any good recipies?

Question

Any good recipies.. please be serious... Pasta? Anything.... Best recipie gets 10 pts. :D

any good ones for mac and cheez would be good as well! :D

Ok what im gonna do is im gonna cook some of this stuff for dinner or lunch. Whoever has the best will get the 10 pts, but it looks like this ones gonna be hard. :-D

Answer 1

Title: Chicken Lasagna
Categories:
Yield: 4 Servings

8 oz Lasagne noodles; cooked
10 oz Frozen spinach; thawed and
.. squeezed dry
3/4 c Cottage cheese
3 tb Grated Parmesan cheese
4 c Creamed chicken*

*See separate recipe.

Lightly grease an 8-inch square baking dish.

Cover bottom with 1/4 of the lasagne noodles,
cutting to fit if necessary. Layer in the
following order:

Spinach, 1/4 of the noodles, cottage cheese, 1/2 of
the Parmesan cheese, 1/4 of the noodles, creamed
chicken, remaining noodles and Parmesan cheese.

Cover and refrigerate up to 3 days or freeze up to
3 months.

To serve: Preheat oven to 350°. Loosely cover with
foil and bake until hot, 30 minutes if
refrigerated and about 1 1/2 hours if frozen.

Makes 4 servings.

Answer 2

I made spinach/ricotta manicotti for supper the other night and it was really good. I cooked the manicotti for about 7 min and rinsed and drained really good. Took a 15 oz. container of ricotta cheese about 8 ounces of chopped frozen spinach ( thawed and water sqeezed out really well) sbout 2 cloves of chopped garlic, some italian seasoning, a little salt and pepper. Mix all that and stuff the shells. Pour enough of your favorite spaghetti sauce in bottom of pan. Lay your stuffed shells on top and cover with the rest of the sauce. Cover with foil and bake at 400 for about 30 min. Uncover and sprinkle on parmesan and mozarella cheese and return to the oven until the cheese is melted. Let set for about 5 min before serving.

Answer 3

Marvelous Mac and Cheese

2 cups (7 ounces) uncooked elbow macaroni
2 1/2 cups fat-free milk
1 tablespoon butter
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/2 teaspoon dry mustard
2 cups shredded reduced fat sharp Cheddar cheese
1/2 cup shredded reduced fat sharp Cheddar cheese, optional

1. Preheat oven to 375 degrees Fahrenheit.
2. Cook macaroni according to package directions.
3. Meanwhile, heat milk and butter in a medium saucepan over medium heat. Gradually whisk in flour, salt and dry mustard and simmer for 1 minute, whisking occasionally.
4. Remove from heat; stir in 2 cups of the Cheddar cheese until melted. Add drained macaroni to saucepan and toss with cheese sauce. Transfer mixture to an 8-inch or 9-inch square baking dish. Sprinkle 1/2 cup Cheddar cheese on top (optional).
5. Bake uncovered until hot and bubbly, about 20 minutes. Let stand 5 minutes before serving.

Makes 6 servings.

Answer 4

Macaroni & Cheese Recipe
Kid Friendly Recipe


Ingredients:
1 1/2 cup dried uncooked elbow macaroni
1/4 cup Butter
3 tablespoons all-purpose flour
1 1/2 teaspoon dried mustard
3/4 teaspoon onion powder
3/4 teaspoon salt
1/8 teaspoon pepper
3 cups milk
2 cups american cheese, cubed
1 cup shredded cheddar cheese


Directions:

Heat oven to 350°F. Cook macaroni according to package directions. Drain.

Melt butter in 3-quart saucepan until sizzling; stir in flour and seasonings. Add milk; cook over medium heat, stirring constantly, until mixture boils and thickens (5 to 7 minutes).

Reduce heat to low; stir in cheese. Cook until cheese is melted (3 to 5 minutes). Add cooked macaroni; mix well.

Spoon into ungreased 2-quart casserole. Bake for 30 to 35 minutes or until heated through.

Variations: Add 1 cup chopped cooked ham, 1/2 cup chopped red or green bell pepper or 1/2 cup drained mushroom stems and pieces.

