What is a recipe your husband raves about?!
What is a recipe your husband raves about?
Answers:
CHICKEN AND BISCUITS!
easy to make to! you'll need:
*a few thaw chicken breasts, cut into bite size, and cooked thoroughly
*1 small pack frozen broccoli
*2 cans cream of potato soup
*1 can cream of mushroom
*2 cans jumbo biscuits
*cheddar cheese/grated
*salt n pepper to taste/italian seasoning if ya want
Preheat oven 400 degrees.
In a skillet - cook 1/2 bag of frozen broccoli until cooked and tender (5-7 mins)
Then in a bowl combine ALL ingredients in large bowl - and cooked broccoli (except biscuits and cheddar cheese)
Mix until all are incorporated well.
Pour into casserole. add cheddar cheese over top. Then top with buscuits, and i'll usually have a left over biscuit that wont fit in casserole dish.
Cover with foil and back in oven preheated 400 degrees for about 35-40 mins. Then take foil off and bake addition 5-7 minutes until biscuits are golden brown. Quick and easy!
Another good one is my smothered pork chops with bacon pieces, and stuffed pasta shells..but if you're interest you can e-mail me if interested (irresistablyurs7@yahoo.com) cuz it's too long to add. Have fun!
my homemade lasagna
1 lb lean ground beef
1/2 medium sweet white onion, diced.
1/2 large green bell pepper, seeds and veins removed, diced.
1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)
1/4 cup sugar
1 28 oz can tomato sauce
1/2 28 oz can (16 oz) stewed tomatoes
1/2 6 oz can (3 oz) tomato paste
1 lb Ricotta cheese
1 1/2 lb Mozzarella cheese (large flat square slices)
3/4 lb freshly grated parmesan cheese
Garlic Power
Oregano
Italian Spice
Salt
Garlic Salt
Parsley diced (fresh flat leaf preferred)
1 Garlic Cloves, minced
White wine vinegar
13" x 9" x 2" lasagna pan (preferably a stainless lasagna pan. Do Not Use Aluminum Pans - the aluminum will react with the acidic tomato sauce, leaching the aluminum and ruining the taste of your lasagna sauce.)
Directions:
1 Brown lean ground beef in skillet until lightly browned and cooked through. Put a few layers of paper towels in large bowl. With slotted spoon, remove browned beef from skillet draining off excess beef fat and put on top of blotting towels. After all the browned beef has been removed from the skillet, drain off and dispose of excess beef fat. Wipe skillet clean with paper towel. (If your ground beef is sufficiently lean, there won't be any excess fat to drain.)
Add diced green pepper and onion to skillet. Brown for a few minutes on medium high heat, add browned beef back to the skillet, lower the heat to low and continue to cook for 5 more minutes stirring frequently.
2 Transfer browned beef, green pepper and onions to 3 Qt. pot. Add tomato sauce, tomato paste. Open stewed tomatoes and dice, then add to 3 Qt. pot. Add oregano, parsley, Italian Spice Mix to taste, probably 2 teaspoons of each. Add garlic and a pinch of garlic salt, to taste. Add a dash of white wine vinegar. Add sugar a couple tablespoons at a time, until desired level of sweetness, no more than 1/4 cup of sugar. Note that it is hard to follow a pure recipe when it comes to pasta sauce. One Italian spice mix is not like the other, nor is one can of tomato sauce not like the other. So you really do need to taste the sauce as you are adding the spices, sugar and vinegar.
Stir and allow sauce to simmer 15-45 minutes to thicken (do not scorch bottom, stir frequently). Remove from heat.
3 Cook 1 lb lasagna noodles in 6 Qt. Pot per cooking directions (al dente). (Note noodles may be cooked in advance.) Stir often to prevent from sticking and be sure that water remains at a low boil during the entire cooking to prevent noodles from sticking. I usually add 1 Tablespoon of olive oil to the cooking water to help prevent sticking and I add 1/2 teaspoon of salt so the noodles are more flavorful. Drain in colander and place in cool water filled pan to keep from drying out and sticking together.
4 In dry lasagna pan, ladle one cup of sauce and spread along the bottom of the pan. Apply a layer noodles 3 length wise (edges overlapping). Ladle in sauce sparingly into center trough of 3 noodles. Apply a layer of mozzarella cheese slices on top of lasagna sauce. Place ricotta cheese dollops (about a Tablespoon) every 2 inches in center of noodles on top of mozzarella cheese slices, sprinkle grated parmesan cheese in thin even layer on top of ricotta cheese. Apply second layer of noodles, repeat three time topping with noodles. If you have extra sauce and cheese you can spread that over the top. Tent lasagna pan with aluminum foil (not touching noodles or sauce). Bake at 375°F for 45 minutes. Allow to cool before serving.
Flavor improves for second service and may be reheated in convention or microwave. Leave aluminum tent on for storage (Do not allow aluminum to touch the sauce.)
Serves 8.
Chicken Parmesan
Serves 6
1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped
Instructions:
Preheat the oven to 350oF
In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.
Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
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Crock Pot Enchiladas
Serves 6
1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Mild Chopped Green Chilies (leave these out if you don't want it to be spicy)
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup
Instructions:
Brown hamburger and chopped onion and pour off grease.
Put all the ingredients into the crock pot. Mix and cook low 4-6 hours or on high for 2-3 hours.
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Gravy Baked Pork Chops
Serves 4
4 (1-1/4 inch thick) Pork Chops
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 Tbsp Unsalted Butter
3/4 Cup 2% Milk
1/4 Cup Water
1 (10-3/4 oz can) Cream of Mushroom Soup
Instructions:
Preheat the oven to 350o F.
Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Sauté the pork chops in the butter for about 5 minutes per side.
In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.
Bake for 45 minutes. Serve immediately.
