Ghost(19)ly Recipes
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Quite possibly my favorite animated show of all time...lol
Just wanted to let you all know that I am appreciating this thread also! I've been making weekly family meals for the past few months for a relative who's been in and out of the hospital with kidney problems. It's difficult for me because I've been a vegetarian for 19 years and I can't taste the stuff I'm making! So I try to make easy meals I can't screw up too badly. Sloppy Joe's, enchiladas, tuna casserole, etc. At least I know the salads and veggies turn out okay. LOL
So thanks everyone, and continued best wishes to ghost19 in his cooking endeavors. Good luck, Sir!
So thanks everyone, and continued best wishes to ghost19 in his cooking endeavors. Good luck, Sir!
Complicated? Really??
OK Try this
Get that slow cooker out of the closet...
Put in it a 2 1/2 or 3 lb beef roast (cheap cut -- blade, shoulder or short rib)
Chopped up a small onion and throw it in, around and on the roast
One 19oz can diced plain tomatoes, Pour over and around the roast.
Salt and pepper.
Put the lid on. Set the slow cooker on Low
Cook for 8 hours.
Gimme a break Ghost it doesn't get much simpler than that
Ok I'm in the process of trying this one today. We're t-minus about 2 hours till it's done......I also bought one of those containers of Bob Evans mashed potatoes to go with it...we'll see if we're eating tonight or the raccoons are...
You can do it ghost19 . Bon appetite.
...even if it turns out superb, still share some with the bandits...this way they YOU'RE not the dumb animal they think you are...
I have heard of this but never actually believed it. Thanks!
I usually share something with them every couple of days. I like to keep the tenants happy......even if it turns out superb, still share some with the bandits...this way they YOU'RE not the dumb animal they think you are...
Maddie
Even a stopped clock is right twice a day.
the Ghostly Beef Stew Dinner
Look at these adorable mashed potato ghosts which you can serve on top of any Hearty Beef Stew (ssshhh even right out of a can!)
To make the mashed potato ghosts, just use your favorite recipe, adding extra water or milk as needed to make it smooth and creamy. Put the mashed potatoes in a strong plastic bag (sandwich-sized Ziploc works well), snip 1 inch off the bottom corner of the bag on the diagonal, and squeeze out the ghosts. The eyes can be peppercorns, coriander seeds, pieces of olives or carrots; use your imagination!
The original recipe is here I have to hide it so it doesn't look super long and discouraging for 'a quick meal' but it sure looks like a lot of Fun!
Hearty Beef Stew (Ghostly Beef Stew Dinner Recipe for Halloween )
Prep Time: 25 minutes Cook Time: 1 hour and 30 minutes Total Time: 1 hour and 55 minutes
8 servings
1 1/2 lbs. beef chuck, cut into 1-inch cubes
1/2 cup flour (use wheat/gluten-free if needed)
2 Tbsp. vegetable oil
1 yellow or white onion, diced
1 cup reduced-sodium beef broth
8 oz. tomato sauce
1/2 cup red wine, (or use tomato juice with a splash of balsamic vinegar)
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. dried thyme
3 carrots, peeled and sliced
3 red potatoes, cut into 1-inch pieces
Dredge the meat in the flour and reserve 1 Tbsp. of the flour. Heat the oil over medium heat in a large stockpot and brown the meat in a single layer, flipping it once or twice, until it is almost cooked through, 6-8 minutes. Reduce the heat if it is getting too brown.
Remove the meat from the pan and add the onions and 1 Tbsp. flour. Sauté the onions for about 5 minutes until they begin to brown. Return the meat to the pot and add the broth, tomato sauce, wine or juice, Worcestershire, salt and thyme. Bring it to a boil, reduce the heat, and cover it. Simmer it for 45 – 60 minutes.
Add the carrots and potatoes and cover and simmer the stew for 45 minutes more, until the meat and vegetables are tender. (Meanwhile, warm the bread, if you are serving it.) Serve it right away or refrigerate it for up to 3 days, or let it cool and freeze it for up to 3 months.
