Any good quick and easy recipies?

Question

I really want to make both of my older sisters a cook book for college, it's just that I don't know very meny. Could you either leave it here, or e-mail it to [e-mail] ? thanks

Answer 1

This is from a guide made for students by students, it helped get me through college!

Chicken
Chicken is an inexpensive, all-around staple food which can be kept in the freezer without losing any of its flavor. Wings, breasts, drumsticks all work equally well in the recipes. Before cooking, the chicken should be defrosted (if necessary), skinned (if desired), cleaned and washed. Although chicken in easy to prepare, it does require about 30-45 min. of cooking time.

Oven Barbequed Chicken

It's too bad we all can't have barbeques wherever we live. However, cooked in the oven or the barbeque, this chicken recipe never fails. Just coat the chicken with barbeque sauce and put in the oven at 350 for 45 min. or pop in the barbeque or on the hibachi. Flip the chicken once about half way through the cooking time.

Seasoned Chicken

This recipe is great for dieting and can be tailored to your favorite spices. Follow the instructions above for cleaning the chicken. Add any seasonings (see below) to the chicken, then bake at 350 for 45 min.

Teriyaki Chicken

A variation on the whole chicken scene. Marinate cleaned chicken in teriyaki sauce and spice overnight or in the morning until ready for cooking. Bake chicken at 350 for 45 min.

Crispy Non-fried Chicken

Better than the Colonel's own!!! And you don't have to use all that grease to get crispy chicken-just the right topping will do. Wash and skin chicken. Beat one egg in a small bowl. Add spices to the egg mixture. Place bread crumbs in a plastic bag-that's right, a plastic bag. Dip each chicken piece in the egg mixture, then place chicken into the plastic bag. Shake the bag until the chicken is covered with bread crumbs. Bake at 350 for 45 min.

Chicken Nuggets

These are also better than the Colonel's because there is no grease. Wash chicken then cut it into bite sized pieces. Use the same technique as in the Crispy Non-Fried Chicken: place bread crumbs and chicken in a plastic bag and shake. Bake the chicken at 350 for 30-45 min. The key to serving this meal is in the sauces for dipping the chicken. Here are some examples: Honey and Mustard; Barbeque Sauce; Lemon wedges; Ketchup.

Chicken Saute

An easy "one pot" meal. Cut chicken into bite size pieces. Cook chicken over a medium flame in a frying pan with a little butter, onions and spices. After chicken is browned add some white wine and clear chicken soup (chicken boullion). Cook about 5 minutes more and then add the vegetables. The vegetables will cook with the chicken and the whole thing will be ready in another 5 minutes.

Lemon-Tarragon Chicken

Another "one pot" dish. If you have time, marinate the chicken with the spices, lemon and wine before hand for a few hours. Cut up chicken into small chunks. Saute the chicken, garlic and onions in a little butter and the white wine or chicken boullion with the spices. Add enough tarragon and lemon so that the flavors really stand out. Let the whole mixture simmer for about 5 minutes, then test the chicken to see if it is ready. Serve over rice or pasta.

Chicken Curry

And yet another "on pot" recipe. This curry can be made as hot as you like it by adding more or less red pepper. The curry powder only gives the curry flavor and does not add to the "temperature" of the food. Clean, then cut chicken into bit size pieces. Saute chicken in some butter, chopped onions and garlic. After chicken is cooked, add some chicken boullion. Add vegetables, spices and curry powder. Cook until the vegetables are ready (about another 10 minutes). Serve over rice.

Chicken Fajitas

A tasty "Tex-Mex" treat that can be garnished any way you like. Slice onions and chopped garlic. Saute onions and garlic in a little oil. Add a sprinkle of chili powder and hot cayenne pepper. Cut uncooked chicken breasts into strips. (Be sure to wash knives and cooking boards very well after cutting the chicken). Slice strips of green and/or red peppers Add chicken and peppers to the onions, garlic and spices and saute until the chicken is cooked (10-15 min.) Be careful about burning the pan (this could significantly increase your clean up time). For serving, place the chicken and peppers inside of tortillas. Add sour cream, guacamole, salsa, sliced tomatoes, lettuce, olives or anything else you think would go with it.


