Get some Corona's and lots of limes. Make a ';build your own'; soft shell taco station.
Make some Chicken caseadia for an appy. Make beef taco's and all the trimmings. Salsa, Lettuce, Shredded Cheese, Diced Tomato, Chopped Onion, thin slices of Avacado, guacamole and sour cream. Set it all up so it's real social, make the taco's right at the table.
I'd like that.I need a fun new recipe for dinner tonight, any ideas?
That's a tough one because I don't know what kind of things you like.. I suggest you go to www.allrecipes.com, they have tons of recipes and user reviews which are so helpful. You can also put in some of your ingredients you would like to use and it will show you matching recipes! I use the site all the time!
Here's an idea get out your cookbook and look for a new recipe like the rest of us do
well, i recently mad my man lime chicken, it was great!
also, ive made a teriyaki chicken, and it was pretty damn ood too!
chicken is cheap enough, and all you need is the flavoring, and a side dish. i place the chicken in a covered skillet, and add marinade, then when its done, i place it in aluminum foil in the oven at 350 for about 10 mins so the juices really sink in......
well you could do jerk chicken with pasta and an easy sauce
what you do is buy 3-4 chicken breasts, buy 1 bottle of jerk seasoning mild works best. get some zitti or whatever pasta you like. Then when your home wash the chicken breast then add the jerk seasoning. Don't add too much about 3-4 tablespoons of it. then let it sit in the fridge for and hour or two. When you take it out put it in a deep dish and put it in the oven for 20-25 minutes. Then take it out and quickly fry it in a pan 1 minute on each side or until it is nice and crispy. Then let it sit for 3 minutes. After that cut it into small bite sized strips. now comes the easy part. Boil some pasta depending on how much you want 2 boxes would probably be best. After the pasta is done take it out and set it aside. Now the final part. For the dressing take a half a cup of olive oil, 2 tablespoons of white or red wine viniger, a quarter of a cup of water, red pepper flakes, oregeno, and one clove of garlic. Mix the ingredients in a bottle and thats it for the dressing. To put it together mix the pasta and the chicken together (heat it up together if neccesary). Then serve in each plate and pour the dressing to your liking. Finally add a bit of parmesson chease or pecorino romono cheese to top it all off.
Enjoy
http://www.rachaelrayshow.com
Hit this website and prepare to amaze your guys.
it will even give you the shopping list.
Rachel's recipes are normally pretty inexpensive, too.
Good Luck
And Pasta is always a good bet!!!
Good for you!
CORIANDER PORK TENDERLOIN WITH CARROT-GINGER SAUCE
Coriander Pork Tenderloin with Carrot-Ginger Sauce . Accompany the pork with rice,steamed snow peas and baby corn, and a dry Gewürztraminer. End with a salad of melon and pineapple with toasted coconut.
1 pound carrots, peeled, cut into 1-inch pieces
1/3 cup whipping cream
1 tablespoon finely grated peeled fresh ginger
1/4 cup whole coriander seeds
3 pork tenderloins (about 3 pounds total), trimmed
2 tablespoons olive oil
Combine carrots, 3 cups water and 3/4 teaspoon salt in medium saucepan. Bring to boil. Reduce heat to low. Cover and cook until carrots are very tender, about 30 minutes. Drain; reserve cooking liquid. Transfer carrots to processor. Puree until smooth. Add cream and ginger and process to blend. Transfer puree to heavy small saucepan. Add enough reserved cooking liquid to puree to form consistency of thick sauce. Season sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before serving.) Coarsely grind coriander seeds in spice grinder or blender. Sprinkle pork with salt and pepper. Press coriander onto pork, coating completely. Heat 1 tablespoon oil in each of 2 heavy large nonstick skillets over medium-high heat. Add 1 pork tenderloin to 1 skillet and 2 pork tenderloins to second skillet. Brown pork on all sides and cook until thermometer inserted into center registers 155°F, about 25 minutes.
Transfer pork to cutting board. Let rest 5 minutes. Cut pork into 1-inch-thick slices. Spoon sauce onto plates. Top with pork and serve.
