Posted in the Manchester Forum
#1 Sep 30, 2012
I miss fry cook. Any good receipes out there.
#2 Oct 2, 2012
Hey indy country girl, its been a while since I have posted. It has been a busy summer, but will slow down after October.
Since the weather man is talking about cold weaher next week, I thought this might be a good dish to make. This was posted before, but pobably has been lost among the 100's of posts.
This is how I make it. I am sure others have good recipes they will share.
1 to 1 1/2 lb ground beef
1 med onion chopped
hand full of fresh mushrooms chopped
2 cans of chili beans
1 can of chili seasoned tomatoes
1 large can of tomato juice
about 1 or 2 tablespoons of chili powder (season to your taste)
about a tablespoon salt
a few dashes of hot sauce
a quarter diameter size amount of spaghetti
In a 8 qt kettle or stock pot brown the onions and mushrooms in a small amount of olive oil. When the veggies are browned put in a small bowl and set aside, then brown the ground beef, drain the excess fat. To the ground beef, add the chili powder, salt and hot sauce and mix well, then add the browned onions & mushrooms, beans and tomatoes and mix well, then add the tomato juice, mix well and heat over high heat, bringing to a boil, reduce heat, cover and simmer for at least 30 minutes .Keep and eye on the mixture, stirring occasionally. About 10 minutes before serving, break the spaghetti in half and add, mixing well, cover and let simmer until serving time.
Some people add shredded cheddar cheese to the top of bowls of chili when served.
Also you need some good corn bread or spoon bread to serve with the chili, in my opinion crackers just don’t cut it with chili. Also pickled green tomatoes are good with chili.
#3 Oct 3, 2012
Thanks, Fry cook I found you and your thread back in March and copied alot of Reciepes. Here is alittle secert of mine. In my beef stew I add about a half cup of western dressing. I love the taste it gives beef stew all you need is cornbread. Thanks for responding.Indy country girl.
#4 Oct 3, 2012
Another added secret ingredient to great chili is instead of using all tomato juice, add half a large can of V-8. My family is large so I double the above ingredients and use one can of each juice in my recipe. Great with grilled cheese too.
#5 Oct 3, 2012
Would love to have any low salt recipes. Love to cook for family but I have to watch the salt.Been on the low sodium web sites all morning.Tryin to get some ideas for the fall and Holidays.Hey Fry cook you are awesome cook I can tell YOU know your way around a stove. I was laid up about 7 months ago and found your thread and I copied a whole spiral notebook full of yours and Whinnies recipes.and I go to it alot Love your down home flavor. Thanks Indy Country girl.
#6 Oct 3, 2012
Betty, Love V-8and use it all the time. in lots of stuff. Do you cook macoroni and Tomato juice. I use V-8 and alittle bacon grease.
#7 Oct 3, 2012
I use V8 in my cabbage rolls instead of tomato juice.
#8 Oct 4, 2012
Old Fashion Baked tomatoes
2 cups chopped tomatoes ( fresh or canned)
3/4 cup sugar (white or brown)
3 or 4 cold biscuits (course crumbled)
1 tbsp. butter
Salt & pepper to taste
Heat the tomatoes to boiling, add salt, pepper, sugar and butter, stir until sugar is dissolved, remove from heat, add the crumbled biscuit. Pour in a baking dish and add small pats of butter. Bake in a 400 deg. over about 25 minutes.
Note: I have used buttered croutons instead of the biscuits.
#9 Oct 4, 2012
GROUND BEEF AND CABBAGE SOUP
1 lb. ground beef
8 c. hot water
2 c. course chopped cabbage
2 c. sm. diced potatoes
1 c. chopped onion
1/8 c. A1 steak sauce
1 tbsp. salt
1 tsp. pepper
1 (16 oz.) can cut up tomatoes with juice
Put water, cabbage, potatoes and onion together in 5-quart pot. Boil rapidly 15 minutes. While the veggies are boiling, brown ground beef in skillet; set aside. The add steak sauce, salt, pepper, and tomatoes to the cabbage mixture, cover and simmer until all ingredients are tender. Then add the browned ground beef and simmer a few minutes.
Serve with fresh fried or baked cornbread and a fresh green salad for a great meal.
#10 Oct 5, 2012
These are great for the Holidays made with cherry pie filling. They are like mini cheesecakes.
Blueberry Cream Cheese Tarts
2 (8-ounce) packages cream cheese, softened
1 cup sugar
1 teaspoon pure vanilla extract
12 vanilla wafers
1 (21-ounce) can blueberry filling, or other pie filling
Preheat oven to 350 degrees F. Place a paper cupcake liner in each cup of a muffin pan.
Beat cream cheese with a handheld electric mixer until fluffy. Add sugar and vanilla, beating well. Add eggs, 1 at a time, beating well after each addition. Place a vanilla wafer, flat side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. Allow tarts to cool completely. Serve with blueberry filling on top, or pie filling of your choice.
