Post your favorite recipe..

[FreshTressa]

I've run out of dinner ideas and thought I might get a couple new ones!

Here is one of mine...(stolen from allrecipes.com)

Chicken Marsala, but double the sauce and use half the olive oil.



INGREDIENTS:

* 1/4 cup all-purpose flour for coating
* 1/2 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/2 teaspoon dried oregano
* 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
* 4 tablespoons butter
* 4 tablespoons olive oil
* 1 cup sliced mushrooms
* 1/2 cup Marsala wine
* 1/4 cup cooking sherry

DIRECTIONS:

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

 

[JennyMominRI]

Jenny's *Malbertos* , Mock ALBERTOS Chimichangas
This is made in several steps.. The roast goes the night before. I make the pica de Gallo the next afternoon,The sauce an hour before serving

Shredded beef

1 small to medium sized pot roast..You are better off with a cheaper cut like Rump or Chuck roast
1 Jar of salsa
1 c fresh cilantro
One green pepper ,sliced (optional)
One onion slicked (optional)
Jalapeno's (optional)
1 The night before place roast in crock pot with just a little water. low temp
2 The next morning drain out a bit of liquid and throw in a jar of salsa..The roast may be fork tender already and will easily shre..If not you can shred it later
3, 1 hour or so before serving add fresh cilantro ,pepper and onion..If you like it hotter add canned jalapenos or green chili's

Pico De Gallo
2 tomatoes diced
2 onions diced
1 c cilatro (Use half the cilantro for shredded beef,half for pico degallo..Ifthere is a lot you can add some to the sauce also)
Dash of lime
dash of cumin
dash of chili pepper

1 Cut all ingrediants and place in a bowl,add lime juice ,cumin and cilantro.For hotter Pico de Gallo add jalapenos


Green pepper sauce
1 lg cn tomato sauce
1 medium sized can green chilis
cilantro (optional)
Jalapenos (optional
1 Super easy.Throw this all in blender of food processor
2 Heat and keep warm in pan on stove

Putting it all together

Large sized burritos,However many you need
vegetable oil
Bag Cheddar or Monterrey jack cheese
Sour cream

1 Heat some oil in a pan..Not a huge amount of oil ,but enough to fry it
2 Place a generous helping of shredded beef on burrito ad fold into a burrito shape
3 PLace burrito,flap side dowin in oil unil brown
4 FLip over and brown other side
5 place on a plate and immediately pour some sauce over the chimichangla
6 Add whatever toppings you like,,Sour cream,cheese, PicoDeGallo

Tips
This may sound complicated but it's not..The shredded beef is simply a matter of throwing a roast in a crock pot..You can often squeeze 2 meals from this by making enchiladas or shredded beef tacos another night.
These have become my Superbowl Sunday tradition

 

[Crankyshank]

I don't cook with recipes unfortunately - I'm a dash of this/pinch of that kind of girl. I cook variations of a chicken dish that always goes over well and takes 5 min to prep:

- take a baking dish and add 1/4 cup of white wine and 1/4 cup of olive oil
- put 6 lightly breaded chicken breasts in the dish
- in a separate bowl, mix 2 small cans of diced tomatoes, 1 tblspn balsamic vinegar, garlic to taste, and 1 cup of shredded italian cheese
- add tomato mixture to the chicken.
- cover and cook approx 45min at 375

I serve with pasta or rice.

Oh and Rachel Ray's Mexican lasagna is always a huge hit when I make it. Here's the recipe (I usually substitute ground turkey)

3 tablespoons extra-virgin olive oil
2 pounds ground chicken breast, available in the packaged meats case
2 tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion, chopped
1 (14-oz) can stewed tomatoes or fire-roasted chopped tomatoes
1 cup medium heat taco sauce
1 (15-ounce) can black beans, drained
1 cup frozen corn kernels
Salt
8 (8 inch) spinach flour tortillas, available on dairy aisle of market
2 1/2 cups shredded Cheddar or shredded pepper jack
2 scallions, finely chopped

Preheat the oven to 425 degrees F.
Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil – twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add stewed tomatoes or fire-roasted chopped tomatoes and taco sauce. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.

