Any great recipes that you are willing to share?

I just moved in with my boyfriend and I have excellent cooking skills, but I don't have that many sure-fire recipes yet because I am so young. I was hoping that some of you dear users can help me with recipes that you have tried and like and are easy enough to make on a weekday for diner. Any and all will help. I want to impress him with my extensive cooking. Thanks!Any great recipes that you are willing to share?
Taco Bake


1 bag of tortilla chips


1 lb ground turkey or beef


1 small can of diced green peppers


1 bottle of medium taco sauce


1/2 onion diced


shredded cheese


1 can of refreid beans


Directions:


Cook the ground meat and diced onions in olive oil. Cook until meat is fully cooked. Add the can of diced green peppers and the bottle of taco sauce and stir together.


In a baking pan layer the bottom with tortilla chips, add some beans, cheese, and meat, then another layer of chips, beans, cheese, and meat. Keep layering.


Cook in the oven at 350 for 25 minutes.Any great recipes that you are willing to share?
YORKSHIRE PUDDING


(QUICK AND EASY)


You need one cup (250 ml) of Flour, 3/4 cup of milk and one egg. The trick is to use a fork or whisk


to beat up all the ingredients, not an electric mixer. The mix will be similar to pikelet mix, not as


runny as pancake mix. Preheat the oven to a hot temperature and place patty cake or muffin tray into


the oven with about 1/2 teaspoon of oil into each mould (i.e.dripping from the roast) for a few minutes


(usually the oil starts to spit in the oven). Then pour in the batter 2/3 of the way up the sides of the


individual muffin moulds. Place back in the oven for around 15 - 20 mins. You can tell they are cooked


the same way as telling that a cake is cooked. Browned and bounces back in the centre when pushed gently


with your finger. Experimenting helps with yorkshire puddings. I had trouble with other yorkshire recipes


but after watching my mother in law make them this way, I now can make them all the time. Only draw back


is you need hot oil and of course it makes a mess of the oven. Good luck and happy cooking!











BROCOLLI CHEESE SOUP


(A LITTLE LONGER TO MAKE, BUT ALSO SIMPLE)


2 tbsp. butter


2 tbsp. flour


1 onion, chopped


1-1/2 cups chicken stock


3 cups fresh broccoli OR 1 pkg. frozen broccoli


1-1/2 cups milk


1-1/2 cups cheddar cheese, grated


1/4 tsp. Tabasco sauce


2 tbsp. fresh chives, chopped


1/2 tsp. salt, or to taste


1/2 tsp. freshly ground pepper, or to taste





In stockpot, melt butter; add onions and cook until tender but do not brown. Add flour and cook for 3 minutes.


Whisk in stock; add broccoli and bring to a boil; reduce heat and simmer until broccoli is tender. Puree mixture;


return to heat; add salt and pepper to taste; milk, cheese and Tabasco sauce; heat thoroughly BUT DO NOT BOIL. Taste


and adjust seasonings if necessary. Serve sprinkled with chopped chives and, if desired,


additional grated cheese.
Baked Spaghetti





2 cups canned diced tomatoes


2 cups tomato sauce


1 cup water


1/2 cup diced onion


1/2 cup diced green bell pepper


2 cloves garlic, chopped


1/4 cup chopped fresh parsley leaves


1 1/2 teaspoons Italian seasoning


1 1/2 teaspoons House Seasoning, recipe follows


1 1/2 teaspoons seasoning salt


1 1/2 teaspoons sugar


2 small bay leaves


1 1/2 pounds ground beef


8 ounces uncooked angel hair pasta


1 cup grated cheddar


1 cup grated Monterey Jack


Preheat the oven to 350 degrees F.





In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves. Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour. Crumble the ground beef in a large skillet. Cook over medium-high heat until fully cooked, with no pink color remaining. Drain the fat from the meat, and then add the ground beef to the stockpot. Simmer for 20 more minutes. Cook the pasta according to the package directions. Cover the bottom of a 13 by 9 by 2-inch pan with sauce. Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce. Bake in the oven for 30 minutes. Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes. Cut into squares before serving.





Makes 10 servings





House Seasoning:





1 cup salt


1/4 cup black pepper


1/4 cup garlic powder





Mix ingredients together and store in an airtight container for up to 6 months.





Yield: 1 1/2 cups
This recipe is really easy to make and tastes wonderful. You can serve itby it self, over hotdogs, baked potatoes, fritos %26amp; cheese, etc. Hope you love it as much as I do. Goodluck!





