Recipes as found on Facebook
- Thread starter Johnny West
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That’s a different way to make it! Interesting!
Johnny West
Well-known member
It’s very similar to beef roast hash I make.
Johnny West
Well-known member
SilverSage
Resident Crone
Spaghettio Hot dog “Jello” recipe
That’s right, you read that correctly. I made this a long time ago - but here’s the recipe for it in case you’d like to try
2 cans of Spaghetti-Os (I used the ones with franks in the mix
.. because why the heck not? Who doesn’t love a little bit of weenie in their O’s?¼ cup of water
¼ cup of condensed tomato soup
2 (¼ ounce) packets of unflavored gelatin
Hot dogs or Vienna sausages if you’d like to add those. Some people plop the Vienna sausage in the middle if they use a ring mold. Or buy the spgahttios with the franks mixed in like I did. Convenience is always a plus.
First combine the water and tomato soup in a large saucepan. Then add the gelatin and let that baby bloom. Then turn heat to medium and stir. Continue stirring until there are no lumps of gelatin. Because nobody wants lumpy gelatin. If you’ve ever tasted a clump of plain gelatin you know exactly what I mean
No bueno.Turn off heat and add spaghettios and hot dogs. Mix it all up. Pour the mixture into your greased mold. Refrigerate for 4-5 hours or until firm
Turn it over to unmold and serve it to your unsuspecting guests or family members. It’s sure to be quite memorable.
View attachment 71163
Spaghettio Hot dog “Jello” recipe
That’s right, you read that correctly. I made this a long time ago - but here’s the recipe for it in case you’d like to try
2 cans of Spaghetti-Os (I used the ones with franks in the mix
¼ cup of water
¼ cup of condensed tomato soup
2 (¼ ounce) packets of unflavored gelatin
Hot dogs or Vienna sausages if you’d like to add those. Some people plop the Vienna sausage in the middle if they use a ring mold. Or buy the spgahttios with the franks mixed in like I did. Convenience is always a plus.
First combine the water and tomato soup in a large saucepan. Then add the gelatin and let that baby bloom. Then turn heat to medium and stir. Continue stirring until there are no lumps of gelatin. Because nobody wants lumpy gelatin. If you’ve ever tasted a clump of plain gelatin you know exactly what I mean
Turn off heat and add spaghettios and hot dogs. Mix it all up. Pour the mixture into your greased mold. Refrigerate for 4-5 hours or until firm
Turn it over to unmold and serve it to your unsuspecting guests or family members. It’s sure to be quite memorable.
Hoo-boy!
Lee
Pasta Fagioli Soup
INGREDIENTS:
Two pounds of ground beef
One sliced onion and three chopped carrots
Four celery stalks, chopped
Two 28-oz cans of diced, undrained tomatoes
One 16-oz can of washed and drained red kidney beans
One 16-oz can of washed and drained white kidney beans
Three 10-oz cans of beef stock
Three teaspoons of oregano
Two teaspoons of pepper
Five teaspoons of parsley
One teaspoon of optional tabasco sauce
One 20-oz jar of spaghetti sauce
Eight ounces of spaghetti
INSTRUCTIONS:
Add the beef, pasta, and all other ingredients to a crock pot after browning and draining the fat. Cook for 7–8 hours on low or 4–5 hours on high. 30 minutes prior to eating, add the pasta. Serve with warm, crusty bread! Note: divide the recipe in half if you don’t have a large crock pot. Additionally, pasta fagioli freezes really well, so you may prepare a large quantity and store the remainder! Have fun, everyone.
