I have some salmon fillets (skinless) that I would like to prepare for dinner tonight, but the only way I have ever really prepared them is either lemon-pepper or garlic flavoured. I'm in the mood for something different!
Some suggestions would be great! I have a well stocked fridge, freezer and pantry and there is a good store just across the lane!
Please don't refer me to a recipe site!! If I wanted to check recipes.com, I would do that, I am asking here...(Sorry, pet peeve of mine!)Interesting Salmon Recipes for dinner tonight?
you will need ( to make about 4 fillets)
1 tbs. olive oil
1 C.Chicken Broth
2 Tbs. balsamic vinegar
1 Tbs. Dijon mustard
2 tsp. packed brown sugar
in a frying pan add
1 tbs. olive oil
and 1/2 cup of chicken broth- bring to a boil
cook fillet for 5 mins skin side up in broth
then flip and season other side with pepper
cover and cook for 5-7 more mins
mix together 1/2 cup of broth, with the balsamic, dijon, and sugar and heat in a sauce pan until it thickens then pour it over salmon...Interesting Salmon Recipes for dinner tonight?
Super Grilled Salmon
This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor.
* 1/4 cup brown sugar
* 1/2 cup hot water
* 1/2 cup Shiraz wine
* 1/2 cup soy sauce
* 1/3 cup olive oil
* 3 cloves garlic, minced
* 1/3 teaspoon lemon pepper
* 2 pounds salmon fillets
* 1 tablespoon cornstarch
* 2 tablespoons cold water
1. In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
4. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.
Maple walnut salmon
1 cup Maple syrup
3 tbsp ginger (fresh or ground)
3 tbsp Lemon Juice
2 cloves garlic chopped or grated
1/2 tbsp ground pepper
1 cup walnuts sauteed in butter / margarine
4 fillets needed but recipie can be adjested.
Combine all ingredients accept walnuts together and let simmer for 10 minutes. Brush mixture on salmon while roasting (preheat oven to 350) or Bluing (over medium heat). Add walnut to maple syrup mixture, pour mixture over salmon serve warm. Cook until no longer pink in center.
Roasted Lemon Salmon
Place defrosted salmon on tin foil over cookie sheet or baking tray.
Olive oil
1-3 tbsp Lemon juice
1-3 tbsp Lemon pepper seasoning
1 tsp Ground rosemary
1 tsp Parsley
1 tsp Ground black pepper
1 fillet of salmon but recipie can be adjusted to serve more.
Place salmon over tin foil. Pour in olive oil and lemon juice. Sprinkle rest of ingredients over both sides of salmon. Fold tin foil lightly over but not completely covering salmon. Preheat oven to 350 and roast until no longer pink in center (usually about 15-20 minutes). Adjust ingredients to your taste and to the number of servings.
Make a seasoning mix of pepper, kosher salt, garlic powder, chile powder, ancho chile powder and chipotle chile powder. Mix about 1/2 - 1 tsp each, depending on how many fillets you have. Mix well, sprinkle both sides of salmon with the mixture. Refrigerate for 1 hour. Cook over medium-high heat with olive oil. They will crisp up nicely. Drizzle with fresh squeezed lime juice. The chipotle chile powder provides a nice smoky flavor.
Spread a little bit of honey on the top side of the salmon. Not much just enough to hold the spices. Sprinkle some Montreal Steak seasoning, lemon and pepper on the fillet. If you have a smoker then smoke it for about 2 hours at a really low temp (220 degrees). If you don't have a smoker then just bake it uncovered in the oven at about 250 degrees until flaky.
Enjoy
Soak a cedar plank for at least an hour (overnight if possible). Mix a half cup of maple syrup and a quarter cup of soy sauce for a nice glaze. Add desired seasonings to taste. Put the fish on the plank,place it on a preheated grill (medium heat) for about 25 minutes.
Pair with a merlot or your favorite microbrew!
Hope this helps!!
You don't really need a recipe.
Get some Soy Sauce, garlic powder and brown sugar (light or dark) and mix together to form a marinade. Marinade for about 1-2 hours and grill or pan sear.
Much like Bourbon Salmon without the Bourbon.
very easy and tastes great, mix I small jar of hoisin sauce and 1/2 cup brown sugar, marinate 2 to 4 salmon steak for up to 1/2 hour. bake in 350 oven for 20 minutes basting twice and when removed with marinade. service with brown rice and steamed veggies.
I prefer my salmon broiled.
Sometimes I use a blackening spice. Coat both sides with the spice and then broil for 3-4 mins per side.
My other fav way to do it is with lemonaise. It's awesome. Coat both sides and broil 3-4 mins per side. If you can't find lemonaise, make your own. (mayo, lemon, pepper, a little mustard)
Something I do that is super easy is just marinate the salmon in Teriyaki sauce/marinade for 30 minutes and then grill, basting with the sauce.
Have you ever tried cooking the salmon on cedar planks? It is the best way to cook salmon so gooooooooood. You can buy then at Lowes or home depot. In the B-Que isle.
Salmon Recipes for dinner tonight
http://cooking-service.synthasite.com/?q鈥?/a>
The below idea's on cooking salmon came from Taste of Home.
Baked Spiced Salmon
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
4 salmon fillets (6 ounces each)
3 tablespoons lime juice, divided
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 carton (6 ounces) plain yogurt
3 green onions, sliced
2 tablespoons minced fresh cilantro
Directions:
Place the salmon in a greased 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons lime juice. Combine the salt, ginger, coriander, cumin, cinnamon and cayenne; sprinkle over salmon.
Bake, uncovered, at 425掳 for 18-22 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the yogurt, onions, cilantro and remaining lime juice. Serve with salmon. Yield: 4 servings.
**************************************鈥?br>
Salmon with Fruit Salsa
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + standing Grill: 15 min.
Ingredients:
2 cups chopped seedless watermelon
1-1/2 cups cubed fresh pineapple
1/3 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup minced fresh cilantro
1/4 cup orange juice
1/4 cup lime juice
1 teaspoon chopped jalapeno pepper
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 salmon fillets (6 ounces each)
Directions:
In a large bowl, combine the first eight ingredients; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Let stand at room temperature for at least 30 minutes.
Coat grill rack with cooking spray before starting the grill. Sprinkle salmon with remaining salt and pepper. Place on grill rack. Grill, covered, over medium heat for 6-9 minutes on each side or until fish flakes easily with a fork. Serve the salsa with a slotted spoon with salmon. Yield: 4 servings.
**************************************鈥?br>
Tarragon Salmon Steaks
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
2 salmon steaks (about 1 inch thick)
2 tablespoons butter, melted
2 teaspoons lemon juice
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Salt and pepper to taste
Directions:
Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper.
Bake, uncovered, at 350掳 for 20-25 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Greek-Style Baked Salmon --
INGREDIENTS
8 (5 ounce) salmon fillets, with skin
1/4 cup olive oil
4 plum tomatoes, diced
1/2 cup crumbled feta cheese
1/4 red onion, diced
1 tablespoon chopped fresh basil
4 kalamata olives, sliced
1 tablespoon lemon juice
DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C).
Brush each salmon fillet on all sides with olive oil and arrange into the bottom of a glass baking dish with the skin side facing down. Scatter the tomatoes, feta cheese, onion, basil, and olives over the fillets; sprinkle with the lemon juice.
Bake in the preheated oven until the salmon flakes easily with a fork, about 20 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Grilled Salmon Kyoto --
INGREDIENTS
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil
DIRECTIONS
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
Preheat an outdoor grill for high heat.
Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Honey Coconut Salmon --
INGREDIENTS
1 1/2 cups butter
3/4 cup honey
1/4 cup brown sugar
3/4 cup flaked coconut
4 (4 ounce) fillets salmon
DIRECTIONS
Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Grilled Salmon With Orange Glaze --
INGREDIENTS
1/2 cup orange marmalade
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger root
1 garlic clove, crushed
3 tablespoons white rice vinegar (or other white vinegar)
1 pound boneless, skinless salmon fillet, cut in four pieces
6 scallions, thinly sliced with green (optional)
1/4 cup toasted sesame seeds (optional)
DIRECTIONS
Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame
Thursday, January 7, 2010
What to make for dinner (recipe please) when nothing sounds good?
what do you make for dinner when nothing sounds good?
recipe please....
thanksWhat to make for dinner (recipe please) when nothing sounds good?
Here are 2 sets of recipes. I don't know what sounds good to you, but these are pretty simple and very tasty. http://sayitaloud.com/index.php/food-drink-recipes/1125-cheesy-chicken-tetrazzini
http://www.associatedcontent.com/article/1580449/spring_recipes_spring_brings_in_a_fresh.html?cat=22What to make for dinner (recipe please) when nothing sounds good?
hmmmm.....usually when I go thru that phase, nothing I make will satisfy me! So, I try to figure out what I'm ';craving';, such as something savory, sour, sweet, gooey, etc. Then out come the ideas:
1. Tuna Noodle Casserole: 1 package extra wide noodles, 2 cans cream of mushroom soup, 1 8 oz container sour cream, 2 cups shredded Italian Mix cheese, 1 cup frozen peas, defrosted, 2 cans albacore tuna, drained and flaked, 1/2 cup Italian bread crumbs, 1/2 cup parmesan cheese, 1 tsp fresh ground pepper, 1 T lemon juice. Mix together soup and sour cream. Add pepper and lemon juice and tuna. Stir in peas and cheese. Toss with cooked noodles and place in baking dish. Sprinkle with breadcrumbs mixed with parmesan. Bake until bubbling and slightly browned.
2. Turkey Italian Sausages sauteed with green bell peppers, onion, and braised in marinara sauce. Serve with polenta or linguini.
3. Kielbasa and saurkraut
4. Mashed potatos topped with barbecued shredded pork
5. Savory pot roast cooked with carrots, celery, onion, mushrooms and served with fresh green beans
6. Potato leek soup made with yukon gold potatos, chicken broth, sour cream, Irish cheddar, sauteed bacon, leeks. Serve with a simple salad and warm rosemary potato bread.
Next to potato soup, this is the dish I want when it's cold or I'm just feeling blah. This recipe is a take off of Alton Brown, and it is *not* figure friendly. This makes enough for 4-6 people
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk , evaporated
1/2 cup diced yellow onion
1 bay leaf
1/2 teaspoon paprika
1 large egg, beaten
12 ounces sharp cheddar, shredded (I just get a bag at the grocery)
1 teaspoon salt
dash cayenne pepper
black pepper to taste
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente--it's going in the oven next and you don't want your noodles mushy.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer over low heat for ten minutes and remove the bay leaf.
Add in the beaten egg slowly---this stuff is hot and you don't want to have a lump of scrambled egg in the middle.
Stir in 3/4 of the cheese gradually by handfulls; allow each handful to melt completely before adding the next handful. This should help to keep the sauce from breaking.
Season with salt, pepper, and cayenne.
Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Bake for 30 minutes.
OR
Painless Minestrone
1 tbsp oil (olive or canola)
1 onion, thinly sliced
1 garlic clove, thinly sliced
1 carrot, chopped in small dice pieces
2 cups vegetable broth
1 can (28 oz) chopped tomatoes
1 can (19 0z) cooked chickpeas, rinsed and pat dry
1 zucchini (summer squash), chopped in small dice pieces (leave the skin for color)
陆 cup soup noodles, uncooked (You can buy those alphabet or flower- shaped soup noodles: they are pretty and funny. However, you can use as well uncooked macaroni or even uncooked spaghetti that you will cut in small pieces)
1 tbsp dried basil
陆 tbsp dried oregano
pepper to taste
grated cheese
Heat oil in a heavy skillet at medium heat. Add onion, garlic and carrot. Saut茅ed the vegetables for 5 minutes and stir frequently. Enjoy the smell. :-)
Add broth and tomatoes. Bring to boil.
