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.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^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
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!
I am having a few friends friends over on Friday and I need a recipe for dinner....?
that is not something you would eat with candlelight, but not regular cold meat and cheese on a stick. I need something filling and delicious. Any suggestions?I am having a few friends friends over on Friday and I need a recipe for dinner....?
about lasagna,garlic bread and a nice salad and some wine.I am having a few friends friends over on Friday and I need a recipe for dinner....?
Chicken Enchilada Skillet
鈥?1 tablespoon oil
鈥?1 lb. boneless skinless chicken breasts, cut bite-sized
鈥?1 14.5 oz. can chicken broth
鈥?1/4 cup ranch dressing
鈥?2 tablespoons flour
鈥?6 flour tortillas, cut into small pieces
鈥?1 cup shredded four cheese
鈥?1/2 cup salsa
鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.
_______________
Sloppy-Joes
鈥?1 lb ground beef
鈥?1 large onion, finely chopped
鈥?2 cups mushrooms, chopped
鈥?5 tomatoes, diced
鈥?2 Tbls all-purpose flour
鈥?1/2 cup water
鈥?1/4 cup cider vinegar
鈥?1/4 cup chili sauce (Heinz)
鈥?1/4 cup ketchup
鈥?8 whole-wheat hamburger buns (toasted)
Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8-10 minutes. Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8-10 minutes. Serve warm on buns.
___________________
Layered Mexican Casserole
鈥?1/2 pound ground beef
鈥?1 11 oz. can whole kernel corn, drained
鈥?1 1/2 cups salsa
鈥?1 cup cottage cheese
鈥?1 8 oz. container sour cream
鈥?5 cups tortilla chips, divided
鈥?1 1/2 cups shredded cheddar cheese, divided
鈥?Preheat oven to 350 degrees F. Brown meat in large skillet; drain. Add corn and salsa; mix well. Cook until heated through, stirring occasionally. Set aside. Mix cottage cheese and sour cream.
鈥?Layer 2 cups of the chips, 1/2 of the meat mixture, 3/4 cup of the cheddar cheese and 1/2 of the cottage cheese mixture in a 2-quart casserole dish. Repeat layers of chips, meat and cottage cheese.
鈥?Bake 35 minutes. Insert remaining chips around edge of casserole; top with remaining 3/4 cup cheddar cheese. Bake an additional 10 minutes or until cheese is melted.
______________________
Grilled Raspberry Chicken
鈥?6 boneless, skinless chicken breasts
鈥?1/2 cup frozen raspberries, thawed
鈥?1 cup raspberry vinaigrette
鈥?1/4 cup raspberry vodka (optional)
鈥?1/4 cup finely chopped mint leaves (optional)
鈥?Fresh mint sprigs, for garnish (optional)
鈥?Fresh raspberries, for garnish (optional)
Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
Mexican Casserole
1.5 lbs of the meat of your choice
2 cups instant rice (Minute Rice)
1 pkg taco seasoning (see my recipe below)
1 10.75 oz. can diced tomatoes and green chiles
1 4 oz can chopped green chiles
water
8 oz. shredded cheddar cheese
Saute ground or chopped meat until no longer pink. Into a 4-cup measure, drain the diced tomatoes with green chiles and the chopped green
chiles; reserving the liquid. To the cooked meat add the dry rice, taco seasoning, tomatoes and chiles; stirring well. Add enough water to the
reserved liquid to equal whatever is needed per the instructions on your instant rice (usually an amount equal to the amount of rice used).
Microwave the liquid until boiling and add it to the skillet. Boil one minute then cover and remove from heat. Let stand 5 minutes. Remove cover
and top with shredded cheese. Recover for a few minutes until the cheese melts. Serve with refried beans.
Becky鈥檚 Taco Seasoning
Choose any size measure you like but using a teaspoon makes the equivalent of one purchased packet of taco seasoning. I make it in larger
quantities and just store it in an old spice bottle in the cabinet.
1 measure garlic powder
1 measure paprika
1 measure ground oregano
1陆 measure ground cumin
2 measures onion powder
3 measures chili powder
Chilli Paneer, google the recipie :p
Or lots of finger food like Pizza, Spring Rolls, Samosas etc.
*********CHICKEN CACCIATORE WITH NOODLES
1/4 c. oil
1 - 3 lb. chicken, cut up
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.
********QUICK AND EASY CHICKEN ALFREDO
2 chicken breast sliced
2 jars Alfredo sauce
2 c. mushrooms
1 lb. fettuccine or any pasta
2 tsp. butter
Saut茅 chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.
*******CUBE STEAK ITALIANO
1 lb. cube steak
1 onion
1 green pepper
2 tbsp. oil
1 c. spaghetti sauce
Slice cube steak into strips. Cut onion and pepper into strips. Saut茅 all 3 in oil. Stir in spaghetti sauce and cover and simmer 10 minutes. Serve over egg noodles.
******************STEAK DINNER IN A DISH FOR SIX
1 - 1/2 lbs. top sirloin steak, cubed
2 lg. onions, sliced
3-4 potatoes, sliced 1/2 inch thick
1 can cream of mushroom soup
1 c. sour cream
1 1/2 c. milk
Salt and pepper to taste
1 c. grated Cheddar cheese
1/2 c. crushed potato chips
Brown onions and meat in 2 tablespoons oil. Add 1 cup water and simmer for 50- 60 minutes.
Pour into 13x9x2 inch baking dish. Place potato slices over meat. Blend soup, sour cream, milk, salt and pepper. Pour over potato meat mixture. Sprinkle with cheese and chips. Bake, uncovered in 350 F. oven for 1 1/2 hours or until done.
All these above dishes can be served with the following:
*************Dijon Green Beans
1-1/2 pounds fresh green beans, trimmed or 3 can of green beans
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
陆 teaspoon salt
录 teaspoon pepper
1 cup of grape tomatoes, halved
陆 small red/ purple onion, sliced
2 tablespoons grated parmesan cheese
Place fresh beans in a large saucepan; cover with water. Bring to a boil. Cook, uncover, for 8-10 minutes or until crisp-tender. Or open canned green beans.
Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bow. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss a coat. Sprinkle with Parmesan cheese.
