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I’m trying to stop eating out. I got very bad, probably ate out 5 times a week for the past 3 years. Help me out by sharing your favorite recipes
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What are your favorite recipes?
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18 Replies
Reply by ApeFace
posted
Chicken Enchilada Stew -
1 lb boneless skinless chicken breasts
1/2 cup chopped onion
1 15 oz can of beans (drain of juices and rinse)
1 14 oz can of fire roasted diced tomatoes
1 10 oz can of red enchilada sauce
2 4 oz cans of diced green chiles
1 cup frozen corn
2 cloves of garlic (minced)
1 1/2 tsp ground cumin
1 1/2 tsp chili powder
1/2 tsp salt
1/4 tsp pepper
Place all ingredients in a slow cooker, cover and book on LOW for 8 hours
Remove chicken from cooker and shred, return to cooker, mix in the chicken, and serve with tortilla chips!
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Reply by Heather
posted
One of my favorite go tos:
Slow Cooker Beef Tips and Gravy
Ingredients:
2 lbs. Stew meat (I like using cubed roast)
1 can cream of mushroom
1 packet brown gravy mix
1 packet dry onion soup mix
1 small can mushrooms
1 cup water
Directions:
1. Place meat in slow cooker
2. Mix all other ingredients together and pour over meat.
3. Set to low and cook all day (8 to 9 hours).
4. Serve over potatoes, noodles or rice and enjoy!
If I don't feel like cutting up the roast before hand, I'll shred it with some forks and make burritos instead.
Reply by awepossum
posted
Cheesy taco pasta has become my specialty within my family. Easy to make and super tasty~
Original recipe: http://www.delish.com/cooking/recipe-ideas/recipes/a48445/cheesy-taco-pasta-recipe/
(I changed a few things according to my tastes)
12-16 oz. Pasta (I use cavatappi or elbows)
1/2 Large white onion, chopped
1 or 2 Jalapeños, chopped (you could use half if you don't like spicy)
1 lb. Ground beef
2 tbsp. Taco seasoning
1 (15 oz.) can petite diced tomatoes
1 1/2 c. Shredded cheddar and Monterey jack (I added more than this to make it extra cheesy)
1 c. Cream
Instructions
1. In a large pot of boiling water, cook pasta according to package instructions. Drain, return to pot.
2. Meanwhile in a large skillet over medium heat, cook onion 5 minutes, then add jalapeño and cook 2 minutes more. Add ground beef and cook 6 minutes or until it's no longer pink.
3. Drain fat and return to skillet.
4. Add taco seasoning, canned tomatoes, cheese, and cream. Let melt, stirring occasionally.
5. Add cooked pasta and toss until completely combined.
6. Enjoy!
Reply by JD_Jakie
posted
updated
Pasta e ceci (Pasta with chickpeas)
The preparation of this dish is similar to making risotto, but with small pasta instead of rice. For me, the most important and unique elements are the chickpeas, pecorino cheese, and the rosemary.
Ingredients:
-desired amount of small pasta (ex. orzo, ditalini, large pastina if available, otherwise macaroni will do)
-can of chickpeas (or dry chickpeas which have been sufficiently soaked)
-1 onion or shallot
-1 small red chili pepper
-package of passata di pomodoro (plain tomato puree/sauce)
-sprig of fresh rosemary
-red or white wine
-small block of pecorino romano or parmesan cheese (optional if you want a vegan version)
-large pot of vegetable stock
-olive oil
Directions:
1. Prepare ingredients- chop onion into fine pieces, chop small pieces of the chili pepper, rinse off canned chickpeas, cut about 10 thin slices of pecorino/parmesan
2. Set water for vegetable stock to boil (you may want to add more salt to it)
3. Make a soffrito- saute onion and pepper on medium/medium low heat in a deep pan. When it starts to simmer, add the desired amount of wine and let it evaporate
4. Add in the chickpeas before wine is completely evaporated, let them soften and crush them with wooden spoon or ladle
5. Add a generous amount of tomato puree, desired amount of rosemary leaves ripped from the stem, slices of cheese and stir
6. When the vegetable stock water is boiling, add dry pasta into the sauce, and start ladling in vegetable stock until pasta is covered, keep adding stock so that it does not evaporate, until pasta is al dente or your desired consistency. Note: Some prefer this dish to be like soup, others want it to be less watery. I go for something in between.
