Post # 47
These all sound soooo good.
I have perfected tuna casserole over the years. Using Cacheres Cajun spice mix liberally in the mixture makes it zesty, and topping with orange-colored cheddar cheese makes it taste better for some reason.
Post # 48
I love me some tuna casserole. The noodle mixture is pretty standard (cooked pasta, cream of mushroom soup, milk, sour cream, tuna from a pouch) but I mix in a ton of different seasonings and add a layer of creamed spinach to the middle. I also top it with a crapton of French-fried onions because I will use any excuse to eat those.
Post # 49
Basically, like Shepherd’s Pie, but more middle class.
A pound of ground beef, a bag of frozen mixed veggies, a can of condensed tomato soup, pre-made mashed potatoes (or homemade, if you’re feeling fancy), and cheddar cheese.
Brown the beef, drain the fat. Mix in tomato soup and thawed veggies. Add spices- I use a cajun spice that Fiance loves. Stir and pour into a casserole dish. Layer mashed potatoes on top, cover with cheese. Bake for 30 minutes at 350.
Boring yet freaking amazing weeknight meal that’s relatively healthy.
Post # 50
@Miss_Magoo82: Cinnamon is also my secret ingredient in spaghetti sauce! And chilli!
Post # 51
@iarebridezilla: The best Dang buffalo chicken burgers u have ever had
One packet of dry ranch mix (the dry dressing mix)
4 boneless breast of chicken
1 half bottle of franks hot sauce
1 cup of water
sliced up carrots, onions or garlic
Put it in a crock pot and let it cook on high for 3 hours then on 2- 3 hours on low…
It is amazing pull apart, melt in your mouth shredded buffalo chicken burgers..
Post # 52
Stronganoff. I use sliced chicken instead of beef and yogurt in place of sour cream.
Pizza – I have a special crust recipe that everyone I make it for loves.
Chocolate Chip Cookies – I add crushed pretzels, butterscotch chips and one box of instant pudding mix. To die for 🙂
Post # 53
Anybody KNOW THE SECRET INGREDIENT TO RESTAURANT MASHPOTATOES
I know a girl who knew once and she would not tell me!
I opened her trash and saw a box of some kind of evaporated milk product but don’t remember the name
I have also heard a certain kind of cheese really makes mashpotatoes amazing!!
Please do tell I have been wondering for years!!
Post # 54
@BrideToBe14: A lot of people use chicken broth in mashed potatoes, cream cheese, sour cream, heavy whipping cream- I think it really depends on the recipe/person! I’ve even been known to use parmesan cheese in mine as well!
Post # 55
@MichiganGirl24: Thanks I have used a little hellmans mayo, a little sour cream and evaporated warm milk (just a half cup) before but it is still missing that restuarant taste.. I cant figure it out.
Post # 56
Spaghetti with Marcela Hazan’s 4 ingredient Tomato Sauce.
THIS IS THE BEST SPAGHETTI SAUCE EVER EVER EVER. It is so so simple but it has changed our lives, seriously. I will not willingly eat spaghetti with a jarred sauce ever again. This tastes SO GOOD and fresh and mmmmm. It is magic.
All you need is:
1 28oz can San Marzano whole, peeled tomatoes (though I’ve used other organic tomatoes and it’s still good)
5 tablespoons butter (it’s really not that much for the WHOLE recipe, multiple servings)
One onion, cut in half
You put the tomatoes in a pan, halve the onions and put them cut side down, add the butter, pinch of salt. I use a potato masher and “pop” the tomatoes. Let it simmer for 45 minutes-1 hour, mashing up the tomatoes as you go. Take out the onions at the end, toss with 1lb pasta (De Cecco is my favorite brand) ENJOY!! We always serve these with Nate’s meatless meatballs and salad. SO GOOD, so easy.
Post # 57
@BrideToBe14: Garlic (fresh, not powder)? Lots of butter?
I also add some seasonsed salt to mine like Lawry’s. Not a lot, just enough to give it a little flavor.
Post # 58
@BrideToBe14: I think the biggest secret to mashed potatoes is how you cook them. For instance, I think that steaming, not boiling, makes for a better texture. Also, using a ricer instead of a masher/mixer.
Post # 59
Chicken breast sauteed with onions and cuban peppers (light green/long ones) . Add coconut flakes, cilantro and a bit of heavy cream or evaporated milk to make a sauce. Use coconut oil to sautee the onions, peppers, garlic and then to seal the chicken breasts. YUM. Just what I’m eating as I write this 😀
Post # 60
@iarebridezilla: Same thing you do for enchiladas except you just layer that shit instead of roll them up. So much faster! Although I read some blog today where she made something that sounded like it was basically enchiladas except you don’t fry the tortillas and instead just chop them up and mix in all the ingredients at once, then bake it. So no layering either. That would make it super fast.
Post # 61
I make good brown stew chicken or whole chicken in the crockpot. Everyone loves it! Oh, and I make good sticky wings! I love to cook