Favorite "QUICK" Recipes
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Senior Member
Joined: Oct 2000
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From: southington ct usa
Favorite "QUICK" Recipes
I've been a Firefighter for 13 years, We have to cook in a rotation. It seems harder to come up with good meal ideas lately.
I'd really like some new Ideas if anyone has some. I've been through all the "soup" recipes, so none of those.
Anything that is quick, easy would be appreciated.
I'd really like some new Ideas if anyone has some. I've been through all the "soup" recipes, so none of those.
Anything that is quick, easy would be appreciated.
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Joined: Aug 2002
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From: Starkville Mississippi
being a single (hopefully not too much longer) college student i can say that a quick "guy" meal that me and my dad fix after we get back from fishin is a big ol pot of macoroni and cheese with vienna sausages in it and a huge cup of milk. Theres nothing that tastes better goin down and makes you sick as hell afterwards
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Joined: Mar 2002
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From: NH
Heres one I got from a freind of my dad's a long time ago. I still make it now and then. He called it the poor mans meal.
You get fretoes, sp? (corn chips), 1lb hambuger, 1 can refried beans. Cook the hambuger, when it's done add the refried beans and simmer till warm. Once it's done put it over the corn chips on a plate. May not sound good, or look great, but I am telling you it taste AWESOME. The 1lb of hambuger and 1 can or refried beans should do 1 person, maybe two. I will say it does fill you up quick.
You get fretoes, sp? (corn chips), 1lb hambuger, 1 can refried beans. Cook the hambuger, when it's done add the refried beans and simmer till warm. Once it's done put it over the corn chips on a plate. May not sound good, or look great, but I am telling you it taste AWESOME. The 1lb of hambuger and 1 can or refried beans should do 1 person, maybe two. I will say it does fill you up quick.
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Joined: Feb 2002
Posts: 664
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From: Whitehorse, Yukon
This is a great cold weather recipe, easy and fast, and feeds lots of people.
This is what you need:
(1) Sweet onion (the bigger the better, look for a big fat one)
(8) Kubanel peppers
(2) Hot peppers (yellow ones) (optional)
(4) tomatoes
(1) pound fresh white mushrooms
(2) pounds of your favorite smoked sausage
(1) cup of white rice
(2) tablespoons of red paprika powder (season to taste)
* I found this Hungarian sausage place in Toronto that makes their own, hot or mild, they smoke them and hang them. (they sell them in links by the pair (one pair goes into the recipe)
If you can't find any European smoked sausage, Kielbasa works fins as a substitute. Just slice it thin.
In a big pot, put a little olive oil on the bottom of the pot, enough to cover the surface, set to medium heat)
Once the oil gets hot, toss in your sliced onion and sauté until brown and soft.
Once your onion is soft and browned, then add the rest of the vegetables.
(cut them all up ahead of time.)
Tomatoes should be diced, all the peppers should be sliced in small thin strips, and slice the mushrooms (4-5 slices per mushroom)
Chuck all the vegetables in the pot, and give it a stir.
Stir occasionally, and lower the heat to low until all the vegetables are soft and melded together.
This is a good time to start boiling the water for the rice, and cut up the sausage into thin slices.
Once all the vegetables are soft and starting to gel together, dump in the sausage, then sprinkle in your paprika powder, and give it a good stir.
Cover the pot and let the whole thing simmer for a while until it thickens up and the water from the vegetables have evaporated.
Once your rice is ready, chuck the rice into the pot and stir it all up.
Let the whole thing simmer for about 10 minutes with the rice (it will absorb all the vegetable juice into the rice and blend in together nicely.
Then serve.
Goes very well with buttered rye bread.
This is what you need:
(1) Sweet onion (the bigger the better, look for a big fat one)
(8) Kubanel peppers
(2) Hot peppers (yellow ones) (optional)
(4) tomatoes
(1) pound fresh white mushrooms
(2) pounds of your favorite smoked sausage
(1) cup of white rice
(2) tablespoons of red paprika powder (season to taste)
* I found this Hungarian sausage place in Toronto that makes their own, hot or mild, they smoke them and hang them. (they sell them in links by the pair (one pair goes into the recipe)
If you can't find any European smoked sausage, Kielbasa works fins as a substitute. Just slice it thin.
In a big pot, put a little olive oil on the bottom of the pot, enough to cover the surface, set to medium heat)
Once the oil gets hot, toss in your sliced onion and sauté until brown and soft.
