Share the recipe for your favorite homemade dish

[admin]

Every good cook has one recipe which he/she loves to make. I'm talking about that "go to" recipe that always gets rave reviews from family and friends.

Please share that recipe with our community. If everybody contributes, we can all get some really great recipes from this post .

[admin]

I'll start it off with one of my favorite dishes -

Peach Cobbler

6 cups sliced ripe peaches
2 cups brown sugar
2-4 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon vanilla
1/3 cup butter
pastry for double crust pie

In a Dutch oven, combine first 4 ingredients. Set aside until syrup forms.

Bring to a boil, reduce heat to low, simmer for 10 minutes or until tender.

Add vanilla & butter, stirring until butter melts.

Roll half of pastry to 1/8 inch thickness. Cut into an 8 inch square. Spoon half of peach mixture into an 8 inch square pan (deep). Place pastry layer on top. Bake at 475 for 10-12 or until lightly browned.

Roll out remaining pastry and cut into strips. Pour remaining peach mixture on top and criss-cross pastry strips on top of peaches.

Bake at 475 for 15-18 minutes or until lightly browned.

Serve with vanilla ice cream and enjoy.

[Anonymous]

Mum's Apricot Cheesecake Recipe

Base

155 grams plain bickies crushed
75g butter

Combine finely crushed bickie crumbs & butter mix well
Press mixture firmly onto base of dish
Refrigerate for 1 hour

Filling

470 gram can apricot nectar (big can
1 tablespoon gelatin
375 grams of cream cheese (
¼ cup caster sugar
1 tble spoon lemon juice extra
1 & ¼ cup of whipped cream

Measure 1 cup of nectar (rest for topping
Pour nectar into small saucepan sprinkle gelatin over place on low heat & stir until gelatin dissolves (no crystals left)
Allow to cool & thicken slightly don’t use hot
Beat softened cream cheese & sugar until smooth & creamy add lemon juice
Beat in apricot gelatin mixture then fold in the whipped cream gently
Then pour this mixture into crumb base then refrigerate for 2 hours or until firm

Topping

1 tble spoon sugar
3 teaspoons of corn flour
Into a saucepan stir in the remaining apricot nectar bring mixture to boil & stir constantly
Once it boils it will thicken as it starts to thicken it will get stripes through it when it comes to a boil it will get the glossy & orange the thicker u want the more c flour
Once thickened take off the heat let it cool a little then add brandy continue stirring for a couple of minutes
Spread over top of set cheesecake
Refrigerate until top set.

Enjoy!

[Anonymous]

King Ranch Casserole

1 Fryer
1 (103/4 oz) Cream of Mushroom Soup
1 (101/4 oz) Cream of Chicken Soup
1 (10 oz) Rotel tomatoes with green chiles
1 Soup can of chicken broth
1 Dozen Corn tortillas cut into quarters
1 Onion Chopped
2 cups cheese grated

Place the fryer in a large pot with enough water to cover. Add salt,pepper,cummin,garlic, parsley,onion,and chili power(add to taste)
Cover and boil until tender. Debone chicken.
To make a sauce blend until smooth the two soups,the rotel tomatoes(it you can not find them use chopped tomatoes and add some chopped peppers.)
Grease a 21/2 quart casserole and begin layering chicken, 1/2 of tortillas,1/2 of the onion,1/2 of the cheese,and 1/2 of the sauce. Continue ending with the cheese. Bake uncovered at 350 for one hour.
It is great to put in slow cooker and come home and just have to put it together. Much easier then it sounds and worth the time.

[Anonymous]

Harvest Potatoes

32 oz. frozen Hash Browns, thawed (not the shredded ones)
1 can Cream of Chicken soup
8 oz. Sour Cream
8 oz. Cheddar Cheese, shredded
1/2 cup margarine, melted
1 1/2 teaspoon salt
1 medium onion, diced

Combine in greased 9 x 13 pan. Top with topping. Bake 350 degrees 45 min., cover lightly when topping starts to brown.

Topping:
2 cups Corn Flakes, crushed
1/4 cup Margarine, melted

[Anonymous]

STRAWBERRY SHORTCAKE

ANGEL FOOD CAKE MIX OR JUST BUY ONE FROM THE BAKERY (Plain), Not the loaf, the CAKE!

1 plain Angel Food Cake
16 oz. fat free Cool Whip
1 (Lg) basket Fresh Strawberries

Directions: Make sure cake is cool, divide cake into half, I use my bread knife for this. and apply one coat of cool whip. Then slice strawberries and arrange closely together around cake. Top with the 2nd layer of angel food cake, and frost with rest of cool whip. Slice strawberries in half and arrange on top of cake for a nice decoration. Also slice strawberries, very thin and arrange all around the base of cake.

This is an easy Desert, and everyone loves it!!!!

