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  #1  
Old Aug 11, '11, 4:26 pm
lo_amo87's Avatar
lo_amo87 lo_amo87 is offline
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Join Date: May 16, 2011
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Religion: Roman Catholic investigating Greek Orthodoxy
Default Recipes!

Hey everyone. I am a new wife and left home with very few things that I knew how to cook myself. I tend to follow recipes to a T so cooking doesn't scare me, I just tend to go slowly to make sure I've done everything correctly. So I am wondering if anyone has some favorite, fairly simple family recipes they would like to share! I love cooking pasta dishes as well as chicken, fish, anything Italian (will be making gnocchi from scratch this weekend.), and love working with fresh veggies. Thank you to anyone who is willing to share!! In return, I will share a very simple pierogie recipe I have from my Ukrainian great grandmother:

Ukrainian Pierogies:

Yeild: About 200 pierogies, give or take.

Filling:
5lb sack of potatos
3 to 3 1/2 blocks of cream cheese (I think the usual 8oz packages)
Salt and pepper to taste

Cook and mash potatos and throw in softened cream cheese while potatos are still hot.

Dough:
3 eggs
10-11 cups of flour
A couple tbsp of oil

Roll out a section of dough until fairly thin and cut out circles (I just use a coffee cup). Roll out each circle and put a dollop of filling (I use a melon scooper) in the center. Fold the dough over into the classic half-moon shape and seal with fork around the edges so it looks like a pie crust almost (I dip the fork in a little cup of water to help "glue" the seal). Lay on floured wax paper to dry (turn them over a couple times an hour). When dry, boil about 8 at a time in large pot for about 5 minutes.

Storage:

I usually put about 50 of them in a large bowl mixed with butter and stick them in the fridge and everyone snacks on them or uses them for a side at dinner for about a week. The extra I brush with butter after they've cooled off from boiling and freeze them. They will most likely stick a bit so when I'm going to reheat them I let the whole container sit out for about 15 minutes and they can peel apart alright, some of them break but oh well.

To reheat after freezing, you can re-boil them (but only for about 3 minutes!!!) or fry them up. I serve them with buttered/sauteed onions and a little sour cream. Yum!

The picture is not mine, just wanted to show what they generally look like:
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Esse nufesso qui dice male di macaruni
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  #2  
Old Aug 11, '11, 5:35 pm
Paul Infirdigno Paul Infirdigno is offline
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Default Re: Recipes!

congratz on the wedding, thanks for the recipie i might use it, i might come back and post a recipe on an orange cake (very very good)

God bless you and your husband
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  #3  
Old Aug 11, '11, 5:41 pm
NSFrame NSFrame is offline
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Default Re: Recipes!

This is one of my favorite EASY recipes from my favorite cookbook. It comes out so delicious, you will wonder why you never made it homemade before.

http://www.bhg.com/recipe/pasta/fettuccine-alfredo/

Actually, I recommend you just get the Better Homes and Gardens plaid cookbook, binder version (not paperback). It is easy to follow and always contains ingredients easy to find at the supermarket - and the results are almost always comfort food. Also, it gives you good info on things like roasting your Thanksgiving turkey or making good coffee.
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  #4  
Old Aug 11, '11, 5:58 pm
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samiam1611 samiam1611 is offline
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Default Re: Recipes!

Macaroni and cheese casserole:

Ingredients
1 1/2 cups uncooked elbow macaroni
5 tablespoons butter, divided
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 cups milk
2 cups shredded Cheddar cheese
2 tablespoons dry bread crumbs



Directions
1.Cook macaroni according to package directions. Meanwhile, in a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheeses, stirring until cheese is melted. Drain macaroni.
2.Transfer macaroni to a greased 1-1/2-qt. baking dish. Pour cheese sauce over macaroni; mix well. Melt the remaining butter; add the bread crumbs. Sprinkle over top. Bake, uncovered, at 375 degrees F for 30 minutes or until heated through and topping is golden brown.

