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Our Recipes

Cyndy's Recipe Pages, (some KP'ers recipes are here too)

WViolets Cake That Doesn't Last
3 c. flour
2 c. sugar
3 eggs
1 1/2 c. vegetable oil
8 oz. can crushed pineapple, drained
1/2 c. chopped walnuts or pecans
1 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla
2 c. mashed bananas (make sure they aren't green at all--it took an experiment of that to find out for myself!)
Mix dry ingredients in a large bowl. Make a well in the center. Add eggs, pineapple, nuts, oil, vanilla, and bananas. Stir, DON'T beat. It will only take a few stirs to mis. Pour into a greased and floured angel food or bundt cake pan and bake for 75 minutes at 350 degrees. Yes, it does bake for 75 minutes as it is quite a heavy cake. I got on the scales holding it one day after it came out of the oven and it weighed around 10 lbs.! Let me know if you try it.

Pahel50's Salami bread

I make this ahead, then freeze it. I take it out early in the day or the evening before to thaw. You can zap it for a few seconds in the microwave, if you'd prefer to serve it warm.

1 loaf frozen bread dough, thawed using overnight refrigerate method.

1/2# good hard salami
1/2# shredded Mozzarella or Provolone cheese (the new Italian cheese mix is good)
1 egg white, slightly beaten
sesame seeds (optional)

Roll thawed dough into a 15x10 rectangle. Lay salami over dough, overlapping slightly and leaving about 1" around the edge. Sprinkle with the cheese. Brush edges with water. Roll up as for a jelly roll, sealing tightly. Place on greased cookie sheet. Let stand 30 minutes.

Preheat oven to 350 degrees. Brush loaf with egg white; sprinkle with sesame seeds. Bake 25-30 minutes or until golden. Remove to cooling rack.

I usually make 3 loaves at a time and 1# each of salami and cheese is enough for 3. You can also cut the bread dough in half before rolling and make smaller loaves. Cut the baking time to 15-20 minutes.

LANA9's Garlic Pickles

36 small firm cucumbers
6 tablespoons kosher salt (DO NOT USE TABLE SALT)
12 large cloves garlic
2 tsp. Pickling spice
12 sprigs dill

Scrub the cucumbers making sure they are firm and no brown spots or they will rot in the jar. Pack them in an upright position into quart-sized glass jars. Divide the salt, garlic,
pickling spice, and dill among the jars. Fill each jar to overflowing with water. Seal the jars. Store in a dark, cool place for at least 10 days before using. Chill before serving.

The brine will get cloudy as the cucumbers become pickles. Refrigerate when pickles are ready.

The flavor reminds me of bread & butter pickles. This is an easy pickle recipe -- keeps in the fridge.

Sweet Cucumbers
6 pickling cucumbers, sliced thin
1 onion, sliced thin

Combine in a medium saucepan: 1/2 tsp celery seed, 1 Tbl salt, 1 C cider vinegar, and 2 C sugar. Bring to boil; reduce heat and simmer until sugar and salt dissolve. Cool to room temp. Pour over sliced cukes and onions. Cover; refrigerate 24 hours before serving. Keeps 3-4 weeks in the fridge, but at my house, they don't last that long.

LLDY's Rice Pudding

Use milk instead of water. Instead of salt, add sugar to your desired sweetness. Throw in a handful of raisins, then cook rice as usual. Eat plain, with milk, or with brown sugar.

WViolet's Rice Recipe
1 c. long cooking rice
2 c. water
3/4 stick margarine, melted
1 pkg. dry onion soup mix
1 small can mushrooms, use the liquid for part of the water
1 T. soy sauce
1/4 tsp. ground pepper
1/4 tsp. garlic powder

Mix altogether and bake uncovered at 350 degrees for 1 hr.

Pahel50 - I call this Cajun Rice.
We had a dish similar when we were on vacation several years ago, and although the chef would not give me his recipe, I've tried to duplicate it. It's pretty close.

Cook enough rice for 4 - 6 people (at my house that's actually 8 servings), substituting 1 Tbls Luzianne Cajun seasoning for the salt.

While rice cooks, saute in 1/4 C oleo/butter -- 1 onion, chopped (you can use fresh garden onions); 1/2 green pepper, chopped; 1/2 red (sweet) pepper, chopped; 1 clove garlic, minced; 1 tomato, chopped; 1/2 C chopped eggplant (you want the outside for the color). Put the tomato in last. You don't really want to cook it, just heat it.

Then toss the sauted vegies with the cooked rice. If it's not spicy enough for you, add more Cajun seasoning at the table.

norris - Baked Artichoke Dip

Preheat the oven to 400 degrees F.
Stir together in a medium bowl:
--1 c. mayonnaise
--1c. grated Parmesan cheese
--1/2 c. finely chopped onions
Pulse in a food processor (note: I use a blender and it works fine) until finely chopped:
--One 13 3/4 oz. can artichoke hearts, well-drained
Stir into the cheese mixture along with:
--1 Tbsp. fresh lemon juice or dry white wine
--1/4 - 1/2 tsp. ground black pepper
Scrape into a small baking dish or ovenproof crock. Combine and sprinkle over the dip:
--3 Tbsp. dry unseasoned breadcrumbs (Note: I didn't have these, and the dip turned out fine anyway)
--1 tsp. olive oil
Bake until the top is browned, about 20 minutes. Serve with crackers or toast.

