What is your favorite recipe?

Question

Tell me all your secrets... haha... I just want to know how to make some really delicious food for my hubby. So please give as detailed as possible of recipes. Thanks

Answer 1

I have hundreds upon hundreds of yummy easy recipes... these are a couple of my favs (email for more)

Chiles Rellenos Chicken

2 boneless, skinless chicken breasts
1 lime, cut in half crosswise
1 egg white
1 garlic clove, pressed
½ cup finely crushed nacho cheese flavored tortilla chips (about 1 ½ cup chips)
½ can (4 oz) whole green chiles, drained and cut into strips
2 Tbsp shredded Monterey Jack cheese
1 tsp snipped fresh cilantro
Prepared salsa (optional)

1.Preheat oven to 400 degrees. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using Meat Tenderizer. Repeat with remaining chicken breast half.
2.Juice lime halves into small batter bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press.; whisk until frothy using Stainless Whisk.
3.Place Tortilla chips in another resealable food storage bag and finely crush using the flat side of the Meat Tenderizer. Place crushed chips in a shallow dish. Dip chicken in the egg mixture and then into chips coating completely. Discard remaining chips. Place chicken on pan.
4.Bake 20-22 minutes ir until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.

Yield: 2 servings

Nutrients per serving: Calories 530, Total Fat 22g, Saturated Fat 5g, Cholesterol 75mg, Carbohydrate 48g, Protein 36g, Sodium 700mg, Fiber 4g

Diabetic exchanges per serving: 3 starch, 4 medium-fat meat (3 carb)

Cook’s Tips
The ingredients in this recipe can easily be doubled and baked on the Medium Bar Pan.
The Citrus Press makes juicing limes a quick and easy task. Simply slice a lime in half crosswise, place into the hopper of the press and squeeze.
Traditional chiles rellenos start with mild pablano peppers that are stuffed with Chihuahua cheese, then dipped in an egg batter or breaded and fried.

Inside-Out Lasagna

1 package (12 oz) bowtie pasta uncooked
½ medium onion chopped
1 ¼ lb 95% lean ground beef or Italian sausage links, casing removed.
2 garlic cloves, pressed
1 jar (26 oz) marinara sauce
1 can (14.5 oz) diced tomatoes in juice
4 eggs
1 container (32 oz) part-skim ricotta cheese
2 cups (8 oz) shredded mozzarella cheese
½ cup (2 oz) grated fresh parmesan cheese
2 Tbsp snipped fresh parsley
½ tsp salt
½ tsp ground black pepper

1.Preheat oven to 350°F. Cook pasta according to package directions in Executive (8 qt) stockpot. Drain.
2.Meanwhile, chop onion using Food Chopper. Place onion and beef in family (12-inch) skillet. Cook and stir over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into small crumbles. Press garlic into beef mixture using garlic press. Stir in pasta sauce and tomatoes; remove from heat.
3.In stainless (2 qt) mixing bowl, lightly beat eggs with stainless whisk. Add cheeses, parsley, salt and pepper; mix well.
4. To assemble lasagna, place cooked pasta into bottom of rectangular baker. Top with meat mixture. Spoon ricotta mixture over sauce, spread evenly. Bake, uncovered, 1 hour or until ricotta is set and lightly browned.

Yield 15 servings.

COOK’S TIPS

A combination of ground beed and Italian sausage can be used in this recipe, if desired.

This recipe can be prepared up to a day in advance. Prepare recipe through step 4; do NOT bake. When ready to bake, remove from refrigerator and let stand at room temperature for 30 minutes. Bake uncovered for 1 hour 15 minutes or until lightly browned and edges are bubbly.


Smoky Chicken Fettuccini
6 slices bacon
1/2 cup diced onion
6 large cloves garlic, peeled
1/2 cup coarsely chopped red bell pepper
1/2 cup (2 ounces) grated smoked Provolone cheese
8 ounces uncooked fettuccini noodles, broken in half
1 cup frozen peas
2 cups diced cooked chicken
1 cup half and half
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt
2 tablespoons snipped fresh parsley


1.Bring water to a boil in (8-qt.) Stockpot. Meanwhile, cut bacon into 1/2-inch pieces using Santoku Knife. Cook bacon in (12-in.) Skillet over medium heat until crisp. Remove bacon from Skillet; drain on paper towels. Drain grease from Skillet (do not wipe out).
2.Dice onion using Chef’s Knife. Thinly slice garlic using Ultimate Mandoline fitted with thin slicing blade. Coarsely chop bell pepper using Food Chopper. Coarsely grate cheese using Deluxe Cheese Grater; set aside. Add onion, garlic and bell pepper to Skillet. Cook over medium heat 2-3 minutes or until vegetables are tender. Remove Skillet from heat; set aside.
3.Meanwhile, cook pasta according to package directions (see Cook’s Tip). Add peas to Stockpot; carefully drain pasta and peas using Drainer. Add pasta and peas to Skillet. Add bacon, cheese, chicken, half and half, black pepper and salt; toss well to coat. Cook and stir over medium heat until sauce is slightly thickened and mixture is hot. Sprinkle with parsley; serve immediately.
Yield: 6 servings
Nutrients per serving: Calories 370, Total Fat 13 g, Saturated Fat 6 g, Cholesterol 75 mg, Carbohydrate 36 g, Protein 26 g, Sodium 380 mg, Fiber 3 g
Cook's Tip: A simple way to adjust the consistency of pasta sauce that is too thick is to remove about 1 cup of pasta cooking water using the Nylon Ladle before draining the pasta. Stir a small amount into the sauce as needed.

