Recipies anyone please...I am tired of the same ole same ole?

Answer 1

I love to cook, and this is one of my favorite sites. You can search by genre (Italian, Mexican, etc.), by food type, or by category (soups, appetizers, entrees, etc). Users can rate the recipes so you know which ones are great and which ones you should avoid.

http://allrecipes.com/

Answer 2

YANKEE POT ROAST, COLE SLAW AND JELLO:

Pot roast using the slow cooker
2 lb chuck roast
1 pkg lipton onion soup mix, dry
1 can cream mushroom soup, campbells
1 celery stalk, diced
1 onion, diced
2 whole carrots, peeled and cut
4 potatoes, peeled and cut in 1/4
1 crushed garlic clove
3 tbsp flour
1 Reynold's slow cooker liner, optional

The slow cooker liner makes cleaning up a snap!
In the crock pot, add the can of cream mushroom soup, a can of water, the lipton dry soup, flour and mix the ingredients well.

Add the roast and the garlic. Mix around til covered with soup mix. Add the onions and veggies. Add water to barely cover the veggies (remember the water level may go up during cooking!).

Cover and turn crock pot to med/low. Cook 6-8 hours and it will be so tender! Serves 3-4


MEXICAN COLE SLAW
1 avocado, ripe, peeled and diced
1/2 bunch cilantro, finely diced
1 large tomato diced
1/2 cabbage, sliced and diced
1/4 c diced celery
1/2 brown onion, diced
1 fresh jalapeno, seeds removed then diced
Mayo
salt/pepper to taste

In a large bowl - Add the cabbage, then the cilantro, tomato, celery / onion, jalapeno and a dash of salt/pepper.
Add the avocado then 2 -3 tbsp of mayo or just enough to moisten to your taste. Mix well. Chill for 1 hour and serve cold

JELLO DESSERT
1 pkg large jello, any flavor
coolwhip
fresh fruit

Make the jello as on the package but use 1/2 cup less water.
Add fresh fruit like fresh strawberries, grapes, chopped apples. Let it gel for 4-6 hours. Mix up the jello and add 1/4 tub of cool whip. Add more if desired. Mix well, and its like an ambrosia.

Put the mix in a glass, and top with more fresh fruit or coolwhip.
Serves 4

Answer 3

Pineapple Enchiladas (odd recipe but really good)
1 20oz can crushed pineapple
1/4 cup sour cream
2 cupscheddar cheese, divided
1 10oz can enchilada sauce, divided
6 flour tortillas

Preheat oven to 375. In a bowl, mix pineapple, 1 cup cheese, and sour cream. Pour 1/4 cup enchilada sauce on bottom of a 9x13 inch baking dish. Fill tortillas with pineapple mix, roll, and place in dish. Pour on remaining sauce and sprinkle with remaining cheese. Bake covered for 30 minutes.


Sesame Noodle Salad with Hot Peanuts

12 oz chinese egg noodles
2 peeled, cut into strips of carrots
1/2 cucu,ber, cubed
4 oz celery root, peeled adn cut into strips
6 finely sliced scallions
3/4 cup bean sprouts
1 small green chili, seeded and chopped
2 tbs sesame seeds
1 cup peanuts

Dressing: Mix 2 tbs soy, 1 tbs honey, 1 tbs rice wine, and 1 tbs sesame oil.

Preheat oven to 400. Cook noodles, drain, and rinse in cold water. MIx noodles with all veggies and toss with dressing. Divide among 4 salad plates.
Place sesame seeds on foil then on baking sheet. PLace peanuts on baking sheet (be sure nuts are seperate)
Cook for 5 minutes and remove sesame seeds. Cook peanuts of 5 more minutes. Add to salads as desired.


Mini Parmesan Scones
2 tbs butter
2 cups self-rising flour
1 1/2 teas salt
1/2 cup parmesan
1/2 cup milk
1/2 cup water
1/4 teas cayenne pepper

Preheat oven to 350 and grease a large baking sheet. In a small saucepan, melt butter. In a bowl, mix flour, salt, and cheese. Make a well in the center and pour in butter, milk, and water. Stir to combine. Knead until smooth. Press to 3/4 inch thickness. Cut into rounds. Sprinkle with pepper on baking sheet. Bake 10-12 minutes.


Breakfast Rounds
Peanut Butter
Toasted English Muffin
Slices of apple
brown sugar
margarine
cinnamon

Spread peanut butter on toasted muffin. Place a scoop of brown sugar, a tablespoon of margarine in a microwave safe bowl. Heat 17 seconds or until butter is melted. Stir unti lsugar dissolves. Add in cinnamon and stir. Drizzle syrup over peanut butter and enjoy!


Gingersnaps
3/4 cup butter
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 tbs ground ginger
1 teas cinnamon
2 teas baking soda
1/2 teas salt
1/2 cup sugar

Preheat oven to 350. In a medium bowl, cream butter and 1 cup sugar. Beat in egg and molasses. Add in flour, ginger, cinnamon, baking soda, and salt. Roll dough into 1 inch balls adn roll in 1/2 cup sugar. Bake 8 minutes.


