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re: Favorite one dish recipe
Posted on 8/1/17 at 8:55 am to Loungefly85
Posted on 8/1/17 at 8:55 am to Loungefly85
Taco soup
lb ground meat, 1 can of ea pinto bean, kidney bean, corn, rotel, 2 cans of tomato sauce, 1 onion, ranch packet, taco season packet.
Brown meat with diced onion and ranch packet. Drain fat. Dump all cans in without draining. Add taco packet and simmer covered (I leave a crack open) for an hour. Serve with a dollop of sour cream in the middle, shredded cheese, tortilla strips on top.
lb ground meat, 1 can of ea pinto bean, kidney bean, corn, rotel, 2 cans of tomato sauce, 1 onion, ranch packet, taco season packet.
Brown meat with diced onion and ranch packet. Drain fat. Dump all cans in without draining. Add taco packet and simmer covered (I leave a crack open) for an hour. Serve with a dollop of sour cream in the middle, shredded cheese, tortilla strips on top.
0
Posted on 8/1/17 at 11:16 am to tigers1956
Hen and sausage sauce picante.
Meatball stew.
Gumbo.
Pork chops in a gravy, smothered with cabbage.
Lasagna.
And I don't know what to call it, other than Italian goulash: macaroni, beef, tomato sauce and cheese, baked in a casserole.
Meatball stew.
Gumbo.
Pork chops in a gravy, smothered with cabbage.
Lasagna.
And I don't know what to call it, other than Italian goulash: macaroni, beef, tomato sauce and cheese, baked in a casserole.
This post was edited on 8/1/17 at 11:32 am
Posted on 8/1/17 at 12:28 pm to cgrand
quote:
cover & into the oven for 45 minutes
What temp?
Posted on 8/1/17 at 12:37 pm to tigers1956
An Asian inspired stir fry.
Posted on 8/1/17 at 7:08 pm to TigernMS12
I don't cook meals in dishes. I use pots.
Posted on 8/1/17 at 9:11 pm to tigers1956
eggs migas
stir fry's over shredded zucchini - (rice would exceed one dish)
curries over shredded zucchini - (raw - think back of grater like spaghetti noddles)
soups - just go for one
chicken dumplings - one pot if use the serving bowl to make dumplings
chili
ramen noodle stir fry - make ramen noodles first, drain, set aside, add back at very end. Think chow-mien like, as they'll stiffen up considerably in a little while.
my own back-country camp dish
make Rice-a-Ronni - add canned/packet(s) chicken near end and french style green beans after rice is plump. Before rice is cooked (still liquidity- about half through) throw in diagonally sliced celery, sliced sweet peppers, snow peas, sliced carrots, onion, and a couple bay leaves. Whenever you care add 1-2 crushed chipotle peppers in adobo (also some of sauce) and 5-6-7 crushed star anise seeds (not whole flower). When near done add sliced water chestnuts (fresh is divine, but real hard to find). Liberally squeeze fresh lime juice and plenty chopped cilantro at end (salt to taste)
Can be made several days off road without any refrigeration. Of course now open can of chipotle will need to be used quick or kept chilled (they're great in the migas / another camp disk fav). Cilantro,snow peas, and carrots will last better in a zip-locked wetted paper towel. Have made at end of two week trip - in cool weather, with no refrigeration. A cooler for veggies and you can do when please, as these hardly require much cooling to last.
stir fry's over shredded zucchini - (rice would exceed one dish)
curries over shredded zucchini - (raw - think back of grater like spaghetti noddles)
soups - just go for one
chicken dumplings - one pot if use the serving bowl to make dumplings
chili
ramen noodle stir fry - make ramen noodles first, drain, set aside, add back at very end. Think chow-mien like, as they'll stiffen up considerably in a little while.
