any chefs out there with a good recipe ideas? i am always looking for more to add to the menu?

Answer 1

Here's a few recipes, hope you enjoy them!

Beef, Roasted Garlic, and Lemon Kabobs

1 beef sirloin steak, boneless cut into 24 - 1 1/4 - inch thick pieces
9 small new potatoes, halved
1 lemon, cut into 6 wedges, cut each wedge in half
3 tablespoons olive oil
1 tablespoon fresh oregano leaves, minced
OR
1 teaspoon dried oregano leaves, crushed
12 large garlic cloves, unpeeled
1 medium green bell pepper, cut into 24 pieces
1/2 teaspoon salt
1/4 teaspoon black pepper

Place potato halves around sides of 11 3/4 × 7 1/2-inch microwave-safe baking dish. Cover and microwave at HIGH 6 to 8 minutes or until almost tender, rearranging halfway through cooking time. Trim excess fat from beef sirloin steak. Combine oil and oregano in small bowl. Add lemon pieces, garlic cloves and bell pepper to cooked potatoes; pour oil mixture over vegetables, tossing to coat. Alternately thread beef pieces, vegetables and lemon on six 12-inch metal skewers. Place kabobs on grid over medium coals (see notes). Grill 10 to 15 minutes for rare to medium, turning occasionally. Season with salt and pepper.


Baked Tilapia with Tomatoes and Olives

6 Tilapia (fish) fillets
1/4 cup extra-virgin olive oil
4 sprigs fresh thyme
3 tomatoes, peeled, seeded and chopped
1/2 cup coarsely chopped green olives
1/4 teaspoon dried hot red pepper flakes
2 garlic cloves, minced
1/2 cup finely chopped red onion
1 tablespoon fresh lime juice

1.Preheat the oven to 400º.

2.Oil lightly a shallow baking dish large enough to hold the fillets in one layer.

3.In a bowl stir together the oil, thyme, tomatoes, olives, red pepper flakes, garlic, onion, and lime juice. In the prepared baking dish arrange the fillets, skin sides down, season them with salt, and spoon the tomato mixture over them. Bake the fish, uncovered, in the middle of the oven 15 to 20 minutes, or until it just flakes.


Fantastic Pork Fajitas

1 pound pork strips
1/2 medium onion, peeled and sliced
1 green pepper, seeded and sliced
2 teaspoons vegetable oil
4 flour tortillas, warmed

Heat large nonstick skillet over medium-high heat. Add oil, heat until hot. Toss pork strips, onion and pepper slices into skillet and stir-fry quickly 4-5 minutes. Roll up portions of the meat mixture in flour tortillas and serve with purchased salsa, if desired.


Skillet Chicken and Vegetables

3 tablespoons bottled Italian dressing, divided
1 pound boneless, skinless chicken breasts
1 pound fresh white mushrooms, sliced (about 6 cups)
2 plum tomatoes, diced (about 1 cup)
1 large carrot, cut in matchsticks* (about 1 cup)
3 green onions (scallions), sliced (about 1/3 cup)

1.In a large nonstick skillet, over medium-high heat, heat 1 tablespoon of the dressing. Add chicken; cook until browned on each side, about 2 minutes; remove and set aside. To same skillet add remaining 2 tablespoons dressing. Add mushrooms; cook, stirring frequently, until mushrooms begin to release their liquid, about 4 minutes. Stir in tomatoes, carrot and reserved chicken. Reduce heat; cover and simmer until juices from chicken run clear when pierced with a fork, about 10 minutes.

2.Remove chicken and vegetables to a heated platter; cook sauce in skillet over high heat to thicken slightly, about 2 minutes; pour over chicken. Sprinkle with green onions. Serve with steamed rice, if desired.


And a little something for dessert:

Chocolate Cheesecake

1 12-ounce package semisweet-chocolate pieces
24 ounces cream cheese, softened
1 7 1/2-ounce jar Marshmallow Fluff®
2 eggs
1 8-ounce container sour cream
1 Chocolate Crumb Crust
OR
1 9-ounce ready-to-use crust


Heat oven to 375ºF.

In a double boiler top over hot, not boiling water, melt chocolate; set aside. (Or, in microwave oven, heat chocolate on HIGH 2 minutes or until shiny. Stir until smooth.)

In a large bowl with mixer at medium speed, beat cream cheese and Fluff® until smooth. Add eggs and sour cream and beat until blended. Beat in chocolate. Pour into crust and bake 45 minutes or just until edges begin to brown. Turn off heat and let cheesecake cool in oven with the door cracked open for about 1 hour.

Remove to wire rack and cool completely. Cover and refrigerate at least 4 hours before serving.

Makes 12 to 14 servings.

Answer 2

Ok, this is my own recipe. Hope you try it because it's very flavorful.

Baked Chicken with Gravy
Rub
2 1/2 tbs paprika
2 tbs garlic powder
1 tbs onion powder
1 tbs cayenne pepper
1 tbs dried oregano
1 tbs dried thyme

Preheat oven to 400.
1 whole chicken for roasting
Olive oil
Kosher salt
Ground black pepper
2-3 cans chicken broth
3 tbs unsalted butter
3+ tbs flour

Mix together well the six dry ingredients for the rub.
Rinse chicken with water and pat dry with paper towels.
Pour olive oil over chicken and rub in.
Liberally apply kosher salt and ground black pepper over chicken, including the cavities.
Spinkle rub over chicken, both sides.
Place on wire rack in roasting pan, breast side up.
Add 2 cans chicken broth to bottom of pan for basting. If broth starts to dry up during baking, add another can of broth.
Place roasting pan in oven and turn heat down to 350.
Bake, uncovered, 20 minutes to the pound or until juices run clear after poking between leg and thigh.
Baste with the broth every 20-30 minutes.

When done, remove from oven, place on a serving platter and cover loosely with aluminum foil.

Melt butter in saucepan on stovetop over medium heat. When melted add flour and make a roux. Stirring constantly until the mixture arrives at the desired color you wish. I like a nice brown chocolate color. Now add the broth and drippings leftover from the roasting pan. Bring to a boil, reduce heat to a simmer and stir until the gravy achieves the consistency you like. You should not have to add any seasonings to this gravy. When gravy is done, transfer to a gravy boat or large bowl and place on table. Remove foil from chicken, carve and serve with gravy. The gravy is great over mashed potatoes or rice. Add a steamed vegetable and you've got a nice three course dinner.

Good luck and good eating.

Answer 3

I'm not a chef but I get many ideas from the food network, cookbooks and Internet. I use allrecipes.com when I'm searching for recipes.

Answer 4

I do a barbecue that sounds crazy but it doze a number on them. using beef or pork start with a 32 oz. bottle of catsup, a large sweet onion (diced fine), 2/3 cup of minced garlic, about 8 oz. Pepsi-cola, 2 table spoons of paprika, 6 oz. honey, and 2 cups of dark brown sugar, mixed. place heavy duty aluminum foil to the grill with small vent holes made with a skewer, dip the ribs in sauce and place on grill, turning occasionally until done., as the sauce starts to brown and burn on the grill scoop it up and apply it to your ribs to serve note as you cook ribs and turn them (often) dip a little more sauce on them. when they are done that's when i add the browned sauce to them. its a little work but its more than worth the trouble. P>S> if you want left-overs make a lot they are great cold too. enjoy!

Answer 5

5 mins ago I ate the worst possible pizza that I made myself.
No . I am definitely the last person you ask this.

Answer 6

chef emerald

Answer 7

try allrecipes.com
there's a lot of great recipes on it