Tyler's Texas Chili Recipe


3 dried ancho peppers, stemmed and seeded


2 tablespoons dried oregano


2 tablespoons sweet paprika


2 tablespoons whole coriander


1 tablespoon cumin seed


1 tablespoon chili powder


3 tablespoons extra-virgin olive oil


2 onions, chopped


3 pounds beef chuck, cut into 1-inch cubes


Kosher salt and freshly ground black pepper


6 cloves garlic, chopped


1 canned chipotle chile, chopped


1/2 jalapeno pepper, chopped


2 (28-ounce) cans whole tomatoes, hand crushed


1 cinnamon stick


1 teaspoon sugar


2 tablespoons masa harina


1/2 tablet Mexican chocolate (about 1 1/2 ounces)


Grated queso fresco, for garnish


Cilantro leaves, for garnish


Lime wedges, for garnish





In a small dry skillet over low heat add the ancho peppers, oregano, paprika, coriander, cumin, and chili powder. Cook until they begin to smell, about 2 minutes. Put the spices into a spice mill or food processor and grind until they are powdered. Set aside.


Heat a large heavy bottomed casserole over medium heat; add 3 tablespoons olive oil and the onions. Cook until the onions are soft and beginning to caramelize, about 10 minutes. Pat the beef dry and season it with salt and pepper. Add it to the pot and cook, stirring frequently, until it has browned on all sides, about 10 minutes. Add 2 tablespoons of the toasted spice mix, the garlic, chipotle, jalapeno, tomatoes, cinnamon stick, and sugar. Season with salt and stir well. Add some hot water until the meat is just covered with liquid. Return to the boil, reduce to a simmer, cover, and cook for 1 1/2 hours. Remove the meat and shred it with a fork. Return it to the pot, stir in the masa harina and chocolate, and cook for another 10 minutes, uncovered, to thicken. Taste and adjust seasoning. Serve with the queso fresco, cilantro, and lime for garnish
Chicken in Garlic White Wine Cream Sauce





4 boneless skinless chicken breasts


2 tablespoons olive oil


1/2 cup onions, chopped


3 minced garlic cloves


5-6 fresh mushrooms, sliced


1/4 cup butter


1/4 cup white wine


1 dash Worcestershire sauce


1 pint cream (heavy or light)


salt and pepper


1 teaspoon basil


1 teaspoon parsley





Lightly brown both sides of chicken in olive oil.


Add onion, garlic, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.


Add wine and Worcestershire sauce and cook an additional 2 minutes.


Lower heat and add cream, salt, pepper, basil, and parsley.


Too high of heat will cause the cream to curdle.


Simmer on low 20-25 minutes until done.
Graham cake! The most delicious and easiest to make!





I'm not sure if it's common in other countries but it's really common in the Philippines and we often make it, no baking, no cooking, just put it in the fridge.





I have the recipe because i myself can make it.





Ingredients:





1 cup condensed milk


1 cup whip cream


1 pack Graham Crackers (It depends how many would you like)


1/2-1 cup chocolate powder





Procedure:


1. Mix milk and whip cream in a bowl.


2. Layer Graham Crackers in a flat container (not plates, a tupperware will do. not sure of the spelling).


3. Spread the milk-cream mixture on top of the layered crackers.


4. Sprinkle the choco powder.


5. Layer Graham Crackers again above the milk-cream mixture and spread the mixture again and continuously until the tupperware was full. # 3 should be the last step.


6. Put in the refrigerator until the crackers soft or it totally looks like a baked cake.
This is not a meal type recipe, but everyone loves my peanut butter cookies (the only thing I can actually make).





Take the recipe on the back of the yellow back of chocolate chips. Replace chocolate chips with peanut butter. Replace butter with crisco (spelling?). You will have the best peanut butter cookies ever, I swear. :D





Dinner recipe: tuna and noodle casserole that even I can do. You need like 4 cans of tuna, those wavy noodes, ritz crackers, and milk. Cook the noodles and drain them, then mix with tuna and then put in a cake pan and in the oven and pour some milk so it doesn't get dry. Right before it is finished, sprinkle with Ritz crackers. OH, leave in oven for 20 minutes I think- you may want to test that though.
chicken spaghetti





boil 2 fryer chickens with skin removed, boned %26amp; chopped save l l/2 qt broth (or use vogue instant)





in l/2 qt broth cook:


l cup bell pepper


l cup celery


l cup onion


garlic to taste





in l qt broth cook l0 oz spaghetti


mix all together and add:


l/2 cup pimento (optional)'


2 cans cream of mushroom soup





grate 3 l/2 cups cheddar cheese





in baking dish:


l) spaghetti mixture


2) cheese


3) chopped chicken


bake 350 degrees for 25 minutes
Go on to the Allrecipes website. Here people have rated other peoples recipes and you can also change the recipe for the amount of people it is for. Here are some that my husband LOVES.





introduction


Crusty Italian bread and a simple salad round out a delicious meatless meal. What to drink: A robust Italian Barbera.


