My girl is 5 months old and eats single-grain rice cereal, avocado, and frozen banana from a mesh feeder. Any easy ideas to spice things up?Easy baby food recipes?
Take a look on:
http://wholesomebabyfood.com/VegetableRe鈥?/a>
I make my daughter's food, and this is where I go for recipes! Hope it helps!
Thursday, December 24, 2009
What is an easy recipe or food item I can prepare from the Middle Ages that comes from France?
I am doing a project about French cuisine during the Middle Ages, specifically 14th-16th centuries. I need an easy recipe or even better, something I can go and buy that would be appropriate for this time period. I'm not really able to cook anything so I more need an idea of what I could purchase!What is an easy recipe or food item I can prepare from the Middle Ages that comes from France?
All the links given are good, but if you're not able to cook well or just don't have the time maybe this will help.
Many meals were served on a large slab of bread, instead of a plate. You could buy a large loaf of French bread, cut it in half horizontally, scoop out some of the soft bread leaving a thick bottom, and top it with a beef stew, serve wedges of cheese, boiled eggs, fruit and serve wine to drink. Often I've read that at large banquets, the bread was shared between two people.
Also forks and spoons weren't placed on the table for every person. Each person kept his/or her own spoon and eating knife with them at all times. The small knife was used for cutting pieces of food to bite size and was used to stab the food to bring it to the mouth, instead of a fork. Wooden spoons were used but not as often as the knife or fingers!
You need to remember that only the very rich had fancy foods. The poor had mostly stews and thick soups. Refrigeration was nonexistent and most meat was salted or dried to preserve them. The only way to make them palatable was to stew them with other things like dried beans, herbs, vegetables and wine.
You can't go wrong if you think of the simplest of meals. Have fun!What is an easy recipe or food item I can prepare from the Middle Ages that comes from France?
French Bread
INGREDIENTS
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
DIRECTIONS
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball.
Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
i dunno, but interesting question
Here's an interesting link for your recipes
http://www.press.uchicago.edu/Misc/Chica鈥?/a>
French toast is a dish that originally came from france. ';Pan perdue'; or ';lost bread'; came about as a result of not wanting to throw away yesterdays bread. Hense, french toast.
Something in a big pot over the fire;
Here is a link to Middle age recipes:
http://www.twingroves.district96.k12.il.鈥?/a>
Pepper white-black-red (cayenne)
Mustard
Marjoram
Sage
Mints
Rosemary
Thyme
Parsley
Anise
Horse Radish
Saffron
Liquorice
Chervil
Garlic
Coriander
Water Cress
Savory
Angelica
Mace
Nutmeg
Cloves
Bay Leaves
Tarragon
Chives
Dill d/FoodTable.html
Try the link below
All the links given are good, but if you're not able to cook well or just don't have the time maybe this will help.
Many meals were served on a large slab of bread, instead of a plate. You could buy a large loaf of French bread, cut it in half horizontally, scoop out some of the soft bread leaving a thick bottom, and top it with a beef stew, serve wedges of cheese, boiled eggs, fruit and serve wine to drink. Often I've read that at large banquets, the bread was shared between two people.
Also forks and spoons weren't placed on the table for every person. Each person kept his/or her own spoon and eating knife with them at all times. The small knife was used for cutting pieces of food to bite size and was used to stab the food to bring it to the mouth, instead of a fork. Wooden spoons were used but not as often as the knife or fingers!
You need to remember that only the very rich had fancy foods. The poor had mostly stews and thick soups. Refrigeration was nonexistent and most meat was salted or dried to preserve them. The only way to make them palatable was to stew them with other things like dried beans, herbs, vegetables and wine.
You can't go wrong if you think of the simplest of meals. Have fun!What is an easy recipe or food item I can prepare from the Middle Ages that comes from France?
French Bread
INGREDIENTS
6 cups all-purpose flour
2 1/2 (.25 ounce) packages active dry yeast
1 1/2 teaspoons salt
2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
1 egg white
1 tablespoon water
DIRECTIONS
In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball.
Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
i dunno, but interesting question
Here's an interesting link for your recipes
http://www.press.uchicago.edu/Misc/Chica鈥?/a>
French toast is a dish that originally came from france. ';Pan perdue'; or ';lost bread'; came about as a result of not wanting to throw away yesterdays bread. Hense, french toast.
Something in a big pot over the fire;
Here is a link to Middle age recipes:
http://www.twingroves.district96.k12.il.鈥?/a>
Pepper white-black-red (cayenne)
Mustard
Marjoram
Sage
Mints
Rosemary
Thyme
Parsley
Anise
Horse Radish
Saffron
Liquorice
Chervil
Garlic
Coriander
Water Cress
Savory
Angelica
Mace
Nutmeg
Cloves
Bay Leaves
Tarragon
Chives
Dill d/FoodTable.html
Try the link below
Looking for some easy recipes to use up dry/store cupboard food...?
I've got bulgar wheat, chick peas (can't stand hummous though!), and a whole lot of different types of dried beans... kidney beans, cannellini beans, and a bag of mixed beans.
Any simple recipes for using any of the above would be much appreciated, thanks!Looking for some easy recipes to use up dry/store cupboard food...?
Using onions, garlic and tomatoes, adding a few herbs you could make yourself a stew with any of the pulses. You could improvise on this, using other things like: celery, leeks, peppers, etc.
Chickpeas goes well with pork, lentils with sausages and the beans with beef. There's also lots of salads with several types of beans in them.
Bulgar is a bit more complex, aside of Tabouleh, there isn't much you can do with it.Looking for some easy recipes to use up dry/store cupboard food...?
if you look on jamie olivers website i think he has some recipes for pulses etc.... also delia smith
Mixed Bean Soup RecipeIngredients
1/3 cup (heaping) pinto beans
1/3 cup (heaping) great northern
1/3 cup (heaping) red beans
1/8 cup (heaping) kidney beans
1/8 cup small white beans
1 tbsp black beans
1/4 cup (scant) garbanzo beans
1 tbsp blackeye peas
2 tbsp split peas
1/3 cup lentils
Directions
Total beans: about 2 cups for each recipe...Serves 10
Experiment with combining your own favorite bean varieties.. mix them
up!
Place in large pan, cover with water, soak, rinse well, then add 2
qts. water and 1/2 lb. lean ham, cubed. Simmer slowly 2 1/2 hours.
ADD: 1 large onion, chopped; 1 large can tomatoes; 1 Tsp. chili
powder; 1 clove garlic, chopped; salt/pepper to taste. Simmer another
hour or until done. Before serving, add 1/2 cup red wine; 1/2 cup
chopped parsley.
not sure...but you could always give it to the Open Pantry, if all else fails
you can search for recipes for mixed bean soups to use to beans.......I drain chickpeas and top my salads with them......and bulgur wheat is a toughie! Other than tabouleh, I am not quite certain! Do a recipe search for tabouleh, and see how that sounds to you :)
http://www.kraftfoods.com/kf
try that :)
kinda obvious but you can't beat a mixed bean chilliparasites
Any simple recipes for using any of the above would be much appreciated, thanks!Looking for some easy recipes to use up dry/store cupboard food...?
Using onions, garlic and tomatoes, adding a few herbs you could make yourself a stew with any of the pulses. You could improvise on this, using other things like: celery, leeks, peppers, etc.
Chickpeas goes well with pork, lentils with sausages and the beans with beef. There's also lots of salads with several types of beans in them.
Bulgar is a bit more complex, aside of Tabouleh, there isn't much you can do with it.Looking for some easy recipes to use up dry/store cupboard food...?
if you look on jamie olivers website i think he has some recipes for pulses etc.... also delia smith
Mixed Bean Soup RecipeIngredients
1/3 cup (heaping) pinto beans
1/3 cup (heaping) great northern
1/3 cup (heaping) red beans
1/8 cup (heaping) kidney beans
1/8 cup small white beans
1 tbsp black beans
1/4 cup (scant) garbanzo beans
1 tbsp blackeye peas
2 tbsp split peas
1/3 cup lentils
Directions
Total beans: about 2 cups for each recipe...Serves 10
Experiment with combining your own favorite bean varieties.. mix them
up!
Place in large pan, cover with water, soak, rinse well, then add 2
qts. water and 1/2 lb. lean ham, cubed. Simmer slowly 2 1/2 hours.
ADD: 1 large onion, chopped; 1 large can tomatoes; 1 Tsp. chili
powder; 1 clove garlic, chopped; salt/pepper to taste. Simmer another
hour or until done. Before serving, add 1/2 cup red wine; 1/2 cup
chopped parsley.
not sure...but you could always give it to the Open Pantry, if all else fails
you can search for recipes for mixed bean soups to use to beans.......I drain chickpeas and top my salads with them......and bulgur wheat is a toughie! Other than tabouleh, I am not quite certain! Do a recipe search for tabouleh, and see how that sounds to you :)
http://www.kraftfoods.com/kf
try that :)
kinda obvious but you can't beat a mixed bean chilli
Does anyone have any easy dog food recipes using pet mince? i have a 10 week old shih tzu x chihuahua.?
Mine is simple,
I take a 1/2 cup of dry dog food,
Soak it for half an hour in 1/4 cup of hot water.
Then I mix in 1/2 a cup of mince!
They love it...
Pet mince alone does not have all the nutrients a dog needs so you need to either add some dry dog food as well...
Another alternative would be
1/4 cup vegetables
1/4 cup mince
1/4 cup rice
1/4 cup dry food
As your dog gets older, just increase the portions.
Always remember to feed something vcrunchy to your dog every day (like dry dog food or biscuits) as it helps clean their teeth.
I take a 1/2 cup of dry dog food,
Soak it for half an hour in 1/4 cup of hot water.
Then I mix in 1/2 a cup of mince!
They love it...
Pet mince alone does not have all the nutrients a dog needs so you need to either add some dry dog food as well...
Another alternative would be
1/4 cup vegetables
1/4 cup mince
1/4 cup rice
1/4 cup dry food
As your dog gets older, just increase the portions.
Always remember to feed something vcrunchy to your dog every day (like dry dog food or biscuits) as it helps clean their teeth.
Any easy cooked food recipes? l have one-?
boil 500 g new potatoes in salted water-in a seperate pan,melt 40g of garlic butter with a handful of chopped green olives and parsley and the zest of one lemon mix for seconds ,drain potatoes and tip mixture over them-yummy. want any more easy ones?Any easy cooked food recipes? l have one-?
No
No
Any recipes for tasty, cheap, and easy food?
I am a single guy and have to cook for myself every night. I am looking for something that I could cook in a large quantity that could last at least a few days. I might be asking too much but I want something that is reasonably healthy, cheap, easy to make, and tastes good. Anyone have any recipes or know any websites with recipes like this??Any recipes for tasty, cheap, and easy food?
yes! i have your answer!
make a healthy lasagna.
you need lasagna sheets.
pumpkin.
carrot sliced finely.(2)
zucchini (1)
Lean minced meat(500g)
2 cans of diced tomatoes
pepper
salt(if wanted)
oregano(optional)
skim milk(2 cups)
1 cup of flour
some cheese.
1 onion
tomato paste.
1. now cook the onions, then add the carrot and zucchini and other vegetables to lightly cook.
put them in a bowl.
2. cook the meat then add the vegetables back in and stir, add tomatoes and pepper spices herbs.
let this simmer for short time until thick enough.
3. make the white sauce. add a small amount of oil in pan to just cover the flour. stir in some milk in small amounts until the lumps are gone.
4. add the cheese(as much as you would like) and stir until thick enough to be able to pour over the meat.
when the is done lay a layer of lasagna sheets on the bottom of a large dish. then add a layer of meat and sauce.
and so on till you finish off with white sauce layer. add some breadcrumbs on top if you want a slightly crustier texture.
let it settle for about 5 minutes then put into oven at 180 and leave for about 35 minutes. (or until just browning lightly on top,)
stick a fork through the middle to make sure it is cooked well enough.
when this is done let it cool and you can freeze it for later days, this will serve you for about 7 days, more if your portion slices are smaller. hope you like my recipe
good luckAny recipes for tasty, cheap, and easy food?
Why not make a big batch of chili - eat some and freeze the rest? Freeze it in one-cup portions in containers or zipper-type baggies for later. You can use one cup of chili to make some nachos, or pour it over a baked potato, or Velveeta chili dip, or Frito Pie, or spread it over an omelet.
Or add some spices to ground turkey (or other ground meat) and make some meatballs. Bake them and serve over spaghetti, (which can also be frozen) or make meatball sandwiches.
You could make some enchiladas or bean burritos and freeze them too. If you're using energy to cook a meal, you might as well cook enough for later - your freezer runs more efficiently if it's full, so pack it full of food.
What you want to do is to build a little stash of frozen food that you can fall back on when you're too tired or too broke to cook.
Here are 4 recipes: meatballs, chili, sloppy joes and beef roast and instructions on how to freeze them.
http://www.stretcher.com/stories/04/04ju鈥?/a>
Good luck!
I call this cheater chicken parmigiana, buy the Perdue Chicken Cutlets four to a package (located in the meat section of the store). A jar of your favorite pasta sauce, mozzarela cheese, and a jar of your favorite pasta sauce. Cook chicken according to the package add cheese at the end. Heat up sauce cook pasta. Dinner in less than 30 min.
Well make a turkey meat loaf
Buy 5 pounds ground turkey breast
Add 3 eggs, 3 c. bread crumbs, 1 tbl blk pepper, 1 tbl salt, 1/4 c. whorshiser sauce, 2 chopped cloves of garlic,1 med. onion chopped, mix in big bowl, form into single serve loafs and freeze. Thaw one at a time put ketchup on top and bake 30 minutes along with some garlic sliced potatoes. Also you can bake 2 and use one for sandwiches.
beef stew, cheap and easy.
stewing steak, carrots, onions (any other veg u like really)
put it all in a casserole pot with stock (beef oxo's) enough to cover the ingredients. put in oven gas mark 3 or 4 for approx 3 hours. u may need to thicken the stock but do this in the last few minutes of cooking. u can do this with thickening granules or corn flour. it can be frozen
Crispy Fried Chicken
2 C. Flour
1/2 tsp. pepper
1. C. oil
1. tsp salt
3/4C. buttermilk
1 Frying chicken, cut up; or use chicken breasts,legs
or thighs
Combine salt, flour and pepper. Skin chicken; dip in buttermilk. Coat with flour mixture. Heat oil until 375*
Fry until golden brown.
hamburger helper is a man's best friend. i would recommend the cheesy hashbrowns. i substiture breakfast sausage for hamburger and add an onion if you want. you won't believe how good it is for hamburger helper. also try tomato basil penne and any of the tuna pastas. seriously, give them a try before you judge them. they are delightful.
Chili Pie
Place a layer of flavored doritos in a casserole dish.
Dump in two cans of good quality chili
Place a layer of onions in.
Place a layer of cheese
Place a layer of beans
Pour cornbread batter flavored with chili powder over top and bake until cornbread is done. Easy.
Invest in a crock pot. Also, it's not made in large quanities, but tortilla pizzas are good and somewhat healthy. Maybe try post-weight loss surgery recipes (bariatric recipes).
Good luck!
mac n cheese. not from the box, but the acctual make in a pan mac and cheese.
or lasanea.
or spaghetti
or chili
or a turkey! imagine if you made a small turkey dinner for yourself.. leftovers for a week!
Check out these site's:
Betty Crocker
Vegetarian Times
Land O lakes
All Recipes
Gourmet
Ladies Home Journal
Taste of Home
Food Network
Recipe Zaar
Home Cooking
Kraft Foods
Enjoy!
You can make soup, Then freeze it :)
Or next time you go shopping buy those Heat and Eat DInners!
yes! i have your answer!
make a healthy lasagna.
you need lasagna sheets.
pumpkin.
carrot sliced finely.(2)
zucchini (1)
Lean minced meat(500g)
2 cans of diced tomatoes
pepper
salt(if wanted)
oregano(optional)
skim milk(2 cups)
1 cup of flour
some cheese.
1 onion
tomato paste.
1. now cook the onions, then add the carrot and zucchini and other vegetables to lightly cook.
put them in a bowl.
2. cook the meat then add the vegetables back in and stir, add tomatoes and pepper spices herbs.
let this simmer for short time until thick enough.
3. make the white sauce. add a small amount of oil in pan to just cover the flour. stir in some milk in small amounts until the lumps are gone.
4. add the cheese(as much as you would like) and stir until thick enough to be able to pour over the meat.
when the is done lay a layer of lasagna sheets on the bottom of a large dish. then add a layer of meat and sauce.
and so on till you finish off with white sauce layer. add some breadcrumbs on top if you want a slightly crustier texture.
let it settle for about 5 minutes then put into oven at 180 and leave for about 35 minutes. (or until just browning lightly on top,)
stick a fork through the middle to make sure it is cooked well enough.
when this is done let it cool and you can freeze it for later days, this will serve you for about 7 days, more if your portion slices are smaller. hope you like my recipe
good luckAny recipes for tasty, cheap, and easy food?
Why not make a big batch of chili - eat some and freeze the rest? Freeze it in one-cup portions in containers or zipper-type baggies for later. You can use one cup of chili to make some nachos, or pour it over a baked potato, or Velveeta chili dip, or Frito Pie, or spread it over an omelet.
Or add some spices to ground turkey (or other ground meat) and make some meatballs. Bake them and serve over spaghetti, (which can also be frozen) or make meatball sandwiches.
You could make some enchiladas or bean burritos and freeze them too. If you're using energy to cook a meal, you might as well cook enough for later - your freezer runs more efficiently if it's full, so pack it full of food.
What you want to do is to build a little stash of frozen food that you can fall back on when you're too tired or too broke to cook.
Here are 4 recipes: meatballs, chili, sloppy joes and beef roast and instructions on how to freeze them.
http://www.stretcher.com/stories/04/04ju鈥?/a>
Good luck!
I call this cheater chicken parmigiana, buy the Perdue Chicken Cutlets four to a package (located in the meat section of the store). A jar of your favorite pasta sauce, mozzarela cheese, and a jar of your favorite pasta sauce. Cook chicken according to the package add cheese at the end. Heat up sauce cook pasta. Dinner in less than 30 min.
Well make a turkey meat loaf
Buy 5 pounds ground turkey breast
Add 3 eggs, 3 c. bread crumbs, 1 tbl blk pepper, 1 tbl salt, 1/4 c. whorshiser sauce, 2 chopped cloves of garlic,1 med. onion chopped, mix in big bowl, form into single serve loafs and freeze. Thaw one at a time put ketchup on top and bake 30 minutes along with some garlic sliced potatoes. Also you can bake 2 and use one for sandwiches.
beef stew, cheap and easy.
stewing steak, carrots, onions (any other veg u like really)
put it all in a casserole pot with stock (beef oxo's) enough to cover the ingredients. put in oven gas mark 3 or 4 for approx 3 hours. u may need to thicken the stock but do this in the last few minutes of cooking. u can do this with thickening granules or corn flour. it can be frozen
Crispy Fried Chicken
2 C. Flour
1/2 tsp. pepper
1. C. oil
1. tsp salt
3/4C. buttermilk
1 Frying chicken, cut up; or use chicken breasts,legs
or thighs
Combine salt, flour and pepper. Skin chicken; dip in buttermilk. Coat with flour mixture. Heat oil until 375*
Fry until golden brown.
hamburger helper is a man's best friend. i would recommend the cheesy hashbrowns. i substiture breakfast sausage for hamburger and add an onion if you want. you won't believe how good it is for hamburger helper. also try tomato basil penne and any of the tuna pastas. seriously, give them a try before you judge them. they are delightful.
