Solaria's Recipies

Dry meatloaf? I don't know her. My moms recipe

1. Preheat oven to 350 F
2. Chop fine:
   • 1 yellow onion
   • 1 bell pepper
3. In a large metal bowl put:
   • chopped onion and pepper
   • 2(?) cups breadcrumbs or oats (you know I don't measure that shit, personally prefer oats)
   • 2 eggs
   • 1 can tomato paste
   • 1/2 a jar of tomato sauce (or 1 can of tomatoe sauce)
   • 2 lb ground beef (or 3 lb if you want A Lot - you will need a Large foil pan)
   • Basic seasonings (pepper, salt, onion powder, garlic powder) - italian herbs optional
4. Mix with your hands until ingredients are evenly distributed (yes it is gross and cold)
5. Put meat mixture in foil pan and flatten (might fall apart easier than you're used to, this is a good thing)
6. Smooth a layer of red sauce over it and sprinkle on 1 cup of shreaded cheese
7. Bake at 350 F for 1+ hour (its very hard to burn this because its so moist, I let it sit in my oven hours after I turned it off and while the cheese layer was burnt it was fine)

This isn't even really beef stroganoff anymore, theres no mushrooms and I cook the beef differently, also theres a sweet potato

1. Have some beef slow cooking in a covered pot for a few hours:
   • 1 lb stew beef (cubed chunks of beef)
   • 1/2 chopped onion
   • minced garlic (a clove/teaspoon or two)
   • basic seasoning (salt, pepper, garlic, etc)
   • 1 can of cola or rootbeer for liquid (don't look at me like that, it works)
   • 1 stick of butter (for both tender meat and the sweet potato later)
   • 1/4 cup brown sugar (for sweet potato)
   • Cover pot and cook on low for hours
2. Closer to mealtime, start boiling some water for 1 lb of noodles
3. Cook 1 sweet potato (microwave for 10+ mins until soft)
4. Add the 1 lb of wide noodles once the water is boiling, preferably egg noddles
5. While noodles are cooking and after potato is cooked, blend the following:
   • sweet potato (cut into chunks)
   • broth from the beef (enough to cover the potatoes at least halfway)
6. Stir one by one into beef pot:
   • 2 tablespoons of flour
   • sweet potato puree
   • 1 tablespoon of worcestershire sauce
   • 2oz of heavy cream or sour cream
7. After adding cream turn off the pot, drain noodles if ready
8. Serve meat over the noodles :3

(with beef)

1. Start cooking some beef (You can either slow cook it in some liquid or just cook it in a pan):
   • 1 lb finely chopped beef (or ground beef if you prefer)
   • 1/2 chopped onion
   • minced garlic (a clove/teaspoon or two)
   • basic seasoning (salt, pepper, garlic, etc)
2. Closer to mealtime, start cooking 2 lb of yellow potatoes (I microwave them for 10+ mins, but you can boil them) (peel if no skin is desired)
3. Preheat oven to 350 F
4. Stir into the meat mixture:
   • 1 lb of frozen mixed vegatables (green beans, carrots, peas, corn)
   • 1 small can of tomato paste
   • 1 tablespoon of worcestershire sauce
5. Melt 1 stick of butter and chop up the potatoes as the butter melts
6. In a large metal bowl add the following for mashed potatoes:
   • melted 1 stick of butter
   • chopped up potatoes
   • 1/2 finely chopped onion (onion is potatoes very best friend, never leave potato without onion ): )
   • 1/2 teaspoon of salt (salt is also important for potatoes)
   • some milk or cream if you have any (to desired thinness)
   • 1 tablespoon of sour cream if you have any
7. Mash em up!! I just use a hand masher because I like texture, but you can use a mixer with maybe some more liquid if you prefer smoother
8. Add meat mixture to a 9x13 in foil pan and smooth out
9. Smooth mashed potatoes over meat mixture (thinner mashed potatoes are easier to spread)
10. Sprinkle a blanket of shredded cheese over mashed potatoes (cheddar cheese is best)
11. Bake at 350 F for about 30 min

