Hot Dog Special
Submitted by Jessica Cedeño
So here is my recipe for "Hot Dog Special", Roberto's all time favorite, it is more on the Hispanic side when it comes to taste and texture and its my Mom's recipe. Hope you like it!
Ingredients:
One package of Hot Dogs
One medium tomato
One half of an onion
Long grain enriched rice cooked
Sazon (which is annato food seasoning) one packet or about a tablespoon
Vegetable Oil
Ketchup
Water
Start by slicing tomato and cutting it into thin strips. Then thinly slice the onion. Then take your hot dogs (about 6-8 of them), and cut them (like you would to put in with mac & cheese). In a large skillet on medium high heat, put vegetable oil enough to cover skillet and once hot, put in the sliced onion and tomato and top with sazon. Let it simmer for about five minutes. Then add hot dogs and a splash of water and cover. Wait about five to ten minutes, once you see that the hot dogs are close to being done, uncover and squeeze some ketchup on top, enough to slightly cover it all. Mix it all together and put lid back on. Wait another five minutes or so until the hot dogs are really done. Take off heat. Serve with white rice! Enjoy!
Hamburger & Garlic Stroganoff
From Robin Brewer, Submitted by Jessica Harwood
Makes: 4-6 servings
½ cup onion
1 clove garlic
¼ cup butter
1 lb. ground beef
2 Tbsp. flour
¼ tsp. pepper
1 can mushrooms (I use stems & pieces)
1 can cream of chicken soup
1 cup sour cream
2 tsp. salt
Saute onion and garlic in butter over medium heat. Add meat and brown. Add flour, salt and pepper and mushrooms. Cook 5 minutes. Add soup; simmer, uncovered, 10 minutes. Stir in sour cream, heat through. Serve over rice or noodles.
Curried Black Beans and Rice
Submitted by Jessica Harwood
Cook time: 15-20 minutes
Serves: 4-6 people
1 T. Oil
1 sm. onion, chopped
1 Tbsp. Curry powder (more or less depending on your preference
1 lb ground sausage (you can easily substitute beef, chicken, or turkey)
3/4 cup chicken broth (or 2-3 boullion cubes crushed in hot water)
2 (16 oz.) cans black beans drained
salt and pepper to taste
2 cups uncooked Rice
Rinse your rice and cook as directed in your rice cooker or pot, however you prefer. While your rice is cooking, saute onion in oil with the curry powder. Add sausage. Cook about 5 minutes. Add broth and beans. Cook 4-5 minutes longer. Serve over rice and enjoy!
Doritos Casserole
Submitted by Jessica Harwood
1 pkg. Cooler Ranch Doritos chips
2 cans chili
2 can cream of mushroom soup
Shredded cheese
Preheat oven to 350oF. Crush Doritos chips into bottom on 13x9-inch baking dish. Mix chili and cream of mushroom soup together; pour over Doritos. Cover with cheese. Bake until cheese is melted and inside is warm (approximately 15 minutes).
Ranch Chicken
From Jenni Gardner, Submitted by Jessica Harwood
Number of chicken breasts you want
Bottle of ranch dressing
Bacon bits
Provolone cheese.
Directions:
Thaw the chicken, rinse it, then place in a pan that you have spread the bottom of with Ranch dressing. Smother the top of the chicken with ranch and place in oven at about 350oF. Cook until chicken is nearly done, then sprinkle with bacon bits and place the cheese on the chicken. Continue to cook until done.
Tater Tot Casserole
Submitted by Jessica Harwood
Tater tots
Chicken or turkey, cooked and cut into chunks
Cream of chicken soup
Milk
Shredded Cheese
Place tater tots on bottom of baking pan. Mix cream of chicken soup and milk together until very creamy. Add chicken and pour over tater tots. Top with cheese. Bake at 400oF for 30 minutes.
(Note by Tari: I’ve seen ground beef used too, just use cream of mushroom soup instead of cream of chicken)
Tasty 2-step Chicken
From Campbell’s Kitchen, Submitted by Jessica Harwood
Prep/Cook time: 20 minutes
Makes: 4 servings
4 boneless chicken breast halves
1 Tbsp. vegetable oil
1 can (10-3/4oz) cream of mushroom soup
½ cup water
Brown chicken in hot oil in skillet. Add soup and water. Cover and simmer until done.
