Let's share recipes!

I love bookmark reading sticky you :P
 
MIL's Hamburger Soup

My husband comes from a large family. It was him and three brothers growing up along with his older sister. His family was pretty poor and they lived off of mostly food donations and scraps they could find here and there. My mother-in-law created this hearty soup using canned veggies she got from the food pantries.. and it makes enough for a large crowd and fills your stomach up.

NEEDED:

2 cans peas
2 cans corn
2 cans green beans
2 cans tomato soup
2 cans stewed tomatos
4 large potatos (peeled and chopped into chunks)
1/2 small bag of baby carrots (chopped into chunks)
1 pound of hamburger (browned and drained..I like to cook mine with a bit of onion)

To make:
boil potatos and carrots in a large pot till tender.. then drain
Pour all items in a large pot.. DO NOT DRAIN VEGGIES!! .. pour in juice and all.. into pot.. stir.. boil till hot.. and serve! YUM! perfect for those cold winter days!
 
these recipes are making my mouth water :drool:

another one:

Potatoes Au Gratin
  • 3 cups diced cooked potatoes
  • 6 tablespoons butter, divided
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 cup shredded Cheddar cheese
  • salt and pepper
  • 1 cup soft bread crumbs

  1. bake potatoes until tender. set aside and let cool
  2. in a saucepan, melt 6 tablespoons butter. remove 3 tablespoons butter in a cup. set aside
  3. to the remaining 3 tablespoons butter in saucepan, add flour. stir to blend well
  4. gradually stir in milk, until thick
  5. add cheese and continue stirring until cheese is melted
  6. remove the skin of potatoes and discard. dice potatoes and place in a shallow, broilerproof baking dish.
  7. pour cheese sauce over potatoes in baking dish, mix gently.
  8. place bread crumbs in a bowl and drizzle with remaining 3 tablespoons of melted butter- toss to coat.
  9. sprinkle buttered bread crumbs evenly over potatoes
  10. bake potatoes au gratin at 400° 15 minutes to heat through. then broil until golden brown
 
One of the family favorites while I was growing up. It came from my Uncle's ex-wife.


Spinach Bake
Serves: as a vegetable – 8
as a main dish – 5

½ cup rice – uncooked
32 ounces frozen chopped spinach
2 cups grated cheddar cheese
4 eggs – beaten
2/3 cup milk
½ teaspoon rosemary – crushed
1 teaspoon Worcestershire sauce
2 teaspoons salt (1 in spinach – 1 in rice)
3 tablespoons minced onion
4 tablespoons margarine or butter
1 can corned beef (if making a one dish meal)


Preheat oven to 375°
Grease a 9 X 13 pan

Cook rice until tender. Cook spinach and drain. Mix rice and spinach together with margarine or butter in greased 9X13 pan. In a bowl, mix cheese, egg milk, rosemary, onion and Worcestershire sauce, then add to rice and spinach. Mix well. If using corned beef, break into crumbles and mix it in. Add extra cheese as a topping.

Bake for 20-25 minutes. Let set for 5-10 minutes before serving.
 
My father's special spaghetti sauce. We make this and freeze in gallon ziplocs in the deep freeze. He put this together while in the Army in Japan during the Korean Conflict. He missed the taste of home and created it.


Dad’s Spaghetti Sauce

5 gallons 3 cups
Tomato Paste 1 ½ gallons 1 6 oz can
Water 3 ½ gallons 2 C
Minced onion 2 C 1T
Ground oregano 1 C 1 ½ t
Garlic Powder 1 C 1 ¼ t
Salt ¼ C 1 ¼ t
Paprika ¾ C 1 t
Ground Marjoram ½ C ¾ t
Ground Ginger 2T ½ t
Sugar 2T ½ t
Ground Black Pepper 1T 1/8 t
Butter or margarine 1 ½ C 2 t

In a large pot, combine tomato paste, water, and seasonings, blend well.

Bring to a boil, reduce heat, add butter and simmer, uncovered, 15 minutes, stirring occasionally.

Serve.

**Can add mushrooms, browned ground beef, clams or sliced Italian sausage if desired.
 
Creamy Chicken Noodle Casserole:

This is one of my kids favorite casseroles. It always is a hit in our home and a great way to get extra veggies into my kids!

