Whats your favourite recipe for dinner?

Question

What your most favourite that you have for dinner? Would love the recipies am compiling a folder of them for when I move into my new house so can try some out in the new kitchen =)

Answer 1

Meatloaf is one of my favorite recipes that has been passed down - served with mashed potatoes and whole green beans or steamed baby carrots.

3 pounds ground beef
3 large eggs
1/2 to 3/4 cup Italian style bread crumbs
1 packet Lipton's Onion or Beefy Onion Soup Mix
1 8 ounce can sliced mushrooms - drained
1/2 cup sliced black olives
1 tablespoon A-1 Sauce
2 tablespoons BBQ sauce
1/2 cup salsa
1/2 cup shredded cheese - I use a combination of Cheddar, Italian Blend and Pepper-Jack cheeses or whatever I have on hand

Mix all ingredients, form into a loaf in a loaf pan, bake at 350 degrees F for 1 1/2 hours.

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Chili
Prep: 15 minutes
Cook: 20 minutes

Ingredients
1 pound lean ground beef
1/2 cup chopped green sweet pepper (1 small)
1/2 cup chopped onion (1 medium)
4 cloves garlic, minced
1 15-ounce can tomato sauce
1 15-ounce can red kidney beans, undrained
1 large can chili beans, undrained
1 14.5-ounce can diced tomatoes, undrained
2 to 3 teaspoons chili powder
1/2 teaspoon salt
1/2 teaspoon dried basil, crushed
1/4 teaspoon ground black pepper
Shredded cheddar cheese (optional)
Chopped onion (optional)
Dairy sour cream (optional)
Crushed red pepper (optional)

Directions
1. In a 3-quart saucepan cook and stir ground beef, sweet pepper, 1/2 cup chopped onion, and the garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Stir in tomato sauce, undrained beans, undrained tomatoes, chili powder, salt, basil, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 20 minutes. To serve, ladle chili into bowls. If desired, top each serving with cheese, chopped onion, and/or sour cream and pass crushed red pepper. Makes 4 main-dish servings.

3. Chili for Two: Prepare as above, except divide all ingredients in half.

4. Cincinnati-Style Chili: Prepare as above, except omit sweet pepper, basil, and optional garnishes. Add 1 to 2 tablespoons unsweetened cocoa powder, 1 tablespoon cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground allspice, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper with the tomato sauce. To serve, place 1/2 cup hot cooked spaghetti on each of 4 serving plates; make an indentation in center of each portion. Top each serving with some of the chili, 1 to 2 tablespoons shredded cheddar cheese, 1 to 2 tablespoons chopped onion, and/or 1/4 cup additional kidney beans.

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Spaghetti Sauce Italiano
Prep: 25 minutes
Cook: 8 to 10 hours (low) or 4 to 5 hours

Ingredients
1 pound bulk Italian sausage - I like a combination of sweet and hot
1 pound ground beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
1 bay leaf
2 teaspoons dried Italian seasoning, crushed
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)

Directions
1. In a large skillet cook the sausage, onion, and garlic over medium heat until meat is brown and onion is tender. Drain off fat.

2. Meanwhile, in a 3-1/2- or 4-quart slow cooker stir together undrained tomatoes, tomato paste, mushrooms, bay leaf, Italian seasoning, salt, and black pepper. Stir in meat mixture.

3. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in sweet pepper. Discard bay leaf. Serve meat mixture over hot cooked spaghetti. If desired, sprinkle with Parmesan cheese. Makes 6 to 8 servings.

4. Spicy Tomato-Cream Sauce: Prepare as above, except use hot Italian sausage and stir 1/2 cup whipping cream into sauce just before serving.

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For dessert I like the following:

Cheesecake
12 slices
Prep: 30 minutes
Chill: 4 hours
Bake: 35 minutes
Cool: 2 hours
Stand: 2 hours

Ingredients
1-1/2 cups finely crushed graham crackers
1/3 cup sugar
1/3 cup butter, melted
3 8-ounce packages cream cheese, softened
1 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1/4 cup milk
3 eggs, lightly beaten

Directions
1. Preheat oven to 375F. For crust, in a medium bowl stir together crushed graham crackers and the 1/3 cup sugar. Stir in melted butter. Press the crumb mixture onto bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal.

2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer on medium speed until combined. Beat in milk until smooth. Stir in eggs. Pour into crust-lined pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake in the preheated oven for 40 to 45 minutes for the 8-inch pan (35 to 40 minutes for the 9-inch pan) or until edges of cake are set but center jiggles a bit when pan is gently shaken. Turn oven off and let cheesecake sit in oven for 1 hour.

3. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving.

4. Mint and Chip Cheesecake: Prepare as directed above, except substitute chocolate-flavor graham crackers for the regular graham crackers in the crust. For the filling, add 1/4 teaspoon mint flavoring with the vanilla and substitute 1/4 cup green creme de menthe liqueur for the milk. After stirring in the eggs, stir in 1 cup miniature semisweet chocolate pieces. Bake and cool as directed. Cover and chill for at least 4 hours before serving. If desired, just before serving, drizzle slices with purchased fudge sauce.

5. Honey-Nut Cheesecake: Before serving, top chilled cheesecake with 1/2 cup toasted sliced almonds and if desired, 1/2 cup fresh raspberries. Drizzle with 1/4 cup honey. Slice and serve cheesecake as directed.

6. Turtle Cheesecake: Before serving, drizzle individual slices with 1/2 to 1 tablespoon each of purchased caramel ice cream topping and chocolate-flavored syrup. Sprinkle each slice with about 1 tablespoon chopped dry-roasted peanuts.

7. Chocolate Bar Cheesecake: Before serving, top chilled cheesecake with 1 cup of one or more flavors of chopped chocolate candy bars, such as chocolate-covered peanut butter cups, chocolate-covered English toffee, chocolate-covered nougat bars, milk chocolate, and/or dark chocolate. If desired, drizzle each slice with purchased butterscotch, caramel, mocha chocolate, or chocolate fudge sauce.

8. Fruit-topped Cheesecake: In a 1--quart saucepan heat 1/3 cup of Orange marmalade or desired flavor fruit preserves just until spoonable. Top cheesecake with 1 to 2 cups fresh fruit such as raspberries, blueberries, halved sweet cherries, or sliced strawberries or peaches; drizzle with heated preserves.

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I also make this using Kahlua, brandy, Kirsch, spiced rum or other liqueurs and add nuts and/or fruits that compliment the chosen liqueur.

Irish Crème Fudge

3 sticks of butter (3/4 pound)
3 cups sugar
2/3 cup evaporated milk
1 7-ounce jar Kraft marshmallow crème
12 ounce bag semi-sweet chocolate chips
1 bottle (airline size or nip) Irish Crème
2 cups walnuts or pecans - optional
2 8-inch square pans sprayed with non-stick spray

In a 3 quart sauce pan - preferably enameled cast iron - melt butter, sugar and evaporated milk. Bring to a boil, turn down heat to a low boil and cook for 5 minutes.

Turn off heat and mix in marshmallow crème. Once that is incorporated, mix in the chocolate chips until mixture is an even chocolate color then add the Irish crème and nuts, mixing thoroughly.

Pour mixture into pans and cool thoroughly before cutting into squares and serving.

Answer 2

Beef Stew

This recipe was given to me by my mother. Everyone is always surprised that the base is a tomato sauce but always thrilled with how it tastes. I've cut the recipe in half to serve two.

1 or 1.5lbs beef cubes
1 small onion, chopped
1 can corn (drained)
1 can peas (drained)
1 can carrots (drained)
1 or 2 potatoes, cubed (can use your favorite type)
1can tomato sauce (15oz)
1 can water
salt and pepper to taste

Place beef cubes and chopped onion in zip lock bag and season with salt and pepper. Toss in a handful of flour and shake until beef & onions are well coated

Heat some olive oil in a large pot and cook beef mixture until browned.

Add the tomato sauce, use that can to fill with water and put that in too. Bring to a boil. Reduce heat and simmer about 30 or 40 minutes.

Add potatoes and simmer until soft, about 30-40 minutes more

Add remaining vegetables and cook until heated through.

Answer 3

Hungarian Goulash I

INGREDIENTS

* 1/3 cup vegetable oil
* 3 onions, sliced
* 2 tablespoons Hungarian sweet paprika
* 2 teaspoons salt
* 1/2 teaspoon ground black pepper
* 3 pounds beef stew meat, cut into 1 1/2 inch cubes
* 1 (6 ounce) can tomato paste
* 1 1/2 cups water
* 1 clove garlic, minced
* 1 teaspoon salt

DIRECTIONS

1. Heat oil in a large pot or Dutch oven over medium heat. Cook onions in oil until soft, stirring frequently. Remove onions and set aside.

