favorite recipe?

Okay ladies....

So i use to cook when i was younger, but when i met FH i moved in with him and his mom cooked for us... so for 2 years i cook not one thing....

Now I have to cook for FH and son, and need recipes.

Can anyone help me? I have lots of cook books, but it is great to know peoples favorites

oh that is great
thank you!!!!

I looove Minestrone...I just dump in whatever leftovers we have that I think will work in the soup and it always comes out delicious...I got this recipe from Real Simple and usually end up adding frozen corn and potatoes...
-----
Minestrone

1 28-ounce can diced tomatoes, undrained
1 32-ounce container vegetable or low-sodium chicken broth
1 15-ounce can cannellini (or other white) beans
1 15-ounce can kidney beans (optional)
1 9- or 16-ounce package frozen green beans
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed
1/2 cup (2 ounces) grated Parmesan
Crusty bread

In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes. Add the salt, pepper, and spinach and stir until wilted. Ladle into bowls and sprinkle with the Parmesan. Serve with the bread.

Yield: Makes 4 servings

CALORIES 310(20% from fat); FAT 7g (sat 4g); SUGAR 8g; PROTEIN 25g; CHOLESTEROL 6mg; SODIUM 590mg; FIBER 11g; CARBOHYDRATE 43g

---

Posted by KickinDandelions

I looove Minestrone...I just dump in whatever leftovers we have that I think will work in the soup and it always comes out delicious...I got this recipe from Real Simple and usually end up adding frozen corn and potatoes...
-----
Minestrone

1 28-ounce can diced tomatoes, undrained
1 32-ounce container vegetable or low-sodium chicken broth
1 15-ounce can cannellini (or other white) beans
1 15-ounce can kidney beans (optional)
1 9- or 16-ounce package frozen green beans
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 5-ounce bag fresh spinach or one 10-ounce box frozen spinach, thawed
1/2 cup (2 ounces) grated Parmesan
Crusty bread

In a large pot, over medium heat, bring the tomatoes and their liquid to a simmer. Cook for 2 minutes. Add the broth, white beans, and kidney beans (if using) and bring to a simmer. Add the green beans and cook until tender, about 3 minutes. Add the salt, pepper, and spinach and stir until wilted. Ladle into bowls and sprinkle with the Parmesan. Serve with the bread.

Yield: Makes 4 servings

CALORIES 310(20% from fat); FAT 7g (sat 4g); SUGAR 8g; PROTEIN 25g; CHOLESTEROL 6mg; SODIUM 590mg; FIBER 11g; CARBOHYDRATE 43g

---

I love Minestrone also.

I know this one sounds funny (I usually use chicken thighs with the skin on because they're cheaper)...but try it! When I first made it for FH he looked really scared...but the grapes add a touch of sweetness to the dish without overpowering the chicken. Plus the chicken comes out really moist!!

-----
Roasted Cornish Hen and Grapes

Serves 4; Prep time: 15 minutes; Total time: 50 minutes
If you like, you can easily substitute four bone-in, skin-on chicken breasts (ten to twelve ounces each) for the Cornish hens in this recipe.


1 1/2 pounds mixed red and green seedless grapes

8 shallots, root end intact, halved if large (Shallots often have two lobes, which should be separated before peeling.)

6 sprigs thyme, plus leaves for hens

2 tablespoons olive oil

Coarse salt and ground pepper

4 Cornish game hens (1 to 1 1/4 pounds each)

1. Preheat oven to 450°. On a rimmed baking sheet, toss grapes and shallots with thyme sprigs, oil, 1 teaspoon salt, and 1/4 teaspoon pepper.

2. Tie legs with kitchen twine; nestle hens among grapes on baking sheet, breast side up. Season hens generously with salt and pepper; sprinkle with thyme leaves.

3. Roast, basting hens occasionally with pan juices, until an instant-read thermometer inserted in thickest part of leg (avoiding bone) registers 160°, 30 to 35 minutes.

---

Posted by Christys0925

Sorry to crash , but I lOOOOOOOVE cooking. I have tons of hard and easy recipies. Do you want like, chicken fetticcinni Alfredo ( easy), homemade potato soup with bacon and cheese, or like desserts. Let me know.

---

anytyhing with chicken would be awsome!

