I just had a great Argentinian style Fresh Parsley and Garlic sauce..... chimichurri. It's a recipe from Cook's Illustrated, but I don't have a membership.
Anyone know the recipe?Anyone know of a recipe for fresh parsley and garlic sauce? From Cook's Illustrated?
Here it is.
For best results use flat-leaf parsley.
INGREDIENTS
1 cup packed fresh parsley leaves from one large bunch, washed and dried
5 medium cloves garlic , peeled
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons water
1/4 cup red onion , finely minced
1 teaspoon table salt
1/4 teaspoon red pepper flakes
Process parsley and garlic in workbowl of food processor fitted with steel blade, stopping as necessary to scrape down sides of bowl with rubber spatula, until garlic and parsley are chopped fine (20 one-second pulses); transfer to medium bowl. Whisk in remaining ingredients until thoroughly blended. Spoon about 2 tablespoons over each steak and serve. (Sauce tastes best when used fresh but can be refrigerated, with plastic wrap pressed directly on surface, up to 3 days.)Anyone know of a recipe for fresh parsley and garlic sauce? From Cook's Illustrated?
Argentine Parsley Garlic Sauce
Chimichurri
Makes 2 cups
Argentina is home of a pesto-like pugilist called chimichurri. The sauce owes its freshness and bright green color to flat leaf parsley and its pungency to tongue-pounding doses of garlic. (Talk about ingenuity: Parsley is nature's mouthwash, so it helps counteract the breath-wilting fumes of the garlic.) Those are the basic ingredients, but there are as many variations as there are Argentinian grill jockeys. Some even enliven their chimichurri with grated carrot or red bell pepper; others kick up the heat with hot pepper flakes or fresh chilies.
1 large bunch of fresh flat leaf parsley,
washed, stemmed, and dried
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar or more to taste
5 tablespoons water
1 teaspoon coarse salt (kosher or sea)
1/2 teaspoon dried oregano
1/2 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste.
if this isnt right look threw the others there might be something closer or you might be able to tweek it untill you get it right..
Thursday, December 24, 2009
Calling all cooks i need some fast recipes please?
Hi : I am looking for recipes to make my own homemade spaghetti sauce and pasta sauces, something quick and easy if u please and something with tons of flavors and not alot of fuss: can u help me please.... thank u in advance and have a super and safe and blessed weekend...Calling all cooks i need some fast recipes please?
There are 2 super simple ways to serve pasta that are always a hit and are super simple:
1- Pasta Carbonara
works best with spaghetti, angel hair or spaggettini
Cook pasta as directed on package drain and return to pan - then add 2 tablespoons olive oil,1 egg, 1/4 cup Parmesan, sat pepper and garlic and 1/4 cup cooked chopped bacon, ham, chicken or beef then stir until all noodles are coated and egg is cooked - serve immediately.
2- Scampi
2 pounds shrimp, peeled and deveined
1/3 cup olive oil
1/3 cup vermouth
2 large cloves garlic, crushed
3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
3 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice, about 1 large lemon
PREPARATION:
Heat oil over medium low heat in a large skillet. Saut茅 shrimp; add vermouth, garlic, salt, and pepper; simmer until liquid is almost evaporated. Sprinkle with parsley and lemon juice. Gently stir and serve over linguini noodles (follow directions on box or fresh tray for perfect noodles every time).
Hope this helps!Calling all cooks i need some fast recipes please?
Check out Rachel Ray's 30 minute meals. She has a ton of recipes.
Try this spicy arriabata.
Heat about a tablespoon of olive oil over low heat. Add some red pepper flakes. (About half a teaspoon to a teaspoon or so, depending on how spicy you want it.) Cook the red pepper flakes for a little bit then add some finely chopped garlic. Don't let the garlic burn! After a few seconds, once the garlic is cooked, add some chopped up tomatoes. (I used canned tomatoes, chopped up-they are great and they are easy). Don't add the liquid from the cans yet because the tomatoes will release some liquid and you want to wait a few minutes to see how liquid to sauce is. If not liquid enough, then add some liquid from the can until you get the consistency you like. After a couple of minutes, when it is heated through, add some chopped basil. Add basil at the very end. Turn off heat when you add basil. Add sauce to cooked pasta. Finishing cooking pasta with the sauce. This sauce is super easy and really flavorful.
I don't measure, I just eyeball the following ingredients (use olive oil amt. on par with how much pasta you will be cooking, then the rest will flow):
olive oil
minced garlic
minced onions
basil
oregano (just a pinch if dried)
Salt %26amp; Pepper
Recipe 1
spinach (frozen ok)
asparagus (need to cut into bite sized pieces; frozen or canned ok if have to . . . fresh always better)
Recipe 2
Canned clams w/juice (whole and/or minced . . . I mix both). Definitely DO NOT SKIMP on clams.
In large pan, sautee garlic in olive oil. Just as turning brown, add onions. Continue sauteeing until translucent. Add spices. Add asparagus and spinach if doing recipe 1; add clams if doing recipe 2.
Cook until flavors meld. Serve over pasta.
Can add a touch of white wine for body if you like.
3 cans of diced tomatoes.
2 of the cans put thru a blender.
Put them in a pot than you have browned a diced onion in.
Add 1 -2 tbl chopped garlic
S%26amp;P to taste
handful of dried Ital. saesonings
handful chopped fresh basil
cook for 15 minutes - 1/2 hour.
Remember to start boiling water for your pasta. Always add salt to the water as this is the only way to season the pasta. The Italian rule to salt is make it as salty as the sea. So you can't add too much.
Good luck and good eatings.
well not sure if this will help but they always tend to have the easiest and simplest recipes....http://www.kraftfoods.com/kf
GOOD LUCK !!!!!!! ;)
1 large can crushed tomatoes
1 large onion, diced
2 cloves garlic
1 large or 2 small zucchini
8 oz mushrooms, rinsed and sliced
big handful of parsley
1 cup red wine
2 tablespoons sugar
teaspoon Italian seasonings
fresh ground pepper
Melt olive oil in a large pot, saute onions, then add minced garlic and zucchini. Add mushrooms and cook until water has cooked off, add tomatoes and wine. Cook for 40 minutes to 1 hour, stirring often. sometimes I add browned ground beef, sometimes not.
INGREDIENTS
1 teaspoon vegetable oil
1/2 small yellow onion, diced
2 cloves garlic, minced
5 large tomatoes, cubed
1 small green bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
DIRECTIONS
In a skillet over medium-low heat, saute onion and garlic in the vegetable oil. Place tomatoes into onion and garlic mixture. Stir in diced bell pepper, salt, pepper, basil and oregano. Let simmer for 20 minutes, stirring occasionally. Turn down heat if it starts to stick.
well i am only 13 but i will be a famous chef someday i know it!
fast enough???
4 cans of tomato paste
5 cans of tomato sauce
2 cans of diced tomatoes
2 green peppers
2 package's of portabello mushrooms
2 Tbs of basil
3 Tbs of oregano
salt %26amp; pepper
slice the pepper's and mushrooms, put the tomatoe's and tomato paste, sauce in big sauce pan add veggies and herbs and salt and pepper.
BEST OF LUCK
I really don't follow a recipe. I use a mix of tomato sauce and paste, obviously more paste means thicker, more sauce a bit thinner. I add in some Italian seasoning mix which you buy int he spice aisle and I add in white sugar, just a wee bit at at time until it's how I like it and I am way picky about my sauce. I may add in some water towards the end if I want it a wee bit thinner. Of course, I start out with a mixture of ground beef and ground sausage cooked up in some olive oil and garlic, drain and add to my sauce. I season the sauce as I go with perhaps some garlic salt and even parmesean cheese.
fun easy sauce
3 tomates
1 onion
1 green pepper seeds removed
4 garlic cloves
salt and pepper to taste
toss it all into the blender and blend it up simmer for a bit add parsley,or celantro,or basil pour over spagetti or noodles
or just use paul newmans soccaroni sauce
variations
youse italian sausage,ground beef or chicken
add cheeses any kind
add italian spices
dont add the green pepper
chop the veggies instead
have fun be creative
There are 2 super simple ways to serve pasta that are always a hit and are super simple:
1- Pasta Carbonara
works best with spaghetti, angel hair or spaggettini
Cook pasta as directed on package drain and return to pan - then add 2 tablespoons olive oil,1 egg, 1/4 cup Parmesan, sat pepper and garlic and 1/4 cup cooked chopped bacon, ham, chicken or beef then stir until all noodles are coated and egg is cooked - serve immediately.
2- Scampi
2 pounds shrimp, peeled and deveined
1/3 cup olive oil
1/3 cup vermouth
2 large cloves garlic, crushed
3/4 teaspoons salt
1/2 teaspoon freshly ground pepper
3 tablespoons chopped fresh parsley
3 tablespoons fresh lemon juice, about 1 large lemon
PREPARATION:
Heat oil over medium low heat in a large skillet. Saut茅 shrimp; add vermouth, garlic, salt, and pepper; simmer until liquid is almost evaporated. Sprinkle with parsley and lemon juice. Gently stir and serve over linguini noodles (follow directions on box or fresh tray for perfect noodles every time).
Hope this helps!Calling all cooks i need some fast recipes please?
Check out Rachel Ray's 30 minute meals. She has a ton of recipes.
Try this spicy arriabata.
Heat about a tablespoon of olive oil over low heat. Add some red pepper flakes. (About half a teaspoon to a teaspoon or so, depending on how spicy you want it.) Cook the red pepper flakes for a little bit then add some finely chopped garlic. Don't let the garlic burn! After a few seconds, once the garlic is cooked, add some chopped up tomatoes. (I used canned tomatoes, chopped up-they are great and they are easy). Don't add the liquid from the cans yet because the tomatoes will release some liquid and you want to wait a few minutes to see how liquid to sauce is. If not liquid enough, then add some liquid from the can until you get the consistency you like. After a couple of minutes, when it is heated through, add some chopped basil. Add basil at the very end. Turn off heat when you add basil. Add sauce to cooked pasta. Finishing cooking pasta with the sauce. This sauce is super easy and really flavorful.
I don't measure, I just eyeball the following ingredients (use olive oil amt. on par with how much pasta you will be cooking, then the rest will flow):
olive oil
minced garlic
minced onions
basil
oregano (just a pinch if dried)
Salt %26amp; Pepper
Recipe 1
spinach (frozen ok)
asparagus (need to cut into bite sized pieces; frozen or canned ok if have to . . . fresh always better)
Recipe 2
Canned clams w/juice (whole and/or minced . . . I mix both). Definitely DO NOT SKIMP on clams.
In large pan, sautee garlic in olive oil. Just as turning brown, add onions. Continue sauteeing until translucent. Add spices. Add asparagus and spinach if doing recipe 1; add clams if doing recipe 2.
Cook until flavors meld. Serve over pasta.
Can add a touch of white wine for body if you like.
3 cans of diced tomatoes.
2 of the cans put thru a blender.
Put them in a pot than you have browned a diced onion in.
Add 1 -2 tbl chopped garlic
S%26amp;P to taste
handful of dried Ital. saesonings
handful chopped fresh basil
cook for 15 minutes - 1/2 hour.
Remember to start boiling water for your pasta. Always add salt to the water as this is the only way to season the pasta. The Italian rule to salt is make it as salty as the sea. So you can't add too much.
Good luck and good eatings.
well not sure if this will help but they always tend to have the easiest and simplest recipes....http://www.kraftfoods.com/kf
GOOD LUCK !!!!!!! ;)
1 large can crushed tomatoes
1 large onion, diced
2 cloves garlic
1 large or 2 small zucchini
8 oz mushrooms, rinsed and sliced
big handful of parsley
1 cup red wine
2 tablespoons sugar
teaspoon Italian seasonings
fresh ground pepper
Melt olive oil in a large pot, saute onions, then add minced garlic and zucchini. Add mushrooms and cook until water has cooked off, add tomatoes and wine. Cook for 40 minutes to 1 hour, stirring often. sometimes I add browned ground beef, sometimes not.
INGREDIENTS
1 teaspoon vegetable oil
1/2 small yellow onion, diced
2 cloves garlic, minced
5 large tomatoes, cubed
1 small green bell pepper, diced
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano
DIRECTIONS
In a skillet over medium-low heat, saute onion and garlic in the vegetable oil. Place tomatoes into onion and garlic mixture. Stir in diced bell pepper, salt, pepper, basil and oregano. Let simmer for 20 minutes, stirring occasionally. Turn down heat if it starts to stick.
well i am only 13 but i will be a famous chef someday i know it!
fast enough???
4 cans of tomato paste
5 cans of tomato sauce
2 cans of diced tomatoes
2 green peppers
2 package's of portabello mushrooms
2 Tbs of basil
3 Tbs of oregano
salt %26amp; pepper
slice the pepper's and mushrooms, put the tomatoe's and tomato paste, sauce in big sauce pan add veggies and herbs and salt and pepper.
BEST OF LUCK
I really don't follow a recipe. I use a mix of tomato sauce and paste, obviously more paste means thicker, more sauce a bit thinner. I add in some Italian seasoning mix which you buy int he spice aisle and I add in white sugar, just a wee bit at at time until it's how I like it and I am way picky about my sauce. I may add in some water towards the end if I want it a wee bit thinner. Of course, I start out with a mixture of ground beef and ground sausage cooked up in some olive oil and garlic, drain and add to my sauce. I season the sauce as I go with perhaps some garlic salt and even parmesean cheese.
fun easy sauce
3 tomates
1 onion
1 green pepper seeds removed
4 garlic cloves
salt and pepper to taste
toss it all into the blender and blend it up simmer for a bit add parsley,or celantro,or basil pour over spagetti or noodles
or just use paul newmans soccaroni sauce
variations
youse italian sausage,ground beef or chicken
add cheeses any kind
add italian spices
dont add the green pepper
chop the veggies instead
have fun be creative
Ready steady cook Australia Monday 13th Aug recipe?
does anyone know the name of the gorgeous looking hazelnut/ choc round cake thingy that was made by Janette Bloom. I have checked the website but can't access the link to see todays recipes??? does anyone know it or have a recipe for it. Thanx.Ready steady cook Australia Monday 13th Aug recipe?
Do you mean the NANNA鈥橲 CHOCOLATE SAVARIN, yeah I agree with you, it does look yummy doesn't it? Here is the recipe....
INGREDIENTS
戮 cup self-raising flour
戮 cup plain flour
录 cup brown sugar
60g unsalted butter, chopped
1 egg
1/3 cup milk, approximately
200g dark chocolate, chopped finely
1/3 cup finely chopped roasted hazelnuts
1 egg, beaten lightly, extra
录 cup cream
METHOD
1. Preheat oven to 160掳C fan-forced; grease and line an oven tray with baking paper.
2. Process the flours, sugar and butter until mixture resembles fine breadcrumbs; add egg. Process with enough milk until mixture forms a firm dough.
3. Turn dough onto lightly floured surface; roll dough into 15cm x 30cm rectangle.
4. Combine half of the chocolate and 录 cup of the nuts in small bowl; place chocolate nut mixture along one long side of dough rectangle. Brush remaining long side with a little of the extra egg; roll dough firmly, from long side, to enclose filling. Place on prepared tray.
5. Brush ends with egg; bring ends together, forming a ring, pinch edges to seal. Brush savarin all over with egg; bake, uncovered, about 30 minutes. Cool 5 minutes.
6. Meanwhile, combine the remaining chocolate and cream in a small heatproof bowl; microwave, on medium, 1-2 minutes, stirring occasionally, until sauce is smooth.
7. Serve warm savarin, drizzled with chocolate sauce; sprinkle with the remaining nuts. Serve with whipped cream, or vanilla ice-cream, if desired.ingredients cream
Do you mean the NANNA鈥橲 CHOCOLATE SAVARIN, yeah I agree with you, it does look yummy doesn't it? Here is the recipe....
INGREDIENTS
戮 cup self-raising flour
戮 cup plain flour
录 cup brown sugar
60g unsalted butter, chopped
1 egg
1/3 cup milk, approximately
200g dark chocolate, chopped finely
1/3 cup finely chopped roasted hazelnuts
1 egg, beaten lightly, extra
录 cup cream
METHOD
1. Preheat oven to 160掳C fan-forced; grease and line an oven tray with baking paper.
2. Process the flours, sugar and butter until mixture resembles fine breadcrumbs; add egg. Process with enough milk until mixture forms a firm dough.
3. Turn dough onto lightly floured surface; roll dough into 15cm x 30cm rectangle.
4. Combine half of the chocolate and 录 cup of the nuts in small bowl; place chocolate nut mixture along one long side of dough rectangle. Brush remaining long side with a little of the extra egg; roll dough firmly, from long side, to enclose filling. Place on prepared tray.
5. Brush ends with egg; bring ends together, forming a ring, pinch edges to seal. Brush savarin all over with egg; bake, uncovered, about 30 minutes. Cool 5 minutes.
6. Meanwhile, combine the remaining chocolate and cream in a small heatproof bowl; microwave, on medium, 1-2 minutes, stirring occasionally, until sauce is smooth.
7. Serve warm savarin, drizzled with chocolate sauce; sprinkle with the remaining nuts. Serve with whipped cream, or vanilla ice-cream, if desired.
Easy Italian Recipes for my cooking class?
I need a recipe that I can have done and ready to serve in 80 minutes...Please help!Easy Italian Recipes for my cooking class?
Chicken Saltimbocca
Ingredients:
* 4 boneless, skinless chicken breast halves,
each about 6 oz., lightly pounded to an even
thickness
* Salt and freshly ground pepper, to taste
* 1/3 cup all-purpose flour
* 2 Tbs. unsalted butter
* 1 Tbs. extra-virgin olive oil
* 2 tsp. chopped fresh sage or 1 tsp. dried sage,
plus 4 sage leaves for garnish (optional)
* 2 large slices prosciutto, not paper-thin,
trimmed to fit chicken breasts
* 1/4 lb. fresh mozzarella cheese, thinly sliced and
trimmed to fit chicken breasts
* 3/4 cup dry white wine such as Pinot Grigio or
Sauvignon Blanc
Directions:
Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
In a large fry pan or saut茅 pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.Easy Italian Recipes for my cooking class?
