The other week I started to collect and write down a few of the recipes I know, along with grabbing some from my family for when we move. Also, since Im finally done with work outside the home, I decided it was time to brush up on my cooking skills. I thought Id ask you guys for any of your favorite recipes in order to expand our own eating menu.
What Im really looking for are recipes that you love, do not have 30+ steps in preparing, and are roughly within 30-60 minutes of cooking time from prep to serving. While I want to expand my cooking, Im not ready to be in the kitchen for more than 90 minutes for one meal that will be devoured in 10.(turkeys and roasts dont count since you can pop them in the oven and leave them for awhile) Im looking for breakfasts, lunches, dinners, side dishes and desserts. Anything kid friendly too would be welcome. =)
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The old days really were better.
Who knew?
Who knew?
I've found myself lately diving into food of other culture's. This homemade recipie for Singapore noodle's is absolutely great, you can make it mildly spicy or quite spicy depending how much curry you add. I've tried this out on my younger cousins and they seem to like it quite a bit. I mean, it's pasta, who wouldn't?!
INGREDIENTS:
• 1 pound dry vermicelli pasta
• 2 skinless, boneless chicken breast halves - cut into strips
• 2 butterfly pork chops, thinly sliced
• 2 cloves garlic, crushed
• 3 tablespoons vegetable oil
• 1/2 onion, thinly sliced
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 1/2 (12 ounce) package frozen shrimp, thawed
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 3 tablespoons curry powder
• 1/4 cup water
DIRECTIONS:
•Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
•In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
•Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
•Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments
Altogether, you could have it made in 30-35 min tops. And you can do a lot of the prep work while it's cooking.
INGREDIENTS:
• 1 pound dry vermicelli pasta
• 2 skinless, boneless chicken breast halves - cut into strips
• 2 butterfly pork chops, thinly sliced
• 2 cloves garlic, crushed
• 3 tablespoons vegetable oil
• 1/2 onion, thinly sliced
• 2 carrots, thinly sliced
• 2 stalks celery, thinly sliced
• 1/2 (12 ounce) package frozen shrimp, thawed
• 1 cup bean sprouts
• 2 tablespoons soy sauce
• 3 tablespoons curry powder
• 1/4 cup water
DIRECTIONS:
•Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
•In a deep skillet or fry pan, brown chicken, pork and garlic in the oil over medium-high heat.
•Reduce heat to medium-low, and add the onion, carrots and water; cover and steam for 5 minutes. Stir in celery and shrimp. Cover and steam for 2 minutes.
•Mix in the bean sprouts, curry powder and soy sauce; stir together until blended and hot, 4 to 5 minutes. Toss with noodles, and serve with the option of hot pepper sauce and soy sauce as condiments
Altogether, you could have it made in 30-35 min tops. And you can do a lot of the prep work while it's cooking.
Endtanis
http://gbs.guildwork.com
http://gbs.guildwork.com
I get most of my recipes from the Dinner Doctor. Dishes are fairly easy to prepare, good variety. Only complaint I have is that the portions usually aren't enough for leftovers so I generally double the recipes.
I've got a recipe for ribs on the grill that takes about 30 minutes of prep time but 10 hours in the oven and 10 min on the grill.
I've also got some good dessert and some quick entree recipes for dinner and such. Some family favorites like meatloaf too.
I've also got some good dessert and some quick entree recipes for dinner and such. Some family favorites like meatloaf too.
AngryUndead wrote:
I've got a recipe for ribs on the grill that takes about 30 minutes of prep time but 10 hours in the oven and 10 min on the grill.
I've also got some good dessert and some quick entree recipes for dinner and such. Some family favorites like meatloaf too.
I've also got some good dessert and some quick entree recipes for dinner and such. Some family favorites like meatloaf too.
That's nice and all but I think the OP is looking for actual recipes.
I know I got a couple good recipies around here somewhere... i'll dig around and find em and post em here for ya. Nothing that hard or long. Well, besides the family secret recipie (which I don't even have...) that takes about 3hours to make 
Quote:
That's nice and all but I think the OP is looking for actual recipes.
