What is your favorite recipe?

marbear81 · February 2009

I am going through our recipes before I do our grocery shopping (online!) and am looking for some dinner inspirations!

Two of our favorites are baked spaghetti squash and turkey tacos! Let me know if you want the recipe! Yes

GladToBeMrs.SRS · February 2009

I think this shall be a fine opportunity for me to up my post count. Here goes...

;-)

Penne with Vodka Sauce

Ingredients

16oz package penne pasta (rigatoni is also fantastic)
2 tablespoons butter
1/4lb pancetta (Italian bacon), chopped
1/3 cup vodka
? cup heavy cream ( ? & ? , or milk also work fine)
1.5 cups tomato sauce
? cup freshly grated Parmesan cheese
Couple of shakes of red pepper flakes

Instructions

1. Cook pasta to al dente (usually 8-10 minutes) and drain.
2. Meanwhile, saut? pancetta in butter until crisp. Add in red pepper flakes.
3. Add vodka and reduce by half (about 4-5 minutes).
4. Stir in tomato sauce and cream.
5. Simmer uncovered 10-12 minutes, stirring occasionally.
6. Stir in cooked pasta.
7. Serve in bowls, topped with parmesan cheese.

GladToBeMrs.SRS · February 2009

Carbonara

Ingredients

Salt and freshly ground black pepper to taste
1 pound pasta, such as penne
? cup extra virgin olive oil
? pound pancetta (Italian bacon), chopped
1 teaspoon red pepper flakes
5-6 cloves garlic, minced
? cup dry white wine
2 large egg yolks
Freshly grated Romano cheese
Parsley, for garnish

Instructions

1. Put a large saucepot of water on to boil. Add a liberal amount of salt and the pasta. Cook to al dente (usually 8-10 minutes).
2. Meanwhile, heat a large skillet over medium heat. Add the olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2-3 minutes more. Add wine and stir up all the pan drippings.
3. In a separate bowl, beat yolks, then add 1 large ladleful (about ? cup) of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.
4. Drain pasta well and add it directly to the skillet with pancetta and oil. Pour the egg mixture over the pasta. Toss rapidly to coat the pasta without cooking the egg. Remove pan from heat and add a big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn the pasta until it soaks up the egg mixture and thickens, 1-2 minutes. Garnish with parsley and extra grated Romano.

futuremrscrocco · February 2009

I'll take the turkey tacos recipe. What kind of recipe do you want from me?

GladToBeMrs.SRS · February 2009

Taco Soup

Ingredients

2 Cans black beans
2 Cans kidney beans
1 Lg. Can crushed tomatoes
1 Lg. Can diced tomatoes
2 Packets taco seasoning
1-8oz Can tomato sauce
1-2lbs ground beef or turkey

Optional garnishes:
Sour Cream, Shredded Cheese, Cilantro, Lime Wedges

Instructions

? Brown meat with seasoning packets
? Place meat, beans and tomatoes (with all juices) in a crock pot
? Simmer on high for four hours, or on low for eight hours
? Serve with garnishes

GladToBeMrs.SRS · February 2009

Pasta Magnifico

Ingredients

1 cup heavy cream
2 tablespoons cognac
Zest of one lemon
Zest of one orange
? teaspoon coarse salt
1-2 teaspoons dried mint (or 2 tablespoons fresh, about three springs)
12 leaves fresh basil, shredded or torn (or 1-2 teaspoons pre-prepared basil paste)
? pound linguine, cooked al dente
? cup freshly grated Parmigiano Reggiano cheese

Instructions

? In a skillet over medium-low heat, warm cream. Add cognac, zest of lemon and orange, and salt.
? Simmer 7-10 minutes, until cream slightly thickens.
? Add mint and basil, stir.
? Toss hot, drained pasta with sauce and grated cheese.
? Transfer to serving dish or dinner plates.
? Enjoy!

GladToBeMrs.SRS · February 2009

Lucy's Baked Barbecued Ribs

Ingredients

Pork spare ribs
Onion slices (optional)
BBQ sauce

Instructions

~Preheat oven to 425
~Boil a pot of water. Cut the slab(s) of ribs into quarters. Once the water is boiled, throw the ribs in for 35-45 minutes.
~Dry the ribs. Slice up rings of onions to put on top of each quarter and put into the oven for half an hour.
~Baste the ribs with BBQ sauce (either homemade or bottled). Put them in for another hour or so, basting every so often.

