I am looking for lots and lots of recipes that are a must try and family traditional ones?

Question

Can anyone help with this please? Thanks. Original recipes and crowd pleasing popular ones are a must! =)

Answer 1

I would love to share some of my recipes with you!

Here are some of my best, top rated, crowd pleasing recipes:

Poppy Seed Lemon Cake
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INGREDIENTS:

1/4 cup butter, softened
1 cup packed brown sugar
2 eggs
4 egg whites
1 cup fat-free plain yogurt
1/4 cup canola oil
2 tablespoons lemon juice
3 1/2 cups all-purpose flour
2 tablespoons grated lemon peel
4 teaspoons poppy seeds
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fat-free milk

GLAZE:
1 cup confectioners' sugar
2 1/2 tablespoons lemon juice
1/2 teaspoon poppy seeds

Vanilla ice cream to serve (optional)

DIRECTIONS

Coat a 10-in. fluted tube pan with nonstick cooking spray and dust with flour; set aside. In a large mixing bowl, beat butter and brown sugar until crumbly, about 2 minutes. Add eggs and egg whites, one at a time, beating well after each addition. Beat in the yogurt, oil and lemon juice. Combine the flour, lemon peel, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with milk. Pour into prepared pan.
Bake at 350 degrees F for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. For glaze, combine confectioners' sugar and lemon juice; brush over warm cake. Sprinkle with poppy seeds. Cool completely before cutting.
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The Best Lasagna Bolognese
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Ingredients:

5 tablespoons unsalted butter, plus more for the pan
1 shallot, chopped
1/2 small carrot, chopped
1/2 celery stalk, chopped
1/2 cup plus 1 tablespoon all-purpose flour
5 cups whole milk
3 sprigs flat leaf parsley
1 sprig fresh thyme
1/2 dry bay leaf
1/2 teaspoon kosher salt plus more to taste
Pinch of freshly grated nutmeg
Freshly ground black pepper
1 pound dry lasagna noodles
5 1/2 cups Meat and Tomato Sauce, recipe follows
1 cup freshly grated Parmesan, or half Pecorino and Parmesan

Directions:
In a large saucepan, melt 6 tablespoons of the butter over medium heat. Add the shallot, carrot, and celery, and cook until softened, about 5 minutes. Sift the flour over the vegetables, and cook the mixture, stirring constantly with a wooden spoon until it lightens in color, about 2 minutes. Slowly whisk in the milk and bring to a boil. Add the parsley, thyme, and bay leaf. Reduce the heat to low, and simmer, whisking occasionally, until the sauce is thickened, about 30 minutes. Strain and season with 1/2 teaspoon of the salt, nutmeg, and pepper to taste. Place plastic wrap on the surface of the sauce and set aside until ready to assemble the lasagna. (The sauce can be made a day ahead and refrigerated. Reheat before assembling the lasagna. )
Meanwhile, cook the noodles. Bring a large pot of water to a boil, season generously with salt, and boil the lasagna noodles according to package instructions. Drain. Spread the noodles out and layer between pieces of plastic wrap. Set aside.

Preheat the oven to 350 degrees F. Butter an ovenproof 9 x 13-inch casserole dish.

Cover the bottom of the pan with a layer of noodles. Cover with 1 1/2 cups of the meat sauce, 1 cup of the white sauce and 3 tablespoons of the cheese. Repeat to make 3 more layers ending with the remaining meat sauce, white sauce, and cheese. Dot the top with the remaining tablespoon of butter. Bake until bubbly and hot, about 45 to 50 minutes. Remove from the oven and set aside for 10 minutes to firm up before serving.

