Iron Foodee Challenge for March 2007

Fuzzy · 03-01-2007, 04:56 PM

In the spirit set down by Cat in the first challenge, I am going to pony up a $10 Amazon gift certificate for this month's Challenge "winner".

Recipes, (original or otherwise) should be posted as a reply to this post by March 26th. I'll put up a ballot on March 27th to March 31st where everyone can vote on their favorites. The recipe with the highest number of votes will be "crowned" the Iron Foodee for the month. I will then contact the winning chef to determine where to send the electronic gift certificate. Deja Vu!

I would think that including photos and specific reviews would get you many more votes, so plan accordingly.

Please submit your appetizer, snack, meat or vegetarian main dish, side dish, stew, slow cooker, microwave-able, or dessert recipe using, at least one can of soup.

May the foodee be with you!

MisticalMisty · 03-01-2007, 05:10 PM

Awesome...I'm first..lol

Creamy Burrito Casserole

1 lb of ground beef
1 small yellow onion
1 package taco seasoning
2 soft taco size tortillas
1 can refried beans
2 1/2-3 cups of shredded cheese
1 can cream of mushroom soup
4 oz of sour cream
Jalapeño Peppers

1. Preheat oven to 350. Brown meat and onion in skillet. Drain.
2. Add packet of taco seasoning and can of beans to meat mixture.
3. In small bowl, combine sour cream and soup
4. In round casserole dish, spread 1/2 of soup mixture into the bottom of the dish
5. Top mixture with 1 tortilla.
6. Follow with 1/2 of the meat mixture
7. Cover with cheese
8. Repeat layers
9. Cook for 25-30 mins.
10. Garnish with Jalapeños if desired.

Here are the pics
Pre baking
100_0512.jpg
Post baking
100_0513.jpg
Plated and garnished
100_0515.jpg

sweetnnekked · 03-02-2007, 09:37 AM

Quote:

Originally Posted by Fuzzy

In the spirit set down by Cat in the first challenge, I am going to pony up a $10 Amazon gift certificate for this month's Challenge "winner".

Recipes, (original or otherwise) should be posted as a reply to this post by March 26th. I'll put up a ballot on March 27th to March 31st where everyone can vote on their favorites. The recipe with the highest number of votes will be "crowned" the Iron Foodee for the month. I will then contact the winning chef to determine where to send the electronic gift certificate. Deja Vu!

I would think that including photos and specific reviews would get you many more votes, so plan accordingly.

Please submit your appetizer, snack, meat or vegetarian main dish, side dish, stew, slow cooker, microwave-able, or dessert recipe using, at least one can of soup.

May the foodee be with you!

Hey Fuzzy, can we use a packet of dried soup mix instead?

supersoup · 03-02-2007, 02:18 PM

IT'S A SOUP CHALLENGE?!!!?!!

i must come up with something awesome.

Still a Skye fan · 03-02-2007, 03:13 PM

I love cooking...and then eating it!

This sounds like fun...I'll send in a recipe.

Dennis

Fuzzy · 03-02-2007, 04:23 PM

Quote:

Originally Posted by sweetnnekked

Hey Fuzzy, can we use a packet of dried soup mix instead?

Yes! That would be acceptable.

BBW Betty · 03-02-2007, 06:11 PM

This is very easy, and tastes pretty good, too.

1 pound ground beef (the leaner the better)
1 pound ground pork (also lean)
1 can cream of mushroom soup
1 can mushroom pieces
1 - 2 tbsp. celery flakes
1 medium onion, finely chopped
salt and pepper

Preheat oven to 350, and mix all ingredients in a large bowl. Put into "bar pan," about 8" x 10", and bake for 90 minutes. Drain off liquids and serve.

(My sister was amazed that her husband even liked this, and he doesn't like much of anything.)

AnnMarie · 03-04-2007, 08:20 PM

AM's Quick and Easy Chicken Pot Pie

(for those who want to leave all the pots/pans in the cabinet and just get the pie in the oven!)

