No Peek Stew
rosieclown
22 years ago
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Comments (23)
jacksmum
22 years agosooz
22 years agoRelated Discussions
Easy peasy cooking for a college student with limited
Comments (56)Some thoughts... Cooking for yourself can be boring and almost painful. Ideally get a roommate (or gf or other) who loves to cook or for whom you'd like to cook, if that's an option. Cooking for one can be expensive, but sometimes better than eating same boring fast food too. I enjoy a good sandwich to this day. Some deli meat, decent bread or bun or even some whack-a-tube biscuits. Flame type grills are banned in a lot of apartment/dorm situations. An electric grill might be allowed. Foreman type are appliances and seldom not allowed. I've never had a Foreman type but see a lot of people talk about putting a couple wet paper towels in the unit when you're done and let it steam the gunk off while you eat, then wipe it down. And, I know from experience, just because stuff is dirty doesn't mean it won't get used! Especially by college kids, bachelors or the like! :) An electric frypan is a versatile appliance. Cook, bake, steam and more. Easy to clean up. Is there an issue with roomies helping themselves to the food if he puts up a "stock"? That could be an issue. Much depends on what he likes so I can't really help with recipes, more trying to give ideas. I also know if you don't like to cook, are busy, don't like to eat out, don't feel well or whatever reason you might not eat well, especially if eating isn't a priority with you. The last couple weeks, I've averaged eating every 2-3 days. Doesn't hurt me to miss a meal but a college kid needs nutrition too. So there's a concern I'm sure. One organizing idea is some meal planning help. Sit down and do a menu for a couple weeks, helps with using the stuff too. For example: Sunday: Pot roast, potatoes, veg of choice Monday: Roast beef sandwiches Tuesday: Soup/Salad Wed: Store bought roasted Chicken, instant Mashed potatoes, salad Thurs: Leftover chicken etc One thing I thought of is country style ribs or baby backs for that matter. Braised are simple and good eating. Lots of meat and little waste, well no waste on CS. Deli slaw or make his own from a bag of slaw mix and a bottle of poppy seed dressing with a little extra seasoning. Suggestions on organizing and things like that might mean more than just some recipes, but a few recipes he likes, even if adapted from canned, deli or the like could help. Tater tot hotdish is easy enough. Quick chili. Chunky soup in a can ain't all that bad either folks. Yes, it's not gourmet fare but then again it beats a a McSlider anyday. Quesadillas are easy and you can do a variety of things. I like a "pizadilla". Tortillas, pepperoni, cut up brown & serve sausage, pizza sauce and cheese. I usually do a double decker. Into the electric frypan, do one side, flip, then add the next layer, then flip once more. Good eats and quick. There's always toast and peanut butter. Peanut butter and celery sticks. Crackers, cheese and summer sausage. Brown & serve sausage & eggs with some toast and maybe some Simply Potatoes or fry some canned sliced potatoes. Hash brown casserole? Toss in some meat. Hamburger/macaroni hotdish is easy and tasty. You can do a good garlic bread and top it with some pepperoni and cheese. None of these are overly time consuming but sometimes if you just don't feel like it, you won't do it. Hope you're getting some ideas and hope he doesn't starve to death! :)...See MoreEasy tomato-based beef stew?
