Great recipes

I'm looking for some good recipes for any kind of dinner-type dish I could make for the lady friend. I've done some scowering online, but was curious if anyone had some good ideas.

 

I would not experiment on a guest. I would make something you've already proved you are capable of making. I have a lot of practice at cooking, but I am humble enough to know it does take practice and that a couple times a year something is going to turn out not very good. I don't want those times to be when a guest is going to attempt to eat it.

 

What FR said. It might be better to take her out. Try new recepies on yourself first and when you get them right, fix them for her.

 

Don't say I've never done anything for you...

These recipes come from a friend of mine who's a fantastic cook. All credit for the cheesy jokes and delicious food goes to her. Enjoy.

Main Dishes for Retards and Dumbasses
Beef Burgundy-Crock Pot—Takes All Day
5 med. Onions, sliced
2 lbs. Stewing meat, cubed
1.5 tbsp. flour
1/2 lb. fresh sliced mushrooms
1 tsp. salt
¼ tsp. dried marjoram
¼ tsp. dried thyme
1/8 tsp. pepper
¾ c. canned beef broth
1 ½ c. burgundy wine
noodles

Place onions in slow cooker. Dredge meat in flour. Put in cooker. Add
mushrooms, salt, marjoram, thyme, pepper. Pour in broth and wine.
Cover. Cook 8-10 hours on low. Serve over cooked noodles.

Dale & Shari's Beef Stroganoff—Crock Pot—Can Take All Day
I don't know who Dale & Shari are. God bless them anyway!

4 c. beef cubes
10 ¾ oz. Can cream of mushroom soup
1 c. sour cream

Place beef in cooker. Cover w/ mushroom soup. Cover. Cook on High 4-5 hours or low 8-10 hours. Before serving, stir in sour cream. Serve over cooked rice, pasta, or baked potatoes.

Beef, Tomato, and Noodles—Crock Pot –Takes All Day
This recipe contains beef, tomatoes, and noodles.

1 ½ lbs. stewing meat, cubed
¼ c. flour
2 c. stewed tomatoes
1 tsp. salt
¼ tsp. pepper
1 med onion, chopped
12 0z. noodles

Combine meat and flour until cubes are coated. Place in cooker. Add tomatoes, salt, pepper, and onion. Add water to cover. Cover. Simmer on low 6-8 hours. Serve over cooked noodles.

Burton's Chicken Casserole
This recipe comes from a friend of my parents' —a lawyer and former linebacker for Clemson University. He used to come stay with my brother and I when my parents went out of town. He was 6"2, weighed 245 pounds, and we called him "Nanny Burton".

2 c. diced cooked chicken
1 can mushroom soup
2 cans cream of chicken soup
1 c. evaporated milk
1 large can Chinese noodles
1 can water chestnuts
1 cup mushrooms, sliced
¾ c. chopped celery (optional)
½ c. slivered almonds (optional)

Mix all ingredients together and put in baking dish. Sprinkle on top
crushed cornflakes or spiced break crumbs. Melt ½ stick butter and
sprinkle on top. Bake at 350 degrees for 30 minutes.

Chicken Cacciatori
2 ½-3 lbs. Chicken
3 tbsp. Oil
2 15 oz. Cans tomato sauce
1 med. Onion, sliced or chopped
1 tsp. salt
1 tsp. Italian dressing
2 cloves garlic, minced
1 pkg. spaghetti

In large frying pan, brown chicken in oil. Drain excess oil. Stir in
remaining ingredients. Reduce heat, cover, and simmer 45-50 minutes
or until tender. Meanwhile, cook spaghetti. Serve over spaghetti.

Cheaters' Clam Chowder—Crock Pot
Cheaters always prosper when they make this recipe that includes cans of ready-made clam chowder that is already the recipe….

3 10 ¾ cans cream of potato soup
2 10 ¾ cans New England clam chowder
1 small onion, diced
½ c. butter
1 pt. Half & half or milk
2 6 ½ oz. cans clams, chopped (sounds gross, is not)
Combine all ingredients. Cover. Cook low 2-4 hours.

Easy Dinner Surprise(!)—Crock Pot—Takes All Day—
You can add your own "surprise" to the mix. A small plastic toy, or perhaps some of your own urine.
1 ½ lbs. Stewing meat, cubed
10 ¾ oz. can cream of mushroom soup
10 ¾ oz can cream of celery soup
1 pkg.dry onion soup mix
4 oz. can mushroom pieces
Rice/baked potatoes (you choose!)

Combine. Cover. Cook low 8-10 hours. Serve over rice or baked potatoes.

