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need some good recipes?

im trying to find more of a variety of foods to serve my family. we love pasta, chicken, beef, casseroles stuff like that anyone have any good recipes that you or you family love please share! im in dier need

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  1. This is absolutely delicious!! Fettuccini Carbonara 5 teaspoons olive oil 4 shallots, diced 1 large onion, cut into thin strips 1 pound bacon, cut into strips 1 clove garlic, chopped 1 (16 ounce) package fettuccini pasta 3 egg yolks 1/2 cup heavy cream 3/4 cup shredded Parmesan cheese salt and pepper to taste Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot. In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper. serves 6 ///\\\ And this is a VERY delicious Fried Chicken with Creamy Gravy 1/2 cup milk 1 egg, beaten 1 cup all-purpose flour 2 teaspoons garlic salt 1 teaspoon paprika 1 teaspoon ground black pepper 1/4 teaspoon poultry seasoning 1 (4 pound) whole chicken, cut into pieces 3 cups vegetable oil 1 cup chicken broth 1 cup milk In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture. In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels. Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken. serves 8 ///\\\
  2. 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. ***You can use the chicken salad as a sandwich filling.***
  3. Try allrecipes.com. They have recipes by main ingredient, meal, healthy meals, or quick meals for during the week.
  4. A customer came to our window and mentioned about this website. It is filled with all sorts of recipes and it also has reviews so you know which ones have more positive and negative feedback. www.recipezaar.com
  5. This is my family's spaghetti sauce. We've made it tons of times but I still crave it. As in I'll be typing this up and craving it. This feeds 3 and sometimes leaves leftovers and is pretty quick to memorize. Ingredients: 1 carrot 1 onion 1 celery stalk 2 cloves garlic 1 can tomato paste 1 can diced tomatoes season to taste Wine (optional) Directions: 1. cut up the onion and celery and start to sautee. You can either cut up the carrot the same way or shred it. Shredding thickens the sauce very nicely. 2. When the veg is almost finished, add in minced garlic and seasonings. 3. When the veg is properly sauteed, this is when you would add about half a cup of wine and let it reduce. 4. Add the tomato paste and one can's worth of water. 5. Add diced tomatoes 6. Simmer until the pasta is ready to serve and top with cheese. I think I'm going to have to make this tomorrow because I'm craving it. It only takes about 20 minutes so it delicious, healthy and fast.
  6. Chili Beans... 1 pound ground beef 1 pound beans 8 ounce can tomato sauce 2 alarm chili kit or other chili packet 1 onion 2 tablespoons knorr tomato spice chili powder Boil beans in 2 or 2 1/2 quarts of water until tender fry meat... chop the onion into the meat add the knorr tomato spice when meat is brown, drop into beans with the rest of the ingredients add chili powderto taste... viva tex mex.....
  7. Chicken Piccata INGREDIENTS 1/4 cup all-purpose flour 1/2 teaspoon salt 1/2 teaspoon pepper 4 (4 ounce) boneless, skinless chicken breast halves 1/4 cup butter, cubed 1/4 cup white wine or chicken broth 1 tablespoon lemon juice DIRECTIONS In a large resealable plastic bag, combine the flour, salt and pepper. Flatten chicken to 1/2-in. thickness; place in bag, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter. Stir in wine or broth. Bring to a boil. Reduce heat; simmer, uncovered, for 12-15 minutes or until chicken juices run clear. Drizzle with lemon juice. Serve over a bed of noodles with a nice salad and some garlic bread! Chicken Tetrazini INGREDIENTS (Nutrition) 12 ounces spaghetti 1 1/2 teaspoons vegetable oil 1/2 teaspoon salt 1 1/2 tablespoons butter 1/4 cup chopped onion 1 clove garlic, minced 2 (10.75 ounce) cans condensed cream of mushroom soup 1 cup chicken broth 1 teaspoon seasoning salt 3 cups shredded American cheese 4 cups cooked and cubed chicken 2 tablespoons chopped fresh parsley 2 tablespoons diced red bell pepper DIRECTIONS Preheat oven to 350 degrees F (175 degrees C). Cook spaghetti according to package directions, add oil and salt to cooking water. Drain. In large saucepan or Dutch oven over medium heat, melt butter. Add onion and garlic. Cook, stirring occasionally, 2 minutes. Add soup, broth, seasoned salt and 1 1/2 cups of the cheese. Cook and stir until cheese melts and mixture is smooth. Add spaghetti and chicken or turkey. Mix well. Transfer to 2-quart baking dish. Cover with foil. Bake at 350 degrees F (175 degrees C) for 30 minutes or until hot and bubbly. Remove foil. Sprinkle with remaining 1 1/2 cups. cheese. Continue baking 2 minutes or until cheese melts. Sprinkle with parsley and bell pepper. Beer Roasted Lime Chicken INGREDIENTS 1 (4 pound) whole chicken 1 tablespoon salt, or to taste 1 tablespoon ground black pepper, or to taste 1 lime, halved 1/2 (12 fluid ounce) can beer 1 cup water DIRECTIONS Preheat the oven to 350 degrees F (175 degrees C). Season the chicken inside and out with salt and pepper. ( You can season your chicken with you favorite seasonings! I sometimes season mine with Tony's or the Julio Chips Seasoning, which goes great with the lime!) Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven. Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.