Comments (11)My Mom often asks me to make the V8 stew, it is her favorite. Beef stew with V8 From Better homes and gardens new cook book 2 TBL all purpose flour 1 pound beef or pork stew meat 2 TBL cooking oil 3 ½ cups vegetable juice cocktail ½ cup chopped onion 2 teaspoons instant beef bouillon granules 2 cloves garlic, minced ½ tsp dried basil, crushed ½ tsp dried thyme, crushed 2 ¼ cups cubed, peeled potatoes 2 cups sliced carrots 1 cup sliced celery Place flour in a plastic bag. Add meat cubes, a few at a time, shaking to coat. In a large saucepan or dutch oven brown meat, half at a time, in hot oil. Return meat to saucepan. Add juice cocktail, onion, bouillon granules, garlic, basil, and thyme. Bring to boiling; reduce heat. Cover, simmer 1  1 ¼ hours for beef (30 minutes for pork) or till meat is nearly tender. Add potatoes, carrots, and celery. Cover; simmer 30 minutes more. Skim fat. Makes 4 main dish servings. My notes say use 1 ½ lbs beef, 1 ¼ cups potatoes, 1 cup carrots. We prefer more meat and less veggies at our house....See Morerecipe: looking for: your family's favourite recipe
Comments (10)Easy Italian Chicken 4-6 chicken breasts 1 very large tomato 1 large bottle Italian dressing (fat free is ok too) Grated Parmesan cheese (as much or as little as you like) Place chicken in baking dish. Pour Italian dressing over top.Cut up tomatoes to bite size pieces and place on top of chicken. Add cheese. Bake at 350 degrees for at least an hour or until juices run clear. Serve white rice and pour juice over rice from the chicken. Source: SOAR My way of making this: I use skinless, boneless chicken breasts & cut each breast into thirds. Ive never used a whole bottle of Italian dressing. I like to sprinkle dried rosemary and dried basil over the chicken & tomatoes along with some garlic powder and dried red pepper flakes. I usually serve with vermicelli on the side. You can make everything the night before, cover with saran wrap and refrigerate until ready to bake. Sweet Potato Casserole 4 large sweet potatoes ½ cup granulated sugar ½ stick butter 1 Tbsp Half & Half (or more if it needs thinning) 1 tsp. Vanilla extract Walnut or pecan halves ½ cup Brown sugar 1/3 bag Miniature Marshmallows Boil, peel & mash sweet potatoes. Add butter, granulated sugar, Half & Half. Then add vanilla. Whip potato mixture in electric mixer until smooth. Pour into casserole dish; swirl in brown sugar and about 1/3 bag of miniature marshmallows. Top with walnut or pecan halves. Bake at 350 degrees for 25 minutes. (Recipe can be made ahead and refrigerated. Bring to room temperature before baking.) Note: I have also added the miniature marshmallows towards the end of the baking time so that theyre partially intact/melted. This is delicious! Thin Noodles with Bacon This was a favorite supper of mine as a kid. Cook noodles or thin spaghetti or orzo until al dente. After draining and placing in bowl, I add butter and then parmesan (either grind up a wedge or get the Digiorno shredded in the little plastic container). Salt and freshly ground black pepper. (sometimes I squirt a little fresh lemon juice over the pasta at this point). Then I sprinkle with crisp bacon cut in bite size pieces . Serve this with a tossed salad with vinaigrette or Italian dressing. You might want to just start with the noodles, butter and bacon to see if your family likes it and add the parmesan on your own serving. Meat Loaf 2 eggs 3 oz tomato paste ½ cup water 1 tsp salt 15 grinds fresh black pepper (probably should use way less ) ¼ tsp cayenne pepper 2 lbs ground beef, 85-90% lean ½ cup plain breadcrumbs 1 small onion, finely chopped 1 garlic clove, pressed Preheat the oven to 350. Whisk together the eggs, tomato paste, water, salt, pepper and cayenne in a large mixing bowl. Add the remaining ingredients and work together completely until all the ingredients are evenly distributed. Place the meat mixture into a baking pan and shape into a loaf about 11" x 4" wide. The loaf should be in the middle of the pan. Blend some ketchup, a little chili sauce, Worcestershire sauce, garlic powder and a little bottled BBQ sauce and spread over the meatloaf. Cover with foil. Bake 45 minutes, then uncover, and remove as much liquid as possible. Return to oven uncovered and bake another 15 minutes. Source: I adapted this recipe from Dave Liebermans recipe, "Bubbys Meatloaf". You can cut back on the onions, black pepper and cayenne pepper a bit.--Ann Great with whipped potatoes (I like to add butter, milk or Half & Half, salt & pepper and a little garlic powder, to boiled potatoes, then whip in electric mixer until very smooth)....See MoreNo Peek Casserole question
Comments (13). No Peek Casserole From Anne @ The KT Recipe Exchange This is a recipe that my family literally will fight over. It makes a delicious gravy (what they fight over) and absolutely nothing to making it.I double the recipe and there is still none left at the end of the meal. No Peek Casserole 2 lbs stew meat (I use 3 lbs) 1 can Campbell's Chicken Mushroom Soup 1/2 cup Ginger Ale 1 pkg Lipton Onion Soup Mix 1 4 oz jar mushrooms, drained (optional) Preheat oven to 300. Combine ALL ingredients (DO NOT brown meat and DO NOT dilute soup with water) together. Mix well. It will be lumpy before it's cooked. Pour into a casserole dish and cover. Bake 2 1/2 to 3 hours. DON'T PEEK!! Serve over pasta, rice or mashed potatoes. The smell as it's cooking is WONDERFUL...See Morejacksmum
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