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Stupid easy recipes you really love

A couple weeks ago I came home exhausted with a salmon steak, intending to cook it the way I usually do (bake with lemon and dill.) Opened the fridge. I had most of a container of mild fresh salsa left over from the day before. (I live in Massachusetts - brand name of the salsa is La Mexicana and it's really good.) Sprayed a glass pan lightly with canola oil, plopped in the fish and absolutely buried it in the salsa. Baked at 350 for about 28 minutes - the liquid in the salsa kept the fish incredibly moist.

Anyone else have recipes they love & make when they're tired?

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  1. ok, that sounds delicious, I have to try it! Here's the stupidest easy recipe that I make all the time; in fact this might be too easy to even qualify for this thread:

    I put some frozen fruit in my magi-mix food processor, process for 5-15 seconds, add some fat-free vanilla yogurt and/or honey and process for another 5 seconds and voila: frozen yogurt! It doesn't freeze well but right out of the magi-mix it has exactly the consistency of frozen yogurt and it's fat free!


    6 Replies
    1. re: gdaerin

      When seafood prices allow (I'm also from MA) mussels steamed in white wine and some sauteed shallots or leeks, steamed clams in a tiny bit of water and the broth they make while cooking, and/ or steamed lobster in a small amount of water.

      I also soak great northern beans overnight and cook in water with a bit of oil and lots of dried sage, an easy inexpensive yum.

      1. re: chowfamily

        steamed chincoteague oysters. pretty stupid easy! boil water, add oysters and cover. when they pop open, they're done. delicious. measuring coffee in the a.m. is harder!

        i also love this one: shred savoy cabbage and stir in Mae Ploy sweet chili sauce with chopped scallions and fresh parsley / cilantro.

        1. re: chowfamily

          Bean and Feta salad. Effortless and very tasty. Just combine the ingredients below.

          Any can of beans, rinsed thoroughly (usually use a 3 bean mix)
          About an equal amount of crumbled feta
          supermarket sized bunch of scallions, chopped
          juice of half a lemon
          lots of black pepper

          1. re: flams53

            That. Sounds. Awesome! Have you tried with chick peas?

            1. re: flams53

              ok i love this and do this as well.. but add things from the pantry (most from TJs): kalamata olives, tinned arichoke hearts, tuna. also fresh items: flat leaf parsley, celery, cherry tomatoes. basically, anything i don't have to cook!

              these take no time to prep outside of opening cans and chopping herbs. and, yes, this is great with chickpeas davedigger!

              think i might have to get into the kitchen right now and throw some of this together!!!

          2. re: gdaerin

            My husband and I do this exact recipe in the blender all the time and drink it as a smoothie. It's a great weekend lunch substitute when we're busy. We tend to add vanilla-flavored protein powder too, and depending on the fruit, a little cinnamon.

          3. boxed mac and cheese with browned ground beef
            scrambled eggs
            chicken baked with sketti sauce on top topped with some cheese mebbe
            chicken/pork baked with salsa on top (like you did with the fish above, my husband doesn't like fish)

            8 Replies
            1. re: Morganna

              I go long periods without eating scrambled eggs (more of a soft boiled or sunny side fried girl), and when I do get around to eating them, I'm always struck anew how good they taste - so creamy, almost sweet. Guess that will be supper tonight...

              1. re: Gooseberry

                me, too. scrambled eggs are one of those things that, unlike sandwiches, i like best when prepared by me. i guess that goes for all eggs. i'm picky.

              2. re: Morganna

                yeah! boxed mac & cheese with salsa, side of cottage cheese!

                1. re: lil magill

                  can of beef'a'roni mixed with prepared box of mac&cheese

                  I really shouldn't admit that though

                  can of albacore drained & sleeve of saltines

                2. re: Morganna

                  Hear, hear on the mac & cheese with ground beef! I love cooking up half a pound of hamburger with some garlic, salt, pepper, and a tbsp of flour, and then throwing it into a pot of mac & cheese. Deeelish.

                  1. re: Morganna

                    Sloppy Joes are one of my favorite "stupid and easy" meals. I mix the sloppy meat with boxed mac and cheese for leftovers, yum!

                    1. re: EliEats

                      I like the sloppy joes (ground beef and can of Manwich) over white rice Easy and delish!

                    2. re: Morganna

                      You should try the boxed mac and cheese with sliced boiled hot dogs.
                      Squirt some ketchup on top... YUM!!!!!

                    3. I do something similar, with chicken tenderloins. Cover them in canned stewed tomatoes (or try the fire-roasted kind!) and bake, covered, until done. It is INCREDIBLY tender due to the acidity in the tomatoes and moisture. Perfect with rice and green beans or some such combo.


                      14 Replies
                      1. re: kaaris

                        In a similar vein - my corner butchershop/deli breads and fries boned and skinned chicken breasts every day. They're usually pretty big - the size of a dinner plate! If I'm feeling lazy but want a hot, cooked meal, I'll pick one up, along with a jar of Rao's marinara sauce or plain, old chopped tomatoes and some fresh mozzarella. Top the chicken with the sauce/tomatoes and sliced cheese and bake in the toaster oven until bubbly. It's a one-casserole, three-ingredient dinner. Just add some salad and a hunk of bread.

                        1. re: Deenso

                          I almost bought a jar of Rao's at the store the other day - is it better than my favorite,
                          Newman's Own Sockarooni Sauce? I know about Rao's, so I think I'll try it.

                          1. re: bayoucook

                            I haven't tried Newman's Own, so I can't say which is better. Suppose I'll have to pick some up and give it a shot.

                            1. re: Deenso

                              Please report back. I think Rao's is great (albeit expensive).

                              1. re: gsElsbeth

                                I know Rao's is expensive, but have seen jfood reference making it at home. Here's a link to the recipe courtesy of Caitlin McGrath (from the ravioli thread):

                                1. re: kattyeyes

                                  Thanks K. Jfood always has a few jars that he "cans" this sauce in the basement. The major comment on the recipe is that it takes longer than 1 hour. Likewise jfood uses his immersion blender to get to the correct consistency.

                                  1. re: kattyeyes

                                    Actually, I usually make my own sauce for pasta. It only takes as much time as it does for the water to come to a boil and for the pasta to cook. And, of course, it's much less expensive to do homemade. But I always have a jar of Rao's in the cabinet for the nights when even that little bit of prep is too much to ask of myself.

                                    1. re: Deenso

                                      I tried the sausage kind and found it to be just ok...which Rao's sauce do you like?

                                      1. re: bythebayov

                                        why is rao's so expensive? btw, if y'all want the recipe for rao's, i've got it bookmarked somewhere, and will find it.

                                        1. re: alkapal

                                          HA HA...I linked to it upthread (above jfood). We really could be twins, couldn't we? ;) I'm with you--why IS it so costly?

                                          1. re: bythebayov

                                            I haven't tried the sausage, but the marinara is fine when I need something quick. My husband likes the puttanesca, as well. But I only use these in a pinch, when I just don't have time to throw together my own sauce.

                                            1. re: Deenso

                                              I have used Rao's and was not impressed. I was impressed by Muir Glen and the $1.75 Barilla roasted garlic sauce however. The Barilla only has good ingredients and huge chinks of garlic. It's quite delicious for a jarred sauce and much better than the overpriced Rao's.

                                  2. re: bayoucook

                                    oh we've known Sockarooni Sauce for 30 years, it really is 'that' good. but Rao's OMGOODNESS to me anyway worth every darn dollar.

                              2. Steam a globe artichoke for about 45 minutes to an hour and just mix together some mayo, lemon juice and salt and pull the leaves off and dip them...awesome.

                                4 Replies
                                1. re: Den

                                  I microwave mine for 8-10 minutes then mix mayo and soy sauce for dipping.

                                  1. re: Ima Wurdibitsch

                                    I make a good vinaigrette with mustard and balsamic vinegar, and herbs if I have them. But I use my whisk attachment on my hand mixer to whisk it so it emulsifies. Love artichoke with vinaigrette!

                                  2. re: Den

                                    I do the same for a simple meal, except I add dried dill weed to the mayo/lemon mixture. Adds a nice zing. And if I can manage I make a wild/white rice mixture up in the steamer, with some chicken broth. Tastes really yummy with the artichoke.

                                    1. Well this does have 5 ingredients, but always in my fridge but this time I had like 1/4 cup of everything. And no recipe. Everything left over that I didn't want to throw out and wanted to use some how. Well, came how late, took a piece of foil, sprayed with Pam, added like 1/4 cup or so of frozen spinach, a small frozen chicken breast, topped with 1/3 can chopped tomatoes and 2 tablespoons or so of ricotta and the remaining 3 or so tablespoons of mozz. folded up, oh yeah, s/p and I think the tomatoes were Italian diced). Folded up and baked. I did cut open or use one piece of cookware. Baked for 30 minutes and ate. Amazing flavor, great simple no work. Some parm would of been good which I did add as a garnish. I think I used my parsley just to give it flavor and color more than anything but not necessary. I just always garnish my food. We eat with our eyes right.

                                      Well mine does have 5 but all leftover easy and you could easily leave out one of the ingredients. But the leftover would of been thrown out otherwise so why not?

                                      Second cream cheese with cocktail sauce, crackers ... I know an old fave, but still good

                                      Desperate, I hate ramen noodles usually, but I had a pack, some left over BBQ chicken from that day, and a roasted onion salad I had made. Almost a relish for the BBQ. Well I made the soup thick, put the chicken in, put the onion relish in Took a leftover roll, melted some cheese on it and ate my soup and dipped the bread. It was great.

                                      1 jar of plum sauce, 4 chicken breasts and 1 cup of frozen onions or fresh but I used frozen. Cooked in the oven for 30 minutes. Served over two bags of uncle bens 90 second bagged rice, one was white, one wild. We mixed them.

                                      Considering we were cleaning a boat from fishing all day, starved, no food other than frozen chicken, the sauce and rice and well we did have frozen beans which I also heated up. It was either that, toast and splitting a few baby carrots, beer which was good or pizza 90 minutes later. The guy whose place we were at had no idea what plum sauce was. Well he learned. It was great. His spice cabinet consisted of s/p and Italian so s/p it was. I have to admit, for what it was, pretty good.

                                      9 Replies
                                      1. re: kchurchill5

                                        I don't do ramen either, as a rule- but was REALLY happy with it after I dosed it with some Tiger Sauce a few drops of sesame oil and some chopped scallion. Also love to scramble a raw egg, then pour it in when the water boils- great stuff.

                                        1. re: Boccone Dolce

                                          I make ramen (make it brothy, not dry) then add in a raw egg at the last second of cooking, mix and add any leftover meat or veggies (I like peas, bean sprouts, carrots, etc) to the broth, the egg thickens the broth and makes it taste like egg drop soup. I then I top it with sweet chilli sauce (big bottle, philipino, I think) ...mmmmmm v. comforting!

                                          1. re: bythebayov

                                            YOu put the chili sauce in the soup?

                                            1. re: lilmomma

                                              Every once in a while, I like to coddle an egg in the broth. I usually add a few drops of sesame oil and some scallions and sriracha, too.

                                          2. re: Boccone Dolce

                                            i do ramen. i admit it. i add some tom yam paste -- the base for hot and sour soup -- and sesame oil, whatever veggies i may have. i will add a boiled egg halved sometimes. (i also do cheerios for dinner. just plain with milk.)

                                            1. re: lil magill

                                              yep, i'll doctor ramen, too -- usually with fish sauce and lime juice with scallions, and toasted sesame oil. i know the sodium is not good FOR me, but sometimes, i just gotta have that little salty noodle fix.

                                              1. re: alkapal

                                                love ramen with egg dropped in at the end then add sweet chili sauce and slurp up, guess was a college comfort food for me and I still love it many years later (pretty good hangover cure too btw).

                                                1. re: bythebayov

                                                  Love this one: Cook Ramen noodles as directed, needs to be soupy. Brown 1/2 lb ground beef or chuck, drain off grease. Add to noodles with canned sliced water chestnuts. Add sliced mushrooms tp make it even better. Yum. (Don't leave out the water chestnuts).

                                            2. re: Boccone Dolce

                                              Wine Ramen:

                                              Discard MSG packet.
                                              Sautee an onion or some shallots (minced).
                                              Add a sprinkle of sugar, half a bouillon cube, and about a half cup of red wine.
                                              Cook till it thickens.
                                              Prepare noodles, drain, coat them in onion/wine sauce.

                                          3. Take some raw shrimp (frozen/defrosted is fine) and wrap each with some prosciutto. Thread on skewers, or stalks of rosemary if you have them, brush with olive oil & a squeeze of lemon. Then grill or broil for about 5 minutes. Serve with more lemon. Delicious, and fancy too. This is a quick easy meal for us, or an impressive appetizer for guests (especially with the rosemary.)

                                            29 Replies
                                            1. re: Just One Bite

                                              Love to cook but don't love to bake so when my sister told me about this I was so excited to try: Take canned peaches in syrup (add some sliced fresh ones too if in season) place in the bottom of a glass baking dish, pour white cake mix on top (dry... right out of the box) and then place dabs of butter on the top all around. Bake in the oven (350 I guess) until golden and bubbly. Serve over vanilla ice cream and it's instant peach cobbler that people will think you slaved over! It's an awesome, EASY summer dessert crowd pleaser!

                                              1. re: care11

                                                I'm not much of a baker either - I'm going to have to try this - it sounds good!

                                                1. re: care11

                                                  this one fascinates me -- do you drain the peaches or use the syrup too? TIA.

                                                  1. re: GretchenS

                                                    You add most if not all of the syrup. Also, I recall not using the entire box of cake mix because it was too sweet but I think my sister uses the whole box sprinkled evenly over the top. And last, as is usually the case, the more butter the better! It really is SOOO good!

                                                  2. re: care11

                                                    My kids used to do this on Boy Scout camping trips in a dutch oven over a fire. No ice cream, of course, but they loved it.

                                                    1. re: pcdarnell

                                                      Some people call it a 'Dump Cake' - my Mom used to call it a 'Panic Cake' (as in: unexpected company and no dessert? don't panic- you can make this cake!)
                                                      You can do it with any canned fruit and cake mix.

                                                      I always chicken out of using the ENTIRE stick of butter, so mine stays dry and burns around the edges, but it's really sweet, gooshy and horrible for you (so you know it's tasty!)

                                                      1. re: Boccone Dolce

                                                        Friend taught me this one, uses crushed pinepple, 2 cans, uses all the syrup, whole stick butter. calls it pineapple slop. it's nuclear when you pull it out of the oven, tho, so be careful!

                                                        1. re: mariacarmen

                                                          my best friend made this once (with the peaches, brown sugar and butter) and it was still gooey when we ate it - best cake we ever had, we ate the whole thing! :)

                                                    2. re: care11

                                                      Interesting recipe care11! I also hate to bake....Makes such a mess. How large is the can of peaches?

                                                      1. re: joaniesl

                                                        I am thinking it's one of the large cans in syrup...but it really depends on the size of your baking dish. Just a nice layer of peaches...nice ratio of cake mix and then a lot of butter! :)

                                                          1. re: joaniesl

                                                            do you prep the mix according to the instructions or do you pour it dry?

                                                      2. re: care11

                                                        I wonder if that recipe could be savory using canned creamed corn and boxed cornbread mix, with butter of course??? I don't believe I actually thought of that.....not that I'd ever try it, you understand.

                                                        1. re: care11

                                                          An easy way to make super gooey, low-cal fat-free cupcakes (for desperate dieters) is to just add a can of diet coke to a box of chocolate cake or brownie mix and bake. Can't believe it works but it does and they're good, too

                                                          1. re: CoryKatherine

                                                            Holy s^*t, you be d' spawn o' d' debble. I'm going to try that out of pure perversion next I'm someplace where mixes are available.

                                                            1. re: CoryKatherine

                                                              I use this trick frequently to make cakes - any mix, any can of diet soda. if you google diet soda cake there are TONS of combinations listed out there. People never know the diff. :)

                                                              1. re: CoryKatherine

                                                                Reminds me of my brewski muffins.
                                                                3 cups Bisquick (the kind with buttermilk powder in it.)
                                                                a can of beer.
                                                                makes 12 in a regular muffin pan.

                                                                1. re: Sharuf

                                                                  oooh, sharuf, i wonder if you could doctor those up, a la red lobster "cheddar bay biscuit" style -- with garlic and cheese? mmmmmmmmmmmm.

                                                                  1. re: alkapal

                                                                    I found a copycat recipe on the internet for those Red Lobster Cheddar bay biscuits, its so easy and really close 2 1/4 cups of Bisquick, 2/3 cup half and half and fresh herbs, 1 cup cheese I use sharp cheddar and garlic powder there to die for and so easy.

