I love pasta and baking desserts. I need the recipes as well not just the names of food. I have a small kitchen so I dont have that much room. I would like to make savory and creamy sauces for pastas. Maybe use some orzo pasta. I like italian foods. So anything thats you like let me know.
I would also like a good homemade chili recipe.
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whitney_leigh_ingram - said
January 31 2011 @ 02:12
Paula’s Amazin’ Peach Cobbler
4 cups peeled, sliced peaches
2 cups sugar, divided
½ cup water
8 tablespoons butter
1½ cups self-rising flour
1½ cups milk
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a deep baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or vanilla ice cream.
Sun-Dried Tomato and Basil Pasta makes 4 servings
1 Tbsp. olive oil
4 cloves garlic, finely chopped
1 cup chopped oil-packed sun-dried tomatoes
1 cup whipping cream
1 jar (7¼ oz.) roasted red peppers, drained and chopped
½ tsp. dried crushed red peppers
1 cup chopped fresh basil
1 lb. penne pasta
1 cup freshly grated parmesan cheese
Cook pasta according to package directions and set aside.
Heat oil in heavy saucepan over medium heat. Add garlic and sauté 1 minute, stirring constantly. Add tomato, cream, red peppers and crushed red pepper. Simmer over mdium heat for 2 minutes. Stir in ½ cup basil and simmer for 1 minute longer.
Add sauce to pasta and add the parmesan cheese and remaining basil. Season with salt and pepper.
Grandma Sally’s Chicken Divan
2 packages frozen broccoli, cooked
4 chicken breasts, cooked and cut into bite-size pieces
1 can cream of chicken soup
¼ cup mayonnaise
1 tsp. lemon juice
½ tsp. curry powder
½ cup bread crumbs
1 Tbsp. butter or margarine, melted
¾ cup shredded cheddar cheese
Set oven to 350°.
Arrange broccoli in greased 9×13 pan. Mix soup, mayonnaise, lemon juice, curry powder and chicken. Pour over broccoli. Mix bread crumbs and butter/margarine. Add cheese. Sprinkle over the chicken mixture.
Bake for 30 minutes.
Tuna Noodle Casserole
4 ounces dry egg noodles, prepared according to the package directions
3 Tbsp. butter or margarine
2 stalks celery, chopped
¼ cup chopped onion
1 9-oz. can tuna, drained and flaked
1 10-oz. can condensed cream of mushroom soup
½ can evaporated milk
⅓ cup crushed potato chips
Set oven to 375°.
Melt the butter in a large saucepan over medium heat. Add celery and onion; cook, stirring occasionally, for 1 to 2 minutes or until vegetables are tender. Stir in noodles, tuna, soup and evaporated milk. Mix well and pour into a greased 8×8 pan. Sprinkle with potato chips. Bake for 25 to 30 minutes.
Classic Italian Lasagna makes 15 servings
9 thick slices of bacon, diced
1 onion, chopped
1 teaspoon fennel seed
1 teaspoon dried oregano
1½ teaspoons Italian seasoning
2 (28 ounce) cans tomato sauce
2 cups of water
2 pounds Italian sausage (hot or mild)
1 (16 ounce) package lasagna noodles
2 pints part-skim ricotta cheese
2 eggs
2 teaspoons chopped parsley
1 teaspoon dried oregano
⅓ cup milk
6 cups shredded mozzarella and provolone cheese
Set oven to 350°
Brown the bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, tomato sauce and water. Cover and simmer on low for 4 to 6 hours, or until thickened.
Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces. Set aside.
Mix together ricotta cheese, eggs, milk, parsley, and 1 teaspoon oregano in a medium bowel. Set aside.
Layer the sauce on the bottom of a 9×13 pan. Layer with uncooked noodles, ricotta cheese mixture, sausage, mozzarella and provolone, sauce and repeat. End with sauce on top and sprinkle with cheese.
Cover with foil and bake for 1½ hours. Half way through the baking time (45 minutes), remove the foil so that the cheese can brown.
Pumpkin Gooey Butter Cake
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
***These are some of my favorite recipes that I had already luckily typed in Microsoft Word (cut and paste is a beautiful thing. Try these and I promise you won’t be disappointed. I too have a small kitchen but it doesn’t stop me from making great food.
techyphilosopher2 - said
January 31 2011 @ 02:12
Here’s a quick chocolate cake recipe, no eggs needed, and it works in the microwave!
Egg-less Chocolate Cake
1.5 cup all purpose flour
0.5 cup granulated sugar
6 Tablespoons powdered cocoa
0.5 teaspoon baking soda
(NOT baking powder)
——
2 to 3 Tablespoon tasteless cooking oil like canola, soybean, etc.
1 cup water
1 teaspoon vanilla
1 tablespoon white
vinegar
Mix thoroughly together all of the dry ingredients in a 8" by 8" pan (microwaveable plastic if you decide to use the microwave oven). Mix the oil into the dry ingredients. Mix all of the rest of the liquid ingredients into a large measuring cup, and then mix thoroughly into the dry ingredients.
Bake in a conventional oven for about 30 to 35 minutes at 350 F. (175 C.), or until a toothpick poked into the cake comes out dry.
Or bake in a microwave oven for about 6 to 9 minutes depending on the power of the microwave. If your microwave doesn’t have a turntable, turn the pan 90 degrees about half way through the cooking time.
——-
I like cake a bit bitter chocolate tasting. You may want to boost up the amount of sugar to 0.75 cup.
carma75a@sbcglobal.net - said
January 31 2011 @ 02:12
Add cream cheese to strawberry whip cream and it taste like cheese cake. I made it once and it was a hit! It was a recipe I found on a lid of Cool Whip.
tinker123 - said
January 31 2011 @ 02:12
Watch Rachel Ray’s 30 minute Meals on the Food Network.
Nikki - said
January 31 2011 @ 02:12
Southern Style Beef Pot Roast
Beef pot roast, cut up veggies: potatoes, carrots, celery, one can of cream of mushroom soup, one pack of Lipton’s onion soup, seasonings:garlic, salt/pepper (if u like).
Put all ingredients in pan. Cut veggies up and pour around meat, mix onion soup and cream of mushroom together, and pour over everything. cover with foil, poke 2 holes in foil, bake at 350* for about 4hrs.
will melt in your mouth