Slow Cooker Directions: Place the carrots and potatoes in the slow cooker. Dredge the meat in the flour and reserve 1 Tbsp. of the flour. Heat the oil over medium heat in a large skillet and brown the meat in a single layer, flipping it once or twice. Remove the meat from the pan and add it to the slow cooker on top of the vegetables. Add the onions and 1 Tbsp. flour to the skillet. Sauté it for about 5 minutes until the onion starts to brown. Remove the onions from the pan and add them to the slow cooker on top of the meat and vegetables. Add 2 cups broth or 1 cup broth and 1 cup water (rather than 1 cup broth above), tomato sauce, wine or juice, Worcestershire and thyme to the skillet and warm through while scraping up brown bits from the bottom of the pan. Pour the mixture over the meat and vegetables. Cook for 8-10 hours on low, or 4-5 hours on high. Add extra broth or water during cooking if it looks too thick.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cut and refrigerate the beef, dice the onion, peel and slice the carrots, cut the potatoes and store them covered with water to prevent browning, combine the beef broth through the thyme, or fully prepare and refrigerate or freeze the stew.
Scramble Flavor Booster: Season the stew with salt and black pepper, and serve it with hot pepper sauce, such as Tabasco.
Tip: Use tongs or a spatula to flip the meat while browning. Using a fork or other sharp object to puncture the meat will release its flavorful juices.
Nutritional Information Per Serving (% based upon daily values)
Calories 300, Total Fat: 20g, 31%; Saturated Fat: 7g, 35%; Cholesterol: 60mg, 20%; Sodium: 396mg, 16%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 18g
Whipped Potatoes (Mashed Potatoes)
Prep + Cook Time: 25 minutes
2 lbs. Yukon Gold or russet potatoes
1 clove garlic, peeled
1 1/4 tsp. salt
2 Tbsp. butter or margarine
1/2 cup nonfat or low fat milk
1/4 tsp. dried thyme, or 1/2 tsp fresh
Bring a large pot that’s about half full of water to a boil. Peel and cut the potatoes into 1-inch pieces. While the water is coming to a boil, add the potatoes, the garlic clove and about 1 tsp. of the salt to the water and simmer for 10 – 15 minutes until the potatoes are fork tender. Drain the potatoes and garlic and return them to the pot over medium heat, shaking until any remaining water dries. Transfer the potatoes and garlic to a large mixing bowl; add the butter or margarine, the milk (or buttermilk, if you have it), thyme and remaining salt. Beat with an electric mixer on medium speed until they are just smooth—don’t over mix (or mash them, if you prefer). Serve immediately or transfer to an oven-safe serving bowl and keep warm in a 300 degree oven until you are ready to serve.
Nutritional Information Per Serving for Whipped Potatoes (% based upon daily values)
Calories 157, Total Fat: 2g, 3.5%; Saturated Fat: 1g, 2%; Cholesterol: 1mg, 0%; Sodium: 213mg, 9%; Total Carbohydrate: 32g, 10.5%; Dietary Fiber: 2g, 8.5%; Sugar: 4g; Protein: 4g
Prep Time: 25 minutes Cook Time: 1 hour and 30 minutes Total Time: 1 hour and 55 minutes
8 servings
1 1/2 lbs. beef chuck, cut into 1-inch cubes
1/2 cup flour (use wheat/gluten-free if needed)
2 Tbsp. vegetable oil
1 yellow or white onion, diced
1 cup reduced-sodium beef broth
8 oz. tomato sauce
1/2 cup red wine, (or use tomato juice with a splash of balsamic vinegar)
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. dried thyme
3 carrots, peeled and sliced
3 red potatoes, cut into 1-inch pieces
Dredge the meat in the flour and reserve 1 Tbsp. of the flour. Heat the oil over medium heat in a large stockpot and brown the meat in a single layer, flipping it once or twice, until it is almost cooked through, 6-8 minutes. Reduce the heat if it is getting too brown.