Pasta Salad
1 box pasta shells, swirls, twirls, or bow-tie pasta
1 tsp. olive oil
1 can medium black olives
1 cucumber, peeled
1 pkg. Broccoli, chopped and washed
1 pkg. Cherry or roma tomatoes, washed
bottle of Italian dressing

Boil the pasta. Add olive oil, mix and chill. Add vegetables. Pour bottle of Italian dressing over mixture, stir and chill.

Penne con Broccoli
10 0z. penne, rigatoni, or ziti
3 c. borccoli florets
2 tbsp. Each butter and oil
5 cloves garlic, finely chopped
1 medium yellow, green, or red pepper, chopped
2 c. cherry or roma tomato halves
Grated parmesan cheese to taste, either fresh or in the container
salt and pepper to taste

Cook the pasta according to package directions. Three minutes before pasta is done, add broccoli. Cook for 3 more minutes. Drain and
return to pot. Meanwhile, in skillet, heat butter and oil over medium heat. Add garlic and red pepper and cook until mixture is tender.
Stir in tomatoes and heat through. Add vegetable mixture to the drained pasta and broccoli, tossing well. While mixture is still hot, season with parmesan, salt and pepper.

Perky Picnic Chicken
1 egg 2 tbsp. milk
1 half oz. envelope dry spaghetti sauce mix
¼ c. flour
2 tbsp. grated parmesan cheese
a bunch of chicken breasts
oil

Combine egg and milk in shallow bowl, mixing lightly. Combine spaghetti sauce mix, flour, and cheese. Mix well. Dip chicken pieces
in egg mixture and then in spaghetti sauce mixture. Fry in oil in large skillet for 20 min., turning to brown evenly. Cover. Cook for 20 min. longer or until tender. Serve hot or chill and serve cold.

Potato Chip Chicken
1 boneless skinless chicken breast for each person
½ stick butter for every 2 breasts
potato chips
garlic salt

Melt butter in sauce pan. Crush potato chips in bowl with potato masher, add garlic salt. Roll chicken breasts in butter and then in
crushed potato chips. Put on baking sheet. Sprinkle on more garlic salt. Cook at 400 degrees for 1 hour.

Pot Roast with Creamy Mushroom Sauce—Crock Pot
2 ½ lb. Boneless beef chicken roast
1 envelope dry onion soup mix
10 ¾ can condensed cream of chicken mushroom soup
Noodles of your choice

Place roast in slow cooker. Sprinkle with dry soup mix. Top with mushroom soup. Cover. Cook on High 1 hour and then low 8 hours, or until meat is tender. Slice. Serve w/ cooked noodles.

Rigatoni
28 oz. jar spaghetti sauce
12 oz rigatoni, cooked 1 lb. Ground beef, browned
3 c. shredded mozzarella cheese
½ lb. pepperoni slices
sliced mushrooms, optional
sliced onions, optional

Layer half of ingredients in order listed. Repeat. Cover. Cook on low 4-5 hours.

Shell Casserole
1 lb. Ground beef
1 small onion, chopped
¾ tsp. salt
¼ tsp. garlic powder
1 tsp. Worcester sauce
¼ c. flour
1 ¼ c. hot water
2 tsp. beef bouillon granules
2 tbsp. red wine
6 oz. medium uncooked shells
4 oz. can sliced mushrooms, drained
1 c. sour cream

Brown ground beef and onion in saucepan. Drain. Remove from heat. Cook shells according to directions. Stir salt, garlic powder, Worcester sauce, and flour into the beef. Add water, bouillon, and wine. Mix well. Place shells in casserole dish, covering with sour cream and mushrooms. Cover with beef mixture. Cook at 350 degrees for 20-30 minutes.

Spaghetti Sauce The Likes of Which Your Sorry Ass Will Never Find on God's Green Earth Again, You Miserable, Wretched Piece of Choked-Upon Hot Dog
1 lb. Ground beef
1- 6 oz. can tomato paste
1-29 oz. can tomato sauce
2 c. burgundy, or to taste
1 c. sliced mushrooms, optional
1 can medium black olives, sliced, optional
garlic salt
Italian seasoning

Combine tomato paste and tomato sauce in large pot. Add burgundy,
garlic salt, and Italian seasoning to taste. Heat until mixture
bubbles. Simmer on low for at least an hour. Meanwhile, brown ground
beef, drain. Season with garlic salt. Add to tomato sauce mixture. Add
mushrooms and olives, heat until bubbling again. Serve over spaghetti.
Bad Ass.

Spanish Rice
Purchase this Rice-a-Roni treat at your supermarket. Add 1 can stewed tomatoes and some diced chicken breasts, and you're ready to eat the food and then digest it for later return to the earth in the continuous circle of life.