6 servings
THAI-SPICED PORK TENDERLOIN WITH ORANGE CURRY SAUCE
For sauce
3 cups orange juice
1 carrot, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons grated peeled fresh ginger
2 large garlic cloves, sliced
1 jalapeño chili, seeded, minced
1 tablespoon ground cumin
1 tablespoon Thai red curry base
For pork
1/2 cup molasses
1/2 cup reduced-sodium soy sauce
1/4 cup Thai red curry base
1 tablespoon grated peeled fresh ginger
1 1/2 pounds pork tenderloin, trimmed
1 tablespoon vegetable oil
6 tablespoons (3/4 stick) chilled butter, cut into pieces
Make sauce:
Combine orange juice, carrot, cilantro, grated fresh ginger, garlic, minced jalapeño, ground cumin and Thai red curry base in heavy medium saucepan over medium-high heat. Boil mixture until carrot is very tender and liquid is reduced by half, stirring occasionally, about 12 minutes. Puree sauce in blender or processor in batches until smooth. Strain sauce and return to same saucepan. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make pork:
Stir molasses, soy sauce, curry base and ginger in large glass baking dish. Add pork tenderloin and turn to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
Preheat oven to 350°F. Remove pork from marinade; discard marinade. Heat oil in heavy large ovenproof skillet over medium-high heat. Add pork and cook until golden brown, about 3 minutes per side. Transfer skillet to oven and cook pork until thermometer inserted into thickest part registers 160°F, about 25 minutes. Transfer pork to platter. Tent with foil to keep warm.
Bring sauce to simmer. Remove from heat. Gradually add 6 tablespoons butter, whisking just until melted. Season to taste with salt and pepper.
Cut pork into 1-inch-thick slices. Serve with sauce.
Serves 4.
Here are the suggestions I picked up from my favorite recipes.
From: Pillsbury Complete Cookbook.
Crepes are good easy and fun. All you need are the following basic ingredients:
4 eggs
1 1/3 cups milk
2 tablespoons margarine or butter, melted oroil
1 cup all-purpose flour
1/2 teaspoon salt, if desiered
1. In medium bowl, beat eggs slightly. Add all remining ingredients; beat until smooth.
2. Heat crepe pan, or 7 or 8-inch skillet over medium-high heat (375°F) until hot. Grease pan lightly with oil.
3. Pour scant 1/4 cup batter into hot pan, immediately tilting pan until batter covers bottom. Cook until edges start to dry and center is set. If desired, turn to brown other side.* Fill with desired filling.
Tip: *At this point, crepes can be wrapped in foil and refrigerated for up to 3 days or frozen for up to 3 months. To thraw, place package of crepees in 300°F. oven for 10 to 15 minutes.
If you think this is too much work, try to use:
1 cup pancake mix
1 cup of water
2 eggs
Combine all this together and follow #2 and # 3 above.
Fillings you can have:
Caesar Salad, Ham, Eggs, Cheese, whipped cream, strawberries, banana, blueberries, chocolate sauce, nutella, almonds, walnuts, ... etc.
From: THE FOUR INGREDIENT COOKBOOKS
By Linda Coffee and Emily Cale
PARTY BISCUITS
Ingredients:
1 cup self-rising flour
1 cup whipping cream (not whipped)
3 tablespoons sugar
Methods:
Mix ingredients and pour into greased mini-muffin cups. Bake 10 minutes at 400 degrees.
CHEESE ROUNDS
Ingredients:
1 cup grated cheddar cheese
½ cup margarine
1¼ (one and one-fourth) cup flour
Dash Cayenne Pepper
Methods:
Mix ingredients and form long rolls 1-inch in diameter. When ready to bake, slice into 1/4-inch rounds and bake 5 minutes at 400 degrees.
DEVILED EGGS
Ingredients:
6 hard cooked eggs
1½ Tablespoons Sweet pickle relish
3 Tablespoons Mayonnaise
Paprika
Methods:
Peel eggs and cut in half lengthwise. Take yolks out and mash with fork. Add relish and mayonnaise to yolk. Place the yolk mixture back into the egg white halves. Sprinkle with paprika.
EASY CRAB SPREAD
Ingredients:
Crackers
1 package (8 ounces) Cream Cheese
1 bottle (12 ounces) Cocktail Sauce
1 can (6 ounces) Crab Meat (drained)
Methods:
Spread cream cheese on dinner plate and pour bottle of cocktail sauce over cream cheese. Crumble crab meat on top of the cocktail sauce. Serve with crackers.