Seven-Layer Dip (also from New Joy of Cooking)
This substantial appetizer is best warm but can be served at room temperature. Assemble and serve it in a glass dish to display the layers.
Preheat the broiler.
In a 13 x 9-inch glass baking dish, evenly spread:
--One 16-oz. can refried beans
Mash together and spread over the beans:
--3 large ripe Hass avocados, peeled and pitted
--3 Tbsp. fresh lime juice
Mix together and spread over the avocado layer:
--2 c. sour cream
--1 evnvelope (1 oz.) taco seasoning
In the order listed, sprinkle with:
-- 3 Tbsp. drained chopped canned mild green chili peppers
--One or two 5 3/4-oz. cans pitted black olives, drained and sliced
--8 ripe plum tomatoes, chopped (about 4 cups)
--2 cups grated sharp Cheddar cheese
Broil about 4 inches from the heat just until the cheese is melted, 1 to 2 minutes. If desired, sprinkle the top with:
--Chopped fresh cilantro or scallions
Serve with:
--Sturdy tortilla chips or toasted wedges of pita bread.

I like to serve this with Tostitos "hint of lime" bite-size tortilla chips, although any brand works fine. (I like bite-size because then I can get a lot of dip without double-dipping. :) It works fine if you don't add the taco seasoning. A lot of people add a layer of salsa as well -- sometimes instead of the tomatoes.

breakup's Quick Dip
1 6.5-oz. can tuna
2-3 tbsp cottage cheese
2 tbsp mayo
a pinch of this and a pinch of that from the spice drawer

Open and half-drain the tuna can, then dump everything (except the can) in a bowl and blend on high with a hand mixer until creamy.

Tip: When you've got it well blended, turn the mixer down low and slowly lift from the mixing bowl. Centrifugal force will fling most of the dip clinging to the mixer's blades back into the bowl, making cleanup a bit easier. Only a few dabs of dip will scatter about the kitchen.

Pahel50 - Dip
Here's a quick and easy one.

equal parts mayonaisse and sour cream (about 1 C of each)
1 Tbls minced onion
1/2 tsp dillseed (optional)
1/2 tsp seasoned salt

Mix thoroughly by hand. Refrigerate at least 2 hours, but overnight is best -- use for vegies.

Chelsea1's People react like starvin' wolverines when they get close to this dip:

1 ROUND loaf of pumpernickel bread (or any other bread you like, as long as it's a round loaf -- the size and density of a deflated basketball)
1 c. mayonnaise
1 c. sour cream
1 envelope of Knorr's Vegetable Soup
1 small pkg of frozen chopped spinach

Thaw and squeeze all excess water/juice out of the spinach. Mix the remaining spinach with the mayo, sour cream, and soup mix.
Let stand overnight, covered, in the 'fridge.

Hollow-out the bread (kind of like carving a pumpkin -- cut a round 'top' off of the bread, scoop out the insides, so it resembles a bowl). Place spinach dip into the bread bowl, and cut up the bread you removed from the top and insides, and cube it.
People will start by taking the bread cubes and scooping dip out of the 'bowl;' when the cubes are gone, they can rip pieces of the 'bowl' off, until it's all gone.
It takes less than 10 minutes to mix the dip ingredients and to hollow-out the bread, but people act like you're a culinary genius when they start tearing into it! And there's nothing to clean up afterwards.

Minga's BLT Dip

Fry 1 lb of bacon (cut into 1/2 - 3/4" pieces before frying)
drain and remove to a mixing bowl.
Add 1 cu each of sour cream and mayonaise, and a copped tomatoe.

Mix thorughly and chill for 3 hrs to overnight.

Serve with wheat toast quarters.

PLEASE DO not use low fat anything! Enjoy your indulgence.

This one is similar to chelsea1's.
You do the same with the pumpernickle or rye bread (a round one) as you do hers, but my filling is different. Bake the cubed bread at 400 degrees about 5 minutes; set aside until ready to serve.

Beat together (with electric mixer) 1-8 oz package of cream cheese, 1/2 C sour cream, 1/4 C prepared salsa (you decide hot or medium, I use hot) until smooth. Stir in 1-1/2 C shredded cheddar cheese. Spoon into bread shell (you can save the top when you slice it off and replace it before baking). Wrap in foil; bake in preheated 400 degree oven for 1-1/2 hours. Serve with fresh vegies, crackers and bread cubes.

If you don't want to go to all the bother of doing the bread, you can bake it in a shallow 1 qt casserole, covered for about 30 minutes.

This always goes over big at our house.

Pahel50 Salsa

1 - 28oz can chopped tomatoes
1 - 4oz jar chopped green chilies
1 - 4 oz jar green jalapenos, chopped
1 - 4 oz jar red jalapenos, chopped (this makes it unbearably hot for me -- I'd leave them out)
1 green pepper, chopped
1 onion, chjopped
1-2 cloves garlic, chopped
1-1/2 Tbls cider vinegar
1 Tbl sugar
1/2 tsp salt

Mix all ingredients thoroughly (do not drain the peppers). Refrigerate covered for 24 hours. This makes a lot. I put it in jars in the fridge. It last 6-8 weeks. But I really do NOT recommend the red jalapenos.

