Green-Eyed Monster Burgers
Submitted by JJ
Serving Size : 6
Hamburger buns
1/2 cup dill pickle juice
3 tablespoons onion soup mix
2 pounds Ground Beef
42 Each dill pickle slices
Please wash your hands before beginning this recipe.
For this recipe you will need:
large mixing bowl and spoon.
6 foil sheets sprayed with cooking spray
plastic bag
Place ground beef in mixing bowl and add:
1/2 cup pickle juice
3 Tbsp onion soup mix.
Mix thoroughly. Divide into 12 thin patties.
Arrange 5-7 pickle slices in the center of six patties; cover with
remaining patties and seal edges well. Place each completed burger
on sheet of sprayed foil and wrap up tight. Place in plastic bag,
and label.
Thaw completely. Pan fry in non-stick fry pan or broil/grill for
5-8 minutes on each side.
NOTES : Variation: Mold burgers into hot dog shaped patties and
use in hot dog buns.
Orange Beef and Broccoli Stir Fry
Submitted by Ms pear
this is a recipe from the Super Suppers cookbook on the sidebar
Makes 8 servings
1 1/2 lbs beef skirt steak or flank steak (I used sirloin because
it was the best price on beef I could get, I am sure other cuts
of beef would work too)
1 cup orange marmalade
1/4 cup hoisin sauce
3 tbsp teriyaki sauce
2 tbsp soy sauce
1 tbsp minced fresh garlic (I just took two clovers, pounded them
flat with a small Pyrex bowl and threw it in)
12 ounces fresh broccoli florets
Trim meat.
Slice into bite sized strips. Place meat in freezer bag. Add all
the remaining ingredients except the broccoli. Seal the bag and
massage the ingredients to mix it.
Note: If you want to freeze it in two meals, just divide everything
up across two bags. If you are not freezing it, just mix in a bowl.
Open bag, squeeze out all the air, and freeze flat.
On cooking day, thaw meat.
Stir fry meat in hot wok or frying pan until meat is cooked to
your preference. Add cooked broccoli and heat through.
Bacon-Macaroni Bake
Submitted by Ms Pear
6 servings
This week for Frugal Friday I want to share a wonderful old family
favorite recipe that my mom made for me that I now make for Miss
Pear!
It is delicious, it is inexpensive to make, and it freezes well,
so I can make a double recipe and freeze another supper plus lunches!
While it calls for bacon, I have also substituted ham, and it has
been delicious!
1 lb of pasta (you can use less if it is not enough sauce for you)
- cost free
1/2 lb of bacon - cost $1.50
1/2 cup onion - cost I am guessing about $.30
1 cup grated cheddar cheese $0.25
1 cup milk - not sure, I am going to guess no more than $0.25 you
could substitute powdered milk in this recipe if you remember, I
always forget.
1 can condensed tomato soup $1
Cook pasta per directions (we like macaroni or medium shells in
this recipe), drain and rinse.
Cook bacon until crisp, drain reserving 2 tbsp of drippings, crumble
bacon (I usually cook the bacon up earlier in the day. If I am taking
cooked bacon out of the freezer or using ham I use 2 tbsp of oil
rather than bacon drippings).
Cook onion in bacon drippings until tender and translucent. If
your frying pan is big enough, add in the bacon, 3/4 cup of cheese,
soup, and milk, and mix well. Add pasta and mix well. Pour into
2 qt casserole, sprinkle remaining cheese on top.
Bake at 375 F for 45 minutes or until hot and bubbly.
You can easily get this ready ahead of time and keep it in the
fridge until it is time to put it in the oven.
If I am freezing this recipe instead of pouring it into a casserole
I pour it into a zip top bag, put the remaining 1/4 cup of cheese
in a zip top sandwich bag and slip it inside the bigger bag. Then
when I want to cook it, I have everything together.
Once it is cooked I put lunch time portions for Miss Pear and I
in smaller freezer bags and freeze them flat. They thaw very quickly
that way, and I can just warm them up in the microwave.
