Your all time favorite recipe?

Hello ladies!


Please share your all time favorite yummy recipes with me. I'm a newbie in cooking and need some good recipes for the FI. :)

Posted on November 11, 2010 at 5:23 am
live_love_laugh
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04/30/2011
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Mrs.Pristouris
3
01/01/0011

Mrs.Pristouris

Pita Pizza (I make this a lot when I'm in a rush!)


Ingredients




  • 2 whole pita breads

  • 2 tablespoons olive or vegetable oil, divided

  • 1/4 cup sliced stuffed olives

  • 2 teaspoons red wine vinegar or cider vinegar

  • 1 garlic clove, minced

  • 1/2 teaspoon dried oregano

  • 1/4 teaspoon dried basil

  • Dash pepper

  • 1/2 cup torn fresh spinach

  • 1/3 cup crumbled feta cheese

  • 1 small tomato, seeded and chopped

  • 1/4 cup shredded Parmesan cheese



Directions



  1. Brush pitas with 1 tablespoon oil. Place on a baking sheet. Broil 4 in. from the heat for 2 minutes. Meanwhile, in a bowl, combine the olives, vinegar, garlic, oregano, basil, pepper and remaining oil. Spread over pitas; top with spinach, feta cheese, tomato and Parmesan cheese. Broil 3 minutes longer or until cheese is melted.



 




 


Greek Chicken Pasta (one of my favorite dinners)


Ingredients


 




  • 11 ounces uncooked pasta

  • 2 teaspoons olive oil

  • 1-1/4 cloves garlic, crushed

  • 1/3 cup chopped red onion

  • 11 ounces skinless, boneless chicken breast meat - cut into bite-size pieces

  • 5/8 (14 ounce) can marinated artichoke hearts, drained and chopped

  • 5/8 large tomato, chopped

  • 1/3 cup crumbled feta cheese

  • 2 tablespoons chopped fresh parsley

  • 1 tablespoon and 1 teaspoon lemon juice

  • 1-1/4 teaspoons dried oregano

  • salt and pepper to taste

  • 1-1/4 lemons, wedged, for garnish



Directions



  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.

  2. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add garlic and onion, and saute for 2 minutes. Stir in the chicken. Cook, stirring occasionally, until chicken is no longer pink and the juices run clear, about 5 to 6 minutes.

  3. Reduce heat to medium-low, and add the artichoke hearts, tomato, feta cheese, parsley, lemon juice, oregano and cooked pasta. Stir until heated through, about 2 to 3 minutes. Remove from heat, season to taste with salt and pepper, and garnish with lemon wedges.



 




 


Lasagna


Ingredients 


 



  • 1-½ pound Ground Beef

  • 1 pound Hot Breakfast Sausage

  • 2 cloves Garlic, Minced

  • 2 cans (14.5 Ounce) Whole Tomatoes

  • 2 cans (6 Ounce) Tomato Paste

  • 2 Tablespoons Dried Parsley

  • 2 Tablespoons Dried Basil

  • 1 teaspoon Salt

  • 3 cups Lowfat Cottage Cheese

  • 2 whole Beaten Eggs

  • ½ cups Grated (not Shredded) Parmesan Cheese

  • 2 Tablespoons Dried Parsley

  • 1 teaspoon Salt

  • 1 pound Sliced Mozzarella Cheese

  • 1 package (10 Ounce) Lasagna Noodles

  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)


Directions



  1. Bring a large pot of water to a boil.

  2. Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.

  3. In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).

  4. To assemble:
    Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.

  5. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.

  6. Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.






Beef Bolognese
Serves 6 with leftover sauce


Ingredients



  • 3 tablespoons unsalted butter
    3 tablespoons extra-virgin olive oil
    1 ½ cups finely chopped onions
    ¾ cup finely chopped celery
    ¾ cup finely chopped carrots
    Kosher salt and freshly ground black pepper
    1 clove garlic, minced
    1 pound ground beef
    1/3 pound pancetta, finely chopped
    1 1/3 cups tomato paste
    1 ½ cups whole milk
    2 cups red wine
    2 2/3 cups whole canned tomatoes, drained of juices and torn
    2 cups meat stock
    Pappardelle, cooked al dente
    Grated Parmesan


Directions



  1. Combine the butter and olive oil in a large, heavy pot set over medium heat. When hot, add the onions, celery and carrots, season with salt and pepper and cook, stirring frequently, until the vegetables start to brighten in color, about 20 minutes.

  2. Add the garlic, and just before it starts to brown, add the beef and pancetta. Season with salt and pepper. Cook, stirring occasionally, until the meat is thoroughly browned, about 25 minutes. Stir in the tomato paste and cook for 5 minutes. Add the milk and cook at a lively simmer until the milk is absorbed, 5 to 10 minutes. Add the wine and simmer until the pan is almost dry.

  3. Stir in the tomatoes and the stock, scraping the bottom of the pan with a wooden spoon. Bring to a gentle simmer and cook for 3 hours, stirring occasionally. Skim the fat off the surface. Toss with al dente pappardelle and serve with grated Parmesan.

Posted on November 11, 2010 at 8:52 am
live_love_laugh
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04/30/2011
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live_love_laugh

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live_love_laugh

Ohhh those sound sooo good! My FI has been begging me for lasagna

Posted on November 11, 2010 at 9:38 am
Mrs.Pristouris
3
01/01/0011

Mrs.Pristouris

I make lasagna 2 ways, but that one is my favorite!! Enjoy :)

Posted on November 11, 2010 at 10:09 am

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