Favorite dinner recipes?

Coleen Carignan: My kids ask for this meal regularly.Sheppards pie.1 1/2 pounds lean ground beef1 small onion chopped finelysalt and paper to taste1/8 teaspoon of garlic powder1 can cream of mushroom reduced sodium6 -8 medium potatoes cubedsalted water2 T butterMilkCheese, american or shredded taco cheese or whatever cheese you have at home1 can corn drained1 can green peas drainedbrown beef with onions, season to taste with salt and pepper and garlic powder. drain wellboil the potatoes in salted water until soft, drain well add butter and milk, mash with electric mixer or potato masher.put meat mix into bottom of a 13X9 baking dish next add corn and peas, then cover with mashed potatoes, finish with cheese. bake for about 15 - 20 minutes in a 350 degree oven.The kids love it and you will too!another real easy one, spaghetti bake.1 box vermicellia little butterprago or my favorite is Emerils garlic sauceleft over chicken or pork chopsmozzarellaparmeasan cheeseboil spaghet! ti- rinse and drainput into the bottom of a 13 x 9 pan add a little butterput left over meat on top of spaghettiadd sauce bake for about 15 minsadd mozarella and parmaseanbake for about 15 mins moreuse frozen garlic breadmake a saladand "bamm" a good easy meal!enjoy!...Show more

Blythe Noreiga: Penne with Butternut Squash and Goat CheeseIngredients• Vegetable oil cooking spray • 1 (2-pound) butternut squash, peeled, seeded and cut into 3/4-inch cubes • 1 onion, diced into 1/2-inch pieces • Olive oil, for drizzling • Kosher salt and freshly ground black pepper • 1 pound penne pasta • 1 cup (8 ounces) goat cheese, crumbled • 1 cup coarsely chopped walnuts, toasted (see Cook's Note) • 1 packed cup chopped fresh basil leaves • 1/3 cup finely grated ParmesanDirectionsPut an oven rack in the upper third of the oven. Preheat the oven to 425 degrees F. Spray a baking sheet, liberally, with vegetable oil cooking spray. Set aside. Mix the squash and onion t! ogether and arrange in a single layer on the prepared baking s! heet. Drizzle with olive oil and season with salt and pepper, to taste. Bake for to 40 to 45 minutes until the vegetables are golden and cooked through. Remove from the oven and set aside to cool slightly. While the squash mixture is cooling, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and reserve about 2 cups of the pasta water. Put the pasta, goat cheese and 1 cup of pasta water in a large serving bowl. Toss until the cheese has melted and forms a creamy sauce. Add the squash and onion mixture, the walnuts and the basil. Toss well and season with salt and pepper, to taste. Garnish with Parmesan and serve. Cook's Note:To toast the walnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven until lightly toasted, about 6 to 8 minutes Cool completely before using....Show more

Whitney Saborido: My grandd! aughter made a really good dinner last night! 2 pounds very lean ground beef2 teaspoons salt1 teaspoon steak rubbrowned this then added1/2 cup minced onion1 can Rotel Tomatoes and Chile1 can diced tomatoes cooked for about 15 minutes to blend flavors heated some tortillas to go with and it was totally delish!! That is my idea of dinner, but I didn't eat any of the tortillas! This has about 5 grams of carbohydrate per serving! with tortillas about 35 grams!...Show more

Long Woltjer: Here is a delicious recipe I just found for spinach and ricotta cannellonihttp://youtu.be/fXSF5nmt3qk

