10 points=best answer! i need an usual/different recipe for my food dynamics class.?

Question

i prefer to do a dessert recipe (no cookies please tho) but i dont mind a main dish. it needs to be sumthing i can understand, but can be made between 45 minutes to an hour.... any ideas?
if you can, could you give me a reference to the site or w/e you got it from?

thanks!

Answer 1

flan

Answer 2

Creamsicle Pie

1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
1/4 cup frozen orange juice concentrate, defrosted
One 9-inch graham cracker crust
1 cup heavy cream, chilled

Preheat oven to 350 F.

In a small bowl, beat together the condensed milk, egg yolks, orange zest, and vanilla. Add the orange juice concentrate and mix well. Pour this mixture into the pie crust and bake for 15 minutes or so, until the filling has set. Remove from the oven, cool to room temperature, and chill before serving.

To serve, beat the cream to stiff peaks, and spread attractively over top of the pie. (There is no need to sweeten the cream as the pie is sweet enough.)

As you move the knife or spatula around the surface with the cream, be careful not the run right up the edge. If you do, you'll pick up cracker crumbs that will then scatter into the cream. It's still delicious this way, but it doesn't look as pretty.

Prep time: 15mins
Cooking time: 15mins
Total Time: 30 mins (plus chilling time)

Answer 3

This is my favorite dessert recipe: Peanut Butter Cream Pie. It's from one of Emeril Lagasse's cookbooks.

1 baked graham craker crust (recipe follows)
8 oz cream cheese, at room temp
3/4 c powdered sugar
1/2 c smooth peanut butter
2 T milk
2 T chopped roasted peanuts
4 c heavy cream, whipped until thick
1/2 c chopped salted peanuts
1/2 c chocolate shavings and curls

1. Prepare the graham cracker crust and allow to cool.

2. Using an electic mixer, beat the cream cheese with the powdered sugar until creamy. Add the peanut butter, milk, and the 2 T of peanuts and beat well.

3. Fold half the whipped cream into the piecrust, smoothing out the top. Top with the remaining whipped cream, and sprinkle with the nuts and chocolate shavings. Refrigerate at least 1 hour to set.

Graham Cracker Crust

1 1/2 c graham cracker crumbs
4 T unsalted butter, melted
1/4 c smooth peanut butter

Preheat oven to 350. Combine ingredients, press into a 9' pie pan. Bake 6-8 min. Cool before filling.

Answer 4

This recipe is :
Orange Glazed Porkchops!

Ingredients: 4 pork loin or rib chops, about 1/2 inch thick
Cooking spray
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup of orange juice
1/4 cup dry white wine or chicken broth
1 tablespoon chopped fresh or 1/2 teaspoon dried taragon leaves
I tablespoon cornstarch
2 tablespoons water

Directions:

1. Cut and discard most of the fat from the pork ckops. Spray the room-temperature skilet with cooking spray, and heat over medium heat 1 to 2 minutes. Sprinkle salt and pepper over both sides of pork chops. Cook prok chops in hot skillet about 5 minutes, turning once, until light brown. Remove the skillet from the heat.

2. Add the orange juice, wine and tarragon to the skillet. Heat to oiling overhigh heat. Once mixture is boiling, reduce heat just enough so mixture bubbles gently. Cover and cook 10 to 15 minutes, stirring occasionally, until pork is slightly pink when you cut a small slit near the bone.

3.While the pork chops are cooking, mix the cornstarch and water.

4. When the pork chops are done, remove from the skillet to a serving platter. Cover with aluminum foil or lid to keep warm. Stir cornstarch mixture into orange juice mixture in skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils. Continue boiling 1 minute, stirring constantly. Pour over pork chops.

This recipe takes 15 minutes to cook and makes 4 servings. Enjoy

I can give you a dessert recipe if you want it, i personally like Creamy Lemon Dessert it takes 2 hours to refrigerate and bake for 10 minutes i can give you the ingredients and directions if you want it. email me if it sounds good.

Answer 5

Here you go. This one is saved in my recipe box on the site listed below in 'sources'. Prep time = 10 min. Cook time = 20 min. Total time until ready = 30 min. Depending on your knife and cooking skills it could take a little longer but definitely should be done in 45 minutes. Serves 4.

Szechuan Spicy Eggplant

INGREDIENTS:
1 large eggplant, diced
4 tablespoons soy sauce
1/4 cup chicken stock
1 teaspoon chili sauce
1 teaspoon white sugar
1/2 teaspoon ground black pepper
2 tablespoons oyster sauce
1 tablespoon cornstarch
4 tablespoons water
2 cloves garlic, minced
4 large green onions, finely chopped
1 tablespoon chopped fresh ginger root
1/2 pound medium shrimp - peeled and deveined
1 pound lean ground beef
1 tablespoon vegetable or sesame oil

DIRECTIONS:
Remove the eggplant stem and cut into 1-inch cubes. In a medium bowl, combine the soy sauce, chicken stock, chili sauce, sugar, ground black pepper and oyster sauce. Stir together well and set aside. In a separate small bowl, combine the cornstarch and water, and set aside.
Coat a large, deep pan with cooking spray over high heat and allow a few minutes for it to get very hot. Saute the garlic, half of the green onions, ginger and shrimp for 3 to 5 minutes, stirring constantly, until they begin to brown. Stir in the ground beef and cook for 3 more minutes, again stirring constantly, until browned.
Pour the eggplant into the pan and stir all together. Pour the reserved soy sauce mixture over all, cover the pan, reduce heat to medium low and let simmer for 15 minutes, stirring occasionally. Stir in the reserved cornstarch mixture and let heat until thickened. Finally, stir in the rest of the green onions and the sesame oil.