Oh, cost for meal: about $3.30
Baked Ziti With Beef and Green Beans
Recipezaar
6 servings
6 ounces dried ziti pasta (about 1 cup)
1 1/2 lbs lean ground beef
3/4 medium onion, chopped
21 3/4 ounces diced tomatoes,
undrained 1 1/2 cups nonfat beef broth
3 tablespoons tomato paste
1 1/2 teaspoons oregano
3 medium garlic cloves,
minced 3 cups frozen green beans,
thawed (about 8 ounces)
1 1/2 cups shredded fat free mozzarella cheese
3/8 cup shredded parmesan cheese
Cook pasta according to pasta directions. Omit oil and salt if
required for your dietary requirements.
Cook beef in nonstick skillet until brown, breaking up the meat
while cooking. Drain meat and run under hot water. Wipe skillet
with paper towels and put beef back into skillet.
Add onions to beef and cook until onions are soft about 3-4 minutes.
Stir as needed.
Stir in tomatoes (do not drain), broth, tomato paste, oregano and
garlic. Simmer for 10 minutes.
Mix mixture with pasta and green beans and half of the cheese.
Sprinkle top with remaining cheese and bake uncovered at 350 for
20 to 25 minutes.
TO FREEZE: Undercook pasta slightly. Freeze fully assembled. Fully
thaw dish and let come to almost room temp before putting in 350
oven. Cook until heated through.
Serving is approx 1.5 cups.
Just-Like-Thanksgiving-Chicken (Oamc Dump)
Recipezaar
6 servings
6 frozen boneless skinless chicken breasts
3 apples, peeled and sliced
3 sweet potatoes, peeled and sliced
1 1/2 onions, sliced thinly
3/8 cup maple syrup
1 1/2 tablespoons poultry seasoning
3/8 cup chopped pecans
3/8 cup dried cranberries (craisins)
6 tablespoons butter
TO MAKE IN A PAN:
Place the chicken breasts (still frozen) on the bottom of the pan.
Layer the apples, sweet potatoes, and onion on top.
Sprinkle on the nuts and craisins.
Place one pat of butter on each breast.
Mix the maple syrup and poultry seasoning together and drizzle on
top.
TO MAKE IN A BAG:
Put everything except the maple syrup, poultry seasoning, and butter
into a ziplock bag.
Melt the butter and combine with poultry seasoning and maple syrup.
Put these in a little bowl and freeze separately (in the bag).
When ready to cook, dump the bag out and then pour the (thawed)
syrup butter mix on top.
To cook: Thaw. Cook covered in a 350 oven for 30-45 minutes. I confess
I normally skip the thaw step and put it in the oven.
Spiced Elizabethan Pork and Fruit Casserole
Recipezaar
6 servings
1 1/2 tablespoons vegetable oil
1 1/2 large onions, peeled and sliced
3 garlic cloves, peeled and crushed
1 lb boned pork leg,
cubed 3 tablespoons plain flour
3/4 teaspoon ground nutmeg
3/4 teaspoon ground ginger
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
salt
fresh ground black pepper
450 ml red wine
1 1/2 tablespoons british honey
112 1/2 g stoned dates,
roughly chopped 3 large potatoes, peeled and cut into chunks
3 tablespoons freshly chopped herbs (rosemary, parsley & thyme)
Heat the oil and gently fry the onion and garlic for 10 minutes.
Toss the meat in the flour combined with the spices and seasoning
and add to the onion.
Fry the meat, stirring occasionally until evenly browned.
Stir in the red wine with the honey and continue to cook over a
medium heat, stirring for a further minute.
Add the dates and potato chunks and transfer to an ovenproof casserole
dish.
Cover and cook for 2-2 1/2 hours or until the meat is thoroughly
cooked.
Just before serving stir in the fresh herbs.
