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1 pkg Italian sausage
1-2 medium yellow onions
3-4 medium to small zucchini
1 green pepper
2-3 minced garlic cloves or tbs.minced garlic
4-6 cans of diced/crushed tomatoes (can use tomatoes w/jalapenos)
1 small can tomato paste
1 can beef or chicken stock (can use water) to cover contents of pot.
4+ tablespoons Italian seasoning
Crushed red pepper to taste
Salt and pepper to taste
Cook sausage. I have boiled and then cut into pieces as well as taking the casings off and sauté’ into smaller pieces. Set aside. Cut into small pieces and sauté onions and green pepper. Cut Zucchini width-wise into half inch to 1/3” pieces. Add all ingredients to large pot, bring to a boil, and then reduce to a simmer. (About 45-min1 hour) Serve with good bread or garlic toast. (Great source of Licopene). This recipe is similar to chili….it always tastes better the second day.
Tortilla soup
2 (10 1/2 ounce) cans cream of mushroom soup
2 (10 1/2 ounce) cans cream of chicken soup
2 (10 1/2 ounce) cans cream of celery soup
2 (10 1/2 ounce) cans cheddar cheese soup
2 (15 ounce) cans chicken broth
1 (15 ounce) can diced tomatoes
1 cup salsa (chunky)
1 (4 1/2 ounce) can diced green chilies
1 onion, chopped
1/4 cup fresh cilantro, chopped
4 garlic cloves, minced
1 teaspoon red chili powder
salt, to taste
pepper, to taste
4 chicken breasts, cooked and chopped
Bring to a full boil, reduce heat and simmer for 1 hour. Add:
4 cooked chicken breasts, cut into small chunks
Simmer another hour.
Serve:
Add tortilla strips and shredded Colby cheese
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Place back in for add'l 5-10 min or until cheese forms pools. Great with Peroni, Moretti or any green bottled beer.
Serves one.
I don't mean to tell you how to make your own pizza, but I would suggest some fontina cheese, and maybe even some cheddar cheese to go along with the mozz. I usually do 1/2 mozz, 1/4 each of the other two. It is fantastic. Heres a pic:
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"Ghosts crowd the young childs fragile eggshell mind"
I make a pretty good meat sauce for baked pasta, in fact I am making it for dinner tonight, but I am not sharing the recipe. The process is also too long to consider it a go-to recipe. It's more of a special occasion/I'm bored and want to spend all-day in the kitchen thing.
I do make a simple red sauce at home quite a bit, very simple and quick.
1 can good quality petite diced or crushed tomatoes.
4 tablespoons butter
1 Tbs white sugar
Salt and pepper to taste
Mix all the ingredients and (very lightly) simmer 20-30 minutes, stirring occasionally. The finished sauce has a great color and fresh taste, + no one suspects how simple it is.
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"There ain't much to do around here, unless you're a cop or the opposite." - Cheap Girls
3 meat cannelloni - ground veal, chicken, and Italian sausage browned with shallots, yellow onion, garlic, salt & pepper. Brown them separately. Combine the meat with ricotta cheese, shredded Parmesan/Asiago cheese, an egg, seasoned with oregano, fennel seed, and parsley. I grind the spices in a hand held coffee grinder. Roll the mixture up in crepes, and place in casserole dish. Cover with provolone cheese, shredded mozzarella, and a cheese sauce made of Mascarpone cheese, 1/2 pint of cream, and a few ounces of shredded Parm/Asiago/Mozz cheese.
Seafood boil. Makes the crap they serve at Joe's Crab Shack look like swill. Everyone loves it. Friends ask me to make it for birthdays/parties/etc all the time.