 

[RadioFanatic]

My most recent fave one that I stole from WW:

Greek Eggplant and Chicken Casserole

Ingredients
3 sprays olive oil cooking spray
2 medium raw eggplant, peeled and cut lengthwise into 1/4-inch-thick slices
3/4 tsp table salt
1 pound uncooked ground chicken breast
1 cup onion(s), sliced
2 medium garlic clove(s), minced
2 Tbsp parsley, fresh, chopped
1/3 tsp dried parsley
1/3 tsp chives, dried
1/3 tsp dried tarragon
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
28 oz canned diced tomatoes
2 Tbsp canned tomato paste
3/4 cup SoyaKaas Grated Parmesan Style Soy Cheese, or similar product

Instructions
1. Preheat oven to 350ºF. Coat a 9 X 13-inch baking pan with cooking spray.
2. Lay eggplant slices on paper towels and sprinkle tops with 3/4 teaspoon of salt. Let stand 20 minutes to draw moisture out.
3. Meanwhile, coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add chicken and cook until browned, breaking up meat as it cooks, about 5 minutes. Add onion and garlic and cook until onion is soft, about 3 minutes more. Add fresh parsley, dried herbs, cinnamon, nutmeg and 1/2 teaspoon each of salt and pepper, and stir to coat. Cook 1 minute, until herbs and spices are fragrant. (Note: You can replace the dried parsley, dried chives and dried tarragon with 1 teaspoon total of 'fines herbes,' if desired.)
4. Add tomatoes and tomato paste and bring to a simmer. Reduce heat to low and simmer, uncovered, until sauce thickens, about 15 minutes. Transfer mixture to a large bowl and set aside.
5. Coat surface of same skillet with cooking spray (off heat) and set pan over medium-high heat. Wipe salt from eggplant slices with paper towel and add eggplant to hot skillet. Cook, until golden brown, about 2 minutes per side.
6. Arrange half of eggplant slices in bottom of prepared baking pan, slightly overlapping pieces to cover entire surface of pan. Top eggplant with chicken mixture and then top chicken with 1/4 cup of grated topping. Top with remaining eggplant slices and remaining 1/2 cup of grated topping.
7. Bake until top is golden brown and filling is bubbly, about 45 minutes. Let stand 10 minutes, slice into 6 pieces and serve.

I love eating it b/c it tastes like I'm cheating when I do and it's pretty low fat and low carb - something hard to find in a recipe.

 

[Robinrs]

I got this recipe from a co worker almost 20 years ago and is STILL one of my favorites! I love lasagna but this is an easier and cheaper way to go! I found it on Cooks.com

SPAGHETTI PIE

PIE SHELL:

6 oz. spaghetti
2 tbsp. butter
1 well beaten egg
1/3 c. grated Parmesan cheese

FILLING:

1 c. ricotta cheese
1 c. Mozzarella cheese, shredded

SAUCE:

1 lb. ground beef
1/2 - 3/4 c. chopped onion
1/2 diced green pepper (optional)
1 (15 oz.) jar spaghetti sauce

Cook spaghetti according to package directions. Stir in butter, Parmesan cheese and eggs into hot spaghetti. Form spaghetti into a "crust" into 10" pie plate. Brown onions and green pepper in small amount of oil until soft. Add meat and brown. Add spaghetti sauce and simmer 25 to 30 minutes. Spread cottage cheese over spaghetti crust. Top with meat sauce. Bake 30 minutes at 350 degrees. Top with Mozzarella cheese and let cheese melt. Let stand before cutting.

 

[crazy4disney01]

This is one of my family's favorites, I'm making it tonight for dinner.

Mexican Chicken Spaghetti Casserole:

1.5-2 lbs. cooked chicken cut into small pieces
1 can cream of mushroom soup
1 can cream of chicken soup
1 can of Rotel (I use mild)
8 oz. cooked spaghetti noodles
8 oz. shredded cheddar cheese or mexican blend cheese

Mix all ingredients in a casserole dish and bake in a 350 degree oven for 30-45 minutes or until cooked.

 

[chell]

Have you seen the What's for dinner thread? There are tons of recipes over there.

Sorry I don't have one to add off the top of my head but hopefully I can remember to give you one when I get home.