Pasta With Bacon, Mushroom & Caramelized Onions
Recipezaar
6 servings
375 g bacon,
pieces 375 g sliced mushrooms
3 red onions, cut in half & sliced
minced garlic (to taste)
thyme
spaghetti (or any of the long ribbon style pastas)
crumbly cheese (feta, ploughmans cheddar, anything that crumbles
nicely)
butter
In a large frypan, fry the bacon, then set aside.
Melt butter in the same pan and then cook the onions until they
have caramelised.
Add the mushrooms, garlic and thyme/herbs and the bacon again and
reduce the heat to low.
Cook your pasta and then, using tongs or a spathetti spoon, add
it to the pan with the bacon mixture in it. Do not drain as the
liquid will help moisten the whole.
Serve with the cheese crumbled over the top.
OAMC Beef Noodle Bake
Recipezaar
6 servings
1 lb ground beef
1 (8 ounce) can tomato sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 cup small curd cottage cheese
1 cup sour cream
1/2 cup minced chives
8 ounces medium egg noodles,
cooked and drained 3/4 cup cheddar cheese, shredded
In a skillet over medium heat, cook beef until no longer pink;
drain.
Add tomato sauce, salt, garlic powder, onion powder and pepper.
Bring to boil.
Reduce heat, cover and simmer for 5 minutes.
Meanwhile, combine the cottage cheese, sour cream and chives; fold
in noodles.
In a greased 3 quart baking dish, layer half of the noodle mixture
and meat mixture. Repeat layers.
Cover and bake at 350 for 35 minutes.
Uncover, sprinkle with cheese.
Bake 5 minutes longer or until chesse is melted.
Taco Soup (Oamc)
Recipezaar
12-18 servings
2 lbs fresh lean ground beef
1 onion, coarsely chopped
1 (4 ounce) can diced green chilies
1 (1 1/4 ounce) taco seasoning, packet
1 (1 ounce) Hidden Valley Ranch dip, packet
2 (11 ounce) cans corn, undrained
4 (14 ounce) cans stewed tomatoes, undrained
1 (15 ounce) can pinto beans, undrained
1 (15 ounce) can kidney beans, untrained
1/2 cup fresh cilantro, chopped (optional)
grated monterey jack cheese, and or cheddar cheese
Brown the meat with the onions in an 8-qrt stockpot.
When cooked all the way through, add remaining ingredients and cook
over medium heat for 30 minutes.
Eat now if you are not freezing it. Top with grated cheese, sour
cream, tortilla chips, etc.
If freezing, let cool completely and pour into freezer bags. First
mark the bags with "Taco Soup, Reheat to Serve" and the
date.
I ususally let the bag partially thaw, enough to get it out of the
bag and then heat over low until warmed through.
South of the Border Cheesy Potato Soup
Recipezaar
10 servings
1/2 cup chopped onions
1/3 cup chopped celery
2 tablespoons butter
4 cups diced peeled potatoes
3 cups chicken broth
1/4 teaspoon paprika
1/2 teaspoon marjoram
1 tablespoon instant minced garlic (I use a mix of dried garlic
and roasted red pepper)
2 cups milk
8 ounces monterey jack cheese
1 (15 ounce) can cream-style corn
1 (4 ounce) can diced chilies
2 ounces diced pimentos (optional) salt and pepper
Saute onion and celery in butter in large pot until tender.
Add potatoes, broth and spices; bring to a boil, cover and simmer
for 15 minutes or until potatoes are tender.
Mash potatoes to desired consistency with a masher or fork; or puree
in food processor to desired consistency.
Stir in milk, and gradually stir in cheese until it is all melted.
Add corn, chilies, pimentos and salt and pepper until all is hot.
Can be frozen and heated up in a low crockpot later.
