Post your Easy Recipes Here !

My "go to" easy lunch/dinner/breakfast:

Crescent Roll (whatever):

2 cans of crescent rolls
Whatever you want

1.) Take one can or crescent rolls and place on baking sheet. Don't make into rolls, just unroll flat to make one big rectangle.

2.) Put stuff on top. A good example: Roast beef, cream cheese, cheddar cheese, Swiss cheese, garlic, onion, pepper.

3.) Take second can of crescent roll dough and place on top. Pinch edges together

Bake 10-12 minutes at 350.

Slice into small squares, or large triangles like calzones.

Other fillings:

Breakfast:

Cream Cheeese and Sausage
Cream Cheese, Strawberries, sugar and cinnamon
Cream Cheese and Fresh Preserve Jelly (your choice)
Raw eggs and cheese and or bacon/sausage(no top crust for this one, just bottom crust and bake)

Lunch/Dinner
Meats, cheeses like above

Fresh Veggies (I like spinach, tomatoes, peppers, cucumbers and onion)

Italian version - mozzarella, pepperoni, etc..

Whatever you like!

I always have about 10 cans of that stuff in my fridge for last minute quick breakfast/lunch/dinner

Last Edited by jlazarus on 05/11/2009 12:56 PM

Supper

Boil Angel Hair spaghetti, Drain, place on plate
Heat frozen peas, drain and put on top of spaghetti
add one can Tuna packed in oil poured over peas

eat

Should be crescent rolls, Not croissant. Thank you jlazarus.

Damn...printer is going to run out of ink if this keeps up.
;)

Thanks for all of these easy recipes, guys!

GLAZED FRUIT SALAD
1 large can of Pineapple Chunks in Syrup (drained, reserve juice)
2 small cans of Mandarin Oranges (drained, reserve juice as needed)
2 cups of seedless Green Grapes
3 Bananas (sliced)
1 small jar Maraschino Cherries (whole or halved), drained and rinsed
1 small pkg. Jell-O Vanilla Pudding (not instant)

In a medium saucepan combine the pudding with 1½ cups of the reserved fruit juice (using all of the pineapple and enough of the mandarin orange to reach the necessary amount). Cook pudding according to package directions. Remove from heat and cool to room temperature. Place all fruit in a bowl and combine with glaze. Chill several hours or overnight

I'd add some nitrous oxide to it to give it a boost. Powdered water tastes like crap all by itself.

Here is a nice easy recipe for a tasty snack that i stole from my ex!

No idea what they would be called but here we go

Cheesy tomato puff pasty thingys:

You Will Need:
1 Sheet of puff pasty
Some tomato sauce
1 Cup grated cheese (give or take)

Set your oven to 180 (not sure what that is in american temp)
while the oven is heating up leave your puff pasty out to defrost once the oven is ready coat your puff pastry in a layer of tomato sauce (im sure things like BBQ sauce can be used too if you like) then add your layer of cheese and roll the puff pasty up, slice into about 10 pieces and place in the oven for about 25 minutes and your done.

You can also add things like mixed herbs or chilli flakes if you like to give it a bit of a extra taste.

Hope you enjoy my favorite munchies snack! :)

awesome!

gotta try this real soon!

Party Favorite:

Strawberry Poppers

1 lb. strawberries - hollow out each strawberry
Pour Kahlua in hollowed out strawberries
Top each with a spritz Ready Whip

Fabulous!

Oven roast a chicken. Put it on a platter plate and let everyone tear at it freestyle. Pretend it's the middle ages. Put out some dipping sauces like duck sauce, honey mustard, and BBQ sauce.

Serve with a salad, and some french fries.

You could also use this method as a centerpiece for an otherwise non-cook smorgasboard of nuts, seeds, fruits and fresh veggies.

Last Edited by Jackinthebox on 05/11/2009 01:12 PM

TY It's very good, but it should be crescent rolls, not croissant. Sorry.

This sounds pretty good.

Extremely fast ragu & pasta:

3 fresh garlic cloves
3/4 lb good ground chuck
extra virgin olive oil for browning meat
1 16 oz can Contadina tomato sauce
salt, dried basil, dried oregano
1 lb pasta

Grate the 3 fresh garlic cloves. Brown 3/4 lb ground chuck in olive oil over medium heat until not raw red color. Add 1 16 oz can of tomato sauce and stir. Add garlic, pinch of salt, large pinches of dried basil & oregano. When sauce bubbles, turn to simmer and leave to simmer.

Then, put on pot of water to boil pasta. When water boils add pasta. Boil your pasta and when it's done so is the sauce.

This is the best fast meat sauce ever, don't waste money on bottled spaghetti sauces! Use good ingredients, and this is great! The only better ragu recipe I know is one that I have to simmer for about 3 hours and uses 2x more ingredients.

EZ grilled chicken recipe



1)Print coupon

2)walk to KFC

3)present coupon at counter

4)eat chicken

serves 1

put whats left in a big pot with a lid and boil it for 15 minutes. pour it thru a strainer into another pot and chill it. once seperated scrape off the congealed fat. put the liquid back in the big pot. put 2 tablespoons of the fat back in. put all the little pieces of meat back in add 3 cups of water and simmer for an hour, add egg noodles, celery or carrot slices and you got homade chicken soup.

Hamburger Cookies

2 packages of canned biscuits
1 pound lean hamburger meat
Worcestershire sauce/meat seasonings
1 package of cream cheese

Brown meat - don't overcook. Drain. Leave in pan.
Add cream cheese and Worcestershire sauce - just shake bottle over it for about 10 seconds - or just Montreal steak seasoning. Mix well.

