What quick delicious recipe could i use for dinner?

Chicken Drums:- Herbed


8 Drumsticks.


3-4 Cloves of Garlic. (crushed)


2T Oregano, Rosemary, Thyme or Parsley. (fresh, chopped)


Zest of 2 Lemons.


2t Salt.


Ground Black Pepper.


Oil.


4 Carrots. (peeled)


4 Parsnips. (peeled)


Pre heat oven to 180C (350F)


a) Mix together garlic, herbs, lemon zest, 1t salt, 1T of oil.


b) Remove skin and knuckle from drumsticks (optional) and toss in the mixture to coat evenly. Place on oven tray lined with baking paper.


c) Cut carrots and parsnips into ¼’s lengthways and toss in the remaining salt oil and herb mixture. Scatter around drumsticks.


d) Bake drumsticks, carrots and parsnips for 30 minutes.


18/3/08What quick delicious recipe could i use for dinner?
try this one im 13 and its easy as pie or ... chicken pie??








Warm biscuits are the perfect accompaniment to this old-fashioned fried chicken. You can make the biscuits from scratch (see related recipe) or prepare them using our all-purpose baking mix. Kids will love to lend a hand with the biscuits. They can help stir the ingredients together, then press the dough into a ball and pat or roll it out. Finally, they can cut out the biscuits for baking.


Ingredients:





1 chicken, about 4 lb., cut into 10 serving pieces





6 tsp. kosher salt





2 tsp. freshly ground black pepper





1/2 tsp. cayenne pepper





2 cups buttermilk





6 cups canola oil





1 1/2 cups all-purpose flour


Directions:





Rinse the chicken with cold water and pat dry with paper towels.





In a small bowl, combine 4 tsp. of the salt, 1 tsp. of the black pepper and the cayenne. Rub the mixture onto the chicken. Place in a large baking dish, cover with plastic wrap, and refrigerate for at least 1 hour or up to 4 hours.





Pour the buttermilk over the chicken, coating all the pieces. Cover and refrigerate overnight.





In a 6-quart deep sauté pan over medium-high heat, heat the oil to 375°F on a deep-frying thermometer. Preheat an oven to 200°F. Line a baking sheet with paper towels.





Place the chicken in a colander and let the excess buttermilk drain off. In a bowl, combine the flour, the remaining 2 tsp. salt and 1 tsp. black pepper. Dredge the chicken in the flour mixture, shaking off the excess; set on a plate.





Place half of the chicken pieces in the oil and fry, turning often and maintaining the oil temperature at 325° to 350°F, 14 to 16 minutes. Transfer to the paper towellined baking sheet and keep warm in the oven. Repeat with the remaining chicken. Serves 4.What quick delicious recipe could i use for dinner?
Homemade mac and cheese.
Spaghetti and meat balls or Pizza
Here are a ';few'; E-Z recipes you might want to try. Good Luck %26amp; enjoy.


Main dish....veggies....deserts....snacks





COLA CHICKEN (And more variations of recipe)


4 skinless, boneless chicken breasts


1 cup catsup


1 12oz. can cola (pepsi, coke, etc.)





Put chicken in a non-stick pan.


Mix together catsup and cola, pour over chicken.


Bring to a boil. Cover, reduce heat and cook 45 minutes.


(turning chicken a few times, while cooking...to prevent from sticking to pan)


Uncover, turn up the heat and continue to cook until the sauce


becomes thick and adheres to the chicken.


It turns into the most incredible BBQ sauce. Yummmm!





You can double the recipe and use more pieces of


chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!





I have used Ribs, just as good.





I tried this recipe with 'meatballs'....was equally


as good...served over rice.





I found another variation.....omit the catsup and add a small jar of Salsa (any variety).


I have tried using Salsa (omitting the catsup....not).


You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??


Well...while I was preparing to fix the 'Cola Chicken' recipe


using Salsa.....I was also trying to carry on a conversation with my


husband...(just proves...I can't do two things at once)....mixed Salsa %26amp; Catsup (before I realized I was supposed to leave out the catsup) %26amp; Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.





I fixed chicken wings, (using the above recipe)


but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).





Finally....!! I fixed the 'SALSA' chicken......that's good , too.





Another (bright)idea.....I thought of trying......replace the


catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!


