I post recipes here the way that I make them, so of course you should feel free to adapt these to what your family likes! To make this blog user-friendly, I put tags for each major ingredient of each recipe, as well as for type of dish, and ethnicity, so you can go to the list on the side here (scroll down) and search for specific things. If you like a recipe, please comment! If you have a yummy adaptation, please leave that in the comments as well!
This started as a basic biscuit recipe, but what isn't better with cheese?! We were shooting for something similar Red Lobster's "Cheddar Bay Biscuits." (I have looked at several knockoff recipes, and it's the after-cooking butter mix that seems to be the secret ingredient.) I have tried grating the cheese and also cutting it into cubes. As the photo shows, the cubes will melt and make little holes in the biscuits... I usually prefer grated cheese, but the bigger cubes do make a stronger cheese flavor, so experiment and see what you like. This recipe is good for plain biscuits too.
3 c white flour (with the cheese this recipe is not very wheat flour friendly)
4 tsp baking powder
3/4 tsp cream of tartar (you can technically skip this, but if you have it do use it, it helps with fluffiness)
1 1/2 tsp salt
3/4 c lard or room temperature butter (or you can substitute in part bacon grease, but if you do that be sure to add it with the liquid part)
1 1/2 c milk or buttermilk (or milk with 1Tbs of lemon juice in it)
1 egg (optional)
1 - 1 1/2 c cheddar cheese, grated or chopped into little cubes
OPTIONAL
For that really Red Lobster touch, melt 2 Tbs butter and put in 1-3 tsp garlic powder and 3/4-1 tsp dried oregano. (I like lots of garlic and not much oregano, adjust for your tastes.) Use a pastry brush to put it on the biscuits as soon as they come out of the oven, OR take them out a couple of minutes before they are done cooking and brush it on and then put them back in for the last few min.
Preheat oven to 450.
Mix the dry ingredients in a bowl.
Cut in the solid fat (lard or butter) until all is consistently crumbly.
Add liquid ingredients all at once, and stir with a fork just until moistened.
Stir in cheese.
Put in blobs on a baking sheet (just like cookies). If you have parchment paper that is really nice because otherwise the cheese will often melt out and stick to the pan.
Bake at 450 for 10ish minutes.
I couldn't decide what to call this so I enlisted the help of some facebook friends. They suggested "Halibut Fishatore," "Pesce Verde" and, inevitably, we wound up at "Green Fish." Call it what you like, it's yummy! I had thawed some halibut to make another dish, but when I got ready to begin cooking I realized I had forgotten one of the parts of the recipe (which involved marinating the fish for two hours prior to cooking!). So I had to scrap that recipe and just threw this together on the spot. It may look a little complicated because it has several parts, but really they are all pretty simple. The only thing that's complicated is the sauce (which can burn), but so long as you keep an eye on it and stir it a lot you should be fine. For those of you who for whom halibut isn't your 'cheap, always-on-hand' meat, you can use tilapia or another white fish, or chicken will also work nicely.
Serves about 6
Prep time--about 30-60 min, depending on whether you use canned/frozen veggies, and whether your meat is thawed.
MEAT
About 2-3lbs thawed halibut (or chicken breasts/tenders/pieces)
olive oil
Salt and pepper
Breadcrumbs
Put about 1/4inch of water in the bottom of a baking dish (1/2" if using chicken since it will cook longer). Put the fish in the dish and shake a little olive oil onto the fish. Sprinkle with salt, pepper and breadcrumbs. Put in the oven to bake (about 15-20 min for halibut, 30-45 for chicken, depending on size of pieces...just check it periodically)
Once the meat is in, start on the veggies.
VEGGIES
2 potatoes, chopped into 1/2in cubes (peel first if they have tough skins)
3/4 c peas
3/4 c chopped carrots (I used a frozen pea/carrot mix)
other veggies if you prefer (asparagus, bell peppers, broccoli, etc)
Put everything in a little water and steam it until soft/warm. (About 7-10 min should be plenty.) Once that's in, make the sauce.
SAUCE(this is a homemade version of Costco's spinach-artichoke-parmesan dip, so you could use theirs, just warm it up and thin it with a little milk...but of course homemade always tastes better)
4Tbs butter
4Tbs flour
salt, pepper, garlic powder (I did about 1/2tsp salt and 1 Tbs garlic powder...I don't measure.)