Ingrids Buttermilk Pancakes
2 cups white flour
1 tsp baking soda
1 tsp salt
2 cups buttermilk
3 eggs, beaten
1/4 cup melted butter

Sift dry ingredients together in a large bowl. Stir in buttermilk, eggs and butter; beat well but not until smooth. Pancakes are lighter if some lumps remain in the batter. Fry on a lightly greased, heated griddle or frying pan over medium heat until edges of pancake begin to dry. Turn and cook until brown.

I usually triple or quadruple this recipe so we can heat them the following day. I tend to go a little light on the liquid because I like to make the big, thick pancakes. In my opinion, using real butter instead of margerine or oil makes the difference. I make my own syrup using frozen blackberries, blueberries, or raspberries, water, sugar, and cornstarch.

Macaroni & Tuna Salad

2 cans flaked light tuna - drained (I use the one packed in water)
half of a bag of macaroni elbows (cooked)
2 large carrots - shredded
3 or 4 stalks of celery - chopped
1 small green pepper - chopped
6 or 8 green onions - chopped
desired amount of Miracle Whip (or mayonnaise if you prefer)
salt & pepper to taste
dash of garlic powder
1 tsp. white vinegar

Mix all ingredients in a large bowl. Move to another large bowl for appearances sake and sprinkle with paprika (just for looks). Enjoy!

Potato Salad

Much the same as above, but in place of the tuna, add 4 chopped hard boiled eggs, and in place of the macaroni add chopped, cold boiled potatoes (I peel and chop them before they are cooked). You can also add diced cucumber to this one.

You've made me hungry now Cyndy!!

Answer by P.James on 3.31.00 6:23 PM

Where does one start.
As we are just starting to cut the asparagus in the garden an asparagus one seems as good as any.
Steam the asparagus and let go cold. Spread parma ham or smoked salmon with cream cheese and roll the tips in it.Serve on a bed of torn cos lettuce, the asparagus stalks chopped and cherry tomatoes.Drizzle with a little french dressing.

solana on 4.1.00 2:39 PM

2 bags frozen cauliflower.(or equivilant fresh)
2 bags frozen broccoli, (or equivilent fresh)
2 jars marinated artichoke hearts
1 bag frozen carrots (crinkle cut)
1 yellow
1 green
1 red pepper
1 red onion cut into rings
3 cloves garlic
6 oz bleu cheese (optional)
1 can pitted blaack olives
1/3 cup minced parsley
2/3 cups lemon juice
1 cup oil (light)
1 1/2 tsp each of:
salt sugar oregano basil
1/2 tsp black pepper

steam vegies till just barely cooked and still crispy.

mix together lemon juice, salt , sugar, parsley, oregano, basil, black pepper. add oil, and whisk until smooth
pour this dressing over vegies. chill covered 4-12 hours
add olives and blew cheese just before serving

this is my marinated vegie salad.. i take it everytime i need a covered dish and it gets rave reviews.

jaschem1 on 4.2.00 7:03 AM
Here is a good caesar salad recipe.

l. Combine 2 cloves of garlic, three small fillets of anchovies and l tsp. salt on a small plate and mash together well to make a paste.
2. Add 1 tsp. pepper, 1 tbs. lemon juice, 1 tsp. worcestershire sauce, 1/2 tsp. dijon mustard and 1 egg yolk.
3. Mix all the above ingredients in a bowl. Wisk them well. Add to all this 1/3 cup virgin olive oil. Wisk everything well.
4. Put this dressing in a container in the frig.
5. Take some bread you have and make small cubes, no crust.
Mix cubes in a bowl in melted butter and put on a baking pan and bake for 10 minutes, watch so they don't get too hard.
You can season this before baking if you choose.
6. Cut romaine lettuce up small, add dressing, croutons and sprinkle parmesan cheese over the top.

jmkm on 4.2.00 10:11 PM
Oriental Chicken Salad

2 tbsp sesame seeds
½ cup slivered almonds
2 cups cooked white chicken, cubed
1 small head cabbage, shredded (Chinese cabbage is best)
1 pkg chicken Ichiban (noodles crumbled)
¼ cup green onion, chopped

Mix chicken, cabbage, noodles, and onions.

1 pkg seasoning from Ichiban soup
½ cup oil
3 tbsp vinegar
1 tbsp sugar
1 tsp MSG (optional)
1 tsp salt
½ tsp pepper

Mix and pour over salad. Sprinkle with nuts and seeds (sunflower and/or sesame)

Don't know if you have Ichiban in the US, but it is an oriental noodle soup package (square block of noodles, little package of seasoning)

Denise62 on 4.3.00 6:58 PM
I love Greek Salad so so delicious.

You can try Greek Salad recipe:

1/2 head lettuce
1/2 head romaine
1/2 c. sliced radishes
1/2 c. sliced green onions
1 small onion, thinly sliced and separated in rings
1 c. crumbled feta cheese
1/2 c. black Greek olives
6 anchovies, (optional)
2 Tbsp. chopped parsley
1/2 tsp. orgegano
2 tomatoes, quartered
1 unpared cucumber, thinly sliced
1/2 c. olive oil
2 Tbsp. vinegar
1 tsp. dry mustard
1/2 tsp. salt
1/8 tsp. pepper

Break lettuce and romaine into bite-size pieces; place in large salad bowl. Add radishes, green onions, onion rings, 3/4 c. cheese, olives, parsley, anchovies and oregano; mix well. Arrange tomato wedges and cucumber slices over top. Sprinkle with remaining 1/4 c. cheese.

