I make a layered dip that people LOVE and its easy. Of course, it depends on what you like...but I put refried beans on bottom, mix one packet taco seasoning with 1 16 oz. sour cream, layer that next, salsa on top of that, shredded lettuce and then shredded cheese
The sour cream mixture is what makes it the best.Anyone have a hit recipe for a quick/easy mexican appetizer?
Sausage-Stuffed Jalepenos
1 pound bulk pork sausage
1 package (8 ounces) cream cheese, softened
1 cup (4 ounces) shredded Parmesan cheese
22 large jalapeno peppers, halved lengthwise and seeded*
Ranch salad dressing, optional
In a large skillet, cook the sausage
over medium heat until no longer pink; drain.
In a small mixing bowl, combine the cream
cheese and Parmesan cheese; fold in sausage.
Spoon about 1 tablespoonful into each jalapeno
half.
Place in two ungreased 13-in. x 9-in. x 2-in.
baking dishes.
Bake, uncovered, at 425掳 F for 15-20 minutes
or until filling is lightly browned and bubbly.
Serve with ranch dressing if desired.
*Editor's Note: When cutting or seeding hot peppers,
use rubber or plastic gloves to protect your hands.
Avoid touching your face.
**Note: I use this recipe for parties all the time
and I also make this up, separate and freeze it.
Then when I want just a few for dinner I buy 2-3
jalepenos and fix it..
Antojitos (Appetizers)
4 (12 inch) flour tortillas
3 ounces shredded white Cheddar cheese
3 ounces shredded Monterey Jack cheese
3 ounces shredded Cheddar cheese
1 tomato, diced
1 cup chopped red bell pepper
1/8 cup chopped green onions
1/3 cup black beans, drained
2 tablespoons hot salsa
1/8 teaspoon chili powder Preheat oven to 425 degrees. Lightly grease two 12 cup muffin pans. Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired. Bake in the preheated oven 5 minutes, or until theAnyone have a hit recipe for a quick/easy mexican appetizer?
Seven Layer Fiesta Dip
1 (8 oz) package cream cheese, softened
1 Tbsp. taco seasoning mix
1 cup prepared guacamole
1 cup salsa
1 cup shredded lettuce
1 cup shredded cheddar cheese
陆 cup chopped green onions
1 (2-oz) can sliced black olives
Mix cream cheese and seasoning mix. Spread on bottom of 9 inch pie plate or quiche dish. Layer guacamole, salsa, lettuce, cheese, onions and olives over cream cheese mixture. Serve immediately w/ sturdy corn chips. Refrigerate any remaining dip.
--------------------------------
Corn %26amp; Black Bean Dip
2 cans black beans, drained and rinsed
1 can white (shoepeg) corn, drained
Half cucumber, cut in tiny pieces
2 tomatoes, cubed
1 small purple onion, finely diced
1/3 cup fresh chopped cilantro
1 戮 cups Ken鈥檚 Steakhouse Italian Dressing
Mix ingredients in large bowl. Pour in Italian dressing and mix well. Marinate in refrigerator overnight or at least for a few hours. Drain off excess dressing. Serve with Tostitos scoops.
-----------------------------------
Guacamole
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes Tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
--Ina Garten
-------------------------------------
If you can find the bags of mini bell peppers they sell at Costco and Trader Joe's, nuc them for a minute or two to soften, allow to cool, slit the side and stuff with a mixture of shredded cheese with a little cumin and chili powder and perhaps some sliced scallions. Bake or broil to melt the cheese just before serving.
Spread 1 package of cream cheese on the bottom of a pie plate, top that with can of hormel chili (any one) then top with 1 package of shredded cheese. Cover with plastic wrap, microwave for 5 minutes, uncover and microwave for another 5 minutes! Yummy! Serve with chips
Easy Tortilla Appetizers
Flour tortillas
Softened cream cheese
1 cn Chopped green chiles
Shaved deli roast beef or
-ham
Spinach leaves
Spread flour tortillas with softened cream cheese mixed with one can of
chopped green chiles. Top with shaved deli roast beef or ham, and spinach
leaves. Leave a 1/2' border around the edge and roll up.
Wrap in plastic wrap and refrigerate up to 6 hrs.
Slice crosswise into 1/2' thick pinwheels for serving.
taco roll ups
2 pkgs 8 oz cream cheese
1 cup sour cream
2 cups finely shredded cheese
1/2 cup picante sauce
4 1/2 oz chopped riped olives, drained
2 t. taco seasoning
1 t. onion soup mix
8 flour tortillas
in a small mixing bowl,bear cream cheese and sour cream until smooth.stir in cheddar cheese,picante sauce,olives and taco seasoning and soup mix.spread over tortilla and roll up,like a jelly roll. wrap in plastic wrap; refrigerate for at least one hour.just before serving,slice into 1 inch pieces
http://en.wikipedia.org/wiki/List_of_Mex鈥?/a>
Thursday, January 7, 2010
Quick and easy chicken or any meat recipes for a vegetarian!!!!!?
Hi! Ok, I AM a vegetarian, have been for almost 14 years now, but my boyfriend likes meat. For the whole 2 years we have been together, I barely cook for him at all, and if I do it's veggie food. I would like to learn some simple, tasty meat dishes. Now remember, I cannot taste these while cooking, so be specific!!
Happy New Year!
Thanks!Quick and easy chicken or any meat recipes for a vegetarian!!!!!?
Why not BBQ some burgers for him, and BBQ whole portobello mushrooms for YOU! You can each put them on an onion roll with lettuce, tomato, onion %26amp; sliced avocados. (Make the burgers with lean ground sirloin; a package of dry onion soup mix per lb. of meat with 1 egg %26amp; some Italian seasoned bread crumbs).....
I make white pizza too, which is easy. You can put some shredded cooked chicken on his half, and leave yours plain. Use a tube of refrigerated pizza dough; make a white sauce with garlic and spread that on top. Then a layer of fresh mozzarella cheese; a layer of fresh spinach leaves; chopped sun-roasted peppers and cut-up artichoke hearts; kalamata olives; and a small package of feta cheese sprinkled all over it. Bake according to the dough package instructionsQuick and easy chicken or any meat recipes for a vegetarian!!!!!?
Ok, so if you can make yourself a decent vege stir fry, simply do that adjust the taste so its all good for you, slice thinly and fry some chicken or beef or something in another pan, then take out your serving of the vege stuff, stir the meat into the rest of the stir fry and serve that for him.
A good basic stir fry sauce combination is 1 clove minced garlic, 2 tablespoons vegetarian 'oyster' sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, a little bit of chilli powder or sauce if you like it spicy.
Get a couple chicken breasts, moisten them with milk, then mix some chili powder (about 2Tbsp) and about 1/4 cup parmesan cheese, dip the chicken in thi parmesan chili mixture, put it on a cookie sheet and bake at 350 for about 20 mins. It's delicious! Otherwise, why not cook him other things like specialty pastas (fetucinni alfredo, spaghetti caprese) or just some good sandwiches or something like that. Make him your fave food I'm sure he will learn to eat it!
Go to www.allrecipes.com. Each recipe has a rating and user comments so you know if others found it good or how they adapted the recipe. I'm in the same situation. My hubby is a meat eater, I'm a lifelong vegetarian born to vegetarian parents. The most important thing I've learned is that meat should be marinated to make it taste good. Super easy stuff is just a strip steak or a peice of chicken, buy a bottle of marinade, then cook it unitl it's done. Or, go to the deli and get something already made that you can just heat up.
r u mad to ask about non veg recipes in vegetarian group?
Happy New Year!
Thanks!Quick and easy chicken or any meat recipes for a vegetarian!!!!!?
Why not BBQ some burgers for him, and BBQ whole portobello mushrooms for YOU! You can each put them on an onion roll with lettuce, tomato, onion %26amp; sliced avocados. (Make the burgers with lean ground sirloin; a package of dry onion soup mix per lb. of meat with 1 egg %26amp; some Italian seasoned bread crumbs).....
I make white pizza too, which is easy. You can put some shredded cooked chicken on his half, and leave yours plain. Use a tube of refrigerated pizza dough; make a white sauce with garlic and spread that on top. Then a layer of fresh mozzarella cheese; a layer of fresh spinach leaves; chopped sun-roasted peppers and cut-up artichoke hearts; kalamata olives; and a small package of feta cheese sprinkled all over it. Bake according to the dough package instructionsQuick and easy chicken or any meat recipes for a vegetarian!!!!!?
Ok, so if you can make yourself a decent vege stir fry, simply do that adjust the taste so its all good for you, slice thinly and fry some chicken or beef or something in another pan, then take out your serving of the vege stuff, stir the meat into the rest of the stir fry and serve that for him.
A good basic stir fry sauce combination is 1 clove minced garlic, 2 tablespoons vegetarian 'oyster' sauce, 1 tablespoon soy sauce, 1 teaspoon sugar, a little bit of chilli powder or sauce if you like it spicy.
Get a couple chicken breasts, moisten them with milk, then mix some chili powder (about 2Tbsp) and about 1/4 cup parmesan cheese, dip the chicken in thi parmesan chili mixture, put it on a cookie sheet and bake at 350 for about 20 mins. It's delicious! Otherwise, why not cook him other things like specialty pastas (fetucinni alfredo, spaghetti caprese) or just some good sandwiches or something like that. Make him your fave food I'm sure he will learn to eat it!
Go to www.allrecipes.com. Each recipe has a rating and user comments so you know if others found it good or how they adapted the recipe. I'm in the same situation. My hubby is a meat eater, I'm a lifelong vegetarian born to vegetarian parents. The most important thing I've learned is that meat should be marinated to make it taste good. Super easy stuff is just a strip steak or a peice of chicken, buy a bottle of marinade, then cook it unitl it's done. Or, go to the deli and get something already made that you can just heat up.
r u mad to ask about non veg recipes in vegetarian group?
Looking for quick spanish/latin american recipe?
I need a recipe i can make in Spanish class for a project. It has to be from Spain itself, or any other spanish speaking country. I don't have to make it from scratch in class, but i would need to put everything together. Tacos is an example... but it is far too easy and common.Looking for quick spanish/latin american recipe?
A good recipe is called chicken tacos.
Ingredients:
4 Boneless breasts
10 Flour tortillas
1 can enchilada sauce
cilantro
Cheese
Boil your chicken in water and dried cilantro until done
Take chicken out and cut into small pieces.
Dunk Tortillas in chicken broth and cilantro until moistened
lay down in a casserole dish, add one layer of chicken
drizzle some enchilada sauce over chicken and then sprinkle cheese. repeat until everything is gone.
Drizzle sauce over rolled tortillas and add even more cheese.
Cook at about 350 for 30 minutes
You can use cheddar, Mexican blend etc.Looking for quick spanish/latin american recipe?
Her are a couple, if you want more go to allrecipes.com. This is where all the want a be chefs are.
Spanish Chicken
SUBMITTED BY: Nicole
Chili sauce really jazzes up this tomato vegetable sauce served with chicken over rice.
Taqueria Style Tacos - Carne Asada
SUBMITTED BY: stanicks
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos
try Argentinian empanadas! they are easy to make and yummy!!!
A good recipe is called chicken tacos.
Ingredients:
4 Boneless breasts
10 Flour tortillas
1 can enchilada sauce
cilantro
Cheese
Boil your chicken in water and dried cilantro until done
Take chicken out and cut into small pieces.
Dunk Tortillas in chicken broth and cilantro until moistened
lay down in a casserole dish, add one layer of chicken
drizzle some enchilada sauce over chicken and then sprinkle cheese. repeat until everything is gone.
Drizzle sauce over rolled tortillas and add even more cheese.
Cook at about 350 for 30 minutes
You can use cheddar, Mexican blend etc.Looking for quick spanish/latin american recipe?
Her are a couple, if you want more go to allrecipes.com. This is where all the want a be chefs are.
Spanish Chicken
SUBMITTED BY: Nicole
Chili sauce really jazzes up this tomato vegetable sauce served with chicken over rice.
Taqueria Style Tacos - Carne Asada
SUBMITTED BY: stanicks
This is a great recipe for authentic Mexican taqueria style carne asada tacos (beef tacos). These are served on the soft corn tortillas, unlike the American version of tacos
try Argentinian empanadas! they are easy to make and yummy!!!
Can you gimme the quick and easiest recipe to make lasagnia?
a recipe easy enough for kids to make (plz excuse my spelling)Can you gimme the quick and easiest recipe to make lasagnia?
Go to Walmart, get the frozen stouffers lasagnia, heat and eat. That's what the best Italian restuarants do.
Doesn't get easier than that.Can you gimme the quick and easiest recipe to make lasagnia?
Yum, this will help!!
package of lasgana noodles
tub of ricotta chees
pkg ground beef
jar of tomato sauce
parmesan cheese
pkg mozzarella cheese
depending on how much you make. add as much of each as u want
get a baking dish, preheat oven to 350
mix ground beef and tomator sauce
place 1/3 of the total ground beef mixture in the greased baking dish. spread ricotta cheese onto 3 lasagna noodles and palce on top of beef. add another 1/3 of beef. sprinkle parmesan and mozzarella on top. continue this process till u have 3 layers. bake for 1hour. enjoy
Ingredients
1 pkg Lasagna noodles
1 Medium jar of spaghetti sauce
1 bag Shredded mozarella cheese
1 bag Shredded Italian mix cheese
2 lbs Lean hamburger meat
Garlic Salt
Preparation
Cook lasagna noodles according to directions on package. Brown the hamburger meat and a dash or two of garlic salt.
Preheat oven to 350.
Mix hamburger meat with spaghetti sauce and put thin layer on bottom of 9x13 baking dish. Add layer of pasta noodles.
Add layer of spaghetti sauce mixture, mozarella, Italian mix, then noodles.
Repeat until dish is full. Ending with a thin layer of cheese.
Bake for about 45 minutes. Remove from oven and let cool for 10 minutes before cutting.
I'm not sure if you have it over there - but we have this stuff in Australia called mountain bread - its like flat tortillas (not corn, you can use corn if you want) but square. You can very easily use that to replace the pasta, and it works well. Make your normal tomato pasta sauce: like whether you use mince onions tomatoes basil oregano bay leaf or a bottle. You can cheat with the cheese sauce too by just mixing an egg with some yoghurt and adding some grated cheese.
LASAGNA (in a Crock Pot)
Good... and easy for students too.
1 lb ground beef
1 med. onion, chopped
1 jar of your favorite spaghetti sauce (approx. 26 oz)
12 oz container ricotta cheese
1/2 grated parmesan cheese
1 egg
12 oz lasagna noodles (no need to cook!)
12 oz shredded mozzarella cheese (reserve 1/2 cup)
Directions:
Brown meat and onion in skillet. Drain off fat. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, you may want to add about a 1/2 cup of water to thin it). In a separate bowl, combine all the ricotta cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock cooker. Add *two* layers of uncooked lasagna noodles (broken into small pieces to make them fit) and then top with cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used. Sprinkle reserved 1/2 cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours.
Buy some Mullers lasagna noodles, and look at the recipe on the box. It is the easiest and yummy :) I thought it was my Mom's homemade recipe until I asked for it as an adult.
Go to Walmart, get the frozen stouffers lasagnia, heat and eat. That's what the best Italian restuarants do.
Doesn't get easier than that.Can you gimme the quick and easiest recipe to make lasagnia?
Yum, this will help!!
package of lasgana noodles
tub of ricotta chees
pkg ground beef
jar of tomato sauce
parmesan cheese
pkg mozzarella cheese
depending on how much you make. add as much of each as u want
get a baking dish, preheat oven to 350
mix ground beef and tomator sauce
place 1/3 of the total ground beef mixture in the greased baking dish. spread ricotta cheese onto 3 lasagna noodles and palce on top of beef. add another 1/3 of beef. sprinkle parmesan and mozzarella on top. continue this process till u have 3 layers. bake for 1hour. enjoy
Ingredients
1 pkg Lasagna noodles
1 Medium jar of spaghetti sauce
1 bag Shredded mozarella cheese
1 bag Shredded Italian mix cheese
2 lbs Lean hamburger meat
Garlic Salt
Preparation
Cook lasagna noodles according to directions on package. Brown the hamburger meat and a dash or two of garlic salt.
Preheat oven to 350.
Mix hamburger meat with spaghetti sauce and put thin layer on bottom of 9x13 baking dish. Add layer of pasta noodles.
Add layer of spaghetti sauce mixture, mozarella, Italian mix, then noodles.
Repeat until dish is full. Ending with a thin layer of cheese.
Bake for about 45 minutes. Remove from oven and let cool for 10 minutes before cutting.
I'm not sure if you have it over there - but we have this stuff in Australia called mountain bread - its like flat tortillas (not corn, you can use corn if you want) but square. You can very easily use that to replace the pasta, and it works well. Make your normal tomato pasta sauce: like whether you use mince onions tomatoes basil oregano bay leaf or a bottle. You can cheat with the cheese sauce too by just mixing an egg with some yoghurt and adding some grated cheese.
LASAGNA (in a Crock Pot)
Good... and easy for students too.
1 lb ground beef
1 med. onion, chopped
1 jar of your favorite spaghetti sauce (approx. 26 oz)
12 oz container ricotta cheese
1/2 grated parmesan cheese
1 egg
12 oz lasagna noodles (no need to cook!)