Pork and Lamb Chops
Pork and lamb chops are excellent foods for a change of pace and taste, and are unbelievably easy to prepare. The flavor of chops, like the flavors of many of the previous recipes, depends greatly on the amount and types of spices used. It's also possible to marinate the chops in Worcester sauce, sherry or teriyaki sauce before cooking.

Broiled Chops (Lamb or Pork)

If you want to marinate the meat, to make it worth your while, place chops with sauce in a covered container in the refrigerator overnight. The easiest way to prepare chops is to first spice the chops, then broil them for about 5-8 minutes each side.


Desserts
Everyone knows that you can pick up a half gallon of ice cream, some twinkies, or a box of cookies at the local market. That's fine for dessert some of the time for some people, but if you eat that stuff after most of your meals you will look like the Goodyear blimp in no time at all. Fruit is a great alternative and much more nutritious than all that sugar and it's just as easy to make.

Fruit in Ice

That's it! Fruit in ice. Slice up some apples, pears, grapes or cherries into a bowl of broken ice and water. Serve fruit in the iced water. It sounds kind of crazy, but it's actually quite an elegant, unusual dessert.

Baked Apples

This one is a bit tougher to make than "Fruit in Ice". Cut the core out of the center of an apple. Place apple in baking dish, then pour lemon-lime soda, or any other flavor soda, into the center of the apple. Sprinkle with cinnamon and nutmeg and bake for about 30 min. at 450. Serve hot.

Berries n' Cream

Whether it's straw-, blue-, black-, or raspberries, they are all great. If you want to be fancy, buy fresh whipping cream and beat it up to a frothy lather. If you don't want to go to the trouble, buy a can of whipping cream. Clean and wash berries, then add whipped cream. Best fresh berries are quite dependent on weather conditions and time of year. Canned and frozen berries are always available.

Cheese

Here's another tough one: Place cheese on tray and serve. Actually cheese for dessert is quite popular in many parts of Europe. About 3-5 different cheeses are plenty to sample. Remember, you don't have to use very much of any particular cheese - they are usually pretty expensive.

Yogurt Sundae

A little more nutritious than the ice cream type of sundae. Cut up your favorite fruits and mix with any flavor yogurt or arrange the fruit around a scoop of yogurt. Top with nuts and raisins if desired.


Salads
Salads are probably the easiest dishes to prepare--no cooking. The items available for salads are highly dependent on the season, but once they arrive fresh and ripe in the market, the possibilities are endless.

Green Salads
Nothing fancy about this one. Just wash and clean with cold water, cut or tear, and arrange or toss the ingredients. For leafy vegetables, such as spinach or lettuce, it's best to tear, rather than cut, so they won't turn brown. Any or all of the following items can be used:

Lettuce Mushrooms Cheese
Green peppers Broccoli Raisins
Red peppers Bean sprouts Tomatoes
Olives Zucchini Cauliflower
Spinach Alfalfa spouts Croutons
Hard boiled eggs Corn kernels Jicama
Bacon bits Swiss chard Avocado
Celery Carrots Radishes

Soups
Most fresh soups are really a hassle and take a lot of time to prepare. Two easy options include doctoring a canned soup or using blended cottage cheese as a soup base.

Doctored Campbells

Any canned soup can be upgraded to a good meal with a little ingenuity. Beef or vegetable based soups work best. Just by adding cubes of cheese, sliced vegetables or diced ham to a can of soup and water, and you have a very filling meal. Add the cheese just before serving.

Creamy Vegetable

This recipe does require a blender. Blend all ingredients until smooth. Add spices (salt, pepper, tarragon, onion powder, etc) and mix again to blend seasonings. Heat the whole mixture over a low heat, stirring constantly until hot (the soup, that is).


Eggs
Probably the cheapest source of protein which can be made into a delicious meal is the egg. From the basic hard-boiled to the "complex" eggs-in-a-poke, the egg can be used for a wide range of meals. Eggs have usually been thought of as breakfast food but when they are combined with meat and cheese, they can make a lunch or a light dinner.