I hope you will like to taste so delicious. :-)

jbum on 2.18.00 11:46 AM

This is an easy one to make, and will provide you with copious leftovers for steak sandwiches. It's also relatively "manly" involving meat and potatos. :)

London Broil is a relatively cheap and lean cut of meat which needs to be marinated and then sliced thinly to avoid being too tough.

London Broil w/ Roasted Garlic Mashed Potatos

1 - 1 1/4 lb Beef Flank Steak (Usually labelled "London Broil")
Two or more Large Potatos
Few Cloves Garlic
Olive Oil
Milk or Sour Cream

Cut slits in the meat. Stick it in a plastic bag with a few cloves of garlic, sliced, and a couple of tablespoons of Olive Oil. Put the plastic bag in a bowl. Allow it to marinate at least 30 minutes.

Wrap the remaining cloves of garlic in aluminum foil and roast in the oven about 20 minutes.

Thoroughly scrub the potatos and cut into cubes, approx. 1 square inch. I like to leave the peels on. Put the potatos in a saucepan and add water to just cover them.
Bring to a boil over medium-high heat. Boil until fork tender. About 15-30 minutes depending on how many potatos you use. When potatos have started boiling, start broiling the steak.

Remove the garlic from the oven and set aside. Set oven to broil.
Place steak on broiling pan on top rack a few inches from the broiler.

Broil 4-5 minutes each side. Steak should still be pinkish on the inside. The ends may be overdone, but the middle section should be just right.

Sprinkle steak with salt and pepper, and allow to sit for a few minutes while you finish the potatos.

Drain the potatos. Add a pat of butter, salt, pepper, the roasted garlic, and a 1/4 cup of milk or sour cream. Mash.

Slice the steak thinly against the grain and serve with the potatos.

There will be copious leftovers.

You may also want to prepare a vegetable, such as steamed asparagus or green beans.

JanFla on 2.18.00 11:47 AM

First I would suggest you invest in a Slo-Cooker as they are great. All you have to do is put everything together in the morning turn it on and when you come home your dinner is waiting for you. Here are a couple of recipes to try out.

1. Take a roast and you can put it in the slo cooker. You can put it straight from the freezer as I do it all the time.
Take an couple of potatoes and either wash and peel on leave on the skins, throw in a few fresh carrots and I usually just scrub the carrots very good and cut off the ends, slice an onion and throw that on the top. When you come home all you have to do is take out the meat and veggies and strain the juice and make your gravy if you like gravy.
2. Here is one for Chicken......take whatever parts of the chicken that you like the best, we prefer the breast, place in a pan of water and once the water boils, let cook for about 30 minutes or until the chicken turns white. Remove the chicken from the water and remove the fat and bone. Cut into bite size pieces and throw the pieces into a crock pot along with one can cream of chicken soup, one can of Golden Mushroom Soup, A can of cream of celery soup plus one can of milk. You can also cut an onion into small pieces and throw that in with it if you like. Add some salt and pepper to taste along with a few parsley flakes, and one teaspoon of sugar. Stir, cook on low all day and serve over rice or noodles.
3. Quick and simple.......this one is for the stove....Brown about one pound of hamburger,along with a pepper cut into pieces into the hamburger. While hamburger is cooking cook some form of macaroni and drain. When hamburger is done add to macaroni and add to this enough tomato sauce to make it moist. For this I would use an 12 oz can at least. Heat when all is added throwing in a little parsley flakes if you like. Can be served with French Bread or rolls if you like or a salad.
I have a lot more ideas and if you would like some more just send me some mail and I would be glad to send them to you.

gwen on 2.18.00 11:55 AM

well, sounds to me like you're looking for good salads. that will allow you to use those leftovers and save you preparation time and a lot of hard work. in my country we have a couple of meals that i think you'd like. they are both served at room temperature, so they make good summer meals. one is very traditional. what you basically do, is take chunks of beef, pork and chicken and boil them together with potatoes, carrots and your choice of veggies. traditionally we use cabbages, but really, any some such veggie will do just as well. since you boild everything together (yucky as it may sound, it does make the food taste great) saves you a lot of trouble. i do advise you that if you wanna throw in some smoked pork or something with a similar strong flavour, you should boil that separately. in anycase, when everything is boiled, just let it cool down and then serve.
as you see, it's about as easy as it gets to cook and it is really good. at least, i've been eating it for years and i love it.
the other meal i just realized i shouldn't mention cause it is mostly fish. well, enjoy and if you have any questions, ceremail me.

Ingrid on 2.18.00 4:54 PM
This is terrific and will become a favorite if you like chicken. Don't let the directions scare you away--it's not that difficult and these are great the next day too!

Chicken Kiev

4 chicken breast halves, skinned and deboned
1 cube butter
1/4C finely chopped green onion or chives
3C corn flake crumbs or flour
1 egg mixed with 3T water
oil for frying
salt & pepper
4 toothpicks
wax paper, foil, or food wrap

take chicken breasts, and, one at a time, gently pound out until they are around 1/4 to 1/2 thick.

