What is one of your FAVORITE recipes?

i need ideas. im making dinner thid weekend, and im interested in your opinions. dont make it too hard please


merci.What is one of your FAVORITE recipes?
Here is my all time favorite recipe and everyone who I've made it for LOVES it. Plus, it's simple.





Toasted Steakhouse Sandwich


Secret Sauce: 1/2 c. alfredo sauce


1/4 c. mayonnaise


dash of onion or garlic salt





Sandwich: Kaiser rolls, 1 loaf of french break or any other rolls


1/2 c. shredded Italian cheese blend


1/2 c. shredded swiss cheese


1 lb. deli roast beef or turkey sandwich meat





Mix together all the ingredients of the ';secret'; sauce. Spread on both slices of bread. Place the prepared sandwich halves (open faced) upon baking sheet under broiler for about 1 min. until sauce is bubbly and the edges of the bread barely start to brown; remove from oven. Arrange meat on both sandwich halves and then sprinkle evenly w/ shredded cheeses. Broil for another min. (still open faced) until cheese is bubbly and browning. Remove from oven. Put sandwich halves together and return to oven to lightly toast (very, very briefly only) top and bottom of sandwich. Remove and enjoy!





Optional: can dip in au jus sauce or excellent in homemade ranch dressing.





And with it you can serve





Club Pasta Salad





1 package Betty Crocker® Suddenly Salad® ranch %26amp; bacon pasta salad mix


1/2 cup mayonnaise


1 1/2 cups cut-up cooked turkey or chicken


1/2 cup cherry tomato, cut into fourths (i used regular cut up tomatoes since cherry tomatoes were so expensive)


1/2 cup shredded Cheddar cheese


4 cups bite-size pieces lettuce





1. Fill large saucepan 2/3 full of water. Heat to boiling. Stir in contents of Pasta-Vegetable pouch. Gently boil uncovered 15 minutes, stirring occasionally, until tender.


2. Drain pasta. Rinse with cold water. Shake to drain well.


3. Stir Seasoning mix and mayonnaise in large bowl. Stir in pasta and remaining ingredients except lettuce. Serve on lettuce. Refrigerate leftovers





I added some Hidden Valley homemade dressing to the pasta salad before I put it on top of the salad. It was AWESOME!!!What is one of your FAVORITE recipes?
Cheese and Garlic Biscuits





2 ½ cups Bisquick baking mix


¾ cup cold milk


4 tablespoons cold butter (1/2 stick)


¼ teaspoon garlic powder


1 ½ cups grated cheddar cheese





Bush on Top:


2 tablespoons butter, melted


¼ teaspoon dried parsley flakes


½ teaspoon garlic powder


pinch salt





Directions:


1. Preheat your oven to 400 degrees.





2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.





3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.





4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.





5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.














Broiled Herb Butter Chicken





INGREDIENTS


4 skinless, boneless chicken breast halves


1/2 cup butter, softened


3 cloves garlic, minced


1 teaspoon dried parsley


1/4 teaspoon dried rosemary


1/4 teaspoon dried thyme





DIRECTIONS


Preheat oven to Broil/Grill and line broiler pan with aluminum foil.


Place chicken on pan. In a small bowl combine the butter, garlic, parsley, rosemary and thyme and mix together, then evenly spread a dollop of mixture on each chicken breast.


Broil in preheated oven, turning and frequently coating with remaining herb/butter mixture, for about 15 minutes or until chicken juices run clear.
Shrimp Oreganato





2 dozen large shrimp (peeled and deveined) -you can also use pre-cooked shrimp





6 cloves garlic chopped





3 teaspoons oregano





1-1/4 cup fresh Italian parsley chopped





2 cans diced tomato's with the juice





1-1/2 pound cooked capellini





In a skillet saute the garlic and parsley in butter for about 45 seconds


Add shrimp and saute until no longer pink


Then add the chopped can tomato's with juice.


Cook for about 10 minutes then sprinkle oregano over top and place over hot capellini.





Enjoy!


This is an easy dish and highly enjoyable if you like shrimp, looks fancy and will get you great complements.
Braised boneless shortribs...they're super easy and can be made in advance and reheated the next day...





