I'm getting tired of the same old recipes day after day after long boring day at work *grins* I need some NEW recipes for main dishes, side dishes, desserts, horduerves <--- before dinner snacks *grins* Please post YOUR favorite here

Awesome Idea

so where's your recipe Snuggs???

Okay, here's one.... I simply call it "Orange Ham"

Ingredients: 1 jar orange marmalade, 1/2 cup brown sugar, 3 medium ham steaks.

Thoroughly mix marmalade and brown sugar. Lightly coat glass baking dish with mixture, place ham steaks in baking dish and cover with remaining marmalade mixture. Let sit in fridge for 2 hours. Bake in oven at 350 for 30 - 45 minutes.

(mixture is delicious over creamy mashed potatoes)

i would like to help you rascal but all i ever do is follow the microwave instructions on the back of the wrapper

Beefy.. Beef Stew.

I wing this every time, sorry I don’t use measurements… and I kind of like it beefy tasting which can be a little salty. So you can either use beef base or Lipton onion mix. Or give yourself a heart attack and use both like me.

Ingredients

Stew Meat
Potatoes
Peas & carrots (frozen)
Onion
Lipton Onion Mix
Beef Base
Salt & Pepper
Flour
Oil


- Cut stew meat up into small bite size cubes.
- Heat some oil in a cast iron Dutch oven, if you have one use a large stockpot .
- Mix salt & pepper into flour. Roll meat in the flour, coating evenly and brown on all sides in the stock pot. (This seals in the juices so you want to make sure that its browned on each side nicely). You can place cooked pieces on a paper towel to absorb oil. If you see a little blood you might want to throw it back in again. Once all meat is browned, drain off the extra oil, but leave the little bits stuck to the bottom.
- Once meat is browned mix Lipton Onion Mix in some water, pour over meat. Add enough water to cover the meat. Scrape up the bits on the bottom of the pot.
- Chop an Onion and add to the pot. Let it simmer for about 45 minutes.
- Peel potatoes and cut into small cubes, add to the pot. Add just enough water to cover the potatoes and some beef base if desired.
- Once potatoes start to get soft, add a package of frozen peas and carrots.
- Cook about 20 more minutes. Taste! Add some pepper.
- If the stew isn't thick enough, mix a tiny bit of flour in a small amount of fat (like oil) and add to the pot.
- Taste it again… Once peas and carrots are hot enough serve it with Saltines

I have tons of recipes, I'll post a few here for ya.

Ratatouille
INGREDIENTS:
1 pound eggplant, peeled and diced
Salt
1-3/4 pounds tomatoes, peeled and chopped
Bouquet garni of thyme and bay leaf
2 cloves garlic
3 tablespoons olive oil
1 pound onions, sliced
1/2 pound carrots, peeled and cut into thin sticks
1-3/4 pounds zucchini, diced
Salt and freshly ground pepper, to taste

TO PREPARE:
Place eggplant in a bowl or on a wire rack and sprinkle generously with salt. Let rest for 30 minutes, then rinse and squeeze dry.

Place tomatoes in a saucepan with bouquet garni and garlic. Simmer uncovered for 30 minutes to make a thick sauce. Remove bouquet garni and garlic.

Heat oil in a large pot, add onions and carrots, and saute lightly. Add zucchini, then cover and simmer for 15 minutes, stirring occasionally. Add eggplant and tomato sauce. Season with salt and pepper, then cover again and simmer 1 hour, stirring occasionally.

Cinnamon Bars
INGREDIENTS:
1/2 cup butter, softened
1/2 cup margarine, softened
1 cup sugar
1 egg yolk
2 cups sifted flour
1-1/2 tablespoons cinnamon
1 teaspoon salt
1 egg white
1/2 cup chopped walnuts or pecans

TO PREPARE:
* Cream the butter, margarine and sugar in a mixer bowl until light and fluffy. Beat in the egg yolk.
* Stir the flour, cinnamon and salt together. Fold gently into the creamed mixture. Spread in a greased 9x13-inch baking pan.
* Beat the egg white in a mixer bowl until stiff peaks form. Spread over the batter; sprinkle with the nuts.
* Bake at 300 degrees for 25 to 30 minutes or until golden brown. Cool in the pan on a wire rack. Cut into bars.

Hint: Serve in small bars since these are very rich.

Lasagna
1/2 cup chopped onion
2 cloves garlic, finely minced
2 tablespoons olive oil
2 pounds lean ground beef
2 cans (12.5 ounces each) tomatoes
1 can (15 ounces)
1 1/2 teaspoons dried oregano
1 1/2 teaspoons salt
1/2 teaspoon pepper
16 ounces lasagna
2 cups ricotta cheese
16 ounces sliced mozzarella cheese
1/2 cup grated Parmesan cheese




Chop onions and garlic. Heat oil in skillet; add onions, garlic, and ground beef. Mix together, breaking up beef, and cook until beef is lightly browned. Pour off excess fat. Add tomatoes, tomato sauce, oregano, salt, and pepper. Simmer for about 45 minutes, stirring occasionally, until some of the liquid has evaporated and mixture is thickened to sauce consistency.
Meanwhile, cook lasagna in boiling salted water, following package directions. Cook until tender; drain thoroughly and rinse with cold water until cool enough to handle.

In a large baking pan (13x9x2-inch) spread 1/3 of the sauce in the bottom. Cover with a layer of lasagna, using about 1/2 of the noodles. Spread with half of the ricotta cheese, then top that with about 1/3 of the mozzarella slices; sprinkle with Parmesan cheese. Repeat with the next layer then top with remaining 1/3 of sauce.

Bake at 350° for 25 to 30 minutes, or until hot and bubbly. Top with remaining cheese about halfway through baking. Cut in squares to serve.

I'll post my grandmothers recipe for Spaghetti sauce when I get home. Its the bomb!

I AM WAITING ON THAT RECIPE I LOVE ITALIAN FOOD