Another recipe I found that I wasn't sure would work but turned out awesome. I haven't made it using teriyaki sauce or oats because I never have some lying around. The chicken comes out very juicy because the yogurt keeps it moist...the mustard adds a little tang...and the cheerios give it this satisfying crunch. I got lazy the first time I made this for FH and he looked at me and said...'Am I eating CHEERIOS?!' and started laughing. But after he took a bite he told me to keep the recipe and make it again

---------------
Cheerio Chicken

8-12 pieces of chicken (legs and thighs work very well)
1 c. plain yogurt
1-2 Tbl. grainy mustard
Teriyaki sauce (optional; we use soy vey)

Breading: make 2-3 cups of breading by grinding a mixture of the
following in your food processor, blender or by hand:
Italian-stle bread crumbs
Parmesan cheese
Honey nut Cheerios (we recommend a lot of these)
Regular Cheerios (optional)
Quaker Oats (optional)

Preheat oven to 350 degrees. Mix yogurt and mustard together in a shallow bowl. Make breading and place in shallow bowl. Wash and remove skin of chicken pieces. Coat each piece with yogurt mixture, then dip thoroughly in the breading. Lay on oven sheet coated with aluminum foil. Bake chicken for 25-35 minutes, turning once. Serve with rice or sweet and crunchy couscous or green bean with sesame-soy-ginger sauce.

For a crisper finish, sprinkle some teriyaki sauce on the chicken, then broil for the final 5 minutes.

OK THis one is so easy, FH begs me to make this.

Grill 4-5 pieces of boneless chicken breast. I sprinkle with a little seasoning salt and pepper. Once done I cut them up in cubes or strips and set aside.
Go ahead and start boiling 6 oz of fettuccine noodles and then drain. Put back in pan
add to noodles.
1/2 cup heavy whipping cream
1 tablespoon butter
3/4 cup grated parmesan cheese.

Stir over low heat till sauce thickens. Add salt and pepper to taste.

oh wow,.. the cheerio chicken does sound weird.. but very good.

Baked Ziti:

Cook the pasta
Then I transfer it in a bowl and I mix it with all these spices, salt, pepper, lots or oregano, white pepper, garlic, ricotta cheese, shredded mozerella and the Barilla baking sauce. I put that mixture in the pan with more cheeze and sauce and bake until nice and brown on top but do not over bake bec it will come out really dry, I like it really cheesy and juicy. Sorry not in recipe form

---

Posted by Christys0925

OK THis one is so easy, FH begs me to make this.

Grill 4-5 pieces of boneless chicken breast. I sprinkle with a little seasoning salt and pepper. Once done I cut them up in cubes or strips and set aside.
Go ahead and start boiling 6 oz of fettuccine noodles and then drain. Put back in pan
add to noodles.
1/2 cup heavy whipping cream
1 tablespoon butter
3/4 cup grated parmesan cheese.

Stir over low heat till sauce thickens. Add salt and pepper to taste.

---

mmmmmm, I make this all the time time but we've never grilled the chicken, we've always sauteed it... YUUUUUM-O!

If you are going to start cooking invest in a Crock Pot... it's one of the best inventions EVER!!!!!!!

OK... Here we go. This is from the Campbell's website and I LOVE it.. It's a staple in the winter and is just so easy!

Cheesy Chicken & Rice
1 can Condensed Cream of Chicken Soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
2 cups fresh or frozen vegetables
1/2 tsp. onion powder
4 skinless, boneless chicken breast halves
1/2 cup shredded Cheddar cheese


1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish.

2. Top with chicken. Season chicken as desired. Cover.

3. Bake at 375°F. for 45 min. or until done. Top with cheese.

Here's a suggestion for a way to change up the dish a little bit...

Italian: In place of onion powder, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.

Mexican: In place of onion powder, use 1 tsp. chili powder. Substitute Mexican cheese blend for Cheddar.

Here's one for the Crock Pot if you have one...

No Peek Beef (because you can't lift the lid and peek!! FH's mom had to name dishes funny names in order to get him and his sisters to eat )

1-2lbs of stew beef (its always in the meat section and it's basically just cut up beef)
1 packet of dry onion soup mix
1 can of mushroom pieces in liquid
1 can of cream of mushroom soup

Mix it all together in the Crock Pot, set it on low (usually 8hrs) and serve over Egg Noodles... Yuuuuum! Even more delicious leftover!