Makes 8 servings.


ingredients





Filling


2 tablespoons (1/4 stick) butter


1 pound mushrooms, sliced


3 garlic cloves, minced


2 8-ounce packages frozen artichoke hearts, thawed, coarsely chopped


1 cup dry vermouth (I use dry sherry)





B茅chamel sauce


4 1/2 tablespoons butter


4 1/2 tablespoons all purpose flour


4 1/2 cups whole milk


2 1/2 cups freshly grated Parmesan cheese (about 7 1/2 ounces)


Ground nutmeg





1 9-ounce package oven-ready (no-boil) lasagna noodles


1 pound whole-milk mozzarella cheese, thinly sliced


preparation


For filling:


Melt butter in large skillet over medium-high heat. Add mushrooms and garlic; saut茅 until mushrooms release juices and begin to brown, about 7 minutes. Add artichokes and vermouth. Cook until liquid is absorbed, stirring occasionally, about 10 minutes. Season with salt and pepper.


For b茅chamel sauce:


Melt butter in heavy medium saucepan over medium-high heat. Add flour; stir 1 minute. Gradually whisk in milk. Reduce heat to medium and simmer until sauce thickens and lightly coats spoon, stirring occasionally, about 20 minutes. Stir in 1 1/2 cups Parmesan. Season to taste with salt, pepper, and ground nutmeg.





Spread 2/3 cup b茅chamel sauce over bottom of 13x9x2-inch glass baking dish. Top with enough noodles to cover bottom of dish. Spread 1/4 of artichoke mixture over. Spoon 2/3 cup b茅chamel sauce over. Top b茅chamel with 1/4 of mozzarella.





Sprinkle with 3 tablespoons Parmesan. Top with enough noodles to cover. Repeat layering 3 more times, finishing with a layer of noodles, then remaining b茅chamel. Sprinkle with remaining Parmesan. (Can be prepared 1 day ahead. Cover with foil and refrigerate.)





Preheat oven to 350掳F. Bake lasagna covered with foil 1 hour (or 1 hour 15 minutes if chilled). Remove foil. Increase temperature to 450掳F. Bake lasagna until golden on top, about 10 minutes longer.





Burgundy Pork Tenderloin


Yields: 4 servings





INGREDIENTS:


2 pounds pork tenderloin


1/2 teaspoon salt


1/2 teaspoon ground black


pepper


1/2 teaspoon garlic powder 1/2 onion, thinly sliced


1 stalk celery, chopped


2 cups red wine


1 (.75 ounce) package dry


brown gravy mix





DIRECTIONS:


1. Preheat oven to 350 degrees F (175 degrees C).


2. Place pork in a 9x13 inch baking dish, and sprinkle meat with salt, pepper and garlic powder. Top with onion and celery, and pour wine over all.


3. Bake in the preheated oven for 45 minutes.


4. When done baking, remove meat from baking dish, and place on a serving platter. Pour gravy mix into baking dish with wine and cooking juices, and stir until thickened. Slice meat, and cover with the gravy.





Cheeseburger Soup


Yields: 7 servings





';This is a rich soup in which ground beef is sauteed in butter with vegetables and herbs prior to adding milk, cubes of cheddar cheese and sour cream.';


INGREDIENTS:


1/2 pound ground beef


3/4 cup chopped onion


3/4 cup shredded carrots


3/4 cup chopped celery


1 teaspoon dried basil


1 teaspoon dried parsley


4 tablespoons butter 3 cups chicken broth


4 cups cubed potatoes


1/4 cup all-purpose flour


2 cups cubed Cheddar cheese


1 1/2 cups milk


1/4 cup sour cream





DIRECTIONS:


1. In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.


2. Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.


3. Melt the remainder of butter and stir in flour. Add the milk, stirring until smooth.


4. Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer. Stir in cheese. When cheese is melted, add sour cream and heat through. Do not boil.