one-dish meal recipes?(urgent)?!

Fettuccine Alfredo
Ingredients
8 ounces dried fettuccine
2 tablespoons butter
1 cup whipping cream or milk
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
Grated or finely shredded Parmesan cheese (optional)
Directions
1. Cook fettuccine according to package directions.
2. Meanwhile, in a large saucepan melt butter. Add cream, salt, and pepper. Bring to boiling. Reduce heat and boil gently for 3 to 5 minutes or until mixture begins to thicken. Remove from heat and stir in 1/2 cup grated Parmesan cheese. Drain pasta. Add pasta to hot sauce. Toss to combine. Transfer to warm serving dish. Serve immediately. If desired, sprinkle with additional Parmesan cheese, Makes 4

TAGINE KEFTA
(MOROCCAN MEATBALLS)

In Morocco, people eat it straight out of the tagine (tah-zheen’) with lots of bread to soak up the sauce but it also makes the best spaghetti and meatballs! The key is to use the freshest, juciest tomatoes you can find. If you aren't lucky enough to have a tagine, you should be able to make this dish in a deep frying pan, as long as it has a cover. One other thing, be careful of adding onions to this dish as they are very watery and will make the sauce runny. If you do add onions, you will probably have to let it simmer uncovered for a few minutes to reduce the sauce.
For the sauce
* 6-8 medium tomato, cored and roughly chopped
* 1 tablespoon paprika
* 1 teaspoon cumin
* 1/2 teaspoon cayenne pepper
* 3-4 tablespoons chopped fresh flat-leaf parsley
* 2 garlic clove, minced
* salt & freshly ground black pepper, to taste
* 1/4 cup vegetable oil

For the meatballs
* ? lb.ground turkey or lamb
* 1 tablespoon paprika
* 1 teaspoon cumin
* 1/2 teaspoon cayenne pepper
* 3-4 tablespoons chopped fresh flat-leaf parsley
* 2 garlic clove, minced
* salt & freshly ground black pepper, to taste

Mix all the ingredients for the sauce together in the tagine, cover and let simmer gently over a medium heat for 15 minutes, stirring occasionally.

Meanwhile, use your hands to mix the ingredients for the meatballs together and then roll the meat into small balls, about 1 inch round.

After the tomatoes have simmered for about 15 minutes, stir the sauce and add a little water if you feel it is needed. Place the meatballs in the sauce. Do not stir but just let them sit on top of the sauce.

Lower the heat, cover and cook for another 8-10 minutes. Uncover and let simmer another couple minutes if you feel the sauce needs thickening. Serve with lots of crusty bread for dipping in the sauce or over spaghetti with Parmesan cheese on top.

Chili

1 1/2 pound(s) lean ground beef
2 medium (about 1 1/2 cups) onions, chopped
2 clove(s) garlic, minced
2 bay leaves
2 teaspoon(s) chili powder
1 teaspoon(s) ground cumin
1/2 teaspoon(s) ground nutmeg
1/4 teaspoon(s) fresh ground black pepper
1/4 teaspoon(s) ground allspice
1 teaspoon(s) salt
1/4 teaspoon(s) chopped fresh thyme leaves
1 teaspoon(s) capers
2 tablespoon(s) chopped pimiento-stuffed green olives
2 can(s) (4 1/2- ounce) diced green chiles
2 cup(s) strong coffee
1 tablespoon(s) dark molasses
1 can(s) 14 1/2- ounce, diced tomatoes
1/3 cup(s) raisins
1/2 cup(s) slivered almonds, toasted
5 cup(s) hot cooked rice


In a large Dutch oven, brown the beef over medium-high heat -- about 3 minutes. Remove contents from the Dutch oven and set aside. Reduce heat to medium low. Add onions and saute until translucent -- about 3 minutes. Add garlic and cook 1 minute.

Replace meat in the dutch oven and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, salt, thyme, capers, olives, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes.

Add raisins and simmer uncovered for 10 minutes. Garnish with almonds. Serve hot over cooked rice.................................

http://www.jamieoliver.com/recipes/fish-…