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5 INGREDIENTS (OR LESS) RECIPES FROM MY READERS
Amazing Raspberry Jam
SOUPS AND SALADS
5 Ingredient Soup
Easy Diabetic Holiday Shortbread Cookies
3 Soup Chicken
4 Cups Green tomatoes (Chopped)
Boil 10 minutes
1 can garbanzo beans chopped and blended smooth
Mix garbanzo beans in the blender until smooth like paste, stir in chopped artichoke hearts, chopped spinach, garlic and olive oil. Serve as a dip with crackers.
Low fat and tasty
1 pound bacon, crisply cooked and crumbled
Preheat oven to temperature recommended on the biscuit package.
Remove from the oven and let cool in the pan for 5 to 10 minutes. Cut into squares to serve warm.
2—32 oz bags Pecans
Mix egg whites according to instructions or use 6 egg whites and pour over pecans to moisten. Mix seasonings and Splendid and mix into pecans. Spread on single layer in two pans and bake at 250 degrees for 1 hour, turning at 30 minutes.
1 Cup Brown Sugar
Melt brown sugar and butter, bring to a boil and only boil for 1 minute. Pour over the popcorn, and viola, you have caramel corn! It's delicious.
8 oz softened cream cheese
Mix together softened cream cheese and all other ingredients EXCEPT the pecans. Once you have it mixed thoroughly, form into a ball and refrigerate overnight. Actually you can keep this mixture for a couple days in the fridge. One half hour before serving roll in chopped pecans. At Christmas time I like to press the mixture into a Christmas tree shaped cookie cutter and refrigerate overnight. Then the next day before serving, I gently press the pecans into the tree shape - very festive!
2 cans petite cut diced tomatoes with jalapenos
Drain corn and tomatoes. Heat until melted and well mixed. Serve warm with tortilla chips.
l lb. (4 cups) fresh cranberries
Pick over cranberries; coarsely chop or put through meat grinder or food processor with quartered orange (unpeeled), quartered and cored apple or pear and dates. Sweeten to taste. Makes about 4 cups. Keeps well refrigerated.
8 oz. cream cheese (softened)
Shred the 3 chicken breast (I like it finely shredded, but coarse is just as tasty). Add all the other ingredients, mix well and bake at 350 degrees for 20 minutes or until bubbly.
Serve with tortilla chips, delicious!
2 small containers of Strawberry Glace
Put together, stir and chill...a delicious fruit dish....any fresh fruits can be used but fresh strawberries are a must ingredient.
1 roll ground sausage
Preheat oven at 425 degrees.
These are great finger foods. Great for breakfast. I hope you enjoy them as much as everyone in my office does.
Remove stem from fig, make a slice through the center from top to bottom without cutting all the way through. Put a scant tsp of cheese, push fig back together. Wrap fig in half slice of prosciutto and lay on hot grill, turning once to crisp prosciutto slightly on all sides. Melt cheese and heat fig. Devour happily :o) Buon Appetito!
Things You’ll Need:
1 lb boneless chicken breasts
Serve with corn chips for dipping. Yum!
l pkg. hamburger or Pork sausage
Brown sausage and drain. Add cheese and other ingredients. Mix well and spread on small party rye bread. Bake @ 350 degrees for 3-5 minutes. These are my children and grandchildren's favorite. They can be prepared ahead and frozen to heat up later.
Small portabello mushrooms
Clean and take the centers out of all of the mushrooms.
My husband does not like mushrooms, but he cannot eat enough of these when I make them.
2 cups of mayo
Mix well and serve with club crackers, great for parties and super easy!
1 slice French bread, coffee bread or any white bread per person
Cut a thick slice of bread for each person. Dip bread slices in the milk. Fry in butter or margarine until golden brown on both sides. Serve hot topped with a bit of jam. Can also top with jam and whipped cream or ice cream, and the "poor knights" become "rich knights".
1 Cup Peanut Butter
Mix together peanut butter and honey in a sauce pan and heat over low temp just till combined. In a large bowl combine Powder, trail mix and oatmeal. Pour honey and peanut butter mixture over dry ingredients. Pour into a 9x9 wax paper lined brownie pan and refrigerate. Cut and slice, keeping the rest in the fridge! Really yummy and a little goes a long way!