NEEDED
Full box or 1/2 box of noodles (egg, elbow or shell) cooked and drained! (depends on how much you wanta make)
Cut up carrots (I used a half of a bag of baby carrots)
One can of peas
One can of corn
One or Two cans cream of chicken
Three or Four Large Chicken Breasts cooked and cut into chunks

To Make
Drain all your veggies, Mix all together and place in a large cassarole dish Bake on 350 for about 15 to 20 mins till nice and hot! YUM!

Add-ins
You can add as many veggies as you wish, or use a different type of meat! I like to throw in extra veggies, because when mixed with a casserole I found that kids eat more veggies then they would alone! I have added stewed tomotaos and fresh spinich in the past.. both mix well and taste awesome! sometimes we even shred some cheese for over the top.
 
Easy Cheesey Scalloped Potatoes and Ham


This is my father's recipe. He use to make this about once a month when I was a kid and it has quickly became one of my family's favorites now that I am grown up.

NEEDED:
One Package of Cottage Fries, waffle or French Fries Crinkle Cut
2 cans of cheddar cheese soup by campbels
1 Cup Flour
1 Cup Milk
Left over ham, or ham cut into chunks
One Cake Pan or Cassarole Pan

TO MAKE!
In a sauce pan, mix one cup milk with your two cans of soup. Stir under mediuam heat until boiling. Add in the flour, stiring... mixture should be a little thick. Add a little more milk till most of the lumps in the flour are gone.. you want some, but not many...stir till pretty smooth. Layer your fries on the bottom of the cassarole pan.. top with chunks of ham and then pour your warm mixture over the top Cook in your oven on 350 for a good hour to a hour and a half till the fries turn golden brown and crisp to your liking! YUM!
 
Chicken Frito Casserole

Want something different for that potluck that will leave all your friends and neighbors raving about it for weeks? You have to try this simple yet very amazing casserole! It will make your taste buds dance! It has been in my family for years and is always a huge hit.

NEEDED

1 Jar of Salsa
1 Large bag of Fritos
4 Chicken Breasts cooked and cut into chunks
2 cans of cream of chicken soup
1 8 oz container of sour cream
1 large cube of montary cheader cheese or coby jack shreaded OR a bag of already shreaded...

First: Mix, your two cans of cream of chicken soup with your sour cream in a large bowl. Add the chicken. Mix well coating all the chicken. Add salsa to taste... some like it spicy others don't...
Then, in a large cassarole pan.. layer, fritos and your sauce mixture (with the chicken chunks). Then on top place more fritos and cheese. Cook on 350 for a good hour to a hour and a half. Till fritos turn a little golden brown and cheese is bubblely! YUM! :) Add more salsa if you wish..

Our Family's Favorite!!
 
INSTANT POTATO SOUP Very Easy

4 slices bacon
1 c. sliced green onions
1 can (10 1/2 oz.) chicken broth
2 c. water
1 (13 oz.) can evaporated milk or 2 c. heavy cream
1 1/2 cups instant mashed potato flakes
1/2 tsp. salt
1/4 tsp. pepper


Cut bacon in small pieces. Fry in large saucepan for soup until crisp. Add onions. Cook over low heat until onion is tender, stir occasionally. Add chicken broth and water. Bring to a boil. Remove from heat and gradually stir in instant potatoes, blending smoothly. Add salt and pepper, then stir in milk.Heat to serving temperature. Do not boil.
 
Grandma's Old World Kniffles (Dumplings)

My great-grandmother was from Germany and as a child her and my grandmother use to make these amazing little dumplings they called Kniffles. Grandma would make them plain with just butter or she would add them to soups. My favorite is when she would make a huge batch along with her famous chicken gravy!

Now that I am older, I make these for my own kids and my kids love them almost as much as I do!


Needed:
4 eggs--beaten
1/4 cup milk
Flour
1/4 tsp. salt

To make
In a large bowl mix the eggs, milk, and salt. Add enuf flour inside and out so its not too stiff, but then again not too sticky too. You want the dough to be kinda stiff and kinda sticky! Boil some salt water in a LARGE Pot Cut the dough using a knife into small chunks and place into the boiling water. The knifflies will float when done. Test the biggest one you can find to see if it is done. If still doughy in the middle boil a little bit longer.