  8. PASTA PUTTANESCA 1/8-1/4 cup pancetta, finely diced 3 tablespoons olive oil 5-8 cloves garlic, peeled and minced 1 large can (approx 35oz) whole peeled Italian tomatoes 1 dozen oil-cured black olives, pitted and chopped 3 anchovies, finely mashed (optional) 2 tabelspoons red wine vinegar a pinch red hot pepper flakes 2 tablespoons each fresh basil and oregano 1/4 cup chopped fresh parsley (save a little for sprinkling) 1 bay leaf Romano or Parmesan cheese (for sprinkling) 1 lb pasta, cooked according to package directions salt and pepper, to taste Note: If you don't have fresh herbs available, substitute 1/2 teaspoon each dry oregano and basil. In a large skillet, sauté pancetta over low heat in olive oil until soft and translucent; bring heat up and allow to pancetta to brown slightly on edges. Add garlic, oregano, basil, red pepper flakes, parsley and olives. Mash the anchovies well into the oil, using the tines of a fork. Tip: You can do this with the garlic after it's cooked, too, if you want to avoid having to mince them - just leave the cloves whole and mash them into the oil when they take on a little light coloring. Be careful not to let garlic brown or the oil with be bitter. When garlic begins to take on the slightest color and herbs permeate the air, add the can of whole tomatoes (including the juice in the can). Submerge the bay leaf in the sauce. Simmer over medium-low heat, with just the occasional lazy bubble surfacing for 20 minutes or so, until the sauce begins to thicken slightly. Stir in wine vinegar during final 10-15 minutes of cooking. Taste and adjust seasonings. Meanwhile, as sauce simmers, bring a large pot of water to a boil and cook pasta according to package directions and drain. In a large bowl, combine pasta with enough sauce to coat. Add a little of the pasta cooking water if sauce is too thick, or a teaspoon of olive oil. Sprinkle pasta with a little fresh parsley and cheese before serving. (Remove bay leaf before serving). Note: Always use a good quality wine vinegar, and don't substitute white or cider vinegar, although good balsamic vinegar or a full bodied red wine can be used for variation. Chopped pork or salt pork may be substituted for pancetta, but with different (but still good) results. _____________ CHICKEN TORTILLA CASSEROLE 3 cups cubed chicken 3/4 cup chicken broth 3 tbsp flour 1/4 cup butter 2 1/2 tbsp onions (chopped) 1 1/2 cup milk 1 1/2 oz jalepeno peppers 1 tsp salt 1 doz. tortillas, pulled into pieces, or taco chips 1/2 cup shredded cheese (preferably sharp) 1 1/2 cup chopped stewed/canned tomatoes Melt butter, add onions and saute about 5 minutes. Add flour and cook till bubbly. Pour milk and broth in gradually, stirring until smooth. Add peppers and tomatoes and stir. In a large casserole spread a layer of meat, then tortillas or tacos and cheese, repeat until all is used up. Pour sauce over this and sprinkle with cheese over entire casserole. Bake at 350F degrees for 1/2 an hour our until bubbly. Serve hot. Serves 6-8 __________________ CREAMED CHIPPED BEEF AND VEGETABLES 1 cup water 1 tbsp. butter 1 pkg. (8-oz.) frozen mixed vegetables with onion sauce 1 tbsp. finely diced onion 1 jar (2 1/2-oz.) chipped beef, rinsed in cold water In saucepan, place water, butter, the vegetables and onion. Cover and bring to a full boil over high heat. Remove from heat; stir until sauce is smooth. Add the chipped beef. Heat. Serve over corn bread squares, split, or corn sticks. Makes 4 servings. __________________ PASTA DESSERT 1/2 lb. noodles (1/2" wide x 2" length) or Mrs. Weiss 1 stick butter 6 eggs 1 pt. sour cream 1 c. sugar 1 tsp. vanilla 1 handful white raisins (opt.) 2 c. milk Boil noodles (al dente). Drain and mix in 9"x13" casserole dish with melted butter. In a bowl, beat eggs and mix with sour cream, sugar, vanilla, milk and raisins. Pour over noodles and toss lightly. Bake 15 minutes at 400 degrees then for 1 hour at 325 degrees.
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