Looking for the best receipes EVER!?

Question

I know I could go to recipes.com and look up how to make a billion basic dishes. However, I'm looking for the best recipe for "blank". You fill it in. You've searched high and low, tried and tested the recipes for apple pie, spaghetti, crepes, chicken a la what have you. And you found it, the best recipe for "blank"!!! The one you go to again and again, and adamantly refuse to share because it's YOURS!!!!!. Well, I'm asking you to share it with me. I don't know you and chances are we don't cook in the same circles so I won't be stealing your glory, PLEASE SHARE WITH ME!!!! I need to build a recipe/cooking arsenal before I get married. I'd hate to feed my hubby to be sandwiches for the rest of his life. : )

MUCH APPRECIATED>
thank you.

I just want to say THANK YOU very much to all who've responded- it's much appreciated. I'll have a ball trying these recipes! = )

Answer 1

We've been having this apple pie since I was a kid [which, I hate to admit, was over 30 years ago!]. It is definitely one of the best apple pies I have ever had, and I rarely will even try them in restaurants. I've definitely been spoiled by this recipe!

Ingredients:
7 green Granny Smith apples
1/2 cup sugar, or more
1 1/2 teaspoons cinnamon, or a little more
pinch of salt
3 Tablespoons butter
2 Tablespoons flour
1 10" unbaked pie shell, plus pie crust for top

Set pie crust base in refrig.

In a bowl mix together 1/2 cup to 3/4 cup sugar (depends on how tart you like your pie) the flour, salt and cinnamon.

Peel apples, core then, cut into quarters, then slice each quarter into three or four slices, then cut each slice into small pieces, across the slice. Add to sugar mixture, stir periodically while you are cutting the apples up.

When done with apples, stir all together, to make sure apples are well coated. Dump and pack into the pie pan. Dot the top with pieces of butter.

Cover with the remaining crust, flute the edges, if desired (or seal with a fork), and cut in vents in the center of the crust. Sprinkle top crust with sugar.

Bake at 425°F for 10 to 15 minutes, reduce heat to 350°F and bake for about an hour. I can usually tell when it's done, because the filling is starting to bubble, runs out over the edge, messes up your oven bottom (if you don't have it on a pie saver) top is browned, and if you put a fork into the vent, the apples are really tender.

Cool first before cutting. Then reheat if wanted. That way the pectin and flour have a chance to set up and will not destroy the look of the pie when you cut it. Heck, do what you want - it still tastes the same.

NOTE: Some years apples are tarter than other years. If too tart, make pie with more sugar - say 1 cup. It will not affect the recipe - only the sweetness.


Here's a GREAT pie crust recipe to go with this [or any pie, of course]:

Nancy's No Fail Pie Crust

Ingredients:
2 1/2 cups flour
1 cup butter
1 teaspoon salt
8 Tablespoons sour cream

Cut butter into flour salt. Add sour cream and quickly form into a ball. Refrigerate for one hour. Roll out, place in pie shell. Freeze.


As for spaghetti.....well, that's easy. Even if you just boil some pasta and open a jar of Ragu, you can't go wrong if you have some of these homemade meatballs to add [and a little Asiago cheese]:

Mom's Meatballs for Spaghetti [yeah, original name!]

Ingredients:
8 slices French or Italian bread
1/2 cup milk, any percent
4 pounds ground meat - beef or turkey
1 pound Italian sausage (or turkey sausage)
2/3 cup grated Parmesan cheese
2 or 3 eggs, lightly beaten
6 Tablespoons dried crushed oregano
1 Tablespoon lemon peel
salt and pepper

Tear bread into small pieces, pour milk over and allow to soak for 15 minutes to 1/2 hour. Put on mixer and beat up. Add eggs, cheese, seasonings and beat thoroughly. Remove casing from sausage and add to bread/milk mix. Beat thoroughly. In separate large bowl, break up the ground meat, and pour sausage/bread mixture over it. Mix thoroughly, but try not to compact it alot. Chill for an hour or so, covered.

