Recipe(tried): Dinner Recipes (7) - Tiffany, Here are my Simple but WOW Dishes to Impress!

Hello Tiffany,

I am sure you will get wonderful replies to your post from all the other great cooks on this site, so get ready to copy all those delicious recipes down Tiffany!

Here are my "tried and trues" that have always garnered praise from others on this website as well as my opwn family and friends who have tasted these dishes.

Have fun cooking in the kitchen...and always remember, cooking is a labor of love, therefore, cook with all the love you have and your food will always reflect that!

Best Wishes! Gina

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EYE ROUND OF ROAST WITH GOLDEN MUSHROOM GRAVY
serves 8-10

1 (6 lb.) eye of the round roast
2 cans Campbell's Soup Golden Mushroom
1 pkg. Lipton Onion Soup Mix
olive oil
3-4 garlic cloves, mashed
salt and pepper

Rub roast with oil, make a mash with the garlic and salt and pepper, rub all over and insert in roast by making slits and inserting the garlic in. Heat 2 Tbsp. olive oil in a Dutch oven, place roast in and brown on all sides. When all browned, place roast in the middle of a large piece of heavy aluminum foil. Empty mushroom soup over roast, sprinkle the onion soup over this. Seal the foil securely, place entire package onto a 9x13-inch baking pan and bake 350F for 3 hours. When you open the foil, the gravy is done and the meat is so very tender, slicing it is "like buttah".

Tiffany, serve this with mashed potatoes to use up all that yummy gravy! I always like to serve this with string beans or carrots and peas. Add some rolls and butter, a light dessert and you are ready to go!

Here's another sure winner, Grecian Chicken Breasts are elegant and delicious, extremely tasty! Serve these with the Southern Green Beans and as an interesting accompaniment, Roasted Sweet Potato Cubes with Rosemary & Garlic!

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GRECIAN CHICKEN BREASTS
serves 6

6 boneless, skinless chicken breasts, split
1 pkg. (10oz.) frozen chopped spinach, thawed
1 pkg. (8oz.) feta cheese, crumbled
1/2 cup mayonnaise
1 clove garlic, minced
1/4 cup flour
1/2 tsp. paprika
12 strips bacon

Preheat oven to 325. Cut a pocket into each breast, salt and pepper to taste and set aside.

Thoroughly drain and squeeze any liquid from the thawed spinach. Do not cook. Combine with feta cheese, mayonnaise, and garlic. Stuff into the pockets.

Combine the flour and paprika and lightly coat the stuffed chicken breasts. Wrap 2 strips of bacon around each breast and place on a baking sheet. Bake uncovered at 325. for 1 hour. Unbelievably delicious!!!

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SOUTHERN GREEN BEANS

1 lb. fresh green beans, ends snapped off
2 large onion slices, chopped
1 garlic clove
2 bacon strips
2 Tbsp. veg. oil
pepper
salt
1-2 drops of hot sauce
splash of red wine vinegar or balsamic vinegar

Cook bacon pieces with onion in a med. pot. After 3 min. add the oil and stir. Add seasonings and garlic clove. Add vinegar and beans, stir to coat. Cover and lower heat to med-low. Check after 5 min., stir, and lower heat to low. Cook for about 25 min or tender. You should have a delicious brown sauce coating the beans when they are ready.

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ROASTED SWEET POTATO CUBES WITH ROSEMARY & GARLIC

2-3 sweet potatoes
olive oil
2-3 garlic cloves, minced
salt and pepper to taste
1 T. crushed fresh rosemary

Peel sweet potatoes, then cube them. Place in a bowl, drizzle olive oil to coat. Mix in the crushed garlic, rosemary and season with salt and pepper.

Layer onto a baking pan and roast in 400 degree oven for about 20 minutes. Incredible!

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MAMA PACETTI'S SPAGHETTI WITH MEATBALLS AND SAUSAGE

This is an authentic recipe from the old countryside. Delicious!!!!

Meatballs:
1 lb. ground sirloin
1 onion, minced
2 cloves garlic, minced
1/4 cup fresh chopped parsley
1/4 cup grated Parmesan cheese
1/2 cup fine dry bread crumbs
1 egg, beaten
1 tsp. salt
1/2 tsp. black pepper
1 tsp. Italian seasoning
1/4 tsp. oregano
2 Tbsp. olive oil

Mix ground sirloin, onion, garlic, parsley, Parmesan, bread crumbs, egg, salt, pepper and herbs. You can add a little water if too dry. Shape into meatballs and brown in olive oil before adding to sauce.