Hard-Boiled Eggs

For this recipe, all you have to know is how to boil water. Just drop the egg gently into a pot of water and bring to a boil. Boil water for about 10 min. Drop eggs immediately into cold water after cooking to hasten the cooling. Eggs prepared this way can be used in salads or just eaten as is.

Scrambled Eggs

This is a dish which can be prepared for breakfast, lunch, or dinner. Combine eggs, onions, milk, and spices into a bowl and mix until yolk and white of egg are blended completely. Melt butter with medium heat in a small frying pan, then add egg mixture. Continue to stir while eggs start to set-up. Cook to desired consistency. Add cheese and meat before the eggs are completely finished. When cheese is melted and meat is warm, the meal is ready. Eggs can be served over toast

Fried Eggs

Like scrambled eggs, fried eggs can be eaten any time. Melt butter in small frying pan. Crack eggs into pan, spice, and cook on low-medium heat. Test firmness of egg by shaking pan. If you want the egg completely set, you can cover the pan while cooking. However, if you let it cook too long, the egg may become rubbery. To prevent this, flip the egg over and cook for about an additional 3 min. You'll probably break a few yolks until you get the hang of flipping eggs. Can be served on toast.

Eggs-in-a-Poke

This is actually just a variation of the fried eggs recipe. Melt butter in a small frying pan. Cut a hole in a piece of bread (this is made easy if you use the lip of a cup). Place bread with hole in the pan then crack an egg into the hole. Spice and cook the egg and bread as outlined in the fried eggs recipe. Fry the center of the bread (the hole) in the pan as well.

Eggwich

As with all the egg dishes, an eggwich takes only about 5 min. to prepare. Fry an egg or two as described in the fried eggs. While the egg is frying, melt cheese on top of slices of bread, muffins, or hamburger buns in the oven. Place eggs inside pieces of bread and there you have it--an EGGWICH!

Omelets

Ok, this one is the trickiest recipe in the book. However, when the omelette comes out perfect, you get a delicious meal and a whole lot of satisfaction. You can make omelettes in a regular frying pan or buy an omelet pan. Beat eggs and spices in a bowl. Cut or grate cheese and additional fillings before you start cooking the eggs. Melt butter over a low heat in a frying pan, then add eggs. When eggs start to cook, peel cooked parts away from the side and let uncooked egg flow around to the bot tom of the pan. Keep on doing this until most of egg is "set" (cooked). Add cheese and extras, then flip half of the egg over the top of the filling. Let cook another few minutes, then flip and cook a few more minutes on the other side. When bottom of the omelet is light brown and toasty, it's ready. Omelets take a bit of practice, but they're worth it.



Vegetables
The two keys to cooking good vegetables are freshness and constant size. Vegetables should be used within a week after they are purchased from the market. The flavor and consistency just isn't the same after they sit in the refrigerator for a long time. One story goes, that for people who want the best tasting vegetables, they grow their own, then dip the vegetable into boiling water while it's still on the plant. For vegetables to cook evenly, they should be sliced so that all pieces are roughly the same size. Therefore, all vegetables will be finished cooking at the same time. It's also a good idea to be selective about what you buy. Select what is in season and wait until a particular vegetable is best-there are plenty to chose from.

Steamed Vegetables

Follow the directions for steaming. Peel and/or wash vegetables well before slicing. Remember to cut vegetables in a constant size. If steaming different vegetables together, put fastest cooking types the furthest from the water. Most vegetables can be served with salt, pepper, butter or even sour cream. Some good steaming vegetables and their approximate cooking times (time after water starts boiling):

3-5 min 5-7 min 10 min.
zucchini thick carrots Brussels sprouts
spinach broccoli cauliflower
peas asparagus
thin carrots string beans

Corn-on-the-Cob

Buy husked or unhusked corn with full kernels (pull back some of the husk to see what you're actually buying). Husk corn, if necessary, then fully immerse corn in a pot of boiling water. If corn is too long for the pot, break corn in half (or buy a larger pot). Cook until kernels are just turning soft (test by poking a fork into the corn). Serve with salt, pepper, and butter to spread on corn.

