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Old 12-02-2005, 12:14 PM   #11
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Originally Posted by Constance
Bucky, could I use a bag of frozen spinach in place of the escarole?
sure constance, i don't see why not. any green will work from kale to collards, to dandelions (my fave because the leaves are bitter, and the flowers placed on top at the end are sweet), but you may need to be more gentle with less hardy greens, or they might disintegrate into the soup.

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very, very frightening me!" Galileo
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Old 12-02-2005, 12:14 PM   #12
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Casseroles, leftovers, veggie spagetti, rice and veggies are all good.

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Old 12-02-2005, 01:53 PM   #13
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Also, one of the most time consuming part of cooking is chopping, slicing and dicing the food. You can do that when you make purchase of vegs and meat while they are fresh, put it in containers so you can take them out as needed and freeze them... very handy when you make stir fries and such, it saves you lots of hassle!!
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Old 12-02-2005, 02:06 PM   #14
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I dont own a crockpot, but many people on here love them because you can throw a roast and some veggies in, and let it cook all day til you come home.
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Old 12-02-2005, 03:11 PM   #15
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Here are a few things that I do and they work out really well when I'm in a pinch and need to throw something together rather quickly.

Whenever I make something that requires ground beef, onion and garlic I brown up an extra 3 or 4 pounds. Then I freeze them in 1 pound portions.
This then can be used for these quick dishes.

1) Spagetti.......when I'm in a rush I just keep a jar of Ragu 7 Herb Sauce in the pantry and then add the thawed out ground beef with onions and garlic and then add in some additional spices (oregano, basil, parsley, garlic powder, and a little hot sauce....I don't like a sauce thats really sweet). Sometimes I add some fennel seeds also. I'll seve it up with some frozen breadsticks and a fresh salad.....salad in a bag is wonderful.
**Sometimes I make extra portions of my homemade spagetti sauce and freeze it**

Oh......and if I know the next day is going to be just as rushed as the 1st I'll make a double portion of this (2 jars...or equivelant of homemade sauce - 2 pounds of the ground beef mixture and double up on the spices). So on day 1 we have spagetti on day 2 I'll toast some Hoagie Buns.....spread some of the sauce mixture and top it with Mozerella Cheese or an Italian Blend Cheese and wrap it in foil and pop them in a 350 degree oven for about 10 minutes and there you have a Stromboli Sandwich.......serve it up with whatever side you want.

2) Do the same as above regarding browning the ground beef except add chopped onion, chopped green peppers. This is perfect to whip up a batch of Chili......doesn't take that long at all. Thaw out the meat and then all you have to do is add water, can of kidney beans, can of petite diced tomatoes with mild green chili peppers, can tomatoe sauce, s & p, ground cumin, chili powder and some hot sauce. You adjust the above to your taste......its just amazing how much chili pepper that truely goes into chili though.

3) When I make tacos I made additional portions of the meat mixture and freeze that in 1 pound portions too. This is a super quick way to have tacos.

4) I also brown ground beef by itself.........I don't discard the grease.....I just let it cool to room temp then freeze the meat and grease from the meat all in one package. I then make SOS........I can't say what that stands for but think bird droppings on a roof . I just reheat the meat/fat in a skillet. When its warmed through I sprinkle on a couple Tbsp. flour and let that cook in for about 2 minutes. I then add milk (2% or whole).........I'd start out with 2 cups. Stir that around and let it warm up and then add S & P to taste. Cook till it thickens. If you notice its too thick add a little more milk if its too thin then put a little flour in a cup and add some water to the cup while stirring the flour around with a fork to avoid lumps. Slowly stir this flour slurry into the gravy mixture. I'd start out with 1/4 tsp. salt and 1/4 pepper then add more to your taste. Serve the gravy mixture over buttered toast.
We eat this for breakfast and for dinner.

I've found that my food vaccum sealer has been the best investment. Its so wonderful........I highly recommend one. I use it all the time to freeze stuff. I also use it to seal salad and slaw mixtures........they last a really long time this way otherwise I was always having to throw out the unused in a day or two because they were going bad. I also vaccum seal veggies. Some I freeze and others I keep in my crisper. Its so handy to pre chop/slice/etc... ahead of time then seal them.

