Do you have a recipe that you absolutely love and make often? If you're like me, you probably have several. I love to cook, although I must admit that I have to be in the right mood to really go all out. Luckily some of my favorite recipes are also very simple and quick, assuming I have all of the ingredients handy.
I'm going to leave one of my recipes here, and I am asking all of my reader(s) to please leave me with one of your favorites as well. If there is a story behind your recipe, please share it! I would love to know where your prized recipes got their start.
The recipe I am leaving is for "Macaroni alla Sangiovanella", or fried macaroni. It is one of my favorites, and it was given to me (well, to mom really) by mom's best friend Robin Throssell. Robin and my mom became best friends when they were both teenagers growing up in southern California. They remained close until 2007, when Robin died of brain cancer. I know my mom misses her dearly.
Robin's husband Lane was an attorney for the United States Army. They had the opportunity to live over seas on a few occassions. When I was a teenager, the family moved to Rome, Italy for 3 years. It was there that Robin received this recipe.
I love Italian food. What we think of as Italian food in this country is often the Americanized version of Italian food. This is an authentic recipe, and I LOVE it! I know my family is getting tired of it because I make it a lot!! Anyway, here it is:
Fried Macaroni
1 pound macaroni
1/4-1/2 cup olive oil
2 cups tomato sauce (see directions below)
Parboil macaroni in salted water for 4 minutes, then drain. Put olive oil into a wide, deep skillet and let it get sizzling hot (I cook it over medium heat). Add macaroni and saute until crisp and golden. Do not allow macaroni to stick to the bottom of the pan. Add more olive oil if necessary and stir frequently. Then pour hot tomato sauce over macaroni and mix well. Lower heat and simmer for 5 minutes or so, then serve hot.
For the sauce you will need: 2 or 3 large, ripe tomatoes (or one 15 oz. can of whole tomatoes), and 1 TBSP butter.
Chop tomatoes into chunks. Cook them without any fat or liquid, uncovered over medium heat until they are cooked down to a thick pulp (15-20 minutes). When thick, take off of heat and stir in the butter.
I have altered the recipe slightly to better suit my family's taste. When the macaroni is crisp and golden I stir in the butter, then add a small can of tomato sauce instead of making my own sauce per the directions above.
Happy cooking, and be sure to leave a recipe for me! I love to try new foods!
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9 comments:
my favorite recipe is for a delicious chicken panini. directions: go to store, buy healthy choice chicken panini. open box, place in microwave for 3 1/2 minutes.
i'm very talented. Daddy once told me that when it is time for me to teach my daughters about cooking, i will say, "honey, if God wanted us to eat that, he would have put it in a package."
i do want to try your recipe, though. it sounds good and you are one of the best cooks ever. people in Ecuador would tell me that i'd never get married because i can't dance or cook. you can do both, so you are golden!
Okay......I absolutely love this recipe! I have no idea what it is called or how it came about! I got it from my good friend Jen. It is a crock pot recipe that is sooooooo easy and soooooo yummy!
3 or 4 chicken breasts (how ever many you can fit in your crock pot where they all touch the bottom, also they can be thawed or frozen....it doesn't matter)
1 package of DRY Italian dressing mix.
2 tablespoons of butter
1 can of cream of chicken
1 block of cream cheese
1. Melt the butter in bottom of crockpot, then place chicken breasts in bottom or crockpot.
2. Sprinkle the package of DRY Italian Dressing mix on top of the chicken.
3. Put in can of cream of chicken soup, than fill the can up to about halfway and pour that in too!
4. Cube the cream cheese and plop that right in there too.
Put the crock pot on high and cook for four hours!!
Serve over rice or pasta (i prefer rice on this one)
P.S. When it is done cooking you will need to kind of stir it around a bit to mix it all together. For some reason the cream cheese doesn't melt all that well into the mixture.
P.P.S You can leave the chicken breast whole if you like, but I like to shred mine a little bit before serving!
Hope you don't have this recipe already and I hope you love it!