Fixed the shrimp with cocktail sauce......eh...wasn't all that


great...was OK...probably won't be fixing it again.





Also tried beef stew cuts......that was pretty good.....I can see


myself making this again.


Served both over rice.....think the stew cuts would have been just as


good over noodles.





Try little cocktail weiners/sausages…for appetizers.

















CRUNCHY ONION CHICKEN





1 1/3 cups French’s Original French Fried Onions


4 boneless skinless chicken breast halves


1 egg, beaten





LIGHTLY CRUSH:





Onions in a plastic bag.





DIP:


Chicken in egg





COVER:


With onion crumbs, press firmly to adhere to chicken.





BAKE:


Preheat oven to 400 degrees.


Place chicken on lightly greased baking pan.


Sprinkle with additional onion crumbs, if desired.


Bake for 20 minutes or until no longer pink in center.














CHILLI DOG CASSEROLE


1 pkg. (8) hot dog buns


1 pkg. (8) hot dogs (use more if you like)


1 can Chilli (15 oz. without beans, use more if you want)


1 small onion (chopped)


2 cups shredded cheese


mustard








DIRECTIONS: Pre-heat oven 350 degrees


In a 9'; x 13'; baking pan, break up hot dog buns (bite size) and spread in pan.


Cut up hot dogs (about 1/2'; size) spread over buns.


Spoon/spred chilli over hot dog/buns.


Sprinkle onions over all.


Squirt mustard over entire mixture (don't spread...just make a few lines both ways across mixture)


Cover with shredded cheese.


Bake until cheese is melted and bubbly.


(Hint: If using extra hot dogs %26amp; chilli, don't add extra buns.)





';Canned Soup';.


(My Way!)


Whatever cans of veggies I have, that I like, in cabinet it goes in the pot.....along with all the juices in the cans.


Cook on stove top or Crock pot.


Enjoy!





Canned:


corn


peas


carrots


gr.beans (any variety)


lima beans


wax beans


tomato (any variety)


potatoes (whole or sliced...or both whatever you like)





You get the idea....lol.





Also add a package of shredded cabbage (cole slaw mix).





You can even add a package of onion soup mix.





If it gets to dry and needs more liquids....add tomato juice...V-8...etc.








(I’ve not made this one yet)


EASY BEEF STROGANOFF





Ingredients:





3/4 lb lean ground beef


1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)


1 can mushrooms, drained (7 oz can)


1/2 cup sour cream


4-6 cups hot cooked noodles


salt %26amp; pepper, to taste





Instructions:





In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.





Preparation Time: 1-15 minutes


Cook Time: 25+ minutes








(I’ve not made this yet, either….just received it.)


';Corny Beanie Weenies.';


(from a country preacher in Mississippi…wife %26amp; 2 teenage sons)





Mix one can of good baked beans


We use a good sized can of beans (14-16 ounces, I think) and


get a kind that we like (maybe with brown sugar, onion, and bacon).


There are several kinds of good baked beans.





and a package of Oscar Meier Weiners (all sliced up).





with a can of whole kernel corn (drained)





Any way, heat up these three ingredients, and serve with brown bread


(maybe toasted ?) and a glass of milk.





It doesn't get any easier than this, and is suprisingly good!





P.S…..Might put ingredients ina casserole dish and top with corn muffin mix.











POT ROAST


Your choice of beef (to fit crock-pot)


1 pkg. dry Ranch dressing mix


1 pkg. dry Italian dressing mix


1 pkg. dry Brown Gravy mix


1 cup water


Put beef in pot.


Mix together all the dry mixes….then add water …pour over meat and cover %26amp; cook on high 4-6 hours.


Until meat is tender.


The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.


If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add


potatoes and carrots…but never got around to it.








HASH BROWN CASSEROLE





2 lbs. frozen shredded hash brown potatoes (thawed)


1 bunch green onions, chopped


sweet pepper chopped (red – green – yellow – orange – or a mixture of all)


1 lb. Sausage, cooked until pink disappears, crumbled


1 cup ham cubes


4 slices crisp bacon, crumbled


1 small can sliced mushrooms


1 small can sliced black olives


2 – 8oz. packages of shredded cheese


½ cup milk


12 eggs beaten


Tabasco (optional)


sour cream %26amp; salsa (optional)





Grease a 9 x 13 baking pan, wipe excess with paper towel.