Baked Potatoes

Large russet potatoes are the best to use. Thoroughly wash and clean potatoes (especially if you plan to eat the skin). Poke a few holes in the potatoes with a fork to let steam escape. Bake in oven ate 375o for 1 hour. Test for doneness by poking potato with a fork-potato is done when it is soft. Serve with a variety of toppings.

Boiled Potatoes

Russet, white or red potatoes can all be used. The tough part is peeling the potatoes, but is can be done without cutting your fingers or losing half the potato. After peeling, the potatoes should be cut into 3-4 smaller pieces. Cook potatoes in boiling water until they are soft (again, you can test them with a fork). Serve with a few toppings.

Smashed (Mashed) Potatoes

Follow directions for boiled potatoes. After potatoes are cooked, drain water from the pot. Add about 1/8 cup milk, but add it slowly. Depending on how much potato you have, you may need more or less milk. Mix potato and milk mixture with a forkover a very low heat (watch out for burning!) Add more milk for desired consistency. Serve with the usual potato accompaniments.

Baked Squash

The best baking squash is the medium to large size gourd squash of which there are many types. Divide squash into 4 or 5 equal parts. Place in shallow baking pan. Add butter and spices to squash. Add a small amount of water to the baking pan to prevent the squash from drying out. Bake at 350F for 45 min. to 1 hour. Cooking time is very dependent on the type of squash you use, so test for doneness with a fork.

Sauteed Mushrooms

A great appetizer or side dish. Wash and slice about 1 cup of mushrooms per person. In a frying pan over medium heat, add enough butter to coat the bottom. When the butter has melted, add mushrooms and spices. Continually stir mushrooms on medium heat until they are cooked thoroughly (about 5 min.). A little wine in the butter can add an extra touch.

Stuffed Tomatoes

Another appetizer/side dish. Use large firm tomatoes. Cut the top off the tomato and scoop out the insides (pulp) with a spoon. Be careful not to puncture the sides or the bottom and leave enough pulp on the insides to support the empty tomato shell. Save the tomato pulp in a mixing bowl. Add spices and diced or shredded cheese to the tomato pulp and mix. Place pulp/cheese mixture into the tomato shell. Bake in dish at 350F for 10 to 20 min.

Spiced Carrots

Boil or steam carrot slices. Add brown sugar and butter; stir.

Green Beans Almondine

Get the freshest, crispiest green beans you can find. Steam beans for about 5-7 min. Mix beans with a little butter and then sprinkle some almonds on top.

Pasta Parmesan

This pasta dish is one that comes in handy all the time. Use it to serve with chicken and fish dishes. Cook pasta (spaghetti, noodles, shells or any other type) in boiling water until it's ready. Place pasta in a mixing bowl and add some Parmesans cheese and butter, then mix it all up.

Rice

Almost as easy as boiling water....maybe even easier. USE THE ELECTRIC RICE COOKER!!! Add rice and water, then push the button. Rice comes out great every time.

Fried Noodles (Yakisoba)

No matter how you spell it, this recipe is good for experimenting. Cook 2 packages of ramen, but do not add the spice packages. Drain the water from the noodles. With onion and garlic, saute beither/b shrimp OR sliced pork OR sliced steak OR cook some bacon. After the meat is cooked, add the noodles, vegetables and spiced to the meat in a pan. Sprinkle on some sesame oil and a little vegetable oil. At this pint, you can give the dish a personal touch - add some peanuts, sesame seeds, raisens, more cayenne pepper, a dash of soy sauce. Fry up the entire dish until the vegetables and meat are done. By careful not to burn the pan (that would cause additional clean up time!).



Sandwiches and Snacks
When you are studying late at night or on a Saturday afternoon, hunger pains are sure to happen and an attack of the munchies is sure to follow. Instead of reaching for the chocolate chip cookies, try one of the recipes below.