Divide butter into 4 strips lengthwise and place 1 pat on each chicken breast. your chicken breast should be kind of oval in shape, with the longest side towards you --you are going to roll these up so the widest is what you will roll. The butter goes at the end you will begin rolling, along with a pinch of onion and salt and pepper. To roll: fold chicken over the butter and onions. Fold the sides of the chicken in as if you were rolling a burrito and then roll the chicken up the rest of the way. Secure in place with a toothpick. Dip in egg mixture and then in crumb or flour. Fry over medium heat covered, until golden brown all around.

This is not as difficult as it sounds. You can vary this by making Chicken Cordon Bleu by placing ham and swiss cheese inside instead of butter and onion. I have also used sauteed mushrooms, broccoli and they were great too!

LANA9 on 2.19.00 1:34 AM
Pizza Potatoes In Crock Pot

8 med. potatoes
2 lg. onions
1 lb. smoked sausage
1 tsp. salt
2 (8 oz.) cans pizza sauce

Peel potatoes and cut in half, place in crockpot. Cut
smoked sausage into pieces and place on top of potatoes.
Chop onion. Pour pizza sauce on top, cook in crockpot
until potatoes are tender.

havaclue on 2.20.00 12:00 AM

I found this in a cookbook called "White Trash Cooking"--it's easy enough for even a man to cook. Drain a can big can of green beans in a cassarole. Chop about 1/2 c. onion on top of that. Stir in a can of garlic cream of mushroom soup. Top with about 1 c. chopped ham. Bake at 425 for about 15 minutes. Mix a can of creamed corn with 3/4 c. Bisquick baking mix and pour over the top of cassarole and bake for another 15 minutes until browned on top.
How much easier can it get?

nyjets1 on 2.21.00 12:30 PM

Top italian bread or a bagel with tomato sauce and mozzarella cheese and bake i the oven (400-450 degrees) until cheese is melted (ca.5 min.) add a salad and voila you are all set for a healthy meal.

heyteach on 2.21.00 4:13 PM

You know, a basic meatloaf is simple and there are so many variations. It also makes for great sandwhiches for the next couple of days.

A pound of very lean ground beef
a little chicken bullion--probably a teaspoonful
a couple of dashes of pepper
a good teaspoonful of Italian seasoning (and if you put it in your hand and "crush" it again, it is more flavorful and disperses better)
a raw egg
a can of tomato sauce
a half of a large onion, minced
a clove of garlic, minced
a dash of onion powder--maybe a quarter teaspoon even
a dash of garlic powder--again maybe a quarter teaspoon
some fresh sliced mushrooms are optional as is green or red pepper as well
a teaspoon of Worcestshire sauce would make some folks happy

then for "filler" which is where you can really make some changes--consider any of these--
a couple of slices of bread, toasted and crumbled up very small (or spring for bread crumbs)
a cup of cooked white rice
a half cup of uncooked instant mashed potatoes
a cup of corn flakes (yes, cereal)

mix it all together really well. Put it in a lightly greased baking pan and top with a can of tomato sauce and bake. I imagine around 400 degrees for half an hour; to be honest, sometimes I zap that puppy in the microwave or cook it in a slow cooker or on the stove top. Our oven is on the fritz, so I can't say time and temp for sure.

It's not bad for you (I mean REALLY LEAN BEEF--like 94% lean) and it's very tasty. Make sure that it is 100% cooked through, so your fillings, so to speak, can alter cooking time.
For sandwhiches, mustard works or ketchup or both. You can also add things like thinly sliced onion if you want--or tomato. In fact, some folks put in FRESH tomato in the meatloaf--I think it's more of a "southern thing," but it is good.

Potatoes of any sort: mashed, baked, fried go great with this.
Another veggie you like: asparagus, peas, carrots, corn, whatever is nice as well.
I love salads--goes great with this.

Oh, and consider on "gravy" if you want the mashed potatoes, but no butter, that if you take a can of beef broth (like Swanson's) and add a little cornstarch, it thickens up If you want to add a bit of pepper and garlic and onion powder to it as well, it will be more flavorful. You have to experiment with what you like. Better than the "brown gravy" mixes which are over priced to my way of thinking.

oahulani on 2.23.00 2:31 PM

if you like chicken, here's one that turns into dozens. take your cleaned chicken parts (whatever you like) & lay them in an appropriate sizes baking dish. melt 1/2 to 1 stick of butter or margerine in a small saucepan. add any flavor of powdered salad dressing mix that you like & mix well til blended. pour this over the chicken & bake in a preheated 350 degree oven 45 minutes to 1 hour, depending on size & amount of pieces. you change the dish every time you change the flavor of dressing mix. here's another one for chicken. mix 1 can of cream of mushroom soup, 1 can of cream of chicken soup(concentrated,out of the can), 1 small can of sliced black olives (optional),some sliced mushrooms if you like, & 8oz sour cream in a small saucepan til just heated through & blended. pour over chicken pieces in baking dish & bake at 350 for 1 hour. slightly fattening but very very yummy.