Easy Chicken Parmesan
Ingredients:
1/4 cup olive oil
1 egg
1/4 teaspoon salt
1/2 cup dry bread crumbs
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
4 boneless, skinless chicken breast thinly sliced
2 cups of your favorite Marinara sauce
8 slices part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon salt
8 ounces spaghetti or linguine
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat oil in a large (12-inch) skillet over medium-low heat. Beat egg and 1/4 teaspoon of salt in a shallow dish. Mix bread crumbs, basil and pepper in another shallow dish. Dip both sides of each breast in egg mixture, then into bread crumb mixture to coat. Set on a platter.
3. Increase heat to medium-high. When oil starts to shimmer, add chicken and saute, until golden brown, 5 to 6 minutes on each side.
4. Pour marinara sauce into a 9x13 inch baking dish. Place chicken in dish and top each with a portion of mozzarella and Parmesan cheese. Bake until cheese completely melts and browns, about 20 minutes.
5. Bring 2 quarts of water and 1 tablespoon of salt to boil in a large pot. Add pasta, use package times as a guide, and boil until just tender. Drain, cover and set aside till chicken is ready.
6. Transfer a portion of pasta to each plate. Place sauce and chicken on top of pasta and serve.
Here are bunch of Italian recipes for authentic Italian cuisine - http://www.gourmet-living.com/category.h鈥?/a>
Chicken Saltimbocca
Ingredients:
* 4 boneless, skinless chicken breast halves,
each about 6 oz., lightly pounded to an even
thickness
* Salt and freshly ground pepper, to taste
* 1/3 cup all-purpose flour
* 2 Tbs. unsalted butter
* 1 Tbs. extra-virgin olive oil
* 2 tsp. chopped fresh sage or 1 tsp. dried sage,
plus 4 sage leaves for garnish (optional)
* 2 large slices prosciutto, not paper-thin,
trimmed to fit chicken breasts
* 1/4 lb. fresh mozzarella cheese, thinly sliced and
trimmed to fit chicken breasts
* 3/4 cup dry white wine such as Pinot Grigio or
Sauvignon Blanc
Directions:
Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
In a large fry pan or saut茅 pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.Easy Italian Recipes for my cooking class?
Easy Chicken Parmesan
Ingredients:
1/4 cup olive oil
1 egg
1/4 teaspoon salt
1/2 cup dry bread crumbs
1/2 teaspoon dried basil
1/4 teaspoon ground pepper
4 boneless, skinless chicken breast thinly sliced
2 cups of your favorite Marinara sauce
8 slices part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
1 tablespoon salt
8 ounces spaghetti or linguine
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Heat oil in a large (12-inch) skillet over medium-low heat. Beat egg and 1/4 teaspoon of salt in a shallow dish. Mix bread crumbs, basil and pepper in another shallow dish. Dip both sides of each breast in egg mixture, then into bread crumb mixture to coat. Set on a platter.
3. Increase heat to medium-high. When oil starts to shimmer, add chicken and saute, until golden brown, 5 to 6 minutes on each side.
4. Pour marinara sauce into a 9x13 inch baking dish. Place chicken in dish and top each with a portion of mozzarella and Parmesan cheese. Bake until cheese completely melts and browns, about 20 minutes.
5. Bring 2 quarts of water and 1 tablespoon of salt to boil in a large pot. Add pasta, use package times as a guide, and boil until just tender. Drain, cover and set aside till chicken is ready.
6. Transfer a portion of pasta to each plate. Place sauce and chicken on top of pasta and serve.
Here are bunch of Italian recipes for authentic Italian cuisine - http://www.gourmet-living.com/category.h鈥?/a>
I need a recipe for boneless pork chops - that I can cook in the oven?
Has anyone got a tried and true recipe that you use frequently? Thanks!I need a recipe for boneless pork chops - that I can cook in the oven?
1/4 cup of butter divided.
2 large onions sliced.
4 to 6 pork chops.
2 tabl.. brown sugar.
1tabl. ketchup.
1 tabl. of flour and 1 cup of ginger ale.preheat oven to350 melt butter in skillet add onions and brown put in a 2 quart bake dish them brown the chops place chops over the onions sprinkle with brown sugar. blend ketchup with flour to form a paste; add ginger ale and stir well pour over pork chops. bake until chops are tender about a hourI need a recipe for boneless pork chops - that I can cook in the oven?
In a medium mixing bowl combine:
2-3 eggs
1/4 cup dijon mustard
Pepper (to taste) also salt.
1/2 cup half and half.
Season pork chops on both sides w/ salt pepper
dip into egg mixture.
Then dredge the chops in seasoned bread crumbs.
Arrange chops on a sheet pan (sprayed w/ food release.
Bake 30-35 at 350*
put thawed pork chops in a shallow pan with the usual spices on them , salt, pepper, garlic, onion, bake at 350 till browned then mix a can of cream of mushroom soup with a can of milk and then pour this over them and continue baking till done though, should take no more than a hour or so total depending on how thick your chops are
Take a cup of uncooked rice and put on bottom of lightly greased baking dish. Make your 2 cups of liquid out of a can of cream of mushroom soup and water. Pour over your rice. Place the pork chops on top and season with salt and pepper. Cook covered for about 45 minutes or until rice absorbs liquid. Easy and taste great. You can add veggies like more mushrooms or broccoli as well.
Low Fat Pork Chops Recipe
Ingredients
4 pork chops, thick --
boneless
1 egg white
2 tbsp pineapple juice --
unsweetened
1 tbsp soy sauce
1 tsp ginger
1 tsp garlic powder
1 cup italian seasoned bread --
crumbs
1 tsp paprika
Directions
Mix together Pineapple Juice, Soy Sauce, Ginger and Garlic Powder. In
a flat dish mix together bread crumbs and Paprika. Dip pork chops in
wet mixture and then coat with bread crumb mixture. Bake on each side
for 25 minutes at 325 degrees.
use your boneless chops in this recipe, its sooooo good
Apple Sauced Pork Chops
1 1/4 cups cooked rice
1/3 cup raisins ( I leave out the raisins )
1/4 cup chopped apple
Dash pepper
4 1 1/2 inch thick center cut pork chops
salt and pepper
1 tablespoon olive oil
1/4 cup dry white wine or chicken broth
1/4 cup cold unsalted butter, cut into chunks
1 1/2 cups balsamic vinegar
1 teaspoon sugar
1/4 cup chopped apples
In a bowl, combine rice, raisins, 1/4 cup apple and a dash pepper. Using a sharp knife, cut a pocket in each pork chop by making a 2 inch long slit in the fat side of chop. Work knife inside, cutting almost to the bone, but keeping the original slit small. Using a spoon, carefully push about 1/3 cup of the stuffing into each pocket. To keep the stuffing in the pockets, insert 1 or 2 wooden toothpicks diagonally into each chop near the pocket opening. Season chops on both sides with some salt and pepper. In a large skillet, cook chops in hot olive oil till golden brown, turning once. Arrange chops in a 13 x 9 x 2 inch baking dish. Bake, uncovered, in a 350F oven for 45 to 50 minutes or till no pink remains, juices run clear and thermometer inserted in the stuffing registers 160F. Remove from oven and keep warm. In small saucepan, heat wine over medium high heat till boiling. Boil gently 3 to 5 minutes or till reduced by half. Reduce heat to medium. Whisk in butter chunks, one at a time. Don't boil. Remove from heat. Stir in vinegar, sugar and 1/4 cup apple. Serve over chops. Serves 4.
Put 1 cup of rice (white or brown) in the bottom of your baking dish.
Lay the pork chops in a single layer on top of the rice.
Mix one can of condensed cream of mushroom, celery or broccoli soup with one can of water.
Add 1 package of Lipton onion soup mix.
Pour over pork chops.
Sprinkle with paprika and salt and pepper to taste.
Cover with aluminum foil and bake about 1 hour, until liquid is absorbed and pork is done. Remove the foil for the last 15 minutes if you would like it to brown.
Bert
Chicken-Fried Pork Chops with Andouille-Milk Gravy over Buttermilk Mashed Potatoes Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Home Cookin'
22 saltine crackers, finely crushed
3/4 cup plus 2 tablespoons flour
1 teaspoon salt, divided, plus more for seasoning
3/4 teaspoon freshly ground black pepper, divided, plus more for seasoning
3/4 teaspoon Emeril's Original Essence, recipe follows
3/4 teaspoon baking powder
2 large eggs
3 cups plus 1/3 cup whole milk
8 boneless breakfast pork chops (small, thin cuts, about 1/4-inch thick each)
2 to 2 1/2 cups vegetable oil
8 ounces cooked and crumbled andouille sausage
Buttermilk Mashed Potatoes, recipe follows
In a shallow bowl combine the crushed crackers, 3/4 cup of flour, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, Essence, and baking powder.
In a separate small bowl, whisk together the eggs and 1/3 cup of milk.
Season pork chops lightly with salt and freshly ground pepper on both sides. Dust pork chops, one at a time, with the cracker-flour mixture and then dip in the egg mixture. Dredge pork chops with the cracker-flour mixture a second time, pressing to coat, and shaking off any excess flour.
Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides. (The oil should be about 1/4-inch deep.) Add the pork chops to the preheated oil, being careful not to over-crowd the pan. Pan-fry the chops for 2 minutes, or until golden brown. Turn the pork chops and cook an additional 2 to 3 minutes, or until golden brown and cooked through. Place the pork chops on a paper towel-lined plate and keep warm while you make the gravy.
Carefully discard most of the oil from the pork chops, reserving 2 tablespoons plus any browned bits in the bottom of the skillet. Heat the oil over medium-low and add the andouille sausage, stirring until warmed through and fragrant. Add the remaining 2 tablespoons of the flour to the oil-sausage mixture, stirring constantly to keep from burning, about 2 minutes. In a slow, steady stream, add the remaining 3 cups of milk, 1/2 cup at a time, whisking continuously. Bring the gravy mixture to a simmer, and cook 8 to 10 minutes, or until slightly thickened. Season the gravy with the remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon freshly ground black pepper. Serve immediately over chicken fried pork chops and buttermilk mashed potatoes.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Buttermilk Mashed Potatoes:
2 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 1/4 cups buttermilk
4 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon ground black pepper
Place the potatoes in a medium pot and cover with cold water by 1-inch. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.
Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher or heavy fork until fluffy, about 4 minutes. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with aluminum foil. Place mashed potatoes in a low (275 degree F) oven to keep warm until ready to serve with the pork chops.
i use this garlic an herb sauce with lemon juice that you can actually buy from and grocery store its great and taste like you spent a long time cooking it. And for quick pork chops i use oven fry its really really good.
Salt and pepper your chops, coat them with flour, place in a baking dish and bake at 350degrees for 15-20 minutes checking them occasionally. When they brown on one side, turn them over so that the other side can brown. They will have the taste of fried without the extra oil, and they will be juicy.
I would suggest you put them under the grill, about 8'; from the top element and grill for about 7 minutes each side. (3/4';-1'; thick)
Add a few more minutes if they are thicker.
Use a rack in the roasting pan to catch the fat as it drips out.
SAVORY HERB WITH GARLIC BAKED PORK CHOPS
1 envelope Lipton Recipe Secrets- Savory Herb with Garlic Soup Mix*
1/3 cup plain dry bread crumbs
4 pork chops, 1 inch thick
1 egg, well beaten
Preheat oven to 400'. In small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture until evenly coated. Arrange chops on baking sheet. Bake uncovered 20 minutes or until done, turning once.
* Also terrific with Lipton Recipe Secrets-Golden Onion Soup Mix or Lipton Recipe Secrets Onion Soup Mix
1/4 cup of butter divided.
2 large onions sliced.
4 to 6 pork chops.
2 tabl.. brown sugar.
1tabl. ketchup.
1 tabl. of flour and 1 cup of ginger ale.preheat oven to350 melt butter in skillet add onions and brown put in a 2 quart bake dish them brown the chops place chops over the onions sprinkle with brown sugar. blend ketchup with flour to form a paste; add ginger ale and stir well pour over pork chops. bake until chops are tender about a hourI need a recipe for boneless pork chops - that I can cook in the oven?
In a medium mixing bowl combine:
2-3 eggs
1/4 cup dijon mustard
Pepper (to taste) also salt.
1/2 cup half and half.
Season pork chops on both sides w/ salt pepper
dip into egg mixture.
Then dredge the chops in seasoned bread crumbs.
Arrange chops on a sheet pan (sprayed w/ food release.
Bake 30-35 at 350*
put thawed pork chops in a shallow pan with the usual spices on them , salt, pepper, garlic, onion, bake at 350 till browned then mix a can of cream of mushroom soup with a can of milk and then pour this over them and continue baking till done though, should take no more than a hour or so total depending on how thick your chops are
Take a cup of uncooked rice and put on bottom of lightly greased baking dish. Make your 2 cups of liquid out of a can of cream of mushroom soup and water. Pour over your rice. Place the pork chops on top and season with salt and pepper. Cook covered for about 45 minutes or until rice absorbs liquid. Easy and taste great. You can add veggies like more mushrooms or broccoli as well.
Low Fat Pork Chops Recipe
Ingredients
4 pork chops, thick --
boneless
1 egg white
2 tbsp pineapple juice --
unsweetened
1 tbsp soy sauce
1 tsp ginger
1 tsp garlic powder
1 cup italian seasoned bread --
crumbs
1 tsp paprika
Directions
Mix together Pineapple Juice, Soy Sauce, Ginger and Garlic Powder. In
a flat dish mix together bread crumbs and Paprika. Dip pork chops in
wet mixture and then coat with bread crumb mixture. Bake on each side
for 25 minutes at 325 degrees.
use your boneless chops in this recipe, its sooooo good
Apple Sauced Pork Chops
1 1/4 cups cooked rice
1/3 cup raisins ( I leave out the raisins )
1/4 cup chopped apple
Dash pepper
4 1 1/2 inch thick center cut pork chops
salt and pepper
1 tablespoon olive oil
1/4 cup dry white wine or chicken broth
1/4 cup cold unsalted butter, cut into chunks
1 1/2 cups balsamic vinegar
1 teaspoon sugar
1/4 cup chopped apples
In a bowl, combine rice, raisins, 1/4 cup apple and a dash pepper. Using a sharp knife, cut a pocket in each pork chop by making a 2 inch long slit in the fat side of chop. Work knife inside, cutting almost to the bone, but keeping the original slit small. Using a spoon, carefully push about 1/3 cup of the stuffing into each pocket. To keep the stuffing in the pockets, insert 1 or 2 wooden toothpicks diagonally into each chop near the pocket opening. Season chops on both sides with some salt and pepper. In a large skillet, cook chops in hot olive oil till golden brown, turning once. Arrange chops in a 13 x 9 x 2 inch baking dish. Bake, uncovered, in a 350F oven for 45 to 50 minutes or till no pink remains, juices run clear and thermometer inserted in the stuffing registers 160F. Remove from oven and keep warm. In small saucepan, heat wine over medium high heat till boiling. Boil gently 3 to 5 minutes or till reduced by half. Reduce heat to medium. Whisk in butter chunks, one at a time. Don't boil. Remove from heat. Stir in vinegar, sugar and 1/4 cup apple. Serve over chops. Serves 4.
Put 1 cup of rice (white or brown) in the bottom of your baking dish.
Lay the pork chops in a single layer on top of the rice.
Mix one can of condensed cream of mushroom, celery or broccoli soup with one can of water.
Add 1 package of Lipton onion soup mix.
Pour over pork chops.
Sprinkle with paprika and salt and pepper to taste.
Cover with aluminum foil and bake about 1 hour, until liquid is absorbed and pork is done. Remove the foil for the last 15 minutes if you would like it to brown.
Bert
Chicken-Fried Pork Chops with Andouille-Milk Gravy over Buttermilk Mashed Potatoes Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Home Cookin'
22 saltine crackers, finely crushed
3/4 cup plus 2 tablespoons flour
1 teaspoon salt, divided, plus more for seasoning
3/4 teaspoon freshly ground black pepper, divided, plus more for seasoning
3/4 teaspoon Emeril's Original Essence, recipe follows
3/4 teaspoon baking powder
2 large eggs
3 cups plus 1/3 cup whole milk
8 boneless breakfast pork chops (small, thin cuts, about 1/4-inch thick each)
2 to 2 1/2 cups vegetable oil
8 ounces cooked and crumbled andouille sausage
Buttermilk Mashed Potatoes, recipe follows
In a shallow bowl combine the crushed crackers, 3/4 cup of flour, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, Essence, and baking powder.
In a separate small bowl, whisk together the eggs and 1/3 cup of milk.
Season pork chops lightly with salt and freshly ground pepper on both sides. Dust pork chops, one at a time, with the cracker-flour mixture and then dip in the egg mixture. Dredge pork chops with the cracker-flour mixture a second time, pressing to coat, and shaking off any excess flour.
Heat the oil to 375 degrees F in a large skillet with 2-inch deep sides. (The oil should be about 1/4-inch deep.) Add the pork chops to the preheated oil, being careful not to over-crowd the pan. Pan-fry the chops for 2 minutes, or until golden brown. Turn the pork chops and cook an additional 2 to 3 minutes, or until golden brown and cooked through. Place the pork chops on a paper towel-lined plate and keep warm while you make the gravy.
