Post Reply Ramen, casseroles etc
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Posted 1/14/13 , edited 1/14/13
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18 / M / The Southfarthing...
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Posted 1/14/13 , edited 1/20/13
RAMEN - THE FOUNDATION OF LIFE
Tips, recipes, questions and hopefully answers

Ramen - the poor man's pasta ~
Ramen is the staple of student and bachelorette [and bachellor ]. It can be the basis of many casseroles and is microwavable. Bread and pasta are staples round the world. Try a ramen sandwich, use one bread slice, it's less messy. A pack of ramen and half can of your favorite beans is a fairly nutritious meal and tasty!
Ramen casseroles, the possibilities are endless!
ex: pack of ramen, splash of pasta sauce = bowl of spaghetti ~ add anything else you like: cheese, veggies, olive oil, pepper sauce, meat, etc - I live on this stuff. A good add is sour cream or plain yogurt, poor man's goulash. I've used ketchup and mild red pepper sauce as pasta sauce. [and olive oil, when I was "rich", any veggie oil works, just a touch] Try your fave salad dressing on ramen for a change of pace. Don't forget to save any ramen flavor packets you don't use, add them to rice, instant potatoes, meat seasoning, etc.

Mac n Cheese ~
Use it like ramen, the cheese is included and can be microwaved too, watch the mess while it boils, a second plate underneath helps. I use the cheapest brand. you don't need milk either, plain water works.

Meat ~
Not Required. I respect all dietary and life choices. I have eaten all edible food put in front of me, raw or cooked. I rarely eat red meat, a good steak 1-2 times a year. I don't eat meat every day and feel better for it, it's also a budget choice. Nearly any meat can be substituted in a recipe. Personally I prefer the flavor of pork sausage to hamburger or ground chuck [not in a hamburger silly]. Next to really cheap ground turkey, it is also about half the price of ground chuck. Chicken is king of the budget meat but you have to deal with bones.

the Earl of Sandwich ~
What can't you put on a slice of bread? Sandwiches don't have to be bread either. Try a piece of lettuce or cabbage for a "handi-sandi." My grandmother taught me this one as a child: slather peanut butter on a piece of cabbage and roll it into a tube. She called it "walking salad"....mmmmm yummy.

Rice ~
I love rice 2-4 times a week. Cooking is fairly easy on the stove, I snicker when I see rice cookers; $30-50 I can spend elsewhere. Pay attention to it for less than 20 minutes, then walk away. It stays warm for hours. Buy in bulk.

Beans ~
A vegetarian meat / protein substitute and superb in it's own right. Bean sandwich, beans and rice, on a salad, required for chili! Try peas, black-eyed or regular, they're beans too.

Easy Chili:
1 pound meat -any or all kinds [boneless]
4 cans beans - try all kinds, I always include black beans: my fave. Try peas, black-eyed or regular, they're beans too. I like to see how many colors I can get in the chili.
1 large can of the cheapest peeled tomatoes [you can use more if you like ]
Onions - I like alot
Peppers,especially Bell have gotten too expensive for me, I use dried red pepper or 1 jalapeno. The pepper choice is a whole conversation to itself and matter of personal taste.
Directions:
Stove on HI. Throw the meat and onions [chopped] in a large pot [5 qts min] and stir it till the meat breaks up. Then shake the cans well and add the beans. Use a small spatula to get all the bean juice out of the cans, it's all flavor. Stir. Shake the can(s) and add the tomatoes. Add your choice of peppers and spice. Stir and cover. Keep an eye out for it to boil, turn it down to low. Keep checking it for the first hour, you want it to barely bubble. In about 4 hours it's ready. When the beans crack the shell, that is the sign. You can cook it longer if that's your preference, but keep in mind, the longer anything cooks, it loses nutritional value. Some people like their chili thick [like on hotdogs], leave the lid off and use more heat.
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Posted 1/15/13

recipe: Baked Goulash
Serves: 4
Cooking Time: 50 min
What You'll Need:

