Quick and Easy Recipes

mar52


Do you have any?  Those that take hardly any time at all and taste good?

I've been keeping cooked pasta in the refrigerator to dress up in different sauces for a quick dinner.

Yep.
 
1 stick butter
1 small onion, sliced
1 tomato, chopped
meat. like Italian sausage, sliced deli ham or turkey or roast beef. Whatever you want, really.
cracked black pepper to taste.
 
melt butter in a large skillet. cook the onion & tomato until the onion is translucent. add the meat & heat thoroughly. When everything is cooked, add the pasta to the skillet & toss to coast. serve with fresh grated parmesan. if you use that **** in the green can, you're on your own.

 
ETA: slice up the italian sausage, we usually used leftover meat, so this should be cooked first. original recipe was found on the back of a box of Mueller's spaghetti when we lived in Ohio & was called Heroes Ham. I have the actual recipe at work & will cross check tomorrow with that I typed here.

Aglio & Olio

• cooked pasta
• grapeseed oil or another oil that's meant to be used for heat (you can spot a non-Italian a MILE away--they heat olive oil. Don't, it burns too easy)
• FRESH garlic cloves, peeled. you can crush them to get the peels off, doesn't matter to me, just don't cook them with the skins on. Yes. I am serious. Someone I know did this a few weeks ago.
  
• fresh cracked pepper, salt, red pepper and or parsley flakes, salt, parmesan cheese, etc. Basically anything else you want to use to season the meal.  

Cook pasta according to package directions, make sure you salt the water. Drain, reserving some of the pasta water. While it's cooking, heat a decent amount of the oil in a large skillet (i dont measure anything, eyeball it & know you need enough oil to coat however much pasta you just made). add the garlic cloves over medium heat & cook slowly. when they are browned nicely, but NOT burned, remove from heat & save for later. Add drained pasta to the pan & toss, making sure it's coated evenly. add garlic cloves back in & toss together to heat evenly. If you want to add any of the spices above, now is the time to do so, then serve.

pasta e fagiole

• grapeseed oil
• 1-2 cloves fresh garlic, peeled
• cooked pasta (has to be something little like shells, stars, or my personal choice: ditalin)
• canned diced tomatoes. yeah, i said it. i use the salt-free ones, you can use flavored ones if you like
• 1 can CANNELLINI beans, drained & rinsed
• cracked black pepper
  

 
In a medium saucepan, heat about 1-2 Tablespoons of oil with the garlic. Cook over medium heat until browned, NOT burned. remove garlic from pan, but save for later. in the pan, add tomatoes, beans & cracked pepper. Cook over medium heat uncovered about 10 minutes, stirring frequently. Add pasta & garlic and cook until everything is heated through.
 
If you want to make a soup out of this, drain the tomatoes before adding & then add a box of chicken broth along with the pasta & garlic.

Soup:
 

• 2 BIG cans chicken breast meat or use leftover 
• 2 boxes chicken broth
• 1 package frozen vegetables or a can or two of Veg-All
• cracked black pepper
• squirt of fresh lemon juice
• fresh celery leaves
• pinch of thyme

 
Add everything to a big saucepan. Heat over medium heat, don't boil. Add your already-cooked noodles to this.

mar52


I guess everyone is in the kitchen fussing over the stove.

Um, I hate to point out the obvious, but you DO know the Roadfood Tour was over this last weekend, right?

stricken_detective


Aglio & Olio

• grapeseed oil or another oil that's meant to be used for heat (you can spot a non-Italian a MILE away--they heat olive oil. Don't, it burns too easy)

Pomace olive oil or Pomace blends are specifically used in high heat/searing institutional Italian cooking. It doesn't burn or produce a bitter taste and has a very high smoke point.

DawnT is correct! Pomace olive oil is the oil used in most Italian restaurants when an oil with a high smoke point is needed. It works and, it's cheap! In most "mom 'n pop's", it's usually the only oil used.

Thanks, guys!! I'm too much of a chicken to try it. Very bad memory from someone trying to use it when I was little & the scent. UGH, the SCENT of scorched oil--rivals baccala.  
 