Carefully discard most of the oil from the pork chops, reserving 2 tablespoons plus any browned bits in the bottom of the skillet. Heat the oil over medium-low and add the andouille sausage, stirring until warmed through and fragrant. Add the remaining 2 tablespoons of the flour to the oil-sausage mixture, stirring constantly to keep from burning, about 2 minutes. In a slow, steady stream, add the remaining 3 cups of milk, 1/2 cup at a time, whisking continuously. Bring the gravy mixture to a simmer, and cook 8 to 10 minutes, or until slightly thickened. Season the gravy with the remaining 1/2 teaspoon of salt and remaining 1/2 teaspoon freshly ground black pepper. Serve immediately over chicken fried pork chops and buttermilk mashed potatoes.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
Buttermilk Mashed Potatoes:
2 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 1/4 cups buttermilk
4 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon ground black pepper
Place the potatoes in a medium pot and cover with cold water by 1-inch. Bring to a boil, and reduce heat to medium-low. Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes. Drain potatoes in a colander.
Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper. Mash with a potato masher or heavy fork until fluffy, about 4 minutes. Adjust seasonings with salt and pepper, to taste. Place potatoes in an ovenproof dish and cover with aluminum foil. Place mashed potatoes in a low (275 degree F) oven to keep warm until ready to serve with the pork chops.
i use this garlic an herb sauce with lemon juice that you can actually buy from and grocery store its great and taste like you spent a long time cooking it. And for quick pork chops i use oven fry its really really good.
Salt and pepper your chops, coat them with flour, place in a baking dish and bake at 350degrees for 15-20 minutes checking them occasionally. When they brown on one side, turn them over so that the other side can brown. They will have the taste of fried without the extra oil, and they will be juicy.
I would suggest you put them under the grill, about 8'; from the top element and grill for about 7 minutes each side. (3/4';-1'; thick)
Add a few more minutes if they are thicker.
Use a rack in the roasting pan to catch the fat as it drips out.
SAVORY HERB WITH GARLIC BAKED PORK CHOPS
1 envelope Lipton Recipe Secrets- Savory Herb with Garlic Soup Mix*
1/3 cup plain dry bread crumbs
4 pork chops, 1 inch thick
1 egg, well beaten
Preheat oven to 400'. In small bowl, combine soup mix and bread crumbs. Dip chops in egg, then bread crumb mixture until evenly coated. Arrange chops on baking sheet. Bake uncovered 20 minutes or until done, turning once.
* Also terrific with Lipton Recipe Secrets-Golden Onion Soup Mix or Lipton Recipe Secrets Onion Soup Mix
I am looking for some good cooking recipes for a Mardi Gras theme dinner party.?
Of course the king cake you have to have one of those!
Either shrimp creole or seafood n andouille gumbo Blackened fish or Bourbon street chicken or boiled crawfish or red bean with andouille on rice. Potato salad, slaw, green beans, sliced pineapple and other fruit. Of course punch and lots of beads to make the table look nice! With lots of purple, yellow and green on the table to.I am looking for some good cooking recipes for a Mardi Gras theme dinner party.?
grilled oysters on the half shell
36 oysters
2 sticks butter
2 bunches chopped green onion
1 tablespoon Worcestershire sauce
2 cloves chopped garlic
2 tablespoons chopped parsley
1 teaspoon Cayenne pepper
1 cup grated Parmesan cheese.
prepare a charcoal grill for direct grilling.
shuck oysters.
meanwhile melt butter over low heat and add all ingredients except cheese. cook for 5 minutes.
strain butter mix. discard solids and keep melted butter.
grill oysters in batches over medium hot grill, being careful not to spill the oyster liquor.
spoon butter mixture onto each oyster (as much as it will hold).
cook till juice begins to bubble in the shell (don't over cook)
top with one tablespoon of cheese.
makes 3 or 4 portions.I am looking for some good cooking recipes for a Mardi Gras theme dinner party.?
Definitely check out allrecipes.com
They have thousands of recipes and you can change the portions to the appropriate serving!
Either shrimp creole or seafood n andouille gumbo Blackened fish or Bourbon street chicken or boiled crawfish or red bean with andouille on rice. Potato salad, slaw, green beans, sliced pineapple and other fruit. Of course punch and lots of beads to make the table look nice! With lots of purple, yellow and green on the table to.I am looking for some good cooking recipes for a Mardi Gras theme dinner party.?
grilled oysters on the half shell
36 oysters
2 sticks butter
2 bunches chopped green onion
1 tablespoon Worcestershire sauce
2 cloves chopped garlic
2 tablespoons chopped parsley
1 teaspoon Cayenne pepper
1 cup grated Parmesan cheese.
prepare a charcoal grill for direct grilling.
shuck oysters.
meanwhile melt butter over low heat and add all ingredients except cheese. cook for 5 minutes.
strain butter mix. discard solids and keep melted butter.
grill oysters in batches over medium hot grill, being careful not to spill the oyster liquor.
spoon butter mixture onto each oyster (as much as it will hold).
cook till juice begins to bubble in the shell (don't over cook)
top with one tablespoon of cheese.
makes 3 or 4 portions.I am looking for some good cooking recipes for a Mardi Gras theme dinner party.?
Definitely check out allrecipes.com
They have thousands of recipes and you can change the portions to the appropriate serving!
Whats the best recipe and easiest way to cook corned beef hash?
I dont cook or enjoy cooking much but wanna try doing this for me and the missus tomorrow night!Whats the best recipe and easiest way to cook corned beef hash?
Corned beef hash
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
275g/10oz potatoes, cut into cubes but not peeled
3 tbsp oil
1 onion, sliced
1 garlic clove, crushed
225g/8oz canned corned beef, cut into cubes
3 tbsp Worcestershire sauce
1 large pickled gherkin, chopped
1 tsp wholegrain mustard
salt and freshly ground black pepper
50g/2oz butter
To serve
4 poached eggs
brown sauce and tomato ketchup
Method
1. Boil the potatoes in a pan of salted water for five minutes, then drain.
2. Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned.
3. Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well.
4. Transfer this mixture to an ovenproof dish.
5. Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown.
6. Preheat the grill to high.
7. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown.
8. To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup.
Whats the best recipe and easiest way to cook corned beef hash?
Corned Beef Hash.
Ingredients
3 tablespoons oil
1 cup onion, chopped
3 cups corned beef, cooked, cut into 1/2-inch cubes (about 2 pounds)
2-3 cups potatoes, cooked, cut into 1/2-inch cubes
fresh parsley
Directions
1 Cook onions in oil over medium-high heat until lightly browned, about 3 minutes.
2 Add beef and potatoes and reduce heat to medium, and press down to compress.
3 Cook without stirring until the bottom is browned 10-15 minutes.
4 Garnish with parsley.
CORNED BEEF HASH
2 tsp. olive oil
1 med. onion, minced
2 cloves garlic, minced
1 red or green bell pepper, seeded %26amp; minced
2 (15 1/2 oz.) cans corned beef hash
1/4 c. finely chopped fresh parsley or 1 tbsp. dried
1/4 tsp. dried thyme
1/4 tsp. pepper
In 12'; skillet, heat the oil over medium heat. Add onion, garlic and pepper; saute until softened. Stir in the other ingredients and cook over medium high heat until thoroughly heated. Good served with applesauce.
Here's some recipes with canned corned beef and with leftover corned beef:
CORNED BEEF HASH AND EGG PIE
9 - 9 5/8 inch unbaked pie shell
15 1/2 oz. can corned beef hash
2 tsp. instant minced onion
2 c. frozen hash browns, thawed
4 eggs
Salt
Preheat oven to 350 degrees. Mix hash, onion and potatoes. Spoon into shell. Make hollows in hash and break egg into hollows. Sprinkle eggs with salt. Bake 35 to 40 minutes until eggs are firm.
CORNED BEEF HASH
6 slices bacon
2 cans corned beef
8 sm.-med. potatoes
1 med.-sized onion, diced
Salt and pepper to taste
6 eggs
Fry bacon and set aside to harden. Slice peeled potatoes into drippings in frying pan (we always used an iron skillet). When they are almost done, add corned beef and onion.
Cut down into hash frequently and turn with a metal spatula. Cover and simmer five minutes. Add crumbled bacon. Leave uncovered until a crust forms on the bottom, adding salt and pepper to your own taste.
Using back of large spoon, space 6 shallow indentations in top of hash.
Break an egg into each indentation. Bake 15 to 18 minutes just until eggs are set. Sprinkle with chopped parsley. Serve immediately.
CORNED BEEF HASH
Servings: Makes 4 servings.
Ingredients
1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice
1-lb piece cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tablespoons unsalted butter
1/4 cup heavy cream
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley
Preparation
Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
Saut茅 onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and saut茅 over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.
hope these help. good luck and enjoy.
Hi yummy I love corned beef hash, all you need is potatoes and cornbeef.
Bring a pan of water too the boil, us a kettle to boil the water first then put in a pan on the hob as it will boil quicker lol, and then peel and wash your pototoes and cut and then put into the pan, it all depends on preferace how many potatoes you use.
Boil spuds for 30 mins they might be ready at 20 mins, just check by stabbing a knife trought them if it goes right throught and they ar soft then they are ready.
Tip for the corn beef put it in fridge in the tin whist the spuds are cooking as it makes it easier and firmer to get out of the tin.
Cut up about half the cornbeef, depending on how much you like it #, I love it so I use loads, then you mash the drain and mash the potatoes using milk and butter add a little at a time so they dont go to runny, then once mashed mash in the cornbeed and there you go corned beef hash.
My mum does a lovely c.b.h ,you mash your tatties add to them a good tin of corned beef after removing fat,mash together then add a tin of heinz beans and a tin good plum toms chopped lots of lea and perrins and real black pepper than stir with a big spoon,it looks a bit sloppy,then place in a large oval dish add on top some crushed ready salted crisps and grate some cheddar on top, this is one of those meals that warms your cockles and is real comfort food also youve proberbly got all the ingredients in the cupboard.
Good for you.
Make some mash potatoes for 2 whilst cooking the hash
Chop %26amp; soften an onion.You can add some chopped mushrooms. 1can of corned beef chop up %26amp; add to softend oninon [ %26amp; mushrooms]
Mix togther until the beef is soft %26amp; onions are mixed in.The beef will melt down as it heats.
Put beef into a dish %26amp; mash on the top.
Sprinkle with cheese %26amp; into hot oven to brown.
You can serve with a salad or some baked beans %26amp; some crispy bread.
Bottle of red wine would be nice.
Happy cooking.
Mash up some left over potatoes, mix with a tin of corned beef. If you want to be fancy, sweat off some onion and (even fancier) garlic - helps to keep the vampires at bay. Then bung in the mash and corned beef, Add salt and pepper, keep stirring until some of the potato starts to brown. Serve with tomato sauce out of the bottle.
Well, i do it like this:
Boil the potatoes and mash them with some milk and butter.
Get an ovenproof baking dish thing and empty a tin of baked beans into it along with a tin of mashed up corned beef.
Put the potatoes on top of the corned beef + beans and bake in the oven until hot all the way through.
Hope i helped
:)
x
Put a can of hash in an ovenproof dish about 8';x8';x2';.
Spread the hash evenly and make 4 indents spaced equally apart.
The back of an ice cream scoop is perfect.
Gently crack open an egg into each dent.
Bake at 350 F until egg whites have set.
I like peanut butter toast on the side.
I have this as a supper alot.
Very good, and easy too.
http://allrecipes.com/Recipe/Corned-Beef鈥?/a>
Open a can, throw in pan, heat, slop on plate
If you really want to impress the little ladie DO NOT use canned corned beef. Get the pkg of of raw corned beef at your local grocery store. Boil it with the pkt of seasoning that comes with it. You will need to do this for a couple of hrs until it is good and fall apart tender.
Drain the liquid off and chop up small.
Microwave 1 or 2 med potatoes until tnender. Peel and chop up small as well. (You only want a little bit of potatoes)
Mix together and fry up. Serve with eggs, hash browns and toast.
This will make up a lot but it freezes well. Freeze into 2 serving size portions and for 1 days worth of cooking you will have about 7 mornings of breakfast, or even dinner.
You could also do the beef in a crick pot overnight or when you are gone all day.
Please please please do not use the canned stuff. It is the equivilent of dog food in my opinion.
Corned beef hash
Serves 4
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
275g/10oz potatoes, cut into cubes but not peeled
3 tbsp oil
1 onion, sliced
1 garlic clove, crushed
225g/8oz canned corned beef, cut into cubes
3 tbsp Worcestershire sauce
1 large pickled gherkin, chopped
1 tsp wholegrain mustard
salt and freshly ground black pepper
50g/2oz butter
To serve
4 poached eggs
brown sauce and tomato ketchup
Method
1. Boil the potatoes in a pan of salted water for five minutes, then drain.
2. Heat two tablespoons of the oil in a pan and fry the onion and garlic for 6-8 minutes, or until softened and lightly browned.
3. Tip the onion mixture into a bowl with the corned beef, Worcestershire sauce, chopped gherkin and mustard. Season with salt and freshly ground black pepper and mix well.
4. Transfer this mixture to an ovenproof dish.
5. Heat the remaining tablespoon of oil with the butter in a frying pan and fry the potatoes until tender and golden-brown.
6. Preheat the grill to high.
7. Spoon the potatoes on top of the meat mixture in the dish, then place under the grill for 4-6 minutes, or until crisp and golden-brown.
8. To serve, divide the corned beef hash among four serving plates. Top each portion with a poached egg and serve with brown sauce and tomato ketchup.
Whats the best recipe and easiest way to cook corned beef hash?
Corned Beef Hash.
Ingredients
3 tablespoons oil
1 cup onion, chopped
3 cups corned beef, cooked, cut into 1/2-inch cubes (about 2 pounds)
2-3 cups potatoes, cooked, cut into 1/2-inch cubes
fresh parsley
Directions
1 Cook onions in oil over medium-high heat until lightly browned, about 3 minutes.
2 Add beef and potatoes and reduce heat to medium, and press down to compress.
3 Cook without stirring until the bottom is browned 10-15 minutes.
4 Garnish with parsley.
CORNED BEEF HASH
2 tsp. olive oil
1 med. onion, minced
2 cloves garlic, minced
1 red or green bell pepper, seeded %26amp; minced
2 (15 1/2 oz.) cans corned beef hash
1/4 c. finely chopped fresh parsley or 1 tbsp. dried
1/4 tsp. dried thyme
1/4 tsp. pepper
In 12'; skillet, heat the oil over medium heat. Add onion, garlic and pepper; saute until softened. Stir in the other ingredients and cook over medium high heat until thoroughly heated. Good served with applesauce.
Here's some recipes with canned corned beef and with leftover corned beef:
CORNED BEEF HASH AND EGG PIE
9 - 9 5/8 inch unbaked pie shell
15 1/2 oz. can corned beef hash
2 tsp. instant minced onion
2 c. frozen hash browns, thawed
4 eggs
Salt
Preheat oven to 350 degrees. Mix hash, onion and potatoes. Spoon into shell. Make hollows in hash and break egg into hollows. Sprinkle eggs with salt. Bake 35 to 40 minutes until eggs are firm.
CORNED BEEF HASH
6 slices bacon
2 cans corned beef
8 sm.-med. potatoes
1 med.-sized onion, diced
Salt and pepper to taste
6 eggs
Fry bacon and set aside to harden. Slice peeled potatoes into drippings in frying pan (we always used an iron skillet). When they are almost done, add corned beef and onion.
Cut down into hash frequently and turn with a metal spatula. Cover and simmer five minutes. Add crumbled bacon. Leave uncovered until a crust forms on the bottom, adding salt and pepper to your own taste.
Using back of large spoon, space 6 shallow indentations in top of hash.
Break an egg into each indentation. Bake 15 to 18 minutes just until eggs are set. Sprinkle with chopped parsley. Serve immediately.
CORNED BEEF HASH
Servings: Makes 4 servings.
Ingredients
1 lb baking (russet) potatoes, peeled and cut into 1/4-inch dice
1-lb piece cooked corned beef, cut into chunks
1 cup chopped onion
1 large red bell pepper, cut into 1/4-inch pieces
2 tablespoons unsalted butter
1/4 cup heavy cream
4 large eggs (optional)
1 tablespoon chopped fresh flat-leaf parsley
Preparation
Cook potatoes in boiling salted water to cover until just tender, about 3 minutes, then drain. Pulse corned beef in a food processor until coarsely chopped.
Saut茅 onion and bell pepper in butter in a 12-inch nonstick skillet over moderately high heat, stirring, until lightly browned, about 5 minutes. Add potatoes and saut茅 over moderately high heat, stirring occasionally, until browned, about 5 minutes. Stir in corned beef and salt and pepper to taste, then cook, stirring occasionally, until browned. Add cream and cook, stirring, 1 minute.
If desired, make 4 holes in hash and break 1 egg into each. Cook over moderately low heat, covered, 5 minutes, or until eggs are cooked to desired doneness, and season with salt and pepper. Sprinkle hash with parsley.
hope these help. good luck and enjoy.
Hi yummy I love corned beef hash, all you need is potatoes and cornbeef.
Bring a pan of water too the boil, us a kettle to boil the water first then put in a pan on the hob as it will boil quicker lol, and then peel and wash your pototoes and cut and then put into the pan, it all depends on preferace how many potatoes you use.
Boil spuds for 30 mins they might be ready at 20 mins, just check by stabbing a knife trought them if it goes right throught and they ar soft then they are ready.
Tip for the corn beef put it in fridge in the tin whist the spuds are cooking as it makes it easier and firmer to get out of the tin.
Cut up about half the cornbeef, depending on how much you like it #, I love it so I use loads, then you mash the drain and mash the potatoes using milk and butter add a little at a time so they dont go to runny, then once mashed mash in the cornbeed and there you go corned beef hash.
My mum does a lovely c.b.h ,you mash your tatties add to them a good tin of corned beef after removing fat,mash together then add a tin of heinz beans and a tin good plum toms chopped lots of lea and perrins and real black pepper than stir with a big spoon,it looks a bit sloppy,then place in a large oval dish add on top some crushed ready salted crisps and grate some cheddar on top, this is one of those meals that warms your cockles and is real comfort food also youve proberbly got all the ingredients in the cupboard.
