What are the best recipes you have ever tried?

I am wondering any great family recipes, best recipes you have tried, etc. Please post the whole recipe and directions:)





Thank you,





Derek MWhat are the best recipes you have ever tried?
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.





COLA CHICKEN (And more variations of recipe)


4 skinless, boneless chicken breasts


1 cup catsup


1 12oz. can cola (pepsi, coke, etc.)





Put chicken in a non-stick pan.


Mix together catsup and cola, pour over chicken.


Bring to a boil. Cover, reduce heat and cook 45 minutes.


(turning chicken a few times, while cooking...to prevent from sticking to pan)


Uncover, turn up the heat and continue to cook until the sauce


becomes thick and adheres to the chicken.


It turns into the most incredible BBQ sauce. Yummmm!





You can double the recipe and use more pieces of


chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!





I have used Ribs, just as good.





I tried this recipe with 'meatballs'....was equally


as good...served over rice.





I found another variation.....omit the catsup and add a small jar of Salsa (any variety).


I have tried using Salsa (omitting the catsup....not).


You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??


Well...while I was preparing to fix the 'Cola Chicken' recipe


using Salsa.....I was also trying to carry on a conversation with my


husband...(just proves...I can't do two things at once)....mixed Salsa %26amp; Catsup (before I realized I was supposed to leave out the catsup) %26amp; Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.





I fixed chicken wings, (using the above recipe)


but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).





Finally....!! I fixed the 'SALSA' chicken......that's good , too.





Another (bright)idea.....I thought of trying......replace the


catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!


Fixed the shrimp with cocktail sauce......eh...wasn't all that


great...was OK...probably won't be fixing it again.





Also tried beef stew cuts......that was pretty good.....I can see


myself making this again.


Served both over rice.....think the stew cuts would have been just as


good over noodles.





Try little cocktail weiners/sausages…for appetizers.

















CRUNCHY ONION CHICKEN





1 1/3 cups French’s Original French Fried Onions


4 boneless skinless chicken breast halves


1 egg, beaten





LIGHTLY CRUSH:





Onions in a plastic bag.





DIP:


Chicken in egg





COVER:


With onion crumbs, press firmly to adhere to chicken.





BAKE:


Preheat oven to 400 degrees.


Place chicken on lightly greased baking pan.


Sprinkle with additional onion crumbs, if desired.


Bake for 20 minutes or until no longer pink in center.














POOR MAN’S SWISS STEAK


Mix: 1 lb. hamburger


1 cup cornflakes


salt %26amp; pepper to taste


small amount dices onion


Spread in a square baking pan.





Pour: 1 can mushroom soup


1 can water


(combine together, first)


Pour over meat mixture.


Bake 45 minutes at 350 degrees.








CHILLI DOG CASSEROLE


1 pkg. (8) hot dog buns


1 pkg. (8) hot dogs (use more if you like)


1 can Chilli (15 oz. without beans, use more if you want)


1 small onion (chopped)


2 cups shredded cheese


mustard








DIRECTIONS: Pre-heat oven 350 degrees


In a 9'; x 13'; baking pan, break up hot dog buns (bite size) and spread in pan.


Cut up hot dogs (about 1/2'; size) spread over buns.


Spoon/spred chilli over hot dog/buns.


Sprinkle onions over all.


Squirt mustard over entire mixture (don't spread...just make a few lines both ways across mixture)


Cover with shredded cheese.


Bake until cheese is melted and bubbly.


(Hint: If using extra hot dogs %26amp; chilli, don't add extra buns.)





POT ROAST


Your choice of beef (to fit crock-pot)


1 pkg. dry Ranch dressing mix


1 pkg. dry Italian dressing mix


1 pkg. dry Brown Gravy mix


1 cup water


Put beef in pot.


Mix together all the dry mixes….then add water …pour over meat and cover %26amp; cook on high 4-6 hours.


Until meat is tender.


The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.


If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add


potatoes and carrots…but never got around to it.








HASH BROWN CASSEROLE





2 lbs. frozen shredded hash brown potatoes (thawed)


1 bunch green onions, chopped


sweet pepper chopped (red – green – yellow – orange – or a mixture of all)


1 lb. Sausage, cooked until pink disappears, crumbled


1 cup ham cubes


4 slices crisp bacon, crumbled


1 small can sliced mushrooms


1 small can sliced black olives


2 – 8oz. packages of shredded cheese


½ cup milk


12 eggs beaten


Tabasco (optional)


sour cream %26amp; salsa (optional)





Grease a 9 x 13 baking pan, wipe excess with paper towel.


Spread potatoes on bottom (cand be lightly browned in a skillet first if desired)


Sprinkle sausage over potatoes…then


Peppers…


Mushrooms…


Ham..


Onions (reserve about ¼ cup)


Mix eggs %26amp; milk together…….I added about 2 TBLS. Tabasco…more to your taste… pour slowly over all.


Cover with shredded cheese….then sprinkle over all


Remaining onions…


Olives…


Bacon…


Cover and refrigerate overnight.


Uncover and bake at 375 degrees for 35 – 45 minutes…until browned and cheese is melted.


