I need some good home cooking recipes!?

I have used cookbooks, but want some good home cooking recipes that will make my boyfriend say WOW!





I am not the greatest cook and have tried to find some good ones in the books but want something that someone has tried and knows is great!


Please let me know how it tastes and where you got it from.





I also need some dessert ideas too.





Thank You!I need some good home cooking recipes!?
You may add cooked chicken, tuna, shrimp or ham to this





Olive Garden Alfredo Fettuccine


1 pint heavy cream


1 stick (1/2 cup) butter


2 tablespoons cream cheese


1/2 - 3/4 cup Parmesan cheese


1 teaspoon garlic powder, add in more to suit your taste if you prefer


Salt and pepper, to taste


8 ounces fettuccine, cooked and drained





In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.





Toss pasta lightly with sauce, coating well. Leftovers freeze well.




















This is really great ! I have also just made it a skillet on the stove.





Pizza Joes





2 lb hamburger


1 cup chopped onion


1/2 cup chopped green peppers


28 oz jar pizza sauce


3.5 oz pkg sliced pepperoni, chopped


1 tsp basil leaves


1/2 tsp oregano leaves


( or sub. italian seasoning)


18 sandwich buns, split


8 ounces shredded Mozzarella cheese





In 12 in. skillet, brown hamburger and onion


Drain


Spray cooker


Sppon meat mixture into crock


Add green pepper. pizza suace,pepperoni,, and seasonings


Cover, cook on low for 4-6 hours


Spoon 1/3 cup of mixture on bottom of buns


Top each 2 tbsp of cheese


Cover with top bun




















Mexican Roll Ups


This is something I made up its a great way to use left over meat.





Use one of your choice


Shredded Chicken, shredded beef or shredded pork


Put in skillet with 1 pkg of taco seasoning


Add enough water so that you may simmer it, not to much





After simmering like 20 min


Place small amount in to soft burrito shell, I like to use the large ones.


Roll them up and secure with toothpicks


In deep fryer or skillet, brown til golden brown


They will be crunchy


Serve with sour cream, salsa or gucamole





Dont forget to remove toothpicks !!!!























COCKTAIL MEATBALLS





1 lb. ground beef


2 eggs, slightly beaten


1 c. cracker crumbs


2 tbsp. instant minced onion


2 tbsp. sweet pepper flakes


9 drops Tobasco


1/4 tsp. garlic salt





SAUCE:





3/4 c. catsup


1/2 c. water


1/4 c. vinegar


1/3 c. firmly packed brown sugar


1 1/2 tbsp. instant minced onion


1 tsp. mustard


1 1/2 tsp. salt


4 tsp. Worcestershire


6 drops Tobasco





Mix all ingredients except sauce. Shape into 1 inch balls. Place single layer of meatballs in ungreased 15 x 10 jelly roll pan or 13 x 9 inch pan. Bake at 325 degrees F. for 30 minutes. Place meatballs in casserole. Combine sauce ingredients and pour over meatballs. Bake 1 hour longer.


2 to 2 1/2 dozen meatballs.




















HERB-ROASTED NEW POTATOES


Yield: 6 Servings





1 lb 14 oz small red potatoes,


.unpeeled (or russets)


1/4 c Chopped fresh basil or 1 tsp


.dried basil


1 tb Chopped fresh oregano or 1


.tsp dried


1 tb Olive oil


1/2 ts Salt


1/4 ts Black pepper


2 1/4 oz Grated parmesan cheese





1. Preheat oven to 425F. Cut the potatoes into 6-8 wedges each.





2. In a large bowl, combine the basil, oregano,oil,salt and pepper.


Add the potatoes and toss to combine.





3. Place the potatoes on a nonstick baking sheet and sprinkle with


parmesan cheese.





4. Bake for 20-25 minutes of until tender and golden brown.





VARIATION: Instead of red potatoes, use small Yukon Gold or Finnish


Yellow potatoes, both of which have yellow flesh. Substitute 2 t.


chopped dried rosemary for the basil and oregano.























Chocolate Mousse Torte


This is the ultimate cake of cakes !!!! Takes a little time but very impressive !!