Magic Peanut Butter Middles
1 cup flour
1/3 cup unsweetened cocoa
1/4 teas baking soda
1/3 cup sugar
1/3 cup packed brown sugar
1/3 cup softened butter
2 tbs, 2 tsp, 1/2 cup peanut butter
3/4 teas vanilla
2/3 egg
1/2 cup powdered sugar

Blend flour, cocoa, baking soda. IN a large bowl, beat sugar, butter, 2 tbs and 2 tsp peanut butter until light and fluffy. Beat in egg and vanilla. Stir in flour mix. Set aside.
Filling: combine powdered sugar and 1/2 cup peanut butter.
Roll filling into 1 inch balls. Shape 1 tbs dough around peanut butter ball. Place on an ungreased baking sheet. Flatten with glass dipped insugar. Bake at 375 for 7-9 minutes or until set and slightly cracked.

Answer 4

# Tomato Tortellini
Cook frozen tortellini according to package directions, drain and stir into heated spaghetti sauce. Top with Parmesan cheese.

# Cacciatore Chicken Sandwiches
Cook frozen chicken patties and toast onion buns. Place patties on buns, and top with heated marinara sauce and shredded Parmesan cheese.

# Easy Spaghetti and Meatballs
Bake frozen fully cooked meatballs according to package directions. Stir into heated spaghetti sauce and serve over cooked and drained pasta. Top with cheese.

# Italian Shrimp And Broccoli
Heat diced garlic and herb tomatoes with frozen broccoli. Stir in cooked shrimp and serve over rice or cooked noodles.

# Creamy Chicken And Asparagus
Cook fresh asparagus and add to bottled Alfredo sauce and frozen cooked, diced chicken. Heat over low heat until hot and serve over cooked fettuccine.

# Swedish Meatballs
Heat frozen cooked meatballs with a jar of brown gravy in heavy saucepan. Stir in some sour cream and a bit of nutmeg. Serve on refrigerated mashed potatoes, heated according to package instructions.

# Steak Supper
Broil your favorite type of steak (I like ribeye). Add 2 tsp. soy sauce to frozen mushrooms in butter sauce and heat according to package directions. Top steaks with sauce and serve over mashed potatoes made from flakes, according to the package.

# Cheesy Tortellini
Cook refrigerated tortellini and frozen broccoli in the same pot until pasta is tender and broccoli is heated through. Add refrigerated four cheese alfredo sauce and heat.

# Meatball Sandwiches
Heat frozen cooked meatballs with a jar of spaghetti sauce. Spoon onto toasted hoagie buns and top with mozzarella cheese slices. Broil about 1 minute to melt cheese.

# Olive Pizza
Top a Boboli pizza crust with chopped olives, salsa, and shredded cojack cheese. Bake as directed on crust package.

# Smoked Salmon Pizza
Top a boboli pizza crust with softened cream cheese, then spoon refrigerated pesto on top. Top with soft cold-smoked salmon strips and Havarti cheese. Bake as directed on crust package.

# Tuna Alfredo
Cook bow tie pasta with frozen mixed vegetables and drain well. Mix with canned, drained tuna and refrigerated alfredo sauce and heat.

# Salsa Wraps
Brown chicken breast pieces in olive oil in skillet, and stir in some salsa. Layer on heated tortillas with lettuce, tomatoes, cheese and sour cream. Fold tortilla and serve.

# Shrimp and Couscous
Heat together cooked shrimp and Italian diced tomatoes. Serve over couscous, cooked according to package directions.

Hope it helps!

Answer 5

Meatballs in Chipotle Sauce

Makes 6 servings

Ingredients:

Meatballs:

1/2 pound finely ground beef
1/2 pound finely ground pork
1/3 cup finely chopped onions
2 tablespoons flour
1 tablespoon fresh minced cilantro
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1 egg, beaten
3 tablespoons vegetable oil

Sauce:

1 tablespoon vegetable oil
1 chopped onion
2 garlic cloves, minced
1 cup tomato sauce
2 chipotle peppers, canned in adobo sauce, stemmed and chopped
2 tablespoons chipotle sauce (from canned chilies)
1/2 cup beef broth

Preparation:

Meatballs:

Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2-inch meatballs. Brown the meatballs in the oil, remove and keep warm.

Sauce:

To make the sauce, add the oil to the pan and sauté the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat and simmer for 15 to 20 minutes until the sauce is thickened.

Place the sauce in a blender or food processor and purée until smooth. Return the sauce to the pan, add the meatballs, and heat through.


Fettuccine with Cream, Basil and Romano
Ingredients
(4 servings)
4 ea Bacon slices; chopped thick
1/2 c Whipping cream

1 x Or:
1/3 c Basil; chopped fresh
1 x Salt and freshly ground pepp
1 x Romano; freshly grated
4 ea Green onions; chopped
1/2 c Parmesan; freshly grated
1/2 c Romano; freshly grated
1/2 lb Fettuccine
1 x Parmesan; freshly grated
Instructions
Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce!

