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.