CAKE


3 foil wrapped bars (total 6 oz ) Semi-sweet chocolate baking bar


1 1/4 cup water, divided


2 1/4 cup flour


1 tsp baking soda


1/4 tsp salt


1 1/2 cup sugar


1/4 cup butter, softened


1/4 tsp vanilla


2 eggs





MOUSSE FILLING


1 foil wrapped bar ( 2 oz) Chcocolate semi- sweet baking bar


2 TBSP of sugar


1 1/2 cup heavy cream, divided





Melt 2oz bars and 1/2 cup whipping cream over water or in micowave. Let cool to room temp.


Whip 1 cup whipping cream with 2 TBSP to stiff peaks


Gently fold in melted chocolate. Use as directed below





VIENNESE GLAZE


4 foil wrapped bars ( 8 oz ) semi- sweet chocolate baking bar


2/3 cup heavy cream


3 TBSP powdered sugar


1/4 tsp vanilla





Cake


Preheat oven to 375


Combine over hot water ( not boiling)


3 baking bars and 1/4 cup water


Stir until bars are melted and mixture is smooth


Set aside


Combine flour, salt and baking soda


Set aside


Combine sugar, butter, and vanilla, beat well


Add eggs one at a time


Blend in chocolate mixture


Gradually add flour mixture with 1 cup of water


Spread into 4 greased 9 inch round pans





This will not take long to bake. Original recipe calls for 2 pans and then splitting cakes which is a crumby mess. The 4 pans is much quicker and makes a much nicer cake.





Cool cakes and remove from pans


Spread 3 of the layers with the mousse filling ,placing the 4th cake on top with no filling


A good idea is to put this i the refrigerater a few min, to set theI need some good home cooking recipes!?
Fried Rice with Ham


Serves 4.





3 large eggs, lightly beaten w/ 2 tsp. waer


2 Tbsp vegetable oil, divided


½ tsp. toasted sesame oil


Coarse salt to taste


4 green onions, thinly sliced diagonally (both white and green parts)


4 garlic cloves, minced


5 oz. ham, thinly sliced and chopped (can use cooked chicken, pork, or shrimp as well)


4 cups cold cooked rice


3 Tbsp. rice vinegar


1 cup frozen peas, thawed





In a large nonstick skillet, heat 1 Tbsp. oil, swirling to coat. Beat eggs, with 2 tsp. water and ½ tsp. coarse salt. Cook in skillet, moving cooked eggs aside gently to allow raw eggs to run in their place, about 2 minutes. Transfer to plate; when cool enough to handle, cut into strips.





In same skillet, heat remaining Tbsp. vegetable oil and sesame oil. Add garlic and scallions, heat and stir until fragrant, about 1 minute. Add ham and rice, season with salt, and cook until very hot, stirring often, about 5 minutes. Add vinegar, peas, and eggs, cook until very hot, about 2 minutes.


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Chicken Scampi


(easy but delicious and elegant)





1/2 cup butter


1/4 cup olive oil


1 tsp dried parsley


1 tsp dried basil


1/4 tsp dried oregano


3 cloves garlic, minced


3/4 tsp salt


1 Tbsp lemon juice


4 boneless, skinless chicken breast halves, sliced lengthwise into thirds





In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.


Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.





Make sure you have some bread to 'sop' up the sauce! This is really good and so quick and easy, but it has a nice presentation on the plate.


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Creamy Chicken %26amp; Rice Casserole





2 celery ribs, chopped


1 small onion, chopped


1 Tbsp. butter or margarine


1 cup mayonnaise


1 (10.75 oz) can condensed cream of chicken soup, undiluted


1 cup frozen peas


1 tablespoon lemon juice


1 teaspoon salt


3 cups cubed cooked chicken


2 cups cooked rice


1 cup crushed potato chips or crushed Ritz crackers





In a small skillet, saute celery and onion in butter until crisp-tender. Place in a bowl; add the mayonnaise, soup, peas, lemon juice and salt. Stir in chicken and rice. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with potato chips. Bake, uncovered, at 350ºF for 25-30 minutes or until heated through.


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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


½ green 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 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.



Cream Hamburger





2lbs of browned drain hamburger with onion added (optional)


1 can of Cream of Mushroom soup and you can add more mushrooms in you want


Bouillon to taste


Little water (depending on how thick or thin you want it)


You don't want to add much salt due to the bouillon. Pepper





It is very good over mash potato's, rice, just what ever you like to use.


It is easy and good . I sometimes add green pepper (bell pepper) to it.