Chili Pie
Place a layer of flavored doritos in a casserole dish.
Dump in two cans of good quality chili
Place a layer of onions in.
Place a layer of cheese
Place a layer of beans
Pour cornbread batter flavored with chili powder over top and bake until cornbread is done. Easy.
Invest in a crock pot. Also, it's not made in large quanities, but tortilla pizzas are good and somewhat healthy. Maybe try post-weight loss surgery recipes (bariatric recipes).
Good luck!
mac n cheese. not from the box, but the acctual make in a pan mac and cheese.
or lasanea.
or spaghetti
or chili
or a turkey! imagine if you made a small turkey dinner for yourself.. leftovers for a week!
Check out these site's:
Betty Crocker
Vegetarian Times
Land O lakes
All Recipes
Gourmet
Ladies Home Journal
Taste of Home
Food Network
Recipe Zaar
Home Cooking
Kraft Foods
Enjoy!
You can make soup, Then freeze it :)
Or next time you go shopping buy those Heat and Eat DInners!
Im 16 and have just started flatting anyone no any good food recipes that are yum,cheap and easy to make?
Not quite sure what ';flatting';means, but check www.foodtv.com or www.epicurious.com
On a budget, try kraftfoods.comIm 16 and have just started flatting anyone no any good food recipes that are yum,cheap and easy to make?
Stock your cupboard with the basics then you can just add the main ingredients. It will take an initial outlay to get set up, but once you have the staples you can make anything from Asian to French to Italian. They should also last you for a few months.
For basics I would recommend a good virgin olive oil, basalmic vinegar, honey, tinned peeled tomatoes, small packs of tomato paste, small tins of ready made Indian curry base, tinned tuna in springwater, pasta, rice (brown and white), soy sauce, a good jar of chutney, salt and ground pepper.
Every 2 weeks include these in your shopping: garlic, onions, a salami stick, butter, sour cream, potatoes, eggs, greek style yogurt.
Now all you need to do is buy what you can afford each week such as chicken, veges, salad and steak on special occasions. Below I will write some combinations using the above ingredients:
Tinned tuna with boiled eggs and salad with a basalmic vinegar and olive oil dressing
Honey drizzled over Greek style yogurt
Chicken curry (see directions on tin) with greek yogurt and rice
Steak with a chutney sauce and veges (just heat the chutney)
Steak or chicken fried in butter, onions and pieces of salami with boiled veges
Tinned (or fresh) tomatoes cooked with chopped garlic, tuna and chutney over pasta
Chicken pieces stir fried with garlic, soy and honey (drizzle honey over last) and stir fried veges (carrots, celery etc)
Potatoes with sour cream and chutney
I'm sure eventually you will come up with your own combinations using the above basics.Im 16 and have just started flatting anyone no any good food recipes that are yum,cheap and easy to make?
No kitchen needed casserole:
(just microwave)
INGREDIENTS
4 cups water
4 ounces spaghetti
1 (10.75 ounce) can reduced fat reduced sodium condensed cream of mushroom soup
1 (10 ounce) package frozen broccoli florets
1/2 cup French fried onions
DIRECTIONS
Place 4 cups water in a 2 quart microwave-safe dish. Heat on high until bubbling, about 15 minutes. Break pasta in half, and drop into heated water. Microwave on high for 10 to 15 minutes, or until tender. Drain and set aside (keep warm).
Cook broccoli according to microwave directions. Add cooked broccoli to noodles, reserving liquid. Stir in 1/4 cup fried onions and mushroom soup. Add reserved broccoli liquid. Toss thoroughly, and top with remaining onions. Cover, and microwave on high about 15 minutes, or until top is crunchy. Let stand for a few minutes.
Pasta salad is always good.....just use your favoirte pasta, your favorite veggies, (peas is a fovorite,,so is shredded carrots) your favoirte cheese like cheddar, or any semi hard cheese,,,,just chop it in bite size pieces,,,,,,,,and a good mayo dresssing or use a combo of sour cream and mayo,,,or mayo and ranch dressing....then there are add ons,,,, I like to use very fine chopped sweet onion,,,,tomato...celery,,,,bell pepper,,,,whatever you have on hand....toss it in,,,,,chopped ham,,,crumbled bacon,,,,diced chicken,,,,tuna....all good added in...then you have a main dish......use your imagination.....
Pasta,,,veggies,,,dressing,,,add ons and maybe meat,,,,salt and pepper......
You can take a can of green peas,,,use the ones in the silver can,,,,,drain and add some chopped green onions,,,some chopped tomato,,,,enough mayo to mix together,,,,maybe a crumble of bacon,,,,this is really good and so easy to throw together....
Or shredded carrots and raisins,,,mixed with mayo...
Or chopped apple, walnuts,,raisins or dried cranberries,,,,,add mayo.....
Take a pear,,,put a dap of mayo in the hole,,,,,cover with grated cheddar chesse,,,,,this makes a good fruit salad....
I know each one of these are made with mayo but it is the things I think of when I am in a hurry to get a meal on the table,,,,,all these sides work with a sandwich...or baked chicken,,,,,which you just pop in the oven at 350 degrees until brown.....spray pan with pam so it won't stick...or grill up some fish ....spray a george forman style grill with pam and lay your fish on it,,,grill and add a sprinkle of lemon and salt....simple and good....
And don't forget a simple grilled cheese and a cup of tomato soup from a can..with crackers,,,,,,all good....
I'm assuming 'flatting' means sharing an apartment! As a student we used to eat 'shepherds pie' ...lamb or beef mince cooked with some onion, salt %26amp; pepper, spoonful of tomato concentrate, some chopped carrots . cook in oil with onioin till browned then transfer to casserole dish, top with cooked mashed potato and bake for about 40 minutes in 360 oven. Quick and easy and delicious and cheap!
By 'flatting' I am guessing u r in UK? Not sure if you can find it in the EU or not but there is a really good cookbook called the 3-Ingredient Cookbook where all the recipes are with three ingredients only and are amazingly healthy and can be really inexpensive. A few examples are as follows
Mayonnaise Rolls:
2 cups self-raising flour, 1 cup milk, 4 tablespoons mayonnaise
comobine all ingredients and mix well. Pour into sprayed muffin tins and bake at 400F for 22 minutes.
Onion Rice Casserole:
1x10 ounce can french-onion soup, 1 cup regular [not instant] rice, 1/2 cup chopped celery
In a saucepan combine all ingredients with 1 cup of water - use the water to rinse out the soup can for extra flavour! Mix well. Cook over medium heat for 25-30 minutes or until rice is tender. Fluff with fork.
Hamburger Stroganoff:
1 pound of ground beef or ground round steak, 2 x 10 ounce cans of cream of mushroom soup, and 1 x 16 ounce package of noodles
In a skillet/frypan, brown beef, crumble and drain off the fat. Stir soup into meat and mix well. Cook for 10 minutes or until well heated and stir often. Boil noodles according to package directions and drain the noodles. Serve the beef over the noodles.
Apricot Chicken:
6 boneless skinless chicken breasts, 1 cup of apricot nectar, and 1 / 1 ounce dry onion soup mix.
Arrange chicken in a 9 x 13 inch panand poiur ap;ricot necgtar over the top. Sprinke with soup mix, cover with foil and bake at 325F for 1 hour. Remove cover and bake 15 minutes longer. Serve with rice or noodles and a salad.
Hope these are of use to u...............Best of luck!
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RECIPE DETAILS
Creamy Squash Soup
Pureed squash made creamier with NESTL脡 All Purpose Cream
Preparation Time:
Cooking Time:
Servings:
Ingredients
2 tbsp butter
2 tbsp sliced leeks
3 cups cubed squash
2 medium size potatoes, cubed
2 MAGGI Chicken Broth Cube
2 cups water
1 250ml. NESTL脡 All Purpose Cream
salt and pepper to taste
Procedure
Melt butter. Saut茅 leeks until limp. Add pumpkin and potatoes. Cook for 2 minutes.
Season with MAGGI Chicken Broth Cube. Pour in water and bring to a boil. Cook until vegetables are tender. Remove from heat and let cool.
When cool enough to handle, transfer on a blender and puree until smooth.
Pass the mixture into a strainer to remove any un-dissolved ingredients. Pour back soup into the soup pan and bring to a simmer. Add NESTL脡 All Purpose Cream and cook for another minute. Serve hot.
On a budget, try kraftfoods.comIm 16 and have just started flatting anyone no any good food recipes that are yum,cheap and easy to make?
Stock your cupboard with the basics then you can just add the main ingredients. It will take an initial outlay to get set up, but once you have the staples you can make anything from Asian to French to Italian. They should also last you for a few months.
For basics I would recommend a good virgin olive oil, basalmic vinegar, honey, tinned peeled tomatoes, small packs of tomato paste, small tins of ready made Indian curry base, tinned tuna in springwater, pasta, rice (brown and white), soy sauce, a good jar of chutney, salt and ground pepper.
Every 2 weeks include these in your shopping: garlic, onions, a salami stick, butter, sour cream, potatoes, eggs, greek style yogurt.
Now all you need to do is buy what you can afford each week such as chicken, veges, salad and steak on special occasions. Below I will write some combinations using the above ingredients:
Tinned tuna with boiled eggs and salad with a basalmic vinegar and olive oil dressing
Honey drizzled over Greek style yogurt
Chicken curry (see directions on tin) with greek yogurt and rice
Steak with a chutney sauce and veges (just heat the chutney)
Steak or chicken fried in butter, onions and pieces of salami with boiled veges
Tinned (or fresh) tomatoes cooked with chopped garlic, tuna and chutney over pasta
Chicken pieces stir fried with garlic, soy and honey (drizzle honey over last) and stir fried veges (carrots, celery etc)
Potatoes with sour cream and chutney
I'm sure eventually you will come up with your own combinations using the above basics.Im 16 and have just started flatting anyone no any good food recipes that are yum,cheap and easy to make?
No kitchen needed casserole:
(just microwave)
INGREDIENTS
4 cups water
4 ounces spaghetti
1 (10.75 ounce) can reduced fat reduced sodium condensed cream of mushroom soup
1 (10 ounce) package frozen broccoli florets
1/2 cup French fried onions
DIRECTIONS
Place 4 cups water in a 2 quart microwave-safe dish. Heat on high until bubbling, about 15 minutes. Break pasta in half, and drop into heated water. Microwave on high for 10 to 15 minutes, or until tender. Drain and set aside (keep warm).
Cook broccoli according to microwave directions. Add cooked broccoli to noodles, reserving liquid. Stir in 1/4 cup fried onions and mushroom soup. Add reserved broccoli liquid. Toss thoroughly, and top with remaining onions. Cover, and microwave on high about 15 minutes, or until top is crunchy. Let stand for a few minutes.
Pasta salad is always good.....just use your favoirte pasta, your favorite veggies, (peas is a fovorite,,so is shredded carrots) your favoirte cheese like cheddar, or any semi hard cheese,,,,just chop it in bite size pieces,,,,,,,,and a good mayo dresssing or use a combo of sour cream and mayo,,,or mayo and ranch dressing....then there are add ons,,,, I like to use very fine chopped sweet onion,,,,tomato...celery,,,,bell pepper,,,,whatever you have on hand....toss it in,,,,,chopped ham,,,crumbled bacon,,,,diced chicken,,,,tuna....all good added in...then you have a main dish......use your imagination.....
Pasta,,,veggies,,,dressing,,,add ons and maybe meat,,,,salt and pepper......
You can take a can of green peas,,,use the ones in the silver can,,,,,drain and add some chopped green onions,,,some chopped tomato,,,,enough mayo to mix together,,,,maybe a crumble of bacon,,,,this is really good and so easy to throw together....
Or shredded carrots and raisins,,,mixed with mayo...
Or chopped apple, walnuts,,raisins or dried cranberries,,,,,add mayo.....
Take a pear,,,put a dap of mayo in the hole,,,,,cover with grated cheddar chesse,,,,,this makes a good fruit salad....
I know each one of these are made with mayo but it is the things I think of when I am in a hurry to get a meal on the table,,,,,all these sides work with a sandwich...or baked chicken,,,,,which you just pop in the oven at 350 degrees until brown.....spray pan with pam so it won't stick...or grill up some fish ....spray a george forman style grill with pam and lay your fish on it,,,grill and add a sprinkle of lemon and salt....simple and good....
And don't forget a simple grilled cheese and a cup of tomato soup from a can..with crackers,,,,,,all good....
I'm assuming 'flatting' means sharing an apartment! As a student we used to eat 'shepherds pie' ...lamb or beef mince cooked with some onion, salt %26amp; pepper, spoonful of tomato concentrate, some chopped carrots . cook in oil with onioin till browned then transfer to casserole dish, top with cooked mashed potato and bake for about 40 minutes in 360 oven. Quick and easy and delicious and cheap!
By 'flatting' I am guessing u r in UK? Not sure if you can find it in the EU or not but there is a really good cookbook called the 3-Ingredient Cookbook where all the recipes are with three ingredients only and are amazingly healthy and can be really inexpensive. A few examples are as follows
Mayonnaise Rolls:
2 cups self-raising flour, 1 cup milk, 4 tablespoons mayonnaise
comobine all ingredients and mix well. Pour into sprayed muffin tins and bake at 400F for 22 minutes.
Onion Rice Casserole:
1x10 ounce can french-onion soup, 1 cup regular [not instant] rice, 1/2 cup chopped celery
In a saucepan combine all ingredients with 1 cup of water - use the water to rinse out the soup can for extra flavour! Mix well. Cook over medium heat for 25-30 minutes or until rice is tender. Fluff with fork.
Hamburger Stroganoff:
1 pound of ground beef or ground round steak, 2 x 10 ounce cans of cream of mushroom soup, and 1 x 16 ounce package of noodles
In a skillet/frypan, brown beef, crumble and drain off the fat. Stir soup into meat and mix well. Cook for 10 minutes or until well heated and stir often. Boil noodles according to package directions and drain the noodles. Serve the beef over the noodles.
Apricot Chicken:
6 boneless skinless chicken breasts, 1 cup of apricot nectar, and 1 / 1 ounce dry onion soup mix.
Arrange chicken in a 9 x 13 inch panand poiur ap;ricot necgtar over the top. Sprinke with soup mix, cover with foil and bake at 325F for 1 hour. Remove cover and bake 15 minutes longer. Serve with rice or noodles and a salad.
Hope these are of use to u...............Best of luck!
Printable View | Email to a Friend
RECIPE DETAILS
Creamy Squash Soup
Pureed squash made creamier with NESTL脡 All Purpose Cream
Preparation Time:
Cooking Time:
Servings:
Ingredients
2 tbsp butter
2 tbsp sliced leeks
3 cups cubed squash
2 medium size potatoes, cubed
2 MAGGI Chicken Broth Cube
2 cups water
1 250ml. NESTL脡 All Purpose Cream
salt and pepper to taste
Procedure
Melt butter. Saut茅 leeks until limp. Add pumpkin and potatoes. Cook for 2 minutes.
Season with MAGGI Chicken Broth Cube. Pour in water and bring to a boil. Cook until vegetables are tender. Remove from heat and let cool.
When cool enough to handle, transfer on a blender and puree until smooth.
Pass the mixture into a strainer to remove any un-dissolved ingredients. Pour back soup into the soup pan and bring to a simmer. Add NESTL脡 All Purpose Cream and cook for another minute. Serve hot.
Easy Jordanian food recipes?
I have a project for school where I have to study Jordan and bring in some type of food from there. I'm a vegetarian so if the recipe had no meat that would be great. Any deserts or pastries that are quick and easy to make? Thanks!Easy Jordanian food recipes?
check here.
http://recipes.wikia.com/wiki/Category:J鈥?/a>
(:
check here.
http://recipes.wikia.com/wiki/Category:J鈥?/a>
(:
In food - looking for easy crock pot recipes?
I am hosting a party for approximately 50 people and would like to know if anyone has any simple and tasty recipes for a crockpot/slow cooker? Any simple hor d' overs would also be helpful. Thank you all so much for your help.In food - looking for easy crock pot recipes?
Crockpot websites to check out:
.
Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
http://www.razzledazzlerecipes.com/beef-鈥?/a>
.
Chicken Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/chick鈥?/a>
.
Scroll way down this link for more chicken recipes:
http://www.worldfamousrecipes.com/crock-鈥?/a>
.
http://southernfood.about.com/library/cr鈥?/a>
.
http://www.anniesrecipes.com/Kitchen/cro鈥?/a>
`````````````````````````````````````
hor d' overs:
http://www.cooks.com/rec/ch/appetizers.h鈥?/a>In food - looking for easy crock pot recipes?
Italian Beef Sandwiches
The night before, mix in crockpot:
one pkg. good seasons italian dressing
one pkg. good seasons Zesty italian dressing
one cup water
Take a 6-7 pound sirloin or round roast and trim visible fat. Place in crockpot. Turn on low and let cook all nite. The next morning, shred meat with 2 forks and continue to cook for about 4 more hours to let flavors blend into the meat. Serve on long sandwich buns,if smaller sandwiches sandwiches are desired, cut into serving size. This is something that people can easily serve themselves on a buffet. Crisp dill pickles, or pepperonchini are good with it.
Cocktail weiners!!
Really simple. All you do is get the cocktail wieners and bbq sauce and mix in crockpot and heat til warm or hot.
The weiners are precooked, so you only need them in there long enough to get warm.
I have a tendancy to mix diff bbq sauces, but all you need is on bbq sauce that you like.
My family and I love these things. We end up making them about once a week or so. They also reheat fairly well, or can sit on the 'keep warm' setting for quite a while.
BARBECUE MEATBALLS
1 1/2 c. chili sauce
1 c. grape or currant jelly
1 - 3 tsp. Dijon mustard
1 lb. lean ground beef
1 egg
3 tbsp. fine dry bread crumbs
1/2 tsp. salt
Combine chili sauce, grape jelly and mustard in crock pot; stir well. Cover and cook on high setting while preparing meatballs. Combine remaining ingredients thoroughly. Shape into 30 small meatballs. Place on broiler rack or in baking pan. Bake in preheated 400 degree oven for 15 to 20 minutes. Drain well. Add meatballs to sauce in crock pot. Stir well to coat; cover and cook on low setting for 6 to 10 hours. The longer the cooking, the more barbecue flavor absorbed. Serve on wooden picks for appetizers. To serve as a main dish, shape meat mixture into larger meatballs and cook as directed.
Seafood Dip
2 cans (10 3/4 oz each) condensed cream of celery soup
2 c. grated sharp process cheese
1/2 to 1 cup cooked diced lobster
1/2 cup chopped cooked shrimp
1 cup chopped cooked crabmeat
dash paprika
dash nutmeg
dash cayenne pepper
1 loaf of crusty bread, cut into 1 inch cubes
Butter bottom and sides of slow cooker. Combine all ingredients except bread cubes in prepared slow cooker; stir well. Cover and cook on LOW for about 2 hours, or until cheese is melted. Keep slow cooker on LOW for serving. Serve with bread cubes for dipping. Makes 6 to 7 cups.parasites
Crockpot websites to check out:
.
Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
http://www.razzledazzlerecipes.com/beef-鈥?/a>
.
Chicken Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/chick鈥?/a>
.
Scroll way down this link for more chicken recipes:
http://www.worldfamousrecipes.com/crock-鈥?/a>
.
http://southernfood.about.com/library/cr鈥?/a>
.
http://www.anniesrecipes.com/Kitchen/cro鈥?/a>
`````````````````````````````````````
hor d' overs:
http://www.cooks.com/rec/ch/appetizers.h鈥?/a>In food - looking for easy crock pot recipes?
Italian Beef Sandwiches
The night before, mix in crockpot:
one pkg. good seasons italian dressing
one pkg. good seasons Zesty italian dressing
one cup water
Take a 6-7 pound sirloin or round roast and trim visible fat. Place in crockpot. Turn on low and let cook all nite. The next morning, shred meat with 2 forks and continue to cook for about 4 more hours to let flavors blend into the meat. Serve on long sandwich buns,if smaller sandwiches sandwiches are desired, cut into serving size. This is something that people can easily serve themselves on a buffet. Crisp dill pickles, or pepperonchini are good with it.
Cocktail weiners!!
Really simple. All you do is get the cocktail wieners and bbq sauce and mix in crockpot and heat til warm or hot.
The weiners are precooked, so you only need them in there long enough to get warm.
I have a tendancy to mix diff bbq sauces, but all you need is on bbq sauce that you like.
My family and I love these things. We end up making them about once a week or so. They also reheat fairly well, or can sit on the 'keep warm' setting for quite a while.
BARBECUE MEATBALLS
1 1/2 c. chili sauce
1 c. grape or currant jelly
1 - 3 tsp. Dijon mustard
1 lb. lean ground beef
1 egg
3 tbsp. fine dry bread crumbs
1/2 tsp. salt
Combine chili sauce, grape jelly and mustard in crock pot; stir well. Cover and cook on high setting while preparing meatballs. Combine remaining ingredients thoroughly. Shape into 30 small meatballs. Place on broiler rack or in baking pan. Bake in preheated 400 degree oven for 15 to 20 minutes. Drain well. Add meatballs to sauce in crock pot. Stir well to coat; cover and cook on low setting for 6 to 10 hours. The longer the cooking, the more barbecue flavor absorbed. Serve on wooden picks for appetizers. To serve as a main dish, shape meat mixture into larger meatballs and cook as directed.
Seafood Dip
2 cans (10 3/4 oz each) condensed cream of celery soup
2 c. grated sharp process cheese
1/2 to 1 cup cooked diced lobster
1/2 cup chopped cooked shrimp
1 cup chopped cooked crabmeat
dash paprika
dash nutmeg
dash cayenne pepper
1 loaf of crusty bread, cut into 1 inch cubes
Butter bottom and sides of slow cooker. Combine all ingredients except bread cubes in prepared slow cooker; stir well. Cover and cook on LOW for about 2 hours, or until cheese is melted. Keep slow cooker on LOW for serving. Serve with bread cubes for dipping. Makes 6 to 7 cups.
What are some simple easy Asian food recipes? ?
please include ingredients and preparationWhat are some simple easy Asian food recipes? ?
1/2 pkg Hong Kong flour noodles or 8 oz cooked noodles such as soba or spaghetti
# 1/4 cup canola oil
# 1 lb lean beef cut thin for stir fry
# 1 tablespoon cornstarch
# 1/2 large onion, sliced
# 3 cloves garlic, minced
# 1 large head of broccoli, cut in small flowerettes
# 1 can straw mushrooms, drained
# 2 tablespoons oyster sauce
# 1/8 cup soy sauce
# 1/2 cup water
# salt %26amp; pepper to taste
1. Prepare beef by coating it in cornstarch, salt %26amp; pepper; Set aside.
2. In a medium hot pan, heat your oil. Add flour noodles to pan in one even layer.Cook noodles until crisp on one side.Remove from pan and drain over paper towels.
3. Add beef to the hot pan and brown. Add garlic and onions; stir until softened.
4. Add broccoli, oyster sauce, water and soy sauce.
5. Heat through until broccoli is cooked.Plate crispy noodles and top with stir fry.What are some simple easy Asian food recipes? ?
Ramyun Noodles:
Step 1: Go to an Asian food store
Step 2: Select the type of ramyun noodles you want.
Step 3: Buy it and take it home
Step 4: Boil water
Step 5: In boiling water, put all the crap thats in the packages and the noodles
Step 6: Cook for 3-5 minutes.
Step 7: Enjoy and give me best answer!
take some white or brown rice and cook till nice and fluffy in a wok cook up some chicken strips and some vegetables like a bag of asian style mix veges like carrots water chest nuts cauliflower etc cook in with chicken till soft and then add soy sauce and almonds if you choose to and put over rice in a bowl
1/2 pkg Hong Kong flour noodles or 8 oz cooked noodles such as soba or spaghetti
# 1/4 cup canola oil
# 1 lb lean beef cut thin for stir fry
# 1 tablespoon cornstarch
# 1/2 large onion, sliced
# 3 cloves garlic, minced
# 1 large head of broccoli, cut in small flowerettes
# 1 can straw mushrooms, drained
# 2 tablespoons oyster sauce
# 1/8 cup soy sauce
# 1/2 cup water
# salt %26amp; pepper to taste
1. Prepare beef by coating it in cornstarch, salt %26amp; pepper; Set aside.
2. In a medium hot pan, heat your oil. Add flour noodles to pan in one even layer.Cook noodles until crisp on one side.Remove from pan and drain over paper towels.
3. Add beef to the hot pan and brown. Add garlic and onions; stir until softened.
4. Add broccoli, oyster sauce, water and soy sauce.
5. Heat through until broccoli is cooked.Plate crispy noodles and top with stir fry.What are some simple easy Asian food recipes? ?
Ramyun Noodles:
Step 1: Go to an Asian food store
Step 2: Select the type of ramyun noodles you want.
Step 3: Buy it and take it home
Step 4: Boil water
Step 5: In boiling water, put all the crap thats in the packages and the noodles
Step 6: Cook for 3-5 minutes.
Step 7: Enjoy and give me best answer!
take some white or brown rice and cook till nice and fluffy in a wok cook up some chicken strips and some vegetables like a bag of asian style mix veges like carrots water chest nuts cauliflower etc cook in with chicken till soft and then add soy sauce and almonds if you choose to and put over rice in a bowl
Can you tell me any recipes for quick and easy chinese food?
I need to make some chinese food to go with egg fried rice and sweet and sour sauce; any ideas??Can you tell me any recipes for quick and easy chinese food?
Ground Pork in Lettuce Cups (San Choy Bau)
6 iceberg lettuce cups
1 tablespoon oil
1 clove garlic, minced
1 pound ground pork
2 tablespoons oyster sauce
2 teaspoons fish sauce
1 tablespoon sweet chili sauce (optional)
green onions
fresh cilantro (coriander) leaves
Tear off 6 lettuce cups and soak in iced water. Next add oil and garlic to frypan andbrown the pork. Drain liquid. Reduce heat and add oyster sauce and fish sauce and cook for another 2 minutes, stirring to combine well. Toss in green onions and fresh cilantro.
Drain lettuce cups and spoon hot mixture onto cups. Serve immediately.
Chicken %26amp; Asparagus with Black Bean Sauce
2 tablespoons cornstarch
3 tablespoons soy sauce
1 tablespoon wine vinegar
1 teaspoon sesame oil
1/2 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon black beans (fermented, salted)
1 onion, cut into wedges
1 teaspoon fresh ginger, minced
1 clove garlic, minced
2 chicken breasts (boneless, skinless) chopped
3 tablespoons cooking oil
1 pound fresh asparagus spears, cut into 1 inch pieces
2 tablespoons water
In a large bowl, combine 1 1/2 tablespoons soy sauce, wine vinegar, and sesame oil. Add 1 tablespoon cornstarch and stir until well mixed. Add chicken and stir to coat well. Set aside.
In a small bowl, combine remaining soy sauce, chicken broth, and oyster sauce. Add remaining cornstarch and stir well. Rinse black beans well and chop finely, then add to sauce. Set aside.
Heat 2 tablespoons of the oil in wok or large frypan. Stir fry marinated chicken on high heat for 2-3 minutes until no longer pink inside (watch out for spitting). Remove and set aside.
Add remaining oil to pan. Add garlic, ginger, and onions and stir fry for 1 minute. Add asparagus (either fresh or canned)and stir fry for 1 minute. Then add water to pan and stir fry for 2-3 minutes until crisp yet tender.
Add chicken back to pan. Stir sauce mixture so that cornstarch is well mixed. Next pour sauce into pan and stir. Bring to a boil and stir constantly until sauce begins to thicken.
Serve with white rice.
Kung Pao Chicken
4 chicken breasts, cut into 1 inch pieces
4 teaspoons cornflour
4 teaspoons soy sauce
4 teaspoons vinegar (red wine, balsamic, or malt)
2 tablespoons oil
1/3 cup peanuts
2 green onions, chopped
Make two separate bowls of marinade by combining 2 teaspoons each of soy sauce, vinegar, and cornflour in each bowl. Set aside one bowl. Stir well and pour marinade from the other bowl over chicken. Marinate for 30 minutes to 1 hour.
Heat a wok or skillet to medium heat and add one tablespoon oil. Add peanuts and stir fry for about one minute until slightly toasted. Remove and set aside.
Increase heat to high, add one tablespoon oil, then add chicken and stir fry for 2 to 3 minutes until chicken is no longer pink.
Add green onions and stir fry for 1 minute, then add toasted peanuts and stir fry. (Optional: add a few dried chilies). Add 1/4 cup chicken broth to chicken mixture. Stir marinade and add. Stir fry until sauce gets thick and bubbly. Serve with steamed rice.
Sweet and Sour Pork
1/4 cup soy sauce
1 tablespoon vinegar
2 teaspoons sugar
1 egg yolk, lightly beaten
2 pounds boneless pork
3 cups oil
1 onion
8 green onions
1 red bellpepper
1 green bellpepper
6 mushrooms
1/4 cup vinegar
1 20 ounce can pineapple chunks, juice reserved
3 tablespoons tomato sauce
1 cup water
1/2 cup cornflour
Combine soy sauce, vinegar, sugar, and egg yolk in a bowl. Cut pork into 1 inch pieces. Add to marinade then cover and refrigerate for one hour. Remove from fridge and drain and reserve marinade. Toss pork in cornflour. Cook in oil in batches in a wok or skillet over high heat for about 5 minutes until no longer pink. Drain on paper towels.
Next stir fry vegetables for 2 to 3 minutes. In a bowl combine vinegar, pineapple juice, and tomato sauce. In a separate small bowl combine water and cornflour, stir, and add to pineapple mixture. Then pour mixture over vegetables and cook until sauce thickens. Add meat and pineapple chunks and stir fry for 1 to 2 minutes. Serve with boiled rice.
Lemon Chicken
6 chicken breast, bone and skin removed
1/2 cup cornflour
1/2 teaspoon salt
1/4 teaspoon pepper
6 egg yolks, beaten lightly
1/2 cup water
4 tablespoons oil
6 green onions, sliced
Lemon Sauce:
6 tablespoons corn flour
3 cups chicken broth
1 cup lemon juice
6 tablespoons brown sugar, packed
6 tablespoons honey
2 teaspoons fresh ginger, minced
Cut chicken breasts in half, rinse, and pat dry with paper towel. Tenderize using a rolling pin to flatten chicken breasts out.
Mix together corn flour, salt and pepper in a bowl. Add egg yolks and water and stir. Dip chicken breasts into the batter. Fry in oil in wok or skillet two at a time. Remove from skillet and drain on paper towels.
Next cut chicken breast into strips. Arrange strips on a plate.
Combine ingredients for lemon sauce in a saucepan. Cook over medium heat, stirring constantly, for about 5 minutes or until sauce boils and thickens. Pour over chicken. Decorate with sliced green onions. Serve with boiled rice.Can you tell me any recipes for quick and easy chinese food?
Pineapple Chicken With Sweet and Sour Sauce
INGREDIENTS:
4 cups oil for deep-frying, or as needed
6 chicken thighs, skin on
Marinade:
2 tablespoons oyster sauce
Salt and pepper, to taste
1 tablespoon cornstarch
Vegetables:
1/2 red bell pepper
1/2 green bell pepper
1 large carrot
1/2 cup pineapple chunks (reserve 3/4 cup juice from can)
Batter:
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons vegetable oil
1 1/4 to 1 1/2 cups flat soda water, or as needed
1 teaspoon finely diced green onion
Sweet and Sour Sauce Ingredients:
3/4 cup pineapple juice (reserved juice from canned pineapple)
4 tablespoons vinegar (white or rice vinegar)
3 1/2 tablespoons brown sugar
1 tablespoon cornstarch mixed with 4 tablespoons water
PREPARATION:
Directions for making Pineapple Chicken:
Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.
Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last.
Marinate the chicken for 15 minutes.
While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.
To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.
Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).
To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired. Pour the sauce over the chicken. Serve hot.
vegetarian chow mein
Don't have fresh egg noodles on hand for this chow mein recipe? Try substituting an Italian pasta. For an added touch, try garnishing the chow mein with a few sprigs of fresh coriander leaves before serving.
Serves 3 to 4
INGREDIENTS:
1/2 pound fresh egg noodles
1 can bamboo shoots
1 can water chestnuts
1/2 red bell pepper
1 cup fresh snow peas
2 celery stalks
2 slices ginger
2 TB dark soy sauce
1 teaspoon sugar
1 TB Chinese rice vinegar
1 cup mung bean sprouts
2 tablespoons oil for stir-frying, or as needed
PREPARATION:
Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions.
Prepare the vegetables: Rinse all the vegetables and drain thoroughly. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste).
Cut the red bell pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut the celery into thin strips on the diagonal Mince the ginger.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.
Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly and add the noodles.
Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot.
Go over to teachme.tv and look for some easy recipes videos ;)
http://en.teachme.tv/category/107/recipe鈥?/a>
I do stir-fried asian vegetables with crispy tofu nuggets. I'm not even vegetarian but I love it.
What you need is:
1 package of medium firm or firm tofu, drains and towel dried and cut into approx. 1'; cubes
1/2 cup corn starch
1 teaspoon granulated garlic
1 teaspoon powdered ginger
1/2 teaspoon sea salt
1/2 teaspoon of ground black pepper
1/4 teaspoon cayenne powder (optional)
Canola oil for frying
Mix the dry ingredients together in a plastic bag. Put the tofu in the bag and twist the opening closed leaving room in the bag to shake the tofu to coat.
Once all the pieces are coated fry them in canola oil that's about 350 F. If you don't have a thermometer you can tell if your oil is hot enough by putting the handle of a wooden spoon or chopstick into the oil and it bubbles briskly around the the wood.
Fry the tofu on all sides. It won't get very dark in colour but it will be very crispy. Remove the tofu from the oil and drain on paper towels.
Now the vegetables. I have no specific recipe for this because you just never know what's going to be available and fresh at the market on any given day.
My basic rule of thumb is a leafy green vegetable or cabbage or some kind, carrots, fresh garlic, onions (I use green onions), fresh chilies if you like it spicy, fresh ginger, fresh bean sprouts. It will really work with any kind of vegetable you like.
When stir frying you have to cut your vegetables so that they're all about the same size for even cooking, so if you decide to shred the cabbage, everything else needs to be shredded or julienned except for bean sprouts or snow peas. They'll be fine whole. Same if you leave them chunkier...everything should be about the same thickness.
If you want to have a bit of sauce with this dish, have a slurry of 1 tablespoon cornstarch and 1/2 cup cold or room temp vegetable stock mixed and ready to go.
Also you should use the largest pan you have because the vegetables need a lot of space to cook properly. This is why woks work so well and you can get one for about 10 bucks at most asian markets. (don't get the cheap non stick, they only last through a few uses before the coating starts to flake off).
You'll need to have all your vegetables prepped before cooking. Chinese cooking moves very fast and if you stop to cut something up in the middle of cooking, you dish will likely overcook.
Here goes...
Heat 2 tablespoons (tbs) of canola or peanut oil to 350 F and add in your harder vegetables (carrots, cabbage, broccoli, celery). Stir fry for about 2 minutes and add the softer vegetables (garlic, chilies, cabbage, etc).
Add 1 tbs soy sauce, 1 tbs fish sauce if you have it, if not, add another tbs of soy sauce and one teaspoon white sugar. Stir fry this in about a minute longer and add the slurry and stir until the sauce thickens.
Plate on a platter and top with chopped green onions, toasted sesame seeds and a good drizzle of toasted sesame oil. You can serve the tofu nuggets on top or on the side.
No problem run down to you local pet shop get nice sweet little kitty and a big dog add soya and curry fried rice this recipe you will know as it is in all chineses chop shops
i can give you the phone number for Top Wok on the high street
Go down to your nearest charity shop. The shelves there are simply groaning with all kinds of recipe books at bargain prices.
How about a sweet and sour chicken Casserole?
Just get a couple of chicken breasts and through them into a casserole pot. Throw in half a chopped onion and a tin of pineapples with the juice drained off. Season with salt and pepper. Bake for about forty minutes, add your sweet and sour sauce, bake for another five minutes (make sure your chicken is completely cooked though) Take out of the oven and serve over your rice.
Voila.
For a vegetarian option just bake the onion and pineapple. I can';t believe I wasted my time typing out that recipe and you like a gombean never told us it was vegetarian. You're on your own mate!
SPICY BEEF;
225g/8oz fillet steak
2 garlic cloves, crushed
1 tsp powdered star anise
1 tbsp dark soy sauce
spring onion tassels to garnish
SAUCE;
2 tbsp veg. oil
1 bunch spring onions, halved lengthways
1tbsp dark soy sauce
1 tbsp dry sherry
quarter tsp chilli sauce
150ml/ quarter pt /two thirds cup water
2 tsp cornflour
4 tsp water
1. Cut the steak into thin strips and place in a shallow dish.
2. Mix together the garlic, star anise and dark soy sauce in a bowl and pour over the steak strips, turning them to coat thoroughly. Cover and leave to marinate in the fridge for at least 1 hour.
3. To make the sauce, heat the oil in a preheated wok. Reduce the heat, add the halved spring onions and stir-fry for 1-2 minutes. Remove from the wok with a slotted spoon and set aside.
4. Add the beef to the wok, together with marinade and stir-fry for 3-4 minutes. Return the halved spring onions and add the soy sauce, sherry, chilli sauce and two thirds of the water.
5. Blend the cornflour with the remaining water and stir into the wok. Bring to the boil, stirring until the sauce thickens and clears.
6. Transfer to a warm serving dish, garnish with spring onion tassels and serve immediately.
Omit the chilli sauce for a milder dish.