DEVILED HAM APPETIZER
Ingredients:
Crackers
1 can (4¼ ounces) Deviled Ham
½ teaspoon lemon juice
½ teaspoon Worcestershire Sauce
Methods:
Mix deviled ham, lemon juice, and Worcestershire sauce. Spread on crackers.
NIPPY SHRIMP
Ingredients:
½ Teaspoon Garlic
½ Chili Sauce
30 small shrimp (shelled, cooked)
10 slices bacon (cut into thirds)
Methods:
Combine garlic and chili sauce. Pour over shrimp. Cover and refrigerate several hours or overnight, stirring occasionally. Fry bacon until partially cooked, but still limp. Drain. Wrap each marinated shrimp in a bacon piece. Secure with a wooden toothpick. Broil 2-3 inches from heat until bacon is crisp.
SHERRIED MEATBALLS
Makes 50 Meatballs
Ingredients:
2 pounds lean ground beef
1 cup catsup (ketchup)
1 cup cooking sherry
2 tablespoons brown sugar
Methods:
Heat oven to 350 degrees. Season ground beef (with salt and pepper) to taste and shape into 1-inch meatballs. Place meatballs in oven for 30 minutes to brown. Remove meatballs from browning pan and place into a casserole. Mix remaining three ingredients and pour over meatballs. Bake an additional 30 minutes. Serve meatballs with sauce.
MEXICAN MEATBALLS
Makes 25 Meatballs
Ingredients:
1 pound lean ground beef
1 package taco seasoning mix
Salsa
Methods:
Mix lean ground beef and taco seasoning and shape into 1-inch meatballs. Brown in skillet and place on paper towel to drain. Reheat in oven and serve with chilled salsa.
PARTY DRUMMETTES
Makes 20 Drummettes
Ingredients:
2 pounds chicken drummettes (skin removed)
¼ cup low sodium soy sauce
¼ cup wine vinegar
¼ teaspoon garlic powder
Methods:
Broil drummettes, 8 minutes one side, turn and broil 6 minutes on other side until browned. Combine drummettes with remaining ingredients in a shallow baking dish. Cover and bake at 350 degrees for 30 minutes or until tender.
APPLE COLESLAW
8 Servings
Ingredients:
2 cups cabbage (shredded)
2 Medium Apples (Cored, diced)
1 can (16 ounces) crushed pineapple (drained)
¾ cup fat free mayonnaise
Methods:
Combine above ingredients, cover and refrigerate 1 hour or more before serving.
Per serving:
Calories------------60.87
Total Fat------------0.22 g
Saturated Fat-------0.03 g
Sodium-----------288.7 mg
Protein---------------0.56g
Carbohydrate------15.42g
Cholesterol----------0mg
Fiber-----------------1.7g
AVOCADO GRAPEFRUIT SALAD
Ingredients:
1 Jar (26 ounces) Grapefruit sections (drained)
2 Ripe avocados (peeled, sliced)
½ cup red onion (thinly sliced)
Prepared Poppy Seed Dressing
Methods:
Combine grapefruit, avocados, and onions. Serve with dressing on a bed of lettuce.
BROCCOLI SALAD
Makes 6 Servings
Ingredients:
1 bunch fresh broccoli spears
2 ounces feta cheese
½ head lettuce (torn in bite-sized pieces)
½ cup Fat Free Salad Dressing
Methods:
Combine above ingredients and serve.
Per serving:
Calories--------------60.9
Total Fat--------------2.29g
Saturated Fat---------1.45g
Sodium------------292.6mg
Protein----------------3.72g
Carbohydrate--------7.26g
Cholesterol----------8.38mg
Fiber------------------0.19g
BEET AND ONION SALAD
Makes 8 servings
Ingredients:
¼ cup wine vinegar
1 teaspoon sugar
1 can (16 ounces) sliced beets (undrained)
½ onion (sliced in rings)
Methods:
Combine above ingredients and marinate at room temperature at least 30 minutes before serving. Stir every 10 minutes.