Meat and Tomato Sauce Ingredients:

1/4 cup extra-virgin olive oil
1/4 teaspoon red pepper flakes
1 large onion, diced
6 cloves garlic, minced
1/4 cup Italian tomato paste
Four 28-ounce cans whole peeled tomatoes, with liquid
2 teaspoons kosher salt plus to taste
Freshly ground black pepper
1/2 pound ground beef
1 tablespoon dried savory or rosemary, crumbled into small pieces
1 tablespoon dried thyme
1 tablespoon dried oregano
2 bay leaves
1/2 to 1 cup grated Parmesan

Directions:

In a large soup pot or Dutch oven, heat the olive oil over medium heat. Add the pepper flakes and cook for 15 seconds. Add the onion and cook, stirring occasionally, until golden brown, about 15 minutes. Add the garlic and cook until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring constantly, for 1 minute. Add the tomatoes one at a time, crushing them by hand as you go. Season with 1 teaspoon salt and pepper to taste. Simmer the sauce over low heat, covered.
Meanwhile, heat a large skillet over medium-high heat. Add the beef, savory, thyme, oregano, and fennel seeds. Season with 1 teaspoon salt and pepper. Break up the meat with a wooden spoon, and cook until it loses its raw color, about 7 minutes. Add the meat to the sauce, holding back any excess fat. Simmer the sauce, covered, over low heat, for 1 1/2 hours. (If the sauce gets too thick, adjust the consistency with water.) Season with salt and pepper to taste. Just before serving, add the grated Parmesan cheese.
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Oozing Chocolate Lava Cake
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INGREDIENTS

CAKE BATTER

7 ounces dark semi-sweet chocolate
8 tbsp butter
1 tsp vanilla extract
3 eggs
1/3 cup flour
1/8 tsp salt
1/8 tsp cream of tartar
1/4 cup sugar

CHOCOLATE LAVA CENTERS

2 ounces dark semi-sweet chocolate
1.5 ounces heavy cream
1 tsp butter

DIRECTIONS:

1. Chop the dark semi-sweet chocolate into pieces. Place into a metal bowl, add butter. Melt over a simmering waterbath. Remove from heat.

2. Add vanilla extract and (3) egg yolks. Whisk together until chocolate mixture is smooth.

3. Add well sifted cake flour, and gently incorporated into the above chocolate mixture.

4. Place the (3) egg whites into a clean metal bowl, add salt and cream of tartar. Using a whisk, whip egg whites until soft peaks form. Continue to whisk while slowly sprinkling in the sugar.

5. Using a rubber spatula, carefully fold 1/3rd of the egg whites into the chocolate mixture. Then fold-in another 1/3rd of the egg whites. Then fold-in the last 1/3rd of the egg whites.

6. Deposit the batter into large "non-stick" muffin tins - fill 3/4 full. Ramekins can also be used simply butter insides and dust with cocoa powder.

7. Push a Chocolate Lava Center into the center of each cake batter. This creates the molten lava center!

8. Bake at 375F degrees for 15 minutes. Do not over bake!

9. Remove from oven, wait 5 minutes, then unmold onto a wire rack to cool.

CHOCOLATE LAVA CENTERS

1. Chop dark semi-sweet chocolate into pieces. Place into a metal bowl. Heat heavy cream, pour over chocolate and whisk until smooth. Add butter and whisk until incorporated.

2. Place mixture into the refrigerator to cool. Every few minutes whisk the mixture until a frosting like consistency is reached. If the mixture becomes firm slightly rewarm.

3. Fill a pastry bag with the ganache. Pipe-out "cherry" sized portions. Place these mounds into the freezer until ready to use.
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Creamy Potato Cheese Soup
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INGREDIENTS

2 large potatoes
1 Tbsp minced onion
1 Tbsp grated carrot (about 1/4 carrot)
1 cube chicken bouillon cube made with 2 cups water, I use Knorr (you could use 2 cups of any chicken broth instead)
1 tsp table salt
2 tsp white vinegar
2 Tbsp all-purpose flour
1 1/2 cup whole milk
1 cup Kraft Mild Shredded Cheddar Cheese
2 slices Oscar Mayer Cooked Center-Cut Bacon

DIRECTIONS

1. Peel potatoes, and chop into bite-size pieces. Mince onion. Carrot should be grated very finely.

2. Combine vegetables, chicken broth, salt, and vinegar in a large saucepan over medium heat. Bring to boil, then turn down heat, cover, and simmer 20 min.