Go to video jug and watch the videos.....Great ideas.
no22 no55 and 36
Ground Pork in Lettuce Cups (San Choy Bau)
6 iceberg lettuce cups
1 tablespoon oil
1 clove garlic, minced
1 pound ground pork
2 tablespoons oyster sauce
2 teaspoons fish sauce
1 tablespoon sweet chili sauce (optional)
green onions
fresh cilantro (coriander) leaves
Tear off 6 lettuce cups and soak in iced water. Next add oil and garlic to frypan andbrown the pork. Drain liquid. Reduce heat and add oyster sauce and fish sauce and cook for another 2 minutes, stirring to combine well. Toss in green onions and fresh cilantro.
Drain lettuce cups and spoon hot mixture onto cups. Serve immediately.
Chicken %26amp; Asparagus with Black Bean Sauce
2 tablespoons cornstarch
3 tablespoons soy sauce
1 tablespoon wine vinegar
1 teaspoon sesame oil
1/2 cup chicken stock
1 tablespoon oyster sauce
1 tablespoon black beans (fermented, salted)
1 onion, cut into wedges
1 teaspoon fresh ginger, minced
1 clove garlic, minced
2 chicken breasts (boneless, skinless) chopped
3 tablespoons cooking oil
1 pound fresh asparagus spears, cut into 1 inch pieces
2 tablespoons water
In a large bowl, combine 1 1/2 tablespoons soy sauce, wine vinegar, and sesame oil. Add 1 tablespoon cornstarch and stir until well mixed. Add chicken and stir to coat well. Set aside.
In a small bowl, combine remaining soy sauce, chicken broth, and oyster sauce. Add remaining cornstarch and stir well. Rinse black beans well and chop finely, then add to sauce. Set aside.
Heat 2 tablespoons of the oil in wok or large frypan. Stir fry marinated chicken on high heat for 2-3 minutes until no longer pink inside (watch out for spitting). Remove and set aside.
Add remaining oil to pan. Add garlic, ginger, and onions and stir fry for 1 minute. Add asparagus (either fresh or canned)and stir fry for 1 minute. Then add water to pan and stir fry for 2-3 minutes until crisp yet tender.
Add chicken back to pan. Stir sauce mixture so that cornstarch is well mixed. Next pour sauce into pan and stir. Bring to a boil and stir constantly until sauce begins to thicken.
Serve with white rice.
Kung Pao Chicken
4 chicken breasts, cut into 1 inch pieces
4 teaspoons cornflour
4 teaspoons soy sauce
4 teaspoons vinegar (red wine, balsamic, or malt)
2 tablespoons oil
1/3 cup peanuts
2 green onions, chopped
Make two separate bowls of marinade by combining 2 teaspoons each of soy sauce, vinegar, and cornflour in each bowl. Set aside one bowl. Stir well and pour marinade from the other bowl over chicken. Marinate for 30 minutes to 1 hour.
Heat a wok or skillet to medium heat and add one tablespoon oil. Add peanuts and stir fry for about one minute until slightly toasted. Remove and set aside.
Increase heat to high, add one tablespoon oil, then add chicken and stir fry for 2 to 3 minutes until chicken is no longer pink.
Add green onions and stir fry for 1 minute, then add toasted peanuts and stir fry. (Optional: add a few dried chilies). Add 1/4 cup chicken broth to chicken mixture. Stir marinade and add. Stir fry until sauce gets thick and bubbly. Serve with steamed rice.
Sweet and Sour Pork
1/4 cup soy sauce
1 tablespoon vinegar
2 teaspoons sugar
1 egg yolk, lightly beaten
2 pounds boneless pork
3 cups oil
1 onion
8 green onions
1 red bellpepper
1 green bellpepper
6 mushrooms
1/4 cup vinegar
1 20 ounce can pineapple chunks, juice reserved
3 tablespoons tomato sauce
1 cup water
1/2 cup cornflour
Combine soy sauce, vinegar, sugar, and egg yolk in a bowl. Cut pork into 1 inch pieces. Add to marinade then cover and refrigerate for one hour. Remove from fridge and drain and reserve marinade. Toss pork in cornflour. Cook in oil in batches in a wok or skillet over high heat for about 5 minutes until no longer pink. Drain on paper towels.
Next stir fry vegetables for 2 to 3 minutes. In a bowl combine vinegar, pineapple juice, and tomato sauce. In a separate small bowl combine water and cornflour, stir, and add to pineapple mixture. Then pour mixture over vegetables and cook until sauce thickens. Add meat and pineapple chunks and stir fry for 1 to 2 minutes. Serve with boiled rice.
Lemon Chicken
6 chicken breast, bone and skin removed
1/2 cup cornflour
1/2 teaspoon salt
1/4 teaspoon pepper
6 egg yolks, beaten lightly
1/2 cup water
4 tablespoons oil
6 green onions, sliced
Lemon Sauce:
6 tablespoons corn flour
3 cups chicken broth
1 cup lemon juice
6 tablespoons brown sugar, packed
6 tablespoons honey
2 teaspoons fresh ginger, minced
Cut chicken breasts in half, rinse, and pat dry with paper towel. Tenderize using a rolling pin to flatten chicken breasts out.
Mix together corn flour, salt and pepper in a bowl. Add egg yolks and water and stir. Dip chicken breasts into the batter. Fry in oil in wok or skillet two at a time. Remove from skillet and drain on paper towels.
Next cut chicken breast into strips. Arrange strips on a plate.
Combine ingredients for lemon sauce in a saucepan. Cook over medium heat, stirring constantly, for about 5 minutes or until sauce boils and thickens. Pour over chicken. Decorate with sliced green onions. Serve with boiled rice.Can you tell me any recipes for quick and easy chinese food?
Pineapple Chicken With Sweet and Sour Sauce
INGREDIENTS:
4 cups oil for deep-frying, or as needed
6 chicken thighs, skin on
Marinade:
2 tablespoons oyster sauce
Salt and pepper, to taste
1 tablespoon cornstarch
Vegetables:
1/2 red bell pepper
1/2 green bell pepper
1 large carrot
1/2 cup pineapple chunks (reserve 3/4 cup juice from can)
Batter:
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 cup all-purpose flour
1/2 cup cornstarch
2 tablespoons vegetable oil
1 1/4 to 1 1/2 cups flat soda water, or as needed
1 teaspoon finely diced green onion
Sweet and Sour Sauce Ingredients:
3/4 cup pineapple juice (reserved juice from canned pineapple)
4 tablespoons vinegar (white or rice vinegar)
3 1/2 tablespoons brown sugar
1 tablespoon cornstarch mixed with 4 tablespoons water
PREPARATION:
Directions for making Pineapple Chicken:
Pre-heat the oil for deep-frying to between 360 - 375 degrees Fahrenheit.
Cut the meat from the chicken thighs into bite-sized pieces. Add the marinade ingredients to the chicken, mixing in the cornstarch last.
Marinate the chicken for 15 minutes.
While the chicken is marinating, prepare the vegetables and batter. To prepare the vegetables, cut the red and green bell pepper into chunks. Peel the carrot and cut into 1-inch pieces on the diagonal. Drain the pineapple and reserve 3/4 cup of juice.
To prepare the batter, mix the baking powder and baking soda together well, and stir into to the other dry ingredients. Gradually add the oil. Add 1 1/4 cups of the soda, then stir in as much of the remaining 1/4 cup soda as is needed. Mix well, and add the diced green onion. Mix the chicken in the batter until it is well coated.
Deep-fry the chicken. While the process is very quick, the chicken should not turn brown immediately - if it does the oil is too hot. Place the deep-fried chicken pieces on a tray lined with paper towels to drain. (Do not cover the chicken).
To prepare the sauce, bring the reserved pineapple juice, vinegar, and brown sugar to a boil over high heat, stirring to dissolve the sugar. Add the carrot, green pepper, and pineapple. Bring to a boil again and add the cornstarch mixture, stirring quickly to thicken. Taste and adjust seasonings, adding salt, or more sugar or vinegar if desired. Pour the sauce over the chicken. Serve hot.
vegetarian chow mein
Don't have fresh egg noodles on hand for this chow mein recipe? Try substituting an Italian pasta. For an added touch, try garnishing the chow mein with a few sprigs of fresh coriander leaves before serving.
Serves 3 to 4
INGREDIENTS:
1/2 pound fresh egg noodles
1 can bamboo shoots
1 can water chestnuts
1/2 red bell pepper
1 cup fresh snow peas
2 celery stalks
2 slices ginger
2 TB dark soy sauce
1 teaspoon sugar
1 TB Chinese rice vinegar
1 cup mung bean sprouts
2 tablespoons oil for stir-frying, or as needed
PREPARATION:
Blanch the noodles in boiling water for 3 - 5 minutes, or cook according to the package directions.
Prepare the vegetables: Rinse all the vegetables and drain thoroughly. (Rinse the bamboo shoots and canned water chestnuts under warm running water for several minutes to remove any tinny taste).
Cut the red bell pepper in half, remove the seeds, and cut into thin strips. String the snow peas and cut the celery into thin strips on the diagonal Mince the ginger.
Heat the wok and add 2 tablespoons oil. When the oil is hot, add the minced ginger and stir-fry briefly until aromatic.
Add the water chestnuts. Stir-fry briefly, and add the other vegetables except for the mung bean sprouts. Stir-fry briefly and add the noodles.
Stir in the dark soy sauce, sugar, and rice vinegar. Stir in the bean sprouts. Cook for a few more seconds and serve hot.
Go over to teachme.tv and look for some easy recipes videos ;)
http://en.teachme.tv/category/107/recipe鈥?/a>
I do stir-fried asian vegetables with crispy tofu nuggets. I'm not even vegetarian but I love it.
What you need is:
1 package of medium firm or firm tofu, drains and towel dried and cut into approx. 1'; cubes
1/2 cup corn starch
1 teaspoon granulated garlic
1 teaspoon powdered ginger
1/2 teaspoon sea salt
1/2 teaspoon of ground black pepper
1/4 teaspoon cayenne powder (optional)
Canola oil for frying
Mix the dry ingredients together in a plastic bag. Put the tofu in the bag and twist the opening closed leaving room in the bag to shake the tofu to coat.
Once all the pieces are coated fry them in canola oil that's about 350 F. If you don't have a thermometer you can tell if your oil is hot enough by putting the handle of a wooden spoon or chopstick into the oil and it bubbles briskly around the the wood.
Fry the tofu on all sides. It won't get very dark in colour but it will be very crispy. Remove the tofu from the oil and drain on paper towels.
Now the vegetables. I have no specific recipe for this because you just never know what's going to be available and fresh at the market on any given day.
My basic rule of thumb is a leafy green vegetable or cabbage or some kind, carrots, fresh garlic, onions (I use green onions), fresh chilies if you like it spicy, fresh ginger, fresh bean sprouts. It will really work with any kind of vegetable you like.
When stir frying you have to cut your vegetables so that they're all about the same size for even cooking, so if you decide to shred the cabbage, everything else needs to be shredded or julienned except for bean sprouts or snow peas. They'll be fine whole. Same if you leave them chunkier...everything should be about the same thickness.
If you want to have a bit of sauce with this dish, have a slurry of 1 tablespoon cornstarch and 1/2 cup cold or room temp vegetable stock mixed and ready to go.
Also you should use the largest pan you have because the vegetables need a lot of space to cook properly. This is why woks work so well and you can get one for about 10 bucks at most asian markets. (don't get the cheap non stick, they only last through a few uses before the coating starts to flake off).
You'll need to have all your vegetables prepped before cooking. Chinese cooking moves very fast and if you stop to cut something up in the middle of cooking, you dish will likely overcook.
Here goes...
Heat 2 tablespoons (tbs) of canola or peanut oil to 350 F and add in your harder vegetables (carrots, cabbage, broccoli, celery). Stir fry for about 2 minutes and add the softer vegetables (garlic, chilies, cabbage, etc).
Add 1 tbs soy sauce, 1 tbs fish sauce if you have it, if not, add another tbs of soy sauce and one teaspoon white sugar. Stir fry this in about a minute longer and add the slurry and stir until the sauce thickens.
Plate on a platter and top with chopped green onions, toasted sesame seeds and a good drizzle of toasted sesame oil. You can serve the tofu nuggets on top or on the side.
No problem run down to you local pet shop get nice sweet little kitty and a big dog add soya and curry fried rice this recipe you will know as it is in all chineses chop shops
i can give you the phone number for Top Wok on the high street
Go down to your nearest charity shop. The shelves there are simply groaning with all kinds of recipe books at bargain prices.
How about a sweet and sour chicken Casserole?
Just get a couple of chicken breasts and through them into a casserole pot. Throw in half a chopped onion and a tin of pineapples with the juice drained off. Season with salt and pepper. Bake for about forty minutes, add your sweet and sour sauce, bake for another five minutes (make sure your chicken is completely cooked though) Take out of the oven and serve over your rice.
Voila.
For a vegetarian option just bake the onion and pineapple. I can';t believe I wasted my time typing out that recipe and you like a gombean never told us it was vegetarian. You're on your own mate!
SPICY BEEF;
225g/8oz fillet steak
2 garlic cloves, crushed
1 tsp powdered star anise
1 tbsp dark soy sauce
spring onion tassels to garnish
SAUCE;
2 tbsp veg. oil
1 bunch spring onions, halved lengthways
1tbsp dark soy sauce
1 tbsp dry sherry
quarter tsp chilli sauce
150ml/ quarter pt /two thirds cup water
2 tsp cornflour
4 tsp water
1. Cut the steak into thin strips and place in a shallow dish.
2. Mix together the garlic, star anise and dark soy sauce in a bowl and pour over the steak strips, turning them to coat thoroughly. Cover and leave to marinate in the fridge for at least 1 hour.
3. To make the sauce, heat the oil in a preheated wok. Reduce the heat, add the halved spring onions and stir-fry for 1-2 minutes. Remove from the wok with a slotted spoon and set aside.
4. Add the beef to the wok, together with marinade and stir-fry for 3-4 minutes. Return the halved spring onions and add the soy sauce, sherry, chilli sauce and two thirds of the water.
5. Blend the cornflour with the remaining water and stir into the wok. Bring to the boil, stirring until the sauce thickens and clears.
6. Transfer to a warm serving dish, garnish with spring onion tassels and serve immediately.
Omit the chilli sauce for a milder dish.
Go to video jug and watch the videos.....Great ideas.
no22 no55 and 36
What are some good food ideas? (recipes) easy 10 points!!!!?
How about orange glazed chicken?
4 skinless-boneless chicken breasts
鈪?cup finely chopped onion
2 T oleo or butter
陆 cup orange juice
录 cup dry sherry or dry white wine
3 T brown sugar
录 t ground mace
2 t parsley flakes
1 T cold water
1 t grated orange peel
1 T cornstarch
录 t dried savory crushed
In large skillet cook chicken and onion in margarine over med. heat 8 min. turning chicken to brown evenly. Mix orange juice, sherry or wine, brown sugar, parsley, orange peel, savory and mace. Pour over chicken in skillet. Bring to boil, reduce heat. Cover and simmer 3 to 5 min. or until chicken is tender. Using a slotted spoon move chicken to a warm platter. Cover to keep warm. Stir water into cornstarch, then stir into liquid in skillet. Stirring, cook until thickened. Spoon over chicken. Good served with Rice Pilaf and salad. Serves 4.What are some good food ideas? (recipes) easy 10 points!!!!?
PIZZA MUFFINS
Split muffins, spread with Pizza Sauce, add typical ingredients, top with shredded mozzarella cheese, broil about 2 minutes.
TUNA MUFFINS
Split muffins, spread with tuna mixed with mayo, top with slice of american cheese, broil about 2 minutes or until cheese melted, not blackened.
HAM AND CHEESE OVER TOAST
Open can of Campbells' Cheddar Soup, put in sauce pan with 1/2 cup of milk. When smooth, add one can of Hormel Chunk ham that you rake with a fork to loosen up while adding it to the soup. Let cook about 1 minute more. Serve over toast.What are some good food ideas? (recipes) easy 10 points!!!!?
From my tons of recipes, I reached in and grabbed this one:
Crab Enchiladas
12 flour tortillas
8 oz. shredded jack cheese
cooked medium shrimp
6 oz. crab meat
20 oz. can GREEN enchilada sauce
8 oz. container sour cream
chopped green onions
Fill the tortillas with the cheese, shrimp and crab. Roll them up. Put them into a greased (I use the can spray...Pam) 9x13 pan. Pour the sauce over. Sprinkle more cheese on top. Cover completely. Bake for 30 minutes at 350. Remove the cover, bake another 15 minutes. Remove from oven. Before serving, top with sour cream and chopped green onions.
Simple and really really good!
1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
Chicken Ritz Casserole
Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
Black Bean Soup
Black bean soup is a great side, or main course, to a Texas-style or mexican meal. The best black bean soup is made with dried black beans, rather than canned. Be sure to pick through the dried beans carefully to remove any split kernels or tiny rocks that sometimes get mixed in.
鈥? pound dried black beans
鈥?/4 cup olive oil
鈥?/4 pound bacon
鈥?/4 pound diced ham
鈥? onions, chopped
鈥? garlic cloves, minced
鈥? stalks celery including leaves, chopped
鈥?-1/2 cups uncooked brown rice
鈥? teaspoon cayenne pepper
鈥? teaspoons ground cumin
鈥? quarts chicken broth
鈥?/4 cup dry white wine
鈥?/2 cup dry sherry
Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside.
Pour oil into a large soup pot. Add the bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a boil; reduce heat, cover and simmer 2-1/2 to 3 hours.
Let soup cool; put through the blender a little at a time, until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Serve hot.
Beef Stroganoff Soup
1/4 C. butter
1 lb. tenderloin tips cubed
2 cloves garlic minced
12 oz. mushrooms sliced
1 large onion diced
1 C. shredded carrots
1 pint of water
1 T. beef base
Roux made of 1/2 C. butter and 1/2 C. flour
salt and pepper
1 pint of whipping cream
1/2 C. sour cream
1/4 C. chopped chives
In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.
Add mushrooms and onions. Saute until onion is translucent.
Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.
Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.
Ladle soup into bowls and top with chives.
Makes 6 - 8 servings.
Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream
1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of ';Pesto Linguini';, which is a thinner pasta containing basil. We like LOTS of sauce!
Water%26amp;Bread!!!!!!!!!!!!
My favorite dish to make is mexican dip - it's easy and everyone will love it.
Get a big deep casserole dish.
put in a layer of spicy taco ground beef (cooked)
then a layer of refried beans
then a layer of sour cream
then chopped up small pieces of lettuce
then shredded cheddar cheese
then some black olive slices (for decoration/color)
then some chopped green onions
then a chopped tomatoe
And to make it spicy - I put ceyanne pepper in the refried beans.
Serve with a bag of tortilla chips
It is always a HUGE hit at all the parties I go to.
www.foodnetwork.com and www.allrecipes.com
Pick up phone..call local takeout...place order....wait apx. 30 min....serve hot....enjoy!
All micro nutrients needed for daily consumption.Proteines,Amino acids,Lipids,water sodium and some different vitamin foods.
