Post your favorite recipes!

Before I moved in with my husband, the only thing I knew how to make was mac n cheese. Now I've expanded my horizons and have discovered that I really do know how to cook real food. However, I'm tired of the same ol' stuff every week. Everyone post your favorite recipe, whether it be dessert, breakfast, an appetizer, main course, etc. I'm really interested to see what you all like!

Posted on January 7, 2009 at 6:16 am
LaVitaBella
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08/30/2008
LaVitaBella

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LaVitaBella
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08/30/2008
LaVitaBella

LaVitaBella

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I'll start it out with my favorite appetizer/snack. It's a great food for watching a football game or a party. Everyone that tries it loves it!


Buffalo Chicken Dip


Ingredients:


2 (10 ounce) cans of chicken, drained


2 (8 ounce) packages of softened cream cheese


2 cup of Ranch dressing


3/4 cup of Franks Red Hot sauce


1 1/2 cups shredded cheddar cheese


1 bag of tortilla chips or celery, or even your favorite chips or crackers


Directions:


Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with chips or crackers.

Posted on January 7, 2009 at 6:24 am
genae
5
05/16/2009
genae

genae

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Mango Turkey Picadillo Wraps

Serves: 8
Serving Size: 1 tortilla and approx 3 ounces turkey mixture

The sweet yet tart flavor of mango acts as a wonderful complement to turkey.

INGREDIENTS
Mango Turkey Picadillo Wraps photo 187056-12 tbsp unsalted butter
Mango Turkey Picadillo Wraps photo 187056-21 pound cooked turkey, chopped
Mango Turkey Picadillo Wraps photo 187056-31 small yellow bell pepper, seeded & finely chopped
Mango Turkey Picadillo Wraps photo 187056-41/2 cup chopped sweet onion
Mango Turkey Picadillo Wraps photo 187056-52 chipotle chilies in adobo sauce, drained and chopped (available in the Mexican aisle of most supermarkets)
Mango Turkey Picadillo Wraps photo 187056-61 tsp ground cinnamon
Mango Turkey Picadillo Wraps photo 187056-71 tsp ground cumin
Mango Turkey Picadillo Wraps photo 187056-81 tsp ground coriander seed
Mango Turkey Picadillo Wraps photo 187056-91 tsp dried oregano
Mango Turkey Picadillo Wraps photo 187056-101 cup thick salsa
Mango Turkey Picadillo Wraps photo 187056-111/4 cup golden raisins
Mango Turkey Picadillo Wraps photo 187056-122 cups chopped mango
Mango Turkey Picadillo Wraps photo 187056-138 (8-inch) whole wheat flour tortillas

DIRECTIONS
1. Over medium heat, melt butter in a large skillet. Stir in cooked turkey, bell pepper, onion, chilies, herbs and spices - mixing well. Sauté for about 2 minutes or until vegetables are crispy and turkey is hot.

2. Reduce heat to low and gently stir in salsa, raisins and mango, blending well. Cook and stir about 3 to 4 minutes or until mixture in hot throughout.

3. Heat tortillas as directed on the package.

4. Spoon turkey mixture down the center of each warmed tortilla. Fold up the bottom end, and then fold in the sides. Serve immediately.

NUTRITION INFO
Calories: 370
Fat: 10.8 g
Carbohydrates: 54.8 g
Protein: 16 g

Posted on January 7, 2009 at 6:26 am
kristinkay
5
04/05/2009
kristinkay

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This is the best thing ever (not for your diet, but still). Its sort of a sweet cream dip for fruit. It rocks with strawberries. You mix a jar of marshmallow fluff with a regular sized block of cream cheese. Thats it. And EVERYONE loves it.

