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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/12/2008 5:51:18 PM | What's in your oven right now...or on top of your stove or your microwave or your grill or...you got the idea, what are you cooking???
If you're not cooking something right now then lie...but it's a MUST that you give the recipe...no matter how simple it is. (Cooking a frozen pizza? Tell us about taking it out of the box, removing the plastic wrap...of course you remove the plastic wrap, right? Anyway, did you put it on a pan or directly on the oven rack?) I want details and recipes!!! Please...help me keep the Mods happy. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/12/2008 5:56:24 PM | | I'm doing tacos. Browned some ground beef, drained the grease, added the handy seasoning packet and water and it is now simmering. Gonna put the taco shells in the oven at 350 degrees, grate some cheese, chop tomatoes and shred some lettuce. Tacos, anyone? | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/12/2008 6:44:04 PM | Nothing fancy just cooking hamburgers. I like to add steak sauce to the meat before making the patties and add stuff like garlic and onion powder. cooking some seasoned french fries with them. That's it. maybe tomorrow I'll have a more fancy dish to write about. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/12/2008 7:25:30 PM | As long a you included others I guess I can answer...
Prepping for tomorrow's dinner right now is a HUGE chuck steak, extra lean. Started at 3" thick, cut in half and butterfly'd, trimmed all surface fat. Washed and lightly oiled. Covered in a simple rub (recipe follows), and into a freezer bag. Sliced 1 small onion, layered the slices over the rub-coated steak, mooshed it down some and sealed the bag. Into the fridge overnight. Tomorrow it gets a THICK coating of dark stone ground mustard mixed with a bit of horseradish. That will go into a roaster on top of portobello mushrooms and sliced onions.
Serving with Baked Yukon Golds and steamed Acorn & Butternut squash.
Simple Rub:
1 measure each of: Granulated garlic, Old Bay
1/2 measure each of: Ground black pepper, oregano, dried parsley
1/4 measure: dried mint leaves
Dinner's at 7 Sunday night 
Simple Meatloaf for Cash....
For each pound of ground meat (mix of beef, pork, veal):
1 raw egg for a binder
1/4 cup seasoned bread crumbs
3-4 cloves smashed and chopped garlic
Mix all ingredients, prep loaf pan: lightly oil and dust with corn meal, dump meat mix into loaf pan, dust top with corn meal, top with tomato paste (or catsup if you like it sweet). Cook until done. Serve with green bean casserole and mashed potatoes from a box  | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/12/2008 7:44:34 PM | Perfect every time!
Meatloaf/Meatballs
1-1/2 lb. ground chuck
1 lb. mild breakfast sausage
1 can condensed tomato soup + ½ cup water
1 pkg. stuffing mix for chicken or pork
2 eggs, lightly beaten
1 small diced onion
2-3 finely minced fresh garlic cloves
1 tablespoon seasoning salt
1/4 cup catsup
PREHEAT oven to 350°F. Mix all ingredients thoroughly. Press evenly into baking dish sprayed with cooking spray.
BAKE 55 min. or until firm to touch in center.
Glaze top with additional catsup or serve with brown or beef gravy.
Or…form into whatever size meatballs you prefer and cook till firm. Freeze portions for later use. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/12/2008 7:56:17 PM | Have the kids over for the weekend and they asked for thier favorite:
Sweet and Sour Chicken
Cube equal to two peppers...yellow or orange...any combibation (dont use green peppers, they are too bitter) along with one whole red onion and three stalks of celery. Add one regular sized can of crushed pienapple and two thirds of a jar of BBQ sauce (my favorite is Bull's Original but any kind will do). Add to that three cubed Boneless Skinless Chicken Breasts. Stir and bake at 350 for one hour. Serve over Chinese Noodles.
Simple and also not too many preservatives.....yummy with a salad or just a bun! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/12/2008 8:06:54 PM | I chopped up some of the leftover roast, tossed it in a pan with a very tiny squirt of oil, added some Italian spice blend, garlic powder, salt to season, and a sprinkling of pine nuts, and cooked it till the pine nuts were nicely browned.