Take one dough biscuit, press in the palm of one hand while making a well into the middle.

Scoop hamburger/cream cheese/seasoning mix with a spoon into the 'well', pull edges of dough over to meet and crimp. Place on baking sheet. Repeat until done.

Bake 325 for 20 minutes. Eat.

Great in ziplock bags for lunch the next day.

Pan fried london broil.

Electric frying pans are good for all sorts of things, including steak believe it or not. Sear that sucker on the highest setting. Add a whole big coarse chopped onion and some more butter. Sprinkle the onions with a bit of sugar. Once they soften up a bit, add a package of sliced baby bella mushrooms. And again, make sure you've got enough butter in there. Season with some pepper, and then s dash of salt right at the end.

Serve with a green salad.

If you're worried about the timing between the steak and the onion/mushroom combo, you could always use a seperate frying pan or a wok for the latter.


Also, a london broil in the elctric fry pan is great for a slow cook in some plain jane homemade BBQ sauce. Don't use any premade BBQ sause though, since it's full of salt and will ruin the meat. Way too potent flavor too. Just use a basic catsup-vinegar BBQ sauce, with some seasonings that you like. Throw in some taters to brown up in there with the sauce too.

This is an old recipe, used at haying time. Sounds awful with the vinegar, but isn't bad, and is very cooling and wonderful on hot summer days when working outside..

Mix 1/4 cup apple cider vinegar with 1/2 cup brown sugar or honey

Add 1/2 t. powdered ginger and a dash of salt

Add enough water to make 2 quarts. Stir well

Chill and serve cold

Yup, my sauce is more of a Bolognese. No canned sauce, whole canned tomatos only. And of course, a few other things.

Here's the thread on that...

Thread: How to make a da gravy

...of course, mine is not fast AT ALL. Six to eight hours of regular stirring.

Best Pasta New Orleans:

1 Package Penne Pasta
4 Jars Five Brothers Bertolli Roasted Garlic Alfredo Sauce
2 Cans Rotel
1 pound Cooked Shrimp
1 pound Italian Sausage Links
1 pound Cooked Chicken
Big Stock Pot

Boil Pasta
Cut and Stir Fry Chicken
Broil Sausage

(I do that all at the same time)

Drain Pasta.

To Stock Pot: Add 4 Jars of Sauce. Add more garlic. More garlic. More garlic. Add some Basil, Oregano, Onion, whatever. Place on low - medium Heat. Stir.

Stir in Rotel.
Slice Sausage into pieces.
Add Chicken, Sausage and Shrimp.
Add a little white wine (optional)
Simmer for about 10 minutes

Ummm...Ummm....Good!!!!

Indeed! Good call. Waste not want not, and Mom's chicken noodle soup can't be beat be any crappy ol canned garbage.

Sounds refreshing to me, and healthy! But you're right, a lot of people might not get past the idea of drinking vinegar, even though it's really good for you and the apple cider vinegar is quite tasty.

Mmmm, they sound good.

Best Dip in the world:

Mississippi Caviar

1 Can Trappey's Seasoned Black Beans
1 Can Rotel
1 Can White Shoepeg Corn
Italian Dressing
Balsamic Vinaigrette Dressing
Wet Garlic

Drain Beans. Pour in Bowl. Add Corn. Drain Rotel, but not much - just about 1/3 of the way. Add to bowl. Squirt Italian Dressing in - about 3 good squirts. Squirt Balsamic in - about 2 good Squirts. Add 2 big tablespoons of wet garlic. Mix well. Serve with Scoop Tostitos.

(I use fat free dressing and baked Tostitos - fantastic!)

Sounds good, except for the jarred sauce. Forget that garbage. It's easy enough to make a garlic alfredo yourself.

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1-2 teaspoon garlic powder (start with 1 and taste)
salt & freshly ground black pepper
2/3 cup fresh grated parmesan cheese or romano cheese

Directions
1In a medium to large saucepan melt the butter over medium heat.
2Add the cream cheese and whisk to smooth and melted.
3Whisk in the heavy cream.
4Season with the garlic powder, salt and pepper.
5Bring to a good simmer and whisk frequently until sauce thickens, around 25 minutes.
6Remove from heat and stir in cheese.
7Taste and adjust seasoning's.

that's brilliant!
and horrifying for my ass

Your welcome. Funny - I call them croissant rolls all the time - when I know good darn well they are crescent too! :)

I just read your recipe. Sounds like a new one for my crescent "go to" meals!! :) I was thinking of using fat free cream of mushroom instead of sour cream - sounds yummy!

Oven Fried Chicken

Mix:
1/2 c. flour
2 t. salt
1 1/2 t. paprika
1/4 t. pepper

Roll chicken in mix. Bake at 325 til tender

They are. My kids named them hamburger cookies when they were little. The name stuck! I found the recipe about 20 years ago in a cookbook someone gave me. Have no idea what the real name is. The Original recipe calls for NOT browning the meat - and for years I didn't, but then they were a bit greasy when taking out of the oven. My sister decided at one point to brown the meat first - not all the way, just enough to get the fat drained off, and voilla...much better!

I love oven fried chicken. I do this one a lot too, only instead of flour, I take reduced fat club crackers, throw in a zip lock bag, beat the bag until they are crumbs and add cajun seasoning. I just dredge the chicken in a little 1% milk first then dredge through the cracker crumb mixture. Very tasty, much more healthy and so much easier than standing over a frying pan!