Sure, I know what you’re thinking….
Better than my grandma’s friend chicken?
Better than my dad’s chili?
Better than my uncle’s mystery potato-cheese-whatever thing inside of aluminum foil on the grill?
Yes. Yes. and Yes.

We all have different tastes. Some of you actually turn your nose up at chocolate. Nobody can help you. Some of you demand the finest ingredients prepared in the finest places and some of you prefer frozen pizza. I, myself, enjoy both.
It is hard to find foods that everyone likes much less foods that everyone craves. I, however, with this top ten greatest recipes list, have done it!

Beginning here will be a list of recipes, one per week, so magical that even the stuffiest of food snobs will unfurl that skeptical brow within seconds of the first fork full dancing merrily across their tongue.

Meals so magnificent, so powerful that husbands and wives will weep openly at the table exchanging only looks of understanding and joy.

Invite your friends over for dinner. Sure, they will rejoice in the glory of your culinary masterpiece but down deep they will squirm with jealousy. These recipes will so undeniably establish yours as the cooler relationship that your friends will leave with happy tummies, defeated hearts, and will absolutely fight in the car all the way home.

Take some in to work. Enjoy your huge promotion!

I have only one rule. These recipes must be prepared precisely as you read them the first time. The second time you make it, feel free to personalize. I research recipes all over the internet and I see a lot of people leaving feedback about how they made a recipe but decided they would make some “minor changes”. It ends up looking ridiculous like this….

Example recipe: (this is a generic example-this is not one of the recipes on my “best of” list)

Spaghetti–
– 1 pound spaghetti
– 2 pounds lean ground beef
– 1 onion, minced
– 1 (6 ounce) can tomato paste
– 2 (10.75 ounce) cans condensed tomato soup
– 2 1/2 cups water

Feedback–
“I tried you’re spaghetti recipe and it was just ok, nothing special. I used diced tomatoes instead of tomato soup just to give it some substance. Also we thought a whole onion was too much so we used half. We wanted to add some extra oregano but didn’t have any so we used lemon pepper. For the meat we used ostrich. Finally we used couscous instead of the spaghetti. Again, I have had much better sauces but good try”……. These people need to be punched in the face.

I am all for people adding their own touches but, honestly, you have thousands of meals ahead of you. I think you can afford to have a few my way. You’re going to thank me.

And now…..
The moment you did not realize you have been waiting for your entire life!!!!

When you get home tonight, hang up your coat, grab some wood from the log rack, start a fire, grab a bottle of wine from your decorative rack, pour yourself a drink, pull down some cookware from your pot racks, and start cooking! (Yeah, I sell racks…was it obvious?)

The #10 recipe of the Greatest, Yummiest, “This is the best thing I’ve ever eaten” Recipes in the History of the Universe. (an understatement)

#10 Chicken Pasta Arabica

I found this on mealtime.org. This is exactly as it appears on their site. What is important here is to trust the feta cheese. If you love, like, or are indifferent to feta cheese you must put it on at the end and be generous. They say 3/4 cup but I say pile it on. There is something amazing about the combination of flavors that makes feta cheese taste better on this than on anything else. Trust me.

CHICKEN PASTA ARABICA

We are so accustomed to think of cinnamon and cloves as sweet spices (cinnamon rolls, spice cake and mulled cider come to mind) that the notion of sprinkling them on chicken can seem a little cuckoo. But in Arab cuisines, cinnamon and cloves are poultry seasonings. This recipe shows how inspired the combination is, deliciously combined with the savory-sweet flavors of vitamin A-rich canned tomatoes.

Ingredients:
8 ounces pasta shells, ziti, or favorite shaped pasta
2 tablespoons olive oil
1 large onion, halved and thinly sliced
1 pound chicken tenders, cut into 1/2-inch chunks
1/4 teaspoon pepper
1/2 teaspoon salt
1 can (14 1/2 ounce) diced tomatoes, no-salt added, undrained
1 can (8 ounce) low-sodium tomato sauce
1/2 teaspoon ground cinnamon
Pinch ground cloves
3/4 cup feta cheese crumbles
Preparation Time: Approximately 15 minutes

Cook Time: Approximately 15 minutes

Preparation:
Cook the pasta according to package directions. While the pasta is cooking heat a large non-stick skillet over medium-high heat. and add the oil. Add the onion and cook for about 2 minutes, stirring often, until just tender. Stir in the chicken, and sprinkle with the pepper and salt. Cook, stirring often, until the chicken is white throughout, about 3 minutes. Stir in the diced tomatoes, tomato sauce, cinnamon, and cloves; bring to a boil. Reduce the heat to low and simmer, uncovered, until lightly thickened, 10 minutes. Drain the pasta and toss with the sauce. Sprinkle with the feta and serve.
Servings: 4

Nutritional Information Per Serving:
536 calories; 17 g fat; 88 mg cholesterol; 666 mg sodium; 59 g carbohydrate; 5 g fiber; 36 g protein.

This list will continue, one per week, on my website. Visit and enjoy!

Author Bio: http://www.stacksofracks.com/Top-Ten-Recipes-s/156.htm

Category: Cooking
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