Tip: Also great with 98% fat free cream of mushroom, cream of chicken Dijon and tomato with roasted garlic and herbs soups. Or use cream of mushroom with roasted garlic or cream of chicken with Herbs soup with ½ cup milk instead of water.
Goulash
Submitted by Monica Hokanson
1 cup of dried macaroni pasta, cooked
1 can of diced tomatoes
1/2 lb of browned hamburger
Shredded cheddar cheese
Mix all ingredients together and heat on the stove. I like to add some spices like oregano, basil, salt, etc to taste. You can also add vegetables; corn works really well. It makes great leftovers, it's easy, and very inexpensive!
Macaroni Tuna Casserole
Submitted by Jennifer Lee
12 oz large elbow macaroni
1 can tuna, drained
1 can cream of mushroom
1/2 soup can of milk
garlic powder (to taste)
shredded cheese
Boil macaroni according to instructions. In seperate bowl, combine tuna, cream of mushroom, milk, and garlic powder. Drain macaroni, then add to mixture and put in the bottom of glass casserole pan. Top with cheese and put in oven at 350 degrees until cheese melts.
Fruited Barbeque Chicken
Submitted by Michelle Bell
29 oz. tomato sauce
20 oz. can of unsweetened crushed pineapple, undrained
2 Tbsp. brown sugar
3 Tbsp. vinegar
1 Tbsp. instant minced onion
1 tsp. paprika
2 tsp. Worcestershire sauce
1/4 tsp. garlic powder
1/8 tsp. pepper
3 lbs. chicken, skinned and cubed (I never cube them and it still cooks just fine)
11 oz. can madarin oranges (I actually put two cans in)
Combine all ingredients except chicken and oranges. Add chicken pieces. Cover. Cook on High for 4 hours. Just before serving, stir in oranges. Serve over hot rice.
Potato Sloppy Joe Bake
Submitted by Carlee Francis
1 lb. ground beef
1 can sloppy joe sauce
1 can condensed cream of potato soup, undiluted
1 pack of 30-32 oz. frozen cubed hash browns-preferably thawed
1 cup shredded cheese
Pre-heat oven to 450.
Brown beef in skillet and drain. Add sloppy joe sauce and soup. Place hash browns in greased 13x9x2 pan. Top with beef mixture. Cover and bake for 20 min. Uncover and bake for 10 min. Sprinkle top with cheese. Yield: 6-8 servings
Tuna Casserole
Submitted by Amanda Haderlie
1 package of noodles (I use egg noodles)
1 can Cream of Mushroom soup
1 can of tuna fish
½ a package of peas
Water (add enough water to make the mixture kind of runny)
Salt & Pepper (to taste)
Cook the noodles and while they are cooking mix the rest of the ingredients in a bowl. Then mix the noodles in and put in a casserole dish. Bake at 350 degrees for about 20 minutes or until heated through. If you want you can add crushed potato chips on top.
Lentil Soup
Submitted by Mallory Watkins
(Sorry, this is almost all to taste, but here's the gist of it.)
1 medium carrot, diced
1/2 medium onion, diced
tomato, it can be freshly diced, tomato sauce, or tomato paste
1 - 2 cups of chicken broth
1/5 lb. dry lentils
lime juice
cumin
1/2 link of kielbasa, chopped or sliced
1. In medium sauce pan, saute carrot, onion, and tomato (if fresh) in a little butter until tender. Add chicken broth (and tomato sauce/paste if using).
2. Add lentils and bring to soft boil. Allow to simmer, stirring occasionally. IF AT ANY TIME THE WATER BOILS DOWN BELOW THE TOP OF THE LENTILS, ADD MORE. (This may happen multiple times.)
3. After simmering for a matter of minutes, add a good squirt of lime juice and the chopped/sliced kielbasa. Allow to continue simmering. Sprinkle cumin over top of lentils and stir. Let simmer continue.
4. The lentils will simmer for about 25 minutes. There should be enough liquid in the pot when you serve to meet the top of the lentils.
I'll be honest with you, not everyone likes lentils, including my father and various of Mike's co-workers. But they are very cheap. I think really what it comes down to is finding a recipe for them that you like. I don't like most lentils, but once I found this particular combination, I started to eat a lot more of them.
