Any great family recipes?

Question

I haven't been a great cook. I love to do it, but have just been too lazy and made very few homemade meals the last little while. So, I'm looking for favorite recipes from you guys.

We are kind of picky and don't like the following foods:

Seafood and Fish

Zuchini

Cucumbers

Squash

Eggs.

Other than that, we are pretty open to anything. I would like things that you actually make and eat on a regular basis to see if they give me some hope in the kitchen.

Answer 1

Make your own marinara sauce. Here is my recipe which I have been making for years and family and friends love.

Marinara Sauce

2 - 28 ounce cans tomato puree

2 - 18 ounce cans tomato paste

32 ounces water (approximately, add more or less to your thickness preference)

2 tbls minced garlic

2-3 bay leaves

1 tbls dried basil

1 tbls dried parsley

1 tbls dried oregano

¼ tsp dried thyme

¼ tsp dried sage

Mix all ingredients in a 4 quart Dutch oven; bring to a boil, stirring constantly. Reduce heat, cover and simmer over very low heat several hours for flavors to meld, stirring occasionally. Do not let it boil too rapidly. Since tomato products seem to vary in sweetness, a couple teaspoons of sugar can be added if a little extra sweetness is desired.

This is a basic sauce, producing a flavor that I prefer. To some or all of this sauce can be added meat of any kind, vegetables of any kind, etc., to make a marinara, cacciatore, meat sauce, whatever you prefer.

Answer 2

Mexican  easy  bake tortilla  Enchilada.

  But  the  story  about it is  better.  I hadn't  been  married  very long.  I  had  bought  a  box of  recipe books  at  a  garage  sale.  I  had  them  laid  out on  table. Husband  came  in  and started looking at  them (he likes to cook).  Suddenly  he  says  "Where  did you  get this?"  I told  him and  of  cource  asked  WHY?   One  was  a  employee cookbook of  a  bank and it  had  his  Grandmothers recipe  and   also a  Aunts  recipe in it. Both  had  worked  for  that  bank  which  was  in  a  near  by  town.  

Answer 3

If you're not a vegetarian how about this: This recipe is for four people, if you have more then double the recipe.

Ingredients:

Four pieces of chicken b*****s

1 and 1/2 can of tomato sauce (any kind, we prefer italian sausage or tomato and basil.)

Spaghetti

Salt and pepper for taste

Your choice of veggies

(Remember you can change any ingredient you don't want. For instance if you don't like chicken you can add pork or beef.)

Olive oil

Shredded cheese

How to make:

Boil spaghetti.

While it is boiling, cook the chicken.

Sprinkle on some salt and pepper onto the meat. Place meat on a baking tray which has been oiled and place tray into the oven and bake it the way you normally may bake chicken.

Make the sauce by cutting up the preferred veggies and sataying them with the olive oil, then pour the sauce onto the veggies. Cook for a bit till it starts to bubble, then turn off the stove and cover the sauce.

When spaghetti is done strain it and leave it on the side. Check the chicken. It may take longer or it may already be done.

How to serve:

Take a big plate and put all the spaghetti onto it and put the 4 pieces of meat onto it and pour spaghetti sauce over everything. Put a bit of shredded cheese on top. Hopefully if your sauce is warm enough the cheese will melt.

Answer 4

this chicken recipe is yum yum!

Baked Chicken with Parmesan Cheese

http://southernfood.about.com/od/bakedch...

Answer 5

i have several im me and i can give the rest to you here is our family favorite:

1 whole chicken

1 can green chili sauce (we use Macayo's)

2 pounds cheese

1 can black olives

2 small cans mushrooms

1 package  (about 32) tortillas white or yellow what ever you want

Chili chicken enchiladas:  Take wholeld chicken boil it till done, cool it, pull chicken off the bone

place mushrooms, black olives about 1/3 of the green chil sauce, and 1/2 of the cheese in larglargel with the chicken

heat some oil in a pan and simply warm the corntortillasne by one>> as soon as you tortillasia place some of the chicken mixture in the shell roll up in a tube shape continue till all the chicken or shells are gone top with cheese and the remainder of the sauce put in oven until cheese is melted and READY TO EAT

here is another fast easy one rigatoniny noodles broccolili

italian sausage with or casing on it i buy the package without by johnsville

boil the noodles as stated on package

boibroccolili

fry sausage as if it werhamburgerer

add as much seasoning as you like and mix together and again READY TO EAT

Answer 6

These are all my families favorites. I have so many it is hard to choose. I cook a lot and I love really good food, not just the average stuff. I hope you enjoy these.