Meanwhile, squash 1 cup of the chickpeas with 陆 cup water in a large bowl. I use a potato masher. If you don鈥檛 have one, you can use a fork. You don鈥檛 want to have a smooth puree, so no need to overwork yourself. It will be thick and chunky, and it will give body to the soup. It makes it more flavorful too. If you don鈥檛 eat chickpeas often, it will also familiarize you with the taste of it. Pour the puree in the boiling soup.
Reduce the heat to low. Add the rest of the chickpeas, zucchini and noodles. Simmer for 10 minutes, or until noodles are done.
Add basil and oregano. Add pepper to taste.
Serve with bread. You can turn this quickly into a meal by grating cheese on the soup. Parmesan tastes wonderful, but grated mozzarella or cheddar can be good too. I even tried crumbled feta once鈥ummy. Just use the cheese that you buy and eat usually.
It will give you 8 portions of 1 陆 cup. You can freeze some of it for later.
Notes:
- This soup is very hearty. You can add garlic bread and a green salad for a full meal. (Easy garlic bread: in a small bowl, pour a bit of oil and a crushed garlic clove. Spread on bread. Grill in the oven 5 minutes.)
- If you prefer your soup to be more liquid, add a bit of water or tomato juice or more broth.
- To add bonus vegetable points, you can add 2 cups of thinly shredded spinach, well rinsed and pat dry. You can use the rest of the spinach in your favorite macaroni and cheese recipe.
- You don鈥檛 like zucchini? Try celery.
- Two shopping tips: broth is very expensive if you buy it already made. You are basically purchasing water. I would suggest for you to buy a vegetable broth powder base, but buy it in the health food or kosher section of your supermarket. You will have a better quality base, with less sugar and additives, and the broth is often what makes the soup tasty. Those cans last for ages, and you can have broth whenever you need it by boiling water and adding the powder to it. You will pay more when you will buy the tin, but you will save tons in the long run. The one I bought can make 75 servings! That is a lot of soup. Chickpeas are culinary chameleons. If you don鈥檛 like them, you can try another legume in the soup. Red beans could be good too.
I hope you will enjoy this recipe.
Enchilada Casserole
2 pounds lean ground beef
1 large onion, chopped
1 can black beans, rinsed and drained
4 oz can green chilies
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp salt
1 tbsp pepper
12 flour tortilla shells
1 can cream of mushroom soup
1 can Ro-Tel, undrained
1 cup medium cheddar cheese, shredded
1 cup Monterrey Jack Cheese, shredded
# In a large saute pan, cook the hamburger and onions. Drain. Preheat oven to 350 degrees.
# Put the meat in a bowl and add green chilies,
chili powder, cumin, garlic powder, salt %26amp; pepper.
Mix well.
# In a small bowl combine the soup and Ro-Tel's.
# Spray a 13 x 9 glass baking dish and arrange
4 tortilla shells on the bottom. Place half of
the meat mixture over the shells, half of the
liquid mixture on top of the meat and scatter all
the beans over the soup mix, followed by the
Monterrey Jack Cheese.
# Place 4 tortilla shells on top of the cheese, add
the remaining meat and top with the remaining
soup mixture. Place the 4 remaining shells on the
casserole and top with the cheddar cheese.
# Bake for 30 - 35 minutes or until bubbly and the
cheese begins to brown. Remove from oven, let
rest 5 minutes. Cut and serve!
or maybe you are hungry for chicken. Serve these kabobs with grilled veggies and/or a salad
Greek Style Kabobs
Marinade:
1/2 cup extra virgin olive oil
Zest 1/2 of a large lemon, then Juice
1 large clove garlic, minced
1 tsp dried oregano
1/2 tsp fresh ground pepper
1/4 tsp salt
4 boneless chicken breast
6 - 8 Metal or Bamboo Skewers
# Combine olive oil, lemon zest %26amp; juice, garlic,
oregano, salt %26amp; pepper. Mix well, set aside.
# Cut chicken into 2 inch cubes, place in a plastic
zip-lock bag. Pour marinade over chicken. Release
air, sealbag %26amp; mix ingredients. Refrigerate 30 minutes
or up to 4 hours. Remove from refrigerator
15 minutes prior to cooking.
# Heat Grill for 10 minutes. Thread 4 or 5 pieces
of meat onto skewers, leaving a little space
between each. (if using bamboo skewers, soak 30 minutes).
# Place on grill, cook for 2 minutes, turn and
cook 2 minutes, turn again %26amp; cook for 2 minutes.
Remove from grill, place on serving platter.
# Let rest a few minutes. Carefully remove
chicken with a fork.
Sukiyaki
1 1/2 lb. sirloin steak, 2 inches thick
1 medium sweet onion, thinly sliced
2 green bells, seeded and cut in thin strips
3 stalks celery, cut in diagonal slices
1/2 lb. mushrooms. sliced
2 bunches scallions, trimmed and cut in 2 inch pieces
1 lb. spinach, stems removed
2 7 oz. cans bamboo shoots, drained and sliced
1 can beef broth
1/2 c soy sauce
2 T sugar
Trim fat from meat and reserve some of the larger pieces. With a sharp knife, cut steak across the grain into slices 1/8 to 1/16 inch thick. If slices are large, cut into bite size. Prepare vegetables and arrange on tray with meat. Combine broth, soy sauce, and sugar in pitcher. In wok or very large skillet, heat fat pieces over medium high heat until melted. Remove fat pieces. Add beef slices and cook, stirring until lightly browned. Add onions, green bell slices, and celery, add half the broth. Cook quickly, stirring often for 5 minutes; add more broth as needed. Stir in mushrooms and scallions; cook another minute. Add spinach and bamboo shoots; cook 1 minute. Serves 4 to 6.
Taco Pie -- I made this last night adding refried beans. My hubby and I both loved it.
.INGREDIENTS
1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 ounce) package crushed tortilla chips
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3.Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
4.Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.
garlic rosemary chicken breast
2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
roasted asparagus with mushrooms
1 bunch fresh asparagus, trimmed
1/2 pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
white and wild rice pilaf
1 tablespoon olive oil
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, sliced
2 cloves garlic, minced
3 1/2 cups Vegetable Broth
1/2 cup uncooked wild rice
1 cup uncooked regular long-grain white rice
2 tablespoons chopped fresh parsley
DIRECTIONS
Heat oil in large nonstick skillet over medium heat. Add onion, carrots, celery and garlic and cook until tender. Stir in broth and wild rice. Heat to a boil. Cover and cook over low heat 25 minutes.
Stir in white rice. Cover and cook over low heat 20 minutes or until rice is done. Stir in parsley.
This is so easy and really good and filling. I love broccoli!
Chicken Divan
Things You鈥檒l Need:
1 lb. fresh broccoli, cut into spears OR pkg. (about 10 oz.) frozen broccoli spears, cooked and drained
1 1/2 cups cubed cooked chicken
1 can (10 3/4 oz.) Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tbsp. Ritz crackers crushed
1 tbsp. butter, melted
Step1
ARRANGE DISH: Arrange broccoli and chicken in a 2 quart shallow baking dish. Mix soup and milk and pour over all.
Step2
TOPPING: Sprinkle with cheese. Mix bread crumbs with butter and Sprinkle on top.
Step3
BAKE: Bake at 400掳F. for 25 minutes. Broil about 1 minute to lightly brown topping
Spaghetti and meatballs!
1 pack of spaghetti
1 jar of sauce
Ground beef rolled up into balls
1 can of whole tomatoes
6 mushrooms
Cook the meatballs, pasta and sauce separately
Put the tomatoes and mushrooms into the sauce
Combine!
Sprinkle with cheese =)
If you like it spicy add jalapeno's!
Try something like a cheese steak pizza, Make your cheese steak like you were making it for a sandwich,but instead of a bun or roll,buy a italian bread or a frozen garlic bread and make the garlic bread per instruction, then after put on your favorite pizza sauce topped with cheese steak and mozzarella cheese broil until cheese is melted it is Delicious.
I know your asking for recipes but the best thing I can suggest is checking out kraftfoods.com I am a serious fan and you can find just about anything from budget meals to stuff based around what you have at home . . . it worth a shot looking because you will have tons of variety to help spark some kind of interest and maybe sound good!
recipe please....
thanksWhat to make for dinner (recipe please) when nothing sounds good?
Here are 2 sets of recipes. I don't know what sounds good to you, but these are pretty simple and very tasty. http://sayitaloud.com/index.php/food-drink-recipes/1125-cheesy-chicken-tetrazzini
http://www.associatedcontent.com/article/1580449/spring_recipes_spring_brings_in_a_fresh.html?cat=22What to make for dinner (recipe please) when nothing sounds good?
hmmmm.....usually when I go thru that phase, nothing I make will satisfy me! So, I try to figure out what I'm ';craving';, such as something savory, sour, sweet, gooey, etc. Then out come the ideas:
1. Tuna Noodle Casserole: 1 package extra wide noodles, 2 cans cream of mushroom soup, 1 8 oz container sour cream, 2 cups shredded Italian Mix cheese, 1 cup frozen peas, defrosted, 2 cans albacore tuna, drained and flaked, 1/2 cup Italian bread crumbs, 1/2 cup parmesan cheese, 1 tsp fresh ground pepper, 1 T lemon juice. Mix together soup and sour cream. Add pepper and lemon juice and tuna. Stir in peas and cheese. Toss with cooked noodles and place in baking dish. Sprinkle with breadcrumbs mixed with parmesan. Bake until bubbling and slightly browned.
2. Turkey Italian Sausages sauteed with green bell peppers, onion, and braised in marinara sauce. Serve with polenta or linguini.
3. Kielbasa and saurkraut
4. Mashed potatos topped with barbecued shredded pork
5. Savory pot roast cooked with carrots, celery, onion, mushrooms and served with fresh green beans
6. Potato leek soup made with yukon gold potatos, chicken broth, sour cream, Irish cheddar, sauteed bacon, leeks. Serve with a simple salad and warm rosemary potato bread.
Next to potato soup, this is the dish I want when it's cold or I'm just feeling blah. This recipe is a take off of Alton Brown, and it is *not* figure friendly. This makes enough for 4-6 people
1/2 pound elbow macaroni
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
3 cups milk , evaporated
1/2 cup diced yellow onion
1 bay leaf
1/2 teaspoon paprika
1 large egg, beaten
12 ounces sharp cheddar, shredded (I just get a bag at the grocery)
1 teaspoon salt
dash cayenne pepper
black pepper to taste
Preheat oven to 350 degrees F.
In a large pot of boiling, salted water cook the pasta to al dente--it's going in the oven next and you don't want your noodles mushy.
While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer over low heat for ten minutes and remove the bay leaf.
Add in the beaten egg slowly---this stuff is hot and you don't want to have a lump of scrambled egg in the middle.
Stir in 3/4 of the cheese gradually by handfulls; allow each handful to melt completely before adding the next handful. This should help to keep the sauce from breaking.
Season with salt, pepper, and cayenne.
Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
Bake for 30 minutes.
OR
Painless Minestrone
1 tbsp oil (olive or canola)
1 onion, thinly sliced
1 garlic clove, thinly sliced
1 carrot, chopped in small dice pieces
2 cups vegetable broth
1 can (28 oz) chopped tomatoes
1 can (19 0z) cooked chickpeas, rinsed and pat dry
1 zucchini (summer squash), chopped in small dice pieces (leave the skin for color)
陆 cup soup noodles, uncooked (You can buy those alphabet or flower- shaped soup noodles: they are pretty and funny. However, you can use as well uncooked macaroni or even uncooked spaghetti that you will cut in small pieces)
1 tbsp dried basil
陆 tbsp dried oregano
pepper to taste
grated cheese
Heat oil in a heavy skillet at medium heat. Add onion, garlic and carrot. Saut茅ed the vegetables for 5 minutes and stir frequently. Enjoy the smell. :-)
Add broth and tomatoes. Bring to boil.