[Anonymous]

Martha Dibblee's Apple Pie
copyright martha g dibblee
dibblee@hevanet.com

Crust:

9 oz Crisco vegetable shortening
12 oz bread flour
1/4 cup cold tap water
about 1 tsp sea salt
about 2 Tbsp regular granulated sugar

I use the Cuisinart. First I pulse a few times to mix the flour & sugar & salt. Then I add the shortening & pulse about 10 times. Then add the water & pulse until it forms a loose ball, about 15-20 times.

Tear two rectangular sheets of waxed paper. Place one piece of waxed paper on the counter in a position wider than it's tall. Dump dough onto waxed paper. Form into a ball. Cut in half for a 2-crust pie, which is what this dough volume will make. Put one half aside. Make the other half into a ball & splat onto the wide piece of waxed paper. Flatten a to about 1". Cover w/ 2nd pc waxed paper placed so that it's taller than wide. Roll w/ rolling pin in a counterclockwise direction until the dough reaches the uncut edges of the waxed paper. Turn paper about 1/16th of a turn each time as you roll. ROLL ONLY IN a counterclockwise direction, turning each time. When dough reaches the uncut edges of the waxed paper, it's the correct size. Carefully peel off the top waxed paper. Replace. Turn dough over. Carefully peel off waxed paper. Carefully grasp two diagonal corners of the wax paper & lift so the dough folds in half. Lay the dough in the pie plate -- preferably Pyrex 10" fluted pie plate -- dough side down, first the dough half nearest you, then lay the other half down, & peel off the waxed paper. Fit & trim crust as needed. Prepare the sugar mix (1/2++ cup sugar, 1/3 tsp cinn, 1 tsp flour). Sprinkle the crust bottom w/ about 3 tbsp of the sugar-cinnamon-flour mixture . Fill w/ apples (3 lg Jonagold & 3 lg Granny Smith) cut in 1/8ths. Sprinkle remaining flour-sugar-cinn mixture over apples. Place three 1-tbsp pieces of real butter on top of mound of apples. Top w/ prepared crust, using waxed paper to lift the crust the same way as for the bottom crust. Seal crusts but don't use water to seal. Make 5 slits in the crust top for ventillation. Pour approx. 1/3 c white granulated sugar all over top crust from a sugar shaker. Bake in preheated 350 deg convection oven until done, about an hour & a half, depending on apples. To test for doneness, poke apples w/ a long bamboo skewer. Apples must not offer any resistance but at the same time should not be mushy. For protection against drips, place a cookie sheet lined w/ a silpat on the rack under the pie. DO NOT put pie plate on silpat or in cookie sheet. Cool for an hour, serve w/ice cream.

[Anonymous]

I liked this dish alot its really delicious.
Grilled vegetables:

any vegtebales you have: carrots, zucchini, green - red bell pepper, -Broccoli - Cauliflower - frozen corn

3 table spoon melted butter

spices: paprika - black pepper - salt - oregano - 1 table spoon olive oil


Method:
1- mix (spices + 1 tea spoon of melted butter).
2- after cleaning the vegetables very good cut them into slices or as you like. except the corn just cut in half if it is big size and the broccoli- cauliflower into florets.
3- mix the vegtables with the sauce in step 1 very well.
4- cook the vegtables on steamer for just 7 - 10 minutes.
5- minewhile mix the rest of the melted butter with minced black pepper.
6- prepare the grill and put the vegtables on them and from time to time grease them using a brush with the butter and black pepper mixture.
and turn them from one side to another.

its really easy and doesn't take any time .. hope you well like it.

[Anonymous]

Pork Chops & Vegetables

pork chops with bone in (use as many as you need)
3/4 c long grain rice
1 can stewed tomatoes
1/2 c chopped onions
1 can stewed tomatoes
1 cup corn
garlic to taste
1/2 tsp thyme
Trim fat and cook in skillet. Remove fat & leave grease, won't be much.
Brown Pork chops, remove to plate, saute onions, then add rice, tomatoes, & 3/4 can of water, corn, garlic, thyme, and replace chops on top of veg. Cover, and simmer about 30 min or un
til rice is done.

[Anonymous]

Bananna Bread

4 Cup of Sugar
2 Tsp. of Baking Soda
8 Cups of ALL POURPOSE FLOUR
4 Tsp. of Baking Powder
2 Tsp. of Salt
4 Sticks of Margrine
8 Eggs
8 Over Ripe Banannas

DIRECTIONS:

PREHEAT OVEN to 350 Degres
Mix the Sugar, Flour, and Margrine together in Large Bowl continue to add eggs, Baking Powder,
Baking Soda and Salt and Banannas. Mix together until all blended Well.
Grease the bottom of the mini bread pans.

Cook Bread at 350 Degres for 25 Minutes or until golden brown.