Serve with sour cream and/or salsa.














OLD SETTLER’S BEANS


INGREDIENTS:


1/2 lb. ground beef


1/2 lb. bacon


1 chopped onion


Brown in skillet and drain excess grease.





ADD:


16 oz. can Red Kidney Beans (drained)


24 oz. can Pork %26amp; Beans (drained)


1/2 cup white sugar


1/2 cup dark brown sugar


1/4 cup Catsup


2 TBLS. Molasses


1/2 tsp. dry mustard





Mix Thoroughly !


Cook in a crock pot until...hot...hot...hot!








MARINATED VEGGIE SALAD


1 lb. can French style green beans


1 lb. can small peas


1 lb. can white corn


1 - 4oz. jar pimento (chopped)


1 cup shopped onion


1 cup chopped celery


1 cup chopped green pepper


1 cup sugar (I used artificial sweetener)


2/3 cup vinegar (I used red wine vinegar)


1/2 cup cooking oil


1 tsp. salt


1 tsp. pepper





1.)Pour green beans, peas, corn %26amp; pimento in a colander to drain over a


large bowl. Discard 1 1/2 cups of liquid.


2.)Put veggies in a large bowl and fold in onions, celery and green


peppers.


3.)Mix together thoroughly the remaining ingredients and toss with


veggies.


4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)





Desserts/Snacks








POUND CAKE





Combine:


2 sticks butter


1 2/3 cup sugar





Beat in:


5 eggs (1 at a time)





Add:


2 cups sifted flour


1 teaspoon vanilla


1 teaspoon rum extract





Mix thoroughly and bake 1 hour at 325 degrees.











E-Z Candy


(All recipes are mixed the same.)





Melt ingredients, seperately in microwave until runny.


Mix together and pour into serving dish.


Chill until firm, cut %26amp; serve.





Chocolate Fudge:


16 oz. container of Fudge Frosting


1 bag of Chocolate Chips (any flavor you like)





Peanut Butter Fudge #1:


1 small jar Peanut Butter (18 oz.)


2 bags of Peanut Butter Chips





Peanut Butter Fudge #2:


1 small jar Peanut Butter (18oz.)


16 oz. container of White Frosting





Marshmallow Nougat:


1 small jr Marshmallow Creme


1 bag White Chocolate Chips


1 tsp. Almond Flavoring


1 small bag Chopped Nuts





(I've made this without the flavoring %26amp; nuts....I want to try


rolling


into balls and dipping in a chocolate coating....sounds good to


me.)





I've doubled all the above recipes. The Marshmallow Nougat


recipe...doubled and added a container of white frosting (had an


extra one....so thought....why not!)





I use a double boiler..(prefer the double


boiler)...add chips in first ...then rest of


ingredients.....saving


nuts and flavorings for last.








Kreamy Kool-Aid Pie





1-(6 g) package un sweetened Kool-Aid powdered drink mix


1-(14 oz.)can sweetened condensed milk


1-(8 oz)container Cool Whip frozen whipped topping, thawed.


1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)


Cool Whip for top (optional)








1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.


2. Fold in Cool Whip.


4. If desired, spread more Cool Whip on top.


5. Chill for a minimum of 4 hours.





I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)





OATMEAL PIE





INGREDIENTS:


2/3 cup uncooked oatmeal


2/3 cup light Karo syrup


2 eggs, beaten


2/3 cup sugar


1 teaspoon vanilla


½ cup melted margarine, cooled


1 – 9” unbaked pie shell





DIRECTIONS:





Preheat oven to 350 degrees.


Mix all ingredients in order given.


Pour into pie shell.


Bake 1 hour or until knife inserted in center comes out clean.





(I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).





Hershey’s Cocoa Cream Pie


(The best chocolate flavor I’ve found!)





½ c. Hershey’s cocoa


1 ¼ c. sugar


1/3 c. cornstarch


¼ tsp. Salt


3 c. milk


3 TBLS. Butter or margarine


1 ½ tsp vanilla


1 baked pie crust, cooled or a graham cracker crust





1.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt.


2.) Gradually add milk to dry ingredients, stirring until smooth.


3.) Cook over medium heat stirring constantly until mixture boils. Boil 1 minute, remove from heat.


4.) Remove from heat; stir in butter and vanilla.


5.) Pour into pie crust, cool.


6.) Top with meringue or cool whip.











EASY CHOCOLATE PIE





Mix together, thoroughly:


1 can Eagle Brand condensed milk


1 small pkg. Chocolate Fudge instant pudding





Add %26amp; miWhat are the best recipes you have ever tried?
Here is one of my all time favourite recipes and a link to the site from which it comes...