Meanwhile, squash 1 cup of the chickpeas with 陆 cup water in a large bowl. I use a potato masher. If you don鈥檛 have one, you can use a fork. You don鈥檛 want to have a smooth puree, so no need to overwork yourself. It will be thick and chunky, and it will give body to the soup. It makes it more flavorful too. If you don鈥檛 eat chickpeas often, it will also familiarize you with the taste of it. Pour the puree in the boiling soup.
Reduce the heat to low. Add the rest of the chickpeas, zucchini and noodles. Simmer for 10 minutes, or until noodles are done.
Add basil and oregano. Add pepper to taste.
Serve with bread. You can turn this quickly into a meal by grating cheese on the soup. Parmesan tastes wonderful, but grated mozzarella or cheddar can be good too. I even tried crumbled feta once鈥ummy. Just use the cheese that you buy and eat usually.
It will give you 8 portions of 1 陆 cup. You can freeze some of it for later.
Notes:
- This soup is very hearty. You can add garlic bread and a green salad for a full meal. (Easy garlic bread: in a small bowl, pour a bit of oil and a crushed garlic clove. Spread on bread. Grill in the oven 5 minutes.)
- If you prefer your soup to be more liquid, add a bit of water or tomato juice or more broth.
- To add bonus vegetable points, you can add 2 cups of thinly shredded spinach, well rinsed and pat dry. You can use the rest of the spinach in your favorite macaroni and cheese recipe.
- You don鈥檛 like zucchini? Try celery.
- Two shopping tips: broth is very expensive if you buy it already made. You are basically purchasing water. I would suggest for you to buy a vegetable broth powder base, but buy it in the health food or kosher section of your supermarket. You will have a better quality base, with less sugar and additives, and the broth is often what makes the soup tasty. Those cans last for ages, and you can have broth whenever you need it by boiling water and adding the powder to it. You will pay more when you will buy the tin, but you will save tons in the long run. The one I bought can make 75 servings! That is a lot of soup. Chickpeas are culinary chameleons. If you don鈥檛 like them, you can try another legume in the soup. Red beans could be good too.
I hope you will enjoy this recipe.
Enchilada Casserole
2 pounds lean ground beef
1 large onion, chopped
1 can black beans, rinsed and drained
4 oz can green chilies
1 tbsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp salt
1 tbsp pepper
12 flour tortilla shells
1 can cream of mushroom soup
1 can Ro-Tel, undrained
1 cup medium cheddar cheese, shredded
1 cup Monterrey Jack Cheese, shredded
# In a large saute pan, cook the hamburger and onions. Drain. Preheat oven to 350 degrees.
# Put the meat in a bowl and add green chilies,
chili powder, cumin, garlic powder, salt %26amp; pepper.
Mix well.
# In a small bowl combine the soup and Ro-Tel's.
# Spray a 13 x 9 glass baking dish and arrange
4 tortilla shells on the bottom. Place half of
the meat mixture over the shells, half of the
liquid mixture on top of the meat and scatter all
the beans over the soup mix, followed by the
Monterrey Jack Cheese.
# Place 4 tortilla shells on top of the cheese, add
the remaining meat and top with the remaining
soup mixture. Place the 4 remaining shells on the
casserole and top with the cheddar cheese.
# Bake for 30 - 35 minutes or until bubbly and the
cheese begins to brown. Remove from oven, let
rest 5 minutes. Cut and serve!
or maybe you are hungry for chicken. Serve these kabobs with grilled veggies and/or a salad
Greek Style Kabobs
Marinade:
1/2 cup extra virgin olive oil
Zest 1/2 of a large lemon, then Juice
1 large clove garlic, minced
1 tsp dried oregano
1/2 tsp fresh ground pepper
1/4 tsp salt
4 boneless chicken breast
6 - 8 Metal or Bamboo Skewers
# Combine olive oil, lemon zest %26amp; juice, garlic,
oregano, salt %26amp; pepper. Mix well, set aside.
# Cut chicken into 2 inch cubes, place in a plastic
zip-lock bag. Pour marinade over chicken. Release
air, sealbag %26amp; mix ingredients. Refrigerate 30 minutes
or up to 4 hours. Remove from refrigerator
15 minutes prior to cooking.
# Heat Grill for 10 minutes. Thread 4 or 5 pieces
of meat onto skewers, leaving a little space
between each. (if using bamboo skewers, soak 30 minutes).
# Place on grill, cook for 2 minutes, turn and
cook 2 minutes, turn again %26amp; cook for 2 minutes.
Remove from grill, place on serving platter.
# Let rest a few minutes. Carefully remove
chicken with a fork.
Sukiyaki
1 1/2 lb. sirloin steak, 2 inches thick
1 medium sweet onion, thinly sliced
2 green bells, seeded and cut in thin strips
3 stalks celery, cut in diagonal slices
1/2 lb. mushrooms. sliced
2 bunches scallions, trimmed and cut in 2 inch pieces
1 lb. spinach, stems removed
2 7 oz. cans bamboo shoots, drained and sliced
1 can beef broth
1/2 c soy sauce
2 T sugar
Trim fat from meat and reserve some of the larger pieces. With a sharp knife, cut steak across the grain into slices 1/8 to 1/16 inch thick. If slices are large, cut into bite size. Prepare vegetables and arrange on tray with meat. Combine broth, soy sauce, and sugar in pitcher. In wok or very large skillet, heat fat pieces over medium high heat until melted. Remove fat pieces. Add beef slices and cook, stirring until lightly browned. Add onions, green bell slices, and celery, add half the broth. Cook quickly, stirring often for 5 minutes; add more broth as needed. Stir in mushrooms and scallions; cook another minute. Add spinach and bamboo shoots; cook 1 minute. Serves 4 to 6.
Taco Pie -- I made this last night adding refried beans. My hubby and I both loved it.
.INGREDIENTS
1 (8 ounce) package refrigerated crescent rolls
1 pound ground beef
1 (1 ounce) package taco seasoning mix
1 (16 ounce) container sour cream
8 ounces shredded Mexican-style cheese blend
1 (14.5 ounce) package crushed tortilla chips
..DIRECTIONS
1.Preheat oven to 350 degrees F (175 degrees C).
2.Lay crescent dough flat on the bottom of a square cake pan and bake according to package directions.
3.Meanwhile, brown the ground beef in a large skillet over medium high heat. Add the taco seasoning and stir together well. When dough is done, remove from oven and place meat mixture on top, then layer with sour cream and cheese, and then top off with the crushed nacho chips.
4.Return to oven and bake at 350 degrees F (175 degrees C) for 10 minutes, or until cheese has melted.
garlic rosemary chicken breast
2 skinless, boneless chicken breasts
2 cloves garlic, chopped
2 tablespoons dried rosemary
1 tablespoon lemon juice
salt and pepper to taste
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
roasted asparagus with mushrooms
1 bunch fresh asparagus, trimmed
1/2 pound fresh mushrooms, quartered
2 sprigs fresh rosemary, minced
2 teaspoons olive oil
kosher salt to taste
freshly ground black pepper to taste
DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C). Lightly spray a cookie sheet with vegetable cooking spray.
Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
white and wild rice pilaf
1 tablespoon olive oil
1 large onion, chopped
2 large carrots, chopped
2 stalks celery, sliced
2 cloves garlic, minced
3 1/2 cups Vegetable Broth
1/2 cup uncooked wild rice
1 cup uncooked regular long-grain white rice
2 tablespoons chopped fresh parsley
DIRECTIONS
Heat oil in large nonstick skillet over medium heat. Add onion, carrots, celery and garlic and cook until tender. Stir in broth and wild rice. Heat to a boil. Cover and cook over low heat 25 minutes.
Stir in white rice. Cover and cook over low heat 20 minutes or until rice is done. Stir in parsley.
This is so easy and really good and filling. I love broccoli!
Chicken Divan
Things You鈥檒l Need:
1 lb. fresh broccoli, cut into spears OR pkg. (about 10 oz.) frozen broccoli spears, cooked and drained
1 1/2 cups cubed cooked chicken
1 can (10 3/4 oz.) Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)
1/3 cup milk
1/2 cup shredded Cheddar cheese
2 tbsp. Ritz crackers crushed
1 tbsp. butter, melted
Step1
ARRANGE DISH: Arrange broccoli and chicken in a 2 quart shallow baking dish. Mix soup and milk and pour over all.
Step2
TOPPING: Sprinkle with cheese. Mix bread crumbs with butter and Sprinkle on top.
Step3
BAKE: Bake at 400掳F. for 25 minutes. Broil about 1 minute to lightly brown topping
Spaghetti and meatballs!
1 pack of spaghetti
1 jar of sauce
Ground beef rolled up into balls
1 can of whole tomatoes
6 mushrooms
Cook the meatballs, pasta and sauce separately
Put the tomatoes and mushrooms into the sauce
Combine!
Sprinkle with cheese =)
If you like it spicy add jalapeno's!
Try something like a cheese steak pizza, Make your cheese steak like you were making it for a sandwich,but instead of a bun or roll,buy a italian bread or a frozen garlic bread and make the garlic bread per instruction, then after put on your favorite pizza sauce topped with cheese steak and mozzarella cheese broil until cheese is melted it is Delicious.
I know your asking for recipes but the best thing I can suggest is checking out kraftfoods.com I am a serious fan and you can find just about anything from budget meals to stuff based around what you have at home . . . it worth a shot looking because you will have tons of variety to help spark some kind of interest and maybe sound good!
Does anyone have a delicious easy summer meal recipe to make for dinner tongiht?
I've tired of looking through cookbooks and I don't want to go to the store tonight. So does anyone know of a good meal to make that most likely consisits of ingredients I have in my home already? Thanks for your help.Does anyone have a delicious easy summer meal recipe to make for dinner tongiht?
If you have some pork chops place them in a deep baking pan
peel as many potatoes as you need half them, quarter some carrots and slice and onion.
Place all vegies in the pan around the chops salt and pepper
add a little butter and worchestershire sauce
add 2 cups of water cover with tin foil and bake in preheated oven til done about 45 mins.
very goodDoes anyone have a delicious easy summer meal recipe to make for dinner tongiht?
/2 medium onion, chopped
1/2 t. dried basil
2 T. olive oil
1 lb. Italian-style chicken sausage, cut into 1/4-inch rounds
1 lb. campanelle pasta
8 oz. whole-milk ricotta
16 oz. plain canned tomato sauce
Saute the onion in the olive oil until lightly browned. Then add the quarter-inch rounds of chicken sausage and brown.
While you are doing this, cook the pasta in boiling water. Drain the pasta and place in a warm bowl. Add the ricotta and tomato sauce and mix well. Add the hot sausage, onion, and basil, toss, and serve.
Serves 4-6.
nacho platter ole'
1 can refried beans
8 oz to 11 oz tortilla chips
1 can chili
1 jar (16 oz.) cheez whiz or 4 oz. melted velveeta
spread beans on platter
arrange chips around beans
heat chili , pour over beans
microwave cheez whiz or velveeta when melted pour over chili
garnish w/tomato and sour cream.
Grilled cheese, minestrone soup and some fresh fruit. Too hot to cook!
Cold pasta salad made with corkscrew pasta (tricolor looks prettier), then add what you want - i added chopped up summer sausage (or you can use pepperoni slices), black olives, green olives (use goya's green olives with pimentos), diced red onions, frozen peas (defrost them first), frozen broccoli cuts (defrost these also). To a 1 lb box of pasta, add an entire bottle of Italian dressing. For one person, this will last a few days in the fridge for at least 4-5 meals.
