POST YOUR FAVORITE RECIPE!!!!!

So, I figured this would be a fun way to get some new recipes!(and who doesn't want new recipes

Here is my most FAVORITE thing to make...it's so incredibly delicious and so super easy...recipe is perfect for two.

TO DIE FOR Fettucini Alfredo with Garlic marinated chicken.
You'll Need:
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1 lb. pasta(fettucini or linguini)
1/2 Cup butter
1/2 Pint Heavy Creme
1 dash garlic salt(about the size of a quarter)
1/2 cup Pecorino Romano Cheese(i always get fresh grated from the supermarket! YUM!)
1/2 of half cup(i dont know what the measurement is! lol) Parmesean(again i get the fresh grated)
salt/black pepper to taste.
1lb. skinless boneless chix. breast
1-2 cloves garlic
-little olive oil for grilling
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**put water up for pasta

1) First, cut chix. into cubes, and mince garlic. In frying pan, add some olive oil. Season chicken with salt & pepper, and add garlic to pan. Fry up untill chicken is cooked thoroughly - set aside.

2) In small sauce pan, melt butter into creme over very low heat. Add garlic salt, along with a little salt & pepper.

(**Add pasta to water)

3) Increase heat to medium...stir in cheeses untill melted. This will thicken sauce.

4) Add chicken to sauce.

5) Once pasta is done, add pasta to pot and stir untill thoroughly coated.

Serve immediately, serve with Italian Bread :)

YUUMMMYYY!!!!!!!!

I just made Shrimp Pil-Pil...from Rachel Rays Nov magazine...It was really good

1/2 cup Extra virg. olive oil
2 cloves of garlic, thinly sliced
1 teaspoon sweet smoked paprika (not sure what this is so i just used regular pap.)
1 teaspoon crushed red pepper
1lb large shrimp, peeled and devained (tails left on)
salt
2 tablespoons chopped flat leaf parsley


1) In large, heavy skillet, heat olive oil over medium-high heat.
Add garlic, red pepper and paprika and cook, stirring for 30 seconds.
Season the shrimp with salt, add to skillet and cook 1-2 min on each side...
Remove from heat and stir in parsley
2) Transfer shrimp mixture to a bowl and serve with bread

I also made white rice

APPLE CRISP:

4 cups sliced apples
2/3 to 3/4 cups of brown sugar
1/2 cup of all purpose flour
1/2 cup of oats
3/4 teaspoon cinnamon
3/4 teaspoon nutmeg
1/3 cup of butter softened

Heat oven to 375 F
Grease square pan 8x8x2
place apples in pan, mix remaining ingredients and sprinkle over apples

Bake 30 minutes or until apples are tender and topping is golden brown.

Serve warm with ice cream or whipped cream

SO YUMMY!!!!!!!!!!!!

Pork Chops with Gravy and hot peppers:

-boneless pork chops (4-6 of them)
-flour
-1 jar of HOT banana peppers
-1 jar of beef gravy
-salt and pepper to taste
-extra wide noodles
-1 packet of brown gravy

1. put flour in a plate and flour each pork chop on all sides
2. Put olive oil in a pan and fry pork chops until cooked through on both sides (should be a golden brown color). Salt and pepper both sides of the pork chops.
3. Once pork chops are cooked, add the peppers (add ALL the juice from the jar) and the beef gravy.
Simmer on medium heat for 20 - 30 minutes.
4. While that is simmering, boil a pot of water for the noodles.
5. In a small saucepan, make the pcket of brown gravy as per direction on back of packet.
6. Once noodles are cooked, pour brown gravy over the noodles and serve alongside the pork chops.

**Super easy and has a nice hot kick to it!

OMG Jenn that sounds amazing! DH will LOVE that! THANKS!

Keep 'em coming girls!

I'm not too experienced but so far I LOVE this Giada recipe-

Rigatoni with Sausage, Peppers, and Onions

4 to 6 servings
Stroll through any Italian American street fair and you'll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they're even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.

1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausages
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5 ounce) can diced tomatoes, with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish

Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.

Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.

While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.

i love this thread....keep em coming! I'm writing these all down

i'm lovin' all these ladies!!!! keep 'em comin'! i think tomorrow i will post all my faves if i find the time!

Yay for food!

If I'm at all honest with everyone, it has to be indian food..... so....

green pepper curry

6 oz paneer cut into cubes
4 large bell peppers, cut into cubes
1/3 cup raisins
1/2 cup toasted unsalted cashews
6 oz can plain tomato sauce
3 large garlic cloves-pressed
1 inch of ginger-freshly grated
1 t cumin seeds
1 t tumeric
1 t indian chili powder or cayenne
1 t corriander seeds- freshly ground in a spice grinder
2 cloves and 3 cardamom pods ground in a spice grinder, or a 1/2 t garam masala
salt
oil or ghee
1/4 cup cream

I do this recipe in an enameled cast iron frying pan... fry paneer in about a 1/4 cup of oil on medium heat, flipping until golden. Put aside in a bowl. In the same oil, fry peppers. When they are 1/2 cooked, add raisins and nuts. Stir occassionally. Transfer to paneer bowl. when peppers are fully cooked, and nuts are a bit golden
Put cumin tumeric and chili in the oil. 20-30s later, add garlic and ginger. 15s later, add tomato sauce, corriander, and garam masala. Add some salt. Let tomato sauce bubble and reduce. When about 1/2 the moisture has left the sauce, return the paneer, peppers, nuts, and raisins to the pan. Stir and add water until sauce is about a 1/4 inch high in the pan. Let simmer, stirring occasionally. When sauce has thickened again (about 20-30 min later), adjust seasoning. Stir in cream and serve with other dishes.... we eat it with a chicken curry, some kulcha, and saag paneer....