Per serving:
Calories------------24.366
Total Fat-------------0.10g
Saturated Fat--------0.02g
Sodium------------155.7mg
Protein----------------0.63g
Carbohydrate---------5.89g
Cholesterol------------0mg
Fiber-------------------1.20g
MARINATED ASPARAGUS SALAD
Ingredients:
1 can (15 ounces) asparagus pieces (drained)
1 can (8½ ounces) small early peas (drained)
3 hard-boiled eggs (chopped)
1 package garlic salad dressing mix (prepared)
Methods:
Combine asparagus, peas, and eggs. Pour dressing over mixture and stir gently. Cover and chill several hours. Drain and serve on a lettuce bed.
BUSH’S BROCCOLI SALAD
Serves 6 to 8
Ingredients:
3 cups broccoli (cut into bite-size pieces)
1 red onion (chopped)
1 cup cheddar cheese (grated)
6 slices bacon (cooked and crumbled)
Methods:
Combine all ingredients. Best when used with the following dressing.
CORN SALAD
Ingredients:
2 cans (16 ounces each) Mexicorn (drained)
1 Green pepper (chopped)
1 onion (chopped)
1 cup Catalina Salad Dressing
Methods:
Combine ingredients. Chill several hours. Serve cold.
SHERRY CHICKEN
Serves 4 to 6
Bake 350 degrees
Bake time 1 hour.
Ingredients:
6 medium chicken breasts (skinned and boned)
1 can cream of mushroom soup
1 1/3 cup sour cream
1/2-cup cooking sherry
Methods:
Place chicken in greased baking dish. Combine remaining ingredients and pour over chicken. Bake for 1 hour.
COMPANY CHICKEN
Serves 4 to 6
Bake: 350 degrees
Bake time: 1 hour.
Ingredients:
6 chicken breasts (skinned and boned)
1/4-cup Sherry or white wine
1/2-cup chicken broth
1/2-cup grated Parmesan cheese
Methods:
Place chicken in baking dish. Pour wine and broth on top of chicken. Sprinkle with Parmesan cheese. Bake covered 45 minutes and uncovered 15 minutes. Serve with white rice.
SOY SAUCE CHICKEN
Serves 4
Bake: 350 degrees
Bake time: 1 hour.
Ingredients:
4 chicken breasts (skinned and boned)
1-cup sour cream
1/4-cup soy sauce
Methods:
Place chicken in greased casserole dish. Mix sour cream and soy sauce together. Spread over chicken. Bake Covered 1 hour.
CHICKEN RICE
Serves 4 to 6
Bake: 350 degrees
Bake time: 30 Minutes
Ingredients:
2 cups diced chicken
1 box Uncle Bens Wild Rice mix
1 can Cream Mushroom Soup
1/2 Soup can milk
Methods:
Mix all ingredients and pour in greased 2-quart dish. Cover and bake.
WORCESTERSHIRE CHICKEN
Bake 350 degrees
1 Hour
Serves 4 to 6
Ingredients:
2 to 3 pounds chicken pieces
¼ cup Worcestershire sauce
½ cup margarine
2 tablespoons lemon pepper
Methods:
Place chicken in large greased casserole. Spread margarine on each piece of chicken. Sprinkle with lemon pepper and Worcestershire. Bake.
PORK TENDERLOIN
Serves 6 to 8
Bake: 325 degrees
Bake time: 5 hours.
Ingredients:
3 pounds Pork Tenderloin
1 can (15 ounce) Tomato Sauce
1 Package Dry Onion Soup Mix
2 Tablespoons Worcestershire Sauce
Methods:
Place tenderloin strips on aluminum foil. Mix remaining ingredients; spread over meat. Seal foil and place in shallow pan. Bake. Cut meat into 1-inch slices. Pour gravy in pan over slices of meat.
QUICK %26amp; EASY COOKING - Presented by Home Economics Teachers
BUSY NIGHT CHICKEN
Serves 4
Ingredients:
4 chicken breasts
1 to 2 teaspoon garlic salt
Methods:
1. If chicken breasts are frozen, defrost in microwave for 10 minutes.
2. Put chicken breasts (skin side up) in a baking dish. Sprinkle both sides with garlic salt.
3. Bake at 400 degrees for 30 minutes or until skin is crisp and chicken is not longer pink.
Just like Orange Julius
Serves 2 to 6
Ingredients:
6 ounces frozen concentrated orange juice
1 cup milk
1 cup water
2 to 3 tablespoons sugar
Dash of Vanilla
1 egg (optional)
6 ice cubes
Method:
Mix all ingredients in blender. May substitute grape juice for orange juice.