1 1/2-2 cups of milk (whole is best of course, or cream would be good...)
3/4-1 cup of grated cheese (parmisan is ideal, but I didn't have any so I used monterey jack and it was good)
2/3-3/4c chopped spinach (I used frozen)
1/2-2/3c chopped artichokes (I used canned)
Mix the butter and flour in a saucepan over medium heat to make a rue. Be careful not to let it burn! Mix in spices. Slowly add about 1/4c of milk at a time, mixing after each addition. Add the cheese a little at a time, mixing often. Reduce heat to med-low. Add the chopped veggies and mix well. Let it sit on low heat if the other parts are not ready yet, otherwise bring it all to the table and serve immediately.
Serve the meat and veggies side by side, with the sauce poured over the top of everything.
It's pretty much awesome. All my kids liked it and the four-year-old asked for thirds.
I got this from a cookbook compiled from ladies at church, but I've modified it quite a bit since then. The original recipe was huge, so I've adapted it to serve about 6 people. This has some 'western' ingredients, and we like them so we just do it this way...however I'm sure it would be good with olives, diced tomatoes, mushrooms, or whatever you like best in an omelet. I didn't include a photo because the truth is this one isn't very pretty...the eggs especially end up looking quite weird. But it tastes great! It's convenient to be able to put it in before we go to bed, and then have a hearty breakfast waiting for us when we get up. We like to do it for Christmas morning.
2 cups of cubed potatoes (I like using red or gold, with the thin skins, or else peel them. Cut to about 1cm cubes. The original recipe called for using a bag of hash browns, if you do, we like 'country style' best)
1/2-3/4 lb pre-cooked meat (cubed leftover ham, sausage, etc)*
1 medium onion (about 1/2-3/4 c) chopped
1 medium bell pepper, chopped (about 3/4-1c, I often use frozen strips chopped up)
1-1 1/2 c grated monterey jack cheese
8 eggs
2/3 c milk
1 tsp salt
1/2 tsp pepper
*the original recipe calls for ham. This last time we didn't have any though, so I used sausage and it was really good. The spiciness did permeate all the other foods, so the other flavors were not as clear...but it was still good!
I used a 4 qt crockpot
Chop all the ingredients. Place a layer of potatoes on the bottom of the crockpot, followed by a layer of meat then onions, peppers, and cheese. Repeat the layering process two or three more times, ending with a layer of cheese.
In a separate container, beat the eggs, add the milk, salt, and pepper. Pour the mixture around over everything in the crockpot, cover, and turn on low. Cook about 8-10 hours (we find it always gets done in the lesser time).
I encountered this idea at a local cafe. It's very simple, and really good! They served the rolls plain, or you could get it sliced in half and get it as a sandwich filled with ham, melted cheese, peppers, onions, and other veggies. It's a nice food for taking on picnics and sack lunches, because the whole sandwich is rolled into the bun before it's baked--nothing slides apart en route!
Use your favorite roll recipe (not a sweet roll, just a regular dinner roll)
Roll out the dough as though you were going to make cinnamon rolls, but instead of putting in butter and cinnamon and sugar, put in cheese, sour cream, cream cheese, spinach, bits of ham or bacon, or whatever other savory thing strikes your fancy.
I did ham, spinach, and mozzarella in these ones.
Try turkey with cranberry, beef with swiss, or all kinds of veggie combinations!
I stumbled across a Lebanese cookbook on the "new arrivals" shelf at our library, and as I started flipping through it I realized that all my life I'd been craving Lebanese food, and I'd never even known it! Most of this recipe is just copied straight from that cookbook, however I have added a couple of notes of my own as well. These are a bit labor-intensive, but they are fun, and they are yummy. If you're not into spinach, try stuffing them with cheese, sausage or other spiced meat, or a combination.
Preparation time: Dough--5 min, plus 1 hr 15 min rising Filling--10 min (do it while the dough is rising) Putting it together--an hour Bake time--18-20 min They are time and labor-intensive, however they keep well in the fridge or freezer, are good cool or cold, and reheat well too.
