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jep
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Foolproof recipes
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May 28 13:35 UTC 2003 |
This item is for can't-miss recipes; things that anyone can make.
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| 36 responses total. |
jep
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response 1 of 36:
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May 28 13:52 UTC 2003 |
In item #189 (The chicken soup item), response #11, Mary Remmers said:
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Why don't you tell us what you and your son like to eat and then
those of us who have a foolproof recipe to suggest could enter it
here. Most of us have been where you are and understand.
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I don't like things that are primarily eggs. Omelettes are out, for
example. I don't like cooked green peppers. John likes rice, plain
white rice with soy sauce. If he has the choice, he will always eat
that. Maybe it's a good thing he splits time between my apartment and
his mother's house, as that way he gets to be around nutritious food as
well.
John also likes macaroni and cheese, and grilled cheese sandwiches. I
can't recall him asking for much of anything else.
So other than that, we're *pretty* open. I like my meat, so other than
as side dishes, we're probably not going to make anything vegetarianish.
We hardly ever have much time for cooking. On a typical weeknight,
when John is with me, we have about 2 1/2 hours to spend on everything
we're going to do. I get him at 6, and his bedtime is theoretically
about 8:30. We can cook and save sometimes, but often we cook and eat
pretty quickly.
I'd like to try more casseroles, as that seems like the sort of thing
we could reheat and re-use a lot. Soups are good. Anything in the
slow cooker is great for us, if I can make it at night, turn on the
slow cooker in the morning, and come back to it at night. (If it
requires adding something after 5 hours, though, I can't do it except
on weekends.)
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mary
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response 2 of 36:
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May 28 14:30 UTC 2003 |
Okay, here is one that might work. It's meat, it's kid-friendly,
it's crockpot, and it doesn't require exotic anything.
BBQ Pork Sandwiches
1 1/2 - 2 pound pork tenderloin
6 ounces (one little can) apple or pineapple juice
16 ounces KC Masterpiece BBQ sauce (I like "original")
1/2 large yellow onion, thinly sliced
Hamburger buns
Place the pork into the crockpot. Cut to fit if necessary. Placed the
sliced onion on top. Pour juice over. Cover and cook on low for 8 hours.
Drain off most but not all of the liquid, shred the pork using two forks,
add the BBQ sauce, mix well. Allow to cook, covered, on high for maybe 5
more minutes to bring it back to a good serving temperature. Serve on
buns.
Tips for success: Buy tenderloin, not loin roast. Tenderloin is much
leaner - it's the one that looks like meat in a plastic tube. Because of
that it keeps well unopened so this can be a plan ahead meal. And
whatever you do don't make this with any meat that contains bones.
The original recipe called for ginger ale as the liquid. That works great
too but then I ended up wasting the other 58 ounces of pop. Little juices
work fine.
Leftovers freeze, no problem.
Add a little salad on the side to make your mother smile. ;-)
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michaela
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response 3 of 36:
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May 28 16:38 UTC 2003 |
Wow. That sounds yummy.
I'm a big fan of sloppy joes when I want a hot sandwich. I heat up the sloppy
joe mix in a saucepan, put it on a hamburger bun, add a slice of cheese, and
let the sandwich sit for a second so the cheese can melt. It doesn't sound
as yummy as the BBQ Pork sandwich, but it's still delicious. ;)
I always enjoyed having pancakes for dinner when I was a kid. That felt so
decadent. I highly recommend Hungry Jack regular mix (not the "just add
water" stuff...icky). The recipe for pancakes is on the side or back, and
they're SO easy. Just be sure to add the milk gradually so your arm doesn't
die from stirring the thick batter.
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slynne
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response 4 of 36:
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May 28 18:02 UTC 2003 |
Here is an idea, John.
If you have a crockpot, follow your favorite recipe for chili. Make a
lot extra so you have leftovers. Serve chili one night for dinner with
Jiffy corn muffins (just follow the directions on the box) and rice.
After dinner, get out a cassarole pan. Mix the chili and the rice
together. Top with shredded cheddar cheese (you can buy it already
shredded). Cover with foil and put in your freezer. I am not a big
leftover fan so I usually leave the cassarole in the freezer for a
while. When you are ready for another chili like meal, take the
cassarole out of the freezer and put it in the oven at 350 degrees for
about an hour or so (This would work best for you if you are able to
put the cassarole into the oven before you pick up John). The nice
thing about the cassarole day is that there isnt any prep that day.