Porcupine Balls

1 egg

½ cup water

1 envelope lipton onion soup mix

1 ½ lbs lean ground beef

½ - ¾ cup uncooked minute rice

1 – 46 oz bottle of Campbell Tomato Juice

1 tsp sugar

Beat egg slightly with water and 2 tbs soup mix. Mix lightly with beef and ¼ cup of rice. Shape into large meatballs (1 ½ to 2 inches). Roll in remaining rice, pressing it lightly into the meatball. Use more rice if needed.

Heat tomato juice to boiling. Stir in remaining onion soup mix and sugar. Place meatballs in sauce and cover. Simmer, stirring several times for 50 minutes.

Serving suggestions:  Great with a vegetable or salad and rolls.

Moms Sweet & Sour Meatloaf

Sauce:

2 small cans tomato sauce

1/4 cup Worcestershire sauce

1/2 onion chopped

1 tablespoon dried parsley

1/2 cup brown sugar

Mix all sauce ingredients together in bowl, set aside.

Ingredients (Meatloaf):

2 pounds ground beef

1/2 chopped onion

1 egg, beaten

1/2 cup or more if needed, quick oatmeal (not instant)

1 teaspoon garlic salt

In another bowl add ground beef, 1/2 chopped onion, egg, oatmeal, garlic salt, pepper, and 1/3 of the sauce mixture. Mix together well.

Place in pan, making space between meat and pan around edges with fingers. Flatten top, spread more sauce over top and cook 1 hour, at 350F. Drain off grease half way (30 min) and add more sauce. Reserve some sauce for adding when served. The oatmeal disappears, is healthy and you can't taste it. It just holds it together better. Add more if you need it.

Quick Chicken Parmesan

4 Boneless Chicken b*****s, pounded flat

1 jar Spaghetti Sauce (I use Prego mushroom and garlic)

3 oz. Mozzarella Cheese, grated

2 cups Italian Bread Crumbs

2 oz. Parmesan Cheese

1/2 tsp garlic salt

1 egg, plus 1 tbs water, slightly beaten

Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.

Serving Suggestions:

I serve this with Fettuccini Alfredo and garlic bread.

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed

¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)

½ cup margarine (I use I Can’t Believe It’s Not Butter Light)

½ cup milk or half and half (I use 1% or 2% low fat)

8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.

Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Chicken in Champagne Sauce

4 boneless chicken b*****s

1 tsp thyme

1 tsp seasoned salt (Lawry’s)

1 tsp garlic salt or powder

6 tbs light margarine or butter

2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)

2 tsp flour (more if needed to thicken)

1 cup half and half or lowfat milk

Sprinkle chicken b*****s with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings

Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.

Chicken Enchilada Casserole

1 – 1 ½ lb boneless chicken, cut into bite size chunks

1 can cream of mushroom soup

1 - 8 oz carton sour cream

1 small can chopped Ortega green chiles

1 sml package flour tortillas, cut or torn in small pieces

8 oz jalapeno or regular jack cheese, grated

Cook chicken in skillet with a little water and ½ tsp garlic salt or powder, until no longer pink Remove and reserve.

In a bowl combine the next four ingredients, plus 6 oz of the cheese, add the chicken. Mix well and place in greased casserole dish. Top with remaining cheese and bake at

350 F for 1 hour.

Serving suggestions: Mexicorn and Mexican rice.

Chicken and Dumplings

1 whole chicken

1 bay leaf

2 tsp garlic salt

6 black peppercorns

6 cups of water

1 cup baby carrots

1 package refrigerator biscuits (10 – 12)

Place chicken in crock pot and add everything except carrots. Cook on low for about 8-10 hours. Remove chicken and de-bone. Pour broth into large pot on stove and heat until boiling. Add carrots and cook for 30 minutes. Thicken broth with cornstarch or flour mixed with cold water. Tear refrigerator biscuits into 3-4 pie

Answer 7

ranch chicken

4 boneless skinless chicken breast halves (1 lb)

1/4 cup ranch dressing

1/3 cup Progresso® dry bread crumbs (any flavor)

2 tablespoons olive or vegetable oil

1. Dip chicken into dressing, then coat with bread crumbs.

2. In 10-inch skillet, heat oil over medium-high heat. Cook chicken in oil 12 to 15 minutes, turning once, until outside is golden brown and juice is no longer pink when centers of thickest pieces are cut.