THAI CHICKEN FETTUCCINE SALAD
3 boneless skinless chicken breasts (about 1 pound)
6 ounces uncooked fettuccine
1 cup salsa
1/4 cup chunky peanut butter
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon soy sauce
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
lettuce or savoy cabbage leaves (optional)
1/4 cup coarsely chopped fresh cilantro
1/4 cup peanut halves
1/4 cup thin red pepper strips, cut into halves
additional salsa (optional)
1. Cut chicken into 1-inch pieces; set aside.
2. Cook pasta according to package directions; drain.
3. While pasta is cooking, combine 1 cup salsa, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup salsa mixture.
4. Place pasta in large bowl. Pour remaining salsa mixture over pasta; toss gently to coat.
5. Heat oil in large skillet over medium-high heat until hot. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.
6. Add reserved salsa mixture; mix well.
7. Arrange pasta on lettuce-lined platter, if desired. Place chicken mixture on pasta. Top with cilantro, peanut halves and pepper strips.
8. Refrigerate until mixture is cooled to room temperature. Serve with additional salsa. Garnish, if desired.
Depends on what you have on hand. Bacon %26amp; egg sandwiches are always good.
1. pasta salad
2. grilled chicken breast, fried cream corn, peas, sliced tomato's and cucumbers in italian dressing
3. blt sandwiches with chips and pickles
Mustard-Grilled Pork
Recipe from Smithfield Lean Generation Pork.
Ingredients:
4 boneless pork chops, 3/4-inch thick
1-1/2 cups diced plum tomatoes
1/4 cup chopped fresh basil
1/4 tsp. cayenne
8 sun-dried tomatoes in oil, drained, chopped
2 Tbs. Dijon-style mustard
1 Tbs. honey
1 tsp. minced garlic
Preparation:
Have a gas grill heating or prepare a bed of ash-covered coals. Meanwhile, combine the diced plum tomatoes in a medium bowl with the sun-dried tomatoes, chopped basil and cayenne. Set aside.
In a small bowl, combine mustard, honey and garlic. Place chops on a medium-hot grill grid and cook 3 minutes. Brush the mustard mix on the top, turn chops and brush on more mustard mixture. Grill 3 minutes, turn chops and brush with more mustard mix. Cook a couple minutes more, turning and brushing until chops are done, but still moist. Serve with the two-tomato mixture.
Yield: 4 servings, Grilling: 8 minutes
Try this easy open-face sandwich
Toast a piece of bread, spread a thin layer of mayonnaise on it
add a big thick slice of home grown tomato on it, sprinkled with salt and pepper
add slices of cooked bacon on top of the tomato
cover with slices of velveeta cheese so it covers the whole sandwich
broil in the oven until cheese melts (not too long you will need to watch it carefully so it doesn't catch on fire)
then enjoy one of the best tasting sandwiches you'll ever eat!!!
---------------------------
Strawberry Angel Food Cake
1 storebought Angel Food cake, torn into bite sized pieces
1 (8oz.) package no fat cream cheese, softened
1 (12 oz.) container light whipped cream
2/3 cup powdered sugar
2 lbs. fresh strawberries, sliced
With electric mixer, mix together the cream cheese, whipped cream and powdered sugar.
In a large clear glass bowl, layer half of the cake, spread half of the cream cheese mixure over that, then half of the strawberries. Repeat layers, ending with strawberries.
Chill until ready to serve.
Tuna sandwich with tomato soup, easy, good and will hit the spot. Hope you have this in your house.
If you have some pork chops place them in a deep baking pan
peel as many potatoes as you need half them, quarter some carrots and slice and onion.
Place all vegies in the pan around the chops salt and pepper
add a little butter and worchestershire sauce
add 2 cups of water cover with tin foil and bake in preheated oven til done about 45 mins.
very goodDoes anyone have a delicious easy summer meal recipe to make for dinner tongiht?
/2 medium onion, chopped
1/2 t. dried basil
2 T. olive oil
1 lb. Italian-style chicken sausage, cut into 1/4-inch rounds
1 lb. campanelle pasta
8 oz. whole-milk ricotta
16 oz. plain canned tomato sauce
Saute the onion in the olive oil until lightly browned. Then add the quarter-inch rounds of chicken sausage and brown.
While you are doing this, cook the pasta in boiling water. Drain the pasta and place in a warm bowl. Add the ricotta and tomato sauce and mix well. Add the hot sausage, onion, and basil, toss, and serve.
Serves 4-6.
nacho platter ole'
1 can refried beans
8 oz to 11 oz tortilla chips
1 can chili
1 jar (16 oz.) cheez whiz or 4 oz. melted velveeta
spread beans on platter
arrange chips around beans
heat chili , pour over beans
microwave cheez whiz or velveeta when melted pour over chili
garnish w/tomato and sour cream.
Grilled cheese, minestrone soup and some fresh fruit. Too hot to cook!
Cold pasta salad made with corkscrew pasta (tricolor looks prettier), then add what you want - i added chopped up summer sausage (or you can use pepperoni slices), black olives, green olives (use goya's green olives with pimentos), diced red onions, frozen peas (defrost them first), frozen broccoli cuts (defrost these also). To a 1 lb box of pasta, add an entire bottle of Italian dressing. For one person, this will last a few days in the fridge for at least 4-5 meals.
THAI CHICKEN FETTUCCINE SALAD
3 boneless skinless chicken breasts (about 1 pound)
6 ounces uncooked fettuccine
1 cup salsa
1/4 cup chunky peanut butter
2 tablespoons honey
2 tablespoons orange juice
1 teaspoon soy sauce
1/2 teaspoon ground ginger
2 tablespoons vegetable oil
lettuce or savoy cabbage leaves (optional)
1/4 cup coarsely chopped fresh cilantro
1/4 cup peanut halves
1/4 cup thin red pepper strips, cut into halves
additional salsa (optional)
1. Cut chicken into 1-inch pieces; set aside.
2. Cook pasta according to package directions; drain.
3. While pasta is cooking, combine 1 cup salsa, peanut butter, honey, orange juice, soy sauce and ginger in small saucepan. Cook and stir over low heat until blended and smooth. Reserve 1/4 cup salsa mixture.
4. Place pasta in large bowl. Pour remaining salsa mixture over pasta; toss gently to coat.
5. Heat oil in large skillet over medium-high heat until hot. Cook and stir chicken in hot oil about 5 minutes until chicken is browned on the outside and no longer pink in center.
6. Add reserved salsa mixture; mix well.
7. Arrange pasta on lettuce-lined platter, if desired. Place chicken mixture on pasta. Top with cilantro, peanut halves and pepper strips.
8. Refrigerate until mixture is cooled to room temperature. Serve with additional salsa. Garnish, if desired.
Depends on what you have on hand. Bacon %26amp; egg sandwiches are always good.
1. pasta salad
2. grilled chicken breast, fried cream corn, peas, sliced tomato's and cucumbers in italian dressing
3. blt sandwiches with chips and pickles
Mustard-Grilled Pork
Recipe from Smithfield Lean Generation Pork.
Ingredients:
4 boneless pork chops, 3/4-inch thick
1-1/2 cups diced plum tomatoes
1/4 cup chopped fresh basil
1/4 tsp. cayenne
8 sun-dried tomatoes in oil, drained, chopped
2 Tbs. Dijon-style mustard
1 Tbs. honey
1 tsp. minced garlic
Preparation:
Have a gas grill heating or prepare a bed of ash-covered coals. Meanwhile, combine the diced plum tomatoes in a medium bowl with the sun-dried tomatoes, chopped basil and cayenne. Set aside.
In a small bowl, combine mustard, honey and garlic. Place chops on a medium-hot grill grid and cook 3 minutes. Brush the mustard mix on the top, turn chops and brush on more mustard mixture. Grill 3 minutes, turn chops and brush with more mustard mix. Cook a couple minutes more, turning and brushing until chops are done, but still moist. Serve with the two-tomato mixture.
Yield: 4 servings, Grilling: 8 minutes
Try this easy open-face sandwich
Toast a piece of bread, spread a thin layer of mayonnaise on it
add a big thick slice of home grown tomato on it, sprinkled with salt and pepper
add slices of cooked bacon on top of the tomato
cover with slices of velveeta cheese so it covers the whole sandwich
broil in the oven until cheese melts (not too long you will need to watch it carefully so it doesn't catch on fire)
then enjoy one of the best tasting sandwiches you'll ever eat!!!
---------------------------
Strawberry Angel Food Cake
1 storebought Angel Food cake, torn into bite sized pieces
1 (8oz.) package no fat cream cheese, softened
1 (12 oz.) container light whipped cream
2/3 cup powdered sugar
2 lbs. fresh strawberries, sliced
With electric mixer, mix together the cream cheese, whipped cream and powdered sugar.
In a large clear glass bowl, layer half of the cake, spread half of the cream cheese mixure over that, then half of the strawberries. Repeat layers, ending with strawberries.
Chill until ready to serve.
Tuna sandwich with tomato soup, easy, good and will hit the spot. Hope you have this in your house.
Anyone have any good, tastey vegan recipes (dinners or desserts)?
Looking for something fun and easy to make on warm days!Anyone have any good, tastey vegan recipes (dinners or desserts)?
egg plant parm sandwiches or egg plant and mushroom lasagna or sweet potato fries and stuffed mushroomsAnyone have any good, tastey vegan recipes (dinners or desserts)?
Delicious alternative to ice cream that you can make yourself!
1 frozen banana, chopped
1 cup frozen blueberries
1/2 cup of either water, juice or soy milk
artificial sweetener (optional)
This is as easy as chucking it all in a blender and whizzing it up until it is smooth and creamy. (You can also freeze it if you want it to be harder)
Chocolate Tofu Pudding Recipe (soo good!!)
24 5/8 ounces firm silken tofu
1/4 cup sugar
1 1/2 teaspoons vanilla
2 teaspoons almond extract
1/2 cup cocoa powder
IMPORTANT NOTES ADDED:.
The tofu called for here is asceptic tofu NOT waterpacked tofu. One brand is Mori-Nu. AGAIN: It will NOT work with Waterpacked [tofu packed in water] also called cotton. It will NOT work with firm waterpack tofu. The texture and the taste will change because the medium will change. An example of the correct tofu is: http://www.morinu.com/ Please feel free to visit the Vegetarian forum and ask if you aren't sure. We don't bite. Honest but we do have great ways to make stuff taste even better. I host there so you can ask anytime.
Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended.
You have pudding. Add to your favorite shell or eat as a pudding. Can be used in parfaits also. Layer pudding, fruit, pudding, fruit. garnish with fruit slices and a mint leaf or two or almond slices.
NOTE 24.6 ounces is two standard packages for me. It does seem to ';grab'; the sweet of sugar to me so I use less. I also find it works very well with Splenda. Those with a sweet tooth may want to tweak that. Simply add the 1/4 and taste. Then add to your taste. Syrups such as honey, maple syrup and Kings Molasses have been used but I personally wasn't pleased with it. However tastes may vary. Also note it MUST BE FIRM SILKEN. IT CANNOT BE WATERPACKED [can be low fat, organic or regular]. Soft is for smoothies and Cotton or waterpacked is for other methods.
I never thought to add this. Be careful what cocoa powder you use. The tofu is going to grab the taste. IF it is a chalky type you are going to have chalky tofu pudding. Nothing in the pudding mix will 'hide' that. Remember this has no milk to 'mute' the cocoa taste.
Summer Vegetarian Chili
SUBMITTED BY: USA WEEKEND columnist Jean Carper
';Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.';
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
1/8 teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste
DIRECTIONS
Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.
Cool-Me-Down Gazpacho
Tomatoes and cucumbers are mainstays of the summer yield, and they combine beautifully together to make the refreshing classic chilled soup, gazpacho.
