who needs to think when your feet just go (![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png)
jd) wrote in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png)
boilingwater2010-07-03 04:24 pm
jd) wrote in boilingwater2010-07-03 04:24 pm
Pronto saucy pasta skillet
This is a several-in-one recipe mix-and-match thing, but it's real easy to make. We got it from some Kraft "food&family program guide" club thing ryan signed up for in years past.
Anyway! It goes like this:
The base recipe calls for:
a 14.5-oz can of undrained diced tomatoes
8 oz uncooked pasta
a large skillet and a pasta pot
A pound of meat (or vegetarian substitute)
About 2 cups or so of vegetables
Half a cup of salad dressing for marinade/sauce
A cup of shredded cheese (for topping)
The suggested meats are:
Suggested vegetables to stir in are:
The suggested dressing-cheese pairings are:
I know all that sounds complicated but they're all just options - feel free to use whatever you want.
So now that you've picked one of each, make the pasta like normal. Cook the meat with 2 Tbsp of dressing in a large skillet for 5 minutes or until it's browned on both sides (turn after 3 min if you need to). Stir in the can of diced tomatoes, vegetables, and the rest of the dressing. [If you're doing beans instead of meat, just throw it all in together here.] Bring to a boil. Reduce heat to medium, simmer for 10 minutes until the meat is cooked. Serve over pasta and top with cheese; let it sit so the cheese can melt. Serves roughly 4, more if you add lots of vegetables.
Pro tip: if you use ground beef, don't pair it with ranch salad dressing. It still tastes good, but comes out looking like gray sludge.
ryan signed up for in years past.Anyway! It goes like this:
The base recipe calls for:
a 14.5-oz can of undrained diced tomatoes
8 oz uncooked pasta
a large skillet and a pasta pot
A pound of meat (or vegetarian substitute)
About 2 cups or so of vegetables
Half a cup of salad dressing for marinade/sauce
A cup of shredded cheese (for topping)
The suggested meats are:
- 4 boneless skinless chicken breast halves (1 lb)
- 1 lb boneless beef sirloin steak, cut into 4 pieces
- 4 boneless pork chops (1 lb)
- Vegetarian option: 1 15-oz can drained and rinsed cannellini beans
- We also found that a pound of ground beef works fine too
Suggested vegetables to stir in are:
- A chopped onion and a green bell pepper
- A sliced onion and a 4.5-oz jar of drained sliced mushrooms
- 1 cup peas, 1 cup sliced carrots
- 2 cups fresh broccoli florets, 1 4.5-oz jar drained sliced mushrooms
- But really you can use whatever you want
The suggested dressing-cheese pairings are:
- Half cup tomato vinaigrette with 1 cup shredded mozzarella
- Half cup balsamic vinaigrette with 6oz. Velveeta [cut up]
- Half cup Italian dressing with 1 cup shredded cheddar
- Half cup ranch dressing with quarter cup grated parmesan (or more if you want/it's shredded)
I know all that sounds complicated but they're all just options - feel free to use whatever you want.
So now that you've picked one of each, make the pasta like normal. Cook the meat with 2 Tbsp of dressing in a large skillet for 5 minutes or until it's browned on both sides (turn after 3 min if you need to). Stir in the can of diced tomatoes, vegetables, and the rest of the dressing. [If you're doing beans instead of meat, just throw it all in together here.] Bring to a boil. Reduce heat to medium, simmer for 10 minutes until the meat is cooked. Serve over pasta and top with cheese; let it sit so the cheese can melt. Serves roughly 4, more if you add lots of vegetables.
Pro tip: if you use ground beef, don't pair it with ranch salad dressing. It still tastes good, but comes out looking like gray sludge.
no subject
Some vegetables need longer cooking than others, such as potatoes. Start those first.