 

[JunieJay]

This is a family favorite:

CHICKEN SCALLOPINI

2 skinned boneless chicken breasts
1/2 c. whole wheat flour
2 tbsp. olive oil
3 tbsp. butter
2 tbsp. lemon juice
Snipped parsley
Lemon slices
Hot cooked spaghetti

Cut each breast into halves. Place each half between two pieces of waxed paper; pound until 1/4 inch thick. Coat with flour. Heat oil and 2 tablespoons of butter in 12 inch skillet over medium heat until hot. Cook chicken until done and light brown, about 4 minutes on each side. Remove chicken to warm platter. Heat remaining butter in same skillet until melted. Stir in lemon juice; pour over chicken. Garnish with snipped parsley and lemon slices. Serve with hot cooked spaghetti.

 

[english rose 47]

Stop you are making me hungry!!!!

 

[Lars624]

This is an easy one my whole family enjoys

Spaghetti Pizza

Ingredients:
1lb box of spaghetti
1 jar spaghetti sauce
1 pkg. Pepperoni
2 eggs
1 cup milk
8 oz. Grated mozzarella.

Preparation Instructions:
Cook and drain spaghetti, then mix it with the eggs and milk and put in 9x13 pan. Pour jar of spaghetti sauce over the top of the noodle mixture. Layer pepperoni on top of sauce. Put cheese on top. Bake at 350 till brown.

 

[AuroraBorealis]

This is soooo easy and is now a family favorite!

Cranberry Chicken:
-4 or so boneless, skinless chicken breast, thawed and whole
-a can (or two) of cranberry sauce (the kind with the whole berries,
not the completely jellied kind)
-one packet of onion soup
-half cup of water

-combine non-chicken ingredients then pour mixture over chicken. use
a 9 by 13 pan or a little smaller. do not cover and bake for about 20
to 30 minutes at 400 degrees.

 

[Nancyg56]

Oh and Rachel Ray's Mexican lasagna is always a huge hit when I make it. Here's the recipe
QUOTE]

That is the one that I use, it is always good.

Another favorite of mine is from A Good Deal with Dave Leiberman:
Apricot Chicken

2 roasting chickens, cut into pieces
1 (12-ounce) jar apricot preserves
15 medium dried plums, pitted
1/3 cup olive oil
1 tablespoon white vinegar
3 pinches salt
20 grinds black pepper
10 cloves garlic, peeled
20 to 30 sage leaves


Preheat oven to 400 degrees F.


Trim any extra fat from the chicken pieces and transfer them to a large roasting pan or broiler pan. If you don't have a roasting pan that's large enough, use 2 identical 13 by 9-inch baking pans.

Toss all of the ingredients together with the chicken until the chicken is evenly coated with the sauce. Arrange the chicken pieces skin-side up in the pan, spaced evenly apart.

If you're looking to prepare in advance, you can do everything up to this point and cover the roasting dishes and refrigerate until you're ready to roast the chicken. Roast, uncovered, until the tops of the chicken pieces are browned and the chicken is cooked through, and the juices run clear, about 35 to 40 minutes.

 

[zalansky]

I am starved!

 

[terri01p]

I got this recipe from a co worker almost 20 years ago and is STILL one of my favorites! I love lasagna but this is an easier and cheaper way to go! I found it on Cooks.com

SPAGHETTI PIE

PIE SHELL:

6 oz. spaghetti
2 tbsp. butter
1 well beaten egg
1/3 c. grated Parmesan cheese

FILLING:

1 c. ricotta cheese
1 c. Mozzarella cheese, shredded

SAUCE:

1 lb. ground beef
1/2 - 3/4 c. chopped onion
1/2 diced green pepper (optional)
1 (15 oz.) jar spaghetti sauce

Cook spaghetti according to package directions. Stir in butter, Parmesan cheese and eggs into hot spaghetti. Form spaghetti into a "crust" into 10" pie plate. Brown onions and green pepper in small amount of oil until soft. Add meat and brown. Add spaghetti sauce and simmer 25 to 30 minutes. Spread cottage cheese over spaghetti crust. Top with meat sauce. Bake 30 minutes at 350 degrees. Top with Mozzarella cheese and let cheese melt. Let stand before cutting.

