What is your favorite simple recipe?

Question

Post recipe if you don't mind.

Answer 1

It doesn't get any easier or better than this -- a family favorite for sure, and it is so fast and easy:

Broiled Lemon & Pepper Salmon

3/4 lb fresh salmon filet with skin [you can easily adjust this amount]
1 lemon squeezed for juice OR 1 Tablespoon olive oil [or I've used both]
lemon pepper seasoning [to taste]

Wash salmon thoroughly, dry well. Place on board and with tweezers, remove any fine bones. You can feel them if you run your hand over the top of the filet, carefully. You can also remove the skin, but I typically leave it on. After it's cooked, it will peel off VERY easily.

Place on broiler pan, skin side up; heat broiler. Choice: pour lemon juice over filet, OR pour small amount of olive oil over filet or both. Either way, sprinkle with lemon pepper seasong. Broil for 3 minutes or so on bottom side. Remove from oven, turn over carefully, repeat juice and/or oil, and sprinkle with lemon pepper. Return to broiler for about 2 to 3 minutes more.

The timing assumes that your filet is NOT excessively thick. If it is thicker than say 1/2 inch, broil longer. For thicker filets, I often do more like 5-7 minutes on the first side and about five minutes on the second side. Cut it in thickest part to assure that it is JUST cooked through, DO NOT overcook.

Enjoy!

Answer 2

Chicken breasts with mushroom sauce and chicken-flavored rice on the side:

CHICKEN
- Pour 4 cans of Campbell's Cream of Mushroom soup into a large pot
- Place 4 boneless, skinless chicken breasts in the pot. Push the breasts toward the bottom of the pot with a spoon so they're covered by the soup.
- Turn heat to medium high and cover. After 5 minutes (when the liquid is boiling), remove lid and stir, reducing heat to low-medium. Recover and cook for another 25 minutes. Stir occasionally and flip the chicken over half-way through.

RICE
- Pour two cans of Swanson's chicken broth into a large pot. Cover and bring to a boil.
- Pour 1-1/2 cups of Uncle Ben's white rice (not the 10-minute kind) and stir into the broth.
- Reduce heat to low, cover and cook for 30 minutes, stirring occasionally.

You can start the chicken and rice at the same time, to which they'll both be done. The mushroom soup makes a great sauce on the rice, too.

Serves 4.

Answer 3

Grilled Cheese with bacon and tomato

The key is great cheese that melts nicely: I lke Cabot Cheddar and a good whole wheat or Jewish Rye for the bread. All you really need to do is melt a table spoon of butter on low heat and saute each side for about 4 minutes in a non stick pan. The bacon and tomato is optional. (make sure the bacon is fresh and cooked ahead of time.) Beefsteak Tomatoes work well

Answer 4

I love this for summer nights when it's too hot to cook:
CREAMY CUCUMBERS
3-4 medium cucumbers
1/2 red or vidalia onion, thinly sliced
2 tomatoes, diced (optional)
1 1/2-2 cups Hidden Valley Ranch or Cucumber Ranch Dressing

Combine all in large bowl and chill before serving.

Answer 5

Simple dessert.

* 1/2 Cup of Whole Plain Yogurt
* 2 TB Raspberry or Blackberry Jam or Preserves
* 1 TB Honey

1 serving

Answer 6

Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.

Answer 7

I put about 4 boneless skinless chicken breasts in crockpot with can of cream of mushroom soup mixed with a little milk, onions, garlic, mushrooms a little dried rosemary and parsley, after its cooked all day I serve over mashed potatoes with a side salad and vegetable or you can just put a veggie in crockpot with everything else.

Answer 8

1/2 bottle Corona
1 package of skirt steak
4 limes
salt to taste

trim excess fat from steak
cut limes in half and squeeze juice over meat
sprinkle salt over steak
add 1/2 of corona (drink rest of beer!)

let steak marinade in fridge for about 45 minutes
heat grill toss meat on grill salt once on both sides
cook to desired doneness

serve with rice, guacamole, and a salad.

Answer 9

Pork adobo. Its famous here in the Philippines.So easy just mix soy sauce,vinegar a little sugar and pepper and boil it.when meat is tender get a pan put oil,saute'garlic ,onion and put the pork till it becomes brown then put the remaining sauce.you'll definetely love it.

Answer 10

roast in the crockpot all you do is put the roast in either in the morning on high or the night before on low then add veggies half way through I always put some minced garlic and onion soup mix on mine then a cup or so of water

Answer 11

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.

Simmer on medium heat till onions are soft.



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Desert:

No bake Jell-o Lemon Cheesecake

Yield: 6 Servings

Ingredients:

CRUST
1 ( one ) Store bought Graham Cracker Pie Crust

FILLING
8 oz package “ Kraft” Philadelphia Cream cheese
1 pkg “Jell-o”Brand Instant lemon pudding mix
2 cups Milk

Directions for Pie Filling:
Mix cream cheese until smooth.
Gradually blend in 1/2 cup milk until smooth and creamy.
Add remaining milk and pudding mix.
Beat slowly with egg beater for 1 minute. Do not overbeat.
Pour into Store bought Graham Cracker Pie Crust
Chill.

Directions: For Making Graham Cracker pie Crust


Ingredients:
CRUST
1/3 cup Powdered sugar
1/2 cup Butter/oleo; melted
1 1/2 cups Graham cracker crumbs

Directions:for making graham cracker pie crust Mix sugar, crumbs, and butter. Bake as for crumb crust