1 %26amp; 1/2 pounds of boneless beef shortribs


1 bottle of your favorite bbq sauce (I really enjoy Bullseye)





Put meat in oven safe container that gives the meat a little wiggle room, top with half the sauce and cover with foil (make sure foil is on nice and tight) bake at 300 degrees for 3 hours. Half way through I usually pour out the extra liquid (fat and juice) and add the other half of the sauce.





I would serve them with a green salad and mashed potatoes, polenta or even a nice cold potato or macaroni salad...depending on the weather.





Mmmm...I know what I'm having for dinner tomorrow!
This is a tried and true recipe that I have taken to several outings and family events and believe me, you won't have leftovers! Enjoy and Happy 4th of July and weekend fun!





Blueberry Cheesecake Bars





2 doz. bars or 24 servings, 1 bar each6 Tbsp. butter, melted 2 cups HONEY MAID Graham Cracker Crumbs 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 3/4 cup sugar 2 eggs 1 tsp. vanilla 1 jar (10 oz.) blueberry jam or preserves 1 cup blueberries PREHEAT oven to 350°F. Mix butter and graham crumbs in 13x9-inch baking pan. Press firmly onto bottom of pan. Refrigerate until ready to use.





BEAT cream cheese in large bowl with electric mixer on medium until creamy. Add sugar, eggs and vanilla; beat until well blended. Set aside. Stir jam in jar until softened; spread evenly onto crust. Sprinkle with blueberries; top evenly with the cream cheese mixture.





BAKE 30 min. or until slightly puffed. Cool completely in pan. Cut into 24 bars to serve. Store any leftover bars in tightly covered container in refrigerator up to 3 days.
Veggie Lasagna:





Ingredients:


Lasagna Noodles (pref. whole wheat)


Mozarella Cheese (amount depends on your preference)


2 Cans Organic Tomato Sauce


1 Can crushed tomatos


Garlic (4-8 cloves)


Dried Basil


Salt


Pepper


Mushrooms


Zuchinni and/or Bell Pepper


Spinach (atleast 12 OZ)


Onion (1 Red, 1 White)


Olives





Pre-heat oven to 375 degrees





Heat tomato sauce on low on the stove, add fresh garlic, onions (save some for top of lasagna), a dash or two of dried basil, salt and pepper to taste, allow to simmer, stirring occasionally, while preparing the rest of the food.





In a large pot, boil enough water for 16 OZ of lasagna noodles, once boiling, add noodles to water





Chop all remaining vegetables into small pieces and steam (except olives) on stove for a few minutes but keep firm and colorful.





When noodles are done, layer them in a rectangular non-stick baking dish. On top of layer one, add mozerella cheese, tomato sauce and vegetables, top with another layer of noodles, another layer of sauce, cheese and veggies, add one more layer of noodles, and top that with cheese, remaining onions and sliced olives.





Place in pre-heated oven for about 15-20 minutes!





Don't be too picky with the amounts of veggie %26amp; cheese, just do it to your preference.





YUM, this dish is seriously good, and better the next day!
Mac %26amp; Chz recipe from a good rest. in Kansas City...





1 lb macaroni


1/2 stick butter


2 cups of milk


16 oz mild cheddar


16 oz sharp cheddar


8 oz mozzarella


1 egg





boil mac %26amp; then drain it


mix butter %26amp; milk in separate pan, heat to boil


beat the egg


mix together in this sequence.


mac %26amp; egg, stirred up


add milk %26amp; butter, stir it up


add cheese %26amp; stir after adding each package until all blended and smooth


bake 350 degrees 25 min, stick fork in center to make sure it's done


you can also spinkle some Parmesan on top for last 5 minutes until browned and crusty
Parmesan Chicken





This is so good and easy! Kids and grown ups alike.....LOVE IT!





1 1/2 cups Pepperidge Farm breadcrumbs (I use herb flavor)





1 cup Parmesan Cheese (grated) (I use Kraft)





2 Tbs of Parsley Flakes





1/2 cup melted butter





4 boneless-skinless chicken breast





Pre heat oven to 350. Place all dry ingredients in a flat pie pan. Place melted butter in a flat pie pan. Dredge chicken in melted butter and then in the crumb mixture. Place in a greased 13 x 9 baking dish. Bake uncovered for 45 min and then turn chicken. Bake on other side for 15 more min or until chicken runs clear.