#11 Oct 5, 2012
Another good one for the holidays.
Pecan Squares - Pecan Pie Squares - Pecan Bars
Crust Base (see recipe below)
6 tablespoons unsalted butter
1/3 cup pure maple syrup*
2/3 cup firmly-packed brown sugar
1/3 cup heavy cream
2 cup (8 ounces) coarsely-chopped pecans
* Molasses may be substituted if you desire.
Preheat oven to 350 degrees F. Position rack in the center of the oven. Line a 9x9-inch baking pan with aluminum foil, letting the foil extend up the sides and over the edges. Either butter the aluminum foil or spray with non-stick spray.
Prepare the Crust Base. Press the crumbs onto the bottom of the prepared baking pan. Partially bake for approximately 12 to 17 minutes or until the edges are lightly browned and the top feels firm. Remove from oven and set aside to slightly cool.
While the Crust Base is cooking, prepare the Pecan Filling. In a saucepan over medium heat, combine the butter, maple syrup, and brown sugar. Stir until the butter melts and the brown sugar dissolves. Bring to a simmer, and let simmer for 2 minutes, stirring occasionally. Remove from heat and stir in the cream and pecans.
Pour the hot Pecan Filling over the partially baked Crust Base, spreading evenly and to the edges with a spatula. Baked approximately 22 to 25 minutes or until the filling is set when you give the pan a gentle shake. Remove from the oven to a wire cooling rack. Let set until cool and firm, approximately 1 1/2 hours.
Pecan Square using the ends of the aluminum foil liner, carefully lift the Pecan Squares (in its liner) from the baking pan to a cutting board. Run a knife around the edges to loosen from the aluminum foil. Using a large, sharp knife, cut into 25 small squares.
Pecan Squares may be stored at room temperature, in an air-tight container, for up to 3 to 5 days.
Makes 25 squares.
#12 Oct 5, 2012
Tater Tot Casserole Recipe
Time to Prepare: about 20 minutes
Time to Cook: 35 minutes
1 pound ground beef
1 can cream of mushroom soup
1 (8 oz.) package shredded cheddar cheese
1 pkg. frozen tater tots
Brown meat and drain. Mix soup with enough milk to thin. Spray casserole dish with cooking spray. Spread meat across the bottom of the dish. Add soup and cheese. Then cover entire dish with tater tots. Bake uncovered at 375 degrees for 35 minutes or until tater tots are at your desired crispness.
#13 Oct 5, 2012
Quick Yeast Rolls
2 tablespoons shortening
3 tablespoons white sugar
1 cup hot water
1 (.25 ounce) package active dry yeast
1 egg, beaten
1 teaspoon salt
2 1/4 cups all-purpose flour
1.Preheat oven to 425 degrees F (220 degrees C). Grease 8 muffin cups.
2.In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
3.Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
4.Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
#14 Oct 5, 2012
Country Meat Loaf & Potato Casserole
This cozy all-in-one-pan Amish Country Meat Loaf & Potato Casserole is so simple to make, and such a satisfying main dish meal. It fits a busy weeknight or a leisurely family Sunday dinner perfectly.
Cooking Time: 1 hr
1 1/2 pounds ground beef
1/2 cup chopped onion
2 slices white bread, torn into small pieces
1/3 cup ketchup
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
3 cups seasoned mashed potatoes
Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
In a large bowl, combine all ingredients except mashed potatoes. Place mixture in prepared baking dish and bake 35 minutes. Remove from oven, drain off any fat, and evenly spread mashed potatoes over top.
Return casserole to oven and cook 25 to 30 more minutes, or until no pink remains in beef and potatoes are hot.
This dish has it all -- well, almost. Add a side of our creamy Amish Broccoli Bake and you've got it all!
Amish Broccoli Bake
Nothing store-bought compares to the homemade goodness of the rich and creamy taste and texture of this delicious Amish vegetable casserole. Our Amish Broccoli Bake might just make veggie lovers out of your finicky gang.
Cooking Time: 35 min
1 (10-3/4-ounce) can cream of mushroom soup
1 cup mayonnaise
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (10-ounce) packages frozen chopped broccoli, thawed
1 cup shredded sharp Cheddar cheese
1 (6-ounce) box herbed stuffing mix
1/4 cup (1/2 stick) butter, melted and divided
Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
In a medium bowl, combine soup, mayonnaise, onion, salt, and pepper; mix well.
Place half the broccoli in the casserole dish. Sprinkle with half the cheese and half the stuffing mix. Pour half the butter and half the soup mixture over stuffing. Repeat layers one more time.