BASIC DOUGH
1 cup + 1 Tbs lukewarm water
1 1/2 tsp yeast
1/4 tsp sugar
3 cups flour
3/4 tsp salt
3 Tbs olive oil
In a small bowl, dissolve the yeast and sugar in the water. Mix well. Set aside for several minutes, allowing the yeast to proof (foam). Combine the flour and salt in a separate bowl.
Make a well in the center of the flour mixture. Pour the yeast mixture into the well, followed by the olive oil. Using one hand, quickly mix and knead the ingredients to form the dough. (If the dough seems sticky, which it probably will, sprinkle in a little more flour.)
Use both hands to lift the dough out of the bowl and tuck and shape it into a ball. Sprinkle flour around the sides and bottom of the bowl, then set the ball back in. Sprinkle the top of the dough with some more flour. Cover the bowl with a dish and set it aside in a warm place to rise for 1 hour 15 min.
FILLING
2 lbs frozen chopped spinach (thawed, drained, and squeezed dry) (I use 3 10oz boxes, but you can also fill it out with some shredded zucchini or other mild vegetable)
1-1 1/2 cups chopped onion (chopped little)
1 Tbs salt (yes that's a tablespoon)
1/4 tsp ground black pepper
1/3-1/2 c olive oil
1/3-3/4 c lemon juice
1 Tbs lemon zest if available
Squeeze the thawed spinach over a colander with small perforations. It is very important to make sure that all the moisture has been hand-squeezed out of the spinach, otherwise the filling will be wet and the pastries may open while baking.
In a bowl, combine the spinach and onion. Just before you are ready to fill the pastries, add the salt, pepper, olive oil, lemon juice and lemon zest, and mix well. (Mixing the salt with the onions at the last minute prevents the onions from producing additional moisture in the filling.) [The original recipe calls for 1/3 c olive oil and 3/4 c lemon juice, however I find that is a little tangier than I like. So I prefer to make it closer to 1/2c of each. It's still tangy.]
Once the dough has risen, roll out half the dough on a lightly floured surface to a 1/8" thickness. [It will be around 16" across. If you make it thinner/bigger, it still works, however you will end up with more dough than filling...when that happens to me I grab a little cheese or whatever to fill up the leftovers. Also, use as little flour as you can to do the job. If you get too much flour, the dough will not stick closed very well.] Gently hold the rolled-out dough by the edges and lift it about 2 inches off the counter (this will allow any contraction in the dough to occur before cutting). Cut the dough into 3 inch rounds with a cookie cutter; make one cut directly next to another to maximize the number of rounds.
Preheat the oven to 450*F. Foil-line a baking sheet, lightly brush it with olive oil, set it within reach.
Pick up one dough circle at a time and hold it stickier-side up in your hand. Put about 2 Tbs of filling into the middle of the round (this will probably seem like too much filling, but you want it stuffed so they will be plump once they are baked). Use a fork [or one of your fingers] to push the filling inside as you close up the dough. Be sure to keep all the edges free of filling, or they will not stick together. Form a triangle by raising three sides of the dough up and over the filling until they meet in the center. Press them closed.
[this video is made by the guy who wrote the cookbook, showing how he stuffs and closes the puffs]
Pinch each seam closed, securing the filling inside the triangle. Remember to keep the seams free of filling. Repinch the seams so that the pastry will not open while baking. Reshape the pastry into a triangle as needed, and place it on the greased foil-lined baking sheet. Fill and close the remaining dough rounds in the same manner, and place them on the baking sheet about 1/4 inch apart. Repeat with the second half of the dough.
Dip a pastry brush in a few tablespoons of olive oil and generously dab the tops and sides of each triangle puff. Place the tray in the middle rack of the oven and bake for 18-20 minutes.
Traditionally, spinach puffs are served at room temperature. Our family likes them a little warmer than that, but as I said before, they are also pretty good straight from the fridge.
* To prepare ahead, you can keep them in the fridge for a few days, or in the freezer for a few weeks. Freeze uncovered on a baking sheet, then transfer to an air-tight bag or container. Reheat thawed puffs at 350* for 5-7 minutes.