******VEGETABLE CASSEROLE
1 Can Veg-all (drained %26amp; rinsed)
1 Can Artichoke hearts in water (drained and rinsed)
1 Can Cream of Mushroom Soup
1 Small Onion Chopped (Saut茅ed in butter till tender)
1 Cup Sharp Cheddar Cheese Grated
1 Can Water Chestnuts, chopped
1 Pkg. Ritz Crackers (Crushed and mashed with melted butter to combine)
Salt %26amp; Pepper to taste
Combine all ingredients (except Ritz crackers). Cook in pre-heated 375 degree oven for 30 minutes. Top with butter Ritz cracker crumbs and bake an additional 10.
Hope you enjoy!
Salt %26amp; Pepper to taste
********Garlic Knots
1 (11 ounce) container refrigerated breadstick dough
1 egg, lightly beaten
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.
***************GARLIC PULL-APART BREAD
2 cloves garlic, peeled and halved
1/2 stick butter
1 loaf frozen bread dough, thawed
Grated Parmesan cheese (optional)
Smash cloves of garlic, blend well into butter. Melt butter, pour into small bowl. Spray tube pan with non-stick spray. Pinch off golf-ball size balls of thawed bread dough. Roll each ball in melted garlic butter and then in cheese, if desired. Place balls in tube pan. Let rise, according to bread package directions, and bake at 350 degrees as directed.
********BANANA AND STRAWBERRY PUDDING
1 box of Jello French Vanilla Instant pudding
1 box of Jello Banana Cream Instant pudding
milk
1 large container of Whipped cream
3-4 ripe bananas
1 small carton of strawberries
1 bag of the cheapest vanilla wafers (they stay crunchy longer)
The amount of layers depends on the dish it is prepared in. I use an 11x9 in. glass casserole dish.
In a bowl combine both boxes of pudding mix and prepare according to the package directions omitting 1 cup of milk.
Fold half of the whipped cream into the pudding mixture. Now make a layer of vanilla wafers on the bottom of your casserole dish (none of the wafers should be on top of one another), then slice bananas over the wafers until you get an even cover but you should still be able to see the first layer.
Now slice strawberries over the bananas. The next layer will be the pudding. Start over with the vanilla wafers, continue layer up to the pudding.
After you've applied a layer of pudding, line the sides of the pan with wafers. Take the rest of the whipped cream and spread it on top.
Crush the remaining wafers and crumbs, and then sprinkle them on top of whipped cream.
Optional: Garnish top with strawberries.
Chicken Tikka Masala
Prep Time: 30 Minutes
Cook Time: 50 Minutes Ready In: 2 Hours 20 Minutes
Yields: 4 servings
';This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce.';
INGREDIENTS:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground
black pepper
1 tablespoon minced fresh
ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken
breasts, cut into bite-size
pieces 4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely
chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
DIRECTIONS:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada De Laurentiis, FoodTV
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P.F. CHANG'S Soothing Chicken Lettuce Wraps
(recipe for ONE below, multiply as needed)
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper to taste
1陆 pounds boneless, skinless chicken
5 Tbsp oil
1 Tbsp. fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 pkg cellophane Chinese rice noodles, prepared according to package
Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Bibb or other soft leaf lettuce
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut off and discard woody stems. Minces mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 TBSP oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min.
Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
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Beef With Red Wine Sauce
--Southern Living, Feb. 2006
Prep: 15 min., Cook: 6 hrs.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
Yield: Makes 6 servings
Spaghetti Carbonara is delicious! Do a simple salad beforehand (I like the ';spring mix'; with some additional baby spinach and a vinaigrette dressing), and maybe some rosemary bread. Dessert...chocolate mousse: simple and delicious. Carbonara recipe below, I'd suggest googling the chocolate mousse recipe as there are many different styles depending on what you like.
Spaghetti Carbonara
4-6 bacon slices, diced
3 tbsp. chopped onion
1 clove garlic, minced
1 c. heavy cream
8 oz. thin spaghetti or fettuccine
1/4 c. grated Parmesan cheese
1/8 tsp. ground pepper
2 tbsp. chopped parsley
Optional additions: Sauteed boneless chicken, mushrooms
In large skillet over medium heat, cook bacon about 3 minutes or until limp. Add onion; cook 3-5 minutes longer or until bacon is browned, stirring occasionally. Add garlic, cook 30 seconds. Drain all but 1 tablespoon bacon fat from skillet. Stir in cream; bring just to boiling point. Reduce heat to low and simmer 3 minutes. Keep warm.
Add cooked spaghetti, Parmesan cheese, pepper and parsley to cream mixture. Toss to coat spaghetti well. Serves 4-6. Prep time: about 10 minutes. Cooking time: 10-15 minutes.
if roast isn't to much take a roast and put it in a pan put two packs of brown gravy in the bottom add water and stir it up then add potatoes carrots and onions around you're roast cover tightly with foil and slow cook for 4 to 6 hrs on between 250 and 300 degrees that way it will be very tender you can definitely smell when it is done and when you stick the fork in and the meat tears off easily it is done. you're friends will love it.
You Won't Be Single For Long Vodka Cream Pasta
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
you can add grilled chicken or shrimp if desired
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Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 servings in demitasse cups
Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.
2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
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Heart-y Salad: Hearts of Romaine, Palm, and Artichoke
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings
1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper
Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.
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Gameplan: Romantic Dinner
3 days ahead: Make Creme Brulees Make vinaigrette for scallop salad
1 day ahead: Blanch haricots verts Make crust for rack of lamb
ON THE DAY:
Roast rack of lamb Make endive salad Saute scallops, assemble and plate scallop salad Broil Creme Brulees
Scallop Salad with Haricots Verts and Truffle Oil
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 2 servings
3 tablespoons Sherry wine vinegar
1 1/2 tablespoons minced shallot
2 1/2 tablespoons canola oil
2 small heads Belgian endive, thinly sliced on diagonal
6 dry scallops (about 10 ounces)
2 tablespoons instant flour, seasoned with salt and pepper
6 ounces haricots verts or other slender green beans, trimmed, cut into 2-inch lengths, blanched
4 teaspoons white truffle oil
1/4 cup chopped fresh chives
In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
In a medium bowl, toss to combine the endive and 2 tablespoons vinaigrette.
Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.
Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.
**
Gruyere Potato Gratin
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
2 pounds large red potatoes
Salt and freshly ground black pepper
1 1/2 cups coarsely grated Gruyere (about 6 ounces)
2 large eggs
2 cups milk, heated just to boiling
Preheat an oven to 400 degrees F and butter a 1 1/2-quart gratin or shallow baking dish. Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and par cook for 4 minutes. Drain potatoes well in a colander.
In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers, sprinkling first two layers each with a third of Gruyere and salt and pepper.