Remove the meat from the pan and add the onions and 1 Tbsp. flour. Sauté the onions for about 5 minutes until they begin to brown. Return the meat to the pot and add the broth, tomato sauce, wine or juice, Worcestershire, salt and thyme. Bring it to a boil, reduce the heat, and cover it. Simmer it for 45 – 60 minutes.
Add the carrots and potatoes and cover and simmer the stew for 45 minutes more, until the meat and vegetables are tender. (Meanwhile, warm the bread, if you are serving it.) Serve it right away or refrigerate it for up to 3 days, or let it cool and freeze it for up to 3 months.
Slow Cooker Directions: Place the carrots and potatoes in the slow cooker. Dredge the meat in the flour and reserve 1 Tbsp. of the flour. Heat the oil over medium heat in a large skillet and brown the meat in a single layer, flipping it once or twice. Remove the meat from the pan and add it to the slow cooker on top of the vegetables. Add the onions and 1 Tbsp. flour to the skillet. Sauté it for about 5 minutes until the onion starts to brown. Remove the onions from the pan and add them to the slow cooker on top of the meat and vegetables. Add 2 cups broth or 1 cup broth and 1 cup water (rather than 1 cup broth above), tomato sauce, wine or juice, Worcestershire and thyme to the skillet and warm through while scraping up brown bits from the bottom of the pan. Pour the mixture over the meat and vegetables. Cook for 8-10 hours on low, or 4-5 hours on high. Add extra broth or water during cooking if it looks too thick.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cut and refrigerate the beef, dice the onion, peel and slice the carrots, cut the potatoes and store them covered with water to prevent browning, combine the beef broth through the thyme, or fully prepare and refrigerate or freeze the stew.
Scramble Flavor Booster: Season the stew with salt and black pepper, and serve it with hot pepper sauce, such as Tabasco.
Tip: Use tongs or a spatula to flip the meat while browning. Using a fork or other sharp object to puncture the meat will release its flavorful juices.
Nutritional Information Per Serving (% based upon daily values)
Calories 300, Total Fat: 20g, 31%; Saturated Fat: 7g, 35%; Cholesterol: 60mg, 20%; Sodium: 396mg, 16%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 18g
Whipped Potatoes (Mashed Potatoes)
Prep + Cook Time: 25 minutes
2 lbs. Yukon Gold or russet potatoes
1 clove garlic, peeled
1 1/4 tsp. salt
2 Tbsp. butter or margarine
1/2 cup nonfat or low fat milk
1/4 tsp. dried thyme, or 1/2 tsp fresh
Bring a large pot that’s about half full of water to a boil. Peel and cut the potatoes into 1-inch pieces. While the water is coming to a boil, add the potatoes, the garlic clove and about 1 tsp. of the salt to the water and simmer for 10 – 15 minutes until the potatoes are fork tender. Drain the potatoes and garlic and return them to the pot over medium heat, shaking until any remaining water dries. Transfer the potatoes and garlic to a large mixing bowl; add the butter or margarine, the milk (or buttermilk, if you have it), thyme and remaining salt. Beat with an electric mixer on medium speed until they are just smooth—don’t over mix (or mash them, if you prefer). Serve immediately or transfer to an oven-safe serving bowl and keep warm in a 300 degree oven until you are ready to serve.
Nutritional Information Per Serving for Whipped Potatoes (% based upon daily values)
Calories 157, Total Fat: 2g, 3.5%; Saturated Fat: 1g, 2%; Cholesterol: 1mg, 0%; Sodium: 213mg, 9%; Total Carbohydrate: 32g, 10.5%; Dietary Fiber: 2g, 8.5%; Sugar: 4g; Protein: 4g
Sounds very tasty..the Ghostly Beef Stew Dinner
Look at these adorable mashed potato ghosts which you can serve on top of any Hearty Beef Stew (ssshhh even right out of a can!)