NO-FLOUR PEANUT BUTTER COOKIES
Makes 30 cookies
Ingredients:
1 cup peanut butter
1 cup sugar
1 egg
Methods:
Preheat oven to 350 degrees. Lightly grease baking sheet. Combine all ingredients in medium bowl and blend well. Form dought into 1 inch balls. Arrange on prepared cookie sheet. Bake until lightly brown, about 10 to 12 minutes. Cool on cooling rack and store in airtight container.
';These are quick to make. Great for a Foods class, especially beginners.'; - Barbara Bressler: Buena Park High School, Buena Park.
NO-BAKE CHOCOLATE %26amp; PEANUT BUTTER COOKIES
Makes about 2 dozen cookies
Ingredients:
1-1/2 (One and a half) cups semisweet chocolate chips
2 tablespoons shortening, divided
2-1/2 (Two and a half) cups chow mein noodles, coarsely boken and divided
1/2 cup quick-cooking rolled oats, divided
1-2/3 (One and two-third) cups (10 oz. package) peanut butter chips, divided
Dried apricots, cut into small pieces (optional)
Methods:
Cover tray with wax paper. In medium microwave-safe bowl, place 1 cup semisweet chocolate chips and 1 tablespoon shortening. Microwave at high (100%) for 1 to 2 minutes, or until chips are melted when stirred; stir in 1-1/4 cups chow mein noodles and 1/4 cup oats. Drop by heaping teaspoonfuls onto prepared tray; flatten slightly. Press 2/3 cup peanut butter chips into cookies; allow to set until firm. In medium microwave-safe bowl, place remaining 1 cup peanut butter chips and remaining 1 tablespoon shortening. Microwave at high (100%) for 1 to 2 minutes, or until chips are melted when stirred; stir in remaining 1-1/4 cups chow mein noodles and 1/4 cup oats. Drop and flatten as directed above. Press remaining 1/2 cup chocolate chips into cookies; allow to set until firm. Garnish with apricots, if desired.
MOM’S FAMOUS MEATLOAF
If you don’t like meatloaf, you’ll like this recipe. The sausage makes it spicy and very flavorful. This dish goes great with baked potatoes. Just put them into the oven 15 minutes earlier.” – Cindy Quinn, Dale Jr. High School, Anaheim
Bake: 425 degree
Time: 45 minutes
Servings 8
Ingredients:
1/2 cup onion, chopped
Oil for frying
1 pound hamburger meat
2 small cans tomato sauce
2 pieces bread, broken up
1/2 pound Jimmy Dean hot sausage
Methods:
1. Sauté onions in a small amount of oil until browned.
2. Combine al ingredients until well mixed (it’s easier if you do this with your hands instead of using a spoon).
3. Spray a loaf pan with Pam spray. Put meatloaf into the pan.
4. Bake at 425 degrees for 45 minutes.
Chicken Ritz Casserole
Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.
do u have pasta noodles? if u do then u could make tuna casserole. whenever I make tuna casserole, it is very simple and costs little. u would need to have frozen peas, too. take 2 cans tuna, drain oil or water out. take 2 cups of wide egg noodles and get water boiling on the stove. 2 cans of cream of mushroom soup, put in separate bowl with 1 1/2 cans of water. have about a cup of water to soften the frozen peas a little for 1 cup of peas. stir up your cream of mushroom soup with the water and get as many lumps out as possible. by this time your wide egg noodles should have been draining.put some of the cream of mushroom/water mixture on the bottom of a glass cake pan, tilt pan back and forth until entire bottom of pan has been coated. layer your noodles and peas and tuna on top of mixture, then top entire casserole with shredded cheddar cheese. put in 350 oven until top is melted and browning for 45 minutes. serve directly from glass pan with a nice salad a good bottle of wine. enjoy the dinner.
Here are my ideas:
Lasanga
garlic breadsticks
green beans
tiramisu or cheesecake
Bacon wrapped filet mignon
garlic mashed potatoes w/sour cream whipped in
corn on the cob
apple pie w/vanilla ice cream
chili
maple cornbread
cut veggies w/ranch dip
chocolae mousse w/cinnamon and sugar chips (tortillas cut into strips and deep fried then tossed w/cinnamon and sugar)
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