Leisa Brodnex: First of all if you have a computer you can type in anything you want to cook and you will get dozens of recipes for each search but how do you know which is the best one? Before the advent of the the Internet when I got serious about cooking I started collecting cookbooks but when my wife and I were young and in our first apartment we had two cookbooks Betty Crocker wh! ich had pictures in color of how to make pie crusts and all sorts of te! chniques for cooking. I even once used it to make mayonnaise when I had run out. The other one was the Good Housekeeping cookbook. Now I have about 60 to a 100 really nice cook books but I have used them so much that I rarely consult them anymore. The reason is after you have cooked certain cuisines like Chinese or Italian you get used to the herbs and spices and methods of cooking. Also the other two ways I learned both cooking techniques and recipes was watching cooking shows on TV, the Frugal Gourmet for all ethnic types of cooking and must plain old fashion American dishes too, and Joyce Chen for Chinese cooking and some Italian chef whose name I forget but always would ask the audience more wine and they would scream more more, and he would do the same thing with cheese and he also burst in to Italian opera so the show was entertaining as well as showing you Italian cooking styles and recipes. And of course the first show I ever watched was Julia Child and then I wasn! 't even cooking much but she was so much fun to watch the whole family watched her. And the last source of learning was my Mother and my friends and other family members my aunt Lena's roast chicken similar to my mother;s recipe. And when I give recipes I don't know the exact amounts anymore because after you cook something for years you just take a pinch or use wither a teaspoon or tablespoon whichever is handy and toss it in.So both my mother and my aunt Lena made chicken this way but the seasoning is my own. You take a whole chicken and wash it real good including the cavities and my mother put salt in the large cavity. You can full it with stuffing or not but if you do it will take a little longer to cook. I pour olive oil and Sherry over it then add various herbs and seasonings sometimes coriander powder a little oregano and seasoned salt. Sometimes I use some curry powder and some seasoned salt lemon pepper and paprika. And you can put some minced garlic on it too. If! you have time let it marinate in the wine and olive oil and seasoning ! in a bowl and if it is not for too long you don't have to refrigerate it unless it is real hot then take no chances. I parboil carrots and small new potatoes or Idahos cut up in pieces the size of small new potatoes. My aunt Lena would sometimes use the canned potatoes and the result were still very good. You put the chicken in a large enough baking pan that there is room for the vegetables and the potatoes because they get a real good flavor from the chicken juices mixed with the marinate. Preheat the oven to 350 and put the chicken in. It will take between an hour and a half and two hours. If you are in a hurry you could probably start at a higher temperature but this recipe is not for people in a hurry. half hour to 45 minutes before it is done put the carrots and potatoes in the pan around the chicken and ten or fifteen minutes before it is done add some vegetable of your choice, broccoli, or Brussel sprouts are good ones.Now if there are only 2 people you can eat the h! ind quarters each getting one and save the breasts for sandwiches or other recipes like Chicken Fried Rice and eat the wings as snacks and make a soup from the remaining bones and meat so two people get about four meals from a whole chicken a bigger group eats most of it. People have raved about this recipe and yet it was sort of a common thing to have when I was growing up. The potatoes come out golden brown with a crusty but juicy crust on the outside and soft and tasty on the inside. You can use the juices for a sauce or gravy and you can even scrape the pan to mix with the juices if you want a gravy. Yum the thought of it makes me hungry....Show more

