What are you having for dinner? (wanna share your recipe?)

[Mach123]

Lemme know which one you got @Mach123 ? And what you think of it? I have one too, not used it yet. Took months to get it though as very few are sold in the UK at a time.

I like it I used it once it'll take some getting used to but it's very fast. Like 2.5 hours including warm up time for a full pot meat and veggies.

They want you to do the meat seperately. I'll probably try it next. The consistency was a little on the overcooked side even in that short a time.

That batch would have been 8-12 hours in the slow cooker. I'd call that a win.

That's an 8 qt pot. 2.5 lbs stew beef.
Can corn, tomato sauce, tomato paste, peas.
Potatoes, carrots, onions, Italian sausage (2 for flavor) 1/4 bottle port, 2 cups water.

Olive oil, butter chopped garlic (lots from a jar) garlic salt, sugar, and whatever else you feel like throwing in.

Sometimes I substitute chicken, take out the red stuff and use white wine and mustard and so on. I don't measure anything. It's always a little different.

 

[Teasel]

Cool @Mach123 How did you find the flavour compared to slow cooking? Much different?

 

[Mee]

We had the last four oysters at the fish monger and moules mariniere. The only unusual thing I do with my mussels is use a cheap, sweet low alcohol wine- often something German. Not my drinking taste and not something i’d Normally cook with. Did it with a gifted bottle back in my twenties and thought the sweetness complimented the mussels so do it quite often. I also hope that the alcohol cooks off a bit more successfully if it’s a low alcohol wine, though it’s such a quick cook meal i’m Not sure it gets a chance.

 

[Mach123]

Cool @Mach123 How did you find the flavour compared to slow cooking? Much different?

Yes a little but the pot is new and I think I'll get some consistency going forward. I have to get the hang of it. I called them btw and had them run me through it first time. Took the guesswork out of it for me. You run a five minute water test on it first to make sure the seal is ok.

 

[Teasel]

Thanks @Mach123
Be interested to hear how you get on with it :)
I should try mine out!

 

[TruthSeeker]

Healthy crockpot goulash

Brown in skillet:
1-1.5 lb ground beef (lean)
1 very large or two medium chopped Videlia or Maya onion (sweet onions)

In crockpot put:
Browned meat/onion mixture with drippings
1 super large can LIGHT kidney beans plus 2 small cans of LIGHT Kidney beans (juice and all)
1 very large can of crushed tomatoes
2 small cans of diced tomatoes with basil, garlic, oregano with juice
1 can of tomato paste
1 can of V8 Juice (have a second on hand, if needed)
Up to here is the original recipe....to get healthier....add veggies- bread is not necessary.

Add veggies of your liking:
Sweet baby carrots or peeled carrots-finely chopped
Frozen or White sweet corn (modest amount)-yellow corn will also work
French cut beans (canned) or string beans (I prefer french cut)
Let cook until veggies are getting tender..including the beans

I have added chopped spinach, and other vegetables, but this combination above is my favoirte

Put up to 2 cups of macaroni in and stir briefly while on high, and let cook in crockpot till macaroni is done to your likeness. You can use vegetable macaroni if you like. The macaroni will need a lot of juice in order to expand. You can always add more V-8 if you feel it is not expanding enough.....or if the goulash seems too thick add enough V8 so the macaroni can cook properly. I make favorites in the crockpot, and then I freeze it in tart tins, with aluminum on top and label. It''s great when there is no part of me willing to cook-and clean up is so much easier!

 

[Teasel]

Lunches rather than dinner, had some earlier and got leftovers for days to come. Emphasis on tasty, healthy and easy

Fry some chopped onion n green pepper till softened and a little caramelised
Add pork mince, draining any excess fat when cooked through.
Add pinto beans or other beans, pinto is what I had.
Add a sachet of taco seasoning and mix well, then add 100ml of water and cook for a couple minutes.

Put a little in a bowl for lunch and fridge/ freeze the rest for other days.

Add to your lunch bowl 1/4 1/3 or 1/2 a pouch of mercant gourmet spanish style grains - (spicy smoky grains and rice)
A diced tomato
Diced cucumber
Sweetcorn kernels
A little diced feta style cheese - I used violife greek style vegan cheese
Fresh coriander

Is really good, and only have to batch cook once to get quite a few lunches.

Should think quite a few other bits and pieces would be suitable additions, think I'll add avocado one day.

