Does Anyone Know Any Good Meal Recipes, As Well As Desserts?

Question

I just want to cook something big for my family. Also, does anyone know how to make the perfect trifle?

Answer 1

LONDON BROIL
Servings: 8 (5 1/2 oz. each)

4 lbs (2 large) flank steaks
FOR THE MARINADE (makes about 5 1/2 cups):
16 oz (2 cups) salad oil
8 oz (1 cup) soy sauce
8 oz (1 cup) Worcestershire sauce
1 cup brown sugar
1/2 cup sesame seeds
1 tsp garlic powder
1 tsp. ground ginger
1/4 tsp dry mustard

MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade

COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.

Drain marinade from meat. Reserve marinade up to two weeks if needed.

Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.

Transfer the steak to a cutting board and let rest for 5 minutes.

Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.


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MAGDALINAS VALENTINE CHICKEN

4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount

flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.

Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.

Drain and remove excess grease from skillet.

Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.

serve with cellery sticks...Good for the male potency I've heard.

Simmer on medium heat till onions are soft.

side dish is:

Fried Zucchini Coins
From Food Network Kitchens


Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Yield: 4 servings, as a side dish
User Rating:


1/2 cup cornmeal
1/4 cup all-purpose flour
1 teaspoon dried basil
1 teaspoon kosher salt, plus for seasoning
1/4 teaspoon cayenne
Freshly ground black pepper
2 large eggs, slightly beaten
Vegetable oil, for shallow frying
2 small zucchini, sliced into 1/8 to 1/4-inch thick coins
Line a dish with paper towels and set aside. Whisk the cornmeal, flour, basil, salt, cayenne, and pepper in a bowl.
Beat the eggs in another bowl.
Heat 1/4-inch vegetable oil in a skillet over medium heat until hot but not smoking.
Working in small batches, toss the zucchini coins in the eggs, then coat in the cornmeal mixture to cover completely. Carefully drop the zucchini into the oil, and fry until golden brown, about 2 minutes on each side or until crisp. Remove from the oil with a slotted spoon and place on the prepared plate. Season with salt, cool slightly and serve.

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Birthday cake

Kahlúa® Chocolate Cake
3 eggs, separated
¾ cup granulated sugar
¼ cup butter
1 cup light brown sugar, packed
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon, baking soda
¾ cup strong cold coffee
¾ cup Kahlúa®
Kahlúa® Frosting

Grease & flour two 9 inch cake pans.
Preheat oven to 350† F.

Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa®: blend well. Fold egg whites into batter. Pour into prepared pans.
Bake 30-35 minutes, or until done. Cool 10 minutes. Invert on wire rack; remove pans. Cool before frosting. Serves 10-12

Kahlúa® Frosting:
In large bowl, cream 6 tablespoons. butter and 1 pound sifted powdered sugar. Add 3 tablespoons unsweetened cocoa powder, 3 tablespoons Kahlúa® and 2-3 tablespoons hot coffee; beat until smooth.

or,

Champagne Cake Recipe courtesy Sandra Lee
Cooking spray
1 box (1-pound 2 1/4-ounce) moist white cake mix
1 1/4 cups extra dry Champagne
1/3 cup vegetable oil
3 large egg whites
1 can whipped white frosting
1/4 teaspoon Champagne flavoring
Silver mini disco balls, optional
Silver Dragees, optional, if available in your area
Silver edible glitter, optional

Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray.
In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely.
Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside.
To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using.
Cook's notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.

or,

XXX

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Desert

Chocolate Fondue Three Ways Recipe Courtesy of Emeril Lagasse

Recipe Summary
Prep Time: 20 minutes
Yield: 12 servings

3 pounds high quality chocolate, finely chopped
2 1/4 cups heavy cream
Splash of Creme de Mint
Splash of Nocello
Splash of Grand Marnier
Garnishes:
Pound cake, cut into bite-size pieces
Shortbread cookies
Biscotti
Coconut macaroons
Large strawberries with stems
Bananas

Place 1 pound of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a saucepan, heat the cream. When the cream comes to a simmer, remove from the heat and pour 1/3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and whisk until smooth. Serve the fondues with the various garnishes.