Old-Time Beef Stew Recipe Courtesy Paula Deen
Recipezaar
6 servings
2 lbs stewing beef
2 tablespoons vegetable oil
2 cups water
1 tablespoon worcestershire sauce
1 garlic clove, peeled
1-2 bay leaf
1 medium onion,
sliced 1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1/2 teaspoon paprika
1 dash ground allspice or ground cloves
3 large carrots, sliced
3 celery ribs, chopped
2 tablespoons cornstarch
Ginger Beef Stir-Fry
Recipezaar
Plum Sauce Mix
1 1/2 teaspoons cornstarch
3/8 cup cold water
3/8 cup plum sauce
1 1/2 tablespoons grated fresh ginger
1 1/2 tablespoons soy sauce
3/8 teaspoon crushed red pepper flakes
1 1/2 teaspoons minced garlic
Meat
1 1/2 lbs boneless beef top sirloin steaks, cut into thin 2-inch
strips 1 1/2 tablespoons vegetable oil
Veggies
1 1/2 medium sweet red peppers, julienned
2 1/4 cups fresh broccoli florets
3 medium carrots, thinly sliced
6 green onions, chopped
Serving
4 1/2 tablespoons salted peanuts, chopped (Topping)
3 tablespoons sesame seeds, toasted (Topping)
3 cups instant rice, prepared
In a small bowl, whisk cornstarch and cold water until smooth.
Stir in the plum sauce, ginger, garlic, soy sauce and pepper flakes;
set aside.
In a large skillet or wok, stir-fry beef in oil until no longer
pink; remove and keep warm.
In the same pan, stir-fry the red pepper, broccoli, carrots, onions
and garlic until tender. Return beef to the pan. Whisk the plum
sauce mixture; stir into skillet. Cook and stir until slightly thickened.
Serve over rice if desired. Sprinkle with sesame seeds and peanuts.
Popeye was Right Soup
Recipezaar
2 1/4 tablespoons olive oil
1 1/2 cups onions,
chopped 1 1/2 red bell peppers,
diced 3 garlic cloves,
minced 1 1/8 cups orzo pasta
7 1/2 cups vegetable stock
1 1/2 (16 ounce) cans diced tomatoes (do not drain)
9 ounces fresh spinach, chopped
3/8 cup fresh parsley, chopped
1 1/2 lemons, juice of
Heat oil in a soup pot and sauté the onions, bell pepper
and garlic until softened. In the meantime, cook the orzo in plenty
of boiling water. Drain. Add stock and tomatoes to veggies. Bring
to a boil, reduce heat and simmer for 10 minutes. Add orzo, spinach
and herbs. Stir in lemon juice and season with salt and pepper to
taste
Mexican Style Cheesy Potatoes
Recipezaar
10 servings
1 (15 1/2 ounce) jar salsa con queso
1/2 cup butter
1 (8 ounce) container sour cream
2 tablespoons of minced onions
1 (2 lb) bag frozen hash browns
2 cups shredded mexican cheese
Preheat oven to 350 degrees.
In bowl combine melted butter, minced onion, sour cream and the
Salsa Con Queso.
Stir until well blended.
Stir in hash brown potatoes until mixture is blended.
Place mixture into a glass oven proof 13x9-inch rectangular pan.
Bake for 1 hour.
Prior to taking out of oven, melt shredded Mexican cheese over the
potato dish.
Nacho Casserole
I think this is from Christy’sClipart.com
Makes 10 servings
3 lbs. turkey sausage or ground turkey
1¼ c. chopped onion
2 cloves garlic, minced
1 c. sour cream
8 oz. can tomato sauce
7 oz. can chopped green chilies
6 oz. can tomato paste
4.2 oz. can chopped ripe olives, drained
8 oz. pkg. tortilla chips, crumbled coarsely
12 oz. Monterey Jack cheese, shredded
Paprika
In large skillet sauté sausage. Drain excess fat. Add onions,
garlic and sauté. Reduce heat. Stir in sour cream, tomato
sauce, green chilies, tomato paste and olives. Heat through, but
don’t boil. In greased 3 qt. baking dish layer 2/3 of tortilla chips,
all of meat mix, remaining chips and cheese. Sprinkle top with paprika.
Freeze. To serve, place frozen into 350° oven. Bake uncovered
1½ hours or until hot and cooked through.
