In a cooking rut! Please give me your best recipe!?

Question

Ever get into a rut with the same ol' recipes? What's your fave?

Answer 1

Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.



Penne Rustica

Gratinata Sauce
2 tbls butter
2 tbls chopped garlic
1 tbl dijon mustard
1 tsp salt
1 tsp chopped rosemary
1 cup marsala wine
1/4 tsp cayenne pepper
8 cups heavy cream

Penne Rustica
1 oz. pancetta or bacon cut into 1 inch pieces
18 shrimp peeled and deveined
12 oz. grilled chicken breast sliced
4 1/2 cups of above sauce
large bag precooked penne pasta
3 tbls pimentos
6 oz butter
1 tbl chopped shallots
1 pinch salt
1 pinch fresh ground pepper
1 cup shredded parmesan cheese
1/2 tsp paprika

For the gratinata sauce: saute butter, garlic and rosemary until garlic begins to brown. Add marsala wine and reduce by 1/3. Add remaining ingredients and reduce by half of original volume. Set aside.

For the Penne Rustica: Saute pancetta or bacon until it begins to brown. Add butter, shallots and shrimp. Cook until shrimp are evenly pink but still translucent. Add chicken, salt, pepper and mix thoroughly. Add Gratinata sauce and 1/2 cup of parmesan cheese and simmer until sauce thickens.

In large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture in a large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika.

Bake at 475 for 10-15 minutes

Answer 2

Macaroni and Cheese-with blue cheese and mushrooms

Serves 4
9oz (250 g) dried macaroni
sea salt and fresh ground black pepper
1 tbsp of Olive oil
4 tbsp (50 g) butter
4oz (125 g) ce'pes or crimini mushrooms, sliced
3/4 cup (200 ml) heavy cream
4oz (125 g) blue cheese

Add the macaroni to a large pan of boiling salted water with the
olive oil and cook for 7 to 10 minutes until just tender. Drain and
rinse under cold water to remove excess starch. Return to the
pan and set aside.

Melt the butter in a small skillet. Add the mushrooms and saute' until softened and golden brown, then season with pepper. Heat
the broiler.

Add the cream to the macaroni and crumble in two-thirds of the blue cheese. Heat gently for a few minutes to melt the cheese.
Season and pepper.

Transfter the macaroni and cheese to a gratin dish and sprinkle
on the mushrooms and remaining cheese. Place under the
hot broiler for 2 to 3 minutes to brown lightly, then serve.

This is from a recipe by Gordon Ramsay. If you dont mind the
blue cheese, this dish is amazing! And amazingly simple to prepare! It's sure to impress your friends and family with it's touch of sophistication! I tend to not care for the bitter taste of
the Blue Cheese...you can use any cheese as long as it's not pre-shredded or cut.
Enjoy!
stv

Answer 3

This meatloaf is different from the usual boring recipes:

SOUTHWEST MEATLOAF

Makes 6-8 servings

2 lbs. ground chuck
1 cup coarsely crushed tortilla chips
1/3 cup taco sauce
2 Tbsp. taco seasoning mix
1 egg, lightly beaten
½ cup grated cheese, such as a combination of cheddar and Monterey Jack
Combine all ingredients. Press into loaf pan. Bake at 325 degrees for 1 hour, or until top is brown and loaf shrinks from edges.
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POTATO SOUP

Cut up celery and onion, add to water in large pot
Boil until vegetables are tender
Cut up peeled potatoes and add to water; boil until potatoes are almost done
Add sliced polish sausage, cook till heated through
Add a little butter and some milk, be careful not to curdle the milk
Add salt and pepper to taste
Turn down heat so you don’t curdle the milk and add Velveeta cheese until it has the cheesy flavor you like.
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BBQ Brisket

Marinate brisket overnight with 1 bottle of Liquid Smoke with a little seasoned salt added.

Bake at 250 degrees (covered).
Cool and slice.

Pour a whole bottle of your favorite BBQ sauce over it and bake for another hour, covered. (You can uncover it for the last 15 minutes of baking)

This is a real crowd pleaser!

Answer 4

Whenever I get too stuck, I go to http://www.foodnetwork.com There's a nice recipe search feature and people can rate and comment on the food so you get an idea ahead of time if it might be something you like, or some ways to spice it up. Personally, a lot of my favorite recipes come from Alton Brown's show, Good Eats :)

Answer 5

You can try www.cooks.com or www.chefs.com.

Or you get your kid brother to anyhow pick the ingredients and you try to cook them.

Good Luck. Hehehehehehehehehehehe!!!!

Answer 6

Yep...I do all the time...how 'bout Road Kill Rage......You and I cruise the roads...until we (no pun intended) some fresh road kill....scoop it up...in a big pot w/ plenty of fresh veggie....Maybe call it ...Road Kill Thrill

Answer 7

mashed potatoes and tangerine sauce with buffalow meat

EM I RIGHT HAHAHAHA (::::)

Answer 8

check out www.allrecipes.com they have thousands. its great.

Answer 9

ELEGANT BEEF WELLINGTON

1 (6 lb.) whole beef tenderloin roast
Butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish

(Ask your butcher to trim tenderloin of fat).
(Available at specialty stores).

About 2 hours before serving:

1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.

Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.

2. Thaw pastry as label directs.

3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.

4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.

5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.

6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.

7. Prepare Bordelaise Sauce.

8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.

Makes 10 servings.


BORDELAISE SAUCE:

In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.
Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.

Answer 10

www.allrecipes.com