I too can attest to Crock Pots.....they are wonderful! Although, I haven't really broadened past my 4 recipes......I should work on that.

Hope this helps!
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Old 12-02-2005, 08:14 PM   #16
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Thanks a million for all of your ideas guys. I can sure use them. Now if only I could get me the perfect stool to sit on while cooking...being on my feet all day is excrutiating. I have used the cookbooks Alix and I already made my shopping list from their recipes for this coming week. Thanks for those books girl.
If you have much, give of your wealth. If you have little, give of your heart. - Arab proverb
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Old 12-06-2005, 01:40 PM   #17
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These are a few of my old reliable recipes that I cook all the time when I am wanting to get dinner on the table quickly. Nothing fancy, but easy and quick.

-Use an already cooked rotisserie chicken in dishes.

Quick Chili Stew

2 cans hormel chili (your fav. choice)
1 14oz. can tomatoes (stewed or chopped, your choice)
frozen corn thawed
dash chili powder
shredded cheddar cheese
Onion chopped (optional)

Heat chili and tomatoes together. Add chili powder and cook for a few minutes to let flavors blend. Now add corn and onion and cook until corn is warmed. Put into bowl, top with cheese and sour cream. Serve with crackers, rice, bread, or noodles.

Quick Beef Stroganoff

1 lb. round steak, thinly sliced
-if meat is partially frozen it will make slicing easier
1/2 cup onions, chopped
2 T. butter
1 can cream of mushroom soup
1/2 cup water
1/2 t. paprika
Cooked egg noodles
dash of garlic powder (optional)

In skillet, cook onion in butter until just tender. Add meat and cook until color just changes. Add remaining ingredients except noodles. Cook for 20 minutes on low heat. Stir occasionally. Serve over noodles with sour cream.

Cheryl's Pizza Pie

1 lb. hamburger meat or ground turkey
1 jar ragu robusto
Chopped onion (optional)
1 can large refrigerated biscuits
1/3 cup parmesan cheese
1 6oz. package Mozzarella cheese slices

Brown meat (with onion). Pour just enough spaghetti sauce in to coat and cook for a few minutes to let flavors blend together. In a pie pan make a crust with the biscuits just to the top. Be careful not to bring the crust up because the biscuits with expand when cooking. On the bottom of the biscuits sprinkle some parmesan cheese. layer 1/3 meat. layer a few slices mozzarella, another 1/3 meat, another layer of mozzarella, then finish with meat on top. Cut mozzarella into strips and layer in cross fashion on top to look like a pie. Bake at 400 for 15 to 20 minutes.

Ganny's Ham Tetrazzini
-This was my great grandmother's recipe it is pretty rich, but perfect for a
cold weather meal

1 cup cooked ham, diced
2 T. onion, diced
1 T. butter
1/2 cup water
1 can cream of mushroom soup
1 cup sharp cheddar cheese, grated
1 T. sherry (if desired)
1 6 oz. package spaghetti, cooked
1 T. parsley

Brown ham and onion in butter until onions are tender. Mix water and soup and add the onion mixture. Add cheese and sherry. Cook over low heat until cheese melts, stirring constantly. Add spaghetti and parsley.

5 can Casserole
1 rotesserie chicken cut into pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 small can pet milk
1 can chinese noodles
American or cheddar cheese grated

Mix all ingredients except cheese together. Bake for 30 minutes in a 350 degree oven. Cover with cheese and return until cheese is melted.

Chicken Sensational
Use rotesserie chicken

Orange chicken over rice

1 lb. chicken tenders
1/2 cup orange marmalade
1/4 cup orange juice
3 cups rice cooked

Brown chicken tenders in a little oil or cooking spray. Combine marmalade and orange juice and add to skillet with chicken. Stirring occasionally cook about 10 minutes or until sauce thickens. Serve warm over rice.

Taco Salad is always a favorite and easy to make

Go Sooners
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