                                                                    1. re: tidecreek

                                                                      There is a secret to the biscuits. A friend works there and they are dipped in butter top and bottom to give them that extra flavor. Then they are also kept in a steamer which gives that the extra moist flavor. And the herbs are really key.

                                                                      They are a favorite of just about everyone. How could you not like them.

                                                                      1. re: tidecreek

                                                                        I've used a copycat recipe where you brush them with butter mixed with dry salad dressing mix. Any flavour of mix that has a lot of garlic like Italian or caesar.

                                                                    2. re: Sharuf

                                                                      I make beer bread all the time. All purpose flour, a little sugar and beer. The secret is good beer and then I like to add fresh herbs, grated onion, cheese. You can't get much better and it is great bread.

                                                                    3. re: CoryKatherine

                                                                      I too use this trick from WW's. I use 10 oz of club soda to avoid the after taste that a diet cola can create.

                                                                      1. re: CoryKatherine

                                                                        Thats it....TWO ingredients? Must try!

                                                                        1. re: CoryKatherine

                                                                          you can do something similar with spice or chocolate cake mix and pumpkin puree (replaces oil and egg): http://www.3fatchicks.com/forum/food-...

                                                                          they are not bad, considering. still not health food though.

                                                                          1. re: ChristinaMason

                                                                            the lady used 2 eggs, but omitted butter, she says in that post.

                                                                            you tried it with just the puree? was it delicious? i'm willing to give that a go!

                                                                            1. re: alkapal

                                                                              Yep, I've done it with just puree. It was fine. Not amazing, but still pretty good. And so easy! I think I actually added it to carrot cake mix.

                                                                              I made cupcakes/"muffins", btw.

                                                                              Here's another "recipe" without eggs: http://allrecipes.com/Recipe/Easy-Pum...

                                                                        2. re: care11

                                                                          Just made this for dessert. I used canned cherries in heavy syrup (16oz can) and poured dry Duncan Hines cake mix (Devils Food) on top. Dot with butter. Baked it at 350. Very yummy! Especially topped with vanilla ice cream!!!!!

                                                                          1. re: care11

                                                                            Thanks so much for this recipe. I made it for my fiancee earlier today and it was a hit.

                                                                        3. I do chicken with salsa in the crockpot, and roll it up in a tortilla when I get home.

                                                                          Also, an egg scrambled with salsa, maybe a little cheese -- if I'm really feeling lazy I make this in a mug in the microwave, stirring every 20-30 seconds until it's done. Also in a tortilla (I always have a stack of corn tortillas in the fridge.)

                                                                          1 can of stewed tomatoes, chopped zucchini and onion, maybe bell pepper (large chunks are fine). Sprinkle with cheese and breadcrumbs and bake for about 20-25 minutes at 350. Tastes like ratatouille with about 5 minutes of prep time.

                                                                          1. An absolutely delicious side dish with canned corn (I only like Trader Joe's canned corn, but I suppose it would work with other brands): Put about 2 T butter in a saute pan, and let it brown a little (not burn, just lightly brown). Add corn and fresh basil that has been cut in ribbons. Serve and devour. BTW, while this dish is great with canned corn, it's heavenly with fresh corn that has been cut off the cob.

                                                                            2 Replies
                                                                            1. re: DanaB

                                                                              I agree, corn with basil is pretty tasty. It's really nice with some halved cherry tomatoes thrown in along with the basil, too.

                                                                              1. re: ChristinaMason

                                                                                and with the fresh corn, i'll use the basil, some scallions, minced red bell pepper, a little apple cider vinegar and a wee bit of oil for a cold "confetti salad." it's so tasty, i stand there and eat it with a big spoon (even though it's better if it sits for a bit).

                                                                            2. Cucumber salad - peeled, cored cucumbers, cut into "C" shapes, tossed with chili sesame oil, rice vinegar, minced garlic, salt and a little sugar

                                                                              3 Replies
                                                                              1. re: RealMenJulienne

                                                                                I love this stuff and eat it as often as I can.

                                                                                My Aunt Ginny (an AMAZING cook) used to take raw zucchini, slice it RAZOR thin, marinate in olive oil, chopped garlic, crushed red pepper flakes and serve- I don't remember any vinegar taste but it may have been involved. It is so good. I should call her and find out.

                                                                                1. re: Boccone Dolce

                                                                                  If you do find out, report back. It sounds delicious. I like finding new ways to serve zucchini.

                                                                                  1. re: Steamed Dumpling

                                                                                    I used to get what I called "baseball bat zucchinis" from a neighbor I'd split them in half length-wise, scoop out seeds, and stuff with cooked ground hamburger, diced onions, and breadcrumbs, bake in oven until the zuke is baked thru,,,

                                                                              2. Hamburger "Stroganoff" - sauté chopped onions and mushrooms in butter, add ground beef and some minced garlic, and brown. Add a Tbsp of flour or so to the meat/veggie mix, and continue "browning" a bit. Then add a can of condensed cream of mushroom soup (yeah, I *know*!) and some wine (red wine makes it kind of light purply-pinkish - but it's just me eating it so I don't care), and some ground pepper and salt (if needed).

                                                                                Towards the end (about 10-15 minutes?) add a cup or less of sour cream after removing from the heat. Serve over egg noodles with peas on top.

                                                                                27 Replies
                                                                                1. re: LindaWhit

                                                                                  I do this, too, as a takeoff on a recipe my mom clipped from the newspaper in the 70s, entitled "Simply Elegant Steak and Rice!" But I, too, make it over egg noodles (not rice) and use sherry.

                                                                                  I don't eat much condensed soup, either, but I have always made it just as you describe--it hasn't killed me yet and is such a tasty dish! However, I did find a sub for condensed soup (super easy) if you are interested. In fact, I'll just post it--it's a handy thing to have in one's recipe files.


                                                                                  I used it about a month ago in a spinach casserole I made. Yum, yum!

                                                                                  1. re: kattyeyes

                                                                                    I like this - pretty easy to make ahead and use when you need it soon after - thanks!

                                                                                  2. re: LindaWhit

                                                                                    I too make hamburger "Stroganoff". I have no recollection of where I found the recipe but I started making it about 15 yrs. ago before I fell in love with cooking and quality food. I tweeked it to my tastes so it's a bit different. I still crave this once in awhile and only make it when hubby is on the road because he's not a big fan.

                                                                                    I slice a whole med onion (vadalia or sweet) and sweat them in a large skillet with only enough water to cover the bottom (replenished as needed) until soft and translucent but with still a bit of bite. Remove those and then brown ground chuck which I season with a TON of garlic salt., enough that it would put most people off tasting a morsel but it is just right in the end. I do it to taste but it might be around a tsp. more or less.

                                                                                    I then add the onions back to the beef and a can of cream of mushroom (no whole mushroom's because I can't take their texture but have learned to like the flavor). A little bit of milk to help loosen the soup, cook a little bit to meld and then add about a 1/2 C. of sour cream. Simmer to heat through and serve over egg noodles.

                                                                                    My sister absolutely loves this as a comfort food when I make it and claims i have some magic touch because she can't duplicate it exactly, as simple as it is. I think it's because of the amount of garlic salt I use and her fear of using as much as I say. It was funny, for some get together about 5 yrs. ago she made it but decided to do the meat in the crock-pot to cut down on cooking time. It turned out really funky tasting because the meat turned out tasting like steak (not a bad thing if you're eating steak!). She kept apologizing during dinner to everyone that my recipe is usually much better! For such a low-brow meal, it really cracked me up.

                                                                                    1. re: Alicat24

                                                                                      Oh, I remember where I got my recipe - it's from the old 1971 General Mills recipe cards! Yes, I had the lime green box with over 100 recipe cards! (Note: the definitive word in that sentence is HAD <g>).


                                                                                        1. re: kattyeyes

                                                                                          Who says you can't learn and grow as you get older? ;-) (I'm thankful for small favors!)

                                                                                        2. re: LindaWhit

                                                                                          OMG, jfood used to see these in his mom's kitchen still in their plastic wrap in the box. Guess she did not want to get them dirty.

                                                                                          Thx for the memories

                                                                                          1. re: jfood

                                                                                            ROFL! Sure that was a "thanks for the memories" moment, jfood, or "Gahhhh! That nightmare is back? I thought I had buried that deep in my subconscious!" ;-)

                                                                                          2. re: LindaWhit

                                                                                            Yes!! That has to be where I found it! My mom had the card set when I was a kid in the 70's and my sister picked up a lime green and a yellow set for the both of us at a garage sale. I didn't think I ever cooked anything from mine but apparently there was at least one recipe! Thanks for reminding me, and I still HAVE mine buried somewhere in the basement.

                                                                                            1. re: Alicat24

                                                                                              The Betty Crocker Recipe File! I sneakily ordered these cards when I was a kid and hid them in my room away from Mom's prying eyes!! They were my treasures, and I would pore over them! I wish I had them today, just for the weird retro-ness of it. I'm always keeping my eye open in thrift stores - that garish photography on the cards is priceless!

                                                                                              "Saucy Steak Skillet" with cube steaks was my "specialty! It's was pretty good, at least with the seasoning of memory.


                                                                                              1. re: cayjohan

                                                                                                LOL, as soon as I read "garish photography", it reminded me of some of the weird or funny recipes and specifically the "Crown Roast" of hotdogs! I Googled it and sure enough the first hit shows the card. I cannot picture someone with a flourish bringing that thing to the table!

                                                                                                It's strange though, it's says "Weight Watchers" at the bottom of the card and I know my set wasn't from them. Maybe that was one of the catagories? I'm feeling the urge to go search the basement for mine now...

                                                                                                1. re: Alicat24

                                                                                                  <snort! guffaw! choke!> "Crown Roast of Hot Dogs!?!?" I'm losing it!

                                                                                                  It certainly does fill the bill for "Stupid Easy Recipes", no?

                                                                                                  I've gotta see this. Heck, I'm very tempted to make it! So *conceptual* you know...


                                                                                                  1. re: cayjohan


                                                                                                    Oh. My. Gawd. I am soooo making this! It's like 70's meta-Martha!

                                                                                                    1. re: cayjohan


                                                                                                      Since WHEN was Shamdra Lee creating recipes for Weight Watchers' cards????? That's as bad (if not WORSE!) than the Kwanzaa Kake!

                                                                                                      1. re: cayjohan

                                                                                                        OMG-the "bacon wrapped sandwich" has me completely cracking up.
                                                                                                        How horrible I thought WTF.....bacon on the outside?

                                                                                                        Thankfully me parents never made stuff like that.
                                                                                                        My parents would make spanokopita, eggplant salad, roasted peppers, sandwiches w rye bread and salami and butter.......

                                                                                                    2. re: Alicat24

                                                                                                      Oh, man!!!!!!!! I hope you guys laughed as hard at the "Crown Roast" et al, as your responses made me. I have tears rolling down my face! I *heart* you guys.

                                                                                                      And mackerel pudding? There goes breakfast.........!!!!!!!!!!!!!

                                                                                                      edit: Weird, I don't know how this didn't post at the end of the chain.

                                                                                                      1. re: Alicat24

                                                                                                        Actually, the real name is "fluffy mackerel pudding". Does that not sound like the best breakfast you ever had? '-D

                                                                                                  2. re: Alicat24

                                                                                                    I lost 30 pounds on Weight Watchers but one of the worst (and most hysterical) set of recipes/pictures I've ever seen shows the WW suggestions for 1974.

                                                                                                    It's gag-errific.

                                                                                                    1. re: Ima Wurdibitsch

                                                                                                      The mackerel pudding is a true classic. Yumm-uh-oh '-)

                                                                                                        1. re: CoryKatherine

                                                                                                          I LOVE the Mexican Shrimp Orange Salad and the comments about the ceramic animals gathered around staring at the meal. Hysterical!!

                                                                                                        2. re: Ima Wurdibitsch

                                                                                                          The Weight Watchers cards (and accompanying pithy comments) are PRICELESS!

                                                                                                          BTW- my fave "stupid easy recipe" is for artichoke dip- 2 cans artichoke hearts, rough chopped, 1 can(I use the choke cans to "measure") mayo, 1 can shredded parm, (add some minced garlic if you want, I usually do) bake at 350 for 20-30 min- YUM!

                                                                                                      1. re: LindaWhit

                                                                                                        I have both of those, the green and the yellow. I've made a few of the recipes and they weren't bad at all. I keep them around for inspiration when I need a creative boost in my kitchen.

                                                                                                        1. re: LindaWhit

                                                                                                          My stepdad has those, and much to my mother's dismay, still uses them when he cooks.

                                                                                                        2. re: Alicat24

                                                                                                          My mother invented "Bean Stroganoff" which I still make and which contains sauteed ground beef with onions and garlic, a little beef broth, canned black beans (or soaked and cooked dried beans) and sour cream. It's actually quite tasty.

                                                                                                        3. re: LindaWhit

                                                                                                          I, too, adore hamburger stroganoff, and my recipe is nearly identical to this.

                                                                                                          1. re: LindaWhit

                                                                                                            I add the mushrooms, fresh ones, much closer to the end of the cooking, and no wine. This came from an OLD Campbells Cookbook. At least 45 years old. This is one of hubbys favorites, and serve it over egg noodles.

                                                                                                          2. Put four cloves of garlic through a garlic press or finely chop the garlic. Add it to extra virgin olive oil. Set it aside.

                                                                                                            In a large bowl, toss together cold (i.e., leftover) spaghetti, fresh basil leaves, dried basil, and chopped, salted walnuts straight out of a package.

                                                                                                            Add the garlic and oil to the spaghetti mixture and toss again. Sprinkle Kraft grated parmesan cheese (green box) on top in large quantities, along with salt and freshly ground pepper. Toss the mixture again and serve it. I call this "Poor Man's Deconstructed Pesto Sauce With Spaghetti."

                                                                                                            1. My number one lazy recipe is a fritatta with whichever veggies I've got, eggs, ricotta or mozzarella and sometimes I add beans or leftover rice to it as well. I generally cook it in the oven as I don't need to tend to it but if I'm in a hurry to eat, I'll do it in the pan and under the broiler for the last 5-10 minutes.

                                                                                                              1. 1) Mix a can of drained canned corn with a can of drained and rinsed and drained again black beans together. Moisten with ranch dressing. Add toasted sunflower kernels. delicious. Do not make too moist.

                                                                                                                2) Marinate chicken pieces overnight in 1/2 soy sauce and 1/2 italian dressing.
                                                                                                                bake in oven. TDF

                                                                                                                1 Reply
                                                                                                                1. re: laliz

                                                                                                                  Similar to your chicken, marinate chicken in 1/2 cup of soy sauce and 1/2 of cup honey. Or use boneless turkey breast, works well too.

                                                                                                                2. This works for shrimp, fish or chix: Season the whatever w/ S&P, dunk into mayo (or Miracle-Wip...) to coat, smash into a dish of panko/matzo meal/homemade crumbs, etc. Place on rack over sheet pan and bake @ 350-375 till done (15 min. for shrimp, temp. of 165-170 for chix.) No turning needed. You can broil at the end to really crisp them up.

                                                                                                                  1 Reply
                                                                                                                  1. re: adamshoe

                                                                                                                    I like a variation of this: dip chicken parts in garlic butter (melted butter + minced garlic), then roll in breadcrumbs + grated parmesan and bake.

                                                                                                                  2. About 10 minutes to fix -

                                                                                                                    Shigimchi Namul (Seasoned Bunch Spinach)
                                                                                                                    Servings: 4
                                                                                                                    Cooking Times:

                                                                                                                    Preparation Time: 8 minutes

                                                                                                                    Cooking Time: 1 minute

                                                                                                                    Total Time: 10 minutes

                                                                                                                    8 ounces bunches fresh bunch spinach(stem & leaf, not the bagged leaves)

                                                                                                                    2 small green onion, chopped

                                                                                                                    3 cloves garlic

                                                                                                                    1 teaspoon kkaesoogeum (sesame salt)

                                                                                                                    1 teaspoon toasted sesame seed

                                                                                                                    1 teaspoon sesame oil (or to taste)

                                                                                                                    1/2 teaspoon Sogogi Dashida (powdered beef soup stock) instead of salt*

                                                                                                                    *(or substitute your favorite powdered soup mix or bullion)

                                                                                                                    1 teaspoon Coarse ground chili pepper (Chili flakes)


                                                                                                                    Wash spinach thoroughly in cold water.

                                                                                                                    Peel garlic.

                                                                                                                    Mince one of the garlic cloves

                                                                                                                    Sliver the other cloves

                                                                                                                    In a soup pot, bring 4 cups of water to full boil.

                                                                                                                    Completely immerse spinach in the boiling water. Remove from heat after about 30 seconds and rinse immediately in cold water.