Good for you.
Make some mash potatoes for 2 whilst cooking the hash
Chop %26amp; soften an onion.You can add some chopped mushrooms. 1can of corned beef chop up %26amp; add to softend oninon [ %26amp; mushrooms]
Mix togther until the beef is soft %26amp; onions are mixed in.The beef will melt down as it heats.
Put beef into a dish %26amp; mash on the top.
Sprinkle with cheese %26amp; into hot oven to brown.
You can serve with a salad or some baked beans %26amp; some crispy bread.
Bottle of red wine would be nice.
Happy cooking.
Mash up some left over potatoes, mix with a tin of corned beef. If you want to be fancy, sweat off some onion and (even fancier) garlic - helps to keep the vampires at bay. Then bung in the mash and corned beef, Add salt and pepper, keep stirring until some of the potato starts to brown. Serve with tomato sauce out of the bottle.
Well, i do it like this:
Boil the potatoes and mash them with some milk and butter.
Get an ovenproof baking dish thing and empty a tin of baked beans into it along with a tin of mashed up corned beef.
Put the potatoes on top of the corned beef + beans and bake in the oven until hot all the way through.
Hope i helped
:)
x
Put a can of hash in an ovenproof dish about 8';x8';x2';.
Spread the hash evenly and make 4 indents spaced equally apart.
The back of an ice cream scoop is perfect.
Gently crack open an egg into each dent.
Bake at 350 F until egg whites have set.
I like peanut butter toast on the side.
I have this as a supper alot.
Very good, and easy too.
http://allrecipes.com/Recipe/Corned-Beef鈥?/a>
Open a can, throw in pan, heat, slop on plate
If you really want to impress the little ladie DO NOT use canned corned beef. Get the pkg of of raw corned beef at your local grocery store. Boil it with the pkt of seasoning that comes with it. You will need to do this for a couple of hrs until it is good and fall apart tender.
Drain the liquid off and chop up small.
Microwave 1 or 2 med potatoes until tnender. Peel and chop up small as well. (You only want a little bit of potatoes)
Mix together and fry up. Serve with eggs, hash browns and toast.
This will make up a lot but it freezes well. Freeze into 2 serving size portions and for 1 days worth of cooking you will have about 7 mornings of breakfast, or even dinner.
You could also do the beef in a crick pot overnight or when you are gone all day.
Please please please do not use the canned stuff. It is the equivilent of dog food in my opinion.
Ok Im 26 boss is coming to dinner and I cant cook! Need an easy yet impressive chicken recipe?
Please not all these spices I have never heard of.Ok Im 26 boss is coming to dinner and I cant cook! Need an easy yet impressive chicken recipe?
Dusseldorf Chicken Schnitzel and Spaetzle
2 lb (about three) chicken breasts split, boned, skinned
1/3 cup Flour
1/4 tsp Salt
1/8 tsp Pepper
2 x Beaten eggs
2 tbl Water
1/2 cup Dry breadcrumbs
1/3 cup Parmesan cheese
1/3 cup Margarine
SPAETZLE
1 1/2 cup Flour
3/4 cup Water
2 x Beaten eggs
1/2 tsp Salt
1 x Chicken bouillon cube
3 tbl Butter
1 tbl Chopped parsley
1/4 cup Parmesan cheese
Flatten chicken to 1/8 inch thickness. Combine flour and seasonings; coat chicken. Dip in combined agg and water, coat with combined crumbs and cheese. Chill at least 30 minutes. Fry in margarine 6 minutes or until done, turning once. Serve with lemon.
SPAETZLE: Combine flour, water, eggs and salt, beat until smooth. Add bouillon to 6 cups boiling water. Using a spatula press 1/2 of the batter through large holed colander into boiling bouillon. Cook until spaetzle float to the top, remove with slotted spoon. Repeat with remaining batter.
Toss with butter and parsley. Add cheese and toss. Enjoy!
This is so good and not a common dish but, imressive.Ok Im 26 boss is coming to dinner and I cant cook! Need an easy yet impressive chicken recipe?
I dunno
SWANSON FROZEN CHICKEN DINNER....
HE-MAN PORTION.....
buy a roasted chicken, a pot of cream, half a dozen mushrooms, an onion and white wine.
chop up onion and fry off lightly in pan, slice then add mushrooms(or use whole small button mushrooms) add cream and warm - add white wine then simmer on a low heat for 5-10 mins for sauce to thicken.
Cut chicken into portions and place into an oven proof tray. Pour sauce over and place in oven 30-40 mins before you are ready to eat. Serve with rice or potatoes %26amp; veg. Takes about 30 mins to prepare with 30-40 mins cooking time
';Chicken Cacciatore'; - 4 servings
2 1/2 to 3-pound broiler-fryer chicken; cut up
1/4 cup shortening
1/2 cup all-purpose flour
2 cups thinly sliced onion rings
1/2 cup chopped green pepper
2 cloves garlic; crushed
1 (16 oz.) can tomatoes; drained
1 (8 oz.) can tomato sauce
1 (3 oz.) can sliced mushrooms; drained
1 tsp. salt
1/4 tsp. oregano
Rinse chicken and pat dry. Melt shortening in large skillet. Coat chicken pieces with flour. Cook chicken in shortening over medium heat 15-20 minutes or until light brown. Remove chicken; set aside.
Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly; simmer 30-40 minutes or until thickest pieces are fork-tender.
take your chicken and bread ir with flour and salt and pepper and fry it til its nice and brown now put it in a cassorole dish....now take the pan you browned the dchicken in and add some sliced lengthwise onions and musrooms and garlic 1 lb of mushrooms and 1 lrg onion and 4 cloves of garlic and 1/2 stick butter bow pour in 1 cup of red wine and deglaze the pan and then add 2 to 3 cups chicken broth salt and pepper to taste and pour back on chicken and cover and put in a 350 oven for about 1 to1 1/2 hrs tilk chicken alsmost fall off bone .....serve with rice pilaf and veggies of your choice...french style green beans are good...
here is an easy and filling recipe for a Japanese dish for Oyako Donburi (chicken and egg over rice) - http://allrecipes.com/Recipe/Oyako-Donbu鈥?/a>
Or try the recipes off this site.
http://easy-recipes.hypermart.net/index.鈥?/a>
Lemon Chicken
1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons vegetable oil, 2 turns of the pan
1 tablespoon (a splash) white vinegar
1/2 cup chicken broth
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
20 blades fresh chives, finely chopped
Coat the chunked chicken lightly in flour, seasoned with a little salt.
Heat a large skillet or a wok-shaped nonstick pan over high heat.
Stir fry chicken until golden, 3 or 4 minutes.
Remove chicken from the pan and return pan to heat.
Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate.
Add stock or broth to the pan and scrape up any drippings with a whisk.
Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine.
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
Remove the pan from heat, add the chives and zest, and toss chicken pieces well to combine zest and chives evenly throughout the sauce.
Serve With Rice
Cook's Notes:
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
Try adding a bottle of dry, red wine to the mix for a drink and you should do well.
If you want a very simple, cheap, but extremely elegant meal follow these directions.
1 fillet of rainbow trour or atlantic pink salmon per person OR 2 small chicken breasts per person
1 large red onion cut into circles
1 bottle of Kraft: Balsamic Vinagrette
1 bottle of seedy dijon mustard (Earls is good)
1 bag of baby spinach per 3 people
First, cut up the onion into large circles (cut the onion whole and pop the pieces out of each other)
sautee them in a little bit of vegetable oil until they're soft
add in 1 tblsp of the dijon mustard, 2 if you're feeling lucky
add in 1 cup balsamic vinagrette and half a cup of warm water. allow everything to simmer for about 20 minutes or until it's thickened up a little bit\
In a separate pan, brown the chicken with a bit of veg. oil. Just for about 4-6 minutes on each side. (If you're using the fish, you're going to want to make sure the oils about an inch high and it's been on the high heat a while- cook each side for 8 minutes)
Take the spinach and rip it up a bit so that the leaves aren't too big. Set it up on the plates you'll be serving the dinner on.
Note: do NOT add the fish to the dressing while it's simmering. Cook the fish in a separate frying pan. However if you're using chicken, you may add it to the dressing while it's simmering. It sucks in the flavours and makes the chicken juicy.
Dress the bed of greens with some of the warm vinagrette you've made - make sure some onions get in as well. You may also transfer the dressing and greens in to a large bowl and pre-mix them, however you won't have the opion of more or less dressing.
Finish by placing the chicken breast (or fish) on top of the bed of greens, and lay another couple of spoonfulls of the dressing on top.
All of this prep and cooking normally takes me about 30 mins, and i always get compliments on it. It looks like something that would cost 45 dollars a plate in a restaurant, but it averages out pretty cheap and its delicious... and healthy!
the WRONG time to learn to cook is when your boss is coming to dinner. You are bound to 'impress' with your poor skills. It's time to swallow your pride, ask a friend or relative that can cook to come help you out, and admit it to your boss. Otherwise, the chances of him remaining your boss, become quite slim.
okay lol
how about buy one of those cassarole meals from betty crocker just add chicken breast
or
buy rotisserie chicken or turkey breast done already from grocery store by deli and can of sweet peas and mac and cheese
Get one of those chicken chasseur cassreole mixes. He will be fooled into thinking made it all by yourself.
Just get simple chicken breasts (I usually use the ones with bones). Place in a baking dish/pan whatever you have. Drizzle lemon juice (or you can use the real lemons). Sprinkle rosemary (a must for a good chicken dish). You could use dried McCormick kind or you could get the fresh ones from the supermarket. Salt and pepper. That's it. You can bake it with potatoes. Or you can make mashed potatoes as a side dish.
Hit your local SafeWay. Buy a cooked chicken, a box of heat and eat Mac %26amp; Cheese and a box of Mashed Potates. Buy 1 pack of frozen mixed veggies and a bag of rolls. Replate everything at home and hide all the packages. This menu will feed 4 or 5 for about $22.00 Add a bake-at home Apple pie for another 3 or 4 bucks! You will look like an All-Star Chef!
Shake-n-Bake.
Dusseldorf Chicken Schnitzel and Spaetzle
2 lb (about three) chicken breasts split, boned, skinned
1/3 cup Flour
1/4 tsp Salt
1/8 tsp Pepper
2 x Beaten eggs
2 tbl Water
1/2 cup Dry breadcrumbs
1/3 cup Parmesan cheese
1/3 cup Margarine
SPAETZLE
1 1/2 cup Flour
3/4 cup Water
2 x Beaten eggs
1/2 tsp Salt
1 x Chicken bouillon cube
3 tbl Butter
1 tbl Chopped parsley
1/4 cup Parmesan cheese
Flatten chicken to 1/8 inch thickness. Combine flour and seasonings; coat chicken. Dip in combined agg and water, coat with combined crumbs and cheese. Chill at least 30 minutes. Fry in margarine 6 minutes or until done, turning once. Serve with lemon.
SPAETZLE: Combine flour, water, eggs and salt, beat until smooth. Add bouillon to 6 cups boiling water. Using a spatula press 1/2 of the batter through large holed colander into boiling bouillon. Cook until spaetzle float to the top, remove with slotted spoon. Repeat with remaining batter.
Toss with butter and parsley. Add cheese and toss. Enjoy!
This is so good and not a common dish but, imressive.Ok Im 26 boss is coming to dinner and I cant cook! Need an easy yet impressive chicken recipe?
I dunno
SWANSON FROZEN CHICKEN DINNER....
HE-MAN PORTION.....
buy a roasted chicken, a pot of cream, half a dozen mushrooms, an onion and white wine.
chop up onion and fry off lightly in pan, slice then add mushrooms(or use whole small button mushrooms) add cream and warm - add white wine then simmer on a low heat for 5-10 mins for sauce to thicken.
Cut chicken into portions and place into an oven proof tray. Pour sauce over and place in oven 30-40 mins before you are ready to eat. Serve with rice or potatoes %26amp; veg. Takes about 30 mins to prepare with 30-40 mins cooking time
';Chicken Cacciatore'; - 4 servings
2 1/2 to 3-pound broiler-fryer chicken; cut up
1/4 cup shortening
1/2 cup all-purpose flour
2 cups thinly sliced onion rings
1/2 cup chopped green pepper
2 cloves garlic; crushed
1 (16 oz.) can tomatoes; drained
1 (8 oz.) can tomato sauce
1 (3 oz.) can sliced mushrooms; drained
1 tsp. salt
1/4 tsp. oregano
Rinse chicken and pat dry. Melt shortening in large skillet. Coat chicken pieces with flour. Cook chicken in shortening over medium heat 15-20 minutes or until light brown. Remove chicken; set aside.
Add onion rings, green pepper and garlic to skillet; cook and stir over medium heat until onion and pepper are tender. Stir in remaining ingredients. Add chicken to sauce. Cover tightly; simmer 30-40 minutes or until thickest pieces are fork-tender.
take your chicken and bread ir with flour and salt and pepper and fry it til its nice and brown now put it in a cassorole dish....now take the pan you browned the dchicken in and add some sliced lengthwise onions and musrooms and garlic 1 lb of mushrooms and 1 lrg onion and 4 cloves of garlic and 1/2 stick butter bow pour in 1 cup of red wine and deglaze the pan and then add 2 to 3 cups chicken broth salt and pepper to taste and pour back on chicken and cover and put in a 350 oven for about 1 to1 1/2 hrs tilk chicken alsmost fall off bone .....serve with rice pilaf and veggies of your choice...french style green beans are good...
here is an easy and filling recipe for a Japanese dish for Oyako Donburi (chicken and egg over rice) - http://allrecipes.com/Recipe/Oyako-Donbu鈥?/a>
Or try the recipes off this site.
http://easy-recipes.hypermart.net/index.鈥?/a>
Lemon Chicken
1 1/2 pounds chicken breast or chicken tenders, cut into chunks
1/4 cup all-purpose unbleached flour
Coarse salt
2 tablespoons vegetable oil, 2 turns of the pan
1 tablespoon (a splash) white vinegar
1/2 cup chicken broth
8 ounces (1 cup) prepared lemon curd
1/4 cup hot water
1 lemon, zested
20 blades fresh chives, finely chopped
Coat the chunked chicken lightly in flour, seasoned with a little salt.
Heat a large skillet or a wok-shaped nonstick pan over high heat.
Stir fry chicken until golden, 3 or 4 minutes.
Remove chicken from the pan and return pan to heat.
Reduce heat to medium.
Add a splash of vinegar to the pan and let it evaporate.
Add stock or broth to the pan and scrape up any drippings with a whisk.
Thin curd by stirring in a little hot water. Add curd to broth and whisk to combine.
Add chicken back to the pan and simmer for 1 to 2 minutes to thicken sauce and finish cooking chicken pieces through.
Remove the pan from heat, add the chives and zest, and toss chicken pieces well to combine zest and chives evenly throughout the sauce.
Serve With Rice
Cook's Notes:
Chicken broths and stocks are available in resealable paper containers, making storage of remaining product easy and on hand in the refrigerator; they are found in the soup aisle.
Lemon curd is a sweet lemon spread available in most markets. It is on the jam/jelly aisle.
Try adding a bottle of dry, red wine to the mix for a drink and you should do well.
If you want a very simple, cheap, but extremely elegant meal follow these directions.
1 fillet of rainbow trour or atlantic pink salmon per person OR 2 small chicken breasts per person
1 large red onion cut into circles
1 bottle of Kraft: Balsamic Vinagrette
1 bottle of seedy dijon mustard (Earls is good)
1 bag of baby spinach per 3 people
First, cut up the onion into large circles (cut the onion whole and pop the pieces out of each other)
sautee them in a little bit of vegetable oil until they're soft
add in 1 tblsp of the dijon mustard, 2 if you're feeling lucky
add in 1 cup balsamic vinagrette and half a cup of warm water. allow everything to simmer for about 20 minutes or until it's thickened up a little bit\
In a separate pan, brown the chicken with a bit of veg. oil. Just for about 4-6 minutes on each side. (If you're using the fish, you're going to want to make sure the oils about an inch high and it's been on the high heat a while- cook each side for 8 minutes)
Take the spinach and rip it up a bit so that the leaves aren't too big. Set it up on the plates you'll be serving the dinner on.
Note: do NOT add the fish to the dressing while it's simmering. Cook the fish in a separate frying pan. However if you're using chicken, you may add it to the dressing while it's simmering. It sucks in the flavours and makes the chicken juicy.
Dress the bed of greens with some of the warm vinagrette you've made - make sure some onions get in as well. You may also transfer the dressing and greens in to a large bowl and pre-mix them, however you won't have the opion of more or less dressing.
Finish by placing the chicken breast (or fish) on top of the bed of greens, and lay another couple of spoonfulls of the dressing on top.
All of this prep and cooking normally takes me about 30 mins, and i always get compliments on it. It looks like something that would cost 45 dollars a plate in a restaurant, but it averages out pretty cheap and its delicious... and healthy!
the WRONG time to learn to cook is when your boss is coming to dinner. You are bound to 'impress' with your poor skills. It's time to swallow your pride, ask a friend or relative that can cook to come help you out, and admit it to your boss. Otherwise, the chances of him remaining your boss, become quite slim.
okay lol
how about buy one of those cassarole meals from betty crocker just add chicken breast
or
buy rotisserie chicken or turkey breast done already from grocery store by deli and can of sweet peas and mac and cheese
Get one of those chicken chasseur cassreole mixes. He will be fooled into thinking made it all by yourself.
Just get simple chicken breasts (I usually use the ones with bones). Place in a baking dish/pan whatever you have. Drizzle lemon juice (or you can use the real lemons). Sprinkle rosemary (a must for a good chicken dish). You could use dried McCormick kind or you could get the fresh ones from the supermarket. Salt and pepper. That's it. You can bake it with potatoes. Or you can make mashed potatoes as a side dish.