One of my new favorite recipes (w/ a website link and pics):
Photos of the Braciole and Sauce in the making!!
http://www.spaghettisauceandmeatballs.co鈥?/a>
Anthony's Pasta Sauce, Meatballs %26amp; Braciole
This recipe makes a lot of sauce. Enough for 4 people with 4 quarts to freeze for later. There is some mysterious thing about spaghetti sauce, it seems to get a lot better after it has been frozen.
Sauce:
Note: All seasonings are dry except for the Parsley, the Parsley MUST be fresh!
Oregano
1 Medium yellow onion
1 Bay Leaf
Sweet Basil
Fresh Parsley
Garlic Powder
Cooking Spray
Salt/Pepper
Garlic, Lots of Garlic!
Cajun Seasoning - Just a dash (any spicy Cajun seasoning will do)
Olive Oil
Sugar
(2) 28 oz. Tomato Puree' (';Hunts';) or Tomato Sauce (';Progresso';)
(2) 6 oz. Tomato Paste
(1) 16 oz. Diced Tomatoes
Red Wine
Water (you will be adding about 41 oz. of water along the way during the cooking process, this is an important step so pay attention. When and how much is extremely important).
1.Put enough olive oil in the pan to just barely cover the bottom. You want to have enough oil where the garlic can soak a little bit.
2.Chop up (3) Large cloves of garlic as fine as you can. It's better to do this manually with a knife and your fingers in lieu of using a garlic chopper.
3.Add the garlic to the oil. Do not heat the pan up yet, just let the garlic sit there and bathe in the olive oil for a bit, this will help get the garlic flavor into the oil.
4.While the garlic is bathing in the olive oil, chop up (1) medium size onion as fine as you can.
5.Heat the oil and garlic - medium heat. Heat until you see little bubbles around the garlic. (DO NOT OVER COOK THE GARLIC) When you see the little bubbles around the garlic add the chopped up onions and lower the heat to medium low. Be sure to do this as soon as you see the little bubbles around the edges of the garlic.
6.Simmer at low heat, the oil, garlic and onions for about 5 minutes. While the onion, garlic and oil are simmering add 1 tsp. Oregano, 1/2 tsp. Sweet Basil, a dash of Salt and Pepper and mix well.
7.Spoon in (1) 6 oz. can of Tomato Paste. Fill this tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Turn the heat back up to medium. Mix well until paste is consistent throughout. Simmer for about 4 minutes. (Be sure to stir the sauce constantly for these 4 minutes) I call this Italian Roux. At this point you should add a touch of salt, black pepper and 1/2 tsp. of Oregano.
8.Add (1) 16 oz. can of Diced Tomatoes. Fill this 16 oz. can with water about half way, stir it up good to get all the tomato out of it then add it to the pan. Mix well and simmer for 10 more minutes. Stir constantly. While simmering add 1 tsp. Oregano (yes, again), 1/2 tsp. Sweet Basil, 1-1/2 tsp. fresh chopped Parsley, just a dash of Cajun Seasoning 1/2 tsp. Garlic Powder and a dash of course black pepper.
9.Add the second 6 oz. Tomato Paste. Fill this tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Mix well and heat for another 10 minutes. At this point you should add a little salt and pepper. The heat should be set to medium heat, the sauce should not be boiling, if boiling turn down heat just a little. Also be sure to stir sauce every minute or so, you don't want anything sticking to the bottom of the pan in this part of the sauce making process. Make sure the paste is mixed in well. When you add the tomato paste at this point, it's going to clump together, get a wooden spoon and squeeze the paste up against the side of the pan to mix the paste in well with the sauce.
10.Add (2) 28 oz. cans of Tomato Puree' (';Hunts';) or Tomato Sauce (';Progresso';). Mix well. Fill (1) of the 28 oz. cans up with water about 3/4 full, then add this to the sauce. Add 1 tsp. Oregano (yes, again), Important note about adding Oregano and Sweet Basil, when adding this to the sauce, pour the tsp full in the palm or your hand and with your other hand rub hard to grind up the seasoning, this brings out the flavor a little more. 1 tsp. Parsley, (3) dashes of Sweet Basil and (3) dashes of Garlic Powder. Mix well. Keep at medium heat and cover pan. Be sure the sauce is not at a rapid boil. A little boiling is OK but not too much. Heat should be at medium or lower. You want to keep the medium heat on the sauce while you make the Meat Balls.
11.Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls.
12.Add 1/3 cup red wine and mix well. Let simmer (almost boiling) for about 15 minutes. Stirring occasionally.
13.Drop in (1) Bay Leaf, mix this sauce well after dropping in the bay leaf.
14.Just let the sauce simmer (not boiling) while you're preparing the meatballs. It could take you about 1/2 hour to finish the Meatballs.
15.Important Note: About 10 minutes before you put the Meatballs into the sauce you will need to add (2) Tsp's of sugar. Sprinkle this in slowly while you're stirring the sauce. Mix the sauce well after adding the sugar.
If you are making this entire recipe for optimal flavor (according to Anthony!), fry up the braciole first and put it in the sauce, then fry up the chops and add them, then make the meatballs and add them.
Pork Chops:
(2) Pork Chops (Average size thin, optional)
Fry the pork chops a large, non-stick pan. Cook on low heat for about 2 to 3 minutes on each side, then crank up the heat to high and sear the chops. You want to brown the meat. Cook on high for about 2 minutes on each side, just enough to brown each side of the chop. Add the chops to the sauce and stir.
Meatballs (approx 12 meatballs):
1 lb. Ground Chuck
1 Egg
1-1/2 pieces of dark Wheat Bread with crust
A tiny bit of Italian bread crumbs (about 3 Tsp.)
Fresh Parsley, Parmesan Cheese, Fresh Garlic, Garlic Powder, Sweet Basil
Coarse Black Pepper and Salt
A splash of red wine
1.Don't forget to keep stirring the sauce every 3 minutes or so.
2.Chop 1/4 cup of fresh Parsley as fine as you can. Add the Parsley to the 1lb meat in a large bowl. Don't mix anything yet. You're going to add all this stuff and mix when your done.
3.Add (1) Egg to bowl. Chop (2) large cloves of garlic as fine as you possibly can and add to bowl. Add 1/2 cup of Parmesan Cheese to the bowl.
4.Take your (1-1/2) pieces of Dark Wheat Bread and rub it under the faucet and get it soaking wet. Then squeeze as much of the water as you can out of the bread. The bread should be a gooey consistency. What I call Meat Ball Glue, very important. Break the bread up into the bowl. At this point you need to also add about (3) Tsp. of Italian bread crumbs.
5.Add coarse black pepper, salt, garlic powder, a splash of red wine and about a tsp. of Sweet Basil.
6.Mix all the ingredients in the bowl well. You will need to work the meat for about 3 minutes until you end up with a big relatively firm ball. Note: it will help if you refrigerate the meat before mixing it in the bowl, this will help keep the balls firm while you browning them.
7.Get a good Non-Stick frying pan and spray on some cooking spray. Take the meat and make 1'; to 1-1/2'; balls. Roll them around in your hand and try to make them as firm as possible.
8.Get the pan very hot, heat should be on medium high to high. You want to sear the meat to a dark brown. Be careful with the balls at first you don't want them to fall apart. They should be cooked to a point where you can roll them around the pan and have them appear to be firm.*** Important Note: Did you put the (2) Tsp's of sugar into the sauce like you where directed just prior to making the Meatballs? If not, do it now! This is an important step.
9.When they appear to be seared well and firm take them right from the frying pan into the sauce.
Once the Pork Chops, Meatballs and/or Braciole are in the sauce, be sure to stir gently while they're cooking, you don't want them to fall apart.
Cover the sauce and continue to heat at medium for another 30 minutes, a little boiling is OK. Important Note: At this point it is important to keep lifting the cover to make sure the sauce is not boiling to much, also stir the sauce occasionally while cooking with the cover on. Skim off any grease/oil that forms on the top.
Taste the sauce and adjust the seasoning. Sometimes at this point I might add a little bit more oregano, garlic powder, salt and pepper. At this point if you taste a hint of bitterness to the sauce you can add (1) tsp. of sugar, this will help.
Heat on very low heat for 1-1/2 hours or so uncovered. Be sure to stir occasionally during this time, a little boiling is OK. Occasionally = every 5 minutes ~ this is REALLY important! If you don't stir you鈥檒l burn the sauce.
Tip: The sauce gets a much better flavor if you finish your sauce a couple hours before eating. When you finish the sauce, just turn off the burner and let it sit on the stove covered. Let sit for about 1 to 2 hours. When you ready to eat, just heat the sauce back up again for about ten minutes, just to get it hot, then serve.
Anthony's Braciole (should yield approximately 7 to 10 Braciole Rolls)
1 lb ';Round Steak'; or 1lb ';London Broil';
1/2 cup bread crumbs (preferably ';Progresso';)
Fresh Parsley
1/4 cup Parmesan Cheese (fresh grated recommended)
(3) cloves Fresh Garlic - You can never have to much garlic...:-)
Coarse Black Pepper and Salt
1.When you go to your local grocery store to get the ';Round Steak'; or ';London Broil';, ask the butcher to slice the meat up into 1/4'; thin pieces.
2.Take the meat slices and lay them out on wax paper. Now pound the heck out of them. You want to have pieces that are approximately 7';x3'; and relatively rectangular in shape. Set the slices of meat aside.
3.Chop some fresh parsley, about 1/4 to 1/2 cup, grate some fresh Parmesan cheese, about 1/4 cup, and chop 3 cloves of garlic as fine as you can. Add the bread crumbs, salt and pepper.
4.Sprinkle on the meat with this mixture, pressing it in with your fingers. Make sure it's evenly spread out on the meat.
5.Roll up the meat as tight as you can and tie it up with some very strong thread. You will need about three pieces of string for each piece. You want to tie it well enough to hold it all together. Make sure to leave long pieces of string hanging off the knot so you can find the string after cooking it.
6.Fry them in a very hot, nonstick pan. Take them right from the frying pan into the sauce.
4 skinless-boneless chicken breasts
鈪?cup finely chopped onion
2 T oleo or butter
陆 cup orange juice
录 cup dry sherry or dry white wine
3 T brown sugar
录 t ground mace
2 t parsley flakes
1 T cold water
1 t grated orange peel
1 T cornstarch
录 t dried savory crushed
In large skillet cook chicken and onion in margarine over med. heat 8 min. turning chicken to brown evenly. Mix orange juice, sherry or wine, brown sugar, parsley, orange peel, savory and mace. Pour over chicken in skillet. Bring to boil, reduce heat. Cover and simmer 3 to 5 min. or until chicken is tender. Using a slotted spoon move chicken to a warm platter. Cover to keep warm. Stir water into cornstarch, then stir into liquid in skillet. Stirring, cook until thickened. Spoon over chicken. Good served with Rice Pilaf and salad. Serves 4.What are some good food ideas? (recipes) easy 10 points!!!!?
PIZZA MUFFINS
Split muffins, spread with Pizza Sauce, add typical ingredients, top with shredded mozzarella cheese, broil about 2 minutes.
TUNA MUFFINS
Split muffins, spread with tuna mixed with mayo, top with slice of american cheese, broil about 2 minutes or until cheese melted, not blackened.
HAM AND CHEESE OVER TOAST
Open can of Campbells' Cheddar Soup, put in sauce pan with 1/2 cup of milk. When smooth, add one can of Hormel Chunk ham that you rake with a fork to loosen up while adding it to the soup. Let cook about 1 minute more. Serve over toast.What are some good food ideas? (recipes) easy 10 points!!!!?
From my tons of recipes, I reached in and grabbed this one:
Crab Enchiladas
12 flour tortillas
8 oz. shredded jack cheese
cooked medium shrimp
6 oz. crab meat
20 oz. can GREEN enchilada sauce
8 oz. container sour cream
chopped green onions
Fill the tortillas with the cheese, shrimp and crab. Roll them up. Put them into a greased (I use the can spray...Pam) 9x13 pan. Pour the sauce over. Sprinkle more cheese on top. Cover completely. Bake for 30 minutes at 350. Remove the cover, bake another 15 minutes. Remove from oven. Before serving, top with sour cream and chopped green onions.
Simple and really really good!
1 tablespoon vegetable or olive oil, 1 turn of the pan in a slow stream
2 tablespoons butter
3 tablespoons flour
1 1/2 cups whole or 2 percent milk
3 cups shredded white cheddar cheese
1/2 teaspoon nutmeg, ground or freshly grated
1/4 teaspoon ground cayenne pepper, a couple pinches
Salt
1 pound elbow macaroni, cooked 8 minutes or to al dente, with a little bite to it
Heat a medium, deep skillet over medium heat. Add oil and butter. When butter melts into the oil, add flour and combine. Gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes. Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in 2 cups of shredded cheddar cheese a handful at a time. Season sauce with nutmeg and cayenne. Taste and add a little salt, if you like. Add cooked pasta to sauce and coat completely by turning over and over in the cheese sauce. Transfer to a baking dish and top with remaining cheese. Place baking dish under a hot broiler and brown the cheddar cheese on top.
Chicken Ritz Casserole
Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
Black Bean Soup
Black bean soup is a great side, or main course, to a Texas-style or mexican meal. The best black bean soup is made with dried black beans, rather than canned. Be sure to pick through the dried beans carefully to remove any split kernels or tiny rocks that sometimes get mixed in.
鈥? pound dried black beans
鈥?/4 cup olive oil
鈥?/4 pound bacon
鈥?/4 pound diced ham
鈥? onions, chopped
鈥? garlic cloves, minced
鈥? stalks celery including leaves, chopped
鈥?-1/2 cups uncooked brown rice
鈥? teaspoon cayenne pepper
鈥? teaspoons ground cumin
鈥? quarts chicken broth
鈥?/4 cup dry white wine
鈥?/2 cup dry sherry
Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside.
Pour oil into a large soup pot. Add the bacon, ham, onion, garlic and celery. Cook at high simmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to a boil; reduce heat, cover and simmer 2-1/2 to 3 hours.
Let soup cool; put through the blender a little at a time, until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine and sherry. Serve hot.
Beef Stroganoff Soup
1/4 C. butter
1 lb. tenderloin tips cubed
2 cloves garlic minced
12 oz. mushrooms sliced
1 large onion diced
1 C. shredded carrots
1 pint of water
1 T. beef base
Roux made of 1/2 C. butter and 1/2 C. flour
salt and pepper
1 pint of whipping cream
1/2 C. sour cream
1/4 C. chopped chives
In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.
Add mushrooms and onions. Saute until onion is translucent.
Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.
Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.
Ladle soup into bowls and top with chives.
Makes 6 - 8 servings.
Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream
1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of ';Pesto Linguini';, which is a thinner pasta containing basil. We like LOTS of sauce!
Water%26amp;Bread!!!!!!!!!!!!
My favorite dish to make is mexican dip - it's easy and everyone will love it.
Get a big deep casserole dish.
put in a layer of spicy taco ground beef (cooked)
then a layer of refried beans
then a layer of sour cream
then chopped up small pieces of lettuce
then shredded cheddar cheese
then some black olive slices (for decoration/color)
then some chopped green onions
then a chopped tomatoe
And to make it spicy - I put ceyanne pepper in the refried beans.
Serve with a bag of tortilla chips
It is always a HUGE hit at all the parties I go to.
www.foodnetwork.com and www.allrecipes.com
Pick up phone..call local takeout...place order....wait apx. 30 min....serve hot....enjoy!
All micro nutrients needed for daily consumption.Proteines,Amino acids,Lipids,water sodium and some different vitamin foods.
One of my new favorite recipes (w/ a website link and pics):
Photos of the Braciole and Sauce in the making!!
http://www.spaghettisauceandmeatballs.co鈥?/a>
Anthony's Pasta Sauce, Meatballs %26amp; Braciole
This recipe makes a lot of sauce. Enough for 4 people with 4 quarts to freeze for later. There is some mysterious thing about spaghetti sauce, it seems to get a lot better after it has been frozen.
Sauce:
Note: All seasonings are dry except for the Parsley, the Parsley MUST be fresh!
Oregano
1 Medium yellow onion
1 Bay Leaf
Sweet Basil
Fresh Parsley
Garlic Powder
Cooking Spray
Salt/Pepper
Garlic, Lots of Garlic!
Cajun Seasoning - Just a dash (any spicy Cajun seasoning will do)
Olive Oil
Sugar
(2) 28 oz. Tomato Puree' (';Hunts';) or Tomato Sauce (';Progresso';)
(2) 6 oz. Tomato Paste
(1) 16 oz. Diced Tomatoes
Red Wine
Water (you will be adding about 41 oz. of water along the way during the cooking process, this is an important step so pay attention. When and how much is extremely important).
1.Put enough olive oil in the pan to just barely cover the bottom. You want to have enough oil where the garlic can soak a little bit.
2.Chop up (3) Large cloves of garlic as fine as you can. It's better to do this manually with a knife and your fingers in lieu of using a garlic chopper.
3.Add the garlic to the oil. Do not heat the pan up yet, just let the garlic sit there and bathe in the olive oil for a bit, this will help get the garlic flavor into the oil.
4.While the garlic is bathing in the olive oil, chop up (1) medium size onion as fine as you can.
5.Heat the oil and garlic - medium heat. Heat until you see little bubbles around the garlic. (DO NOT OVER COOK THE GARLIC) When you see the little bubbles around the garlic add the chopped up onions and lower the heat to medium low. Be sure to do this as soon as you see the little bubbles around the edges of the garlic.
6.Simmer at low heat, the oil, garlic and onions for about 5 minutes. While the onion, garlic and oil are simmering add 1 tsp. Oregano, 1/2 tsp. Sweet Basil, a dash of Salt and Pepper and mix well.
7.Spoon in (1) 6 oz. can of Tomato Paste. Fill this tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Turn the heat back up to medium. Mix well until paste is consistent throughout. Simmer for about 4 minutes. (Be sure to stir the sauce constantly for these 4 minutes) I call this Italian Roux. At this point you should add a touch of salt, black pepper and 1/2 tsp. of Oregano.
8.Add (1) 16 oz. can of Diced Tomatoes. Fill this 16 oz. can with water about half way, stir it up good to get all the tomato out of it then add it to the pan. Mix well and simmer for 10 more minutes. Stir constantly. While simmering add 1 tsp. Oregano (yes, again), 1/2 tsp. Sweet Basil, 1-1/2 tsp. fresh chopped Parsley, just a dash of Cajun Seasoning 1/2 tsp. Garlic Powder and a dash of course black pepper.
9.Add the second 6 oz. Tomato Paste. Fill this tomato paste can with water, stir it up good to get all the paste off the inside of the can and add it to the pan. Mix well and heat for another 10 minutes. At this point you should add a little salt and pepper. The heat should be set to medium heat, the sauce should not be boiling, if boiling turn down heat just a little. Also be sure to stir sauce every minute or so, you don't want anything sticking to the bottom of the pan in this part of the sauce making process. Make sure the paste is mixed in well. When you add the tomato paste at this point, it's going to clump together, get a wooden spoon and squeeze the paste up against the side of the pan to mix the paste in well with the sauce.