INGREDIENTS:
Two pounds of ground beef
One sliced onion and three chopped carrots
Four celery stalks, chopped
Two 28-oz cans of diced, undrained tomatoes
One 16-oz can of washed and drained red kidney beans
One 16-oz can of washed and drained white kidney beans
Three 10-oz cans of beef stock
Three teaspoons of oregano
Two teaspoons of pepper
Five teaspoons of parsley
One teaspoon of optional tabasco sauce
One 20-oz jar of spaghetti sauce
Eight ounces of spaghetti
INSTRUCTIONS:
Add the beef, pasta, and all other ingredients to a crock pot after browning and draining the fat. Cook for 7–8 hours on low or 4–5 hours on high. 30 minutes prior to eating, add the pasta. Serve with warm, crusty bread! Note: divide the recipe in half if you don’t have a large crock pot. Additionally, pasta fagioli freezes really well, so you may prepare a large quantity and store the remainder! Have fun, everyone.
lilbopeep
🌹 Still trying to get it right.
Sounds good.
Just a little trivia. Pasta Fagioli Traditionally was a meatless Friday Lenten meal. It usually had tomatoes, pasta, beans, sometimes peas and that was it.
My mom made a white Pasta Fagioli with sausage for my dad because he didn’t like tomatoes much and had to have meat. But never on a Friday during lent.
Just a little trivia. Pasta Fagioli Traditionally was a meatless Friday Lenten meal. It usually had tomatoes, pasta, beans, sometimes peas and that was it.
My mom made a white Pasta Fagioli with sausage for my dad because he didn’t like tomatoes much and had to have meat. But never on a Friday during lent.
Italian Stromboli
1 tube of pillsbury pizza crust
8 slices of deli ham
10 slices of Genoa salami
12 slices of sandwich pepperoni
8 slices provolone cheese or mozzarella
(You could definitely use shredded cheese as well)
2 tablespoons of butter
2 minced garlic gloves
2 teaspoons chopped parsley
3 tablespoons of Parmesan cheese
Melt the butter in the microwave and mix in the minced garlic, parsley and Parmesan cheese. Set aside
I lined my baking sheet with parchment paper.
Stretch the pizza crust out to almost the size of your baking sheet.
Layer the deli meats. I started with the ham, then the salami followed by the pepperoni.
Layer the cheese last.
Roll the Stromboli longwise and be sure to seal the seam good.
Seal the ends good. Pinch them and mold the excess dough to the underside of the Stromboli.
Score the top a few times with a serrated knife (to allow the steam to escape while baking).
Top the Stromboli with the garlic butter mixture.
Bake the Stromboli as instructed on the back of whatever pizza dough you are using.
*I found it’s the same bake time as you would if you were using it for a regular pizza…however, you just won’t par bake it as instructed on the tube.
*I know typical Stromboli has red sauce but I don’t like it inside, I like to dip mine in it! You could very well use it on the inside if you would like!
Enjoy! @tout le monde
1 tube of pillsbury pizza crust
8 slices of deli ham
10 slices of Genoa salami
12 slices of sandwich pepperoni
8 slices provolone cheese or mozzarella
(You could definitely use shredded cheese as well)
2 tablespoons of butter
2 minced garlic gloves
2 teaspoons chopped parsley
3 tablespoons of Parmesan cheese
Melt the butter in the microwave and mix in the minced garlic, parsley and Parmesan cheese. Set aside
I lined my baking sheet with parchment paper.
Stretch the pizza crust out to almost the size of your baking sheet.
Layer the deli meats. I started with the ham, then the salami followed by the pepperoni.
Layer the cheese last.
Roll the Stromboli longwise and be sure to seal the seam good.
Seal the ends good. Pinch them and mold the excess dough to the underside of the Stromboli.
Score the top a few times with a serrated knife (to allow the steam to escape while baking).
Top the Stromboli with the garlic butter mixture.
Bake the Stromboli as instructed on the back of whatever pizza dough you are using.
*I found it’s the same bake time as you would if you were using it for a regular pizza…however, you just won’t par bake it as instructed on the tube.
*I know typical Stromboli has red sauce but I don’t like it inside, I like to dip mine in it! You could very well use it on the inside if you would like!
Enjoy! @tout le monde
Johnny West
Well-known member
Yum! That would be good on roasted vegetables too!
