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Post by irish on Jan 18, 2013 19:38:00 GMT -6
Cosseta's!
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Post by jlschlangen on Jan 18, 2013 20:59:54 GMT -6
Potato Sausage Pie
Prep time 15 min. Start to finish 1 hr. 8 servings. 1lb bulk pork sausage (I used pork brats) 5 c. frozen shredded hashbrown potatoes 1/4 c. chopped onion (I wasn't totally exact) 2 c. shredded ch. chz. (8 oz) <again I wasn't exact> 4 eggs 1/2 c. milk 1 box Pillsbury refrigerated pie crusts softened as directed on the box
1. Heat oven to 425. Spray 9 inch deep dish glass pie pan w/ cooking spray. Cook sausage in lg. skillet over med. high heat until thoroughly cooked stirring frequently. Drain. 2. Add potatoes and onion to sausage in skillet mix well cook 5-8 min. or until potatoes are slightly soft stirring occassionally. Remove from heat. stir in chz. 3. Beat eggs in lg. bowl. Add milk blend well reserve 1 tblspn. egg mixture for topping. Add potatoe mixture for topping. Add potatoe mixture to remaining egg mixture mix well. Spoon egg mixture into pie pan keeping away from edges. 4. Remove pie crust from pouch. Unfold pie crust press out fold lines. Place over potatoe mixture, tucking edges around potatoe mixture. Turn edges under and press to edge of pie pan. Cut several slits into crust for steam to escape. Crush w/ reserved egg mixture. 5. Bake for 25 min cover top w/ foil to prevent too much browing. Bake extra 15-20 min. til tender or golden brown.
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Post by irish on Jan 19, 2013 9:37:13 GMT -6
Thanks Jodi!
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Post by bunsy on Jan 19, 2013 16:30:23 GMT -6
Olive Garden for me and Bunsette
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Post by lilmermaid on Jan 19, 2013 18:51:31 GMT -6
Sweet & Sour Chicken over brown rice.
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Post by dara1012 on Jan 19, 2013 19:29:31 GMT -6
Spaghetti & Turkey Meatballs
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Post by jlschlangen on Jan 19, 2013 20:57:55 GMT -6
Tonight: leftovers. Not sure about tomorrow nights supper yet.
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Post by irish on Jan 20, 2013 10:37:19 GMT -6
Last night was chicken, broccoli and stuffing casserole.
Tonight will probably be breakfast.
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Post by bunsy on Jan 20, 2013 11:42:40 GMT -6
No Name Steak with: Mixed steamed veggies for DH Salad for DS Leftover ziti for me
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Post by apryllraye87 on Jan 20, 2013 11:48:43 GMT -6
Last night we had lasagna, cheesy green beans & garlic bread for my step dads birthday
Tonight we're having roast, potatoes, carrots & onions in the crock pot
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Post by cissy on Jan 20, 2013 13:49:05 GMT -6
I am making Chow Mein for tonights dinner.
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Post by momof3anddog on Jan 20, 2013 17:41:37 GMT -6
Meatloaf for the kids -
grease glass bread pan lightly with crisco; Pre-heat oven to 375 degrees; My oven runs not as hot, so that is why I do that; But I bet that most people's ovens would be 350 degrees;
Mealoaf mixture =
Mix through 2 lbs. of lean hamburger the following:
3/4 to 1 cup Progresso garlic and herb bread crumbs (or Progresso Italian bread crumbs); 1/2 - 3/4 chopped sweet onion; 1/4 tsp. black pepper, and 1 egg; mix through;
Put in greased glass pan - patting down kinda hard to get the air holes out of the loaf; Then make it a humped loaf in glass pan (like banana bread cooks).
Bake for 35-40 minutes in 375 oven; Then take out of oven and spoon liberally over the top of the meatloaf and spread over it with a butter knife, Sweet Baby Ray's Barbeque Sauce (This is the flavor of Sweet Baby Ray's; Sweet Baby Ray's Honey Chipotle is good too but has a kick so kids not as big of a fan of it; You can use whatever Barbeque Sauce you like - but it does carmelize a bit during cooking, so if too sweet you won't like it as much after it is cooked);
Cook for another 30-40 minutes until it is not pink in the middle; You will see this when slice it; If it is too rare, but only in middle, can take those slices and do them in microwave for 30 seconds or so;
For adults: In Glass Pan, Sprayed with olive oil or Pam, Frozen Talapia Fillets, with pat of butter on them, Penzy Fox Point Spice and a thinly sliced sweet onion curl on it; Cover with Press'N'Seal, Microwave until fish is opaque white (done through) - about 7-9 minutes in over-the-stove 1100 watt microwave; This is Steamed fish with a flavor from spice and onion infused in it; You could do this with Cod also or Orange Roughy or any type of White Fish; Not so sure about salmon; You could use whatever spice you like on fish; Spice Islands Beau Monde is good too.