I realized recently that one of my favorite things at a Mexican restaurant is the rice and beans that they serve on the side--especially when they have melted cheese and that little bit of lettuce and tomato and sour cream. So I played around a bit and came up with this. I like the contrast of hot and cold, as well as different textures. Rice + beans makes a complete protein so it is filling as well as delicious. Think of it as being like a taco salad...only without the taco bowl! We have been on an extra-tight budget since being laid off, so one thing I have done is figured out ways to use my WIC vouchers more effectively, to make entire meals rather than just compliment them. This salad is one of those meals. (I know there is some variance between states, but ingredients marked with * can be purchased with WIC vouchers in Alaska.)
serves 2
*2-3 cups cooked white and/or brown rice (1ish cups dry) *1 can beans (I like black beans) (alternately use about 1 1/2-2 cups cooked beans which is about 3/4c dry) *1 can diced tomatoes OR 1 largeish fresh tomato *2/3 cup grated cheese *1- 1 1/2 cups chopped lettuce Sour cream, ranch, or other creamy dressing
a note on lettuce--I like the crunch and texture of iceburg lettuce, but you could use a leaf lettuce as well, or some other kind of greens if you prefer.
This can be prepared two different ways--one is to prepare all the parts and then let people put them together at the table. The other is to put the plates together as you prepare them. For a la carte serving: Cook rice. Heat beans, then drain. Chop up tomato, or drain/rinse canned diced tomato (if using canned, heat tomatoes, if using fresh, keep them cold). Grate cheese and chop lettuce. Serve everything in little bowls. For prepared plates: Cook rice then divide and portion onto plates or wide bowls. Drain and rinse beans, then layer over rice. Sprinkle on grated cheese. If using canned tomatoes, drain and rinse, then layer over rice/beans/cheese, then put the whole thing in the oven or microwave until heated through. If using fresh tomato, then heat plates before adding tomato. Then top warm mixture with cold lettuce (fresh tomato if applicable), and dressing.
If you want to use this as a packed lunch, it does reheat really well. Just use two containers--one for the hot parts and one for the cold parts. Heat the hot parts, then add on the cold parts...voila, easy meal on the go!
I looked up several recipes and then sortof adapted this based on what I had on hand. I've never been fond of quiche, or of salmon either for that matter, but this was pretty good! The kids liked it, and my husband had two portions and then ate the leftovers for a bedtime snack. Anything that is worthy to be a bedtime snack is probably pretty good. ☺ I confess I've become a fish snob since living in Alaska, so I wouldn't dream of feeding canned salmon to people (we give it to our dog)...but if it's all you have it will work. I actually used leftover from the patties I'd made earlier in the week.
makes 2 8" quiches, or probably 1 deep dish 9" (I prefer to do two smaller ones so they cook through more easily)
2 pie crusts
6 eggs 1 1/2 c milk 1 1/2-2 c grated cheese (I did half mozzarella and half monterey jack, but swiss would also be good) 1 1/2 c shredded salmon (or about 1 can). You can also use leftover baked/grilled salmon if it's not heavily seasoned, but make sure it's thoroughly de-boned! 2-3 Tbs dill salt & pepper
Preheat oven to 375. Bake (empty) pie crusts for 5 minutes. Beat eggs, then add milk, cheese, salmon, and spices and mix well. Pour into slightly cooked crusts, then bake for 45 more minutes (it may need a little longer--test by inserting a knife in the middle of the quiche, when it comes out clean the quiche is done)
I got this recipe from my mother in law. My husband had been asking me to get the recipe for months, so when I proudly brought the dish to the table I was puzzled when he said "what's this?" Apparently he remembered the title of this along with the taste of something else...but it was good anyway!
makes 1 9x9 pan (double recipe for a 9x13 pan)
Chicken pieces (4 breasts or thighs, or about 8-10 'tenders'--not small pieces)
oil
salt
pepper
garlic powder
cheese--swiss or mozzarella (I think parmesan would be good too)
1 can cream of mushroom or cream of chicken soup + 1/3 can water
about 1/2 cup fine bread crumbs or stuffing mix
1/4 cup (1/2 stick) of melted butter
noodles or rice or mashed potatoes (this was not in her recipe, but there was so much sauce that I felt it really needed something to go over...)