GORP

For dessert, snacks, or hiking and camping food. Mix all ingredients in proportion of your choice. Some suggested ingredients:

Raisins Almonds Peanuts
Pecans Carob pieces Sunflower seeds
Chocolate chips Walnuts
Shredded coconut Dried fruit (apricots, apples, pineapple)

Cheese Toast

For breakfast, lunch or dinner, cheese toast is something that can always fill the "void". Slice cheese and arrange on bread. Broil for about 4 min. - check it often because it's easy to burn. Sprinkle on Parmesan cheese for an extra touch.

Macho Nachos

As an hor dourve, main course or snack, macho nachos are always great. Brown ground beef and drain off fat. Spread tortilla chips over tin foil. Spread cooked meat over chips, then add other ingredients. Add cheese to the top. Bake in oven at 350 for about 10 min. When cheese melts, nachos are ready to eat. Use hot sauce, sour cream or guacamole or dipping.

Popcorn

The all-time favorite snack. If you have a popcorn popper, then why are you reading this recipe. For those of us who don't have the luxury of such a device, making popcorn can be a supernatural, almost religious experience. Everyone has his own way of making popcorn - here's the easiest: coat bottom of pot with oil (corn or peanut oil work best). Don't add too much. Add corn to oil - again, don't add too much - you can cover the bottom of the pot if you want. Heat over medium heat. When you hear the corn starting to pop, shake the pot to get all the kernels popped. Continue cooking until the popping stops (be careful not to burn the pot). Add melted butter, salt on top if desired.

BLT - Bacon, Lettuce and Tomato Sandwich

A good Saturday afternoon special. Slice enough tomato and lettuce for the number of sandwiches. Fry bacon in pan (about 4 slices/sandwich). Toast bread. Place B,L and T between bread and there you have it. Add extras.

Ants-on-a-Log

No, you don't have to go outside and find any of the little critters. Instead, substitute raisins. Ants-on-a-log is really a good appetizer that can be made quickly. Wash and cut celery sticks into 2 or 3 inch pieces. Spread on either cream cheese OR peanut butter on each stick. Dot on some ants (raisins) and there you go.

Ramen

A gift from the orient which has become a staple in a good number of American households. When you buy the ramen noodles, they come with a flavor pack inside. Unless you like lots of salt, never use the whole package. Cook the noodles in boiling water for about 3-5 minutes adding as much of the flavor pack you want. At this time, if you want, add vegetables and/or some cooked meat and heat a minute or two more. A few cubes or slices of cheese on top of the finished product is also nice.

Baked Beans

Either as a side dish or a main course (with hot dogs), baked beans can be spiced up for a change with cinnamon and cloves. Heat the baked beans (with or without cut up hot dogs) over a medium heat in a pot. Add a dash of cinnamon and cloves to the mixture. When it's hot, it's ready.


BEEF
Ground Beef

An endless variety of meals can be made with ground beef. Most markets carry two or three grades of ground beef depending on the fat content of the meat (the less fat, the more expensive). The type you buy is a matter of personal choice. The final subtle flavors of each of the following recipes is highly dependent on the amount of seasoning which you decide to add. Broiling is easiest if you put aluminum foil over the broiling pan or baking dish. After cooking, just throw away the aluminum foil and there is nothing to wash. When baking, its faster to preheat the oven to the desired temperature before mixing the ingredients.

Hamburgers

The great American favorite. Mix ground beef with spices, ketchup or barbeque sauce, red wine and onions (optional). Divide mixture into hamburger patties and broil for about 5-10 min. on each side (depending on how well done you like your burger).

Tacos

Tacos can really be made into a full meal by themselves. The easiest tacos shells to use are the pre-formed ones that just have to be heated in the oven. The meat filling consists of browned ground beef with spices (chili powder, pepper, salt). With the addition of grated cheese, sour cream, shredded lettuce, chopped onion, tomato and meat to the taco shell, you have both a salad and a main course all rolled into one.

Taco Salad

Taco salad is and is not a salad; it does have lots of lettuce and tomato, but it also have lots of ground beef. In fact the only difference between regular tacos and a taco salad is that the taco salad does not have a taco shell. To prepare a taco salad, shred about 1 cup of lettuce per person andplace all the ingredients for a regular taco on top of the bed of lettuce.