Duurrrr.
But I'm at work and wanted to know if those are the types wanted so I can get them later when I get home.
Also there is a pretty easy apple pie recipe.
Quote:
Nobby's Pottage
1 clove garlic (chop fine)
1/4 Small Chilli (chop fine) or a pinch of dried chilli
1/4 teaspoon Chopped Root ginger
1lb Onions (chopped roughly)
2lbs of your fave vegetables (Carrots, Turnips, Broccoli, Pumpkin, Zucchini. Can mix or go solo. Potatoes will make it stodgy though)
2 tablespoons of soaked lentils 9and Pearl Barley if you feel like it)
1 pint stock (veggie or chicken as you wish)
Warm 3 tablespoons olive oil with chopped chilli, ginger & garlic to infuse
Heat oil and soften (don't brown) onions & veggies. 5 mins is enough
Add stock (hot) and lentils
Simmer 10 mins
Taste it and add salt & pepper if you want to
Blend and sieve
Stir in a bit of cream if you like
Add fresh chopped coriander or flat-leaf parsley
Eat with crusty bread
kids can't get enough of it
1 clove garlic (chop fine)
1/4 Small Chilli (chop fine) or a pinch of dried chilli
1/4 teaspoon Chopped Root ginger
1lb Onions (chopped roughly)
2lbs of your fave vegetables (Carrots, Turnips, Broccoli, Pumpkin, Zucchini. Can mix or go solo. Potatoes will make it stodgy though)
2 tablespoons of soaked lentils 9and Pearl Barley if you feel like it)
1 pint stock (veggie or chicken as you wish)
Warm 3 tablespoons olive oil with chopped chilli, ginger & garlic to infuse
Heat oil and soften (don't brown) onions & veggies. 5 mins is enough
Add stock (hot) and lentils
Simmer 10 mins
Taste it and add salt & pepper if you want to
Blend and sieve
Stir in a bit of cream if you like
Add fresh chopped coriander or flat-leaf parsley
Eat with crusty bread
kids can't get enough of it
Very quick (25 mins including prep.)
Extremely healthy, v low fat 7 sodium
Dirt cheap (feeds 4 for about 50 to 80 pence ($1 to $1.50 a head)
I used to just do it in Winter, but works fine any time you want a hearty meal that's filling, tasty and nutricious.
For blokes ~ a warning: It also makes your ***** absolutely enormous
"I started out with nothin' and I still got most of it left" - Seasick Steve
Another idea:
It needs Fresh Tuna (Swordfish works too, but forget tinned tuna)
Serve with Bruschetta (Slice a French Stick, toast and rub raw garlic on it), or Breadsticks and a chilled dry white wine (Champagne or Cava work well)
It needs Fresh Tuna (Swordfish works too, but forget tinned tuna)
Quote:
Nobby's Salad Niçoise
(Summer Variation)
Add whatever salad leaves you like
(If you want to get laid, add flower petals - Pansies taste like spicy lettuce and come in amazing coloUrs)
Cherry Tomaaaaaatoes
Sliced Cucumber
Fresh Basil Leaves
Dried Apricots
fresh Strawberries
Pitted Black and/or Green Olives
Flaked Almonds and/or Cashews
Mix equal parts extra-virgin Olive Oil with Fresh Lemon Juice and Salt & Pepper as a dressing
Fry Tuna steaks until just pink in the middle and lay on top of dressed salad.
(Start to finish takes 15 minutes)
Eat, wait 9 months, and invite friends to the Christening
Optional enhancements:
Soft Poached egg on the Tuna
Shaved Parmeggiano
(Summer Variation)
Add whatever salad leaves you like
(If you want to get laid, add flower petals - Pansies taste like spicy lettuce and come in amazing coloUrs)
Cherry Tomaaaaaatoes
Sliced Cucumber
Fresh Basil Leaves
Dried Apricots
fresh Strawberries
Pitted Black and/or Green Olives
Flaked Almonds and/or Cashews
Mix equal parts extra-virgin Olive Oil with Fresh Lemon Juice and Salt & Pepper as a dressing
Fry Tuna steaks until just pink in the middle and lay on top of dressed salad.