3. Whisk together flour and milk in medium bowl.

4. Remove saucepan from heat and add flour and milk mixture. Put back on heat, and simmer uncovered, 5-8 min, or until thickened.

5. Add cheese and simmer until melted. Potatoes should be tender and falling apart. If not, continue to cook until the soup is as thick as you'd like.

6. To serve, top with crumbled bacon. You can also top with a bit of cheese.

Answer 2

STUFFED PORK TENDERLOIN

Pork Loin Preparation:

1 3-5 lb pork loin, trimmed

Using a boning knife, cut the pork loin by holding the knife at an angle, and in a spiral fashion "unroll" the meat by slicing thinly lengthwise and continuously along the side. You will be working your way to the center of the loin and will be cutting one continuous strip of meat until there is none left to cut. Cut as thinly as possible.
If desired, use a meat pounder to make the resulting pork roll into a thinner slab.

When done, the result will be a thin, rectangular slab of pork which you will be able to fill with stuffing and roll up jelly-roll style.


Stuffing:

2 1/2 cups bread crumbs
1/2 cup chopped fresh parsley
1/4 cup grated Parmesan cheese
3 tablespoons olive oil
1 tablespoon butter
4-5 cloves fresh garlic, minced
1 onion, chopped finely
1/4 teaspoon each salt and pepper
1/2 teaspoon paprika
1/3 teaspoon onion powder
3 tablespoons water (or as needed)
sage, garlic powder and other seasonings (to sprinkle on roast)
1/2 finely chopped bell pepper (optional variation)

Wash the parsley well, pat dry and chop finely.
Saute chopped onion in butter 2 minutes, add garlic and saute 2 minutes more. Add parsley and leave for one more minute.

Stir in bread crumbs and other seasonings, mixing well. Stir in enough water to make a coherent mass.

Remove from heat and allow to cool 10-15 minutes.


Stuff the Pork Loin then Roast:

Spray or rub both sides of the pork loin with a good quality olive oil.
Sprinkle with salt, pepper, sage, garlic powder, onion powder and paprika. If desired, season the inside of the roast with rosemary, basil and oregano.

Place the pork on a flat surface and pat the filling out spreading it over top (this will be the inside) of the entire surface of the pork. Take on of the short ends and begin rolling this edge toward the center, a little bit at a time, continuing to roll up (jelly-roll style) until the pork loin is log shaped, with a stuffing spiral on each end. Sprinkle the top with paprika and other seasonings and set in a roasting pan.

Set in a 400°F oven for 15 minutes. Reduce heat to 325 and roast until done, spraying every 30 minutes or so with olive oil spray. Internal temperature should read 165.

Answer 3

Taste of Home recipe books have exactly what you are looking for. Traditional family recipes, family favorites, potluck pleasers and the ingredients called for in the recipes are usually already in your kitchen or if not available from your local grocer or from the local meat locker. No running to a specialty food store.

Answer 4

Believe it or not this is my sons favorite, he asks for it a couple times a month and it has been passed to me by my grandmother. It was the first recipe I liked that had curry in it. And I have substituted the aspargus for broccoli before.
1lb. boneless skinless chicken breast
4c. fresh asparagus (2-10oz frozen)
1can cream mushroom soup
1/2 c. mayo (not mircle whip)
1T. Lemon juice
1t. curry powder
Cube chicken and brown. Chop asparagus. When browned remove chicken. In pan mix and heat soup, juice, mayo, curry and asparagus. simmer a good 5 -7 minutes add chicken. cook until aspargus is as tender as you like. I usually thin the sauce with milk and toss in cook pasta or serve the sauce over the pasta on my plates. Or steamed rice.

One more, we don't have a get together that my sister is not asked to bring her sweet potatoe casserole. Even the ones that "dont like" sweet potatoes will eat this.
3-29oz cans of yams-drained
1c. sugar
1/2c butter
1t. vanilla
2eggs-beaten
Mash and mix well all items
put into 2qt. casserole dish

Topping: 1/2c. brown sugar
21/2 T. melted butter
1/4 c flour
mix and sprinkle on top
Bake 25-30 min. @ 350
YUMMY!
I hope some of our favorites become yours!