[Anonymous]

Originally Posted by Anonymous

BANANNA BREAD
4 Cup of Sugar
2 Tsp. of Baking Soda
8 Cups of ALL POURPOSE FLOUR
4 Tsp. of Baking Powder
2 Tsp. of Salt
4 Sticks of Margrine
8 Eggs
8 Over Ripe Banannas

DIRECTIONS:

PREHEAT OVEN to 350 Degres
Mix the Sugar, Flour, and Margrine together in Large Bowl continue to add eggs, Baking Powder,
Baking Soda and Salt and Banannas. Mix together until all blended Well.
Grease the bottom of the mini bread pans.

Cook Bread at 350 Degres for 25 Minutes or until golden brown.

[Anonymous]

CHICKEN-n-DUMPLINGS

10 Pieces of chicken legs cleaned (NOT SKINNED)

2 Chicken Boulon Cubes

1 Lg. or Family Sz. Can of Campbells Cream of Chicken Soup

2 Pks. of Kettle Dumplings (break dumplings into 3parts before placing in water)

Salt and Peper to taste

DIRECTIONS:

Cook chicken for 5-6 hours over medium heat and then remove chicken from water and debone
(DO NOT DRAIN WATER)

Raise heat to medium high and place soup in water stir well.

Place dumplings in water and then place deboned chicken in water cook until desired consistancy.

[Anonymous]

GARLIC SAUCE for Hot Grilled or Roasted Vegetables

I 'discovered' this sauce in a book loaned to me by a precious friend.
Enjoy - it is really different but extremely yum!

GARLIC SAUCE:
1-2 cloves Garlic, crushed
1/2 cup Light Sour Cream
2 tspns English Mustard
1 tblsp Hot water

Mix all ingredients together, and serve with hot grilled/roasted vegetables.
------

Originally Posted by minionangelo

i liked this dish alot its really delicious.

Grilled vegetables:

any vegtebales you have: carrots, zucchini, green - red bell pepper, -Broccoli - Cauliflower - frozen corn

3 table spoon melted butter

spices: paprika - black pepper - salt - oregano - 1 table spoon olive oil


Method:
1- mix (spices + 1 tea spoon of melted butter).
2- after cleaning the vegetables very good cut them into slices or as you like. except the corn just cut in half if it is big size and the broccoli- cauliflower into florets.
3- mix the vegtables with the sauce in step 1 very well.
4- cook the vegtables on steamer for just 7 - 10 minutes.
5- minewhile mix the rest of the melted butter with minced black pepper.
6- prepare the grill and put the vegtables on them and from time to time grease them using a brush with the butter and black pepper mixture.
and turn them from one side to another.

its really easy and doesn't take any time .. hope you well like it.

[Anonymous]

Gratin Potatoes





Oven Temp – 400 degrees



Butter 9 X 13 pan



Peel and thinly slice 6 – 8 BAKING potatoes



Place in buttered pan



In a bowl pour 1 quart of whipping cream



Salt and pepper (2 tsps each)



3 cloves MINCED garlic



Stir and pour over potatoes.



Bake @ 400 degrees for 50 - 60 minutes







I used 8 LARGE baking potatoes and 1 quart and a pint of the whipping cream (I had the pint because I was going to whip it up for a dessert I never made. In the end I had two --9 X 13 size pans.

[Anonymous]

Chicken Satay Recipe picked up from Chef in Kuala Lumpar in Malaysia...Perfect for the coming Summer Bar B Que evenings....and all my friends beg me to make this every time....

Ingredients

2 Chicken Breasts (Skinned & Boned)

Marinade:
4 tbsp oil
2 cloves garlic
3 tbsp fresh coriander
1 tbsp caster sugar
½ tsp cumin
½ tsp ground coriander
1 tbsp soy sauce
1 red or green chilli, deseeded.
Salt & Pepper

Sauce:
2 tbsp oil
1 small onion, chopped finely
1 red or green chilli, deseeded and chopped.
½ tsp cumin
½ tsp ground coriander
8 tbsp peanut butter
8 tbsp chicken stock or water
1 tbsp block coconut


Instructions:

1) Soak 8 wooden skewers in a large shallow dish of cold water for at least 30 minutes. This will prevent the skewers from burning on the hot grill.

2) Cut the chicken lengthwise into 8 long strips. Thread the strips of chicken, concertina style, onto skewers and set them aside while you make marinade.
3) Place ingredients for marinade in a food processor and process until smooth.

4) Coat the chicken with marinade and leave to chill for at least 2 hours.

5) To make sauce, heat oil in a small pan and fry onion and chilli until they are softened but not browned. Stir in the spices and cook for one minute. Add the remaining sauce ingredients and cook mixture gently for 5 minutes. Keep warm.

6) Barbecue(Grill) chicken skewers for about 10 minutes, basting with any remaining marinade.

Serve with sauce immediately.