To make the mashed potato ghosts, just use your favorite recipe, adding extra water or milk as needed to make it smooth and creamy. Put the mashed potatoes in a strong plastic bag (sandwich-sized Ziploc works well), snip 1 inch off the bottom corner of the bag on the diagonal, and squeeze out the ghosts. The eyes can be peppercorns, coriander seeds, pieces of olives or carrots; use your imagination!
The original recipe is here I have to hide it so it doesn't look super long and discouraging for 'a quick meal' but it sure looks like a lot of Fun!
Hearty Beef Stew (Ghostly Beef Stew Dinner Recipe for Halloween )
Prep Time: 25 minutes Cook Time: 1 hour and 30 minutes Total Time: 1 hour and 55 minutes
8 servings
1 1/2 lbs. beef chuck, cut into 1-inch cubes
1/2 cup flour (use wheat/gluten-free if needed)
2 Tbsp. vegetable oil
1 yellow or white onion, diced
1 cup reduced-sodium beef broth
8 oz. tomato sauce
1/2 cup red wine, (or use tomato juice with a splash of balsamic vinegar)
1 Tbsp. Worcestershire sauce
1/2 tsp. salt
1 tsp. dried thyme
3 carrots, peeled and sliced
3 red potatoes, cut into 1-inch pieces
Dredge the meat in the flour and reserve 1 Tbsp. of the flour. Heat the oil over medium heat in a large stockpot and brown the meat in a single layer, flipping it once or twice, until it is almost cooked through, 6-8 minutes. Reduce the heat if it is getting too brown.
Remove the meat from the pan and add the onions and 1 Tbsp. flour. Sauté the onions for about 5 minutes until they begin to brown. Return the meat to the pot and add the broth, tomato sauce, wine or juice, Worcestershire, salt and thyme. Bring it to a boil, reduce the heat, and cover it. Simmer it for 45 – 60 minutes.
Add the carrots and potatoes and cover and simmer the stew for 45 minutes more, until the meat and vegetables are tender. (Meanwhile, warm the bread, if you are serving it.) Serve it right away or refrigerate it for up to 3 days, or let it cool and freeze it for up to 3 months.
Slow Cooker Directions: Place the carrots and potatoes in the slow cooker. Dredge the meat in the flour and reserve 1 Tbsp. of the flour. Heat the oil over medium heat in a large skillet and brown the meat in a single layer, flipping it once or twice. Remove the meat from the pan and add it to the slow cooker on top of the vegetables. Add the onions and 1 Tbsp. flour to the skillet. Sauté it for about 5 minutes until the onion starts to brown. Remove the onions from the pan and add them to the slow cooker on top of the meat and vegetables. Add 2 cups broth or 1 cup broth and 1 cup water (rather than 1 cup broth above), tomato sauce, wine or juice, Worcestershire and thyme to the skillet and warm through while scraping up brown bits from the bottom of the pan. Pour the mixture over the meat and vegetables. Cook for 8-10 hours on low, or 4-5 hours on high. Add extra broth or water during cooking if it looks too thick.
(Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Cut and refrigerate the beef, dice the onion, peel and slice the carrots, cut the potatoes and store them covered with water to prevent browning, combine the beef broth through the thyme, or fully prepare and refrigerate or freeze the stew.
Scramble Flavor Booster: Season the stew with salt and black pepper, and serve it with hot pepper sauce, such as Tabasco.
Tip: Use tongs or a spatula to flip the meat while browning. Using a fork or other sharp object to puncture the meat will release its flavorful juices.