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Drinks:

T.G.I. Friday’s Cupid's Arrow (see photo)

¾ ounce Baileys
¾ ounce Butterscotch Schnapps
¾ ounce DiSaronno Amaretto
2 scoops vanilla ice cream
½ cup crushed ice
1 teaspoon red hot hearts
Glass: Tall Specialty
Garnish: Aerosol whipped cream and five red hot hearts

Add ingredients into blender and blend until smooth. Garnish and enjoy!


http://www.tgifridays.com/mixology/photo...

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Breakfast:

Chocolate Stuffed Heart-Shaped French Toast with Raspberry Sauce
Recipe courtesy of Gourmet Magazine


Recipe Summary
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: serves 1
User Rating:


1 ounce thin bittersweet chocolate bar, such as Lindt
2 large eggs, beaten lightly
1/2 teaspoon vanilla extract
1 tablespoon milk
4 1/3-inch thick slices stale egg bread
1 tablespoon butter
1/2 cup fresh raspberries
2 teaspoons sugar, or to taste
Confectioners' sugar for dusting
Mint for garnish
Break chocolate into 2 pieces. In a bowl whisk together eggs, vanilla, and milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges. Repeat the procedure with other 2 pieces of bread. Dip bread into egg mixture, making sure they are soaked. Heat the butter in a non-stick skillet over moderate heat until it begins to foam, add the stuffed bread hearts and cook them, turning them once for 2 to 3 minutes per side or until they are nicely browned. In a bowl mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the browned hearts to a plate and top with the raspberries. Dust with confectioners' sugar and garnish with mint.

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Lobster Eggs Benedict
Recipe courtesy Paul Williamson, Schooner Ellida, Rockland, Maine


Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 15 minutes
Yield: 5 servings
User Rating:


Hollandaise sauce:
1 stick (4 ounces) butter, sliced
4 egg yolks
1 lemon, juiced
Lobster roe (orange immature lobster eggs, availability depends on the luck of the lobster)
1 tablespoon butter
1 (1 1/2 pound) lobster, cooked and shelled (a good way to use leftovers from shore dinner!)
10 slices, about 1/2 pound, Canadian bacon
5 English muffins, split
10 eggs
Minced fresh parsley
Paprika
Melt half of the butter in top of double boiler over hot, but not boiling, water. Add egg yolks while stirring. Add remaining butter and stir until melted, keeping heat low under double boiler. Crumble lobster roe as finely as possible and stir into sauce. Add lemon juice slowly. Set aside and keep warm. Sauce will thicken as rest of dish is prepared.
In a skillet melt 1 tablespoon butter. Dice the cooked lobster meat and saute quickly in the melted butter to heat through. Remove to a bowl and keep warm.
Brown the Canadian bacon in the same skillet and keep warm. Toast the split English muffins.
Poach the eggs for about 3 minutes in an egg poacher, or in skillet of water with a tablespoon of vinegar added. Whites and edge of yolks should be set, center of yolk still liquid.
For each serving, place 2 toasted muffin halves on a plate and carefully layer on lobster meat, Canadian bacon slices, and poached eggs. Cover with Hollandaise sauce. Garnish with minced fresh parsley and paprika.
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Source(s):
http://www.romancestuck.com/

http://www.romancestuck.com/romantic-wed...

http://www.romantic-lyrics.com/lovepoems...

http://www.virtualchocolate.com/index.cf...

http://www.1lovecards.com/cards/sensual....

http://library.lovingyou.com/poetry/.......

Answer 2

I don't know about trifles but the best dessert recipe I know is Ice cream.

Answer 3

Karahi Pasanday
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Ingredients :
pasanday 1/2 kg(meat)
curd 1/2 cup
black zeera 1/2 tsp
little ilaichi 4
black pepper 6
ginger garlic paste 2 tsp
pisa huwa garam masala1 1/2 tsp
almonds5 roasted and grinded
red chilli powder1 tsp
salt 1/2 tsp
oil 1/2 cup
dana methi1 tsp
hara dhania 1/2 cup chopped
green chilli4
onion2 medim size chopped
beated cream 1/2 cup

Method:



1-beat curd and mix ginger garlic paste, little ilaichi, black pepper, black zeera, grinded garam masala, red chilli powder, salt and almonds in it.
2-add pasanday in this mixture and place it for 2 hours.
3-heat oil in a pan and brown the onion and separate it and grind it.
4-in the same oil put the pasanday with 3 glass of water so that it will be tender.
5-when pasanday will be tender then roast itand then brown onion , dana methi and beated fresh cream and mix it.
6-finally sprinkle hara dhania and hari mirch and take on dum for 5 minutes.
7- now pasanday is ready to serve on
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Fruit Trifle
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Ingredients :
milk (two liter)
custard powder (vanilla flavor) 8 tbl spn.
crystal jelly one packet (strawberry)
fresh cream 200 ml.
fruit cake medium
apple 1(medium)
banana 6 pcs.
grapes 1 cup
pomegranate 1/2 cup.
sugar 6 tbl spoon
egg 1

Method:
1-Seprate one cup milk in cup , add custard powder and stir other milk keep on stove and boil it 2-Add sugar in milk then boil milk please add custard liquid in milk and stir it quickly.
3-Add egg now and stir ,all fruits and cake decorate in dish and put all custard and keep for cold.
4-Then decorate it with jelly and cream and serve it.
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Answer 4

Chicken Breasts on Rice

INGREDIENTS:
4 boneless chicken breast halves, skin removed
1 can (10 1/2 ounces) cream of mushroom soup
1 soup can half-and-half or milk
1 can (4 ounces) mushroom pieces, with liquid
3/4 cup uncooked long-grain white rice
1/4 teaspoon garlic powder
1 envelope dry onion soup mix, divided
1/2 teaspoon dried thyme
2 tablespoons grated Parmesan cheese

PREPARATION:
Wash chicken breasts and pat dry; set aside. Combine soup with half and half. Reserve 1/2 cup of mixture for later. Mix remaining soup mixture with rice, garlic powder and half of the dry onion soup mix (about 1/4 cup).
Mix well and pour into a baking dish. Place chicken breasts on rice mixture. Combine reserved soup mixture with undrained mushrooms. Pour over chicken breasts. Sprinkle with remaining dry onion soup mix, thyme, and Parmesan cheese. Cover tightly with foil and bake in a 350° oven for 1 hour. Remove foil and continue baking for 15 to 20 minutes longer, or until chicken is tender and liquid is absorbed.

Answer 5

hve a look at my recipe website for some good meals

http://www.members.dcsi.net.au/ivanhoefats/recipe_archive.htm

Answer 6

try a site called cooks.com whatever you want, they've got a recipe for it.

Answer 7

TURKEY TETRAZZINI
2 cups cooked turkey, diced
1/4 cup margarine or butter
1/4 lb to 1/2 lb. fresh mushrooms, sliced
1/4 cup flour
2 cups chicken broth
2 Tablespoons dry Cooking Sherry
1 cup evaporated milk
salt and pepper to taste
8 ounces cooked spaghetti, drained
1/2 cup parmesan cheese, grated
Melt margarine, add mushrooms and cook 5 minutes. Stir in flour. Add chicken broth, sherry and milk. Stir and cook until mixture boils and thickens.
Season to taste. Remove from heat.
In 2-quart buttered casserole, put alternate layers of spaghetti, turkey, and mushroom sauce; finishing with spaghetti. Sprinkle top with grated Parmesan cheese.
Bake at 400 degrees for 20 to 25-minutes or until bubbly.
Note: you may substitute cooked chicken for turkey.

OVEN BARBECUED SPARE RIBS
3 to 4 lbs. Ribs (country style)
black pepper (season to taste)
garlic powder (season to taste)
1 lemon (sliced)
1 large onion (sliced)
1 cup ketchup
1/3 cup Worcestershire Sauce
1 teaspoon chili powder
1 teaspoon salt
2 dashes Tabasco Sauce
2 cups water
Place ribs in a large shallow roasting pan, meaty side up. (mine measures 14 x 10 1/2) Season meat with pepper and garlic powder. On each piece place a slice of unpeeled lemon, a slice of onion. Roast in a very hot oven (450 degrees) for 30 minutes.
Drain grease from meat pan. Combine remaining ingredients in saucepan and bring to a boil and pour over ribs. Continue baking in moderate oven (350 degrees) until tender, about 45 minutes to an hour. Baste ribs with sauce every 15 minutes. If sauce gets thick, add more water.