Heat oven to 400 F. Form about 1" to 1 1/4" meatballs, place close together on a 'jelly-roll' type pan. They should not touch. Bake for 12 to 15 minutes until done. The cheese starts to melt out, and if you push on the top of one it is no longer squishy, but softly firm and bounces back. To be absolutely sure, cut one open. Meat should be cooked all the way through.

Remove tray from oven and drain on lots of thicknesses of paper towel.

Figure 4 to 5 meatballs per person, per meal. So if there are 2 of you, package 8 to 10 meatballs in a freezer baggy and freeze.

See spaghetti sauce - or make a rich brown gravy, add meatballs and serve over German fried noodles, seasoned with crumbs, butter, parsley, sauted shallots, etc. This is another quickie meal, since the meatballs are pre-cooked and ready to go.

I make it with 4 pounds of meat, because it is almost imporssible to buy Italian sausage in anything except 1 lb. packages. But the meatballs keep well, as long as they are kept well frozen!!! I always make the full recipe, split the meatballs into groups of 14-16 and then freeze. Talk about an easy, fast, GOOD dinner when you need it.

NOTE: Note, you can easily cut this recipe in half. Use 1 egg, 2 lbs of grnd meat and 1/2 lb of sausage, etc.

Like I said, you can easily use some Ragu or other sauce in a jar with this, but here's a recipe for Spaghetti Sauce:

Ingredients:
1 14 1/2 oz can of crushed tomatoes
1 10 3/4 oz can of tomato PUREE
1 finely minced shallot saute first
1 teaspoon crushed dried oregano
1/4 teaspoon allspice
1 pinch sugar
1/2 teaspoon crushed dried basil leaves
salt and pepper

Saute shallots in a little olive oil until transluscent. In medium saucepan, dump cans of tomatoes and puree. Add shallots and seasonings. Alter to taste. Cook over low heat for about 1/2 hour, or until it is of the thickness one desires. Add meatballs. Heat through. Serve over drained spaghetti [or any pasta].

Use larger cans of tomato: 29 oz, double the seasonings etc. Remainder can be frozen if desired. Then you can have dinner in a hurry one night. While you boil the water for the pasta, reheat frozen sauce in microwave, add frozen meatballs and put over low heat, until noodles are ready. Voila! dinner.

Enjoy!

Answer 2

Carly's Casserole

1 lb Ground beef
1 8 oz can diced tomatoes
1/4 cup of butter
1 large onion diced finely
1 teaspoon basil
1 teaspoon of garlic powder (or clove of garlic minced)
I package of Velvetta cheese and macaroni

Fry the beef, onion, garlic, basil and garlic till brown. At the same time start the velvetta and cheese and follow the directions (add the 1/4 cup of butter) when done. Mix all when done in a large casserole pan. Cover wtih aluminum foil. Bake at 350 for 40 minutes.

It's a best to freeze or serve immediately. I made this up for my hubby after being in the hospital for a week. he LOVES it!
Source(s):

Inventor of this recipe

Answer 3

well I just invented this recipe tonight and my neighbor came over for her birthday and loved it so give it a try and see what you think........
Take chicken breast and marinate them for 4 hours in ranch the kind you buy in the bottle I used hidden valley ranch with some minced garlic then cut the chicken into bite sized pieces cook till done with the ranch you marinated them in once cooked then add to same pan however much you want of sour cream that has chives in it as well as 1/4 the amt of regular sour cream add a little bit of butter some more minced garlic a little bit of milk a shake or two of pepper and then as much as you like Parmesan Romano cheese blend the powder kind let simmer till thickened to a sauce I just kept tasting it to see what it needed and serve over cooked spaghetti noodles it was very good

Answer 4

Chicken Cheese Sandwiches
Grill 4 skinless boneless chicken breasts. Chop into cubes. Set aside. Chop one large onion, 1 large green pepper and 8 oz mushrooms, saute in tablespoon of olive oil till tender. Add chopped chicken and heat through. Sprinkle with Swiss cheese until melted. Serve on toasted hoagie buns.
Serves 6-8
Accompany with coleslaw, french fries and watermelon

MMMM MMMM good

Answer 5

Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.