My BF loves my fried chicken with mashed potatoes & country gravy. I usually serve it with a salad & sauteed spinach.
Soak the chicken, I use boneless, in buttermilk for 2 hours to overnight.
Season with a mixture of celery salt, pepper, cayenne, poultry seasoning, paprika, garlic and onion powder BEFORE rolling in flour.
Fry in melted shortening or sunflower oil until dark golden brown & cooked through.
Serve with your favorite mashed potatoes, and I cheat and used packaged gravy mix.
My husband raves every now and then about his Chicken Parmasean. We have been together for 7 years now and he has never once made it!
My homemade oyster stew
INGREDIENTS
1/2 cup butter
1 cup minced celery
3 tablespoons minced shallots
1 quart half-and-half cream
2 (12 ounce) containers fresh shucked oysters, undrained
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
DIRECTIONS
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
I don't cook often, but I heard somewhere that men love when their wives cook spaghetti with vodka meat sauce. I'm sure you know how to make spaghetti so here's the recipe for the vodka sauce...
2 White onions, peeled and
-chopped
6 Garlic cloves, chopped
2 tb Olive oil, or as needed
Salt to taste
Lots of freshly ground black
-pepper
3/4 c Vodka mixed with 1 tbsp.
-vinegar
2 lb Lean ground beef
2 lg Cans whole tomatoes
Basil (fresh or dried) to
-taste
1 lb Mushrooms, cleaned & sliced
6 To 8 oz. jar (plus juices
-from jar), pimiento-stuffed
-green olives, sliced
Chopped fresh Italian
-parsley
Saute the onions and garlic in olive oil until limp,
about 10 minutes. While the onions are cooking,season
them with salt and a generous amount of pepper, and
add the vodka mixture in 3 additions, letting it
reduce to a glaze after each addition. Add the beef
to the onion mixture and saute until browned.
Puree (or crush) the tomatoes and their juices and add
to the beef mixture, along with basil, mushrooms,
olives and their juices, and parsley. Simmer for 2 to
3 hours, stirring occasionally. Taste before serving.
The sauce should be on the salty side.
4 boneless skinless chicken breasts
2 cans Cream of Chicken soup
2 cans milk
1 small onion (optional)
1 box Hungry Jack Mashed Potatoes
preheat oven at 275 degrees. Empty soup in pan fill cans with milk and add to soup. Mix well with fork. place chicken in pan and cover with onions (optional). Cover pan with foil and bake for about 2- 21/2 hours. Prepare mashed potatoes as directed on box. Serve mashed potatoes with soup out of pan.
Chicken is very tender and juicy. Only open oven once about halfway through baking turn breasts over and recover pan tightly, this will keep steam in to keep chicken juicy. I like this cause I can prepare it quickly and just bake no hassle of checking constantly.
I'm a husband, and I rave about my wife's (Belgian) endive, that she bakes with ham and a cream sauce. She is Belgian, and it is one of their specialties.
If you ever have a chance to find it or someone to cook it for you, it is wonderful. Go out of your way to find it.
My (not our) children go bananas over it, so when they visit, that is one of the things she treats them to.
My meatloaf and my Unstuffed Peppers.
Home-style Meatloaf
2 pounds hamburger
1 teaspoon seasoned salt
1/2 teaspoon ground black pepper
2 teaspoons minced onion
1 egg
1/2 cup breadcrumbs
1 can (8oz) tomato sauce
Preheat oven to 350.
In a large bowl combine hamburger, seasoned salt, pepper, onion,egg, breadcrumbs.
Shape into a loaf; put in a shallow baking pan. Pour tomato sauce over loaf. Bake for 55-60 minutes or till done.
*Note* I have used Italian breadcrumbs
Unstuffed Peppers
1 pound hamburger
1 jar (1 pound 10oz) Ragu Old World Pasta Sauce
2 large green & or red bell peppers coarsely chopped
1 1/4 cups water
1 cup instant rice
In a 12 inch non-stick skillet brown hamburger, drain if desired. Stir in remaining ingredients including pasta sauce. Bring to a boil over high heat. Reduce to medium-low and cook covered 20 minutes or until liquid is absorbed & rice is tender.
*Note* I have used pasta sauce with mushrooms
Deep Dish Taco Squares
2 c. all purpose baking mix (Bisquick)
1/2 c. water
1 lb. ground beef
1 small green bell pepper, chopped
1 (8 oz.) jar picante sauce
1 c. sour cream
1/3 c. mayonnaise
1 (8 oz.) package shredded cheddar cheese
Paprika
Preheat oven to 375 degrees. Mix baking mix and water and press into the bottom of a lightly greased 11 x 7 baking dish. Bake for 9 minutes. (Crust will look slightly doughy--this is okay!)
Meanwhile, cook and crumble ground beef and pepper until done. Drain. Stir in picante sauce.
Spoon beef mixture onto crust. Mix sour cream, mayo. and cheese and spread over top of beef mixture, to within 1/2 inch of edges. Sprinkle with paprika and bake, uncovered, at 375 for 25 minutes.
The best pork steaks in the world!
I couldn't eat pork steaks before I tried this recipe. Then I had seconds and thirds!
Buy 6 pork steaks from your local meat case.
Grill pork steaks on the grill until no longer pink inside.
Do not overgrill.
Remove pork steaks from the grill and place into a very large pot. Stack all steaks in the pot and cover with one jar of BBQ sauce (any) and one can of beer. Cook this on a low simmer for 3 hours. Remove from heat and let cool. Meat will fall off the bone.
My fiance loves this, and begs me to make it for him all the time. I won't give him my recipe though.
Sunday morning Blueberry pancakes- he looks forward to every Sunday morning for that special treat.
I sometimes make chocolate chip pancakes too yummy!!