Answer 5

Ok, not really a full recipe, but one of my family favorites. Chocolate mayonnaise cake. Rather than eggs, use one Tbs of mayonnaise per egg. (I prefer miracle whip.) This works with a chocolate cake from scratch or from box. It keeps the cake fresh longer and gives it a little richer taste.

The icing is a mixture of powdered sugar, cocoa, milk, and coffee (yes, already brewed). I have no idea what the measurements are exactly; I go by taste.

Answer 6

I love to cook, it is one of my most favorite things to do. Since I found out that I can get a recipe to cook anything on the internet, I have been having a blast.

Unfortunately with just the two of us and so many recipes, it spoils before it is all eaten; so now I have to learn to adjust.

Just go to your search box and put in anything you would like to cook. For example; Pea soup recipe, Meatball recipe, Baked bean recipe, Octopus stew recipe, Goat stew recipe, ANYTHING (one at a time)! Your search will bring up literally hundreds of recipes for you. Happy Cooking

Answer 7

Family favorite:

Chocolate Crinkles

¼ cup vegetable oil
1 cup sugar
2 sq. melted baking chocolate (or 6 tbsp baking cocoa and 2 tbsp oil)
2 eggs
1 tsp vanilla extract
1 cup flour
1 tsp baking powder
¼ tsp salt


Beat oil, sugar, and cocoa together. Add eggs and beat. Add other ingredients and blend. Chill dough overnight. Make marble-size balls of chilled dough and roll in a cup containing granulated sugar. Place balls on greased sheet 2 inches apart and bake 10 minutes at 350. Cookies are done when cracks appear on top.

Answer 8

I go to foodtv.com a lot for great recipes. You can find recipes that you saw on any of their food programs along with any type of recipes you could want.

Answer 9

If you like Soutern food try www.picktnproducts.org they have great Ideas and recipes on any thing you want to cook (Tennessee)made recipes Soutern Goodness MMMM good it's a must that you look this up you'll love it

Answer 10

Healthy Fruity smoothie

INGREDIENTS
1 cup strawberries, hulled
1/3 cup frozen blueberries
2 bananas, peeled and cut into chunks
1/2 cup orange juice
1 1/2 cups plain yogurt
1 tablespoon soy milk powder

DIRECTIONS
Combine strawberries, blueberries, bananas, orange juice, yogurt, and soy milk powder in a blender. Blend until smooth, then pour into glasses and serve.

These are enormous, stick-to-your-ribs kind of burgers with a surprise in the center.

Stuffed Hamburgers

INGREDIENTS

1 small onion, chopped
4 slices bacon, chopped
fresh-ground black pepper
2 pounds lean ground beef
1 (1 ounce) envelope dry onion soup mix
4 hamburger buns

DIRECTIONS

Prepare a grill for medium heat. When hot, lightly oil the grate.

Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.

In a large bowl, mix together the ground beef and onion soup mix.

Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.

Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.

Southern Fried Chicken

INGREDIENTS
3 cups all-purpose flour
1 tablespoon seasoned salt
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon coarse ground black pepper
2 eggs
4 cups buttermilk
1 cup barbeque sauce
2 tablespoons Worcestershire sauce
1 tablespoon steak sauce
1 whole chicken, cut into pieces
2 cups oil for frying

DIRECTIONS
In a large shallow dish, mix together flour, seasoned salt, garlic powder, onion powder, and black pepper. In a separate bowl, beat eggs, then whisk in buttermilk, barbeque sauce, Worcestershire sauce, and steak sauce.

Dredge chicken in milk mixture, then in seasoned flour, alternating in each at least twice. Heat oil in a large, deep-sided skillet to 375 degrees F (190 degrees C).

Cook chicken in hot oil until golden brown on both sides, about 10 minutes each side.

Answer 11

flour, baking powder,salt, sugar, yeast, mix with luke warm water, let rise, have ur oil ready with a skillet fry the dough until golden brown put aside then brown some hamburger put that aside grate some cheese,lettuce, cut some tomatoes,olives, onions, taco sauce thats what we call a good indian taco