CUSTARDY MACARONI
8 oz. elbow macaroni
1 medium onion (chopped)
1 can Spam (cubed)
1 tablespoon butter
2 tablespoons parsley flakes
1/2 cup grated parmigian cheese
1/8 teaspoon paprika
1/8 teaspoon pepper
3 eggs (beaten slightly)
3 cups milk
1 cup shredded sharp cheese (divided 3/4 & 1/4)
Cook macaroni, drain and set aside. Saute onion and Spam in butter for 5 minutes, drain off grease. Mix macaroni with parsley flakes, parmigian cheese, paprika and pepper to coat. Stir in spam mixture, 3/4 cup sharp cheese. Pour into greased
2-quart baking dish. Beat eggs slightly and combine with milk; pour over macaroni. Top with remaining
1/4 cup sharp cheese. Bake @ 375 for 40-45 minutes or until set. Remove from the oven, and let stand for 5 minutes before serving.

MEATBALL SPECIAL
1 POUND LEAN GROUND BEEF
1/2 CUP BREAD CRUMBS
1 EGG
1 CUP CANNED TOMATO SAUCE- DIVIDED (1/4 & 3/4)
1 TSP SALT
1/8 TSP PEPPER
1/8 TSP GROUND ALLSPICE
1 ONION - CHOPPED
2 TB OIL
3 CUPS WATER
1 PACKAGE ONION SOUP MIX
1 1/2 CUPS CARROTS - SLICED
10 OZ. FROZEN PACKAGE PEAS
1/2 CUP GREEN PEPPER - CHOPPED
3 POTATOES - CUBED
COMBINE IN A BOWL; MEAT, CRUMBS, EGG, 1/4 CUP TOMATO SAUCE, SALT, PEPPER, ALLSPICE AND ONION.
MIX WELL AND FORM INTO 12 BALLS.
IN A SKILLET HEAT OIL AND ADD MEATBALLS. BROWN ON ALL SIDES AND DRAIN.
IN LARGE POT ADD MEATBALLS, WATER, 3/4 CUP TOMATO SAUCE, ONION SOUP MIX, CARROTS, PEAS, GREEN PEPPER, POTATOES. BRING TO A BOIL AND COOK OVER LOW HEAT FOR 30 MINUTES OR UNTIL VEGETABLES ARE TENDER.

SPAGHETTI SUPERB
1 lb. ground beef, browned and drained
1/2 cup onion, chopped and sauteed
1/4 cup green pepper, chopped and sauteed
2 Tablespoons oil
1 can Condensed Tomato Soup
1 can Condensed Cream of Mushroom Soup
1 can water (measured from soup can)
1 clove garlic, minced
1/2 lb. spaghetti, cooked and drained
1/2 cup shredded Sharp Cheese
In a large skillet, saute onion and green pepper in oil;
add ground beef and brown until thoroughly cooked. Drain off grease.
Add tomato soup, cream of mushroom soup, water and garlic to meat and heat.
Stir in cooked spaghetti.
Pour into large casserole dish and top with the shredded cheese.
Bake at 350 degrees for 30-35 minutes or until the cheese has melted and is bubbly.

Strawberry and Lemon Curd Trifle
http://www.joyofbaking.com/StrawberryLemonCurdTrifle.html
Blueberry Trifle
http://www.joyofbaking.com/BlueberryTrifle.html