In a small bowl whisk eggs and add hot milk in a stream, whisking. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining cheese and bake 30 minutes, or until top is golden and potatoes are tender.
**
Rack of Lamb with Caramelized Shallots and Thyme Crust
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 2 servings
1 1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup pulverized fresh bread crumbs
1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1 rack of lamb (7 or 8 ribs), frenched, at room temperature, trimmed of as much fat as possible
1 tablespoon vegetable oil
1 teaspoon Dijon mustard
Preheat oven to 400 degrees F.
In a small skillet, heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs and thyme. Season with salt and pepper, to taste.
Season lamb with salt and pepper. Heat vegetable oil in a saute pan and sear the lamb on all sides. Transfer, rib side down, to a small roasting pan. Spread the meat side with mustard and pat on crumb mixture, making an even coating. Roast lamb in middle of oven until a meat thermometer registers 120 degrees F for medium-rare, about 25 to 30 minutes.
Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
**
Maple Syrup Creme Brulee
Recipe Summary
Prep Time: 30 minutes
Inactive Prep Time: 3 minutes
Cook Time: 40 minutes
Yield: 6 servings
2 cups heavy cream
1/2 vanilla bean
1 small egg
3 large egg yolks
7 tablespoons Grade B maple syrup
4 tablespoons demarara sugar, for topping
6 (4-ounce) brulee molds
Preheat the oven to 325 degrees F.
Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).
Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.
Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
Preheat the broiler.
If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
**
Glazed Baby Carrots
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 2 servings
3/4 pound baby carrots (about 2 pounds with green stems attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Salt and freshly ground black pepper
Trim carrots, leaving about 1/2-inch stems, and peel, if desired.
In a steamer set over boiling water, steam carrots, covered, until just tender, 6 to 8 minutes. Carrots may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook carrots in butter with sugar and salt and pepper, to taste, over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
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BBQ Chicken Toes
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 10 to 15 toes
Small wooden skewers
2 tablespoons extra-virgin olive oil, plus extra for drizzling
3 cloves garlic, chopped
1 onion, chopped
3/4 cup brown sugar
6 tablespoons Dijon mustard
1 cup ketchup
3 tablespoons Worcestershire sauce
2 pounds chicken tenderloins, cleaned and cut in 1/2
Salt and freshly ground pepper
Soak the skewers in water for at least 30 minutes.
In a medium saucepan, add olive oil, garlic and onion and place over medium heat. Saute for 2 to 3 minutes. When onions are soft and translucent, add remaining ingredients and season, to taste. Simmer for 5 minutes until thickened. Remove from heat and set aside
Skewer a tenderloin half on each of the soaked wooden skewers, keeping the tenderloin towards the end. Drizzle the chicken with olive oil and season with salt and pepper. Grill the skewers over medium heat. Cook for 2 minutes then turn each skewer over once and then brush on the reserved BBQ sauce. Cook for 2 to 3 more minutes until cooked through.
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Chicken Breasts in Tarragon Cream
Prep Time: 2 minutes
Cook Time: 8 minutes
Yield: 4 servings
If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped (about 3 tablespoons)
1/4 cup dry vermouth or dry white wine
3/4 cup heavy cream
2 to 3 tablespoons coarsely chopped fresh French tarragon
1 teaspoon freshly squeezed lemon juice
1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just untilt hey begin to brown slightly. Transfer the still-raw chicken to a plate.
2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a pairing knife--there should be no sign of pink or translucence.
3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.
here it is..
Smoked Bucket Chicken (Native American Style Chicken)
This chicken will be the best bird you'll ever taste in your life. I suggest you fry up some cubed seasoned potatoes and serve the chicks with those on the side.
3 whole chickens
butter (spray butter)
2 cups hickory chips (2 cups/2 handfuls)
4 tablespoons garlic seasoned pepper, season to liking or seasoning, of choice season to liking
Well, you're going to need as well:.
A 5 gallon metal bucket (paint burned off).
3 wooden stakes.
Tin foil (15x15).
8 lb. bag of matchlight charcoal.
Cotton string (about 3-4 ft.).
Make or acquire 3 sturdy wooden stakes. Drive them into ground after laying down foil.
Place the stakes close enough together so that you can fit the three chickens on them and still fit bucket over them].
Place seasoned chickens, breasts outwards, on stakes, and tie string around them tightly so that when cooking, nothing falls off.
Once chickens are placed and tied, spray a lot of butter all around the chickens and season them some more.
You're almost there!
Place hickory chips around and underneath the chickens.
Put bucket over chickens and pour all the charcoal around the bucket.
Light it up!
The chickens should cook for at least 3-3 1/2 hours.
Make a pan of chicken enchiladas and serve it with a salad and a pitcher of Sangria wine or a few cold beers
Fish is always a nice change.
Fantastico Fish In Citrus Salsa
1 clove garlic, minced
1/4 cup grapefruit or orange juice
1 1/2 pounds fish fillets (white fish)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tomatoes, seeded and diced
1 red bell pepper, seeded and diced
1 grapefruit, peeled, sectioned, diced
1 orange, peeled, sectioned, diced
1/4 cup chopped and peeled red onion
1 tablespoon granulated sugar
To prepare fish: In a shallow baking dish, combine minced garlic and juice. Add fish fillets. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper (reserve remaining salt and pepper): marinate for 1 hour in the refrigerator.
Meanwhile lightly spray broiler pan with vegetable cooking oil to prevent sticking; broil marinated fish (turning once) for 10 to 12 minutes or until fish flakes easily when probed with a fork.
Citrus Salsa: Combine tomatoes, red bell pepper, grapefruit, orange, red onion, sugar, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a mixing bowl; mix well. Spoon citrus salsa over broiled fish. Serve immediately.
Makes 4 servings.
You can make this a day early and you can serve at room temperature.
Shrimp orzo pilaf
-Orzo
-1 tomatoe
-cooked shrimp
-parsely or cilantro or both
-1 lemon
-2 tblspn butter
- olive oil
- oregano, salt, pepper
-feta cheese
-garlic
Heat butter in pan over med heat and sautee garlic for one minute. Then add orzo and cook until lightly brown. Add 2 cups water or follow directions on box and bring to a boil, reduce heat and simmer until soft. When most of the water is absorbed, add cooked shrimp, diced tomatoe, and parcley/cilantro and season. Continue to stir until all water is absorbed into pasta.Add lemon juice and serve with feta cheese. Remeber you can serve at room temp. And maybe grill up some chicken or have a nice side salad with wine of course...if your old enough.
about lasagna,garlic bread and a nice salad and some wine.I am having a few friends friends over on Friday and I need a recipe for dinner....?