Enchiritoes

A combination between an enchilada and a burrito. To make the meat sauce, first brown ground beef, then add spices and tomato sauce. Warm mixture over low heat. Lay meat sauce in an unfolded large flour tortilla. Add avocado, onions, cheese, and olives. Roll all ingredients into the tortilla. Use as many tortillas to use up the meat sauce. Bake enchiritoes in oven at 350 for 10-15 min. During the last 5 min. of baking time, place slices of cheese of the enchiritoes. Serve with sour cream on top.

Sloppy Joes

Sloppy joes can be made as spicy hot as you like. Brown ground beef and onions. Drain fat, then add tomato sauce. Spice and serve on bread or a hamburger bun.

Pizza

It's too much trouble to make pizza crust from scratch--instead use a "ready-made" pizza crust and a can of tomato sauce. The real art of making a pizza comes in its "decoration". So, follow the baking directions to make the crust and spread out the tomato sauce. The choice of topping is limitless.

Some suggested ingredients:

Cheese (jack, cheddar, mozzarella?, Parmesans)
Meat (ham, ground beef, salami, sliced hot dogs, bacon)
Olives, onions, tomatoes, green peppers, mushrooms, etc, etc, etc ....
Spaghetti and Meat Sauce

Spaghetti is a dish where you can really show your individual tastes with seasonings. Brown ground beef, drain fat, then add spices. While the meat is simmering, add desired amount of dried or fresh spaghetti (or any other pasta) to boiling water. Combine tomato sauce, onions, mushrooms and garlic with meat (for an additional spice, add 1/4 cup of any red wine). For a thicker sauce add one small can of tomato paste. Serve spaghetti and sauce either separately or mixed together. A little bit of Parmesans cheese as topping can't hurt. Sometimes it pays to make a little more than you can eat because its great for leftovers.

Meatballs

Add meatballs on top of rice, spaghetti or old smokey, and you have yourself a meal. Heat tomato sauce in a pan. Mix spices, ground meat, and 1 egg in a bowl. Shape ground beef into individual meatballs and drop into tomato sauce. Cook until the meatballs are cooked inside (about 15 minutes depending on how big you make each meatball).

Meatloaf

You never thought you would make a meatloaf, did you? It's probably one of the easiest recipes to make. Just combine and mix all the ingredients listed below and bake in a dish for about 45 min. The oven should be set at 350. Cheese can be melted on top for the last 5 min. of baking time.

Quick Stroganoff

A beefy dish which can be served over rice or pasta. Brown ground beef and onions, and drain fat. Add a can of creamy vegetable soup like cream of mushroom or cream of onion and 1/2 can of water. Add spices and cook until hot. A lot of spices are not needed because the soup has enough flavor. Additional cooking time will thicken the broth.

Pepper Boats

An elegant dish which will impress even Mom. Brown ground beef and onions; drain fat and add spices and tomato sauce. Cut 3-4 green peppers in half and remove seeds and stems. Stuff green pepper halves with meat mixture and then bake for 15-20 min at 350. Melt slices of cheese on top of "boat", if desired.

Potato Socks

A popular dish served in many restaurants and bars as an appetizer or a main course. Wash large potatoes thoroughly before baking them for about 45-60 min at 400. While waiting for potatoes, get the stuffings ready; mince onions,grate or slice cheese, ready sour cream in a bowl, slice avocado, brown ground beef, find those bacon bits, baton down the hatches. When potatoes are soft inside (test by poking the potato with a fork), slice them in half. Remove cooked potato from potato skin, but leave the skin whole - this can be tricky!! Mix potato with cheese and about 2 tablespoons of milk for every potato. Stuff potato skin with potato/cheese mixture and add additional stuffings on top.