Posted on January 7, 2009 at 6:28 am
GoingtobeGoff
10
05/14/2009
GoingtobeGoff

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Russian Spaghetti (from an old restaurant in IA, my mom got the recipe from her mom, who got it 60+ years ago):


         Sauce:



  •  2 cans of tomato soup

  •  2 cans tomato paste

  •  4 tsp. worchestershire sauce

  •  2 tsp. vinegar

  •  2 tsp oregano

  •  2 c. ketchup

  •  2 tsp chili powder


         Meat:



  •  3+ lbs ground beef

  •  1 small onion, chopped

  •  1 green pepper, chopped

  •  celery (if desired), chopped


        Pasta:



  •  spaghetti or angel hair


Cook the above sauce ingredients VERY slow (in a crockpot or on the stove for 2+ hours).  Brown ground beef with onion, pepper and celery. Drain fat.  Cook spaghetti or angel hair pasta, al dente.  Serve hot.  Serves 4-6 people.

Posted on January 7, 2009 at 6:29 am
Niecy
10
09/06/2006
Niecy

Niecy

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We love lasagna ....and I make a slammin lasagna , but we are very busy so sometimes I do "crock pot lasagna" -  crock pot is one of the best inventions EVER!


a box of lasagna noodles


sauce of your choice


atleast 16 oz of mozzarella ( i love cheese i use more )


large container of ricotta cheese


1  1/2 lbs of ground beef browned and seasoned to your taste (I saute 1 chopped onion with the ground beef  at the same time for even more flavor)


grated parmesan cheese


I also throw in pepperoni slices ...gives a little extra flavor


 


First pour a little sauce in bottom of crockpot


then  break up about 4-6 of the  noodles  and place them on top of sauce (uncooked noodles)


drop spoonfuls of ricotta on top of noodles (about 1/3 of ricotta)


add 1/3 of the ground beef /onion mixture on top of ricotta


add some pepperoni slices on top of that


sprinkle 1/3 of your mozzarella over the pepperoni


repeat layers twice more , but do noodles first then sauce after the bottom layer ,


finishing with a top layer of mozzarella


sprinkle some parm cheese on top layer of mozzarella


cook in crock for 3 hours on high


** I forgot to mention  go sparingly with the sauce , too much and it will be runny , still tasty but wont stick together ... I do a thin layer of sauce and just pour sauce over the top when I serve it ****

Posted on January 7, 2009 at 7:10 am
BlingBride22
5
05/08/2009
BlingBride22

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I made this one up myself! Its super easy and yummy!


INGREDIENTS:




  • 2 green bell peppers-cut into slices

  • 2 tomato's-cut into slices

  • 1/2 white onion-chopped or slices

  • 3 cloves garlic

  • 2-3 new york steaks thin cut




COOKING DIRECTIONS:





  • cut steaks into slices about an inch thick (you have to get the thin cut steaks for this recipe)

  • cook the meat until fully cooked

  • after you have sliced the green bell peppers add them to a pot on med heat, stir often until they get a little tender

  • add the tomato's, onion's and steak to the pot

  • crush the garlic and also add to pot

  • add salt and pepper to taste

  • let cook until all the veggies are tender



When done you can serve over white or brown rice

Posted on January 7, 2009 at 7:22 am
Niecy
10
09/06/2006
Niecy

Niecy

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BlingBride that sounds yummy! ....


and LaVitaBella - I make Chicken wing dip the same way - Love It!

Posted on January 7, 2009 at 7:53 am
married2mrwright
3
09/29/2007
married2mrwright

married2mrwright

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These are some standards in our household, we make one of them at least once a month!


These are from my blog: http://www.cali2okie.blogspot.com


Gorgonzola Pasta with Spinach and Apples


These are some standards photo 190235-1


INGREDIENTS:

--1 package of polska kielbasa or smoked sausage (I prefer turkey),sliced into "coins" (you can substitue boneless chicken tenders if you prefer.  Just season and brown)
--Bag of washed baby spinach leaves
--1 large apple, skin on, quartered and sliced medium-thin
--1 tub of crumbled gorgonzola cheese (5 oz.)
--1/8 c. butter
--1/4 c. milk
--pepper to taste

DIRECTIONS:
--Prepare pasta as directed. I usually make half the package which yields two heaping portions plus leftovers for lunch the next day.
--While pasta boils, in a skillet brown the kielbasa or sausage slices, remove
--In same skillet (wipe out any grease from the sausage) wilt the spinach leaves and soften the apples over medium heat. Don't overcook, the spinach should still be bright green and the apples should retain their shape.
--Drain pasta and set aside. In the same pot that the pasta was cooked, melt 1/8 c. butter or margarine, add in the the gorgonzola crumbles and the 1/4 c. milk over low heat. Melt all ingredients together. As they start to combine, fold in the drained pasta into the butter-cheese-milk mixture until coated and warmed through. Add in the drained, browned sausage, wilted spinach and softened apples and combine until coated.
--Serve up with a little fresh pepper on top.