12 oz shredded mozzarella cheese (reserve 1/2 cup)
Directions:
Brown meat and onion in skillet. Drain off fat. Add jar of spaghetti sauce and simmer for 5 to 10 minutes (if the sauce is too thick, you may want to add about a 1/2 cup of water to thin it). In a separate bowl, combine all the ricotta cheese, parmesan cheese, mozzarella cheese (except reserved 1/2 cup) and the egg. Mix thoroughly. Spoon a layer of meat sauce onto the bottom of crock cooker. Add *two* layers of uncooked lasagna noodles (broken into small pieces to make them fit) and then top with cheese mixture. Repeat with sauce, noodles, and cheese mixture until all are used. Sprinkle reserved 1/2 cup shredded mozzarella on very top. Cover and cook on low for 6-8 hours or on high for approximately 3 hours.
Buy some Mullers lasagna noodles, and look at the recipe on the box. It is the easiest and yummy :) I thought it was my Mom's homemade recipe until I asked for it as an adult.
Quick and Easy Diabetic Recipes?
Anyone know of any quick and easy diabetic recipes for a person that doesn't like a lot of veggies. I am a meat and potatoes type person.Quick and Easy Diabetic Recipes?
I have had diabetes for 13 years now. As myself and my parents became more aware of diabetes, we discovered that the best type of recipes to go for are ones in which have enough carbohydrate to keep my blood sugar stable, but doesn't have a lot of fat in.
I suggest things like, pasta dishes. Beef or Pork Stews. Lasagne. Noodles. I'm afraid I don't know any recipes off hand, but if you have a look online for healthy eating recipes rather than so called, 'Diabetic' recipes, you will be able to find some good hints and suggestions. Try to steer away from foods with a lot of salt content and try not to add any salt to your diet.
As far as desserts go, I would suggest things with low sugar and fat content. Again, health eating recipes are good.
Good luck and bon apetite!
I have had diabetes for 13 years now. As myself and my parents became more aware of diabetes, we discovered that the best type of recipes to go for are ones in which have enough carbohydrate to keep my blood sugar stable, but doesn't have a lot of fat in.
I suggest things like, pasta dishes. Beef or Pork Stews. Lasagne. Noodles. I'm afraid I don't know any recipes off hand, but if you have a look online for healthy eating recipes rather than so called, 'Diabetic' recipes, you will be able to find some good hints and suggestions. Try to steer away from foods with a lot of salt content and try not to add any salt to your diet.
As far as desserts go, I would suggest things with low sugar and fat content. Again, health eating recipes are good.
Good luck and bon apetite!
Not feeling good but still need an easy, quick recipe for the hubby?
not feeling good, but i still need to cook something quick and easy for the hubby for dinner tonight.....
ideas with recipes...
he does not like pasta.....
thank you...Not feeling good but still need an easy, quick recipe for the hubby?
Wow, he doesn't like pasta!!!???? Crazy! Well, each to his own, I guess. How about a rotisserie chicken from the grocery store, and a side of veggies. Get the microwave steamed kind, it's easier and delicious. And, maybe a loaf of bread form the bakery. That way you don't even hardly have to do a thing:) Feel better!Not feeling good but still need an easy, quick recipe for the hubby?
If you have a crock pot you can throw in chicken and barbeque sauce together and cook it on high for 4 hours or low 8 hours - just make sure you season the chicken, I am spanish so I put a little bit of adobo and lawry seasoned salt.
Put Barbeque sauce on the bottom of crockpot , seasoned chicken pieces and more barbeque sauce, and cook - delicious. serve with white rice or veg.
You should really try www.tastychickenrecipe.com they have a bunch of quick and easy chicken recipes for free. Also you can download a free ebook with even more chicken recipes.
scramble some eggs, add some ham chopped up and/or some cheese. a side of toast and some canned fruit and you are good to go.
you could also make an omelet with ham or cheese or pour some canned chili over it and some diced onions or peppers.
sorry you didn't get the memo, but this is exactly why take out was invented. order Thai and get yourself some Tom Yum, it make you feel beter.
You should make him get a takeaway or go to the fish and chip shop on the way home or even better make him cook for himself!!!!
Throw some meat and veggies in the slow cooker with some water on high and go lay down.
Hope you feel better soon.
Why not have hubby cook for himself (and you) for a change?
baked chicken
roasted potatoes
green beans
make him a peanut butter and jelly sandwich and get back to bed!payment calculator
ideas with recipes...
he does not like pasta.....
thank you...Not feeling good but still need an easy, quick recipe for the hubby?
Wow, he doesn't like pasta!!!???? Crazy! Well, each to his own, I guess. How about a rotisserie chicken from the grocery store, and a side of veggies. Get the microwave steamed kind, it's easier and delicious. And, maybe a loaf of bread form the bakery. That way you don't even hardly have to do a thing:) Feel better!Not feeling good but still need an easy, quick recipe for the hubby?
If you have a crock pot you can throw in chicken and barbeque sauce together and cook it on high for 4 hours or low 8 hours - just make sure you season the chicken, I am spanish so I put a little bit of adobo and lawry seasoned salt.
Put Barbeque sauce on the bottom of crockpot , seasoned chicken pieces and more barbeque sauce, and cook - delicious. serve with white rice or veg.
You should really try www.tastychickenrecipe.com they have a bunch of quick and easy chicken recipes for free. Also you can download a free ebook with even more chicken recipes.
scramble some eggs, add some ham chopped up and/or some cheese. a side of toast and some canned fruit and you are good to go.
you could also make an omelet with ham or cheese or pour some canned chili over it and some diced onions or peppers.
sorry you didn't get the memo, but this is exactly why take out was invented. order Thai and get yourself some Tom Yum, it make you feel beter.
You should make him get a takeaway or go to the fish and chip shop on the way home or even better make him cook for himself!!!!
Throw some meat and veggies in the slow cooker with some water on high and go lay down.
Hope you feel better soon.
Why not have hubby cook for himself (and you) for a change?
baked chicken
roasted potatoes
green beans
make him a peanut butter and jelly sandwich and get back to bed!
Does anyone know a quick and easy recipe for making kief edibles?
In order for it to have effect on you, it must first reach a high temperature. Melt real butter and then add your kief while it is still hot. Allow it to re-harden and then use in any recipe in place of real butter for the desired effect.Does anyone know a quick and easy recipe for making kief edibles?
NOooooooooooooooooooooo
NOooooooooooooooooooooo
What is a quick and easy and simple recipe for cheesy potato soup?
I'm trying to keep from going to the store. lol I'm just now learning to cook and I'm trying to surprise my mom with dinner, and I dont know much about cooking lol. I don't have any half anf half. I have potatoes, bacon, and Velveeta cheese. What else do I need, and what are the steps in preparing this?What is a quick and easy and simple recipe for cheesy potato soup?
POTATO CHEESE SOUP
2 cans chicken broth
1 c. chopped celery
1/2 c. chopped onion
3 c. diced potatoes
1/2 c. water
Combine and boil 20 minutes. Add 16 oz. bag frozen mixed vegetables. Boil 10 minutes. Add 2 cans cream of chicken soup, 1 lb. Velveeta cheese. Simmer until cheese melts
OR
POTATO CHEESE SOUP
6 to 8 large baking potatoes
2 cups milk
4 cups chicken broth
2/3 cup flour
2/3 cup butter
8-12 strips bacon, cooked
1 cup sour cream
8 oz. cheddar cheese, shredded
salt and pepper to taste
Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup.
In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.
Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.
Soup will be thick. Add milk to reheat
OR
CHEESE %26amp; POTATO WILD RICE SOUP
1/2 c. wild rice, uncooked
1 1/2 c. water
1/2 lb. bacon, cut in pieces
1/4 c. onion, chopped (optional)
2 cans (10 3/4 oz.) cream of potato soup
1 qt. milk
2 1/2 c. grated cheese - Colby, Longhorn or American
Simmer rice and water in covered saucepan until rice is fluffed and tender. Fry bacon and optional onion, drain on paper towel. Dilute potato soup in large saucepan with 1/2 can water and 1/2 can milk. Stir into soup: 1 quart milk, bacon, (onion), cheese and rice. (Rice can be drained first or any remaining liquid can be put in with the rice.) Heat, stirring until cheese is melted.
Note: Quantity of rice, bacon or cheese can be increased to suit your own taste.
OR
CHEESE POTATO SOUP CASSEROLE
1 (2 lb.) bag frozen hash brown potatoes
2 cans Campbell's cream of potato soup
1 pt. sour cream
1 tsp. salt
1/4 tsp. pepper
1 lb. cheddar cheese, shredded
In large bowl combine potatoes, soup and sour cream, salt, pepper, and half of shredded cheese. Butter a 9x13 pan well. Pour in mixture. Top with shredded cheese. Bake at 350 degrees for 1 hour 15 minutes.
OR
CHEESE POTATO SOUP
2 cans cream of potato soup
2 cans Pet milk
2 boxes chopped broccoli
1/4 of 2 lb. Velveeta cheese block
Heat until warm and cheese is melted.
JMWhat is a quick and easy and simple recipe for cheesy potato soup?
1 Tbsp. butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14-1/2 oz.) reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices Bacon, crisply cooked, crumbled and divided 3/4 cup
1 cup of cubed velveeta
2 Tbsp. green onion slices, divided
1/4 cup Sour Cream
MELT butter in heavy saucepan .
Add onions and celery; cook and stir 5 min. or until crisp-tender.
Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon.
Reduce heat to medium-low; simmer 5 min., stirring frequently.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.
SERVE topped with reserved bacon, cheese, green onions and sour cream.
INGREDIENTS (Nutrition)
* 2 Yukon Gold potatoes, cubed or any kind
* 1 (5.5 ounce) package au gratin instant potato mix
* 1 (10.5 ounce) can condensed chicken broth
* 1 1/2 cups water
* 1 cup heavy cream
DIRECTIONS
1. In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.
Easy Cheesy Bacon Potato Soup
3 potatoes, diced
Bacon.
1 onion, chopped
355 ml water
2 cubes chicken bouillon
225 g cheese
In a covered medium saucepan over high heat, combine the potatoes, diced bacon onions, water and bouillon. Bring all to a boil and cook for about 15 to 20 minutes, or until potatoes are tender.
Add the cheese and mash with a potato masher. Add more water if a thinner soup is desired.
Baked Potato Soup -- You can sub the cheddar for your Velveeta.
INGREDIENTS
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Bacon and Potato Soup --
INGREDIENTS
6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
DIRECTIONS
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
POTATO CHEESE SOUP
2 cans chicken broth
1 c. chopped celery
1/2 c. chopped onion
3 c. diced potatoes
1/2 c. water
Combine and boil 20 minutes. Add 16 oz. bag frozen mixed vegetables. Boil 10 minutes. Add 2 cans cream of chicken soup, 1 lb. Velveeta cheese. Simmer until cheese melts
OR
POTATO CHEESE SOUP
6 to 8 large baking potatoes
2 cups milk
4 cups chicken broth
2/3 cup flour
2/3 cup butter
8-12 strips bacon, cooked
1 cup sour cream
8 oz. cheddar cheese, shredded
salt and pepper to taste
Bake potatoes until soft, then peel. Mash or cube the potatoes depending on the desired consistency for the soup.
In a large soup pot, combine butter and flour to make a roux. Cook for 1 minute, then slowly whisk in the liquids.
Add salt and pepper, potatoes, cooked bacon, and cheese. At the last minute, stir in the sour cream. Season to taste with salt and pepper before serving.
Soup will be thick. Add milk to reheat
OR
CHEESE %26amp; POTATO WILD RICE SOUP
1/2 c. wild rice, uncooked
1 1/2 c. water
1/2 lb. bacon, cut in pieces
1/4 c. onion, chopped (optional)
2 cans (10 3/4 oz.) cream of potato soup
1 qt. milk
2 1/2 c. grated cheese - Colby, Longhorn or American
Simmer rice and water in covered saucepan until rice is fluffed and tender. Fry bacon and optional onion, drain on paper towel. Dilute potato soup in large saucepan with 1/2 can water and 1/2 can milk. Stir into soup: 1 quart milk, bacon, (onion), cheese and rice. (Rice can be drained first or any remaining liquid can be put in with the rice.) Heat, stirring until cheese is melted.
Note: Quantity of rice, bacon or cheese can be increased to suit your own taste.
OR
CHEESE POTATO SOUP CASSEROLE
1 (2 lb.) bag frozen hash brown potatoes
2 cans Campbell's cream of potato soup
1 pt. sour cream
1 tsp. salt
1/4 tsp. pepper
1 lb. cheddar cheese, shredded
In large bowl combine potatoes, soup and sour cream, salt, pepper, and half of shredded cheese. Butter a 9x13 pan well. Pour in mixture. Top with shredded cheese. Bake at 350 degrees for 1 hour 15 minutes.
OR
CHEESE POTATO SOUP
2 cans cream of potato soup
2 cans Pet milk
2 boxes chopped broccoli
1/4 of 2 lb. Velveeta cheese block
Heat until warm and cheese is melted.
JMWhat is a quick and easy and simple recipe for cheesy potato soup?
1 Tbsp. butter or margarine
1/4 cup chopped onion
1/4 cup chopped celery
1 can (14-1/2 oz.) reduced sodium chicken broth
1-1/4 cups milk
2 baking potatoes, baked, cut into 1/2-inch cubes
1/4 tsp. salt
1/8 tsp. pepper
8 slices Bacon, crisply cooked, crumbled and divided 3/4 cup
1 cup of cubed velveeta
2 Tbsp. green onion slices, divided
1/4 cup Sour Cream
MELT butter in heavy saucepan .
Add onions and celery; cook and stir 5 min. or until crisp-tender.
Add broth, milk, potatoes, salt and pepper; bring just to boil, stirring constantly. Slightly crush potatoes with back of spoon.
Reduce heat to medium-low; simmer 5 min., stirring frequently.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the green onions for toppings; set aside. Add remaining bacon, cheese and green onions to soup just before serving; cook until cheese is melted, stirring constantly.
SERVE topped with reserved bacon, cheese, green onions and sour cream.
INGREDIENTS (Nutrition)
* 2 Yukon Gold potatoes, cubed or any kind
* 1 (5.5 ounce) package au gratin instant potato mix
* 1 (10.5 ounce) can condensed chicken broth
* 1 1/2 cups water
* 1 cup heavy cream
DIRECTIONS
1. In a large saucepan or pot, combine potatoes, au gratin potato mix, chicken broth and water. Add more water to cover if necessary. Cook over medium heat, stirring occasionally, until potatoes are tender, about 40 minutes. Stir in cream and heat through. Serve.
Easy Cheesy Bacon Potato Soup
3 potatoes, diced
Bacon.
1 onion, chopped
355 ml water
2 cubes chicken bouillon
225 g cheese
In a covered medium saucepan over high heat, combine the potatoes, diced bacon onions, water and bouillon. Bring all to a boil and cook for about 15 to 20 minutes, or until potatoes are tender.
Add the cheese and mash with a potato masher. Add more water if a thinner soup is desired.
Baked Potato Soup -- You can sub the cheddar for your Velveeta.
INGREDIENTS
12 slices bacon
2/3 cup margarine
2/3 cup all-purpose flour
7 cups milk
4 large baked potatoes, peeled and cubed
4 green onions, chopped
1 1/4 cups shredded Cheddar cheese
1 cup sour cream
1 teaspoon salt
1 teaspoon ground black pepper
DIRECTIONS
Place bacon in a large, deep skillet. Cook over medium heat until browned. Drain, crumble, and set aside.
In a stock pot or Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually stir in milk, whisking constantly until thickened. Stir in potatoes and onions. Bring to a boil, stirring frequently.
Reduce heat, and simmer 10 minutes. Mix in bacon, cheese, sour cream, salt, and pepper. Continue cooking, stirring frequently, until cheese is melted.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Bacon and Potato Soup --
INGREDIENTS
6 thick slices bacon
1 1/2 teaspoons olive oil
1/2 cup chopped onion
1/2 cup chopped carrots
1 stalk celery, chopped
4 cups low fat, low sodium chicken broth
4 cups cubed potatoes
1/8 teaspoon cayenne pepper
1/2 cup shredded Cheddar cheese
1/2 teaspoon kosher salt
DIRECTIONS
Cook bacon until crisp in 3-quart saucepan, remove and drain well on paper towels. Discard bacon grease and wipe pan thoroughly with paper towel.
Meanwhile, prepare vegetables. Add olive oil to saucepan and add onion, carrot, and celery as they are cut up. Saute until onion is soft but not brown, about 3-4 minutes.
Stir in chicken broth, potatoes, and pepper; bring to a boil, reduce heat, and simmer, covered, until potatoes are tender, about 10-15 minutes.
Stir in cheese, heating just until melted--do not boil. Chop bacon and add to soup. Adjust seasoning to taste by adding salt, if desired. Serve at once.
What is a quick and easy (thin) chicken recipe?
I need a quick,easy chicken recipe. The chicken breast is thin, and I am looking for a recipe that uses five or less (common) ingredients.What is a quick and easy (thin) chicken recipe?
CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.What is a quick and easy (thin) chicken recipe?
every one is saying to bread your chicken, I'm changing my answer to this. Bake your chicken in a hot oven 375 F until fully cooked, let stand for 5 minutes to absorb its moisture. Cut up a green onion, onion, celery and carrot, make some rice, cut up your chicken and fry it all up at once for 5 minutes. Voila you got chicken fried rice
CHICKEN AND VEGETABLE STIR FRY
1 yellow pepper
1 or 2 large carrots, chopped
2 boneless and skinless chicken breast, cut into chunks
3 cups rice
1 1/2 of Yoshida's gourmet sauce
1 cup onion cut into strips.
Start rice first. Use a rice cooker for best results, following the manufacturer's directions. While the rice is cooking, it is best to do all the chopping and preparation.