Spread potatoes on bottom (cand be lightly browned in a skillet first if desired)


Sprinkle sausage over potatoes…then


Peppers…


Mushrooms…


Ham..


Onions (reserve about ¼ cup)


Mix eggs %26amp; milk together…….I added about 2 TBLS. Tabasco…more to your taste… pour slowly over all.


Cover with shredded cheese….then sprinkle over all


Remaining onions…


Olives…


Bacon…


Cover and refrigerate overnight.


Uncover and bake at 375 degrees for 35 – 45 minutes…until browned and cheese is melted.


Serve with sour cream and/or salsa.














OLD SETTLER’S BEANS


INGREDIENTS:


1/2 lb. ground beef


1/2 lb. bacon


1 chopped onion


Brown in skillet and drain excess grease.





ADD:


16 oz. can Red Kidney Beans (drained)


24 oz. can Pork %26amp; Beans (drained)


1/2 cup white sugar


1/2 cup dark brown sugar


1/4 cup Catsup


2 TBLS. Molasses


1/2 tsp. dry mustard





Mix Thoroughly !


Cook in a crock pot until...hot...hot...hot!








MARINATED VEGGIE SALAD


1 lb. can French style green beans


1 lb. can small peas


1 lb. can white corn


1 - 4oz. jar pimento (chopped)


1 cup shopped onion


1 cup chopped celery


1 cup chopped green pepper


1 cup sugar (I used artificial sweetener)


2/3 cup vinegar (I used red wine vinegar)


1/2 cup cooking oil


1 tsp. salt


1 tsp. pepper





1.)Pour green beans, peas, corn %26amp; pimento in a colander to drain over a


large bowl. Discard 1 1/2 cups of liquid.


2.)Put veggies in a large bowl and fold in onions, celery and green


peppers.


3.)Mix together thoroughly the remaining ingredients and toss with


veggies.


4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)





Desserts/Snacks








POUND CAKE





Combine:


2 sticks butter


1 2/3 cup sugar





Beat in:


5 eggs (1 at a time)





Add:


2 cups sifted flour


1 teaspoon vanilla


1 teaspoon rum extract





Mix thoroughly and bake 1 hour at 325 degrees.











E-Z Candy


(All recipes are mixed the same.)





Melt ingredients, seperately in microwave until runny.


Mix together and pour into serving dish.


Chill until firm, cut %26amp; serve.





Chocolate Fudge:


16 oz. container of Fudge Frosting


1 bag of Chocolate Chips (any flavor you like)





Peanut Butter Fudge #1:


1 small jar Peanut Butter (18 oz.)


2 bags of Peanut Butter Chips





Peanut Butter Fudge #2:


1 small jar Peanut Butter (18oz.)


16 oz. container of White Frosting





Marshmallow Nougat:


1 small jr Marshmallow Creme


1 bag White Chocolate Chips


1 tsp. Almond Flavoring


1 small bag Chopped Nuts





(I've made this without the flavoring %26amp; nuts....I want to try


rolling


into balls and dipping in a chocolate coating....sounds good to


me.)





I've doubled all the above recipes. The Marshmallow Nougat


recipe...doubled and added a container of white frosting (had an


extra one....so thought....why not!)





I use a double boiler..(prefer the double


boiler)...add chips in first ...then rest of


ingredients.....saving


nuts and flavorings for last.








Kreamy Kool-Aid Pie





1-(6 g) package un sweetened Kool-Aid powdered drink mix


1-(14 oz.)can sweetened condensed milk


1-(8 oz)c
im glad to help you....





▬Spinach %26amp; 3-Cheese Panini


▬Italian Flag Panini with tomato, cheese, and basil pesto


▬Pizza Panini








Makes 4 servings; 3 half sandwiches per person








2 cloves Garlic-in skins


1/2 cup Extra-virgin olive oil, eyball or estimate the amount


1 box Frozen spinach, defrosted in the microwave (10


ounces)


1/2 cup Ricotta cheese (half a small container)


1/2 cup Grated Parmesan or Parmigiano Reggiano cheese


4 slices Provolone from the deli


1 large round loaf Crusty Italian bread, sliced at bread counter


Salt and freshly ground black pepper, to taste


1/2 cup Pesto sauce (a delicious greeh herb and cheese


sauce that's available in dairy aisle in tubs)


2 small Plum tomatoes, seeded and diced


1 pound Fresh mozzarella, chopped into small cubes


1/2 cup Pizza sauce, any kind


6 slices Salami


12 slices Pepperoni (like for pizza)








You will build 2 panini of eah kind, for 6 panini total.





