Recipe ideas?

Question

I'm looking for some new recipe ideas. What's your best, easy to make meal that you make on a fairly regular basis that your family loves? I don't have too much time on my hands, so please stick to things that I could make in 30 mins or less. We really love Italian food....Please include all recipe instructions! Thanks!

Answer 1

MUSHROOM/WINE CHICKEN

prep time, aprox 10 minutes. super easy and very delicious!

preheat oven to 325

12x12x2" baking dish with lid

coat inside of dish with non-stick cooking spray

1 1/2 pounds fresh chicken tenderloin cut into bite size pieces
1 pkg generous cut seasoned croutons
1 8oz pkg grated chedder cheese blend
1 10oz can cream of mushroom soup
dry white wine, i use livingston chablis blanc

layer chicken in bottom of baking dish
evenly spread croutons on top of chicken
evenly spread cheese on top of croutons
blend together equal parts wine & soup
evenly pour soup/wine blend over top

cover and bake at 325 for 1 1/2 hours, uncover to brown top

serve over rice

Answer 2

This is the simplest dish I make that the family enjoys.
This recipe would be for about 4 people
1 kilo chicken pieces
2 cloves crushed garlic
1 can creamy chicken soup
1 cup white wine
plain flour for coating the chicken in
butter and 1 tab. oil
fresh chopped parsley
Coat the chicken in the seasoned flour and pan fry in enough butter and oil to slightly brown(you are not cooking the chicken) In a jug, mix the soup with the wine and blend well.
Drain the chicken pieces as you go and place in a casserole dish. When all the pieces have been done, crush the garlic, add the soup and wine mix. Cover and cook in the oven on about 180Cfor about 45 minutes. take out, give it a stir, then add your chopped parsley. Serve on boiled rice with sides of broccali and carrots.

Answer 3

Spaghetti Pie
Yum!!! (it tastes better the 2nd day!)




12 servings

Ingredients

3 tablespoons butter, softened
1 pound spaghetti
salt, for pasta
12 eggs, lightly beaten
1 ½ cups grated parmesan cheese
¼ cup extra virgin olive oil
1 garlic clove, very finely minced
½ cup Italian parsley, chopped
salt and freshly ground pepper, to taste
1 cup mozzarella cheese, shredded

Equipment

9” x 12” baking dish, preferably glass€

Preparation

Lightly grease the inside of a 9” x 12” baking dish with the butter. Preheat the oven to 350° F.

Prepare the spaghetti according to the package directions and undercook by 2 or 3 minutes. It should be very al dente. Drain and rinse with cool water. Set aside.

Beat the eggs lightly to combine. Stir in the grated parmesan cheese, extra virgin olive oil, finely minced garlic, parsley, salt and pepper.

[Chef’s Note: Be sure not to add too much salt as the cheese has plenty of salt already.]

Add the egg mixture to the spaghetti and mix until all the spaghetti is well blended with the eggs. Pour into the buttered baking dish and spread the spaghetti mixture evenly in the pan. Cover with foil and bake for 40 minutes or until the eggs are completely set. Uncover the spaghetti pie and sprinkle the shredded mozzarella cheese over the top and bake, uncovered, for another 5 minutes or until the mozzarella is melted and slightly browned. Remove from the oven and cool.

Service

Spaghetti pie is best served at room temperature. It can be kept in the refrigerator for up to 3 days. If longer storage is required, it can be wrapped in plastic wrap and then in foil and placed in the freezer for up to a month. Thaw and bring back to room temperature before serving.

Variations

Spaghetti pie is one of those delightful recipes that can be creatively adapted to individual tastes. Feel free to add your own special ingredients such as pepperoni, prosciutto, maple ham, sun dried tomatoes, blanched vegetables or other types of grated cheese. You can also substitute whole wheat or spinach spaghetti, or even linguine or fettucine.

Answer 4

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Answer 5

Artichoke Penne Pasta

1/4 cup chopped parsley
1 package sliced fresh mushrooms
4 green onions (sliced)
2 tsp. chopped garlic
1 can quartered artichoke hearts (not marinated)
1 can artichoke bottoms (not marinated)
1 pint whipping cream
2 cups Parmesan cheese
Olive oil
16 oz package of Penne Pasta
Pepper to taste

Sauté chopped parsley, onions, garlic and mushrooms in olive oil (a couple tablespoons to a quarter cup), until mushrooms get soft. Chop quartered artichoke hearts and bottoms in small pieces, and add to sautéed mixture. Heat until warm.

Add the pint of whipping cream, and Parmesan cheese, mixing well. Heat thoroughly, mixture will get a little thicker. Add more Parmesan cheese to taste, or to thicken if desired.
Cook pasta according to package directions, drain well. Mix pasta and the sauce together and serve.

As an alternative, you could add 2 cooked chicken breasts, chopped into cubes, to the sauce just prior to serving, just long enough to heat through.

Answer 6

Easy quick creamy pasta

INGREDIENTS
1 (16 ounce) package penne pasta
2 tablespoons olive oil
1 teaspoon minced garlic
1/4 cup chopped fresh basil
1/4 cup chopped fresh oregano
2 tablespoons chopped fresh parsley
1 tomato, diced
salt and pepper to taste
1 (8 ounce) package cream 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.
In a large saucepan over medium heat, heat olive oil. Stir in garlic, basil, oregano, parsley, tomato, salt and pepper, and cook 5 minutes. Stir in cream cheese until melted. (Add meat, if desired, at this time.) Heat through, toss with cooked pasta and serve.

Answer 7

slice italian or german sausage into discs
dice oinion
fry sausage
add oinion, add some tomato sauce.
simmer a few minutes.
add salt & pepper
goes good w/ mashed potatos takes 5 minutes and kids love it (especially if you use purple onion)
RECIPE 2
boil spaghetti
in a seperate frying pan, heat up a little olive oil. add sliced garlic and saute. take boiled spaghetti and drain. saute spaghetti in olive oil and garlic so as to cover all with some ilove oil. serve with pepper on top. goes good with a salad and a meat.

Answer 8

My girlfriend goes to food.com all the time to find good recipes. It is the food networks database and it has all kinds of good stuff. She has not made a bad thing yet. You can look at reviews to see what to change and what not to mess with.

Answer 9

my all time fave is angel hair pasta (cooks up quick) tossed with a little olive oil and freshly grated parmesan. fast & simple & delicious.

for a change, i might sprinkle on some italian herbs or add a can of diced tomatoes, or both.

Answer 10

Chicken Marsala...

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

DIRECTIONS
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
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Chicken Piccata
6 skinless, boneless chicken breasts
1 egg, lightly beaten
1 tablespoon water
1/2 cup dried bread crumbs
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon garlic powder
1/4 cup all-purpose flour
2 tablespoons butter or margarine
2 tablespoons vegetable oil
2 tablespoons fresh lemon juice
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley
2 lemons - cut into wedges, for garnish

DIRECTIONS
Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture.
Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm.
Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.