Slightly brown the chicken pieces in a little oil. Remove from pan, lightly sprinkle with salt and pepper and garlic powder. Lay in the baking dish and put a slice of cheese over each piece of chicken (you could use grated cheese, especially if you use tenders rather than larger cuts). Mix the can of soup with the water, and pour over the chicken. Add a little extra water if it is not enough sauce to cover everything. Sprinkle bread crumbs over the top of everything. Pour melted butter over everything so that crumbs are moistened. Bake at 350 until chicken is cooked--about 25-30min for tenders, 40-60 min for breasts.
I invented these the other night when I "didn't have any food in the house." I really liked them, and a couple of days later my 9yo son asked when we could have them again, so I think they were a hit. ☺
2-3 c cooked rice (I used 2 1/2 c water & 1 1/4 c plain white rice, but adjust amounts for what type of rice you use)
1/2 large onion, chopped
1 can corn, drained
1 can black beans, drained (pinto or refried would work too) Obviously you could use dry beans but they would have to be cooked which takes several hours. Lentils would work also and they cook much faster than dry beans.
1 can diced tomatoes, drained (or stewed tomatoes, or 2-3 fresh chopped tomatoes, or even 1 can tomato sauce)
about 1 cup grated cheddar cheese
cumin
chili powder
garlic powder
8-10 tortillas (I used whole wheat ones)
optional--1-2 pieces chopped chicken or 1 can chicken meat or 1/2-1 lb ground meat (I didn't use meat and don't think it needs it.)
Put the rice in to cook.
In a large pan (I used a cast iron saucepan) saute the onion in a little oil until it softens. Saute meat with onions if you're using it. Add beans, tomatoes, corn, and spices to taste (I use 2-3 Tbs of each). Add rice when it gets done. Mix it all up, then put in tortillas, roll them up, place them in a large baking pan side by side. Sprinkle cheese over the top of everything.
(Alternately, layer tortillas and stuffing in the pan more like a lasagne, then sprinkle cheese over the very top. My large pan was in use so I used a smaller deeper pan, and layered like this.)
A friend brought this to a potluck gathering of our email group, and so many of us requested the recipe that she just emailed it to the whole group! It's a little spendy to make, and thoroughly fattening, but it's so yummy that every once in a while it is worth it. ♥ The comment at the end (about pigging out) is from her...but I agree.
1 loaf french bread (fresh and homemade is always nice, but this recipe also works well for a loaf that's getting a little crusty) 1/2 cup butter 6 cloves garlic, crushed 2 T sesame seeds (I never have these on hand so I always leave them out) 1 1/2 c sour cream 2 cups cubed Monterey Jack cheese (this is more or less a pound) 1/4 cup parmesan cheese 2 T chopped fresh parsley 2 tsp lemon pepper seasoning (she used fresh grated lemon zest and salt and pepper, I often just use a lemon herb seasoning, such as the "fish seasoning" from costco) 1 14oz can artichoke hearts, drained (chop up a bit if they are large) 1 cup shredded cheddar cheese
Cut bread lengthwise. Tear out insides in large chunks (though not too huge--go for about 1 inch chunks). Melt butter in a skillet, stir in garlic and sesame seeds. Add chunks of bread and fry until golden brown. Remove from heat. Combine in a medium bowl: sour cream, jack cheese, parmesan, parsley, and lemon seasoning. Mix well. Stir in artichoke hearts and bread mixture. Mix well. Spoon into bread halves and sprinkle top of each half with cheddar cheese. Bake at 350* for about 30 minutes. Slice into servings or just take one half for yourself and pig out! ☺
Thanks to Katrina for submitting this recipe (her second!). She says: "Here's another one. I'm hoping it qualifies as a "pie" in this case, since it's in a crust. It's far and away the best quiche recipe I have ever made OR tasted!"
I have never been a big fan of quiche, but I have to agree this one was the best I've ever had. The family all seemed to enjoy it as well--Hubby requested it for pie night. ☺ I had trouble with it overflowing all over the place (thank heaven I put the cookie sheet under it!), but I suspect that was because I didn't measure the broccoli very carefully, I just chopped a bunch and put it in there...if I'd backed off on the broccoli I think it would have been ok. Alternately I could have reduced the milk a bit. I did find that I needed to cook it for about 30 minutes longer than the recipe says. (I didn't manage to get a picture of this one because after dinner when I went to take one, I found that Hubby had already put all the leftovers into a dish to take for his lunch the next day.)