#15 Oct 5, 2012
Hamburger Corn Casserole
1 lb ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 can whole cornel corn
1 small bag wide egg noodles
1 cup soft bread crumbs
3 tablespoons butter
1. Brown beef
2. Boil noodles
3. In casserole dish combine beef, soups, corn and noodles.
4. Mix bread crumbs and melted butter
5. Spread bread crumbs over top of casserole.
6. Bake at 350 degrees for 30 minutes
#16 Oct 5, 2012
Simple Sour Cream Enchiladas
1 lb chicken breast
1 medium onion
1 tablespoon vegetable oil
8 (8 inch) flour tortillas
1 1/2 cups grated monterey jack cheese or Mexican blend cheese
1/4 cup butter
1/4 cup flour
1 (15 ounce) can chicken broth
1 cup sour cream
1 (4 ounce) can chopped green chilies
In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
Roll enchiladas and place seam-side down in 9×13? baking dish that has been lightly sprayed with no-stick cooking spray.
Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400° for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.
#17 Oct 5, 2012
Roast Pork Loin with Apple Topping
Serves 4 to 6
2 tablespoons flour
1 ½ teaspoons salt
1 teaspoon dry mustard
1 teaspoon caraway seeds
½ teaspoon sugar
¼ teaspoon black pepper
¼ teaspoon ground sage
4 to 5 pound pork loin roast
1 ½ cups applesauce or minced apple
½ cup brown sugar
¼ teaspoon cinnamon
¼ teaspoon mace
¼ teaspoon salt
Mix together the flour, salt, mustard, caraway seeds, sugar, pepper, and sage.
Rub this over the surface of the pork.
Set fat side up in roasting pan. Bake for 1 ½ hours at 325.
Mix ingredients for the topping and spread over roast. Bake one hour more, adding water to pan if necessary.
#18 Oct 5, 2012
BARBECUE BRISKET FOR BUFFET
1 (5-6 pound) beef brisket
1 bottle (5 ounces) worcestershire sauce
1-1/2 to 3 ounces liquid smoke
1 teaspoon garlic salt
1/2 teaspoon pepper
1 teaspoon seasoning salt
1 cup catsup
1/3 cup worcestershire sauce
3/4 cup brown sugar
1 Tablespoon lemon juice
Combine worcestershire sauce, liquid smoke, garlic salt, pepper, and seasoning salt. Cover meat with this mixture and marinate in an airtight bowl for 24 hours or longer, turning several times.
Place meat in baking pan with marinade. Cover loosely with foil. Bake at 450 degrees for 30 minutes. Turn oven down to 225 degrees and continue to cook for 1 hour per pound of meat. If brisket is very lean, increase baking time to 1 hour and 20 minutes per pound of meat. Turn meat occasionally while baking. Chill meat and slice thin.
Make sauce: Add enough water to meat juices to make 2 cups liquid. Add sauce ingredients and cook 5 minutes.
To serve: Pour sauce over sliced meat and heat at 350 degrees until hot. Serve on small buns as a sandwich or as a main dish.
#19 Oct 5, 2012
Chicken French - Rochester, NY Style
1/4 cup all-purpose flour, or as needed
salt and black pepper to taste
2 eggs, beaten
1 tablespoon white sugar
1 tablespoon grated Parmesan cheese
2 tablespoons olive oil
4 skinless, boneless chicken breast halves
1/4 cup butter
2 teaspoons minced garlic
1/4 cup dry sherry
1/4 cup lemon juice
2 teaspoons low-sodium chicken base
Mix together the flour, salt, and pepper in a shallow bowl. In another bowl, whisk beaten eggs, sugar, and Parmesan cheese until the mixture is thoroughly blended and the sugar has dissolved.
Heat olive oil in a large skillet over medium heat until the oil shimmers. Dip the chicken breasts into the flour mixture, then into the egg mixture, and gently lay them into the skillet. Pan-fry the chicken breasts until golden brown and no longer pink in the middle, about 6 minutes on each side. Remove from the skillet and set aside.
In the same skillet over medium-low heat, melt the butter, and stir in garlic, sherry, lemon juice, and chicken base. Bring the sauce to a simmer, and stir until smooth and slightly thickened, about 5 minutes. Be sure to dissolve any brown flavor bits from the bottom of the skillet as you stir. Return the chicken breasts to the sauce, and gently simmer until no longer pink in the center, about 15 minutes.
To serve, place a chicken breast on a plate, and top with sauce.
#20 Oct 5, 2012
Pasta with Greens N Beans
8 ounces uncooked spiral pasta
1/2 pound bulk Italian sausage
1 small onion, chopped
2 garlic cloves, minced
1 bunch escarole or spinach, trimmed and coarsely chopped
1 (15 ounce) can white kidney or cannelini beans, rinsed and drained
1 cup chicken broth
1/3 cup grated Parmesan or Romano cheese
Cook pasta according to package directions.
Meanwhile, in a large skillet, cook sausage, onion and garlic until sausage is no longer pink and onion is tender; drain. Stir in escarole, beans and broth. Cover and simmer for 6-8 minutes or until escarole is wilted and tender. Drain pasta; add to vegetable mixture. Sprinkle with cheese.
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