BAM! Delicious fall off the bone ribs

GladToBeMrs.SRS · February 2009

Cucumber & Feta Salad with Mint & Dill

Ingredients
2 medium cucumbers, in ?? dice
4oz Feta cheese, in ?? dice or crumbled
? medium sweet onion, finely diced
? cup chopped fresh mint
? cup chopped fresh dill
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh lemon juice
Kosher salt
Freshly ground black pepper
Mint leaves for garnish (optional)

Instructions
? In a large bowl, combine the cucumbers, feta, onion, mint and dill.
? In a small bowl, whisk the olive oil and lemon juice together. Season to taste with salt and pepper.
? Toss the dressing with the vegetables.
? Check seasonings adjust according to taste.
? Chill in refrigerator.
? Garnish with mint leaves, if desired, and enjoy.

GladToBeMrs.SRS · February 2009

Hummus

Ingredients

1 can [15 to 16 ounces] garbanzo beans, drained and liquid reserved
1/2 cup sesame seed
1 clove garlic, cut in half
3 TBSP lemon juice
1 tsp salt
chopped fresh parsley
pita bread wedges, crackers or raw vegetables, if desired

Instructions

? Place reserved bean liquid, the sesame seed and garlic in blender or food processor. Cover and blend on high speed until smooth.

? Add beans, lemon juice and salt. Cover and blend on high speed, stopping blender occasionally to scrape sides if necessary, until uniform consistency.

? Spoon into serving dish. Garnish with parsley. Serve with pita bread wedges.

GladToBeMrs.SRS · February 2009

Emeril's Meatloaf

Ingredients

2 teaspoons butter
3/4 pound ground beef
1/4 pound ground pork
1 cup minced onions
1/2 cup minced green peppers
1 tablespoon chopped garlic
2 eggs
1/2 cup heavy cream
3/4 to 1 cup bread crumbs
Salt and fresh ground black pepper
2 cups beef stock
2 tablespoons flour
2 tablespoons water

Instructions

~Preheat the oven to 350 degrees F.

~Grease a roasting pan with the butter.

~In a mixing bowl, add beef, pork, onions, peppers, garlic, eggs, cream, and bread crumbs. Blend thoroughly. Season the mixture with salt and pepper.

~Shape the mixture into a loaf and place on the prepared pan. Pour the stock over the top and place in the oven. Place in the oven and bake for about 1 to 1 1/2 hours, basting occasionally.

~Remove the pan from the oven. Using a long spatula, remove the meat loaf from the pan.

~Place the roasting pan on the stove, over high heat.

~In a small bowl, whisk the flour with 2 tablespoons water. Whisk the slurry into the gravy. Bring the liquid to a boil and cook for few minutes, stirring constantly. Season the gravy with salt and pepper.

~Slice the meatloaf in to 8 pieces. Serve two slices of meat loaf per person with a spoonful of gravy.

GladToBeMrs.SRS · February 2009

Enchiladas Verdes

Ingredients
4 boneless skinless chicken breasts
4 cups chicken stock
1 medium onion, in medium dice
1 tablespoon minced garlic
4 teaspoons oil
Salt
Pepper
Crushed oregano
12 corn tortillas
Cooking spray
2 cups shredded cheese
2 cans Stokes Green Chili Sauce with Pork

Instructions
? Poach chicken breasts in chicken stock for 30-45 minutes, or until cooked through.
? Remove chicken from poaching liquid. Cut into large chunks and chill in a medium bowl in the refrigerator. Reserve 1 cup of liquid.
? Using the same pot used to cook the chicken, saut? the onion and garlic in the oil, and add salt, pepper, and oregano to taste.
? Remove chicken from refrigerator and shred into the onion mixture. Stir in the reserved poaching liquid. Continue cooking until most of the liquid has evaporated. The chicken should remain fairly moist.
? Return the chicken mixture to the bowl and place in refrigerator.
? Heat both cans of chili sauce in the same pan used to cook the chicken.
? Preheat the oven to 350F.
? Place six corn tortillas on a double layer of aluminum foil and coat both sides with cooking spray or oil. Warm in the oven for 3-4 minutes, or until soft. Repeat with the remaining tortillas.
? Remove chicken mixture from the refrigerator and stir in a ? cup of chili sauce and 1-1/2 cups of shredded cheese.
? Spray a 13x9? pan with cooking spray, and spread ? cup of chili sauce on the bottom of the pan.
? Fill each tortilla with 1/3 cup of chicken mixture, roll, and place in pan with seam side down.
? Pour remaining chili sauce over the enchiladas, and top with cheese. Cover pan with foil, and bake at 450F for 20 minutes. Uncover pan and bake for another 10 minutes, or until bubbly and slightly browned.