                                                                                                                    Squeeze excess water from spinach.

                                                                                                                    Place spinach in a medium mixing bowl then add all ingredients and mix well.


                                                                                                                    1. I roast 1/2 of a chicken with olive oil, oregano, lemon for 1 hour and serve with rice pilaf.

                                                                                                                      Piccata or chick' Marsala is very easy.

                                                                                                                      Noodle bowls that start with ramen.

                                                                                                                      fruit smoothies with frozen fruit for breakfast or dinner if I'm really tired.


                                                                                                                      1. Marinade some salmon in a bit of toasted sesame oil and couple splashes of soy sauce. Cook a pot of rice. Wash and trim an artichoke; and microwave for five minutes; microwave the fish for one minute and thirty seconds. Mix some powdered Coleman's mustard or wasabe in home made yogurt for a dip for the artichoke. Serve all together. Total prep time 6 minutes.

                                                                                                                        6 Replies
                                                                                                                        1. re: Sam Fujisaka

                                                                                                                          Any chance I can get some additional details on how to microwave the artichoke? I just read in a Bittman article that you can do this, but there were no details.

                                                                                                                          1. re: DMW

                                                                                                                            Not much more to it: Select artichokes by stem diameter - the larger the diameter, the more meat you get. Clean by cutting off about an inch and a bit from the pointed end (you need a sturdy knife and some muscle), Peel away the toughest petals - one or two deep - and discard. Peel the exposed stem, getting rid of the green pithy layer; and slice a thin layer off the bottom of the stem to get a clean cut. Run the whole thing under running water and drop into a glass bowel stem up. The remaining moisture is enough to steam the choke. Cover with plastic wrap or glass cover. Microwave on high for 4 -5 minutes depending on size. Make your fave dip. When you finish eating the meat from the petals, you'll get to the choke - remove and discard with a spoon. Slice up the heart and have that with the rest of your dipping sauce.

                                                                                                                            1. re: Sam Fujisaka

                                                                                                                              Thanks! We love artichokes, but the long steam time always seems like too much hassle. Can't wait to try microwaving.

                                                                                                                              1. re: DMW

                                                                                                                                I second the microwave technique! I put a half inch of water in the bottom of the bowl, but sounds like I don't need to.

                                                                                                                              2. re: Sam Fujisaka

                                                                                                                                Exactly how I do mine ... except ... I add 1 lemon cut in 4 pieces in the bowl. No browning and adds a little flavor. With them covered they don't brown but I love the little bit of flavor it adds But so easy to micro them I do them all the time this way.

                                                                                                                                I do love the baby ones, already peeled. I get them in bags and my regular grocery store and eat them often. Great for dips, roasted is amazing. Sometimes I will steam and served with pancetta and creamy green goddess dip

                                                                                                                                1. re: Sam Fujisaka

                                                                                                                                  I do pretty much the same after they're rinsed (upside down, in bowl with parchment/etc over) but *never* bother with trimming the leaves in any way! Never understood that either except for a "fancy presentation."
                                                                                                                                  I do trim off the stem just so the artichoke will sit nicely later though (and I microwave it along with the rest).

                                                                                                                                  I usually have to turn the artichokes halfway through microwaving though because I often do two at a time (which takes 8-10 minutes), stabbing the upturned ends with a knife/fork to see if they're done yet.

                                                                                                                            2. roasted chicken thighs: plop skin-side up in a baking dish so there's some room between. Pull skin back and put a splort of dijon mustard on each thigh and spread around. Season with S&P, dried thyme, sage and garlic powder. Pull skin back over and season top of skin with same plus a bit of cayenne pepper. Throw in hot (425) oven for about 45 minutes to 1 hour (depending on how big your thighs are) until skin is pulled up and crackling crisp.

                                                                                                                              2 Replies
                                                                                                                              1. re: weezycom

                                                                                                                                What do the size of my thighs have to do with how long I cook chicken for? ;-)

                                                                                                                                1. re: LindaWhit

                                                                                                                                  I was waiting for someone to chomp at THAT bait.... adam

                                                                                                                              2. I often take whatever left-over canned tomato we have in the fridge - crushed, diced etc. I put a dollop into a glass custard dish, add a few chopped scallions, chives or onions along with whatever herbs take my fancy, sprinkle generously with parmesan and nuke it on high for 75 seconds. While that's happening my bread is toasting. Bingo, I'm out the door in under 5 minutes - 4 if I leave the dishes for my wife.

                                                                                                                                Variation - lose the cheese, put the other stuff into a small sauce pan and poach an egg on top with the lid on. Adds about 2 minutes to the process.

                                                                                                                                2 Replies
                                                                                                                                1. re: DockPotato

                                                                                                                                  Brown off some chicken...add 3 cups of water, a can of stewed tomatoes, and a package of Vigo yellow rice mix. Green or black olives are good too. Bring to a boil, cover, bake at 350 for 30 minutes or so. Makes a very good chicken and rice, I've made it for a years and it's never failed.

                                                                                                                                  1. re: Samalicious

                                                                                                                                    I tried something similar to this once but ended up with soggy rice. I'd like to try your method. Questions:

                                                                                                                                    1) bone-in chicken? white/dark meat?
                                                                                                                                    2) what size package of rice? (I think there's a "family" size)


                                                                                                                                2. Just this weekend I revived a very easy recipe: take one tin of fruit cocktail, add one teaspoon of curry powder and heat gently. This fruity sauce will take a plain grilled chicken breast and rice to new heights, especially with a garnish of fresh coriander.

                                                                                                                                  1. Sautee onion
                                                                                                                                    Add bag of frozen corn
                                                                                                                                    Add can of black beans

                                                                                                                                    If on hand add any combination of cilantro, tomatoes, garlic, jalapeno

                                                                                                                                    Great in salads, over rice, in a tortilla, stuffed in a pepper, over a baked potato...you get the idea :)

                                                                                                                                    1. Mix cooked pasta with peas and sour cream - sounds off but really good.

                                                                                                                                      1. Salmon fillet or steak. Turn oven to 400 degrees. Go to fridge and look in veggie drawer. take out a handful of a combination of the following...onions, peppers, mushrooms, brussel sprouts, cauliflower, broccoli, etc. Cut veggies to size. Bring a pan (jfood uses an oval but cast iron also really good here) to high hot over a high flame and add some olive oil. place the fish in the pan an cook on high for 3-4 minutes until seared. Flip fish. Toss veggies around fish. Place some lemon juice and white wine in pan and place in oven until cooked to desired doneness.

                                                                                                                                        17 Replies
                                                                                                                                        1. re: jfood

                                                                                                                                          I've been steaming salmon fillets using a method I learned in one of the Vietnamese books we did for COTM. You put the salmon fillets on a plate, and then steam in a covered wok (on a flat steamer insert). It takes about 8 minutes. The Vietnamese recipe has a sauce with garlic, ginger, oyster sauce etc., and scallions. I used the technique last night by pouring a little olive oil on the fillets, strewing on some garlic chives and regular chives and then some white wine on top. You can add sliced vegetables as well - last time I sliced up some zucchini and put it on the plate when there was about 5 minutes left for cooking the salmon. The salmon is incredibly moist.

                                                                                                                                          1. re: MMRuth


                                                                                                                                            Did you try the honey lime hoisin from Fish Without a Doubt. It is five ingredients, five minutes, and the flavors are beyond extraordinary.

                                                                                                                                            1. re: jfood

                                                                                                                                              I didn't, but I'll make a note to try it, particularly since I now have a decent Hoisin sauce on hand.

                                                                                                                                              1. re: MMRuth

                                                                                                                                                I just saw an Eric Ripert video yesterday (somehow linked through some Chowhound thread I can't remember) where he fried a piece of cod ...oh I remember now, it was in the Wondra thread. He first coated it with Wondra. Then he made a simple sauce of broth, ginger and some other stuff (the Wondra thread has a link) and served it with cooked pea shoots. Sounded lovely. The best part though was that he couldn't say "shoots" and called them "pea shots". At first I thought he was saying some French word "pichottes"...

                                                                                                                                                Anyway, I can't wait to try this.

                                                                                                                                                1. re: MMRuth

                                                                                                                                                  Do you have a particular Hoisin sauce that you recommend?

                                                                                                                                                  Edit: I just looked below, thanks!

                                                                                                                                                2. re: jfood

                                                                                                                                                  Fish, honey, lime and hosin.....C'mon, what's the fifth?

                                                                                                                                                  1. re: Robin Joy

                                                                                                                                                    Here is the ingredient list:

                                                                                                                                                    2 T hoisin
                                                                                                                                                    Juice of 1/2 lime
                                                                                                                                                    1 t honey
                                                                                                                                                    1 small garlic clove, minced
                                                                                                                                                    1 T minced fresh cilantro
                                                                                                                                                    Salt to taste

                                                                                                                                                    keeps for 3 days in fridge.

                                                                                                                                                    1. re: MMRuth

                                                                                                                                                      Well, that settles supper on Saturday! Thanks. (I assume marinate for a while, then grill/fry/bake until done?)

                                                                                                                                                      1. re: Robin Joy

                                                                                                                                                        I don't know if there is more than one recipe in the book that uses it, but the one I'm looking at just says to add the glaze after you grill the fish.

                                                                                                                                                        ETA - there is another recipe that sautees char, and then again adds the glaze after cooking.

                                                                                                                                                        1. re: MMRuth

                                                                                                                                                          jfood made the Char recipe with thewasabi and glaze.

                                                                                                                                                          Yes it goes on at plating versus on the grill.

                                                                                                                                                          Can't wait to see your take on this.

                                                                                                                                                          1. re: jfood

                                                                                                                                                            We just had this for dinner - same recipe, but I used striped bass, and no wasabi butter. Happened to have planned to have bok choy with it before seeing that the recipe called for it. Absolutely loved it. So easy - and I really liked his method of sauteeing the filets. I have a new fishmonger (well, new to me) who delivers for free, and so I'm quite excited to have fish more often than we have been.

                                                                                                                                                            My husband raved about the dish, and I didn't tell him about the wasabi butter, but since he likes both butter and wasabi, I'll make it for him as a surprise next time!

                                                                                                                                                            1. re: MMRuth

                                                                                                                                                              on round 2 jfood did not use the wasabi butter either. jfood used the butter on top method on round 1 (saw a chef do this method a couple of months ago in Minneapolis). on round 2 he prepared the fish on the grill. Stiil great.

                                                                                                                                                              Striper is a great idea. Jfood making a batch of sauce tomorrow morning and into a squirt bottle for the weekend.

                                                                                                                                                              Have a great weekend. Jfood has the Fish book to read while he is delayed on his flight home tonight.

                                                                                                                                                              Have a great weekend.

                                                                                                                                                      2. re: MMRuth

                                                                                                                                                        That sounds very good. Just wondering, I think I saw you mention it elsewhere but what kind of hoisin do you use? I generally buy the same one -- Lee Kum Kee -- and it's fine, but I wouldn't know a good hoisin from a bad hoisin unless I have something to compare it too Thanks.

                                                                                                                                                        1. re: valerie

                                                                                                                                                          The brand I bought most recently is Koon Chun, which is the only one I've had so far that tasted like the Hoisin sauce that I've had in restauraunts. I bought it at Hong Kong Supermarket in Chinatown in Manhattan (the one that just had the fire). I think I've tried the brand you use (from looking at a photo of the bottle on line) but I can't swear to it. The Koon Chun looks darker than other ones that I've bought.

                                                                                                                                                          1. re: MMRuth

                                                                                                                                                            Thanks. We live in Westchester now and although I still work in the city, I don't get to Chinatown all that often. We do, however, have a large Asian grocery store near us, so I will have to check it out to see what other brands they have. I look forward to trying that recipe!

                                                                                                                                                            1. re: valerie

                                                                                                                                                              I look forward to trying it too - maybe tomorrow night.

                                                                                                                                                    2. re: jfood

                                                                                                                                                      Recipe Please!!!! Five ingredients and five minutes!!! Must try!!!

                                                                                                                                                3. Mom always made this and I loved it...

                                                                                                                                                  Measure uncooked rice and water according to package, add to casserole pan, top with whole polish sausage, cover and bake. The sausage flavors the rice nicely!

                                                                                                                                                  1 Reply
                                                                                                                                                  1. re: scuzzo

                                                                                                                                                    I love doing this with the chinese liver sausages!

                                                                                                                                                  2. For a side dish that I can throw in the oven when I get home I do roasted potatoes.
                                                                                                                                                    Take any amount of small red potatoes, fingerlings or Yukon Golds, or cut the larger ones into chunks about 1" or so, toss with some whole, unpeeled garlic cloves and olive oil. Sprinkle with kosher salt and ground pepper and put in an appropriately sized pan so they are in one layer. Roast at 375 for 45 minutes or until tender.
                                                                                                                                                    Meanwhile you can be preparing whatever simple grilled meat, toss up a quick salad, and you have a nice meal in under an hour, without alot of effort.
                                                                                                                                                    Sometimes I put in chunks of red onion or chippoline onions instead of the garlic. Last night I threw some chunks of carrots in the mix.

                                                                                                                                                    1. Just melt 8oz of Gorgonzola in half a pint (or maybe a little less) of heavy cream to make a great pasta sauce for four servings. Hardly any fat or calories.

                                                                                                                                                      3 Replies
                                                                                                                                                      1. re: Robin Joy

                                                                                                                                                        "Hardly any fat or calories."


                                                                                                                                                        1. re: Robin Joy

                                                                                                                                                          I also appreciate your logic! My mom would say (since it's four servings' worth), "Well, we're not going to eat the whole THING!"

                                                                                                                                                          That which has no caloric label cannot fatten me. ;)

                                                                                                                                                          1. re: kattyeyes

                                                                                                                                                            No logic Katty, just a little joke.

                                                                                                                                                            Seriously though, it's a beaut, and can convert blue cheese deniers (like my teenage sons). Boy does it need a plain green salad!

                                                                                                                                                        2. Bread, peanut butter, jam/jelly optional. Spread on peanut butter on bread. Spread on jam/jelly over peanut butter. Put together bread peices. Pour glass of milk. Eat & drink. About as easy as it gets!

                                                                                                                                                          1. "Idaho Sunrise" from Marion Cunnningham's "The Supper Book."

                                                                                                                                                            Bake a nice large potato.
                                                                                                                                                            Cut a thin slice off lengthwise, and use a spoon to scoop the flesh into a bowl, being careful not to puncture the skin.
                                                                                                                                                            Fluff the flesh with butter, salt, and pepper.
                                                                                                                                                            Stuff it back into the skin, making a fairly deep depression to turn it into a bowl.
                                                                                                                                                            Place it in a small baking dish.
                                                                                                                                                            Break an egg into the depression and carefuly place into the still-hot oven.
                                                                                                                                                            Bake until the white is set, but the yolk is still somewhat liquid (think "perfect poached egg") so the yolk will make a nice sauce for the potato.

                                                                                                                                                            You can vary this greatly. Add shredded cheese -- cheddar, swiss, parmesan, whatever -- to the flesh along with the butter. Or sprinkle the cheese over the egg for the last few minutes of cooking. Or stuff the potato with creamed spinach and then add the egg. Or use olive oil instead of butter. You can't break this; you can only make it your own.

                                                                                                                                                            1 Reply
                                                                                                                                                            1. re: jmckee

                                                                                                                                                              That sounds good. About how many minutes should the egg bake?

                                                                                                                                                            2. Toss fresh or frozen berries in a little sugar and put into baking dish. In same bowl the berries were just in, mix about equal parts brown sugar, rolled oats, melted butter, and a little AP flour. Put topping on berries and bake till bubbly and brown.
                                                                                                                                                              Soo good. About 3 min prep and only one bowl and one spatula to wash.

                                                                                                                                                              1. Simple and easy, but not quick, fry canned corned beef hash until nearly done, make wells and crack eggs into wells, cover until set. I like to get the hash nice and crispy before adding the eggs. Makes me think of Dad...

                                                                                                                                                                7 Replies
                                                                                                                                                                1. re: scuzzo

                                                                                                                                                                  Some of our best meals are memories!

                                                                                                                                                                    1. re: jfood

                                                                                                                                                                      Thank you. If only I did needlepoint as my grandmother and mom both did, I would commit it to stitches and hang it in the sunroom where we usually eat.

                                                                                                                                                                      1. re: kattyeyes

                                                                                                                                                                        it *is* a great line. make a pattern, and sell it! (don't forget a trademark and copyright!)
                                                                                                                                                                        on your behalf, i entered it over on the "best food quotes" thread: http://chowhound.chow.com/topics/3753...

                                                                                                                                                                        1. re: alkapal

                                                                                                                                                                          You are too kind, my friend. I need a new revenue stream right about now. ;) Thank you!