If you ever want to make a REALLY down and dirty chicken pot pie (I call it welfare pot pie because it involves no roux or pressure cooking, which my more traditional pie involves) here's what you do:

Two ready pie crusts (I use the rolled up kind by Pillsbury, I do not like the formed pan variety)
2 cans of cream of potato soup
1 can of Veg-All
2 cups of chopped up cooked chicken
1 can (soup can) of milk/half and half, etc.

Salt/pepper/season to taste

Dump all ingredients except crust in a bowl, stir up well. Dump all stirred up ingredients into pie crust bottom, put top crust on when full.

Bake at 350 for about 45 mins, I always check the crust after about 30 mins because I don't like it burnt or anything.

Voila... quick/easy/cheap, but slightly different than super traditional home made chicken pot pie. I do it this way about 2 of every 3 times I make one because it's so quick and easy, and really is pretty damn good.

My first official foodee board Iron Foodee Challenge entry!!!

I will make this soon and post pictures to help you along visually.

Friday · 03-11-2007, 08:53 AM

I honestly think this is too easy to even qualify as a 'recipe' but it's the soup concoction I use most often and people seem to like it.

Meatloaf 350° for about 90 minutes

2 lbs lean ground beef
1 lb bulk pork sausage (Safeway's country style if you shop a Safeway)
2 large or 3 small eggs
1 cp rice crispies
1 envelope Lipton Onion soup mix

I tear the ground meats into small chunks and toss a bit in a large bowl, then sprinkle the cereal, and soup over all and toss a bit more. dump in the eggs and mix gently until well combined but not more than necessary. Plump into a large loaf pan and shape it with a domed top and a bit of space down the sides of the pan. When you pull it out of the oven, use a couple forks to lift it out of the grease in the pan. Let it sit for several minutes before slicing.

My Mom always thought the rice crispies were strange but it didn't stop her from asking for the meatloaf. I think because of their small, uniform size they spread more evenly through the loaf and keep it from becoming bricklike. I like it best hot with mushroom gravy, D will eat it hot but he craves meatloaf sandwiches.

But I do have a pic this time:

SoVerySoft · 03-11-2007, 09:54 AM

Quote:

Originally Posted by Friday

I honestly think this is too easy to even qualify as a 'recipe' but it's the soup concoction I use most often and people seem to like it.

Meatloaf 350° for about 90 minutes

2 lbs lean ground beef
1 lb bulk pork sausage (Safeway's country style if you shop a Safeway)
2 large or 3 small eggs
1 cp rice crispies
1 envelope Lipton Onion soup mix

That sounds easy and interesting - but I have a question. What do the Rice Krispies end up tasting like? Do they add texture? I assume they don't end up crispy, do they?

p.s. GREAT pic!!!

Friday · 03-12-2007, 12:06 AM

You can't taste or see them once it's cooked. They're just like crushed crackers or any other starch, they keep the meat from compacting so much and help hold in the juices. I had used crackers (mom's standby) but they were a pain to get uniformly small and I didn't like chunks of mooshy cracker in my meatloaf. I tried the crispies one day just because they were there and liked the way it turned out so I've been using them ever since.

SoVerySoft · 03-12-2007, 08:36 AM

Quote:

Originally Posted by Friday

You can't taste or see them once it's cooked. They're just like crushed crackers or any other starch, they keep the meat from compacting so much and help hold in the juices. I had used crackers (mom's standby) but they were a pain to get uniformly small and I didn't like chunks of mooshy cracker in my meatloaf. I tried the crispies one day just because they were there and liked the way it turned out so I've been using them ever since.

Oh, I love that! You invented it - that's even better!

I have some left over from when we had the candy apple making party, so I am going to try this!

Dr. Feelgood · 03-15-2007, 05:32 PM

1 1/2-2 lb. yellow crookneck squash
2 small onions (or 1 large onion) chopped
1 can Cream of Chicken soup (Cream of Mushroom for you veggies)
1 pt. sour cream
1 can chopped pimentos
1 can sliced water chestnuts
1 pkg stuffing mix (I prefer Pepperidge Farm)
grated cheddar cheese

Cook squash and onion in salt water until tender. Drain and toss with next four ingredients. Mix and set aside. Make dressing according to directions on box/ bag. Line bottom of greased casserole dish with 2/3 of the dressing. Pour the squash mix over this, sprinkle with cheese and top with the rest of the dressing. Bake at 350 degrees for 30-40 minutes.

