Garlic pizza crust
This is the best ..one of the few recipes that is MINE..lol. This started off as a mistake, turning back and forth in a cook book...lol We make this every friday night and have pizza and movies in the living room..
2 pkg. yeast (I use 2 Tblsp. of bulk yeast)
2 c tempid water (90*)
2 Tblsp. sugar
1/2 c oil
1 tsp. salt
5 1/2 - 6 cups flour
3 cloves crushed garlic
Dissolve yeast in water and add sugar.. wait a few minutes.. add oil and salt and garlic .. mix in 3 cups flour and whip about 10 min till it leaves the side of the mixer bowl.. add remaining flour w/ dough hook or by hand.. knead till smooth.. allow to rise twice in the bowl.. punch down.. (I rush this a bit) oil baking sheets ..use fingers press out to edges..
Makes 2 pizzas, cookie sheet size, let rise a bit and top.. bake at 425* 20 min.. this is fantastic.. crust smells slightly like garlic bread.. but is not strong.. We usually make one cheese and the other with gr. beef, ham, onion and mushroom. even the kids say it is the best crust so far.
This makes 2 cookie sheet sized or 12 after school snack size...I form them in the bottom of a cheapo pie pan, top and bake completely and put them in zip bags.
Recently my Megan accidentally left the freezer
door open. It was a hot day and I noticed it as water was dripping!!
AAARGH!! Well it was not as bad as it could have been if I had noticed
it later... mostly the veggies on the door and a few items on the top shelf..
I started to throw all the veggies out then realized... gee duh.. they
aren't spoiled just defrosted and mushy... OK what to do... it was mostly
broccoli and broccoli carrot cauliflower mixtures. Soooooo how about
a soup? Kinda like that yummy broccoli cheddar at McDonald's...
This is what I created and will definitely make again!!
Broccoli Cheddar Veggie soup
15 cups apx. mixed veggie blends mostly broccoli,
10 cups of water
8 Tblsp. Chicken soup base
cook till very tender and cool...
For our family size, this bagged up 3 Ziploc with 4 cups soup base each
to finish the recipe:
for each 1 cup of base add:
1/2 cup milk
1 Tblsp. cornstarch stirred into about 1/4 cup chicken broth.. (can use water.. just needed something to mix it with and the broth was handy)
stirred till thick and add:
shredded cheddar... to taste.. we like a lot.. there was probably almost a cup LOL...
stir to melt cheese... serve
OH MAN... this is soooooo good... we poured this over rice to stretch it and it was FANTASTIC... and it would be great over baked potatoes too... Yummy... I actually had to share it with the kids!! LOL
you could also use it mixed into rice and baked as a yummy broccoli cheddar rice type side dish...
Well this is another one of those .. I don't have a recipe but I do this.. kind of recipe....
The absolute YUMMIEST thing to do with tuna is Tuna Cheddar Calzones.. take a pizza crust or Calzone dough roll it into thin rounds about 6" ... I think I cut a 1 pizza recipe in 6 pieces.. (I have not tried it with the garlic pizza dough yet but i bet it would be great) and mix your tuna with shredded cheddar cheese and 1 scoop of mayo just for moisture. mix it up good and put a "Plop" into the center of each dough round.. Fold over, seal the edges with a little egg glue and crimp with a fork. We baked these at 425* for about 15 -18 min.. until brown.. store in a Ziploc in freezer and just heat in the micro when you want a quick hand-held meal!!
4 cups cooked roast pork
1 bottle BBQ sauce
cook till it falls apart and serve on bread
about 8 servings
to freeze: either flash freeze individual plops or in meal size portions in ziploc bags or freezer containers. Heat and serve!!
4 cups roast pork
1 cup salsa
couple celery tops
cook till it falls apart and serve as burritos
or tacos with refried beans and mexican red rice
about 8 servings
Crunchy Oriental Pork
from Busy cooks web site
1 c Diced cooked pork roast
1 can Cream of Mushroom Soup
1/4 c Milk 1 t Soy Sauce
1 c Celery, thinly sliced 6 oz Water chestnuts, sliced
1 can Chow Mien Noodles 1/4 c Sliced green onions
2 T Chopped pimiento, opt
Combine soup, milk and soy sauce. Add
pork, celery water chestnuts, green onion and pimiento. Fold in 1
cup of chow mien noodles. Spoon into a shallow 1 1/2 qt casserole.