3 cups vegetable juice
1 medium yellow onion, chopped
2 medium tomatoes, diced
1 green pepper, minced
3 cloves garlic, crushed
1 cucumber, diced
2 Tbsp. lemon juice
2 Tbsp. red wine vinegar
2 tsp. minced fresh basil (or 1 tsp. dried)
1 tsp. cumin
Dash of hot sauce
2 Tbsp. olive oil
Salt and pepper to taste
Combine all the ingredients in a large bowl and chill for several hours. Serve cold.
Coconutty Date Bars
Rich and sweet, this will satisfy the most sugar-addicted of them all.
Topping:
1 1/2 cups rolled oats
1 cup whole wheat pastry flour
1/3 cup flaked, unsweetened coconut
1/4 cup chopped, roasted walnuts
1/4 tsp. sea salt
1/4 cup safflower or corn oil
1/3 cup maple syrup
1 1/2 tsps. vanilla
Preheat the oven to 350 F. Combine oats, flour, coconut, walnuts and salt in a medium bowl. Mix in the oil, then add the maple syrup and vanilla. Spread the topping in a baking pan and bake for 5 to 7 minutes. Set aside to cool.
Filling:
3 cups pitted dates
1 to 1 1/2 cups filtered water
1/4 tsp. sea salt
Pur茅e the dates, water and salt together in a blender. Spread 1/3 of the topping in a lightly oiled baking dish. Add the date mixture, smoothing it over with a spatula. Sprinkle the remaining topping over the date filling and press down well. Cover pan with foil and bake for 30 minutes. Let cool and cut into squares.
This is real easy. Throw half a pound of small red beans into a crockpot. Fill the pot with vegetable stock (vegetable broth will do), diced tomatoes, and potatoes. Flavor the broth with garam masal, onion powder, and garlic powder. I usually use about half a tablespoon of garam masal, and about half a teaspoon each of garlic powder and onion powder. I have a big crock pot though, so season to taste.
In another pan (or a rice cooker), put a cup of brown basmati, 2.25 cups of vegetable stock or broth, and a little garam masal, onion powder, and garlic powder. Serve the beans over the rice.
This recipe is GERD friendly.
check out http://useinfo-dessert.blogspot.com/
It has recipes for quite a few tasty desserts that can be prepared easily from home ..
penne pasta with artichokes saute in olive oil artichokes (can artichokes) dry tomatoes fresh diced tomatoes red and yellow black olives,fresh basil and add penne already cookand saute for 30 seconds add sal and pepper
baked beans
INGREDIENTS
1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
1/4 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
DIRECTIONS
Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
Preheat oven to 300 degrees F (150 degrees C).
Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.
Brownies
INGREDIENTS
2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Mac and no cheese
INGREDIENTS
1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
salt to taste
1/3 cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.education loans
egg plant parm sandwiches or egg plant and mushroom lasagna or sweet potato fries and stuffed mushroomsAnyone have any good, tastey vegan recipes (dinners or desserts)?
Delicious alternative to ice cream that you can make yourself!
1 frozen banana, chopped
1 cup frozen blueberries
1/2 cup of either water, juice or soy milk
artificial sweetener (optional)
This is as easy as chucking it all in a blender and whizzing it up until it is smooth and creamy. (You can also freeze it if you want it to be harder)
Chocolate Tofu Pudding Recipe (soo good!!)
24 5/8 ounces firm silken tofu
1/4 cup sugar
1 1/2 teaspoons vanilla
2 teaspoons almond extract
1/2 cup cocoa powder
IMPORTANT NOTES ADDED:.
The tofu called for here is asceptic tofu NOT waterpacked tofu. One brand is Mori-Nu. AGAIN: It will NOT work with Waterpacked [tofu packed in water] also called cotton. It will NOT work with firm waterpack tofu. The texture and the taste will change because the medium will change. An example of the correct tofu is: http://www.morinu.com/ Please feel free to visit the Vegetarian forum and ask if you aren't sure. We don't bite. Honest but we do have great ways to make stuff taste even better. I host there so you can ask anytime.
Simply blend your tofu, cocoa, sugar or Splenda, vanilla in a food processor or blender until smooth and well blended.
You have pudding. Add to your favorite shell or eat as a pudding. Can be used in parfaits also. Layer pudding, fruit, pudding, fruit. garnish with fruit slices and a mint leaf or two or almond slices.
NOTE 24.6 ounces is two standard packages for me. It does seem to ';grab'; the sweet of sugar to me so I use less. I also find it works very well with Splenda. Those with a sweet tooth may want to tweak that. Simply add the 1/4 and taste. Then add to your taste. Syrups such as honey, maple syrup and Kings Molasses have been used but I personally wasn't pleased with it. However tastes may vary. Also note it MUST BE FIRM SILKEN. IT CANNOT BE WATERPACKED [can be low fat, organic or regular]. Soft is for smoothies and Cotton or waterpacked is for other methods.
I never thought to add this. Be careful what cocoa powder you use. The tofu is going to grab the taste. IF it is a chalky type you are going to have chalky tofu pudding. Nothing in the pudding mix will 'hide' that. Remember this has no milk to 'mute' the cocoa taste.
Summer Vegetarian Chili
SUBMITTED BY: USA WEEKEND columnist Jean Carper
';Throw summer's fresh vegetables into a pot and stew them up for an antioxidant-packed, Southwestern-flavored treat. Black beans also have fiber, folic acid and cholesterol-lowering activity.';
INGREDIENTS
2 tablespoons extra-virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 tablespoons chili powder, or more to taste
2 teaspoons ground cumin
2 cups juicy chopped fresh tomatoes
1 (15 ounce) can no-salt-added black beans, drained
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernels
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
1/8 teaspoon cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste
DIRECTIONS
Heat oil in medium pot. Add onion, garlic, chili powder and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients (except garnishes) and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed.
Serve alone or over rice (preferably brown). Garnish if desired with any of the following: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro.
Cool-Me-Down Gazpacho
Tomatoes and cucumbers are mainstays of the summer yield, and they combine beautifully together to make the refreshing classic chilled soup, gazpacho.
3 cups vegetable juice
1 medium yellow onion, chopped
2 medium tomatoes, diced
1 green pepper, minced
3 cloves garlic, crushed
1 cucumber, diced
2 Tbsp. lemon juice
2 Tbsp. red wine vinegar
2 tsp. minced fresh basil (or 1 tsp. dried)
1 tsp. cumin
Dash of hot sauce
2 Tbsp. olive oil
Salt and pepper to taste
Combine all the ingredients in a large bowl and chill for several hours. Serve cold.
Coconutty Date Bars
Rich and sweet, this will satisfy the most sugar-addicted of them all.
Topping:
1 1/2 cups rolled oats
1 cup whole wheat pastry flour
1/3 cup flaked, unsweetened coconut
1/4 cup chopped, roasted walnuts
1/4 tsp. sea salt
1/4 cup safflower or corn oil
1/3 cup maple syrup
1 1/2 tsps. vanilla
Preheat the oven to 350 F. Combine oats, flour, coconut, walnuts and salt in a medium bowl. Mix in the oil, then add the maple syrup and vanilla. Spread the topping in a baking pan and bake for 5 to 7 minutes. Set aside to cool.
Filling:
3 cups pitted dates
1 to 1 1/2 cups filtered water
1/4 tsp. sea salt
Pur茅e the dates, water and salt together in a blender. Spread 1/3 of the topping in a lightly oiled baking dish. Add the date mixture, smoothing it over with a spatula. Sprinkle the remaining topping over the date filling and press down well. Cover pan with foil and bake for 30 minutes. Let cool and cut into squares.
This is real easy. Throw half a pound of small red beans into a crockpot. Fill the pot with vegetable stock (vegetable broth will do), diced tomatoes, and potatoes. Flavor the broth with garam masal, onion powder, and garlic powder. I usually use about half a tablespoon of garam masal, and about half a teaspoon each of garlic powder and onion powder. I have a big crock pot though, so season to taste.
In another pan (or a rice cooker), put a cup of brown basmati, 2.25 cups of vegetable stock or broth, and a little garam masal, onion powder, and garlic powder. Serve the beans over the rice.
This recipe is GERD friendly.
check out http://useinfo-dessert.blogspot.com/
It has recipes for quite a few tasty desserts that can be prepared easily from home ..
penne pasta with artichokes saute in olive oil artichokes (can artichokes) dry tomatoes fresh diced tomatoes red and yellow black olives,fresh basil and add penne already cookand saute for 30 seconds add sal and pepper
baked beans
INGREDIENTS
1 (16 ounce) package dry navy beans
6 cups water
2 tablespoons olive oil
2 cups chopped sweet onions
1 clove garlic, minced
4 (8 ounce) cans tomato sauce
1/4 cup firmly packed brown sugar
1/4 cup molasses
2 tablespoons cider vinegar
3 bay leaves
1 teaspoon dry mustard
1/4 teaspoon ground black pepper
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
DIRECTIONS
Place beans and water in a large pot, and bring to a boil. Reduce heat to medium, and continue cooking 1 hour, stirring occasionally, until beans are tender. Drain, and transfer to a large casserole dish.
Preheat oven to 300 degrees F (150 degrees C).
Heat the olive oil in a skillet over medium heat. Stir in the onions, and cook until tender. Mix in garlic, and cook until golden brown. Mix onions and garlic into casserole dish with the beans. Stir in the tomato sauce. Mix in brown sugar, molasses, vinegar, bay leaves, mustard, pepper, nutmeg, and cinnamon.
Cover and bake 3 1/2 hours in the preheated oven, stirring frequently and adding water if necessary. Remove cover, and continue baking 30 minutes.
Brownies
INGREDIENTS
2 cups unbleached all-purpose flour
2 cups white sugar
3/4 cup unsweetened cocoa powder
1 teaspoon baking powder
1 teaspoon salt
1 cup water
1 cup vegetable oil
1 teaspoon vanilla extract
DIRECTIONS
Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, stir together the flour, sugar, cocoa powder, baking powder and salt. Pour in water, vegetable oil and vanilla; mix until well blended. Spread evenly in a 9x13 inch baking pan.
Bake for 25 to 30 minutes in the preheated oven, until the top is no longer shiny. Let cool for at least 10 minutes before cutting into squares.
Mac and no cheese
INGREDIENTS
1 (8 ounce) package uncooked elbow macaroni
1 tablespoon vegetable oil
1 medium onion, chopped
1 cup cashews
1/3 cup lemon juice
1 1/3 cups water
salt to taste
1/3 cup canola oil
4 ounces roasted red peppers, drained
3 tablespoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. Transfer to a medium baking dish.
Heat vegetable oil in a medium saucepan over medium heat. Stir in onion, and cook until tender and lightly browned. Gently mix with the macaroni.
In a blender or food processor, mix cashews, lemon juice, water, and salt. Gradually blend in canola oil, roasted red peppers, nutritional yeast, garlic powder, and onion powder. Blend until smooth. Thoroughly mix with the macaroni and onions.
Bake 45 minutes in the preheated oven, until lightly browned. Cool 10 to 15 minutes before serving.
Interesting Salmon Recipes for dinner tonight?
I have some salmon fillets (skinless) that I would like to prepare for dinner tonight, but the only way I have ever really prepared them is either lemon-pepper or garlic flavoured. I'm in the mood for something different!
Some suggestions would be great! I have a well stocked fridge, freezer and pantry and there is a good store just across the lane!