Nutritional Information Per Serving (% based upon daily values)
Calories 300, Total Fat: 20g, 31%; Saturated Fat: 7g, 35%; Cholesterol: 60mg, 20%; Sodium: 396mg, 16%; Total Carbohydrate: 9g, 3%; Dietary Fiber: 2g, 8%; Sugar: 3g; Protein: 18g
Whipped Potatoes (Mashed Potatoes)
Prep + Cook Time: 25 minutes
2 lbs. Yukon Gold or russet potatoes
1 clove garlic, peeled
1 1/4 tsp. salt
2 Tbsp. butter or margarine
1/2 cup nonfat or low fat milk
1/4 tsp. dried thyme, or 1/2 tsp fresh
Bring a large pot that’s about half full of water to a boil. Peel and cut the potatoes into 1-inch pieces. While the water is coming to a boil, add the potatoes, the garlic clove and about 1 tsp. of the salt to the water and simmer for 10 – 15 minutes until the potatoes are fork tender. Drain the potatoes and garlic and return them to the pot over medium heat, shaking until any remaining water dries. Transfer the potatoes and garlic to a large mixing bowl; add the butter or margarine, the milk (or buttermilk, if you have it), thyme and remaining salt. Beat with an electric mixer on medium speed until they are just smooth—don’t over mix (or mash them, if you prefer). Serve immediately or transfer to an oven-safe serving bowl and keep warm in a 300 degree oven until you are ready to serve.
Nutritional Information Per Serving for Whipped Potatoes (% based upon daily values)
Calories 157, Total Fat: 2g, 3.5%; Saturated Fat: 1g, 2%; Cholesterol: 1mg, 0%; Sodium: 213mg, 9%; Total Carbohydrate: 32g, 10.5%; Dietary Fiber: 2g, 8.5%; Sugar: 4g; Protein: 4g
Hey, I'm still alive and kicking I'll have you know. And there's more to me than just scrapple. Here's DiO’s World Famous Pot Roast. And if I can make it anybody can.
1 Chuck Roast (2 – 2.5 pounds). Cooks for 3 hours
1.5 pounds of small Red Potatoes. Cooks for 1 hour
1 medium Onion. Cooks for 1 hour
1 can Sliced Carrots. Cooks for 15 minutes
Seasoning Rub:
1 teaspoon Marjoram
1 teaspoon Salt
½ teaspoon Thyme Leaves
½ teaspoon Oregano
½ teaspoon Pepper
1/8 teaspoon Garlic Power
Set oven to 325 degrees
Add 4 beef bullion cubes (broken up with a hammer, or pliers, as no man’s meal is properly prepared without the use of manly tools) into 2 cups of hot water (just hot from the tap, no need to boil as it’s too much work)
Rub the Seasoning Rub onto both sides of the Chuck Roast
In a medium size oval roaster (the kind that is blue with white dots… I’m sure it has a name, but that’s unimportant) put 1 teaspoon cooking oil and spread around roaster.
Set burner on top of stove to medium heat. When hot, sear each side of the Roast for about 30 seconds.
Remove from heat.
Add the water with beef cubes to the roaster with Roast (if water does not cover Roast a little bit, just add more water because having to baste it every 15 minutes is a PITA).
Set timer for 3 hours
At the 2 hour mark add potatoes and onion on the sides of the Roast
After about a half hour mix up the potatoes and onion for even cooking.
With 15 minutes to go add the Sliced Carrots, mixing with the potatoes and onion.
After 15 minutes... Serve
Extra bonus: The juice of the Pot Roast makes for an excellent sopping slop for bread.
1 Chuck Roast (2 – 2.5 pounds). Cooks for 3 hours
1.5 pounds of small Red Potatoes. Cooks for 1 hour
1 medium Onion. Cooks for 1 hour
1 can Sliced Carrots. Cooks for 15 minutes
Seasoning Rub:
1 teaspoon Marjoram
1 teaspoon Salt
½ teaspoon Thyme Leaves
½ teaspoon Oregano
½ teaspoon Pepper
1/8 teaspoon Garlic Power
Set oven to 325 degrees
Add 4 beef bullion cubes (broken up with a hammer, or pliers, as no man’s meal is properly prepared without the use of manly tools) into 2 cups of hot water (just hot from the tap, no need to boil as it’s too much work)
Rub the Seasoning Rub onto both sides of the Chuck Roast
In a medium size oval roaster (the kind that is blue with white dots… I’m sure it has a name, but that’s unimportant) put 1 teaspoon cooking oil and spread around roaster.