7. Turn off the heat and let it sit for about 5 mins
8. Serve with extra pecorino
Reply by Jenga ★ミ
posted
updated
might be my favorite pasta Ever: this creamy pasta and tomato sauce recipe
original recipe link: https://www.thespruceeats.com/creamy-tomato-pasta-481963
Ingredients (including my substitutes for picky eaters lol)
-1 tablespoon unsalted butter
-1 medium coarsely chopped onion (substitute with onion powder)
-1 (26-ounce) jar tomato pasta sauce, or homemade.
-3 tablespoons water
-1 (15-ounce) can diced tomatoes, undrained (I leave this out, I can't really do chunks)
-1 pound spaghetti (I prefer to use penne)
-1 pound spaghetti (I prefer to use penne)
-1 (8-ounce) package cream cheese, cubed
Steps:
Gather the ingredients, Bring a large pot of salted water to a boil. Meanwhile, heat the butter and olive oil in a large skillet over medium
heat. Add the onion. Cook and stir until the onion is tender and just
starts to brown around the edges, about 5 to 6 minutes Add the pasta sauce to the onion mixture. Add the water to the empty
jar, close and shake to loosen the rest of the pasta sauce, and add to
the skillet along with the undrained tomatoes. Bring to a simmer,
stirring frequently, so the mixture doesn't burn on the bottom.
heat. Add the onion. Cook and stir until the onion is tender and just
starts to brown around the edges, about 5 to 6 minutes Add the pasta sauce to the onion mixture. Add the water to the empty
jar, close and shake to loosen the rest of the pasta sauce, and add to
the skillet along with the undrained tomatoes. Bring to a simmer,
stirring frequently, so the mixture doesn't burn on the bottom.
Meanwhile, cook the spaghetti in the large pot of boiling water
according to the package directions until al dente. Test the pasta by
biting into it. If the pasta is firm but tender, it's done. A few minutes before the spaghetti is done, add the cream cheese to the pasta sauce.
Cook and stir, using a wire whisk, until the cheese melts and the sauce
is creamy. The cream cheese may not dissolve completely in the sauce
because the sauce is acidic, but that's OK. It will add the desired
creamy texture and flavor.
according to the package directions until al dente. Test the pasta by
biting into it. If the pasta is firm but tender, it's done. A few minutes before the spaghetti is done, add the cream cheese to the pasta sauce.
Cook and stir, using a wire whisk, until the cheese melts and the sauce
is creamy. The cream cheese may not dissolve completely in the sauce
because the sauce is acidic, but that's OK. It will add the desired
creamy texture and flavor.
Drain the pasta and immediately add to the skillet with the sauce. Toss for a few minutes, then serve.
Reply by Kinnie
posted
Zucchini carrot pancakes! Doesn’t need much but so delicious!
You’ll need:
- 1-2 medium zucchini;
- 2-3 medium sized carrots;
- 2 garlic cloves;
- Fresh dill;
- 2 eggs;
- Salt;
- Lots of oil, preferably canola or sunflower oil since it’s cheaper.
Preparation:
Peel your carrots. Then cut off the stem and bottom of the zucchini (if the zucchinis have a hard skin the you’ll have to peel them too). Then grate the carrots and zucchinis on the grater. Then add a big tablespoon of salt and mix it in the veggies. Leave it to rest for 20-30 minutes so the water can separate.
After the time has passed, drain the liquid via your finest sifter (a flour sifter works rather well) and then with your hands press out the majority of the liquid in the veggies (NOT ALL OF IT because then your pancakes will be too dry). When that’s done, finely chop up your garlic and add to the drained veggies. Then chop up the dill and add it to the bowl. Add two eggs to the mix and mix it in until everything is combined. Add your flour bit by bit and stir it in until the mixture is resembling a pancake dough (don’t add too much flour because it has to help bind the veggies together, not overpower it).