mia2kl on 2.27.00 2:53 PM

We both work, so don't have a lot of time to cook, but we like
meals that have that home-cooked flavor (without dumping cans of soup into them). We bought a pressure-cooker, and have used it almost every day for the past 20 years. Take a roast (any cut is fine: even chuck roast, which is cheap, comes out great this way) and brown it on all sides right in the bottom of the pot, using about a tablespoon of oil or shortening (not butter, it burns). Then, put in an onion, cut into several pieces and a green pepper, also cut into several pieces, a handful of carrots (we buy the little finger-size ones already cleaned up) and a scrubbed and/or peeled potato (or 2),cut into quarters or strips. Put on a little garlic salt & a dash of pepper. Pour in a cupful or 2 of water. Put the lid on with the rubber gasket inside, put the pressure guage on top, set to 10 lbs (if it is a variable pressure pot, 5 lbs not enough & 15 lbs too much for meat). Heat it on high until the guage starts to wiggle & rattle, then turn it to simmer. It takes about 40 minutes from then, if your roast is about 3 lbs. You might want to check the book that comes with the pressure cooker. Go & take your shower & relax a little while this cooks. Turn off the heat, let the pressure die down (you can speed this up by holding the edge of the pot under cold running water) and then take off the guage & slide open the lid. You will not believe the tenderness of that meat: no waste! And the juices can be made into a wonderful gravy by just adding a tablespoonful of flour or cornstarch mixed into 1/4 cup of water or milk. You can also follow the exact same procedure with pork chops or chicken, & you can add other vegetables, or leave them out, if you just want the meat & a salad. This is great for people with kids, too, because the meat is always tender & kids will love that.

LLDY on 2.27.00 12:32 AM
This is so easy, my son makes it!

Chicken Stir Fry

You don't really need amounts here, it's however much you want to cook.

stir fry vegetables
chicken bouillon
garlic powder
Cooked rice
soya sauce

Chop onion and start to cook in a lightly greased frying pan (I use PAM). Slice or dice chicken and add to onion. Cook both until browned. Add bouillon, garlic, salt and pepper (however much you like). Meanwhile, slightly warm vegetables in microwave (you could use the stir fry mix of fresh vegetables that some stores sell as well, but these would go right into the pan when the chicken is almost done). Add the vegetables to the chicken and onion mixture and toss, warming the veggies, but not cooking them to mush. Put desired amount of rice on a warm plate and spoon chicken and vegetable mixture over top. Sprinkle with desired amount of soya sauce.

Tastes great the next day too! Just warm it up in the microwave.

I have a lot of favorites! I couldnt only give are my two faves:

I dont know what its really called but I call it Ceasars, you will need:

3/4 bottle of Ceasars dressing(pour until you think you have enough for sauce base..I use the whole bottle for 5 people)

1 red pepper, chopped
1 green pepper, chopped
1 med onion, chopped
1 bunch broccoli florets
2 med carrots thinly sliced
2 tablespoons sliced olives
1 tablespoon vegtable oil
1 can tuna,drained or shrimp, or crab or all three!
1/2 cup milk
Parmesan cheese(grated) to sprinkle

cooked pasta of choice, I use penne or rigatoni or shells..makes it all easier to serve.

in a large saucepan, med-low heat pour your dressing and milk, whisk.
Heat oil in a pan; fry veggies(all except olives) till tender crisp. Add vegies to the sauce. Add seafood. Turn to low heat, stir occasionally for a few minutes. When ready to serve, add olives.
In a large pot or bowl pour veggie sauce over noodles sprinkle with cheese and serve. Its great!

Buttery galric chicken(deff not low fat..:o))

This can be baked(longer time) or broiled, whichever you prefer. You will need:
1 whole chicken abt 3 lbs. or already cut up.
1/2 cup butter or margerine
3 cloves garlic
1 teaspoon dried parsley
1/4 teaspoon dried rosemary
1/4 teaspoon dried thyme

preheat broiler(or just preheat oven to 375F)cut chicken into serving pieces. line pan with tin foil(really helps in clean up)and place chicken on it.

Mix butter and herbs well. Spread top of chicken pieces evenly-dont worry if you cant spread it well. Broil or bake chicken, turn and coat peices in the melted mixture often. Should take 30 mins(broil), 60-90 mins(bake). Juices run clear bird is ready to eat!

Bon Appetit!

Bertabee on 2.19.00 6:31 PM
I love mexican food. Hopefully, you do too. If so, you are really gonna love this one.

This is how I make a "Burrito Casserole":

1lb ground beef
1 packet(envelope) taco seasoning
1 can fat free refried beans
1 jar your favorite salsa
1 package flour tortilla's (or corn tortillas, if you want it to be Enchillada Casserole)
1 package (1 1/2 cups) shredded cheddar cheese (or mexican cheese)
1 small can sliced black olives
15-20 crunched up corn tortilla chips
1 small container sour cream

1)Brown the ground beef and follow the directions on the packet of taco seasoning(Old El Paso says: add packet to browned ground beef with 3/4 cup water, then cook on low for about 507 minutes.
2)In a medium sized sauce pan mix together refried beans and 1/2 cup of the salsa. cook until it's just heated.
3)Line bottom of a casserole dish(not a small dish) with tortilla's.
4)Make atleast 2 or 3 layers: Layer first refried bean mixture, then taco meat, then olives, then cheese - then add another tortilla.
5)On the top layer, dont add a tortilla. Instead sprinkle the crunched up tortilla chips.
6)Bake at 400F for about 25-30 minutes. WATCH IT THOUGH - your oven may be hotter than mine.
7)Serve on individuals plates and provide remaining salsa and the sour cream for each person to use at thier own discretion.