                                                                                                                                                                  1. re: scuzzo

                                                                                                                                                                    Aw, man! This used to be my "fancy" meal when I was young and freshly on my own and super duper poor. (The corned beef hash was the "splurge" item). Love this combo!!!

                                                                                                                                                                    1. re: Fruityflavors

                                                                                                                                                                      yeah, have you seen the price of a block of corned beef in the can these days? around $5.

                                                                                                                                                                  2. big fat plain bagels
                                                                                                                                                                    split in half

                                                                                                                                                                    douse with leftover tomato sauce, or marinara sauce
                                                                                                                                                                    add a great big ol shaking of dried basil
                                                                                                                                                                    left over bits of pepperoni
                                                                                                                                                                    left over cheeses - fontina, mozz, monterey- melting cheeses or use whatever you have
                                                                                                                                                                    red pepper flakes
                                                                                                                                                                    bake in the toaster oven for 10 minutes at 350 til cheese is melted and the bread is golden. - YUM.

                                                                                                                                                                    1 Reply
                                                                                                                                                                    1. re: chef chicklet

                                                                                                                                                                      I love a combo that my father "invented" years ago. It's store-bought tamales covered in no bean canned chili and topped with sharp chedder cheese, chopped Hebrew National Reduced Fat hot dogs (yeah right, this makes it low-fat!) and lots of sliced green onions (also topped with more uncooked green onions just before serving.

                                                                                                                                                                      The one snooty thing about this recipe is that I usually use Primavera brand tamales. They're freshly made and all veg. If I'm in a market that doesn't carry them, I look for turkey tamales in the freezer section. The jack cheese, chile and corn ones are great for this. Just stick the whole dish in the oven and heat until bubbling and cheese is melted.

                                                                                                                                                                      Stupid? Gross? YES, but also reallly good.

                                                                                                                                                                    2. Mucky-Gutchy

                                                                                                                                                                      1 cup elbow macaroni, cooked
                                                                                                                                                                      1 lb ground round
                                                                                                                                                                      1 can tomato soup
                                                                                                                                                                      S&P to taste

                                                                                                                                                                      Directions: Fry up beef in large fry pan, add tom soup and cooked pasta and season to taste.

                                                                                                                                                                      BTW, this recipe is infinitely variable: my kids taught an entire generation of university students how to "cook" by sponsoring the most inventive variation on this theme. The winner? bow-tie pasta, ground turkey and cheddar cheese soup with hot chili flakes.

                                                                                                                                                                      1. My hat is off to all you energetic people who actually cook when you're tired---I head for the freezer where I ALWAYS have stuff. a) I freeze my leftovers eg sliced roast meat in gravy, portions of mashed potatoes, the rest of the Green Bean Casserole or the Cauliflower au Gratin, portions of cooked rice, chicken & noodles, beef curry, homemade applesauce, a couple of pieces of raspberry pie, some brownies, etc etc. b) Some things I just make a lot of and freeze in the first place.

                                                                                                                                                                        7 Replies
                                                                                                                                                                        1. re: Querencia

                                                                                                                                                                          I do the same thing, Querencia - I dove into the freezer last Friday night when I got home from the Brimfield Antique Show - my nose was very sunburned and my feet were aching - I wasn't going to stand to do anything for dinner!

                                                                                                                                                                          Frozen beef stew was slowly defrosted on top of a flame tamer, and the potatoes and carrots were peeled and cut up sitting at the table. :-)

                                                                                                                                                                          1. re: Querencia

                                                                                                                                                                            you should buy a bag sucker. Jfood's freezer is full of "pasta bricks" (aka lasagne), short ribs, CPP, etc. Long day, freezer grab, MV for 20 minutes while a quick change and a perfect meal.

                                                                                                                                                                            1. re: jfood

                                                                                                                                                                              A "bag sucker" - now there's a new description for a Food Saver I've not yet heard! LOL

                                                                                                                                                                              1. re: jfood

                                                                                                                                                                                ' you should buy a bag sucker.'

                                                                                                                                                                                Imagine jfood feeding that line to a person reading the thread listed below. I'd just stand back and watch the verbiage fly. : )

                                                                                                                                                                                Link --> http://chowhound.chow.com/topics/620884

                                                                                                                                                                                1. re: Cheese Boy

                                                                                                                                                                                  Oh the power of a "comma".

                                                                                                                                                                                  But jfood thinks Alanbarnes' avatar would get much more response the jfood's old dog.

                                                                                                                                                                              2. re: Querencia

                                                                                                                                                                                Wow, I had no idea you could freeze mashed potatoes!?!?! Any tips?

                                                                                                                                                                                1. re: PotatoPuff

                                                                                                                                                                                  I save the little black plastic cups from Trader Joe's frozen Lava Cake and use them to freeze individual portions of mashed potatoes. No tip---just mash them with butter, hot milk, and salt as usual. I prefer them to the prepared bought mashed potatoes: look, Ma, no chemicals.

                                                                                                                                                                              3. pasta salad - cook pasta, add desired veggies at the appropriate boil time (for example the frozen peas get tossed in for the last 5 minutes) and drain, then toss with ranch dressing and if desired leftover meat

                                                                                                                                                                                pesto chicken and pasta - sort of self explanatory. cook some chicken and pasta in your desired manner, going nuts with the pesto jar.

                                                                                                                                                                                hot pasta tossed with ricotta mixed with an egg, pesto, and a dallop of tomato paste

                                                                                                                                                                                1. Here's one I used to live on for a few days in a row: toast a nice hearty slice of whole-wheat bread. Cover evenly with thick slices of gouda. Nuke for 1 min till nicely melted. Add some sliced onion rings or scallions, paprika powder, and a few slices of tomato. Fastest "pizza" in the world. Not healthy, but awesome.

                                                                                                                                                                                  1 Reply
                                                                                                                                                                                  1. re: linguafood

                                                                                                                                                                                    Salmon, lemon, dill, spinach, garlic.

                                                                                                                                                                                    Layout a piece of plastic wrap. Top with frozen spinach (note when buying frozen spinach, 1 always split the box in 2-3 small baggies. Perfect single servings), minced garlic (I also keep some in the jar for emergencies), top with the salmon, drizzle with olive oil, a little lemon juice and dill, wrap and micro for 4 minutes approximately.

                                                                                                                                                                                    Easy quick, simple and healthy. You can always add more veggies, but this is perfect. A chunk of bread and dinner.

                                                                                                                                                                                  2. Yet another advocate of the "dump-salsa-over-it" approach. I use boneless county pork ribs - what a great cut of meat to have around - and La Costeña medium green salsa (I'm in MN). That's it. Pork was succulent and perfectly flavored. Great with MW'd corn-on-the-cob.

                                                                                                                                                                                    But it gets lazier. After the pork, there was still plenty of sauce left over. Saved it in the covered casserole and the next day threw in a couple of pounds of (still frozen) venison and a little more salsa. Into the oven covered until the meat was cooked through (venison is nice for this, as it's lean and there's no fat the drain off). Broke up the meat, seasoned up with a tiny bit of honey and some pimenton and a bit of garlic. This made delicious sandwiches with some peperoncini. And über-lazy.


                                                                                                                                                                                    2 Replies
                                                                                                                                                                                    1. re: cayjohan

                                                                                                                                                                                      For me it's not 'dump-salsa' but 'saute in olive oil, garlic, fresh lemon' - I swear, my husband knows I'm REALLY tired when I do this too many times in a row. It's just SO easy, ALWAYS tasty and you can do it with, fish, chicken, shrimp, veggies- whatever.

                                                                                                                                                                                      I'll boil pasta, quick cook veggies and toss with olive oil, garlic, and a squirt of lemon
                                                                                                                                                                                      It's my 'go-to' thing I guess...

                                                                                                                                                                                      1. re: Boccone Dolce

                                                                                                                                                                                        Surprise him -- use white wine instead of lemon.

                                                                                                                                                                                    2. Another suggestion - and hardly a recipe, but when I want something delicious and easy, I stick a chicken in the oven to roast, make a salad, and serve the chicken with one or more condiments that I keep on hand:

                                                                                                                                                                                      Plum chutney (made by a friend)
                                                                                                                                                                                      Green Pepper Jelly, Red Pepper Jelly, Horseradish Jelly - all from Berkshire Berries at the Union Square farmers' market
                                                                                                                                                                                      Wine jellies - http://www.liviopesle.com/ - I've had the Balsamic one, and the Hippocraticum - purchase both at Di Palo.

                                                                                                                                                                                      1 Reply
                                                                                                                                                                                      1. re: MMRuth

                                                                                                                                                                                        I agree, I forgot that I love to just makea simple roasted chicken and the sauce, or etc. vary. The other night I de-spined (?) a chicken, layed it flat in a dish, and then took a little veg oil, and a couple of fresh lemons (juice) and just covered it with that, garlic powder, and salt and pepper. Oh and paprika. about an hour later, awesome chicken! I love lemon on chicken, a perfect match. You can then slice and serve over fresh spinach or an herb salad for a very yummy semi healthy meal.

                                                                                                                                                                                      2. - Warm rice mixed with pesto and cubed smoked gouda (or some other cheese) so cheese gets all gooey. Grate parmesan and grind pepper on top. Eat.

                                                                                                                                                                                        - Squish a bunch of baby tomatoes in a bowl so juice and seeds pop out -- add olive oil, salt, pepper. Eat with crusty bread or pita. Hummus too if it's around.

                                                                                                                                                                                        1. nobody will every know how stupid easy this is. mix equal parts soy sauce and lemon juice with a tbsp of olive oil. rub over a salmon filet. bake at 375 for 15 minutes. sprinkle with sesame seeds. bob's your uncle. looks like you put some serious time into it. hee.

                                                                                                                                                                                          1. let's see - I have a 1 pot tuna casserole recipe that takes ~20 minutes, using cream-o-chicken soup... i know... evil, but SO easy and DH love it.
                                                                                                                                                                                            salsa chicken in the crock pot - frozen chicken breasts, jar salsa, packet of taco seasoning. cook, shred, eat. yum
                                                                                                                                                                                            baking-wise, a box cake mix and a can of diet soda makes a surprisingly good, moist cake (diet cola and chocolate, diet lemon-lime and a lemon cake... many combos), with no added fat. similarly, a spice cake mix and a can of pumpkin make very lite, delicate pumpkin muffins.

                                                                                                                                                                                            6 Replies
                                                                                                                                                                                              1. re: jujuthomas

                                                                                                                                                                                                the tuna casserole sounds like something my SO would like...can u give the details of ur recipe? thanks!

                                                                                                                                                                                                1. re: liveloveat34

                                                                                                                                                                                                  1 pot tuna casserole
                                                                                                                                                                                                  3 cups water
                                                                                                                                                                                                  8 oz egg noodles (I use whole grain)
                                                                                                                                                                                                  1 5 oz can tuna
                                                                                                                                                                                                  1 can cream-o-whatever soup - I use chicken
                                                                                                                                                                                                  1 cup frozen veg of your choice
                                                                                                                                                                                                  spices to taste - I use garlic powder, pepper, salt and thyme.

                                                                                                                                                                                                  in a 3q sauce pan bring the water to a boil. add noodles, turn to low and simmer covered for 5 minutes. stirring a couple times. add frozen veg, simmer another 5 minutes. stir in soup, tuna and spices, turn up to med-low and simmer another 5 minutes, then let sit until any extra liquid is absorbed.

                                                                                                                                                                                                  I've made this with ham, turkey, chicken leftovers (DH likes it with smoked chicken). It also doubles nicely - but only use 5 cups water not 6. OH, and you can use rotini or elbows but simmer an extra minute or 2 in the beginning. very flexible, very easy. love it. :)

                                                                                                                                                                                                  1. re: jujuthomas

                                                                                                                                                                                                    thanks a bunch! we have a ton of ham leftover n this would be a great way to use some.

                                                                                                                                                                                                    1. re: liveloveat34

                                                                                                                                                                                                      you are very welcome, i hope you enjoy. :) it's great with ham & peas!

                                                                                                                                                                                                    2. re: jujuthomas

                                                                                                                                                                                                      My sister does a version a lot like jujuthomas' but uses a box of mixed frozen veggies (the carrots/peas/etc one) and adds sauted onions, plus a heavy dose of parmesan before serving.

                                                                                                                                                                                                      But my mother's stomach-warming version (not quite as healthy, but quite easy) was:
                                                                                                                                                                                                      ...1 lg can tuna
                                                                                                                                                                                                      ...1 can petit pois peas, drained (only the Le Sueur brand in silver wrap! )
                                                                                                                                                                                                      ...1 can mushrooms, drained
                                                                                                                                                                                                      ...1 small jar chopped pimientos, drained
                                                                                                                                                                                                      ...about 3/4 of a *large* can Cream of Mushroom soup
                                                                                                                                                                                                      ...mixed with wide noodles boiled al dente, then all baked about 30 minutes covered with foil for most of cooking time (potato chips crumbled on top is good but too high fat for us)

                                                                                                                                                                                                      Easy to always have on hand too since everything is canned/jarred/dried!

                                                                                                                                                                                                2. Spaghetti carbonara. Sounds complicated, but is probably the easiest pasta imaginable. All you really need besides pasta is (bacon, pancetta or guanciale), eggs and some butter..

                                                                                                                                                                                                  6 Replies
                                                                                                                                                                                                  1. re: hankstramm

                                                                                                                                                                                                    Grate zucchini with large grate and saute in olive oil over med high heat. Add garlic, salt, pepper and cook for maybe 3 minutes till tender. Throw in parm cheese and stir till melted. This is so easy and delicious.

                                                                                                                                                                                                    1. re: DaisyM

                                                                                                                                                                                                      My mom's rendition of carbonara was pasta, bacon, eggs, pesto, tomato paste (both always hanging around the kitchen), served with parmasan

                                                                                                                                                                                                      1. re: Popkin

                                                                                                                                                                                                        I've never heard of it with pesto and tomato paste, but I see how it could be a tasty dish.

                                                                                                                                                                                                        1. re: MMRuth

                                                                                                                                                                                                          Spaghetti carbonara is my go-to dish too - so quick and easy, and very comforting.

                                                                                                                                                                                                          I also usually have some bags of veal ravioli in the freezer - straight into boiling water for a few minutes until cooked, while I heat a good jar of commercial tomato pasta sauce, with a splash of cream mixed in to give it some richness. Dinner in under ten minutes - not fancy, but it gets dinner in your tummy fast!!

                                                                                                                                                                                                          1. re: AussieBeth

                                                                                                                                                                                                            I love meat ravioli with just plain butter and pecorino cheese sprinkled over the top. It doesn't get a whole lot easier than that--and it's not just a time-saver, I really prefer the taste of meat ravs with butter instead of sauce.

                                                                                                                                                                                                            1. re: kattyeyes

                                                                                                                                                                                                              2014 update: The pasta shop (DiFiore, Hartford, CT) where I buy my ravs sells gorgonzola butter. This tastes especially excellent on meat ravs and is quick enough to do for lunch, even. Boil, plate, add gorgonzola butter. DING! Time for lunch!

                                                                                                                                                                                                  2. Adapted (simplified!) from Cooks Illustrated. Spread a salmon fillet with dijon mustard, sprinkle with panko or any kind of breadcrumbs and bake until the salmon is cooked. If you want browner crumbs you can toast them in a pan with or without a little oil before putting on the salmon.

                                                                                                                                                                                                    The original called for dill which I find we can't taste over the dijon but I don't find dried dill very tasty enyway. I need to try it with fresh some time. The original also called for some strange 2 step cooking process. Not necessary, throw it in the oven at 400-425 for about 10 mins. If the fish is a little frozen can take up to 20 mins.

                                                                                                                                                                                                    1. warm up a large bone-in ham slice (or a ham steak) in a skillet, then add water and grits according to package ratios, cover and cook till done.

                                                                                                                                                                                                      1. The best pick-me-up:

                                                                                                                                                                                                        1. Melt equal portions of dark chocolate and a nut butter in the microwave in a small cup
                                                                                                                                                                                                        2. Toss in some cereal, dried fruit, nuts, or pretzels
                                                                                                                                                                                                        3. Stir in powdered sugar or cocoa (for a dark dark chocolate coating)

                                                                                                                                                                                                        1. Honey Balsamic Glazed Salmon is simple. Mix honey, balsamic, lemon juice, salt and pepper. Spoon over salmon filets and brown. Can sub Maple syrup for the honey and balsamic and add cayenne. Also good. Serve with rice, pasta, couscous, whatever you can muster.
                                                                                                                                                                                                          PS: line your baking sheet. The honey/ maple will make a mess.