[Anonymous]

Beef and Cheese Casserole

A wonderful and tasty dish your family and friends will love!!

4 cups large pasta
2 tablespoons olive oil
3 - 4 cloves garlic, crushed
1 1/2 cups chopped onion
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup chopped green pepper
1 1/2 pounds ground beef
1 can (10 oz.) tomato soup
1 can (10 oz.) cream of mushroom soup
1 can (7 1/2 oz.) tomato sauce
Salt and pepper
2 1/2 cups grated cheddar cheese

Cook pasta according to package directions. Drain and put in a large casserole dish.

Heat oil in a large frying pan. Add garlic, onion, celery, mushrooms, and green pepper. Cook and stir until vegetables are soft. Remove from heat and add to casserole dish.

Add ground beef to the frying pan and cook and stir until browned. (If you have a large enough frying pan you can cook the vegetables and ground beef together.) Drain fat and add ground beef to the casserole dish.

Add soups and tomato sauce to the casserole dish. Season with salt and pepper.

Add 1 1/2 cups of the cheese to the casserole. Mix all together to blend.

Top with the remaining 1 cup of cheese. Cover and bake at 350 degrees F. for 30 to 40 minutes. Remove cover for the last few minutes to melt the cheese if necessary. Makes 8 servings.

[Anonymous]

Lemon Bundt cake

Preheat oven to 325. Grease and flour a 10 inch bundt pan.

1 package lemon cake mix
1 (3.4 oz.) package instant lemon pudding mix
3/4 cup oil
4 eggs
1 cup 7-up or other lemon lime soda

In a large bowl, combine cake mix and pudding mix.
Stir in oil. Beat in eggs one at a time. Stir in soda.
Pour batter into prepared pan. bake in preheated oven for 35 minutes or until a tooth pick inserted in center comes out clean.
Allow to cool. Remove from pan.

[Anonymous]

Easiest Chicken

Boneless skinless chicken breast
Italian dressing
Provalone cheese sliced
Italian bread crumbs
toothpicks

I like to marinate the chicken but that is not necessary.

Pound chicken out with meat tenderizer (sp?) Dip in Italian dressing place sliced cheese on chicken and roll up put toothpick in the hold the roll. Place in dish bake at 350-375 until done usually 30 min.


This is fast easy and great. I can get hubby to do anything if I make this for him!

[Anonymous]

NEIMAN-MARCUS COOKIES

2 cups butter
24 oz chocolate chips
4 cups flour
2 cups brown sugar
2 tsb. soda
1 tsb. salt
2 cups sugar
1-8oz Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsb. baking powder
2 tsb. vanilla
3 cups chopped nut (your choice)

Measure oatmeal and blend in blender to fine powder
Cream the butter and both sugars
Add eggs and vanilla mix together flour oatmeal salt
baking powder and soda.
Add choclate bar and nut's
Roll into Ball's and place two inches apart on cookie
Sheet.
Bake for 10 minutes at 375 degress Makes 112 Cookies

[Anonymous]

Easy, Tasty Meat Loaf

Anyone like 'meatloaf'? This is a good one...hope you enjoy it too


1 1/2 pounds lean ground beef
1 (16-oz.) can tomato sauce divided
1 cup dry bread crumbs
1/4 cup chopped peeled onion
1 egg
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup water
2 tablespoons firmly packed brown sugar
1 tablespoon cider vinegar

Preheat oven to 350°F.

In a large bowl, mix together ground beef, half the tomato sauce, bread crumbs, onion, egg, salt and pepper. Shape into a loaf and place in a 9x5x3-inch pan. Combine remaining tomato sauce, water, brown sugar and cider vinegar; pour over meatloaf. Bake for 1 hour and serve warm.

[Anonymous]

Company Chicken

1 pkg. onion soup mix
1 jar apricot jam (large or small depending upon amount needed)
1 bottle Catalina salad dressing (large or small - same as jam)
1 can whole cranberry sauce (optional)

Mix all ingredients well and pour over chicken in 9 x 13 pan. Cover with foil. Bake @ 350 degrees until chicken is done. Generally about 45 minutes for 8 boneless, skinless breasts of chicken.

I usually serve this with rice/stuffing (Stove top is quick and easy if time is an issue) and pour some of the extra sauce over the rice/stuffing and then put the chicken breast on top. Serve with a green vegetable to balance out the orange color of the sauce/chicken. This is one of my families favorites and I have served it for many events. Also makes a good dish to take over to a neighbor/friend's house....line the dish that you are going to take with you with rice/stuffing, place the chicken on top and then pour some of the extra sauce over the entire dish, cover and transport! This was passed down to me from my mom! Enjoy!!

[Anonymous]

This is great for a family gathering or for the sports fanatic. My husband always asks me to make this for his friends when they gather for the SuperBowl. It is a huge hit!!