Meaty Turkey Bolognese


Ingredients:
- 1 jar of your favorite marinara sauce (I prefer Newman's Own) or make your own
- 1 lb. of ground turkey
- 1 package of Tukey Polska Kielbasa, sliced into bite size pieces
- fresh garlic, chopped
- salt, pepper and oregano to taste
- your favorite dried pasta (we use brown rice or quinoa pasta, you can also serve this over some steamed broccoli if you're laying off the pasta)

Directions:
- Brown the ground turkey, season as desired, drain and set aside
- In the same pan brown the Polska Kielbasa
- Meanwhile, in a separate stock pot, simmer your sauce...add garlic and spices to taste
- Add drained turkey and Polska Kielbasa to the sauce, simmer until married
- In a separate pot boil water and prepare pasta
- Add mushrooms, chopped onions, etc. to the meat sauce if desired and simmer together for 10-15 minutes.
- Drain pasta, place in bowl, spoon meat sauce over it all and garnish with some grated parmasean. YUMMY! If you skip the pasta, serve the meat sauce over steamed broccoli for a yummy, lower carb option.
-This sauce keeps well and makes enough for 2-3 servings for two or one meal for a family. Especially if you add garlic bread and a green salad. Quick, easy and yummy, especially on a cold, stormy day.

Posted on January 8, 2009 at 11:26 am
married2mrwright
3
09/29/2007
married2mrwright

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Turkey Three Bean Chili


Turkey Three Bean Chili photo 190237-1


I try to buy as many organic and low-sodium products as possible for this.


1 large can of crushed tomatoes
1 small can of tomato paste
1 lbs of lean, ground turkey
Fresh, chopped garlic, about 1/4 cup, maybe more
Cumin, about 1/4 cup, maybe more
Chili powder, about 1/4 cup, maybe more
Cayenne pepper, 2 big heaping tablespoons
Black ground pepper, 1 tablespoon
Salt (to taste)
1 can whole black beans
1 can whole pinto beans
1 can whole kidney beans

Directions:
Open all of the cans of beans, drain, and set aside. Open cans of tomato and set aside.

In a large stock pot, over medium heat brown the ground turkey with about two tablespoons of fresh chopped garlic, two tablespoons cumin, and two table spoons of chili powder. Add 1 teaspoon of cayenne paper.

Once the meat is browned and fragrant, drain off the fat (I use a turkey baster to remove the liquids). Add in large can of crushed tomatoes and mix. Let simmer. Add tomato paste. If the liquid it too thick, add about a 1/2 cup of water and mix thoroughly.

Now add in all three types of the drained, canned beans and mix well. Taste. Add salt and/or pepper if needed. Cover and let simmer over low
heat.

Every 1 hour or so, taste and add more seasoning, as needed until the flavor you prefer is achieved. I end up using all the cumin, chili powder, garlic and cayenne paper after about 3-4 hours of slow cooking. You might like to add freshly chopped onion or peppers, I don't care for either, so I leave them out. But I use LOTS of garlic and cumin! YUM! Season yours however you please, you really cannot mess it up. If it gets too thick, add a little water. For added kick I will add Vietnamese chili paste or Tabasco sauce.

This makes enough for two to enjoy and then have some to freeze for later in the month. Or it will comfortably feed 4-6, depending upon the appetites. Double the recipe and you have fun, cheap and yummy potluck food.