Cannoli dip...it even sounds great:

8 oz. cream cheese, softened
1 stick margarine, softened
1/2 cup sugar
1 tsp vanilla
1/4 bag mini semi sweet morsels

Beat the first 4 ingredients, then add morsels and mix by hand.
Eat by dipping animal crackers of graham cracker sticks
Voila, super easy! Enjoy!


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.


Taco Soup
Recipe By : WW list
2-3 Points* Per Serving


1 pound extra lean ground beef -- rinsed and drained

1 Large onion -- chopped

48 ounces canned pinto beans -- drained

3 cans 16 ounces canned corn -- undrained

16 ounces canned tomatoes -- undrained

16 ounces tomato sauce

1 1/2 cups water

4 1/2 ounces green chili pepper

1 envelope Hidden Valley Dip Mix

--HOMEMADE TACO SEASONING-- --

1 1/4 ounces

2 tablespoons chili powder

1 1/2 tablespoons cumin

1/2 teaspoon red pepper flakes -- or powder

1 1/2 teaspoons garlic powder

1 1/2 teaspoons onion powder



Cook beef and onion until beef is browned; drain, mix beef and onion with other ingredients in a large pan. Bring mixture to boil, reduce heat and let simmer for 15 minutes.

Makes 3 1/2 quarts of soup. Make 14 (1 cup servings)

NOTE: This soup freezes well and can be kept in freezer for up to 3 months.

NOTES : Per serving: 215.5, 6.7g (26.9%), 6.1g fibre, 748mg sodium.3.65 points

VARIATIONS: Use black beans instead of pinto beans or do a mixture of them.

LOWER FAT NOTES: Use 92% lean, 8% fat ground beef instead of extra lean ground beef.

Per serving ( 92%lean, 8% fat): 179.4 cal, 2.5g (11.7%) fat, 6.1g fat, 740mg sodium 2.58 points


Chicken Caprese

FOR THE TOMATOES AND BASIL:
2 pounds (approximately 8-10) Roma (plum) tomatoes, cored* and cut into 1-inch pieces
30 medium fresh basil leaves (no stems), cut into 1-inch pieces
4 tablespoons of extra-virgin olive oil, divided use
3 tablespoons minced garlic, divided use
3 1/2 teaspoons Italian seasoning, divided use
1 1/2 teaspoons and 1 tablespoon salt, divided use
FOR THE CHICKEN:
1 1/2 cups and 1 tablespoon flour, divided use
2 teaspoons black pepper
6 boneless, skinless chicken breasts or breast fillets
vegetable oil
FOR THE PASTA:
1 pound dry capellini (angel hair) pasta
FOR THE SAUCE:
1/2 cup white wine
1 1/2 cups heavy cream
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese (for top)

TOMATOES AND BASIL PREPARATION:
Combine Roma tomatoes, basil, 2 tablespoons of extra virgin olive oil, 2 tablespoons of minced garlic, 1 1/2 teaspoons of Italian seasoning and 1 1/2 teaspoons of salt in a large bowl and blend thoroughly. Cover, set aside and refrigerate for at least 1 hour.

CHICKEN PREPARATION:
Preheat oven to 350 degrees F.

Combine 1 1/2 cups of flour, 1 tablespoon of salt, black pepper and the remaining 2 teaspoons of Italian seasoning in a shallow dish. Dredge chicken in the mixture, shaking off any excess.

Coat a large, nonstick skillet with vegetable oil and heat over medium-high heat.

Place chicken in skillet and saute for about two minutes on each side, or until just golden brown. If skillet is not large enough, saute the chicken in batches.

When finished, transfer chicken to a large baking dish and place in oven to cook for approximately 10 minutes or until chicken is cooked through and the internal temperature reaches 165 degrees F.

PASTA PREPARATION:
Cook pasta according to package directions. Drain and set aside until needed.

SAUCE PREPARATION:
While pasta is cooking, heat the remaining 2 tablespoons of extra-virgin olive oil in a medium sauce pan over medium heat. Add the remaining 1 tablespoon of minced garlic and saute for approximately 1 minute. Do not brown.

Slowly add the remaining 1 tablespoon of flour and stir to combine.

Add white wine and bring to a boil. Boil for approximately 1 minute.

Remove marinated tomato and basil mixture from refrigerator. Drain tomatoes and basil from liquid and set aside until needed. Add 1/2 cup of the marinade liquid and saute for approximately 1 minute.

Add heavy cream. Lower heat and bring to a simmer. Add grated Parmesan cheese.

ASSEMBLING CHICKEN CAPRESE:
Preheat broiler.

Remove chicken from baking dish and set aside until needed.

Transfer pasta to baking dish and partly coat with sauce.

Pour desired amount of the remaining sauce on pasta and evenly distribute tomatoes and basil over pasta. Place chicken on top of pasta. Sprinkle shredded mozzarella cheese evenly over chicken.

Place baking dish into broiler for approximately 2-3 minutes or until mozzarella cheese has melted.