Salad or Peas for either kids or adults;
Fresh Sliced Strawberries and Bananas for dessert if still hungry;
******************************************************* For the Work Week Lunches --
Making Split Pea Soup for Lunches for work this week and doing it now so will be done for tomorrow; Also going to make Chili tomorrow night (using Penzey's "Good Basic Chili" Recipe or the Cream Cheese Chili Recipe already this board; So can alternate Split Pea Soup or Chili for every other lunch for work week; Will take with Oyster Crackers, and a piece of fruit for lunches and bottled water either Penzy's Chili or the Split Pea; If decide to make Cream Cheese Chicken Chili will serve over brown rice and quinoa mixture (they now have this in 90 second microwave bag from Seeds of Change Brand or Target Brand) -- So you don't have to cook all day. Love that for lunches at work.
Hope that isn't TMI. I am a self-taught cook and honestly would not know stuff like patting air holes of of the meatloaf loaf unless I hadn't learned by trial and error or a girlfriend I was cooking with on a weekend (during my single days) had not told me.
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Post by doeeyedgirl on Jan 20, 2013 19:27:17 GMT -6
Tried a sandwich that we watched on Best I Ever Ate on the Food Network. VERY tasty.
Ingredients 1 cup canola oil 8 slices prosciutto 16 to 24 fresh sage leaves, stemmed Kosher salt 1/2 cup mayonnaise 1/4 cup red wine vinegar 1 to 1 1/2 pounds whole skinless, boneless chicken breast, cut into 1/4-inch-thick pieces and pounded very thin 1 heaping tablespoon dried oregano 3 eggs, lightly beaten 4 cups plain breadcrumbs 4 large crusty, seeded rolls, split 2 romaine hearts, cut into 1/2-inch rounds (We used Butter Lettuce) 1/4 cup grated Parmesan
Directions
Cook the prosciutto and sage: Prepare a baking sheet fitted with a kitchen towel. In a large skillet, heat about 1/2 cup of the oil over low heat. When the oil begins to smoke lightly, add the prosciutto slices to the oil in the pan and cook until crispy, 1 to 2 minutes. Use a slotted spoon or spatula to remove them. Place them on the kitchen towel to drain. Next, add the sage leaves and cook until they pale in color and become crispy, 30 seconds to 1 minute. Remove and season them with salt. Set aside.
Make the sauce: In a small bowl, whisk together the mayonnaise and red wine vinegar.
Prepare the chicken cutlets: Prepare another baking sheet fitted with parchment paper. Sprinkle both sides of the chicken cutlets with the oregano and salt. Put the eggs in one bowl and the breadcrumbs in another. Dip each piece of chicken in the egg (on both sides) and then the breadcrumbs. Shake any excess off each one.
Cook the chicken cutlets: Add the remaining oil to the pan used to fry the prosciutto and heat it until it smokes lightly. Use a pair of tongs to carefully add a couple of the chicken cutlets to the oil in a single layer. Cook over medium heat on the first side until golden brown, 3 to 5 minutes. Turn on their second side and cook 3 to 5 additional minutes. Cut a small incision in the middle of each cutlet to make sure they are completely cooked. If any are underdone, place in a warm oven to cook for a few additional minutes. Repeat the process with the remaining cutlets.
Assemble the sandwiches: Spoon a generous helping of the mayonnaise mixture on the bottom half of the roll. Top with a mound of lettuce. Top with the chicken cutlets, some Parmesan, sage leaves and prosciutto slices. Drizzle with additional mayonnaise if desired. Top with the other half of the roll.
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Post by jlschlangen on Jan 20, 2013 20:24:19 GMT -6
Tonight: Hashbrowns, bacon, eggs. Tomorrow: bbq pulled pork sandwiches from a pork roast.
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Post by sharon on Jan 20, 2013 20:34:43 GMT -6
Tina: Chicken noodle cassrole Me: Salmon noodle salad Ian: cereal and milk, seaweed and peanuts
Weird, but everyone was happy.
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