Esteemed Contributor
Posts: 5,047
Registered: ‎11-15-2011

Easy Delicious Ice Cream

4 large very ripe bananas
2 tablespoons peanut butter

1. Peel bananas and slice into 1/2 inch discs. Arrange banana slices in a single layer on a large plate or baking sheet. Freeze for 1-2 hours.

2. Place the banana slices in a food processor or powerful blender. Puree banana slices, scraping down the bowl as needed. Puree until the mixture is creamy and smooth. Add the peanut butter and puree to combine. Serve immediately for soft-serve ice cream consistency. If you prefer harder ice cream, place in the freezer for a few hours and then serve.

*Note-if you have a hard time creating a creamy consistency, you can add 1-2 tablespoons of milk to help puree the banana slices.

Next ingredient: Potatoes

Posts: 31
Registered: ‎12-05-2010


2 pounds frozen hash brown potatoes

1 stick melted butter

1 can cream of chicken soup

1 cup grated cheese

1 medium onion, chopped

1 cup sour cream

Salt and pepper to taste

1 cup crushed cornflakes

1. Mix hash browns, half the melted butter, cream of chicken, grated cheese, onion and sour cream together. Add salt and pepper to taste.

2. Place mixture in a 9x12-inch casserole dish, then mix the remaining half of melted butter with cornflakes and cover hash brown mixture. Bake at 350 degrees for one hour.


Frequent Contributor
Posts: 112
Registered: ‎05-09-2010

Chinese Broccoli Stir-Fry

2-3 TBSP. olive oil

1 # boneless skinless chicken breast halves, cut into strips about 1½” long and ¼” thick

1 small onion, thinly sliced (can substitute 1 bunch scallions, white and light green parts)

3 medium cloves garlic, finely chopped

1” piece of peeled ginger root, finely chopped or grated (1½ tsps.)

2 cups homemade or no-salt added chicken broth

¾+ lb. of broccoli crowns, cut into bite size pieces, no more than ¾” at widest part, tough stems cut off and discarded

1½ TBSP. toasted sesame oil, or more to taste

3 TBSP. low-sodium soy sauce, or more to taste

¼ cup chilled dry wine or cold water

2 TBSP. cornstarch

Like all stir-fry’s, this is best made by chopping and slicing ahead of time. The ingredients can be prepped up to 24 hours in advance, wrapped in plastic wrap, and refrigerated until ready to cook.

Heat 1 TBSP. of the olive oil in a non-stick wok or large, shallow sauté pan or skillet over medium high heat until the oil starts to shimmer.

When the oil is hot, add half of the chicken strips; stir-fry for 2-3 minutes, until the chicken loses its raw look. Repeat with the remaining chicken, as needed. (I did all of the chicken, along with half of the total amt. of oil, at one time – I also used sesame oil instead of olive oil.)

Add the onion to the wok or pan and cook for 2-3 minutes, stirring and adding oil as needed (it wasn’t). Reduce the time to ½ minute if using green onions.

Add the garlic and the ginger and stir-fry for about 1 minute.

Add the broth and the broccoli and, once the mixture starts to bubble, reduce the heat to medium or medium-low to maintain a low boil. Cover and cook for 5-6 minutes until the broccoli pieces are tender.

Add the sesame oil and soy sauce; stir to thoroughly combine.

Return the chicken to the pan.

Combine the wine or water with the cornstarch in a small bowl; add it to the chicken and broccoli mixture, stirring it to incorporate. Increase the heat to medium-high and bring the mixture to a boil. Stir to evenly distribute the sauce, then reduce the heat to medium low. Cover and cook for 3-4 minutes until the chicken is cooked through.

NEXT INGREDIENT: Canned salmon

Esteemed Contributor
Posts: 5,047
Registered: ‎11-15-2011

Salmon Patties


  • 1 can (approx. 7 ounces) salmon
  • 1 egg
  • 1/2 cup Italian bread crumbs
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 onion diced small or grated
  • oil, enough to cover bottom of skillet


Remove skin and bones from salmon; drain well. In mixing bowl, combine with egg, bread crumbs, salt, pepper, and onion.

Make patties about 2 inches in diameter; fry in oil until brown on both sides about 10 minutes.

Next ingredient: Sausage (any kind)

Posts: 31
Registered: ‎12-05-2010

Sausage-Cheese Balls

3 cups bisquick

1 pound sausage

4 cups shredded cheddar cheese

1/2 cup grated parmesan cheese

1/2 cup milk

1/2 teaspoon dried rosemary

1/2 teaspoon parsley flakes

bbq sauce or chill sauce, if desired

heat oven to 350, lightly grease cookie sheet.

stir together all ingredients and shape into 1-inch balls. place on to pan and bake for 20-25 minutes or until brown. Serve warm with dipping sauce.


Esteemed Contributor
Posts: 6,720
Registered: ‎03-26-2010

Italian Meatballs

1 lb. ground beef

1/4 cup onion, chopped

2 garlic cloves, minced

1/3 cup parmesan, grated

2/3 cup bread crumbs

1 egg, beaten

1 teaspoon Italian seasoning

1 Tablespoon parsley

1/2 teaspoon salt

1/4 teaspoon pepper

Heat oven to 350 degrees. Combine all ingredients in a bowl. Form into balls using rounded tablespoons. Place meatballs in a 9 x 13" pan. Bake 20-25 minutes. Serve with marinara sauce. Makes about 12-18 meatballs depending on size.


Trusted Contributor
Posts: 1,368
Registered: ‎07-17-2011

Shannon’s Dip

1 can black beans (Yucatan)

1 can black eyed peas

3 kinds of corn

Niblet, Yellow

Shoepeg, White


Can add black olives (sliced), onions, Roma tomatoes, cilantro

1 small bottle Italian Dressing

Best if allowed to marinate overnight. Served with Fritos Scoops or your own favorite.

Next Ingredient: Lentils

Honored Contributor
Posts: 8,198
Registered: ‎03-09-2010

I'm so glad you suggested lentils, HoneyBit. I have a bag of them in the pantry that need to be used soon.

I found this lentil soup recipe from Alton Brown and I think I'll try it this weekend.

Here's the link if anyone is interested.

2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed
1 cup peeled and chopped tomatoes
2 quarts chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise
Place the olive oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, broth, coriander, cumin and grains of paradise and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Using a stick blender, puree to your preferred consistency. Serve immediately.

Next ingredient: ground beef

~ house cat ~
los angeles, california
Esteemed Contributor
Posts: 6,720
Registered: ‎03-26-2010
Bringing forward.....will post recipe later. GROUND BEEF
Esteemed Contributor
Posts: 6,720
Registered: ‎03-26-2010

Taco Casserole

1 lb. ground beef

1 envelope chili seasoning mix

1 (16 oz.) can tomatoes (diced)

1 (16 oz.) can kidney beans

1/2 to 1 cup broken corn chips

1/2 to 1 cup shredded cheddar cheese

shredded lettuce (about 2 cups or less)

1 medium sized tomato, cut-up

1/4 cup sliced pitted ripe olives (optional)

Prepare chili mix according to package directions, using ground beef, canned tomatoes, and kidney beans; spoon into shallow 2 quart casserole dish. Sprinkle with corn chips and cheese. Bake in 350 degree oven for 15 minutes or until cheese melts and casserole is bubbly hot. Just before serving top hot casserole with shredded lettuce, tomato pieces and olive slices.