2. In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, and cook in onion pot until brown on all sides. Return the onions to the pot, and pour in tomato paste, water, garlic and the remaining 1 teaspoon salt. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Answer 4

i am making this tonight it serves 4. Taste really good.

Fabulous Portobello Mushroom Tortellini.
INGREDIENTS
1 pound cheese tortellini
2 large portobello mushrooms
1/4 cup white wine
1 tablespoon chopped fresh parsley
2 cloves garlic, minced
8 ounces Alfredo-style pasta sauce
salt and pepper to taste
1/3 cup grated Parmesan cheese

DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Meanwhile, prepare mushrooms by rinsing and thinly slicing the mushroom caps; discard the stems.
In a medium skillet over low heat, combine wine, parsley, garlic and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.
Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.
Separate hot pasta into four portions and spoon sauce over pasta. Garnish with cheese and serve immediately.

serve with cheese garlic bread.

Answer 5

BBQ (oven) spare ribs

4 lbs pork ribs
3/4 cup light brown sugar
1 teaspoon hickory smoke salt
1 tablespoon paprika
1 tablespoon garlic powder
1/2 teaspoon ground red pepper (optional)
2 cups barbeque sauce (recipe follows, or use your favorite)

1. Preheat oven to 300 degrees f.
2. Peel off tough membrane that covers the bony side of the ribs.
3. Mix together the sugar and spices to make the rub.
4. Apply rub to ribs on all sides.
5. Lay ribs on two layers of foil, shiny side out and meaty side down.
6. Lay two layers of foil on top of ribs and roll and crimp edges tightly, edges facing up to seal.
7. Place on baking sheet and bake for 2-2 1/2 hours or until meat is starting to shrink away from the ends of the bone.
8. Remove from oven.
9. Heat broiler.
10. Cut ribs into serving sized portions of 2 or 3 ribs.
11. Arrange on broiler pan, bony side up.
12. Brush on sauce.
13. Broil for 1 or 2 minutes until sauce is cooked on and bubbly.
14. Turn ribs over.
15. Repeat on other side.
16. Alternately, you can grill the ribs on your grill to cook on the sauce.

Bbq Sauce:
½ stick butter
1 tablespoon chilli powder
1 tablespoon peanut or cashew butter
1 teaspoon celery seed
1 teaspoon black pepper
1 teaspoon salt
2/3 cup white wine
1/3 cup balsamic vinegaar
2 T honey

Melt butter; add next 8 ingredients. Heat almost to boiling; remove from heat. Stir and cool.

Answer 6

Chili! It's easy!!!

1 lb. ground beef
2 cans kidney beas
2 cans pinto beans
1 can diced tomatoes
2 small cans tomato sauce
chili powder
minced onions (dried)

-brown beef in large pot with onions and chili powder (as much as you would like)
-pour in all ingredients
-pour in 1 kidney bean can of water and mix
-bring to boil, reduce to simmer and cover for about 30 mins stirring ocasionally.
Top with cheese if desired...

Answer 7

Chicken Chow Mein

2 onions
2 stalks celery
1/2 lb. cabbage
4 boiled chicken thighs
1/4 tsp. salt
2 tsp. cornstarch mixed with 3 tbsp. water
2 cans tomatoes
1/2 tsp. Accent
Dash of pepper
1/4 tsp. sugar
1 c. chicken broth
1 box rice
Chow mein noodles

Slice onions, celery, cabbage and chicken into 1/2" slices. Using high flame, heat a well greased frying pan and add salt, onions, celery, cabbage. Stir for 1/2 minute. Add chicken broth, cover and cook for 3 minutes. Add chicken, cornstarch, Accent, pepper, sugar and tomatoes. Stir and cook for 3 minutes. Add chow mein noodles on rice.


Chicken Cordon Bleu

6 chicken breast halves, skinned and boned
6 slices lean cooked ham
6 (3/4 oz.) slice Swiss cheese
1/3 c. seasoned dry bread crumbs
1/4 tsp. paprika
1/8 tsp. salt
1/4 tsp. pepper
1/3 c. skim milk

Place each chicken breast between 2 sheets of waxed paper, flatten to 1/4 inch thickness, using a meat mallet or rolling pin. Place 1 slice of ham and 1 slice of cheese in the center of each chicken piece. Roll up lengthwise and skewer with wooden picks.
Combine bread crumbs, paprika, salt and pepper. Dip chicken breasts in milk, roll in bread crumb mixture. Place chicken in a 12x8x2 inch baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 30 minutes.