Michelle · 03-18-2007, 04:29 PM

This recipe was given to me by a friend and, if you like seafood, it is to die for. It's a very mild recipe and it's one of my favorites. Since I'm sure it's a coronary nightmare, I don't make it very often. I have a link to a pictoral of making it at the end of the recipe.

I tried some variations of this recipe (adding fresh garlic and spinach to the filling and taking the can of soup out and just making cheese sauce). Neither variation made it better. The recipe is pretty much perfect as it is (except I add some cheese to the sauce and over the top before it goes in the oven).

SEAFOOD ENCHILADAS
Sauce:
1/4 cup butter (1/2 stick)
1/4 cup flour
1 can chicken brother
1 can cream of chicken soup
1/2 cup salsa
1 cup sour cream
1/2 cup shredded cheese

Melt butter over low heat. Whisk in flour until smooth. Gradually stir in broth until smooth and slowly add soup. Bring to boil and cook and stir for a couple of minutes. Remove from heat. Stir in sour cream, salsa and cheese. Set aside.

Enchiladas:
1 cup small curd cottage cheese
1 lb shrimp, cooked and chopped
1 can lump crab meat, drained & rinsed
1/2 cup shredding Mexican cheese
1 small can chopped green chilies
Flour tortillas (soft)

Place cottage cheese in blender or food processor and process until smooth. Pour it into a medium bowl and add shrimp, crab, cheese and chilies. Mix well.

Spoon mixture out into the center of tortilla. Fold one end over, then the sides and then the other end. If you use the large tortillas, this recipe will make approximately six enchiladas. If you use the medium to small tortillas, it will make eight.

Finish:
Pour enough sauce into bottom of 13x9 pan that it is covered. Arrange enchiladas in plan. Pour the rest of the sauce on top of enchiladas, coating them all. Sprinkle remaining cheese over the top.

Bake uncovered at 350 deg. 35-40 minutes. Garnish with chopped scallions.

For pictures of putting them together, go here:
http://home.comcast.net/~michelllle/dim/recipe/

jamie · 03-18-2007, 05:00 PM

Good grief that sounds phenomenal, Michelle. If I lived alone, I would make that once a week. Maybe when the boy goes off to visit his Dad next month....yummmmmmmmmmmmmm!!!

AnnMarie · 03-18-2007, 06:26 PM

Quote:

Originally Posted by AnnMarie

AM's Quick and Easy Chicken Pot Pie

(for those who want to leave all the pots/pans in the cabinet and just get the pie in the oven!)

If you ever want to make a REALLY down and dirty chicken pot pie (I call it welfare pot pie because it involves no roux or pressure cooking, which my more traditional pie involves) here's what you do:

Two ready pie crusts (I use the rolled up kind by Pillsbury, I do not like the formed pan variety)
2 cans of cream of potato soup
1 can of Veg-All
2 cups of chopped up cooked chicken
1 can (soup can) of milk/half and half, etc.

Salt/pepper/season to taste

Dump all ingredients except crust in a bowl, stir up well. Dump all stirred up ingredients into pie crust bottom, put top crust on when full.

Bake at 350 for about 45 mins, I always check the crust after about 30 mins because I don't like it burnt or anything.

Voila... quick/easy/cheap, but slightly different than super traditional home made chicken pot pie. I do it this way about 2 of every 3 times I make one because it's so quick and easy, and really is pretty damn good.

My first official foodee board Iron Foodee Challenge entry!!!

I will make this soon and post pictures to help you along visually.

I promised pictures, and I deliver!!

(It looks a bit wet only because I split it open 10 seconds out of the oven, like anything... it should sit for about 4-5 mins.)