Hit your local SafeWay. Buy a cooked chicken, a box of heat and eat Mac %26amp; Cheese and a box of Mashed Potates. Buy 1 pack of frozen mixed veggies and a bag of rolls. Replate everything at home and hide all the packages. This menu will feed 4 or 5 for about $22.00 Add a bake-at home Apple pie for another 3 or 4 bucks! You will look like an All-Star Chef!
Shake-n-Bake.
I want to start cooking Carribean Food. Does anyone know any easy recipes for me to start with?
And any tips if you have any, thanksI want to start cooking Carribean Food. Does anyone know any easy recipes for me to start with?
Caribbean Holiday Shrimp - VERY delicious and easy to make. =)
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
2 limes, juiced
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon white sugar
1/2 teaspoon crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on
1/2 cup chopped fresh cilantro
Serves 8.
In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.
^^^^^^^^^^I want to start cooking Carribean Food. Does anyone know any easy recipes for me to start with?
Scotch Bonnet Grilled Fish
1 tsp. dried leaf tarragon
1 tsp. dried leaf basil
1 tsp. leaf thyme
1 tsp. dried leaf of oregano
1 tsp. paprika
1 tsp. fennel seed
1 tsp. anise seed
2 cups of vegetable oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
2 tablespoons Worcestershire sauce
1 tablespoon dry white wine
1 Scotch bonnet or jalapeno pepper, seeded and finely chopped
6 small, whole white-fleshed fish (like snapper)
Preheat the grill. In a shallow bowl, combine all of the ingredients except the fish and mix well. Coat each fillet in the spice mix, turning to cover evenly. Cook on grill over medium coals, turning once, until the fish flakes easily when tested with a fork, about 15
I am not from the carribean.But i cook a lot of carribean food.It would take to long to write a recipe,i would suggest you go along to the library,and pick up a book or two.There are loads of ideas.Goat curry, with rice and peas,is mmmmmmmmmmm!!!!!,so nice.Jerk chicken,spiced chicken pieces,Bannana cake(lovely toasted).Iwish you well.
Ganja + anything = good carribean food
Caribbean Holiday Shrimp - VERY delicious and easy to make. =)
1 tablespoon vegetable oil
2 tablespoons minced fresh ginger root
2 limes, juiced
2 cloves garlic, minced
1 tablespoon soy sauce
1/2 teaspoon white sugar
1/2 teaspoon crushed red pepper flakes
2 pounds large cooked shrimp, peeled, tails on
1/2 cup chopped fresh cilantro
Serves 8.
In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.
^^^^^^^^^^I want to start cooking Carribean Food. Does anyone know any easy recipes for me to start with?
Scotch Bonnet Grilled Fish
1 tsp. dried leaf tarragon
1 tsp. dried leaf basil
1 tsp. leaf thyme
1 tsp. dried leaf of oregano
1 tsp. paprika
1 tsp. fennel seed
1 tsp. anise seed
2 cups of vegetable oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons freshly squeezed lime juice
2 tablespoons Worcestershire sauce
1 tablespoon dry white wine
1 Scotch bonnet or jalapeno pepper, seeded and finely chopped
6 small, whole white-fleshed fish (like snapper)
Preheat the grill. In a shallow bowl, combine all of the ingredients except the fish and mix well. Coat each fillet in the spice mix, turning to cover evenly. Cook on grill over medium coals, turning once, until the fish flakes easily when tested with a fork, about 15
I am not from the carribean.But i cook a lot of carribean food.It would take to long to write a recipe,i would suggest you go along to the library,and pick up a book or two.There are loads of ideas.Goat curry, with rice and peas,is mmmmmmmmmmm!!!!!,so nice.Jerk chicken,spiced chicken pieces,Bannana cake(lovely toasted).Iwish you well.
Ganja + anything = good carribean food
Looking for simple recipes to prepare with little cooking knowledge. Please Help. Thanks!?
I just moved out from my parents home, and am offically living on my own. I am looking for simple recipes that I would be able to prepare in my apt. I love vegetables, and some types of meat, but do not really know how to prepare much besides the basics. I am looking for recipes that would not take to long, and don't require much expertise in preparing. Does anybody have any recipes or suggestions as to where I might be able to get some. Thanks!Looking for simple recipes to prepare with little cooking knowledge. Please Help. Thanks!?
I am listing the link to a site made with people just like you in mind. Not only does it have recipes for you, it has video to walk you through every step. Try it. I love it and I have been cooking for 35 + years.Looking for simple recipes to prepare with little cooking knowledge. Please Help. Thanks!?
Too easy.
Chicken and Dumplings
Boil chicken with skin, bones and all until easily comes off the bone in salted water. (Dark meat will be more flavorful than white.) I use a 5 or 6 quart Dutch oven. Use tongs and fork to remove skin, bone and ';yucky'; stuff and save the water. Return the meat to the water and add heaping tablespoon of chicken bouillion. Return to a low boil. Tear 2 to 3 cans of biscuits into quarters (each biscuit 4 pieces) and drop into boiling chicken. Add pepper to taste. Biscuits will swell up but then shrink after about 10 minutes. Yummy.
Stir fry with sliced chicken, beef, pork and vegetables (red,green peppers, onion, mushroom or anything you like). Cook the meat first set aside (keep warm) then put a bit of oil to stir fry the vegetables, when their almost done put the meat in, mix and add an oriental sauce (Ginger sauce, Hoi Sin Sauce etc.).
Chicken Caesar Salad. Cut, season and fry the chicken. Cut up the Romaine Lettuce (wash first), put some Caesar Salad Dressing enough for taste add the chicken and enjoy.
Season and Bbq steaks, pork chops (juices should run clear but a little pink is safe don't over cook them they'll be tough and tasteless), hamburgers (all you need to make them is lean ground beef and spices, form into patties and cook )add a baked potato (throw the potato in microwave to speed the cooking but poke it with a fork) and you got a meal.
There are tons of sites that have easy and simple recipes just google away and don't be afraid to try something different it may turn out great.
Foodnetwork.com has lots of quick and easy recipes.
as does http://www.e-rcps.com/pasta/rcp/q_e.shtm鈥?/a>
look into Good Housekeeping, Ladies Home Journal, Southern Living, websites
Hi, maybe you should join my recipes group (or just browse through it). It's dedicated to fast, easy dinners. See the link in my profile.
I also suggest going to the library or a bookstore and getting one of those 4 ingredients or less cookbooks. The recipes really are tasty, and also very simple, which makes it fun instead of stressful!
I LOVE the book dinner doctor, by anne byrn. My Mother in law gave it to me when i got married and I use it to no end. She uses canned, frozen, bagged, boxed, etc. and adds to them to make them really good and really fast, most under 20 minutes start to finish.
One of my favorite quick recipes from my mom is
frozen chicken
minute rice
canned/frozen peas
cream of chicken soup
milk
bread crumbs
you mix everything in a casserole dish and put the breadcrumbs on top and bake it at 350 for about 30-35 minutes. really yummy
I really enjoyed this recipe. It was so easy to make and I had leftovers to eat for lunch over the next few days (although you could always half the recipe).
You Won't Be Single For Long Vodka Cream Pasta
Serves 4
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.
Thin sliced chicken breast-marinate in wishbone italian dressing 30 minutes or more. Melt margarine or butter in a frying pan or skillet, then saute chicken about 5 minutes on each side until slightly brown.
Rice: bring one cup of water to a boil add 1/2 cup of rice, turn temperature down to low-medium (3,4) when water starts to boil again cook for 20 minutes. Perfect rice every time.
Add steamed vegetables or a salad and you have a quick, enjoyable meal.
go to food net work .com
I am listing the link to a site made with people just like you in mind. Not only does it have recipes for you, it has video to walk you through every step. Try it. I love it and I have been cooking for 35 + years.Looking for simple recipes to prepare with little cooking knowledge. Please Help. Thanks!?
Too easy.
Chicken and Dumplings
Boil chicken with skin, bones and all until easily comes off the bone in salted water. (Dark meat will be more flavorful than white.) I use a 5 or 6 quart Dutch oven. Use tongs and fork to remove skin, bone and ';yucky'; stuff and save the water. Return the meat to the water and add heaping tablespoon of chicken bouillion. Return to a low boil. Tear 2 to 3 cans of biscuits into quarters (each biscuit 4 pieces) and drop into boiling chicken. Add pepper to taste. Biscuits will swell up but then shrink after about 10 minutes. Yummy.
Stir fry with sliced chicken, beef, pork and vegetables (red,green peppers, onion, mushroom or anything you like). Cook the meat first set aside (keep warm) then put a bit of oil to stir fry the vegetables, when their almost done put the meat in, mix and add an oriental sauce (Ginger sauce, Hoi Sin Sauce etc.).
Chicken Caesar Salad. Cut, season and fry the chicken. Cut up the Romaine Lettuce (wash first), put some Caesar Salad Dressing enough for taste add the chicken and enjoy.
Season and Bbq steaks, pork chops (juices should run clear but a little pink is safe don't over cook them they'll be tough and tasteless), hamburgers (all you need to make them is lean ground beef and spices, form into patties and cook )add a baked potato (throw the potato in microwave to speed the cooking but poke it with a fork) and you got a meal.
There are tons of sites that have easy and simple recipes just google away and don't be afraid to try something different it may turn out great.
Foodnetwork.com has lots of quick and easy recipes.
as does http://www.e-rcps.com/pasta/rcp/q_e.shtm鈥?/a>
look into Good Housekeeping, Ladies Home Journal, Southern Living, websites
Hi, maybe you should join my recipes group (or just browse through it). It's dedicated to fast, easy dinners. See the link in my profile.
I also suggest going to the library or a bookstore and getting one of those 4 ingredients or less cookbooks. The recipes really are tasty, and also very simple, which makes it fun instead of stressful!
I LOVE the book dinner doctor, by anne byrn. My Mother in law gave it to me when i got married and I use it to no end. She uses canned, frozen, bagged, boxed, etc. and adds to them to make them really good and really fast, most under 20 minutes start to finish.
One of my favorite quick recipes from my mom is
frozen chicken
minute rice
canned/frozen peas
cream of chicken soup
milk
bread crumbs
you mix everything in a casserole dish and put the breadcrumbs on top and bake it at 350 for about 30-35 minutes. really yummy
I really enjoyed this recipe. It was so easy to make and I had leftovers to eat for lunch over the next few days (although you could always half the recipe).
You Won't Be Single For Long Vodka Cream Pasta
Serves 4
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.
Thin sliced chicken breast-marinate in wishbone italian dressing 30 minutes or more. Melt margarine or butter in a frying pan or skillet, then saute chicken about 5 minutes on each side until slightly brown.
Rice: bring one cup of water to a boil add 1/2 cup of rice, turn temperature down to low-medium (3,4) when water starts to boil again cook for 20 minutes. Perfect rice every time.
Add steamed vegetables or a salad and you have a quick, enjoyable meal.
go to food net work .com
Any food cooked in wine recipes?
Yes, there is a lot of scope here. Cooking with wine is an easy way to add a 'kick' of special flavor or hidden depth to otherwise ordinary, everyday dishes. There is a very important 'rule of thumb' for cooking with any wine. Don't cook with any wine that you wouldn't drink! If it tastes like vinegar in the glass then you can be assured that it will taste like vinegar in your food!
Let me give you a couple of ideas:
Beef bourguignonne - cooked with red wine
Red wine and beef just go together so perfectly!
Ingredients:
1 slice bacon
2 teaspoons flour
1/4 teaspoon instant beef bouillon
1/8 teaspoon basil, dried, crushed
1/4 pound beef stew, meat cut into 1/2'; cubes
3 3/4 ounces canned tomatoes, squashed and undrained
2 tablespoons dry red wine
1/4 cup frozen pearl onions
4 small whole fresh mushrooms
Directions:
In a 20-oz casserole, microwave bacon, loosely covered, on 100% power for 1 to 1-1/2 minutes or until done. Drain, reserving drippings in casserole. Crumble and set aside. Stir flour, bouillon granules and basil into drippings. Add beef, tomatoes, and wine. Mix well. Microwave, covered, on 100% power for 1 minute, stirring once. Microwave, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Microwave, covered, on 50% power for 10 to 12 minutes or till meat is tender, stirring twice. Sprinkle crumbled bacon on top and serve.
Southwestern Chicken Chardonnay - cooked with white wine
Serves 4
4 boneless chicken breasts
戮 cup hot %26amp; spicy salsa
陆 tsp cracked pepper
录 tsp cayenne pepper
4 oz (120ml) chardonnay wine
录 cup olive oil
脿 Place chicken breasts in a large baking dish.
脿 Mix salsa, pepper, cayenne, wine and olive oil; pour over chicken.
脿 Bake uncovered at 375潞 F until chicken is cooked (40-45 minutes), basting with liquids every 10 minutes to keep moist.
Wine suggestion: unoaked chardonnay
And here is a dessert if you would like one:
Figs Poached in Port with Mascarpone Mousse
(serves 4)
12 Black Mission Figs
1 cup Port wine
1 tsp chiffonade basil
1 Tbs granulated sugar
1/4 lb mascarpone cheese
1/4 lb cream cheese
3 oz. egg whites
1-1/2 oz. granulated sugar
1. Destem the figs and make two small cuts in the stem end to form a cross.
2. Dissolve 1 Tbs sugar in the Port, and pour over the figs in a small saucepan. Add the basil and allow to marinate for at least 1 hr.
3. Allow the two types of cheese to come to room temperature.
4. Combine the egg whites and the 1.5 oz sugar in a bowl. Heat gently over barely simmering water to 135 degrees, while stirring. Whip to form medium peaks.
5. Combine the two cheeses in a bowl, stirring until smooth. Fold the meringue into the cheese misture. Chill slightly.
6. Place the sauce pan with the figs over low heat and allow to come to a simmer. Poach the figs for about 5 minutes, depending on their ripeness. Carefully remove the figs from the wine an allow to cool slightly.
7. Increase the heat under the Port until the mixture begins to boil. Reduce by two-thirds, or until the liquid forms a syrup.
8. Scoop some of the mousse onto a plate or into a glass. Top with three of the figs and a drizzle of the syrup.Any food cooked in wine recipes?
Chicken marasala and Carbonara are great dishes that use wine.
Let me give you a couple of ideas:
Beef bourguignonne - cooked with red wine
Red wine and beef just go together so perfectly!
Ingredients:
1 slice bacon
2 teaspoons flour
1/4 teaspoon instant beef bouillon
1/8 teaspoon basil, dried, crushed
1/4 pound beef stew, meat cut into 1/2'; cubes
3 3/4 ounces canned tomatoes, squashed and undrained
2 tablespoons dry red wine
1/4 cup frozen pearl onions
4 small whole fresh mushrooms
Directions:
In a 20-oz casserole, microwave bacon, loosely covered, on 100% power for 1 to 1-1/2 minutes or until done. Drain, reserving drippings in casserole. Crumble and set aside. Stir flour, bouillon granules and basil into drippings. Add beef, tomatoes, and wine. Mix well. Microwave, covered, on 100% power for 1 minute, stirring once. Microwave, covered, on 50% power for 10 minutes, stirring once. Stir in onions and mushrooms. Microwave, covered, on 50% power for 10 to 12 minutes or till meat is tender, stirring twice. Sprinkle crumbled bacon on top and serve.
Southwestern Chicken Chardonnay - cooked with white wine
Serves 4
4 boneless chicken breasts
戮 cup hot %26amp; spicy salsa
陆 tsp cracked pepper
录 tsp cayenne pepper
4 oz (120ml) chardonnay wine
录 cup olive oil
脿 Place chicken breasts in a large baking dish.
脿 Mix salsa, pepper, cayenne, wine and olive oil; pour over chicken.
脿 Bake uncovered at 375潞 F until chicken is cooked (40-45 minutes), basting with liquids every 10 minutes to keep moist.
Wine suggestion: unoaked chardonnay
And here is a dessert if you would like one:
Figs Poached in Port with Mascarpone Mousse
(serves 4)
12 Black Mission Figs
1 cup Port wine
1 tsp chiffonade basil
1 Tbs granulated sugar
1/4 lb mascarpone cheese
1/4 lb cream cheese
3 oz. egg whites
1-1/2 oz. granulated sugar
1. Destem the figs and make two small cuts in the stem end to form a cross.
2. Dissolve 1 Tbs sugar in the Port, and pour over the figs in a small saucepan. Add the basil and allow to marinate for at least 1 hr.
3. Allow the two types of cheese to come to room temperature.
4. Combine the egg whites and the 1.5 oz sugar in a bowl. Heat gently over barely simmering water to 135 degrees, while stirring. Whip to form medium peaks.
5. Combine the two cheeses in a bowl, stirring until smooth. Fold the meringue into the cheese misture. Chill slightly.
6. Place the sauce pan with the figs over low heat and allow to come to a simmer. Poach the figs for about 5 minutes, depending on their ripeness. Carefully remove the figs from the wine an allow to cool slightly.
7. Increase the heat under the Port until the mixture begins to boil. Reduce by two-thirds, or until the liquid forms a syrup.
8. Scoop some of the mousse onto a plate or into a glass. Top with three of the figs and a drizzle of the syrup.Any food cooked in wine recipes?
Chicken marasala and Carbonara are great dishes that use wine.
Where are the recipes from Martha stewarts Cooking School TV program?
Try the foodnetwork.com and type her name on the search barWhere are the recipes from Martha stewarts Cooking School TV program?
marthastewart.com silly
marthastewart.com silly
Ysabella's chicken recipe and how to cook kinasal na manok?
Chicken (broiler with skin) 1no.
Red Chillies 25 gms.
Green Chillies 10 gms
Salt 5 gms.
