A quick skillet dish with a barbecue flair that uses left over cooked beef and green beans. Cook your own beans if you wish, but canned green beans are cooked at their peak flavor and are available all year. This could be served over flat noodles or with a side potato dish. Cooking is a Creative Sport.
This recipe started life as just another Refrigerator Sweep (37) but the addition of some sour cream has transformed a whimsey project into a creditable stroganoff. Just remember that Cooking is a Creative Sport.
This solo recipe is very similar to the mall food court offerings. Cooking the chicken breast whole and then dicing will keep the meat moist, and the chef can check to be sure it is done before committing the rest of the ingredients. When adding the spices, just remember that cooking is a creative sport.
The dry ingredients can be made in advance and added to the mayonnaise and catsup in varying amounts depending on how thick you want your salad dressing to be. For a sweeter dressing, add a little honey. Cooking is a Creative Sport.
This simple complete one dish meal can be made from scratch or use canned chicken. If you want to make your own ranch dressing start with 1/3 cup buttermilk and 1/3 cup sour cream and play with the amounts. Cooking is a Creative Sport.
Served with a side dish of vegetables, this will make a filling meal for one. Cooked Shrimp could also be used. The quantities to make the sauce are just enough to coat the pasta without leaving it in a puddle.
This is an off the shelf meal, but if you choose to use fresh mushrooms, be sure to add a quarter cup of additional liquid. An interesting variation is to skip the cheese and add a quarter cup of sour cream and a quarter teaspoon of nutmeg to make a stroganoff. Cooking is a Creative Sport.
This started as refrigerator sweep, and I used left over mushroom rice from the day before. However; this can all be made the same day, and cooked chicken could be used instead of shrimp. Cooking is a Creative Sport.
Fresh ingredients may of course be used, but for the last minute chef, the recipe was adjusted to use items that come in standard size cans. Baby shrimp or cooked chicken could be added during the last 10 minutes of cooking or this might be served with pork chops. I have turned left overs into soup by placing them in a bowl and adding hot chicken broth just until covered. Cooking is a Creative Sport.
The subtle sourness of the buttermilk matches the sweetness of the peas and gives the chicken breast a warm hug. I serve this with Solo Sweet Onion Rice #14764 or a baked potato, but remember that Cooking is a Creative Sport
The sour bite of the bourbon and vinegar, matching the sweetness of the sauted onion gives new life to left over cooked beef. This recipe can be expanded to serve two, or dozens. Other cooked meats could be used, and cooked peas or tomatoes could be added to make a complete one dish meal. Cooking is a Creative Sport.
The natural flavors of the mushrooms and rum, as well as the small amount of alcohol will enhance the flavor of the meat. My preference is the Chuck Eye Steak, but any tender cut of meat could be used including a ground beef patty or even a chicken breast. Cooking is a Creative Sport.
The Chicken Breast is seared whole to preserve the moisture in the meat, but sliced before presentation to take full advantage of the sauce. I would match this dish with a fresh vegetable and pasta or rice.
Using sour cream adds some lightness to the eggs, but avoids the presence of free liquid that sometimes comes from using milk or water. Mushrooms are a natural flavor enhancer, so extra salt will not be needed. The set eggs could also be folded and stuffed like an omelet. Cooking is a Creative Sport.
Creamy Mayonnaise carries the refreshing tartness of the berry of the Juniper Tree and the sweetness from the labors of the Honey Bee, to make this sauce. It will give a new taste to greens and vegetables, exploit alcohol soluble flavors, and add zest to the baked potato. Cooking is a Creative Sport.