NOTE:
The Kniffles (Dumplings) taste good plain with butter on them or dripped in gravy! They also are perfect for soups such as tomatto or chicken noodle! or even veggie! My grandma serves them with beef tips dripped over them. They can be used for almost anything you would use noddles with! YUM! one of my all time favorites!
 
*adds recipes to my book* :ty:

Fettucine Alfredo

  • 3 tablespoons butter
  • 1 cup heavy whipping cream
  • 2 pinches ground nutmeg
  • 1/2 teaspoon black pepper
  • 3/4 cup grated fresh parmesan
  • 1 lb fettucine pasta

  1. bring water to boil, add pasta.
  2. set small frying pan in mid-high heat. add butter+cream, mix.
  3. keep stirring, add black pepper and nutmeg.
  4. boil, lower the heat and stir until sauce becomes heavy.
  5. add sauce to pasta and toss gently
 
dotcomkari said:
Grandma's Old World Kniffles (Dumplings)

My great-grandmother was from Germany and as a child her and my grandmother use to make these amazing little dumplings they called Kniffles. Grandma would make them plain with just butter or she would add them to soups. My favorite is when she would make a huge batch along with her famous chicken gravy!

Now that I am older, I make these for my own kids and my kids love them almost as much as I do!


Needed:
4 eggs--beaten
1/4 cup milk
Flour
1/4 tsp. salt

To make
In a large bowl mix the eggs, milk, and salt. Add enuf flour inside and out so its not too stiff, but then again not too sticky too. You want the dough to be kinda stiff and kinda sticky! Boil some salt water in a LARGE Pot Cut the dough using a knife into small chunks and place into the boiling water. The knifflies will float when done. Test the biggest one you can find to see if it is done. If still doughy in the middle boil a little bit longer.

NOTE:
The Kniffles (Dumplings) taste good plain with butter on them or dripped in gravy! They also are perfect for soups such as tomatto or chicken noodle! or even veggie! My grandma serves them with beef tips dripped over them. They can be used for almost anything you would use noddles with! YUM! one of my all time favorites!
Click to expand...
This reminds me of the Knopfle soup recipe that my Grandmother got from her family way back from Prussia.

Knopfle Soup
This is the way we got the recipe from Grandma Toni.
1 egg per person
1 eggshell’s worth of water per person
1 cup of flour per egg

Make your broth however you like. We have used milk thinned with water and added butter and also good beef or vegetable broth. (Milk is better)
Mix eggs and water. Add flour little by little and mix until you have a good thick consistency (like wet biscuit dough)
When broth is ready, put small amount of dough onto a board or plate and “cut” off pieces from the edge. Don’t make them too big. Cut all the dough into the broth. You will know the noodles are done when they float. We have added sliced or dimed kielbasa or hot dogs to the broth. Some people add salt to the dough, we do not.
 
Poppy Seed Chicken Casserole

Looking for something new and exciting for dinner? You have to try this casserole! It is a Wonderful chicken dish. Very easy to make!!! and leave your family wanting more

Needed:

4 skinless, boneless chicken breast halves
1/2 cup butter, melted
1 sleeve buttery round crackers (such as Ritz®), crushed
1 teaspoon poppy seeds, or more if desired
1 (8 ounce) container sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese

To make:
Place the chicken breasts into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer until the chicken breasts are no longer pink in the center, about 20 minutes. Drain the water, then shred the chicken.
Preheat an oven to 350 degrees F (175 degrees C). Combine the butter, crackers, and poppy seeds in a bowl; set aside.
Blend the sour cream and cream of chicken soup in a bowl; pour half of the soup mixture into a 9x9-inch baking dish. Add the shredded chicken, then pour the remaining half of the soup mixture on top. Sprinkle with Cheddar cheese, then top with the cracker mixture.
Bake in the preheated oven until cheese has melted and the sauce is bubbly, 25 to 30 minutes.

yes, I love to cook.. there is gonna be a lot of recipes from me! :P
 
Baked potato Casserole:


This recipe is one of my husband's all time favorites. The kiddos just gobble it right up too!