Paneer 5gms.
Soya sauce 10 ml
Sugar 5 gms
Worcester 10 ml
Oil 10 ml
Vinegar 25 ml.
Garlic 10 gms.
Onion 25 gms.
Honey 5 ml.
Method
For the Marination:
Soak the red chillies in vinegar for atleast a week. make a coarse paste and to it add soya sauce.
Pat dry the chicken and add the above marination along with green chilly paste.
Check for seasonings.
Grill the chicken and finish it in the oven.
For the Sauce:
Saute garlic, onion and add the above paste.
Add tomato juice to get a saucy consistency
inasal na manok - barbecued chicken marinated in soy sauce, vinegar and garlic
Red Chillies 25 gms.
Green Chillies 10 gms
Salt 5 gms.
Paneer 5gms.
Soya sauce 10 ml
Sugar 5 gms
Worcester 10 ml
Oil 10 ml
Vinegar 25 ml.
Garlic 10 gms.
Onion 25 gms.
Honey 5 ml.
Method
For the Marination:
Soak the red chillies in vinegar for atleast a week. make a coarse paste and to it add soya sauce.
Pat dry the chicken and add the above marination along with green chilly paste.
Check for seasonings.
Grill the chicken and finish it in the oven.
For the Sauce:
Saute garlic, onion and add the above paste.
Add tomato juice to get a saucy consistency
inasal na manok - barbecued chicken marinated in soy sauce, vinegar and garlic
I have a cake recipe that includes instant pudding. Only have cook & serve. Ok to use it instead?
yes ,you can~~:)I have a cake recipe that includes instant pudding. Only have cook %26amp; serve. Ok to use it instead?
I have a cake recipe that is just a box cake mix with a box of cook pudding in it. You just cook the pudding and mix with the dry cake mix. That works so your's should, too.ingredients cream
I have a cake recipe that is just a box cake mix with a box of cook pudding in it. You just cook the pudding and mix with the dry cake mix. That works so your's should, too.
What do you cook ahead for Thanksgiving and please give recipe..?
How many days ahead do you start cooking for Thanksgiving?What do you cook ahead for Thanksgiving and please give recipe..?
I make these things ahead:
1 day:
Cheese tray
I select a variety of cheeses and slice them then wrap airtight in bags to assemble on T-day.
Deviled eggs
I cook for a large family, so I hard boil 3 dozen eggs and allow them to cool. Peel them, cut in half lengthwise, scooping the yolk and a bit of the white into a bowl. I mash them well and add 3/4 C.Hellman's mayonnaise, stirring well. Then I stir in 1 tablespoon prepared mustard and 1/2 tsp. white pepper. If you like yours creamier, add more mayo. Then use this to fill the egg cavities with. Cover and refrigerate.
Non-custard pies like pumpkin, Dutch apple, cranberry raisin, parsnip and mincemeat.
Follow your favourite recipe. If you're worried about time or oven space or inexperienced, you can always ask someone to bring a pie with them.
Vegetable dips
We usually have the ranch dip that is on the back of the Hidden Valley packet, the Knorr Spring Vegetable Dip that is on the dried soup packet, French onion dried soup mix that you stir into a 16 oz. container of sour cream and chill for a few hours before serving, and then a Yoghurt dip. Mix 16 oz plain yoghurt, 1 tablespoon minced garlic, 2 tablespoons lemon juice, 2 teaspoons Louisiana Hot Pepper Sauce,1 tablespoon drained and chopped capers, and 2 teaspoons chopped tarragon. Let chill for a few hours to meld flavours.
Tinted cocoanut for the mirrored veggie tray.
I use a large mirror to arrange the veggies on and usually make little boats out of cucumbers to 'float' on the water. Put flaked cocoanut in a zip top bag, add a few drops food colouring, shake until uniform colour, and turn out onto waxed paper or parchment paper to dry for 45 minutes or so.
Saute the veggies and add the herbs and liquid for stuffing (don't mix with the bread until right before I stuff the bird, though).
I use 1 finely chopped yellow onion, 3 full stalks celery,chopped, and 1/2 C. butter to start. Melt the butter in large frying or saute pan over medium low heat. Add the veggies and cook until translucent. Stir in 1 C. chicken broth, turn heat up to medium, and add 1 teaspoon fresh ground black pepper, 1 tablespoon ground sage, and 1/4 teaspoon thyme. Simmer about 5 minutes, taste and adjust seasonings. I cool this and pop in the 'fridge until I mix it with the bread for stuffing in the morning.
I also tear my bread into chunks the night before and separate them on cookie sheets and pop them in a 250F oven for 10 minutes. I let them cool and use a large Sterilite tub to store them until I make stuffing.
If my grandkids are here the night before and bored, I let them make homemade ice cream following the freezer directions.
Cheeseball:
Mix with a hand held mixer 8 oz. cream cheese,softened; 2 oz. (1/4 C.) grated cheddar cheese,1 teaspoon Worchestershire sauce, 1/8 teaspoon cayenne pepper, 1 clove garlic, finely minced, and 1/2 teaspoon sea salt. Chill until firm enough to handle. I chop 1/2 C. smoked almonds and put them on waxed paper. Form the cheese mixture into a ball and roll in chopped nuts. Place on cheese pedestal and refrigerate. Remove 1 hour before serving to make it easier to spread.
I also measure out my ingredients for dinner rolls and cover the bowls with plastic wrap before going to bed. Saves time and ensures I'll have a bowl to mix the dough in!What do you cook ahead for Thanksgiving and please give recipe..?
You can cook some things 1-2 days in advance. I have a lovely recipe for cranberry soup that is best made the day before you serve it.
Cran-Com铆 Soup
3 C vegetable stock
4 carrots, chopped
3 beats, chopped
1 pkg cranberries, fresh or frozen
2 onions, chopped
1陆 C cabbage
1 C apples
1 tsp taragon
Pinch cayenne pepper
garnish with:
Fennel
Sour cream
Simmer the vegetables in the broth in a large pot, adding water if necessary to cover vegetables. When vegetables are softened (about 20-30 minutes), puree the vegetables in a food processor. Add additional water if necessary to reach desired consistency. Pour soup into individual bowls, garnish with sour cream and fresh fennel sprigs, and serve immediately.
I usually bake my pies the day before both pumpkin and mincemeat.
I also cut up veggies for a veggie tray and make dips the day before.
I love the meal to be as fresh as possible, so the other things I do on Thanksgiving Day. I get up really early, stuff an start the turkey, and then prepare the other veggies. I do this and keep my eye on the Macy's Day Parade.
Unfortunately this is the third Thanksgiving I am out of the country, so I won't be watching the Macy's Day Parade again this year.
usually we start the turkey on the day or the day before and then we eat at about 1 or 2 o' clock. We make the pies a day before and cut up the cranberry sauce and the pickles all of the sides. We usually make the sweet potato pie that day and the stuffing.
One thing that we make that is my favorite is the Pum-dil-cue (we made that up, dum, huh)
Ok what youll need is a loaf of pumpernickel bread
1 or 2 cucumber wholes
and dill dip
optional dil seasoning.
what you do is cut about 1 inch slices of the pumpernickel then you spread the dill dip on to that. Once it is spead add a slice of cucmber. then you are done. You can add the dill seasoning after on the cucumber if wanted.very easy and tasts good.
Almost all of the dinner can be prepared ahead, except the turkey and even it can be (the grocery store's ';prepared dinners'; are). I wouldn't suggest you do some of the more delicate vegetable's like peas ahead, most everything else can be made at least a day ahead and reheated at 350 degrees about an hour before hand.
I make these things ahead:
1 day:
Cheese tray
I select a variety of cheeses and slice them then wrap airtight in bags to assemble on T-day.
Deviled eggs
I cook for a large family, so I hard boil 3 dozen eggs and allow them to cool. Peel them, cut in half lengthwise, scooping the yolk and a bit of the white into a bowl. I mash them well and add 3/4 C.Hellman's mayonnaise, stirring well. Then I stir in 1 tablespoon prepared mustard and 1/2 tsp. white pepper. If you like yours creamier, add more mayo. Then use this to fill the egg cavities with. Cover and refrigerate.
Non-custard pies like pumpkin, Dutch apple, cranberry raisin, parsnip and mincemeat.
Follow your favourite recipe. If you're worried about time or oven space or inexperienced, you can always ask someone to bring a pie with them.
Vegetable dips
We usually have the ranch dip that is on the back of the Hidden Valley packet, the Knorr Spring Vegetable Dip that is on the dried soup packet, French onion dried soup mix that you stir into a 16 oz. container of sour cream and chill for a few hours before serving, and then a Yoghurt dip. Mix 16 oz plain yoghurt, 1 tablespoon minced garlic, 2 tablespoons lemon juice, 2 teaspoons Louisiana Hot Pepper Sauce,1 tablespoon drained and chopped capers, and 2 teaspoons chopped tarragon. Let chill for a few hours to meld flavours.
Tinted cocoanut for the mirrored veggie tray.
I use a large mirror to arrange the veggies on and usually make little boats out of cucumbers to 'float' on the water. Put flaked cocoanut in a zip top bag, add a few drops food colouring, shake until uniform colour, and turn out onto waxed paper or parchment paper to dry for 45 minutes or so.
Saute the veggies and add the herbs and liquid for stuffing (don't mix with the bread until right before I stuff the bird, though).
I use 1 finely chopped yellow onion, 3 full stalks celery,chopped, and 1/2 C. butter to start. Melt the butter in large frying or saute pan over medium low heat. Add the veggies and cook until translucent. Stir in 1 C. chicken broth, turn heat up to medium, and add 1 teaspoon fresh ground black pepper, 1 tablespoon ground sage, and 1/4 teaspoon thyme. Simmer about 5 minutes, taste and adjust seasonings. I cool this and pop in the 'fridge until I mix it with the bread for stuffing in the morning.
I also tear my bread into chunks the night before and separate them on cookie sheets and pop them in a 250F oven for 10 minutes. I let them cool and use a large Sterilite tub to store them until I make stuffing.
If my grandkids are here the night before and bored, I let them make homemade ice cream following the freezer directions.
Cheeseball:
Mix with a hand held mixer 8 oz. cream cheese,softened; 2 oz. (1/4 C.) grated cheddar cheese,1 teaspoon Worchestershire sauce, 1/8 teaspoon cayenne pepper, 1 clove garlic, finely minced, and 1/2 teaspoon sea salt. Chill until firm enough to handle. I chop 1/2 C. smoked almonds and put them on waxed paper. Form the cheese mixture into a ball and roll in chopped nuts. Place on cheese pedestal and refrigerate. Remove 1 hour before serving to make it easier to spread.
I also measure out my ingredients for dinner rolls and cover the bowls with plastic wrap before going to bed. Saves time and ensures I'll have a bowl to mix the dough in!What do you cook ahead for Thanksgiving and please give recipe..?
You can cook some things 1-2 days in advance. I have a lovely recipe for cranberry soup that is best made the day before you serve it.
Cran-Com铆 Soup
3 C vegetable stock
4 carrots, chopped
3 beats, chopped
1 pkg cranberries, fresh or frozen
2 onions, chopped
1陆 C cabbage
1 C apples
1 tsp taragon
Pinch cayenne pepper
garnish with:
Fennel
Sour cream
Simmer the vegetables in the broth in a large pot, adding water if necessary to cover vegetables. When vegetables are softened (about 20-30 minutes), puree the vegetables in a food processor. Add additional water if necessary to reach desired consistency. Pour soup into individual bowls, garnish with sour cream and fresh fennel sprigs, and serve immediately.
I usually bake my pies the day before both pumpkin and mincemeat.
I also cut up veggies for a veggie tray and make dips the day before.
I love the meal to be as fresh as possible, so the other things I do on Thanksgiving Day. I get up really early, stuff an start the turkey, and then prepare the other veggies. I do this and keep my eye on the Macy's Day Parade.
Unfortunately this is the third Thanksgiving I am out of the country, so I won't be watching the Macy's Day Parade again this year.
usually we start the turkey on the day or the day before and then we eat at about 1 or 2 o' clock. We make the pies a day before and cut up the cranberry sauce and the pickles all of the sides. We usually make the sweet potato pie that day and the stuffing.
One thing that we make that is my favorite is the Pum-dil-cue (we made that up, dum, huh)
Ok what youll need is a loaf of pumpernickel bread
1 or 2 cucumber wholes
and dill dip
optional dil seasoning.
what you do is cut about 1 inch slices of the pumpernickel then you spread the dill dip on to that. Once it is spead add a slice of cucmber. then you are done. You can add the dill seasoning after on the cucumber if wanted.very easy and tasts good.
Almost all of the dinner can be prepared ahead, except the turkey and even it can be (the grocery store's ';prepared dinners'; are). I wouldn't suggest you do some of the more delicate vegetable's like peas ahead, most everything else can be made at least a day ahead and reheated at 350 degrees about an hour before hand.
Recipes needed for meals that can be cooked in bulk and then frozen?
Gosh, I do this all the time! OK
Mince_ Spagetti bolegnese, chilli con carne, shepards/cottage pie, Mince beef/lamb pie ( packet pastry, cheaper) Burgers- just add 1 egg, onion, and handful breadcrumbs, shape into burgers %26amp; freeze. Meatballs (same as burgers.)
Chicken_ Chassuer ( just get packet mix) Chicken curry ( get packet mix) Chicken wraps, roast a whole chicken, freeze left overs, gravy, another dinner.
Buy a whole chicken %26amp; joint it, you then have, breasts, wings, thigh, drumstick. Boil bones for gravy stock %26amp; freeze.
Joint of pork_ Roast then save left overs for cold meat %26amp; mash/salad, dice for curry, or mince for pie. SAVE Gravy! Old bread- bread %26amp; butter pudding, or grate, and freeze for bread crumbs, can coat chicken pieces in it. Left over mash potato- roll into burger shape, coat in flour and fry.Make a quiche, and cut into sections to freeze. I buy loads of fresh veg, and freeze, lasts longer.Recipes needed for meals that can be cooked in bulk and then frozen?
meatballs, any kind of dough (for fresh bread, cookies, etc.), lasagna, fajita meat, chili.
usually any meat-based meals freeze well.Recipes needed for meals that can be cooked in bulk and then frozen?
Sauces like boulognaise and curries, cottage pie. Some of the jars of curry sauces (for 4) can be split in half and frozen.Always do the rice when you need it - don`t freeze it.
Budgeting?? Make 2 weeks worth of menus for 3 meals a day. Write down the ingredients for those meals. Make your shopping list accordingly.
When you get home, chop the onions, celery, carrots and what ever other veggies you need and put them into separate zip lock baggies with the recipe name and date on them. Brown and divide the ground beef according to recipe and put it in zip lock baggies according to date and recipe. Put each other amount for each recipe in its own little container and label.
Freeze the freezables, put everything else in veggie or meat drawer according to last date on bottom closest date on top.
On the morning, take out things needed for dinner and put into fridge in large bowl to defrost. Make sandwiches or salads for lunches, then make breakfast.
I know these aren't recipes, but I lived on this plan and spent about $100 per week on groceries for teenagers for about 6 years. They are still trained to ask before removing a labeled item from the fridge, freezer or pantry! I made war on anyone who caused me to deviate from my chosen menus.
Also, almost any casserole can be made in smaller bowls and frozen to be cooked or reheated later.
Well the commercial ones out there are not very nice. Best are things like shepherds pies etc. But do theveg fresh at the time
Cincinnati Chili
1 quart hot water
2 lbs ground beef
1 12 ounce can tomato paste
1 large onion chopped
3 tb chili powder
3 bay leaves
1 tb salt
1 tsp cinnamon
1 tsp ground pepper
1 tsp ground all spice
1 tsp white wine vinegar
1/2 tsp cumin
1/2 tsp worcestershire sauce
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Pour water into large saucepan. Crumble in beef. Add next 13 ingredients. Simmer 3 hours, stirring occasionally. Remove bay leaves
Peanut Chicken
1 cup coarsely chopped onion
1 clove garlic, minced
1 tb vegetable oil
2 1/2 to 3 lb skinless chicken breast, cubed
1 can (8 oz) whole tomatoes cut up
1/3 cup water
1/4 cup chili sauce
1 tsp chili powder
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp dried crushed red pepper
1/2 cup chunky peanut butter
In a large pot, combine onion, garlic and oil. Cook until onions are tender. Add chicken and cook until outsides appear cooked. Add tomatoes, water, chili sauce, chili powder, salt, ginger, and red pepper, mixing well. Cook until boiling. Turn down heat. Stir peanut butter into mixture and return to boil. Turn down heat again and simmer for an hour.
I also have a recipe for an artichoke lasagna if you are at all interested.
refried beans or just regular beans are really good! just make them and freeze them. rice is good to, freeze tortillas, milk, bread so it keeps fresh for a while! make pancakes and waffles or even french toast and freeze them for breakfast! or make stir fry and freeze it! or make hamburgersand freeze them so all you have to do is warm them up! hope this helps!
My favourate recipe to freeze, one i just finished preparing and froze today is a sort of meatball stew. It is pretty simple and very flexible to modifications.
Bring a packet of finely ground beef and add with it bread crumbs ( i used oatmeal today), one egg, ground or minced onion, salt, pepper. mix with your hands or in a machine and then form into small balls. In a large pan fry the meatballs and set aside.
In the same pan, add chopped carrots, potatoes, onions, peppers (or whatever veggy you like) and stir fry well, with salt, pepper (i sometimes add a little curry for flavour). Add tomato sauce, then your meat balls and wait for your veggies to cook.
Once cool, put in a glass (better than plastic cause it may stain), cover and freeze. Eat it with rice or even pasta.
enjoy! one month later no problem!
CORNED BEEF HASH
Potatoes,onions,a can of corned beef,stock (preferably beef),salt and pepper,and if you want, add carrots. We also put some brown sauce into it and sometimes a few chilli flakes.
