Post your Favorite Recipe

Ill start mine is honey balsamic chicken

take about 1 1/2 cups of balsamic vinegar
about 1/2 cup of honey
1 1/2 teaspoons of olive oil

Mix all three ingredients together.. . . .

Take chicken dip in liquid then in breadcrumbs bake 350 degrees for about 20 minutes.

yumm... I'll have to try your honey balsamic chicken.

I love chicken francese (recipe from the food network) It takes me all day so I don't make it very often.

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

both recipes above sounds amazing, here is mine:
LASAGNA
Ingredients
• lasagna noodles
• 1 chopped Eggplant
• 1 chopped Zucchini
• 1 chopped Squash
• ½ chopped onion
• 1 tablespoon olive oil
• 1 tablespoon chopped garlic
• 1 pound ground beef
• 1 teaspoon dried oregano
• 1/4 teaspoon dried or fresh basil
• 4 (15 ounce) cans diced tomato sauce
• salt and pepper to taste
• 1 (15 ounce) container ricotta cheese
• 1/3 cup grated Parmesan cheese
• 1 pound shredded mozzarella cheese
• 1 pound shredded ham or prosciutto
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil. Add the lasagna noodles and olive oil; cook until al dente, 8 to 10 minutes; drain.
3. Sautee the eggplant, zucchini and squash in a large pot over medium heat until tender; add the tomato sauce, cook over low heat for 15 minutes, stir in garlic, onion, basil and the oregano. Then put everything inside the blender and blend it well.
4. Cook the meat until well done; season with salt and pepper.
5. Meanwhile, mix together the ricotta cheese and Parmesan cheese in a bowl.
6. Ladle enough of the meat into a 9x13 inch baking dish to cover the bottom in a thin layer, then put the sauce. Form a layer atop the sauce with the lasagna noodles. Spread about 1/4 of the ricotta cheese mixture over the noodles. Sprinkle about 1/3 of the mozzarella cheese and then the ham or prosciutto over the ricotta cheese mixture and then ladle about 1/3 of the meat sauce over the mozzarella cheese. Repeat layering twice more, topping with the remaining 1/4 pound of mozzarella cheese.
7. Bake in preheated oven 90 minutes. Allow to sit 10 to 15 minutes before serving

Here is my recipe for meat sauce:
Ingredients:
6 sweet Italian sausages
1 lb ground beef
2 cloves of garlic minced
1 medium onion finely chopped
1 small can of tomatoe paste
2 32 ounce cans of tomatoe puree
1 small can of crushed tomatoes
1 teaspoon oregano
1 teaspoon parsley
1 tablespoon sugar
2 tablespoons of olive oil
1/2 cup italian flavored bread crumbs

Directions:
1) Poke holes in the sausage and place on a microwave safe plate. Microwave on medium for 90 seconds. Remove from microwave, let cool, slice into pieces and set aside.
2) In a medium bowl place your chopmeat and bread crumbs. Mix well and brown over a low flame. Drain fat and set aside.
3) In a very large pot place the olive oil, garlic and onions. Heat the garlic and onion over a low flame until the onions are see through.
4) Add the sausage, ground beef, tomatoe puree, tomatoe paste, crushed tomatoe, parsley, oregano and half of the sugar. Mix well, cover and cook over a low flame for 40 minutes, stirring occasionally.
5) Taste the sauce and if it tastes to acidic add the remaining sugar and mix well.
6) Cook for another 15 minutes

Prep time: 20 minutes
Cook time: 55 minutes
Yields: 10-12 cups of sauce

Special notes: What ever sauce I don't use, I freeze and use as I need it. You can substitute ground turkey and turkey sausage for the beef and italian sausages. You can also use more or less of the garlic, onion and other spices, it all depends on your taste. Sauce is good over pasta and pizza. I also use it for my lasagna.

Carne Guisada (Beef Stew)

Ingredients:

beef cubes
adobo
garlic
salt
pepper
cilantro
potatoes
vinegar
tomato sauce

Directions:

Cut potatoes into small pieces and boil seperately until semi soft

I dont know measurements cause Ive been making this forever lol. Season beef cubes with adobo, garlic, salt, pepper, cilantro. Put meat into pot/pan cover meat with water. Add two capfuls of vinegar to water. Allow meat to simmer in water for about 10 minutes. Then add one can of tomato sauce, cover, and lower flame.
Add potatoes when ready. Let cook on low flame for about an hour. The sauce will thicken as you simmer it.

Serve with white rice.

McCormick Oven Bag and Season Chicken is the easiest thing to make ever. It honestly takes like 10 minutes prep and bake for an hour...broil for another 5 minutes to make it crispy if that's how you like chicken.

1 package McCormick Bag 'n Season Chicken

chicken parts ( I use legs because DH likes dark meat)

Then I chop onions, garlic, red potatoes and mushrooms...but you can really use any vegetables you like.

DIRECTIONS:

1. PREHEAT oven to 350°F. Arrange opened Roasting Bag in baking pan. Sprinkle Seasoning Mix over chicken as well as salt and adobe

2. PLACE chicken in single layer in Bag. Add vegetables.

3. CLOSE Bag loosely with nylon tie. Cut 4 small holes in top of Bag to allow steam to escape.

4. BAKE in lower half of oven 50 to 55 minutes. Let stand 5 minutes. Cut open Bag.

5. Let broil for another 5 minutes.

My husband loves very flavorful food..and this is his favorite thing to eat. And it honestly takes no time at all.