Answer 5

chickpea curry - the best comfort food, and healthy!

2 cans chickpeas
1 large onion
2 tsp cumin seeds
1 tsp corriander seeds
2 cans chopped toms
1 inch giner
1 cinnamon stick
1 green chilli, or 2 red, fresh
bunch fresh corriander
veg oil
1 tsp garam masala

slowly fry the onion for about 10 mins in the veg oil, don't brown, then add the cumin,corriander seeds and cinnamon stick, fry for about a minute, then add the chilli. Fry for 30 secs then add the toms. simmer slowly for about 30 mins then add the chick peas. Simmer for another 30 mins, then add the ginger. Crush a few of the chick peas - this helps thicken the sauce, simmer for about another 10 mins, or until reduced, add the corriander and garam masala just before serving. Best served with chapatis, bu naan bread or rice will do aswell.

Answer 6

Three Cheese Cavatini

1 lb uncooked rigatoni pasta (or similar shape pasta)
28 ounces spaghetti sauce (or use your own, you may need more if you like it saucy)
8 ounces mushrooms, sliced
1/4 cup chopped onions
3 garlic cloves, minced
2 tablespoons olive oil
1 cup diced pepperoni (or sliced pepperoni)
2 cups low fat cottage cheese
2 cups part-skim ricotta cheese
1 egg
2 cups shredded mozzarella cheese
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 teaspoon oregano
1/2 teaspoon nutmeg
salt and pepper

Preheat oven to 350°F.
Cook pasta according to package directions to "al dente".
While pasta is cooking, saute mushrooms, onions and garlic in olive oil until tender, remove from heat to cool, do not drain.
Combine cottage cheese, ricotta, egg, herbs and seasonings.
Mix cooked pasta with sauce and sauteed onion mixture, and spoon half into bottom of 11" x 13" glass pan.
Spoon cheese mixture on top of pasta, spreading evenly to the edges. Put 1/2 cup mozzerella on top of cheese mixture. Place sliced pepperoni on top of cheese, then spread remaining pasta/onion/mushroom mixture, then mozzerella cheese.
Bake for 30-40 mins, until cheese is browning and bubbly. Allow to rest at least 5 mins before cutting.

Answer 7

Veal Cordon Bleu

4-veal cutlets (about 4 ozs. each)
4 -thin slices boiled or cooked ham
4 thin slices swiss cheese
2 tblsp flour
1/2 tsp salt
1/4 tsp pepper
1/4 tsp allspice
1 egg slightly beaten
1/2 c dry bread crumbs
3 tblsp shortening
2 tblsp water

Pound meat with a wooden mallet or the edge of a plate to about a 1/4 inch thickness. Place a slice of ham and cheese on each piece of meat. Roll up carefully, beginning at the narrow end, secure rolls wtih wooden picks.
Mix flour, salt, pepper and allspice. Coat rolls with flour mixture, dip rolls into egg, then roll in bread crumbs. Melt shortening in large skillet, brown rolls, about 5 minutes. Reduce heat and add water. Cover and simmer 45 minutes or until tender. Remove cover last 2-3 minutes to crisp rolls slightly.

GNOCCHI ( a traditional northern italian dish can be served as a main course or a side dish)

2 1/2 c milk
1 c white cornmeal
1 tblsp butter
2 eggs, well beaten
1/4 tsp salt
2 tblsp butter
1/4 -1/2 grated parmesan cheese

Butter square pan. Heat milk to scalding in medim saucepan. Reduce heat, stirring constantly, sprinkle cornmeal in slowly into the hot milk. Cook, stirring constantly, about 5 minutes. or until thick. Remove from heat, mix in 1 tblsp butter, eggs and salt. Beat until smooth. Spread into pan, cool and refrigerate 2-3 hours.
Just before serving, heat oven to 425. Cut cornmeal mixture into sixteen 1 1/4 inch circles. Place into a casserole dish dot with 2 tblsp butter and sprinkle with cheese. Bake 10 -12 minutes or until heated through.
Set oven at broil, place casserole in broiler so tops are 2-3 inches from heat. Broil about 2 minutes or until golden brown.