GladToBeMrs.SRS · February 2009

Mom's Pea Salad

Ingredients

10oz fresh or frozen peas
1c. sliced celery
1/4c. diced green onion
1c. chopped cauliflower
1c. nuts or seeds
1/4c. crisp-cooked bacon, crumbled
1/2c. sour cream
1c. prepared ranch dressing
1/2tsp. Dijon mustard
1 clove garlic, minced

Instructions

? Rinse peas in hot water to thaw (steam, if fresh), drain.
? Combine vegetables, nuts and bacon with sour cream.
? Mix dressing, mustard & garlic together and pour over salad.
? Toss gently and chill.

GladToBeMrs.SRS · February 2009

Fancy Schmancy Mac-N-Cheese

Ingredients

8 tablespoons unsalted butter, plus more for dish (1 stick)
6 slices white bread, crusts removed, torn into 1/4 to 1/2 inch pieces ((good quality))
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, to taste 4
1/2 cups grated sharp white cheddar cheese (about 18 oz.)
2 cups grated Gruyere (about 8 oz.)
grated pecorino romano cheese (about 5 oz.)
1 lb elbow macaroni

Directions

1. Pre-heat oven to 375 degrees F.
2. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl.
3. In a small saucepan over medium heat, melt 2 Tbsp butter.
4. Pour butter into bowl with bread, and toss; set the bread crumbs aside.
5. In a medium saucepan set over medium heat, heat the milk.
6 .Melt remaining 6 Tbsp. butter in a high-sided skillet over medium heat. When butter bubbles, add flour.
7. Cook, stirring, 1 minute. While whisking, slowly our in hot milk.
8. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
9. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cup cheddar cheese, and 1 1/2 cup Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil.
10. Add macaroni; cook 2 to 3 min. less than manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.
11. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish.
12. Sprinkle remaining 1 1/2 cup cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, 30-60 minutes.
13. Transfer dish to a wire rack to cool 5 min.; serve.

GladToBeMrs.SRS · February 2009

Cheddar Chowder

Ingredients

4 cups chicken broth
2 cups water
6 cups diced potatoes
1 1/2 cups diced carrots
1 1/2 cups diced celery
3/4 cup chopped onions
salt & pepper to taste
3/4 cup butter
3/4 cup flour
6 cups milk
6 cups cheddar (or more)
3 cups ham (can be more)

Instructions
- put all veggies in pot and cover with water and broth
- cook until tender

In a separate pot:
- melt butter
- whisk in flour, milk, cheddar
- pour milk mixture into veggie pot (do not drain water!)
- add ham

marbear81 · February 2009

futuremrscrocco:
I'll take the turkey tacos recipe. What kind of recipe do you want from me?

Here is the turkey tacos recipe! They are delish! and I'll take whatever you feel like sharing :-)

Makes 18 tacos, Prep 10 mins, Cook 15 mins

Bake at 400 for 5 mins

Ingredients

1 TBS veggie oil

1 medium size onion, chopped

1 ? lbs of ground turkey

? tsp garlic salt

? tsp ground cinnamon

? tsp ground cumin

? tsp ground allspice

? tsp black pepper

1 can (8oz) tomato sauce

18 hard taco shells

1 can (11 oz) Mexicorn, drained

*Optional* Shredded lettuce, sour cream, chopped cilantro and onion if desired!

Heat oven to 400
Heat oil in a large non-stick skillet over medium/high heat. Add onion and crumble in the ground turkey; cook, stirring occasionally for 7 to 8 minutes or until onion is tender and turkey is no longer pink. Stir in garlic salt, cinnamon, cumin, allspice, pepper and tomato sauce. Simmer, covered for 5 minutes, stirring occasionally.
Meanwhile, heat taco shells at 400 for 5 minutes
Add corn to turkey mixture and heat through, about 2 minutes
To serve, spoon about 1/3 cup of filling into each warmed taco shell. Garnish with lettuce, sour cream, cilantro, and onion if desired. Serve with a tossed salad and enjoy!