I picked up this trick while working at ASH. I had a shift partner who
worked with me on Sundays. We always had a big dinner on Sundays which
we would convert into cassaroles with the leftovers. For example, we
might cook a whole turkey and make up a batch of stuffing, mashed
potatoes, corn, the works. After dinner, we would take the turkey off
the bone, mix it up with the leftover stuffing, put the mashed potatoes
on top and freeze it for later. Or we might serve chicken with rice and
broccoli. After dinner, we would take the chicken, mix in some shredded
cheese and the rice and broccoli, top it with some more cheese and
voila! Chicken, broccoli and rice cassarole! Sometimes we would put
cream of mushroom soup into the cassarole. That worked well too.
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michaela
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response 5 of 36:
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May 28 22:05 UTC 2003 |
Oh YUM.
I love this thread. :)
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jmsaul
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response 6 of 36:
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May 29 01:20 UTC 2003 |
The other thing you could do if you have a favorite chili recipe is make the
chili, then pour it into a pan, spread corn muffin mix over it, and bake until
the cornbread on top is done.
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orinoco
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response 7 of 36:
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May 29 03:33 UTC 2003 |
There's a lot of recipes and quasi-recipes like that. I tell the story a lot
of my old housemate from Minnesota who knew how to make two different dishes:
the one with the Bisquick on top, and the one with the Bisquick underneath.
They were both, for what it's worth, quite good.
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slynne
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response 8 of 36:
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May 29 17:49 UTC 2003 |
Oh yeah. I love the dishes with the Bisquick on top or the Bisquick
underneath. My sister makes a really good quiche thing with bisquick in
the mix. It settles to the bottom during baking and makes the crust. It
is weird but very yummy.
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jaklumen
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response 9 of 36:
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May 29 22:44 UTC 2003 |
resp:6 corn bread cooked over chili sounds quite good.
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orinoco
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response 10 of 36:
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May 29 23:06 UTC 2003 |
Wow. That quiche thing sounds intriguing. Any chance of a recipe? (Or,
yanno, an approximate eggs-to-bisquick ratio...)
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kentn
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response 11 of 36:
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May 29 23:30 UTC 2003 |
We bought the Bisquick Cookbook the other day. It's kind of silly to
have a cookbook about Bisquick, but it does seems too have all the recipes
you might remember from the Bisquick boxes over the years. Lots of
relatively easy things to make/bake.
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jmsaul
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response 12 of 36:
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May 30 02:16 UTC 2003 |
Re #9: Yeah, it is.
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slynne
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response 13 of 36:
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May 30 03:09 UTC 2003 |
i'll ask her for it
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slynne
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response 14 of 36:
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May 30 03:12 UTC 2003 |
a web search turned this up: http://www.recipesource.com/main-
dishes/dinner-pies/02/rec0246.html
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jep
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response 15 of 36:
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Jun 2 16:21 UTC 2003 |
I entered this item and then left town for several days. Now that I'm
back I see some good ideas. Thanks!
A friend in college made a casserole he called Goop. It was tuna fish,
macaroni and cheese from a box, and a vegetable, usually corn, green
beans or peas. There's my contribution!
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glenda
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response 16 of 36:
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Jun 2 17:20 UTC 2003 |
We call it slop at our house :-)
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gelinas
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response 17 of 36:
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Jun 2 22:24 UTC 2003 |
*I* call it trash; a waste of good food. :(
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glenda
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response 18 of 36:
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Jun 3 03:16 UTC 2003 |
Actually we call it swill, we call something else slop.
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slynne
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response 19 of 36:
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Jun 3 04:03 UTC 2003 |
I have made that dish before back when I was poor. It is still good but
now I make it with real cheese sauce and whole wheat macaroni.
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jep
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response 20 of 36:
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Jun 3 12:31 UTC 2003 |
re resp:18: Well, if that's "swill", then let's have the recipe
for "slop"!
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orinoco
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response 21 of 36:
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Jun 4 13:42 UTC 2003 |
Reminds me of omni-salad. An old housemate of mine and I made it a few times.
It was sort of a crossbreed between egg salad, potato salad, and chicken
salad, but there's no reason not to extend the principle even further and
throw in some tuna and pasta.
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