Chicken Marsala

3 lg. chicken breasts
3 tbsp. flour (sprinkle with salt and pepper)
1 (10 or 13 oz.) can chicken broth
4 tbsp. butter or olive oil
3 tbsp. fresh chopped parsley
8 oz. pkg. fresh mushrooms
1 c. Marsala cooking wine

Cut chicken breasts in half - (be sure all fat is removed). GENTLY pound with finger tips or meat pounder. Coat each piece with flour.
In large skillet, melt butter or olive oil on low. Brown chicken on each side about 2 minute (medium heat). Remove chicken from pan.

Add chicken broth, Marsala wine, parsley, and sliced mushrooms to skillet and simmer about 10 minutes. Add chicken and let cook on low about 15 minutes.

Serves 4-6.


Chicken Parm

BAKED PARMESAN CHICKEN

1/2 cup all purpose flour
1/2 cup parmesan cheese (grated)
2 tsp dried basil leaves
1 tsp dried oregano leaves
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic
1/4 cup butter
1/3 cup milk
6 split chicken breasts

Preheat oven to 400 degrees.
In 13x9in baking pan melt butter in oven. Meanwhile in bowl mix all ingredients exept milk and chicken.

Dip chicken breasts in milk and then coat in flour mixture. Dip chicken in butter then place skin side up in pan. Bake for 45 to 50 minutes or until chicken is fork tender and golden brown.

(Parmesan cheese forms a crunchy coating on this oven-baked chicken.)
Chicken Pot Pie

3chicken breasts, boneless
2 cups rice
1 can of Campbell's Cream of Chicken Soup
1 can of Campbell's Cream of Chicken & Herbs Soup
carrots and potatoes, in quantity desired
1/4 minced Vidalia onion (for flavoring)
1 can of corn, drained
1 can of peas, drained
1 or 2 clove garlic, minced
3 tubes Pillsbury's crescent rolls
Note: Any vegetables you prefer can be used in this recipe


Preheat oven to 300°F.
Season chicken with salt and pepper to taste. (Use Lawry's seasoning salt). Let it marinate for at least 30 minutes, then sear meat in hot olive oil in a skillet on both sides (just to lock in flavor - not to cook the meat).

Remove from stove top and place chicken on a broiling pan in a pre-heated oven for 1 1/2 hours.

Meanwhile, in a tightly covered stew-pot of very low heat, cook the rice, stewing potatoes, carrots, peas, in a small amount of water, and adding more water as is needed. Stir often, but keep mostly covered so the vegetables can steam. When the vegetables are beginning to cook, stir in the two cans of soup, and the minced onion during the cooking.

If you want the sauce to thicken, simply cook a little while longer; to thin out add a small amount of water.

Remove chicken from oven and let stand for 20 to 30 minutes to allow all the meat to cool, then strip chicken meat from bones in bite sized pieces. Add the chicken to the vegetables and sauce.

Any kind of pre-made pie crust will work, but Crescent Rolls can be relied upon for a good result. Press the Crescent Rolls into a large, deep, casserole dish, making sure that no seams are present. Then pour or scoop filling into dish, filling in all pockets.

Cover with remaining Crescent Rolls, and bake at 350°F for approximately 11 to 15 minutes.

Remove from the oven and enjoy the best chicken pot pie in the world!


Spaghetti And Homemade Meatballs
(DELICIOUS)

1 lb. Italian sausage
1/2 lb. hamburger
1 med. sweet onion, chopped
1 green pepper, chopped
6-8 lg. fresh mushrooms, chopped
1 tsp. each anise, fennel, basil
1/2 tsp. garlic (from jar) or 2 cloves, minced
16 or 20 oz. can tomato sauce (such as Prego)
8-10 oz. bread crumbs (such as Vigo)
2 eggs
Pasta of your choice

Mix all ingredients (except tomato sauce) in large bowl. Stir well until all ingredients are well mixed.
In large fry pan use oil or spray to prevent sticking, medium heat. Form meatballs with ice cream scoop, 2 scoops put together. Saute well on all sides. Drain off all fat. Add tomato sauce. Cover and simmer 20 to 30 minutes, low heat. Cook pasta to serve with. Serves 4.


Pork Roast and Sauerkraut

3 to 4 lb. pork roast or pork ribs (either)
1 lg. onion (chopped)
1 tsp. salt
1/2 tsp. pepper
2 pts. sauerkraut

Place meat in roaster. Place sauerkraut smothered over, salt, pepper and onions over top. 2 quarts water over. Bake at 325 degrees for 3 hours. Serve with mashed potatoes.


hope this helped you
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