Chicken Enchilada Skillet
鈥?1 tablespoon oil
鈥?1 lb. boneless skinless chicken breasts, cut bite-sized
鈥?1 14.5 oz. can chicken broth
鈥?1/4 cup ranch dressing
鈥?2 tablespoons flour
鈥?6 flour tortillas, cut into small pieces
鈥?1 cup shredded four cheese
鈥?1/2 cup salsa
鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.
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Sloppy-Joes
鈥?1 lb ground beef
鈥?1 large onion, finely chopped
鈥?2 cups mushrooms, chopped
鈥?5 tomatoes, diced
鈥?2 Tbls all-purpose flour
鈥?1/2 cup water
鈥?1/4 cup cider vinegar
鈥?1/4 cup chili sauce (Heinz)
鈥?1/4 cup ketchup
鈥?8 whole-wheat hamburger buns (toasted)
Crumble beef into a large nonstick skillet; cook over medium heat until it starts to sizzle, about 1 minute. Add onion and mushrooms and cook, stirring occasionally, breaking up the meat with a wooden spoon, until the vegetables are soft and the moisture has evaporated, 8-10 minutes. Add tomatoes and flour; stir to combine. Stir in water, vinegar, chili sauce and ketchup and bring to a simmer, stirring often. Reduce heat to a low simmer and cook, stirring occasionally, until the sauce is thickened and the onion is very tender, 8-10 minutes. Serve warm on buns.
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Layered Mexican Casserole
鈥?1/2 pound ground beef
鈥?1 11 oz. can whole kernel corn, drained
鈥?1 1/2 cups salsa
鈥?1 cup cottage cheese
鈥?1 8 oz. container sour cream
鈥?5 cups tortilla chips, divided
鈥?1 1/2 cups shredded cheddar cheese, divided
鈥?Preheat oven to 350 degrees F. Brown meat in large skillet; drain. Add corn and salsa; mix well. Cook until heated through, stirring occasionally. Set aside. Mix cottage cheese and sour cream.
鈥?Layer 2 cups of the chips, 1/2 of the meat mixture, 3/4 cup of the cheddar cheese and 1/2 of the cottage cheese mixture in a 2-quart casserole dish. Repeat layers of chips, meat and cottage cheese.
鈥?Bake 35 minutes. Insert remaining chips around edge of casserole; top with remaining 3/4 cup cheddar cheese. Bake an additional 10 minutes or until cheese is melted.
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Grilled Raspberry Chicken
鈥?6 boneless, skinless chicken breasts
鈥?1/2 cup frozen raspberries, thawed
鈥?1 cup raspberry vinaigrette
鈥?1/4 cup raspberry vodka (optional)
鈥?1/4 cup finely chopped mint leaves (optional)
鈥?Fresh mint sprigs, for garnish (optional)
鈥?Fresh raspberries, for garnish (optional)
Rinse chicken breasts and pat dry with paper towels. Place chicken in a large zip-top bag. Add raspberries, vinaigrette, vodka (if using) and chopped mint. Squeeze air out and seal bag. Gently massage the bag to mash raspberries. Marinate in the refrigerator for 1 to 4 hours.
Preheat grill to medium-high heat. Place chicken breasts on the grill and cook for 4 to 6 minutes per side. Remove from grill and place on serving platter. Garnish with fresh mint sprigs and fresh raspberries if so desired.
Mexican Casserole
1.5 lbs of the meat of your choice
2 cups instant rice (Minute Rice)
1 pkg taco seasoning (see my recipe below)
1 10.75 oz. can diced tomatoes and green chiles
1 4 oz can chopped green chiles
water
8 oz. shredded cheddar cheese
Saute ground or chopped meat until no longer pink. Into a 4-cup measure, drain the diced tomatoes with green chiles and the chopped green
chiles; reserving the liquid. To the cooked meat add the dry rice, taco seasoning, tomatoes and chiles; stirring well. Add enough water to the
reserved liquid to equal whatever is needed per the instructions on your instant rice (usually an amount equal to the amount of rice used).
Microwave the liquid until boiling and add it to the skillet. Boil one minute then cover and remove from heat. Let stand 5 minutes. Remove cover
and top with shredded cheese. Recover for a few minutes until the cheese melts. Serve with refried beans.
Becky鈥檚 Taco Seasoning
Choose any size measure you like but using a teaspoon makes the equivalent of one purchased packet of taco seasoning. I make it in larger
quantities and just store it in an old spice bottle in the cabinet.
1 measure garlic powder
1 measure paprika
1 measure ground oregano
1陆 measure ground cumin
2 measures onion powder
3 measures chili powder
Chilli Paneer, google the recipie :p
Or lots of finger food like Pizza, Spring Rolls, Samosas etc.
*********CHICKEN CACCIATORE WITH NOODLES
1/4 c. oil
1 - 3 lb. chicken, cut up
2 pt. jars Spaghetti sauce
1 tsp. pepper
1 clove minced garlic
12 oz. pkg. noodles
Parmesan cheese
Grated cheese
Heat oil in skillet. Brown chicken on all sides. Combine salt, pepper, sauce and garlic; pour over chicken. Simmer covered 25 minutes or until tender. About 10 minutes before chicken is done, cook noodles according to package. Drain. Arrange chicken on noodles. Sprinkle cheese over all. Serves 4 to 6.
********QUICK AND EASY CHICKEN ALFREDO
2 chicken breast sliced
2 jars Alfredo sauce
2 c. mushrooms
1 lb. fettuccine or any pasta
2 tsp. butter
Saut茅 chicken and mushrooms in butter until lightly brown. Pour in Alfredo sauce over chicken and let simmer for about 5-7 minutes. Pour mixture over cooked fettuccine or pasta. Sprinkle with Parmesan cheese.
*******CUBE STEAK ITALIANO
1 lb. cube steak
1 onion
1 green pepper
2 tbsp. oil
1 c. spaghetti sauce
Slice cube steak into strips. Cut onion and pepper into strips. Saut茅 all 3 in oil. Stir in spaghetti sauce and cover and simmer 10 minutes. Serve over egg noodles.
