Do you have Favorite Food/Recipe to cook and eat...Can You share the ingredients and the procedure.

Hamburger Gravy over egg noodles

1 lb ground beef (cooked in bite sized chunks)
1/2 sweet onion (cut but not diced)
I use quartered whole mushrooms (optional)
1 can of Campbell's Cream of Bacon soup (any cream soup will work)
Mrs Dash Steak Seasoning (or seasoning to taste)
Salt & Pepper (I use ground sea salt and peppercorns)
About 1/2 of a bag of wide egg noodles

On medium heat cook the ground beef using a spatula or wooden spoon to cut it into bite sized chunks.
Add seasonings and onions and simmer covered till the ground beef turns, then flip the ground beef over and simmer again till cooked thru.

Drain ground beef and add the soup (you can add 1/2 can of water or milk if you want)

Let simmer over low heat covered for a bit till the soup thins, stirring every once in awhile.

Cook the egg noodles, drain and add some butter, mix in the butter.

Make a bed of egg noodles on the plate and spoon the gravy mixture on top.

I've yet to meet someone who didn't like it (the way I make it).

Pick up some of those toaster waffles
Toast up two and spread all fruit or jam on one and slather the other with peanut butter
Top with powder sugar
cut in quarters

Cucumber Salad

We used to make Cucumber Salad by putting
cut up cucumbers, onions & tomatoes in a bowl of vinegar.
It was okay but I make better.

Here's What Ya Need:

Cucumbers
Sweet Onions
Roma Tomatoes
A pack of Mozzarella Balls
Mushrooms
Pepperoni or Ham
Balsamic or Malt Vinegar
Olive Oil
Coarse Sea Salt
Seasonings

Here's What Ya Do:

Peel the Cucumbers
Drain & Separate the Mozzarella
Wash the Mushrooms

Slice the Roma Tomatoes thick then quarter those slices
Peel and Slice the Sweet Onion into 1/2 to 1 inch bites
Quarter the Mushrooms from the stems down
Slice the Pepperoni or Ham to 1 inch or less chunks
Cut the Cucumbers into bite size chunks


Combine it into a bowl and use a wooden spoon to mix it up.
Add a little olive oil and mix it up
Add some seasonings (I use Italian Blend)
Add some Sea Salt (I use coarse)

Place in fridge covered for a bit till it gets cold.
Spoon some out into your bowl and
SPRINKLE
the Balsamic or Malt Vinegar on top
mixing gently.

Tnks Tom...thats great recipe to try

One of many:

Mexican Bean Soup

Pinto Beans or Black Beans - 2 cans (don’t drain)
Bacon – ½ pound coarsely chopped
Petite Diced Tomatoes – 1 can (don’t drain)
Chicken Bouillon Cube – 4 cubes
Celery – 1 stalk, finely chopped
Carrot – 2 small or one large, coarsely chopped
White Onion – 1 medium coarsely chopped
Jalapeño Pepper – 2 coarsely chopped
Cumin – ¼ teaspoon or to taste
Cilantro – 2 teaspoons or to taste (can use fresh…use like parsley)
Liquid Smoke – ½ teaspoon
Garlic – 2 cloves crushed
Water - 2 cups
Pepper – ¼ teaspoon

(Measurements are approximate, adjust to taste)
(wait until soup is done before adding salt to taste)

In a 2 quart sauce pan, cook the bacon on medium heat until tender (do not brown, do not drain).
Stir in onion and jalapeños; sauté until onion is translucent; do not allow the bacon to brown.
Add tomatoes and water; bring to a boil.
Add all remaining ingredients (bouillon cubes first) except beans; simmer until carrots are tender.
Add beans and simmer at least an additional hour.

Note: Add more water as needed to keep desired thickness.

Thank you Bill...awesome Recipe to try

most of what I cook are batchlor cheats for real food.
but here goes a simple take on clam chowder
I start with
a 1 pound bag of o'brian hash browns
( pre-cut small cubed potatoes' chopped onions, red and green bell pepper)

2 cups whole milk
2 cups water
a T-spoon of salt
a quarter stick real butter
2 or 3 tins of smoked clams
and my slow cooker
I start by adding my wet ingredients and my butter
and then add the clams with it's juice and salt to build the stock.

once the butter is melted

I then add the o'brian hash browns and let cook until the potatoes break down and the broth has nicely thickened.
serve it in a bowl with garlic bread or crackers,
and add black pepper to taste.
if you want, you can add a tin of chopped muscles and/ or oysters. sometimes the smoked clams might be too strong for some, if you use 3 tins. and the muscles and or oysters add different flavors to the chowder.

All of these recipes sound really bad.

@Catinidaho ,then Share what is good recipe dear,so all of us can try.

tonight I have a little time so I'm making up a batch of spaghetti sauce. I'm starting with
1 pound of ground turkey and 1 pound of ground beef. to that I will add Italian sausage seasoning to taste(I like it a little spicey so I'll also add some Cyane pepper ground white pepper and black pepper. all to taste before adding it into the meat) once I'm happy with the seasonings I'll slowly need the turkey and beef together while adding the seasoning.
next I'll add some white straw mushrooms finely minced and black olives also finely minced. . and then start warming my large fry pan, with olive oil and a couple crushed cloves of elephant garlic(cause I have some) and a small hot white onion minced
once the onion becomes transparent, I'll start browning the meat (olives and mushrooms are in the meat already) in the seasoned oil.
once browned, but not completely, I'll drain off most of the oil into a clean jar with a lid (waste not want not, this is great for cooking other meals with)

next I'll add a couple pint cans of diced stewed tomatoes with (I like the ones with green chilies also in them) and continue to cook on low I'll also add 1 pint tomato sauce, 1 half cup catchup and let that reduce (instead of diced stewed tomatoes I some times will use 1 quart of mild salsa)
once the water has mostly cooked out and the diced tomatoes are broken down. I'll add 2 cans of quartered stewed tomatoes to add water back into the sauce and allow the tomatoes to soak in the flavors. I'll only use some of this tonight. the rest will go into freezer bags for later use.
serve over pasta noodles of your choice, I like using a mexican cheese mix out of a bag, and sliced french bread (about an inch wide slices) toasted with garlic butter and some of the same cheese sprinkled on it.
you might notice, theres no real measuring involved here, all cooks only use them as a guide any way. play with it. have fun and enjoy.

