food suggestions please

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I make what is called oven stew that's pretty tasty. You can omit the onions (I do all the time...not a huge fan of onions). And it's soooooo good with homemade bread.

Steak
Diced raw potatoes
Carrot slices (raw) similar to size of potatoes
1 can condensed tomato soup
1 can condensed cream of mushroom or cream of chicken soup
1 package onion soup mix OR beef bullion (I usually do 2-3 teaspoons if I do bullion instead of the onion soup mix)

1.Layer the bottom of a greased casserole pan with diced steak
2.Top with as many sliced carrots as you wish
3.Top with an many dices potatoes as you wish
4.Add sliced onions on top (again, I omit all the time)
5.Top ingredients with onion soup mix packet or bullion
6. Mix condensed tomato & cream of mushroom (or cream of chicken) soup with enough milk to make it pretty liquid to sink into all the ingredient crevices. I like mine more like soup than stew, so I put quite a bit of milk in. If I don't have milk (often), I put in water and it does just as well.
7.Cover casserole dish and put in 250 degree oven for 4 hours (I have made this in a crockpot without issues and have cooked it at 350 degrees for 2 hours and been just fine...the longer it cooks, the more tender the meat is).

This freezes extremely well.

Another one you could do is broccoli, cauliflower and cheese soup. That freezes well and would be vegetarian for your bro.

Another I love, love, love is Chicken enchilada casserole. I used diced green chile's, which aren't spicy at all (to me and anybody I cook for, but it could just be the luck of the Irish).

Dice cooked chicken
Cook egg noodles until al dente so they won't get mushy while cooking in casserole
1 can diced green chile's
Cheese (I usually use about 2 cups total...1 1/2 in casserole and 1/2 cup on top)
1 can condensed cream of mushroom or cream of chicken soup
1 small tub (16 oz I want to say?) sour cream
enough milk or water to thin condensed milk and sour cream enough to mix all ingredients together

*You can do this recipe kind of like a lasagne using flour tortilla's instead of cooked noodles, I'm just too lazy to layer something when I can mix it all together and then bake it.

Mix chicken, cheese, diced green chile's, noodles and sauce. Top with enough cheese to cover top or as much as you want (I'm a cheese fiend, so it gets a little out of hand). Bake at 350 degrees for 30-45 minutes, depending on how long it takes to warm all the way through and let it get bubbly.

This freezes extremely well and you can make it as big or as small as you want with as much of each ingredient that you want.
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OMG that sounds awesome! Thank you for posting it. I'm not sure it would be the same without celery and onions so I will make this for ME very soon and for SIL later when she's able to handle onions. I cannot imagine a life without onions.


Now I am hungry
Originally Posted by goldencurly
You can decrease the onions or use scallions instead I imagine. You could also sautée the onions then remove them so you only get a little flavor from them. I make it with all nonfat milk & it works great. I don't like onions very much so I usually pick out the onions, I only leave them in cause my husband loves onion
Ah, it all makes sense now. Goldy is the puppet master!
Originally Posted by Poodlehead
discs in the frozen section, discs in the frozen section, discs in the frozen section . . . wait, what? Where are they? I looked in the refriderated dough aisle and can't find them. Duh. My short-term memory has, uh, hmmmm, the discs are where?

sinistral55
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discs in the frozen section, discs in the frozen section, discs in the frozen section . . . wait, what? Where are they? I looked in the refriderated dough aisle and can't find them. Duh. My short-term memory has, uh, hmmmm, the discs are where?

Originally Posted by goldencurly
I went to Walmart last night and they had NONE. I was very pissed.

The Food Lions here, however, have an entire Goya/Latino frozen food section and I know they carry them.
A picture of the package might help you locate them, they're in the frozen section.




And I can't believe someone is making a recipe I posted and enjoying it. That's awesome.

Here is another similar recipe with a little different method. Just leave out the bacon and use veggie stock and it's good for the non meat eaters.

One Pot Potato Soup
Makes about 4 servings
· 4 slices bacon
· 2 stalks celery, diced
· ½ large onion, diced
· 1-2 cloves minced garlic, optional
· 3 C chicken or vegetable stock
· 4-5 C diced potatoes (peel if skin is tough)
· 3 T all purpose flour
· 2 C skim milk, divided
· Salt and pepper to taste
· 2 C shredded sharp cheddar cheese
· 3-4 tsp. Dijon mustard, optional
· ¼ tsp cayenne, optional


Cook bacon until crisp, remove and drain on paper towels, crumble when cooled. Cook celery and onion in bacon grease until translucent (add 1-2 cloves of garlic, cook one minute, if wanted) then add stock and potatoes, bring to a boil, cover and cook until potatoes are tender then lower heat.
In a small bowl combine flour and ½ C milk until well blended. Add mixture to the pot with 1 ½ C milk. Bring to a boil, stirring frequently and cook for 1 minute. Turn off heat once thickened; add salt and pepper to taste and stir in shredded cheese until melted. Stir in Dijon and cayenne, optional. Serve with crumbled bacon sprinkled over top.
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