******************STEAK DINNER IN A DISH FOR SIX
1 - 1/2 lbs. top sirloin steak, cubed
2 lg. onions, sliced
3-4 potatoes, sliced 1/2 inch thick
1 can cream of mushroom soup
1 c. sour cream
1 1/2 c. milk
Salt and pepper to taste
1 c. grated Cheddar cheese
1/2 c. crushed potato chips
Brown onions and meat in 2 tablespoons oil. Add 1 cup water and simmer for 50- 60 minutes.
Pour into 13x9x2 inch baking dish. Place potato slices over meat. Blend soup, sour cream, milk, salt and pepper. Pour over potato meat mixture. Sprinkle with cheese and chips. Bake, uncovered in 350 F. oven for 1 1/2 hours or until done.
All these above dishes can be served with the following:
*************Dijon Green Beans
1-1/2 pounds fresh green beans, trimmed or 3 can of green beans
2 tablespoons red wine vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
陆 teaspoon salt
录 teaspoon pepper
1 cup of grape tomatoes, halved
陆 small red/ purple onion, sliced
2 tablespoons grated parmesan cheese
Place fresh beans in a large saucepan; cover with water. Bring to a boil. Cook, uncover, for 8-10 minutes or until crisp-tender. Or open canned green beans.
Meanwhile, for dressing, whisk the vinegar, oil, mustard, salt and pepper in a small bow. Drain beans; place in a large bowl. Add tomatoes and onion. Drizzle with dressing and toss a coat. Sprinkle with Parmesan cheese.
******VEGETABLE CASSEROLE
1 Can Veg-all (drained %26amp; rinsed)
1 Can Artichoke hearts in water (drained and rinsed)
1 Can Cream of Mushroom Soup
1 Small Onion Chopped (Saut茅ed in butter till tender)
1 Cup Sharp Cheddar Cheese Grated
1 Can Water Chestnuts, chopped
1 Pkg. Ritz Crackers (Crushed and mashed with melted butter to combine)
Salt %26amp; Pepper to taste
Combine all ingredients (except Ritz crackers). Cook in pre-heated 375 degree oven for 30 minutes. Top with butter Ritz cracker crumbs and bake an additional 10.
Hope you enjoy!
Salt %26amp; Pepper to taste
********Garlic Knots
1 (11 ounce) container refrigerated breadstick dough
1 egg, lightly beaten
1 teaspoon garlic powder
1 tablespoon chopped fresh rosemary
DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Tie the dough into 12 knots and place them onto a cookie sheet. Brush the knots with the egg, and sprinkle the rosemary and garlic onto the knots. Bake the knots according to the package directions.
***************GARLIC PULL-APART BREAD
2 cloves garlic, peeled and halved
1/2 stick butter
1 loaf frozen bread dough, thawed
Grated Parmesan cheese (optional)
Smash cloves of garlic, blend well into butter. Melt butter, pour into small bowl. Spray tube pan with non-stick spray. Pinch off golf-ball size balls of thawed bread dough. Roll each ball in melted garlic butter and then in cheese, if desired. Place balls in tube pan. Let rise, according to bread package directions, and bake at 350 degrees as directed.
********BANANA AND STRAWBERRY PUDDING
1 box of Jello French Vanilla Instant pudding
1 box of Jello Banana Cream Instant pudding
milk
1 large container of Whipped cream
3-4 ripe bananas
1 small carton of strawberries
1 bag of the cheapest vanilla wafers (they stay crunchy longer)
The amount of layers depends on the dish it is prepared in. I use an 11x9 in. glass casserole dish.
In a bowl combine both boxes of pudding mix and prepare according to the package directions omitting 1 cup of milk.
Fold half of the whipped cream into the pudding mixture. Now make a layer of vanilla wafers on the bottom of your casserole dish (none of the wafers should be on top of one another), then slice bananas over the wafers until you get an even cover but you should still be able to see the first layer.
Now slice strawberries over the bananas. The next layer will be the pudding. Start over with the vanilla wafers, continue layer up to the pudding.
After you've applied a layer of pudding, line the sides of the pan with wafers. Take the rest of the whipped cream and spread it on top.
Crush the remaining wafers and crumbs, and then sprinkle them on top of whipped cream.
Optional: Garnish top with strawberries.
Chicken Tikka Masala
Prep Time: 30 Minutes
Cook Time: 50 Minutes Ready In: 2 Hours 20 Minutes
Yields: 4 servings
';This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce.';
INGREDIENTS:
1 cup yogurt
1 tablespoon lemon juice
2 teaspoons ground cumin
1 teaspoon ground cinnamon
2 teaspoons cayenne pepper
2 teaspoons freshly ground
black pepper
1 tablespoon minced fresh
ginger
4 teaspoons salt, or to taste
3 boneless skinless chicken
breasts, cut into bite-size
pieces 4 long skewers
1 tablespoon butter
1 clove garlic, minced
1 jalapeno pepper, finely
chopped
2 teaspoons ground cumin
2 teaspoons paprika
3 teaspoons salt, or to taste
1 (8 ounce) can tomato sauce
1 cup heavy cream
1/4 cup chopped fresh cilantro
DIRECTIONS:
1. In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side.
4. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro.
CHICKEN PICCATA
2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.
Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
-- Giada De Laurentiis, FoodTV
___________________________
P.F. CHANG'S Soothing Chicken Lettuce Wraps
(recipe for ONE below, multiply as needed)
8 dried shiitake mushrooms
1 tsp cornstarch
2 tsp dry sherry
2 tsp water
salt and pepper to taste
1陆 pounds boneless, skinless chicken
5 Tbsp oil
1 Tbsp. fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
2 small dried chilies, (optional)
1 (8 oz) can bamboo shoots, minced
1 (8 oz) can water chestnuts, minced
1 pkg cellophane Chinese rice noodles, prepared according to package
Cooking Sauce
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp dry sherry
2 tbsp oyster sauce
2 tbsp water
1 tsp. sesame oil
1 tsp. sugar
2 tsp. cornstarch
Bibb or other soft leaf lettuce
Cover mushrooms with boiling water, let stand 30 minutes then drain. Cut off and discard woody stems. Minces mushrooms. Set aside.
Mix all ingredients for cooking sauce in bowl, and set aside.
In medium bowl, combine cornstarch, sherry water, soy sauce, salt, pepper, and chicken. Stir to coat chicken thoroughly. Stir in 1 tsp. oil and let sit 15 minutes to marinate.
Heat wok or large skillet over medium high heat. Add 3 TBSP oil, then add chicken and stir fry for about 3-4 minutes. Set aside.