Fuzzy · 03-18-2007, 07:07 PM

Quote:

Originally Posted by AnnMarie

I promised pictures, and I deliver!!

(It looks a bit wet only because I split it open 10 seconds out of the oven, like anything... it should sit for about 4-5 mins.)

What is that huge gigantic fork?

AnnMarie · 03-18-2007, 07:09 PM

Quote:

Originally Posted by Fuzzy

What is that huge gigantic fork?

Is your fork not that big??

(Okay, it COULD be a slatted spatula that has the front hidden by pie innards.)

Fuzzy · 03-18-2007, 08:21 PM

Quote:

Originally Posted by AnnMarie

Is your fork not that big??

(Okay, it COULD be a slatted spatula that has the front hidden by pie innards.)

Oh. OH! Okay. Yeah. I knew that.

ValentineBBW · 03-19-2007, 02:33 PM

Quote:

Originally Posted by Fuzzy

Oh. OH! Okay. Yeah. I knew that.

I had the very same thought Fuzzy. I did a double and triple take and even rubbed my eyes!

JoyJoy · 03-19-2007, 03:57 PM

Quote:

Originally Posted by Fuzzy

What is that huge gigantic fork?

I was thinking the same thing when I saw the picture. I thought maybe the pie was just really, really small.

AnnMarie · 03-19-2007, 04:11 PM

Quote:

Originally Posted by JoyJoy

I was thinking the same thing when I saw the picture. I thought maybe the pie was just really, really small.

Anything is possible. I do have a love affair with tiny food.

Nah, it's a big ol' pie with a big ol' spatula... sorry for the confusion, kids!

AnnMarie · 03-26-2007, 09:46 PM

Submissions for March are now closed.... go and vote!

03-01-2007, 04:56 PM	#1
Fuzzy BoilemMashmStickeminaStew Join Date: Oct 2005 Location: Welcome to City 17 Posts: 8,974	Iron Foodee Challenge for March 2007 In the spirit set down by Cat in the first challenge, I am going to pony up a $10 Amazon gift certificate for this month's Challenge "winner". Recipes, (original or otherwise) should be posted as a reply to this post by March 26th. I'll put up a ballot on March 27th to March 31st where everyone can vote on their favorites. The recipe with the highest number of votes will be "crowned" the Iron Foodee for the month. I will then contact the winning chef to determine where to send the electronic gift certificate. Deja Vu! I would think that including photos and specific reviews would get you many more votes, so plan accordingly. Please submit your appetizer, snack, meat or vegetarian main dish, side dish, stew, slow cooker, microwave-able, or dessert recipe using, at least one can of soup. *May the foodee be with you!* __________________ United We Stand, Divided We Fall. 99% of the content on the Internet is True. - Abraham Lincoln Last edited by Fuzzy : 03-01-2007 at 05:03 PM. Reason: Yes, that picture was taken from my own pantry.

03-02-2007, 02:18 PM	#4
supersoup Nice to meet you beanbag. Join Date: Oct 2006 Location: USA bubble Posts: 5,203	IT'S A SOUP CHALLENGE?!!!?!! i must come up with something awesome. __________________ Super fat, and super rad.

03-02-2007, 06:11 PM	#7
BBW Betty Made My Saving Throw Join Date: Oct 2005 Location: Wisconsin Posts: 3,700	Meatloaf w/ mushroom ... This is very easy, and tastes pretty good, too. 1 pound ground beef (the leaner the better) 1 pound ground pork (also lean) 1 can cream of mushroom soup 1 can mushroom pieces 1 - 2 tbsp. celery flakes 1 medium onion, finely chopped salt and pepper Preheat oven to 350, and mix all ingredients in a large bowl. Put into "bar pan," about 8" x 10", and bake for 90 minutes. Drain off liquids and serve. (My sister was amazed that her husband even liked this, and he doesn't like much of anything.) __________________ The Fat Lady Sings "Be the change you want to see in the world." --Mahatma Gandhi

