Favorite meal?

Question

What is your favorite meal to cook?

I have a few things I love to cook...I make a mean pot of chili. I can make a pretty good pan of lasagna and I can whip up scratch biscuits (ok they are Bisquick, but it's not the can stuff) and gravy.

What is that one meal that there are never leftovers?

Does anyone have any good recipes they'd like to share?

Answer 1

I love to cook. There are rarely any leftovers at my house. Deep-fried chicken with mashed potatoes and a veggie. Or spinach stuffed manicotti. I sometimes put sausage in them too with a homemade sauce. Also meatballs and spaghetti. Yummy. To make a home made sauce, you will need lots of fresh roma tomatoes and basil. It takes 3-4 hours to get it just right.

Answer 2

Spaghetti and meatballs is a meal I'll never get tired of.

But another favorite meal I like to cook is:

HAM PASTA SALAD
Yield: 8 servings

1 box uncooked spiral pasta
Ham, cut into julienne strips
2 carrots
2 tomatoes
1 cucumber
1 head lettuce
1 bell pepper
1 bottle Parmesan Italian dressing

1). Cook pasta according to directions on box.
2). Chop carrots, tomatoes, cucumber, lettuce, and bell pepper.
3). Place vegetables and ham in large serving bowl.
4). Drain pasta and chill in iced water.
5). When chilled, put pasta in bowl. Mix evenly.
6). Drizzle evenly the Italian dressing over salad.

Answer 3

Sauteed Spinach with Chicken over Brown Rice is one dish that everybody loves--even people who hate spinach!

Cook garlic in olive oil. Add chicken cubes, onion, pepper and lemon. Simmer for 10 minutes to blend flavors. Stir in fresh spinach and turn off the heat. Dish out immediately onto brown rice.

The spinach is half cooked, half raw, never bitter (because of the garlic and lemon) and all good!!!

Answer 4

My 3 sons and (ex) hub ate the HELL outta this:
3 # ground beef
2 eggs
1 Pkg onion soup mix
1 c quick cook oatmeal
1/4 c ketchup
Mix all ingredients very well. Shape into a loaf in a 9x13" cake pan.

Bake at 350 for one hour, or til no longer pink in center.

Sometimes there was enough for a couple sandwiches, but not often!

Answer 5

Spaghetti

Answer 6

lemon chicken:
get some Italian style seasoned bread crumbs and add season all, Goya (color) a little salt and pepper
Dip your thin slices of chicken breast into beat eggs then into the season bread crumbs and fry until cooked
chop some mushrooms into thin slices, chop about 4 garlics season mushrooms with season all, Goya and pepper, saute
next boil some chicken broth when it boils add a tablespoon of vinegar,
when the chicken is done put one tbl spoon of the broth on the chicken slices
add the mushrooms on top of the chicken neatly
cut thin slices of lemon place them on top and add the remaining broth, be sure not too soak it, it Will get soggy, you dont have to use all of it
next place it in the oven for 20 min uncovered on 350 degrees

Answer 7

Four cheese, four mushroom, Escargot Pizza. Cook the escargot till almost crunchy in garlic and butter. Cook the mushrooms in the snail butter. Grease the pizza pan with the snail butter. Spread the dough, top with pizza sauce, add grated cheeses (your choice) top with mushrooms, escargot and bake until perfect. Open some good red wine and enjoy.

Answer 8

These are a few of my favorites! §@¿@§

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
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Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
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Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry.

Answer 9

steak, fresh mashed potatoes and gravy string bean ans don't 4get the cornbread! And of course the dessert a good ole sweet potatoe pie ummm i think i'll cook that for dinner ty!

Answer 10

Well, I'm southern so I would have to say fried chicken with biscuits and gravy. Yummy! It's a heart attack on a plate unfortuantely.