A little pickle juice in my egg salad and chopped pickles in my tuna salad! Great ideas!
Lee
Johnny West
Well-known member
Nancy puts chopped green olives in her tuna salad.
Johnny West
Well-known member
View attachment 74375
Cowboy Butter
Cowboy Butter is flavored butter that can be used as a dipping sauce or formed into a log to use as a spread.iamhomesteader.com
Johnny West
Well-known member
Johnny West
Well-known member
Looks good but Nancy wouldn't like it due to dill pickles.
Parmesan Crusted Chicken with Creamy Garlic Sauce
This Chicken with Creamy Garlic Sauce is a simple yet elegant dish that’s bursting with flavor. Juicy chicken breasts are seared to perfection and smothered in a rich, velvety garlic sauce that’s packed with savory goodness. It’s quick enough for a weeknight dinner but sophisticated enough for special occasions. Serve it over pasta, rice, or mashed potatoes for a comforting meal that will leave everyone asking for seconds. Let’s get cooking!
This Chicken with Creamy Garlic Sauce is a simple yet elegant dish that’s bursting with flavor. Juicy chicken breasts are seared to perfection and smothered in a rich, velvety garlic sauce that’s packed with savory goodness. It’s quick enough for a weeknight dinner but sophisticated enough for special occasions. Serve it over pasta, rice, or mashed potatoes for a comforting meal that will leave everyone asking for seconds. Let’s get cooking!
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts (or thighs, if preferred)
- Salt and black pepper , to taste
- 1 teaspoon paprika (optional, for added depth)
- 2 tablespoons olive oil (or butter, for richer flavor)
For the Creamy Garlic Sauce:
- 3 tablespoons unsalted butter
- 4 cloves garlic , minced
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1/2 cup chicken broth
- 1/2 teaspoon dried thyme (or Italian seasoning)
- 1/2 teaspoon garlic powder (for extra garlicky goodness)
- 1/2 cup grated Parmesan cheese
- Salt and black pepper , to taste
- Fresh parsley , chopped (for garnish)
Step-by-Step Instructions:
Step 1: Prep and Sear the Chicken
- Pat the chicken dry with paper towels and season both sides generously with salt, pepper, and paprika.
- Heat olive oil (or butter) in a large skillet over medium-high heat.
- Sear the chicken breasts for 5–6 minutes per side , or until golden brown and cooked through (internal temperature should reach 165°F/75°C ). Remove the chicken from the skillet and set aside on a plate.
Step 2: Make the Creamy Garlic Sauce
- In the same skillet, reduce the heat to medium and melt the butter.
- Add the minced garlic and sauté for 1 minute , stirring frequently to avoid burning.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pan to add extra flavor.
- Stir in the heavy cream, dried thyme, garlic powder, salt, and pepper. Bring the mixture to a gentle simmer.
- Gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
Step 3: Combine and Serve
- Return the seared chicken breasts to the skillet, nestling them into the creamy garlic sauce. Let them simmer in the sauce for 2–3 minutes to absorb the flavors.
- Garnish with freshly chopped parsley before serving.
Step 4: Enjoy!
- Serve the chicken hot, topped generously with the creamy garlic sauce.
- Pair with steamed vegetables, mashed potatoes, rice, or crusty bread to soak up every drop of the sauce.
Why You’ll Love This Recipe:
- Juicy Chicken: The searing locks in moisture, while the sauce adds an extra layer of flavor.
- Rich and Creamy Sauce: The combination of heavy cream, Parmesan, and garlic creates a decadent, restaurant-quality sauce.
- Quick and Easy: Ready in under 30 minutes, making it perfect for busy weeknights.
Tips for Success:
- Don’t Overcook the Chicken: Sear just until golden brown and finish cooking in the sauce to keep it juicy.
- Use Fresh Garlic: Freshly minced garlic provides the best flavor compared to pre-minced or powdered garlic.
- Adjust Consistency: If the sauce is too thick, thin it out with a splash of chicken broth or cream.