Italian dressing, not creamy - moms recipe

1. Boil 2 12oz boxes of spiral noodles (not overcooked because they will soak in salad dressing)
2. While noodles are boiling chop up:
   • 1 onion into rings
   • 1 bell pepper into strips
   • 16oz mozzerella cheese block into bite sized cubes
   • 1/2 summer sausage into quartered slices (cut all of the sausage and freeze the rest)
3. Drain noodles and run cold water through them until cold.
4. Put half of noodles into a Very Large plastic container (must have a secure lid)
5. Put half of the other ingredients in, including:
   • chopped onions and peppers
   • 1 can olives (half a can)
   • 1 box cherry tomatoes (half the box)
   • 1 large + 1 small italian salad dressing bottle (Wishbone - ideally zesty, if not get italian dressing seasoning packet)
   • Garlic pepper
6. Stir and put other half of everything in (depending on your container you may not be able to stir the second time, so secure lid and hold upside down to run dressing through (flip back to right side up and repeat a few times)
7. Keep in fridge. Wait 4+ hours to marinate, stir/flip before serving

Recipe developed from scratch by my mom and me - sour cream is the Key

1. Preheat overn to 350 F
2. Boil 1 lb noodles (not overcooked; they will be baked later)
3. Drain noodles and put back in pot
4. Add to pot and stir in:
   • 2 cups of shredded extra sharp cheddar cheese
   • 1 can Rico's aged cheddar cheese sauce (or whatever)
   • 4 oz sour cream (important!!!)
   • basic seasoning (salt, pepper, onion powder, garlic powder)
5. Add in optional amounts to achieve desired thickness and smoothness:
   • butter (makes smoother)
   • more shreaded cheese (makes thicker and uh. cheesier)
   • milk/cream (makes wetter/thinner, baking will dry/thicken it some)
6. Put in a foil pan and sprinkle a blanket of shredded cheese ontop
7. Bake at 350 F for 30 min (though you dont really Have to bake it)

Basically baked pasta but layered, no actual lasagna noodles used

Uses 1 Big jar of red sauce + 1 regular (preferably prego)

1. Preheat oven to 350 F
2. Boil 2 12oz boxes of noodles
3. While noodles are boiling, cook and chop up together in a pan:
   • 1/2 lb ground beef
   • 1/2 lb italian sausage (freeze the rest)
   • plenty of seasoning (basic and italian)
4. While noodles and meat cook, mix together in a bowl:
   • 32 oz riccotta cheese
   • 1-2 cups of shreaded mozzerella cheese (until mixture is thick and clumpy)
   • parsley flakes and parmesian cheese (optional)
5. Drain noodles and meat once they are done
6. Coat in sauce the bottom of a Very Large foil pan
7. Layer noodles, riccotta blend, meat, and sauce until all are gone (ideally the last layers should be noodles and then sauce on top)
8. Blanket the top with shredded mozzerella+parmesian (grated or shredded), and parsley flakes
9. Bake at 350 F for 30+ min

From a recipie site ("Best Chicken Soup You’ll Ever Eat") - makes a fuck ton of good ass chicken soup, give to your friends and family

1. In a pot, slow cook chicken (skip if using rotissery chicken instead):
   • 1 lb chicken (breasts, tenderloins, whatever)
   • 1 chopped onion
   • minced garlic (2 cloves/teaspoons)
   • basic seasoning (salt, pepper, garlic, etc)
   • a little rosmary and thyme (from a seasoning mix is fine)
   • 1 can of citrus soda for liquid (don't look at me like that, it works)
   • Cover pot and cook on low for hours (this shit will literally shred itself)
2. Transfer chicken and its liquid to a Large pot (if not already)
3. Add to large pot and cook until somewhat softened:
   • A splash of vegetable oil
   • Chopped carrots (aprox 3-4 large carrots)
   • Chopped celery (aprox 5 celary stalks, or one bundle)
   • Chopped onion and above seasonings (if using rotissery chicken instead or raw)
4. While carrots, celery, and onion are cooking, pick chicken meat off of bones and put in pot (if using a rotissery chicken instead of raw, also include skin if you want)
5. Add the next important seasonings (and stir of course):
   • 1 tablespoon tumeric
   • 1 tablespoon ginger
6. Add 1 lb of noodles or 1 cup of rice, couscous, barley or other grain and cook until that is done (recipie recommended 1 cup of pearl couscous, egg noodles would also be good)

Add water or broth as needed, I like very thick soup so I add bare minimum. Soup will soak up more liquid in fridge.

