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| farmecologist:
Awesome! Thanks for the soup Recipes Drew! |
| SOAPboy:
--- Quote from: DrewKaree on February 20, 2006, 09:10:26 pm --- --- Quote from: markrvp on February 20, 2006, 08:47:42 pm --- Brown a pound of hamburger meat in a pan. --- End quote --- If you don't want the little chunks that normally occur when doing this, throw in about an eigth of a cup of water and keep separating it with your spatula. Nice even pieces like you'd find at Taco Bell - which is where I learned about this. --- End quote --- Nother good trick for browning, buy cheaper fatty meat.. :) |
| Nannuu:
Ok, this is my favorite recipe for Super Easy Lasagna 1 box of flat noodles 1 large bottle of Prego sauce (any kind) 1 small bag of pepperoni 1 lb of ground beef 1 bag of mixed grated cheese (or grate your own) Brown the meat. Warm oven to 350 In a 9x13 pan: Add one layer of Prego sauce Cover with one layer of noodles Cover with cheese Add a layer of pepperoni (pizza spacing) One layer of Prego Cover with one layer of noodles Cover with cheese One layer of Prego One layer of noodles Add the cooked ground beef Add a layer of cheese Cover with Al foil Put in the oven for 1 1/2 to 2 hours until you can easily stick a knife to the bottom. The Prego cooks the noodles so don't be shy with the sauce. |
| JackTucky:
We call this Chicken Surprise In large pan, heat oil. Brown Chicken breasts on both sides, on high. When browned, toss in red pepper slices (fresh work good, so do canned) Add 1 package of yellow Rice (we use Goya) and seasoning packet. Add amount of water from rice box cover, cook as long as it says on rice box (usually 20 mins) with 10 mins left, toss in frozen peas. This reminds me of Arroz con Polla from a portuguese restaurant. If you want to use chicken pieces like thighs, you will have to cook the chicken through before starting the rice. It also works good with frozen shrimp. My kids will eat the chicken, rice, and peas. they won't touch the red pepper slices. Jacktucky |
| Zero_Hour:
Chili - NO BEANS! This is a pretty decent sized batch, but the bonus is it keeps in the fridge for a while, and while it's in there - it gets hotter! 3 lbs Top Sirloin cubed 1 lb Ground Beef (go cheap here, more fat is better) 1 lb Chorizzo Sausage (I prefer Bulk if you can get it, otherwise remove the casing and break up chorizzo links) 2 Medium to large yellow onions - Chopped Garlic to taste (I use 6-10 cloves) - Chopped 1 cup Cilantro - Chopped I pretty much have gotten to the point where I eyeball all my spices for this recipie, so measurements are my best guess - 1/2 - 3/4 cup chili powder 1 Tbspn Cumin 1 Tbspn Tumeric 1 Tbspn Paprika 1 Tbspn Salt 2 Cinnamon Sticks 3-5 large bay leaves PEPPERS: (Note the chili powder you use will also affect heat, but the fresh peppers are the real key) For Mild - 3 Jalapenos For Med 5 Jalapenos For Hot 3 Jalapenos & 3 Habaneros For a burn in your throat and sweat on your brow - 6 Habaneros Some Corn meal for thickening 2 cans (24 oz) Whole Tomatoes 2 Cans (24oz) Beef Broth Olive oil (or other cooking oil of your choosing) Begin by browning the sirloin in a large skillet - basically I brown it slowly, until almost all the fat cooks away, this saves me doing a lot of draining, and also gets a nice texture on the sirloin. Drain off any excess grease, and set sirloin aside. Then combine the ground beef and chorizzo sausage in the skillet and brown it similarly At the same time you are browning the ground meat, in a large Pot, sweat the onions and garlic on very low heat with a few Tbspn of Oil When all the meat is browned, drain off any remaining grease and combine sirloin, ground beef, and chorizzo with the onions and garlic. Add the tomatoes and broth, and then dump in all the dried spices, and bring it to a boil. Immediately after bringing to a boil, reduce to a simmer, and add whole peppers (minus the stems) - You will want to slit the peppers lengthwise 2 or 3 times to allow them to really flavor the chili. Simmer 3 hrs After simmering, use a slotted spoon to remove Bay Leaves, Cinnamon Sticks, and whole peppers (alternately, if you really like it hot, just break up the peppers into the chili - know your pepper tolerance before entering into this one, it makes a very noticeable difference) Slowly add Corn meal to adjust thickness of chili to your tastes. Finally, either right before serving or as a garnish, add chopped cilantro. Most of the work on this one obviously comes down to prep, and making sure to occasionally stir the chili so as not to burn the bottom of the pot. Not an ideal recipie for a weeknight, but like I said it stores great, and tastes just as good out of the microwave as it did out of the pot. |
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