Just cube everything, (if carrots are used, slice or use a can). Add the seasoning and stock, and cook until everything is tender.
Curries ( if you like them ). Spaghetti bolognaise, stews, shepherds pie,there`s loads more. You can make anything you want , just experiment with meat and veg that you both like. If you want to get in touch for recipes, you can.
spaghettie sauce freezes very well, all you need to do then is boil the pasta. Another way to budget meals is make the use of a crockpot. then you can buy cheap tougher cuts of meat, slow cook them all day and have a great stew or what ever. Tougher cuts of meat also have more flavor.
I generaly don't have good luck with freezing pasta but sauces do well. Buy a turkey and after roasting the the thing whole, you will have boatloads of meat for meals. all you need to do then is take it off the bone, cube it and freeze in portions for your recipes.
Mince_ Spagetti bolegnese, chilli con carne, shepards/cottage pie, Mince beef/lamb pie ( packet pastry, cheaper) Burgers- just add 1 egg, onion, and handful breadcrumbs, shape into burgers %26amp; freeze. Meatballs (same as burgers.)
Chicken_ Chassuer ( just get packet mix) Chicken curry ( get packet mix) Chicken wraps, roast a whole chicken, freeze left overs, gravy, another dinner.
Buy a whole chicken %26amp; joint it, you then have, breasts, wings, thigh, drumstick. Boil bones for gravy stock %26amp; freeze.
Joint of pork_ Roast then save left overs for cold meat %26amp; mash/salad, dice for curry, or mince for pie. SAVE Gravy! Old bread- bread %26amp; butter pudding, or grate, and freeze for bread crumbs, can coat chicken pieces in it. Left over mash potato- roll into burger shape, coat in flour and fry.Make a quiche, and cut into sections to freeze. I buy loads of fresh veg, and freeze, lasts longer.Recipes needed for meals that can be cooked in bulk and then frozen?
meatballs, any kind of dough (for fresh bread, cookies, etc.), lasagna, fajita meat, chili.
usually any meat-based meals freeze well.Recipes needed for meals that can be cooked in bulk and then frozen?
Sauces like boulognaise and curries, cottage pie. Some of the jars of curry sauces (for 4) can be split in half and frozen.Always do the rice when you need it - don`t freeze it.
Budgeting?? Make 2 weeks worth of menus for 3 meals a day. Write down the ingredients for those meals. Make your shopping list accordingly.
When you get home, chop the onions, celery, carrots and what ever other veggies you need and put them into separate zip lock baggies with the recipe name and date on them. Brown and divide the ground beef according to recipe and put it in zip lock baggies according to date and recipe. Put each other amount for each recipe in its own little container and label.
Freeze the freezables, put everything else in veggie or meat drawer according to last date on bottom closest date on top.
On the morning, take out things needed for dinner and put into fridge in large bowl to defrost. Make sandwiches or salads for lunches, then make breakfast.
I know these aren't recipes, but I lived on this plan and spent about $100 per week on groceries for teenagers for about 6 years. They are still trained to ask before removing a labeled item from the fridge, freezer or pantry! I made war on anyone who caused me to deviate from my chosen menus.
Also, almost any casserole can be made in smaller bowls and frozen to be cooked or reheated later.
Well the commercial ones out there are not very nice. Best are things like shepherds pies etc. But do theveg fresh at the time
Cincinnati Chili
1 quart hot water
2 lbs ground beef
1 12 ounce can tomato paste
1 large onion chopped
3 tb chili powder
3 bay leaves
1 tb salt
1 tsp cinnamon
1 tsp ground pepper
1 tsp ground all spice
1 tsp white wine vinegar
1/2 tsp cumin
1/2 tsp worcestershire sauce
1/4 tsp cayenne pepper
1/4 tsp garlic powder
Pour water into large saucepan. Crumble in beef. Add next 13 ingredients. Simmer 3 hours, stirring occasionally. Remove bay leaves
Peanut Chicken
1 cup coarsely chopped onion
1 clove garlic, minced
1 tb vegetable oil
2 1/2 to 3 lb skinless chicken breast, cubed
1 can (8 oz) whole tomatoes cut up
1/3 cup water
1/4 cup chili sauce
1 tsp chili powder
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp dried crushed red pepper
1/2 cup chunky peanut butter
In a large pot, combine onion, garlic and oil. Cook until onions are tender. Add chicken and cook until outsides appear cooked. Add tomatoes, water, chili sauce, chili powder, salt, ginger, and red pepper, mixing well. Cook until boiling. Turn down heat. Stir peanut butter into mixture and return to boil. Turn down heat again and simmer for an hour.
I also have a recipe for an artichoke lasagna if you are at all interested.
refried beans or just regular beans are really good! just make them and freeze them. rice is good to, freeze tortillas, milk, bread so it keeps fresh for a while! make pancakes and waffles or even french toast and freeze them for breakfast! or make stir fry and freeze it! or make hamburgersand freeze them so all you have to do is warm them up! hope this helps!
My favourate recipe to freeze, one i just finished preparing and froze today is a sort of meatball stew. It is pretty simple and very flexible to modifications.
Bring a packet of finely ground beef and add with it bread crumbs ( i used oatmeal today), one egg, ground or minced onion, salt, pepper. mix with your hands or in a machine and then form into small balls. In a large pan fry the meatballs and set aside.
In the same pan, add chopped carrots, potatoes, onions, peppers (or whatever veggy you like) and stir fry well, with salt, pepper (i sometimes add a little curry for flavour). Add tomato sauce, then your meat balls and wait for your veggies to cook.
Once cool, put in a glass (better than plastic cause it may stain), cover and freeze. Eat it with rice or even pasta.
enjoy! one month later no problem!
CORNED BEEF HASH
Potatoes,onions,a can of corned beef,stock (preferably beef),salt and pepper,and if you want, add carrots. We also put some brown sauce into it and sometimes a few chilli flakes.
Just cube everything, (if carrots are used, slice or use a can). Add the seasoning and stock, and cook until everything is tender.
Curries ( if you like them ). Spaghetti bolognaise, stews, shepherds pie,there`s loads more. You can make anything you want , just experiment with meat and veg that you both like. If you want to get in touch for recipes, you can.
spaghettie sauce freezes very well, all you need to do then is boil the pasta. Another way to budget meals is make the use of a crockpot. then you can buy cheap tougher cuts of meat, slow cook them all day and have a great stew or what ever. Tougher cuts of meat also have more flavor.
I generaly don't have good luck with freezing pasta but sauces do well. Buy a turkey and after roasting the the thing whole, you will have boatloads of meat for meals. all you need to do then is take it off the bone, cube it and freeze in portions for your recipes.
I'm in the mood to cook and looking for a good & affordable recipe, any ideas?
Something good and easy to make. Please no seafood or salads because my mom doesn't like seafood and I had salad for lunch. Also, affordable and doesn't take longer than 45 minutes-1 hour to cook.I'm in the mood to cook and looking for a good %26amp; affordable recipe, any ideas?
Sautee spinach, garlic, mushrooms and halved plum tomatoes in a bit of olive oil....you can add white wine too if you'd like...and toss it with penne pasta (whole wheat is best for you). Sprinkle with feta cheese and serve! 15 Minutes maxI'm in the mood to cook and looking for a good %26amp; affordable recipe, any ideas?
Grilled chicken, steak, burgers, hotdogs, casserole, stir-fry, mac and cheese, sandwiches, soup, chili, hamburger helper, ramen noodles, PB%26amp;J, and porkchops.
Hope that helps!
This one is different and fun.
This shouldn't be to hard. If you don't have the crescent rolls, just whip up a dough and use that.
MEAT LOAF WELLINGTON
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 lb Ground beef
1/2 lb Ground veal
1/2 lb Ground pork
1 t Worcestershire sauce
2 Eggs
1 1/2 c Cracker crumbs
3/4 c Ketchup
1/2 c Warm water
1 pk Dry onion soup mix
4 Bacon strips
2 pk Crescent roll dough
1 Egg white,lightly beaten
With 1 tbsp. water
Flour
Heat oven to 350 degrees.Mix meats together by hand in a large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease,use non stick cooking spray.)
Drape the loaf with bacon strips.
Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1rectangle).
Reserve the remaining 2 for decorating.
Overlap the triangles on a large floured surface to make a large rectangle. Gently,press together the seams and perforations. Place over meat loaf and mold to fit.Trim off
excess dough.Use remaining rectangles to make a design for the top;cookie cutters may be used.Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.Makes 6 to 8 servings.
Home made mac and cheese- it's good if you can find the right recipe
i love pasta! This recipe is really simple! i just started cooking it was simple,yummy and i love it! GOOD LUCK!!!!
Baked Manicotti
INGREDIENTS
10 uncooked manicotti shells
8 ounces mild Italian turkey sausage, casings removed
1 cup finely chopped red bell pepper
1/4 cup chopped onion
2 egg whites
3 cups fat-free cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
3 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon white pepper
2 cups meatless spaghetti sauce
1/2 cup water
DIRECTIONS
Cook manicotti according to package directions. Meanwhile, crumble sausage into a nonstick skillet; add the red pepper and onion. Cook over medium heat until meat is no longer pink and vegetables are tender; drain. Drain manicotti; set aside.
In a bowl, combine the sausage mixture, egg whites, cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, basil, fennel and pepper. Stuff into manicotti shells. Combine spaghetti sauce and water; spread 1/2 cup in an ungreased 13-in. x 9-in. x 2-in. baking dish. Arrange shells over sauce; top with remaining sauce.
Cover and bake at 350 degrees F for 35-40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
I don't have an exact reciepe, but my favorite thing to cook when I'm in that mood is chicken tacos. The nice thing about them is you can make them to your preference. This is what I usually do for mine.
1 chicken breast = about 2-3 tacos
Or, I use the already grilled pre-packaged chicken in the deli meat isle.
Then I either grill or pan fry the chicken. You can season the chicken depending on your taste. On the grill I also add bell peppers if I have them.
While the chicken is cooking I slice tomato and iceberg lettuce. I also shred some jack and chedder cheese.
When the chicken is done I slice it into thin strips and then keep it warm by wrapping it in foil.
Warm your number choice of tortillas in the microwave for no longer than 20 seconds/each.
Place salsa, sour cream, and guacamole on the table along with the veggies and prepare tacos as you are ready to eat them!
Variations : 1. Make chicken club tacos by using chicken, bacon, lettuce, and ranch dressing.
2. Make BBQ chicken tacos by marinating the chicken in BBQ sauce and using lettuce, cheese and BBQ sauce in the taco.
3. Teryaki Chicken - Marinate chicken in teryaki sauce, add grilled pinnaple to the tacos for a hawaiien fusion! Serve with white rice and soy sauce.
Hope this helps!
Sautee spinach, garlic, mushrooms and halved plum tomatoes in a bit of olive oil....you can add white wine too if you'd like...and toss it with penne pasta (whole wheat is best for you). Sprinkle with feta cheese and serve! 15 Minutes maxI'm in the mood to cook and looking for a good %26amp; affordable recipe, any ideas?
Grilled chicken, steak, burgers, hotdogs, casserole, stir-fry, mac and cheese, sandwiches, soup, chili, hamburger helper, ramen noodles, PB%26amp;J, and porkchops.
Hope that helps!
This one is different and fun.
This shouldn't be to hard. If you don't have the crescent rolls, just whip up a dough and use that.
MEAT LOAF WELLINGTON
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------------------------...
1 lb Ground beef
1/2 lb Ground veal
1/2 lb Ground pork
1 t Worcestershire sauce
2 Eggs
1 1/2 c Cracker crumbs
3/4 c Ketchup
1/2 c Warm water
1 pk Dry onion soup mix
4 Bacon strips
2 pk Crescent roll dough
1 Egg white,lightly beaten
With 1 tbsp. water
Flour
Heat oven to 350 degrees.Mix meats together by hand in a large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix.
Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease,use non stick cooking spray.)
Drape the loaf with bacon strips.
Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1rectangle).
Reserve the remaining 2 for decorating.
Overlap the triangles on a large floured surface to make a large rectangle. Gently,press together the seams and perforations. Place over meat loaf and mold to fit.Trim off
excess dough.Use remaining rectangles to make a design for the top;cookie cutters may be used.Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden.Makes 6 to 8 servings.
Home made mac and cheese- it's good if you can find the right recipe
i love pasta! This recipe is really simple! i just started cooking it was simple,yummy and i love it! GOOD LUCK!!!!
Baked Manicotti
INGREDIENTS
10 uncooked manicotti shells
8 ounces mild Italian turkey sausage, casings removed
1 cup finely chopped red bell pepper
1/4 cup chopped onion
2 egg whites
3 cups fat-free cottage cheese
1 cup shredded part-skim mozzarella cheese
1/2 cup shredded Parmesan cheese, divided
3 tablespoons minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon fennel seed
1/4 teaspoon white pepper
2 cups meatless spaghetti sauce
1/2 cup water
DIRECTIONS
Cook manicotti according to package directions. Meanwhile, crumble sausage into a nonstick skillet; add the red pepper and onion. Cook over medium heat until meat is no longer pink and vegetables are tender; drain. Drain manicotti; set aside.
In a bowl, combine the sausage mixture, egg whites, cottage cheese, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, basil, fennel and pepper. Stuff into manicotti shells. Combine spaghetti sauce and water; spread 1/2 cup in an ungreased 13-in. x 9-in. x 2-in. baking dish. Arrange shells over sauce; top with remaining sauce.
Cover and bake at 350 degrees F for 35-40 minutes. Uncover; sprinkle with remaining Parmesan cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving.
I don't have an exact reciepe, but my favorite thing to cook when I'm in that mood is chicken tacos. The nice thing about them is you can make them to your preference. This is what I usually do for mine.
1 chicken breast = about 2-3 tacos
Or, I use the already grilled pre-packaged chicken in the deli meat isle.
Then I either grill or pan fry the chicken. You can season the chicken depending on your taste. On the grill I also add bell peppers if I have them.
While the chicken is cooking I slice tomato and iceberg lettuce. I also shred some jack and chedder cheese.
When the chicken is done I slice it into thin strips and then keep it warm by wrapping it in foil.
Warm your number choice of tortillas in the microwave for no longer than 20 seconds/each.
Place salsa, sour cream, and guacamole on the table along with the veggies and prepare tacos as you are ready to eat them!
Variations : 1. Make chicken club tacos by using chicken, bacon, lettuce, and ranch dressing.
2. Make BBQ chicken tacos by marinating the chicken in BBQ sauce and using lettuce, cheese and BBQ sauce in the taco.
3. Teryaki Chicken - Marinate chicken in teryaki sauce, add grilled pinnaple to the tacos for a hawaiien fusion! Serve with white rice and soy sauce.
Hope this helps!
Does anyone how long to bake lasagna for?? it is an old recipe and i lost my cook book. Google issues still.?
help!!Does anyone how long to bake lasagna for?? it is an old recipe and i lost my cook book. Google issues still.?
Once assembled, bake covered with foil @ 350 for 45 mins., uncover and continue another 15 mins. Allow to cool slightly for cheese to firm up a little, then serve with add'l sauce and grated cheese.Does anyone how long to bake lasagna for?? it is an old recipe and i lost my cook book. Google issues still.?
Usually about 45 minutes to 1 hour. Basically it's only the egg in the ricotta that is raw after assembly. The baking is mostly to brown the top layer of cheese and to heat it. My recipe calls for 45 minutes to one hour at 350f. Normally, I tend to keep it in for around 1 hour because I like a darker browning.
All of your ingredients are already cooked for the lasagna so you really just need to heat it through until the cheese on top is nice and melty. I usually go about 60 minutes at 350. IMPORTANT: Let it sit out for at LEAST 10-20 minutes before trying to cut into it.
45 minutes to 1 hour until the cheese is melted and the top is bubbly and beginning to brown.
I would say bake it 45 minutes to 1 hour.
Once assembled, bake covered with foil @ 350 for 45 mins., uncover and continue another 15 mins. Allow to cool slightly for cheese to firm up a little, then serve with add'l sauce and grated cheese.Does anyone how long to bake lasagna for?? it is an old recipe and i lost my cook book. Google issues still.?
Usually about 45 minutes to 1 hour. Basically it's only the egg in the ricotta that is raw after assembly. The baking is mostly to brown the top layer of cheese and to heat it. My recipe calls for 45 minutes to one hour at 350f. Normally, I tend to keep it in for around 1 hour because I like a darker browning.
All of your ingredients are already cooked for the lasagna so you really just need to heat it through until the cheese on top is nice and melty. I usually go about 60 minutes at 350. IMPORTANT: Let it sit out for at LEAST 10-20 minutes before trying to cut into it.
45 minutes to 1 hour until the cheese is melted and the top is bubbly and beginning to brown.
I would say bake it 45 minutes to 1 hour.
I want to start baking desserts but I have never cooked. Does anyone have any ideas, suggestions or recipes?
I have never baked of cooked anything in my entire life but I really want to learn and get started. I will take all the advice I can get, and any tasty recipes, of course!I want to start baking desserts but I have never cooked. Does anyone have any ideas, suggestions or recipes?
My first baking experience is with baking cookies. Go to the grocery store and pick up a package of Nestle Toll House Chocolate Chips. Follow the recipe on the back of the package. They really do taste good. If you don't like that one try these recipes instead. Always remember to measure your ingredients when baking.
JoAn's Breakfast Cookies
4 cups oatmeal
1 1/4 cups brown sugar
1 cup oil
3 eggs
2/3 cup powdered milk
1 teaspoon vanilla
1 cup walnuts
1 cup raisins
3/4 cup chocolate chips
3/4 cup coconut
Mix oatmeal thru oil and set overnight. Next day mix that with the remainder of the ingredients. Spoon on greased pan Bake at 350F for ten minutes.