Rich and flavorful - best fresh - leftovers passable by adding jarred alfredo sauce before reheating (prego rosted garlic) - (taken from recipe site)

1. Simmer in a large pan for 2 min:
   • 1 stick butter
   • 1+1/2 cup heavy whipping cream
2. Add and simmer for 1 min:
   • 2 tsp minced garlic
   • italian seasoning, salt, pepper
3. Stir in 2 cup parmesan cheese, ready when melted

Doctored box mix

1. Preheat oven to 350 F
2. Mix in a medium bowl: (by spoon is fine, mixer not needed)
   • 1 small can sweat corn
     • drain for crustier corncake
   • 1 can cream corn
   • 1 box (1 lb/16 oz) cornbread mix (krusteaz sweatcorn muffin and cornbread is our current go-to)
   • 1 stick of butter
     • cold for crustier corncake, break up into small peices
     • soften for softer corncake
   • 8 oz sour cream
   • 1 tbsp sugar
3. Pour into lubricated glass 9x13 inch cake pan (glass also encourages nice brown edges)
4. Bake at 350 F for 1+ hour

Makes 6 large muffins - hard to fuck up - (from a recipe site)

1. Preheat oven to 375 F
2. Mix in a medium bowl: (by spoon is fine, mixer not needed)
   • melted 1 stick butter
   • 1 can pumpkin (15 oz)
3. Add to bowl and mix:
   • 3/4 cup brown sugar
   • 3/4 cup white granulated sugar
4. Add to bowl and mix:
   • "1 tsp" vanilla (who's really measuring vanilla?)
   • 2 eggs
5. Add to bowl and mix:
   • 2 tsp baking powder
   • "1 tbsp" cinnamon (always measure cinnamon with your heart)
   • 1 tbsp pumpkin spice (okay you can go overboard with spice mixes, but you can add more if you want, who cares ❤)
   • 1+3/4 cup flour
6. Pour into (sprayed!) muffin pan
7. Bake at 375 F for 30+ mins (More if you like crispy brown edges like me :3)

Round crumbly walnut based cookie - very special christmas tradition to me

Makes aprox 100 balls about 1.5 cm or 1/2 to 3/4 inches in diameter

1. Preheat oven to 350 F
2. Finely chop 1 cup walnuts (or pecans) into 2mm (1/16 inch) pieces if not already
3. Spread walnuts out onto a cookie sheet and bake for 7 min at 350 F
4. Let cool to room temperature (if its winter you can set the sheet outside for quicker cooling)
5. While walnuts are baking/cooling:
   • In large metal bowl mix butter and sugar on high until fluffy:
     • 1 stick + 2 tbsp room temp butter
     • 1/2 cup granular sugar
   • Mix in on low:
     • 1 egg yolk
     • "1 tsp" vanilla
     • cinnamon
     • pinch of salt
   • Gradually beat in:
     • 2 cups of flour
6. Spoon mix in:
   • cooled chopped walnuts
   • 1+ cup of mini semisweet chocolate chips (very small ~3 mm wide)
   • mixture should be dry and crumbly
7. Pack the dry dough into a small sturdy melon baller, and scoop it out into your hand. Use your palm and fingers to round the ball (warm hands work the best)
   • this is time consuming but worth it, and a cherished christmas tradition of mine
8. Put all the balls on a cookie sheet lined with parchment paper (they can touch each other since they don't expand)
9. Bake at 350 F for 12 min and Cool to room temperature (very important! they can be sat outside to cool if it is cold outside)
10. Roll completely cooled balls in powdered sugar mixed with cinnamon (if they are too warm, the powdered sugar will melt and soak into them)
11. Put cookies into a container