Smoked Provolone cheese is smoked over applewood for a full-bodied, smoky flavor. Plain Provolone cheese can be substituted for the smoked Provolone cheese, if desired.

Answer 2

Does your man enjoy macaroni salad? If so, I have a homemade recipe passed down to me from an older gal. You will need a jar of salad dressing(it looks like mayonnaise), some yellow mustard, some hard boiled eggs, apple cider vinegar, and also sugar. Don't forget a box of elbow macaroni or two. Part of the recipe includes mixing all of the above except the eggs and just taste testing the mixture. Once you got the taste you are looking for, ( I prefer it to be sweet), add the mixture to your cooked macaroni and mix into it. Cut up your hard boiled eggs into some small pieces and put into your mixture. The egg yolks can also be added into the mixture. Stir well. Then refrigerate for a while and enjoy. (Another little hint, you can also get a carrot grater and grate up some carrots to top off your salad). Good luck!

Answer 3

My family loves my chicken and cheese enchiladas - Easy to make

3 cans enchilada sauce (Your choice)
6-10 Tortillas
1 chicken - boiled and de-boned
lots of shredded cheddar cheese

heat a skillet with a couple of tablespoons of oil
cover both sides of tortilla with sauce and place in hot pan and let it cook for a bit and then turn over -
put some chicken & cheese off center of tortillia - now here is the only trick - with tongs or your hands if you can handle the hot tortillia - roll up the tortillia into an enchilada and place in a greased 10X 12 baking pan.
Just keep repeating this process until you have made as many as you want or need.
Then cover them with foil and bake for about 20 minutes at 350

These are AWESOME!!!!!

Answer 4

If you are not interested in health, he may like this. My husband loves it!

1 lb sausage
5-6 potatoes
2 cans cream of mushroom soup
1 can of milk

Spray a 9" X 13" pan with the nonstick spray of your choice. Preheat oven to 350 Degrees.

Brown 1 lb of spicy breakfast sausage (I use Bob Evans but any brand will work) and 1 medium onion in a saute pan. Drain if necessary.

Wash the potatoes. Peel if desired. Slice them thinly and put them in the baking pan.

Spread the sausage/onion mixture over the potatoes.

Spread the mushroom soup over the sausage.

Pour the milk over the whole thing.

Cover with foil. Cook about 1 and 1/2 hours on 350. Remove from oven. Let sit about 20 minutes. Serve and enjoy!

Answer 5

My cold pasta salad recipe (below) and buffalo chicken wings

Ingredients:

spaghetti noodles or rotini noodles (which ever you prefer)
1 bell pepper
1 small can sliced black olives (drained)
1/2 container of grape tomatoes
1 can of arichoke hearts (drained)
1 cucumber
1 cup parmesan cheese
1-2 tbs mayo
1/2 container light italian salad dressing (Hyvee brand is the best I have ever used)
hard salomi (optional)


Directions:
Cook noodles and rinse under cold water-then let the noodles drain. Slice the bell pepper, artichoke hearts, cucumber, and the salami into small pieces. Add everything together in a bowl, mix, and refrigerate for 2 hours.

You should use light Italian dressing verses the regular because it sticks to the noodles better. I have the best luck with the Hy-Vee brand.
You might need to add more italian dressing or parmesian cheese to fit your taste.
can use regular tomatoes too... I just prefer the grape b/c they are quick and easy.

Answer 6

My favorite meal is meatloaf, mashed potatoes, and corn. Its a classic. I use the recipe for meatloaf that is on the back of the meatloaf seasoning packets but I cut it in half since there is only two of us. Wonderful and easy to make. Two other ideas are to make homemade pizza. You can buy pizza dough or pizza crusts. Then find some yummy looking pizza sauce and add your favorite ingredients. It is also fun to make as a couple. Lastly, if you buy a french baguette bread, sliced mozzarella cheese, sliced steak, an onion, and a green pepper, you can put it together for a steak and cheese sandwich. These are my boyfriends three favorite things I make for him. Hope this helps!

Answer 7

This isn't food but a nice Wake Up medicine for people who don't like hot coffee like myself.

2/3 cup Folgers coffee - my choice
1 cup water
3 cups 2% milk
1/8 to 1/4 cup sugar - Depends on taste buds

Add 2/3 cup coffee to your coffee maker and run it with the 1 cup water. Run it through your coffee maker twice to make the espresso. Add sugar after second brewing. Let cool a few minutes and add 3 cups of 2% milk. This is an old Starbucks Double Shot recipe for home use.

P.S. I just looked at your profile and Ummmm, He should be cooking for you dear.