1-1/2 to 2 pounds ground beef ~ less is more, substitute sausage
1/2 pound sliced mushrooms ~ <<<optional: veggies of choice, finely diced
1 small onion, chopped ~ more if you like
1 tablespoon chopped garlic ~ reduce amount depending on your love of garlic, substitute powdered garlic
1 (28-ounce) jar spaghetti sauce ~ reduce quantity, half?
1 teaspoon salt ~ reduce to personal diet
1/2 teaspoon black pepper ~ fresh ground, of course!
8 ounces uncooked elbow macaroni ~ double or substitute pasta of choice
1/2 cup water ~ double / according to pasta quantity
1 cup (4 ounces) shredded mozzarella cheese ~ double quantity, mix with other types of cheese: cheddar, mexican blend, colby, colby/jack [what do you like?]
~~~Recommend you Add: a splash of red pepper sauce & olive oil before baking, add plain yogurt or sour cream - yummy

What To Do:

Preheat oven to 350 degrees F. Coat a 2-1/2-quart casserole dish with cooking spray. ~substitute oil of choice [olive!] a larger pan is needed if you double the pasta

In a large skillet, brown ground beef, mushrooms, onion, and chopped garlic over medium-high heat 6 to 8 minutes, or until no pink remains in the beef, stirring frequently. Drain off excess liquid then add remaining ingredients except cheese; mix well.

Place mixture in prepared casserole dish, cover, and bake 25[increase if doubling] minutes. Remove from oven and top with mozzarella cheese. Return to oven and bake, uncovered, 15 to 20 minutes [varies], or until heated through and cheese has melted. ~ recommend a final light browning on broil<briefly!!!

Note:
This is a perfect dish to make ahead and freeze. You can even freeze it in individual portions so that way the kids can microwave a dish after school or anytime they/you need a quick meal.
[can be microwaved, stirring occasionally and finished in a toaster oven so the kitchen doesn't heat up as much]
If you liked this recipe, be sure to check out our free eBook, Ground Beef Recipes: 25 Quick & Easy Recipes for Ground Beef!
Read more at http://www.mrfood.com/Casseroles/Baked-Goulash#zZv6S2mRJMEFmVUP.99
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Posted 1/15/13 , edited 1/15/13
Paul's Pork Tenderloin

Drain & rinse meat
Sear in lite oil
Marinade @ least an hour:
lemon juice, soy sauce, pepper [ground prefered], paprika, minced garlic
Cover in over @ 350`F, use a meat thermometer
_______
I normally cut my meat into chunks or steaks and use a toaster oven. I don't rinse or drain either, it becomes part of the marinade.
My marinade consists of meat juice, soy sauce, red pepper sauce, salt, ground black pepper and minced garlic. And I marinade overnight turning every few hours.
Posted 1/15/13
~ o,..,o ~
*drools and tummy growls* mmm meat...

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Posted 1/22/13 , edited 1/22/13
Tortilla
A south of the border substitute for bread. Nearly anything that can go on a sandwich can go on a tortilla. I like mine traditional more or less. Sometimes with just beans, rice and hot sauce. They can be cooked in a microwave on a plate, uncovered works best for me in about 20-30 seconds...quick and easy. Again, Don't Overcook. My preferred method is in a small, dry frying pan on medium heat with a sprinkle of cheese. No turning is necessary, just cook till it browns slightly, unless you want tostadas...a little longer.

Mini pizza
My mom used to make them with english muffins, but I like a bit more crust. Try a bagel instead, onion ones are great. You just have to fill the hole with something first, then add your favorite toppings. Generic spaghetti sauce as pizza sauce, tho I add olive oil and hot sauce to mine. Try adding a sprinkle of yellow cheese to the upper part of the mozzarella, it browns pretty and adds a rich flavor. I make them in the toaster oven. Easy peasy. Try a splash of olive oil on your plate, as a "sauce"...mmmmmm.
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Posted 2/6/13 , edited 2/6/13
Chicken and Rice Casserole
This is easily expanded to family-size in a larger pan.
Ingredients: 1-3 pieces of precooked chicken, 2-4 cups of precooked rice, 1 can of your fave cream of soup [cream of chicken, celery, mushroom, broccoli, etc.]
Add cream of soup to baking dish [spatula it out], refill most of can with water & stir it to get all the soup and set aside. Add rice and half the water mix to pan. Mix well and add additional water mix as needed. Now add your chicken and cover well with rice / soup blend. Vegetables such as broccoli, green beans, cauliflower, etc can be added as well. Season to taste, I normally only add cracked pepper. Microwave covered for about 10-15 mins depending on volume and oven power. A nice touch is to broil uncovered for a couple mins to crust it over. Cracker or breadcrumbs can be added as topping, as can potato or tortilla chips. [add these after normal cooking]
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