(Start to finish takes 15 minutes)
Eat, wait 9 months, and invite friends to the Christening
Optional enhancements:
Soft Poached egg on the Tuna
Shaved Parmeggiano
Serve with Bruschetta (Slice a French Stick, toast and rub raw garlic on it), or Breadsticks and a chilled dry white wine (Champagne or Cava work well)
"I started out with nothin' and I still got most of it left" - Seasick Steve
OMG Nobby...those posts made me sooo hungry.
What's bred in the bone will not out of the flesh.
Nobby, you make any of this for DF and can she attest to the effects of your Pottage?
Thumbelyna Quick Hands wrote:
Nobby, you make any of this for DF and can she attest to the effects of your Pottage?
As to the 2nd. . . not for me to say
"I started out with nothin' and I still got most of it left" - Seasick Steve
Nobby wrote:
Thumbelyna Quick Hands wrote:
Nobby, you make any of this for DF and can she attest to the effects of your Pottage?
As to the 2nd. . . not for me to say
Quote:
Eat, wait 9 months, and invite friends to the Christening
I think you've said enough.
Nobby wrote:
For blokes ~ a warning: It also makes your ***** absolutely enormous
I knew Nobby would come through and give me some yummy recipes.
Thumbelyna Quick Hands wrote:
Nobby, you make any of this for DF and can she attest to the effects of your dotage?
FTFY.
So, Nobby?
Very filling. I find that you can use frozen seafood instead of fresh.
Cioppino
3/4 cup butter or olive oil (I usually only use 1/4 cup of olive oil though)
2 medium onions, chopped
2 cloves garlic, finely minced
1 bunch parsley, minced
2 (14 1/2-ounce) cans ready-cut tomatoes (any kind will do actually)
4 cups chicken broth (any kind of broth will work)
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds extra large shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 1/2 dozen small clams
1 1/2 dozen mussels
1 1/2 pounds white fleshed fish meat, cut into chunks (I omit the fish myself)
1 1/2 cups crab meat or lobster chunks (imitation works too)
Over medium-low heat melt butter (or warm the oil) in a large stockpot,add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are softened. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer for 30 minutes.
Stir in the shrimp, scallops, clams, mussels, fish and crab meat or lobster chunks. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Season with salt or pepper as needed.
You can always change up the seafood as you want. It's just a matter of taste.
I serve it with some warm bread.
For leftovers, I'll just boil up some long noodle pasta (usually angel hair) and serve the leftovers over the pasta for a type of "seafood festival" as my kids will call it.
Cioppino
3/4 cup butter or olive oil (I usually only use 1/4 cup of olive oil though)
2 medium onions, chopped
2 cloves garlic, finely minced
1 bunch parsley, minced
2 (14 1/2-ounce) cans ready-cut tomatoes (any kind will do actually)
4 cups chicken broth (any kind of broth will work)
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds extra large shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 1/2 dozen small clams
1 1/2 dozen mussels
1 1/2 pounds white fleshed fish meat, cut into chunks (I omit the fish myself)
1 1/2 cups crab meat or lobster chunks (imitation works too)
Over medium-low heat melt butter (or warm the oil) in a large stockpot,add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are softened. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer for 30 minutes.
Stir in the shrimp, scallops, clams, mussels, fish and crab meat or lobster chunks. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Season with salt or pepper as needed.
You can always change up the seafood as you want. It's just a matter of taste.
I serve it with some warm bread.
For leftovers, I'll just boil up some long noodle pasta (usually angel hair) and serve the leftovers over the pasta for a type of "seafood festival" as my kids will call it.