Answer 8

Nestle Tollhouse chocolate chip cookies! I only adjust the vanilla.

combine:
2 1/4 C flour
1 tsp salt
1 tsp soda

mix:
3/4 cup sugar
3/4 cup light brown sugar-packed
2 eggs (room temp)
2 tsp vanilla
1 cup butter or margarine (I found that one stick of each works best)

add dry to wet, stir, then add chips

1 package choc chips (10-12 oz)

drop by rounded spoonfuls on ungreased baking sheet in preheated 350 degree oven for 8-10 min.

Enjoy!

Answer 9

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James Carrier

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Mediterranean Lamb- and Couscous-Stuffed Peppers
From


4 red, green, and/or yellow bell peppers (2 lb. total), rinsed
1 1/2 cups chopped onions
1 tablespoon minced garlic
1 1/2 teaspoons fresh thyme leaves
1 1/2 teaspoons minced fresh mint leaves
1 1/2 teaspoons minced fresh rosemary leaves
1 teaspoon olive oil
8 ounces ground lamb
5 tablespoons lemon juice
1 2/3 cups fat-skimmed chicken broth
1 1/4 cups couscous
1 cup chopped parsley
Salt
2 tablespoons crumbled feta cheese

1. Slice bell peppers in half lengthwise through stems (retain stems) and remove seeds. Place halves, cut side down, in a 12- by 17-inch baking pan. Bake in a 450º regular or convection oven until lightly browned and tender when pierced, 13 to 18 minutes.
2. Meanwhile, in a 10- to 12-inch frying pan over high heat, stir onions, garlic, thyme, mint, and rosemary in olive oil until onions are limp and beginning to brown, about 5 minutes.

3. Add ground lamb and 3 tablespoons lemon juice. Stir until lamb is browned and crumbly, 2 to 3 minutes.

4. Stir in broth, couscous, and remaining 2 tablespoons lemon juice. Bring to a boil, then cover and remove from heat; let stand until liquid is absorbed and couscous is tender to bite, 3 to 4 minutes. Stir in parsley; add salt to taste.

5. Turn pepper halves over; fill each with about 2/3 cup lamb mixture. Sprinkle feta cheese evenly over filling. Bake until cheese is slightly melted, 3 to 5 minutes. Transfer peppers to a platter.

Yield: Makes 4 servings

Answer 10

I like Chicken Parmesan

Use boneless, skinless chicken breasts
coat with egg white, and a mixture of breadcrumbs/parmesan cheese
saute in olive oil just until coating is slightly brown
layer a baking dish with your favorite pasta sauce ( I like Ragu 6 cheese) place chicken in dish and cover with rest of sauce.
Cover and bake in oven (400) for about 45 minutes.
Uncover and top with mozzarella cheese. Bake for another 5-7 minutes or until cheese is melted. Serve with rice or pasta of your liking.. and a salad..

Answer 11

BEEF WITH MUSHROOMS AND GLAZED ONIONS
You may have to ask your butcher to reserve the marrow bones for this luxurious main course , but the result is well worth the effort. Roasted potatoes and steamed spinach make perfect accompaniments. Begin preparing this a day ahead.
3 pounds 1- to 2-inch pieces beef marrow bones
3 cups beef stock or canned beef broth
1 1/2 cups dry red wine
3/4 cup ruby Port

6 8-ounce filet mignon steaks (about 1 inch thick)
1 tablespoon olive oil

3 tablespoons unsalted butter
18 ounces assorted fresh wild mushrooms (such as crimini, oyster and stemmed shiitake), sliced
3 large shallots, thinly sliced
1 1/2 tablespoons minced garlic
3 plum tomatoes, seeded, diced
2 teaspoons chopped fresh parsley

Glazed Onions




Place marrow bones in large bowl. Cover with ice water. Refrigerate overnight. Drain bones. Using small sharp knife, push marrow out through bones. Coarsely crumble enough marrow to equal 1 1/4 cups. Reserve bones and any remaining marrow for another use.
Boil stock, wine and Port in heavy large saucepan until liquid is reduced to 1 1/4 cups, about 30 minutes.

Preheat oven to 450°F. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Working in batches, add steaks to skillet and cook until brown, about 2 minutes per side. Transfer steaks to rimmed baking sheet. Cook steaks in oven to desired doneness, about 8 minutes for medium-rare. Tent with foil to keep warm.

Meanwhile, discard excess oil in skillet. Whisk reduced stock mixture into skillet. Bring to boil, scraping up any browned bits. Strain sauce into small saucepan; discard solids. Add reserved 1 1/4 cups crumbled marrow to sauce; stir until melted. Keep sauce warm.

Melt 3 tablespoons butter in another heavy large skillet over medium-high heat. Add mushrooms, shallots and garlic; sauté until mushrooms are golden brown and tender, about 10 minutes. Stir in tomatoes and parsley. Season mushroom mixture with salt and pepper.

Spoon sauce onto plates. Place steaks atop sauce. Spoon mushroom mixture over steaks. Surround with Glazed Onions and serve.

Serves 6.