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Have a Great Recipe? Share It.

Whether You’re a Military Spouse / Military Wife, a Service Member, or You Simply Wish To Help Those In The Military Family, You’ll Have Fun… And You May Even Win a Free Gift Card from American Express!

So, you’re the world’s greatest chef, huh? You can whip up a gourmet meal for twelve with one arm tied behind your back?

Okay, maybe not. No matter how good you are, you probably have at least one recipe you’re proud of. Some special dish that you or your family loves. If so, please share it here on our Home Cooking page. Each month, Military Family will award a $25 gift card to the Home Cooking participant who posts the most interesting, creative, or downright delicious recipe!

Where Do You Send Your Recipe?

You can post it right here, below, in the comments section. We’re keeping the contest informal–simply jot down your recipe to let others enjoy. If you happen to win, we’ll notify you by email. But even if you don’t win, you’ll still be helping your fellow military family members… and you may have a little fun in the process!

* To enter, simply create an account here on MilitaryFamily.com. Log in or create an account now. Then, when posting your recipe, just sign your username at the bottom of the comment. Good luck – and more importantly, thanks for sharing!

Comments

  1. Alex Wall

    January 18, 2012

    Cool idea. And I have to say I’m honored to be the first to put a recipe on your page. With the super bowl coming up, this is one of my favorite party recipes. Takes a little time but fun to make.

    CHEESE CHILE BITES
    What you’ll need to start:
    1 cup All-purpose flour, 1/2 cup Finely grated Cheddar cheese, 1/4 ts Salt, 1 Egg, beaten, 1/2 ts Dry mustard, 1 tb Cold water, 1/2 ts Hot chili powder, 1 tb Sesame seeds, 1 lg Pinch cayenne pepper, 1 tb Poppy seeds, 1/4 c Butter or margarine

    And to make them:
    Oven, 400’F. Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12×6″ rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Brush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack.

    Enjoy,
    Alex Wall

  2. christinel

    January 19, 2012

    After my friends try this dip, they always request that I bring it to parties and bbqs. It probably falls under the category of “trash food” but the formal name it’s been given is Crack Dip- it’s that addictive.

    1 jar HOT salsa
    1 can beef chili, no beans
    1 8 oz bag of shredded cheese (mexican blend or cheddar)
    1 8 oz package of cream cheese

    Stir it all up and put in the microwave, covered, on high for 3 minutes. Take out, stir. Put back in for another 2 minutes, stir, then serve with scoops corn chips.

    Be careful though, it’s habit-forming! You’ve been warned 🙂

    Christine L

  3. Kelly

    January 22, 2012

    I have a light, easy appetizer recipe I would love to share.

    Chipolte chicken wontons

    1 cup chipotle salsa (from a jar is just fine)
    2-3 cups of shredded chicken (a store bought rotisserie works perfectly)
    1/2 cup shredded cheddar
    1/4 cup fresh chives
    1pkg wonton wrappers
    Mini muffin pans to shape wonton cups

    Preheat oven to 275. Spray muffin pans with non-stick spray. Press wonton wrappers into muffin pans and bake for @10 min. Keep a close eye on the wrappers, they brown quickly, you want them crispy but not brown.
    Combine all remaining ingredients and fill muffin cups. Bake until they are hot, @15min.

    These r so easy and a huge success. Yum!

  4. Regina Smith

    January 24, 2012

    Guacamole

    • 3 avocados – peeled, pitted, & mashed
    • Juice of 1 lime
    • 1 tsp salt
    • 1/2 cup diced onion
    • 3 T chopped fresh cilantro
    • 2 plum tomatoes, diced
    • 1 tsp minced garlic
    • 1 pinch ground cayenne pepper (optional)

    In a bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve right away. Enjoy!

    -Regina Smith

  5. Katie

    January 28, 2012

    Chicken

    chicken breasts
    salt & pepper
    cornstarch
    3 eggs beaten
    canola oil

    So clean the chicken and rinse. Cut into cubes. Sprinkle a little s&p. Cover chicken in cornstarch. Then dip each piece of chicken into egg. Fry in oil on both sides in-till light brown. Place into a lightly greased pan.

    Sauce

    3/4 cup sugar
    4 tbs ketchup
    1/2 cup vinegar
    1 tbs soy sauce
    1 tsp garlic salt

    Mix all the ingredients together and pour over the chicken. 325 degrees for 1 hour. Its very important that you turn/mix the chicken every 15 min.

    Rice

    1 cup white rice
    1 1/2 water

    Wash the rice really really well. (water should run clean) Bring water to a boil. Pour in rice. Turn stove on low and cover with a lid. Cook for 10 min (do not open lid!) Turn off stove and cook for an additional 15 min (do not open lid!)

    Fried Rice

    cooked rice
    3 tbs sesame oil
    1 cup peas and carrots
    1 small onion
    2 tsp garlic
    2 eggs beaten
    1/4 cup soy sauce

    Heat oil. Add peas, carrots, onion & garlic. ( I also added baby corn) Cook till soft. Move mixture to one side of the pan. Pour in eggs and scramble. Now add rice and soy sauce. Blend well. ( I would have added ham too but I didn’t have any)

    This was soooo good!

  6. Veronica Sullivan

    January 31, 2012

    Cream Cajun Chicken and Shrimp Pasta

    This is one of my favorite dishes to make and it’s absolutely delicious! Hope you all like it!

    Ingredients Needed:
    • 2 boneless skinless chicken breasts , cut into thin strips
    • 1 pound shrimp (I usually by frozen)
    • 4 ounces linguine , cooked al dente
    • 2 teaspoons cajun seasoning
    • 2 tablespoons butter
    • 1 thinly sliced green onion
    • 1 -2 cup heavy whipping cream
    • 2 tablespoons chopped sun-dried tomatoes
    • 1/4 teaspoon salt
    • 1/4 teaspoon dried basil
    • 1/8 teaspoon ground black pepper
    • 1/8 teaspoon garlic powder
    • 1/4 cup grated parmesan cheese

    Directions:

    1) Place chicken and Cajun seasoning in a bowl and toss to coat.
    2) Defrost Shrimp under running cool to lukewarm water for about 3-5 Minutes. (Or prepare shrimp if you don’t buy it frozen like myself)
    3) In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes. Then place shrimp in skillet for about 2-3 minutes or until light brown.
    4) Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.
    5) Boil water and cook linguine until al dente.
    6) Pour over hot linguine and toss with Parmesan cheese and enjoy :)!

    It should take you no longer than 25 minutes and served with bread on the side makes it even better!

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