Please don't refer me to a recipe site!! If I wanted to check recipes.com, I would do that, I am asking here...(Sorry, pet peeve of mine!)Interesting Salmon Recipes for dinner tonight?
you will need ( to make about 4 fillets)
1 tbs. olive oil
1 C.Chicken Broth
2 Tbs. balsamic vinegar
1 Tbs. Dijon mustard
2 tsp. packed brown sugar
in a frying pan add
1 tbs. olive oil
and 1/2 cup of chicken broth- bring to a boil
cook fillet for 5 mins skin side up in broth
then flip and season other side with pepper
cover and cook for 5-7 more mins
mix together 1/2 cup of broth, with the balsamic, dijon, and sugar and heat in a sauce pan until it thickens then pour it over salmon...Interesting Salmon Recipes for dinner tonight?
Super Grilled Salmon
This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor.
* 1/4 cup brown sugar
* 1/2 cup hot water
* 1/2 cup Shiraz wine
* 1/2 cup soy sauce
* 1/3 cup olive oil
* 3 cloves garlic, minced
* 1/3 teaspoon lemon pepper
* 2 pounds salmon fillets
* 1 tablespoon cornstarch
* 2 tablespoons cold water
1. In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
4. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.
Maple walnut salmon
1 cup Maple syrup
3 tbsp ginger (fresh or ground)
3 tbsp Lemon Juice
2 cloves garlic chopped or grated
1/2 tbsp ground pepper
1 cup walnuts sauteed in butter / margarine
4 fillets needed but recipie can be adjested.
Combine all ingredients accept walnuts together and let simmer for 10 minutes. Brush mixture on salmon while roasting (preheat oven to 350) or Bluing (over medium heat). Add walnut to maple syrup mixture, pour mixture over salmon serve warm. Cook until no longer pink in center.
Roasted Lemon Salmon
Place defrosted salmon on tin foil over cookie sheet or baking tray.
Olive oil
1-3 tbsp Lemon juice
1-3 tbsp Lemon pepper seasoning
1 tsp Ground rosemary
1 tsp Parsley
1 tsp Ground black pepper
1 fillet of salmon but recipie can be adjusted to serve more.
Place salmon over tin foil. Pour in olive oil and lemon juice. Sprinkle rest of ingredients over both sides of salmon. Fold tin foil lightly over but not completely covering salmon. Preheat oven to 350 and roast until no longer pink in center (usually about 15-20 minutes). Adjust ingredients to your taste and to the number of servings.
Make a seasoning mix of pepper, kosher salt, garlic powder, chile powder, ancho chile powder and chipotle chile powder. Mix about 1/2 - 1 tsp each, depending on how many fillets you have. Mix well, sprinkle both sides of salmon with the mixture. Refrigerate for 1 hour. Cook over medium-high heat with olive oil. They will crisp up nicely. Drizzle with fresh squeezed lime juice. The chipotle chile powder provides a nice smoky flavor.
Spread a little bit of honey on the top side of the salmon. Not much just enough to hold the spices. Sprinkle some Montreal Steak seasoning, lemon and pepper on the fillet. If you have a smoker then smoke it for about 2 hours at a really low temp (220 degrees). If you don't have a smoker then just bake it uncovered in the oven at about 250 degrees until flaky.
Enjoy
Soak a cedar plank for at least an hour (overnight if possible). Mix a half cup of maple syrup and a quarter cup of soy sauce for a nice glaze. Add desired seasonings to taste. Put the fish on the plank,place it on a preheated grill (medium heat) for about 25 minutes.
Pair with a merlot or your favorite microbrew!
Hope this helps!!
You don't really need a recipe.
Get some Soy Sauce, garlic powder and brown sugar (light or dark) and mix together to form a marinade. Marinade for about 1-2 hours and grill or pan sear.
Much like Bourbon Salmon without the Bourbon.
very easy and tastes great, mix I small jar of hoisin sauce and 1/2 cup brown sugar, marinate 2 to 4 salmon steak for up to 1/2 hour. bake in 350 oven for 20 minutes basting twice and when removed with marinade. service with brown rice and steamed veggies.
I prefer my salmon broiled.
Sometimes I use a blackening spice. Coat both sides with the spice and then broil for 3-4 mins per side.
My other fav way to do it is with lemonaise. It's awesome. Coat both sides and broil 3-4 mins per side. If you can't find lemonaise, make your own. (mayo, lemon, pepper, a little mustard)
Something I do that is super easy is just marinate the salmon in Teriyaki sauce/marinade for 30 minutes and then grill, basting with the sauce.
Have you ever tried cooking the salmon on cedar planks? It is the best way to cook salmon so gooooooooood. You can buy then at Lowes or home depot. In the B-Que isle.
Salmon Recipes for dinner tonight
http://cooking-service.synthasite.com/?q鈥?/a>
The below idea's on cooking salmon came from Taste of Home.
Baked Spiced Salmon
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
4 salmon fillets (6 ounces each)
3 tablespoons lime juice, divided
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 carton (6 ounces) plain yogurt
3 green onions, sliced
2 tablespoons minced fresh cilantro
Directions:
Place the salmon in a greased 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons lime juice. Combine the salt, ginger, coriander, cumin, cinnamon and cayenne; sprinkle over salmon.
Bake, uncovered, at 425掳 for 18-22 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the yogurt, onions, cilantro and remaining lime juice. Serve with salmon. Yield: 4 servings.
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Salmon with Fruit Salsa
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + standing Grill: 15 min.
Ingredients:
2 cups chopped seedless watermelon
1-1/2 cups cubed fresh pineapple
1/3 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup minced fresh cilantro
1/4 cup orange juice
1/4 cup lime juice
1 teaspoon chopped jalapeno pepper
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 salmon fillets (6 ounces each)
Directions:
In a large bowl, combine the first eight ingredients; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Let stand at room temperature for at least 30 minutes.
Coat grill rack with cooking spray before starting the grill. Sprinkle salmon with remaining salt and pepper. Place on grill rack. Grill, covered, over medium heat for 6-9 minutes on each side or until fish flakes easily with a fork. Serve the salsa with a slotted spoon with salmon. Yield: 4 servings.
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Tarragon Salmon Steaks
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
2 salmon steaks (about 1 inch thick)
2 tablespoons butter, melted
2 teaspoons lemon juice
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Salt and pepper to taste
Directions:
Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper.
Bake, uncovered, at 350掳 for 20-25 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Greek-Style Baked Salmon --
INGREDIENTS
8 (5 ounce) salmon fillets, with skin
1/4 cup olive oil
4 plum tomatoes, diced
1/2 cup crumbled feta cheese
1/4 red onion, diced
1 tablespoon chopped fresh basil
4 kalamata olives, sliced
1 tablespoon lemon juice
DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C).
Brush each salmon fillet on all sides with olive oil and arrange into the bottom of a glass baking dish with the skin side facing down. Scatter the tomatoes, feta cheese, onion, basil, and olives over the fillets; sprinkle with the lemon juice.
Bake in the preheated oven until the salmon flakes easily with a fork, about 20 minutes.
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Grilled Salmon Kyoto --
INGREDIENTS
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil
DIRECTIONS
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
Preheat an outdoor grill for high heat.
Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.
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Honey Coconut Salmon --
INGREDIENTS
1 1/2 cups butter
3/4 cup honey
1/4 cup brown sugar
3/4 cup flaked coconut
4 (4 ounce) fillets salmon
DIRECTIONS
Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.
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Grilled Salmon With Orange Glaze --
INGREDIENTS
1/2 cup orange marmalade
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger root
1 garlic clove, crushed
3 tablespoons white rice vinegar (or other white vinegar)
1 pound boneless, skinless salmon fillet, cut in four pieces
6 scallions, thinly sliced with green (optional)
1/4 cup toasted sesame seeds (optional)
DIRECTIONS
Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame
Some suggestions would be great! I have a well stocked fridge, freezer and pantry and there is a good store just across the lane!
Please don't refer me to a recipe site!! If I wanted to check recipes.com, I would do that, I am asking here...(Sorry, pet peeve of mine!)Interesting Salmon Recipes for dinner tonight?
you will need ( to make about 4 fillets)
1 tbs. olive oil
1 C.Chicken Broth
2 Tbs. balsamic vinegar
1 Tbs. Dijon mustard
2 tsp. packed brown sugar
in a frying pan add
1 tbs. olive oil
and 1/2 cup of chicken broth- bring to a boil
cook fillet for 5 mins skin side up in broth
then flip and season other side with pepper
cover and cook for 5-7 more mins
mix together 1/2 cup of broth, with the balsamic, dijon, and sugar and heat in a sauce pan until it thickens then pour it over salmon...Interesting Salmon Recipes for dinner tonight?
Super Grilled Salmon
This is a grilled salmon made with full bodied wine (Shiraz is best). It needs to marinate overnight for best flavor.
* 1/4 cup brown sugar
* 1/2 cup hot water
* 1/2 cup Shiraz wine
* 1/2 cup soy sauce
* 1/3 cup olive oil
* 3 cloves garlic, minced
* 1/3 teaspoon lemon pepper
* 2 pounds salmon fillets
* 1 tablespoon cornstarch
* 2 tablespoons cold water
1. In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
4. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.
Maple walnut salmon
1 cup Maple syrup
3 tbsp ginger (fresh or ground)
3 tbsp Lemon Juice
2 cloves garlic chopped or grated
1/2 tbsp ground pepper
1 cup walnuts sauteed in butter / margarine
4 fillets needed but recipie can be adjested.
Combine all ingredients accept walnuts together and let simmer for 10 minutes. Brush mixture on salmon while roasting (preheat oven to 350) or Bluing (over medium heat). Add walnut to maple syrup mixture, pour mixture over salmon serve warm. Cook until no longer pink in center.
Roasted Lemon Salmon
Place defrosted salmon on tin foil over cookie sheet or baking tray.
Olive oil
1-3 tbsp Lemon juice
1-3 tbsp Lemon pepper seasoning
1 tsp Ground rosemary
1 tsp Parsley
1 tsp Ground black pepper
1 fillet of salmon but recipie can be adjusted to serve more.
Place salmon over tin foil. Pour in olive oil and lemon juice. Sprinkle rest of ingredients over both sides of salmon. Fold tin foil lightly over but not completely covering salmon. Preheat oven to 350 and roast until no longer pink in center (usually about 15-20 minutes). Adjust ingredients to your taste and to the number of servings.
Make a seasoning mix of pepper, kosher salt, garlic powder, chile powder, ancho chile powder and chipotle chile powder. Mix about 1/2 - 1 tsp each, depending on how many fillets you have. Mix well, sprinkle both sides of salmon with the mixture. Refrigerate for 1 hour. Cook over medium-high heat with olive oil. They will crisp up nicely. Drizzle with fresh squeezed lime juice. The chipotle chile powder provides a nice smoky flavor.
Spread a little bit of honey on the top side of the salmon. Not much just enough to hold the spices. Sprinkle some Montreal Steak seasoning, lemon and pepper on the fillet. If you have a smoker then smoke it for about 2 hours at a really low temp (220 degrees). If you don't have a smoker then just bake it uncovered in the oven at about 250 degrees until flaky.
Enjoy
Soak a cedar plank for at least an hour (overnight if possible). Mix a half cup of maple syrup and a quarter cup of soy sauce for a nice glaze. Add desired seasonings to taste. Put the fish on the plank,place it on a preheated grill (medium heat) for about 25 minutes.
Pair with a merlot or your favorite microbrew!
Hope this helps!!
You don't really need a recipe.
Get some Soy Sauce, garlic powder and brown sugar (light or dark) and mix together to form a marinade. Marinade for about 1-2 hours and grill or pan sear.
Much like Bourbon Salmon without the Bourbon.
very easy and tastes great, mix I small jar of hoisin sauce and 1/2 cup brown sugar, marinate 2 to 4 salmon steak for up to 1/2 hour. bake in 350 oven for 20 minutes basting twice and when removed with marinade. service with brown rice and steamed veggies.
I prefer my salmon broiled.
Sometimes I use a blackening spice. Coat both sides with the spice and then broil for 3-4 mins per side.