Let me know if you don't like mexican so I can send you something more to your liking.

WhyKnot on 2.19.00 11:36 PM
My favorite at the moment is a chicken dish.

1 cup sour cream
1 can condensed mushroom soup
4 skinless chicken breasts

Combine the sour cream and mushroom soup with enough water to make them barely flow. It takes about half a cup of water. Pour this mixture over the chicken and bake for 30-45 minutes at 400F (205C) until the chicken is done. Serve over rice, noodles or potatoes.

k96rt01 on 2.20.00 3:13 AM
I'm going to have to go with good old alfredo, and it'so easy to make.

Simmer in a skillet one pint of heavy whipping cream, one tablespoon of butter or marg. and about 6oz of freshly grated parm. cheese. The key is the freshly grated parm! pour over penne noodles (b/c I'm not a fan of fet. noodles) and enjoy!

LLDY on 2.20.00 10:36 PM
Quick and Easy Beef Stroganoff

Brown approximately 1 lb. lean ground beef in frying pan. Add one large or two small chopped onions and cook until onion is soft. Add one can cream of mushroom soup, salt, pepper and garlic powder to taste and one envelope beef Bovril. Let simmer, mixing frequently so it doesn't stick. Serve over broad egg noodles with a dollop of sour cream. Whole kernel corn on the side tastes great.

Since my daughter eats very little beef, we also make it with chopped or ground turkey or chicken, just substitute the beef bovril with chicken bovril.

JanFla on 2.23.00 1:10 AM
I usually make this in my slo-cooker.

Roman Country Beef Dinner

1 and 1/2 lbs. Sirloin tips or Stew Beef
1 can 28 oz. Whole Tomatoes
1 can 8 oz. Tomato Sauce
3 cups water
1/2 tea. salt
1/2 tea. oregeno
1/2 tea. tyme
4 ozs. macaroni
1 10 oz package frozen green beans
1 onion

Put meat, tomatoes, tomato sauce, water,spices into your slo-cooker. For the onion I either chop into little pieces or leave whole. Leave on low for at least 8 hours. For the green beans it can be done one of two ways, fix separately and add to finished meat mixture or about two hours before the meat is done add to slo-cooker. Cook the macaroni as per package directions. The type of macaroni that you can use is up to you. It can be sprial,ziti or whatever you wish. Serve meat mixture over the noodles.

Answer by heyteach on 8.1.00 12:39 AM

I like subtle and simple.
Adjust as necessary for family size, etc.

Get a pound of boneless pork. Brown it in a large fryer skillet or something similar. Season it with some black pepper, garlic powder, onion powder, and chicken bullion. I also like to add say 1/4 C of white wine to it as well as enough water to cover the bottom of the pan once you've got the browning done.
Mince up say half a large onion and add that.
Cut the pork up into bite size pieces and return to the skillet. Add a cup (or more) of uncooked rice and then the water necessary to cook it (normally 2 C of water to 2 C of rice). Add more chicken bullion, onion and garlic powders, and black pepper.
Simmer until the rice is fluffy.
This is one my dad makes and it is one of my 10 favourites to eat.
You could toss in some mushrooms or some green onion or the like if you want to tinker with it some more. We just call it pork and rice and it is wonderful.
I prefer meat as more of a seasoning, so we'd actually have three cups of uncooked rice for 1 pound of boneless pork.

Answer by khr on 8.3.00 6:56 PM

Here's one of my favorites....also pork.

1 boneless rolled pork loin roast(2 to 3 lbs.)
1 can (16 oz.) jellied cranberry sauce
1/2 cup sugar
1/2 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
Salt to taste

Place pork roast in a slow cooker. In a medium bowl, mash cranberry sauce: stir in sugar, cranberry juice, mustard and cloves. Pour over roast. Cover and cook on low for 6-8 hrs or until meat is tender. Remove roast and keep warm. Skim fat from juices: measure 2 cups, adding water if necessary and pour into a sauce pan. Bring to a boil over medium-high heat. Combine the cornstarch and cold water to make a paste: stir into gravy. Cook and stir until thickened. Season with salt. Serve over sliced pork. (I've substituted 1/2 cup orange juice when cranberry juice was unavailable) Delicious with either mashed potatoes or candied sweet potatoes.

Answer by ECU on 8.4.00 9:19 AM

Can you handle one more pork recipe?

6 medium potatoes
1 can Durkees french fried onions
1 small can mushrooms, drained
2 tab. butter
1/4 c. soy sauce
1 1/2 tea. dry mustard
1/2 tea. cayenne pepper
1/2 tea. garlic powder
1 tab. oil
6 boneless porkchops

Preheat oven to 350 degres. In a 9x13 greased pan, layer 1/2 of
the potatoes, 1/2 can of onions, and mushrooms and then remaining
potatoes. In a small pan, melt butter, stir in soy sauce,
mustard, cayenne pepper and garlic powder. Brush half of this
mixture over the potatoes. Heat oil in a skillet and brown chops.
Put on top of potatoes, and brush with remaining sauce. Cover and
bake 1 hour, uncover and bake 15 minutes more. Put rest of onions
on top and bake 5 minutes more.

