Happycook

Slider-Style Mini Burgers
Rating: Unrated
Happycook's rating

A quick and easy hit with adults and kids! I didn't have any onion mix so just used salt, pepper and onion powder while cooking meat and they still tasted 'authentic'. Used both Hawaiian roles for kids and larger buns for adult with success with each. Can't wait to make for a larger crowd during football.

Bottom Round Roast with Onion Gravy
Rating: Unrated
Happycook's rating

Always a hungry family waiting when I make this for dinner. The smell is wonderful as it cooks all day on the stove and it turns out perfect everytime. I use balsamic vinegar when I don't have white and they both taste good.

Spaghetti Carbonara
Rating: Unrated
Happycook's rating

Soooo good! I use more bacon and less onion. I also mix the cheese and eggs before adding to pasta as suggested by another reviewer. I have made it with both the wine and without and, they both taste good. A guaranteed winner if friends are coming over!

Cheeseburger Meatloaf
Rating: Unrated
Happycook's rating

A great family dinner idea! I cut the recipe in half for a familly of 5 and it works well.

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Carrot Souffle with Brown Sugar
Rating: Unrated
Happycook's rating

My kids love these and so do the adults! A really nice compliment to a roast too.

Oaxacan Tacos
Rating: Unrated
Happycook's rating

I marinated the steak in 1/2 bottle of dark beer, 1 lime, salt and 2 tsps of chopped garlic for 2 hrs. I also put the tortillas in aluminum foil in the oven, instead of cooking in oil. Used the rest of the recipe and it was awesome!!!! The flavors were so fresh and no one could get enough.

World's Best Lasagna
Rating: Unrated
Happycook's rating

I've always been known as a really good cook but, thanks to Chef John, now I have a lasagna recipe that has become legendary; so much thanks!! My only adjustments I sometimes make are, the amount of meat I use (depending on what I have on hand or, who I'm cooking for) and my cheeses, for the same reasons (always using fresh ricotta and then working with mozzarella, provolone and Parmesan). The best thing about this recipe is that the sauce is made to be doubled or tripled; which allows me the ability to freeze some and/or, use in spaghetti or manicotti on a different day of the week!