1 box saltine crackers
Take all 4 packages of crackers & both ranch dressing & combine in a large bowl that has a lid. Pour the canola oil over the 2 ingredients & toss to coat the crackers evenly. Put in airtight container & ENJOY!
Carol A. Sanders
1 package pre-sliced Italian Prosciutto ham
Separate ham and cut slices in half
Place prosciutto on a flat surface
Starting from narrow end, roll (tucking in sides). Secure with a toothpick. Makes approximately 16 ham and cheese rolls
Nancy M. Dowicki
1 lb Shredded Corned Beef—Deli Lunch Meat Is Fine
Combine All Ingredients Together In A Crock Pot Or Sauce Pan. On Medium Heat...It Will All Melt And Blend Together...Serve On Little Rye Bread, Your Favorite Cracker, or Chips
2 packages crescent rolls
Preheat oven to 375 degrees. Open crescent rolls but do not separate triangles. Pinch seams of four triangles together, creating two rectangles. Place sliced salami generously over each rectangle using all salami.
Roll lengthwise in jelly-roll fashion, making sure to tuck in each bit of salami. Tuck in ends of rolls and press seams closed. Place seam-side down on cookie tray. Brush with beaten egg and sprinkle with sesame seeds. Bake at 375 degrees for 15 to 20 minutes or until golden brown. Slice diagonally and serve.
1 box of yogurt cheerios
Add as much of each item as you like, hop in the car (or eat at home) and enjoy.
Equal portions of....
Mix all ingredients in a large bowl.
2 egg whites
In large bowl, beat egg whites and water with whisk until frothy, but not stiff. Add pecans and mix until all pecans are coated. Mix together sugar and cinnamon. Pour mixture over nuts and mix together (I use a rubber spatula). Pour onto greased cookie sheet. Bake in 225 degree oven for one hour, stirring every 15 minutes. You can tell when they are done because nuts will not be wet from egg whites anymore.
Wonderful for small bags for friends around the holidays or in a pretty gift dish wrapped.
8-10 Fresh Roma tomatoes, coarsely chopped
Pour olive oil into a large saucepan, turn heat on high. Add garlic and onion, let them get cooked until they are translucent, then add tomatoes and basil. Turn heat to low, simmer until tomatoes are tender, about stewed tomato consistency. Add a pinch of coarse sea salt, then toss with a pound of angel hair pasta. Top with freshly grated pecorino-romano cheese, and serve immediately.
People will treat you like a queen if you make this for them, somehow they will think that you slaved for hours to make it. Act faint and wilt a little, you will not have to do the dishes for a while!
1 1/2 cups of self rising flour
That is all the ingredients - mix up (fork or hands) put on floured board and roll out until 1/2"
6 cups all purpose flour
If you have a mixer please use or knead by hand if you want to get your hands messy.
1. Place flour, salt and baking powder in a mixing bowl. Stir until well mixed. Add shortening or oil and cut into four mixture.
Continue to do this until the tortilla dough is as large as you want it. Some prefer larger thinner tortillas and some a little thicker.
Once this is done place on heated pancake pan. Cook for about 30 second on the first side, while you are waiting for the first side to cook you can start rolling out the next disk. Then using your fingers or a spatula turn over to the other side for about 15 to 20 seconds.
Continue this process until all dough disks are done.
If you don't have an objection to butter, place some on a tortilla and enjoy. This is the way my kids eat them when they are hot off the pan.
Hope you enjoy,
Two 1 pound pieces frozen pizza dough, thawed.
Preheat oven to 400 degrees. Line a large baking sheet with parchment paper or foil. On a lightly floured countertop roll each piece of dough into a 6 by 10 inch rectangle. With a floured chef's knife, cut each rectangle into six 10 inch strips.
