your favorit recipes?

I am going to be moving out of my parents house soon (for the first time) and I am wanting to start a recipe book to keep recipes that I will be able to cook on my own. Can you please post some of your favorite recipes? It doesnt matter if its an appetizer, dessert, main dish, beverage...anything! I would greatly appreciate it!

These are EXCELLENT little meatloaves, have given the recipe out a lot. :)

Individual Meat Loaves
Taste of Home
August/September 1995


1-1/2 pounds ground beef
1 can (5 ounces) evaporated milk
1 egg, lightly beaten
3/4 cup quick-cooking oats
1/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon prepared mustard

In a bowl, combine the first seven ingredients and mix well. Shape into six loaves, about
4 in. x 2-1/2 in. Place in an ungreased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, sugar and mustard; spoon over loaves. Bake, uncovered, at 350 degrees for 35-45 minutes or until no pink remains.

Yield: 6 servings

Something simple but delicious!

Pork Chops With Orange Rice
Ready in 1 hour or less

4 loin or pork chops (1/2 inch thick)
1 Tablespoon vegetable oil
1-1/3 cups uncooked instant rice
1 cup orange juice
Salt and pepper to taste
1 can (10-1/2 ounces) condensed chicken with rice soup, undiluted

In a skillet, brown pork chops on both sides in oil. Sprinkle rice into a greased 9-in. square baking dish. Add juice; arrange chops over rice. Sprinkle with salt and pepper. Pour soup over chops. Cover and bake at 350 degrees for 20 minutes. Uncover, bake 10-15 minutes longer or until meat juices run clear and rice is tender.

4 servings.

I don't have a recipe just a tip. Invest in a crock pot, they come with a few recipes too, good luck on being on your own...I have 2 daughters doing the same thing and they love thier crock pots :}

Taco Noodle Dinner
Quick Cooking July/August 2001

1 pound ground beef
1/4 cup chopped onion
3/4 cup water
1 envelope taco seasoning
1/2 teaspoon salt
3 cups uncooked fine egg noodles
2-1/2 to 3 cups tomato juice
1 cup (8 ounces) sour cream
1 tablespoon minced fresh parsley

In a large skillet over medium heat, cook the beef and onion until meat is no longer pink; drain. Stir in the water, taco seasoning and salt. Reduce heat; simmer for 2-3 minutes. Sprinkle noodles over the top. Pour tomato juice over the noodles and stir gently. Cover and simmer for 20-25 minutes or until noodles are tender.

Remove from the heat. Combine the sour cream and parsley; spread over the top. Cover and let stand for 5 minutes.
Yield: 6 servings.

Open-Faced Hamburger Phillies
Pillsbury Classic Cookbooks #270: Hamburger


Open-Faced Hamburger Phillies
Prep Time: 20 minutes

1 lb. lean ground beef
1 med. green bell pepper, cut into 1/2-inch strips
1 med. red bell pepper, cut into 1/2-inch strips
1 small onion, cut into thin wedges
1/2 cup purchased creamy Italian salad dressing
1 lb. (12-inch-long) loaf Italian bread, halved lengthwise
1 (8-oz.) pkg. thinly sliced provolone cheese

1. In large skillet, cook ground beef, bell peppers and onion over medium heat for 5 to 7 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in 1/4 cup of the salad dressing. Remove skillet from heat.

2. Spread remaining 1/4 cup salad dressing on cut sides of bread. Place both halves, cut sides up, on ungreased large cookie sheet. Broil 4 to 6 inches from heat for 1 to 2 minutes or until lightly toasted.

3. Remove bread from broiler. Spread beef mixture on cut havles of bread. Top with cheese.

4. Return to broiler; broil 4 to 6 inches from heat for 2 to 3 minutes or until cheese is melted. Cut each half into 2 pieces.

This is one of our favorites. Make sure you have several friends over for this, it makes a lot.

CAVATINI

1 green bell pepper, chopped
1 yellow onion, chopped
2 cups sliced and quartered pepperoni
16 ounces fresh mushrooms, slice
1 (6 ounce) can tomato paste
1 (32 ounce) jar spaghetti sauce
1 clove garlic, peeled and minced
1 cup rigatoni pasta
1 cup rotini pasta
1 cup macaroni
1 pound ricotta cheese
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese

1. In a large saucepan, combine green pepper, onion, pepperoni (make sure to peel casing off), mushrooms, tomato paste, spaghetti sauce, and garlic; cover and simmer for one hour.
2. 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.
3. Preheat oven to 350ºF (175ºC).
4. Add ricotta, mozzarella, and Parmesan to cooked pasta; mix well. In a 9x13 inch cooking dish, alternate noodle mixture and sauce mixture, ending with sauce. Add a sprinkling of mozzarella on top, if desired.
5. Bake at 350º for 30 minutes. Let stand for 5 to 10 minutes before serving.
Makes 10 servings

SOUTHWESTERN SPAGHETTI

12 ounces uncooked spaghetti
1-1/2 pounds ground beef
1 small onion, chopped
1 envelope taco seasoning
1 jar (26 ounce) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 can (2-1/4 ounces) sliced ripe olives drained
2 cups (8 ounces) shredded cheddar cheese
Shredded lettuce, diced tomatoes, sour cream, and salsa or picante sauce

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, spaghetti sauce, mushrooms & olives. Drain spaghetti; stir into the beef mixture.