---

Posted by AMGBride2008

Here's one for the Crock Pot if you have one...

No Peek Beef (because you can't lift the lid and peek!! FH's mom had to name dishes funny names in order to get him and his sisters to eat )

1-2lbs of stew beef (its always in the meat section and it's basically just cut up beef)
1 packet of dry onion soup mix
1 can of mushroom pieces in liquid
1 can of cream of mushroom soup

Mix it all together in the Crock Pot, set it on low (usually 8hrs) and serve over Egg Noodles... Yuuuuum! Even more delicious leftover!

---

i love the crock pot! everything is so yummy from it!

I am DEFINITELY registering for a crock pot!!!

I found this recipe for Seared Chicken Breast with a bunch of different pan sauces:
------
This technique and the accompanying sauces also would work well with turkey cutlets, boneless pork chops, or sliced pork loin.

INGREDIENTS:
4 trimmed boneless, skinless chicken breasts, tenderloin removed and cooked separately or saved for another use
Kosher salt and freshly ground black pepper
Flour for dredging
Ingredients for pan sauce (see the recipes below)
3 Tablespoons unsalted butter
1 Tablespoon vegetable or olive oil

PREPARATION:
Season the chicken breasts on both sides with ample salt and pepper.
Put a handful of flour in a pie pan or other sided plate and position it near the stove. Combine the sauce ingredients (see options below) of your choice in a 1-cup Pyrex measuring cup or small bowl.

Heat 2 tablespoons of the butter and the oil in a large skillet over medium heat. Dredge one of the chicken breasts in the flour, coating both sides well but shaking off any excess. Increase the heat of the pan to medium high.

Before adding the chicken, test the heat of the pan by flicking in a little of the dredging flour. If the flour sizzles enthusiastically and immediately turns golden, the pan is ready. Add the first floured chicken breast. Then quickly flour the remaining breasts and add them to the pan. Cook for about 4 minutes without moving the breasts. Then, starting with the first one in the pan, turn them over and cook for another 3 or 4 minutes on the other side.

Transfer the chicken to a plate or plates and keep it warm. Add the pan sauce ingredients to the hot pan and boil, stirring and scraping up the browned bits in the bottom of the pan, over high heat until the liquid is reduced by half. Add the remaining tablespoon of butter and whisk until smooth and glossy. (Tilt the pan to bring the small amount of liquid to one side while you whisk in the butter.) Spoon the sauce over the chicken and serve immediately.

Yield: 4 servings


Quick Pan Sauces
These sauces are designed for 4 chicken breasts , yielding about 1 to 1-1/2 Tablespoons of sauce per breast. If you decide you want a bit more sauce, increase the total liquid ingredients to 2/3 cup and whisk in a little more butter.

Add the flavorings to the hot pan. Scrape up those yummy stuck-on bits and reduce the liquid by half. Pour the sauce over the chicken breasts and serve immediately.

Red Wine and Mustard
1/4 cup low-salt chicken stock
1/4 cup red wine
1 teaspoon Dijon mustard

Curried Chutney
6 Tablespoons low-salt chicken stock
2 Tablespoons rice wine vinegar
2 Tablespoons prepared chutney
1/4 teaspoon curry powder

Orange-Dijon
1/2 cup orange juice
1 teaspoon Dijon mustard
1/2 teaspoon minced fresh rosemary
1 Tablespoon brown sugar

Port with Dried Cherries
1/2 cup port wine
2 Tablespoons dried cherries or cranberries
2 teaspoons seedless raspberry jam

Lemon-Caper
6 Tablespoons low-salt chicken stock
2 Tablespoons lemon juice
2 teaspoons drained capers

Vermouth with Prunes
6 Tablespoons sweet vermouth
2 Tablespoons cider vinegar
1/4 cup chopped prunes

Tomato-Tarragon
1/4 cup low-salt chicken stock
1/4 cup dry white wine
1 teaspoon minced fresh tarragon
4 canned tomatoes, seeded and chopped

Silly Question?


Red and white wine for cooking?

Is it cooking wine.. or do you juse use any wine you want?