Answer 8

creamy chicken with pasta

4 boneless skinless chicken breasts
salt and pepper to taste
1 tsp minced garlic
2 cups sliced fresh mushrooms
oil for frying about 4 tblsps.
1 can cream of mushroom soup, undiluted
1 can cream of chicken soup, undiluted
3/4 cup half and half
1/4 cup chicken broth
1/4 cup parsley flakes
1/4 tsp chilli powder
egg noodles, cooked per package directions

brown chicken breasts in oil, cook until juices run clear
set aside the chicken breasts, in the same pan cook, mushrooms and garlic till mushrooms are tender, add cream soups, half and half and chicken broth and chilli powder stir and heat through,
stir in parsley
serve over chicken breasts and noodles

Very tasty and quite simple to make

Answer 9

3 measures of smirnoff, 2 ice cubes, and a small dash of coke.
I have never had any complaints after 4 tastings....

Answer 10

GREEK-STYLE LAMB AND EGGPLANT LASAGNE
2 pounds eggplant (about 2 medium)
olive oil for brushing

For meat sauce
2 large onions, chopped (about 2 cups)
3 garlic cloves, minced
2 tablespoons olive oil
1 1/2 pounds ground lamb (preferably 10% fat)
a 28- to 32-ounce can whole tomatoes with juice
2 tablespoons tomato paste
1 teaspoon cinnamon
1/8 teaspoon ground allspice

For white sauce
1/2 stick (1/4 cup) unsalted butter
5 tablespoons all-purpose flour
4 cups milk
1 large egg, lightly beaten

an 8-ounce package feta, crumbled (about 1 1/2 cups)
twelve 7- by 3 1/2-inch sheets dry no-boil lasagne pasta

Cut eggplant lengthwise into 1/3-inch-thick slices and sprinkle slices on both sides with salt. Arrange eggplant in a large colander and weight it with a heavy bowl. Drain eggplant 1 hour. Remove bowl and pat eggplant dry.

Set broiler rack so that eggplant will be about 4 inches from heat and preheat broiler.

Arrange eggplant in one layer in oiled shallow baking pans and brush with oil. Broil eggplant until golden, about 3 minutes on each side.

Make meat sauce:
In a large heavy non-stick skillet cook onions and garlic in oil over moderate heat, stirring, until softened. Add lamb and cook, stirring to break up, until it is no longer pink, about 3 minutes. Stir in remaining meat sauce ingredients and salt and pepper to taste and simmer, uncovered, 30 minutes. Meat sauce may be made 3 days ahead, cooled completely, and chilled, covered.

Make white sauce while meat sauce is cooking:
In a heavy saucepan melt butter over moderately low heat and whisk in flour until smooth. Cook roux, whisking, 3 minutes. Whisk in milk in a stream and salt and pepper to taste and simmer, whisking occasionally, 5 minutes, or until thick. Whisk in egg, whisking vigorously, and simmer sauce, whisking, 1 minute. White sauce may be made 2 days ahead and chilled, its surface covered with plastic wrap.

Preheat oven to 375°F.

Pour 1 cup meat sauce into a flame-proof baking dish, 13 by 9 by 2 inches (sauce will not cover bottom completely), and cover with 3 lasagne sheets, making sure they do not touch each other. Spread about 1 1/2 cups meat sauce over pasta and arrange 1 layer broiled eggplant on top. Gently spread about 1/2 cup white sauce over eggplant and sprinkle with about 1/3 cup feta. Make 2 more layers in same manner, beginning and ending with pasta. Spread remaining white sauce evenly over top pasta layer, making sure pasta is completely covered, and sprinkle with remaining feta.

Cover dish tightly with foil, tenting slightly to prevent foil from touching top layer, and bake in middle of oven 30 minutes. Remove foil and bake lasagne 10 minutes more, or until top is bubbling.

Set broiler rack so that lasagne will be about 4 inches from heat and preheat broiler.

Broil lasagne 1 to 2 minutes, or until golden. Let lasagne stand 5 minutes before serving.

Serves 8 as a main course.