10.Add (2) 28 oz. cans of Tomato Puree' (';Hunts';) or Tomato Sauce (';Progresso';). Mix well. Fill (1) of the 28 oz. cans up with water about 3/4 full, then add this to the sauce. Add 1 tsp. Oregano (yes, again), Important note about adding Oregano and Sweet Basil, when adding this to the sauce, pour the tsp full in the palm or your hand and with your other hand rub hard to grind up the seasoning, this brings out the flavor a little more. 1 tsp. Parsley, (3) dashes of Sweet Basil and (3) dashes of Garlic Powder. Mix well. Keep at medium heat and cover pan. Be sure the sauce is not at a rapid boil. A little boiling is OK but not too much. Heat should be at medium or lower. You want to keep the medium heat on the sauce while you make the Meat Balls.
11.Don't forget to keep stirring the sauce every 3 minutes or so while you're making the Meat Balls.
12.Add 1/3 cup red wine and mix well. Let simmer (almost boiling) for about 15 minutes. Stirring occasionally.
13.Drop in (1) Bay Leaf, mix this sauce well after dropping in the bay leaf.
14.Just let the sauce simmer (not boiling) while you're preparing the meatballs. It could take you about 1/2 hour to finish the Meatballs.
15.Important Note: About 10 minutes before you put the Meatballs into the sauce you will need to add (2) Tsp's of sugar. Sprinkle this in slowly while you're stirring the sauce. Mix the sauce well after adding the sugar.
If you are making this entire recipe for optimal flavor (according to Anthony!), fry up the braciole first and put it in the sauce, then fry up the chops and add them, then make the meatballs and add them.
Pork Chops:
(2) Pork Chops (Average size thin, optional)
Fry the pork chops a large, non-stick pan. Cook on low heat for about 2 to 3 minutes on each side, then crank up the heat to high and sear the chops. You want to brown the meat. Cook on high for about 2 minutes on each side, just enough to brown each side of the chop. Add the chops to the sauce and stir.
Meatballs (approx 12 meatballs):
1 lb. Ground Chuck
1 Egg
1-1/2 pieces of dark Wheat Bread with crust
A tiny bit of Italian bread crumbs (about 3 Tsp.)
Fresh Parsley, Parmesan Cheese, Fresh Garlic, Garlic Powder, Sweet Basil
Coarse Black Pepper and Salt
A splash of red wine
1.Don't forget to keep stirring the sauce every 3 minutes or so.
2.Chop 1/4 cup of fresh Parsley as fine as you can. Add the Parsley to the 1lb meat in a large bowl. Don't mix anything yet. You're going to add all this stuff and mix when your done.
3.Add (1) Egg to bowl. Chop (2) large cloves of garlic as fine as you possibly can and add to bowl. Add 1/2 cup of Parmesan Cheese to the bowl.
4.Take your (1-1/2) pieces of Dark Wheat Bread and rub it under the faucet and get it soaking wet. Then squeeze as much of the water as you can out of the bread. The bread should be a gooey consistency. What I call Meat Ball Glue, very important. Break the bread up into the bowl. At this point you need to also add about (3) Tsp. of Italian bread crumbs.
5.Add coarse black pepper, salt, garlic powder, a splash of red wine and about a tsp. of Sweet Basil.
6.Mix all the ingredients in the bowl well. You will need to work the meat for about 3 minutes until you end up with a big relatively firm ball. Note: it will help if you refrigerate the meat before mixing it in the bowl, this will help keep the balls firm while you browning them.
7.Get a good Non-Stick frying pan and spray on some cooking spray. Take the meat and make 1'; to 1-1/2'; balls. Roll them around in your hand and try to make them as firm as possible.
8.Get the pan very hot, heat should be on medium high to high. You want to sear the meat to a dark brown. Be careful with the balls at first you don't want them to fall apart. They should be cooked to a point where you can roll them around the pan and have them appear to be firm.*** Important Note: Did you put the (2) Tsp's of sugar into the sauce like you where directed just prior to making the Meatballs? If not, do it now! This is an important step.
9.When they appear to be seared well and firm take them right from the frying pan into the sauce.
Once the Pork Chops, Meatballs and/or Braciole are in the sauce, be sure to stir gently while they're cooking, you don't want them to fall apart.
Cover the sauce and continue to heat at medium for another 30 minutes, a little boiling is OK. Important Note: At this point it is important to keep lifting the cover to make sure the sauce is not boiling to much, also stir the sauce occasionally while cooking with the cover on. Skim off any grease/oil that forms on the top.
Taste the sauce and adjust the seasoning. Sometimes at this point I might add a little bit more oregano, garlic powder, salt and pepper. At this point if you taste a hint of bitterness to the sauce you can add (1) tsp. of sugar, this will help.
Heat on very low heat for 1-1/2 hours or so uncovered. Be sure to stir occasionally during this time, a little boiling is OK. Occasionally = every 5 minutes ~ this is REALLY important! If you don't stir you鈥檒l burn the sauce.
Tip: The sauce gets a much better flavor if you finish your sauce a couple hours before eating. When you finish the sauce, just turn off the burner and let it sit on the stove covered. Let sit for about 1 to 2 hours. When you ready to eat, just heat the sauce back up again for about ten minutes, just to get it hot, then serve.
Anthony's Braciole (should yield approximately 7 to 10 Braciole Rolls)
1 lb ';Round Steak'; or 1lb ';London Broil';
1/2 cup bread crumbs (preferably ';Progresso';)
Fresh Parsley
1/4 cup Parmesan Cheese (fresh grated recommended)
(3) cloves Fresh Garlic - You can never have to much garlic...:-)
Coarse Black Pepper and Salt
1.When you go to your local grocery store to get the ';Round Steak'; or ';London Broil';, ask the butcher to slice the meat up into 1/4'; thin pieces.
2.Take the meat slices and lay them out on wax paper. Now pound the heck out of them. You want to have pieces that are approximately 7';x3'; and relatively rectangular in shape. Set the slices of meat aside.
3.Chop some fresh parsley, about 1/4 to 1/2 cup, grate some fresh Parmesan cheese, about 1/4 cup, and chop 3 cloves of garlic as fine as you can. Add the bread crumbs, salt and pepper.
4.Sprinkle on the meat with this mixture, pressing it in with your fingers. Make sure it's evenly spread out on the meat.
5.Roll up the meat as tight as you can and tie it up with some very strong thread. You will need about three pieces of string for each piece. You want to tie it well enough to hold it all together. Make sure to leave long pieces of string hanging off the knot so you can find the string after cooking it.
6.Fry them in a very hot, nonstick pan. Take them right from the frying pan into the sauce.
Easy Italian Food Recipes?
Can someone give me easy Italian Food Recipes?? Please just Easy ones. NO CHICKENEasy Italian Food Recipes?
Farfalle with Turkey Sausage, Peas and Mushrooms
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Quick Pasta Classics
Farfalle with Turkey Sausage, Peas and Mushrooms
1/2 cup extra virgin olive oil
1 pound ground turkey sausage, removed from casing
Sea salt and freshly ground black pepper
10 ounces cremini mushrooms, coarsely chopped
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta
1/2 cup freshly grated Grana Padano cheese
In a large pot, bring 6 quarts of salted water to a boil.
In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
Food Network Kitchens Note: Grana Padano is a hard, grainy cow's milk cheese similar in flavor to Parmigiano-Reggiano.
Farfalle with Turkey Sausage, Peas and Mushrooms
Recipe courtesy Giada De Laurentiis
Show: Everyday Italian
Episode: Quick Pasta Classics
Farfalle with Turkey Sausage, Peas and Mushrooms
1/2 cup extra virgin olive oil
1 pound ground turkey sausage, removed from casing
Sea salt and freshly ground black pepper
10 ounces cremini mushrooms, coarsely chopped
1 (10 ounce) package frozen peas, defrosted slightly
1 pound dried farfalle pasta
1/2 cup freshly grated Grana Padano cheese
In a large pot, bring 6 quarts of salted water to a boil.
In a large saute pan over high heat, add 2 tablespoons olive oil. Season turkey with salt and pepper. Add turkey and saute breaking any large lumps until golden brown. Remove meat from pan and set aside. Add 2 tablespoons olive oil to pan and heat. Add chopped mushrooms and season with salt and pepper. Saute until all the liquid from the mushrooms has evaporated, about 5 minutes. Add the peas and saute for 4 minutes. Return the meat to the pan and cook for another 3 minutes. Remove from heat and set aside.
When the pot of water has come to a boil, add pasta and cook until al dente, about 8 minutes. Drain in a colander. Return pasta to the pot and add the meat mixture. Combine thoroughly and gently cook over medium heat for 5 minutes. Drizzle in remaining olive oil. If the mixture is dry, do not hesitate to use more olive oil if necessary. Check the seasoning. Turn off the heat and add the grated cheese. Stir well and serve in large bowl.
Food Network Kitchens Note: Grana Padano is a hard, grainy cow's milk cheese similar in flavor to Parmigiano-Reggiano.
Any good, easy medieval food recipes?
i have to do it for english, i also need info about the dish..
help would be lovely.Any good, easy medieval food recipes?
Here's a couple of websites that might be helpful to you!
(Beware: the first site has annoying music, lol)
Hope I've helped :-)Any good, easy medieval food recipes?
a turducky
duck that has been deboned
chicken that has been deboned
and a turkey
put sausage inside the duck then stuff that into the chicken and stuff that into the turkey tie up with butcher string an bake
help would be lovely.Any good, easy medieval food recipes?
Here's a couple of websites that might be helpful to you!
(Beware: the first site has annoying music, lol)
Hope I've helped :-)Any good, easy medieval food recipes?
a turducky
duck that has been deboned
chicken that has been deboned
and a turkey
put sausage inside the duck then stuff that into the chicken and stuff that into the turkey tie up with butcher string an bake
Can u guys please tell me some easy recipes to make mexican food(authentic would be nice)? thanx?
Authentic Mexican Pizza
1. If you鈥檙e lucky enough to live near a good ethnic Italian deli that sells their in-house dough, go for it. Otherwise make your own like I used to: bread flour, yeast, salt, olive oil and water in a Cuisinart or Kitchen Aid.
2. Sauce 鈥?here鈥檚 where I clearly depart from tradition 鈥?I use a store-bought pasta sauce (but only this specific one): Classico Italian Sausage with Peppers %26amp; Onions (yes, I know this is heresy). It has a salsa-like texture with chunks of tomato and stuff. Use sparingly, as it鈥檚 very moist.
3. Fresh cracked black pepper, followed by a clove or two of thinly sliced garlic.
4. At this point I usually add a very light sprinkle of shredded mozzarella, but sometimes not.
5. I then place a judicious amount of chopped bell pepper %26amp; red onion, and sliced black olives. Go easy on these toppings, it doesn鈥檛 take much to add the flavor notes I鈥檓 looking for and too much bulk will kill this pizza.
6. Time to add just a little more mozzarella and then some finely chopped Italian sausage.
7. Add the bulk of the mozzarella, enough to cover the pie, followed by very thinly sliced pepperoni margherita (that Italian deli again) and thinly sliced mushrooms. Try to avoid supermarket pepperoni if at all possible.
8. Almost done now 鈥?sprinkle a liberal amount of dried oregano and then a liberal amount of finely-grated parmesan/romano cheese, followed by a drizzle of olive oil. This gives a really interesting crunchy texture to the top, nicely contrasting the soft salsa-like quality of the sauce layer.
9. Place on 500 degree stone and bake approximately ten minutes (if done properly with restraint toward all those ingredients, it shouldn鈥檛 take two hands to heft the peel).Can u guys please tell me some easy recipes to make mexican food(authentic would be nice)? thanx?
It depends on what you want to make. Hello?Can u guys please tell me some easy recipes to make mexican food(authentic would be nice)? thanx?
http://search.allrecipes.com/Recipe/Quic鈥?/a>
Martha Stewart.com or Allrecipes.com. Both have easy recipes, and the recipe is free.
go to taco bell and save your self the headache of 90000 ingredients.
Nothing's easier than guacamole:
1 smushed up avocado
Add 1/4 cup chopped red or sweet onion
Add 1/4 cup diced tomato (if you like, I prefer without it)
Add about 2 tbl of roughly chopped cilantro.
Add about 1 - 2 tbl of finely chopped fresh (or preserved, whatever you have on hand) jalapeno
Squeeze half of a lime into this
Season with salt to taste and mix it all up!
Can be done in a matter of minutes- Delish!
Enjoy with chips, quesadillas (also very easy to make), tacos, etc.
ENJOY!
Fish Tacos
Fish
3/4-pund Halibut Fillet, suitable for grilling
Marinate 1 hour in:
Salt, Chili Powder, Chopped Cilantro Chopped Green Onion, juice of 1 small Lime, and Olive Oil
Guacamole
1 avocado, coarsely mashed, salt, chopped scallion, juice of 1/2 small lime, chipotle chili powder
Taco Sauce
1/2 cup non-fat yogurt, 1/4 cup reduced-fat mayonnaise, chopped cilantro, 1 clove garlic, 2 green onions, juice of 1 lime, 1 tbs (heaping) honey red pepper flakes, salt
Blend until smooth.
Condiments
Butter Lettuce cups, black beans, thinly sliced cabbage chopped green onion and cilantro, shredded reduced calorie Monterey Jack cheese, lime wedges
http://recipes.chef2chef.net/recipe-arch鈥?/a>
Green Chilli is my absolute favorite
try www.foodnetwork.com
shredded pork tacos
2 lbs of pork
1 cup of salsa
2 tsp of salt
2 tsp garlic powder
2 tsp black pepper
put this all in a crock pot and cook on low for 8 hours
usually u use a cheap cut of meat and slow cook it so it becomes tender and moist
you can also use beef if you prefer
its real simple just put the pork or beef in your crock pot add salsa to cover it and the spices and let it slow cook for 8 hours. you can pop it in before work and come home and it'll be done.
just get tortillas and veggies like onions tomatos lettuce etc.
we live off this stuff in college.
cook anything, stick it in a tortilla(tor-tee-ya), pop salsa on it and serve it next to a jalapeno(hal-a-pen-yo)
hey im mexican kay!! go to this theres alot!!!
http://www.gourmetsleuth.com/mexican_rec鈥?/a>
My friends sisters husband is a full blooded Mexican. His name is Juan (pronounced wahn).
There was this great Mexican guy called Bernie (pronounced Burr-knee) who was a cook in the cafeteria. I would ask him what was in the enchiladas. He would say,';Donkey meat!';
They really ate that back home in Mexico I was told.parasites
1. If you鈥檙e lucky enough to live near a good ethnic Italian deli that sells their in-house dough, go for it. Otherwise make your own like I used to: bread flour, yeast, salt, olive oil and water in a Cuisinart or Kitchen Aid.
2. Sauce 鈥?here鈥檚 where I clearly depart from tradition 鈥?I use a store-bought pasta sauce (but only this specific one): Classico Italian Sausage with Peppers %26amp; Onions (yes, I know this is heresy). It has a salsa-like texture with chunks of tomato and stuff. Use sparingly, as it鈥檚 very moist.
3. Fresh cracked black pepper, followed by a clove or two of thinly sliced garlic.
4. At this point I usually add a very light sprinkle of shredded mozzarella, but sometimes not.
5. I then place a judicious amount of chopped bell pepper %26amp; red onion, and sliced black olives. Go easy on these toppings, it doesn鈥檛 take much to add the flavor notes I鈥檓 looking for and too much bulk will kill this pizza.
6. Time to add just a little more mozzarella and then some finely chopped Italian sausage.
7. Add the bulk of the mozzarella, enough to cover the pie, followed by very thinly sliced pepperoni margherita (that Italian deli again) and thinly sliced mushrooms. Try to avoid supermarket pepperoni if at all possible.
8. Almost done now 鈥?sprinkle a liberal amount of dried oregano and then a liberal amount of finely-grated parmesan/romano cheese, followed by a drizzle of olive oil. This gives a really interesting crunchy texture to the top, nicely contrasting the soft salsa-like quality of the sauce layer.
9. Place on 500 degree stone and bake approximately ten minutes (if done properly with restraint toward all those ingredients, it shouldn鈥檛 take two hands to heft the peel).Can u guys please tell me some easy recipes to make mexican food(authentic would be nice)? thanx?
It depends on what you want to make. Hello?Can u guys please tell me some easy recipes to make mexican food(authentic would be nice)? thanx?
http://search.allrecipes.com/Recipe/Quic鈥?/a>
Martha Stewart.com or Allrecipes.com. Both have easy recipes, and the recipe is free.
go to taco bell and save your self the headache of 90000 ingredients.
Nothing's easier than guacamole:
1 smushed up avocado
Add 1/4 cup chopped red or sweet onion
Add 1/4 cup diced tomato (if you like, I prefer without it)
Add about 2 tbl of roughly chopped cilantro.
Add about 1 - 2 tbl of finely chopped fresh (or preserved, whatever you have on hand) jalapeno
Squeeze half of a lime into this
Season with salt to taste and mix it all up!
Can be done in a matter of minutes- Delish!
Enjoy with chips, quesadillas (also very easy to make), tacos, etc.
ENJOY!
Fish Tacos
Fish
3/4-pund Halibut Fillet, suitable for grilling
Marinate 1 hour in:
Salt, Chili Powder, Chopped Cilantro Chopped Green Onion, juice of 1 small Lime, and Olive Oil
Guacamole
1 avocado, coarsely mashed, salt, chopped scallion, juice of 1/2 small lime, chipotle chili powder
Taco Sauce
1/2 cup non-fat yogurt, 1/4 cup reduced-fat mayonnaise, chopped cilantro, 1 clove garlic, 2 green onions, juice of 1 lime, 1 tbs (heaping) honey red pepper flakes, salt
Blend until smooth.
Condiments
Butter Lettuce cups, black beans, thinly sliced cabbage chopped green onion and cilantro, shredded reduced calorie Monterey Jack cheese, lime wedges
http://recipes.chef2chef.net/recipe-arch鈥?/a>
Green Chilli is my absolute favorite
try www.foodnetwork.com
shredded pork tacos
2 lbs of pork
1 cup of salsa
2 tsp of salt
2 tsp garlic powder
2 tsp black pepper
put this all in a crock pot and cook on low for 8 hours
usually u use a cheap cut of meat and slow cook it so it becomes tender and moist
you can also use beef if you prefer
its real simple just put the pork or beef in your crock pot add salsa to cover it and the spices and let it slow cook for 8 hours. you can pop it in before work and come home and it'll be done.
just get tortillas and veggies like onions tomatos lettuce etc.
we live off this stuff in college.
cook anything, stick it in a tortilla(tor-tee-ya), pop salsa on it and serve it next to a jalapeno(hal-a-pen-yo)
hey im mexican kay!! go to this theres alot!!!
http://www.gourmetsleuth.com/mexican_rec鈥?/a>
My friends sisters husband is a full blooded Mexican. His name is Juan (pronounced wahn).
There was this great Mexican guy called Bernie (pronounced Burr-knee) who was a cook in the cafeteria. I would ask him what was in the enchiladas. He would say,';Donkey meat!';
They really ate that back home in Mexico I was told.
Do any one know easy food or dessert recipes from guatemala?(if so plz tell what i need and how to make it)?
Here's a few...........