Ill throw one of my favorite desserts to make for the fun of it.
Banana Split Pie
1 pie crust (grahm works best)
1 can chopped pineapple, drained
1-2 bananas
1 pint of strawberries
1/2 pint blueberries
1 tub of coolwhip
Chop bananas, and strawberries. in a large bowl, mix all fruit together. Add cool whip a bit at a time until you get a mixture to your desire ( I tend to like more fruit than coolwhip myself, so I end up using 1/2-3/4 of the bowl.)
Pour into crust. Chill in fridge if desired to settle up to 3 hours. You can also dribble chocolate syrup on top but it tastes divine without it
Banana Split Pie
1 pie crust (grahm works best)
1 can chopped pineapple, drained
1-2 bananas
1 pint of strawberries
1/2 pint blueberries
1 tub of coolwhip
Chop bananas, and strawberries. in a large bowl, mix all fruit together. Add cool whip a bit at a time until you get a mixture to your desire ( I tend to like more fruit than coolwhip myself, so I end up using 1/2-3/4 of the bowl.)
Pour into crust. Chill in fridge if desired to settle up to 3 hours. You can also dribble chocolate syrup on top but it tastes divine without it
Thumbelyna Quick Hands wrote:
Nobby, you make any of this for DF and can she attest to the effects of your Pottage?
Yes I can, but the real question is will I?
Bribes accepted in 100 dollar increments...
Edited, Jul 11th 2006 at 6:10pm EDT by Darqflame
Thumbelyna Quick Hands wrote:
Very filling. I find that you can use frozen seafood instead of fresh.
Cioppino
3/4 cup butter or olive oil (I usually only use 1/4 cup of olive oil though)
2 medium onions, chopped
20mg Valium, crushed
2 cloves garlic, finely minced
1 bunch parsley, minced
2 (14 1/2-ounce) cans ready-cut tomatoes (any kind will do actually)
4 cups chicken broth (any kind of broth will work)
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds extra large shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 1/2 dozen small clams
1 1/2 dozen mussels
1 1/2 pounds white fleshed fish meat, cut into chunks (I omit the fish myself)
1 1/2 cups crab meat or lobster chunks (imitation works too)
Over medium-low heat melt butter (or warm the oil) in a large stockpot,add onions, garlic, Valium and parsley. Cook slowly, stirring occasionally until onions are softened. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer for 30 minutes.
Stir in the shrimp, scallops, clams, mussels, fish and crab meat or lobster chunks. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Season with salt or pepper as needed.
You can always change up the seafood as you want. It's just a matter of taste.
I serve it with some warm bread.
For leftovers, I'll just boil up some long noodle pasta (usually angel hair) and serve the leftovers over the pasta for a type of "seafood festival" as my kids will call it.
Cioppino
3/4 cup butter or olive oil (I usually only use 1/4 cup of olive oil though)
2 medium onions, chopped
20mg Valium, crushed
2 cloves garlic, finely minced
1 bunch parsley, minced
2 (14 1/2-ounce) cans ready-cut tomatoes (any kind will do actually)
4 cups chicken broth (any kind of broth will work)
2 bay leaves
1 tablespoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 cup water
1 1/2 cups white wine
1 1/2 pounds extra large shrimp, peeled and deveined
1 1/2 pounds bay scallops
1 1/2 dozen small clams
1 1/2 dozen mussels
1 1/2 pounds white fleshed fish meat, cut into chunks (I omit the fish myself)
1 1/2 cups crab meat or lobster chunks (imitation works too)
Over medium-low heat melt butter (or warm the oil) in a large stockpot,add onions, garlic, Valium and parsley. Cook slowly, stirring occasionally until onions are softened. Add tomatoes, chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer for 30 minutes.
Stir in the shrimp, scallops, clams, mussels, fish and crab meat or lobster chunks. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Season with salt or pepper as needed.
You can always change up the seafood as you want. It's just a matter of taste.
I serve it with some warm bread.