My other fav way to do it is with lemonaise. It's awesome. Coat both sides and broil 3-4 mins per side. If you can't find lemonaise, make your own. (mayo, lemon, pepper, a little mustard)
Something I do that is super easy is just marinate the salmon in Teriyaki sauce/marinade for 30 minutes and then grill, basting with the sauce.
Have you ever tried cooking the salmon on cedar planks? It is the best way to cook salmon so gooooooooood. You can buy then at Lowes or home depot. In the B-Que isle.
Salmon Recipes for dinner tonight
http://cooking-service.synthasite.com/?q鈥?/a>
The below idea's on cooking salmon came from Taste of Home.
Baked Spiced Salmon
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
4 salmon fillets (6 ounces each)
3 tablespoons lime juice, divided
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 carton (6 ounces) plain yogurt
3 green onions, sliced
2 tablespoons minced fresh cilantro
Directions:
Place the salmon in a greased 13-in. x 9-in. baking dish. Drizzle with 2 tablespoons lime juice. Combine the salt, ginger, coriander, cumin, cinnamon and cayenne; sprinkle over salmon.
Bake, uncovered, at 425掳 for 18-22 minutes or until fish flakes easily with a fork. Meanwhile, in a small bowl, combine the yogurt, onions, cilantro and remaining lime juice. Serve with salmon. Yield: 4 servings.
**************************************鈥?br>
Salmon with Fruit Salsa
METHOD: Grill (gas or charcoal)
TIME: Prep: 15 min. + standing Grill: 15 min.
Ingredients:
2 cups chopped seedless watermelon
1-1/2 cups cubed fresh pineapple
1/3 cup chopped sweet red pepper
1/4 cup chopped green onions
1/4 cup minced fresh cilantro
1/4 cup orange juice
1/4 cup lime juice
1 teaspoon chopped jalapeno pepper
1/2 teaspoon salt, divided
1/4 teaspoon pepper, divided
4 salmon fillets (6 ounces each)
Directions:
In a large bowl, combine the first eight ingredients; add 1/4 teaspoon salt and 1/8 teaspoon pepper. Let stand at room temperature for at least 30 minutes.
Coat grill rack with cooking spray before starting the grill. Sprinkle salmon with remaining salt and pepper. Place on grill rack. Grill, covered, over medium heat for 6-9 minutes on each side or until fish flakes easily with a fork. Serve the salsa with a slotted spoon with salmon. Yield: 4 servings.
**************************************鈥?br>
Tarragon Salmon Steaks
METHOD: Baked
TIME: Prep/Total Time: 30 min.
Ingredients:
2 salmon steaks (about 1 inch thick)
2 tablespoons butter, melted
2 teaspoons lemon juice
1 tablespoon minced fresh tarragon
1 tablespoon minced fresh parsley
Salt and pepper to taste
Directions:
Place salmon steaks in an ungreased 13-in. x 9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with the tarragon, parsley, salt and pepper.
Bake, uncovered, at 350掳 for 20-25 minutes or until fish flakes easily with a fork. Yield: 2 servings.
Greek-Style Baked Salmon --
INGREDIENTS
8 (5 ounce) salmon fillets, with skin
1/4 cup olive oil
4 plum tomatoes, diced
1/2 cup crumbled feta cheese
1/4 red onion, diced
1 tablespoon chopped fresh basil
4 kalamata olives, sliced
1 tablespoon lemon juice
DIRECTIONS
Preheat an oven to 350 degrees F (175 degrees C).
Brush each salmon fillet on all sides with olive oil and arrange into the bottom of a glass baking dish with the skin side facing down. Scatter the tomatoes, feta cheese, onion, basil, and olives over the fillets; sprinkle with the lemon juice.
Bake in the preheated oven until the salmon flakes easily with a fork, about 20 minutes.
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Grilled Salmon Kyoto --
INGREDIENTS
1/3 cup soy sauce
1/4 cup orange juice concentrate
2 tablespoons vegetable oil
2 tablespoons tomato sauce
1 teaspoon lemon juice
1/2 teaspoon prepared mustard
1 tablespoon green onion, minced
1 clove garlic, minced
1/2 teaspoon minced fresh ginger root
4 salmon steaks (1 inch thick)
1 tablespoon olive oil
DIRECTIONS
In a shallow glass baking dish, combine soy sauce, orange juice concentrate, oil, tomato sauce, lemon juice, mustard, green onion, garlic, and ginger. Place salmon in marinade, and turn to coat. Cover, and refrigerate for 30 minutes to 1 hour.
Preheat an outdoor grill for high heat.
Remove salmon from marinade. Pour marinade into a small saucepan. Bring to a boil, and cook for 1 minute.
Lightly oil the grill grate. Brush or spray salmon with olive oil. Cook on grill for 5 to 10 minutes, or until fish flakes easily with a fork. Turn salmon once, and brush with boiled marinade halfway through cooking time.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Honey Coconut Salmon --
INGREDIENTS
1 1/2 cups butter
3/4 cup honey
1/4 cup brown sugar
3/4 cup flaked coconut
4 (4 ounce) fillets salmon
DIRECTIONS
Melt the butter in a saucepan over medium heat, and mix in the honey, brown, sugar, and coconut. Bring to a boil, and remove from heat. Cool slightly, and transfer to a large bowl. Place the salmon in the bowl, and turn to coat. Cover, and marinate at least 30 minutes in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C).
Spread enough of the marinade mixture in a baking dish to coat the bottom. Arrange the salmon in the dish, and pour some of the marinade over the top, being sure to get some of the coconut on the top.
Bake 25 minutes in the preheated oven, basting occasionally with the remaining marinade, until the salmon is flaked easily with a fork. Discard any leftover marinade, or bring to a boil, cook for 5 minutes, and spoon over salmon.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Grilled Salmon With Orange Glaze --
INGREDIENTS
1/2 cup orange marmalade
2 teaspoons sesame oil
2 teaspoons reduced-sodium soy sauce
1/2 teaspoon grated fresh ginger root
1 garlic clove, crushed
3 tablespoons white rice vinegar (or other white vinegar)
1 pound boneless, skinless salmon fillet, cut in four pieces
6 scallions, thinly sliced with green (optional)
1/4 cup toasted sesame seeds (optional)
DIRECTIONS
Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame
Hey i need recipes for anything just food like dinner and desert very important thank you :)?
just stuff anyone would eat not too expensiveHey i need recipes for anything just food like dinner and desert very important thank you :)?
Pita bread pizzas, these I make with all kinds of ingredients some leftovers even. One of my favorites is brush it with olive oil, add some Italian seasonings some cheese and parmesan even my 13 year old niece loved this one best. I had some left over macaroni and cheese made up with ground beef and salsa, put this on a pita with cheese, it was different but not bad. Instead of just marinara sauce, try olive oil or ranch dressing. The idea is to make as many small pizzas as you or you and your guests can, to stretch out the fun. Hot oven (400 degrees Farenheit) on cookie sheets for 8 minutes. Serve with green salad, leave out all ingredients so guests can choose their own and more than one dressing.
For dessert why not Jello Jigglers, if I remember right use just half the water for a thicker jello. Then cut out with cookie cutters or a knife. This is great to have more than one flavor and it can come in a sugar free version too.
A fancier desert would be caned peaches or pears rolled in crushed graham crackers and have the center topped with whipped cream.
I hope this helps, but maybe letting us know what your cooking skills are. How many are invited, their ages, etc. might give us a clue to what you need.Hey i need recipes for anything just food like dinner and desert very important thank you :)?
Here are some desert recipes that are pretty easy to do:
No-Bake Quick Cookie
1 stick margarine
2 c sugar
1/2 c milk
1 Tb peanut butter
3 c quick-cook oats
Add all but oats in a medium sauce pan. Heat over medium-high heat, stirring constantly, until boiling. Boil for 1 minute. Remove from heat. Stir in oats. (At this point you can also add coconut, nuts, or chocolate chips.) Drop by spoonful on waxed paper. Chill until firm.
===========
Fortune Cookie:
Note, make fortunes beforehand and have folded and ready to go!
Mix together:
1 egg
1/4 c sugar
1 Tb water
2 Tb margarine, melted
1/4 ts vanilla
Stir in (do NOT over blend or you will toughen the cookie):
1/3 c flour
dash salt
Drop by teaspoonful on greased cookie sheet. Spread thin (unil almost transparent with back of spoon). Place in oven at 350F for 5-7 minutes until golden brown. Turn off oven. Taking out ONLY 4 cookies at a time (leave the rest in pan in oven to stay hot), place fortune in middle, then fold the cookie in half and half again. Place folded cookies on wax paper. Repeat until finished. Store at room temperature. (The cookies will harden VERY fast, so you need to keep them warm until you fold them.)
==========
Hot Fudge Pudding Cake
1 c flour
3/4 c sugar
2 Tbl cocoa
2 tsp baking powder
1/4 tsp salt
Mix together. Blend in 1/2 c milk and 2 Tbls melted crisco. Pour into ungreased 9x9 pan.
Stir together 1 c brown sugar (packed) and 1/4 c cocoa. Sprinkle over batter.
Pour 1 3/4 c hot water on top.
Bake at 350F for 45 minutes.
While warm spoon cake into desert dishes and spoon sauce over each serving.
==========
Four-Ingredient Chocolate Chip Cookies
1 cup creamy peanut butter
1 cup sugar
2 large eggs
2 cups (12-oz.) semi-sweet chocolate chips
Heat oven to 350 degrees. Mix peanut butter, sugar, and eggs with wooden spoon until blended. Add chocolate chips. Drop by round teaspoonfuls on an ungreased baking sheet. Bake 8 minutes. Turn sheet in oven and bake another 2-4 minutes. Don鈥檛 burn them for heavens sake. Let the cookies cool a bit before removing them from the sheet.
============
Fluffy Frosting:
cream together
1/2 c margarine
1/2 c shortening (crisco)
1 c sugar
2 Tbs cocoa
add
2/3 c warm milk
1 tsp vanilla
beat until fluffy
=============
Peanut Butter Balls
The basic recipe is: Mix together peanut butter and quick cook oats and items of choice. Form into balls. Roll in sugar. Chill. The items of choice can be raisins, dried fruit, coconut flakes, chocolate chips, nuts, wheat germ and honey, powdered milk and jelly, chow mien noodles...basically anything that adds a crunch or sweet or salty taste to the mix. The combinations are endless.
===========
Basic cookie recipe:
2 录 cups flour + 1 teaspoon baking soda + 1 teaspoon salt + 1 cup
softened butter/margarine + 戮 cup sugar + 戮 cup brown sugar + 1 teaspoon vanilla extract + 2 large eggs. Add chocolate chips. Make disks ~ 1 陆 inch diameter x 戮 inch tall and place on parchment paper on a baking sheet at 375F for 9-11 minutes. The cookie should get golden brown on the bottom. Let cool on a cooling rack.
===========
Chocolate Mayonnaise Cake
1 c sugar
2 c flour
4 Tb cocoa
1 1/2 ts soda
dash of salt
1 c mayonnaise
1 c cold water
1 1/2 t vanilla
combine all wet ingredients. combine all dry ingredients. add wet ingredients to dry. mix well. bake at 350F for 25-30 minutes.
I signed up at Kraft recipes.They can give you ideas on anything.
They also send you a Kraft magazine(free)every mo. or so.
Nothings inexpensive anymore.
but,if you have hamburger,you can saute that with a little onion(I always use green Onions) drain grease if any.pour in about half cup of picante.If you have a can of beans(I use trappeys jalapeno)saute that juice and all.Then sprinkle top with any grated cheese.very good,can serve over rice,really makes a cheap pretty dish.
I buy the plain vanilla loaf cake at wal-mart,slice,pour chopped strawberries over it and a dollop of cool whip.Very pretty,not too expensive.