Alfredo Sauce
Submitted by Mallory Watkins
We eat it over fettuccine, and sometimes we mix in some coarsely chopped broccoli tops. Just to warn you, my family has always called this "heart attack on a plate" so you probably shouldn't have it once a week or more.
1 stick (1/2 c.) butter
2/3 - 1 c. Parmesan cheese
1/2 c. cream (or milk, I've even used skim for this, and it's a little healthier)
1 egg, beaten
ground pepper to taste
1. Melt the butter over medium heat.
2. Add Parmesan to melted butter while stirring with a whisk.
3. Turn heat to low, and stir in milk.
4. Stir in egg and add pepper.
That's it! This makes enough for about one pound of fettuccine. If you only have a couple mouths to feed like I do, I suggest making a whole batch and saving out half of it in a mason jar or something for next time. It'll hold in the fridge for two or three weeks.
Dinner in the Swiss Alps
Submitted by Jessica Smith
Potatoes
Corn
Hamburger patties
1 can stewed tomatoes
Seasonings of your liking
Start with putting potatoes in boiling water to make mashed potatoes. Meanwhile, cook hamburger patties in a skillet until brown. Add one can of stewed tomatoes and let simmer. I always add seasonings (and usually switch it up every time!) Here are some ideas of seasonings for the hamburger mixture (garlic salt, oregano, and greek seasoning, etc.)
Once the tomatoes and hamburger patties have simmered for a while then serve with mashed potatoes and corn and anything else you want. It is really easy (you can just leave it while doing other things) and is very refreshing.
Submitted by Jessica Smith
2 lbs. chicken breast, cooked
8 oz. sour cream
1 can condensed cream of chicken soup
1 1/2 rolls of crushed Ritz crackers
2 tbs. poppy seeds
1 stick of butter
6 servings of rice cooked
Cook the rice and spread on the bottom of 9 x 13 pan. Spread shredded or cubed cooked chicken over rice. Mix sour cream and cream of chicken and spread on top of chicken and rice. Spread Ritz crackers, then butter, then poppy seeds on top. Bake at 350 degrees for 1/2 hour to 45 minutes. Mmmm..... tasty!
Anytime Muffins
Submitted by Tari McDonald
These are a great option for bread to accompany any meal. They are really cheap, easy, and fast to make!
1 Egg
1/2 C. oil
2 C. Flour
1/2 C. Sugar
3 tsp. Baking Powder
1 tsp salt
1 C. Milk
Mix all the wet ingredients first. Sift together dry ingredients and mix until blended well. Fill muffin tin either lined or greased 2/3 full . Bake at 400* for 12-15 minutes until golden brown.
makes 1 dozen.
You can also fill muffin cup 1/2 way add a spoonful of your favorite jam and then top with remaining batter for a yummy jelly filled muffin.
Submitted by Tari McDonald
This recipe is mostly just a guideline. The vegetables can be fresh, canned, frozen or dehydrated. Don’t be afraid to use what you have… that’s the point! Here are some ideas of what might be lurking in your pantry:
Potatoes
Carrots
Celery
Onion
Zucchini or other squash
Tomatoes or tomato sauce or tomato paste
Canned or rehydrated beans
Cooked Meat
Seasonings (I like to use bay leaf in my soups, and then I’ll usually use salt and pepper and dried parsley)
Fill large pot with water and bring to a boil. In the mean time, dice all of the vegetables into bite-sized pieces. Boil everything together until the potatoes and carrots are done. You can add pasta to the soup as well, but you don’t want to add it until the potatoes are almost done so it doesn’t over cook. That’s it! This is really healthy and helps stretch what you have on hand to avoid a trip to the store. (If you use the bay leaf, remember to remove it from the soup before serving.)
French Bread Pizza
Submitted by Tari McDonald
1 loaf of French bread
1 jar or can of either pizza sauce or spaghetti sauce
Shredded mozzarella cheese
Any desired pizza toppings (i.e. pepperoni, olives, mushrooms, etc.)
Cut bread in half lengthwise and lay “face up” on baking sheet. Dress like you would a pizza; put sauce down, followed by cheese and any toppings you are using. Broil in your oven until the cheese is melted and bubbling.
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