For leftovers, I'll just boil up some long noodle pasta (usually angel hair) and serve the leftovers over the pasta for a type of "seafood festival" as my kids will call it.
Fixed a simple omittal.
In a time of universal deceit, telling the truth is a revolutionary act.
Nobby wrote:
Thumbelyna Quick Hands wrote:
Nobby, you make any of this for DF and can she attest to the effects of your Pottage?
As to the 2nd. . . not for me to say
Why don't you come live with me? I had instant stuffing for dinner! I'm dying here!
Nexa
“It has always been the prerogative of children and half-wits to point out that the emperor has no clothes. But a half-wit remains a half-wit, and the emperor remains an emperor.â€
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
― Neil Gaiman, The Sandman, Vol. 9: The Kindly Ones
My thirst was bigger than my stomach one night after visiting a place down the street. The remains of my growler needed a good home, and my hangover needed a solid meal. I've made it a few times since, and it seems that most dudes enjoy stinky beer meat as much as I do.
Bottom o the Growler Beef
1 lb. Top Round
sea salt
1 tsp Red Curry
1 tbsp Crushed Red Pepper
5-6 large Basil leaves
2 tbsp ground black pepper
olive oil
Cut beef into strips (cross-grain) and place into a large bowl.
Dice basil and rub into the beef along w/ the rest of spices and salt.
Pour in a pint of flat nut brown ale or a weak porter if no dark browns are available (none of that newcastle trash, too light).
Marinade 1/2 hour minimum (can sit overnight in fridge)
Cooking~
I use a wide, shallow, lidded saucepan and heat 1/4" of olive oil in the bottom.
Dump the meat and as much of the marinade as will fit onto the heated (not too hot or it spits like a camel) oil.
Thinner strips cook fairly fast once the juice gets hot.
If it stinks really bad, you did probably it right. I don't ever use measurements myself, so it's all just a guesstimate anyway.
~~~
My salsa and jerk recipes I don't give out.
I could however pass along the usual ingredients to the salsa, since you won't be telling Dave my secret ingredients. (poor guy thinks his weak-aSS tomato sauce can compete)
garlic
serrano
horseradish
cilantro
habanero
cayenne
yellow curry
black pepper
sea salt
olive oil
roma toms
balsalmic
whole dill seeds
johnny's seasoning for the msg
fresh everything. no powder unless its pepper/salt/curry
Bottom o the Growler Beef
1 lb. Top Round
sea salt
1 tsp Red Curry
1 tbsp Crushed Red Pepper
5-6 large Basil leaves
2 tbsp ground black pepper
olive oil
Cut beef into strips (cross-grain) and place into a large bowl.
Dice basil and rub into the beef along w/ the rest of spices and salt.
Pour in a pint of flat nut brown ale or a weak porter if no dark browns are available (none of that newcastle trash, too light).
Marinade 1/2 hour minimum (can sit overnight in fridge)
Cooking~
I use a wide, shallow, lidded saucepan and heat 1/4" of olive oil in the bottom.
Dump the meat and as much of the marinade as will fit onto the heated (not too hot or it spits like a camel) oil.
Thinner strips cook fairly fast once the juice gets hot.
If it stinks really bad, you did probably it right. I don't ever use measurements myself, so it's all just a guesstimate anyway.
~~~
My salsa and jerk recipes I don't give out.
I could however pass along the usual ingredients to the salsa, since you won't be telling Dave my secret ingredients. (poor guy thinks his weak-aSS tomato sauce can compete)
garlic
serrano
horseradish
cilantro
habanero
cayenne
yellow curry
black pepper
sea salt
olive oil
roma toms
balsalmic
whole dill seeds
johnny's seasoning for the msg
fresh everything. no powder unless its pepper/salt/curry
It only looks complicated. it really isn't. And it's yummy too!
Kao's Creamy Cheesecake
Step 1
Crust: (or to save on time, use a pre made... (Double for side crust if you like.)