Make 3 inch lengthwise cuts at one end of each strip, 1/4 inch apart to form broom straws. Twist and pull uncut portion of strips to form a broom handle (each breadstick will be about 15 inches long). Gently transfer broomsticks to prepared baking sheet, place at least 2 inches apart. Separate cut ends.
Brush broomsticks with milk and sprinkle with Parmesan.
1 cup self-rising flour or 1 cup of Bisquick (I prefer flour but either is good)
Mix flour and sour cream thoroughly and drop in six dollops on a heavy non-stick baking sheet. Bake at 425 degrees in center of oven till top is golden brown. Serve hot with butter or margarine (top with jam or jelly for a real yummy desert substitute).
6 oz dried fruit
This is Wales' traditional rich fruit bread.
Soak the dried fruit and sugar overnight in the tea.
Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1-1/2 hours.
Cool and store for at least 2 days in a tin so that it matures moist and rich.
SOUPS AND SALADS
4 green apples
In large bowl, mix Cool Whip and dry pudding mix together.
1 head of cauliflower
Chop up lettuce to bite size pieces. Cut the cauliflower sprouts into manageable pieces. Cut the onions (do not dice) and mix these 3 ingredients together. Set aside. Fry the bacon (crispy) and save the grease. Let the bacon cool. Put the miracle whip in lettuce mixture. Mix well. Add bacon grease to that and mix well again. Then crumble the bacon and add to the salad.
Let set in the fridge for about an hour and then enjoy.
This is one of my favorite recipes. I used to work at a restaurant where they made this soup, but the recipe was a secret. I experimented at home until it tasted as I remembered. My grandparents loved when I made this soup for them. This is great served with hot crusty bread or rolls. (serves 2)
2 cans of low sodium chicken broth
In a medium saucepan (covered), bring broth, orzo and lemon zest to a simmer. Cook until pasta is tender.
While broth is heating, crack two eggs in a heat safe cup and beat with a fork. Add the lemon juice to eggs and beat well.
Once the pasta is cooked, *slowly* pour approximately one cup of broth into the egg and lemon juice mixture. YOU MUST whisk or stir the eggs with a fork as you pour the hot broth into the egg mixture. This process tempers the eggs so they do not get lumpy when you mix it with the broth.
Now, reduce the hot broth on the stove to a simmer. *Slowly* pour the egg, broth and lemon mixture into the pot with the broth and stir constantly. The soup will start to thicken slightly as it warms through. Dont let it boil. Once it is hot, add salt and pepper until you like the flavor and serve.
If you need to reheat it, it is best to put it on a double boiler or steam it.
Ingredient: Lettuce Alone
1 lg can kidney beans (drain)
Mix all ingredients together and place in fridge. This is good anytime.
3 Large Potatoes
Skin the potatoes. Dice/slice and plop them in a pot of water (add a pinch of salt if you wish) and boil them until they are soft. (To determine if they are done, stab the bigger potato with a fork - if it presses in w/o resistance than they should all be done!)
In a separate pot, hard-boil 3 - 5 large chicken eggs. Once done, scoop them out and place the eggs in a microwave safe bowl (because the eggs are so HOT!) in the freezer for 10 minutes for a rapid cool down. Once they are handle able, peel the shells off and chop them up into a large mixing bowl.
Drain the boiled potatoes. Add to the sliced or chopped eggs.
Add the Tablespoons of Mayo CAREFULLY - remember that you can always add more, but there's no way of getting it out if you put too much in! Add it to taste - you want the mix to be slightly creamy but not be overpowering with the taste of Mayo.
The ingredients will all still be hot but are surprisingly good at this temperature! Our family has found they prefer it warm to cold now, but for potlucks it is best to chill it, cover the Tupperware with tinfoil and cold packs to keep it fresh for several hours at a serving table.
Serve with chilled Lemonade (or Lemonade punch) for a fantastic combo!!!
1 package (3 ounces) strawberry gelatin
In a mixing bowl, dissolve gelatin in boiling water. Cool until syrupy. Add ice cream; beat until blended. Refrigerate until partially set. Fold in strawberries and pecans. Spoon into individual serving dishes. Refrigerate until firm. Makes 4 servings.