When preparation is done, in a large Wok or frying pan, combine the pepper, carrot, chicken, sauce and the onions.
Let this cook for about 15 minutes, stirring occasionally. Don't let it cook too long; check your vegetable to see that they are still crunchy. Serve when chicken is done!
Submitted by: Morgan Green
Sour Cream Bacon Chicken
Oh yum; this recipe is so delicious. Bacon is wrapped around chicken breasts and cooked in your crockpot in a heavenly creamy sauce. Serve it with couscous to soak up the sauce.
INGREDIENTS:
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour
PREPARATION:
Wrap one slice of bacon around each boneless chicken breast and place in a 3-4 quart crockpot. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. Serves 8
Chicken Fried Rice.
INGREDIENTS:
1 Tbsp. oil
2 cups frozen pepper and onion stir fry mixture
3 cups cold cooked rice
10 oz. can chunk chicken, drained
1 Tbsp. oil
2 eggs, beaten
3 Tbsp. low sodium soy sauce
PREPARATION:
Heat wok or 10'; heavy skillet over medium heat. Add 1 Tbsp. oil and rotate wok or skillet to coat. Add frozen stir fry mixture. Cook and stir until crisp tender, about 2-4 minutes. Add rice and drained chicken.
Push cooked mixture to side of wok or skillet. Add 1 Tbsp. oil, then add eggs. Cook and stir over medium heat until eggs are thickened and cooked. Stir mixture together and add soy sauce. 4 servings
Orange Wild Rice Chicken Salad
INGREDIENTS:
3 cups cooked wild rice
2 cups cubed cooked chicken
1 cup sugar snap peas
11 oz. can mandarin oranges, drained
1/2 cup honey dijon salad dressing
PREPARATION:
Combine all ingredients and mix well. Chill until serving. 4 servings
I use this all the time,oil the pan with olive oil just get some garlic powder season to taste, alittle salt, pepper and juice from a lemon cook that on medium high heat, its great
HEAVENLY CHICKEN BREASTS
4-6 chicken breasts, skinless and boneless
1 can cream of chicken soup (condensed) or if desired cream of mushroom soup
8 oz. sour cream
Thinly sliced ham
Mix together sour cream and cream of chicken soup. Wrap 1 inch strips of ham around chicken breasts. Place in baking dish. Cover with sour cream-soup mixture. Bake, uncovered, at 300 degrees for 3 hours.
NGREDIENTS
* 3/4 cup creamy salad dressing
* 1/2 cup Italian-style salad dressing
* 1/8 teaspoon cayenne pepper
* 2 skinless, boneless chicken breast halves
DIRECTIONS
1. In a large glass dish, mix together the creamy salad dressing, Italian-style salad dressing and cayenne pepper. Add chicken breasts and toss to coat. Cover and refrigerate. Marinate for 1 to 2 hours.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear.
Schnitzels then.
Pound your chicken till it doubles it's size.
Soak in egg wash (beaten egg %26amp; milk)
Mix 3/4 C Seasoned bread crumbs with 1/4 C flour
Heat oil in a saute` pan to meduim heat
dredge soaked chicken in cumb mixture and saute` until golden brown (don't over cook or it'll be too dry)
If you have some onions %26amp; swiss cheese you can saute` sliced onions put on top and melt the swiss over it. (sauteed granny smith apple slices are good too)
Dip in seasoned flour mix, (garlic, salt, pepper, anything else you'd like) then beaten egg wash w/ltesp.water, then Italian bread crumbs.
Fry fast in a sm. amount of olive oil, until br. on one side, turn, lite brown on other side.
Done.
Serve with veggies.
very good, easy and fast.
CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.What is a quick and easy (thin) chicken recipe?
every one is saying to bread your chicken, I'm changing my answer to this. Bake your chicken in a hot oven 375 F until fully cooked, let stand for 5 minutes to absorb its moisture. Cut up a green onion, onion, celery and carrot, make some rice, cut up your chicken and fry it all up at once for 5 minutes. Voila you got chicken fried rice
CHICKEN AND VEGETABLE STIR FRY
1 yellow pepper
1 or 2 large carrots, chopped
2 boneless and skinless chicken breast, cut into chunks
3 cups rice
1 1/2 of Yoshida's gourmet sauce
1 cup onion cut into strips.
Start rice first. Use a rice cooker for best results, following the manufacturer's directions. While the rice is cooking, it is best to do all the chopping and preparation.
When preparation is done, in a large Wok or frying pan, combine the pepper, carrot, chicken, sauce and the onions.
Let this cook for about 15 minutes, stirring occasionally. Don't let it cook too long; check your vegetable to see that they are still crunchy. Serve when chicken is done!
Submitted by: Morgan Green
Sour Cream Bacon Chicken
Oh yum; this recipe is so delicious. Bacon is wrapped around chicken breasts and cooked in your crockpot in a heavenly creamy sauce. Serve it with couscous to soak up the sauce.
INGREDIENTS:
8 bacon slices
8 boneless, skinless chicken breasts
2 (10 oz) cans roasted garlic cream of mushroom soup
1 cup sour cream
1/2 cup flour
PREPARATION:
Wrap one slice of bacon around each boneless chicken breast and place in a 3-4 quart crockpot. In medium bowl, combine condensed soups, sour cream, and flour and mix with wire whisk to blend. Pour over chicken.
Cover crockpot and cook on low for 6-8 hours until chicken and bacon are thoroughly cooked. Serves 8
Chicken Fried Rice.
INGREDIENTS:
1 Tbsp. oil
2 cups frozen pepper and onion stir fry mixture
3 cups cold cooked rice
10 oz. can chunk chicken, drained
1 Tbsp. oil
2 eggs, beaten
3 Tbsp. low sodium soy sauce
PREPARATION:
Heat wok or 10'; heavy skillet over medium heat. Add 1 Tbsp. oil and rotate wok or skillet to coat. Add frozen stir fry mixture. Cook and stir until crisp tender, about 2-4 minutes. Add rice and drained chicken.
Push cooked mixture to side of wok or skillet. Add 1 Tbsp. oil, then add eggs. Cook and stir over medium heat until eggs are thickened and cooked. Stir mixture together and add soy sauce. 4 servings
Orange Wild Rice Chicken Salad
INGREDIENTS:
3 cups cooked wild rice
2 cups cubed cooked chicken
1 cup sugar snap peas
11 oz. can mandarin oranges, drained
1/2 cup honey dijon salad dressing
PREPARATION:
Combine all ingredients and mix well. Chill until serving. 4 servings
I use this all the time,oil the pan with olive oil just get some garlic powder season to taste, alittle salt, pepper and juice from a lemon cook that on medium high heat, its great
HEAVENLY CHICKEN BREASTS
4-6 chicken breasts, skinless and boneless
1 can cream of chicken soup (condensed) or if desired cream of mushroom soup
8 oz. sour cream
Thinly sliced ham
Mix together sour cream and cream of chicken soup. Wrap 1 inch strips of ham around chicken breasts. Place in baking dish. Cover with sour cream-soup mixture. Bake, uncovered, at 300 degrees for 3 hours.
NGREDIENTS
* 3/4 cup creamy salad dressing
* 1/2 cup Italian-style salad dressing
* 1/8 teaspoon cayenne pepper
* 2 skinless, boneless chicken breast halves
DIRECTIONS
1. In a large glass dish, mix together the creamy salad dressing, Italian-style salad dressing and cayenne pepper. Add chicken breasts and toss to coat. Cover and refrigerate. Marinate for 1 to 2 hours.
2. Preheat an outdoor grill for high heat, and lightly oil grate.
3. Remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear.
Schnitzels then.
Pound your chicken till it doubles it's size.
Soak in egg wash (beaten egg %26amp; milk)
Mix 3/4 C Seasoned bread crumbs with 1/4 C flour
Heat oil in a saute` pan to meduim heat
dredge soaked chicken in cumb mixture and saute` until golden brown (don't over cook or it'll be too dry)
If you have some onions %26amp; swiss cheese you can saute` sliced onions put on top and melt the swiss over it. (sauteed granny smith apple slices are good too)
Dip in seasoned flour mix, (garlic, salt, pepper, anything else you'd like) then beaten egg wash w/ltesp.water, then Italian bread crumbs.
Fry fast in a sm. amount of olive oil, until br. on one side, turn, lite brown on other side.
Done.
Serve with veggies.
very good, easy and fast.
Anyone got a quick and easy recipe for Garlic Sauce?
Want to make it tonight so any quick answer would be fab!Anyone got a quick and easy recipe for Garlic Sauce?
Ingredients
* 2 butter
* 1 T flour
* 1 C chicken broth
* 2 T white vinegar
* 3 cloves garlic, finely chopped
* 2 t parsley
Directions
1. In a saucepan, melt butter.
2. Whisk in flour until mixture is dark brown, about 4 minutes
3. Add chicken broth and vinegar, bring to a boil
4. Add garlic and parsley
5. Keep to a boil until mixture is thickened, about 3 minutes
6. Pour over desired meat (chicken, pork.... whatever you want for dinner)
7. Enjoy!
Anyone got a quick and easy recipe for Garlic Sauce?
Quick Garlic Sauce
Ingredients:
Use a food processor or a blender.
陆 cup peeled garlic
1 Tbsp Mayonnaise
录 - 1/3 cup Vegetable Oil
Lemon juice to taste
Salt
Directions:
1. Process the garlic with the mayonnaise to a very fine paste.
2. With the motor running slowly, add vegetable oil till you get the desired mayo-like consistency.
3. Add Lemon juice
4. Salt to taste
Makes: 1 cup
I N G R E D I E N T S
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
I N S T R U C T I O N S
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.
Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.
You could try a basic roux sauce...butter and flour in a pan, heat and mix to a paste than very slowly add milk whilst stirring. Then chuck in some fresh crushed garlic and salt and simmer for a few minutes.
garlic, chopped finely
mayonaise
salad crem
vinegar
salt n pepper
Ingredients
* 2 butter
* 1 T flour
* 1 C chicken broth
* 2 T white vinegar
* 3 cloves garlic, finely chopped
* 2 t parsley
Directions
1. In a saucepan, melt butter.
2. Whisk in flour until mixture is dark brown, about 4 minutes
3. Add chicken broth and vinegar, bring to a boil
4. Add garlic and parsley
5. Keep to a boil until mixture is thickened, about 3 minutes
6. Pour over desired meat (chicken, pork.... whatever you want for dinner)
7. Enjoy!
Anyone got a quick and easy recipe for Garlic Sauce?
Quick Garlic Sauce
Ingredients:
Use a food processor or a blender.
陆 cup peeled garlic
1 Tbsp Mayonnaise
录 - 1/3 cup Vegetable Oil
Lemon juice to taste
Salt
Directions:
1. Process the garlic with the mayonnaise to a very fine paste.
2. With the motor running slowly, add vegetable oil till you get the desired mayo-like consistency.
3. Add Lemon juice
4. Salt to taste
Makes: 1 cup
I N G R E D I E N T S
4 garlic cloves, peeled, chopped fine
2 egg yolks
1/8 teaspoon sea salt
1 cup virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon cold water
1 teaspoon lemon juice
I N S T R U C T I O N S
Add the garlic and salt to the mortar bowl and grind slowly with the pestle, moving in one direction only. You can do this first step in a food processor if you'd like, then transfer the mixture back to a medium sized bowl. Whisk in the mustard first, then the egg yolks. At this point you can transfer the mixture back into the mortar or use the whisk in the bowl.
Now you will add in half of the oil. This must be done very slowly or the oil will not emulsify and your sauce will not thicken. Add the oil in a slow, fine stream while either whisking with a wire whisk or using your pestle. Once the first half of the oil is incorporated, then add the water and the lemon juice, and mustard, whisking or stirring constantly with the pestle. Then slowly add the rest of the oil. The mixture will thicken as you continue to blend it. The mixture should be slightly thinner than commercial mayonnaise. If it becomes too thick you can add a bit more warm water, one teaspoon at a time.
You could try a basic roux sauce...butter and flour in a pan, heat and mix to a paste than very slowly add milk whilst stirring. Then chuck in some fresh crushed garlic and salt and simmer for a few minutes.
garlic, chopped finely
mayonaise
salad crem
vinegar
salt n pepper
I need a quick an easy recipe for stuffed mushrooms. helP!?
I want them simple, plain, but tasty! Any suggestions?I need a quick an easy recipe for stuffed mushrooms. helP!?
';Stuffed Mushrooms'; - 90 mushrooms
2 lbs. medium mushrooms
1/4 cup butter or margarine
2 tbsp. finely chopped green onion (scallions)
1 clove garlic; minced
1 cup shredded Swiss or Cheddar cheese
1/2 cup dried bread crumbs
2 tbsp. chopped parsley
1/2 tsp. salt
1) Remove stems from mushrooms; chop stems. Set mushroom caps and stems aside.
2) In 10'; skillet over medium-high heat, in hot butter, cook mushroom stems, green onion and garlic until tender. Remove skillet from heat; stir in cheese, crumbs, parsley and salt. Preheat oven to 450*.
3) Fill mushroom caps with crumb mixture. Place mushrooms on a jelly-roll pan. Bake 10 minutes or until mushrooms are very hot.
CRAB-STUFFED MUSHROOMS: Prepare as above, but omit cheese. Add 1 (6 oz.) can crabmeat; drained and picked over, 1 beaten egg, 2 tbsp. dry sherry and 2 tbsp. mayonnaise to skillet along with bread crumbs.
ITALIAN-STYLE STUFFED MUSHROOMS: Prepare as above, but substitute 1 cup shredded mozzarella for Swiss cheese. Add 1/2 tsp. oregano leaves; crushed, along with bread crumbs. Sprinkle mushrooms with 2 tbsp. grated Parmesan cheese just before baking.
SAUSAGE-STUFFED MUSHROOMS: Prepare as above, but omit butter. Cook 1/2 lb. fresh pork sausage with chopped mushrooms, onion and garlic, stirring to break up meat.I need a quick an easy recipe for stuffed mushrooms. helP!?
I'm making stuffed mushrooms as an apptizer for Thanksgiving.
I bought a package of fresh whole mushrooms , a small can of crabmeat and lite virgin olive oil.
Cut the stems and take the insides out of the mushrooms, chop in small pieces and put in bowl with the crab meat(drain liquid).
Put about half a cup of seasoned bread crumbs in bowl with 1 raw egg. Drizzle a little olive oil in bowl. Mix throughly. On a cookie sheet or oven plate put foil on it and drizzle a little olive oil on foil spread all over with a paper towel. put bowl mixture in mushroom cap and bake for a half hr on 350, DONE.Top with grated cheese.
kraft.com
Heres one that I make.
2 packages of med. stuffing mushrooms(about 24)
1 package of cream cheese
1 jar of real bacon pieces(not bacon bits)
clean mushrooms with dry towel
take out stems
in food processor combine cheese, bacon, and stems, untill stems are finely chopped
stuff mushroom caps
bake on 375 for 10-12 minutes or untill cheese is lightly browned
cream cheese and bacon bits are easy and tasty.
Stuffed Mushrooms
Source: Better Homes and Gardens
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Nutrition Information
Prep: 25 minutes
Bake: 13 minutes
Rating:
Rated by 2 visitors
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Ingredients
24 large fresh mushrooms, 1-1/2 to 2 inches in diameter
Nonstick cooking spray
1/4 cup sliced green onion (2)
1 clove garlic, minced
1/4 cup butter or margarine
1/2 cup fine dry bread crumbs
1/2 cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces)
2 strips crisp cooked bacon, crumbled (1/4 cup)
Directions
1. Clean mushrooms. Remove stems from mushrooms. Set stems aside. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Lightly coat the rounded side of each mushroom cap with cooking spray. Bake for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.
2. Chop enough of the reserved stems to make 1 cup. In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs, cheese, and bacon. Spoon crumb mixture into mushroom caps. Return stuffed mushrooms to the baking pan. Bake in a 425 degree F oven for 8 to 10 minutes or until heated through.
3. Makes 24 mushrooms
4. Prosciutto-Stuffed Mushrooms: Prepare as above, except omit butter, shredded cheese, and bacon. Cook mushroom stems, green onion, and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/3 cup chopped prosciutto, 1/4 cup shredded Parmesan or Asiago cheese, and 1 teaspoon dried Italian seasoning, crushed. Bake as directed.
5. Greek-Style Stuffed Mushrooms: Prepare as above, except use 1/2 cup of the chopped mushroom stems. Omit butter, shredded cheese, and bacon. Cook mushroom stems, green onion, and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/2 cup chopped pitted kalamata olives, 1/2 cup crumbled feta cheese, and 1 teaspoon Greek seasoning, crushed. Bake as directed.
6. Pesto-Stuffed Mushrooms: Prepare as above, except discard mushroom stems. Omit green onion, garlic, butter, bread crumbs, cheese, and bacon. In a small bowl combine 1/2 cup purchased pesto, 1/4 cup shredded Parmesan cheese, and 1/4 cup toasted pine nuts. Spoon mixture into mushroom caps. Bake as directed
1 lb large firm mushrooms, cleaned
1 teaspoon oil
1 tablespoon instant minced onion
6 ounces fat free cream cheese, softened
3 tablespoons fresh grated parmesan cheese
Remove stems from mushrooms, set aside. Saute mushroom caps in 1 tsp oil for 3 minutes.
Remove caps and set on a tray.
Mushrooms have a lot of water, so you have to dry them slightly with paper towel.
Chop mushroom stems and saute them in remaining oil and juice.
Add minced onion and cook until mixture is soft and golden.
Remove mixture from heat.