Vegetable Beef Soup—Crock Pot
2 lb. Stewing meat, cubed
15 oz. can of corn
15 oz. can of green beans
1 lb. Bag frozen peas
40 oz. canned stewed tomatoes
5 beef bouillon cubes
2 tsp. salt

Combine all ingredients into cooker. Do not drain vegetables. Add
water to fill slow cooker within 3 inches of top. Cover. Cook on low 8
hours.

Tuna Fish & White Sauce
A low-budget delicacy. My dad always called this "Backup Tuna"...it's perfect for when you want to cook, but don't have much in the pantry. Oh, the romance of growing up poor.

2 tbsp. butter
2 tbsp. flour
1 c. milk
salt and pepper to taste
1 big can of tuna
4 slices bread

Melt butter over low heat. Take melted butter off heat and mix in flour. Add milk, whisk until smooth. Put mixture back on medium heat.
Stir continously untl mixture thickens and bubbles. Add salt and pepper. Toast break, slice diagonally. Spoon tuna over bread, and top with white sauce.

 

Also, props on "scowering."

;D

 

The shrimp pasta recipe posted on the supper thread is very easy and pretty tasty.

 

I have two...
Take some chicken breasts and season with a little salt, some rosemary and tarragon... put a little white wine in a pan (with a cover) and set the chicken in. Make sure wine covers at least half the chicken. put pan on burner on medium (maybe a little less) for about 7-8 minutes and cover. remove cover, turn chicken over, place lemon slices on top the chicken and cover for 7-10 minutes.



The hard version is below. The easy version is take two nice pieces of filet and cut a pocket inside then stuff with bleu cheese. (meanwhile heat the over to 400)
season with creole seasoning and add a bit of oil to an oven proof skillet. when oil is hot, place the filet inside the pan for two minutes a side, then place in oven... dont fret the potatoes or onions... add what you want... also might want to place toothpicks perpendicular to the pocket slice to keep them together because the cheese tends to get melted and run out of the pocket...


* 6 ounces bacon, chopped
* 4 (8-ounce) filet mignons
* 1 cup crumbled Stilton cheese or any type of blue-veined cheese
* Creole Seasoning
* 3 tablespoons olive oil
* 1 small onion, cut into 1/8-inch rings
* 1/2 cup Crystal Hot Sauce
* 1/2 cup flour
* 1 cup vegetable oil
* 1 cup demi-glace
* 1/2 cup port wine
* 1/2 cup port wine
* 1 tablespoon chopped fresh parsley leaves
* CREAMED POTATOES:
* 4 cups peeled and diced white potatoes (about 2 pounds)
* Salt
* 3/4 cup heavy cream
* 1 head Roasted Garlic, pulp removed
* 1/8 teaspoon freshly ground white pepper


Preheat the oven to 400ºF.

In a hot sauté pan, render the bacon until crispy, stirring occasionally, about 8 minutes.
On the side of each filet make a 2-inch slit forming a pocket. Stuff each pocket with 2 tablespoons of the cheese. Season the filets with Creole seasoning. In oven-proof sauté pan, add the olive oil. When the oil is hot, sear the filets for 2 minutes on each side. Place the pan in the oven and roast the filets for 6 to7 minutes for medium-rare. Toss the onions with the hot sauce. Season with salt. Dredge the onions in the flour, tapping off any excess. Heat the vegetable oil. Fry the onions until golden brown, about 2 minutes. Remove and drain on paper towels. Season with Creole seasoning. Remove the filets from the pan and set aside. Place the sauté pan on the stove. Over medium-high heat, deglaze the pan with the demi-glace and port wine. Remove from the heat and keep warm. Fold the bacon and bacon fat into the creamed potatoes.

To assemble, divide the potatoes by 4 and mound the potatoes in the center of each plate. Lay each filet on top of the potatoes. Spoon the pan sauce over each filet. Garnish each plate with the remaining cheese, fried onions and parsley.

Yield: 4 main-course servings

CREAMED POTATOES:
Combine the potatoes and 1 teaspoon of salt in a large saucepan over medium heat. Cover the potatoes with water and cook until fork tender, about 20 minutes. Drain. Return, the potatoes to the pan and over low heat, stir them with a fork or wire whisk for about 2 minutes to dehydrate them. Add the cream and garlic pulp. Stir to mix well. Add the white pepper. Mix well. **If omitting the bacon and bacon fat add 2 tablespoons of butter and 1/2 teaspoon of salt.

Yields: 4 servings

 

Might I recommend Kentucky Fried Chicken. The Colonel does chicken right.

 

And when the night's over, you can give her your secret blend of herbs and spices.

 

Avoid the secret sauce until the fifth date... always leave her hanging

 

What kind of recipe are you looking for? Chicken, pasta, steak? Several members here could give more specifics if we know more about what you want to cook.

 

By the way, slappy, that filet sounds freaking delicious.