregano, salt, black pepper
In a large pot saute onion, celery, carrot in a little olive oil until onion is translucent. Reduce heat to low and cover for 5 mins. Remove onion mixture from pot and set aside in a bowl.
Cook ground beef in the pot. Add a little salt and black pepper. When cooked add the onion mixture back in.
Add the rinsed beans and can of diced tomatoes.
Add seasonings.
Stir, cover, and simmer on low for about 20 minutes, stirring occasionally.
Add zucchini, stir, cover and simmer for about 10 minutes, stirring occasionally.
Add kale and can of tomato paste to thicken it up. Taste sauce and add more seasonings if needed.
Cook for another 5 minutes covered, stirring occasionally.
Serve with some shredded cheese
This makes a lot but you can easily put portions in tupperware and freeze then defrost and reheat when you want it.