Stir in cream cheese and Parmesan.
Fill each mushroom with small baking sheet and broil until filling bubbles. Cool slightly before serving.
My guess would be to buy the big mushrooms with huge caps that are prepackaged at Publix or something. Cut the stems off, boil the mushrooms and the stems seperately. Coat the mushrooms with pepper, salt, some MRS. DASH seasongs, shredded cheese, baked them at 350.
8 oz of cream cheese
a clove of garlic crushed
2 or 3 green onions sliced thinly
Process a few moments in a food processor to mix thoroughly. Fill mushrooms just to the tops of the cap opening. Put them in the refrigerator for 2 hours or until ready to cook. Dip them into beer batter like you would use for fish or fried onions and deep fry them. Wonderful!
To make these fancy, stir in some crabmeat and a couple dashes of Old Bay Seasoning!
STUFFED MUSHROOMS
24 large mushrooms
1 (10 oz) pkg frozen chopped spinach, thawed
1 large garlic clove, minced
1 stick butter (divided)
1 small onion, finely chopped
8 oz pkg cream cheese, softened
陆 cup bread crumbs
1/8 tsp pepper
3/4 tsp dry mustard
1/4 tsp nutmeg
2-3 Tbsp. parmesan cheese, grated
Remove mushroom stems; chop and set aside. Cook spinach in microwave 5 minutes or so; drain and squeeze out well. In large skillet melt HALF the stick of butter; saute garlic in butter for 1 minute. Turn off heat. Dip mushroom caps in butter, coating on both sides. Place in a 13x9 baking dish. Add remaining butter to skillet and saute chopped stems and onion until onion tender. In large bowl combine spinach, cream cheese, bread crumbs, mushroom/onion mixture, and seasonings. Mix w/hand mixer. Spoon into mushroom caps. Sprinkle w/additional parmesan. Bake at 375 degrees for 15-20 minutes.
Garlic-Stuffed Mushrooms:
The vast amount of garlic here is tempered by being slowly cooked in cream, resulting in a rich, mild garlic stuffing. Prep and Cook Time: 1 1/2 hours. Notes: Panko, or Japanese bread crumbs, are very light and crunchy; find them at Asian markets.
2 heads garlic, cloves separated and peeled
1 cup heavy whipping cream
1 teaspoon salt
1 cup panko or white, unseasoned bread crumbs
24 large button or cremini mushrooms, stems removed
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
1. In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough pur茅e. Stir in salt and panko and mix thoroughly.
2. Preheat oven to 450掳. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.
3. Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.
Yield: Makes 4 to 6 servings
Check out Stouffers.com. I like one that uses their spinach souffle, stove top stuffing and bulk sausage.
Cheese-Filled Mushrooms
1 1/2 pounds white mushrooms
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
3/4 cup mayonnaise
Crumbled cooked bacon, to taste (optional)
Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.) Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside. Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes. Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.
For a dozen stuffed mushrooms:
crumble two pieces of toast and add:
finely dice: a half stalk of celery, 1 green onion, 1 slice red pepper
a couple tablespoons of parmesan cheese and mix. Add a dash of mustard, a few drops of hot sauce and stuff the mushroom caps. Top with more parmesan. bake at 350 for 15 minutes or until the cheese just turns golden.
Toss together 1/2 cup Italian bread crumbs, 1/2 cup grated Parmesan cheese and 2 Tablespoons olive oil when mixture is well combined fill caps and pop in toaster oven on broil 5 minutes - serve. This is easy tasty and quick - enjoy!payment calculator
';Stuffed Mushrooms'; - 90 mushrooms
2 lbs. medium mushrooms
1/4 cup butter or margarine
2 tbsp. finely chopped green onion (scallions)
1 clove garlic; minced
1 cup shredded Swiss or Cheddar cheese
1/2 cup dried bread crumbs
2 tbsp. chopped parsley
1/2 tsp. salt
1) Remove stems from mushrooms; chop stems. Set mushroom caps and stems aside.
2) In 10'; skillet over medium-high heat, in hot butter, cook mushroom stems, green onion and garlic until tender. Remove skillet from heat; stir in cheese, crumbs, parsley and salt. Preheat oven to 450*.
3) Fill mushroom caps with crumb mixture. Place mushrooms on a jelly-roll pan. Bake 10 minutes or until mushrooms are very hot.
CRAB-STUFFED MUSHROOMS: Prepare as above, but omit cheese. Add 1 (6 oz.) can crabmeat; drained and picked over, 1 beaten egg, 2 tbsp. dry sherry and 2 tbsp. mayonnaise to skillet along with bread crumbs.
ITALIAN-STYLE STUFFED MUSHROOMS: Prepare as above, but substitute 1 cup shredded mozzarella for Swiss cheese. Add 1/2 tsp. oregano leaves; crushed, along with bread crumbs. Sprinkle mushrooms with 2 tbsp. grated Parmesan cheese just before baking.
SAUSAGE-STUFFED MUSHROOMS: Prepare as above, but omit butter. Cook 1/2 lb. fresh pork sausage with chopped mushrooms, onion and garlic, stirring to break up meat.I need a quick an easy recipe for stuffed mushrooms. helP!?
I'm making stuffed mushrooms as an apptizer for Thanksgiving.
I bought a package of fresh whole mushrooms , a small can of crabmeat and lite virgin olive oil.
Cut the stems and take the insides out of the mushrooms, chop in small pieces and put in bowl with the crab meat(drain liquid).
Put about half a cup of seasoned bread crumbs in bowl with 1 raw egg. Drizzle a little olive oil in bowl. Mix throughly. On a cookie sheet or oven plate put foil on it and drizzle a little olive oil on foil spread all over with a paper towel. put bowl mixture in mushroom cap and bake for a half hr on 350, DONE.Top with grated cheese.
kraft.com
Heres one that I make.
2 packages of med. stuffing mushrooms(about 24)
1 package of cream cheese
1 jar of real bacon pieces(not bacon bits)
clean mushrooms with dry towel
take out stems
in food processor combine cheese, bacon, and stems, untill stems are finely chopped
stuff mushroom caps
bake on 375 for 10-12 minutes or untill cheese is lightly browned
cream cheese and bacon bits are easy and tasty.
Stuffed Mushrooms
Source: Better Homes and Gardens
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Nutrition Information
Prep: 25 minutes
Bake: 13 minutes
Rating:
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Ingredients
24 large fresh mushrooms, 1-1/2 to 2 inches in diameter
Nonstick cooking spray
1/4 cup sliced green onion (2)
1 clove garlic, minced
1/4 cup butter or margarine
1/2 cup fine dry bread crumbs
1/2 cup shredded cheddar or smoked Gouda cheese or crumbled blue cheese (2 ounces)
2 strips crisp cooked bacon, crumbled (1/4 cup)
Directions
1. Clean mushrooms. Remove stems from mushrooms. Set stems aside. Place mushroom caps, stem sides down, in a 15x10x1-inch baking pan. Lightly coat the rounded side of each mushroom cap with cooking spray. Bake for 5 minutes. Carefully place mushroom caps, stem sides down, on a double thickness of paper towels to drain while preparing filling.
2. Chop enough of the reserved stems to make 1 cup. In a medium saucepan cook the chopped stems, green onion, and garlic in butter until tender. Stir in bread crumbs, cheese, and bacon. Spoon crumb mixture into mushroom caps. Return stuffed mushrooms to the baking pan. Bake in a 425 degree F oven for 8 to 10 minutes or until heated through.
3. Makes 24 mushrooms
4. Prosciutto-Stuffed Mushrooms: Prepare as above, except omit butter, shredded cheese, and bacon. Cook mushroom stems, green onion, and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/3 cup chopped prosciutto, 1/4 cup shredded Parmesan or Asiago cheese, and 1 teaspoon dried Italian seasoning, crushed. Bake as directed.
5. Greek-Style Stuffed Mushrooms: Prepare as above, except use 1/2 cup of the chopped mushroom stems. Omit butter, shredded cheese, and bacon. Cook mushroom stems, green onion, and garlic in 1/4 cup olive oil. Stir in bread crumbs, 1/2 cup chopped pitted kalamata olives, 1/2 cup crumbled feta cheese, and 1 teaspoon Greek seasoning, crushed. Bake as directed.
6. Pesto-Stuffed Mushrooms: Prepare as above, except discard mushroom stems. Omit green onion, garlic, butter, bread crumbs, cheese, and bacon. In a small bowl combine 1/2 cup purchased pesto, 1/4 cup shredded Parmesan cheese, and 1/4 cup toasted pine nuts. Spoon mixture into mushroom caps. Bake as directed
1 lb large firm mushrooms, cleaned
1 teaspoon oil
1 tablespoon instant minced onion
6 ounces fat free cream cheese, softened
3 tablespoons fresh grated parmesan cheese
Remove stems from mushrooms, set aside. Saute mushroom caps in 1 tsp oil for 3 minutes.
Remove caps and set on a tray.
Mushrooms have a lot of water, so you have to dry them slightly with paper towel.
Chop mushroom stems and saute them in remaining oil and juice.
Add minced onion and cook until mixture is soft and golden.
Remove mixture from heat.
Stir in cream cheese and Parmesan.
Fill each mushroom with small baking sheet and broil until filling bubbles. Cool slightly before serving.
My guess would be to buy the big mushrooms with huge caps that are prepackaged at Publix or something. Cut the stems off, boil the mushrooms and the stems seperately. Coat the mushrooms with pepper, salt, some MRS. DASH seasongs, shredded cheese, baked them at 350.
8 oz of cream cheese
a clove of garlic crushed
2 or 3 green onions sliced thinly
Process a few moments in a food processor to mix thoroughly. Fill mushrooms just to the tops of the cap opening. Put them in the refrigerator for 2 hours or until ready to cook. Dip them into beer batter like you would use for fish or fried onions and deep fry them. Wonderful!
To make these fancy, stir in some crabmeat and a couple dashes of Old Bay Seasoning!
STUFFED MUSHROOMS
24 large mushrooms
1 (10 oz) pkg frozen chopped spinach, thawed
1 large garlic clove, minced
1 stick butter (divided)
1 small onion, finely chopped
8 oz pkg cream cheese, softened
陆 cup bread crumbs
1/8 tsp pepper
3/4 tsp dry mustard
1/4 tsp nutmeg
2-3 Tbsp. parmesan cheese, grated
Remove mushroom stems; chop and set aside. Cook spinach in microwave 5 minutes or so; drain and squeeze out well. In large skillet melt HALF the stick of butter; saute garlic in butter for 1 minute. Turn off heat. Dip mushroom caps in butter, coating on both sides. Place in a 13x9 baking dish. Add remaining butter to skillet and saute chopped stems and onion until onion tender. In large bowl combine spinach, cream cheese, bread crumbs, mushroom/onion mixture, and seasonings. Mix w/hand mixer. Spoon into mushroom caps. Sprinkle w/additional parmesan. Bake at 375 degrees for 15-20 minutes.
Garlic-Stuffed Mushrooms:
The vast amount of garlic here is tempered by being slowly cooked in cream, resulting in a rich, mild garlic stuffing. Prep and Cook Time: 1 1/2 hours. Notes: Panko, or Japanese bread crumbs, are very light and crunchy; find them at Asian markets.
2 heads garlic, cloves separated and peeled
1 cup heavy whipping cream
1 teaspoon salt
1 cup panko or white, unseasoned bread crumbs
24 large button or cremini mushrooms, stems removed
2 teaspoons olive oil
1/4 teaspoon freshly ground black pepper
1. In a small saucepan over low heat, slowly cook garlic and cream until garlic is soft enough to mash with a spoon, about 45 minutes. (Cream will be reduced and thick.) Remove from heat and mash garlic into cream with a fork, making a rough pur茅e. Stir in salt and panko and mix thoroughly.
2. Preheat oven to 450掳. Lay mushroom caps, top side down, on an oiled baking sheet. Brush edges with oil and fill centers with garlic cream.
3. Bake until starting to brown, about 15 minutes. Let sit 5 to 10 minutes. Lift mushrooms from any released liquid and arrange on plates or a platter. Sprinkle with pepper.
Yield: Makes 4 to 6 servings
Check out Stouffers.com. I like one that uses their spinach souffle, stove top stuffing and bulk sausage.
Cheese-Filled Mushrooms
1 1/2 pounds white mushrooms
1 cup shredded Cheddar cheese
1 cup shredded mozzarella cheese
1 cup shredded Parmesan cheese
3/4 cup mayonnaise
Crumbled cooked bacon, to taste (optional)
Preheat oven to 375 degrees F. Lightly grease a large cookie sheet; set aside. (If desired, line cookie sheet with aluminum foil to save on cleanup.) Wash mushrooms thoroughly; dry and remove stems, hollowing out a hole where the stem was attached to the mushroom. Set aside. Mix together cheeses, mayonnaise and bacon (if using). Pack the center of each mushroom with a mound of the cheese mixture. Arrange mushrooms on cookie sheet. Bake until cheese is browned and mushrooms are shiny, about 20 minutes. Mushrooms may be stuffed and refrigerated ahead of time, then baked as needed.
For a dozen stuffed mushrooms:
crumble two pieces of toast and add:
finely dice: a half stalk of celery, 1 green onion, 1 slice red pepper
a couple tablespoons of parmesan cheese and mix. Add a dash of mustard, a few drops of hot sauce and stuff the mushroom caps. Top with more parmesan. bake at 350 for 15 minutes or until the cheese just turns golden.
Toss together 1/2 cup Italian bread crumbs, 1/2 cup grated Parmesan cheese and 2 Tablespoons olive oil when mixture is well combined fill caps and pop in toaster oven on broil 5 minutes - serve. This is easy tasty and quick - enjoy!
What is a quick and easy recipe I can make. It has to be something that was made in Colonial times PLEASE HELP
Plain Scones
Ingredients
Melted butter, for greasing
Plain flour, for dusting
450g (3 cups) self-raising flour
Pinch salt
1 tbs sugar
80g chilled butter, cubed
250mls (1 cup) milk
Extra milk, for brushing
Strawberry jam and thick cream, to serve
Method
Preheat oven to 230掳C. Lightly grease a baking tray with the melted butter and then dust with a little flour.
Combine self-raising flour, salt and sugar in a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and stir with a round-bladed knife using a cutting motion until just combined. Lightly flour your hands and bring the mixture together to form a soft dough. Turn onto a lightly floured surface and knead gently. Flatten with the palm of your hand to about 2cm thick and then cut the dough into rounds using a 5cm cutter. Place the rounds about 1cm apart on the prepared baking tray and brush lightly with the extra milk. Dust with a little flour and bake in preheated oven for 10-12 minutes or until they're golden and sound hollow when tapped on the top. Serve warm with jam and cream.What is a quick and easy recipe I can make. It has to be something that was made in Colonial times PLEASE HELP
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.What is a quick and easy recipe I can make. It has to be something that was made in Colonial times PLEASE HELP
Corn Bread
Roasted chicken
yea corn bread or you could make pumkin pie or something like that or beans
Compote of Apples
6-8 apples, cored, peeled and chopped
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon lemon peel (dried and powdered, or if fresh, scrape white pith from the peel and chop finely)
1/2 cup water
Combine all ingredients in a crockpot and stir well to mix the ingredients. Cook on high setting for 2-3 hours, or until the apples are cooked through, stirring occasionally. Serve apples with the the remaining liquid as a sauce.
The recipe may be doubled if the crockpot is large enough (cooking time may need to be increased).
beans with bacon
corn pone
porridge
salted and dried fish
barley soup
apple pie
Pinto beans, collared greens and cornbread.
corn bread, navy beans, black eyed peas, mincemeat pie,
Ingredients
Melted butter, for greasing
Plain flour, for dusting
450g (3 cups) self-raising flour
Pinch salt
1 tbs sugar
80g chilled butter, cubed
250mls (1 cup) milk
Extra milk, for brushing
Strawberry jam and thick cream, to serve
Method
Preheat oven to 230掳C. Lightly grease a baking tray with the melted butter and then dust with a little flour.
Combine self-raising flour, salt and sugar in a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the milk and stir with a round-bladed knife using a cutting motion until just combined. Lightly flour your hands and bring the mixture together to form a soft dough. Turn onto a lightly floured surface and knead gently. Flatten with the palm of your hand to about 2cm thick and then cut the dough into rounds using a 5cm cutter. Place the rounds about 1cm apart on the prepared baking tray and brush lightly with the extra milk. Dust with a little flour and bake in preheated oven for 10-12 minutes or until they're golden and sound hollow when tapped on the top. Serve warm with jam and cream.What is a quick and easy recipe I can make. It has to be something that was made in Colonial times PLEASE HELP
Take a look at this free ebook with 490 award winning recipes, maybe you can find what you're looking for in it.What is a quick and easy recipe I can make. It has to be something that was made in Colonial times PLEASE HELP
Corn Bread
Roasted chicken
yea corn bread or you could make pumkin pie or something like that or beans
Compote of Apples
6-8 apples, cored, peeled and chopped
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon lemon peel (dried and powdered, or if fresh, scrape white pith from the peel and chop finely)
1/2 cup water
Combine all ingredients in a crockpot and stir well to mix the ingredients. Cook on high setting for 2-3 hours, or until the apples are cooked through, stirring occasionally. Serve apples with the the remaining liquid as a sauce.
