One-pan meals

Cottage or shepherds pie.

Define your idea of one-pan: are you using just the one pan or pot to do/cook everything (i.e. dumping all ingredients into without pre-prepping in another pot/pan)?

I tried this chicken cobbler recipe last week. It was delicious! Probably not healthy though......

Try this, OP. I made it last week. Makes a lot, so I froze half of it.

R3 Thanks! I am going to try it.

Egg Roll in a Bowl. Quick, easy and tasty. I make this for lunch often. I use beef instead of pork and add a little rice vinegar.

@r3

"you can't fuck this one up!"

"that's routisserrie chicken in that, ho!"

One POT meals?

It astonishes me that people go through all of the trouble to concoct these monstrosities and post them online.

What I do love is this asshole right here giving them reaction video shit for it. Anyone who has ever worked in food service at any level understands where he's coming from.

But I also love that he has a soft spot for children and the elderly.

By one-pot, do you mean dump everything in at the same time and let it cook? Or do you mean cook in stages using one pot?

I mean like the standard term is one-pot meal or dish.

I saw Lydia make this and do it from memory. I didn’t see or remember bacon and peppers. It’s really good with just quartered onions and potatoes, and thyme would work in place of rosemary.

I use chicken bone-in chicken thighs, which are very inexpensive. The pan scrapings are the best.

^ Strike 1 chicken. I sensed a mistake & was lazy to proof ^

As in OP's video...just gross and rubbish highly processed crap. Too much salt and trans fats. NOT FIT FOR HUMAN CONSUMPTION.

There are a lot of sheet pan meals in this category.

I make the NYT beef stew and chili in a dutch oven, browning the meat separately from the veggies but it's not a particularly quick affair.

Do you want speedy food, minimal prep or just one thing to clean up?

I’m going to try that pork egg roll thingie. (Have to use up my hoisin sauce somehow)

r10 echoing my post at r2.

And still receiving no reply.

Paella. I don't eat shrimp but it looks good otherwise.

Pot roast

Chicken cutlets with a wine/lemon/butter sauce.

R5 when it comes out of the oven it seems soupy and it does firm up a bit if you let it sit for a while. The next one or two days after is even better.

I added about a cup of shredded cheese. Also, I added the biscuit and milk mixture last. I save this biscuit seasoning and brush it on top with some butter after it comes out of the oven. I poached my chicken breast. I don’t like to use rotisserie chicken from the store because I think they’re using old chickens and the meat is really not that good. You could also add bacon, onions, mushrooms, celery.

Frittata

Congree with rotisserie chicken, chicken stock, garlic and ginger paste in a rice cooker is very comforting but it takes hours.

Make that congee

Is that video in OP supposed to be a joke? Who would eat that toxic slop? And she couldn’t even use the onion chopper and cut her finger. She could have chopped the onion with a knife in 20 seconds or less.

Sorry but opening bags and cans of prepared food and slopping them together in a pan is not cooking.

This is so shameful. This is the fastest, easiest, and honestly best meatball and spaghetti one pot recipe in the world. I’m sure every Italian grandmother to ever lay eyes on it would drop dead immediately. Mine would have had she not died a good 15 years before instant pots were even a thing.

I also can't stand all the dump and mix slow cooker recipes that keep showing up online. I enjoy comfort food as much as the next guy, but does everything require a 3 cup bag of processed grated cheese, cream of whatever soup, sour cream and a ranch packet? That shit'll kill ya.

If you have an Instant Pot, the Pressure Luck Cooking guy on Youtube has a lot of one pot recipes. Plus he's adorable (if you like NY Jewish guy type) and once in a while his shy partner makes an appearance.

It works for desserts, too. These people must buy aluminum pans in bulk. You really can't reuse them, so I hope they recycle.

I can't believe we're at R30 and no Greg!

Pizza.

I love to make a chunky stew with a thick sauce. Or go for a full on bourguignon. I also love to do poached chicken, then shred the meat and cook pasta in the broth, then add the meat, frozen veg, etc. I also like to do baked pasta dishes. Roasted chicken thighs with potatoes and carrots roasted next to them. Easy as pie.