Chasteen's Shepard's Pie

Chasteen Mullins has contributed this recipe that is sure to make enough for 4 people and have plenty of leftovers. Brown ground beef (or ground turkey) then drain the meat. Add diced onions and cook them until done. Prepare gravy mix according to the package, then add the gravy to the meat. Simmer until mixed. Add spices. Take the meat mixture off the heat and set it aside. Make mashed (smashed) potatoes. After the potatoes are ready, spread the meat evenly over the bottom of a baking pan. Spread the potatoes on top of the meat and put a little butter on top of the potatoes. Cook in the oven at 350 until the top is brown.

Wanny Joe Special

Meat dish, egg dish, meat dish, egg dish...it's both!! Brown ground beef. While the meat is cooking, beat 3 eggs in a bowl. Drain the meat, then pour the eggs into the meat and add the spices. Heat the meat/egg mixture until the eggs are cooked (about 3-5 minutes). Serve with toast and ketchup.


Fish
Fish really isn't as difficult to prepare as people make it seem. It is a bit more expensive than other foods, but fish is worth the extra money when you want a change of pace. Many cities have "open" or farmer's markets where fresh fish is abundant. When you buy fish, it should not smell fishy - if it does smell fishy, it probably is not real fresh. All you have to do at home is wash and spice the fish, then broil it. The whole procedure from washing the fish to being on your plate, ready to eat is about 15 min. Cooking time varies, but as a general rule: cook for 5 min. each side for every 1 inch thickness. Of course, there is always canned tuna fish as a standby.

Broiled Fish

Select either fresh fish filets or fish steaks. Just wash and clean fish and place on a broiling pan with aluminum foil. Spice fish (suggestions are given below) and broil about 6 inches from the heat for about 5 min each side (test occasionally fo r firmness with a fork). Serve with butter and lemon wedges.

Teriyaki Salmon

Another simple fish recipe which will taste just like a restaurant made it. Use fresh salmon fillets or steaks. Wash fish and place in a baking dish. Spread some teriyaki sauce on both sides of the fish and bake at 400 for 20 to 30 min.

Sole Food - Dill Style

This is one of the few recipes in this book that uses what may be called the frying method. Heat a little olive oil and butter in a frying pan. Saute some fresh garlic and onions, then add washed and clean filets of sole (flounder). Sprinkle some dill and pepper over the fish. When the fish gets cooked, it tends to fall apart. Don't worry about it, let it fall apart. When the fish is ready (it gets flaky), serve it over rice or pasta.

Fish Shake

No you don't need a blender (this is not a drink!!). This is the equivalent of fried chicken with fish instead. Wash and clean thin fish filets. Thin filets (filet of sole) work best in this recipe because they cook before they burn. Beat one egg in a small bowl. Add spices to the egg mixture. Place bread crumbs in a plastic bag. Dip each piece of fish in the egg mixture, then place fish into the plastic bag. Shake the bag until the fish is covered with bread crumbs. Melt butter in frying pan. Place as many coated filets in the pan and cook them over a low heat (about 7 min. each side). Bread crumb coating should turn golden brown.

Tuna Face

The old Saturday afternoon standby. Drain canned tuna fish by holding the lid as you tilt the can. Spread tuna on a piece of bread. Add a couple slices of tomato, then cheese on top. Broil the sandwich "open face" about 8 inches from the heat until the cheese melts and tuna is hot.

Tuna Casserole

This is a good meal to serve 2-4 people and maybe have some leftovers. Prepare macaroni by boiling it in water for about 10 minutes. Drain macaroni then add the cheese, milk and tuna. Heat over low light in a pot. Add additional milk if the macaroni starts sticking to the pot.

Steamed Clams

As easy as boiling water. Use fresh whole clams with unopened shells. Wash the shells then place 1 lb. clams per person in a steamer. Boil the water so that it doesn't evaporate in 10 min at a full boil. As clams open, place them in a separate bowl. To keep the cooked clams hot, pour some hot water into the "holding" bowl. Serve with butter, clam juice and lemon slices.

Oyster Saute

I admit that a dish of oysters is not a meal to prepare every day of the week, but it is something "different", easy, nutritious and tasty. Buy fresh extra small or small oysters in the jar. Melt butter in pan and add sliced green peppers, onions, garlic, spices and a quarter cup of white wine or sherry if you have any (if you don't have any, add a little water. Cook over low heat until oysters are to your liking (should be around 5 min.). Serve over rice.