5 large baking potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 lb. shredded cheddar cheese
1 pint sour cream
2 bunches green onions, chopped (sauteed in bacon grease)
salt and pepper to taste

Mix all ingredients. Pour into casserole and bake 30 minutes at 325° F
 
Lemon Poppy Seed CHICKEN Pasta Salad

This one is a favorite in our house for warm days! The kids love it and it is always refreshing and makes a huge batch so there is always left overs!

Needed:
1 Box of Curly or Elbow Noddles
1 Large Bunch of Fresh Seedless Grapes (Green or Red)
3 Granny Smith Apples cut into very tiny chunks
2 Stocks of Celery chopped small
slivered almonds (unsalted)
1 jar of Poppy Seed Dressing (I use Marzetti dressing)
4 Large Chicken Breasts Cooked and diced up (you can use left overs from the night before too.. or even left over turkey)


Boil your noodles till they are done. (i tend to like mine a little more firm).
In a large bowl, mix all your items except the apples and dressing. Gently toss in the dressing stiring the salad gently making sure to coat everything evenly. Add dressing till everything is coated well. (you may have dressing left and that is ok!). Place in your fridge and chill till dinner. Add apple slices right before dinner to prevent apple from browning. Serve chilled.
 
Crock Pot Orange Beef

My whole family loves chinese food and we had been wanting to try something different.. so when my sister in law sent me this ... I just knew from the start it would be a hit in our house hold!

Needed
1 1/2 pounds beef round steak, sliced or beef stir fry strips
1/4 cup soy sauce
2 teaspoons ground ginger
3 tablespoons honey
1/2 cup orange juice
1 red bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
6 green onions, sliced
1 small head bok choy, cut in 1-inch chunks
cooked rice for serving


To Make


For absolute best results, marinate the meat the night before in a plastic bag with the sauce ingredients: soy sauce, honey, ginger, and orange juice. In the morning, dump the contents into an empty cooker and add the vegetables on top.
Cover and cook on low for 6 to 7 hours, high for 3-4, or until meat is fully cooked and super tender. Stir fry meat cane sometimes be tough---cook until it's really soft and pliable. Serve over rice with the crock juice.
 
The Cheese Burger Chowder sounds mouth-watering. My next project !!!
 
I don't have an actual recipe for this as I make everything from memory and tried-and-true, but if you know you are going to be short on time for dinner the next day, try spaghetti pie.

Boil spaghetti as usual; choose enough to fill a 9x13 pan or whatever size you choose.

Brown 1 lb. hamburger (you can make mini-meatballs if you wish!) Drain completely.

Make enough pasta sauce that you normally would for the volume of spaghetti you make (whether you want to make from scratch or use canned).

Place boiled and drained spaghetti, drained hamburger, and pasta sauce into a baking dish. Mix in ( chopped onion, green onion, salt, pepper, garlic -- use an amount to your liking ) and mozzarella cheese (my philosophy is that you can almost never use too much! :lol: ) Top it all of with more mozzarella cheese and grated Parmesan cheese. Refrigerate overnight.

Next day, put in oven at 350 degrees for about 45 mins-1 hour or until fully heated. Since everything is fully cooked at this point, it is only heating that takes place here. You should be able to slice and serve with a knife and fork. An easy substitute for lasgana!
 
Chicken pot pie casserole

Mix in a bowl

2 cups cooked, cubed chicken
1 TBSP grated onion
1 bag frozen mixed vegetables of your choice
dash of garlic powder
1/2 tsp sage or poultry seasoning
1/2 tsp mashed and chopped rosemary
1 stalk finely chopped celery
1 can cream of chicken soup
Optional - mushrooms
black pepper
gently stir. If needed, add a bit of water or broth.

Spray a casserole dish with nonstick spray. Place the chicken mix into the casserole dish.

3/4 cup biscuit mix
water

Mix water into the mix until it is like pancake batter. Pour the batter over the casserole.

Bake at 375 until the casserole is bubbling and the topping is golden brown.

You can brush the topping with butter, garlic butter or butter and parmesan.
Ideas, if you use a veg mix with broccoli, use taragon intead of rosemary and sage
If you use chinese style vegetables use ginger and scallion and skip the sage and rosemary and top the casserole with crunchy chinese noodles mixed with slivered almond
 
Back
Top