*I use reduced fat cheese and skim milk and whole wheat macaroni to make it a little healthier
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  #5  
Old Aug 11, '11, 6:15 pm
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odile53 odile53 is offline
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Posts: 2,327
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Default Re: Recipes!

Tuna casserole

Serves 4-6

1 lb box of rotini pasta, cooked al dente
1 can water packed tuna, drained and flaked.
1/2 small red onion, cut in 1/4 inch dice
2 ribs celery, cut in 1/2 inch dice
1 cup frozen peas and carrots
1 can condensed cream of celery soup
1/2 soup can full milk (1 %)
1 cup shredded Swiss cheese
1 cup low fat mayonnaise
1/2 tablespoon Essence of Emeril southwestern spice
1 teaspoon celery salt
Ground black pepper to taste
1/2 teaspoon Bell's poultry seasoning
1 cup breadcrumbs, croutons, or chicken flavored stuffing mix

Heat all ingredients except the pasta, the crumbs/croutons/stuffing mix, and the Essence of Emeril spice in a nonstick saucepan until bubbly and the cheese starts to melt. Put cooked pasta into a buttered 1 1/2 quart casserole dish. Heat oven to 350 degrees. Blend the melted mixture with the pasta, dust the top with the Essence of Emeril, and top with the crumbs, croutons, or stuffing mix. Bake for 25 minutes.

Leftovers nuke up well for a few days for hot lunches at work. Cover a portion with waxed paper and heat at 50 percent power for a couple of minutes on a microwave safe dish.
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  #6  
Old Aug 11, '11, 6:27 pm
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odile53 odile53 is offline
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Default Re: Recipes!

Ballerina chow chicken (very low fat)

one half boneless chicken breast for each person to be served
one tablespoon chicken flavored instant stuffing mix
1/4 tbsp butter for each chicken breast
Sage to taste
1 small container low fat sour cream
1 tablespoon worcestershire sauce
Toothpicks

Mis the sour cream and the worcestershire sauce and set aside. Pound each chicken breast till it is about 1/2 inch thick (do this between two layers of waxed paper.) Dust each side lightly with sage. Butter one side of the chicken breast, then place the stuffing mix at one end of the chicken breast. Roll up as if the chicken breast is a jelly roll, and secure with a toothpick. Place each rolled chicken breast in a baking dish and pour the sour cream mixture over it. Cover lightly with foil. Place in a preheated 350 degree oven for twenty minutes, remove the foil, and bake for another fifteen minutes. Serve with a side of cooked vegetables.
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  #7  
Old Aug 12, '11, 7:57 am
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lo_amo87 lo_amo87 is offline
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Religion: Roman Catholic investigating Greek Orthodoxy
Default Re: Recipes!

These look great, guys! Thank you!!!
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  #8  
Old Aug 12, '11, 8:01 am
Catholic90 Catholic90 is offline
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Posts: 16,671
Religion: Catholic
Default Re: Recipes!

I second the red Betty Crocker recipe book as well. I got one for my wedding 20 years ago, and it is still the most used recipe book on my shelf.

A great online site is Allrecipes.com. Another great online site is tasteofhome.com. For taste of home (which started as a magazine), you can sign up to get recipes emailed to you daily. These are made by "real people" using regular ingredients, so I find them very useful.
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  #9  
Old Aug 12, '11, 10:02 am
kford02 kford02 is offline
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Join Date: April 20, 2011
Posts: 159
Religion: Christian becoming Catholic
Default Re: Recipes!

Very Easy Beef tips and rice

Get some stew meat from your meat department. However much you want.
2 cans cambells cream of mushroom
2 cans cambells french onion
1 can cambells cream of chicken
1 can cambells cream of celery

Mix all into big microwave safe dish.
Microwave for 45 minutes or until meat is done.

Fix rice seperately

stir together enjoy.

Very man recipe mix everything up throw in microwave. Hope you like.
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