Add 2 TBSP oil to pan. Add ginger, garlic, chiles (if desired), and onion; stir fry about a minute or so.
Add mushrooms, bamboo shoots and water chestnuts; stir fry an additional 2 min.
Return chicken to pan. Add mixed cooking sauce to pan. Cook until thickened and hot. Break cooked cellophane noodles into small pieces, and cover bottom of serving dish with them. Then pour chicken mixture on top of noodles. Spoon into lettuce leaf and roll.
______________________
Beef With Red Wine Sauce
--Southern Living, Feb. 2006
Prep: 15 min., Cook: 6 hrs.
3 pounds boneless beef chuck roast, cut into 1-inch pieces
1 medium onion, sliced
1 pound fresh mushrooms, sliced
1 (1.61-ounce) package brown gravy mix
1 (10 1/2-ounce) can beef broth
1 cup red wine
2 Tbsp. tomato paste
1 bay leaf
Hot cooked egg noodles or rice
Garnish: chopped fresh parsley
Place first 3 ingredients in a 6-quart slow cooker.
Whisk together gravy mix and next 3 ingredients; pour evenly over beef and vegetables. Add bay leaf.
Cover and cook on HIGH 6 hours, or LOW for 9 hours. Remove and discard bay leaf. Serve over noodles. Garnish, if desired.
Yield: Makes 6 servings
Spaghetti Carbonara is delicious! Do a simple salad beforehand (I like the ';spring mix'; with some additional baby spinach and a vinaigrette dressing), and maybe some rosemary bread. Dessert...chocolate mousse: simple and delicious. Carbonara recipe below, I'd suggest googling the chocolate mousse recipe as there are many different styles depending on what you like.
Spaghetti Carbonara
4-6 bacon slices, diced
3 tbsp. chopped onion
1 clove garlic, minced
1 c. heavy cream
8 oz. thin spaghetti or fettuccine
1/4 c. grated Parmesan cheese
1/8 tsp. ground pepper
2 tbsp. chopped parsley
Optional additions: Sauteed boneless chicken, mushrooms
In large skillet over medium heat, cook bacon about 3 minutes or until limp. Add onion; cook 3-5 minutes longer or until bacon is browned, stirring occasionally. Add garlic, cook 30 seconds. Drain all but 1 tablespoon bacon fat from skillet. Stir in cream; bring just to boiling point. Reduce heat to low and simmer 3 minutes. Keep warm.
Add cooked spaghetti, Parmesan cheese, pepper and parsley to cream mixture. Toss to coat spaghetti well. Serves 4-6. Prep time: about 10 minutes. Cooking time: 10-15 minutes.
if roast isn't to much take a roast and put it in a pan put two packs of brown gravy in the bottom add water and stir it up then add potatoes carrots and onions around you're roast cover tightly with foil and slow cook for 4 to 6 hrs on between 250 and 300 degrees that way it will be very tender you can definitely smell when it is done and when you stick the fork in and the meat tears off easily it is done. you're friends will love it.
You Won't Be Single For Long Vodka Cream Pasta
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 20 minutes
Yield: 4 servings
This recipe will make enough for 2 couples. If you plan a romantic evening where more than two's a crowd, reserve half the sauce to freeze for another supper before the addition of basil, and only cook 1/2 to 2/3 pound of penne.
1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
1 tablespoon butter
2 cloves garlic, minced
2 shallots, minced
1 cup vodka
1 cup chicken stock
1 can crushed tomatoes (32 ounces)
Coarse salt and pepper
16 ounces pasta, such as penne rigate
1/2 cup heavy cream
20 leaves fresh basil, shredded or torn
Crusty bread, for passing
Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.
While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.
Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.
you can add grilled chicken or shrimp if desired
--------------------------------------鈥?br>
Decadent Duo for Decadent Duos: Chocolate Cups with Whipped Cream
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: 4 servings in demitasse cups
Make your dessert first for this menu to allow these chocolate cups to set and chill: This recipe is a no bake pot de creme, no kidding.
2/3 cup whole milk
1 egg
2 tablespoons sugar
Pinch salt
1 cup semi-sweet chocolate chips
2 tablespoons hazelnut liqueur or dark rum
4 demitasse cups
1 cup whipping cream
2 tablespoons sugar
Mint sprigs, for garnish, optional
Heat milk in a small pan over moderate heat until it comes to a boil.
In blender or food processor combine egg, sugar, a pinch of salt, semisweet chips, and liqueur. Run processor or turn on blender to low setting. Pour in boiling milk in a slow stream. The hot milk will cook egg and melt chocolate. Process or blend 1 minute, until smooth.
Spoon chocolate into 4 demitasse cups and chill. After dinner, beat cream until soft peaks form. Add a little sugar and beat to combine. Top the chocolate cups with a dollop of cream and garnish each cup with mint sprigs.
Place cups on saucers and serve with demitasse spoons. If you use teacups, this recipe will yield 2 cups, rather than 4.
----------------------------
Heart-y Salad: Hearts of Romaine, Palm, and Artichoke
Difficulty: Easy
Prep Time: 10 minutes
Yield: 4 servings
1 heart romaine lettuce, shredded
1 cup picked flat-leaf parsley leaves (pick the greens of half a bundle from produce department)
1 (14-ounce) can, hearts of palm, drained
1/4 pound prosciutto
1 can quartered artichoke hearts in water, drained
1/4 pound wedge pecorino Romano or Asiago
Balsamic vinegar and extra-virgin olive oil, for drizzling
Salt and pepper
Place romaine on a platter and toss with parsley tops. Wrap hearts of palm in prosciutto and cut into bite size pieces on an angle. Arrange prosciutto wrapped palm sections and quartered artichoke hearts over romaine greens. Shred cheese with a vegetable peeler into short ribbons, working over the salad plate. Drizzle the salad with balsamic vinegar and oil; season with salt and pepper.
----------------------------------
Gameplan: Romantic Dinner
3 days ahead: Make Creme Brulees Make vinaigrette for scallop salad
1 day ahead: Blanch haricots verts Make crust for rack of lamb
ON THE DAY:
Roast rack of lamb Make endive salad Saute scallops, assemble and plate scallop salad Broil Creme Brulees
Scallop Salad with Haricots Verts and Truffle Oil
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: 2 servings
3 tablespoons Sherry wine vinegar
1 1/2 tablespoons minced shallot
2 1/2 tablespoons canola oil
2 small heads Belgian endive, thinly sliced on diagonal
6 dry scallops (about 10 ounces)
2 tablespoons instant flour, seasoned with salt and pepper
6 ounces haricots verts or other slender green beans, trimmed, cut into 2-inch lengths, blanched
4 teaspoons white truffle oil
1/4 cup chopped fresh chives
In a small bowl, whisk the vinegar, shallots, and 1 1/2 tablespoons canola oil together into a vinaigrette.