Once your onion is soft and browned, then add the rest of the vegetables.
(cut them all up ahead of time.)
Tomatoes should be diced, all the peppers should be sliced in small thin strips, and slice the mushrooms (4-5 slices per mushroom)
Chuck all the vegetables in the pot, and give it a stir.
Stir occasionally, and lower the heat to low until all the vegetables are soft and melded together.
This is a good time to start boiling the water for the rice, and cut up the sausage into thin slices.
Once all the vegetables are soft and starting to gel together, dump in the sausage, then sprinkle in your paprika powder, and give it a good stir.
Cover the pot and let the whole thing simmer for a while until it thickens up and the water from the vegetables have evaporated.
Once your rice is ready, chuck the rice into the pot and stir it all up.
Let the whole thing simmer for about 10 minutes with the rice (it will absorb all the vegetable juice into the rice and blend in together nicely.
Then serve.
Goes very well with buttered rye bread.
Senior Member
Joined: Mar 2002
Posts: 4,867
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From: NH
Habibi:
I thought he asked for QUICK receipes?
and where do you live because I am coming over for dinner...
Frank S:
, and plenty of GO power as well 
I thought he asked for QUICK receipes?
and where do you live because I am coming over for dinner...Frank S:
, and plenty of GO power as well
Last edited by 01 XLT Sport; Oct 20, 2002 at 12:55 AM.
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From: Maryland
I have a bunch but here is one for a large group.
marinate chicken breasts or whole pieces in italian dressing the night before then grill. (Use fat free if your grill likes to flare up)
serve with rice and green bean recipe that follows.
fresh green beans, canned or fresh diced tomatoes, whole garlic cloves slightly crushed, italian seasoning, and olive oil (The amounts are to taste and the size of your group)
get a big wok or largre frying pan rocket hot, add oil then add fresh grean beans and toss constantly, sprinkle with seasoning, keep tossing, add tomatoes, add garlic, (Add hot pepper flakes if you like) keep tossing until the beans are cooked to the doneness you like. (I like mine crunchy)
i have lots more email me if you would like more.
marinate chicken breasts or whole pieces in italian dressing the night before then grill. (Use fat free if your grill likes to flare up)
serve with rice and green bean recipe that follows.
fresh green beans, canned or fresh diced tomatoes, whole garlic cloves slightly crushed, italian seasoning, and olive oil (The amounts are to taste and the size of your group)
get a big wok or largre frying pan rocket hot, add oil then add fresh grean beans and toss constantly, sprinkle with seasoning, keep tossing, add tomatoes, add garlic, (Add hot pepper flakes if you like) keep tossing until the beans are cooked to the doneness you like. (I like mine crunchy)
i have lots more email me if you would like more.
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Joined: Feb 1999
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From: the moral high ground
Rum Cake
1 or 2 quarts rum
baking powder
1c. butter
1 tsp. soda
1 tsp. sugar
lemon juice
2 large eggs
brown sugar
1c. dried fruit
nuts
Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink as fast as you can. Repeat. With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the rum is of the finest quality, try another cup. Open second quart, if necessary. Add 2 arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. sample rum again, checking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn't matter which). Sample rum again. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add one babblespoon of brown thugar, or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350 gredees. Now pour whole mess into coven and ake. Check the rum again and bo to bed.
yum yum
baking powder
1c. butter
1 tsp. soda
1 tsp. sugar
lemon juice
2 large eggs
brown sugar
1c. dried fruit
nuts
Before you start, sample the rum to check for quality. Good, isn't it? Now go ahead. Select a large mixing bowl, measuring cup, etc. Check rum again. It must be just right. To be sure rum is of the highest quality, pour one level cup of rum into a glass and drink as fast as you can. Repeat. With an electric mixer, beat 1 cup of butter in a large fluffy bowl. Add 1 seaspoon of thugar and beat again. Meanwhile, make sure that the rum is of the finest quality, try another cup. Open second quart, if necessary. Add 2 arge leggs, 2 cups fried druit and beat till high. If druit gets stuck in beaters, just pry it loose with a drewscriver. sample rum again, checking for tonscisticity. Next sift 3 cups of pepper or salt (it really doesn't matter which). Sample rum again. Sift 1/2 pint lemon juice. Fold in chopped butter and strained nuts. Add one babblespoon of brown thugar, or whatever color you can find. Wix mell. Grease oven and turn cake pan to 350 gredees. Now pour whole mess into coven and ake. Check the rum again and bo to bed.
yum yum