Creamy Asparagus Soup With Mushrooms
Recipezaar
Makes 6 servings
1/3 cup olive oil
15 ounces fresh shiitake mushrooms, sliced (or 1/2 pound white mushrooms)
1 tablespoons salt
3/8 teaspoon black pepper
1 1/2 large onions, chopped
6 cups water
6 cups chicken broth
1/2 cup long grain rice
48 ounces asparagus, trimmed and cut into 1 inch pieces
In a large pot, heat 2 T oil over moderate heat. Add the mushrooms,
¼ t salt and the pepper and cook, stirring occasionally,
until the mushrooms are golden; about 5 minutes. Remove the mushrooms
and set aside. Reduce the heat to low and add another tablespoon
of oil to the pot. Add the onion and cook, stirring occasionally,
until translucent; about 5 minutes. Add the water, broth, rice,
and the remaining salt to the pot. Bring to a boil. Continue boiling
for 10 minutes, stirring occasionally. Add the asparagus. Cook until
tender; about 5 minutes. Using a hand blender or food processor,
puree the soup until smooth. Return the soup to the pot and add
the reserved mushrooms.
Broccoli Stuffing Casserole
Recipezaar
Serves 8
INGREDIENTS:
1 cup mayonnaise
1 can cream of celery soup, undiluted
2 eggs, beaten
2 pkgs (10oz each) frozen chopped broccoli, cooked and drained
2 tablespoons minced onion
1 cup grated sharp Cheddar cheese
1 tablespoon Worcestershire sauce
1 tsp seasoned salt
pepper, to taste
1 cup herb-seasoned stuffing mix
2 tablespoons butter
PREPARATION:
Grease a 2-quart casserole and set aside.
In a large bowl, combine the mayonnaise and soup, mixing well. Stir
in the eggs and broccoli. Add the onion, Cheddar cheese, Worcestershire
sauce, salt, and pepper.
zSB(3,3)
Place in the prepared casserole dish and top with the stuffing
mix. Dot with butter. Bake at 325 degrees for 45 minutes.
King Ranch Chicken Casserole
Christy's Clipart?
Serves 6-8
1 cup Onions -- diced
1 cup Green Bell Peppers -- diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese -- shredded
2 cups Chicken -- cooked and diced
1 can Tomatoes with Green Chilis
1 clove Garlic -- minced
2 tablespoon Chili Powder
1 tablespoon Chicken Broth
12 Corn Tortillas -- torn into quarters
In a large pan, sauté onion, bell pepper, and mushrooms
in butter, Add soups, tomatoes & chilies, garlic, chili powder,
and chicken broth. Line bottom of a 9x13 inch pan with pieces of
tortillas. Spread half the chicken over the tortillas and top with
half of the sauce, then half of the cheese. Cover with another layer
of torn corn tortillas, and repeat the chicken, sauce and cheese
layers. Bake at 350 degrees F for 30 minutes or until bubbly.
PORK BARBECUE
Christy'sClipart.com
6-8 servings per 1/3 of pork
Large Pork roast
3 packs of buns
3 cups BBQ sauce of your choice
Sandwich rolls or buns
Place pork roast and BBQ sauce in crockpot. Cook on low 8-10
hours. Shred, cool, bag and freeze. You can freeze the
buns as well, so you have enough for your family, and can buy them
in bulk.
Reheat and serve on buns with slaw on the side.
Beef Stir-Fry with Couscous
Recipezaar
6 servings
1 7/8 lbs boneless beef top sirloin steaks, cut 1 inch thick
1 1/2 (13 1/2 ounce) cans single strength beef broth
1 1/2 cups couscous
1 1/2 tablespoons olive oil
1 1/2 medium red bell peppers, cut into 1/4-inch thick strips
3/4 cup bananas, coarsely chopped (very ripe) or other sweet onion,
coarsely chopped 3/4 cup prepared honey-dijon barbecue sauce
1 1/2 tablespoons fresh parsley,
chopped parsley sprigs
Trim fat from beef steak.