The recipe may be doubled if the crockpot is large enough (cooking time may need to be increased).
beans with bacon
corn pone
porridge
salted and dried fish
barley soup
apple pie
Pinto beans, collared greens and cornbread.
corn bread, navy beans, black eyed peas, mincemeat pie,
I Need Help? Does any one know some good recipes for quick easy dinners a picky 3 year old + picky 25 will eat
My husband and daughter will not eat certion foods. My husband WILL NOT EAT: BEANS, PORK, or DARK CHICKEN. CANNED VEGGIES, CORN, PEAS,ETC
The only thing my daughter WILL eat for breakfast, lunch, and dinner is RAMEN NOODLES, CHICKEN NUGGETS, JELLY BREAD, CEREAL, EGGS, WAFFLES, and PANCAKES.
IS there anyway to get recipes that use groundmeat, shrimp, catfish, steaks, chicken breast, and try to change my daughters eating habits? I work until 5 and get home at 5:30 so I like to try to get dinner on the table by 6:00pmI Need Help? Does any one know some good recipes for quick easy dinners a picky 3 year old + picky 25 will eat
I feel sorry for you! lol.. If you precooked ground beef and chicken for recipes it will cut alot of the cooking time out of some recipes. When i make Hamburger Helper I cook up 2 pounds and put one in the freezer, so the next time i need ground beef for spagetti or HH I just add it in and I just have to heat it through. I LOVE Chicken Alfredo, you can get the packs of Alfredo pasta and add the cooked chicken to it. If your husband likes fresh veggies you can put potatoes in the microwave to bake them (make sure u stab them first!) for 10mins. I like the green giant frozen veggies.
I think the website is www.kraftfoods.com and you can pick what ingredients you WANT and DONT want.I Need Help? Does any one know some good recipes for quick easy dinners a picky 3 year old + picky 25 will eat
tacos are very easy. just brown the ground beef put some onions chopped fine and tomatoes and goya seasoning. heat the tortillas and put ur fav toppings!
All-American Mini Burgers and Special Sauce
Hope you like it.
1 1/4 pounds ground sirloin
2 tablespoons dill pickle relish
2 tablespoons steak sauce
1 tablespoon grill seasoning
1 teaspoon sweet paprika
10 soft dinner rolls, split
2 cups chopped iceberg lettuce
1 small yellow skinned onion, finely chopped
Special Sauce:
1/2 cup ranch dressing
1/2 cup ketchup
1 teaspoon coarsely ground black pepper
Preheat grill pan or outdoor grill to high. Mix meat and next 4 ingredients. Divide meat into half and score each half into 5 pieces. Roll the meat into balls then squish it into small, thin patties, 3 inches across. You will yield 10 patties. To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours. These patties can also be baked on cookie sheets in preheated 400 degree F oven for 10 to 12 minutes. But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness. Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce.
To make sauce, combine ranch dressing with ketchup and black pepper.
Additional Toppings, optional:
Sliced Cheeses: Cheddar, pepperoni Cheddar, pepper jack, Swiss
Sliced tomatoes
Yellow Mustard
Mayonnaise
Blue Cheese Dressing
Sweet Red Pepper Relish
The only thing my daughter WILL eat for breakfast, lunch, and dinner is RAMEN NOODLES, CHICKEN NUGGETS, JELLY BREAD, CEREAL, EGGS, WAFFLES, and PANCAKES.
IS there anyway to get recipes that use groundmeat, shrimp, catfish, steaks, chicken breast, and try to change my daughters eating habits? I work until 5 and get home at 5:30 so I like to try to get dinner on the table by 6:00pmI Need Help? Does any one know some good recipes for quick easy dinners a picky 3 year old + picky 25 will eat
I feel sorry for you! lol.. If you precooked ground beef and chicken for recipes it will cut alot of the cooking time out of some recipes. When i make Hamburger Helper I cook up 2 pounds and put one in the freezer, so the next time i need ground beef for spagetti or HH I just add it in and I just have to heat it through. I LOVE Chicken Alfredo, you can get the packs of Alfredo pasta and add the cooked chicken to it. If your husband likes fresh veggies you can put potatoes in the microwave to bake them (make sure u stab them first!) for 10mins. I like the green giant frozen veggies.
I think the website is www.kraftfoods.com and you can pick what ingredients you WANT and DONT want.I Need Help? Does any one know some good recipes for quick easy dinners a picky 3 year old + picky 25 will eat
tacos are very easy. just brown the ground beef put some onions chopped fine and tomatoes and goya seasoning. heat the tortillas and put ur fav toppings!
All-American Mini Burgers and Special Sauce
Hope you like it.
1 1/4 pounds ground sirloin
2 tablespoons dill pickle relish
2 tablespoons steak sauce
1 tablespoon grill seasoning
1 teaspoon sweet paprika
10 soft dinner rolls, split
2 cups chopped iceberg lettuce
1 small yellow skinned onion, finely chopped
Special Sauce:
1/2 cup ranch dressing
1/2 cup ketchup
1 teaspoon coarsely ground black pepper
Preheat grill pan or outdoor grill to high. Mix meat and next 4 ingredients. Divide meat into half and score each half into 5 pieces. Roll the meat into balls then squish it into small, thin patties, 3 inches across. You will yield 10 patties. To make a double batch or more, meat can be made into patties ahead and placed on cookie sheets to store 24 hours. These patties can also be baked on cookie sheets in preheated 400 degree F oven for 10 to 12 minutes. But, on a hot indoor or outdoor grill, these small burgers will take just 2 or 3 minutes on each side for medium doneness. Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce.
To make sauce, combine ranch dressing with ketchup and black pepper.
Additional Toppings, optional:
Sliced Cheeses: Cheddar, pepperoni Cheddar, pepper jack, Swiss
Sliced tomatoes
Yellow Mustard
Mayonnaise
Blue Cheese Dressing
Sweet Red Pepper Relish
Tired of fixing the same meals over and over again.. anyone have any quick and simple casserole recipes?
we make chicken pot pie all the time.... hamburger helper,too!!!Tired of fixing the same meals over and over again.. anyone have any quick and simple casserole recipes?
Casserole Italiano
1 lb. ground sirloin- drained
1 medium chopped onion
2 cloves (not bulbs) of chopped garlic
1 teaspoon garlic salt
2 cans tomato soup
1/2 cup water
2 teaspoons oregano
fresh ground pepper to taste
1 pkg. shredded cheddar cheese
pkg. of wide egg noodles
First boil water for the egg noodles, once water boils cook noodles but only until slightly limp.
While the water is boiling for the noodles. Ground the sirloin and drain, add the onion, garlic, garlic salt, oregano, pepper and mix, then add the tomato soup and water and mix. Cook on low heat until the egg noodles are slightly limp.
Next mix the hamburger mixture with the noodles, put into a casserole dish and top with the shredded cheddar cheese. Bake at 350 degrees for about 20-25 minutes.Tired of fixing the same meals over and over again.. anyone have any quick and simple casserole recipes?
Tuna Fish Casserole:
2 Cans of tuna fish
1/4 C - Milk
2 Tbls - Butter or margarine
2 Cans of Cream of mushroom soup
1 Can of mushrooms or fresh mushrooms
1 Package of noodles
2 Cups of sharp or plain cheddar cheese
Bread crumbs (optional)
Preheat oven to 375 degrees
Boil noodles, when done place in large casserole dish along with tuna, mushroom soup, milk, and cheese. Place butter on top, along with bread crumbs. Bake for 20 minutes - Delicious, will last for 2-3 days.
Crab Pasta Bake
8 oz spiral pasta
陆 lb fresh mushrooms
Some garlic powder
陆 c butter
16 oz crab
陆 c sour cream
2 tsp salt
1-陆 tsp dried basil
1-陆 c shredded cheese
1 large onion
Preheat oven to 350 degrees.
Cook pasta according to package instructions. Clean mushrooms. Dice onions. Saute both in butter.
Mix all ingredients together except for shredded cheese. Spread in a 13x9 pan. Sprinkle cheese on top. Bake for 30 minutes.
Note: I use imitation crab and it tastes good.
Beef Stew.
1kg (2lb) Beef Steak.
25g (1 oz.) Flour.
S%26amp;P.
Oil.
2 Sliced onions.
1 Beef Oxo cube.
Cup boiling water.
4 Diced Potatoes.
1 Diced Carrot.
1 Diced Turnip.
Remove fat from beef and cut into bite sized pieces and rolled in seasoned flour. Brown in batches in the oil and place in a pot.
Fry off the onions and add to meat.
Add the stock cube and water and scrape all of the good bits from the fry pan and add to the meat and onions.
Stir together and bring to the boil. Reduce heat and d simmer for 2 hours.
Add diced vegetables 陆 hour before serving.
I like to do the spuds as mash, to mop up the gravy.
This corn casserole is SO delicious, even the pickiest of kids like it (:
http://allrecipes.com/Recipe/Awesome-and鈥?/a>
If you want a sweet dinner treat, I recommend this recipe:
http://www.foodnetwork.com/recipes/paula鈥?/a>
Yum!
Good luck!
Casserole Italiano
1 lb. ground sirloin- drained
1 medium chopped onion
2 cloves (not bulbs) of chopped garlic
1 teaspoon garlic salt
2 cans tomato soup
1/2 cup water
2 teaspoons oregano
fresh ground pepper to taste
1 pkg. shredded cheddar cheese
pkg. of wide egg noodles
First boil water for the egg noodles, once water boils cook noodles but only until slightly limp.
While the water is boiling for the noodles. Ground the sirloin and drain, add the onion, garlic, garlic salt, oregano, pepper and mix, then add the tomato soup and water and mix. Cook on low heat until the egg noodles are slightly limp.
Next mix the hamburger mixture with the noodles, put into a casserole dish and top with the shredded cheddar cheese. Bake at 350 degrees for about 20-25 minutes.Tired of fixing the same meals over and over again.. anyone have any quick and simple casserole recipes?
Tuna Fish Casserole:
2 Cans of tuna fish
1/4 C - Milk
2 Tbls - Butter or margarine
2 Cans of Cream of mushroom soup
1 Can of mushrooms or fresh mushrooms
1 Package of noodles
2 Cups of sharp or plain cheddar cheese
Bread crumbs (optional)
Preheat oven to 375 degrees
Boil noodles, when done place in large casserole dish along with tuna, mushroom soup, milk, and cheese. Place butter on top, along with bread crumbs. Bake for 20 minutes - Delicious, will last for 2-3 days.
Crab Pasta Bake
8 oz spiral pasta
陆 lb fresh mushrooms
Some garlic powder
陆 c butter
16 oz crab
陆 c sour cream
2 tsp salt
1-陆 tsp dried basil
1-陆 c shredded cheese
1 large onion
Preheat oven to 350 degrees.
Cook pasta according to package instructions. Clean mushrooms. Dice onions. Saute both in butter.
Mix all ingredients together except for shredded cheese. Spread in a 13x9 pan. Sprinkle cheese on top. Bake for 30 minutes.
Note: I use imitation crab and it tastes good.
Beef Stew.
1kg (2lb) Beef Steak.
25g (1 oz.) Flour.
S%26amp;P.
Oil.
2 Sliced onions.
1 Beef Oxo cube.
Cup boiling water.
4 Diced Potatoes.
1 Diced Carrot.
1 Diced Turnip.
Remove fat from beef and cut into bite sized pieces and rolled in seasoned flour. Brown in batches in the oil and place in a pot.
Fry off the onions and add to meat.
Add the stock cube and water and scrape all of the good bits from the fry pan and add to the meat and onions.
Stir together and bring to the boil. Reduce heat and d simmer for 2 hours.
Add diced vegetables 陆 hour before serving.
I like to do the spuds as mash, to mop up the gravy.
This corn casserole is SO delicious, even the pickiest of kids like it (:
http://allrecipes.com/Recipe/Awesome-and鈥?/a>
If you want a sweet dinner treat, I recommend this recipe:
http://www.foodnetwork.com/recipes/paula鈥?/a>
Yum!
Good luck!
I need a QUICK and simple recipe for cheesy spinach and artichoke dip.?
I know cream cheese, spinach, artichoke hearts...whatelse? How do you make it. Also suggestions on what to serve it with (chips breads ect.) Quick and easy is keyI need a QUICK and simple recipe for cheesy spinach and artichoke dip.?
This recipe is one that my mom has used and its so easy, I've remembered it and used it through the years...
You can use spinach or omit it...great with just the artichoke...
FIRST: Preheat oven to 350
1 can of artichoke hearts (plain, no marinade) Drained*
1 cup of shredded parm. cheese (you can buy pre shredded, don't use the powder...not as good)
1 cup of mayo
1 clove of garlic (2 if you love garlic) Diced
1 frozen package of spinach (thawed)
Pinch of salt
1. Take all items and mix together in a bowl
2. Put items in a pie dish or other glass/ceramic dish
3. Bake for 25-35 minutes or until golden brown on top
4. Let sit for 5-10 minutes (very very hot)
5. Serve with tortilla chips
I always get compliments on my dip whenever I make it...
Hope you try and enjoy my mom's recipe!I need a QUICK and simple recipe for cheesy spinach and artichoke dip.?
SPINACH ARTICHOKE DIP
1 large sour cream
1 box frozen chopped spinach
1 jar artichoke (puree)
1 envelope savory herbs with garlic
1 bag shredded Italian cheese
2 fresh baked White Mountain breads
In a medium to large saucepan, heat the sour cream add the frozen spinach (does not need to be thawed). When both are heated and mix well add the jar of pureed artichoke, mix well add 1 envelope of Savory Herbs with Garlic; mix well.
Add the whole bag of shredded cheese and mix well. When the cheese is melted and well blended, remove from heat.
Take one of the White Mountain Breads, and remove most of the center, creating a bowl-like interior. Pour spinach dip into center.
Cut the removed section and the second bread into small pieces and place on tray around bread-bowl.
Enjoy!!
Anne's Awesome Spinach and Artichoke Dip
Ingredients
2 Tbsp. Spinach %26amp; Herb Dip Mix
2 Tbsp. Onion Onion鈩?br>
1 Tbsp. Garlic Garlic鈩?br>
1 cup drained, chopped artichoke hearts
1 cup grated Parmesan cheese
1 cup mayonnaise
1 cup sour cream
10 oz. box frozen chopped spinach, thawed and squeezed dry
Tortilla chips or cubed bread
Directions
Combine ingredients; stir to blend. Place mixture into a greased medium casserole dish. Bake at 350掳 for 20 minutes or until heated through. Serve with tortilla chips or bread. Makes 15-20 servings.
http://tastefullysimple.com/web/dgoodacr鈥?/a>
Artichoke %26amp; Spinach Dip Restaurant Style
INGREDIENTS
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
This recipe is one that my mom has used and its so easy, I've remembered it and used it through the years...
You can use spinach or omit it...great with just the artichoke...
FIRST: Preheat oven to 350
1 can of artichoke hearts (plain, no marinade) Drained*
1 cup of shredded parm. cheese (you can buy pre shredded, don't use the powder...not as good)
1 cup of mayo
1 clove of garlic (2 if you love garlic) Diced
1 frozen package of spinach (thawed)
Pinch of salt
1. Take all items and mix together in a bowl
2. Put items in a pie dish or other glass/ceramic dish
3. Bake for 25-35 minutes or until golden brown on top
4. Let sit for 5-10 minutes (very very hot)
5. Serve with tortilla chips
I always get compliments on my dip whenever I make it...
Hope you try and enjoy my mom's recipe!I need a QUICK and simple recipe for cheesy spinach and artichoke dip.?
SPINACH ARTICHOKE DIP
1 large sour cream
1 box frozen chopped spinach
1 jar artichoke (puree)
1 envelope savory herbs with garlic
1 bag shredded Italian cheese
2 fresh baked White Mountain breads
In a medium to large saucepan, heat the sour cream add the frozen spinach (does not need to be thawed). When both are heated and mix well add the jar of pureed artichoke, mix well add 1 envelope of Savory Herbs with Garlic; mix well.
Add the whole bag of shredded cheese and mix well. When the cheese is melted and well blended, remove from heat.
Take one of the White Mountain Breads, and remove most of the center, creating a bowl-like interior. Pour spinach dip into center.
Cut the removed section and the second bread into small pieces and place on tray around bread-bowl.
Enjoy!!
Anne's Awesome Spinach and Artichoke Dip
Ingredients
2 Tbsp. Spinach %26amp; Herb Dip Mix
2 Tbsp. Onion Onion鈩?br>
1 Tbsp. Garlic Garlic鈩?br>
1 cup drained, chopped artichoke hearts
1 cup grated Parmesan cheese
1 cup mayonnaise
1 cup sour cream
10 oz. box frozen chopped spinach, thawed and squeezed dry
Tortilla chips or cubed bread
Directions
Combine ingredients; stir to blend. Place mixture into a greased medium casserole dish. Bake at 350掳 for 20 minutes or until heated through. Serve with tortilla chips or bread. Makes 15-20 servings.
http://tastefullysimple.com/web/dgoodacr鈥?/a>
Artichoke %26amp; Spinach Dip Restaurant Style
INGREDIENTS
4 cloves garlic
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (14 ounce) can artichoke hearts, drained and chopped
1 (10 ounce) container Alfredo-style pasta sauce
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1/2 (8 ounce) package cream cheese, softened
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place garlic in a small baking dish. Bake in the preheated oven 20 to 30 minutes, until soft. Remove from heat. When cool enough to touch, squeeze softened garlic from skins.
In an 8x8 inch baking dish, spread the roasted garlic, spinach, artichoke hearts, Alfredo-style pasta sauce, mozzarella cheese, Parmesan cheese and cream cheese.
Cover and bake in the preheated oven 30 minutes, or until cheeses are melted and bubbly. Serve warm.
Give me 1 good quick n easy holiday recipe for the kids to make and eat themeselves.?
plz include easy ingridients to get.Give me 1 good quick n easy holiday recipe for the kids to make and eat themeselves.?