Beef Taco Dip

2 lbs ground beef
2 packets taco seasoning (I use the Taco Bell Packets)
2 bricks Philadelphia Cream Cheese
1 16 oz Sour Cream
1 16 oz jar mild salsa sause
1 large tomato diced into small cubes
3 cups shredded lettuce
1 bag shredded colby/montery jack cheese
I big bag Tortilla chips

Brown beef on medium high heat. When almost cooked, add the packets of taco seasoning and mix well. Remove from heat and let cool.
In a bowl, blend together the cream cheese and the sour cream.
Once the beef has cooled, layer on the bottom of a 9 x 13 inch casserole.
Now you will layer the cream cheese and sour cream mixture over the beef. followed by the salsa, tomatoes, lettuce and finishing it off with the colby/montery jack cheese.

People can dip their tortilla chips right into the casserole pan or they can spoon portions onto small plates.

Enjoy!!

[Anonymous]

"Elvis' Special Recipe Cheeseburger Meatloaf"

I originally got this one from "Paula's Home Cooking" on the Food Network ... It was Elvis Presley's personal favorite meatloaf:

1 lb ground beef
1 tsp house seasoning (see recipe below)
1 medium onion (chopped)
1 medium bell pepper (chopped)
1 cup grated cheddar cheese
2 tbsp worcestershire sauce
1/2 cup sour cream
1 cup crushed ritz crackers
1 tsp lawry's seasoned salt
2 slices white bread

paula's house seasoning:

1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

mix ingredients together and store in an airtight container for up to 6 months. makes 1 1/2 cups.

pre-heat oven to 350F.

mix all ingredients together, except bread slices. shape into loaf. line a 1 1/2 quart loaf pan with the bread slices. place meatloaf on top (bread soaks up grease, and should be thrown away after meatloaf is done)

** special note

instead of actually watching the oven time, i just use a meat thermometer intermittently until the center of the loaf reaches about 160F.

special cheese sauce for meatloaf (optional):

1 (10 3/4-ounce) can condensed cream of mushroom soup
1 cup milk
1 1/2 cups grated cheddar
chopped onions, optional
1 bunch fresh parsley leaves, chopped, optional

heat the soup and milk over medium heat; add the cheese. Add the chopped onions and parsley to the sauce, if desired. Pour Sauce over the meatloaf or pass at the table.

since i am an elvis fan, i make this on occassion when i have friends over for dinner. i serve it on a special "elvis" serving dish (you guessed it ... has a full color picture of the king on the plate).

of all the different kinds of meatloaf i have had over the years, this one really takes the cake. by using the bread slices to soak up the grease, and by not using any pork, this meatloaf not only turns out tasting incredible, but has a lower fat content than many others.

enjoy !

[Anonymous]

I'm asked to bring this to all the partys.

Macoroni and cheese

1 can of tomato soup
1 box of ziti
1 bag of chedder cheese or chedder and monteray cheese (8oz)
bread crumbs

Cook the ziti and then add the soup and cheese in a cassorole dish. top with bread crumbs and dot with margarine or butter. Bake for about half hour at 350.

[Anonymous]

Hello Becky; I too have that wonderful chicken recipe and it is great!! I make it quite often when I need something quick and good!! Folks you have to try it, you will love it...

[Anonymous]

Re: Mum’s Apricot Cheesecake recipe

Where do you live? I don't know your measurments or some of your ingredients. Bickies???? quote="cheriej389"]Base

155 grams plain bickies crushed
75g butter

Combine finely crushed bickie crumbs & butter mix well
Press mixture firmly onto base of dish
Refrigerate for 1 hour

Filling

470 gram can apricot nectar (big can
1 tablespoon gelatin
375 grams of cream cheese (
¼ cup caster sugar
1 tble spoon lemon juice extra
1 & ¼ cup of whipped cream

Measure 1 cup of nectar (rest for topping
Pour nectar into small saucepan sprinkle gelatin over place on low heat & stir until gelatin dissolves (no crystals left)
Allow to cool & thicken slightly don’t use hot
Beat softened cream cheese & sugar until smooth & creamy add lemon juice
Beat in apricot gelatin mixture then fold in the whipped cream gently
Then pour this mixture into crumb base then refrigerate for 2 hours or until firm

Topping

1 tble spoon sugar
3 teaspoons of corn flour
Into a saucepan stir in the remaining apricot nectar bring mixture to boil & stir constantly
Once it boils it will thicken as it starts to thicken it will get stripes through it when it comes to a boil it will get the glossy & orange the thicker u want the more c flour
Once thickened take off the heat let it cool a little then add brandy continue stirring for a couple of minutes
Spread over top of set cheesecake
Refrigerate until top set.

Enjoy! [/quote]

[Anonymous]

Macaroni and Cheese with hot dogs

My kids love this one. Enjoy!