Can you tell me more about that poached chicken/pasta recipe R32? I just learned to poach chicken last week and it’s so simple! I used to buy already shredded chicken at the grocery store and it’s kind of gross. I prefer to make my own.

R6 Give me a recipe not a video. I'm not interested in watching a video.

Mud on piece of tire scrap on the road is rather special.

Water always makes dirt taste better, and the flavor from the tire rubber adds some zest.

Egg in the hole.

I don’t know why “egg in the hole” sounds so much more repulsive than “toad in the hole” but I’m guessing you are talking about some variation of toad in the hole?

[quote][R6] Give me a recipe not a video. I'm not interested in watching a video.

The video is one minute and thirty seconds long and why I chose it.

Also, you sound cranky.

To-ast!

pizza

You mean "Give me casserole recipes made with prepared foods that you dump in a pot or pan." Sorry, don't have any.

Someone posted this on another thread. Mix together: An 8 oz bottle of Catalina

A can of whole cranberry sauce

An envelope of onion soup (like Lipton)

Pour over a 2 - 3 lbs of chicken breasts or thighs; bake at 350 for an hour

Delicious over mashed potatoes or rice

This is another one-pan recipe from the easy peasy thread.

Mississippi pot roast - there's hardly an easier recipe if you have a slow cooker.

Put a 3-4 lb chuck roast in the cooker. Add one packet of ranch dressing mix and one packet of au jus gravy mix. Dot the top with 4 tablespoons of unsalted butter and around 6 pepperoncini peppers. You can add some of the pepperoncini juice as well - it will add a nice little kick to the gravy.

That's it. Cover the pot and cook on LOW for 8 hours.

Yep. This recipe uses instant mixes, but it turns out to be delicious with a wonderful gravy. You can also slice the leftover pot roast cold for sandwiches.

I slather a whole chicken with butter and then rub on some dry Italian dressing mix. Then I mix up some baby potatoes and Brussels sprouts in a little oil and balsamic. Dump the potatoes and sprouts in a roasting pan and throw the chicken on top.

Bake it for awhile.

Easy as pie. The drippings from the chicken make the vegetables delicious.

Casserole you amoeba gen z

Don't say "slather" r43.

Sounds coarse.

Gen Z suck so bad they stink

Is that pronounced 'ro-ast,' R42, ala Chloe Sevigny? ;)

Can confirm that one-pot spaghetti R4 shared is a game changer. I should make it this weekend.

Here's an Instant Pot version of that cheesy chicken rice broccoli casserole. No cans of soup although it does call for packaged stock.

Is it a “dump dinner”?

Yes.

How much time you got, OP?

Re R9

Peter Pan

If someone hit your peter with a pan, you’d fly too!

[quote] An 8 oz bottle of Catalina. A can of whole cranberry sauce. An envelope of onion soup (like Lipton). Pour over a 2 - 3 lbs of chicken breast or thighs; bake at 350 for an hour. Delicious over mashed potatoes or rice

Sounds awful.

Yup looks like a recipe for the toilet

That sausage, white bean and escarole pasta recipe from that Pressure Luck YouTube guy someone mentioned above looks delicious and easy.

R38, I'm with R34. I want written instructions. Something I can read. There are times when videos are helpful (e.g., assembling a piece of furniture or sewing a dress), but with cooking, a written recipe is invaluable.

FYI, a lot of the YouTube videos have written recipes & instrx if you click the area below the video. I think it was nice of the poster to post a short video.

Seafood lasagna is my favorite. I also make a delicious lobster mac & cheese that can easily be a full meal.

[quote]An 8 oz bottle of Catalina. A can of whole cranberry sauce. An envelope of onion soup (like Lipton). Pour over a 2 - 3 lbs of chicken breast or thighs; bake at 350 for an hour. Delicious over mashed potatoes or rice

R55 /R56 Give it a try. I tried this and the odd combination of ingredients really works.