Garnish with fresh chopped onion (green or white), a dollop of sour cream or fresh Greek yogurt and shredded cheese (we use a cheddar/jack combo). Add some cornbread, tortillas or corn chips and you have a relatively healthy, low fat, high protein, soul satisfying meal. I tried mine over some leftover cheesy polenta and it was super!


Chicken Parmesean and Pasta with Spinach and Tomatoes


I improvised this recipe. It was so yummy and relatively healthy. The chicken is really juicy and flavorful and the pasta is creamy and feels like comfort food. It's made the keeper list in our household and I wanted to share it with you...let me know if you end up making it and what you think.

Turkey Three Bean Chili photo 190237-2CHICKEN PARMESEAN:

2 boneless, skinless chicken breasts

2 tablespoons of dijon mustard

1 tablespoon of rice vinegar (you could use apple cider or white wine too)

salt and pepper to taste

two slices of whole grain, high fiber bread, toasted

1.5 cups of fresh, shredded parmesean cheese (I actually used a parmesean and mozzarella mix, prepackaged)

1 teaspoon dried parsley


1 tablespoon of butter, melted


spray olive oil


Turkey Three Bean Chili photo 190237-3 PASTA FLORENTINE:
1 cup of brown rice pasta (or whole wheat) penne or shape of your choice (bowties would work great!)

0.5 cup of halved grape or cherry tomatoes

1 cup of fresh baby spinach leaves, sliced into thin ribbons

3-4 wedges of
Laughing Cow spreadable Light Garlic and Herb


0.25 cup of 1% milk


salt and pepper to taste


PREPARATION:

Preheat the oven to 425 degrees


Coat non-stick baking pan with a thin layer of olive oil to prevent sticking (I used the spray kind)


Mix mustard, vinegar, salt and pepper in a small bowl and marinate the boneless chicken breasts in the mixture (can be done in the refrigerator for up to 2 hours in advance, if desired)


Set a medium sized pot of water to boil (this is for the pasta)


Toast bread slices and then pulse into fine crumbs in the blender or food processor


Add dried pasta to the boiling water


In a shallow dish, combine bread crumbs, shredded cheese, salt and pepper, and dried parsley. Add melted butter to bind.


Take mustard-vinegar marinated chicken breast and dredge into the bread crumb-parmesean cheese mix until full coated.


Arrange coated chicken in the pre-greased baking pan and place in the oven at 425 degrees for 15-20 minutes (until cooked through and golden brown)


Check pasta for doneness. When done, drain and set aside. In the same pot that the pasta was cooked in (and now empty, but still warm) add the Laughing Cow cheese wedges to melt.


Add drained, cooked pasta back to pot and stir with melting cheese.


Add in milk and turn the heat to low to combine all ingredients until pasta is fully coated in the milk and cheese sauce.


Once coated, add in cut tomatoes and spinach, tossing until spinach is slightly wilted and tomatoes are warmed through.


Check chicken for doneness and remove from oven. Let cool for 2-3 minutes.


Portion out the pasta on each plate, served on the side of each chicken breast. Add a small green salad with italian or balsamic vinegar dressing.

Posted on January 8, 2009 at 11:26 am
married2mrwright
3
09/29/2007
married2mrwright

married2mrwright

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married2mrwright

Mushroom Rice Bake


INGREDIENTS:


--2 cups of rice (brown or white)


--4 boneless chicken breasts or pork chop cutlets


--1 can of condensed cream of mushroom soup (we get the low sodium version)


DIRECTIONS:


Preheat oven to 350 degrees


Pour the uncooked rice In an oven proof casserole dish, making an even layer.


Place chicken or pork ontop of the rice, spacing them evenly (not overlapping, etc.)


Pour can of soup and an additional can of water over the rice and protein.


Bake, covered for 40-45 minutes or until the rice is fluffy and protein is cooked through.


 

Posted on January 8, 2009 at 11:31 am
married2mrwright
3
09/29/2007
married2mrwright

married2mrwright

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Every once in a while I make this...it's low carb, but high fat!  It feels like a fancy, gourmet entree and is super easy to prepare!