1 lb. elbow macaroni
1 lb. American cheese slices
1 lb. Hot dogs
3 C. thin white sauce

350 degree oven

White Sauce
3 T. margarine melted in med. saucepan
3 T. flour
3 C. milk
onion powder salt and pepper to taste

Melt margarine and add flour until smooth and bubbly. Add milk and stir continually until it starts to boil. Boil and stir 1 minute. Add cheese slices slowly and stir until melted.

In ovenproof cassarole cook macaroni, drain and rinse. Pour White sauce and stir thoroughly. Cut hot dogs in half and push them down into noodles. I usually make a smiley face. Cover and bake for 30 minutes.

[Anonymous]

Wimpy Burgers

We ate this as children (I have seven brothers and sisters) and my kids all love it, too. Very easy, very quick, very cheap.

2 lbs hamburger
1 onion chopped
1 family sized can Campbell's tomato soup
1/3 loaf of Velveeta cheese or to taste, chunked
1 tbs worchestershire sauce
Salt, pepper, garlic powder


Brown hambuger, onion, spices and worchestershire sauce. Drain. Add soup and cheese, cook until cheese has melted, stirring occasionally. We put these on hamburger buns (kinda like sloppy joes) or over Frito's.

[Anonymous]

The whole family loves this one! Youngest daughter used to always want meatloaf for her birthday dinner. Now she asks for this one.

Chicken Parmesan
Serves 4

 2 medium garlic cloves, peeled and minced
 ¼ cup extra-virgin olive oil
 1 can (28 ounces) crushed tomatoes, preferably Red Pack, Progresso, or Muir Glen Ground Peeled
 ½ teaspoon dried basil
 ¼ teaspoon dried oregano
 ¼ teaspoon sugar
 Salt and ground black pepper
 1 large egg
 Salt and ground black pepper
 2 cups breadcrumbs from day-old bread (I use Orowheat country style white bread)
 4 boneless, skinless chicken breasts (8 ounces each), tenderloins removed, cut in half horizontally and pounded to ¼ inch thickness
 ¼ cup olive oil
 ¾ cup (3 ounces) grated part-skim mozzarella cheese
 ¼ cup (½ ounce) grated Parmesan cheese, plus extra for passing
 8 ounces spaghetti or linguine

1. In a large saucepan or Dutch oven, heat garlic and oil together over medium-high heat until garlic starts to sizzle. Stir in tomatoes, basil, oregano, sugar, a pinch of salt, and a couple of grinds of pepper; bring to a simmer. Continue to simmer until sauce thickens a bit and flavors blend. Taste sauce, adjusting salt if necessary. Cover and keep warm.
2. Bring 2 to 3 quarts of water to boil in a large soup kettle. Beat egg and a heaping ¼ teaspoon salt in a small pie plate or other shallow dish until completely broken up. Mix breadcrumbs, a heaping ¼ teaspoon salt, and a grind or two of pepper in another small pie plate or shallow baking dish.
3. Preheat broiler. Dip both sides of each cutlet in the beaten egg, then in the breadcrumb mixture. Set cutlets on large wire rack set over a jelly roll pan.
4. Add 2 teaspoons salt and the spaghetti to the boiling water. Boil while cutlets sauté.
5. Heat oil over medium-high heat in a 12-inch skillet. When oil starts to shimmer, add cutlets and sauté until golden brown on each side, about 5 to 6 minutes total. Don’t crowd the pan. Depending on size, you may need to cook in two batches. Transfer the cooked cutlets back to wire rack and top each with equal portions of mozzarella and Parmesan cheeses. Place pan of cutlets 4 to 5 inches from heat source and broil until cheese melts and is spotty brown, about 3 minutes. Drain spaghetti.
6. Transfer a chicken cutlet and a portion of spaghetti to each of 4 plates. Spoon two or three tablespoons of sauce over part of each cutlet, then sauce the spaghetti as desired. Serve immediately with extra Parmesan passed separately.

[Anonymous]

Whenever I have a pot roast to make, this is a tried 'n' true at my house:

NEW ENGLAND POT ROAST

4 lb. beef roast
1 c. water
1 t. salt
8 small potatoes, peeled, halved
½ t. pepper
4 carrots, cut into fourths
1 jar (5 oz.) horseradish sauce
1 onion, chopped
Vegetable oil cooking spray

Spray pot amply with cooking spray; heat pot, then add beef. Cook over medium heat until all sides of beef are brown; reduce heat. Sprinkle with salt and pepper. Spread horseradish sauce over beef; add the water. Heat to boiling; reduce heat. Cover and simmer for 2 ½ hours. Add vegetables; cover and cook until beef and vegetables are tender, about 1 hour longer.
Makes 8 servings.

[Anonymous]

Sweetened Condensed Milk Recipe Substitute

Pour 1 cup boiling water over
1/4 cup butter*
Add 2 cups white sugar and beat well. (I use an electric mix master.)
Add 4 cups skim milk powder and beat altogether until sugar is dissolved.