Ingrediants:
1 cup graham cracker crumbs
1/4 cup finely chopped cashews
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted
In a medium bowl, combine graham cracker crumbs, chopped cashews, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 6-7 minutes.
Step 2:
Cheesecake:
1 (16oz) pound ricotta cheese
1 ½ (24 oz) pounds cream cheese
1 cup white sugar
6 eggs
5 tabelspoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract
1. Preheat oven to 325 degrees.
2. Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into the 10-inch spring form pan with your crust mixture at the bottom.
3. Place cheesecake in the middle of the oven, making sure that it is not too close to the top heating element. Bake for 90 minutes. If the top of the cheesecake begins to brown, cover it with Aluminum foil.
4. After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door. this allows the cake to cool without cracking. Step can be eliminated if you are short on time).
5. Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
Notes: Ricotta and cream cheese amounts can be swapped for a smoother cheesecake.
Blueberry Sauce: (optional)
1 part frozen blueberries to ½ part sugar. Heat over medium low heat until sugar is dissolved and sauce is thickened.
Edited, Dec 17th 2008 7:23pm by Kaolian
Kao's Creamy Cheesecake
Step 1
Crust: (or to save on time, use a pre made... (Double for side crust if you like.)
Ingrediants:
1 cup graham cracker crumbs
1/4 cup finely chopped cashews
3 tablespoons brown sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
5 tablespoons butter, melted
In a medium bowl, combine graham cracker crumbs, chopped cashews, brown sugar, cinnamon, nutmeg and melted butter. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 6-7 minutes.
Step 2:
Cheesecake:
1 (16oz) pound ricotta cheese
1 ½ (24 oz) pounds cream cheese
1 cup white sugar
6 eggs
5 tabelspoons all-purpose flour
1 cup sour cream
1 teaspoon vanilla extract
1. Preheat oven to 325 degrees.
2. Cream together ricotta cheese, cream cheese and sugar until smooth. Mix in the eggs one at a time. Add flour one tablespoon at a time, mixing well. Stir in the sour cream and vanilla. Pour mixture into the 10-inch spring form pan with your crust mixture at the bottom.
3. Place cheesecake in the middle of the oven, making sure that it is not too close to the top heating element. Bake for 90 minutes. If the top of the cheesecake begins to brown, cover it with Aluminum foil.
4. After 90 minutes turn oven off, but leave the cake in the oven for another 60 minutes (do not open door. this allows the cake to cool without cracking. Step can be eliminated if you are short on time).
5. Cool on counter for 60 minutes and then refrigerate. Serve when thoroughly chilled.
Notes: Ricotta and cream cheese amounts can be swapped for a smoother cheesecake.
Blueberry Sauce: (optional)
1 part frozen blueberries to ½ part sugar. Heat over medium low heat until sugar is dissolved and sauce is thickened.
Edited, Dec 17th 2008 7:23pm by Kaolian
Arch Duke Kaolian Drachensborn, lvl 95 Ranger, Unrest Server
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Dormana Chicken
1 Roast Chicken
4 floretes of Brocolli
1 can Campbells Chicken & Mushroom soup
1 pack of plain potato chips
1 cup of breadcrumbs
1 cup of grated cheese
Tear up chicken meat and place into casserole dish, add brocolli and the soup cold.
Top with crushed chips, breadcumbs and cheese.
Cook in oven on 180 degree C, for 20 minutes or until top is golden brown.
Serve
1 Roast Chicken
4 floretes of Brocolli
1 can Campbells Chicken & Mushroom soup
1 pack of plain potato chips
1 cup of breadcrumbs
1 cup of grated cheese
Tear up chicken meat and place into casserole dish, add brocolli and the soup cold.
Top with crushed chips, breadcumbs and cheese.
Cook in oven on 180 degree C, for 20 minutes or until top is golden brown.
Serve
DSD, do you ever cook with a crock pot/slow cooker? If so, I have some really yummy recipes. I'll see what I can dig up otherwise tomorrow.
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