If you don't have mushroom soup you can make your own thickening with flour or cornstarch. You don't need to use bouillon either.





Sounds like you are making a recipe book. There are many cooking web sites on the net. Go to google and search.


Not to be ugly but my husband was in the Navy and they would call something similar to this recipe Sh~~ on the Shingle. I made this recipe myself.
Egg %26amp; Bacon Savoury.


3 large eggs (whisked)


8 slices back bacon (diced)


1 medium onion (chopped)


300g full flavour cheddar (grated)


1 can chopped tomatoes


1 tablespoon sage and onion stuffing mix (optional)


Put bacon, cheese, onion and tomatoes into a 3 litre (3 quart) casserole dish. Mix thoroughly. Add eggs and stir through mixture.


Bake in a pre-heated oven gas mark 5/190c (about 375 degrees F) until golden and eggs are set.


Serve on buttered toast.


I will often make a rectangular slab with puff pastry top and bottom and cut into portions when it cools a little.





Apple Crumble


6 - 8 medium Granny Smith Apples


1 teaspoon Lemon Juice


1 teaspoon Cinnamon Sugar


1 cup Standard Grade Flour


1 cup Brown Sugar


150g Butter


Cream


1) Preheat oven to 180 degrees and set to Bake. Peel, core and slice apples. Scatter over the base of a large baking dish. Sprinkle lemon juice and cinnamon sugar over apples.


2) Put flour and brown sugar in a mixing bowl. Chop butter into 1cm cubes and add to flour and brown sugar mix. Rub butter into the mix until it becomes crumbly.


3) Sprinkle crumble mix over apples. Bake for 40 - 45 minutes or until golden brown. Serve hot with whipped cream.



try this


3lbs hamburger


2 cans brown gravy


1 can cream of mushroom soup {optional}





make 4 big patties shape as oval season with season salt, garlic powder and pepper. Bake at 350 for 25 minutes or until done, remove from oven mix gravy and soup pour over top of meat. bake another 15 minutes.


While the meat is cooking peel and dice 4 potatoes, boil until tender. Drain add 1 Tablespoon garlic powder and 1 stick butter. salt and pepper to taste



CHICKEN IS SUCH AN EASY THING TO MAKE ......


MY ADULT SON ASKED FOR AN EASY RECIPE AND WE CAME UP WITH CHICKEN BREAST IN A SMALL BAKING DISH, COVERED IT WITH JAR SPAGHETTI SAUCE, COVERED WITH FOIL %26amp; BAKED 350 FOR 30 MINUTES THEN UNCOVERED IT ADDED ITALIAN CHEESE AND COOKED ANOTHER 15 MINUTES....


HE SERVED WITH A TOSSED SALAD %26amp; GARLIC BREAD AND SAID HIS GIRL FRIEND WAS IMPRESSED THAT HE COULD COOK...HE JUST SAID HIS MOM GAVE HIM THE RECIPE !!!!!





I LOVE SIMPLE AND I GET ALOT OF IDEAS FROM THE BELOW WEB SITE !











http://www.tasteofhome.com/Recipes



oops all the recipes were from me with the meatballs, and cakes. I didnt know my daughter had signed in on my computer. GRRRRRRRRRRRRR. She blew her and we are waiting and its driving me crazy lol.
This is good! I also add cut up grilled chicken (seasoned with salt and pepper), green peppers, sun dried tomatoes to it. Make the roasted garlic and the pizza dough before assembling and cooking the pizza. I don't know where I got the recipes. I have a personal cookbook of recipes I've tried.





Roasted Garlic White Pizza with Garlic Sauce


1 cup whole milk


2 tablespoons unsalted butter


2 tablespoons all-purpose flour


1/4 teaspoon plus a pinch salt


1/4 teaspoon cayenne pepper


3 to 4 heads Roasted Garlic (make ahead, recipe follows)


2 to 3 tablespoons yellow cornmeal, for sprinkling on baker's peel


1 recipe Parmesan Pizza Dough (make ahead, recipe follows)


8 ounces fresh mozzarella, sliced


4 ounces grated fontina


2 tablespoons chopped fresh basil leaves


2 tablespoons chopped fresh parsley leaves





Gently heat milk in a small saucepan, just until barely simmering. Remove and keep covered.