For Meat Sauce:
Brown the sirloin, drain and set aside. Continue making the sauce as directed below and instead of adding meatballs, add the browned meat and stir to blend well.

Sauce:
1 large onion, chopped
4 garlic cloves, minced
2 red bell peppers, washed, cored and chopped
3 Tbsp. olive oil
1-2 pork chops or pork rib
1 lb. mild Italian Sausage cut into 2" pieces
2 (28 oz.) cans crushed tomatoes with puree
1 Tbsp. fresh basil or 1 tsp. dried
1/4 cup fresh chopped parsley
1/2 tsp. crumbled thyme
1 tsp. salt
1/4 tsp. pepper
2 tsp. sugar
1/4 tsp. crushed dried red pepper
1 (6 oz.) can tomato paste
2 (8 oz.) cans tomato sauce
1/4 tsp. oregano
1/4 tsp. marjoram
1/4 tsp. rosemary
1 bay leaf
1 tsp. Italian seasoning
12 oz. cooked spaghetti
freshly grated Parmesan cheese

Brown the sausage and set aside. Saute onions, pork chops and garlic in large pot. Add tomatoes, paste and sauce and bring to a boil. Add next 13 ingredients, the browned meatballs, the browned sausage and simmer uncovered for 2 hours, stir occasionally.

Tiffany, serve this with garlic bread and a nice Italian salad.

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CHICKEN CHEESE LASAGNA

FOR THE CHEESE SAUCE:
1 cup chopped onions, saute and set aside
1 cup sliced mushrooms, sauteed with onions above
1/2 cup butter
3 cloves garlic, minced
1/2 cup flour
1 tsp. salt
2 cups milk
2 cups chicken broth (I use Superior Touch Better Than Bouillon)
2 cups shredded mozzarella
1/2 cup grated Parmesan cheese
1 tsp. dried basil
1/2 tsp. oregano
1/4 tsp. ground black pepper
1/2 of a 16 oz. bag broccoli, cauliflower, carrot vegetable mix, thawed and drained
FOR THE LASAGNA:
8 oz. lasagna noodles, cooked
2 cups cottage cheese (or ricotta cheese)
2 pkgs. (10 oz. each) frozen spinach, thawed and drained
2 cups diced cooked chicken

TO PREPARE THE CHEESE SAUCE:
Saute the onions and mushrooms in a little oil; set aside.

Heat the butter in a saucepan; add garlic then stir in flour and salt. Cook stirring constantly till bubbly. Remove from heat, stir in milk and broth; heat to boiling stirring constantly. Boil and stir 1 minute.

Stir in mozzarella and Parmesan, basil, oregano, black pepper, sauteed onions and mushrooms; toss with the vegetable mixture.

TO MAKE THE LASAGNA:
Spread 1/4 of the cheese sauce mixture (about 1 1/2 cups) in an ungreased 13x9x2-inch baking pan, top with 2 or 3 noodles, 1/2 of the cottage cheese or ricotta, 1/4 of the cheese sauce, 3/4 of the noodles, cottage cheese or ricotta, spinach and chicken, 1/4 sauce, 3-4 noodles, ending with the remaining cheese sauce.

Bake, uncovered, at 350 degrees F for 35-40 minutes. Let stand 15 minutes before cutting.

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MARIA BERLIN'S ULTIMATE LASAGNA
Makes 9 servings

1 1/2 lbs. ground beef
1 cup chopped onion
1 clove garlic, minced
1 large can tomatoes cut up
1 (12 oz.) can tomato paste
1 1/2 tsp. salt
1 tsp. dried basil
1 tsp. oregano
1/4 tsp. pepper
4 cups ricotta cheese
1/2 cup Parmesan
3 eggs, beaten
2 tbsp. chopped fresh parsley
1 1/2 tsp. salt
1 lb. lasagna noodles, cooked
1 lb. mozzarella cheese, thinly sliced

Brown beef. Drain; add onions and garlic. Add tomatoes and tomato paste, 1 1/2 teaspoons salt, basil, oregano and pepper. Simmer 30 minutes, stirring occasionally.

Combine ricotta, Parmesan, eggs, parsley, and 1 1/2 teaspoons salt.

Trim noodles to fit pan, layer with ricotta, sauce, and mozzarella. Repeat layers.

Bake at 375F for 30 minutes. Let stand 10 minutes before cutting into 3-inch squares.