                                                                                                                                                                                                          1. A real quick avacado dip. Take a couple avacados, add coarse salt, pepper, garlic powder, and a little cumin and mash it all together with a fork. Season with additional dashes of each to taste. Maybe finish with a squeze of lime if you have it. Really tastey and super easy.

                                                                                                                                                                                                            1. Not a recipe, per se. But, I love to take a tortilla, put in some refried beans and cheese, add veggies as appropriate except lettuce), heat in micro, dump salsa on top (how come this thread always comes back to salsa?) and lettuce - yum....

                                                                                                                                                                                                              Also, for a different kind of tired...when I'm entertaining a bunch and have no energy but want to serve guests a good app, everyone loves this dip: large Vidalia onion finely chopped. Mix with 2 cups grated swiss cheese and 1 3/4 c mayo. Put in greased casserole, top with bread crumbs (or crushed up crackers, or goldfish or nothing - definitely don't run to the store!), bake 30 min at 350. Serve with whatever's around. Great with crackers, but can do chips, veggies, et al. Heaven!

                                                                                                                                                                                                              7 Replies
                                                                                                                                                                                                              1. re: amyvc

                                                                                                                                                                                                                My original recipe calls for a Vidalia but I've found any kind of onion works. Also, because the cheese and mayo tend to leave a lot of oil I've taken to mixing equal amounts of chopped onion and grated cheese and adding just enough mayo to make it hold together. It STILL works. Seems like this recipe is invincible.

                                                                                                                                                                                                                1. re: amyvc

                                                                                                                                                                                                                  I decided I hate refried beans. I used to buy cans of them- whatever brand- Goya I guess it was, and when I would try and make them into a dip or something they just didn't make me happy. Wonder what I'm doing wrong...

                                                                                                                                                                                                                  1. re: Boccone Dolce

                                                                                                                                                                                                                    You either love refried beans or you hate them. No middle ground on that, I'm afraid. I just love the flavor and then you put some melty cheese on and the tortila is warm and chewy...but, I could eat refried warm, plain. So, love 'em or hate 'em...

                                                                                                                                                                                                                    1. re: Boccone Dolce

                                                                                                                                                                                                                      Try making them from dried beans. They are very easy and much better. Basically, prepare dried pinto beans as per the package (i.e. soak overnight, or do a quick soak by bringing to a boil, then removing from heat and let sit for an hour). Then drain, re-cover with water, and add a couple of tablespoons of lard or bacon fat (or oil or butter), and a diced onion, and simmer until tender. Season with salt. Cool.

                                                                                                                                                                                                                      Next day, reheat and then mash your beans in the pot with the pot licquor. Or, more traditionally, heat some lard in a frying pan, add a couple of scoopfuls of beans to the hot fat, fry for a bit and mash. Canned refried beans are generally not that good -- I think of them as an unfortunate substitute for the real thing. You can even do WAY better by heating and mashing a can of whole pintos, even if you don't add fat, than you will get with any brand of canned refried beans.

                                                                                                                                                                                                                      Well-made refried beans are a joy and a pleasure.

                                                                                                                                                                                                                      1. re: DanaB

                                                                                                                                                                                                                        I like Trader Joe's canned black beans for refried bean purposes. Just heat 'em and mash 'em. The amount of liquid in the can works out just right, but you can save off a little and then add back as needed.

                                                                                                                                                                                                                        Better and cheaper than buying TJ's canned refried beans.

                                                                                                                                                                                                                        1. re: Sharuf

                                                                                                                                                                                                                          I added some grated onion, a little salsa (not the chunky kind) and cumin to my black beans and mash. Still cheaper. I don't have TJ's but Sams and still I use this all the time for when I use refried beans. I love the extra flavor.

                                                                                                                                                                                                                        2. re: DanaB

                                                                                                                                                                                                                          I concur, once you try scratch you never go back :-) Mine is a bit simpler. 1lb dry beans picked and rinsed and into the crock pot, add 2 1/2 parts water, fat of choice (I like pork), 1Tbsp onion powder, 2 tsp granulated garlic, 2 tsp pepper, 1-2 tsp cumin cook on low 6+ hours. If it looks too liquidy scoop some out and set aside. Crank to high add 1Tbsp salt and blend with a stick blender adding liquid if necessary.

                                                                                                                                                                                                                    2. This biscuit recipe was in one of Fran McCullough's Best American Recipe collections (I've also heard you can do it with Self Rising flour and beer but I haven't tried it):

                                                                                                                                                                                                                      Easy biscuits

                                                                                                                                                                                                                      1 cup self-rising flour
                                                                                                                                                                                                                      1 cup sour cream

                                                                                                                                                                                                                      Adjust the rack to the upper third and preheat the oven to 425 degrees.
                                                                                                                                                                                                                      Grease a baking sheet. Blend the flour and sour cream with a fork until
                                                                                                                                                                                                                      the dough just comes together.

                                                                                                                                                                                                                      On a well-floured board, roll out the dough to a 3/4-inch thickness.
                                                                                                                                                                                                                      Using a floured 1-inch biscuit cutter, cut out 12 rounds, reworking the
                                                                                                                                                                                                                      dough as little as possible.

                                                                                                                                                                                                                      Place the biscuits on the sheet and bake for 12 to 15 minutes, until
                                                                                                                                                                                                                      lightly browned. Serve right away.

                                                                                                                                                                                                                      8 Replies
                                                                                                                                                                                                                      1. re: mr99203

                                                                                                                                                                                                                        mr99203, that is really novel. what do the biscuits taste and look like? fluffy? soft? crunchy outside? flaky?

                                                                                                                                                                                                                        1. re: alkapal

                                                                                                                                                                                                                          They certainly aren't flaky, probably more fluffy. More like a cream biscuit than one with butter or shortening.

                                                                                                                                                                                                                          They're not the best textured biscuits you've ever eaten, but when you just want something quick to go with dinner, they're quite good.

                                                                                                                                                                                                                          1. re: mr99203

                                                                                                                                                                                                                            I used to make one allmost excatly like this but with mayo instead of sour cream, they don't rise as much as I would like but they are good with a dinner or meal.

                                                                                                                                                                                                                        2. re: mr99203

                                                                                                                                                                                                                          Beer, self rising flour and a little sugar, s/p makes amazing beer bread, no rising, just mix and bake. You can also make small biscuits too. Great hearty flavor. You can add dill, herbs, also some cheese, pretty much anything. Wonderful easy bread.

                                                                                                                                                                                                                          1. re: kchurchill5


                                                                                                                                                                                                                            I have some beer I'd rather eat than drink. I may have to give this a try in the near future. Thanks mr99203 and Kim! :)

                                                                                                                                                                                                                            1. re: kattyeyes

                                                                                                                                                                                                                              My all time favorite, a simple fresh roasted tomato soup or a roasted potato soup and a good slice of beer bread. It is a match made in heaven.

                                                                                                                                                                                                                              My go to recipes. Roast fennel, tomatoes or potaoes (peeled), and then saute garlic and onion. Add the chopped either tomatoes or potatoes to the pan the fennel, then add broth or stock a little sherry wine and use the immersion to smooth. Then add cream, s/p, and thyme. I love to top with fresh parsley and shredded cheese for both.

                                                                                                                                                                                                                              To me, a perfect summer meal. Light and easy. Use all the fresh summer tomatoes.

                                                                                                                                                                                                                              1. re: kattyeyes

                                                                                                                                                                                                                                kattyeyes, beer and flour is only the beginning! check out this thread full of ideas for beer bread: http://chowhound.chow.com/topics/466159

                                                                                                                                                                                                                                1. re: Caitlin McGrath

                                                                                                                                                                                                                                  Holy cow--thanks, Caitlin! I've marked that as a favorite to review when I want to do bread on tap. So many creative variations!

                                                                                                                                                                                                                          2. Saute 1 small onion and 1 clove of garlic until softened, add 1 x 14 oz can of crushed or stewed tomatos add some Italian spices and pepper flakes if desired. Let simmer for 10-15 minutes, then add 2 whole eggs and poach in the tomato mixture until set. Fast and light.

                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                            1. re: MARISKANY

                                                                                                                                                                                                                              That's a Neapolitan dish called Eggs in Purgatory.

                                                                                                                                                                                                                            2. chicken breasts covered in ranch dressing and swiss cheese and baked
                                                                                                                                                                                                                              flank steak fajitas/tacos

                                                                                                                                                                                                                              1. This recipe is from one of the Chicago newspapers. When I want something sweet and I haven't gone to the grocery store I make this recipe.

                                                                                                                                                                                                                                Microwave Chocolate Mug Brownie


                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                1. re: Antilope

                                                                                                                                                                                                                                  Should I assume that the melted butter in the list of ingredients is actually the oil called for in the directions?

                                                                                                                                                                                                                                  1. re: sharonanne

                                                                                                                                                                                                                                    Yes. That's a typo. "Oil" should be "butter".

                                                                                                                                                                                                                                2. Here are 3 I do when I'm lazy:

                                                                                                                                                                                                                                  1. Dump 1 or 2 tins of pork and beans into a pyrex baking dish (depends on how many pork chops you're cooking)...slice some onions over the top of the beans, "paint" pork chops with your favourite BBQ sauce, put on top of beans/onions...bake at 325 for about 45 minutes (depends on thickness of chops).
                                                                                                                                                                                                                                  2. Make up a box of stuffing mix. Mound it on a pyrex baking dish..."paint" a ham slice with dijon mustard and lay it over the stuffing. Heat in a 325 oven for 25 to 30 minutes.
                                                                                                                                                                                                                                  3. Cook up some spaghettini, drain, put in ask much "store bought" pesto sauce as you like, add as much grated parmesan as you like...serve...if I'm ambitious I add some "protein" like leftover meat/fish or shrimp.

                                                                                                                                                                                                                                  1. Magic Creamed Spinach.

                                                                                                                                                                                                                                    Cook, and quickly drain frozen chopped spinach. Return it to the still-hot pot (burner now turned off). Bury pieces of cream cheese under the hot spinach and add any seasonings or enhancements you would normally do.

                                                                                                                                                                                                                                    Cover and let rest until dinnertime. Take a wooden spoon and beat it all together until well-blended.

                                                                                                                                                                                                                                    One 3-oz square of cream cheese will do one pkg spinach generously, or two packages in a more austere manner.

                                                                                                                                                                                                                                    1 Reply
                                                                                                                                                                                                                                    1. re: Sharuf

                                                                                                                                                                                                                                      I have a similar spinach thing: cook frozen chopped spinach, drain it well, and add salt to taste, 1 tsp. curry powder, 1 tsp. garlic powder, and 1 tablespoon grated Parmesan cheese. The cheese gets melty and combines with the other stuff to make a sort of sauce.

                                                                                                                                                                                                                                    2. Just about anything in a crock pot can qualify here, but my absolute favorite is:

                                                                                                                                                                                                                                      Chuck roast of beef (other cuts work as well)
                                                                                                                                                                                                                                      1 packet onion soup mix
                                                                                                                                                                                                                                      1 cup water

                                                                                                                                                                                                                                      Set it on low in the morning (or night before) and have a great roast for dinner. Works with frozen or thawed meat. Far from gourmet, but tasty and incredibly tender meat.

                                                                                                                                                                                                                                      4 Replies
                                                                                                                                                                                                                                      1. re: BigE

                                                                                                                                                                                                                                        I agree, add a 1/2 bag of frozen pepper slices and 1 or 2 onions cut in half or quarters and a box of whole mushrooms. Make a bag of egg noodles and dinner. Very non chow. But still. It really is good

                                                                                                                                                                                                                                        1. re: kchurchill5

                                                                                                                                                                                                                                          Grilled cheese sandwich. Nothing beats that when I've had a really rough day.

                                                                                                                                                                                                                                          I also make a quick veggie chili- saute onions and maybe bell pepper if I have it. Add some chopped tofu or veggie burger crumbles or any veggie meat you have. I add a couple of cans of wahtever beans I have on hand. Some tomato paste and water (I like it tomatoey so not too much water) and some spices. Again, whatever I have. I also started to add a little soy sauce which adds an extra dose of flavor. Simmer. I like this on rice of pasta, or I just sprinkle a little cheese on top and call it dinner.

                                                                                                                                                                                                                                          Or, my all time favorite comfort food- canned fruit cocktail with cottage cheese.

                                                                                                                                                                                                                                          1. re: kchurchill5

                                                                                                                                                                                                                                            I don't add anything else to the crock pot, for what it's worth.

                                                                                                                                                                                                                                            I usually serve it with mashed reds (skin on, of course), a can of corn. Potatoes, corn, meat, gravy (straight from the crock pot) all in a big pile. Comfort food at its best and one of the flat out easiest meals in the world to prepare.

                                                                                                                                                                                                                                            I just made this on Monday, actually.

                                                                                                                                                                                                                                          2. re: BigE

                                                                                                                                                                                                                                            "Gourmet" is a relative term, modified by job, hungry children, commuting, snowstorms, and other life adventures. I should think that your beef roast, encountered when dragging your exhausted self home on a crappy night with the kids screaming and the snow still falling, would be gourmet heaven.

                                                                                                                                                                                                                                          3. adding to the list of things to make with salsa... we make what we call turkey burritos - super easy.
                                                                                                                                                                                                                                            1 pckg ground turkey
                                                                                                                                                                                                                                            1 pckg taco seasoning
                                                                                                                                                                                                                                            1 can corn (not cream style) drained
                                                                                                                                                                                                                                            1 cup salsa
                                                                                                                                                                                                                                            2 cups water
                                                                                                                                                                                                                                            2 cups quick cooking rice
                                                                                                                                                                                                                                            sometimes I add a drained can of black beans if I have them

                                                                                                                                                                                                                                            brown the turkey. add the rest of the ingredients except the rice. bring to a boil. add rice. cover and simmer until rice is cooked.

                                                                                                                                                                                                                                            I think the recipe says 10 minutes, but I don't have it here at work.
                                                                                                                                                                                                                                            We serve this on multi-grain tortilla wraps, with the usual toppings - cheese, sour cream, guac if we have it.

                                                                                                                                                                                                                                            1. Sounds weird, but a total nostalgia-saturated dish for me consists of nothing but: Cooked short grain white rice, the scarlet juices from a kim chi jar (napa or "paechu" kim chi in Korean stores), and some butter. Mix the three up and it's like some crazy, spicy-savory, bastardized risotto. That was my comfort food. Of course, you've gotta have the jar of kim chi which I get from time to time at the Korean store. Even saw a jar of it at the supermarket. though, that stuff I would give at least a few weeks in the jar. The funkier the sauce, the better.

                                                                                                                                                                                                                                              Maybe on a more practical note, I have a sweet tooth so two ri-dunk-ulously easy recipes I make often:

                                                                                                                                                                                                                                              1.) Whole raspeberries mixed with maple syrup and cocoa powder. Put the berries (about a cup per person) into a bowl (you can use frozen, they'll lose shape, but you'll have more juice) sprinkle about a teaspoon of cocoa powder (I'm Mac Daddying it out with Valrhona) and a tablespoon or so of maple syrup. The real stuff. Stir it round and it's pretty nice over ice cream, Greek yogurt, ricotta cheese, or by its lonesome.

                                                                                                                                                                                                                                              2.) Chocolate crostini.
                                                                                                                                                                                                                                              The key here is using a chocolate bar that's the right thickness. Typically, I find that Bernard Castelain and the new Valrhona bars are perfect. You need a warm oven, not a hot one. So if you have the oven on, great, if not turn it up to 250 and when it reaches temp, turn it off.

                                                                                                                                                                                                                                              On a baking sheet, line with baguette slices. Top with a square of dark chocolate. Stick the sheet in the oven just until the chocolate is glossy and holding it's shape, not melting all over the place. Then remove the sheet from the oven. Immediately, lightly drizzle your best bottle of extra-virgin olive oil over each crostini and sprinkle each with coarse sea salt.

                                                                                                                                                                                                                                              Sounds odd, but by god, it satisfies. A link to it below.

                                                                                                                                                                                                                                              3 Replies
                                                                                                                                                                                                                                              1. re: wasabi

                                                                                                                                                                                                                                                Wow, you learn something new everyday here! I am going to try that chocolate crostini with friends that ALWAYS know about the latest thing...I bet they haven't thought of this...

                                                                                                                                                                                                                                                1. re: LJS

                                                                                                                                                                                                                                                  I agree the chocolate crostini is new to me and sounds pretty good!!

                                                                                                                                                                                                                                                2. re: wasabi

                                                                                                                                                                                                                                                  wasabi, really liked the blog and added it to my favorites pg-) Keep up the good work!

                                                                                                                                                                                                                                                3. Boursin Chicken- pound boneless skinless chicken breasts until thin, spread generously with Boursin, layer fresh spinach leaves on top, roll up, slice into 1 1/2" rounds. Sprinkle with salt and pepper, put in a baking dish and bake at 375˚ for about 20 minutes.

