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Ever notice how many Italian TV dinners taste good compared to other cuisines that get turned into TV dinners? You mentioned Lasagna, how about Eggplant Parmesan?
Last edited by creepy; 02-14-2018 at 03:25 PM..
Reason: Left off "T" in TV
Baked mac and cheese! Can there be anything better to have on hand in your freezer?
Potato leek soup
Beef stew or vegetable beef soup
French onion soup
15 Bean soup
Baked beans
Chili
Ravioli in sauce
Crab cakes
Meatballs in sauce
Burritos
Eggplant parmesan
Seafood stuffing for use with shrimp
That’s Salisbury Steak, right? Sounds like comfort foods, for sure.
Quote:
Originally Posted by ylisa7
I think it is. My mother and grandmother always called it hamburgers and brown gravy, lol.
I think it's a separate, but similar thing, hamburger in brown gravy. They have it on menus at meat & 3 restaurants around here, oven with mushrooms. I prefer salisbury steak, which I believe usually has breadcrumbs in it, giving it a meatloaf quality.
Same with chicken. You can use a rotisserie chicken and gravy mix. Cit it up into bite sized pieces and add gravy. Freeze in small portions.
My mom’s Hamburgers and Brown Gravy
1 pound ground beef
1 tablespoon vegetable oil
1 cup thinly sliced onion
2 tablespoons all-purpose flour
1 cup beef broth
salt and pepper to taste
Make 4 patties from the ground beef.
Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side.
Remove the beef patties to a plate, and keep warm.
Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir.
Gradually mix in the beef broth.
Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens.
Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
Serve with boiled cubed potatoes(pour gravy on top) and your choice of vegetable.
Meatballs and sauce/gravy
Beef stew
Chili
Soup
hi there ylisa I also do hamburgers and brown gravy only I use lipton onion soup mix my granny would do it that way and thank God the stores still carry it .and it comes out ooh lah lah ...that is a good old fashioned meal and I serve it with mashed potatoes cause the other half cant stand boiled potatoes ...LOL
Baked mac and cheese! Can there be anything better to have on hand in your freezer?
Potato leek soup
Beef stew or vegetable beef soup
French onion soup
15 Bean soup
Baked beans
Chili
Ravioli in sauce
Crab cakes
Meatballs in sauce
Burritos
Eggplant parmesan
Seafood stuffing for use with shrimp
OMG I so want to eat at your house LOL . You sound like an awesome cook . Me I do okay compared to you . LOL .
I think it's a separate, but similar thing, hamburger in brown gravy. They have it on menus at meat & 3 restaurants around here, oven with mushrooms. I prefer salisbury steak, which I believe usually has breadcrumbs in it, giving it a meatloaf quality.
I make Salisbury a bit different.. try dredging the meat patty in seasoned flour and browning it and then making the gravy. Yum! My son in law always has me make up a batch for freezing when I visit.
With just me and husband now, I find it easier to make two meals when I cook. Taco meat, pulled pork, sliced roast beef, etc. all seem to freeze well.
I typically make a big batch of 4 or 5 meat loaves. One is used for the current dinner. The remaining are shaped and wrapped, uncooked, and frozen. I thaw them out before cooking. For some reason, the frozen ones seem tastier. I think it's because the spices have more time to "settle in" to the meat.
I used to make batches of chicken enchiladas without the final sauce and freeze them. Haven't done those in awhile.
Baked mac and cheese! Can there be anything better to have on hand in your freezer?
Potato leek soup
Beef stew or vegetable beef soup
French onion soup
15 Bean soup
Baked beans
Chili
Ravioli in sauce
Crab cakes
Meatballs in sauce
Burritos
Eggplant parmesan
Seafood stuffing for use with shrimp
How does the eggplant hold up after freezing? I've always been tempted to try this when eggplant is in abundance in the late summer/fall.
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