1 can cherry pie filling
Drain pineapple. Pour pie filling in bowl with eagle brand milk and stir. Add crushed pineapple and cool whip. Refrigerate until serving time. You can use any kind of pie filling but cherry is what I use for the holidays.
1. Whipped Cream
Directions (This takes approximately 10 minutes to make.)
1. Mix whipped cream and Jell-O together until everything is combined evenly. There should be no red left; the mixture should be a pink-ish color. (Try not to mix too long or too fast or the whipped cream will lose its fluffiness!)
1 - pound cooked ground beef, drained
Add all the cans to the cooked ground beef. No spices needed. Heat until warm.
Recipe as is serves 4 - 6 people.
1 pound ground beef
Brown ground beef and drain. Add broth to the pot, with ground beef. When broth starts to boil, add potatoes. Cook until potatoes are soft. Add cheese and cook until melted. Add salt, pepper, and sour cream when serving.
1 can diced tomatoes
You can dump all this into a pot and serve almost as soon as it’s hot. It’s great on a cold night if you’re late getting home from work, and a big hit when you’re camping and the weather turns. Our family goes really light on the seasonings since my husband has Crohn’s Disease, but you can add some extra chili spice if you wish. You can top with soup crackers, shredded cheese and/or sour cream.
48 oz cream cheese
HOW TO MAKE: In a blender, add 20 oz cream cheese, 4 eggs, 1 can of sweetened condensed milk, and 2 teaspoons of flour. Blend and then pour into a cheesecake pan (will do this 2 1/2 times - the last time only add 10 oz cream cheese, 2 eggs, 1/2 can of sweetened condensed milk, and 1 tsp of flour). Fill each pan a little more than half-way and place in oven at 350F. Baking takes about 1 hour or until the cheesecake gains a golden color. To check if it is ready, use the toothpick test.
The cheesecake could be eaten warm but I recommend leaving enough time to cool and the refrigerator for a few hours before serving.
1 can apple pie filling
Preheat oven to 350 degrees F. Spray a 10" x 13" baking pan lightly with nonstick cooking spray. In a large mixing bowl, combine fruit.
1 small box cherry jello
Prepare 1 box of jello as stated on the box.
When served, the jello should look like 3 layers and the candy on top makes it really pretty.
My kids loved making this on holidays and you can use differant kinds of jello and hard candy.
Food and recipes of France
200 gm dark / plain / bittersweet chocolate
1 can condensed milk
Take a can of condensed milk, remove the label, place in saucepan on its side, cover with water (add as needed to keep covered) and boil for 3 hours. Then place in refrigerator to cool. Open spoon some in bowl, top with cool whip and ground nutmeg. Sit back and enjoy with coffee or tall glass of milk.
Combine 1 can of sweetened condensed milk,
Mix well, divide the mixture in half.
Press half in the base of a small slab tin,
1 Graham Cracker Pie Crust
Thaw the Cool Whip -
Melt the candy bars -(LOL I melted the plastic container on my first try. I was using the microwave and the chocolate got hotter and hotter until I smelled this burning smell and there was a hole in the bottom of the measuring cup I was using. So - a word of advice - Use a GLASS container and go slowly - low power - small time increments - stir often in between adding more time.)
Fold melted chocolate into the cool whip and pour into the pie crust. This can even have a slight marbled effect, so quickly blending is fine. Refrigerate to cool.
Absolutely deeelicious! Promise that any and all chocolate lovers will enjoy this one.
2 tubs of frozen strawberries (thawed)
In a 9 x 13 pan, cut the angel food cake into thin slices and layer on the bottom, next add a layer of strawberries and then a layer of whipped cream, repeat one more time and cover and place in refrigerator until ready to serve.
3/4 cup M&M's plain chocolate candy
Line 9x9" baking pan with foil; brush w/oil or spray with cooking spray.
Here’s a great recipe for the beach, supper club or a child’s birthday party.
Prep: 10 min. — other: 2 hrs. 5 min.