Now, just eat and enjoy. Oh yeah, and get an A.

Good luck.

Answer 6

Hawaiian Cabbage Salad:

-1 medium-sized head green cabbage
-1 white onion
-1 red onion
-1 stick butter
-1 pkg. sliced almonds
-1/2 bottle whole sesame seeds
-2 packages Ramen noodles, crushed (without seasonings)
-1/2 cup vegetable oil
-1/2 cup white sugar
-1/4 cup white vinegar
-1 tablespoon soy sauce

1. Thinly chop onions and cabbage to about consistency of cole slaw in food processor.
2. Melt butter in skillet and add almonds, sesame seeds, and crushed Ramen noodles. Stir until dark brown and slightly singed, just short of burnt. Add to cabbage and onions, toss well.
3. Combine oil, sugar, vinegar and soy sauce in container and mix well, then pour over salad and toss until well coated. Refrigerate overnight, then serve cold, garnished with cold chicken and fresh pineapple if desired.

Answer 7

Sun-Dried Tomato & Basil Spaghetti
With Pineapple Salsa & Bacon


1 16 oz. Box Sun-Dried Tomato & Basil Flavored Spaghetti, cooked and well drained.
½ c. olive oil
½ c. balsamic vinegar
1 cup fresh pineapple diced into small pieces
2 limes, juiced
1 small tomato, diced into small pieces
½ c. balsamic vinegar
1 purple onion diced into small pieces
2 gloves garlic, minced finely
¼ c. fresh parsley, chopped finely
1 t. red pepper flakes
6 drops Tabasco sauce
1 pound bacon, cooked and diced into small pieces

Cook the spaghetti in boiling water. Bacon can either be cooked stove top in a frying pan or in the microwave between sheets of paper towels, placed on a proper pan. As spaghetti and bacon is cooking dice and combine all other ingredients, except oil and vinegar, and allow them to meld together. Once spaghetti is well drained and slightly cooled, pour the oil oil and vinegar over the spaghetti and toss gently. Allow to sit for 5 - 10 minutes then add the salsa mixture and toss. Add the diced bacon and either serve warm or allow to cool and eat later as cold dish.

Options: if serving as cold dish can be spooned onto a bed of chopped greens. Add left-over chopped chicken, turkey or tuna if desired.

Also nice served as bed under the following liver recipe:
Marinated Liver

4 slices of liver, ½ inch thick
¼ c. sherry or red wine vinegar
¼ c. Worcestershire sauce
1 T. dry mustard
4 cloves finely chopped garlic
1 t. fresh ground sea salt
½ t. fresh ground black or mixed pepper

Mix all ingredients together except the liver….pour into a large zip-loc bag and add liver. Shake bag to coat liver, close and place in bowl. Refrigerate for 30 minutes or until ready to cook.

Heat grill pan or skillet until very hot, add 2 T. butter and Extra Virgin Olive oil to lightly cover pan bottom, lower heat to medium and sear the liver on each side. Be careful to watch….Do not turn until one side is completely cooked. DO NOT OVERCOOK.

Spoon the above spaghetti mixture, hot or cold, onto a plate and top with the liver…serve at once. Enjoy!

You can do just the pasta, but I doubt many in your class will use liver in a recipe and this is one way to entice even those who claim they hate liver.

Oh, this is a recipe I created for a contest. Hope you enjoy it!

Answer 8

I altered this recipe from the typical triffle to make it low fat:
Call it: Low Fat Triffle Layer Dessert

Use one low fat pound cake, like Entennman's light and cut it into 1" cubes.

3/4 cup brewed cold coffee of your choice (I've used french vanilla, mocha, and hazelnut....left over morning coffee!!!)

1 - 8 oz. cream cheese....light or fat free Philly is what I use.

2 pkgs of vanilla instant pudding

2 to 2 1/2 cups milk....skim or low fat

1 LARGE (12 or 14 oz. size) container of cool whip type topping...I use Lite


Place 1/2 of the cake cubes in a nice glass bowl....(I have a swirled crystal bowl for a medium salad.)

In a separate bowl:
Mix coffee and cream cheese with a mixer till blended.
Add the 2 pkgs of vanilla pudding and milk to this and blend until consistency of pudding.
FOLD with spoon ( not with mixer) , 2/3 of the whipped topping and gently mix till mostly blended.....do not beat...

place 1/2 of the pudding mixture on top of the pound cake in the bowl......add the next 1/2 of the cake cubes, and again layer with the remaining pudding mixture......
Put rest of cool whip type whip on top in a cloud.

You may add a garnish of mint sprig/ choc. jimmies/ nuts/shaved choc. curls/ or what ever your fancy is to the top JUST BEFORE SERVING.....

This makes a great low fat dessert and it looks like you slaved away to make...tastes great too...no baking and about 15 minutes to make ....refrigerate up to 8 hours ahead of time and enjoy !!!!!!
I've made this for graduation parties, picnics, and the holidays...favorite of all the little ones and all the OLDER ones too.....

Please try it and let me know what you think.....making it for 15 years now!!! I alter the flavors too of the pudding and different tastes are yummy too!!!

Answer 9

Try a cook book made up from a church,they have really good stuff in there.