Steak and Kidney Pie with Garlic Mash





For two people, you will require:





1lb (450g) of steak (diced)


1lb (450g) of ox kidneys (cleaned and diced)


1 small onion (halved then sliced)


1 pint (550ml) of fresh beef stock (a recipe can be found further down this page)


1/2 pint (275ml) of full bodied red wine


1 tbsp of plain flour


1/2 tsp of dried thyme


1/2lb (225g) of puff pastry


1 small egg for glazing (beaten)


1lb (450g) of potatoes (peeled and chunked)


Handful of flat leafed parsley (roughly chopped)


2 garlic cloves (crushed)


2 tbsp of frozen peas


Olive oil


Freshly ground black pepper





Put the flour in to a large bowl and season well with pepper. Add the beef and the kidney and mix well, ensuring each piece is coated. In a large, non-stick pan, put a drizzle of olive oil, bring up to a heat and brown the meat, adding the onion for the last minute. Pour in the stock and wine and add the thyme. Bring up to a simmer and continue to simmer for 1 1/2 to 2 hours, stirring occasionally, until the stock is lush and thick and the meat tender. A ';skin'; may form and re-form on the top which is simply impurities from the kidneys and should be carefully skimmed off and discarded.





Put your oven on to preheat to 200 degrees centigrade or equivalent then roll out the pastry on a floured board until it is big enough to cover a ten inch (25cm) long, rectangular pie dish. Spoon the meat in to the dish and lightly grease the edges with some butter. Put the pastry on top, crimp down the edges and trim it to size with a knife. Glaze with the beaten egg then cut a small cross in the centre of the pastry to allow the steam to escape. Place in to the oven for half an hour.





Put the potatoes on to boil in lightly salted water for about twenty-five minutes. Mash them and add the parsley and crushed garlic, ensuring to stir them through well. Cook the peas for two to three minutes in boiling water dependant upon the instructions on the packet and plate up what is an outstandingly delicious meal.
here is a lasagna recipe! The very best





1 pound sweet Italian sausage


3/4 pound ground beef


1/2 cup minced onion


2 cloves garlic, crushed


1 (28 ounce) can crushed tomatoes


2 (6 ounce) cans tomato paste


2 (6.5 ounce) cans canned tomato sauce


1/2 cup water


2 tablespoons white sugar


1 1/2 teaspoons dried basil leaves


1/2 teaspoon fennel seeds


1 teaspoon Italian seasoning


1 tablespoon salt


1/4 teaspoon ground black pepper


4 tablespoons chopped fresh parsley


12 lasagna noodles


16 ounces ricotta cheese


1 egg


1/2 teaspoon salt


3/4 pound mozzarella cheese, sliced


3/4 cup grated Parmesan cheese





DIRECTIONS


*In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.


Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.


*Preheat oven to 375 degrees F (190 degrees C).


*To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.


*Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
easy macaroni and meat dish:





Ingredients:


4 strips of bacon, cut into 1-inch pieces


2 cloves of garlic, minced


1 large yellow onion, diced


1 green bell pepper, cored and diced


1/2 tsp. Italian seasoning


1 pound of lean ground beef


1 can: diced tomatoes, and tomato sauce


1 cup of chicken broth


1 1/2 tsp. soy sauce


2 cups of whole wheat elbow macaroni


salt and freshly ground black pepper.





Method:


In a large skillet over medium high heat, cook bacon for about two minutes or until it renders enough fat to light coat pan.


Add garlic, onion, bell pepper and Italian seasoning and cook until onion begins to soften, about five minutes.


Increase heat to high. Add beef and saute, breaking up with a wooden spoon, until lightly browned, about five minutes.


Mix in diced tomatoes, sauce, chicken broth, soy sauce and macaroni.


Bring to s simmer, reduce heat to low, cover and cook, stirring occasionally, until pasta is tender, about 14 minutes.


Season to taste with salt and pepper.


Makes 4 servings!





Enjoy!
Vodka Cream Pasta





1 tablespoon extra-virgin olive oil, once around the pan in a slow stream


1 tablespoon butter


2 cloves garlic, minced


2 shallots, minced


1 cup vodka


1 cup chicken stock


1 can crushed tomatoes (32 ounces)


Coarse salt and pepper


16 ounces pasta, such as penne rigate


1/2 cup heavy cream


20 leaves fresh basil, shredded or torn


Crusty bread, for passing








Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.


While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.





Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.








I have used dried basil when I couldn't find any fresh and it turned out just as great! We've also made it with shrimp, sausage and chicken and artichoke hearts. This is the best pasta you will ever eat!
Cheese Tortellini and Ham





2 1/2 cups of peas


1/2-1 lb. of diced ham


4 cups of Three-Four Cheese Tortellini


3 oz. of Mozzarella cheese


1 oz. of Parmesan cheese


2 oz. of Monterey Jack cheese


1 pinch of salt


1/8 cup of flour





1. Finely cut all of the cheese and put into a medium saucepan with flour. Heat on medium.


2. Boil water on Med-High and add a pinch of salt and stir in the tortellini.


3. After all the tortellini have risen to the top, wait about a minute more and rinse out the water.


4. Add the rue to the rinsed tortellini. Allow to cook for 2-3 minutes.


5. Cook the peas in a small pot and after they are ready, add them to the tortellini.


6. Cook the diced ham for a minute (no more, unless frozen. %26lt;BLEH) and add to the tortellini. Turn off the burner.


7. Let the flavors mix for half of a minute, and then mix it yourself. It may be quite hot, but it is ready to serve.

poison ivy