Shrimp Scampi

From the barefoot contessa.. I made it for dh the other night and it was a big hit and it was really quick and easy to make.

Vegetable oil
Kosher salt
3/4 pound linguine
3 tablespoons unsalted butter
2 1/2 tablespoons good olive oil
1 1/2 tablespoons minced garlic (4 cloves)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/2 lemon, zest grated
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 lemon, thinly sliced in half-rounds
1/8 teaspoon hot red pepper flakes

Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt, and the pepper and saute until the shrimp have just turned pink, about 5 minutes, stirring often. Remove from the heat, add the parsley, lemon zest, lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in the pot. Immediately add the shrimp and sauce, toss well, and serve

Bookmarked! Thanks girls!
My FAVORITE recipe will only be seen by my MOH.. yea I'm being like THAT.

Here's one of my faves that I'll share:

2 tbsp nutella
2 slices Wonder bread
Prep Time: 1.5 minute

Spread nutella on 1 slice of bread.
Cover with other slice.

enjoy

I have the number for my local pizza place... Does that count??

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Posted by MrsBartonToBe

Bookmarked! Thanks girls!
My FAVORITE recipe will only be seen by my MOH.. yea I'm being like THAT.

Here's one of my faves that I'll share:

2 tbsp nutella
2 slices Wonder bread
Prep Time: 1.5 minute

Spread nutella on 1 slice of bread.
Cover with other slice.

enjoy

---

Rosella you can come over to my place and make this gourmet recipe ANYTIME. I freakin love nutella

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Posted by AeroJenn

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Posted by MrsBartonToBe

Bookmarked! Thanks girls!
My FAVORITE recipe will only be seen by my MOH.. yea I'm being like THAT.

Here's one of my faves that I'll share:

2 tbsp nutella
2 slices Wonder bread
Prep Time: 1.5 minute

Spread nutella on 1 slice of bread.
Cover with other slice.

enjoy

---

Rosella you can come over to my place and make this gourmet recipe ANYTIME. I freakin love nutella

---

me too!! Nutella is my favorite!!

---

Posted by JulyBride14

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Posted by AeroJenn

---

Posted by MrsBartonToBe

Bookmarked! Thanks girls!
My FAVORITE recipe will only be seen by my MOH.. yea I'm being like THAT.

Here's one of my faves that I'll share:

2 tbsp nutella
2 slices Wonder bread
Prep Time: 1.5 minute

Spread nutella on 1 slice of bread.
Cover with other slice.

enjoy

---

Rosella you can come over to my place and make this gourmet recipe ANYTIME. I freakin love nutella

---

me too!! Nutella is my favorite!!

---

my DH HATES nutella!!! i think he's nuts (no pun intended )

I love homemade crepes with nutella, whipped cream and strawberries in it!!

i made these the other night and they were TO DIE FOR and very easy.

Chocolate Indulgence Cakes

1 cup bittersweet chocolate
6 tablespoons butter, unsalted
1/4 cups sugar
2 eggs
1/4 cup all-purpose flour

Optional:
Fresh raspberries
Raspberry sauce
Chocolate sauce, recipe follows

Chocolate Sauce:
1 cup whole milk
10 1/2 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
1/3 cup sugar

Preheat the oven to 400 degrees F.

In the top of a double boiler, melt the chocolate, then add the butter and sugar until just melted. Crack the eggs into a bowl and add approx. 1/4 cup of the hot chocolate mixture, the bring the temperature of the eggs up. Add egg/chocolate mixture to the double boiler and whisk until well combined; add flour and mix only until combined. Do not overmix or the cake will be rubbery. Lightly grease four 4-ounce disposable aluminum cups, muffin molds, or ramekins with vegetable baking spray. Distribute batter among the four molds. Place molds on a sheet pan and bake for 10 to 12 minutes. Do not overbake.

For the Chocolate Sauce: Pour the milk into a 2-quart heavy-bottomed saucepan, place over medium-high heat, and bring to a boil. When it boils, remove the milk from the heat and make a ganache by adding the chopped chocolate. Whisk well, stirring into the edge of the saucepan to combine. The ganache should be homogenous and smooth. Set the ganache aside.

In a 1-quart heavy-bottomed saucepan, combine the heavy cream, butter, and sugar. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally. The butter should be completely melted and the sugar completely dissolved. Once the mixture has come to a boil, pour it into the warm ganache. Place the sauce over medium-high heat and bring to a boil, stirring constantly with a whisk. As the chocolate sauce cooks, it will begin to thicken slightly. When it reaches a boil, remove it from the heat, and pour it into a clean, dry bowl. Cover by placing plastic wrap directly on top of the sauce to prevent a skin from forming. Let the chocolate sauce cool to room temperature before storing in the refrigerator. When cold, the sauce will become thick enough to be scooped with a spoon.

Invert molds onto individual serving plates. If you would like to decorate the plate, do so with fresh raspberries or fruit or chocolate sauce, and serve immediately.

**This makes TONS of chocolate sauce - you will have a ridiculous amount left over, so I'd recommend cutting the chocolate sauce recipe in half.**

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