Answer 8

Shrimp-Stuffed Mushrooms

Ingredients 4 medium portobello mushrooms (about 1 pound) 2 tablespoons butter or margarine 1 medium onion, finely chopped (1/2 cup) 4 cloves garlic, minced 8 ounces peeled, deveined, and cooked shrimp, chopped 1/2 cup soft bread crumbs 1 egg, slightly beaten 1 tablespoon lemon juice 1 teaspoon snipped fresh tarragon 1 ounce Gouda or provolone cheese, shredded (optional) Peeled, deveined, and cooked shrimp (optional) Fresh parsley sprigs (optional)
Directions 1. Preheat oven to 425 degree F. Wipe mushrooms with a clean, damp cloth or rinse lightly and dry gently with paper towels. Cut mushroom stems flush with caps. Chop enough of the stems to make 1/2 cup; set aside. 2. In a large skillet, melt butter or margarine over medium heat. Cook onion, garlic, and chopped mushroom stems in hot butter for 6 to 8 minutes or until tender. Cool slightly. Stir in chopped shrimp, bread crumbs, egg, lemon juice, and tarragon. 3. Place portobello caps, stem sides up, in a 15x10x1-inch baking pan. Sprinkle mushrooms with cheese, if desired. Divide shrimp mixture among portobello caps. Bake, uncovered, about 15 minutes or until mushrooms are tender. To serve, garnish with additional whole shrimp and parsley, if desired. Cut into quarters, if desired. Makes 4 appetizer servings.

Artichoke-stuffed New Potatoes

Ingredients 16 tiny new potatoes (1-1/2 to 2 inch diameter) 1 tablespoon olive oil 1 14-ounce can artichoke hearts, drained and chopped 1/2 cup light mayonnaise dressing or salad dressing 1/4 cup finely shredded Parmesan cheese Dash ground red pepper 1/4 cup snipped fresh parsley 2 tablespoons finely shredded lemon peel 2 cloves garlic, minced
Directions 1. Cut off the top one-third of each potato. Using a melon baller, hollow out the potatoes, leaving 1/4-inch shells. Cut a thin slice off the bottom of each potato so it will sit without tipping. (Discard potato trimmings, or cook and use to make potato salad or mashed potatoes.) Lightly brush potatoes all over with oil. Place in a shallow baking pan; set aside. 2. For filling, in a medium bowl combine the artichoke hearts, mayonnaise dressing, Parmesan cheese, and ground red pepper. Spoon about 1 tablespoon of the filling into each potato shell. 3. Bake in a 450 degree f oven about 20 minutes or until potatoes are tender and filling is golden brown. Meanwhile, in a small bowl combine the parsley, lemon peel, and garlic. Sprinkle the parsley mixture over the potatoes. Makes 16 appetizers.

Grilled Bacon-Sauced Meatloaf
Ingredients 1 slightly beaten egg white 2 tablespoons fine dry bread crumbs, quick-cooking rolled oats, or toasted wheat germ 2 tablespoons finely chopped onion 2 tablespoons vegetable juice cocktail, tomato juice, or milk 1 teaspoon prepared mustard, horseradish mustard, or Dijon-style mustard 1/8 teaspoon salt 1/8 teaspoon pepper 8 ounces lean ground beef or pork 1 slice bacon, cut up 1/4 cup finely chopped onion 1/2 of an 8-ounce can (1/2 cup) tomato sauce 1/4 cup beer or water 1 tablespoon brown sugar 1 teaspoon lemon juice 1 teaspoon Worcestershire sauce 1/4 teaspoon celery seed 1/8 teaspoon salt 1/8 teaspoon pepper
Directions 1. In a mixing bowl stir together the egg white; bread crumbs, oats, or wheat germ; onion; vegetable juice cocktail, tomato juice, or milk; mustard; salt; and pepper. Add beef or pork; mix well. On waxed paper shape mixture into a 4- to 5-inch round loaf. 2. To grill, in a covered grill arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Carefully invert loaf onto the grill rack over the drip pan, but not over the coals. Peel off waxed paper. Lower the grill hood. Grill for 30 to 35 minutes or until no pink remains. 3. Or, to bake, place loaf in a shallow baking pan. Bake in a 350 degree F oven for 30 to 35 minutes or until no pink remains. 4. Meanwhile, for sauce, in a small saucepan cook and stir bacon until crisp. Remove bacon from pan with a slotted spoon; drain on paper towels. Add onion to bacon drippings in saucepan. Cook over medium heat for 2 to 3 minutes or till onion is tender but not brown. Stir in bacon pieces, tomato sauce, beer or water, brown sugar, lemon juice, Worcestershire sauce, celery seed, salt, and pepper. Simmer sauce, uncovered, about 10 minutes or to desired consistency. To serve, spoon some of the sauce over the loaf. Pass the remaining sauce. Makes 2 servings.
Menu Idea: Serve corn on the cob slathered with butter with this all-American meat dish.