Share your favorite recipes!

What the heck! Iffen you have any decent recipes to share, why not post 'em here? They may make another nurses evening!

Don't be afraid....I'd enjoy trying a few different dishes. :notworthy:

I like the Teriyaki steak bowl at Jack in the Box and the pollo bowl at El Pollo Loco.

Hmm, Lemme think on this one. I have a number of good recipes- try this chicken one out-


Skinless and boneless chicken breast or tenders cut into bite sized pieces- amt. doesn't matter

Hellmann's Mayo- not light, fat free, or Miracle whip, guys- sorry, and Grey Poupon Country Style Stone Ground mustard.

If you like them, add sliced mushrooms too.

Mix these two in a ratio of 1/3 mayo to 2/3 mustard and stir the uncooked chicken into it. Could be 50/50 if you prefer. Have enough sauce to cover well, place into a covered baking dish. Bake at 350 until bubbling- about 40 minutes.

While the chicken is baking, using package directions, prepare enough rice say, 1/2 c. per person. When it's done, serve the chicken over it and spoon sauce over top. I like brown or long grain and wild rice but white will be okay.

Serve with any vegetable and if you want, a nice Chardonnay

I have more to post later.

R

My husband loves these- they take an hour to cook, but are super easy to prepare:

Rice Meatballs

1 lb ground beef (I use ground round), thawed
1/2 cup uncooked brown or white rice
1/4 teaspoon black pepper
2 tablespoons dried onion flakes
2 cans tomato soup

1. First, pour both cans of soup into a large sauce pan. Add 1/2 can of water, and stir.

2. In a mixing bowl, combine thawed beef, rice, pepper, & onion flakes. Mix thoroughly with hands, then roll into golf-ball sized balls. Drop into soup mixture, and cover saucepan.

3. Simmer for 50-60 minutes.

These are not spaghetti-type meatballs! I usually serve them with a side of mashed potatoes and a veggie.

AmandaWIRN wrote:My husband loves these- they take an hour to cook, but are super easy to prepare:

Rice Meatballs

1 lb ground beef (I use ground round), thawed
1/2 cup uncooked brown or white rice
1/4 teaspoon black pepper
2 tablespoons dried onion flakes
2 cans tomato soup

1. First, pour both cans of soup into a large sauce pan. Add 1/2 can of water, and stir.

2. In a mixing bowl, combine thawed beef, rice, pepper, & onion flakes. Mix thoroughly with hands, then roll into golf-ball sized balls. Drop into soup mixture, and cover saucepan.

3. Simmer for 50-60 minutes.

These are not spaghetti-type meatballs! I usually serve them with a side of mashed potatoes and a veggie.

These sound really good. I think I've seen a similar recipe called porcupine meatballs because the rice pokes out.

R

Here's the Impossibly Easy Bacon Pie; I should make it soon! I've used cheddar cheese, also.

12 slices bacon, crisply cooked, crumbled 1 cup shredded Swiss cheese (4 oz)
1/3 cup chopped onion 3/4 cup Original Bisquick® mix
1 1/2 cups milk 3 eggs 1/8 teaspoon pepper

• Heat oven to 400°F. Grease 9-inch glass pie plate. Sprinkle bacon, cheese and onion into pie plate.
• In medium bowl, beat remaining ingredients until blended; pour into pie plate.
• Bake 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

This is a variation of the recipe my father in law would make. I tend to use Cream of Chicken with Mushroom soup instead of the broth, and only a third of a container of sour cram.

Chicken Paprika
INGREDIENTS
4 skinless, boneless chicken breast halves
1 1/2 tablespoons vegetable oil
1 cup chopped onion
1 1/2 tablespoons butter
2 tablespoons paprika
1/2 teaspoon salt
2 cups chicken stock
1 teaspoon all-purpose flour
1 (8 ounce) container sour cream
DIRECTIONS
You can leave breasts whole or cut them up, whatever your preference. In a large skillet, heat oil over medium-high heat. Add chicken and pan-fry until cooked through and juices run clear, about 10 minutes. Remove chicken from skillet and set aside. Using the same skillet, cook onion in butter until translucent but not brown, about 5 to 8 minutes. Season with paprika and salt. Pour chicken stock into the pan, and bring all to a boil. Reduce heat to simmer; mix flour with sour cream until smooth, then whisk into chicken stock. Place chicken in skillet; simmer until chicken is heated through and sauce has thickened.