Pastry for 9" one-crust pie (preferably homemade) 12 slices bacon, crisply fried and crumbled (I use much less--at least half as much--and it's still delicious. Usually I cram as much chopped broccoli in as I can instead.) 1 c. shredded cheese 1/3 c. minced onion 4 eggs 2 c. whipping cream or 1 can of milk (in a pinch I have also used regular milk--still very good, just not as rich) 3/4 tsp. salt 1/8 tsp. red or cayenne pepper 1/2 to 1 c. chopped broccoli florets
Prepare pastry. Heat oven to 425 degrees. Sprinkle bacon, cheese, and onion into pastry-lined pie pan. Beat eggs slightly. Beat in remaining ingredients. Pour cream mixture into pan. Bake 15 min. Reduce oven temp to 300 and bake 30 min longer or until tested. (Done like custard.) Let stand 10 min before serving.
I used swiss cheese because I had it on hand, and it added a very nice touch flavor-wise. I had 1cup of cream, so I used that, and then did the other cup with regular milk.I sauted the onion in the bacon grease for a couple of minutes before adding it to the pie, and I think that added a nice touch as well.
Thanks to SisuGirl for this submission (as much as I love chocolate, it's good for us all to have some other kinds of pies too!) Official Review: The first thing I noticed as I started to make this pie was that nowhere in the directions does it mention a crust...so I made it without one. It's eggy base though gives it a quiche-like texture, so next time I'll try it with a crust. I'm pretty sure it's good either way. ☺ As for whether we liked it, well, there are only 4 of us, and two of us have very small appetites, but this was all that was left at the end of dinner... (A note on the photo...I think I should have taken it out a few minutes sooner...I'm still getting used to my oven here and it seems to run on the hot side...)
4C finely shredded cheddar cheese (mild or sharp, depending on your taste) 2 cans of diced green chiles 1 cup of Bisquick (can be substituted with 1 c flour, 1 1/2tsp baking powder, and 1/2 tsp salt) 2 cups of milk 4 eggs Blend milk, eggs and Bisquick in a large bowl or blender until frothy.
In a large pie plate, sprinkle 2 cups of the cheese, layer with both cans of chiles and then top with remaining cheese. Carefully pour egg mixture into the pie pan; it will be VERY full. (I put an aluminum-lined cookie sheet under it just as I do with fruit pies.)
Bake at 450* for 30-45 mins or until knife comes out clean.
I have made this using only 2 cups of cheese and 1 large can of chiles and it turns out beautifully and lower in fat! (I did this)
I never liked french bread until I was introduced to this recipe (thank you Gina!). Even the fresh french bread at the store seemed dry and the crusts were so hard...this is a nice soft french bread. If you prefer that crustier bread, this will harden a bit overnight, or if you cook it for a few extra minutes. I prefer to mix this bread by hand with a big wooden spoon--an electric mixer can lead to overmixing, and that will ruin the light texture of french bread.
*Note, you can do part wheat flour in this recipe if you like--I've had it work fine up to about half wheat--but hey, this is french bread...I like it white! ☺
Makes 2 large loaves Preparation/cooking time = about 2 hours (it's easy, but there's a lot of rising time, and this really can't be rushed)
In a smallish bowl or measuring cup mix 5 tsp yeast (or 2 packets) 1/2 cup hot water Set aside
In a large bowl mix 2 cup hot water 1/2 cup oil (I use olive oil) 3 Tbs sugar (I usually put part of it in with the yeast to help it get off to a good start) 1 Tbs salt
Add to water mixture 3 cups flour Blend well Add yeast mixture (which should now be nice and bubbly) Blend well Add 3 more cups flour After mixing, dough will be pretty sticky. Cover bowl with a clean towel and set in a warm place for 10 minutes. At the end of 10 minutes, stir it down. Repeat the rising/stirring down for a total of 5 times. (If your kitchen is on the cooler side, try doing 15 minute risings, or if you have an oven-safe bowl you can set it in a slightly warm oven for the risings.) It's these multiple risings that make the big bubbles in the bread. ☺
Preheat the oven to 400* Place the dough onto a floured counter and knead just a little (about 10 times) then divide into two parts and roll into long skinny loaves. If you have a french bread pan you can use that, otherwise sprinkle cornmeal on a cookie sheet and place the loaves side by side (leave a little space--they will rise as they cook). Do not rise them again before cooking, just put them into the oven. Bake at 400* for about 30 minutes.
