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The Watercooler
I need a quick food idea...
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<blockquote data-quote="mstang67chic" data-source="post: 330178" data-attributes="member: 2459"><p>Soups, chili (mine is bland enough that you could take it anywhere. All it would need is more chili added to it for taste), tuna casserole...umm... all kinds of one pot meals. Oh! Here's one I like to make here but is pretty quick. You may want to double the recipe if there are a lot of people eating from this.</p><p></p><p>Boneless skinless chicken breasts cubed</p><p>1/3 cup parmesean cheese (like the kind you put on your speghetti)</p><p>1/3 cup milk</p><p>1 can Campbells Cream o'Chicken soup</p><p>3 cups (measured dry) noodles </p><p></p><p>Cube and brown chicken in light oil in large skillet. Cook and drain noodles in separate pan. When chicken is nicely browned (and partially cooked through), add milk, parmesean cheese, soup and noodles to the chicken and mix well. Cover and simmer, stirring occasionally till chicken is cooked through. Adjust milk if different thickness is desired and season to taste.</p><p></p><p>For chili, I have a pretty simple recipe</p><p></p><p>Brown and drain about 2 lbs of ground beef. Cook with onion if you want....I use the dried onion flakes. Drain beef and add a large can of tomato juice (64 oz??? The big cans like you would buy to drink), a can of drained kidney beans, more onion if desired, black pepper and chili powder to taste and a handful or two of macaroni if desired. Simmer till seasonings are well disbursed or macaroni is done. Actually....I add the chili powder...simmer for a bit and then give the chili a good sniff. If it still smells like tomato juice to me, I add more chili powder and simmer some more. It's done to me when I can smell the chili powder but it doesn't smell hot....if that makes sense. This way, there's some flavor for weenies like me who don't like hot stuff and if others want it hotter, they can add chili powder on their own. Also, husband prefers that I don't use the entire can of tomato juice as he likes his chili a bit thicker. I prefer mine thinner as I like plenty of juice to soak into crackers. You can also easily double this to make a decent size pot. This recipe will make about 4-5 bowls depending on the size.</p></blockquote><p></p>
[QUOTE="mstang67chic, post: 330178, member: 2459"] Soups, chili (mine is bland enough that you could take it anywhere. All it would need is more chili added to it for taste), tuna casserole...umm... all kinds of one pot meals. Oh! Here's one I like to make here but is pretty quick. You may want to double the recipe if there are a lot of people eating from this. Boneless skinless chicken breasts cubed 1/3 cup parmesean cheese (like the kind you put on your speghetti) 1/3 cup milk 1 can Campbells Cream o'Chicken soup 3 cups (measured dry) noodles Cube and brown chicken in light oil in large skillet. Cook and drain noodles in separate pan. When chicken is nicely browned (and partially cooked through), add milk, parmesean cheese, soup and noodles to the chicken and mix well. Cover and simmer, stirring occasionally till chicken is cooked through. Adjust milk if different thickness is desired and season to taste. For chili, I have a pretty simple recipe Brown and drain about 2 lbs of ground beef. Cook with onion if you want....I use the dried onion flakes. Drain beef and add a large can of tomato juice (64 oz??? The big cans like you would buy to drink), a can of drained kidney beans, more onion if desired, black pepper and chili powder to taste and a handful or two of macaroni if desired. Simmer till seasonings are well disbursed or macaroni is done. Actually....I add the chili powder...simmer for a bit and then give the chili a good sniff. If it still smells like tomato juice to me, I add more chili powder and simmer some more. It's done to me when I can smell the chili powder but it doesn't smell hot....if that makes sense. This way, there's some flavor for weenies like me who don't like hot stuff and if others want it hotter, they can add chili powder on their own. Also, husband prefers that I don't use the entire can of tomato juice as he likes his chili a bit thicker. I prefer mine thinner as I like plenty of juice to soak into crackers. You can also easily double this to make a decent size pot. This recipe will make about 4-5 bowls depending on the size. [/QUOTE]
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