For desert ';Water Gate Salad'; it's not a salad that's just the name it taste's really good, and it's affordable.
1 LARGE can of pineapple
3 JELLO packs of pistassio
3 8oz cool whip
Just mix it all together and eat it. (yumm)
(keep refridgerated)
I hope u use this.
Pasta Bake
8 oz spiral pasta
陆 lb fresh mushrooms
Crab Some garlic powder
陆 c butter
16 oz crab
陆 c sour cream
2 tsp salt
1-陆 tsp dried basil
1-陆 c shredded cheese
1 large onion
Preheat oven to 350 degrees.
Cook pasta according to package instructions. Clean mushrooms. Dice onions. Saute both in butter.
Mix all ingredients together except for shredded cheese. Spread in a 13x9 pan. Sprinkle cheese on top. Bake for 30 minutes.
Note: I use imitation crab and it tastes good.
Pita bread pizzas, these I make with all kinds of ingredients some leftovers even. One of my favorites is brush it with olive oil, add some Italian seasonings some cheese and parmesan even my 13 year old niece loved this one best. I had some left over macaroni and cheese made up with ground beef and salsa, put this on a pita with cheese, it was different but not bad. Instead of just marinara sauce, try olive oil or ranch dressing. The idea is to make as many small pizzas as you or you and your guests can, to stretch out the fun. Hot oven (400 degrees Farenheit) on cookie sheets for 8 minutes. Serve with green salad, leave out all ingredients so guests can choose their own and more than one dressing.
For dessert why not Jello Jigglers, if I remember right use just half the water for a thicker jello. Then cut out with cookie cutters or a knife. This is great to have more than one flavor and it can come in a sugar free version too.
A fancier desert would be caned peaches or pears rolled in crushed graham crackers and have the center topped with whipped cream.
I hope this helps, but maybe letting us know what your cooking skills are. How many are invited, their ages, etc. might give us a clue to what you need.Hey i need recipes for anything just food like dinner and desert very important thank you :)?
Here are some desert recipes that are pretty easy to do:
No-Bake Quick Cookie
1 stick margarine
2 c sugar
1/2 c milk
1 Tb peanut butter
3 c quick-cook oats
Add all but oats in a medium sauce pan. Heat over medium-high heat, stirring constantly, until boiling. Boil for 1 minute. Remove from heat. Stir in oats. (At this point you can also add coconut, nuts, or chocolate chips.) Drop by spoonful on waxed paper. Chill until firm.
===========
Fortune Cookie:
Note, make fortunes beforehand and have folded and ready to go!
Mix together:
1 egg
1/4 c sugar
1 Tb water
2 Tb margarine, melted
1/4 ts vanilla
Stir in (do NOT over blend or you will toughen the cookie):
1/3 c flour
dash salt
Drop by teaspoonful on greased cookie sheet. Spread thin (unil almost transparent with back of spoon). Place in oven at 350F for 5-7 minutes until golden brown. Turn off oven. Taking out ONLY 4 cookies at a time (leave the rest in pan in oven to stay hot), place fortune in middle, then fold the cookie in half and half again. Place folded cookies on wax paper. Repeat until finished. Store at room temperature. (The cookies will harden VERY fast, so you need to keep them warm until you fold them.)
==========
Hot Fudge Pudding Cake
1 c flour
3/4 c sugar
2 Tbl cocoa
2 tsp baking powder
1/4 tsp salt
Mix together. Blend in 1/2 c milk and 2 Tbls melted crisco. Pour into ungreased 9x9 pan.
Stir together 1 c brown sugar (packed) and 1/4 c cocoa. Sprinkle over batter.
Pour 1 3/4 c hot water on top.
Bake at 350F for 45 minutes.
While warm spoon cake into desert dishes and spoon sauce over each serving.
==========
Four-Ingredient Chocolate Chip Cookies
1 cup creamy peanut butter
1 cup sugar
2 large eggs
2 cups (12-oz.) semi-sweet chocolate chips
Heat oven to 350 degrees. Mix peanut butter, sugar, and eggs with wooden spoon until blended. Add chocolate chips. Drop by round teaspoonfuls on an ungreased baking sheet. Bake 8 minutes. Turn sheet in oven and bake another 2-4 minutes. Don鈥檛 burn them for heavens sake. Let the cookies cool a bit before removing them from the sheet.
============
Fluffy Frosting:
cream together
1/2 c margarine
1/2 c shortening (crisco)
1 c sugar
2 Tbs cocoa
add
2/3 c warm milk
1 tsp vanilla
beat until fluffy
=============
Peanut Butter Balls
The basic recipe is: Mix together peanut butter and quick cook oats and items of choice. Form into balls. Roll in sugar. Chill. The items of choice can be raisins, dried fruit, coconut flakes, chocolate chips, nuts, wheat germ and honey, powdered milk and jelly, chow mien noodles...basically anything that adds a crunch or sweet or salty taste to the mix. The combinations are endless.
===========
Basic cookie recipe:
2 录 cups flour + 1 teaspoon baking soda + 1 teaspoon salt + 1 cup
softened butter/margarine + 戮 cup sugar + 戮 cup brown sugar + 1 teaspoon vanilla extract + 2 large eggs. Add chocolate chips. Make disks ~ 1 陆 inch diameter x 戮 inch tall and place on parchment paper on a baking sheet at 375F for 9-11 minutes. The cookie should get golden brown on the bottom. Let cool on a cooling rack.
===========
Chocolate Mayonnaise Cake
1 c sugar
2 c flour
4 Tb cocoa
1 1/2 ts soda
dash of salt
1 c mayonnaise
1 c cold water
1 1/2 t vanilla
combine all wet ingredients. combine all dry ingredients. add wet ingredients to dry. mix well. bake at 350F for 25-30 minutes.
I signed up at Kraft recipes.They can give you ideas on anything.
They also send you a Kraft magazine(free)every mo. or so.
Nothings inexpensive anymore.
but,if you have hamburger,you can saute that with a little onion(I always use green Onions) drain grease if any.pour in about half cup of picante.If you have a can of beans(I use trappeys jalapeno)saute that juice and all.Then sprinkle top with any grated cheese.very good,can serve over rice,really makes a cheap pretty dish.
I buy the plain vanilla loaf cake at wal-mart,slice,pour chopped strawberries over it and a dollop of cool whip.Very pretty,not too expensive.
For desert ';Water Gate Salad'; it's not a salad that's just the name it taste's really good, and it's affordable.
1 LARGE can of pineapple
3 JELLO packs of pistassio
3 8oz cool whip
Just mix it all together and eat it. (yumm)
(keep refridgerated)
I hope u use this.
Pasta Bake
8 oz spiral pasta
陆 lb fresh mushrooms
Crab Some garlic powder
陆 c butter
16 oz crab
陆 c sour cream
2 tsp salt
1-陆 tsp dried basil
1-陆 c shredded cheese
1 large onion
Preheat oven to 350 degrees.
Cook pasta according to package instructions. Clean mushrooms. Dice onions. Saute both in butter.
Mix all ingredients together except for shredded cheese. Spread in a 13x9 pan. Sprinkle cheese on top. Bake for 30 minutes.
Note: I use imitation crab and it tastes good.
I'm looking for a new dinner recipe?
I'm looking for a new dinner recipe that is something fun, and new, and something that is different. I want to try something completley new that's not just regular american food. I'm also looking for something that is healthy if you know of any good recipes please let me knowI'm looking for a new dinner recipe?
';White Lotus'; Tropical Fruit Drink Recipe
Served at 5-star spas and resorts in Thailand, this tropical drink is named after the flower of enlightenment, and when you try it you'll agree it is pure serenity. A beautiful tropical drink to make and to serve, and it tastes incredible. Made with fresh star fruit and honeydew melon, this tropical drink recipe is healthy, refreshing, and energizing. And you don't need a juicer to make it - just a blender (I actually made mine with my food processor). Perfect for serving any time of day or night, from breakfast to lunch to an afternoon or evening drink. ENJOY!I'm looking for a new dinner recipe?
EASY SAUSAGE BAKE
1 1/2 lb. sausages (Italian, garlic, etc.)
3 lg. potatoes
2 green peppers
1 lg. onion
1/4 c. olive or vegetable oil
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic salt or 1 clove crushed garlic
1/4 tsp. pepper
Cut sausage links in half or thirds. Peel potatoes and cut in 1 inch chunks. Seed green pepper and cut in 1 inch chunks. Cut onion in large pieces. In greased 9 x 13 inch baking dish, add all ingredients and toss to mix well. Place in preheated 375 degree oven, uncovered. Bake 60 minutes, stirring every 15 minutes until potatoes and sausages are lightly browned. Serves 6.
I like to take frozen chicken thighs (with bones in) and put them in a pot with a can of cream of something soup (chicken, mushroom, celery, etc.) Add enough water to cover the chicken. Bring to a boil, turn the heat down to a simmer and cook for 30 minutes. The chicken is done perfectly.
Now, I go beyond that by adding sauteed garlic, onions, carrots and celery as well as mushrooms - canned or fresh - to the soup mixture when I add the chicken. You can top all that off with fresh mashed potatoes by placing a scoop of mashed potatoes in a bowl, place the chicken next to it, and then pour the sauce and veggies over it (or just the sauce if you aren't interested in the cooked veggies).
Another thing I do with it is leave out the mashed potatoes and instead make dumplings to go on the top for a nice chicken and dumpling one-pot meal.
As you can tell, that recipe is very versatile. You can do the same with pork chops which I've also done. Again, work from frozen and the 30 minutes will be perfect timing and make the meat tender and juicy every time.
Enjoy!
';White Lotus'; Tropical Fruit Drink Recipe
Served at 5-star spas and resorts in Thailand, this tropical drink is named after the flower of enlightenment, and when you try it you'll agree it is pure serenity. A beautiful tropical drink to make and to serve, and it tastes incredible. Made with fresh star fruit and honeydew melon, this tropical drink recipe is healthy, refreshing, and energizing. And you don't need a juicer to make it - just a blender (I actually made mine with my food processor). Perfect for serving any time of day or night, from breakfast to lunch to an afternoon or evening drink. ENJOY!I'm looking for a new dinner recipe?
EASY SAUSAGE BAKE
1 1/2 lb. sausages (Italian, garlic, etc.)
3 lg. potatoes
2 green peppers
1 lg. onion
1/4 c. olive or vegetable oil
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. garlic salt or 1 clove crushed garlic
1/4 tsp. pepper
Cut sausage links in half or thirds. Peel potatoes and cut in 1 inch chunks. Seed green pepper and cut in 1 inch chunks. Cut onion in large pieces. In greased 9 x 13 inch baking dish, add all ingredients and toss to mix well. Place in preheated 375 degree oven, uncovered. Bake 60 minutes, stirring every 15 minutes until potatoes and sausages are lightly browned. Serves 6.
I like to take frozen chicken thighs (with bones in) and put them in a pot with a can of cream of something soup (chicken, mushroom, celery, etc.) Add enough water to cover the chicken. Bring to a boil, turn the heat down to a simmer and cook for 30 minutes. The chicken is done perfectly.
Now, I go beyond that by adding sauteed garlic, onions, carrots and celery as well as mushrooms - canned or fresh - to the soup mixture when I add the chicken. You can top all that off with fresh mashed potatoes by placing a scoop of mashed potatoes in a bowl, place the chicken next to it, and then pour the sauce and veggies over it (or just the sauce if you aren't interested in the cooked veggies).
Another thing I do with it is leave out the mashed potatoes and instead make dumplings to go on the top for a nice chicken and dumpling one-pot meal.
As you can tell, that recipe is very versatile. You can do the same with pork chops which I've also done. Again, work from frozen and the 30 minutes will be perfect timing and make the meat tender and juicy every time.
Enjoy!
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