Shrimp Jambalaya

This recipe calls for the spice known as cumin. Heat 16 oz. of tomato sauce in a pan. Add spices, sliced vegetables and shrimp. When heated through, serve over rice.

Shrimp "Scampi-Style"

A simple, elegant, tasty shrimp dish that restaurants charge a fortune for. Really, all you do is fry up a few fresh, cleaned shrimp. Add garlic and pepper to some hot olive oil and butter and saute for a few minutes. Add shrimp and cook for about 3-5 minutes. The shrimp will change color and be a reddish color with they are ready.


Dressings
There are plenty of salad dressings available in the supermarket, but nothing tastes quite the same as homemade, fresh dressing. Homemade dressing can be made in any quantity so you won't be stuck with a whole bottle of dressing you get tired of and never finish.

Your "Basic" Oil and Vinegar

Mix 1 part vinegar (clear, red wine, or garlic type) with 4 parts oil (vegetable, peanut, or safflower) and 1/2 part water. Add pepper, tarragon basil, oregano - whatever spices you like best. Mix well before serving.

Creamy Mustard

Choose your favorite mustard (Dijon mustard works well) and mix with sour cream.

Onion Dip

This can be used straight as a potato chip dip or as a salad dressing if you add some oil and vinegar. Add dried onion to 8 oz. of sour cream. Mix thoroughly and serve chilled.

Guacamole

Guacamole can be used as a dip, salad dressing, or topping for hamburgers and nachos. Chop and mix a ripe avocado. Add about 5 drops of lemon juice to keep the avocado mixture from turning brown. Add sour cream and spices.

Answer 2

Well in case you didn't get enough recipes, here is one that is always, quick easy and everyone loves. Snack as well as a meal.

Tortilla corn chips.

You can use either a mix of sour cream and taco mix (the seasoning you use for tacos) (mix that up) or use Philadelphia Cream Cheese.

Layer one or the other on a large platter. Add Salsa, and sprinkle grated cheddar cheese.

If using Philadelphia cheese, heat in microwave or oven enough to warm it all up, then dig in with the chips. You can add more to this like onions or olives if you want too, or under the first layer of cheese you can put cooked ground beef that you browned and cooked up with the taco seasoning mix as you would for making tacos. You're getting close to making the 7 layer taco dish if you wan't to get that fancy! LOL

I like keeping rusks around and just making little bite sized snacks like bruschetta or melt brie cheese over them...tomato and boconcini cheese...(little mozzarella balls) with a basil leaf and olive oil drizzled over it...pates, spreads etc.

Answer 3

3 chicken breats (slice in half so it's 6 thin pieces so it cooks faster)
2 garlic (chopped)
1 can of plain, unmarinated artichoke hearts (drained well before cooking, then cut them in pieces)
1 can of diced tomatoe with onions and green peppers
1/4 bottle of sphagetti sauce (i used tomato-pesto)

a little olive oil, in the pan, cook the garlic, add the chicken and brown but don't cook all the way, take out chicken, add can of diced tomato and artichokes to pan, turn down to low heat, add chicken, then add enough pasta sauce to cook chicken, stir, cover and cook for 15 min.

the chicken comes out really soft and tender. i served it on some penne pasta.

Answer 4

2 cans green beans
1 can diced tomatoes
shredded mozzarella cheese

drain green beans and tomatoes. mix in a casserole dish and bake @ 400 for about 15-20 minutes (it varies by oven how long it takes to warm the mix up). take out and sprinkle cheese over casserole. serve and enjoy!

Answer 5

i've got a ton of recipes at http://groups.yahoo.com/group/reaganskitchen

feel free to use as many as you want. hint: check the polls section to see feedback from other members on recipes they've tried from my database.

enjoy!

Answer 6

http://www.yumyum.com/student/
http://www.razzledazzlerecipes.com/quickneasy/

Answer 7

http://www.meals.com

http://www.recipezaar.com

http://allrecipes.com