I love my guacamole. I made it sunday night. I make it a lot actually! And DH eats it and he never eats it when we go out! I dont really measure anything though- I do it to taste.

you will need:
2 avocados
1 tomato chopped
1/2 of an onion chopped fine
finely chopped garlic (or garlic powder)
salt to taste
pepper to taste
either lemon, lime or orange juice (1/2 tsp. to 1 tsp.)
pinch of dried cilantro

tortilla chips and FRESH grated cheese.

I scoop out the avocado and start to mush it. Then I add the onion and garlic. I mix it. Then I add the salt, pepper, cilantro and mix. Next add the tomato and juice. And mix it till it reaches your desired consistency. Add more spices till reaches your desired taste.

Place tortilla chips on microwave safe dish. Sprinkly generously with grated cheese (fresh grated melts the best) and microwave till melted.

Serve with the guacamole to dip the chips in. If making it for a large group its also good to have sour cream and salsa on the side as well.

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Posted by rachie

Ill start mine is honey balsamic chicken

take about 1 1/2 cups of balsamic vinegar
about 1/2 cup of honey
1 1/2 teaspoons of olive oil

Mix all three ingredients together.. . . .

Take chicken dip in liquid then in breadcrumbs bake 350 degrees for about 20 minutes.

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This sounds great! I will be making it tomorrow. If I had chicken out I would make it tonight!!

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Posted by ant n tilde

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Posted by rachie

Ill start mine is honey balsamic chicken

take about 1 1/2 cups of balsamic vinegar
about 1/2 cup of honey
1 1/2 teaspoons of olive oil

Mix all three ingredients together.. . . .

Take chicken dip in liquid then in breadcrumbs bake 350 degrees for about 20 minutes.

---

This sounds great! I will be making it tomorrow. If I had chicken out I would make it tonight!!

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Its delicious

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Posted by rachie

Ill start mine is honey balsamic chicken

take about 1 1/2 cups of balsamic vinegar
about 1/2 cup of honey
1 1/2 teaspoons of olive oil

Mix all three ingredients together.. . . .

Take chicken dip in liquid then in breadcrumbs bake 350 degrees for about 20 minutes.

---

I just made this and had to come here to give you thumbs up! Yumm, DH loved it as well!

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Posted by tj2008

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Posted by rachie

Ill start mine is honey balsamic chicken

take about 1 1/2 cups of balsamic vinegar
about 1/2 cup of honey
1 1/2 teaspoons of olive oil

Mix all three ingredients together.. . . .

Take chicken dip in liquid then in breadcrumbs bake 350 degrees for about 20 minutes.

---

I just made this and had to come here to give you thumbs up! Yumm, DH loved it as well!

---

oh yayyyy so glad that you both liked it - i actually made it for dh the other night

thanks for all the good ideas ladies !
when i have more time i'll post one

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Posted by rachie

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Posted by tj2008

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Posted by rachie

Ill start mine is honey balsamic chicken

take about 1 1/2 cups of balsamic vinegar
about 1/2 cup of honey
1 1/2 teaspoons of olive oil

Mix all three ingredients together.. . . .

Take chicken dip in liquid then in breadcrumbs bake 350 degrees for about 20 minutes.

---

I just made this and had to come here to give you thumbs up! Yumm, DH loved it as well!

---

oh yayyyy so glad that you both liked it - i actually made it for dh the other night

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yes, it was delicious, easy and FAST! just perfect...

wouldnt say it's my favorite, but made this tonight for dinner and DH and I loved it, would def make it again and it was easy:

http://allrecipes.com/Recipe/Mushroom-and-Swiss-Chicken/Detail.aspx

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Posted by Dee606

yumm... I'll have to try your honey balsamic chicken.

I love chicken francese (recipe from the food network) It takes me all day so I don't make it very often.

4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

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Is this Tyler Florence's recipe? I use the same one for Francese.

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Posted by tj2008

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Posted by rachie

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Posted by tj2008

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Posted by rachie

Ill start mine is honey balsamic chicken

take about 1 1/2 cups of balsamic vinegar
about 1/2 cup of honey
1 1/2 teaspoons of olive oil

Mix all three ingredients together.. . . .

Take chicken dip in liquid then in breadcrumbs bake 350 degrees for about 20 minutes.

---

I just made this and had to come here to give you thumbs up! Yumm, DH loved it as well!

---

oh yayyyy so glad that you both liked it - i actually made it for dh the other night

---

yes, it was delicious, easy and FAST! just perfect...

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Thats what I love about it

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Posted by rachie

Ill start mine is honey balsamic chicken

take about 1 1/2 cups of balsamic vinegar
about 1/2 cup of honey
1 1/2 teaspoons of olive oil

Mix all three ingredients together.. . . .

Take chicken dip in liquid then in breadcrumbs bake 350 degrees for about 20 minutes.

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It seems like this recipe would keep the chicken really moist too...I'm dying to try it!