Make Ahead Meals--T&T Recipes or Cookbooks?
plllog
4 years ago
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colleenoz
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Make-ahead Meals - Please help my mom
Comments (11)Shepherds Pie is always good. Or what about Salisbury steak? Can be made earlier in the day and just warmed up to serve. Home Cookin Chapter: Recipes From Thibeault's Table Salisbury Steak In Mushroom And Green Peppercorn Sauce ====================================================== What I call "Diner" Food. Serve with mashed potatoes and your favourite veggies. 2 Pounds of ground Sirloin 1 onion finely chopped 2 cloves of garlic minced 2 Tablespoon chopped fresh parsley 2 Teaspoon chopped fresh thyme 1 Tablespoon of Worcestershire Sauce 1 Tablespoon Dijon mustard Salt and Pepper to taste Sauce 1/2 small onion chopped 1 garlic clove minced 1 Tablespoon green peppercorns Fresh Mushrooms sliced 2 Tablespoons Flour Broth 2 to 3 cups (Beef or chicken) Pan drippings plus 1 to 2 tablespoons of butter or oil. . Saute onions in 2 Tablespoons of olive oil until tender but not browned. Add minced garlic and cook for 1 minute. In a bowl combined ground sirloin, parsley, thyme, Dijon mustard, Worcestershire sauce and salt and pepper. Add onions and garlic and mix well. (I use my hands). Form into oval shaped patties. (I made 5 nice size ones from the 2 pounds, but you could make smaller if you prefer) Brown the patties in a heavy skillet in a little olive oil. You can also brown these in a grill pan. Remove the meat from the pan. Add a little more oil if needed and saute the onions, garlic and mushrooms. Sprinkle with a little flour, cook for a couple of minutes and add the broth and the green peppercorns. Add the patties to the pan, cover and simmer on low for at least one hour. Make sure there is enough sauce to almost cover the steaks. Salisbury steak should be very tender and not have the texture of a just fried hamburger. Simmering the meat n the gravy also enhances the flavour of the sauce....See MoreLooking for a great slow cooker recipe cookbook
Comments (3)I've heard good things about: Make It Fast, Cook It Slow Ready and Waiting and the new A Year of Slow Cooking, from the blog of the same name. There are several books in the Fix It and Forget It series. You might try some of the bazillion recipes on the internet first to see what suits you. Do you prefer more labor intensive dishes that require browning ahead and using more ingredients. Or....do you like family friendly super-fast recipes that have you put the main ingredient in a pot and add a can of this and a can of that. Neither method is right or wrong, it's just what you prefer....your taste. I would also suggest that you check out books in your local library to see what is available before you buy a book. Teresa...See MoreIs anyone willing to share good make-ahead meals to freeze?
Comments (21)Chicken Tortilla Soup -- Crockpot 15 minutes preparation, 8 hours cooking 2 boneless skinless chicken breast halves 2 (15oz.) cans black beans 2 (15 oz.) cans Rotel tomatoes with chilies . 1 (14.5 oz.) can tomato sauce 1 (4 oz.) can chopped green chilies . 1 cup salsa, your preference as to strength (I use medium) 1 can Niblets corn Rinse chicken and set aside. Without draining, place beans, tomatoes, tomato sauce, chilies and salsa in crockpot and stir until mixed. Submerge chicken in the mixture. Cook on low for 8 hours. Remove chicken from crockpot and shred with two forks. Return chicken to pot and stir in corn. Heat 10 -15 minutes, or just long enough to get corn and chicken hot. Serve topped with crushed tortilla chips, shredded cheese, and a dollop of sour cream. Using the Rotel tomatoes with chilies will produce a slightly spicy soup  for a less spicy soup, use regular diced tomatoes and mild salsa. This recipe freezes well  itÂs like money in the bank! Enjoy! :o)....See MoreFun make-ahead recipes for a largish get together
Comments (25)I do agree about salmon. I make it all the time. A whole salmon whenever i can but more for a family gathering of 10-15 or close friends, 10-20. Special occasion when i get my hands on a wild caught fresh. But then again, if i did this for DH, i would do a seafood theme like a big lobster, king crab bake/boil. Lots of oyster shucking, some on the grill. All outside, newspaper covered table, Salmon and charcuterie inside with fresh veg chips and more snack things....end of June b-day appropriate. Pretty, That is in Ontario. Citarella in NYC does similar for catered parties. Love when i see it. Had it a couple times this past year. Back to veggies... Fresh veg is nice as 'chips'. Us veggie lovers love veg instead of tortilla chips. On a mandolin it is a just a few minutes to zip through a dozen veggies. Best if your market sells singles so you can just but one or two of each and select the big ones. On the left is a quick pickle. Then some i made earlier for dinner....a bed of thin veg under a cod fillet. Same idea that i serve with my hummus. (not the steamed, the fresh) But, you need mandolin skills. It is a super tool and so quick. Should be in every kitchen. It also makes very thin veggie sticks for spring rolls. The new model Benriner is my favorite. A glove is a must. The older Paderno is the best spiralizer i think. I like that it folds up but you cannot make chips on it. I can do so much more on the mandolin. Spiralizer is fun for some noodle meals....See Moreamylou321
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