In a separate saucepan, melt butter. When foam subsides, add flour and stir until smooth. Cook for 1 to 2 minutes, stirring. Do not allow flour to color. Gradually add the warm milk, whisking to combine. Add the salt and cayenne and increase the heat to medium. Cook the mixture, whisking continuously, until the sauce comes to a boil and is thickened.





Remove from heat and add 10 of the roasted garlic cloves.





Pour the hot mixture into a blender, cover tightly, and process until smooth. Transfer to a small bowl and cool slightly, placing a piece of plastic wrap directly on the surface.





Place a pizza stone in the oven and preheat to 500 degrees F.





Sprinkle about 2 tablespoons of the yellow cornmeal on a baker's peel or baking sheet. Place the rolled out pizza dough circle on the prepared baker's peel or baking sheet.





Spread the cooled sauce over pizza dough, leaving a 3/4-inch border. Place sliced mozzarella on top of the sauce. Sprinkle the remaining roasted garlic cloves (whole) over the cheese and top with the grated fontina.





Bake the pizza for 8 to 10 minutes, or until the crust is golden and cheese is melted and bubbly and golden brown in spots. Remove from the oven and sprinkle chopped herbs over the top. Serve immediately.


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Roasted Garlic:


3 to 4 heads garlic, upper quarter removed


4 teaspoons olive oil


Kosher salt


Freshly ground black pepper


Preheat the oven to 350 degrees F.





Place the garlic on a foil-lined baking sheet and rub 1 teaspoon of oil into the top of each head. Sprinkle lightly with salt and pepper and place, cut side down, on the baking sheet. Bake until the cloves are soft and golden, about 1 hour. Remove from the oven and let sit until cool enough to handle. Carefully remove each clove of garlic from the head. Squeeze each head of garlic to expel any cloves that you cannot remove individually. Set aside until needed.


Yield: enough for 1 pizza





Parmesan Pizza Dough:


1 cup warm water (105 to 115 degrees F)


1 (1/4-ounce) envelope active dry yeast


1 teaspoon honey


2 tablespoons extra-virgin olive oil


2 3/4 cups unbleached all-purpose flour (OR 1 3/4 cup flour, 1 cup whole wheat flour)


1/2 cup finely grated Parmesan


Pinch salt


Yellow cornmeal, for sprinkling the baking sheet





In a large bowl, combine the water, yeast, honey, and 1 tablespoon oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.





Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth.





Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until the dough is smooth but still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.





Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil. Cover with plastic wrap and set in a warm place, free from drafts until doubled in size, about 1 1/2 hours.





Punch dough down and turn out onto a lightly floured surface and roll into a 15-inch circle.





Yield: dough for 1 (15-inch) pizza


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This is so good!!


Carrot Bundt Cake Makes 1 cake. Serves 12-14.


2 1/2 cups all purpose flour


2 tsp baking soda


1/2 tsp salt


2 tsp ground cinnamon


1/2 tsp ground allspice


1/4 tsp freshly ground nutmeg


2 1/2 cups sugar


3 large eggs


2/3 cup butter, melted and cooled


1/2 cup orange juice (fresh, if possible)


zest of one orange


1 tsp vanilla extract


3 cups shredded carrots (from about 4 large carrots)


1 cup raisins





Preheat oven to 350F.


Grease and flour a 10-inch bundt pan.


In a large mixing bowl, whisk together flour, baking soda, salt and spices.


In a medium mixing bowl, whisk together sugar, eggs, butter, orange juice, orange zest and vanilla until smooth.


Pour into dry ingredients and stir until almost combined.


Stir in shredded carrots, followed by raisins. Batter should have carrots and raisins evenly distributed and no dry streaks of flour remaining.


Pour cake batter into prepared pan.


Bake for 45-50 minutes, until a tester inserted into the center of the cake comes out clean.


Let cake cool in pan for 10 minutes, then turn cake out onto a wire rack to cool (cake will be dark on the outside from the caramelization of sugar against the pan; don’t worry if it looks a bit darker than you’d expect) completely before frosting.





Orange Glaze


1 tbsp butter, very soft


2 tbsp orange juice


1 cup powdered sugar





Whisk all ingredients together until smooth. Add in a few drops more orange juice in the event that the frosting is too thick to pour easily.


Scrape glaze into a plastic bag and snip off the corner. Drizzle over finished cake (it is best to have the cake on a serving platter or on a wire cooling rack, where the excess can drip off if it runs down the sides of the cake) as desired.


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