Ok, so I seen this recipe and had the all the stuff for this already, so
I decided to make this for supper tonight ( do something alittle different ). I fixed this in no time at all, and I got to tell you it looked so good, and when my dh came in we decided to go ahead and eat smelled good, looked good and tasted even better...this is two thumbs up, it was just great...thanks for sharing.

 

[TXTink]

My whole family loves this, and it is easy too!

Crawfish Etouffee


1 Stick Butter
2 Tablespoons All-Purpose Flour

1 Cup Chopped Yellow Onion
½ Cup Chopped Celery
½ Cup Chopped Bell Pepper
¼ Cup Chopped Green Onions
1 Tablespoon Minced Garlic
2 Bay Leaves (I omit)
1 teaspoon Salt
¼ teaspoon Cayenne Pepper

2 Tablespoons Dry Sherry
1 ½ Cups Shrimp Stock or Water (I use Chicken Broth, 1-14 ounce can)
1 Pound Cooked Crawfish Tails (I use 14 oz. Crawfish & 12 oz. Shrimp)
2 teaspoons Fresh Lemon Juice (I omit)
3 Tablespoons Chopped Fresh Parsley Leaves, plus more for garnish

Cooked Long Grain White Rice


In a large pot, melt butter over medium-high heat. Add the flour and cook, stirring, to make a light roux. Add the onions, celery, bell pepper, green onions, garlic, bay leaves, salt and pepper and cook, stirring until the vegetables are soft, about 5 minutes.

Add the sherry and cook for 2 to 3 minutes. Add the stock and crawfish tails and bring to a boil. Reduce the heat and simmer until thickened, about 5 minutes. Add the lemon juice.

Stir in the parsley and remove from the heat.

Adjust the seasonings to taste. Serve over rice, garnish with additional Parsley.


Serve with garlic bread.

Serves 4.

 

[DisneyCP2002]

Here is my absolute favorite recipe:

Cheeseburger Impossible Pie

1 lb. hamburger
1/2 tsp. salt
1/2 cup chopped onion(optional)
dash of pepper
1 1/2 cups milk
1 cup grated cheese(cheddar)
3 eggs
3/4 cup bisquick

Brown meat & onions(optional), drain; place in greased 10 inch pie plate; cover with cheese; sprinkled with salt & pepper. Blend milk, eggs, & Bisquick in blender for 30 seconds and pour over cheese & meat. Bake at 350 degrees F. for 30 minutes.

 

[Micheme]

These sound awesome... I like the idea of favourite recipes, that way you know at least they are some ones favourites

This is the best pototo salad ever !!!! My absolute summer favourite

All-American Potato Salad - hijacked from Martha with a few changes

Serves 10 to 12
Cooking time depends on the size of the potatoes. You'll know they are done when a paring knife is easily inserted into the center of one.


4 pounds russet potatoes (about 8 potatoes) russet potatoes(
1 tablespoon plus 2 teaspoons salt
3 tablespoons cider vinegar
3 large eggs
1/2 cup plus 2 tablespoons Mayonnaise
1/2 teaspoon celery seed
1 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
3 stalks celery, cut into 1/4-inch dice (3/4 cup)
1 medium onion, finely diced (1/2 cup)
5 to 10 baby dill pickles or whatever pickles you like, cut into 1/4-inch dice (1/4 cup) ( Martha calls them cornichons which is french for pickles - i have yet to find something just called cornichons)
3 scallions, thinly sliced (1/2 cup) or green onions if you are from Canada
2 tablespoons freshly chopped flat-leaf parsley
1 teaspoon paprika

1. Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and lower to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes. Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.

2. Place eggs in a small pan with enough water to cover by 1 inch, and place over medium-high heat. When water comes to a boil, turn off heat, cover, and let stand for 13 minutes. Drain, and place in a bowl with cold water to cover. When cold, peel eggs. Chop 2 into 1/4-inch dice. Slice the third egg into 1/4-inch-thick rounds, and set aside for garnish.

3. Combine diced eggs, mayonnaise, celery seed, mustard, 2 teaspoons salt, and black pepper in a large bowl, and whisk to combine. Add reserved potatoes to mayonnaise mixture. Add celery, onion, pickles, scallions (green onions), and chopped parsley. Stir to combine. Chill for 30 minutes before serving. Garnish with paprika and reserved hard-boiled egg rounds.