Sprinkle with remaining noodles. Bake in a 375 degree oven until thoroughly
heated, about 20 minutes.
King Ranch Chicken Casserole
Prep Time: 15 Min.
Cook Time: 40 Min.
1 can (10 3/4 ounces) Campbell's Condensed
Cream of Mushroom Soup
3/4 cup Pace Picante Sauce
3/4 cup sour cream
1 tablespoon chili powder
2 medium tomatoes, chopped (about 2 cups)
3 cups cubed cooked chicken or turkey
12 corn tortillas (6-inch), cut into 1-inch pieces
1 cup shredded cheddar cheese (4 ounces)
1. Mix soup, Picante sauce, sour cream, chili
powder, tomatoes and chicken.
2. In 2-quart shallow baking dish arrange half the tortilla pieces. Top with half the chicken mixture. Repeat layers. Sprinkle with cheese.
3. Bake at 350°F. for 40 minutes or until hot. Serve with additional Picante sauce and sour cream. Serves 8.
To freeze: freeze this uncooked. defrost and bake for 40 min.. in a pinch you can micro defrost and nuke to heat but it is not as good...
TIP: For 3 cups cubed cooked chicken, in
medium saucepan over medium heat, in 6 cups boiling water, cook 1 1/2 pounds
skinless, boneless chicken breasts or thighs, cubed, 5 minutes or until
chicken is no longer pink.
Chicken & Broccoli Lasagna
4 tbs. butter
4 tbs. flour
2 c milk
1 c chicken broth
1/2 c parmesan cheese
1/2 tsp. salt
pinch of nutmeg & ground red pepper
2 tbs. butter
1 c chopped onion
1 tsp. minced garlic
1 1/2 c diced chicken
1 bag frozen broccoli cuts
1/4 c parsley
1 lb mozzarella, sliced thin
1/4 c parmesan cheese
Sauce: Melt butter, stir in flour. Add milk, whisk until smooth. Stir in broth. Cook, stirring constantly, until thick. Beat eggs in separate bowl, add small amount of sauce; then combine egg mix with all sauce. Stir in cheese and seasonings.
Sauté chicken in butter with onion and garlic. Stir in broccoli, cook 5 min. until tender. Add seasonings.
Layer in 9 x 13 pan: sauce, mozzarella, noodles, chicken. Repeat. Finish with cheese. Freeze.
Bake 350 for 50 min, until bubbly.
NOODLE STROGANOFF (original recipe)
1/4 C. BUTTER
1/4 C. CHOPPED ONIONS
1 CLOVE GARLIC MINCED
1/2 LB, FRESH MUSHROOMS SLICED OR 1 2 OZ. CAN
1 LB. LEAN GROUND BEEF
3 TBLSP. BURGUNDY OR RED WINE
3 TBLSP. LEMON JUICE
1 (10.5) CAN CONDENSED CONSOMMÉ - UNDILUTED
1 TSP. SALT
1/4 TSP. PEPPER
1/4 LB MED. NOODLES (2 CUP)
1 C. SOUR CREAM
Sauté mushrooms onions and garlic
in butter until lightly browned. Add meat. Cook until red disappears.
Stir in burgundy , lemon juice, consume, salt and pepper. Simmer uncovered
for 15 min. Stir in noodles cook uncovered
5 min or until noodles are tender. Mix in sour cream, heat quickly, do not boil.
this is how i do it for OAMC..
use a gallon bag and put it in a large measuring cup to support it..
Noodle stroganoff.. **Super easy OAMC instructions...
1 lb (I use 2c.) cooked ground beef seasoned
with onion and garlic
1 large can (8 oz) canned mushrooms (if you use fresh sauté them some)
1 can beef broth
3 Tblsp. Lemon Juice
3 Tblsp. red wine
label and freeze..
to serve.. defrost.. add 3 cups noodles ( I add the whole bag but need to add a little liquid) cook till noodles are tender then stir in 1c. sour cream (or more if you have added extra noodles) warm slightly and serve...
My family eats this like madmen!! I
have had to continually stretch this with more mushrooms and noodles to
get enough for my family.. You can of course lighten this any way you like
or use beef soup base or homemade broth if that is your wish..