';Rellenitos de Platano';
http://dessert.allrecipes.com/az/Rllnits鈥?/a>
';Baked Bananas';, ';Corn Soup'; %26amp; ';Red Beets in Vinegar';
http://www.elca.org/countrypackets/guate鈥?/a>
';Almond and Mango Pie (Pastel de Almendras y Mango)';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Guatemalan Chocolate Coffee';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Chicken in Green Sauce with Smoked Chiles (Jocon)';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Chicken in Red Pipian Sauce (Pollo en Salsa de Pipian Rojo)';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Smoked Pineapple Chicken';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Guatemalan Marinated Oysters (Ceviche de Ostras)';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Spicy Guatemalan Pork Stew (Carne Guisado)';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>Do any one know easy food or dessert recipes from guatemala?(if so plz tell what i need and how to make it)?
Here ya go :
http://www.rickscoffeecafe.com/martas.ht鈥?/a>
Enjoy
';Rellenitos de Platano';
http://dessert.allrecipes.com/az/Rllnits鈥?/a>
';Baked Bananas';, ';Corn Soup'; %26amp; ';Red Beets in Vinegar';
http://www.elca.org/countrypackets/guate鈥?/a>
';Almond and Mango Pie (Pastel de Almendras y Mango)';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Guatemalan Chocolate Coffee';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Chicken in Green Sauce with Smoked Chiles (Jocon)';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Chicken in Red Pipian Sauce (Pollo en Salsa de Pipian Rojo)';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Smoked Pineapple Chicken';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Guatemalan Marinated Oysters (Ceviche de Ostras)';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>
';Spicy Guatemalan Pork Stew (Carne Guisado)';
http://www.1worldrecipes.com/recipe.asp?鈥?/a>Do any one know easy food or dessert recipes from guatemala?(if so plz tell what i need and how to make it)?
Here ya go :
http://www.rickscoffeecafe.com/martas.ht鈥?/a>
Enjoy
Help! I need some easy quick finger food recipes/ideas!?
I need several easy finger foods to bring to a ';Passion Party'; tomorrow-Help! I need some easy quick finger food recipes/ideas!?
Um.. well i'm going to assume a passion party has approximately the same theme as valentines day? here's my best recipes:
1~Sweetheart Cookies
Ingredients:
1 package (13 oz.) NESTL脡 BUTTERFINGER Hearts, unwrapped
NESTL脡 CRUNCH Hearts
3/4 cup creamy or chunky peanut butter
3/4 cup packed light brown sugar
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 cup granulated sugar (optional)
Directions:
PREHEAT oven to 375掳 F.
BEAT peanut butter, brown sugar, butter and 1/2 cup granulated sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour and baking soda.
SHAPE dough into 1-inch balls. Roll in 1 cup granulated sugar; place on ungreased baking sheets.
BAKE for 7 to 9 minutes or until lightly browned. Immediately press 1 Nestl茅 Heart into center of each cookie (cookie will crack around edges). Cool cookies on baking sheets for 2 minutes; remove to wire racks to cool completely.
2~Easy Springtime Cheesecake
Ingredients:
CRUST
1 1/2 cups chocolate graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted
CHEESECAKE
36 NESTL脡 BUTTERFINGER NestEggs
NESTL脡 Milk Chocolate NestEggs
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 tablespoon vanilla extract
3 large eggs
TOPPING
1 container (16 oz.) sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Directions:
PREHEAT oven to 350掳 F.
FOR CRUST:
GREASE bottom and side of 9-inch springform pan.
COMBINE graham cracker crumbs and butter in medium bowl. Press onto bottom of prepared pan. Place in freezer for 5 minutes.
FOR CHEESECAKE
SET aside 12 Nestl茅 NestEggs to use for garnish. Unwrap and cut remaining Nestl茅 NestEggs in quarters.
BEAT cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla extract. Beat in eggs one at a time, beating well after each addition. Sprinkle cut Nestl茅 NestEggs over bottom of crust to 1/2-inch from edge. Pour filling into crust.
BAKE for 50 minutes or until center is set and edges begin to crack. Cool for 2 minutes before adding sour cream topping.
FOR TOPPING:
COMBINE sour cream, sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.
REFRIGERATE for several hours or overnight. Remove side of springform pan. Garnish each slice with one unwrapped Nestl茅 NestEgg.
NOTE: Try substituting 1 1/2 cups NESTL脡 TOLL HOUSE Milk Chocolate Morsels, Semi-Sweet Chocolate Morsels or SWIRLED Semi-Sweet %26amp; White Chocolate Morsels in place of 36 NESTL脡 NestEggs.
Sprinkle 1 cup morsels over bottom of crust before pouring filling into crust. After cheesecake is baked and cooled, sprinkle 1/2 cup morsels around top edge of cheesecake as garnish.
3~Cookies %26amp; Cream Fudge
Ingredients:
3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) NESTL脡庐 CARNATION庐 Evaporated Milk
2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Premier White Morsels
1 jar (7 oz.) marshmallow cr猫me
1/2 cup finely crushed cream-filled chocolate sandwich cookies
1 teaspoon vanilla extract (optional)
1 cup crumbled cream-filled chocolate sandwich cookies
Directions:
LINE 9-inch-square baking pan with foil.
COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
STIR in morsels, marshmallow cr猫me, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces.
4~Pumpkin Roll
Ingredients:
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S庐 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional)
Directions:
FOR CAKE:
PREHEAT oven to 375掳 F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
5~Pink Delight Sweetheart 'Salad'
Ingredients:
1 Can carnation brand milk.
1 Can Cherry pie filling.
1 12oz. Can Whip topping.
1 C. chopped nuts.
1 Med. can crushed Pineapple.
Directions:
Mix all ingredients together and let stand in refrigerator over night.
HOPE THIS HELPS!!!! GOOD LUCK AND HAPPY BAKING!!!Help! I need some easy quick finger food recipes/ideas!?
Here's a really easy and delicious dip you can make. You need one block of Philadelphia cheese, three quarters of a bottle of sweet chilli sauce (Asian style), three tablespoons of finely chopped fresh coriander and two tablespoons of finely chopped fresh mint. Mix the herbs with the chilli sauce. Unwrap the cheese and place in the centre of a large plate, then pour the herbed sauce over it. Serve with plain rice crackers and enjoy!
Spread a flour tortilla with onion flavored cream cheese.top with thinly sliced roast beef.Lay a green onion across the center. Roll the whole thing up tightly.Repeat with the rest of your ingredients.Cover with plastic wrap and refrigerate over night.Slice in bite-size rounds and serve with a dish of horseradish sauce.
How about coconut shrimp?? They are SO easy, but everyone goes nuts for them every time I make them! Just get some medium sized shrimp, and clean them, and take the tails off. Roll them in some flour, then dip them in a beaten egg.. Then, you'll need a mixture of some plain bread crumbs, coconut, and a dash of flour. You want the bread crumbs and coconut to be about even. Roll the shrimp well in the mixture so they have a nice coating. Toss to fry in hot oil for just a few minutes, turning them over if needed. Drain, and serve. Make sure to make dipping sauce! Mix some orange marmalade and a dash of rum, and it's so yummy!
A ';Passion'; party? Do they sell ';adult'; items at these things? Welllllll.....that certainly could be fun! Here are some ideas for some appetizers that might work for you:
1. Chicken satay with peanut sauce
2. Fruit kabobs with brown sugar, vanilla, sour cream dipping sauce
3. Asparagas, cooked crisp tender, wrapped in prosciutto
4. Melon slices with thin slices of Black Forest Ham
5. Pepper salami, or sopressata, with goat cheese and rolled around a cornichon (french pickle)
6. Cucumber rounds with creme fraiche, smoked salmon, and a dill sprig.
7. Baguette slices with a bit of good mustard, sliced tomato, and sliced asiago cheese (thin!)
8. Tortollini skewers (with grape tomatos and fresh basil) with warm marinara dipping sauce.
9. Brie en Croute: whole wheel of brie topped with your favorite preserves, enclosed in a puff pastry shell and baked until puffed and golden. Luscious!
10. Cocktail weiners in crescent rolls and served with sweet hot mustard.
Enjoy!
chips and dip, fruit and yogurt dip, or fruit kabobs??
The easiest thing I have done is fruit kabobs. All you have to do is buy about four or five of you favorite fruits slice them up and slide them on the stick. You can even drizzle them with a fruit dip (marshmellow cream and whip cream - put it in a ziploc cut the end and squeeze!). It looks great and is totally easy, it is also very healthy and a crowd pleaser for anyone watching their weight! And the greatest thing is it isn't messy and only takes a few minutes to prepare!
I don't recommend bananas because they will turn brown and if you drizzle them with the fruit drip let them dry really well first so that it will stick. As soon as you drizzle them put them in the fridge so the spread will stick!
Have fun at your party!
gets some good ham... like those steaks u see at the market..
cut em in strips about 4 inches long about as thick as your thumb...
coat em in egg,flour,cornstarch,salt pepper batter.. light
batter.. add some milk to lighten it up... deep fry for a bout a minute or bake on 400 for 10 mins
ALWAYS A BIG HIT AND SO EASY!
Soften some cream cheese and place it in the center of a dish. Mix small shrimp (already steamed and shelled) with coctail sauce and surround the cream cheese with it. Surround that with crackers.
It's always gone in no time and soooo easy!
:)
Pigs in blankets are always great at parties,
another good choice i've recently discovered are these mini eggrolls that can be found at your local supermarket.
Both are very good and are sure to be a crowd pleaser.
Um.. well i'm going to assume a passion party has approximately the same theme as valentines day? here's my best recipes:
1~Sweetheart Cookies
Ingredients:
1 package (13 oz.) NESTL脡 BUTTERFINGER Hearts, unwrapped
NESTL脡 CRUNCH Hearts
3/4 cup creamy or chunky peanut butter
3/4 cup packed light brown sugar
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1 cup granulated sugar (optional)
Directions:
PREHEAT oven to 375掳 F.
BEAT peanut butter, brown sugar, butter and 1/2 cup granulated sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Gradually beat in flour and baking soda.
SHAPE dough into 1-inch balls. Roll in 1 cup granulated sugar; place on ungreased baking sheets.
BAKE for 7 to 9 minutes or until lightly browned. Immediately press 1 Nestl茅 Heart into center of each cookie (cookie will crack around edges). Cool cookies on baking sheets for 2 minutes; remove to wire racks to cool completely.
2~Easy Springtime Cheesecake
Ingredients:
CRUST
1 1/2 cups chocolate graham cracker crumbs
1/4 cup (1/2 stick) butter or margarine, melted
CHEESECAKE
36 NESTL脡 BUTTERFINGER NestEggs
NESTL脡 Milk Chocolate NestEggs
3 pkgs. (8 oz. each) cream cheese, softened
1 cup granulated sugar
1 tablespoon vanilla extract
3 large eggs
TOPPING
1 container (16 oz.) sour cream
1/4 cup granulated sugar
1 teaspoon vanilla extract
Directions:
PREHEAT oven to 350掳 F.
FOR CRUST:
GREASE bottom and side of 9-inch springform pan.
COMBINE graham cracker crumbs and butter in medium bowl. Press onto bottom of prepared pan. Place in freezer for 5 minutes.
FOR CHEESECAKE
SET aside 12 Nestl茅 NestEggs to use for garnish. Unwrap and cut remaining Nestl茅 NestEggs in quarters.
BEAT cream cheese and sugar in large mixer bowl until fluffy. Beat in vanilla extract. Beat in eggs one at a time, beating well after each addition. Sprinkle cut Nestl茅 NestEggs over bottom of crust to 1/2-inch from edge. Pour filling into crust.
BAKE for 50 minutes or until center is set and edges begin to crack. Cool for 2 minutes before adding sour cream topping.
FOR TOPPING:
COMBINE sour cream, sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.
REFRIGERATE for several hours or overnight. Remove side of springform pan. Garnish each slice with one unwrapped Nestl茅 NestEgg.
NOTE: Try substituting 1 1/2 cups NESTL脡 TOLL HOUSE Milk Chocolate Morsels, Semi-Sweet Chocolate Morsels or SWIRLED Semi-Sweet %26amp; White Chocolate Morsels in place of 36 NESTL脡 NestEggs.
Sprinkle 1 cup morsels over bottom of crust before pouring filling into crust. After cheesecake is baked and cooled, sprinkle 1/2 cup morsels around top edge of cheesecake as garnish.
3~Cookies %26amp; Cream Fudge
Ingredients:
3 cups granulated sugar
3/4 cup (1 1/2 sticks) butter or margarine
2/3 cup (5 fl.-oz. can) NESTL脡庐 CARNATION庐 Evaporated Milk
2 cups (12-oz. pkg.) NESTL脡庐 TOLL HOUSE庐 Premier White Morsels
1 jar (7 oz.) marshmallow cr猫me
1/2 cup finely crushed cream-filled chocolate sandwich cookies
1 teaspoon vanilla extract (optional)
1 cup crumbled cream-filled chocolate sandwich cookies
Directions:
LINE 9-inch-square baking pan with foil.
COMBINE sugar, butter and evaporated milk in medium, heavy-duty saucepan. Bring to a full rolling boil, stirring constantly. Boil, stirring constantly, for 3 minutes. Remove from heat.
STIR in morsels, marshmallow cr猫me, finely crushed cookies and vanilla extract. Pour into prepared pan. Sprinkle crumbled cookies on top. Gently swirl cookies into fudge using a knife without touching bottom of pan. Refrigerate for 1 hour or until firm. Lift from pan; remove foil. Cut into 48 pieces.
4~Pumpkin Roll
Ingredients:
CAKE
1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S庐 100% Pure Pumpkin
1 cup walnuts, chopped (optional)
FILLING
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional)
Directions:
FOR CAKE:
PREHEAT oven to 375掳 F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts.
BAKE for 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
FOR FILLING:
BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake; remove towel. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.
5~Pink Delight Sweetheart 'Salad'
Ingredients:
1 Can carnation brand milk.
1 Can Cherry pie filling.
1 12oz. Can Whip topping.
1 C. chopped nuts.
1 Med. can crushed Pineapple.
Directions:
Mix all ingredients together and let stand in refrigerator over night.
HOPE THIS HELPS!!!! GOOD LUCK AND HAPPY BAKING!!!Help! I need some easy quick finger food recipes/ideas!?
Here's a really easy and delicious dip you can make. You need one block of Philadelphia cheese, three quarters of a bottle of sweet chilli sauce (Asian style), three tablespoons of finely chopped fresh coriander and two tablespoons of finely chopped fresh mint. Mix the herbs with the chilli sauce. Unwrap the cheese and place in the centre of a large plate, then pour the herbed sauce over it. Serve with plain rice crackers and enjoy!
Spread a flour tortilla with onion flavored cream cheese.top with thinly sliced roast beef.Lay a green onion across the center. Roll the whole thing up tightly.Repeat with the rest of your ingredients.Cover with plastic wrap and refrigerate over night.Slice in bite-size rounds and serve with a dish of horseradish sauce.
How about coconut shrimp?? They are SO easy, but everyone goes nuts for them every time I make them! Just get some medium sized shrimp, and clean them, and take the tails off. Roll them in some flour, then dip them in a beaten egg.. Then, you'll need a mixture of some plain bread crumbs, coconut, and a dash of flour. You want the bread crumbs and coconut to be about even. Roll the shrimp well in the mixture so they have a nice coating. Toss to fry in hot oil for just a few minutes, turning them over if needed. Drain, and serve. Make sure to make dipping sauce! Mix some orange marmalade and a dash of rum, and it's so yummy!
A ';Passion'; party? Do they sell ';adult'; items at these things? Welllllll.....that certainly could be fun! Here are some ideas for some appetizers that might work for you:
1. Chicken satay with peanut sauce
2. Fruit kabobs with brown sugar, vanilla, sour cream dipping sauce
3. Asparagas, cooked crisp tender, wrapped in prosciutto
4. Melon slices with thin slices of Black Forest Ham
5. Pepper salami, or sopressata, with goat cheese and rolled around a cornichon (french pickle)
6. Cucumber rounds with creme fraiche, smoked salmon, and a dill sprig.
7. Baguette slices with a bit of good mustard, sliced tomato, and sliced asiago cheese (thin!)
8. Tortollini skewers (with grape tomatos and fresh basil) with warm marinara dipping sauce.
9. Brie en Croute: whole wheel of brie topped with your favorite preserves, enclosed in a puff pastry shell and baked until puffed and golden. Luscious!
10. Cocktail weiners in crescent rolls and served with sweet hot mustard.
Enjoy!
chips and dip, fruit and yogurt dip, or fruit kabobs??
The easiest thing I have done is fruit kabobs. All you have to do is buy about four or five of you favorite fruits slice them up and slide them on the stick. You can even drizzle them with a fruit dip (marshmellow cream and whip cream - put it in a ziploc cut the end and squeeze!). It looks great and is totally easy, it is also very healthy and a crowd pleaser for anyone watching their weight! And the greatest thing is it isn't messy and only takes a few minutes to prepare!
I don't recommend bananas because they will turn brown and if you drizzle them with the fruit drip let them dry really well first so that it will stick. As soon as you drizzle them put them in the fridge so the spread will stick!
Have fun at your party!
gets some good ham... like those steaks u see at the market..
cut em in strips about 4 inches long about as thick as your thumb...
coat em in egg,flour,cornstarch,salt pepper batter.. light
batter.. add some milk to lighten it up... deep fry for a bout a minute or bake on 400 for 10 mins
ALWAYS A BIG HIT AND SO EASY!
Soften some cream cheese and place it in the center of a dish. Mix small shrimp (already steamed and shelled) with coctail sauce and surround the cream cheese with it. Surround that with crackers.
It's always gone in no time and soooo easy!
:)
Pigs in blankets are always great at parties,
another good choice i've recently discovered are these mini eggrolls that can be found at your local supermarket.
Both are very good and are sure to be a crowd pleaser.
I need a easy food recipe [impress my mom]?
I need to find an easy recipe because i want to make one dinner for my mom and grandparents don't know what to make ... Please help! Possibly something easy and quick. They like chicken if that helps. thanks in advance.I need a easy food recipe [impress my mom]?
This is really delicious and VERY easy to make;
Fettuccini Carbonara
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Serves 6.
Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
---I need a easy food recipe [impress my mom]?
Summer stuffed Chicken breast, wrapped in bacon
Ok, this sounds quite fancy, and hard, but actaully its really very simple when broken down into steps, and it'll look very impressive.
Prep Time:15 minutes
Cooking time 30-45 minutes
You will need:
Equipment:
Roasting dish
Cocktail sticks
Spatula, preferably metal
Cheese Grater
Chopping board
Large meat knife - for chicken
Small Veg knife - for tomatos
Ingredients: - Quantities are based on you, your mom and 2 grandparents, if theres anyone else eating, it will need adjusting accordingly
4 chicken Breasts
About 100 grams of grated cheese - the original recipe recommends mozzerela, but i tend to use the cheap supermarket mild cheddar, and it still turns out excellently
Roughly 10 Cherry tomatos
8 Rashers of bacon
Vegetable oil
Roughly 20 Basil leaves
Salt and pepper
You will also need whatever you decide to serve alongside the chicken
- I recommend serving it as part of a sunday roast, but if you want to put an italian spin on it, i'd recommend using some pasta with a herby/tomato sauce, and either a side salad with french dressing or some vegetables like peas.
