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Favorite recipes
Place your favorite recipes here folks. S22
“Don’t confuse me with facts, my mind is made up” — Saint Al of the Gore -
Mel's Mississippi Roast


1 3-4lb English Chuck roast
1 packet of hidden valley ranch dressing seasoning
1 packet brown gravy
1 packet of mushroom gravy
1 medium onion sliced
1/2 jar pepperonicinis
1/2 stick butter
Salt, pepper, and garlic powder

Season roast with salt, pepper, and garlic. Seer on both sides til brown (you can totally skip this step if you want) place in crockpot.. Put 1/2 stick butter on top of roast, sprinkle ranch and gravy packets on top of roast. Add onions, and peppers on top.. Cook on high for four hours or on low for six hours. Serve with mashed potatoes, and whatever other side you like. Note: you can add diced potatoes with the roast instead of mashed potatoes..

Got this off a a person I follow on Facebook, and she posts stuff like this all the time. If you're interested in following her PM me.
"The end of democracy and the defeat of the American Revolution will occur when government falls into the hands of lending institutions and moneyed incorporations." `Thomas Jefferson

Tangy Three-meat Meatloaf

“A sweet tangy glaze covers this tasty meatloaf using reduced fat ingredients.”

3/4 lb. 99% fat-free ground turkey
1/2 pound 95% fat-free ground beef
1/4 pound reduced fat Jimmy Dean ground pork sausage
1 large onion, chopped
2 carrots, chopped (optional)
1 cup beef broth or milk (see below)
1/2 teaspoon salt
4 egg whites
2/3 cup crumbled crackers (I use Ritz soda crackers)
2 tablespoons minced fresh basil
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves
1/2 teaspoon ground black pepper

1. Preheat oven to 350 degrees F (175 degrees C). Oil a 9 x 5 inch loaf pan.

2. Place the onion and carrots in a saucepan, and pour in the beef broth. Bring to a boil over medium heat, and reduce heat to a simmer; cook, stirring often, until the vegetables are tender, about 8 minutes. Set the veggies and broth aside. (If using milk instead of beef broth, the vegetables can not be tenderized by boiling, and the veggie mixture must be added to the mealoaf uncooked, which will require a longer cooking time.)

3. In a large bowl, beat the eggs, and stir in crumbled crackers, basil, salt, and black pepper. Allow the mixture to stand for 5 minutes to moisten the crackers, and lightly mix in the turkey, beef, and pork sausage. Mix in the cooked onions, carrots, and beef broth. Place the mixture into the prepared loaf pan. Bake in preheated
oven for 30 to 65 minutes.

4. Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar, and pineapple preserves. (I double this glaze because I can't get enough!) Pour over the meatloaf about 20 minutes before removing from oven. Meatloaf is done when an instant-read meat thermometer at center reads at least 165 degrees F.
BTW: Grizzly, I'm nor sure what an English Chuck Roast is. I'm including this recipé for an English-cut Roast. In Nevada, where they have the cattle from which they cut the beef, There is no such cut of Beef as "English-Cut". The closest they have is called Seven-Bone Beef. This cut of beef requires slow, low temperature cooking to create the perfect dish.

English-Cut Roast

4+ lb. English cut Roast
Italian dressing
Catalina dressing

Marinate roast in Italian dressing.
Place in 9x11 glass baking dish and cover with Catalina dressing.
Tent with aluminum foil.
Slow cook at 350° until done (several hours.)
Baste with additional Catalina dressing as needed.

Meat is done when it pulls apart with edge of fork.

Cook day before, refrigerate, then reheat at low temp. to serve.
Crusty Tilapia Meal

- Asparagus on sale at Kroger's rubber banded together and standing in a plastic bowl of water in the refrigerator until used, several days later.
- Weber Ground 'N Grill Chicago Steak Seasoning (or whatever you use to flavor steak on the BBQ.)
- Tone's Lemon Pepper Blend (or whatever you use to sprinkle on fish to add a little lemon flavor.)
- Lemon juice
- Tartar sauce
- Tilapia (frozen loins from Costco is fine.)
- a little milk (2%, skim, whole vitamin-D, who cares.)
- Kellogg's Corn Flake Crumbs
- Frozen Corn
- Canola or Olive Oil Spray
- dab of butter or margarine

Preheat oven to 425° F

Spray some oil onto aluminum foil on a cookie sheet. Break off ends of asparagus and throw away. Cut the asparagus in half and place on cookie sheet. Spray them with oil, then sprinkle steak seasoning over them. Place on center shelf in oven and bake for 15 minutes.

Place 1/2 cup of corn flake crumbs on plate. Sprinkle Lemon pepper all over it. Break three eggs and separate egg whites into drinking glass. Dispose of yolks. (3 eggs are cheaper than buying prepared egg whites.) Pour in splash of milk and mix with fork. Pour into shallow bowl. Towel off defrosted tilapia loins and dip in egg mixture, then coat with corn flake mix and place onto glass baking dish.

When timer goes off, remove asparagus and put in fish and bake for another 15 minutes.

After timer hits 2-1/2 minutes to go, put frozen corn in bowl and microwave with a dab of butter or margarine, and cook on high for 2 minutes, then place asparagus back in oven on sheet under the fish.

When timer goes off - everything is done. Hardest thing is to remember to turn off the oven.