17 ice cream sandwiches
Place 8 1/2 ice cream sandwiches in a 13 X 9 inch baking dish. Spread evenly with caramel topping and sprinkle with 1 cup pecans. Top with 2 cups whipped topping and remaining ice cream sandwiches. Spread remaining whipped topping evenly over sandwiches. Sprinkle with remaining 1/4 cup pecans. Cover and freeze at least 2 hours. Let stand 5 minutes before serving. Cut into squares, drizzle with fudge topping and serve.
Yield: 10 servings.
Per serving: Calories 609 (41% from fat); Fat 28 g (sat 13 g, mono 9.8g, poly 3.9g); Protein 7.4g; Carbs 83.8g; Fiber 3.3g; Chol 34 mg; Iron 1/3mg; Sodium 262mg; Calc 154mg.
Annette C. Foster
Ice Cream Sandwiches (amount depending on the size of cake)
First layer ice cream sandwiches on the bottom of the container. Spread Cool Whip over sandwiches, then crushed candy bar, and top off with chocolate and caramel syrup. Use as many layers as you want and keep frozen. Simple but so delicious!
1 box Duncan Hines yellow cake mix
Combine the dry cake mix, butter and 1 egg. Mix well. Pat into bottom of 9 x 13 greased pan. Then, combine 1 box powder sugar, 2 eggs and 8 oz cream cheese in food processor until smooth. Pour over cake mix. Bake 350 degrees for 40-45 minutes.
2 cans cherry pie filling
Preheat oven to 375°. Spread pie filling on bottom of greased 9x13-inch pan.
1 Cake Mix - your choice
Mix together. Grease a 9 X 13 pan. Spread out mix evenly.
1 cup sugar
Mix and press into a pie plate. Sprinkle with almond slivers if desired. Cook 25 minutes at 350 degrees.
1 small box pudding (not instant)
1. Cook pudding as directed
This recipe is very versatile as any flavor pudding and cake mix may be used. Additionally, chocolate or butterscotch chips as well as nuts may be added.
The cake may be served with whipped cream or cool whip and fresh fruit.
1 Spice Cake box mix
Beat egg whites until frothy.
1 box German Chocolate Cake Mix
Preheat oven to 350 degrees. Prepare cake mix from package directions, and bake in 9 x 13" pan. While cake is warm from the oven (not hot), poke holes in cake with handle of wooden spoon, about 1 inch apart. Pour sweetened condensed milk over cake, then spread with ice cream topping. Refrigerate until completely cooked, about 1 hour. Top with Cool Whip, then sprinkle top with crushed candy bars. Keep refrigerated until served.
Makes 28 cookies
1 cup unsalted butter, softened
1. Beat butter, xylitol and salt in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Add flour, 1/2 cup at a time, beating well after each addition. Shape dough into 14-inch-long log. Wrap tightly in plastic wrap; refrigerate 1 hour.
NOTE: Xylitol has a glycemic index of seven and is 100% natural, making it perfect for those looking out for their blood sugar. Sprouted grain flour digests like a vegetable, making it much easier to digest, and has a glycemic index of 15, also perfect for those concerned about their blood sugar.
1 box cake mix (any flavor)
Mix well. Can add chocolate chips, raisins, nuts, whatever. Drop by teaspoon on ungreased cookie sheet. Bake 350 degrees for 10-14 min depending on your oven.
Boil together 5 minutes
2 c. white sugar
Mix well with 3c. quick oats. Drop by spoonfuls on waxed paper and cool. Hope you enjoy.
1 cup creamy peanut butter
1. Combine all ingredients and beat until completely mixed.
1 Egg Lightly Beaten
Mix all three ingredients together. Drop by teaspoonfuls on cookie sheet, press down lightly. Bake 350 Degrees for 10 min and let cool.
1 cup peanut butter
Mix all ingredients
1 box lemon cake mix
In a large bowl, mix the cake mix and cool whip together.
Cook at 350 degrees (on greased cookie sheet) for 10 min, or until the bottoms are just turning light brown.
Take out, remove from pan and let cool before eating.
1 c sugar
Mix all together and bake at 350 degrees until bottoms are golden brown.
