letscook
Head Chef
You can' t go wrong with Pot roast type meals
Ill list the basics but you can always add different veggies or choice
baby carrots or whole carrots cut into chunks, brussels sprouts, parsnips, aspargus,
mushrooms etc
onions sliced but if you have someone that doesn't like onions chopp them up thaey won't notice them, but got to have onion for flavor
Ole blue always had good recipes with pictures - you could browse her posts
heres a link
http://www.discusscooking.com/forums/search.php?searchid=1551630
here's afew ideas to get you started.
#1 - Whole chicken or peices of chicken
baby carrots, one onion sliced or chopped up, potatoes cut into chunks
salt and pepper, a garlic clove minced, thyme,
lemon slices -> optional but tasty with
put all in a roasting pan and
if you have chicken broth add enough to cover bottom
bake 350 approx 1 hr or till chicken done.
#2 - Chunk roast, baby carrots, potatoes cut into chunks,
onion chopped or sliced , brussels sprouts (optional) garlic clove minced,
pinch or 2 of rosemary, salt and pepper beef broth to cover bottom
bake in roasting pan 350 1-2 hr depending on size of chuck roast
#3 - Pork roast or pork steaks or pork chops
can do the same like the chicken or or chunk roast
or you can do with sauerkraut, carrots, onion, potatoes
#4- Meat loaf and scallop potatoes.
#5- skillet lasagna
Skillet Lasagna
1 can (28 ounces) diced tomatoes water
1 tablespoon olive oil
1 medium onion, minced
Salt
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 can (8 ounces) tomato sauce
1 cup plus 2 tablespoons grated Parmesan cheese
Pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil
Pour tomatoes with their juices into a 1-quart measuring cup. Add water until mixture measures 1 quart.
Heat oil in large nonstick skillet over medium heat until simmering. Add onion and ? teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in ? cup Parmesan cheese. Season with salt and pepper. Dot with heaping tablespoons ricotta cheese. Cover and let stand off heat for 5 minutes. Sprinkle with basil and remaining Parmesan cheese. Makes 4 to 6 servings.
Ill list the basics but you can always add different veggies or choice
baby carrots or whole carrots cut into chunks, brussels sprouts, parsnips, aspargus,
mushrooms etc
onions sliced but if you have someone that doesn't like onions chopp them up thaey won't notice them, but got to have onion for flavor
Ole blue always had good recipes with pictures - you could browse her posts
heres a link
http://www.discusscooking.com/forums/search.php?searchid=1551630
here's afew ideas to get you started.
#1 - Whole chicken or peices of chicken
baby carrots, one onion sliced or chopped up, potatoes cut into chunks
salt and pepper, a garlic clove minced, thyme,
lemon slices -> optional but tasty with
put all in a roasting pan and
if you have chicken broth add enough to cover bottom
bake 350 approx 1 hr or till chicken done.
#2 - Chunk roast, baby carrots, potatoes cut into chunks,
onion chopped or sliced , brussels sprouts (optional) garlic clove minced,
pinch or 2 of rosemary, salt and pepper beef broth to cover bottom
bake in roasting pan 350 1-2 hr depending on size of chuck roast
#3 - Pork roast or pork steaks or pork chops
can do the same like the chicken or or chunk roast
or you can do with sauerkraut, carrots, onion, potatoes
#4- Meat loaf and scallop potatoes.
#5- skillet lasagna
Skillet Lasagna
1 can (28 ounces) diced tomatoes water
1 tablespoon olive oil
1 medium onion, minced
Salt
3 cloves garlic, minced
1/8 teaspoon red pepper flakes
1 pound meatloaf mix
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 can (8 ounces) tomato sauce
1 cup plus 2 tablespoons grated Parmesan cheese
Pepper
1 cup ricotta cheese
3 tablespoons chopped fresh basil
Pour tomatoes with their juices into a 1-quart measuring cup. Add water until mixture measures 1 quart.
Heat oil in large nonstick skillet over medium heat until simmering. Add onion and ? teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. Remove skillet from heat and stir in ? cup Parmesan cheese. Season with salt and pepper. Dot with heaping tablespoons ricotta cheese. Cover and let stand off heat for 5 minutes. Sprinkle with basil and remaining Parmesan cheese. Makes 4 to 6 servings.
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