Answer 6

for when a casserole is needed

cheesey potatoes

1 package frozen southern style hashbrowns
1.5 can cream of chicken soup
1 pint sour cream
1 large package sharp shredded cheddar
crushed cornflakes (cup or 2)
butter

mix first 4 ingredients. spread in casserole. mix corn flakes with enough butter to moisten. put on top of casserole. cook at 375 for 90 minutes with foil on top, 30 minutes with foil off. so yummy, so easy. you can put it together the night before and just bake day of party (do cornflake topping day of)

Answer 7

Ok,Armadillo Eggs

Large Jalepenos
Cream Cheese
Bacon
Slice the Jalepenos,take out seeds
Stuff,with cream cheese
Wrap the Jalepeno with slice of bacon
Bake till finished

Answer 8

Well i don't know a lot of recipes but I do look up many recipes on www.kraftfoods.com and theres a lot of easy and delicious recipes there so look it up there. Also check on the site the category for cakes and cookies delicious recipes there.

Answer 9

Beef Rib Eye Roast with Potatoes, Mushrooms and Fancy Pan Gravy



1 tablespoon chopped fresh rosemary leaves
2 cloves garlic, minced
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
1 (4-pound) rib eye roast
4 pounds small new potatoes, halved
1 tablespoon vegetable oil
1 pound large white mushrooms, quartered
1 tablespoon butter, softened
1 tablespoon all-purpose flour
1 (14.5 ounce) can beef broth
1 tablespoon tomato paste

Preheat oven to 350°F (175°C). In a small bowl mix together rosemary, garlic, salt and pepper; spread evenly over surface of roast. Place roast, fat-side-up on a rack in a shallow roasting pan. Insert a meat thermometer into the center of the roast, place pan in the center of the oven, and cook for 40 minutes. Toss potatoes with oil and add to the pan, stirring to coat with meat juices. Season with more salt and pepper, if desired. Return pan to oven and continue to cook for 20 minutes. Add mushrooms to the pan, stirring to coat, and continue cooking for 40 more minutes. Mix together butter and flour and set aside. Remove roast (thermometer should read 130°F (55°C) from pan and transfer to a cutting surface; let sit 15 minutes before carving. Transfer vegetables to a serving platter. Pour the pan juices into a small saucepan and skim off fat. Pour beef broth into pan juices, bring to a boil and let cook for 3 minutes. Lower heat, add flour mixture and tomato paste and whisk gently to incorporate. Carve beef and serve with gravy, mushrooms and potatoes.




Baked Apple Pancake

2 tablespoons butter
3 large eggs
1/4 cup milk
1/4 cup flour
1/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large apple, tart, peeled/grated
1 tablespoon lemon juice
1 tablespoon sugar cube, mixed with
1 teaspoon cinnamon
1/4 cup pecans, chopped

Preheat oven to 375 degrees. Place butter in a large, heavy cast-iron skillet and place in hot oven until butter melts and gets foamy. Meanwhile, in blender combine eggs and milk; mix well. Add flour, sugar, baking powder, and salt, and blend about 15 seconds. Add grated apple and lemon juice and mix briefly. When butter is ready, pour batter into hot pan. Sprinkle cinnamon-sugar mixture and nuts over top of pancake. Bake for 15-18 minutes, until puffy and golden brown. Cut into wedges and serve immediately.




Coconut Supreme Cake

Makes 1 (3-layer) cake.