This is great served with a simple salad and couscous!





Enjoy!
Here is one of my favorite recipes.





SJ-SC-CA Incredible Chicken Salad





3 cups chicken breast (cooked and cubed)


1 cup pineapple (diced)


1/2 cup celery (diced)


1/2 cup mayonnaise


1/4 cup raisins


1/4 cup walnuts


1/8 cup dried cranberries


2 Tablespoons sweet onion (minced)


2 Tablespoons apple juice





Combine all ingredients in a bowl until well combined and chill. Serve with a lettuce garnish.
I Love Rachael Ray's Pizzagna recipe. Its basically anything you like on pizza in a lasagna recipe. Its super easy and a lot less tedious than putting together a regular lasagna.


here is the link


http://www.foodnetwork.com/food/recipes/…


I add browned italian sausage to ours, but again, add what YOU like
Grown-Up Macaroni %26amp; Cheese





4 oz thick-sliced bacon


Vegetable oil


Kosher salt


2 cups elbow macaroni or cavatappi


1½ cups milk


2 Tbsp. unsalted butter


2 Tbsp. all-purpose flour


4 oz Gruyere cheese, grated


3 oz extra-sharp Cheddar, grated


2 oz blue cheese, such as Roquefort, crumbled


¼ tsp freshly ground black pepper


Pinch nutmeg


2 slices white sandwich bread, crusts removed


2 Tbsp. freshly chopped basil leaves





Preheat the oven to 400ºF. Place a baking rack on a sheet pan and arrange the bacon in 1 layer on the baking rack. Bake for 15 to 20 minutes, until the bacon is crisp. Remove the pan carefully from the oven - there will be hot grease in the pan! Transfer the bacon to a plate lined with paper towels and crumble when it is cool enough to handle.


Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.


Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt the butter in a medium pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or 2 more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, blue cheese, 1 teaspoon salt, pepper, and nutmeg. Add the cooked macaroni and crumbled bacon and stir well. Pour into 2 individual size gratin dishes.


Place the bread slices in a food processor fitted with a steel blade and pulse until you have coarse crumbs. Add the basil and pulse to combine. Sprinkle the bread crumb mixture over the top of the pasta. Bake for 35 to 40 minutes, or until the sauce is bubbly and the macaroni is browned on the top.





--Ina Garten


--------------------------





CHICKEN PICCATA





2 skinless and boneless chicken breasts, butterflied and then cut in half


Sea salt and freshly ground black pepper


2 cups all purpose flour, for dredging


6 tablespoons unsalted butter


5 tablespoons extra-virgin olive oil


1/3 cup fresh lemon juice


1/2 cup chicken stock


1/4 cup brined capers, rinsed


1/3 cup fresh parsley, chopped





Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.


In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.





Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.





-- Giada DeLaurentiis


--------------------------------





Deep Dish Taco Squares





2 cups biscuit mix


½ cup cold water


1( 8-oz )carton sour cream


1/3 cup prepared Ranch salad dressing


1½ pounds ground beef


¼ cup green and/or red bell pepper – finely chopped**


2 Tbsp. chopped onion**


1 pkg taco seasoning mix (¼ cup)


1 (8-oz) can tomato sauce


½ cup mild salsa


2 cups shredded cheddar cheese





Combine biscuit mix and water, stirring with a fork until blended. Press mixture in bottom of a lightly greased 13 x 9 x 2” baking dish. Bake at 375ºF for 9 minutes.


Combine sour cream and Ranch dressing. Spread over baked crust and set aside.


Cook ground beef, green bell pepper, and onion in a large skillet until meat is browned and crumbled; drain well. Stir in tomato sauce, salsa or picante sauce, and taco seasoning mix, spoon over Ranch filling.


Sprinkle cheese evenly over meat mixture. Bake at 375ºF, uncovered, for 20 minutes or until casserole is lightly browned. Cut into 12 squares to serve.





** If serving to picky children, you can omit the bellpepper and use 2 tsp. onion powder instead of fresh onions. Omit salsa and add a second can of plain tomato sauce.