Start by putting garlic cloves on a cutting board. Hit each one with a small, heavy skillet and give the garlic a good whack! Throw the skins into the garbage bowl. Add the garlic to the extra-virgin olive oil in a microwave safe bowl and put it in the microwave. Cook i t 25 seconds on high and let it sit there until you need it. Because you heated the oil and garlic together, all the oil will taste like garlic, so you sandwiches will taste like they are made on garlic bread!





For the spinach and cheese panini, put the defrosted spinach into a kitchen towel and squeeze out all the juice to make the spinach dry. Mix the ricotta and Parmesan together in a small bowl. Line up the spinach, the cheese mix, and the sliced provolone. Get a pastry brush and the sliced bread. Get the garlic oil form the microwave. Brush one side of four slices of the bread with garlic oil and put the painted side down on the cutting board. Place half the drained spinach on each of 2 slices of bread, pulling it all apart and spreading it out. Season it with salt and pepper. Top with cheese mix in the equal amounts and 2 slices provolone. Put the other 2 pieces of bread on top to make a sandwich with the oiled sides facing up.





For Italian flag panini, start out the same way, painting 4 slices of bread. Spread pesto sauce on two slices of bread and top with tomatoes and half the diced mozzarella. Season the fillings with salt and pepper. Top the sandwiches with the other 2 slices, keeping the oiled side up.





The pizza panini sandwiches are the same. Start by painting your bread with the oil. Then spread the pizza sauce on 2 slices. Put 3 slices salami and 6 slices pepperoni on top of the sauce, then add the rest of the mozzarella to the two sandwiches and put the tops in place.





If you have a panini press, just press the panini in batches until toasted and melted. If you do not have a press cook panini on a nonstick pan over medium heat using a brick, covered in foil, or a cast-iron skillet to weight and press them. They cook 2 to 3 minutes on each side. Cut each sandwich in half and pile on a huge platter to serve.

















Pasta and Pesto Salad





Makes 8 side dish servings or 4 entree servings





1 pound Medium past shells or penne rigate


1 tub Store bought pesto (1+1/2 cups, available on the dairy


aisle)


grated zest (just the yellow part of the skin and juice of 1


lemon


2 Scallions, chopped or snipped with kitchen scissors


1/2 pint Grape tomatoes, halve some of them and leave


some whole


1 tub (1 pound) Bocconcini (bite-size pieces of fresh


mozzarella cheese), halved, or 1-pound ball of fresh


mozzarella, diced


1 cup Fresh basil leaves


Salt and freshly ground pepper, to taste








Cook the pasta according to package directions to al dente (with a ';bite'; to it, or slightly chewy). Drain pasta and run under cold water. This cold shock will stop the cooking process and cool the pasta for the salad. Drain the pasta again when it is cool. Get all the water off with a vigorous shake, or your salad will be wet.





Place pesto into a large bowl. Add lemon juice. Add scallions, tomatoes, and cheese to the bowl, then the pasta. Stir salad up from the bottom and coat it evenly with the pesto. Season with salt and pepper. Tear basil leaves into strips, add them to the salad, and fold them in.





-----or the easiest and qickest-----





Chicken ala King





4 Skinless/Boneless Chicken Breast's


2 Box's Stove Top Stuffing Mix


1 Bottle of Italian Dressing


8 oz. Shredded Cheddar Cheese





Cook stuffing mix according to box and set aside





Place Chicken in bottom of casserole dish, season with


garlic/onion powder and pepper. Pour 1/3 of the Italian


dressing over chicken and spread 1/3 of cheese over that.


Cover chicken with stuffing mix and add remaining cheese on top and remaining dressing over.





Bake uncovered in the oven at 375 for approx 1 hour..


Serve with a salad !











or you can go to my favorite websites.....





http://www.betterfoodchoices.com/approve…


http://www.organiclivingfood.com/t-recip…








HOPE I HELPED!