03-04-2007, 08:20 PM	#8
AnnMarie ✰cuddly and terrifying✰ Join Date: Sep 2005 Location: Twirly Girl Posts: 19,249	AM's Quick and Easy Chicken Pot Pie (for those who want to leave all the pots/pans in the cabinet and just get the pie in the oven!) If you ever want to make a REALLY down and dirty chicken pot pie (I call it welfare pot pie because it involves no roux or pressure cooking, which my more traditional pie involves) here's what you do: Two ready pie crusts (I use the rolled up kind by Pillsbury, I do not like the formed pan variety) 2 cans of cream of potato soup 1 can of Veg-All 2 cups of chopped up cooked chicken 1 can (soup can) of milk/half and half, etc. Salt/pepper/season to taste Dump all ingredients except crust in a bowl, stir up well. Dump all stirred up ingredients into pie crust bottom, put top crust on when full. Bake at 350 for about 45 mins, I always check the crust after about 30 mins because I don't like it burnt or anything. Voila... quick/easy/cheap, but slightly different than super traditional home made chicken pot pie. I do it this way about 2 of every 3 times I make one because it's so quick and easy, and really is pretty damn good. My first official foodee board Iron Foodee Challenge entry!!! I will make this soon and post pictures to help you along visually. __________________ Snacks are good for the soul. Raw Full Maow BigFatTweets - I caved, but no promises I'll use it.

03-15-2007, 05:32 PM	#13
Dr. Feelgood intellectual nerd Join Date: Dec 2006 Location: the Twilight Zone Posts: 3,966	my Aunt Ruth's squash casserole 1 1/2-2 lb. yellow crookneck squash 2 small onions (or 1 large onion) chopped 1 can Cream of Chicken soup (Cream of Mushroom for you veggies) 1 pt. sour cream 1 can chopped pimentos 1 can sliced water chestnuts 1 pkg stuffing mix (I prefer Pepperidge Farm) grated cheddar cheese Cook squash and onion in salt water until tender. Drain and toss with next four ingredients. Mix and set aside. Make dressing according to directions on box/ bag. Line bottom of greased casserole dish with 2/3 of the dressing. Pour the squash mix over this, sprinkle with cheese and top with the rest of the dressing. Bake at 350 degrees for 30-40 minutes. __________________ Now all you women, Don't you come around Unless you weigh 'Bout fo' hundred pound... -- Dr. Feelgood & the Interns

03-01-2007, 05:10 PM	#2
MisticalMisty Executive Member Join Date: Dec 2005 Posts: 8,610	Awesome...I'm first..lol Creamy Burrito Casserole 1 lb of ground beef 1 small yellow onion 1 package taco seasoning 2 soft taco size tortillas 1 can refried beans 2 1/2-3 cups of shredded cheese 1 can cream of mushroom soup 4 oz of sour cream Jalapeño Peppers 1. Preheat oven to 350. Brown meat and onion in skillet. Drain. 2. Add packet of taco seasoning and can of beans to meat mixture. 3. In small bowl, combine sour cream and soup 4. In round casserole dish, spread 1/2 of soup mixture into the bottom of the dish 5. Top mixture with 1 tortilla. 6. Follow with 1/2 of the meat mixture 7. Cover with cheese 8. Repeat layers 9. Cook for 25-30 mins. 10. Garnish with Jalapeños if desired. Here are the pics Pre baking 100_0512.jpg Post baking 100_0513.jpg Plated and garnished 100_0515.jpg

03-02-2007, 03:13 PM	#5
Still a Skye fan Normalcy is overrated Join Date: Oct 2005 Location: Upstate New York Posts: 6,144	I love cooking...and then eating it! This sounds like fun...I'll send in a recipe. Dennis