This is from the Pioneer Woman. Every recipe of hers that I've tried is soooo good. I add a couple of my own seaonings but I've found you just can't go wrong. Nate loves this sandwich (you know how picky he is) and everyone else that has ever tried it asks for it by name:
Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rolls
Butter,
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco
-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
ooo! i love cooking too! i know how to make a dang good pb and j. oli says so! =)
You know this recipe but I thought I'd share it with your readers. It's cheap, easy, and quick.
*POOR MAN'S STROGANOFF*
1LB lean ground beef
1/4 cup diced onion
brown together in skillet.Season with salt,pepper,& garlic salt to taste. Drain if needed.
Add 2 cans cream of mushroom soup
1/4 cup hot water with 1 tsp beef boullion crystals (stir until dissolved)add 1/4 th cup milk and 1/2 to 1 cup sour cream (I use 1/2 cup because some Judd's don't like sour cream). Stir together in skillet and cook until heated through. Serve over egg noodles (cooked of course) or rice (I prefer rice but the kids prefer noodles) Yum. I tried making real beef stroganoff once and no one liked it (Except me). They were raised on the "Poor man's" stuff and they were sticking with it!!)
Yes I just got some new recipes too. Well if you like Itailian I have one for you and it's real simple.
Cheesy stuffed shells
Prep:30 total 57
1 Container(160z) cottage cheese
1pkg(10oz)frozen chopped spinach, thawed, well drained
1 cup Shredded Mozzarell cheese(divided)
1/4 cup grated parmesan cheese
1 tsp Italian seasoning
20 Jumbo pasta shelles,cooked, drained
1 Jar Spaghetti Sauce
1 large tomato, chopped
Preheat to 400
Mix cottage cheese,spinach, 1/2 mozzarela,parmesan cheese and Italian seasoning until well blended. Spoon(about tbsp) of the cheeses mixture into each shell.
Combine: Spaghetti sauce & tomatoes. Spoon half the sacue mixture into 13x9 dish. Place shells, filled side up in dish and then cover with remaining sauce. Cover with foil
Bake 25 min or until heated through
uncover and top with remaining M.Cheese (1/2cup). Bake uncovered to mealt cheese(about 2 min)
Makes 5 servings(4 shells each)
Garlic and Herb Pizza Crust
I found this recipe for pizza crust online and it is my favorite one to make for pizza now. I thought I would share it so you can all try it out and see what you think. I need to perfect how to roll it out still because it is a little bit thick when I bake it still but I put it on 2 cookie sheets and roll it out and it makes a yummy thick crust.
2 Tbs. yeast
2/3 c. water (warm)
2 Tbs. sugar
Mix these ingredients and set aside until bubbly.
2 c. water (cold)
3 Tbs. corn oil ( I used regular vegetable oil and it turned out fine)
2 Tbs. sugar
1 Tbs. fresh minced garlic
1/4 tsp. garlic salt
1 tsp. salt
1/2 tsp. dry oregano leaves
6 1/2 c. flour
Combine ingredients and beat in the yeast mixture. Work the dough until you can toss it lightly on a floured surface and knead it until it feels elastic in texture. The kneading may require a little bit of extra flour. Don't let the dough become too stiff and yet you don't want it to stick to your hands. Place it in a large plastic food bag which you can spray inside with Pam or wipe the inside of it with oil and place the ball of kneaded dough in this to rise until doubled in bulk. Be sure the plastic bag is large enough that it will permit the dough to double without splitting the bag. You can place the bag of dough on a warm sunny spot on the table or kitchen counter which helps it to raise quickly and if it's summertime place the bag of dough (with open end sealed tightly with tape) in your car with the windows up! When dough has doubled punch it down and shape it to fit two 15" round pizza pans that have been greased and dusted in cornmeal. Add the sauce and topping ingredients spreading each ingredient evenly over the dough. Let this rise about 20 minutes in a warm place and then bake at 450~ about 20 to 25 minutes putting one pizza at a time on center rack of the preheated oven.
Oh my!!!! I just re-read my recipe and on step three I meant to write
3. Put in can of cream of chicken soup, then fill the can up to about halfway with water and pour that in too!
I really should start proof reading my stuff!
that fried mac sounds yum! i dont cook much so im no help. The only thing i can say is if you cook your frozen green beans in 2 tbsp olive oil & butter, garlic salt, & bacon pieces, its awesome. sorry thats the best i can do for ya..lol
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