I then put some hummus (also leftover) in a soup sized bowl, used the back of a tablespoon to shape it into a ring, keeping the center empty, into which I put the cooked meat with pine nuts. Had that with pita bread (combining the warm meat from the centre with the cooler hummus on the outside), and a nicely chilled ginger ale, followed later by a hot, honey lemon ginseng green tea (yes, made from scratch).
That sounds much better than I thought it was (and yes, I did enjoy it), when I was eating it. Amazing how leftovers can turn into and exotic meal. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/12/2008 8:23:31 PM | Charon...you keep it up and one day I WILL show up at dinner time.
Island Lass: sounds like a great dish, I could never get my kids to eat anything with peppers or onions in it...sounds like it would be a "pretty" dish.
Lansir: that sounds very interesting but maybe a little too exotic for my "meat and potatoes" kinda mentality. Another dish that sounds like it would be "pretty". What are pine nuts? I know they don't come from pine trees...right?
Thanks for those who gave meatloaf recipes for cashagg, never been one of my specialties either. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/12/2008 8:39:16 PM | Naughtical
What are pine nuts? I know they don't come from pine trees...right? LOL!!! That's exactly where they come from (they're in pine cones, and have to be coaxed out by roasting the pine cones at the right temperature for a certain period of time), are extremely nutritious, quite delicious, and readily available just about anywhere.
Google pine nuts (try http://en.wikipedia.org/wiki/Pine_nut), and you'll learn a lot about them. You may even start including them in just about everything, once you taste them. They do taste better roasted/toasted (and burn quite quickly, so keep an eye on them when doing so), than they do raw, though they're pretty good that way too. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/13/2008 6:51:52 AM | | well, i had some pumpkin left over from a pumpkin cheesecake i made for a baby shower. so i did some purple onions in olive oil with paprika, spooned in the pumpkin, added some vegetable broth, curry powder and about a tablespoon of whipping cream. then i mixed in about 1/8 cup of arborio and let the whole thing simmer for a bit, while i stirred it from time to time. once everybody got all bubbly, soft and good-smelling, i had that for dinner. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/13/2008 9:44:17 AM | Hello Naughtical,
You always have the "best" posts.(been waiting to hear from you btw)
I thought I would help out cash with her meatloaf dilemma.
I was given this recipe by a friend's mother who believed in a more healthy way of eating meatloaf. No matter what other way I have made meatloaf, my kids always remark that they love the "original" one that I make ..hence the recipe to follow:
(P.S.) It might not sound very appealing, but once you try it, you will understand.
HEALTHY MEATLOAF:
INGREDIENTS: 1 1/2 to 2 lbs. Ground turkey or combo of extra lean ground beef (7% or 4 %) and ground turkey, 1 can of campbell's vegetarian vegetable soup, oat bran flake cereal, plain bread crumbs, couple of shakes of each garlic powder and black pepper, 3 Tbls of Heinz chili sauce, 3 bay leaves
DIRECTIONS: Mix all together well and put into a pan loaf that has been sprayed with PAM or some other non-stick spray. Cover with the 3 Tablespoons of chili sauce and press the 3 bay leaves on top.
Bake at 350* for about 1 hour or until the meat pulls away from the sides of the pan.
I serve with mashed potatoes and green beans, but any side dishes to your liking will do. Enjoy!!!
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/13/2008 12:03:30 PM | Hi Naughtical,
I love that song...I can remember my Daddy walkin' through the house singin' it...lovely memories!
Cheesy Spinach Bacon Dip
1 lb. Velveeta
4 oz. cream cheese
1 pkg. fresh spinach, sauteed with sliced mushrooms & minced garlic
1 can Rotel
8 slices bacon, cooked & crumbled
It's all in the crock pot now...first time I've made it, but it looks awesome.