Tastes great when you push a Hershey’s kiss onto the top also!
1 box spice cake mix
Mix together and drop rounded spoonfuls onto a cookie sheet. Bake at 350 for 8-10 minutes or until firm. Frost if you want, my family likes cream cheese frosting.
1 pack Skor chippets
Crush us the crackers, add the can of condensed milk with about three quarters of the Skor chippets.
Then top with the remaining Skor chippets Cut in squares. ENJOY
1. One cup creamy peanut butter
Preheat the oven to 350°.
Makes ten to twelve cookies.
Joelle K. Beebe
1 cup white rice (minute rice works good)
Mix the rice, mushroom and celery soup together in a 3L casserole dish. Place pieces of chicken on top of mixture. Sprinkle the onion soup mix on top of the chicken. Cover the casserole dish and bake at 300 degrees F for 1-1/2 to 2 hours.
This is a fantastic dish that is quite simple to make. Enjoy.
1 lb. browned hamburger
Brown meat, pour off fat. Drain beans in colander and rinse well. Dump all ingredients into 5 qt pot. Cook over medium heat for 20-30 min, stir every so often.
As a cook at a summer camp this is my one solid recipe that delivers again & again. Works best with bone-in chicken breast with skin (thawed)
Preheat oven to 375
Bake for 45 min. to an hour until skin has turned a crispy gold
Great side dishes—mashed potatoes, green beans, and fresh rolls. Enjoy!
1 8 oz. package of No Yolks Noodles (I use extra broad)
Preheat oven to 350 degrees. Cook noodles according to instructions on back of package. While that is cooking, combine the soup, milk, and chicken in saucepan and heat over medium heat. After noodles are cooked, drain and put in casserole dish. Add cheese and mix well (add more or less cheese, according to your taste). Bake for about 25-30 minutes, until bubbly.
Six skinless/boneless chicken breasts
Melt butter in glass dish in microwave. Set aside.
4-6 frozen skinless boneless chicken breasts
If you are going light on carbs you can add canned mushrooms otherwise you can pour over rice, pasta, egg noodles etc.
Put frozen chicken breasts in crockpot, mix other ingredients in a bowl and pour over frozen chicken and cook on low for 6-8 hours. I usually break up chicken into smaller pieces before serving - it is great as a soup or over rice, noodles etc. If you like more onion flavor you can add another 1/4 to 1/2 packet of onion soup mix to ingredients - this will add salt so be careful not to over do, one packet adds enough flavor for my family. You can improvise by adding mushrooms or onions as well. You can use any "cream of" soup if mushrooms aren't your thing, use cream of broccoli and add frozen broccoli cuts 30 mins before eating. Sometimes if we're going to eat as soup I lightly crush some Durkee's french fried onions on top for added flavor and texture. Enjoy!
4-5 boneless chicken breasts, frozen
Place frozen chicken breasts in crock pot. Add beans, corn and salsa.
Our whole family loves this, even my daughter who you almost have to pay to eat a bean in any other dish!
4 - 4 oz skinless chicken breasts
Brown breasts, onions and mushrooms in a large, non-stick sauce pan.
1 cup uncooked rotini pasta (3 oz)
In 3-quart saucepan, cook and drain pasta as directed on package. Return to saucepan.
1 pound of hamburger meat
Brown the hamburger, combining half the enchilada sauce and all the green chilies.
Any kind of pasta
Boil pasta as directed on package
This recipe can grow with onions, fresh veggies, you name it! Enjoy!
1 Round Steak
In an oven dish place a round steak. Pour the soups over it. Salt and pepper to taste. Cover and bake for a couple of hours or until fork-tender. Serve over rice. For a thinner sauce, pour one of the cans full of water over the ingredients.
1 lb ground beef
I basically cook the first four ingredients together (allowing the cabbage to cook and get brown), drain, add the tomato sauce and season with salt, pepper, and red pepper flakes.
1 pound of hamburger
Layer potatoes, and onion on top of the browned hamburger mixture in a skillet and simmer for 20 minutes in a cup of water. When done, add shredded sharp cheese or mixture if you prefer. Let melt for 5 minutes. Dump into a bowl, and mix. Delicious!!!!
