recipe easy dinner, looking for these recipes? check this for 5 best recipe easy dinner: Bacon & Ham Carbonara – quick & easy creamy pasta , Sarah's Simple Shepherds Pie , Easy Pasta Carbonara , Quick & Easy Rainbow Pork Pot Roast , Easy Traditional Irish Shepherd's Pie
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Easy Traditional Irish Shepherd's Pie
Recipe by: J.A.B.
1-1 1/2 lbs ground meat of your choosing
1 Small Onion, diced
8 oz Frozen Peas and Carrots, thawed
2 tsp Ground Black Pepper
4-8 servings of Instant Mashed Potatoes
Place the ground meat and onion into a pot over medium heat. Cook the two of them until they both have been browned. Usually about 10 minutes. Change
Add the Peas & Carrots to the pot. Stir together, adding the pepper to the mix as well. Cook together for another 5 to 10 minutes. Change
When the meat mixture is complete, place into a either a pie or cake pan, about 9 inches. Set to the side. Usually, you can use two pans. Change
Prepare the mashed potatoes as directed on the box. When it is done, put the mashed potatoes on top of the meat mixture. Spread evenly across the top. Change
Turn the Broiler on in your oven. Put the two pans into the oven. Cook for 10 minutes. Check here to see if the topping is to your liking. Everything is basically cooked, so you are just browning the top of the mashed potatoes. I will usually add another 5 to 10 minutes
Easy Pasta Carbonara
Recipe by: Tom K
1/2 of a 12 Oz pkg of uncooked turkey bacon
1 small to medium onion
4 garlic cloves
1/2 tsp crushed red pepper flakes (optional)
1 pkg (14.5 Oz) bow tie pasta
1 carton (32 Oz) unsalted chicken stock
1 can (12 Oz) fat free evaporated milk
1 Oz fresh parmesan cheese
4 Oz reduced fat cream cheese softened
1 1/2 cup frozen peas thawed
Stack bacon and cut in half lengthwise. Then cut cross wise into 1 inch pieces.
Cook bacon in a 12 inch skillet over medium heat 4 to 5 minutes or until browned. While this cooks finely chop your onion and garlic.
Add onion, garlic chopped fine or pressed, and optional pepper flakes to skillet. Cook another 3-4 minutes or until onion is tender.
Add stock, evaporated milk, and pasta then stir together. Cover and bring to a simmer. Simmer 12-14 minutes or until pasta is still a little firm. Stir occasionally
Remove skillet from heat and stir in cream cheese, grated parmesan and thawed peas
Let stand, covered for 5 minutes or until sauce is thick and creamy.
Note for new cooks: Cook pasta according to package in salted (1tsp) and oiled (few drops) water. Remove and strain 1-2 minutes earlier than package instructions for al dente pasta and set aside. Ideally 100g pasta per person.
In a non stick sauce pan, cook bacon in medium heat without oil til slightly crisp. Remove bacon, set aside. Drop in sliced ham and cook in the bacon oil.
Remove ham when cooked. Set aside. In the same pan, lower heat, sauté the onions, then add the garlic. Add the butter or margarine then drop in the sliced mushrooms.
After a few minutes, add back the cooked bacon and ham. Mix in.
Pour in the mushroom soup. Increase heat a notch. Mix well until heated through then add the cream and continue mixing.
Keep stirring for a few more minutes. Then do a taste test for flavour and saltiness. Depending on the type of bacon, ham and mushrooms you used, it may not need any additions.
Add a couple dashes of white pepper. And if you feel it lacks flavour or saltiness to break through the richness of the cream, ground a 1/4 piece of a Chicken stock cube and sprinkle around the pan. Mix well.
Taste test with a little pasta- the sauce can be flavourful on its own but can taste lacking if eaten with pasta. If so, adjust accordingly. Add few drops of Knorr seasoning if desired. More pepper, to taste.
Arrange in serving plates separately (pasta, sauce, & bacon topping) so one has the choice of how much sauce to put on their pasta. 🙂 Note: Combining the sauce and pasta will also lessen its fridge life. So best to separate in case of leftovers. Serves 2-3. For more, just double the amounts.
Quick & Easy Rainbow Pork Pot Roast
Recipe by: Chef Mommy Nessa
1 half red onion
1 bunch rainbow carrots
1 bunch parsnips
6-8 Red skinned Potatoes
1 marinated pork roast
1 packet french onion soup mix
2 chicken and tomato bouillon cubes
1 Green Onion
Preheat oven to 400°. Place roast in casserole pan and shake onion soup mix all around and on top of roast. Place bouillon cubes on either side of roast. Add 2 cups of water. Let sit while you prepare veggies. Change
Cut veggies into quarters and place all around pork roast in pan. Add preferred seasonings. (I use alot of “garlic and herb” flavored Mrs. Dash!) Top with chopped green onion. Change
Add 4-6 more cups of water depending on your pan, vegetable, and serving sizes. Bake for 60-90 mins or until veggies are softened. Change
Serve and Enjoy! (Then tell your kids after they eat it all that they just ate parsnips! mwuahaha) Change
Sarah's Simple Shepherds Pie
Recipe by: Sarah
4 tbsp minced garlic from jar in water
2 tbsp dried chives
2 tbsp dried parsley
1 tsp cajun seasoning
1/2 tsp dried basil flakes
2 tbsp onion flakes or 1/2 sauteed chopped onion
2 lb hamburger
6 cup mashed potatoes
1 can creamed corn
1 can corn
1 envelope brown gravy mix
2 cup shredded Monterey jack cheese
Cook mashed potatoes as directed or make your own. Add half of the spices to potatoes.
Brown hamburger with half of the spices. Drain grease from pan
Preheat oven to 400
Mix the gravy packet with one cup of cold water. Then add to pan with drained hamburger on medium/high heat mix well and simmer until it thickens. Stirring constantly.
Add hamburger to 9×13 baking dish
Pour creamed corn on top of hamburger
Pour corn on top of creamed corn.
Spoon mashed potatoes on top of corn mixture. Smooth with a spatula or spoon. Make sure to completely cover mixture with potatoes.
Bake for 25 minutes pull from oven and sprinkle cheese across top. Place back in oven for 5 minutes.
Remove from oven and let cool about 10 minutes before serving.