In a medium bowl, toss to combine the endive and 2 tablespoons vinaigrette.
Heat remaining 1 tablespoon of canola oil in large non-stick skillet over medium heat. Dip scallops in seasoned instant flour. Add to skillet and cook 3 minutes; turn over and cook until almost opaque in center, about 2 minutes or longer.
Place 3 scallops around border of each plate. Using half of haricots verts for each plate, place 3 small bundles of haricots verts between scallops. Mound half of endive mixture in center of each plate. Drizzle remaining vinaigrette over haricots verts and scallops. Drizzle 2 teaspoons truffle oil on each salad. Sprinkle salads with chives.
**
Gruyere Potato Gratin
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 4 servings
2 pounds large red potatoes
Salt and freshly ground black pepper
1 1/2 cups coarsely grated Gruyere (about 6 ounces)
2 large eggs
2 cups milk, heated just to boiling
Preheat an oven to 400 degrees F and butter a 1 1/2-quart gratin or shallow baking dish. Bring a large saucepan of salted water to a boil. Peel potatoes and cut into thin slices (about 1/8-inch thick). Add potatoes to boiling water and par cook for 4 minutes. Drain potatoes well in a colander.
In gratin or baking dish, arrange potatoes, overlapping them, in 3 layers, sprinkling first two layers each with a third of Gruyere and salt and pepper.
In a small bowl whisk eggs and add hot milk in a stream, whisking. Season mixture with salt and pepper and pour evenly over potatoes. Sprinkle potatoes with remaining cheese and bake 30 minutes, or until top is golden and potatoes are tender.
**
Rack of Lamb with Caramelized Shallots and Thyme Crust
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 40 minutes
Yield: 2 servings
1 1/2 tablespoons olive oil
3 large shallots, chopped (about 1/2 cup)
Salt and freshly ground black pepper
3 tablespoons balsamic vinegar
1/2 cup pulverized fresh bread crumbs
1 1/2 tablespoons chopped fresh thyme leaves or 2 teaspoons dried thyme, crumbled
1 rack of lamb (7 or 8 ribs), frenched, at room temperature, trimmed of as much fat as possible
1 tablespoon vegetable oil
1 teaspoon Dijon mustard
Preheat oven to 400 degrees F.
In a small skillet, heat oil over moderate heat until hot but not smoking and cook shallots with salt and pepper, stirring, until golden, about 5 minutes. Add vinegar and boil until liquid is evaporated. Remove skillet from heat and stir in bread crumbs and thyme. Season with salt and pepper, to taste.
Season lamb with salt and pepper. Heat vegetable oil in a saute pan and sear the lamb on all sides. Transfer, rib side down, to a small roasting pan. Spread the meat side with mustard and pat on crumb mixture, making an even coating. Roast lamb in middle of oven until a meat thermometer registers 120 degrees F for medium-rare, about 25 to 30 minutes.
Carefully transfer lamb to a cutting board and let stand 5 to 10 minutes. Slice lamb into chops.
**
Maple Syrup Creme Brulee
Recipe Summary
Prep Time: 30 minutes
Inactive Prep Time: 3 minutes
Cook Time: 40 minutes
Yield: 6 servings
2 cups heavy cream
1/2 vanilla bean
1 small egg
3 large egg yolks
7 tablespoons Grade B maple syrup
4 tablespoons demarara sugar, for topping
6 (4-ounce) brulee molds
Preheat the oven to 325 degrees F.
Pour the heavy cream into a non-reactive saucepan and place over medium heat. While the cream is heating, slice the vanilla bean in half lengthwise, using a sharp paring knife. Separate the seeds from the skin by scraping the bean with the knife. Place the seeds and skin in the heating cream. Scald the cream by heating it until bubbles start to form around the edge of the pan. Remove from the heat.
In a large mixing bowl, whisk together the whole egg, egg yolks, and maple syrup until well blended. Continue to whisk while slowly pouring the hot cream into the egg mixture and whisk until the mixture is smooth and homogenous in color. Pour the mixture through a fine-mesh sieve to remove the vanilla bean pieces and overcooked eggs. Your next step will be made easier if you strain the mixture into a large measuring cup with a spout.
Place the molds on a baking sheet with 1-inch-high sides. Fill the molds half-full with the custard and set the sheet in the oven (it?s much easier to transfer the sheet with the molds only half-full).
Now, finish filling the molds to the top. It is important to fill the molds to the top, as the custard will lose volume as it bakes. Traditionally, creme brulee is baked in a hot water bath to insulate the custard from the direct heat of the oven and to keep the eggs from cooking too fast, which would cause them to separate. Using hot water from the tap, pour enough water into the baking sheet to reach halfway up the sides of the molds. If you are using a convection oven, however, a water bath is not needed because the even circulation of the air insulates the custard from the direct heat.
In either case, baking time is approximately the same, about 40 minutes. When baked correctly, the custard should tremble slightly when gently shaken. If you detect any liquid under the skin, the custard is under baked. Put them back in the oven and shake them every 5 minutes or so until they are ready.
Remove the molds from the water bath and place on a cooling rack for 30 minutes. Then refrigerate for 2 hours (or for to 3 days) before serving; the custards will finish setting in the refrigerator. Let the water bath cool before removing it from the oven.
Preheat the broiler.
If condensation occurs during chilling, carefully blot with a paper towel to remove moisture. Place the molds on a clean baking sheet. Sprinkle 2 teaspoons of the sugar over the top of the custards. It is important to spread the sugar evenly; if it is too thick or too thin in places, the caramelization will not be even across the top. When the broiler is hot, place the sheet about 4 inches under the broiler and broil until the sugar is caramelized. Keep a close eye on the creme brulee during broiling. They are finished when they are light brown. Place each mold on a small dessert plate and serve immediately.
**
Glazed Baby Carrots
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 2 servings
3/4 pound baby carrots (about 2 pounds with green stems attached)
1 1/2 tablespoons unsalted butter
1/2 teaspoon sugar
Salt and freshly ground black pepper
Trim carrots, leaving about 1/2-inch stems, and peel, if desired.