I just tried Brian's spaghetti recipe @ R4. It was wonderful! And only one pot! Thanks for the heads up R4!

[quote]An 8 oz bottle of Catalina. A can of whole cranberry sauce. An envelope of onion soup (like Lipton). Pour over a 2 - 3 lbs of chicken breast or thighs; bake at 350 for an hour. Delicious over mashed potatoes or rice

So it's really a two pot meal.

r62: Did you remove the fat from the dutch oven after browning the hamburger meat and sausage? I did.

White trash beef and corn bake. The Company's Coming recipe.

No R64 I didn’t. There really wasn’t much fat after browning.

I have a tip for those of you who might be hosting out of towners over the holidays.

I like to make a 9x12 pan of bread pudding when my family comes to visit. I prepare it the night before, cover it and put in the refrigerator overnight, then I get up early in the morning to put it in the oven. Then I go back to my bed with my coffee and read DL. After 45 minutes or an hour, it’s done and I take it out to cool. Then I get ready for the day. It takes bread pudding a good hour, hour and half to set up once it is out of the oven— you can absolutely go ahead and bake it the night before so you can sleep in the next day yourself, and it will probably be even better , but I am usually exhausted by the end of the night. The longer it has to cool and ‘set up’, the better it is.

I recommend this because breakfast with houseguests can be challenging— people get up at different times and it’s hard to keep everything warm while not knowing when people are going to get up or if they’re even in the mood for breakfast.

Everyone loves the bread pudding. They can have it for breakfast how ever they want it, they can have it for an afternoon snack with coffee, they can have it with a scoop of ice cream on top dessert. It’s my right hand dish. It’s relatively cheap and easy to make, and once you have a basic recipe down, you can tweak it any way you like. Traditionally, it is made with raisins, but I like the tartness of dried cranberries. I did chopped dried apricots once, but I didn’t like it as much as I thought I would.

I double this recipe in the link. I just use this recipe for rough ratios, I don’t follow it to the letter— for instance, I just mix the eggs, dairy, sugar and vanilla in one large mixing bow (mix it really well) and I dump the cubed bread into the mixing bowl and use a spatula to turn it over a few times, coating all the bread cubes. Then I pour half in the pan, sprinkle with dried fruit if using, several shakes of cinnamon and a pinch of fine salt, then I pour the rest of the cubes on top of that layer and top with the spices and salt (but minus the fruit because if it is on top it will burn and it won’t taste good). Then I pop it into a 350° oven for 50 minutes to an hour. If the recipe says anything about boiling water, you DON’T have to do that. If you think it is getting too dark on top, but it is still to jiggly in the middle, cover the top with foil for the last 20 minutes or so. Oven rack should be in the middle.

A lot of people are put-off by the old timey name “bread pudding.” If there are kids or baby tastes involved, just call it “French toast casserole” and they usually belly up to the trough.

Made this beef stew tonight in one pot. Took about three hours but not complicated.

If you leave out the potatoes and add peas, you have a pot pie filling.

A per-fucked Thanksgiving meal

uh hum . . .

OMG r69! I say this as someone who has watched Sandra Lee do some fucked up shit! That was a Thanksgiving hate crime! We live on a stolen land where we committed genocide against the indigenous people. We should just pack our fucking bags, leave and give the land back if ANYONE in America serves that to celebrate the anniversary of our destructive colonialism. 😳

R67 that looks good! One year I made eggnog French toast casserole the night before. All I had to do was heat it up in the morning. It was delicious! I even used eggnog from Broguiere’s.

R3 my cardiologist would shoot me ! The fat! The sodium! The refined carbs!

I don't like bread pudding. Guests might be gobbling it up for breakfast just due to being hungry. Then again, maybe it's a family favorite for R67.

R3 is family😀🏳️‍🌈, but R4 is not😔 (shame, he is a cutie!). R3 needs tweaks (less liquid) and R4 is delicious! Thanks for the recs!