Onions(quartered), potatoes(halved), corn, kielbasa(cut into 1"-2" slices), snow crab, shrimp. The important thing is the order you put the ingredients in the water, and the amount of time they are in. Large stock pot 1/2-2/3 full with water. A pot with it's own strainer is best. I use Old Bay for seasoning, but still add garlic powder, cayenne pepper, paprika, kosher salt, chili powder. Get the water to a rolling boil, and add the potatoes and onions. Wait for the water to reach boiling again. Wait 10 min, and add the kielbasa. You should make every attempt to use pre-smoked/pre-cooked handmade sausage. Otherwise, you end up with a soggy mess. Wait for the water to return to a boil, and then wait another 10 min. Add the corn and snow crab. Wait 5 min, and then add the shrimp. Drain and serve. Melted butter with lemon for the crab. Louisiana brand cajun seasoning goes great with the corn and potatoes.
I'm a huge lamb fan. I found this recipe on the internets and have made it several times. Everyone has raved about it.
Warning: This recipe is not for those who believe cooking is using Shake-n-Bake or Hamburger Helper.
Slow roasted lamb shanks with caramelised red onion
Olive oil
4 lamb shanks 400-500g a piece
2tbls sugar
2cups (500ml) dry red wine
2cups (500ml) beef stock
4-5 cloves garlic, crushed
30g butter
1 brown onion chopped finely
3 celery sticks chopped finely
2 large carrots chopped
2 tbls tomato paste
4 sprigs of fresh rosemary
4 sprigs of fresh thyme
1 tbls cornflour
Bisto beef gravy granules
Heat oil in a pan and add lamb cook until browned all over. In a large baking dish pour a little oil and heat over medium heat add crushed garlic cook for about a min stirring constantly so garlic doesn't burn. Stir wine, sugar and stock bring to boil place lamb shanks bake in dish. for the cooking you can either heat the oven to slow 130-150 and cook for 4-41/2 hours turning meat twice during cooking, or you can cook over slow heat on the stove for the same time also turning during cooking.
Approx 1hr into cooking add rosemary,thyme and tomato paste.
Melt butter in a pan and cook onion and celery until soft. Boil or microwave chopped carrots until tender. set both of these aside to add at the end.
Once lamb is cooked remove and wrap in foil to keep warm, strain liquid to discard herbs,fat and any bits that have come off lamb. Return to pan and heat over stove. Mix cornflour with water to form a paste and add to liquid stir constantly until mixture starts to thicken and to finish it off just add a few gravy granules for extra flavour and to also thicken some more. Place lamb shanks in serving dish with carrot and celery,onion mix and pour sauce over the top.
Serves 4
Caramelised red onion
50g butter
3 medium red onions, sliced thinly
1/4 cup of brown sugar
1/4 cup of balsamic vinegar
Melt butter in pan and add onion stirring until onion is soft about 10-15 mins. Add sugar and vinegar and stir until mixture has caramelised about another 10-15 min. Place in serving bowl and put on table to be spooned over lamb shank.
Can serve lamb with creamy soft polenta or mash potato.
I'm a huge lamb fan. I found this recipe on the internets and have made it several times. Everyone has raved about it.
Warning: This recipe is not for those who believe cooking is using Shake-n-Bake or Hamburger Helper.
Slow roasted lamb shanks with caramelised red onion
That sounds great. I am a huge fan of lamb too. The shank and shoulder are the only cuts I ever buy for home because of the price. I will probably try this the next time I bring home a shank. Thanks,
Thinking about it more, at home the things I make the most are fajitas and tacos. All of my roommates love them. They are quick, cheap, and endlessly adaptable. In the winter I use beans and onions in the summer when there are fresh tomatoes and peppers for salsas.
I started a thread last winter with a variation that I called "Jaheab's Drunken Tajitas"
1 lb ground beef (or turkey)
diced onion
1 can of black beans
1 can of kidney beans
1 can of pinto beans
2 cans of stewed tomatoes
1 package of taco seasoning
1 package of powdered ranch dressing mix
1 can of Rotel diced tomatoes
1 cup and a half of water
Brown the ground beef and onions in a big pot. Add everything else, bring to a boil, then simmer for 45 minutes.
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