Linwood Mccory: *=favorite*meatballs: MEAT: -2 lb meat -1 onion -2 cloves garlic -2 eggs -1 cup breadcrumbs SAUCE: -10 oz grape jelly -3 cups marinara sauce -1/2 cup tomato juice -4 tbsp lemon juice -1/2 cup brown sugar onion rice: - 4 cups rice - 3 cups water - 1/2 cup oil - 5 tbsp onion soup mix boil water. add onio! n soup mix & oil. add rice. cover & let cook. fluff with fork & recover! to let simmer. stringbeans & mushrooms: - stringbeans - mushrooms - 2 cloves garlic - 1/4 cup oil - 1/2 cup soy sauce - 1/2 cup honey cook string beans. strain. sautee mushrooms & garlic. add oil, honey & soy sauce. let simmer. pour over string beans. honey mustard chicken: - 1 cup honey - 2 tbsp mustard mix & pour or spread on chicken. bake for 2 hrs BBQ chicken: - 1 cup ketchup - 1 cup soy sauce - 1/2 cup honey - 1/4 cup oil mix & pour or spread on chicken. bake for 2 hrs apricot chicken: - 1/2 cup apricot jam - 1/4 cup oil - 1/4 cup honey mix & pour or spread on chicken. bake for 2 hrs* lemon chicken: - 1 cup lemon juice - 1/2 cup oil - 1/2 cup honey mix & pour or spread on chicken. bake for 2 hrs* breaded chicken: - 1 egg - 2 cups breadcrumbs (optional: season breadcrumbs with garlic & onion powder) coat chicken in egg. roll in breadcrumbs. bake for 2 hrs until crunchy & golden brown. grilled cheese: - bread - mozzerella cheese put mozzerella & mushrooms on. grill/fry/! toast until cheese is melted. jazzed up grilled cheese 1: - bread - pesto sauce - sliced mozerella cheese - mushrooms sautee mushrooms. spread pesto on both pieces of bread. put mozerella & mushrooms on. grill/fry/toast until cheese is melted. jazzed up grilled cheese 2: - bread - sliced mozerella cheese - mushrooms - tomato slices sautee mushrooms. put mozerella, tomatos, & mushrooms on. grill/fry/toast until cheese is melted mac & cheese: -noodles (any shape, any size) -mozerella cheese cook pasta. drain & put cooking pan. sprinkle mozerella cheese all over noodles. (optional: breadcrumbs & parmesean cheese on top as a crust) bake until cheese is bubbly & brown mac & cheese with a twist: -noodles (any shape, any size) -mozerella cheese -1/2 onion -1 lb mushrooms -2 cloves garlic sautee veggies in oil. cook pasta. drain & put into frying pan with veggies. let noodles soak up all flavors. put all noodles & veggies in cooking pan. sprinkle mozerella cheese all over noodles. ! (optional: breadcrumbs & parmesean cheese on top as a crust) bake until! cheese is bubbly & brown. *easy no bake mac & cheese with a twist: -noodles (any shape, any size) -mozerella cheese -mushrooms, cut up -cherry tomatoes, cut up cook noodles. strain & put in a bowl/on a plate. sprinkle cheese onto noodles. put in microwave for 40-45 seconds. mix. sprinkle mushrooms & tomatoes. mix around. put in microwave for 40-45 seconds. *meatloaf: - 2 lb chopped meat - 2 eggs - 1 1/2 cup bread crumbs - 1 onion diced & sauteed - 2 cloves garlic diced & sauteed with onion - 1 1/2 cups marinara sauce mix altogether in a bowl. put in loaf tin. cook at 350 for 2-2/12 hours noodle mushroom dish: - 1 onion - 2 cloves garlic - 1 box mushrooms - 1 box of noodles (any shape & size you want) sautee onion, garlic, & mushrooms in same pot until cooked. cook noodles in separate pot. strain noodles & put into pot with veggies. mix so noodles soak up all the flavors. *beef noodle dish: - 1 onion - 2 cloves garlic - beef cut into cubes or slices - 1 box of noodles (any ! shape & size you want) sautee onion, garlic, & beef chunks in same pot until cooked. cook noodles in separate pot. strain noodles & put into pot with veggies & beef. mix so noodles soak up all the flavors. cold strawberry soup: - 1 bag frozen strawberries/1 box fresh strawberries - 1/2 cup orange juice - 1/2 cup honey - 2 tbsp cream/whole milk - 4 tbsp sugar put all ingredients in a bowl & use an immersion blender OR put in food processor or blender. Blend/puree until creamy & smooth. put in container. put in fridge until ready to serve. lemon rice: - 4 cups rice - 3 cups water - 1/2 cup oil - 1/2 cup lemon juice - 1 tbsp lemon zest boil water. add lemon juice & oil. add rice. cover & let cook. fluff with fork & recover to let simmer. add lemon zest for garnish. hope I helped! Enjoy!...Show more