This makes enough for several recipes.
Keeps well in refrigerator.

2/3 cup equals 1/2 can of sweetened condensed milk.
1 1/3 cups equals one can.

*Note:
This was tried with vegetable oil for the fat part and it turned out well.

Mazetta
Homemade marshmallow crème

2 egg whites, at room temperature
3/4 cup light corn syrup
1/4 cup water
1/2 cup sugar

Using electric mixer, beat egg whites in large bowl until stiff; set aside.
In a 1 quart saucepan, combine corn syrup, water, and sugar.
Place over high heat and stir with a wooden spoon until mixture comes to a boil.
If sugar crystals are present, wash down sides of the pan with a wet pastry brush.

Clip on candy thermometer.
Cook syrup to 242o F (120o C) or soft-ball stage.
Beating constantly with electric mixer, slowly pour hot syrup into egg whites; continue beating several minutes until mixture holds its shape.
Use immediately, or refrigerate in a covered container for us to 2 weeks.
Makes enough for 2 batches of fondant.

Variation
Thin Mazetta with a little hot water for a tasty ice cream topping.

Can use ‘egg white powder in this recipe.
Use 1 tablespoon egg white powder with 2 tablespoons water for each egg white.

[Anonymous]

I reall think this is a great idea. As I know most cooks have at least one they use alot. I know I did when I was cooking for the family. Now I don't cook much. Keep ideas coming.
Thanks
Virginia

[Anonymous]

The recipe for Easiest Chicken sounds really good, but one question...do you dip the chicken in the bread crumbs before you bake it? No mention of when to use the bread crumbs that are listed in the ingredients. Thanks.

[Anonymous]

Green Godess Sauce - This is a great dipping sauce for chips, grilled/roasted/fried meats, vegetables and a great marinade. I also like it as a beverage.

2 bunches - cilantro tops
5 cloves garlic
6 Seranno peppers (de-seed for milder sauce)
1/2 ea. - large white, yellow and red onion
6 med tomatillo
3 medium Roma tomatos
1 bunch green onion with trimmed roots
1 green bell pepper
2 med avocado
1/2 cup sour cream
1/8 cup lemon juice
1/8 cup lime juice
1 tblspn salt
1 tblspn black pepper

wash and de-leaf (tomatillos, garlic, onions) all ingredients as needed. combine in a large (3 quart) blender and set for puree. It can be blended in stages if your blender is not large enough to do all ingredients at once. Combine pureed ingredients in large enough container and chill for several hours.[/b]

[Anonymous]

LAZY DAY COBLER

ONE STICK BUTTER OR MARGERAN
ONE CUP SELF RISING FLOUR
ONE CUP SUGAR
1/2 CUP MILK
2 CUPS CAN FRUIT

MELT BUTTER IN GLASS BAKING DISH. COMBINE FLOUR, SUGAR, AND MILK. POUR OVER MELTED BUTTER. POUR FRUIT WITH JUICE OVER THE FLOUR MIXTURE. BAKE IN 350 DRGREE OVEN TILL GOLDEN BROWN.
THIS WAS A DISH MY MOM USED TO MAKE BEFORE SHE DIED, AND NOW I MAKE IT FOR MY FAIMLEY. I HOPE YOU LIKE IT

[Anonymous]

Colcannon
It’s a traditional Irish dish that is served on Halloween eve dinner.

Serves 4 – 8 persons. I cut the recipe in half for 2 person.
1. I Pound cabbage, cored, and shredded
2. 2 Pounds white boiling potatoes, peeled and cut into pieces
3. 2 small leeks, including the white and light green only
4. 1 Cup milk
5. Salt and freshly ground pepper to taste
6. ½ tsp. Ground mace
7. 8 Tbsp. (1 stick) butter plus 2 Tbsp. Butter cut into small pieces

INSTRUCTIONS:
1. In separate saucepans, cook the cabbage and potatoes in salted boiling water for 12 – 15 mins. or until tender. Drain cabbage and chop coarsely. Drain the potatoes and mash
2. Meanwhile, in a large saucepan, combine the leeks and milk. Bring to a simmer and cook for 8 – 10 mins., or until the leeks are tender
3. Add the potatoes, salt, pepper, and mace to the pan and stir over low heat until well blended
4. Add cabbage and the 8 Tbsp. Butter and stir again until blended

To serve:
Mound Colcannon on dinner plates, and make a well in the center of the mashed Colcannon, place a piece of the remaining butter in the well. Dip each fork full into the butter, and enjoy

Serve with Crusty bread and green salad for a complete meal or use as a side dish.