----------------------------------------鈥?br>
Snickerdoodles
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal庐 all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oven to 400潞F.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
(Total time will vary; cook or bake time is per batch.)I want to start baking desserts but I have never cooked. Does anyone have any ideas, suggestions or recipes?
get you a Better Homes and Gardens cook book. It's the one with the red checkered cover. It has a lot of recipes for desserts, candy, cakes, cookies, and has cooking tips all throughout. I am 25 and that cookbook is like my cooking bible. I always go to it first when i want to try something new. I think you can pick up the book at wal mart for about 20-30 dollars
EASY ';Dump Cake';
1 box of yellow cake mix (don't add anything to it)
1 16 ounce can of crushed pineapple
1 8 ounce bag of shredded coconut
1-2 sticks of butter/marg.
Dump the pineapple into your cake dish
sprinkle the coconut over that evenly
dump your dry cake mix over that and spread out so it's even
cut butter into little pats and put over entire pan (on top of the dry yellow cake mix)
Bake on 325 until top is golden (about 25-35 minutes)
SOOOOOOOOOOOOO good!
there is a book (no kidding) go to your local library and get ';cooking for dummies'; for beginner cooks
Go to allrecipes.com a great site for any cook. You can find simple recipes and work your way up. The best part is cooks who try the recipes come back and comment on them and give hints and suggestions, say what worked and what didn't. The also have lots of great advice and how toos.
My first baking experience is with baking cookies. Go to the grocery store and pick up a package of Nestle Toll House Chocolate Chips. Follow the recipe on the back of the package. They really do taste good. If you don't like that one try these recipes instead. Always remember to measure your ingredients when baking.
JoAn's Breakfast Cookies
4 cups oatmeal
1 1/4 cups brown sugar
1 cup oil
3 eggs
2/3 cup powdered milk
1 teaspoon vanilla
1 cup walnuts
1 cup raisins
3/4 cup chocolate chips
3/4 cup coconut
Mix oatmeal thru oil and set overnight. Next day mix that with the remainder of the ingredients. Spoon on greased pan Bake at 350F for ten minutes.
----------------------------------------鈥?br>
Snickerdoodles
1 1/2 cups sugar
1/2 cup butter or margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups Gold Medal庐 all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup sugar
2 teaspoons ground cinnamon
1. Heat oven to 400潞F.
2. Mix 1 1/2 cups sugar, the butter, shortening and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
3. Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
(Total time will vary; cook or bake time is per batch.)I want to start baking desserts but I have never cooked. Does anyone have any ideas, suggestions or recipes?
get you a Better Homes and Gardens cook book. It's the one with the red checkered cover. It has a lot of recipes for desserts, candy, cakes, cookies, and has cooking tips all throughout. I am 25 and that cookbook is like my cooking bible. I always go to it first when i want to try something new. I think you can pick up the book at wal mart for about 20-30 dollars
EASY ';Dump Cake';
1 box of yellow cake mix (don't add anything to it)
1 16 ounce can of crushed pineapple
1 8 ounce bag of shredded coconut
1-2 sticks of butter/marg.
Dump the pineapple into your cake dish
sprinkle the coconut over that evenly
dump your dry cake mix over that and spread out so it's even
cut butter into little pats and put over entire pan (on top of the dry yellow cake mix)
Bake on 325 until top is golden (about 25-35 minutes)
SOOOOOOOOOOOOO good!
there is a book (no kidding) go to your local library and get ';cooking for dummies'; for beginner cooks
Go to allrecipes.com a great site for any cook. You can find simple recipes and work your way up. The best part is cooks who try the recipes come back and comment on them and give hints and suggestions, say what worked and what didn't. The also have lots of great advice and how toos.
I am cooking an elk pot roast. All recipes call for red wine, can I use something else?
I would also like to know, should I soak the roast in something, like I do deer, before cooking. Does anyone have any good recipes for this. The piece of elk I have is the hind quarter.I am cooking an elk pot roast. All recipes call for red wine, can I use something else?
For a pot roast beer is also good. Beer goes well with meat in braises so it should do well here. You can marinade the roast for flavor but it won't make any difference in the final texture of the meat.I am cooking an elk pot roast. All recipes call for red wine, can I use something else?
Elk Roast
3 pounds elk roast
2 cups onion, cut in 2'; pieces
2 cups potatoes, cut in 2'; pieces
1 cup carrots, cut in 2'; pieces
1 cup fresh mushrooms, sliced
2 Tablespoos liquid smoke
3 Tablespoons (or more) Worcestershire sauce
3 Tablespoons (or more) soy sauce
1/ cup beef broth
Put in LARGE oven cooking bag in an oblong baking pan (so the bag
fits inside the pan). To the bag, add the elk roast. Add all liquids,
then vegetables around the meat. Put the mushrooms on top of
everything else, then spices on top of them. You want to have 1'; of
liquid on the bottom of the bag, so if you need more, add a little
water or white wine. Seal the bag. Poke several small holes in top of
bag to let steam escape. Bake at 300-325 degrees for 3 1/2 hours.
Elk is like venison, rather dry and wild in flavor. I would soak it just as you do venison. Cider vinegar??
there are lots of things you can use instead of wine. any broths at all, water, cider, beer, anything to add flavor and moisture to your pot!
I slivered most of the elk and made it into jerky. So don't have any recipes from the time I had a freezer full of elk. My brother in law gave me half!
Grape juice, vegetable stock, cranberry juice, tomato juice, non-alcohol red wine such as Cabernet.
You can replace the wine with beef or veal stock if you're trying to avoid alcohol.ingredients cream
For a pot roast beer is also good. Beer goes well with meat in braises so it should do well here. You can marinade the roast for flavor but it won't make any difference in the final texture of the meat.I am cooking an elk pot roast. All recipes call for red wine, can I use something else?
Elk Roast
3 pounds elk roast
2 cups onion, cut in 2'; pieces
2 cups potatoes, cut in 2'; pieces
1 cup carrots, cut in 2'; pieces
1 cup fresh mushrooms, sliced
2 Tablespoos liquid smoke
3 Tablespoons (or more) Worcestershire sauce
3 Tablespoons (or more) soy sauce
1/ cup beef broth
Put in LARGE oven cooking bag in an oblong baking pan (so the bag
fits inside the pan). To the bag, add the elk roast. Add all liquids,
then vegetables around the meat. Put the mushrooms on top of
everything else, then spices on top of them. You want to have 1'; of
liquid on the bottom of the bag, so if you need more, add a little
water or white wine. Seal the bag. Poke several small holes in top of
bag to let steam escape. Bake at 300-325 degrees for 3 1/2 hours.
Elk is like venison, rather dry and wild in flavor. I would soak it just as you do venison. Cider vinegar??
there are lots of things you can use instead of wine. any broths at all, water, cider, beer, anything to add flavor and moisture to your pot!
I slivered most of the elk and made it into jerky. So don't have any recipes from the time I had a freezer full of elk. My brother in law gave me half!
Grape juice, vegetable stock, cranberry juice, tomato juice, non-alcohol red wine such as Cabernet.
You can replace the wine with beef or veal stock if you're trying to avoid alcohol.
Any good cooks out there? I need about 5 recipes of main courses that i can freeze? any ideas?
My granddaughter asked me to help her freeze some meals so she won't have to worry about meals when she comes home from the hospital with her new baby? she also has a 2 year old.Any good cooks out there? I need about 5 recipes of main courses that i can freeze? any ideas?
Here are the different choices you can use (I put more than 5 because I don't know if your granddaughter is an vegetarian or not) vegetable, beef, and chicken:
Hot Cabbage
Serves 4
Ingredients:
3 cups Cabbage (finely chopped)
1/2 Teaspoon Salt
2 Tablespoons Vegetable Oil
2 Tablespoons Italian Salad Dressing
Methods:
Sprinkle cabbage with salt and set aside for 30 minutes. Heat oil in skillet until very hot. Add the cabbage and stir fry about 2 minutes. Remove and add Italian dressing.
Peachy Carrots
Serves 6
Ingredients:
1 pound package carrots (sliced and cooked)
1/3 cup Peach Preserves
1 Tablespoon Margarine (melted)
Methods:
Combine carrots with margarine and peach preserves. Cook over low heat until carrots are heated thoroughly.
Carrot Casserole
Serves 6
Ingredients:
1 Pound Package Carrots (sliced, cooked until tender)
1/2 Cup Celery (Chopped)
1/3 Cup Onion (Chopped)
1/3 Cup Green pepper (chopped)
Methods:
Saute chopped celery, onion, and green pepper. Mash cooked carrots and mix with sauteed vegetables. Put in buttered baking dish. Bake 30 minutes at 350 degrees.
Braised Celery
4 servigs
Ingredients:
2 cups Celery Sticks
1/2 cup beef bouillon
2 Tablespoon Chopped Fresh Parsley
1 Tablespoon Lowfat Margarine
Methods:
Combine above ingredients and place in 1 quart casserole. Bake at 400 degress for 30 minutes.
Sesame Rice
8 Servings
Ingredients:
4 cups white rice (cooked)
1/4 cup green onion (chopped)
2 Tablespoon sesame seeds
1/4 cup low sodium soy sauce
Methods:
While rice is still hot, combine all ingredients and place into serving dish. Stir Well.
Snow Peas and Mushrooms
Serves 4
Ingredients:
1 cup sliced mushrooms
2 tablespoons margarine
1/2 pound small snow peas
1 tablespoon soy sauce
Methods:
Saute mushrooms in margarine. Stir in snow peas and soy sauce. Cook until crisp-tender. Toss and serve.
BBQ Cups
Serves 4-5
Ingredients:
1 pound lean ground beef
1/2 cup barbeque sauce
1 can refrigerator biscuits
3/4 cup grated cheddar cheese
Methods:
Heat oven to 400 degrees. Brown meat, drain. Add barbeue sauce and set aside. Place biscuits in ungreased muffin cups, pressing dough up side to edge of cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake for 12 minutes.
Hamburger in Oven
Serves 6-8
2 pounds extra lean ground beef
2 medium onions (sliced thin)
1 package (32 oz) frozen french fries
Salt and pepper
Heat oven to 350 degrees. Divide meat into 6-8 equal parts and make into patties. Season to taste. Place on foil in large baking pan and arrange onion slices on top of each patty. Place fries around them. Wrap foil tightly and bake for 30 minutes.
Vegetable Meat Dish
Ingredients:
1 pound lean group beef (browned, drained)
1 onion (chopped)
4 large potatoes (peeled, sliced)
1 can (10 1/2 oz) vegetable beef soup
Methods:
Heat oven to 375 degrees. Brown ground beef and onions; drain. Place potato slices in lightly greased casserole. Spread ground beef and onions over potatoes. Pour soup over top. Cover and bake at 375 degrees for 45 minutes. Remove cover and continue baking 15 minutes.
Soy Sauce Chicken:
Serves 4
Ingredients:
4 chicken breasts (skinned and boned)
1 cup sour cream
1/4 cup soy sauce
Methods:
Heat the oven to 350 degrees. Place chicken in greased casserole dish. Mix sour cream and soy sauce together. Spread oven chicken. Bake covered for 1 hour.Any good cooks out there? I need about 5 recipes of main courses that i can freeze? any ideas?
Lasagna: assemble but don't bake before freezing
Meatloaf: assemble but don't bake before freezing
Beef vegetable soup
Chili
Chicken noodle soup
Chicken pot pie
These are my favorites, and I prepare these and freeze every fall.
I don't really cook really good.Better i don't give you my recipes i think you are not going to like them.I'm sorry i can't help you.SORRY
http://www.30daygourmet.com/Recipes/Free鈥?/a>
try here
any kind of soup, or pasta dishes freeze well. So does meat dishes with sauces on them. I also make twice baked potatoes and freeze them.
go to www.kraftfoods.com
they have a lot of really good recipes for all of differant tastes.
Meatloafe is a good one you make a 3pound meat loafe #pounds of ground chuck 1/2 teaspoon each salt and pepper 1teaspoon teryoky sause 1/2 teaspoon of garlic powder and mix it all to geather then put it in a 9X9 baking pan pour a can of tomato sauce on top bake in the oven at 350 for 45 min or till done then remove cool slice in 1 to 1/2 inch slices put on paper plate with some frozen green beans and french fries make all of it like this then put in ziplock bags and you pull out what you need at a time.chuck in micro wave 3min on high and eat.lot cheeper then buying ready made dinners.
Lasagne.
bolognese sauce, chicken curry, mash potatoes, lamb stew, beef stew,
Sign up for kraftfood.com they have great stuff you can set up a on-line recipe box and print they also have pictures of the food so you know first hand how it should turn out
Here are the different choices you can use (I put more than 5 because I don't know if your granddaughter is an vegetarian or not) vegetable, beef, and chicken:
Hot Cabbage
Serves 4
Ingredients:
3 cups Cabbage (finely chopped)
1/2 Teaspoon Salt
2 Tablespoons Vegetable Oil
2 Tablespoons Italian Salad Dressing
Methods:
Sprinkle cabbage with salt and set aside for 30 minutes. Heat oil in skillet until very hot. Add the cabbage and stir fry about 2 minutes. Remove and add Italian dressing.
Peachy Carrots
Serves 6
Ingredients:
1 pound package carrots (sliced and cooked)
1/3 cup Peach Preserves
1 Tablespoon Margarine (melted)
Methods:
Combine carrots with margarine and peach preserves. Cook over low heat until carrots are heated thoroughly.
Carrot Casserole
Serves 6
Ingredients:
1 Pound Package Carrots (sliced, cooked until tender)
1/2 Cup Celery (Chopped)
1/3 Cup Onion (Chopped)
1/3 Cup Green pepper (chopped)
Methods:
Saute chopped celery, onion, and green pepper. Mash cooked carrots and mix with sauteed vegetables. Put in buttered baking dish. Bake 30 minutes at 350 degrees.
Braised Celery
4 servigs
Ingredients:
2 cups Celery Sticks
1/2 cup beef bouillon
2 Tablespoon Chopped Fresh Parsley
1 Tablespoon Lowfat Margarine
Methods:
Combine above ingredients and place in 1 quart casserole. Bake at 400 degress for 30 minutes.
Sesame Rice
8 Servings
Ingredients:
4 cups white rice (cooked)
1/4 cup green onion (chopped)
2 Tablespoon sesame seeds
1/4 cup low sodium soy sauce
Methods:
While rice is still hot, combine all ingredients and place into serving dish. Stir Well.
Snow Peas and Mushrooms
Serves 4
Ingredients:
1 cup sliced mushrooms
2 tablespoons margarine
1/2 pound small snow peas
1 tablespoon soy sauce
Methods:
Saute mushrooms in margarine. Stir in snow peas and soy sauce. Cook until crisp-tender. Toss and serve.
BBQ Cups
Serves 4-5
Ingredients:
1 pound lean ground beef
1/2 cup barbeque sauce
1 can refrigerator biscuits
3/4 cup grated cheddar cheese
Methods:
Heat oven to 400 degrees. Brown meat, drain. Add barbeue sauce and set aside. Place biscuits in ungreased muffin cups, pressing dough up side to edge of cup. Spoon meat mixture into cups. Sprinkle with cheese. Bake for 12 minutes.
Hamburger in Oven
Serves 6-8
2 pounds extra lean ground beef
2 medium onions (sliced thin)
1 package (32 oz) frozen french fries
Salt and pepper
Heat oven to 350 degrees. Divide meat into 6-8 equal parts and make into patties. Season to taste. Place on foil in large baking pan and arrange onion slices on top of each patty. Place fries around them. Wrap foil tightly and bake for 30 minutes.
Vegetable Meat Dish
Ingredients:
1 pound lean group beef (browned, drained)
1 onion (chopped)
4 large potatoes (peeled, sliced)
1 can (10 1/2 oz) vegetable beef soup
Methods:
Heat oven to 375 degrees. Brown ground beef and onions; drain. Place potato slices in lightly greased casserole. Spread ground beef and onions over potatoes. Pour soup over top. Cover and bake at 375 degrees for 45 minutes. Remove cover and continue baking 15 minutes.
Soy Sauce Chicken:
Serves 4
Ingredients:
4 chicken breasts (skinned and boned)
1 cup sour cream
1/4 cup soy sauce
Methods:
Heat the oven to 350 degrees. Place chicken in greased casserole dish. Mix sour cream and soy sauce together. Spread oven chicken. Bake covered for 1 hour.Any good cooks out there? I need about 5 recipes of main courses that i can freeze? any ideas?
Lasagna: assemble but don't bake before freezing
Meatloaf: assemble but don't bake before freezing
Beef vegetable soup
Chili
Chicken noodle soup
Chicken pot pie
These are my favorites, and I prepare these and freeze every fall.
I don't really cook really good.Better i don't give you my recipes i think you are not going to like them.I'm sorry i can't help you.SORRY
http://www.30daygourmet.com/Recipes/Free鈥?/a>
try here
any kind of soup, or pasta dishes freeze well. So does meat dishes with sauces on them. I also make twice baked potatoes and freeze them.
go to www.kraftfoods.com
they have a lot of really good recipes for all of differant tastes.
Meatloafe is a good one you make a 3pound meat loafe #pounds of ground chuck 1/2 teaspoon each salt and pepper 1teaspoon teryoky sause 1/2 teaspoon of garlic powder and mix it all to geather then put it in a 9X9 baking pan pour a can of tomato sauce on top bake in the oven at 350 for 45 min or till done then remove cool slice in 1 to 1/2 inch slices put on paper plate with some frozen green beans and french fries make all of it like this then put in ziplock bags and you pull out what you need at a time.chuck in micro wave 3min on high and eat.lot cheeper then buying ready made dinners.
Lasagne.
bolognese sauce, chicken curry, mash potatoes, lamb stew, beef stew,
Sign up for kraftfood.com they have great stuff you can set up a on-line recipe box and print they also have pictures of the food so you know first hand how it should turn out
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