Poor Mans Food Recipes

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain. Season with pepper and garlic powder. Layer the beef, potatoes and onion slices in a shallow 2-qt. baking dish. Combine soup and milk; pour over all. , Cover and bake at 350° for 1-1/4 hours or until potatoes are tender. Garnish with parsley.,

Steps:

• 1. Place the tomato, onion, bell pepper, and garlic in a food processor and puree until semismooth.
• 2. Set the chicken on a cutting board, pat dry with paper towels, and season with 1/2 teaspoon of the salt and the pepper. Heat the oil in a large skillet over low heat. Place the chicken and sausage in the pan and cook on both sides until browned, 8 to 10 minutes. Use a slotted spoon to transfer the chicken and sausage to a plate and set aside. Add the shrimp to the pan and cook just until they begin to curl and color on the bottom, 1 to 1 1/2 minutes. Quickly transfer them to the plate with the meat.
• 3. Pour the vegetable puree into the pan and cook, stirring often, until the puree turns a dark red-orange and turns into a semithick saucy paste, 5 to 8 minutes. Stir in the lemon zest, paprika, turmeric, and the remaining 1 teaspoon salt and then mix in the rice. Cook for 2 minutes and then pour in the broth and water, stirring and scraping any bits from the bottom of the pan. Raise the heat to medium and bring the liquid to a simmer, then reduce to medium-low. Gently simmer for 10 minutes, then remove the cover and place the chicken legs on top of the rice. Replace the cover and continue to simmer until all the liquid is absorbed, about 10 minutes more or until a crust forms under the rice.
• 4. Turn off the heat, uncover the pan, and add the sausage, shrimp, and shellfish. Pour the lemon juice over the top and cover. Let the pan sit until the shrimp have finished cooking through and the shellfish have opened, about 5 minutes. Serve.

Steps:

• Preheat the oven to 350 degrees F (180 degrees C).
• For the maple sauce: Bring the maple syrup, cream, brown sugar and butter to a boil in a saucepan. Reduce the heat and simmer for 5 minutes.
• For the batter: Cream the butter, sugar and vanilla in a bowl with a mixer. In another bowl, combine the flour, baking powder and salt. Add the flour mixture to the butter mixture, alternating with the milk, and beating until just combined.
• Divide the batter among 8 ramekins. Pour the syrup over the batter. Bake until golden brown and a toothpick inserted into the center of the pudding comes out clean, about 35 minutes.
• Serve warm with vanilla ice cream.

Steps:

• Preheat the oven to 350 degrees.
• Mix 1 tablespoon butter, brown sugar and hot water in the bottom of a 9-by-13-inch baking pan.
• In a separate bowl, mix together the remaining butter and sugar.
• Add flour and baking powder alternately with milk.
• Pour over brown sugar mixture in baking dish.
• Bake 30 minutes.

Steps:

• In a saucepan melt butter or margarine; stir in brown sugar.
• Add water and vanilla.
• Bring to a boil.
• Meanwhile, make the dough.
• Cream butter or margarine; add sugar.
• In a separate bowl, combine flour, baking powder and salt.
• Add to butter mixture alternately with milk.
• Pour syrup into a 9 X 13 baking dish.
• Drop dough by teaspoons over syrup.
• Bake at 350 F for 30 minutes.