03-11-2007, 08:53 AM	#9
Friday Not fap material. Bye! Join Date: Mar 2006 Posts: 4,094	I honestly think this is too easy to even qualify as a 'recipe' but it's the soup concoction I use most often and people seem to like it. Meatloaf 350° for about 90 minutes 2 lbs lean ground beef 1 lb bulk pork sausage (Safeway's country style if you shop a Safeway) 2 large or 3 small eggs 1 cp rice crispies 1 envelope Lipton Onion soup mix I tear the ground meats into small chunks and toss a bit in a large bowl, then sprinkle the cereal, and soup over all and toss a bit more. dump in the eggs and mix gently until well combined but not more than necessary. Plump into a large loaf pan and shape it with a domed top and a bit of space down the sides of the pan. When you pull it out of the oven, use a couple forks to lift it out of the grease in the pan. Let it sit for several minutes before slicing. My Mom always thought the rice crispies were strange but it didn't stop her from asking for the meatloaf. I think because of their small, uniform size they spread more evenly through the loaf and keep it from becoming bricklike. I like it best hot with mushroom gravy, D will eat it hot but he craves meatloaf sandwiches. But I do have a pic this time:

03-12-2007, 12:06 AM	#11
Friday Not fap material. Bye! Join Date: Mar 2006 Posts: 4,094	You can't taste or see them once it's cooked. They're just like crushed crackers or any other starch, they keep the meat from compacting so much and help hold in the juices. I had used crackers (mom's standby) but they were a pain to get uniformly small and I didn't like chunks of mooshy cracker in my meatloaf. I tried the crispies one day just because they were there and liked the way it turned out so I've been using them ever since.

03-18-2007, 04:29 PM	#14
Michelle Member Schmember Join Date: Sep 2005 Posts: 1,263	Seafood Enchiladas This recipe was given to me by a friend and, if you like seafood, it is to die for. It's a very mild recipe and it's one of my favorites. Since I'm sure it's a coronary nightmare, I don't make it very often. I have a link to a pictoral of making it at the end of the recipe. I tried some variations of this recipe (adding fresh garlic and spinach to the filling and taking the can of soup out and just making cheese sauce). Neither variation made it better. The recipe is pretty much perfect as it is (except I add some cheese to the sauce and over the top before it goes in the oven). SEAFOOD ENCHILADAS Sauce: 1/4 cup butter (1/2 stick) 1/4 cup flour 1 can chicken brother 1 can cream of chicken soup 1/2 cup salsa 1 cup sour cream 1/2 cup shredded cheese Melt butter over low heat. Whisk in flour until smooth. Gradually stir in broth until smooth and slowly add soup. Bring to boil and cook and stir for a couple of minutes. Remove from heat. Stir in sour cream, salsa and cheese. Set aside. Enchiladas: 1 cup small curd cottage cheese 1 lb shrimp, cooked and chopped 1 can lump crab meat, drained & rinsed 1/2 cup shredding Mexican cheese 1 small can chopped green chilies Flour tortillas (soft) Place cottage cheese in blender or food processor and process until smooth. Pour it into a medium bowl and add shrimp, crab, cheese and chilies. Mix well. Spoon mixture out into the center of tortilla. Fold one end over, then the sides and then the other end. If you use the large tortillas, this recipe will make approximately six enchiladas. If you use the medium to small tortillas, it will make eight. Finish: Pour enough sauce into bottom of 13x9 pan that it is covered. Arrange enchiladas in plan. Pour the rest of the sauce on top of enchiladas, coating them all. Sprinkle remaining cheese over the top. Bake uncovered at 350 deg. 35-40 minutes. Garnish with chopped scallions. For pictures of putting them together, go here: http://home.comcast.net/~michelllle/dim/recipe/

03-18-2007, 05:00 PM	#15
jamie ...tickled... Join Date: Sep 2005 Location: lex.ky Posts: 2,332	Good grief that sounds phenomenal, Michelle. If I lived alone, I would make that once a week. Maybe when the boy goes off to visit his Dad next month....yummmmmmmmmmmmmm!!!

03-26-2007, 09:46 PM	#23
AnnMarie ✰cuddly and terrifying✰ Join Date: Sep 2005 Location: Twirly Girl Posts: 19,249	Submissions for March are now closed.... go and vote! __________________ Snacks are good for the soul. Raw Full Maow BigFatTweets - I caved, but no promises I'll use it.

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