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| Jessyka0118:
I'll be trying this one over the weekend. Sounds yummy. Thanks. --- Quote from: JeepMonkey on February 20, 2006, 11:03:21 pm ---Recipes from a newbie. Tater Tot Casserole Brown 1-2 pounds ground beef and put in a 9x13 casserole dish. Season as you like. Empty a can of cream of whatever soup. Mushroom is always a favorite, I like to use onion. Spread out over the top of the burger. Add a pouch (couple cup size?) cheese evenly over the top of the soup. Add a layer of tater tots over the top. Bake roughly at 375 for 20-30 minutes. Basically what is takes to cook the tots. I like to serve with crescent rolls (out of a tube). Crock pots are great. Rice, cream of mushroom soup and chicken, beef stew cubes or flank steak. A Roast, potatos (I prefer red), and veggies. Chicken Alfredo Couple pounds of fettuccine noodles 2 packets of alfredo sauce Couple pounds chicken --- End quote --- |
| Jdurg:
Alright. I've got my Superbowl Feast cooking right now and I thought I'd share my recipe. This makes enough food for about three or four people. Scale up depending on the size of your party. (I'm going to a small party and everybody is bringing food so I scaled back on the amounts). 1): 2 Links Sweet Italian Sausage. 2): 2 Links Spicy Italian Sausage. 3): 4 Links Homemade Venisson Sausage. 4): One jar of Tomato Sauce, or the equivalent amount of your own homemade sauce. (Homemade is MUCH better, but I used the Bertoli Garlic/Sausage sauce). 5): One Large Sweet Onion. 6): Three plastic cup fulls of sliced Baby Bella mushrooms 7): One Large Clove of Garlic 8): Salt and Pepper 9): Four Cubanelle Peppers 10): Basil and Oregano to taste. 11): Fresh Parmesean Cheese 12): Fresh Pecarino Romano Cheese 13): Shredded Mozzarella Cheese. Start out by taking the cubanelle peppers and roasting them in an oven (or on the grill) at a low temperature until they become soft and the skin starts to turn a little brown. Remove them from the heat and let them dry on some paper towels. Take the Onion and cut it up into a mixture of fine dices and thick strands. (So there's some onion left to bite into after it's cooked). Once diced up, add it to a pan with a few tablespoons of olive oil and add some salt and pepper. (1/4 teaspoon of each). Let them sautee until they become translucent. Meanwhile, put your sausage links in the oven at 350 so they will cook all the way through. Or, put them on the grill and let them stay there until fully cooked. Once translucent, add in the mushrooms and cover the pan. Let it simmer for a while but keep an eye on it. As soon as the mushrooms have reduced in size and become soft, that is when you will throw in your one clove of garlic very finely diced. Let this simmer for a little while so the garlic melds with the mushrooms and onions. Take a sprinkling of the basil and oregano and let it infuse its flavor into the mushrooms/onions/garlic. Once it's simmered for a little bit, take the whole mixture and put it aside to cool down and meld all the flavors. Now, with the pan empty, throw in 3/4 of your tomato sauce and let it warm up. Slice your cubanelle peppers into long strips and throw them in there. At the same time, throw in your sausages sliced into small, bite-size discs and let them mix together. Once it's all mixed, grind together your parmesean and romano cheeses. (However much you want) and let it melt/dissolve into the sauce mixtures. Now throw your mushrooms/onions/garlic back in. Take the mixture and put it into a caserolle pan and mix in the rest of your tomato sauce and some shredded mozzerella cheese. Now put a VERY thin layer of mozzerella cheese on top and put it into an oven at 350 degrees until the cheese turns brown on top. Now take out your caserolle and let it cool a little bit. Serve with some Italian bread and enjoy! :cheers: |
| NIVO:
Zesty Cheeseburger Bake Cheeseburger helper with a bit of a twist. Not for dieters or the faint of heart. Dont use cheap hamburger or ground chuck, it kills the recipe with gristle and a heavy grease layer. Get 1-1.5 lbs. of Ground Sirloin, browned in skillet(no need to drain as it leaves almost no fat) 1 whole medium onion minced(put this in with the ground sirloin) 1 box of small sea shell pasta, boil until tender and drain 1/2 block Velveeta cheese cut into small cubes 1 jar Ragu Double Cheddar sauce 1 can of Campbell's Cream of Mushroom soup(low sodium is best for this) 2 packets brown gravy mix 1 8oz package fiesta or pizza fine shredded cheese Get a very large mixing bowl and pour in drained pasta Pour in jar of double cheddar, then fill 1/3 of jar with milk, shake vigorously to get remainder of cheese and empty into bowl add cubed velveeta cheese 2 packets of brown gravy to 1 and 1/4 cup of cold water and whisk long enough to remove lumps, pour into mixture add can of mushroom soup add ground sirloin/onion mixture stir until everything is evenly combined Spray large metal or glass casserole dish with olive oil spray or whatever you choose Spread entire package of shredded cheese over top of casserole evenly Bake at 375 for 25 minutes or until cheese is bubbly and slightly browned on top Let rest for 5 minutes then serve. It is a very rich cheesy/zesty gravy sauce and when i make it it doesnt last long. Will feed 4-6 people easily. :cheers: |
| DrewKaree:
Something tells me NIVO is about as svelte as I am! :laugh2: Sounds like you might be able to also add a jar of salsa (drained, unless it won't make it too soupy). Yea or nay? |
| spystyle:
Chloe's orange fruit smoothie 1 cup yogurt (banana) 1 cup milk 3 cups oranges 1 cup pear 2 cups ice Blend until smooth, enjoy! |
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