Chicken and Potato Chowder
Makes 7 Cups; Serves 4 to 6
Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.
2 boneless skinless chicken breasts (12 ounces total), cut into cubes
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 pound red potatoes, cut into 1/2-inch cubes
2 1/2 cups whole milk
Pinch of ground nutmeg
3/4 cup frozen corn kernels, thawed
3/4 cup frozen peas, thawed
1. Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
2. Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
3. Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.
Quick Turkey Tetrazzini
Serves 6
A breadcrumb topping goes perfectly with this creamy casserole, which combines turkey, noodles, peas, and mushrooms.
2/3 cup fresh breadcrumbs
3/4 cup finely grated Parmesan cheese (about 3 ounces)
6 tablespoons unsalted butter, melted
1 teaspoon salt, plus more for seasoning
1 cup chopped onion
1 1/4 cups sliced mushrooms
3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)
1 cup frozen peas, thawed
3 3/4 cups homemade or low-sodium canned chicken stock
6 tablespoons all-purpose flour
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dried thyme
Ground pepper
1/2 pound curly egg noodles, cooked according to package directions
1. Preheat oven to 425掳. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.
2. In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.Give me 1 good quick n easy holiday recipe for the kids to make and eat themeselves.?
try rewording ur question.
Spicy Biscuits
Ingredients
100g vegan margarine
25g sugar
75g flour
2 tablespoons cinnamon
Cream the margarine with the sugar and then add the flour and spice. Roll out on a floured surface and cut out with cookie cutters. The recipe is quite crumbly when rolling out so you may need to transfer the biscuits to the baking sheet with a fish slice or similar rather than with your hands. Place on a greased baking sheet and cook in a 200 degree oven for 15 minutes or until golden brown.
Peppermint bark:
Melt 1 bag of Nestle Toll house chocolate chips (16 oz) with 1/2 bag of white chocolate chips (for kids, use low, low heat in the microwave and short (10seconds) times and stir often).
Once the chocolate is melted, stir in crushed candy cane pieces.
Spread the mixture on wax paper and allow it to set in the fridge or freeze. Break off pieces and enjoy!
Another variation on this is to use white chocolate only and instead of stirring in candy cane bits, add 1/2 cup dried cranberries and 1/2 cup coarsly chopped pistaccio nuts (not the red kind) for a red and green holiday bark.
Oriental Beef and Noodles
1 16-oz pkg frozen loose-pack broccoli stir-fry vegetables (broccoli, carrot, onion, red pepper, celery, water chestnuts, mushrooms)
2 pounds beef stew meat
1 12-ounce bottle sesame-ginger stir-fry sauce
1/2 cup water
1/4 teaspoon crushed red pepper (optional)
1 3-ounce package ramen noodles, broken
Place frozen vegetables in a 3-1/2- or 4-quart slow cooker. Top with meat. In a medium bowl combine stir-fry sauce, water, and, if desired, crushed red pepper. Pour over meat and vegetables in cooker. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Discard spice packet from ramen noodles. Stir noodles into meat mixture in slow cooker. Cover and let stand 10 minutes. Stir before serving.
Chicken and Potato Chowder
Makes 7 Cups; Serves 4 to 6
Inspired by classic clam chowder, this delicious creamy chicken soup is packed with red potatoes, peas, and corn.
2 boneless skinless chicken breasts (12 ounces total), cut into cubes
Salt and freshly ground pepper
2 tablespoons olive oil
1 medium onion, coarsely chopped
2 garlic cloves, minced
2 tablespoons all-purpose flour
2 1/2 cups homemade or low-sodium store-bought chicken stock
1/2 pound red potatoes, cut into 1/2-inch cubes
2 1/2 cups whole milk
Pinch of ground nutmeg
3/4 cup frozen corn kernels, thawed
3/4 cup frozen peas, thawed
1. Season chicken with salt and pepper. Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add chicken; cook until golden brown, 2 to 3 minutes. Transfer to a bowl.
2. Add remaining tablespoon oil to same pan over medium-low heat. Add onion and garlic; season with salt. Cook, stirring often, 5 minutes. Sprinkle in flour; cook, stirring, 1 minute. Slowly stir in stock until incorporated; add potatoes. Bring to a boil; reduce heat. Simmer until potatoes are tender, 10 to 12 minutes.
3. Stir in milk and nutmeg. Simmer, stirring occasionally, until thick, 3 to 5 minutes. Add reserved chicken, corn, and peas; simmer until chicken is cooked through, 5 to 7 minutes. Season with salt and pepper. Serve immediately.
Quick Turkey Tetrazzini
Serves 6
A breadcrumb topping goes perfectly with this creamy casserole, which combines turkey, noodles, peas, and mushrooms.
2/3 cup fresh breadcrumbs
3/4 cup finely grated Parmesan cheese (about 3 ounces)
6 tablespoons unsalted butter, melted
1 teaspoon salt, plus more for seasoning
1 cup chopped onion
1 1/4 cups sliced mushrooms
3/4 pound cooked turkey, cut into 1-inch cubes (about 2 cups)
1 cup frozen peas, thawed
3 3/4 cups homemade or low-sodium canned chicken stock
6 tablespoons all-purpose flour
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon dried thyme
Ground pepper
1/2 pound curly egg noodles, cooked according to package directions
1. Preheat oven to 425掳. In a bowl, combine breadcrumbs, 1/4 cup cheese, and 3 tablespoons butter. Season with salt; set aside.
2. In a medium saucepan over medium-high heat, toss 1 tablespoon butter with onion, mushrooms, and 1 teaspoon salt. Cover; cook 3 minutes. Remove lid; cook, stirring, 3 minutes more. Transfer to a bowl; add turkey and peas. Set aside. In same pan, whisk stock, remaining butter, and flour. Bring to a boil; reduce heat to a simmer. Whisk until thick, 4 to 5 minutes. Remove from heat; stir in lemon juice, thyme, and remaining 1/2 cup cheese. Season with salt and pepper. Combine sauce, turkey, and noodles in a 9-by-13-inch baking dish; top with breadcrumbs. Bake until golden and bubbling, 13 to 15 minutes. Serve warm.Give me 1 good quick n easy holiday recipe for the kids to make and eat themeselves.?
try rewording ur question.
Spicy Biscuits
Ingredients
100g vegan margarine
25g sugar
75g flour
2 tablespoons cinnamon
Cream the margarine with the sugar and then add the flour and spice. Roll out on a floured surface and cut out with cookie cutters. The recipe is quite crumbly when rolling out so you may need to transfer the biscuits to the baking sheet with a fish slice or similar rather than with your hands. Place on a greased baking sheet and cook in a 200 degree oven for 15 minutes or until golden brown.
Peppermint bark:
Melt 1 bag of Nestle Toll house chocolate chips (16 oz) with 1/2 bag of white chocolate chips (for kids, use low, low heat in the microwave and short (10seconds) times and stir often).
Once the chocolate is melted, stir in crushed candy cane pieces.
Spread the mixture on wax paper and allow it to set in the fridge or freeze. Break off pieces and enjoy!
Another variation on this is to use white chocolate only and instead of stirring in candy cane bits, add 1/2 cup dried cranberries and 1/2 cup coarsly chopped pistaccio nuts (not the red kind) for a red and green holiday bark.
Oriental Beef and Noodles
1 16-oz pkg frozen loose-pack broccoli stir-fry vegetables (broccoli, carrot, onion, red pepper, celery, water chestnuts, mushrooms)
2 pounds beef stew meat
1 12-ounce bottle sesame-ginger stir-fry sauce
1/2 cup water
1/4 teaspoon crushed red pepper (optional)
1 3-ounce package ramen noodles, broken
Place frozen vegetables in a 3-1/2- or 4-quart slow cooker. Top with meat. In a medium bowl combine stir-fry sauce, water, and, if desired, crushed red pepper. Pour over meat and vegetables in cooker. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4-1/2 to 5 hours. Discard spice packet from ramen noodles. Stir noodles into meat mixture in slow cooker. Cover and let stand 10 minutes. Stir before serving.
My daughter needs a quick and easy desert recipe for her food tech project?
My 13 yr old daughter has 1 hour to make a serve a desert in her school food tech Class.
Any ideas ?My daughter needs a quick and easy desert recipe for her food tech project?
Toffee graham cracker bars
Ingredients:
20 graham crackers (individual squares), regular or chocolate
1 1/2 sticks butter (6 ounces)
3/4 cup brown sugar
1 teaspoon vanilla
1/2 cup chopped pecans
Preparation:
Line a jelly roll pan (10x15-inch) with foil; arrange graham crackers in the pan in a single layer. Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes; stir in vanilla and chopped pecans. Pour the hot mixture over crackers and spread evenly. Bake 10 minutes at 350°. Remove at once from pan to flat surface to cool. When cool, break into smaller pieces.My daughter needs a quick and easy desert recipe for her food tech project?
Pudding Poke Cake
1 (18.25 ounce) package yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 cup confectioners' sugar
4 cups milk
DIRECTIONS
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.
* You can use different flavors of cake and pudding.
** Prepare cake and while that is baking mix the pudding together.
Easiest and yummiest recipe ever! Rice Crispy Cakes......better than the bought kind!
Ingredients:
4oz butter/marge
4oz marshmallows (colour doesn't matter)
4oz toffees/caramels
A box of Rice Crispies
Method:
Melt the butter/marge in a pan on a low heat, then add the toffees/caramels, stirring every so often. When melted, *** the marshmallows and stir. When everything is mixed together, take the pan off the heat.
Gradually add a couple of handfuls or large spoonfuls of rice crispies and stir in to the pan mixture, thoroughly coating the grains as you go.
Continue this - the mixture will coat more cereal than you expect!
Then, once you're happy, place the mixture in a greased tin or glass dish, wait until cool and place in the fridge.
When you're ready to serve it, bring out the dish from the fridge for ten mins or so before you cut it in to squares or whatever shapes you wish, because it will need to get up to room temp, otherwise it's impossible to cut!
For a variation, try drizzling melted chocolate on the top before you place it in the fridge, or put dried fruit in to the mixture with the rice crispies.
Good luck and enjoy, even if this is not suitable, it's fun and yummy as a treat!!! :-)
The perfect peach cobbler:
1 box yellow cake mix
1 lg can sliced peaches in heavy syrup
1 sm can sliced peaches in lite or heavy syrup
1 stick unsalted butter
cinnamon and sugar to sprinkle liberally on top
9x13 glass pan
Pre-heat oven to 400. Pour cake mix into pan. Pour large can of peaches on top. DO NOT STIR. Strain juice from small can and pour peaches in pan only. Cut up butter into pads and place randomly on top. Sprinkle cinnamon and sugar liberally on top. Bake for 45 min- 1 hr and serve warm. TA-DA! So easy and SO good!
Deluxe Sugar Cookies
1 cup butter, Do Not Substitute
1 1/2 cups confectioners sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
Granulated sugar
Mix thoroughly the butter, confectioners' sugar, egg, vanilla, and the almond extract. Blend in the flour, baking soda, and cream of tartar. Cover and chill for 2 to 3 hours. Heat the oven to 375 F. Divide the dough in half. Roll each half to 1/4 inch thick on a lightly floured cloth covered board. ( I use a lightly floured cutting board). Cut into desired shapes. Sprinkle with granulated sugar. Place on a lightly greased baking sheet. Bake for 7 to 8 minutes or until lightly golden brown on the edges. Amount depends on the size of cookie cutter used.
You could buy a premade cake to use for this one and omit the kahlua, or course. could just use chocolate syrup inplace of it. Pretty, quick and simple and delish.
Chocolate Trifle
1 chocolate cake mix (16 oz), prepared in a 13 x 9 inch pan as package directs, divided
1 cup Kahlua, divided
1 bag brickle chips, divided (12 oz)
1 pkg. instant chocolate pudding, prepared as package directs, divided (5.1 oz)
1 pint whipping cream, whipped, divided
1 pkg. slivered almonds (7.5 oz)
Shaved chocolate
Break half of the prepared cake into bottom of a pretty glass bowl. Pour half of Kahlua over cake. Sprinkle half the bag of brickle bits over the cake. Spread half of prepared pudding over top. Add half of whipped cream. Repeat all steps and top with slivered almonds or shaved chocolate. Chill. serves 6
Source: Home Cooking
Peach Caramel
Drain a medium tin of sliced peaches, chop lightly and arrange in the bottom of a medium dish. Sprinkle with flaked almonds. Next beat 1/2 pint of double cream until stiff , put over the almonds, smoothing with the back of a spoon. Refrigerate for at least 1/2 hour but longer if possible Then sprinkle over a good layer of brown sugar and put under a hot grill to caramelise. Watch carefully so it doesn't burn. A small blow torch does this well. It's really scrummy
Rich Chocolate Mousse
Ingredients:
Extra Thick Double Cream
Jar of Chocolate Spread (any make)
Sprig of mint
Method:
Empty the cream into large mixing bowl and then using a Tablespoon scoop out 2 or 3 spoonfuls of chocolate spread and add to the cream.
Using a wooden spoon or electric mixer, just mix the two together for about a minute.
Now spoon in to serving bowls and finish off with a sprig of mint herbs on top and serve.
Yummmmy!
What I do is put about 5 ice cream sandwiches on a plate and spread icing or chocolate mousse over it. then I stack 5 more and spread them with chocolate mousse or icing. Once it is completly stacked, I cover it with chocolate mousse or icing(whichever you prefer).When I am done I top it with either sprinkles,cherries or strawberries.and store it in the freezer. Delish!
PISTACHIO FLUFF
1 small pkg. INSTANT Pistachio pudding
1 9-oz. carton Cool Whip (thawed)
1 8-oz. can crushed pineapple
3/4 c. chopped nuts
1 c. miniature marshmellows
Fold all ingredients together until well blended. chill %26amp; serve. ... You can use other flavors of pudding too
There is a great bread pudding recipe that I like to use.
Rice pudding.
Take some leftover rice or cook some rice. Heat it in a pot with some milk, sugar, cinnamon, nutmeg, and vanilla until it'si creamy. To make it creamier use half cream and half milk.
Eton mess:
Whipped cream mixed with broken meringue set in layers, alternating with either raspberries or strawberries, or a mixture of both.
Couldn't be simpler.
I realy think at 13 your daughter should be asking for help on her own instead of having her mother do it.
Lemon bars
Cookies
Cookie Bars
No bake cheesecake
Dump cake - cherry filling, cake mix (yellow), butter and nuts. You can find a 'recipe' online it's amazingly simple.
chocolate mousse is super fast.
Or you could try cookies or brownies or a simple butter cake with melted chocolate as frosting.
banana au natural - buy banana, peel banana, serve!
Pancakes and maple syrup with ice cream (feeling hungry now)
Etons Mess...meringue, cream and berries all mixed together
Queen of puddings, a sure fire winner.
lemon cakes???
Does she have access to a stove? How about no-bake cookies? Stove top is needed to boil ingredients, but they get dropped on wax paper to cool off and harden. No baking.
This is a great one: http://allrecipes.com/Recipe/No-Bake-Coo…
brownies.. cake... those fast and easy cake mixes in the boxespayment calculator
Any ideas ?My daughter needs a quick and easy desert recipe for her food tech project?
Toffee graham cracker bars
Ingredients:
20 graham crackers (individual squares), regular or chocolate
1 1/2 sticks butter (6 ounces)
3/4 cup brown sugar
1 teaspoon vanilla
1/2 cup chopped pecans
Preparation:
Line a jelly roll pan (10x15-inch) with foil; arrange graham crackers in the pan in a single layer. Combine butter and sugar in a heavy medium saucepan; bring to a boil over medium heat, stirring occasionally. Boil for 2 minutes; stir in vanilla and chopped pecans. Pour the hot mixture over crackers and spread evenly. Bake 10 minutes at 350°. Remove at once from pan to flat surface to cool. When cool, break into smaller pieces.My daughter needs a quick and easy desert recipe for her food tech project?
Pudding Poke Cake
1 (18.25 ounce) package yellow cake mix
2 (3.9 ounce) packages instant chocolate pudding mix
1 cup confectioners' sugar
4 cups milk
DIRECTIONS
Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.
* You can use different flavors of cake and pudding.
** Prepare cake and while that is baking mix the pudding together.
Easiest and yummiest recipe ever! Rice Crispy Cakes......better than the bought kind!
Ingredients:
4oz butter/marge
4oz marshmallows (colour doesn't matter)
4oz toffees/caramels
A box of Rice Crispies
Method:
Melt the butter/marge in a pan on a low heat, then add the toffees/caramels, stirring every so often. When melted, *** the marshmallows and stir. When everything is mixed together, take the pan off the heat.
Gradually add a couple of handfuls or large spoonfuls of rice crispies and stir in to the pan mixture, thoroughly coating the grains as you go.
Continue this - the mixture will coat more cereal than you expect!
Then, once you're happy, place the mixture in a greased tin or glass dish, wait until cool and place in the fridge.
When you're ready to serve it, bring out the dish from the fridge for ten mins or so before you cut it in to squares or whatever shapes you wish, because it will need to get up to room temp, otherwise it's impossible to cut!
For a variation, try drizzling melted chocolate on the top before you place it in the fridge, or put dried fruit in to the mixture with the rice crispies.