my own back-country camp dish
make Rice-a-Ronni - add canned/packet(s) chicken near end and french style green beans after rice is plump. Before rice is cooked (still liquidity- about half through) throw in diagonally sliced celery, sliced sweet peppers, snow peas, sliced carrots, onion, and a couple bay leaves. Whenever you care add 1-2 crushed chipotle peppers in adobo (also some of sauce) and 5-6-7 crushed star anise seeds (not whole flower). When near done add sliced water chestnuts (fresh is divine, but real hard to find). Liberally squeeze fresh lime juice and plenty chopped cilantro at end (salt to taste)
Can be made several days off road without any refrigeration. Of course now open can of chipotle will need to be used quick or kept chilled (they're great in the migas / another camp disk fav). Cilantro,snow peas, and carrots will last better in a zip-locked wetted paper towel. Have made at end of two week trip - in cool weather, with no refrigeration. A cooler for veggies and you can do when please, as these hardly require much cooling to last.
This post was edited on 8/1/17 at 11:39 pm
Posted on 8/2/17 at 8:07 am to ShootingsBricks4Life
375
Posted on 8/2/17 at 9:03 pm to tigers1956
Pot Roast!
So good and so easy!
Posted on 8/3/17 at 7:16 am to Y.A. Tittle
quote:
How are y'all making this in "one dish"? For me, it requires at least three pans/pots and one mixing bowl.
Actually a lot simpler than you think. We do it on the stove or in the oven. Pretty much comes down to making your sauce/marinara a little thinner than you usually do. Dump in some good Italian sausage or meat balls. Put in pasta and just enough beef or chicken stock to cover. Put lid on pot and cook on a medium to low heat until cooked.
Piccadilly had an amazing baked spaghetti back in the day and the recipe was pretty much like the one above the only difference was no meat and they baked it in a long pan covered with aluminum foil.
This post was edited on 8/3/17 at 7:17 am
Posted on 8/3/17 at 8:45 am to Tiger inTampa
quote:Just looked it up - pasta absorbs 2 2/3 cups of liquid per pound, so that's how much extra liquid you should add.
Put in pasta and just enough beef or chicken stock to cover. Put lid on pot and cook on a medium to low heat until cooked.
Posted on 8/3/17 at 9:11 am to Stadium Rat
Rat, I hope you did tax related work. You have a serious math fetish. 
Posted on 8/3/17 at 9:15 am to OTIS2
quote:Yes, I worked for H&R Block for 2 seasons.
Rat, I hope you did tax related work. You have a serious math fetish.
Posted on 8/3/17 at 10:57 am to Stadium Rat
... and this will be al'dentePosted on 8/3/17 at 4:10 pm to Tiger inTampa
Mr grandparents would cook the pasta in the sauce. They were making tomato pastalaya when my daddy was shitting green.
Posted on 8/4/17 at 9:50 am to awestruck
quote:
... and this will be al'dente
Nope. Neither the pot or oven pan method will be. However, there are people who like it a little more cooked than al'dente. Oh, and here is another thing you can roll your eyes at....I like my rice sticky and not so I can count every grain. Just because the Celebrity Chef of the day says: "this is how it should be" doesn't make it right or wrong. Taste/texture are preferences and infinitely subjective.
Posted on 8/4/17 at 9:54 am to Stadium Rat
quote:
pasta absorbs 2 2/3 cups of liquid per pound,
Thank you sir for the research. 2 2/3 cups must be the volume left from the top of my sauce to the rivets for the handles on my stock pot.
Posted on 8/4/17 at 10:05 am to CHEDBALLZ
Etouffee de macaroni is a good ol' bayou cajun home cooking staple. You make an etouffee of shrimp, or chicken, and put small shapes of pasta (or broken spaghetti or linguini noodles) into the dish....pasta cooks in the sauce. It usually contains some tomatoes, so not a brown etouffee, but a second cousin twice removed from an Italian dish cause they generally start with a roux. The ones I've eaten often incorporated shrimp & sausage. Not a pastalaya, b/c they're soupier/saucier, with more chunky veg/seasoning....and usually red rather than brown.
Oddly enough, pimento stuffed green olives are added by some people. Dunno how/why that variation evolved.
Oddly enough, pimento stuffed green olives are added by some people. Dunno how/why that variation evolved.
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