(Closed) RECIPES!!! please share your tried and tested recipes :) :)

posted 7 years ago in Married Life
Post # 3
5009 posts
Bee Keeper
  • Wedding: April 2012

I’ve been cooking since early childhood and my fiance loves pretty much everything I serve up, but here’s one of his favourites. It’s not authentically Italian, but it is bleeding tasty and really easy.

Tagliatelle Bolognese 


  • 500g minced/ground beef (you can add 125g of chicken livers finely chopped too)
  • Four rashers streaky bacon, thinly sliced
  • Two medium or one large carrot, finely diced
  • One large onion, finely diced
  • Three sticks celery, finely diced
  • Small glass of red wine
  • Large glass of red wine
  • Two tins chopped tomatoes
  • Large spoonful of soured cream


  1. Prepare all the vegetables before doing anything else. Try to get the dice to approximately the same size, but if they’re big then call it rustic.
  2. Add bacon to a deep saucepan (or pressure cooker, if you have one) and add a drop of oil. Leave until starting to become crispy.
  3. Add minced beef to the bacon in the pan and fry until liquid evaporates (there is water in the beef which you want to boil off so that the fat comes out and the beef smells super beefy). Stir constantly.
  4. When the beef is smelling really beefy, add all the vegetables and fry until they are lightly cooked (around 5 minutes). Stir constantly.
  5. Add the small glass of wine and leave to bubble until it reduces down by half.
  6. Add the tins of tomatoes.
  7. Bring to the boil and leave to simmer with a lid on for at least 30 minutes (checking regularly so that it doesn’t burn). (If using a pressure pot, bring up to pressure, leave at pressure for 10-15 minutes then take off the heat and leave to depressurise.)
  8. Cook pasta according to directions.
  9. Add the soured cream and a spoonful of water from whatever pasta you’re using to the sauce. Season to taste and serve.

Not saying it’s the best but it’s a favourite for us and very simple.


Post # 5
3520 posts
Sugar bee
  • Wedding: March 2012

3 lb. eye of round or sirloin roast (not chuck)

Preheat the oven to 500.  Season the roast with salt and pepper all over, and put on a roasting pan or cookie sheet.  Put the roast in the oven and turn the heat down to 475.  Let it cook for 21 minutes (7 minutes per lb.) and then turn off the oven. 

Keep the roast in there for 2.5 hours and DON’T OPEN THE OVEN DOOR.  It will be juicy and perfect every time.

I like to serve it with simple boiled potatoes and sauteed mushrooms with a package of au jus.

Post # 6
2103 posts
Buzzing bee
  • Wedding: April 2011

I tried the easiest recipe the other day.

1 pork loin – about 2-3#

1 jar of perpperocini slices

1 packet of italian dressing seasoning

1 cup water

Put all that in the crockpot and cook on low for 6-8 hours

When it’s done, you use two forks to shred the meat, then put it on a tosted bun as a sandwich. It was delicious. If you don’t like pork, you could also use a beef roast. It makes plenty of leftovers, so you don’t have to cook every day.


Post # 8
2095 posts
Buzzing bee
  • Wedding: September 2011

Simple and easy…Chicken Stuff

1 Can of Stovetop

4 Boneless Skinless Chicken Breasts

1 Bottle Hidden Valley Ranch

½ Stick Butter, melted

Minced Garlic or Garlic Powder, to taste

Minced Onion or Onion Powder, to taste

(I don’t use them but salt and pepper to taste if you desire)



Preheat oven to 375 degrees.

Place chicken in large casserole dish. Add spices  on top of chicken.

Pour ranch over chicken and cover completely.

Add stove top and cover completely.

Pour butter over stove top.

Cover and cook for 40 minutes. Uncover and cook for 20 minutes

Post # 10
2559 posts
Sugar bee
  • Wedding: September 2010

My husband loves this so much sometimes he even lets me make it without chicken for Meatless Mondays 🙂

1 4 oz or so package of fresh baby portabellas

1 shallot

2 tsp flour

1/2 c white wine

1 c chicken broth

3 tbsp heavy cream

Garlic (to taste)

Salt & pepper

Chop the shallot and the mushrooms and cook (with garlic) over medium heat until the shallot is transparent and the mushrooms soft. Add the flour and stir for about a minute until it is a kind of paste texture on the mushrooms. Add the white wine and simmer until it mostly burns off (a couple of minutes). Then add the heavy cream and chicken broth and simmer on medium heat for about 5-10 minutes until your desired thickness, stirring often to keep the cream from breaking.

We often make simple chicken seared in butter or olive oil to go over this and serve over brown rice.

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