Cooking:
Preheat the pan on medium high heat with the oil added. Don’t be stingy with the oil because otherwise the pancakes will stick to the pan. Add a spoon on each side of the pancake mix and fry both sides until darkish brown.
Serve it with sour cream with dried basil sprinkled on it.
Reply by ivan05
posted
Very delicious cake
oat flower
suger
butter
cacao
banking powder
baking soda
plant milk
1 egg
Reply by Selkie 🌺
posted
experiment with omelettes cuz they're super easy to make and you can customize them with whatever ingredient you'd like.
my new favourite omelette experiment recipe is omelette with scallions and spinach
omelettes 4 life
Reply by Selkie 🌺
posted
experiment with omelettes cuz they're super easy to make and you can customize them with whatever ingredient you'd like.
my new favourite omelette experiment recipe is omelette with scallions and spinach
omelettes 4 life
Reply by TAAHJI ! !
posted
One of my go-tos is Garlic Olive oil Pasta
Spaghetti/pasta of choice
3 Tbsp Olive oil
3-4 cloves (Tbsp) Minced Garlic
3 Tbsp Ground Parsley
1 Tsp Ground Pepper
Salt to taste
Fresh Parmesan, shredded is fine
Adjust all as needed!
1. Boil pasta to al dente, I normally boil for 7 mins on medium-high
2. Strain pasta
3. Heat olive oil and garlic in a medium pan on low
4. Add salt and pepper
5. Slowly stir in pasta
6. Stir in parsley
7. Adjust seasonings if needed
8. Plate, sprinkle parmesan over pasta
Reply by ~Night Sparrow~
posted
I love making Shakshuka. It's a super simple North African dish that leaves plenty of room to add your own spin on the recipe.
My favorite recipe come from Chef John at Food Wishes.
Reply by shiz
posted
https://www.marionskitchen.com/spicy-garlic-butter-linguini/
instead of linguini i use spaghetti noodles (not a fan of linguini)
i also throw in some dark soy sauce instead of just light soy sauce, parmesan cheese when mixing but pecorino romano cheese to serve, and orange olive oil when making the garlic oil.
Reply by LavenderLushLuxury ☭
posted
....Russian Cabbage Rolls Golubski, I like to add spanish rice instead of normal rice and only use beef NOT pork or chicken, Here: Cabbage Rolls Golubtsi (Authentic Recipe) - Vikalinka!!!!
Reply by Mothman
posted
Came across a few variants and made one of my own, but this is a nice take on polish cabbage rolls.
Ingredients
-
1 Cabbage
2 Onions
Dried Parsley
Bay Leaves
Garlic Powder
Salt
Pepper
2 Cans of Tomato Sauce
1 (small) Can of Tomato Paste
1 Bottle of Beef Stock
-
Tear apart one head of cabbage, you should just need about a little over half of the cabbage.
Dice the onions, you don't need to be too particular about size or uniformity in my opinion.
Add the beef and sausage to the pan on medium-high heat, add some salt, pepper and garlic powder to the meat.
halfway through browning, add the onions, continue until onions are transparent and the meat is about 85% browned.
There should be enough fat accumulated to add the tomato sauce and paste, add the beef stock and stir until combined.
Add in the cabbage and stir until mixed, add more salt, garlic powder and parsley, add bay leaves and stir occasionally.
When the cabbage is softened the soup should be done, best served with slices of french bread.
I'm not that great at writing directions, so i apologize for any lack of clarity.
Reply by smith william
posted
I’ve really been trying to cut back on eating out lately—after years of takeout habits, it’s been a challenge to get back into the kitchen consistently. What’s been helping me is finding simple, flavorful recipes that don’t require a ton of ingredients or time (especially weeknight meals). I also started paying more attention to the quality of what I’m eating and even where it comes from—like how certain regions with rich basalt minerals in the soil can actually influence the nutrient content of produce grown there. It’s wild how geology can tie back into food quality! Thanks again for the recipe ideas—bookmarking this for my meal plan this week.
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