Just waitin' for the Cowboy game! Go, team, go! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/13/2008 12:50:37 PM | Shilaquila is something my older daughter taught me to make... I love it... it's fast and easy, and can be modified with pork, beef, chicken... I don't suggest fish though, lol!
10 flour tortillas
2tbsp canola oil
2 small tomatoes
1 small onion
3 oz. cheese (smooth, firm type, your favorite flavor finely grated)
1- 1 1/2 cups cooked and chopped or shredded pork (optional)
Sour Cream (optional)
1 small can El Pato sauce (red)
Chop tomatoes, slice onions, set aside.
Tear tortillas into bite size pieces.
Place canola oil in large fry pan, heat on medium high. Add onions and tortillas, stirring them to coat tortillas. Stir & cook about 5 minutes. Add meat and El Pato sauce. Turn heat to medium. Cook about 5 more minutes or until meat is thoroughly heated through. Remove from heat, top with tomatoes and cheese. Dish into bowls or plates, add sour cream if too spicey for you (helps tone down).
Serve with a green salad or buttered corn cobs sprinkled with parmesan cheese. Yumm! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/13/2008 1:05:03 PM | Right now, Im cooking a meatloaf. My meatloaf is different every time I cook it.
1 lb of ground beef 85/15
1 pack of onion soup mix
1/2 cup of bread crumbs
2 eggs
1 can of tomatoes with peppers
1 can of crushed tomatoes
1/2 medium onion
1 tab. spoon of ground garlic and herb
Mix all together, and put in a 9x13 baking dish or pan and set oven for 370 degrees. Bake for 1 hour. Drain grease after 45 minutes, and bake another 15 minutes until done.
That's how Im cooking it this week..............I havent gotten any complaints yet. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/13/2008 1:12:45 PM | OH YES!! I want to try secondtime's meatloaf!
Mind you Second... I'll be looking for next weeks meatloaf recipe, lol!!
My daughter is making a peach cobbler, alwasy the best I've ever had, but she refuses to give me her recipe... lol...
Sorrry! | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/13/2008 2:04:21 PM | Hey RainyNytes:
What was wrong with with MY meatloaf recipe??? LOL
It's healthy and, it is quite yummy...try it before you dismiss it.
~~Beth~~
P.S. I've never had a complaint about it and plenty of requests for it.. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/13/2008 2:14:12 PM | | I'm starting South Beach phase 1 tomorrow, so I've got a chuck roast (all visible fat trimmed) in the crock pot with a bottle of V8 juice, onion, celery, mushrooms, garlic and a variety of dried herbs. I'm sure looking forward to phase 2 when I could throw in some carrots and barley or brown rice, lol. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/13/2008 2:16:44 PM | Easy as pie peach cobbler for RainyNytes, from my camping collection...
1 LARGE can of sliced peaches in JUICE, NOT SYRUP
1 box yellow cake mix (that cheap add water-only stuff)
2-3 ounces trail mix
Drain peaches, reserve juice
Dump cake mix into dutch oven or casserole pan
Dump in peaches
Mix well, add juice instead of water to box instructions
Sprinkle trail mix over top
Cover and cook. Add 10 minutes to box instructions before checking for done.
Add a handful of dried cranberries to the peaches for a little tartness.
Vary with different cake mixes- Chocolate-peach isn't too bad, brownie-peach is horrible. Or use different fruits- sliced pears, pineapple chunks, even fruit****ail works. | |
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| Hey good lookin' (and others), whatcha got cookin'?
Posted: 1/13/2008 4:50:25 PM | One DiGeorgio pizza, open box and proceed to bake at 400 degrees. 18- 20 minutes later remove from oven. Use a large spatula to scrape up pizza ingredients and droopy dough after realizing you forgot about it having to be frozen. Open kitchen window and use the stove fan with all its might.
If you forgot to remove the plastic well, never mind, I havent gone there yet.
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