Good luck and enjoy, even if this is not suitable, it's fun and yummy as a treat!!! :-)
The perfect peach cobbler:
1 box yellow cake mix
1 lg can sliced peaches in heavy syrup
1 sm can sliced peaches in lite or heavy syrup
1 stick unsalted butter
cinnamon and sugar to sprinkle liberally on top
9x13 glass pan
Pre-heat oven to 400. Pour cake mix into pan. Pour large can of peaches on top. DO NOT STIR. Strain juice from small can and pour peaches in pan only. Cut up butter into pads and place randomly on top. Sprinkle cinnamon and sugar liberally on top. Bake for 45 min- 1 hr and serve warm. TA-DA! So easy and SO good!
Deluxe Sugar Cookies
1 cup butter, Do Not Substitute
1 1/2 cups confectioners sugar
1 egg
1 tsp vanilla
1/2 tsp almond extract
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tartar
Granulated sugar
Mix thoroughly the butter, confectioners' sugar, egg, vanilla, and the almond extract. Blend in the flour, baking soda, and cream of tartar. Cover and chill for 2 to 3 hours. Heat the oven to 375 F. Divide the dough in half. Roll each half to 1/4 inch thick on a lightly floured cloth covered board. ( I use a lightly floured cutting board). Cut into desired shapes. Sprinkle with granulated sugar. Place on a lightly greased baking sheet. Bake for 7 to 8 minutes or until lightly golden brown on the edges. Amount depends on the size of cookie cutter used.
You could buy a premade cake to use for this one and omit the kahlua, or course. could just use chocolate syrup inplace of it. Pretty, quick and simple and delish.
Chocolate Trifle
1 chocolate cake mix (16 oz), prepared in a 13 x 9 inch pan as package directs, divided
1 cup Kahlua, divided
1 bag brickle chips, divided (12 oz)
1 pkg. instant chocolate pudding, prepared as package directs, divided (5.1 oz)
1 pint whipping cream, whipped, divided
1 pkg. slivered almonds (7.5 oz)
Shaved chocolate
Break half of the prepared cake into bottom of a pretty glass bowl. Pour half of Kahlua over cake. Sprinkle half the bag of brickle bits over the cake. Spread half of prepared pudding over top. Add half of whipped cream. Repeat all steps and top with slivered almonds or shaved chocolate. Chill. serves 6
Source: Home Cooking
Peach Caramel
Drain a medium tin of sliced peaches, chop lightly and arrange in the bottom of a medium dish. Sprinkle with flaked almonds. Next beat 1/2 pint of double cream until stiff , put over the almonds, smoothing with the back of a spoon. Refrigerate for at least 1/2 hour but longer if possible Then sprinkle over a good layer of brown sugar and put under a hot grill to caramelise. Watch carefully so it doesn't burn. A small blow torch does this well. It's really scrummy
Rich Chocolate Mousse
Ingredients:
Extra Thick Double Cream
Jar of Chocolate Spread (any make)
Sprig of mint
Method:
Empty the cream into large mixing bowl and then using a Tablespoon scoop out 2 or 3 spoonfuls of chocolate spread and add to the cream.
Using a wooden spoon or electric mixer, just mix the two together for about a minute.
Now spoon in to serving bowls and finish off with a sprig of mint herbs on top and serve.
Yummmmy!
What I do is put about 5 ice cream sandwiches on a plate and spread icing or chocolate mousse over it. then I stack 5 more and spread them with chocolate mousse or icing. Once it is completly stacked, I cover it with chocolate mousse or icing(whichever you prefer).When I am done I top it with either sprinkles,cherries or strawberries.and store it in the freezer. Delish!
PISTACHIO FLUFF
1 small pkg. INSTANT Pistachio pudding
1 9-oz. carton Cool Whip (thawed)
1 8-oz. can crushed pineapple
3/4 c. chopped nuts
1 c. miniature marshmellows
Fold all ingredients together until well blended. chill %26amp; serve. ... You can use other flavors of pudding too
There is a great bread pudding recipe that I like to use.
Rice pudding.
Take some leftover rice or cook some rice. Heat it in a pot with some milk, sugar, cinnamon, nutmeg, and vanilla until it'si creamy. To make it creamier use half cream and half milk.
Eton mess:
Whipped cream mixed with broken meringue set in layers, alternating with either raspberries or strawberries, or a mixture of both.
Couldn't be simpler.
I realy think at 13 your daughter should be asking for help on her own instead of having her mother do it.
Lemon bars
Cookies
Cookie Bars
No bake cheesecake
Dump cake - cherry filling, cake mix (yellow), butter and nuts. You can find a 'recipe' online it's amazingly simple.
chocolate mousse is super fast.
Or you could try cookies or brownies or a simple butter cake with melted chocolate as frosting.
banana au natural - buy banana, peel banana, serve!
Pancakes and maple syrup with ice cream (feeling hungry now)
Etons Mess...meringue, cream and berries all mixed together
Queen of puddings, a sure fire winner.
lemon cakes???
Does she have access to a stove? How about no-bake cookies? Stove top is needed to boil ingredients, but they get dropped on wax paper to cool off and harden. No baking.
This is a great one: http://allrecipes.com/Recipe/No-Bake-Coo…
brownies.. cake... those fast and easy cake mixes in the boxes
Quick/cheap/easy recipes?
Can anyone give me some nice recipes I can try? Need something different, lol.
Thank you :)Quick/cheap/easy recipes?
Go to
www.goodfood.com
there you have really cheap recipes
or buy the magazine
hope i helpedQuick/cheap/easy recipes?
Ok this is a real favourite when I cook for friends,
for 4 servings,
1 pack fresh tortellini/ravioli
500ml pack passata (sieved tomato)
fresh chilli or chilli powder
small red onion
clove of garlic crushed or chopped
seasonal veg
fresh basil
salt %26amp; pepper
Sunflower or Olive oil
Heat about 1tbsp oil in a saucepan
Chop the onion fairly fine,
Add to the oil and fry on a low heat until soft
Add the garlic and some small pieces of whatever veg you have, eg sweet corn or peas or broken broccoli florets, chopped spinach. Around a cupful should be enough unless you want to pad it out for more people.
Add the chilli, chopped if you like it hot sliced open and seeds removed if not and if using powdered chilli about 1/4 tsp to 1tsp depending on your taste.
fry for a minute or two and then add the passata, you may not need all the passata, it depends on how much veg you need to cover in tomato sauce.
Add the herbs season with salt %26amp; pepper and cover, simmer for as long as it takes to cook the veg , The veg should all be small pieces and wants to be al dente (firm when bitten) so should take only a few minutes.
Put around quarter of a pint of olive oil in wok or small pan, heat then drop the tortellini straight in and keep it stirred until they are golden, drain onto kitchen roll and put onto plates with some salad. Put the tomato sauce in a bowl and serve as a dip alongside fresh bread rolls or garlic bread or split buttered pitta bread.
This sounds a bit odd to some people ie frying fresh pasta but try it it is delicious and really quite simple and as I say always goes down well when I do it for people.
For a quick and easy dessert whisk some double cream with a spoonful of icing sugar and grated lemon rind until quite firm. Fold in an equal amount of fresh natural yogurt, serve spoonfuls in glasses with the rims dipped in lemon juice then caster sugar and sprinkle grated lemon rind or pared lemon rind onto the top, simple, elegant and moorish
Bon apetite
This is very different and quite inexpencive too;
Bread Fritters;
Go to the bakery section of the store where you normally buy bread.
Ask the baker for an ';unbaked'; loaf of bread.
He must put exactly the same amount of dough he would have used to bake a bread with in to a plastic bag for you, and it would cost no more than a loaf of bread.
Take that home and in a pot warm some cooking oil to about half the depth of the pot. (Smaller pots take less oil than bigger ones do)...
The oil temperature should be medium hot. (About half the heat that the stove plate will go)
Now cut from the unbaked dough a slice about the size of your palm, and with a little water on your fingers (to prevent the dough from sticking to your hand), stretch out the dough in all directions until it is about the size of your whole hand including the fingers. That brings the cutting of dough to about twice the size it was when you cut it....
Now with care, drop the stretched out dough in to the hot oil.
It would rise almost instantly.
Fry it in the oil until it is golden brown all over, taking care to turn it over occasionally.
It would be puffy and crisp when done.
With a large ladle or sieve, scoop out the bread fritter and place on an absorbent kitchen towel to rid it of most of the oil still on it.
Repeat this process until all the dough is done.
These bread fritters are extremely filling, and can be cut open and filled with almost anything from grated cheese to minced meat to cold processed meat, syrup or jam.
Try it, you will probably have some left over for two or three days, which you can take to work if you like....
Bread fritters can be frozen and warmed up again if you have made too much, but the dough cannot, so rather make the whole lot and freeze what is left over for another day. If you decide to freeze them, do so without a filling. Fillings should always be made fresh.
Finger snack variety;
By making the bread dough cutting about half the size when cutting off the raw dough from the batch, you can make smaller sized bread fritters and fill them with fancy foods like tuna mince or savory beef mince for buffet snack parties
Well... I love making Potato Cakes. To tell you the truth, I got it off a kids cook book... so hopefully it will be easy for you as well. Anyway,
YOU'LL NEED:
A Vegetable Peeler
A Cheese Grater
A Mixing Bowl
A Baking Tray
INGREDIENTS:
4 Large Potatoes
1 Free-range egg (beaten)
1/3 Cup of Butter (melted)
STEPS:
1.) Preheat the oven to: 220*C/ 425*F
2.) Peel the potatoes with a vegetable peeler and then coarsely grate them with the cheese grater.
3.) Put the grated potato in a mixing bowl and pour the beaten egg and the melted butter over it. Mix everything together so it's well coated, and then divide the mixture into 4. Squash each portion into a flat cake on the baking tray.
4.) Put the potato cakes in the oven and bake them for 15 minutes (or more). Carefully turn them over and put them back in the oven for another 15 minutes, or until they are crisp and golden.
5.) Take them out of the oven and put them on the plates. BONAPATI! Don't forget to add salt and tomato sauce... if you want.
OPTIONAL: You can add some slices of radish, tomato or sweet red pepper onto it.
HOPE THIS HELPED!!
Risotto
saute' one small onion with some garlic in olive oil, add pitted cut up kalamata olives and cut up sundried tomatoes about a small handful of each, once onion is soft add I cup of arborio rice gently sort of brown in the oil mix then add 2 cups of chicken stock and reduce to a simmer, I add roasted capsicum and baby spinach leaves and then right at the end stir through parmesan or goats cheese, you can play around and add or omit your own ideas into it, but this one is yummy even my picky kids love it!!
Got $10? Make a Meal!
http://busycooks.about.com/od/dinnerreci鈥?/a>
Crockpot Lemon Chicken for $9.96
My Mom's Meatloaf Dinner for $10
Tortellini with Peas Menu for $10
Ranch Chicken Meatloaf Dinner (feeds six!) for $9.95
Vegetarian Crockpot Chili Menu for $9.88
Lunch for Four for $8.00
Make Ahead Breakfast Menu for $9.73
Pesto Stuffed Burgers for $10
No Cook Summer Dinner for $8.41
Caesar Chicken Salad Dinner for $9.31
Turkey Burger Dinner for $9.98
Grilled Chicken for $9.94
Vegetarian Main Dish Salad Dinner for $7.76
Spaghetti Dinner for $8.28
Chicken Supreme Dinner for $10.00
Crisp Polenta with Salmon Cream for $8.79
Fish 'n Chips Dinner for $7.69
Five Ingredient Creamy Pasta and Ham Meal for $9.55
Pasta with Cheese for $9.33
Corned Beef Sandwiches for $9.95
Cheesy Frittata Dinner for $8.71
See the site for the individual recipes,tips, and more ideas.
Here is a link to a healthy eating recipes site which is divided up in to courses, ie breakfast, lunch, etc. Hope it is useful to you.
try my blog http://ricocoffeeshop.blogspot.com very very easy recipes no frills and very very economical...subscribe to get updates when I put new recipes there, also share it with your friends. Cheers have fun cooking. :)
Rico
Thank you :)Quick/cheap/easy recipes?
Go to
www.goodfood.com
there you have really cheap recipes
or buy the magazine
hope i helpedQuick/cheap/easy recipes?
Ok this is a real favourite when I cook for friends,
for 4 servings,
1 pack fresh tortellini/ravioli
500ml pack passata (sieved tomato)
fresh chilli or chilli powder
small red onion
clove of garlic crushed or chopped
seasonal veg
fresh basil
salt %26amp; pepper
Sunflower or Olive oil
Heat about 1tbsp oil in a saucepan
Chop the onion fairly fine,
Add to the oil and fry on a low heat until soft
Add the garlic and some small pieces of whatever veg you have, eg sweet corn or peas or broken broccoli florets, chopped spinach. Around a cupful should be enough unless you want to pad it out for more people.
Add the chilli, chopped if you like it hot sliced open and seeds removed if not and if using powdered chilli about 1/4 tsp to 1tsp depending on your taste.
fry for a minute or two and then add the passata, you may not need all the passata, it depends on how much veg you need to cover in tomato sauce.
Add the herbs season with salt %26amp; pepper and cover, simmer for as long as it takes to cook the veg , The veg should all be small pieces and wants to be al dente (firm when bitten) so should take only a few minutes.
Put around quarter of a pint of olive oil in wok or small pan, heat then drop the tortellini straight in and keep it stirred until they are golden, drain onto kitchen roll and put onto plates with some salad. Put the tomato sauce in a bowl and serve as a dip alongside fresh bread rolls or garlic bread or split buttered pitta bread.
This sounds a bit odd to some people ie frying fresh pasta but try it it is delicious and really quite simple and as I say always goes down well when I do it for people.
For a quick and easy dessert whisk some double cream with a spoonful of icing sugar and grated lemon rind until quite firm. Fold in an equal amount of fresh natural yogurt, serve spoonfuls in glasses with the rims dipped in lemon juice then caster sugar and sprinkle grated lemon rind or pared lemon rind onto the top, simple, elegant and moorish
Bon apetite
This is very different and quite inexpencive too;
Bread Fritters;
Go to the bakery section of the store where you normally buy bread.
Ask the baker for an ';unbaked'; loaf of bread.
He must put exactly the same amount of dough he would have used to bake a bread with in to a plastic bag for you, and it would cost no more than a loaf of bread.
Take that home and in a pot warm some cooking oil to about half the depth of the pot. (Smaller pots take less oil than bigger ones do)...
The oil temperature should be medium hot. (About half the heat that the stove plate will go)
Now cut from the unbaked dough a slice about the size of your palm, and with a little water on your fingers (to prevent the dough from sticking to your hand), stretch out the dough in all directions until it is about the size of your whole hand including the fingers. That brings the cutting of dough to about twice the size it was when you cut it....
Now with care, drop the stretched out dough in to the hot oil.
It would rise almost instantly.
Fry it in the oil until it is golden brown all over, taking care to turn it over occasionally.
It would be puffy and crisp when done.
With a large ladle or sieve, scoop out the bread fritter and place on an absorbent kitchen towel to rid it of most of the oil still on it.
Repeat this process until all the dough is done.
These bread fritters are extremely filling, and can be cut open and filled with almost anything from grated cheese to minced meat to cold processed meat, syrup or jam.
Try it, you will probably have some left over for two or three days, which you can take to work if you like....
Bread fritters can be frozen and warmed up again if you have made too much, but the dough cannot, so rather make the whole lot and freeze what is left over for another day. If you decide to freeze them, do so without a filling. Fillings should always be made fresh.
Finger snack variety;
By making the bread dough cutting about half the size when cutting off the raw dough from the batch, you can make smaller sized bread fritters and fill them with fancy foods like tuna mince or savory beef mince for buffet snack parties
Well... I love making Potato Cakes. To tell you the truth, I got it off a kids cook book... so hopefully it will be easy for you as well. Anyway,
YOU'LL NEED:
A Vegetable Peeler
A Cheese Grater
A Mixing Bowl
A Baking Tray
INGREDIENTS:
4 Large Potatoes
1 Free-range egg (beaten)
1/3 Cup of Butter (melted)
STEPS:
1.) Preheat the oven to: 220*C/ 425*F
2.) Peel the potatoes with a vegetable peeler and then coarsely grate them with the cheese grater.
3.) Put the grated potato in a mixing bowl and pour the beaten egg and the melted butter over it. Mix everything together so it's well coated, and then divide the mixture into 4. Squash each portion into a flat cake on the baking tray.
4.) Put the potato cakes in the oven and bake them for 15 minutes (or more). Carefully turn them over and put them back in the oven for another 15 minutes, or until they are crisp and golden.
5.) Take them out of the oven and put them on the plates. BONAPATI! Don't forget to add salt and tomato sauce... if you want.
OPTIONAL: You can add some slices of radish, tomato or sweet red pepper onto it.
HOPE THIS HELPED!!
Risotto
saute' one small onion with some garlic in olive oil, add pitted cut up kalamata olives and cut up sundried tomatoes about a small handful of each, once onion is soft add I cup of arborio rice gently sort of brown in the oil mix then add 2 cups of chicken stock and reduce to a simmer, I add roasted capsicum and baby spinach leaves and then right at the end stir through parmesan or goats cheese, you can play around and add or omit your own ideas into it, but this one is yummy even my picky kids love it!!
Got $10? Make a Meal!
http://busycooks.about.com/od/dinnerreci鈥?/a>
Crockpot Lemon Chicken for $9.96
My Mom's Meatloaf Dinner for $10
Tortellini with Peas Menu for $10
Ranch Chicken Meatloaf Dinner (feeds six!) for $9.95
Vegetarian Crockpot Chili Menu for $9.88
Lunch for Four for $8.00
Make Ahead Breakfast Menu for $9.73
Pesto Stuffed Burgers for $10
No Cook Summer Dinner for $8.41
Caesar Chicken Salad Dinner for $9.31
Turkey Burger Dinner for $9.98
Grilled Chicken for $9.94
Vegetarian Main Dish Salad Dinner for $7.76
Spaghetti Dinner for $8.28
Chicken Supreme Dinner for $10.00
Crisp Polenta with Salmon Cream for $8.79
Fish 'n Chips Dinner for $7.69
Five Ingredient Creamy Pasta and Ham Meal for $9.55
Pasta with Cheese for $9.33
Corned Beef Sandwiches for $9.95
Cheesy Frittata Dinner for $8.71
See the site for the individual recipes,tips, and more ideas.