                                                                                                                                                                                                                                                  Not only is this stupid-easy, it's ridiculously delicious. I'll usually put a pan of carrots in to roast at the same time.

                                                                                                                                                                                                                                                  4 Replies
                                                                                                                                                                                                                                                  1. re: Caffeine826

                                                                                                                                                                                                                                                    sounds amazing! Im def going to try this recipe...might add prosciutto as well...mmmm

                                                                                                                                                                                                                                                    1. re: Caffeine826

                                                                                                                                                                                                                                                      Yum! You can also do exactly as Caffeine826 says, THEN roll the roll-ups in egg, then breadcrumbs. I remember this variation from long ago in one of my mom's cookbooks (The Everyday Gourmet). :)

                                                                                                                                                                                                                                                      Oh, and right there with you on the prosciutto, bythebayov!

                                                                                                                                                                                                                                                      1. re: Caffeine826

                                                                                                                                                                                                                                                        Gotta tell you....I made this and served it with grilled asparagus and some good bread to some friends the other night and they adored it! I love this one....

                                                                                                                                                                                                                                                        1. re: calliopethree

                                                                                                                                                                                                                                                          Hooray! I love when people love the things I love. I had never thought about the prosciutto, but it sounds like an amazing idea.

                                                                                                                                                                                                                                                          My mom used to do butter and breadcrumbs- I feel like her recipe came from a Tupperware cookbook (???). I'm just too lazy for the extra step.

                                                                                                                                                                                                                                                      2. I throw together a quick corn salad and serve with whatever meat I have thawed out:

                                                                                                                                                                                                                                                        2 cans yellow corn, drained
                                                                                                                                                                                                                                                        2 cans white corn, drained
                                                                                                                                                                                                                                                        handful of grape tomatos cut in half
                                                                                                                                                                                                                                                        1/2 cucumber cut in quarter slices
                                                                                                                                                                                                                                                        zesty italian dressing

                                                                                                                                                                                                                                                        mix in a big bowl

                                                                                                                                                                                                                                                        1. sesame crusted tuna:
                                                                                                                                                                                                                                                          2 med sized tuna fillets (sushi grade)
                                                                                                                                                                                                                                                          1/4 c toasted or black sesame seeds
                                                                                                                                                                                                                                                          wasabi paste

                                                                                                                                                                                                                                                          brush wasabi over the tuna on each side then press into the sesame seads. heat up a med sautee pan and dry sautee each side for about 2 min for rare (depends on the thickness of your tuna). Take out of pan and slice. I like to serve it over steamed sushi or basmati rice and a cucmber sunomono salad (seasoned rice wine vinegar, soy sauce, cucumbers and thinly sliced sweet onions)...My husband wouldn't eat sushi or rare tuna until he tried this dish...ridiculously easy! I like to make a sauce using wasabi paste and mayo or siracha, mayo and ricewine vinegar to top the tuna!

                                                                                                                                                                                                                                                          6 Replies
                                                                                                                                                                                                                                                          1. re: bythebayov

                                                                                                                                                                                                                                                            How much wasabi do you use and is it really spicy? Id love to make this but my son cant handle too much heat!

                                                                                                                                                                                                                                                            1. re: lilmomma

                                                                                                                                                                                                                                                              just enough to make the seeds stick to the tuna and you can barely taste it but you could prob use teriyaki sauce instead to if your son can't handle any heat...if you like more heat, add wasabi to the sauce (mayo wasabi or soy, wasabi, teriyaki). Hope you like it!

                                                                                                                                                                                                                                                              1. re: lilmomma

                                                                                                                                                                                                                                                                I've made something similar with salmon cut into cubes crusted with sesame seeds and served with a bottled ginger lime sauce as an appy. No wasabi though it does sound good and the seeds stick without it. I just rolled the cubes in sesame and pressed a bit.

                                                                                                                                                                                                                                                                    1. re: sharonanne

                                                                                                                                                                                                                                                                      mmm sounds good will have to try sometime :-)

                                                                                                                                                                                                                                                            2. One thing that is so easy but that I LOVE is this easy tuna pasta (takes less than 30 min). Boil a box of pasta...meanwhile, in a pan warm up some olive oil, minced garlic, red pepper flakes, s/p, and 2 cans of tuna canned in olive oil. Drain the pasta and throw in a bag of arugula to wilt, then dump in the tuna mixture. Top with fresh lemon juice.

                                                                                                                                                                                                                                                              Also I tried this once and it was easy and a hit: pound out some chicken breasts, sprinkle with s/p, then spread a layer of olive tapenade. Top that with feta cheese (and I meant to add spinach but I forgot...) and roll up. Coat with a mixture of olive oil, minced garlic, and dried oregano and bake. Only did it once, but it turned out really well!

                                                                                                                                                                                                                                                              1. i'm a baker, so i always have extra pastry dough in my fridge. on nights when i want comfort after a long day at the office but need something that can be made quickly, i make a crab bake. it tastes so good and feels so right. grease an oven safe dish and put pastry in to pre-bake for 15 minutes on 350 F. olive oil in hot skillet, half diced onion, diced celery, chopped fresh parsley and red pepper flakes. then when onion is translucent put 1/2 cup cream in skillet and stir. add about 1/4 cup of flour and stir. add 2 egg yolks and stir (should be a lumpy mess by now). add a can of lump or claw crab meat and some sharp chedder cheese and mix well. put the whole concotion in the pastry shell and cook on 375 F for 10 minutes and broil for 5 minutes. it takes about 35 minutes to make it and with a nice chilled white merlot my evening is off to a good start.

                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                  1. re: cookieluvntasha

                                                                                                                                                                                                                                                                    THanks so much for the great idea. I made it and added some chopped asparagus to it. Good chow!

                                                                                                                                                                                                                                                                  2. I have a lot of sea salt because i buy the cheap korean kind in bulk. I bury potatoes in a mound of it with water, 400 in the oven for 45-60 minutes. Effortless.

                                                                                                                                                                                                                                                                    Roasted chicken breast with tons of garlic. I just slide sliced garlic undearneath the chicken skins and rub it all with butter and olive oil and salt. Roast in oven. I love using my oven.

                                                                                                                                                                                                                                                                    1. Here are a couple that are really delicious and don't take much energy.

                                                                                                                                                                                                                                                                      I make a soup with 4 or 5 cups of vegetable or chicken broth or water (you do not need your flavorful homemade chicken stock here, you want a light-tasting base), a couple tablespoons each of soy sauce and rice vinegar, some minced garlic and ginger (if feeling lazy, I use Ginger People ginger juice), and chopped or sliced mushrooms. Simmer until mushrooms are tender, and add chopped spinach leaves (or baby spinach), sliced scallions, and cubed tofu (or raw shrimp). Simmer just until spinach wilts and tofu warms/shrimp cooks through, a couple of minutes. Stir in a bit of toasted sesame oil. To make it heartier I've added soba noodles with the mushrooms.

                                                                                                                                                                                                                                                                      During the summer tomato season, I'll chunk up some mushrooms and tomatoes (or use cherry tomatoes, for less cutting) and fresh mozzarella, tear up some basil leaves, and put it all with some capers and olive oil, generously salted and peppered. Leave it marinate for a while. Then put some pasta water on, cook a short pasta shape (rotini, shells, etc.) and mix the hot pasta into the rest. The mozzarella gets melty, the ripe tomatoes just warm, the mushrooms are a meaty bite, the capers give a little zing.

                                                                                                                                                                                                                                                                      When I have a chocolate craving and nothing around (and am trying for something not too unhealthful), I stir cocoa, some sugar or brown sugar, and vanilla or a little liqueur (like amaretto or kahlua) into Greek yogurt. I have also just used the Ghirardelli Sweet Ground Chocolate and Cocoa for this instead of cocoa and sugar.

                                                                                                                                                                                                                                                                      1 Reply
                                                                                                                                                                                                                                                                      1. re: Caitlin McGrath

                                                                                                                                                                                                                                                                        a recipe i pirated from giada de laurentis - mascarpone and pasta.
                                                                                                                                                                                                                                                                        its as simple as preparing an pound of pasta al dente
                                                                                                                                                                                                                                                                        sauteeing onion and garlic
                                                                                                                                                                                                                                                                        about 1/2 - 1 lbs of fresh sausage (meal or side dish) -add to softened veg until browned
                                                                                                                                                                                                                                                                        1 tub of mascarpone into veg/sausage mix
                                                                                                                                                                                                                                                                        drain pasta and reserve about 1/2 cup of cooking liquid
                                                                                                                                                                                                                                                                        add pasta to veg/sausage and liquid for desire consistency
                                                                                                                                                                                                                                                                        i dont recall the original recipe - i think it may have been just sausage? - but bell pepper mixed in is really good, as well as smoked sausage (vs fresh), brocolli rabe, zucchini, sundried tomatos...you could put pretty much anything in the mix and it would be creamy and delicious. i also add a nice grating of parm and romano...

                                                                                                                                                                                                                                                                      2. Bread salad, you do have to chop a few things but I love it cuz you can just clean out your veggie drawer, leftover bread and a simple vinaigrette, even bottled if you don't want to make it. Even through in some left over proscuitto or even roasted chicken and it is fantastic. Dinner with very little work and not set recipe. Just clean house !!

                                                                                                                                                                                                                                                                        4 Replies
                                                                                                                                                                                                                                                                        1. re: kchurchill5

                                                                                                                                                                                                                                                                          italian bread salad is superb with those overripe summer juice bombs called tomatoes. with great bread and a quality olive oil, it is just about the "perfect" food for summer.

                                                                                                                                                                                                                                                                          i like mine a little "wetter" than this photo: http://www.nytimes.com/2008/09/12/hea...
                                                                                                                                                                                                                                                                          this recipe also adds cukes and tuna: http://www.italianfoodnet.com/ricetta...

                                                                                                                                                                                                                                                                          1. re: alkapal

                                                                                                                                                                                                                                                                            Love the tuna, sad to say never used it yet for that, used leftover chic. but Love tuna, especially with artichokes and olives. Bread somewhat replaces the pasta. It is a great alternative and great salad, protein or not. I like mine more dry, but either or it is still great anyway you serve it. It is a great salad which is sort of forgotten I think

                                                                                                                                                                                                                                                                            Next time tuna, thx! I have 2 pieces still frozen, hated to freeze it, but way too much fish, 4 nights and I needed a break.

                                                                                                                                                                                                                                                                            1. re: kchurchill5

                                                                                                                                                                                                                                                                              i've never had it with tuna either. that's a gussied up version. ;-).

                                                                                                                                                                                                                                                                              1. re: alkapal

                                                                                                                                                                                                                                                                                Keep the recipes coming! yummy!

                                                                                                                                                                                                                                                                        2. German sundae....fry up some good bacon, drain on paper towels and chop coarsely. In the bacon grease saute some chopped boiled potatoes and a little onion. Add the bacon back in and combine. Put in bowls, layer with warm sauerkraut, shredded sharp cheddar, sour cream and top with a green olive or two....really good.

                                                                                                                                                                                                                                                                          1 Reply
                                                                                                                                                                                                                                                                          1. re: calliopethree

                                                                                                                                                                                                                                                                            ooohhhhh! that does sound good. my husband would hate it, but i grew up around germans and hungarians and this sound like a meal i'll make when he's working late! thanks! i think i'll fry sliced potato though or make a quick potato pancake if i have leftover mashed in the fridge.

                                                                                                                                                                                                                                                                          2. My grandmother used to make something called "mish mash" which is one of my favorites for tired nights. Chop up an onion or shallot and a garlic glove or three, throw 'em in a pan with some olive oil, add ground beef, break it up and cook til brown, then dump a bag of spinach on top and let it wilt for a minute or two. Stir it all up, serve it with dollops of sour cream. Easy, yummy, somewhat healthy.

                                                                                                                                                                                                                                                                            1 Reply
                                                                                                                                                                                                                                                                            1. re: Sasayra

                                                                                                                                                                                                                                                                              Scramble an egg or two into this, and you have the San Francisco favorite -- Joe's Special! (Leave off the sour cream.)

                                                                                                                                                                                                                                                                            2. My super easy go to dinner is this
                                                                                                                                                                                                                                                                              take chicken breasts, pound thin, add filler ( I like fresh spinach and feta but you could use anything you have around, season with s/p/garlic powder. Fold chicken breast in half, coat in bread crumbs, and saute in olive oil until the bread crumbs are browned and the chicken is cooked through. I usually serve it with a box of parmesaen flavor couscous and I steam sugar snap peas or green beans in the micro.. dinner in under 30 min...deeeelicious!

                                                                                                                                                                                                                                                                              1. You're a genius.
                                                                                                                                                                                                                                                                                When you're not weak from hunger, blenderize the salsa and use half to marinate chicken. Roast the chicken. Mix a big dollop of honey into the marinade + other half of the salsa & brush often to glaze the chickie during the last half hour of roasting. If you're a gravy type, boil the leftover glaze for a table sauce.

                                                                                                                                                                                                                                                                                PS the late, great James Beard's favorite pasta was spaghetti with a can of salsa (he didn't specify which brand, but from his description it was pureed tomato, onion & chiles).
                                                                                                                                                                                                                                                                                I like to use Herdez or El Pato. Picante!

                                                                                                                                                                                                                                                                                1. Unfortunately for me, "tired" usually also means HONgry! So I couldn't wait the 28+ minutes. I've been known to lean against the doorway to my apartment to eat tofu & hot sauce out of the grocery bag (pathetic I know).

                                                                                                                                                                                                                                                                                  If I have to cook something: pasta + a bag of frozen veg. While pasta cooks in my beautiful wok, I toast spices (usually curry powder or baharat), maybe stir in 2 -3 Tbls tasty fat (butter? usually olive oil) or sometimes add 3/4 cup water & bouillon cube. Before pasta is done, add the veg to steam 3-4 minutes. Toss all with spicy-ness and wolf down.

                                                                                                                                                                                                                                                                                  1. Here's some of my favorites.

                                                                                                                                                                                                                                                                                    Kimchi Reuben sandwich. Replace the sauerkraut with kimchi and the Thousand Island with regular mayo. Simple yumminess

                                                                                                                                                                                                                                                                                    2 Replies
                                                                                                                                                                                                                                                                                    1. re: bugmenot

                                                                                                                                                                                                                                                                                      My now grown children remember Leftover Night with fondness. I used to freeze various leftovers in (Ieft over) foil pie pans then when I had a lot I would heat them all in the oven and set them out like a buffet, supplementing as needed. Everybody looked for his favorites. I know this sounds disgusting but it had a festive feeling, especially when children are used to being served at a sit-down table and now got to help themselves from a variety, like grownups at a party.

                                                                                                                                                                                                                                                                                      1. re: bugmenot

                                                                                                                                                                                                                                                                                        This is fascinating - I need to try this Kimchee Ruben - it is like some sort of Jweish-Korean fusion dish - call it 'The Flushing"

                                                                                                                                                                                                                                                                                      2. I make an easy stew consisting of lentil soup, chicken broth, diced tomatoes (canned or fresh - depending on what I have on had) and pre-cooked chicken sausage. I basically add whatever additional spices and vegetables I have on hand - like jalapenos, crushed red pepper, yellow onions, garlic, mustard powder, etc. It is a hearty stew and takes like 20 minutes to make with little to no prep.

                                                                                                                                                                                                                                                                                        1 Reply
                                                                                                                                                                                                                                                                                        1. re: CreativeFoodie42

                                                                                                                                                                                                                                                                                          I made a stupid easy recipe last night. I found it on Recipezaar, here at http://www.recipezaar.com/Easy-Really...

                                                                                                                                                                                                                                                                                          It's just chicken, grated parmesan, a package of Italian Dressing, and garlic powder. Mix the parm and seasonings (I used shaved parm and whirred it till grated), coat the chicken with, and bake. It was OMG good. I don't know why, but the chicken was exceptionally moist.

                                                                                                                                                                                                                                                                                        2. Have some mushrooms but don't know what to do with them? Well, you should. They're mushrooms, for crying out loud. But if you want to try something new, just saute them with a little chicken broth and a half a bottle of Goose Island 312 (or some other wheat beer). Outrageously good.

                                                                                                                                                                                                                                                                                          1. sauce for asparagus (especailly good on roasted) brown butter in skillet, add splash of balsamic & splash of soy sauce--pour over asparagus &sprinkle w/fleur de sel
                                                                                                                                                                                                                                                                                            another dessert one: split banana down middle (keep in skin) stuff nutella in banana, sprinkle w/ chopped hazelnuts & mini marshmallows. wrap in foil & put on grill for a few minutes until marshmallows melt...open foil & eat!