In a steamer set over boiling water, steam carrots, covered, until just tender, 6 to 8 minutes. Carrots may be prepared up to this point 1 day in advance and kept covered and chilled.
In a large heavy skillet cook carrots in butter with sugar and salt and pepper, to taste, over moderately low heat, stirring, until heated through and glazed, about 4 minutes.
-------------------------
BBQ Chicken Toes
Difficulty: Easy
Prep Time: 20 minutes
Inactive Prep Time: 30 minutes
Cook Time: 15 minutes
Yield: 10 to 15 toes
Small wooden skewers
2 tablespoons extra-virgin olive oil, plus extra for drizzling
3 cloves garlic, chopped
1 onion, chopped
3/4 cup brown sugar
6 tablespoons Dijon mustard
1 cup ketchup
3 tablespoons Worcestershire sauce
2 pounds chicken tenderloins, cleaned and cut in 1/2
Salt and freshly ground pepper
Soak the skewers in water for at least 30 minutes.
In a medium saucepan, add olive oil, garlic and onion and place over medium heat. Saute for 2 to 3 minutes. When onions are soft and translucent, add remaining ingredients and season, to taste. Simmer for 5 minutes until thickened. Remove from heat and set aside
Skewer a tenderloin half on each of the soaked wooden skewers, keeping the tenderloin towards the end. Drizzle the chicken with olive oil and season with salt and pepper. Grill the skewers over medium heat. Cook for 2 minutes then turn each skewer over once and then brush on the reserved BBQ sauce. Cook for 2 to 3 more minutes until cooked through.
--------------------------------------鈥?br>
Chicken Breasts in Tarragon Cream
Prep Time: 2 minutes
Cook Time: 8 minutes
Yield: 4 servings
If you're an herb lover, this dish, which takes 10 minutes to prepare from start to finish, will become a standard in your repetoire.
4 boneless, skinless chicken breast halves (about 1 1/2 pounds)
Salt and freshly ground black pepper
2 teaspoons extra-virgin olive oil
1 small shallot, finely chopped (about 3 tablespoons)
1/4 cup dry vermouth or dry white wine
3/4 cup heavy cream
2 to 3 tablespoons coarsely chopped fresh French tarragon
1 teaspoon freshly squeezed lemon juice
1. Browning the chicken. Season both sides of the chicken breasts with salt and pepper. Heat the oil in a large (10 to 12-inch) skillet over medium-high heat. Using tongs, carefully lower the chicken breasts into the pan and cook them for about 1 minute on each side just untilt hey begin to brown slightly. Transfer the still-raw chicken to a plate.
2. Poaching in cream. Reduce the heat under the skillet to low. Add the shallot and cook, stirring constantly, until softened but not browned, less than 1 minute. Add the vermouth and cook for 30 seconds, then add the cream and half the tarragon. Return the chicken breasts to the pan and adjust the heat so that the cream gently simmers. Cover and cook until the chicken is firm and just cooked through, 4 to 6 minutes. To check for doneness, cut into the thickest part of a breast with a pairing knife--there should be no sign of pink or translucence.
3. Finishing. Transfer the chicken breasts to a warmed serving platter or individual dinner plates. The sauce should be thick enough to lightly coat a spoon. If it is too thin, continue to simmer it for about 1 minute and it will thicken. Stir in the remaining tarragon and the lemon juice, then taste and season with additional salt and pepper if needed. Pour the sauce over the chicken and serve right away with buttered egg noodles.
here it is..
Smoked Bucket Chicken (Native American Style Chicken)
This chicken will be the best bird you'll ever taste in your life. I suggest you fry up some cubed seasoned potatoes and serve the chicks with those on the side.
3 whole chickens
butter (spray butter)
2 cups hickory chips (2 cups/2 handfuls)
4 tablespoons garlic seasoned pepper, season to liking or seasoning, of choice season to liking
Well, you're going to need as well:.
A 5 gallon metal bucket (paint burned off).
3 wooden stakes.
Tin foil (15x15).
8 lb. bag of matchlight charcoal.
Cotton string (about 3-4 ft.).
Make or acquire 3 sturdy wooden stakes. Drive them into ground after laying down foil.
Place the stakes close enough together so that you can fit the three chickens on them and still fit bucket over them].
Place seasoned chickens, breasts outwards, on stakes, and tie string around them tightly so that when cooking, nothing falls off.
Once chickens are placed and tied, spray a lot of butter all around the chickens and season them some more.
You're almost there!
Place hickory chips around and underneath the chickens.
Put bucket over chickens and pour all the charcoal around the bucket.
Light it up!
The chickens should cook for at least 3-3 1/2 hours.
Make a pan of chicken enchiladas and serve it with a salad and a pitcher of Sangria wine or a few cold beers
Fish is always a nice change.
Fantastico Fish In Citrus Salsa
1 clove garlic, minced
1/4 cup grapefruit or orange juice
1 1/2 pounds fish fillets (white fish)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tomatoes, seeded and diced
1 red bell pepper, seeded and diced
1 grapefruit, peeled, sectioned, diced
1 orange, peeled, sectioned, diced
1/4 cup chopped and peeled red onion
1 tablespoon granulated sugar
To prepare fish: In a shallow baking dish, combine minced garlic and juice. Add fish fillets. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper (reserve remaining salt and pepper): marinate for 1 hour in the refrigerator.
Meanwhile lightly spray broiler pan with vegetable cooking oil to prevent sticking; broil marinated fish (turning once) for 10 to 12 minutes or until fish flakes easily when probed with a fork.
Citrus Salsa: Combine tomatoes, red bell pepper, grapefruit, orange, red onion, sugar, remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a mixing bowl; mix well. Spoon citrus salsa over broiled fish. Serve immediately.
Makes 4 servings.
You can make this a day early and you can serve at room temperature.
Shrimp orzo pilaf
-Orzo
-1 tomatoe
-cooked shrimp
-parsely or cilantro or both
-1 lemon
-2 tblspn butter
- olive oil
- oregano, salt, pepper
-feta cheese
-garlic
Heat butter in pan over med heat and sautee garlic for one minute. Then add orzo and cook until lightly brown. Add 2 cups water or follow directions on box and bring to a boil, reduce heat and simmer until soft. When most of the water is absorbed, add cooked shrimp, diced tomatoe, and parcley/cilantro and season. Continue to stir until all water is absorbed into pasta.Add lemon juice and serve with feta cheese. Remeber you can serve at room temp. And maybe grill up some chicken or have a nice side salad with wine of course...if your old enough.
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