Set burner on top of stove to medium heat. When hot, sear each side of the Roast for about 30 seconds.
Remove from heat.
Add the water with beef cubes to the roaster with Roast (if water does not cover Roast a little bit, just add more water because having to baste it every 15 minutes is a PITA).
Set timer for 3 hours
At the 2 hour mark add potatoes and onion on the sides of the Roast
(Wash and cut the potatoes into fourths. No need to peal the potatoes as it’s too much work.)
(Peal and cut the onion into 8 pieces, like the shape of apple slices)
(Peal and cut the onion into 8 pieces, like the shape of apple slices)
After about a half hour mix up the potatoes and onion for even cooking.
With 15 minutes to go add the Sliced Carrots, mixing with the potatoes and onion.
After 15 minutes... Serve
Extra bonus: The juice of the Pot Roast makes for an excellent sopping slop for bread.
Just saw this. Alright Ghost!!!
The thing is you posted this at 2pm yesterday and haven't posted since. Just wondering how you did or if you are
talking to Beulah on the big white phone.
Just saw this. Alright Ghost!!!
The thing is you posted this at 2pm yesterday and haven't posted since. Just wondering how you did or if you are
talking to Beulah on the big white phone.
It was actually very tasty, I brought some leftovers to work so maybe it's a step in the right direction.
My son didn't want any but he's about as picky as they come as far as eating...My boss was shocked that I had leftovers that were home cooked....
I was afraid he'd poisoned the raccoons......Just saw this. Alright Ghost!!!
The thing is you posted this at 2pm yesterday and haven't posted since. Just wondering how you did or if you are
talking to Beulah on the big white phone.
'Secret Chicken'
Secret because it has mayo! You can't tell anyone. I cooked it for a mayo hater for a long time.. Never knew, and I didn't tell. Gotta be Hellmans.
Mix up mayo and a bunch of parm cheese. Smear over boneless chicken breasts. Be generous.
You would never know it was there, or what it was. Moist good chix. Salad or whatever sides you desire.
Bake 30-35 minutes, 350. So good.
Secret because it has mayo! You can't tell anyone. I cooked it for a mayo hater for a long time.. Never knew, and I didn't tell. Gotta be Hellmans.
Mix up mayo and a bunch of parm cheese. Smear over boneless chicken breasts. Be generous.
You would never know it was there, or what it was. Moist good chix. Salad or whatever sides you desire.
Bake 30-35 minutes, 350. So good.
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HEY!!! The raccoons are just fine....last I looked...lolI was afraid he'd poisoned the raccoons......
Always Hellmans. It's the secret ingredient in my Broccoli casserole. You'd never know. And weird but delicious: Costco at sample time they put salsa in mayo and served with tortilla chips - so good. And Mexican corn: corn on the cob, schmeared with butter and mayo and crema.
My daughter-in-law gave me this cook book a few years ago. It's actually very good.
The Can't Cook Book: Recipes for the Absolutely Terrified!, Book by Jessica Seinfeld (Paper over Board) | chapters.indigo.ca
It was actually quite brave of her. The family always jokes about my lack of cooking abilities, but she was very new to the family at the time. She told me later, she couldn't sleep the night before, because she was afraid I would be offended.
The Can't Cook Book: Recipes for the Absolutely Terrified!, Book by Jessica Seinfeld (Paper over Board) | chapters.indigo.ca
It was actually quite brave of her. The family always jokes about my lack of cooking abilities, but she was very new to the family at the time. She told me later, she couldn't sleep the night before, because she was afraid I would be offended.