                                                                                                                                                                                                                                                                                            3 Replies
                                                                                                                                                                                                                                                                                            1. re: sparkareno

                                                                                                                                                                                                                                                                                              hmmm, sparkareno, i'll remember that one: butter, balsamic & soy. i'll bet that'd be good on broccoli, too.

                                                                                                                                                                                                                                                                                              1. re: alkapal

                                                                                                                                                                                                                                                                                                Yes--so simple but an amazing combo of sweet, salty & nutty. I got the recipe from cooking light. I do put it on broccolli but my fav. is grilled asparagus.

                                                                                                                                                                                                                                                                                                1. re: sparkareno

                                                                                                                                                                                                                                                                                                  That same combo, butter/balsamic/soy, is terrific as a marinade and/or basting sauce for wings!

                                                                                                                                                                                                                                                                                            2. Pasta with pesto from the freezer (although this year I left the basil too long in the garden so I won't have any pesto!)
                                                                                                                                                                                                                                                                                              Other choice is baked beans on toast. My parents learned of this war-time food when they travelled in English. No one else in the world eats it, although it shows up in british mysteries from time to time.

                                                                                                                                                                                                                                                                                              1. When I make Sloppy Joes (with lean ground turkey), I always freeze some in small containers. When I'm tired, I can pull some out and add to a few canned items like pasta sauce to kick it up a level. My favorite food since high school (1965!) is Gold Rush Stew and can literally make it in 5 mins.. The S-Joe mix plus kidney beans, tomatoes and corn, plus McCormick's chili spice mix, is my Favorite Comfort Food. Haven't the foggiest notion why I love it so much, but I make it all the time.

                                                                                                                                                                                                                                                                                                1. Mine is chicken thighs, bone-in and skin on. Hot oven, about 425. Put the thighs in a roasting pan so they're not crowded, pull the skin back but not off. Put a dollop of dijon mustard on each one and spread around. sprinkle with S&P, garlic powder and thyme (and sage, if you have it), pull the skin back over and sprinkle the skin with all the dried seasonings plus a bit of cayenne powder (can omit if you don't like heat). Put in the over for about 45 minutes until skin is crackly-crisp. Since the oven is going, you can roast some veggies in there too, or just steam some up in the mike to go with.

                                                                                                                                                                                                                                                                                                  1. Cheesy spinach noodles. One package of frozen spinach, butter, a little milk (could be "fancy" by making a true creamed spinach), half package of egg noodles, and 1.5 cups of cheddar cheese. My bf and I can eat bowls of it and it is something that he can cook w/out any help from me :).

                                                                                                                                                                                                                                                                                                    3 Replies
                                                                                                                                                                                                                                                                                                    1. re: viperlush

                                                                                                                                                                                                                                                                                                      I do this with frozen petite peas and parm, so very go and quick! Sometimes I do rice instead (using less liquid) then add the peas and sometimes meat for the last five minutes of cooking. Spinach is my doi moment. :-} can't wait to try it.

                                                                                                                                                                                                                                                                                                      1. re: viperlush

                                                                                                                                                                                                                                                                                                        do you boil the egg noodles and then just mix everything together and heat?

                                                                                                                                                                                                                                                                                                        1. re: carniwhore

                                                                                                                                                                                                                                                                                                          Yes. Sometimes mix it up. Sometimes layer the noodles, spinach, and cheese and bake in oven until bubbly. Depends on hunger level. Sometimes toss in some ham.

                                                                                                                                                                                                                                                                                                      2. I make potato leek soup- chop a few leeks, saute in olive oil, add six cups of chicken stock (I use water and Orrington Farms or Better than Bullion most of the time), bring to a boil and add a packet of Good Earth instant mashed potatoes.

                                                                                                                                                                                                                                                                                                        1. my mom came home from a tour of Alaska's coast years ago and i watched her slather mayo on a block of frozen fish, probably whiting. i asked her if she realized what she was doing because she was talking..... then i decided, "well, dear old mom is finally loosing it." But the mayo bubbled up and browned so nicely! and if you think of it, crab imperial is pretty much the same thing! seafood broiled in mayo with some other stuff. I would add smoked paprika. I just discovered smoked paprika!

                                                                                                                                                                                                                                                                                                          3 Replies
                                                                                                                                                                                                                                                                                                          1. re: lil magill

                                                                                                                                                                                                                                                                                                            That's funny - I used to use the "mayo on frozen block of fish" recipe when I was in college and had my first apartment - I had forgotten about that!

                                                                                                                                                                                                                                                                                                            1. re: lil magill

                                                                                                                                                                                                                                                                                                              New to the forum and reading old posts, I'm forever confounded by opposites. Re: baking with mayonnaise, I learned from a dalliance in Russian cuisine that a thin steak or pork chop, baked in the oven topped with mayonnaise and thinly sliced onion brings a caramelized goodness that I'd have never suspected.

                                                                                                                                                                                                                                                                                                              1. re: gritsngravy

                                                                                                                                                                                                                                                                                                                welcome gritsngravy. your name already puts you in good stead 'round here! also, while there are some mayo haters on chowhound, you'll find many mayo lovers -- and a big duke's mayo contingent.

                                                                                                                                                                                                                                                                                                            2. A can of sardines and a few artichokes, red pepper, capers, olives (I usually have something from the olive bar in my fridge) or tapenade and lots of lemon juice and salt. I put all of it in a mini food processor with some salt, and voila.... high protein and very tasty spread for crackers or bread. Takes no more than 5 minutes and is perfect for those nights when you're exhausted, but not all that hungry.

                                                                                                                                                                                                                                                                                                              4 Replies
                                                                                                                                                                                                                                                                                                              1. re: suby

                                                                                                                                                                                                                                                                                                                what brand of sardines do you like?

                                                                                                                                                                                                                                                                                                                1. re: suby

                                                                                                                                                                                                                                                                                                                  I'm guessing that those aren't whole, fresh artichokes. Canned hearts?

                                                                                                                                                                                                                                                                                                                  1. re: Sam Fujisaka

                                                                                                                                                                                                                                                                                                                    Sorry for the slow response, but I just saw your questions...

                                                                                                                                                                                                                                                                                                                    Alkapal: I usually get my sardines from Trader Joes. I like skinless, boneless... I'm too squeamish to be a sardine expert! If you know of a better brand that sells skinless/boneless, please let me know.

                                                                                                                                                                                                                                                                                                                    Sam: Yes, canned artichoke hearts. I've also used the Trader Joe's artichoke pesto and it works great.

                                                                                                                                                                                                                                                                                                                  2. re: suby

                                                                                                                                                                                                                                                                                                                    Suby -- is the red pepper roasted or raw?

                                                                                                                                                                                                                                                                                                                    Maybe if green pepper were used, and green olives as well, you might get a better color?

                                                                                                                                                                                                                                                                                                                  3. This makes a really smooth and creamy polenta and really quick. (This is my recipe in my own words and not copied from any source).

                                                                                                                                                                                                                                                                                                                    Microwave Velveeta Polenta

                                                                                                                                                                                                                                                                                                                    Cooking time: 12-minutes total on high (1100-watts)


                                                                                                                                                                                                                                                                                                                    4 cups cold water
                                                                                                                                                                                                                                                                                                                    1 cup cornmeal
                                                                                                                                                                                                                                                                                                                    1 Tbs chicken bullion powder
                                                                                                                                                                                                                                                                                                                    1 tsp granulated garlic powder
                                                                                                                                                                                                                                                                                                                    1 tsp onion powder
                                                                                                                                                                                                                                                                                                                    dash pepper to taste
                                                                                                                                                                                                                                                                                                                    1 egg, beaten
                                                                                                                                                                                                                                                                                                                    3 Tbs butter or margarine, melted
                                                                                                                                                                                                                                                                                                                    1/3 to 1/2 cup Velveeta cheese, cubed

                                                                                                                                                                                                                                                                                                                    1. In an 2 qt covered casserole dish, whisk together the water, cornmeal, chicken bullion powder, garlic powder, onion powder and pepper. Mix well.

                                                                                                                                                                                                                                                                                                                    2. Now whisk in the beaten egg, mix well.

                                                                                                                                                                                                                                                                                                                    3. Whisk in the melted butter, mix well.

                                                                                                                                                                                                                                                                                                                    4. Cover and microwave 4-minutes on high.

                                                                                                                                                                                                                                                                                                                    5. Whisk well, stir to bottom and mix until polenta is uniform without lumps.

                                                                                                                                                                                                                                                                                                                    6. Stir in cubed Velveeta cheese. Mix well.

                                                                                                                                                                                                                                                                                                                    7. Cover and microwave 4-minutes more on high.

                                                                                                                                                                                                                                                                                                                    8. Whisk well, stir to bottom and mix until polenta is uniform with out lumps.

                                                                                                                                                                                                                                                                                                                    9. Cover and microwave a final 4-minutes more on high.

                                                                                                                                                                                                                                                                                                                    10. Whisk well, stir to bottom and mix until polenta is uniform with out lumps.

                                                                                                                                                                                                                                                                                                                    11. Serve warm.

                                                                                                                                                                                                                                                                                                                    1. Tortilla chipa and queso dip! I take a stack of about five or six corn (MUST be corn) totillas and cut them into sixths (like a pizza). Fry in hot (350 degree) oil for a few minutes, agitating frequently. Remove from oil to a paper towel covered plate and sprinkle with kosher salt or seasoned salt right away.

                                                                                                                                                                                                                                                                                                                      Queso dip is a block of melted Velveeta and a can of Ro-Tel tomoatoes w/chiles (drained) stirred in. Awesome! Add some leftover chili, or even canned chili if you want to add a meaty factor.

                                                                                                                                                                                                                                                                                                                      1. was younger i found a "recipe" in seventeen magazine and have used it ever since - basic concept is put some olive oil, seasoning (garlic, S/P, whatever) and 2 veggies and cook it on low heat while you boil water for pasta, cook the pasta and dump in the cooked pasta.
                                                                                                                                                                                                                                                                                                                        my norm is saute oil, garlic, onion, tomato (sometimes add a few mushrooms) and italian seasoning - soooo good and easy.
                                                                                                                                                                                                                                                                                                                        i agree its completely common sense but its a bit fancier - feel free to throw in some protein and grated parm.

                                                                                                                                                                                                                                                                                                                        1. My favorite comfort food:

                                                                                                                                                                                                                                                                                                                          Noodles and Pot cheese.Kinda like periogi's only faster. Carmelize lg sliced onion in butter. Cook 12-16z wide egg noodles-undercook a bit. Butter noodles add to pan with onion medium heat till hot. Hard to find pot cheese so add 12z container of large curd cottage cheese stir until cheese just starts to melt,plate,salt and lots of black pepper.


                                                                                                                                                                                                                                                                                                                          1. I can't resist. 3-ingredient peanut butter cookies. One cup of peanut putter, one cup of white sugar, one egg. Rather crumbly, but delicious. I've been making them since I was 10.

                                                                                                                                                                                                                                                                                                                            1. If I am really tired, a fried egg sandwich with mayo and mustard.

                                                                                                                                                                                                                                                                                                                              1 Reply
                                                                                                                                                                                                                                                                                                                              1. re: KristieB

                                                                                                                                                                                                                                                                                                                                Or spaghetti tossed with olive oil of some sort (regular, lemon, whatever) and parmesan cheese. Maybe a little grape tomato or sun-dried tomato in there. Or a sauce of the oil and tuna.

                                                                                                                                                                                                                                                                                                                              2. My new super-easy favorite has got to be slider cheeseburgers with chipotle mayo. Two chipotle peppers and a tablespoon of adobo in a cup of mayo, blend and yum! I swear I could spread that stuff on tree bark and dig in happily.

                                                                                                                                                                                                                                                                                                                                Matzo brie - a little onion, some matzo soaked in egg, squeezed out, pan fried and dig in! Maybe a little cottage cheese on the side. Mmmm...hungry.

                                                                                                                                                                                                                                                                                                                                Fresh baked bread with butter and honey. Add a cup of coffee and....best...breakfast...ever.

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                                                                                                                                                                                                                                                                                                                                1. re: SgtStens

                                                                                                                                                                                                                                                                                                                                  Hey SS, add 2 Tb sugar and 1/2 tsp nutmeg to your chiptle mayo recipe. Mmmm, heaven. Taste great on a chicken sanwich too.

                                                                                                                                                                                                                                                                                                                                2. Another old favorite for the thread that lives on and on.
                                                                                                                                                                                                                                                                                                                                  Boiled pasta topped with an egg gently fried in a fair bit of olive oil with a generous splash of hot sauce on top. This is from a cookbook by Anna del Conte.

                                                                                                                                                                                                                                                                                                                                  1. Quiche! Take whatever vegetables I need to get rid of, cook the **** out of them, mix with some eggs and milk, add dried hebs (or fresh if I've got some to get rid of), pour in pre-cooked frozen pie crust, take it out of the oven whenever.

                                                                                                                                                                                                                                                                                                                                    1. As of now this thread is up to 281 suggestions for a quick meal and I swear that every one of them is better than Stouffers and Lean Cuisine and such frozen crap. I weakened and bought some at a super-sale and tonight dined upon two boxes of it. Yuck. I had forgotten how vile and inedible it is, really revolting. Are there people who think that is food? I would have done better with a bowl of cornflakes.

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                                                                                                                                                                                                                                                                                                                                      1. re: Querencia

                                                                                                                                                                                                                                                                                                                                        My go-to dinner when I was 12 years old, so forgive me :)

                                                                                                                                                                                                                                                                                                                                        Hamburger casserole
                                                                                                                                                                                                                                                                                                                                        1# browned ground beef mixed in an oven proof bowl with canned creamed corn. Cover top with mashed potatoes and bake until heated through and brown on top. That's it!

                                                                                                                                                                                                                                                                                                                                        1. re: dahlsk

                                                                                                                                                                                                                                                                                                                                          OMG that sounds wonderful and I'm not 12

                                                                                                                                                                                                                                                                                                                                      2. i've made this simple dish at least 6 times this year alone.
                                                                                                                                                                                                                                                                                                                                        Saute minced 3 cloves garlic. Add baby bok choy, carrot, shredded cabbage, fresh button mushrooms, green beans, half a can of coconut milk, 4 tablespoons of sambal oelek, aprox. half a cup water, pinch of salt and let it simmer till the veggies are done to your liking.

                                                                                                                                                                                                                                                                                                                                        1. when i go stupidly easy, i go STUPIDLY easy. breakfast/lunch staples of mine:

                                                                                                                                                                                                                                                                                                                                          - a can of tuna, mayo, relish, old bay + sandwich bread = ta-da!
                                                                                                                                                                                                                                                                                                                                          - noodles with grated cheddar cheese. i'm a great hater of macaroni and cheese, and truly melted cheese is nauseating in most forms (fettucine alfredo is an exception), but sharp cheddar cheese grated over hot noodles is just fabulous.
                                                                                                                                                                                                                                                                                                                                          - i take a packet of ramen, discard the flavor packet and use some chicken flavor "better than boullion" instead. i crack an egg and drop it into the boiling water with the noodles, take scissors to some scallions (why bother with a knife? this is lazy food!) and sprinkle in whatever herbs/spices appeal to me. nom nom!

                                                                                                                                                                                                                                                                                                                                          1. Not really a recipe but stupid-easy dinner for a family.
                                                                                                                                                                                                                                                                                                                                            Salt and pepper a boneless pork loin and put it in the oven at 350 for 1 1/2 hours. Throw in some potatoes to bake and open a can of green beans or any other veg. You don't even need to make gravy, just slice the roast and pour the juices over the meat.
                                                                                                                                                                                                                                                                                                                                            I have a friend who used to make your salmon recipe for dinner parties. She'd put it in a disposable foil pan and put it on the grill to cook. She did the same for chicken breasts and serve it all with rice. If you sprinkle a little cilantro over the top, it's fit for company.
                                                                                                                                                                                                                                                                                                                                            I used to make my own spaghetti sauce but I find it tastes the same if I buy a good brand and add extra tomato sauce (unflavored) to it. The jarred stuff has too many spices to taste like homemade. Diluted a bit, it's perfect. Heat that up, boil a pound of spag., fry up some sausages, throw a bread in the oven and voila. It takes less than 1/2 hour to have a very filling meal on the table.

                                                                                                                                                                                                                                                                                                                                            1. I love this easy soup recipe my mum used to make. I don't measure so you can use whatever you think you need. Add chicken cubes to pot of hot water and boil until it tastes like chicken soup. Add chopped onion, 3 cubed potatoes, shredded carrots and the tender stalks and leaves from center of celery. Cook until veggis are tender about 20 minutes. Meanwhile, brown about 4 slices of bacon cut into little pieces until crisp. Drain on paper towel. Add to soup. In saved bacon drippings, add about two tablespoons of flour and cook until light brown. Carefully whisk roux to soup because it may spit up. Enjoy.