Great Recipe to try Richard.You are detailed in your intsructions i will definitely try this,i can feel your passion in cooking.
yes I understand you when you said you just play with it, as we get comfortable in our kitchen or since we are already experienced cook for our own food,we tend to "eyeball" our ingredients or approximate amounts of ingredients,I am also eyeballing mine in the kitchen as it is faster method because the one im cooking are foods ive been cooking all my life .or say as im always cooking i already know how to estimate a cup of ,a tablespoon or teaspoon of so and ..we can never fail with a "Taste test"

note:I dont reject precise measurement..but like Richard ,i also tweak my food preparation.

thanks Apple,
for those that may be first timers..
A quick tip . I play with my seasonings mixing them and adding others a lot for when I cook..
so to save some time,
what I do is mix them first, and then taste them to check how they play with each other.
once I'm happy, I will use an empty seasoning container, to store the unused portion of the seasoning mix in, for future use with a tape label( you can mark down what you added and how much to the original seasoning mix also). that way I'll have it for the next time.

Filipino Adobo made with pork belly is a delicious combination of salty and savory you'll love with steamed rice. It's easy to make, hearty, tasty, and sure tob be a all time favorite!
Prep Time: 15 mins
Cook Time: 40
Total Time: approx 1 hr 15 mins
2 pounds pork belly, cut into 2-inch cubes
1 onion, peeled and sliced thinly
1 head garlic, peeled and minced for garlicky flavor
2 bay leaves(optional)
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon oil
1 cup vinegar
1/2 cup soy sauce
1 cup water
Instructions
In a bowl, combine pork, onions, garlic, bay leaves, salt, and pepper. you can Place in the refrigerator and marinate for a while but you can directly slow cook it but mix Soy Sauce
In a wide pot or in a skillet over medium heat, heat oil. Add meat mixture and cook, turning occasionally, until pork is lightly browned.
Add vinegar and allow to boil, uncovered and without stirring, for about 3 to 5 minutes.
Add soy sauce and water and stir to combine. Allow to a boil for another 3 to 5 minutes.
Lower heat, cover, and simmer for about 40 minutes or until meat is fork-tender and sauce is reduced. Serve hot with Steam rice

thank you apple,
I will try making it this way, as it is different then how I learned to make it. but because of allergy I'll be using chicken.

the way I learned is similar , only using a stock pot or slow cooker, and starting by adding water and the other ingredients at the time of adding the meat. 1/2 to cup of vinegar depending on your taste, and is allowed to slow cook until meat is fork tender.
something I like to do some times, is once the adobo is cooked. I will remove the meat, and cook the rice in the adobo broth so that it is compleatly infused into the rice.
the left over rice(if any) is great fried with eggs the next morning.

i am smiling reading the part ...infusing the rice with the adobo broth...or using left over rice....even this is filipinized way of doing it...btw my adobo back home in my village...not only fork tender but also the oil from the meat should come out ...there you can taste the savory medley of pork oil ,Garlicky,Soy,black pepper,Vinegary..if it taste salty for you...you can add more vinegar..just small to neutralize the saltiness.most cases i just put in my "cane vinegar"in the process when the oil starts to ooze out from the meat...as i check the saltiness for me to know how much vinegar ill mix in.(in case im eyeballing it)

thank you Apple when I make adobo, I usually use a whole un cut chicken. in my slow cooker. and when done, the meat falls off the bone, I then will shred some of the meat with a fork to leave in the broth, when making my rice , but thats usually only when I plan to fry it the next day.
but those lil philipine peppers stuffed into the white vinegar.. I'll leave to those braver then me.
once was enough. thanks. I will only use maybe a tea spoon of that in the whole pot. LOL..
I will some times also save the oil fat from the broth, for frying left over steamed rice in ( or stir frying pancit, )
I learned many ways to stretch the left overs

tonight I am just being lazy and making a fake ham, using a smoked turkey roast,
I'll make slices ino it and put it in a roasting pan
then I'll take a can of pinapple chunks(and it's juice), a cup of brown sugar some honey mustard (about a half cup or so) mix that all together into a glaze and pour it over the roast.
it is allready pre cooked so I'll just stick it in the oven untill the skin starts to brown, and flip it over to brown the other side a little.the slices allow the glaze to soak into the meat and score it for serving( or making sand witches with.)

Suddenly i feel hungry.for the Adobo and the ham.

LOL Apple, just to be EVIL and tempt you more,
this morning I had a ham and egg onion bagel sandwich.
MMMMMMMMM!! num num num. TASTEY LOL ;-)

LOL Apple, just to be EVIL and tempt you more,
this morning I had a ham and egg on cinimon rasin bagel sandwich.
MMMMMMMMM!! num num num. TASTEY LOL ;-)