1 bag Or-Ida potato (serves 4-6 people)
Cook potatoes in microwave for 10 min, let set for 2 minutes then mash.
Mix all together and put into baking dish that has at least 2" room at top. Put into oven at 250 degrees.. if you need to hold for dinner or 350 if you want to rush.
Hint.... the longer it bakes in the oven the creamier it becomes.... it is delicious and if you are making for a party you have time to rest before the meal..
Optional: You may also add sautéed mushrooms to the potatoes before baking.
1 LB hamburger meat
Cook meat until done. Drain any grease. Place rehydrated minced onions in and stir cook for 3 minutes. Put in Ketchup until all meat is covered. Put in both sauces and mix well. Let simmer for 10 minutes. Note: Add more of both sauces based on flavor preference.
Ingredients (exactly 5):
Pork Loin ~ for the measurements below, at least 1 1/2 pounds
Preparation (30 min to 4 hours depending on your taste):
Mix all dry and wet ingredients together, stirring until blended. Then place the pork inside a zip lock bag and add the mixture. Depending on how much you like the flavor, you can either let this marinate for 30 min. or up to 4 hours. I have done both, and the taste is excellent either way. I have also made the mix up, and placed the bagged meat inside the freezer. This way I have something prepared ahead of time, only requiring a defrost.
Preheat your oven to 400. The meat takes 40 min per pound and a half to cook. If you want to save washing, wrap the marinated meat in foil. Or, use the mixture as a baste.
When done, be sure to either check the meat with a thermometer, or cut into it to check for readiness. This is pork, so be safe. I also allow the meat to rest for 3 to 5 min. as the juice stays inside better.
The meat finishes off with a lovely crunch on the outside, and tender flavor in. We have used leftovers (there are rarely any) for both sandwiches and fajitas.
1 pound ground beef
Prepare macaroni and cheese per box directions
You can make this ahead of time and put it in the refrigerator
1-2/3 cups hot water
HEAT oven to 400ºF.
Serve with Pillsbury Buttermilk Biscuits.
As a busy mom, working 60+ hours a week, there is nothing better than making up a quick, 'comfort' meal like this, and having DH pop in the oven when he comes home.
4 cups cooked pasta
1. Place four cups of cooked pasta into a bowl.
1 lb. ground beef
1 pork roast (at least 2 lbs. — I prefer Costco roasts, and not the tenderloins 1/2 jar salsa (La Victoria Thick N Chunky mild is my preference) 1/4 cup barbecue sauce (your favorite). Spices to taste
Place roast in crock pot. Mix salsa and barbecue sauce together, and pour over crock pot. Cook on high for at least 4 hours, but can be 6, or even 7. Remove roast from crock pot. Roast should be very well done — falling apart. Remove any excess fat from roast. Pull roast apart with 2 forks (shred), and return to crock pot. Mix in liquid and add spices to taste. Mixture should be quite saucy. Add salsa and/or barbecue sauce if additional liquid is needed. Cook on high for an additional 1-2 hours.
Timing can be adjusted as needed depending on the cook’s schedule. Allow a minimum of 4 hours initial cook time and 1 hour follow-up cook time. Preparation time is minimal. If the roast is properly cooked, it will shred with little effort in very short order. Larger roasts will require additional time to cook, and additional salsa and barbeque sauce — just approximately maintain the ratios of meat to salsa and sauce. You can’t over-cook this (as long as you don’t let it dry out), but you can undercook it.
1 1/2 pounds Hamburger
Cook meat till no longer pink, add soup, water and Worcestershire Sauce. Cook until bubbly and thick, about 10 minutes.
Serve on Hamburger buns and enjoy!
1 lb lean ground beef (seasoned to taste, I like to put a little garlic powder in mine)
Brown ground beef and drain. Add the rest of the ingredients. Bring to a boil and reduce heat to simmer. Simmer until thickened. Serve over toasted buns. Makes about six servings.
