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Ok this is where i want you all to share your recipes here with everyone,
What we want is those recipes you know you cant live without those ones that have been with you that you can adapt or just keep as they are.
Go on make us drewl and head out to the market to buy the ingredients i know alot of us here dont have much time to cook when we get in from work or from looking after the kids all day so here's where to share your tips and goodies.
1 frozen spinach package
2 cups of cooked minute rice
Velvetta Cheese
butter
bread crumbs *seasoned preferred
salt
pepper
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Okay you ready? Just make the spinach as it tells you on the frozen package. Drain the spinach. Put spinach in a casserole dish and add just a little butter, some bread crumbs, salt & Pepper.
Slice up some of the velvetta cheese and mix with the spinach and then add the rice.
Mix all of the above together. Then, slice some more of the Velvetta cheese and lay it on the top of the spinach mixture. Put the lid on the casserole dish and place in a 350 deg oven for about 25 to 30 minutes or until cheese on top is melted and casserole is nice and warm.
Just want to point out that "recipes" aren't always raw ingredients! Adding tuna and garlic and a can of peas to mac'n'cheese is a recipe too! I'd love to have new ways to serve old classics like that, since that's sometimes all I have the energy/time to prepare.
My Mother's Lasagna:
1 lb ground beef (or Italian sausage, if you like it spicier), browned
2 - 8oz cans Hunt's Special Sauce (or tomato sauce if you can't find it. I use oregano and garlic flavor, personally)
Mix these two ingredients together, set aside.
1 (8 0z? standard size) pkg cream cheese
1 16 oz package sour cream
Mix together until smooth. Set aside.
You will also need 1 lb mozzerella cheese, grated, and cooked lasagna noodles (about 8).
In an ungreased 9x13 cake pan, layer in the following order:
Buy your ham joint and place in a Large pot and i mean Large you need to cover the ham with full fat coke dont try diet it doesnt work place a peeled onion in and bring to the boil once the liquid is boiling turn down to a gentle simmer and leave to cook depending on the size of the ham is the cooking time but im pretty sure you know how to boil a ham right your just doing it in cola instead of water or stock.
So your hams cooked take it out of the pot by now the cola should have evaporated quite nicely bring it back to the boil and let it boil out till its thick and goey this take a while but for heavens sake dont walk away if it totaly caramelises your buggered your pan when the cola is all goey and thick poor over the ham and serve.
One thing i will say is DON'T use non stick pan lol it will go to pan heaven if you do.
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