Florida-South Florida

NWR - How to cook....

Okay ladies, I must admit, I really don't know how to cook.  So...I was wondering, if you wouldn't mind sharing your favorite recipes for me to start trying to put some experience and practice under my belt.  Even if it's just a link to a recipe that's fine, but please don't just give me the website name (ie. Food Network), I want to know what gets your taste buds activated! ;c)

Looking for appetizers, entrees, desserts, the works...


P.S.  Actively looking for a spinach dip recipe that would knock my mama's socks off! ;c)


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Re: NWR - How to cook....

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    NMustang2427NMustang2427 member
    First Comment
    edited December 2011
    This one is a little advanced/takes a while to make but its sooo worth it :) but i do reccomend adding some sugar to the sauce to cut the acid of the tomatoes.. I know it sounds weird but trust me it tastes sooo good..


    this is an awesome recipe for scalloped potatoes.. pretty easy but instead of asiago and racelette cheese i used american and cheddar cheeses..


    I loooovvvee to cook so let me know if you have any other questions.. I have tons of homemade/family recipes too but it would take a little bit to type out..

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    edited December 2011
    I haven't actually tried these yet but here are a couple of recipes I've really been wanting to try!! (I'm not a cook either, but keep compiling these websites in hopes that I will try them one day lol)

    These look Amazing!

    This is the desert they serve on Carnival cruise ships that are amazing!

    And I had these at a wedding and they were like my favorite thing ever!

    Hope this helps :o)
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    FaithCaitlinFaithCaitlin member
    5 Love Its First Comment
    edited December 2011
    Epicurious, Cooks.com, AllRecipes, and Tasty Kitchen are the places I usually get my recipes. I like reading reviews of recipes before I make them! 

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    abellabell member
    First Anniversary First Comment
    edited December 2011
    Easy spinach dip recipe (tasty too): 
    1 package knorrs vegetable soup mix
    1 sour cream (16oz size)
    1 frozen spinach package (dethawed and drained) (no need to cook)
    3 green onions stalks cut in small pieces

    Mix all ingredients and refrigerate for half hour or so and ready to serve.

    Serve with pita chips or small crackers
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    mrsmustard12mrsmustard12 member
    First Anniversary First Comment
    edited December 2011
    This is my FI's FAVORITE recipe that I make and it is really simple but tastes like restaurant quality.



    • 4 boneless chicken breast halves without skin
    • 1/4 cup all-purpose flour
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 teaspoon basil, dried
    • 3 tablespoons butter or margarine
    • 3 tablespoons olive oil
    • 4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
    • 1/2 cup Marsala wine


    Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat. Dredge chicken in seasoned flour mixture.


    Cook chicken until lightly browned on first side (about 2 to 3 minutes). Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta.


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    edited December 2011

    Skinnygirl Chicken Pot pie
    I make this every week and my FI loves it! Super tastey and is made with healthy ingredients. It's my guiltless pleasure and really EASY to make.


    1 lb boneless, skinless chicken breasts, boiled and shredded

    2 c mixed frozen peas and carrots

    1/2 c chopped celery

    1/3 c chopped onion

    1 1/3 c chicken broth, divided

    1 t garlic salt, divided    

    1 t black pepper, divided

    2/3 c oat or wheat flour

    1/3 c soy milk

    2 t Worcestershire sauce

    Premade double piecrust

    Preheat the oven to 400°F. In a nonstick saucepan, combine the chicken, mixed vegetables, celery, and onion. Add 1 cup of the chicken broth and cook over medium heat until the frozen vegetables are tender, about 10 minutes. Taste and season with half the garlic salt and half the pepper. 

    In a separate saucepan over low heat, combine the oat flour and the remaining chicken broth and whisk it together until it thickens. Add the soy milk and whisk that in until it is smooth. Cook until the mixture begins to turn the color of peanut butter, about 5 minutes. Add the Worcestershire sauce and the remaining salt and pepper, then add this sauce to the chicken and vegetable mixture. Stir everything together until the sauce is well incorporated into the chicken and vegetables.

    Put the bottom pastry crust in a pie pan. Pour in the chicken and vegetable mixture, then cover with the other pastry crust, pressing down the edges. Trim the edges so that they don't hang over the pie plate edge or they will burn. Make a few slits in the top for steam to escape. Bake for 35 minutes, or until the top crust is golden brown. Keep an eye on it as it bakes. If the edges are browning too quickly, put strips of foil over them. When the pie is done, let it stand for at least 20 minutes so that it can set. Cut into wedges and serve with a salad.

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