Bacon and Brie Stuffed Chicken with Spinach and Asparagus


INGREDIENTS:


--Two boneless chicken breasts, pounded to about 1/4 inch thin


--4 strips of bacon (I prefer nitrate free), cooked and drained (undercook slightly as it will continue to cook in the oven)


--2 oz. of brie cheese


DIRECTIONS:


Preheat oven to 400 degrees


Spray olive oil or cooking spray into a baking dish (like Corning Ware or Pyrex)


Place two strips of cooked bacon (breaking them in half, if need be) onto one side of the pounded chicken and roll the other side of the chicken over the bacon and brie creating a stuffed chicken breast.  Season to taste with salt, pepper and paprika


Place seam side down into the greased baking dish.  Bake for 35-40 minutes or until chicken is no longer pink.


Sautee spinach in a stick-free pan. 


Steam, grill or sautee asparagus spears.


Place cooked stuffed chicken on a bed of sauteed spinach and top the chicken with a few asparagus spears.


 


 

Posted on January 8, 2009 at 11:39 am
kristeen
10
11/22/2008
kristeen

kristeen

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Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes


 


Prep Time: 18 min
Cook Time: 20 min
Level: Easy
Serves: 6 servings

3/4 cup drained oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1 pound Italian hot sausages, casings removed
2 (8-ounce) packages frozen artichoke hearts
2 large cloves garlic, chopped
1 3/4 cups chicken broth
1/2 cup dry white wine
16 ounces fusilli pasta
1/2 cup shredded Parmesan, plus additional for garnish
1/3 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
8 ounces water-packed fresh mozzarella, drained and cubed, optional
Salt and freshly ground pepper

Heat the oil reserved from the tomatoes in a heavy large frying pan over medium-high heat. Add the sausages and cook until brown, breaking up the meat into bite-size pieces with a fork, about 8 minutes. Transfer the sausage to a bowl. Add the artichokes and garlic to the same skillet, and saute over medium heat until the garlic is tender, about 2 minutes. Add the broth, wine, and sun-dried tomatoes. Boil over medium-high heat until the sauce reduces slightly, stirring occasionally, about 8 minutes.


Meanwhile, bring a large pot of salted water to a boil. Cook the fusilli in boiling water until tender but still firm to the bite, stirring often, about 8 minutes. Drain the pasta (do not rinse). Add the pasta, sausage, 1/2 cup Parmesan, basil, and parsley to the artichoke mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella. Season, to taste, with salt and pepper. Serve, passing the additional Parmesan cheese alongside.


Posted on January 8, 2009 at 11:46 am
meocat
4
08/01/2009
meocat

meocat

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Mmm.. I love cooking and this is something that everyone seems to love! Really easy to make too!


Cous Cous salad
Here is the recipe that I used:
http://www.recipezaar.com/118055

Here is what I did to alter the recipe to make it the way that I make it:

-use balsamic vinegar instead of red wine vinegar (red wine vinegar gives this bad aftertaste. it has proven to be so yum yum!)
-I actually add 2 tsps of sugar, not 1 (or rather, I do it to taste so that it's between sweet and sour)
-1 tsp of dijon mustard, not just 1/2 tsp
-Instead of cherry tomatoes, I dice up red bell peppers
-instead of a whole cucumber, I probably use about half (so maybe a cupful?)
-I don't use green onions but I did once and it still tasted yummy
-I mix the dressing together (with the olive oil) and then let the veggies and feta soak in there for a bit as I finish chopping them (it gives the veggies flavor)
-After that, I fork out the cous cous and mix it all up.
-oh, you can also add kalamata olives if you like
-I use mediterranean herbed feta sometimes :) (cheapest at Trader Joes!)

It makes quite a bit and is yummy warm or chilled.


 


I also have found different ways to use up a store bought rotisserie chicken! (I love the ones from Costco, they are HUGE, but regular grocery store ones are good too). Since it's mainly me or my fi too (when he comes over), I end up with lots of leftover chicken. Maybe I'll make a separate post for that.

Posted on January 11, 2009 at 6:46 pm

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