Yummy variations
Sprinkle grated cheese into the bread dough while kneading for a cheesy bread.
Make ahead of time, then slice loaves in half lengthwise and spread butter and garlic inside and warm in the oven until flavors melt together.
Make ahead of time, slice loaves lengthwise, then put cheese in the middle and melt in oven.
I think in the official family recipe book this is called "Hamburger Cheese Macaroni Dish" but everyone in the family just calls it "The Good Stuff." The original recipe calls for american cheese--the processed junk like velveeta. That will give it more of an "out of the box" taste, but if you like classier food I'd recommend using grated cheddar. ☺
serves about 6
About 1 lb ground beef 4 cups cooked *macaroni noodles (about 3 c uncooked) 1 10.5 oz can tomato soup 1 15 oz can tomato sauce About 1/2 lb cheese (diced american, or grated cheddar)
*shell noodles work fine, but I don't recommend trying penne or spaghetti or something too different...
Cook noodles. Meanwhile brown the hamburger in a large saucepan and drain off the grease. Mix in tomato sauce, soup, and noodles. Melt in the cheese.
Instead of ground beef this uses lentils or pinto beans. When seasoned the same way, they taste quite similar. (please note that all spice amounts are approximated, as I have never measured them...)
makes enough for a 9x13 pan of nachos
around 3 cups Tortilla chips
3/4 cup grated cheddar cheese
1 or 1 1/2 cups cooked (or canned) lentils or pinto beans (they have to be soft) I like to use leftover lentils/beans if I have them
1/3 cup ketchup
2 tsp garlic power*
1 Tbs ground cumin*
1 Tbs chili powder*
*(spices can be replaced with a half packet of taco or other mexican seasoning if you want, but I prefer to use separate spices so I can customize the proportions)
optional--a few drops of tabasco sauce
Spread the chips in the pan. Put ketchup and spices in with the lentils and blend well (use a blender or an electric mixer). Drop the mixture in blobs around on the chips. Sprinkle cheese over the top of everything. Cook on 350 for about 10 min or until cheese is melted and everything is warm. To keep chips crunchier, use a higher temperature for a shorter time.
This is a favorite of mine. It's very simple, pretty fast, and really really good for you. It can seem a little bland (Hubby admitted to being scared of it the first time he saw it!) but in fact it's quite filling, and reheats very well.
Rice (I use a white/brown blend, 1c boiling water to 1/3c rice, cover and simmer 20min) Lentils (about 4cwater to 1c lentils, cover with a vent and simmer 15-25min) Grated Cheddar Cheese BBQ sauce or ketchup
optional additions: garlic powder, salt, onion (cooked in with rice or lentils, or sprinkled on later), tomato, or whatever else strikes your fancy.
Just layer it up, and dig in! We like LOTS of cheese.
Last night we held our annual pie night. Since I didn't feel like veering off my pie-making binge for dinner, I made a savory pie for dinner.
uncooked pie shell 1 lb ground sausage 2c gravy (can use bullion or from a package if desired) 1/2 large onion, chopped 2 cloves garlic 2+ cups assorted veggies (we used carrots and cauliflower, but anything's great) salt and pepper grated cheese (I used monteray jack)
Fry sausage until well crumbled. As the juices come out, add in onion and cook until soft and golden. Add garlic and other veggies, as well as salt and pepper to taste. Cook until everything starts to soften a little. Pour all into pie shell, pour in gravy, and sprinkle top with 1+ c cheese (depending how much you like!) Bake at 350 for around 20 min--long enough to cook crust and get cheese melted and golden.
This one was really popular at pie night! I'll have to make it again!