 

[N.Bailey]

I can't wait to try some of these. They sound so yummy!

I've been working on crab cakes lately and got this one down to where we love it.

1 tablespoon of MINCED (I use food processor) onion, bell pepper, chili pepper (I buy red for color), celery
1/2 tablespoon minced garlic (I always have this in a jar)
2 tablespoons mayo (I use Miracle Whip because I don't buy Mayo - use what you have)
2 teaspoon Dijon Mustard (I use Grey Poupon Country Dijon - but use what you have)
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1 teaspoon parsley

2 tablespoons butter
1/2 cup water

1 egg

1 lb. crap meat (buy on sale in cans or plastic containers, keep refrigerated, they last forever)
3/4 cup bread crumbs (I use 1/2 cup of seasoned crumbs and 1/4 cup of regular - don't ask me why, this is just what I did when I got the recipe I liked, it was just a fluke on my part)

Mix all the top ingredients together. Put your water in a pan with your butter and bring it to a boil. Reduce heat to a simmer and add all of the top ingredients to the pan and simmer for 5 minutes. After it's done, add your egg, but pull your pan from the heat before adding the egg. I always pour everything back in my bowl at this point (I use a small pan) and then mix in the crab meat. Every recipe I've ever read has said be careful to mix your crab, but I'm not careful as I like to get my crab good and shredded and mixed in, so I use a fork and am pretty vigorous trying to get it all mixed in. Suit yourself here. Add the breadcrumb, but do NOT add more bread crumb than recommended (again, every crab recipe I have ever read says the same thing). Having said that, my husband at times buys a local grocery store's brand of breadcrumb and for some reason, I do need to add 1/4 cup more breadcrumb when using it. I have NO idea why that is. If you buy 4 Cs or the like, stick to the recommendation. If you like the crab cakes and make them again, you'll get the feel for it.

Now, to make a crab cake that does not fall apart when cooking it, you MUST mix everything up and refrigerate it for a minimal of 1 hour before cooking. IMO (and my families), this recipe gets better as it sits, so making it 24 hours in advance will only make a better crab cake, but it's not necessary.

Before cooking, sprinkle some bread crumb in a thin layer on your counter, plate, whatever. Form into balls and press the one side onto the bread crumb to make patties. Add a little oil to your pan and cook each side over medium heat for 3 to 5 minutes. They'll brown up and you'll be able to tell when they're done. Flip and cook the other side the same way. I only add the crumb to the one side and serve them crumb side up, but do what you want.

BTW: We've been eating these a good bit lately, so I have been freezing the minced veggies and pulling them out when I need them. If you have no other use for the rest of say the bell pepper at the time, it might be a good idea?

I've also used canned salmon and made salmon patties and the neighbor kids even begged for more. I think the one boy ate like 4 nice sized ones alone. LOL We had a LOT of salmon that day though, so we let em have all they wanted.

 

[megan4777]

We made this the other night and it was GONE.....

From kraftfoods.com
Bruschetta Chicken Bake
Recipe Rating:

Prep Time: 10 min
Total Time: 40 min
Makes: 6 servings, 1 cup each
1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2 cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese


PREHEAT oven to 400°F. Place tomatoes in medium bowl. Add stuffing mix, water and garlic; stir just until stuffing mix is moistened. Set aside.
PLACE chicken in 13x9-inch baking dish; sprinkle with the basil and cheese. Top with stuffing mixture.
BAKE 30 min. or until chicken is cooked through.



I didn't add water and it came out great....just an FYI....

Thanks for this thread!!!

 

[Blondie]

I made this tonight for the first time and my DH and two teen sons raved about it!

Tuscan Chicken and Potatoes

2 large chicken breasts (bone in) skinned and rinsed
4 large potatoes peeled and cut into wedges
1/2 cup (or more if you like) Italian dressing--I used Olive Garden's
1/2 cup grated parmesan cheese

Place chicken and potatoes in deep 13 x 9 baking pan. Pour dressing over all, end with parmesan cheese.

Bake for 1 hour at 400 degrees or until chicken is cooked through. I baked it for 1 hour, ten minutes.

It smells wonderful while it's baking!