Cut steak lengthwise in half and then crosswise into 1/4-inch thick
strips; set aside. In medium saucepan, bring beef broth to a boil.
Stir in couscous; cover pan and remove from heat. In large nonstick
skillet, heat oil over medium-high heat until hot. Add beef, 1/2
at a time, and stir-fry 1 to 2 minutes or until outside surface
is on longer pink.
Remove from skillet with slotted spoon; keep warm.
In same skillet, stir-fry bell pepper and onion 2 to 3 minute or
until crisp-tender.
Return beef to skillet; stir in barbecue sauce. Cook and stir 1
to 2 minute or until heated through.
Arrange beef mixture on couscous; sprinkle with chopped parsley.
Garnish with parsley sprigs.
Makes 4 servings (serving size: 1/4 of recipe) Tip: Yellow, green
or a mixture of colored bell peppers may be used to vary the color
of this dish.
Stir-Fry Supreme
Recipezaar
1 1/2 cloves garlic,
minced 3 heads broccoli (use florets only)
4 1/2 medium carrots,
sliced 9-12 fresh mushrooms,
sliced 1 1/2 medium green peppers,
cut into small strips and seeded 1 1/2 medium onions, cut into thick
rings
1 1/2 teaspoons peanut oil
1 1/2 tablespoons water
1 1/2 tablespoons mild soy sauce or low sodium soy sauce firm tofu,
cut into small cubes to make > cup
In a wok or frying pan, heat oil over medium-high heat. Add garlic
and onio n and cook 15 seconds.
Stir in broccoli florets, carrots and green pepper.
Add water, cover and cook about 6 minutes or until vegetables are
about half-done. Add soy sauce, mushrooms and tofu.
Cook another 5 minutes.
Serve immediately.
Sweet and Sour Stir-Fry
Recipezaar
6 servings
canned pineapple juice 3 tablespoons rice vinegar
2 tablespoons cornstarch or arrowroot
2 tablespoons honey
2 tablespoons soy sauce
1 1/2 tablespoons vegetable oil 1 large onion, chopped
1 medium red bell pepper, cut into 1 inch squares
1 medium green bell pepper, cut into 1 inch squares
8-10 stalks asparagus, tough ends trimmed, cut into 2 inch pieces
1 (14 1/2 ounce) can diced tomatoes
1 (16 ounce) can unsweetened pineapple chunks, drained, juice reserved
8 ounces extra firm tofu, well drained and finely diced
Make sauce; in a small bowl, stir together all sauce ingredients
until cornstarch has dissolved.
Set aside.
In wok, heat oil over medium heat.
Add onion and cook, stirring often until golden, about 8 minutes.
Add bell peppers and asparagus; increase heat to medium-high and
stir-fry for 5 minutes.
Add tomatoes and pineapple chunks and stir-fry for another 5 minutes.
Stir in tofu and reserved sauce and cook, stirring, until mixture
has thickened slightly, about 2-3 minutes.
Taste and adjust sweet/sour balance to your liking with additional
honey, vinegar and/or soy sauce.
Serve at once.
Potluck Potato Casserole
Recipezaar
8 servings
1 1/2 cups nonfat sour cream
1 1/4 cups reduced-fat cheddar cheese (shredded)
1/2 cup vegetable broth
2 tablespoons onions (minced)
5 teaspoons melted butter
1/2 teaspoon fresh ground pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
30 ounces frozen hash browns, i use ore-ida (thawed)
10 3/4 ounces reduced-fat cream of mushroom soup
1 cup crushed corn flakes
2 tablespoons fresh parsley (chopped)
Preheat oven to 350 & coat a 13" x 9" baking dish
with cooking spray.
Mix first 10 ingredients in a large bowl. Spread in baking dish.
Sprinkle crushed cornflakes over top and bake for 1 hour.
Sprinkle with chopped parsley then serve.