Transfer to a greased shallow 3-qt. baking dish; sprinkle with cheese. Bake uncovered, at 350º for 25-30 minutes or until heated through. Serve with lettuce, tomatoes, sour cream and salsa.

Yield: 8 servings.

Quick Cooking March/April 2003

Lasagna Roll-Ups
From Reminisce

INGREDIENTS
1/4 to 1/3 pound ground beef
2 tablespoons chopped onion
1 garlic clove, minced
1 can (16 ounces) crushed tomatoes
1/2 teaspoon salt
1/2 teaspoon dried oregano
Dash cayenne pepper
1-1/4 cups small-curd cottage cheese, drained
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/4 teaspoon onion powder
6 lasagna noodles, cooked and drained
1/2 cup shredded part-skim mozzarella cheese

DIRECTIONS
In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes.
Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving. Yield: 2 servings.

Here is a really good appetizer for when you have company

Spinach Dip

16 oz. sour cream
16 oz. mayonaisse
1 envelope vegetable soup mix
1 can water chestnuts, drained and chopped
3 green onions, chopped
10 oz. frozen spinach, thawed and water squeezed out

Mix and chill several hours. Serve with Wheat Thins, vegetables, etc.

Chocolate Chip Cookie Dough Cheese Ball

1-8 oz package cream cheese, softened
1/2 c butter
1/4 tsp vanilla
3/4 c confectioner's sugar
2 Tbsp. brown sugar
3/4 c mini semi sweet choc chips
8 - 12 cookie dough truffles undipped, frozen slightly and chopped
Chopped pecans
Graham Crackers

In a mixing bowl, beat cream cheese, butter & vanilla until fluffy. Gradually add sugars, beat just until combined. Stir in chocolate chips. Add Chopped cookie dough truffles. Cover & refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap. Shape into a ball. Refrigerate for at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.

AJ’s LikYerPlate CHICKEN

chicken breasts, grilled
goat cheese
roasted red peppers
prosciutto
1/2 stick butter or margarine
dried basil
fresh lemon juice

Put chicken in a casserole dish. Spread goat cheese on top. Layer prosciutto and peppers on top of cheese. Make a sauce with melted margarine, adding basil and lemon juice to taste. Drizzle over chicken. Bake at 325 for approx 20 minutes to blend flavors. Enjoy!

Alfredo Blue

Add any kind of meat or vegetable you like.

1 pound fettuccini pasta
1 tablespoon olive oil
1 clove garlic, minced
4 ounces blue cheese, crumbled
1/4 cup grated Parmesan cheese
2 cups heavy cream
1 tablespoon Italian seasoning
salt and pepper to taste


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, sauté garlic in olive oil in a small skillet
over medium heat until golden. Set aside. In a medium saucepan over medium-low heat, combine blue
cheese, Parmesan and cream. Stir until cheeses are melted and
thoroughly combined. Stir in the oil from the garlic pan (but
not the garlic pieces), the Italian seasoning and the salt
and pepper. Toss sauce with hot pasta and let stand 5 minutes
before serving.

Outback's Spring Chicken

Honey Mustard Marinade:
1/2 cup Grey Poupon Dijon mustard
1/2 cup honey
1 1/2 Tsp. oil
1/2 tsp. lemon juice
4 skinless,boneless chicken breast halves
1 Tbls. vegetable oil
2 cups sliced mushrooms (10-12 mushrooms)
2 Tbls. butter
salt and pepper
paprika
8 slices bacon cooked
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
2 tsp. finely chopped fresh parsley

Use an electric mixer to combine the Dijon mustard,honey, 1 1/2 tsp. oil, and lemon juice in a small bowl. Whip the mixture for about 30 seconds. Pour about 2/3 of the marinade over the chicken breasts and marinate them, covered, in the refrigerator for about 2 hours. Chill the remaining marinade until later.
After the chicken has marinated, preheat the oven to 375* and heat up an oven proof fryng pan large enough to hold all four chicken breasts and 1 Tbls. of oil over medium heat.(if you don't have an oven proof skillet, transfer the chicken to a baking dish for baking.) Sear the chicken in the pan for 3-4 minutes per side or until golden brown. Remove the pan from the heat, but keep the chicken in the pan. As the chicken is cooking, in a small frying pan saute the sliced mushrooms in the butter. Brush each seared chicken breast with alittle of the reserved honey mustard marinade (Not the portion that the chicken soaked in) being sure to save alittle extra that you can serve on the side later with the dish. Season the chicken with salt and pepper, and a dash of paprika. Stack two pieces of cooked bacon, crosswise, on each chicken breast. Spoon the sauteed mushrooms onto the bacon, being sure to coat each breast evenly. Spread 1/4 cup of Monterey Jack cheese onto each breast followed by 1/4 cup Cheddar. Bake the pan or dish of chicken breasts for 7-10 minutes or until the cheese is thoroughly melted and starting to bubble. Sprinkle each chicken breast with 1/2 tsp. parsley before serving. Put extra honey mustard marinade into a small bowl to serve on the side.

All Purpose Cheese Sauce

2 Tbs. butter
2 cloves garlic
1 Tbs. flour
12 oz. evaporated milk
1 cup cheddar

Cook first 2. Add flour. Cook 1 minute.Add milk and seasonings. Boil. Stir in the cheese.