Can you send me your favorite recipe? I am looking for new things to cook.?

Question

I would love to have some good european, middle eastern, and african recipes as well as american....10 points for the best answer...i really would prefer your own recipes as opposed to internet searches on this one...

Answer 1

My absolute favorite - Sloppy Joe's. I got the recipe from my boyfriends mom. It's so quick and easy.

Brown 1 lb hamburger w 1 small chopped onion
When hamburger is cooked, add the following:
1 can of tomato soup
1/2 cup of ketchup
1 Tablespoon Vinegar
1 Tablespoon Sugar
Salt
Pepper
Stir all together, cook on low for about 10 minutes or until everything is hot.

Serve on Hamburger buns with chips and a pickle. Mmm Mmm Good!

Answer 2

I have one: its an Asian Chicken Soup, quite easy and good for those cold rainy days...

1. Make a chicken stock (I normally use 3 pcs chicken legs, but you can try with 2 pcs of chicken breast as well)

2. Let it boil for about 5 mins and add 250 g of macaroni pasta, some minced onion and garlic, plus salt and pepper to taste.

3. Continue boiling for another 10mins (or until the pasta is cooked) and put some chopped cabbage leaves and carrot strips.

4. Pour 3/4 glass of milk into the soup and stir.

Voila! You now have an authentic chicken soup Asian-style! By the way, it`s my mom`s recipe...

Answer 3

This is such a simple recipe but so delicious and versatile.
Take 4 boneless, skinless chicken breasts.
chop 1/2 cup nuts (pistachios are the best)!!
salt & pepper

Wash and pat dry chicken.
Place nuts, salt & pepper in a clean plastic ziploc bag.
Coat chicken pieces with nut mixture by shaking each
piece until well coated.
Put extra-virgin olive oil in a large skillet and fry until chicken
is golden brown on both sides. Temperature should read 175.

You can use this as your entree, but I let the chicken cool and put it in salad.

Answer 4

> In a bowl, mix balsamic vinegar, paprika, black pepper, oregano, sage, basil, two cans of sliced peaches with the liquid, and chicken seasoning salt. I don't measure anything, I just put equal amounts of everything until I have about two cups' worth of mixture.
> Take about two pounds of cut-up chicken parts. Dunk each part in the bowl, then toss in a baking pan. When all the chicken is in the pan, add handfuls of cherry tomatoes, sweet onion slices, and peeled, whole garlic cloves. Pour the rest of the liquid from the bowl evenly over everything. Cover very lightly with aluminum foil and bake at 475 degrees F. for about one hour or so, basting from time to time.
> Serve with garlic bread and a green salad, fresh fruit for dessert, and mineral water.

Answer 5

Here's my enchilada casserole, it's easy, cheesy! And whenever I take it to luncheons or parties, every single bite gets eaten.

Corn torillas
1 pound ground beef
1 can cream of potato soup
shredded cheese(any kind, I prefer the yellow and white mixed one)
paprika
chile powder
(You can double everything for a larger sized cake or casserole dish, I usually double it)

*Brown the ground beef, adding paprika, chile powder and even garlic salt to taste (I use lots of paprika)
*Put a layer of corn tortillas in bottom of casserole dish or cake pan, I like to tear or cut them into strips first.
*Put the browned groud beef in a layer on top of tortillas.
*Mix the soup with just a tiny bit of water in a bowl, don't make it runny. Then put some of the soup mixture on top of the ground beef.
*Toss some cheese on.
*Start over on another layer, corn tortillas, beef, soup, and then cheese.
*Bake at 350 degrees F. until the whole thing is hot and the cheese is melted.

Answer 6

Here's one I do that my family loves:
Top sirloin beef roast
Butter- 2 tbsp
garlic powder, salt, pepper

Cut up the roast in bite size pieces, put in skillet and add your butter, salt and black pepper. Cover and slow cook until meat is extremely tender (about 1 1/2 hrs.). I serve this with mashed potatoes and mac and cheese with buttered rolls, but try this with anything.

Answer 7

Beef Stroganoff Soup
1/4 C. butter

1 lb. tenderloin tips cubed

2 cloves garlic minced

12 oz. mushrooms sliced

1 large onion diced

1 C. shredded carrots

1 pint of water

1 T. beef base

Roux made of 1/2 C. butter and 1/2 C. flour

salt and pepper

1 pint of whipping cream

1/2 C. sour cream

1/4 C. chopped chives

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Saute until onion is translucent.

Add carrots, water, beef base, salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and add flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, stirring all the time. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.



Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.


Moroccan Cheddar Couscous
1 Tbsp. olive oil
1 medium red bell pepper, diced
1/2 cup chopped onion
2 cloves garlic, minced
1 can (14-1/2 oz.) chicken broth
1 cup couscous, uncooked
1-1/2 cups (6 oz.) Sharp Cheddar Shredded Cheese, divided
2 Tbsp. chopped fresh cilantro

Heat oil in large skillet over medium heat until hot. Add bell pepper, onion and garlic. Cook 6 minutes or until vegetables are tender, stirring occasionally. Add broth; heat to a boil. Stir in couscous; cover and remove from heat. Let stand 5 minutes or until broth is absorbed. Fluff couscous mixture with a fork. Stir in 1 cup cheese. Sprinkle with remaining cheese and cilantro.

Answer 8

Great Green Beans
Cook 1 slice of bacon, take out crumble cooked bacon, drain half the fat, add a clove or two of garlic and a pound of green beans and saute until green beans are cooked to your liking, add in bacon and some black pepper or if you like it hot, add some cayenne or hot sauce works too!!
Good luck and I hope you like it

Answer 9

how to boil water?
take a pan. add water as much as you want. then put the pan of water over the gas stove, or electric stove whatever it is. heat the water in med to high heat (depends on how fast you need boiled water). Water is ready once it starts roller boiling. Warning: do not heat for a long time. you may evaporate all the water!

Answer 10

These are a few of my favorites! §@¿@§

Crock Pot Enchiladas
Serves 6

1 lb Ground Beef, lean
1 (8.5 oz) White Onion, chopped
1 (4 oz can) Chopped Green Chilies
1 (14 oz can) Enchilada Sauce
1 (10-3/4 oz can) Golden Mushroom Soup
1 (10-3/4 oz can) Cheddar Cheese Soup
1 (10-3/4 oz can) Cream of Mushroom Soup
1 (10-3/4 oz can) Cream of Celery Soup

Instructions:
Brown hamburger and chopped onion and pour off grease.

Put all ingredients in crock pot. Mix and cook low 4-6 hours.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Parmesan
Serves 6

1/3 Cup Parmesan cheese, grated
1/4 Tsp Italian Seasoning, crushed
6 (4 oz) Chicken Breast, boneless, skinless
1 Tbsp Unsalted Butter
1/2 Cup White Onion, diced
1 Tbsp All-Purpose Flour
1/2 Cup 2% Milk
1 (1 oz packet) Ranch Flavored Salad Dressing Mix
6 Slices Mozzarella Cheese
1/2 (10 oz pkg.) Spinach, frozen, thawed, drained
1 Tbsp Pimiento, chopped

Instructions:
Preheat the oven to 350ºF

In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.

Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Chicken Pasta Alfredo
Serves 6

6 Qts Water
12 oz Fettuccine Pasta
2 Tbsp Peanut Oil
6 (4 oz) Chicken Breast, boneless, skinless
2 (10-3/4 oz can) Cream of Mushroom Soup
1 (20 oz bag) Frozen Broccoli Florets
3/4 Cup Parmesan Cheese, grated

Instructions:
Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.

In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.

In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.

Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter
1 (8 oz bag) Mexican Style Cheddar Cheese, shredded
1 (4 oz can) Diced Green Chili Peppers
1 (14-1/2 oz can) Diced Tomatoes, drained
1 Cup BBQ Sauce (recommended: Kraft Carb Well)

Instructions:
Preheat the oven to 350ºF

In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.

Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.

Bake for 45 minutes; drain any residual fat if necessary.

Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Crab Quiche
Serves 6

1 (8 oz pkg.) Louis Kemp Crab Delights, flaked
3/4 Cup Mexican Style Cheddar Cheese, shredded
1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes
1/4 Cup Green Onions, sliced
1/2 Tsp Salt
1/2 Tsp Basil
1/2 Cup Heart Healthy Bisquick
1 Cup 1% Milk ''Skim''
1/2 Cup Eggbeaters
3 SecondsNonstick Cooking Spray

Instructions:
Preheat the oven to 350ºF

Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.

Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.

Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.

Serve immediately.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Strawberry Shake
Serves 2

1 Cup Frozen Strawberries, thawed
2 Tbsp Honey
1 Cup Cold 2%Milk
1 Cup Plain Yogurt
2 Tbsp Sugar Substitute (recommended: Splenda)
2 Whole Strawberries, garnish

Instructions:
Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.

Pour into glasses; garnish each with a whole strawberry.