Answer by prncss on 8.4.00 6:02 PM

You want to know my favorite thing to use? McCormick makes these "Bag and Season" things (usually by the stuffing at most stores). You plop the meat in the bad (turkey cutlets, chicken cutlets, ribs, etc.) into the bag, and then mix the seasoning with water and throw it on top, or rub it in the meat (depends on the recipe). The result is super moist, flavorful meat! And if you get meat that are low in fat, and trim off any excess fat, it will be rather healthful, also. I usually serve with it mashed potatoes, rice a roni, Betty Crocker potatoes (they have a whole line, like AuGratin, Scalloped, etc.), and then I'll serve a vegetable as another side, and finally I'll make some Pillsbury Grands biscuits, whatever variety I'm in the mood for. All of these things are very simple to make, and are not very time consuming. I cook about once a week at my boyfriend's for his whole family and they LOVE everything I cook. They think I'm Betty Crocker; apparently they haven't noticed that all of my meals follow the same format. But as long as they are happy!

Answer by JTassoff on 8.9.00 4:35 PM

I'm a poor college student with little talent for cooking. Here's a simple meal I've gotten raves about:

Get a pound or so (1/4 pound per person) of salmon fillet and ask to have it cut into inch-and-a-half wide strips.

dip them into lemon or lime juice for a couple seconds then dust to taste with garlic powder, salt, pepper, and any other herb that tickles your fancy (I like marjoram).

put them into a broiler (you can use a toaster oven if it has a setting for broil) for 12 minutes per inch of thickness, turn the fillets halfway through that time and then relax til the timer pings.

serve with a side of vegetables and/or rice.

Answer by amyshea on 8.9.00 7:03 PM

I know what you mean about the doldrums... most of us seem to get in a rut with 7 or 8 basic meals! One way you could expand your possibilities is to buy a crockpot (or use the one you have). A good stew can be made in a crockpot (anytime from 14 to 6 hours beforew eating) by tossing in:
a chopped onion
4 or 5 carrots
a can or two of stewed tomatoes
boneless chopped meat)chicken, beef, PORK-ha ha) a matter of fact, if you put enough potatoes in, you can even skip the meat.
Some crushed garlic or garlic powder
any other veggies you like
and some water or broth (and salt and pepper). Throw in some dry rice or barley or diced potatoes. and cook on high...(turn to low when it gets really bubbly).

Another yummy meal is pasta, on the table in a big bowl, without sauce added. In other bowls, have white sauce, red sauce, and grated cheese. It's so much more pleasing to be able to add the amount of sauce one wants rather than having it pre-set. Pasta fried in olive oil, parsley and garlic is also can add a can of diced tomatoes.
My most heartfelt suggestion is this: Re-discover the joy of cooking! Make it a point, every few weeks, to try a resipe from a magazine or a cookbook. It's fun!

Answer by timandju on 8.9.00 7:19 PM

Easy fish
- firm filets (roughy, cod, halibut)
- 1/2 C mayo
- 1/4 C Parmesian
- 1/2 t Paprika
- 1/2 t. pepper

Mix up the mayo, cheese, paprika and pepper. Broil the fish for about 9 minutes. Top the fish with the mayo mix. Broil for 2 more minutes.


I've also subbed Bleu Cheese for mayo. If you like B. Cheese, you'll love it. If you don't, you won't.

Answer by bluehemp1 on 8.14.00 4:25 PM

Not Pork!

Yellow rice (cooked to package instructions)
1 can or fresh chopped tomatos
1 can garbanzo beans(chick peas)
butter/olive oil
Mrs.Dash or any seasoning you prefer

Saute'onions, butter & garlic until onions are translucent. Add tomatos & garbanzo beans. Salt & Pepper to taste. Heat through and stir. Mix with yellow rice. Filling, Healthy, & no pork! As simple as this meal is. This is one of my all time favorites. Enjoy. If you need desserts, I have a killer Chocolate Truffle Cheesecake...

Mlgd's Stuffed Cabbage

1 medium head cabbage
1 lb. hamburger
1 small onion, chopped fine
1 egg, beaten
3/4 cup rice
salt and pepper to taste
16 oz. Tomato juice

Core the cabbage head and put it in a kettle with about 2" of boiling water, cover and cook till the outer leaves start getting soft. Rinse with cold water. Now remove 10-12 leaves from the head. They will be much more pliable now and easier to work with.

While the cabbage cooks, mix together the rest of the ingredients for the filling as you would for meatloaf.

Take each leaf and fill as follows; Start at the thick end of the leaf and place a large tablespoonful of the meat mixture on it. Fold the thick end over the mixture, then fold in the sides and roll it to the end of the leaf. Secure with a toothpick.

I usually put them seam side down in a kettle, then pour the tomato juice over the cabbage rolls. Simmer till cabbage is completely done. If desired, you can cut the remaining cabbage head into quarters or smaller and simmer them with the cabbage rolls. You can also add more tomato juice if needed.

I usually start these two hours before dinner, if they're done early, they hold well till it's time to eat.

I use the same recipe for stuffed peppers, but sometimes add Mexican seasoning and then serve with sour cream, guacamole and tortilla chips.

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