Any recipes to share?

This chilly weather is getting me in the cooking mood again!

Would love to hear about some of your favorite recipes, especially quick ones for after work.

Thanks!

Have you tried the site All Recipes

I always find quick and easy recipes there for everything.

I just found this one on the Web. DH loves Boston Market Meatloaf so I thought I'd try to make it at home. I have all the ingredients...except I forgot the tomato sauce....so I am hoping to try it out maybe tomorrow. I'll post how it comes out. In the meantime, here's the recipe:

1 cup tomato sauce
1 1/2 tablespoons Kraft original barbecue sauce
1 tablespoon granulated sugar
1 1/2 pounds ground sirloin (10 percent fat)
6 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
dash garlic powder


1. Preheat oven to 400 degrees.
2. Combine the tomato sauce, barbecue sauce, and sugar in a small saucepan over medium heat. Heat the mixture until it begins to bubble, stirring often, then remove it from the heat.
3. In a large bowl, add all but 2 tablespoons of the tomato sauce to the meat. Use a large wooden spoon or your hands to work the sauce into the meat until it is very well combined.
4. Combine the remaining ingredients with the ground sirloin - flour, salt, onion powder, ground pepper, and garlic powder. Use the wooden spoon or your hands to work the spices and flour into the meat.
5. Load the meat into a loaf pan (preferably a meatloaf pan with two sections that allows the fat to drain, but if you don't have one of those a regular loaf pan will work). Wrap foil over the pan and place it into the oven for 30 minutes.
6. After 30 minutes, take the meatloaf from the oven, remove the foil and, if you aren't using a meatloaf pan, drain the fat.
7. Using a knife, slice the meatloaf all the way through into 8 slices while it is still in the pan. This will help to cook the center of the meatloaf. Pour the remaining 2 tablespoons of sauce over the top of the meatloaf, in a stream down the center. Don't spread the sauce.
8. Place the meatloaf back into the oven, uncovered, for 25 - 30 minutes or until it is done. Remove and allow it to cool for a few minutes before serving.

Serves 4.

I second Shamma! I love allrecipes.com - they've got some really great recipes!
I just made a lasagna yesterday with a recipe from there - awesome as usual!

Shamma-

Yes! I use that site all the time! I love how you can adjust the servings and its automatically changes the qtys for you.
But I always like the tried and true recipes from the gals!

I have recipes that I use but I can never write them down for anyone to understand, b/c when I am cooking, I am just doing a dash of this or a dash of that for taste, I am a bad recipe person.

Not a newlywed... 17 months to go but wanted to see what is posted on this board. Here are 2 fast receipes.
EASY CHEESECAKE

1 graham cracker crust
2 pkgs. 8oz. cream cheese
1 t.vanilla extract
2 eggs
1/2 c sugar


Bring cream cheese to room temp, dump in bowl with sugar,vanilla,eggs. Beat on high until blended, dump into graham cracker crust. Bake at 350 degrees until brown and set in the middle, let cake chill and serve.



GOULASH

2-3 pounds stewing meat
2 cans small tomato sauce (Redpack, etc)
some salt,pepper, paprika and garlic powder to taste
water to cover meat
1 onion diced
handful of baby carrots

Put a little oil in a pressure cooker, add meat and onions brown a little bit. Add seasonings, sauce and water just enough water to cover it. Pressure cooker for 20 minutes depending on how soft you want the meat. Drop pressure, serve over wide egg noodles. Enjoy!

Shamma - you rock! I just popped over to All Recipes and already printed two recipes to try. Thanks for sharing!

This is a great, very flavorful soup. Good for serving at
luncheons or special gatherings with a quiche. To make this soup
a little fancier, add 1 cup sliced mushrooms and 1 cup
white wine with the onions. Prep Time: approx. 10 Minutes.
Cook Time: approx. 30 Minutes. Ready in: approx. 40
Minutes. Makes 12 servings.
Printed from Allrecipes, Submitted by Karin Christian
--------------------------------------------------------------------------------
1/2 cup butter
1 onion, chopped
1 (16 ounce) package frozen
chopped broccoli
4 (14.5 ounce) cans chicken broth
1 (1 pound) loaf processed
cheese food, cubed
2 cups milk
1 tablespoon garlic powder
2/3 cup cornstarch
1 cup water


Directions
1 In a stockpot, melt butter over medium heat. Cook onion
in butter until softened. Stir in broccoli, and cover
with chicken broth. Simmer until broccoli is tender, 10 to
15 minutes.
2 Reduce heat, and stir in cheese cubes until melted. Mix
in milk and garlic powder.
3 In a small bowl, stir cornstarch into water until
dissolved. Stir into soup; cook, stirring frequently, until thick.