Cake
1 (18 ounce) box yellow cake mix
4 eggs
3/4 cup instant vanilla pudding mix
1-1/3 cups water
1/2 cup oil
1 cup chopped walnuts
2 cups shredded coconut, fresh or packaged, lightly toasted (divided use)

Frosting
8 ounces cream cheese, at room temperature
1 teaspoon vanilla extract
2 teaspoons milk
3-1/2 cups powdered sugar
1-1/2 cups shredded coconut, fresh or packaged, lightly toasted

For the cake:
Combine cake mix, eggs, pudding mix, water and oil in a bowl. With wire whip attachment, mix at medium speed for 4 minutes. Fold in walnuts and 1-1/2 cups coconut by hand. Divide mixture evenly into three (9-inch) buttered and floured cake pans. Bake at 350 degrees F for 30 minutes. Cool completely.

For the frosting:
Place cream cheese, vanilla extract and milk in bowl and combine in mixer, using paddle attachment. Gradually add powdered sugar while mixing. Continue to mix until smooth. Fold in 1-1/2 cups toasted coconut by hand. Spread frosting evenly onto tops only of 3 cake layers. Stack cakes and sprinkle top with remaining 1/2 cup toasted coconut.




Chicken Casserole

Cornbread
1 cup yellow cornmeal
1/3 cup all-purpose flour
1-1/2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons vegetable oil
3/4 cup buttermilk
1 egg
1/2 cup melted butter

Mix all except melted butter together in mixing bowl until smooth. Pour into greased 8-inch square baking pan and bake at 375 degrees F for 20 - 25 minutes until done. Remove from oven and let cool completely.

When cool, crumble cornbread and place 3 cups of cornbread crumbs in mixing bowl. Add 1/2 cup melted butter to crumbs and mix well, set aside

Chicken Filling
2 tablespoons butter
1/4 cup chopped yellow onion
1/2 cup celery, sliced thin
1-3/4 cups chicken broth
1 can cream of chicken soup
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
2-1/2 cups cooked chicken breasts, cut into bite-size pieces

In saucepan on medium low heat, place butter and sauté onion and celery until transparent, stirring occasionally. Add chicken broth, cream of chicken soup, salt and pepper. Stir until well blended and soup is dissolved completely. Add chicken; stir and blend until mixture reaches a low simmer. Cook for 5 minutes, then remove from heat. Place chicken mixture in buttered 2 1/2-quart casserole dish or individual casserole dishes (about four ). Spoon cornbread crumb topping on top of chicken mixture; do not stir into chicken filling. Place baking dish in preheated oven at 350 degrees F for 35 - 40 minutes. The crumbs will turn a golden yellow.





3-Cheese Chicken Cacciatore Manicotti

Nonstick cooking spray
1 box (8 ounces) manicotti
1 teaspoon olive oil
1 cup chopped onion
1 cup plum tomatoes (approximately 2 tomatoes), chopped
1 cup chopped green pepper
2 cloves garlic, minced
3 (4-ounce) boneless, skinless chicken breasts, cooked and diced
1-1/2 cups (6 ounces) shredded Mozzarella cheese
1 cup Ricotta cheese
1 large egg, lightly beaten
3/4 cup freshly grated Parmesan cheese, divided use
1/2 cup fresh basil leaves, chopped
1/2 teaspoon salt
1/8 teaspoon black pepper
1 jar (26 ounces) marinara sauce

Preheat oven to 350 degrees Fahrenheit. Spray a 13x9-inch baking pan with cooking spray; set aside. Cook manicotti 9 minutes according to package directions; rinse with cold water and drain. Heat oil in a large skillet over medium heat. Add onion, tomato, green pepper and garlic; cook 5 minutes, stirring often, or until vegetables are softened. In a large bowl, mix vegetables, chicken, Mozzarella, Ricotta, egg, 1/2 cup Parmesan, basil, salt and pepper until mixed. Using a small spoon, fill each manicotti with about 1/2 cup mixture. Pour 1/2 of the marinara sauce into prepared baking pan. Arrange filled manicotti over sauce and top with remaining sauce. Sprinkle with remaining Parmesan. Bake, uncovered, for 30 minutes or until manicotti is heated through and sauce is bubbling.