J Dingman April 5, 2005

[Anonymous]

Hi all,
This has got to be the #1 most favorite recipe of mine and seems like everyone else in my family. I get requests to make this more than anything else I cook. The recipe is over a hundred years old came over with my Great Grandmother from Hungary. There were never any written down instructions, just learned it from her and my Dad by watching and helping make it. Hope you like it too.

Hungarian Sausage Soup With Dumplings
(Source Sophia (Koch) Hoff)
This was how Grossmutter Hoff made this soup. She usually made the Spätzle but once in a while would also make the other 3 rd kind of dumpling. Grossmutter Weigler would always use the 2nd kind of dumplings with this soup and other soups. I always make the Spatzle when making this.

Lrg soup pot full of water 2 to 3 tsps paprika Salt to taste Spätzle (dumplings), as many as you want
Garlic powder, opt. 6 lbs smoked garlic sausage in casings (the red kind) cut into medium thick slices

Slice sausage into medium sized slices, about 1/4 to 1/2 inch thick. Put into a large soup or stock pot and fill pot with water. Bring to a boil on high heat. When water begins to boil, turn heat down to medium and allow to simmer. Add paprika and salt to taste (will need very little salt and no pepper as sausage will be spicy enough). Allow to simmer for about 2 hours. Do not boil. When just about done, make the dough for the Spätzle. Add the Spätzle by teaspoonfuls to the soup and cook according to recipe below. (until they rise to the surface). Serve hot with a hard crust bread.
NOTE: The dumpling dough will separate from the spoon when spoon is dipped into the soup. Fresh snipped parsley may be added to soup in bowl for garnish.

Hungarian Spätzle
My Hungarian family have always pronounced this as shpetz-leh

750 g flour 3 eggs 1 tsp. salt 1/2 litre water

Mix flour, eggs, and a little salt with water into a paste. Do not beat! Drop bit by bit into boiling salted water (the more the better). Two approaches work here, either:
(a) lower 1 tsp of the paste into the boiling water (the spaetzle will separate from the spoon and start to cook) one by one
(b) use a coarse grater to force drops of the paste into the water. Cook for 1 to 2 minutes then strain (and rinse, optional). You don't want to over cook these much, so if you place the paste in spoon by spoon you may have to do a batch of 10 or 20 spoonfuls, then cook 2 minutes, then another batch, etc.

Csipetke 2
Hungarian Dumplings
These dumplings are designed to be served with goulash but can be used with any stew or soup. Kids love to help make these
Yield: 1 Batch

3 1/2 cups all-purpose flour 1 tbsp salt 2 eggs approx. 1/3 cup water

.Mix the flour, salt and eggs, together and add just enough water to form a stiff dough. Knead the dough for about 5 minutes. Roll the dough out, to the thickness of 1/2 " and cut into 1/2" wide stripes. Pinch off small pieces, each about the size of a bean, and shape the pieces into tiny balls. Cook the Csipetke in a large pot of boiling water for about 5 minutes until they float to the surface or drop them directly into the stew or soup.

Rivilchas or Tarhonya for Soup
A tiny chewy dumpling for Hungarian soups, they were made fresh and cooked in the soup in the big stock pot after the meat and whole vegetables were removed to a separate serving platter or when plain sausage soup was made they were ladled into the bowls with the soup. They cook up chewy, better than any noodle. Tarhonya can also be made in large bulk as the Ancient Hungarians made. These were dried hard and stored in a large container for years without spoiling.

2 cups sifted flour 2 whole eggs 1/2 tsp. salt

Mix the flour, eggs and salt together. Knead to make a stiff dough. You may add a little water if the dough is too stiff. Grate on the medium side of a grater. Rivilchas or Tarhonya should be the size of dried peas. Let the Tarhonya dry for 1/2 hour and then add to boiling water 1/2 cup at a time and cook till done. Drain and serve in hot Sausage or Beef Soup, Chicken Soup or Tomato Soup.
Note: If you have a large pot of boiling soup, you can cook these Rivilchas or Tarhonya in the soup.

[Anonymous]

Jalepeno cream cheese corn

everyone loves this at holidays

1 pkg. philly cream cheese
1 or 2 jalapenos, depending how spicy u like
3 TBSP. butter or margareine
2 cans whole kernel corn


1.) In med. saucepan melt the butter and cream cheese

2.) Add the diced jalapenos

3.) when cream cheese and butter are melted add corn and let cook until mixed.


It is a favorite of my families.

[Anonymous]

Quick Supper idea

I like things fast when I come home from work. One of my famorites is

Grill chicken breast or as many as you like
season the chicken with cajun spice rub
lettuce
cheese
pepper of choice
onions
Ranch dressing

[Anonymous]

Originally Posted by nannieconnie

The recipe for Easiest Chicken sounds really good, but one question...do you dip the chicken in the bread crumbs before you bake it? No mention of when to use the bread crumbs that are listed in the ingredients. Thanks.

Did you ever get a response to this? I was wondering the same thing.