1 small can of flaked white tuna
Mix Cheez Whiz & mayo together. Stir in tuna & hard boiled eggs.
One can of slice olives
Boil your water, as you are doing that shred about 2 cups of cheese, after water is boiling take off heated surface and add about 2 cups of rice. When rice is finished in about 5 minutes (according to box) add cheese, eggs, splash of milk and tuna. Mix all together and salt and pepper. Put in the oven at 375 for about half an hour or about 40 minutes if you want it a little crispier! Enjoy!!
1 lg Can Evaporated milk
Combine first three ingredients in saucepan and cook to 234 degrees F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares.
16 oz. dry roasted peanuts
Place all ingredients in crock pot, turn to low for 3 hours. Do not lift lid. Let cool slightly, stir till cool enough to drop on wax paper.
Debbie G. Lynch
1 1/2 cups (10oz package) peanut butter chips
1. Line cookie sheet with wax paper
For Butterscotch or Chocolate nut clusters: Follow above directions, substituting a 10oz package of Butterscotch or Chocolate chips for the Peanut Butter chips
1 (12-ounce) package semisweet chocolate chips
Place chips and milk in microwave safe bowl. Microwave on medium power for 2-3 minutes, stirring after 2 minutes. Microwave, stirring at 1 minutes intervals, until chips are melted and mixture is smooth and thick. Pour into greased 8" square pan and cool. You can also melt the chips and milk in a heavy saucepan over low heat. Makes about 2 pounds candy.
1 16-oz jar unsalted, dry roasted peanuts
"Grease" 13x9 pan with margarine. Spread half of the peanuts in bottom of the pan. Melt 3 tbsp. margarine and chips together in microwave. Add milk to chip mixture and blend well. Stir in marshmallows. Pour mixture over peanuts and spread with margarine-covered hands. Spread the rest of the peanuts on top and pat down. Chill until firm, cut into bars, and enjoy!
1 12-oz. bag of Butterscotch morsels
Melt morsels in microwave (about 2 min. depending on wattage). Stir morsels to make sure they've all melted. Stir in peanuts. Drop on waxed papered cookie sheet by teaspoons. Let set up in refrigerator about 20 min. Makes 2 doz. or more depending on how big you make the cluster. If you don't like a thick cluster, they can be flattened. I prefer thick--these are yummy!! Store in tightly sealed container in refrigerator.
1 lb light brown sugar
Mix together first 4 ingredients in a heavy 3 quart sauce pan. Cook over medium heat, stirring constantly until sugar dissolves. Continue cooking to the soft ball stage 236 degrees on a candy thermometer, stirring occasionally or constantly as needed to prevent sticking. Remove from heat and let cook 5 minutes. Add Vanilla. Beat with a wooden spoon until candy begins to thicken.
Drop rapidly from spoon into waxed paper or aluminum foil. If candy becomes too stiff to drop stir in 1/2 teaspoon hot water.
Makes 1 1/2 pounds
Total Cooking Time: 5 minutes in microwave
1 package (12 ounces) semi-sweet chocolate chips
In 4-quart micro proof mixing bowl combine chocolate, butterscotch, and butter. Cook on Power Level 70 (roast) 5 minutes, or until melted. Stir. Fold in marshmallows and nuts. Spread on buttered 13x9 inch pan. Refrigerate until set (about 2 hours). Cut into squares.
3 cans regular Corn
Mix corn together and green chilies in a deep baking dish make up the corn bread mix and drop spoonfuls of corn bread mix in the corn and spread cheese on top bake at 350 degrees until golden brown.
It’s a great side dish with a little bit of spice.
2 bags of frozen Broccoli/Cauliflower mix (the bag with the carrots works too, if you like)
Heat oil in pan on med heat until hot. Add veggies, mix and cover. Keep covered until veggies soften (about ten minutes). Uncover and let the veggies fry. You want them to be dark brown all around, so let them sit a couple of minutes and then mix. They’ll need to fry for another ten or fifteen minutes. After your veggies are all fried, add salt and hot red pepper flakes to taste. I, personally, am heavy on the pepper flakes. The spicier, the better, in my book!