What are the best recipes you have made or ate?

I love to cook and i love trying new recipes. I like cooking with chicken, steak, hamburger, pork, cream, onion, garlic, and really most anything. Id love any pasta recipes, sandwiches, casseroles or really anything that tastes good.


Please post some recipes!! Thanks!What are the best recipes you have made or ate?
This is popular here.


Sandwiches:- Rolls**


Butter a slice of sandwich bread an place with a corner towards you.


Place on your filling and roll up.


Fillings to consider:-


Asparagus spears with mayonnaise and some fine shred of lettuce.


Corned beef strips with tomato wedges (seedless and skinned) laid end to end and seasoned.


Corned beef strips with sweet mustard sauce.


Seafood sticks, (halved) shredded lettuce and a little tartare dressing.


Shredded cooked (or smoked) chicken with sweet chilli sauce.


Shredded Lamb with chow-chow pickles, or piccalilli.


Strips sausages and tomato sauce.What are the best recipes you have made or ate?
Easy Lasagna


household recipe


this is an easy lasagna recipe that contains no ricotta cheese





1 pkg Lasagna noodles


1 Medium jar of spaghetti sauce


1 bag Shredded mozarella cheese


1 bag Shredded Italian mix cheese


2 lbs hamburger meat


Garlic Salt








Cook lasagna noodles according to directions on package. Brown the hamburger meat and a dash or two of garlic salt.





Preheat oven to 350.





Mix hamburger meat with spaghetti sauce and put thin layer on bottom of 9x13 baking dish. Add layer of pasta noodles.





Add layer of spaghetti sauce mixture, mozarella, Italian mix, then noodles.





Repeat until dish is full. Ending with a thin layer of cheese.





Bake for about 45 minutes. Remove from oven and let cool for 10 minutes before cutting.


+++++++++++++


Lasagne al Forno


1 lb (450 g) green no-cook lasagne sheets (about 24 sheets)


14 oz (400 g) Mozzarella, diced


4 oz (110 g) Parmesan (Parmigiano Reggiano), freshly grated





For the rag霉 Bolognese:


12 oz (350 g) minced beef


12 oz (350 g) minced pork


6 oz (175 g) chicken livers


2 x 100 g packs pancetta


4 tablespoons extra virgin olive oil


1 large onion, finely chopped


2 fat cloves garlic, chopped


2 tins Italian chopped tomatoes, one 400 g, one 230 g


6 level tablespoons tomato pur茅


6 fl oz (175 ml) red wine


whole nutmeg


salt and freshly milled black pepper


1 x 15 g pack fresh basil


For the cream sauce:


2陆 pints (1.5 litres) milk


6 oz (175 g) butter


4 oz (110 g) plain flour


6 fl oz (175 ml) double cream





First of all take the large frying pan, the largest you have, and heat 1 tablespoon of the oil over a medium heat and gently fry the onion for about 10 minutes, moving it around from time to time. While the onion is softening, chop the pancetta: the best way to do this after opening the pack is to roll the contents into a sausage shape, then using a sharp knife, slice it lengthways into 4, then slice the lengths across as finely as possible. After 10 minutes, add this to the pan to join the onion, add the garlic and continue cooking the whole lot for about 5 minutes.





Now transfer this mixture to the casserole. Then add another tablespoon of oil to the pan, turn up the heat to it highest then add the minced beef and brown it, breaking it up and moving it round in the pan. A wooden fork is really helpful here. When the beef is browned tip it into the casserole to join the onions etc then heat another tablespoon of oil and do exactly the same with the minced pork. While the pork is browning, trim the chicken livers, rinse them under cold running water and dry them thoroughly with kitchen paper. Pull off any skin and snip out any odd bits of fat or tubes with kitchen scissors and chop them minutely small. When the pork is browned, transfer that to the casserole, then finally heat the remaining tablespoon of oil and cook the pieces of chicken liver, adding these to the casserole as soon as they have browned nicely.





Next you need to remove the pan then place the casserole over the direct heat and give everything a really good stir together, then add the contents of both tins of tomatoes, the tomato pur茅e, red wine and a really good seasoning of salt, pepper and about a quarter of a nutmeg, grated. More stirring now, then allow this to come up to simmering point. While that happens strip the leaves from half the basil, tear them into small pieces and add them to the pot. Then as soon as everything is simmering, place the casserole on the centre shelf of the oven, pre-heated to gas mark 1, 275掳F (140掳C), and leave it to cook slowly, without a lid, for exactly 4 hours. (For important information about cooking at gas mark 1, click here) It's a good idea to have a look after 3 hours to make sure all is well and have a good stir, but what you should end up with is a thick, reduced concentrated sauce with only a trace of liquid left in it, so when that happens remove it from the oven, taste to check the seasoning then strip the leaves off the remaining basil, tear them small and stir them in.





Now to make the cream sauce, place the milk, butter and flour and some seasoning in a large thick-based saucepan. Place this over a gentle heat and whisk continuously with a balloon whisk until the sauce comes to simmering point and thickens. Then, with the heat as low as possible, continue to cook the sauce for about 10 minutes.





After that, sieve the sauce into a bowl, beat in the cream, taste and season if it needs it and grate in another quarter of the whole nutmeg. Now spread about a quarter of the rag霉 over the base of the prepared roasting tin or dish. Cover this with one fifth of the cream sauce, followed by a quarter of the diced mozzarella, then arrange a single layer of the lasagne over the top (about 6 sheets). I find you need four placed side by side lengthways and the other two halved and spread along the gap that's left. Repeat this process, finishing with a final layer of cream sauce. Then cover the whole lot with the
Pasta Bake!





Pasta bake with creamy tomato sauce





400 g ground beef


1 tub creme fraiche


3-4 tbs tomato paste


1 yellow onion


1broccoli


spinach leaves


2 cloves garlic


1 ts dried basil


1/2 ts dried oregano


1/4 ts pepper


1/2 ts salt


500 g penne or fusilli pasta


cheese (mozarella, parmesan or both)





Boil pasta until cooked. Brown the meat, garlic and onions in a skillet. Add tomato paste and creme fraiche along with the broccoli florets, spices and 1/2 dl of water. Add the boiled pasta, spinach leaves and a good bit of grated cheese. Add to an oven-proof dish and cover with cheese.


Let it bake for 15-20 minutes until golden.





Enjoy!
Blackened Catfish with Cantaloupe Salsa http://tastyeatsathome.wordpress.com/200鈥?/a>


Chicken with Tomato Sauce http://tastyeatsathome.wordpress.com/200鈥?/a>


Shrimp Scampi http://tastyeatsathome.wordpress.com/200鈥?/a>


Gorditas http://tastyeatsathome.wordpress.com/200鈥?/a>


Korean Short Ribs Tacos http://tastyeatsathome.wordpress.com/200鈥?/a>


Chicken Curry http://tastyeatsathome.wordpress.com/200鈥?/a>


Lettuce Wraps http://tastyeatsathome.wordpress.com/200鈥?/a>


Empanadas http://tastyeatsathome.wordpress.com/200鈥?/a>
Empanadas!





oooo.. recipe is secret
turkey,cream cheese,and cheese on bagel..mmm had one today
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