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                                                                                                                                                                                                                                                                                                                                              1. re: linguafood

                                                                                                                                                                                                                                                                                                                                                Freezer surprise=
                                                                                                                                                                                                                                                                                                                                                1 baking dish +
                                                                                                                                                                                                                                                                                                                                                1 meat from freezer +
                                                                                                                                                                                                                                                                                                                                                1 veg (or more) +
                                                                                                                                                                                                                                                                                                                                                1 can of soup (condensed or other, cream of whatever works well)
                                                                                                                                                                                                                                                                                                                                                Other seasonings according to taste

                                                                                                                                                                                                                                                                                                                                                Bake at 350F until meat is done (usually time enough to shower)

                                                                                                                                                                                                                                                                                                                                                Not fancy, but it does the job

                                                                                                                                                                                                                                                                                                                                              2. Thickly sliced bakery French loaf topped with olive oil and garlic. You grill it on one side, then when you flip it, you top it with fresh slices of tomato, a slice from a good oval mozzerella, salt and pepper. When it comes off, you drizzle it with this insanely delicious Lucini balsamic dressing. Easy and so yummy.

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                                                                                                                                                                                                                                                                                                                                                1. re: sisterfunkhaus

                                                                                                                                                                                                                                                                                                                                                  Yes! THIS! I love something very similar: I lightly rub French or Italian bread with garlic and olive oil and grill on both sides. Then I top with roma tomato slices, fresh bocconcini, a few basil leaves (imperative, IMO), flaked sea salt, and a turn of pepper. Drizzle with a touch more olive oil and some high quality balsamic vinegar. Divine.

                                                                                                                                                                                                                                                                                                                                                  1. Another quick to make (but slow to cook) is quiche. I use a frozen shell. You beat together 6 eggs, 3/4 cup of heavy cream, 1/2 tsp salt and some black pepper. You pour it over any cooked meat and veggie combo you like (I use about 1/2 cup meat and 1 cup veggies.) Sprinkle with a heaping 1/2 cup cheese (more if you want.) I bake it on a cookie sheet at 350 for around an hour.

                                                                                                                                                                                                                                                                                                                                                    One of our faorite combos is bacon, green chile, and jack cheese. We also like asparagus and swiss.

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                                                                                                                                                                                                                                                                                                                                                    1. re: sisterfunkhaus

                                                                                                                                                                                                                                                                                                                                                      i think it's time for a quiche! <ps, does anyone know what "real men" are eating these days? ;-)>

                                                                                                                                                                                                                                                                                                                                                    2. I have fond memories of my neighbor making ground beef, adding green peas and rice, then mixing it with homemade brown gravy. It was her homemade version of HB Helper. It was so good.

                                                                                                                                                                                                                                                                                                                                                      1. Fettucine all'Alfredo (per Giuliano Hazan, The Classic Pasta Cookbook)

                                                                                                                                                                                                                                                                                                                                                        1 cup heavy cream
                                                                                                                                                                                                                                                                                                                                                        3 T butter
                                                                                                                                                                                                                                                                                                                                                        reduce by half

                                                                                                                                                                                                                                                                                                                                                        salt, pepper, nutmeg

                                                                                                                                                                                                                                                                                                                                                        1/2 c grated Parmiggiano-Reggiano, or substitute

                                                                                                                                                                                                                                                                                                                                                        For me half this recipe is perfect for fresh pasta of one egg--but don't know an equivalent weight for dried pasta. Am looking forward to the day when I can bang out fresh pasta "when (I'm) tired," heh.

                                                                                                                                                                                                                                                                                                                                                        1. Most of the postings so far seem like full-fledged recipes to me and far from stupid.

                                                                                                                                                                                                                                                                                                                                                          One of my favourite simple eats is linguine or egg noodles tossed with a generous quantity of butter and a light sprinkle of salt. Throw some freshly chopped garlic, green onion, or chive in for added flavour if you want. Pasta and butter is a combination that I grew up loving and never tire of.

                                                                                                                                                                                                                                                                                                                                                          My friend makes a lovely sugar cookie recipe that has, I believe, three ingredients (flour, butter, sugar) and turns out delightfully every time. I can't recall the proportions, and don't know if that's how they're typically made (not much of a cookie baker myself), but they're one of my favourite cookies for sure.

                                                                                                                                                                                                                                                                                                                                                          French toast is ridiculously easy to make and there are so many delightful variations you can make to liven it up. I love making my soak mixture out of eggs, coconut milk, a good quantity of raspberry jam, palm sugar (or any sugar, really), vanilla, and a pinch of salt. Delicious.

                                                                                                                                                                                                                                                                                                                                                          I love cooked fruit. Bananas cooked in brown sugar and butter are to die for. If you can get apple bananas, all the better, although Cavendish work just fine. Also, peeled and sliced granny smith apples cooked with butter, brown sugar, raisins, and cinnamon. Like an apple pie filling without the crust.

                                                                                                                                                                                                                                                                                                                                                          Yes, I love my butter :-). I'm known to occasionally go through three pounds a week, all to myself.

                                                                                                                                                                                                                                                                                                                                                          1. Another quick app for impending doom. Er, unexpected guests, rather:

                                                                                                                                                                                                                                                                                                                                                            frozen pot stickers (our Asian market has around 2 dozen varieties)
                                                                                                                                                                                                                                                                                                                                                            Steam in a shallow, non-stick, covered fry pan - inch of water - until heated through. Remove cover, add a bit of oil. Fry over medium, shaking every few minutes till golden on the bottom.

                                                                                                                                                                                                                                                                                                                                                            Dipping sauce:
                                                                                                                                                                                                                                                                                                                                                            2 parts rice vinegar
                                                                                                                                                                                                                                                                                                                                                            1 part chili garlic sauce, or sambal oelek
                                                                                                                                                                                                                                                                                                                                                            Dash of Sesame Oil

                                                                                                                                                                                                                                                                                                                                                            I garnish mine with sushi ginger, although the ginger flavor is pretty subtle. Mostly this is an attempt to use the 12 oz of sushi ginger in my fridge before i retire.

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                                                                                                                                                                                                                                                                                                                                                            1. re: WhatThePho

                                                                                                                                                                                                                                                                                                                                                              <Mostly this is an attempt to use the 12 oz of sushi ginger in my fridge before i retire.>

                                                                                                                                                                                                                                                                                                                                                              Too funny, and true. Any ideas for a big tub of kochu jang?

                                                                                                                                                                                                                                                                                                                                                              1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                Not really; my knowledge of Korean cuisine is pretty lacking. Refill your Sriracha bottle, maybe. ^ _ ^

                                                                                                                                                                                                                                                                                                                                                                I wonder how others wrangle their condiments. Or maybe there are just lots of other fridges like ours, top shelf and door full of bottles and jars.

                                                                                                                                                                                                                                                                                                                                                                1. re: ChristinaMason

                                                                                                                                                                                                                                                                                                                                                                  kimchi jiggae, or use in a marinade w. some sesame oil and a little bit of soy sauce for chicken, or pork...mostly tho for spicy korean stews!

                                                                                                                                                                                                                                                                                                                                                                2. re: WhatThePho

                                                                                                                                                                                                                                                                                                                                                                  ok, that sounds good, but i really just love your moniker.

                                                                                                                                                                                                                                                                                                                                                                3. Brown 1/2 lb ground turkey or beef, add 1 can black beans, drained, 1 can diced tomato w/ chiles, handful of fz corn. If you are aligned w/ the universe, you have sour cream or cheddar in the frig & a funky avocado half...eat over anything, or straight out of your childhood cold cereal bowl that you rescued during your parents' last move...

                                                                                                                                                                                                                                                                                                                                                                  1. Favorite easy horse-de-over (whatever, I'm a redneck.) Melt one 8-ounce cream cheese block with a little milk, add one cup of parmesan - the stuff in the green can will do, seriously. Add in a healthy dose of cayenne pepper. Serve in a hollowed out round bread loaf, surround platter with more assorted bread chunks. Always a hit. I think I might have posted this before, but it's so good I can't help my forgetful self!

                                                                                                                                                                                                                                                                                                                                                                    The best part is, the next day you can take the bread bowl with the leftover dip clinging to it, cut it up and toast it for lunch with soup or a salad. Peace!

                                                                                                                                                                                                                                                                                                                                                                    1. Since no one has mentioned "The Easiest Meal In The World" recipe I'm thinking it might be absolutely toooooo stupid to post. But since I make it every Superbowl party, first really cold nite of winter, any potluck party etc, and ALWAYS have to Email out the recipe the next day to one or more, here it is;

                                                                                                                                                                                                                                                                                                                                                                      The shamelessly easy "BROWN MEAT, OPEN CANS" deeeeelicious Taco Soup recipe.
                                                                                                                                                                                                                                                                                                                                                                      -In a large stock pot brown 1# lean ground beef or turkey (add 1TBS butter for turkey) . (I throw in 1 large onion chopped)
                                                                                                                                                                                                                                                                                                                                                                      -When meat is hot sprinkle with 1 envelope Taco Seasoning.
                                                                                                                                                                                                                                                                                                                                                                      -Open and add undrained 1 each 16oz can of;
                                                                                                                                                                                                                                                                                                                                                                      -pinto beans
                                                                                                                                                                                                                                                                                                                                                                      -kidney beans
                                                                                                                                                                                                                                                                                                                                                                      -cream style corn
                                                                                                                                                                                                                                                                                                                                                                      -diced stewed tomatoes
                                                                                                                                                                                                                                                                                                                                                                      -diced tomatoes with chilies
                                                                                                                                                                                                                                                                                                                                                                      -Sprinkle in 1 envelope ranch style dressing mix
                                                                                                                                                                                                                                                                                                                                                                      Heat thoroughly til bubbly and serve. That's it!

                                                                                                                                                                                                                                                                                                                                                                      Ladle over tortilla chips and serve. I put out bottled hot sauce (I use Cholula) and toppings of mexican mix shredded cheese, sour cream, black olives, sliced canned jalapenos, chopped scallions, fresh cilantro or anything else you like. Makes 5qts - feeds alot. Deeeelicious!

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                                                                                                                                                                                                                                                                                                                                                                      1. re: ski_gpsy

                                                                                                                                                                                                                                                                                                                                                                        Wow, sounds deeeeeeeeelicious! I'm making this for the superbowl. Sometimes only trashy will do.
                                                                                                                                                                                                                                                                                                                                                                        Hey, it has beans in it, so I can pretend it's healthy, right?
                                                                                                                                                                                                                                                                                                                                                                        And I don't have high blood pressure, so I'm not watching my sodium intake.

                                                                                                                                                                                                                                                                                                                                                                          1. re: alkapal

                                                                                                                                                                                                                                                                                                                                                                            Hi alkapal, Great question! If you make it with plain canned corn it's more like a broth soup. If you use the cream style corn it's more like a thick chowder type soup. I do the thicker in the fall and winter, and the lighter broth type in the summer.

                                                                                                                                                                                                                                                                                                                                                                            1. re: ski_gpsy

                                                                                                                                                                                                                                                                                                                                                                              ski gpsy, thanks. it looks flexible, too. the ranch dressing is an interesting twist.

                                                                                                                                                                                                                                                                                                                                                                              and, really, one could make it entirely vegetarian by omitting the beef or turk-a-lurk. (i think chopped cabbage would then be good in it, too -- remember the hamburger, tomato & celery "cabbage soup" craze a while back?).

                                                                                                                                                                                                                                                                                                                                                                          2. re: ski_gpsy

                                                                                                                                                                                                                                                                                                                                                                            My dad has a beef-vegetable soup that's similar:

                                                                                                                                                                                                                                                                                                                                                                            brown beef stew meat, add:
                                                                                                                                                                                                                                                                                                                                                                            -canned green beans, with juice
                                                                                                                                                                                                                                                                                                                                                                            -canned tomatoes, with sauce
                                                                                                                                                                                                                                                                                                                                                                            -canned corn, drained
                                                                                                                                                                                                                                                                                                                                                                            -canned beef broth
                                                                                                                                                                                                                                                                                                                                                                            -diced potatoes, carrots, and onions
                                                                                                                                                                                                                                                                                                                                                                            -jarred minced garlic

                                                                                                                                                                                                                                                                                                                                                                            It's not bad, considering it has a lot of canned ingredients. I loved it in high school.

                                                                                                                                                                                                                                                                                                                                                                            1. re: ski_gpsy

                                                                                                                                                                                                                                                                                                                                                                              My Taco Soup recipe is even more shamelessly easy! I remember this recipe went around our office back in 1997.

                                                                                                                                                                                                                                                                                                                                                                              Brown and drain 1 lb. ground chuck
                                                                                                                                                                                                                                                                                                                                                                              Sprinkle with one packet taco seasoning
                                                                                                                                                                                                                                                                                                                                                                              Add 1/2 a standard size jar of taco sauce
                                                                                                                                                                                                                                                                                                                                                                              Add (all undrained):
                                                                                                                                                                                                                                                                                                                                                                              1 can whole corn
                                                                                                                                                                                                                                                                                                                                                                              1 can kidney beans (I use dark)
                                                                                                                                                                                                                                                                                                                                                                              1 can diced tomatoes (w/ chilies optional)

                                                                                                                                                                                                                                                                                                                                                                              Simmer till all warmed through. Serve with sour cream, shredded cheddar (and any other condiments you want) and tortilla chips. I prefer it spicy so I use the "hot and spicy" taco seasoning and "hot" taco sauce. Good eats!

                                                                                                                                                                                                                                                                                                                                                                              Edited to add that I too sometimes will add onions to the beef while browning.

                                                                                                                                                                                                                                                                                                                                                                              1. re: ski_gpsy

                                                                                                                                                                                                                                                                                                                                                                                Whoa, this sounds like something even I could manage to not mess up! Thanks for posting, I'll have to try it soon!

                                                                                                                                                                                                                                                                                                                                                                              2. Try fresh, drained (non-sweetened) pineapple slices with sour cream for dessert. It tastes like you worked all day. You can used canned too, but fresh helps.

                                                                                                                                                                                                                                                                                                                                                                                2 Replies
                                                                                                                                                                                                                                                                                                                                                                                1. re: modaca41

                                                                                                                                                                                                                                                                                                                                                                                  do you dollop the sour cream on top, or smear it over the slices? interesting flavor combination.

                                                                                                                                                                                                                                                                                                                                                                                  1. re: modaca41

                                                                                                                                                                                                                                                                                                                                                                                    Sorry! You have to go to more trouble: sprinkle brown sugar on top of the slices of pineapple with the dollop of sour cream. It's so easy I forgot 1/3 of the recipe.

                                                                                                                                                                                                                                                                                                                                                                                  2. Here's one I just remembered. Was thinking I's post it as a real recipe, but I don't really have the exact measurements. My Dad always made this for breakfast and it's and excellent savory breakfast dish. It's called papara and although I'd always thought it was a Turkish dish I've recently discovered that it's a greek dish, although many places in the mediterranean area have variations.

                                                                                                                                                                                                                                                                                                                                                                                    Take your stale french bread (what ever it is) and cut it up into 1 - 1.5 inch cubes.
                                                                                                                                                                                                                                                                                                                                                                                    Throw them into a pan with some olive oil or butter.
                                                                                                                                                                                                                                                                                                                                                                                    Toast the bread cubes on all sides
                                                                                                                                                                                                                                                                                                                                                                                    Once they're toasted add garlic, to taste. Suate for a few seconds then thrown in maybe half a cup of water (depends on the amount of bread you have) and cover. Basically you want just enough water to steam the bread quickly so that it doesn't be comes too soggy. Cover for a few minutes.
                                                                                                                                                                                                                                                                                                                                                                                    Turn off the heat. Then add some crumbled feta cheese and toss for 30-60 seconds, again to taste or depending on how much feta you have. I myself like feta and it's what I think makes the dish tasty; so I add 1/3 to a half a block of the standard feta.

                                                                                                                                                                                                                                                                                                                                                                                    Voila! It's done. Basically the bread should be soft enough to eat but not soggy, that's the key.

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                                                                                                                                                                                                                                                                                                                                                                                    1. re: cosmogrrl

                                                                                                                                                                                                                                                                                                                                                                                      What a great method, it gives me ideas! Maybe a fried egg on top, or do it hash style, or a quick frittata, mmmm. Thank you M

                                                                                                                                                                                                                                                                                                                                                                                      1. re: cosmogrrl

                                                                                                                                                                                                                                                                                                                                                                                        i think that mario batali does an italian version called papa al pomodoro, which has a tomato base. i think it's a little more soupy, too. i saw it on molto mario.