marbear81 · February 2009

Wow Glad - you are awesome! lol You have a lot of good ones! ;-)

GladToBeMrs.SRS · February 2009

marbear81:
Wow Glad - you are awesome! lol You have a lot of good ones! ;-)

::curtsies::

Angel

tinamichelle · February 2009

This is one of my favs!

https://laurasrecipecollection.wordpress.com/2008/09/18/cajun-chicken-pasta/

futuremrscrocco · February 2009

I give this one

! I just made it last night...yum

Shrimp Bisque Recipe

3 Tablespoons olive oil
1 1/2 pounds medium shrimp, shelled and deveined (reserve shells)
1/4 cup butter
1 large onion diced
1 carrot chopped
1 celery stalk chopped
2 1/2 cups water
1 cup dry white wine
1/4 cup regular long-grain rice
1 bay leaf
1 teaspoon salt
1/4 teaspoon cayenne
3 chicken-flavor bouillon cubes
1 16 ounce can tomatoes
2 cups heavy cream

In 4 quart Dutch oven over medium high heat, in hot olive oil, cook shells until pink, stirring constantly with slotted spoon. Discard shells, leaving flavored oil in Dutch oven.

Add shrimp to oil and cook, over medium high heat, stirring frequently, until shrimp turn pink, about 3 minutes; spoon into bowl.

Reduce heat to medium; add butter, onion, carrot and celery; cook, stirring occasionally, until tender.

Stir in next 7 ingredients and heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until rice is tender. Remove Dutch oven from heat.

Discard bay leaf. Drain juice of tomatoes into rice mixture. Remove seed from tomatoes; stir tomatoes into rice mixture and add cooked shrimp.

In covered blender container at high speed, blend one half of mixture at a time until all is smooth.

Return shrimp mixture to Dutch oven; stir in cream. Over medium heat, heat just to boiling. Serve.

futuremrscrocco · February 2009

^ those dots are supposed to be 5 stars. Stupid bump.

GladToBeMrs.SRS · February 2009

Yeah. The stars don't work. Nice, isn't it?

Yes

futuremrscrocco · February 2009

Oven-Fried Chicken Chimichangas 2/3 cups picante sauce or your sauce of choice 1 teaspoonful ground cumin 1/2 teaspoonful dried oregano 1 1/2 cups shredded cooked chicken 1 small can chopped green chiles 1 cup shredded cheese 1/4 cup chopped green onion 6 8? flour tortillas 2 tablespoons butter melted 1 can Enchilada sauce Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions. Place about 1/4 cup of the chicken mixture in the center of each tortilla. Fold opposite sides over filling. Roll up from bottom and place seam-side down on a baking sheet. Brush with melted butter. Bake at 400?F for 13 minutes. Remove and cover with enchilada sauce and additional cheese and green onion. Return to oven for another 13 minutes.

lauren&matt · February 2009

YUM to all of these! Marking for later, thanks!!!!!!!!!

lytedark · February 2009

GladToBeMrs.SRS:
Fancy Schmancy Mac-N-Cheese
Ingredients

8 tablespoons unsalted butter, plus more for dish (1 stick)
6 slices white bread, crusts removed, torn into 1/4 to 1/2 inch pieces ((good quality))
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper, to taste 4
1/2 cups grated sharp white cheddar cheese (about 18 oz.)
2 cups grated Gruyere (about 8 oz.)
grated pecorino romano cheese (about 5 oz.)
1 lb elbow macaroni

Directions

1. Pre-heat oven to 375 degrees F.
2. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl.
3. In a small saucepan over medium heat, melt 2 Tbsp butter.
4. Pour butter into bowl with bread, and toss; set the bread crumbs aside.
5. In a medium saucepan set over medium heat, heat the milk.
6 .Melt remaining 6 Tbsp. butter in a high-sided skillet over medium heat. When butter bubbles, add flour.
7. Cook, stirring, 1 minute. While whisking, slowly our in hot milk.
8. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
9. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cup cheddar cheese, and 1 1/2 cup Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. Fill a large saucepan with water; bring to a boil.
10. Add macaroni; cook 2 to 3 min. less than manufacturer's directions, until the outside of the pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.
11. Stir macaroni into the reserved cheese sauce. Pour mixture into prepared dish.
12. Sprinkle remaining 1 1/2 cup cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and bread crumbs over top. Bake until browned on top, 30-60 minutes.
13. Transfer dish to a wire rack to cool 5 min.; serve.