 

[TruthSeeker]

A Tomato twist on mac and cheese: This is not healthy....it is truly comfort food!
Preheat oven to 350 degrees.
Boil and Flavor Macaroni Noodles
I measure for this, the macaroni using the container I'll put it in....1/4 dry macaroni ratio to the dish (3/4 empty dish).
Boil them till just done (don't over cook). Drain in colandar. While in colandar:
Put a couple of tablespoons of mustard (optional) and mix in the noodles and stir well. I add Morton Season All to flavor noodles....add a good amount (optional)-this is how I make it...but leaving out any step will just reduce the seasoning.....add salt and paprika if you forgo the Morton Seasonal
1 can of diced tomatoes with garlic, onion, oregano and juice (use 1.5-2 cans if your dish is gigantic)

Make Cheese Sauce on Stove
Use the noodle pan to make your cheese sauce.
I use a mix of cheddar cheeses, and whatever cheeses you have or you like..(sometimes I just throw all the cheese I have at the time in and that usually tastes great too........add some cream cheese 1/2 for a larger amount of sauce or 1/4 block for a smaller amount (helps w creaminess and flavor), add milk to get desired thickness of sauce-you need (enough to cover noodles), and mix together. Note: (Add more cheese if you want a thicker sauce...a cheesier sauce and the more milk you add, the less cheesie the sauce) When cheese mixture is melted and creamy, add noodles back into pan, and stir gently, mixing all the cheese in w noodles. (For those raised on Velveeta, this was the original cheese used....but now...cheddar and other cheeses have taken it's place-though, once in a while I revert to Velveeta......for a memory)

Put 1/2 noodle/cheese mixture in the bottom of your and spread evenly in the dish.
Layer the seasoned tomatoes in the center.
Put other 1/2 of noodle/cheese mixture in your dish.
Bake at 350 until light brown on top.

Precook Bacon-Add Last
While the mac and cheese is in the oven baking, precook some bacon strips to add atop the mac and cheese.
Add bacon strips atop the mac and cheese and cook about 10 more minutes-to your liking, OR for less bacon, crumble bacon on top and use less....to cut calories. (bacon is always optional, but a required element in this recipe). You can also use left over ham and mix it in, or sausage if you like sausage/ham with cheese. If you put them on top, they will harden (like bacon). If you include meats other than bacon, I always stir it into the cheese/macaroni mixture when you mix noodles and cheese together

Making Mac and Cheese more healthy (not a guilt dish).
Add chopped carrots and french style green beans ( you can layer them or mix them in with noodle/cheese mixture, or other veggies you like that go well with cheese and reduce or take out the bacon (uh).

Enjoy

 

[nursenurse]

My Ma made mac and cheese with Velveeta melted into a white sauce. And while i like to cook gourmet, for me, this is the best mac and cheese ever!

 

[LuckiLee]

I made this soup the other day and we really enjoyed it. Bare with me though because I didn't follow a recipe. I rarely do.

2 boneless/ skinless chicken thighs.
1 boneless/skinless breast
2 lg. carrots
1 medium onion
2 containers chicken stock. (64 oz. total)
A big dollop of tomato paste. (Or a small can. I buy the big cans and keep what I don't use in the freezer, ready to go)
Small can of tomatoes. (Whatever you have on hand.)
1/2 package of frozen cheese tortellini.
Handful of fresh or frozen chopped spinach.
Salt, pepper and Italian seasoning to your liking.

Chop everything into bite size pieces, sauteed chicken with carrots and onion and garlic if you like for about 5 minutes. Add stock, tomatoes and paste and simmer 15-20 minutes. Add tortellini and spinach. Simmer until tortellini is cooked. Wallah!

It's a big batch so there was plenty for a couple of meals and a bunch to freeze for later.

 

[TruthSeeker]

My Ma made mac and cheese with Velveeta melted into a white sauce. And while i like to cook gourmet, for me, this is the best mac and cheese ever!

What did she put in her white sauce? I put cream cheese, parmasean cheese, and half and half. Oh, yum!

 

[VioletButterfly]

My Ma made mac and cheese with Velveeta melted into a white sauce. And while i like to cook gourmet, for me, this is the best mac and cheese ever!

Ha! I didn't grow up with mac n cheese served in my house. My stepmom introduced this sauce over cooked, cubed potatoes as cheese potatoes and then also as broccoli w/ cheese sauce. in my late teens. It soon became a much-requested dish on my dad's side of the family at holiday gatherings. My ex-partner also loved these dishes. I go healthier these days, though often look at Velveeta packages lovingly at the local grocery store.