Here's the recipe for Breakfast bars:

1 c. raisins/dried fruit/nuts/choc. chips etc. Can add extra.
2 c. quick oats
2 c. puffed rice cereal
1/2 c. evaporated milk

In a sauce pan, melt 1 stick margarine and add 1/2 c. corn syrup. Heat to a slow simmer. Mix with dry ingredients, and put into a greased 13 x 9 pan. (I use spray, but....) Cook for 25 min. at 350. Remove from oven, and loosen around edges. Cut into bars while still warm.

I tend to put the mix in loose at first, then press into pan after about 10 minutes. Otherwise we have problems when we try to get the stuff out.

I have no recipes. I cook as the feeling moves me. It is always delicious, my wife always loves it though she sometimes get nervous about it. Because she never knows what I am doing.

Here's one of my fav's cooked it last night

Tom you can do this on the BBQ and is really good with just about any fresh fish

Herbed whitefish

1/2 cup lemon juice (Fresh Squeezed)
Zest of one lemon.
Dash of salt
Dash of pepper 1 tablespoom fresh thyme leaves only
3 tablespoonf EVOO Extra Virgen Olive - try to stay away from gracery store brand get something decent
4 to 6 halibut or other mild whitefish - I hear it works well with Cobia

Combine first five ingredients in a large zip lock or Tupperware container and shakewell
Add fish 20 minutes prior to cooking.

Sear Fish for 3 minutes each side then place in a Oven safe dish and bake at 300 degrees for 10 minutes
Remove from oven and hot pan and allow to rest. 5 minutes. Fish will be flakey and moist.

Serve with wilted greens - I like a mix of mustard, Spinich and chard water sauteed with garlic and shallots
and steamed wild rice.

Yummy Yummy

Been using a lot of red snapper lately. Flounder also. I prefer cooking with a little more flavor. Throw in some habanero paste. Some salsa. Some cajun seasoning blends. Now my wife does prefer it milder like your recipe. Me, I like to bring it all to life.

Ok so the recipe for the green chili stew is so very easy - 2 pounds of tomatillos - those funny looking tomato like things with the paper covering (actually a member of the mulberry family) 2 pounds green chile's I use Poblano and and Hatch chile's but Anaheim works well too. If you like heat throw a Jalapeno or Serano in the pot. 1 whole clove garlic crushed, 1 large yellow onion or two bunches of mexican scallions chopped, mexican oregeno, salt and pepper. Throw in all in a pot with a cup of water and a tight lid (dutch over works best) and let her rip for about two hours. You can cook it with any meat most people use pork butt, but Chicken of beef chuck work well or it can be a vegetarian thing.

Ladel it over black beans and rice and I swear you'll think you died and went to heaven.

Hppy

Sounds soooo yummy.

I like Spicey too but my stomach doesn't like me very much when I eat too much - I have just discovered Harrissa (Sp?) paste which you may like. A bit like Habanero. discribed on Food Network as the devil's toothpast. LOL.

Did you see the recpe I posted for the Green Chile Stew?

It would be really good over some home made spetzle!

Making my dad's famous chili this weekend for our Halloween Cub Scout camp out. The recipe is a bit of a secret but my dad was known throughout Los Angeles county for his chili which he cooked for churches and fire houses and other charity events. I've made it before but never for others. My dad's dream retirement was to sell chili dogs on the beach in hawaii. He did make it to Hawaii but the cancer got him before he could getthe dog cart going. RIP dad be with me as I cook tomorrow!

Peace

Hppy

You can't go wrong with a crockpot recipe! Set it & Forget it!! :)