Here is a link to a healthy eating recipes site which is divided up in to courses, ie breakfast, lunch, etc. Hope it is useful to you.
try my blog http://ricocoffeeshop.blogspot.com very very easy recipes no frills and very very economical...subscribe to get updates when I put new recipes there, also share it with your friends. Cheers have fun cooking. :)
Rico
Quick, Easy Dinner Recipes?
I'm only fifteen, but my dad cooks every night, because he's a teacher, and my mom's a lawyer and comes home late. He cooks well, just a bit repetitive. I want to know if you guys have nice, tasty recipes that are QUICK AND EASY to prepare! And please, nothing too exotic.
Thanks!
Candace %26lt;3
Quick, Easy Dinner Recipes?
Casseroles: Vegetables
(by Dune 23/9/08)
2. Carrots. (diced)
1C. Corn. (frozen or canned)
1. Onion. (diced)
2. Oxo cubes. (beef, chicken or vegetable)
1. Parsnip. (diced)
1C. Peas. (frozen or canned)
2. Potatoes. (diced)
Peel Carrots, Onion, Parsnip and Potatoes.
Place in a casserole dish and add in the peas and corn.
Dissolve the stock cubes in 2 cups of boiling water and pour over veggies.
Cover and cook at 165C for about 30 minutes.
Add S %26amp; P to taste, and thicken the liquid if required.
Serves 2
Quick, Easy Dinner Recipes?
A great quickie crock pot recipe/.ingredients to pick up from ones local grocery store include depending on how many , one is feeding. pick up a package or two of meat balls,couple jars of marinara sauce, a package of sub buns,and some parmesan cheese . once you have all the ingredients just put the meat balls in the crock pot,add the sauces(mix it up),plug it in and heat on low till ready to serve...these meat ball subs are so quick and easy..beats sub ways meat ball subs by a long shot..and perhaps to go along with the subs add a toss side salad.or buy some boxes of pasta salads from the grocery to add with the meal.
some of my favorites are meatloaf, chicken fajitas, fettuccini alfredo, tuna casserole, taco salad, chicken or eggplant parmesan, homemade pizza or calzones, hamburger stroganoff, stir fries...these are all really easy to throw together, i don't have specific recipes but you can get lots of good tips from allrecipes.com or just by doing a google search. have fun!
This one is super easy and really good, enjoy!
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 鈥?15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 鈥?8 oz. Package Philly Cream Cheese (I use the light version 鈥?1/3 less fat), cubed
戮 cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don鈥檛 use Kraft)
陆 cup margarine (I use I Can鈥檛 Believe It鈥檚 Not Butter Light)
陆 cup milk or half and half (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.
1 cup Bisquick or biscuit/pancake mix
1 cup sugar
3 tablespoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tsp vanilla
1 2/3 cup hot water
Powdered sugar (optional)
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.
Deep Dish Pizz-a-Roni
1 box beef flavor Rice-a-Roni
2 tablespoons butter or margarine
2 3/4 cups hot water
1 cup grated Cheddar cheese
1 cup spaghetti sauce
8 slices Monterey jack cheese
2 Italian sausages, cooked and sliced
2 tablespoons grated Parmesan cheese
1 (2 1/2 ounce) can sliced mushrooms, drained
Prepare Rice-a-Roni with butter and water, according to package directions. Let stand until all liquid is absorbed. Fold in Cheddar cheese. Spread into 10-inch pie plate. Bake at 450 degrees F for 5 minutes to set crust.
Top with spaghetti sauce, sliced cheese, sausage, Parmesan and mushrooms. Top with additional spaghetti sauce, if desired. Bake at 450 degrees F for 10 minutes or until lightly brown.
Let stand 5 minutes before cutting into 8 wedges.
PUMPKIN CASSEROLE
Cuisine: Side Dish
Category: Side Dish
Servings: 6
Ingredients:
1-1/2 pounds Fresh pumpkin meat
1 large Onion -- finely chopped
1/2 teaspoon Salt -- or as desired
1/4 teaspoon Ground white pepper
2 tablespoon Unsalted butter -- melted
2 Eggs
3/4 cup Milk
3/4 cup Farmers cheese -- OR- hoop or ricotta
Instructions:
Pumpkin dishes don't have to be sweet. This one is perfect with roast pork. Hollow out a small pumpkin to serve this in for a special presentation. PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices and place in a mixing bowl. Add the onion, salt, pepper and butter and toss well. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. Bake for 30 minutes. Meanwhile, beat eggs, milk and cheese together until smooth. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown.
Catalina Chicken from the thighs and legs - separate them and skin them before baking to keep the fat down, if you prefer. The recipe I use is typically for a whole chicken, so I would substitute 4 - 5 legs and thighs in this case.
Take the cleaned pieces and put them in a rectangular glass baking dish. Mix one small or 1/2 large bottle of Catalina Island French salad dressing with one envelope of Lipton's French Onion Soup Mix. At this stage, depending on your preference, you could add to the pan of chicken any of the following: Onions, 1 inch dice, red/green/yellow bell pepper, 1 inch dice, and/or pineapple tidbits. Pour the sauce mix over the whole thing and swirl it around to coat all the pieces. Cover with foil to keep moist.
Bake in a 375 degree oven until the chicken juices run clear. You will want to make a batch of fluffy rice or mashed potatoes to soak up the delicious sauce from the chicken bake. My family loves this recipe and it takes less than 5 minutes to prep.';
Thanks!
Candace %26lt;3
Quick, Easy Dinner Recipes?
Casseroles: Vegetables
(by Dune 23/9/08)
2. Carrots. (diced)
1C. Corn. (frozen or canned)
1. Onion. (diced)
2. Oxo cubes. (beef, chicken or vegetable)
1. Parsnip. (diced)
1C. Peas. (frozen or canned)
2. Potatoes. (diced)
Peel Carrots, Onion, Parsnip and Potatoes.
Place in a casserole dish and add in the peas and corn.
Dissolve the stock cubes in 2 cups of boiling water and pour over veggies.
Cover and cook at 165C for about 30 minutes.
Add S %26amp; P to taste, and thicken the liquid if required.
Serves 2
Quick, Easy Dinner Recipes?
A great quickie crock pot recipe/.ingredients to pick up from ones local grocery store include depending on how many , one is feeding. pick up a package or two of meat balls,couple jars of marinara sauce, a package of sub buns,and some parmesan cheese . once you have all the ingredients just put the meat balls in the crock pot,add the sauces(mix it up),plug it in and heat on low till ready to serve...these meat ball subs are so quick and easy..beats sub ways meat ball subs by a long shot..and perhaps to go along with the subs add a toss side salad.or buy some boxes of pasta salads from the grocery to add with the meal.
some of my favorites are meatloaf, chicken fajitas, fettuccini alfredo, tuna casserole, taco salad, chicken or eggplant parmesan, homemade pizza or calzones, hamburger stroganoff, stir fries...these are all really easy to throw together, i don't have specific recipes but you can get lots of good tips from allrecipes.com or just by doing a google search. have fun!
This one is super easy and really good, enjoy!
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 鈥?15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 鈥?8 oz. Package Philly Cream Cheese (I use the light version 鈥?1/3 less fat), cubed
戮 cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don鈥檛 use Kraft)
陆 cup margarine (I use I Can鈥檛 Believe It鈥檚 Not Butter Light)
陆 cup milk or half and half (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Hot Fudge Pudding Cake
During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.
1 cup Bisquick or biscuit/pancake mix
1 cup sugar
3 tablespoons plus 1/3 cup of unsweetened cocoa powder
1/2 cup milk
1 tsp vanilla
1 2/3 cup hot water
Powdered sugar (optional)
Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.
Deep Dish Pizz-a-Roni
1 box beef flavor Rice-a-Roni
2 tablespoons butter or margarine
2 3/4 cups hot water
1 cup grated Cheddar cheese
1 cup spaghetti sauce
8 slices Monterey jack cheese
2 Italian sausages, cooked and sliced
2 tablespoons grated Parmesan cheese
1 (2 1/2 ounce) can sliced mushrooms, drained
Prepare Rice-a-Roni with butter and water, according to package directions. Let stand until all liquid is absorbed. Fold in Cheddar cheese. Spread into 10-inch pie plate. Bake at 450 degrees F for 5 minutes to set crust.
Top with spaghetti sauce, sliced cheese, sausage, Parmesan and mushrooms. Top with additional spaghetti sauce, if desired. Bake at 450 degrees F for 10 minutes or until lightly brown.
Let stand 5 minutes before cutting into 8 wedges.
PUMPKIN CASSEROLE
Cuisine: Side Dish
Category: Side Dish
Servings: 6
Ingredients:
1-1/2 pounds Fresh pumpkin meat
1 large Onion -- finely chopped
1/2 teaspoon Salt -- or as desired
1/4 teaspoon Ground white pepper
2 tablespoon Unsalted butter -- melted
2 Eggs
3/4 cup Milk
3/4 cup Farmers cheese -- OR- hoop or ricotta
Instructions:
Pumpkin dishes don't have to be sweet. This one is perfect with roast pork. Hollow out a small pumpkin to serve this in for a special presentation. PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices and place in a mixing bowl. Add the onion, salt, pepper and butter and toss well. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. Bake for 30 minutes. Meanwhile, beat eggs, milk and cheese together until smooth. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown.
Catalina Chicken from the thighs and legs - separate them and skin them before baking to keep the fat down, if you prefer. The recipe I use is typically for a whole chicken, so I would substitute 4 - 5 legs and thighs in this case.
Take the cleaned pieces and put them in a rectangular glass baking dish. Mix one small or 1/2 large bottle of Catalina Island French salad dressing with one envelope of Lipton's French Onion Soup Mix. At this stage, depending on your preference, you could add to the pan of chicken any of the following: Onions, 1 inch dice, red/green/yellow bell pepper, 1 inch dice, and/or pineapple tidbits. Pour the sauce mix over the whole thing and swirl it around to coat all the pieces. Cover with foil to keep moist.
Bake in a 375 degree oven until the chicken juices run clear. You will want to make a batch of fluffy rice or mashed potatoes to soak up the delicious sauce from the chicken bake. My family loves this recipe and it takes less than 5 minutes to prep.';
I'm a college student and I need recipes for quick, EASY, cheap and healthy meals...?
I'm in college but I have my own house with my boyfriend. We're trying to start eating healthier, but I'm finding that it isn't so easy to cook healthy meals all the time. I'm looking for some new, different recipes for all meals of the day. The catch, however, is that I don't have much time (or money!) so I'm looking for cheap and quick! Also, recipes with few ingredients. Anything will help, from side dishes to full meals! If anyone knows any websites or can recommend books or if you have your own recipe you'd like to share I'd appreciate it oh so very much!I'm a college student and I need recipes for quick, EASY, cheap and healthy meals...?
http://www.healthycollegecookbook.com/
http://www.yumyum.com/student/
Okay, I just googled that so I'm not sure if it's any good.
I think if you have time on the weekend to make a pot of soup or something in a slow cooker, then you don't have to fuss, and you can throw it in some tupperware for the rest of the week.
Grilling chicken and veggies is super easy, if you have like a george foreman type grill, or even if you put kebab type ingredients on a broiler pan and bake it in the oven. Easy and good.
Chicken is on sale a lot at my local grocery store, so I usually like to get some a freeze it, then you can cook it up in a quick stir fry, or bake it and refridgerate it to put on a salad or a sandwich later.
I think leftovers are the best quick meals, so on my day off I usually cook a LOT of something, then the next couple days are easier as far as just throwing something good in the microwave and being on my way...
Unfortunately my boyfriend is the cook of the quick and easy every day meals, so I don't know recipies for you. I only know how to cook the tough stuff (^_^) plus I work at a restaurant so I take home a lot of meals LOL anyway, good luck!!I'm a college student and I need recipes for quick, EASY, cheap and healthy meals...?
THIS IS A WEBSITE WITH OVER 100 RECIPES:
http://www.lifehack.org/articles/lifehac鈥?/a>
Here's a recipe for Low Fat Meat Loaf from the same website:
http://www.recipesia.com/recipe/show/120鈥?/a>
just buy veggies and steam them.
Well, luckily for you, healthy foods - like fresh produce and simple grains - are pretty cheap, so long as you shop for bargains. Get the local paper, and when you see, for example, Safeway advertising Granny Smith apples for 89 cents a lb, or fennel for $2 a head, know that you're having chicken with fennel and apple sauce for dinner!
Look for simple, diverse (especially ethnic) recipes, that are based on canned or fresh vegetables. Most of these require chopping, stirring and a little sauteing or baking, and that's it!
Two recipes I can think of are Spaghetti Puttanesca and Kung-Pao Chicken
Puttanesca sauce (my recipe, makes enough for two meals):
Saute a handful of chopped garlic with 3-4 chopped anchovies in olive oil until fragrant and browned. Add one can of chopped plum tomatoes (28 oz) and juices, a large bunch of chopped flat-leaf parsley (or cilantro), and a half cup of diced Kalamata olives. Simmer until thickened and flavorful - about 20 mins. (Optional - add capers and parmesan cheese). This is good over pasta or even on its own, and is very flavorful and filling.
Kung-Pao Chicken (serves 4) (from allrecipes.com)
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
DIRECTIONS
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Feel free to substitute whatever you like into the Kung-Pao recipe, if you don't have, say peanuts and water chestnuts.
Good cooking!
http://www.healthycollegecookbook.com/
http://www.yumyum.com/student/
Okay, I just googled that so I'm not sure if it's any good.
I think if you have time on the weekend to make a pot of soup or something in a slow cooker, then you don't have to fuss, and you can throw it in some tupperware for the rest of the week.
Grilling chicken and veggies is super easy, if you have like a george foreman type grill, or even if you put kebab type ingredients on a broiler pan and bake it in the oven. Easy and good.
Chicken is on sale a lot at my local grocery store, so I usually like to get some a freeze it, then you can cook it up in a quick stir fry, or bake it and refridgerate it to put on a salad or a sandwich later.
I think leftovers are the best quick meals, so on my day off I usually cook a LOT of something, then the next couple days are easier as far as just throwing something good in the microwave and being on my way...
Unfortunately my boyfriend is the cook of the quick and easy every day meals, so I don't know recipies for you. I only know how to cook the tough stuff (^_^) plus I work at a restaurant so I take home a lot of meals LOL anyway, good luck!!I'm a college student and I need recipes for quick, EASY, cheap and healthy meals...?
THIS IS A WEBSITE WITH OVER 100 RECIPES:
http://www.lifehack.org/articles/lifehac鈥?/a>
Here's a recipe for Low Fat Meat Loaf from the same website:
http://www.recipesia.com/recipe/show/120鈥?/a>
just buy veggies and steam them.
Well, luckily for you, healthy foods - like fresh produce and simple grains - are pretty cheap, so long as you shop for bargains. Get the local paper, and when you see, for example, Safeway advertising Granny Smith apples for 89 cents a lb, or fennel for $2 a head, know that you're having chicken with fennel and apple sauce for dinner!
Look for simple, diverse (especially ethnic) recipes, that are based on canned or fresh vegetables. Most of these require chopping, stirring and a little sauteing or baking, and that's it!
Two recipes I can think of are Spaghetti Puttanesca and Kung-Pao Chicken
Puttanesca sauce (my recipe, makes enough for two meals):
Saute a handful of chopped garlic with 3-4 chopped anchovies in olive oil until fragrant and browned. Add one can of chopped plum tomatoes (28 oz) and juices, a large bunch of chopped flat-leaf parsley (or cilantro), and a half cup of diced Kalamata olives. Simmer until thickened and flavorful - about 20 mins. (Optional - add capers and parmesan cheese). This is good over pasta or even on its own, and is very flavorful and filling.
Kung-Pao Chicken (serves 4) (from allrecipes.com)
1 pound skinless, boneless chicken breast halves - cut into chunks
2 tablespoons white wine
2 tablespoons soy sauce
2 tablespoons sesame oil, divided
2 tablespoons cornstarch, dissolved in 2 tablespoons water
1 ounce hot chile paste
1 teaspoon distilled white vinegar
2 teaspoons brown sugar
4 green onions, chopped
1 tablespoon chopped garlic
1 (8 ounce) can water chestnuts
4 ounces chopped peanuts
DIRECTIONS
To Make Marinade: Combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil and 1 tablespoon cornstarch/water mixture and mix together. Place chicken pieces in a glass dish or bowl and add marinade. Toss to coat. Cover dish and place in refrigerator for about 30 minutes.
To Make Sauce: In a small bowl combine 1 tablespoon wine, 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch/water mixture, chili paste, vinegar and sugar. Mix together and add green onion, garlic, water chestnuts and peanuts. In a medium skillet, heat sauce slowly until aromatic.
Meanwhile, remove chicken from marinade and saute in a large skillet until meat is white and juices run clear. When sauce is aromatic, add sauteed chicken to it and let simmer together until sauce thickens.
Feel free to substitute whatever you like into the Kung-Pao recipe, if you don't have, say peanuts and water chestnuts.
Good cooking!
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