Here's one of my favourites. Its from Epicurious.com and there are tons of variations posted to the receipe too

1/4 cup flour
1 teaspoon salt
1/4 teaspoon pepper
5 pound rump of beef
2 or 3 tablespoons fat or oil
2 onions, sliced, or 10-12 small white onions, peeled
1 or 2 carrots, scraped and cubed
Herbs and other seasonings as desired
1 cup liquid (wine, bouillon, tomatoes, vegetable broth, etc.)
Other vegetables as desired

Season the flour with the salt and pepper and pound the mixture into the meat with the edge of a plate. Brown meat on all sides in the hot fat or oil. Add the onions, cover and cook over low heat 10 minutes. Add the carrots, herbs, seasonings and liquid. Cover tightly and simmer 3 1/2 - 5 hours, until meat is fork tender. Add desired vegetables during the last 20 or 30 minutes.
Pot Roast Variations
1. For part of the liquid, use a 10-ounce can (1 1/3 cups) of puréed tomatoes. For seasoning, add 1 tablespoon minced parsley or dill. When the meat has been removed from the pan, add 1 cup sour cream to the sauce.
2. For the liquid, use 3/4 cup dry white wine, 2 tablespoons brandy or rum, and 1 tablespoon chili sauce. For seasoning, add 4-6 coriander seeds and 12 peppercorns.
3. For the liquid, use 1/2 cup syrup from canned fruit, 2 tablespoons vinegar, 1/2 cup water, 1 beef bouillon cube. For seasoning, add a pinch of powdered fennel and a teaspoon of minced dill.
4. For the liquid, use half dry vermouth, half chicken bouillon.
Makes 6-8 Servings, with some meat left over.


My variation is
I made a meat rub consisting of cinnamon, paprika, thyme(very little), pepper, ground cloves and salt. Dredged with flour and browned well. In the pot I added some Cabernet Sauvignon and Worchester. It was excellent.

enjoy

Here's one that the hubbie loves, especially when we're sitting in front of the TV watching the Sopranos -- Nachos! (Yes, it is a meal in and of itself in our house! )

Cut up some onions into tiny squares & cook them in butter or pam -- when they turn translucent, Brown some ground beef in the same frying pan. Add lots of Chili powder. When the meat is almost done, add some drained canned red beans.

When this is all cooked -- drain the meat & bean mixture (I use a metal collindar with fine holes to get most of the major grease out -- then I take the stuff from the collidar and put it on a paper-towel covered plate). Basically the 'drer you can et the meat the better, since you don't want the nachos to get soggy.

Okay -- once the meat is drained, it's basically smooth sailing.

Pre-heat the oven to 350 - 400 degrees.

Dump a bag of nachos (I prefer Tostitos) into a baking pan / cookie sheet, preferably one with high sides, that's been covered with tin foil.

On Top of the layer of chips add a layer of:

>> The ground beef/beans, plus:

>>TONS of cheese (use those plastic bags of already cut up cheese from the dairy case - fat free or regular. I like the 'mexican mix,' & jalapeno jack, -- but whatever you like is probably fine. I usually end up using at least two bags -- because the cheese seem to vanish as it cooks. Literally pile it on an inch or two high or else the chips will be dry)

>> Jalepenos (I use the ones in a jar - they're usually not too strong)

>> sliced black olives (I know it sounds like a small thing -- but it really does add something)

** Here's a key thing --> you may be tempted to 'Sandwich in the toppings between layers of chips --> like a lasagna. I've found that this usually doesn't work since the stuff on the middle doesn't cook. Plus the chips on top get soggy from the cheese, so it's nice to have a lower level of chips that's still crisp.

Bake until the cheese melts (about 10 minutes or so -- I hate burnt chips, so I check mine very frequently)

Take it out of the oven and serve immediately with side bowls of salsa, guacamole & sour cream (BTW - The fat-free breakstone's is awesome).

Enjoy!