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October 25, 2009 at 9:02 pm #680893
celeste17ParticipantI use Pesto and Scallops.
I cook the scallops in a pan with a little bit of butter and cook pasta. When the scallops are done I pour Pesto on top of them and then serve over spaghetti.
October 25, 2009 at 9:08 pm #680894
christopherboffoliParticipantangelescrest: I’ve had the same experience with sweet basil. But mountain basil grows VERY well here. Your pesto might be purple instead of green. But the flavor is just as good if not better.
October 25, 2009 at 9:19 pm #680895
luckymom30ParticipantHere is one of our favorite dishes:
Ground beef, turkey or chicken
Tortillas (large size)
black olives diced
2 cans 16 oz each of enchildas sauce
1 can of green chiles diced
onions (optional)
Grated cheese (sharp, monterey, cheddar), lots of cheese
Cook the ground beef, turkey or chicken in a large skillet with the onions, and chiles til brown. Place some enchildas sauce in baking pan (spary with Pam) and layer the ingredients starting with the tortillas, then more sauce, olives and cheese for at least 3 layers of all ingredients. Bake at 350 for 30 minutes. Serve with red beans and rice or spanish rice and salad. Top caserole with sour ceam and or salsa.
October 25, 2009 at 10:17 pm #680896
pamMemberWell – Safeway and Fred Meyer have chicken on sale for .69 a pound. So I bought a chicken for less then $3, threw it in a pot of water with herbs and spices from the cabinet, couple carrots, celery. Will simmer all day then debone chicken, make some dumplings from scratch (or you can use bisquick) – feed 5 or more for less then $4.00! And there will probably be leftovers for tomorrow.
October 26, 2009 at 3:00 am #680897
dawsonctParticipantPam, I would suggest pulling the bird after it’s cooked, let it cool a bit, pick the meat off the bones, reserve for later. Return the bones to the pot for the rest of the cooking. Strain and de-fat the stock and cook fresh vegetables in it until done, add your chicken, warm for a few minutes, serve with your dumplings (YUM!!).
I never make dumplings for myself, that doesn’t make sense. I shouldn’t deny myself such pleasures.
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My Gr. Grandma would make fresh egg noodles for her soup. Loved going over to her old chicken coop on Phinney (another story), eat her soup and those sugar coated orange jelly candies, and look at old Arizona Highways magazines while my Mom would visit. Pretty good way to spend a rainy Seattle Sunday.
October 26, 2009 at 3:13 am #680898
pigeonmomParticipantOrange slice candy reminds me of my gramma. ♥
October 26, 2009 at 4:36 am #680899
miwsParticipantChicken and dumplings remind me of my Grandma.
Similarly to dawsonct’s post #30, we’d go out to the Grandparents’ place in Alderwood Manor, where the Lynnwood Best Buy now sits, on a Sunday afternoon.
We’d enter through the kitchen, and the chicken and dumplings would be cooking away in the ol’ pressure cooker!
Mike
October 26, 2009 at 5:13 am #680900
cclarueMemberoh i just typed a long post about the great grandparents house and great breakfasts with silver dollar pancakes and light karo syurp on fiestaware dishes… but i clicked back to the first page to check who started the whole gr grandparent thought and i erased it… but what i do remember eating there were clam fritters and i remember liking them but no one ever made them after their passing…Any one know how to make clam fritters?
October 26, 2009 at 6:46 am #680901
pigeonmomParticipantMy gram was from Tennessee and SHE made the best chicken & dumplings. ;-) Her cornbread was fantastic too and I cannot duplicate it. :'(
October 26, 2009 at 7:59 am #680902
miwsParticipantOctober 26, 2009 at 10:26 am #680903
pigeonmomParticipantlol, Mike :-)
October 26, 2009 at 7:29 pm #680904
pamMemberNo….my grandma! chicken and dumplings was great last night. This morning I made some brown rice and we’ll have chicken and rice soup later this week.
I do wish I’d have written down grandma’s recipes instead of thinking I could remember them all…. ahhh youth and the assumption the memory will last forever! Now I am keeping two cookbooks, one for my boys to have ‘for after’ (morbid, yes) and one to use and stain and scribble in.
October 26, 2009 at 7:51 pm #680905
flowerpetalMemberI just read all the posts for this topic as part of my lunch hour. Coincidently I did so while eating left over chicken and dumplings that I made. Maybe we should have a C&D throw down cuz I’m thinking mine are the best. Sometimes I will finely chop any fresh herbs laying about and add those to the dumplings; but that’s not the old school way of doing it.
Chicken and dumplings are in the category (in my lexicon)of long pot dinners. Any meal that has to stew and bubble for an hour or more is a long pot. Stir Fry is not. Tacos are not. Split pea soup… which is cooking at home right now is!
Bon Apetit!
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