I put a splash of lemon juice onto a plate and put talapia on it, with as much tarter sauce as preferred. Place asparagus and corn on plate, and you're done.

(Just for the curious, whole meal comes to 7-plus points on the Weight Watchers' scale.)
Anyone have a good three alarm vegetarian chili recipe?
-Lent starts tomorrow...
May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.

Mint JulepBeachBeachBeach
May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.
Why one week?
“Don’t confuse me with facts, my mind is made up” — Saint Al of the Gore -
Matti's Finnish fish soup

This recipe comes from my father, and HE of course had it all in his head..., I had to stand right next to him and watch carefully in order to get the hang of specific amounts (I've done the conversion from metrics for you) and so on and so forth.

Start with:
2 cups of water
2 cubes of fish stock/bullion cubes
1 semi-large leek, sliced (coarsely or finely doesn't matter)
A LARGE chunk of REAL butter
6-7 crushed corns of allspice
5-6 crushed corns of white pepper
Approx. 1 teaspoon of salt
1 bay leaf

Put all of the above into a big pot (with a lid, put that on "as you see fit"), bring it to a boil and let it go on boiling for about ten minutes.

Then add:
Approx. 4 cups of diced potato (whether you want to peel the potatoes first or not is up to you).

Let it all continue to boil for another 15-20 minutes until the potatoes are soft.

Then add:
Approx. 4 cups of milk into which you've stirred about a table spoon of wheat flour (or corn starch or whatever you want to use as a "thickener").

Bring THAT to a boil while you're slowly stirring the pot, you might want to lower the temperature just a liiiittle bit to keep it from boiling over/burning to the bottom of the pot.

THEN take the pot OFF the heat, and add:
One fresh or thawed up previously frozen cod or other "white" fish filet that you've cut into smaller pieces per person. (This is what I LOVE about my dad's recipes, hehehe, it all depends on how many people you plan on serving, really - we were 5 people in our family, and there would always be enough soup for all of us AND THEN SOME in that pot! S13 )

Let it all sit for about ten minutes, check the fish, heat the soup up some more if the fish isn't cooked properly.

Make sure you taste it once it's all done, add more salt if necessary.

Serve it while it's hot - ENJOY!
(Just in case anyone's wondering..., that's thin Finn Crisp bread with butter I've got on that napkin. Goes PERFECT with this kind of soup!)
(04-26-2014, 06:25 PM)John L Wrote: Why one week?

Having friends over for the race on
May the road rise up to meet you.
May the wind always be at your back.
May the sun shine warm upon your face,
and rains fall soft upon your fields.
And until we meet again,
May God hold you in the palm of His hand.
That looks a mite tasty, PeeWee.
I know you think you understand what you thought I said,
but I'm not sure you realize that what you heard is not what I meant!
I've been trying to stay away from refined carbs lately, and also rice. Just too many useless calories that add up. But I still love spaghetti, and chilli. I Love pasta of all sorts, but have sworn off them. So I have been experimenting with other alternatives.

Spaghetti squash is nice, but it is almost never on the shelves. So I went to cabbage, because cabbage is one of those items that is beaten only by the likes of spinach. nutrition wise. Rolling up the leaves and then slicing them thinly was nice and allowed the cabbage to be long enough to roll up on the fork. But it still had that cabbage taste. It just didn't taste right, so I never got all that interested.

Well, I tried again the other day, and Success! Here's what I did. Take any cabbage, and remove the green leaves, down to the core color. You really don't need to remove many. And those leaves can be used in a stuffed cabbage recipe.

I discovered that the green leaves are the ones that have the distinct cabbage taste and smell. Removing them will give you an almost totally free bed to lay down the spaghetti and not taste the cabbage. You cannot eliminate all of it, but at least 95%, and the stronger taste of the sauce will mask that.

I use a Rival electric food slicer, which I bought I believe in the mid 70s. And it is set up for we lefties.

[Image: il_570xN.562739281_pgig.jpg]

Next, I take the cabbage and cut it in pieces. If the head is big, I make three sections, and if it is not big, I just cut it in half. Then I remove the center core, and use the food slicer to cut the head, keeping the sliced section against the blade.

This makes very thin sliced cabbage, with some bigger pieces, which I remove for the stuffed cabbage recipe. After all that, I drop the shredded cabage into a pot of boiling water and cook until done. I know there is a lot of wasted vitamins and essential things in the boiled water, but the result is a very neutral tasting pasta like cabbage.

Then just take the cabbage, heat it up when ready, and layer a bed on the bottom, covered with spaghetti sauce and any other ingredient you may wish. The cabbage taste is neutralized. S22

Now, if I can just figure out a way to use the cabbage juice..............Doh
“Don’t confuse me with facts, my mind is made up” — Saint Al of the Gore -
John, you sound like you could use a troodle to make healthy spaghetti.

[Image: 1085-962460159-2.jpg]
Beef Wellington

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Thanks Bill! Great idea. I looked on Youtube, and there are several different products, Plus tutorials on how to do that without having a Spiralizer. I'm going to have a lot of fun here. S22
“Don’t confuse me with facts, my mind is made up” — Saint Al of the Gore -
When I was in High School, I remember eating mayo and cucumber sandwiches in front of a B&W TV while watching Gordie Howe play hockey.

Nowadays, I'm more likely to try liverwurst, mayo, mustard, and baby Swiss on sweet Hawaiian bread. I think I'll try some sliced cucumber on it, too.

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