Recipe:
1. Cut chicken horizontally through the edge of the breast, until you create a pocket in the chicken breast, almost like a pitta bread.
2. You then fill this pocket with the Cheese and half of your Basil leaves - not too much filling here, as you'll need to be able to close the chicken breast again without too much filling sticking out
3. Fold the chicken breast closed- no cheese or basil should be falling out, poking out a little is fine.
4.Then wrap 2 rashers of bacon around the chicken - imagine them like bandages for the chicken
5. Pierce the meat with cocktail sticks into the chicken to prevent it falling apart
6. Place the chicken into a roasting dish/tray, coated with a layer of vegetable oil
7. Season the chicken with some salt and pepper, sprinkle some mixed herbs over it, and tear the rest of the basil leaves and scatter them over the chicken and oil
After 25 minutes, halve the cherry tomatos and scatter them into the oil
8. Place the chicken in the oven, and roast it at around 200oC for roughly 30-45 minutes - the required temperature will vary, you'll just have to keep checking it until it appears cooked
- You may want to move the chicken with a spatula every 10 minutes or so to prevent the cheese sticking to the tray
-To ensure the chicken is cooked thouroughly, pierce the meat with a sharp knife, if the juices that flow from the breast are clear, the meat should be fine
-However, the bacon will give the outer meat a slightly pinkish tinge, so don't worry too much about the colour of the meat
buy chicken breast fillets - enough for 1 per person
bang the fillets with a meat mallet
put some avocado and cheese
or sundried tomatos and fetta
or asparagus, bacon and cheese
basically anything you like on one half of the fillet
fold fillet in half to enclose filling and secure with tooth picks
bake in oven at moderate heat or
pan fry or
grill on george foreman
serve with a salad or veg
This is a quick easy recipe that I make to alter for my family all the time. - they love it.
ussually serve it with a nice creamy sauce.
CHICKEN WITH CRANBERRY AND MUSTARD SAUCE
4 boneless chicken breasts or 8 boneless skinless chicken thighs
2 tablespoons olive oil
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
1/2 cup whole berry cranberry sauce
1/2 cup canned low-salt chicken broth
1/2 cup orange juice
1/4 cup dried cranberries (optional)
2 tablespoons Dijon mustard
2 tablespoons whipping cream
Sprinkle chicken salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 5 minutes. Season to taste with salt and pepper. Serve with noodles or mashed potatoes.
Okay ~ This is the main dish which I made and served about 25 tables.
Serve 4
Ingredients:
Chicken thigh bone off skin on or skinless (4 pieces)
Salad/Cooking Oil (1 tablespoons)
Sauce:
1 can of creamy mushroom soup
1/2 can of water (just use the soup's can)
250g of Edam cheese
Cooking:
Chicken:
1) Marinade your chicken thigh with a LITTLE bit of salts and pepper
2) Oil in
3) Pan fry it with the skin side down first
Sauce
4) Mix the creamy mushroom soup and water in a pan ( be aware of getting it burnt)
5) Put the cheese in it and stir occasionally.
Serve on Rice or spaghetti
Tips:
Taste the sauces to suit your taste (add salt or pepper)
It's good with an Onion soup.
Lasagna
INGREDIENTS
1/2 pound sweet Italian sausage
6 ounces lean ground beef
1/4 cup minced onion
1 clove garlic, crushed
1/2 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (6.5 ounce) can canned tomato sauce
1/4 cup water
1 tablespoon white sugar
3/4 teaspoon dried basil leaves
1/4 teaspoon fennel seeds
1/2 teaspoon Italian seasoning
1-1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
6 lasagna noodles
1/2 pound ricotta cheese
1/2 egg
1/4 teaspoon salt
6 ounces mozzarella cheese, sliced
1/4 cup and 2 tablespoons grated Parmesan cheese
DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
--------------------------------------鈥?br>
Soup with Tortellini
INGREDIENTS
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
DIRECTIONS
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
--------------------------------------鈥?br>
Crispy Baked Chicken
INGREDIENTS
1/2 cup cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 (3 1/2) pound broiler-fryer chicken, cut up
1/2 cup milk
1/3 cup butter or margarine, melted
DIRECTIONS
Combine the first six ingredients. Dip chicken in milk, then roll in the cornmeal mixture. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-55 minutes or until juices run clear.
Fettucinie
2 tablespoons of olive oil
1 pound of ground lamb
1 pint of cherry tomatoes
2 cloves of garlic
1/3 ricotta or fetta cheese
Boil the fettucinie and while that happening heat the ground lamb in the olive oil. Once the pasta is finished keep the water. Cook lamb until browned and then add tomatoes and garlic. Season with salt and pepper. Stir in the pasta water to make it moist and add the pasta. Top with the cheese.
Manacotti--------Everyone who eats this recipie..always say it's the best * (it's a bit of work, but sooo worth it)!~
1 box manacotti pasta shells(tube shape)
1 lb lean ground beef
1 med. onion diced fine
1-2 garlic cloves diced fine
1 sml. green pepper diced
salt,pepper/oregano/garlic powder/basil/(I use dried herbs and/or sometimes fresh herbs)
2 slices of bread (crust cut off)
1 egg beaten
1/4cup milk
1 can /jar pasta sauce
2cups (or more) *Cheddar cheese....(or mozzerella)
grated parmesean (optional)
In large pot of boiling salted water (also a lil bit of oil in water)
add one layer =7 manacotti shells
cook for 6-7min...so they are still a bit firm ..but slightly soft (read pkg on box ..do not overcook the shells, they'll fall apart..and stir every so often so pasta doesn't stick to bottom of pot.....remove with Tongs* carefully onto a plate
add next 7 to Boiling water......repeat....remove with tongs, onto plate* let cool
IN large fry pan, add ground beef, cook till browned......drain....add back to pan....add diced onion, cook for 2-3min........add diced green pepper...again cook for a few min.....add garlic sliced...add seasonings....stirring*.....cook for a few more minutes then remove from stove.
pour into Large bowl let cool somewhat.
remove crust from 2 slices of bread..then slice up bread into thin strips then into sml.cubes...
put into bowl, add a lil bit of milk to slightly cover bread(not too much, you want the milk to absorbe into the bread..let sit for 5min (if still too much milk, drain off bread)
add to meat mixture in big bowl and combine
beat one egg and also add to meat mixture and combine
add 1 1/2 cups grated cheese (i prefer cheddar)
combine in meat mixure with large spoon
in 9x13 '; pan...pour some pasta sauce on bottom..
begin stuffing each manacotti shell. 10 should fit beside each other, and then 2 and 2 at top*.....pour rest of pasta sauce ontop covering pasta . sprinkle 1/2cup remainder grated cheese (cheddar or mozzerella, or mix and match) then sprinkle some grated parmesean cheese ontop(if you like)
Cover with Tinfoil
PREHEAT OVEN 350F
put in preheat 350F oven for 50min.....take out of oven place ontop of a towel......let rest for 5min before removing the tinfoil*(careful it's quite steamy hot when removing the tinfoil)
serve 2 /person...quite filling.....always more for when they want seconds*:) serve with side of green salad, and fresh french /italian loaf bread..or make garlic bread.
It's a dish Everyone will want you to continue to make! It's soo Tasty, Delicious, Filling, and Smells Amazing when cooking in the oven*
The only downside ..would be the preparing* It does take a bit of time....but it's Definately Not Hard* and is SOOO Worth it :) Trust me*~ Hope you try it and Enjoy:)!* Just read each step ....it's very simple..if you follow the directions*
You can prepare the night before also if you make this again...keep in fridge, then take out to room temp. for 1/2hr -1hr before putting in oven* :)
This webpage guides you on making a chicken recipe.. Delicious, easy to make and low in calories - what more can one ask for?!
Else you can try Spicy Chicken Curry...
Both the links are given below...
All the best!!!
Here are some ideas!
http://thaifood.about.com/od/thairecipes鈥?/a>
http://foodwishes.blogspot.com/2009/03/b鈥?/a>
Just go to www.Tastespotting.com and type in chicken in the search thingy. Then a ton of recipes with pictures will come up. :) good luck!
A good side dish is rosemary potatoes. Yum. Red skinned potatoes, cut into small sizes, get a little oil on them, and put on some salt and rosemary. Stick them in the oven until it gets some browned edges. Amazing, looks good, and is super easy.
Chicken Parm is pretty easy and yummy!!
do a search on quick and easy meals, there are so many sites now!
rachaelray.com has a lot of great stuff. you're sure to find something on there and easy is her middle name
This is really delicious and VERY easy to make;
Fettuccini Carbonara
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Serves 6.
Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper.
---I need a easy food recipe [impress my mom]?
Summer stuffed Chicken breast, wrapped in bacon
Ok, this sounds quite fancy, and hard, but actaully its really very simple when broken down into steps, and it'll look very impressive.
Prep Time:15 minutes
Cooking time 30-45 minutes
You will need:
Equipment:
Roasting dish
Cocktail sticks
Spatula, preferably metal
Cheese Grater
Chopping board
Large meat knife - for chicken
Small Veg knife - for tomatos
Ingredients: - Quantities are based on you, your mom and 2 grandparents, if theres anyone else eating, it will need adjusting accordingly
4 chicken Breasts
About 100 grams of grated cheese - the original recipe recommends mozzerela, but i tend to use the cheap supermarket mild cheddar, and it still turns out excellently
Roughly 10 Cherry tomatos
8 Rashers of bacon
Vegetable oil
Roughly 20 Basil leaves
Salt and pepper
You will also need whatever you decide to serve alongside the chicken
- I recommend serving it as part of a sunday roast, but if you want to put an italian spin on it, i'd recommend using some pasta with a herby/tomato sauce, and either a side salad with french dressing or some vegetables like peas.
Recipe:
1. Cut chicken horizontally through the edge of the breast, until you create a pocket in the chicken breast, almost like a pitta bread.
2. You then fill this pocket with the Cheese and half of your Basil leaves - not too much filling here, as you'll need to be able to close the chicken breast again without too much filling sticking out
3. Fold the chicken breast closed- no cheese or basil should be falling out, poking out a little is fine.
4.Then wrap 2 rashers of bacon around the chicken - imagine them like bandages for the chicken
5. Pierce the meat with cocktail sticks into the chicken to prevent it falling apart
6. Place the chicken into a roasting dish/tray, coated with a layer of vegetable oil
7. Season the chicken with some salt and pepper, sprinkle some mixed herbs over it, and tear the rest of the basil leaves and scatter them over the chicken and oil
After 25 minutes, halve the cherry tomatos and scatter them into the oil
8. Place the chicken in the oven, and roast it at around 200oC for roughly 30-45 minutes - the required temperature will vary, you'll just have to keep checking it until it appears cooked
- You may want to move the chicken with a spatula every 10 minutes or so to prevent the cheese sticking to the tray
-To ensure the chicken is cooked thouroughly, pierce the meat with a sharp knife, if the juices that flow from the breast are clear, the meat should be fine
-However, the bacon will give the outer meat a slightly pinkish tinge, so don't worry too much about the colour of the meat
buy chicken breast fillets - enough for 1 per person
bang the fillets with a meat mallet
put some avocado and cheese
or sundried tomatos and fetta
or asparagus, bacon and cheese
basically anything you like on one half of the fillet
fold fillet in half to enclose filling and secure with tooth picks
bake in oven at moderate heat or
pan fry or
grill on george foreman
serve with a salad or veg
This is a quick easy recipe that I make to alter for my family all the time. - they love it.
ussually serve it with a nice creamy sauce.
CHICKEN WITH CRANBERRY AND MUSTARD SAUCE
4 boneless chicken breasts or 8 boneless skinless chicken thighs
2 tablespoons olive oil
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
1/2 cup whole berry cranberry sauce
1/2 cup canned low-salt chicken broth
1/2 cup orange juice
1/4 cup dried cranberries (optional)
2 tablespoons Dijon mustard
2 tablespoons whipping cream
Sprinkle chicken salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 5 minutes. Season to taste with salt and pepper. Serve with noodles or mashed potatoes.
Okay ~ This is the main dish which I made and served about 25 tables.
Serve 4
Ingredients:
Chicken thigh bone off skin on or skinless (4 pieces)
Salad/Cooking Oil (1 tablespoons)
Sauce:
1 can of creamy mushroom soup
1/2 can of water (just use the soup's can)
250g of Edam cheese
Cooking:
Chicken:
1) Marinade your chicken thigh with a LITTLE bit of salts and pepper
2) Oil in
3) Pan fry it with the skin side down first
Sauce
4) Mix the creamy mushroom soup and water in a pan ( be aware of getting it burnt)
5) Put the cheese in it and stir occasionally.
Serve on Rice or spaghetti
Tips:
Taste the sauces to suit your taste (add salt or pepper)
It's good with an Onion soup.
Lasagna
INGREDIENTS
1/2 pound sweet Italian sausage
6 ounces lean ground beef
1/4 cup minced onion
1 clove garlic, crushed
1/2 (28 ounce) can crushed tomatoes
1 (6 ounce) can tomato paste
1 (6.5 ounce) can canned tomato sauce
1/4 cup water
1 tablespoon white sugar
3/4 teaspoon dried basil leaves
1/4 teaspoon fennel seeds
1/2 teaspoon Italian seasoning
1-1/2 teaspoons salt
1/8 teaspoon ground black pepper
2 tablespoons chopped fresh parsley
6 lasagna noodles
1/2 pound ricotta cheese
1/2 egg
1/4 teaspoon salt
6 ounces mozzarella cheese, sliced
1/4 cup and 2 tablespoons grated Parmesan cheese
DIRECTIONS
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
--------------------------------------鈥?br>
Soup with Tortellini
INGREDIENTS
1 pound sweet Italian sausage, casings removed
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1/2 cup water
1/2 cup red wine
4 large tomatoes - peeled, seeded and chopped
1 cup thinly sliced carrots
1/2 tablespoon packed fresh basil leaves
1/2 teaspoon dried oregano
1 (8 ounce) can tomato sauce
1 1/2 cups sliced zucchini
8 ounces fresh tortellini pasta
3 tablespoons chopped fresh parsley
DIRECTIONS
In a 5 quart Dutch oven, brown sausage. Remove sausage and drain, reserving 1 tablespoon of the drippings.
Saute onions and garlic in drippings. Stir in beef broth, water, wine, tomatoes, carrots, basil, oregano, tomato sauce, and sausage. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Skim fat from the soup. Stir in zucchini and parsley. Simmer covered for 30 minutes. Add tortellini during the last 10 minutes. Sprinkle with Parmesan cheese on top of each serving.
--------------------------------------鈥?br>
Crispy Baked Chicken
INGREDIENTS
1/2 cup cornmeal
1/2 cup all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 (3 1/2) pound broiler-fryer chicken, cut up
1/2 cup milk
1/3 cup butter or margarine, melted
DIRECTIONS
Combine the first six ingredients. Dip chicken in milk, then roll in the cornmeal mixture. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Drizzle with butter. Bake, uncovered, at 375 degrees F for 50-55 minutes or until juices run clear.
Fettucinie
2 tablespoons of olive oil
1 pound of ground lamb
1 pint of cherry tomatoes
2 cloves of garlic
1/3 ricotta or fetta cheese
Boil the fettucinie and while that happening heat the ground lamb in the olive oil. Once the pasta is finished keep the water. Cook lamb until browned and then add tomatoes and garlic. Season with salt and pepper. Stir in the pasta water to make it moist and add the pasta. Top with the cheese.
Manacotti--------Everyone who eats this recipie..always say it's the best * (it's a bit of work, but sooo worth it)!~
1 box manacotti pasta shells(tube shape)
1 lb lean ground beef
1 med. onion diced fine
1-2 garlic cloves diced fine
1 sml. green pepper diced
salt,pepper/oregano/garlic powder/basil/(I use dried herbs and/or sometimes fresh herbs)
2 slices of bread (crust cut off)
1 egg beaten
1/4cup milk
1 can /jar pasta sauce
2cups (or more) *Cheddar cheese....(or mozzerella)
grated parmesean (optional)
In large pot of boiling salted water (also a lil bit of oil in water)
add one layer =7 manacotti shells
cook for 6-7min...so they are still a bit firm ..but slightly soft (read pkg on box ..do not overcook the shells, they'll fall apart..and stir every so often so pasta doesn't stick to bottom of pot.....remove with Tongs* carefully onto a plate
add next 7 to Boiling water......repeat....remove with tongs, onto plate* let cool
IN large fry pan, add ground beef, cook till browned......drain....add back to pan....add diced onion, cook for 2-3min........add diced green pepper...again cook for a few min.....add garlic sliced...add seasonings....stirring*.....cook for a few more minutes then remove from stove.
pour into Large bowl let cool somewhat.
remove crust from 2 slices of bread..then slice up bread into thin strips then into sml.cubes...
put into bowl, add a lil bit of milk to slightly cover bread(not too much, you want the milk to absorbe into the bread..let sit for 5min (if still too much milk, drain off bread)
add to meat mixture in big bowl and combine
beat one egg and also add to meat mixture and combine
add 1 1/2 cups grated cheese (i prefer cheddar)
combine in meat mixure with large spoon
in 9x13 '; pan...pour some pasta sauce on bottom..
begin stuffing each manacotti shell. 10 should fit beside each other, and then 2 and 2 at top*.....pour rest of pasta sauce ontop covering pasta . sprinkle 1/2cup remainder grated cheese (cheddar or mozzerella, or mix and match) then sprinkle some grated parmesean cheese ontop(if you like)
Cover with Tinfoil
PREHEAT OVEN 350F
put in preheat 350F oven for 50min.....take out of oven place ontop of a towel......let rest for 5min before removing the tinfoil*(careful it's quite steamy hot when removing the tinfoil)
serve 2 /person...quite filling.....always more for when they want seconds*:) serve with side of green salad, and fresh french /italian loaf bread..or make garlic bread.
It's a dish Everyone will want you to continue to make! It's soo Tasty, Delicious, Filling, and Smells Amazing when cooking in the oven*
The only downside ..would be the preparing* It does take a bit of time....but it's Definately Not Hard* and is SOOO Worth it :) Trust me*~ Hope you try it and Enjoy:)!* Just read each step ....it's very simple..if you follow the directions*
You can prepare the night before also if you make this again...keep in fridge, then take out to room temp. for 1/2hr -1hr before putting in oven* :)
This webpage guides you on making a chicken recipe.. Delicious, easy to make and low in calories - what more can one ask for?!
Else you can try Spicy Chicken Curry...
Both the links are given below...
All the best!!!
Here are some ideas!
http://thaifood.about.com/od/thairecipes鈥?/a>
http://foodwishes.blogspot.com/2009/03/b鈥?/a>
Just go to www.Tastespotting.com and type in chicken in the search thingy. Then a ton of recipes with pictures will come up. :) good luck!
A good side dish is rosemary potatoes. Yum. Red skinned potatoes, cut into small sizes, get a little oil on them, and put on some salt and rosemary. Stick them in the oven until it gets some browned edges. Amazing, looks good, and is super easy.
Chicken Parm is pretty easy and yummy!!
do a search on quick and easy meals, there are so many sites now!
rachaelray.com has a lot of great stuff. you're sure to find something on there and easy is her middle name
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