We use olive oil on salad only. I got the grapeseed from the Italian Deli here in town, but I found some flavored ones at a catalog party I got invited to, and they're pretty good. Wildtree is the name & they have a hickory smoked one. It made a very interesting Italian mac &  cheese. 

Here are a bunch of quick & easy recipes from our local meat market:  http://www.hirschsmeats.com/Recipes.htm
 
Enjoy!

MetroplexJim


Here are a bunch of quick & easy recipes from our local meat market:  http://www.hirschsmeats.com/Recipes.htm
Enjoy!

That's a great bunch of Recipes! I'll be making a bunch of them! THANX for sharing!

Ground beef, sliced new potatoes, sliced onion, fried up together, drain grease,seasoned, put in a premade pie crust, topped with chedder or whatever cheese, top with another pie crust, poke some holes, bake till browned crust. Quick meat pie!

MetroplexJim


Here are a bunch of quick & easy recipes from our local meat market:  http://www.hirschsmeats.com/Recipes.htm

Enjoy!

 
Good old Hirsch's! Btw Jim, the Thumann's hot dogs I mentioned a bit back in this thread come from Hirsch's. They're the only store (that I know of) in the Dallas area that sells Thumann's products. Next visit you're there, pick up a container of Thumann's white potato salad. Yummo!

Saute a couple of tablespoons onion and green pepper in a litte butter. Add a can of Swanson's whie meat chicken (rinsed well), a can of mushroom soup and a little diced pimento. Serve over toast. This is good with a few stalks of canned asparagus dressed with peppercorn ranch for a salad.
 
I always keep a can of asparagus in the refrigerator for a quick salad.  

Sounds good,mbrookes. I do a can of tuna, cream of mushroom soup, sauteed onions, celery, chopped tomatoes and serve over biscuits.Oh, and peas, of course.

This is one of my fave quickies:
Ingredients:
1 Can Progresso Lentil Soup
1 Bunch of fresh Chard (Green, Red or Rainbow) OR Spinach
2 Fresh (uncooked) Chicken sausages (Garlic OR Feta-Spinach Or Basil or your favorite)
Parmigiano Reggiano Cheese
 
Prep:
1.) Poach sausages in water: Place sausages in skillet, add water to about half coverage, bring to a boil, cover & let steam until just cooked. Remove sausages from pan, set aside to cool.
2.) Remove tough ribs from chard & julienne leaves into ribbons.
3.) In a saucepan (or skillet used for sausages if not too shallow/wide) pour some of broth. (Any leftover stock can be saved for other recipes. I usually use it when cooking various greens instead of ham, bacon, etc. I cook greens every week, so it comes in handy.) Add julienned greens & cook until wilted but still bright. Coin sausage while chard reduces.
4.) Add can of Lentil soup and coined sausages to chard ~ blend & simmer.
5.) Transfer to soup plate & grate fresh Parm Reg over.
A nice grind or two or 10 or *47 of fresh black pepper & a T or *cup or so of fresh cracked red chilies gives it the requisite zing.
 
*I'm joking! Well, SORTA...

That sounds great as do a lot of the others.
 
Thanks!

Home-made Beenie Weene's.
2-3 cut up hot dogs and a can of any flavor of Bush's Beans heated up. Cornbread optional. 

Foodbme, I have that exact same recipe!

Add those ingredients (dogs first) to onions sauteed with a good amount of butter and you have perfect Beenie Weenies. I prefer Showboat brand pork and beans, tho.

Ramen noodles in tomato soup.

Chicken ramen noodles with and egg added while simmering-quick egg drop soup!

Fresh Yakisoba noodles added to sauteed cabbage and onions or scrambled eggs and onions.

leftover bratwurst heated up with potatoes and onions fried in bacon grease....yes, I'm from Wisconsin.  Bacon grease for frying is "cooking light" for me.

Sounds like Bubble & Squeak.

or, bratwurst and squeak.
 

Sauteed hamburger and chopped onion, with a little garlic powder and salt and pepper, on top of a microwaved potato.  Probably good on instant mashed potatoes, as well.