i'm tired of the same old food does any one have any good food receipe?

Answer 1

go to

http://www.southernfoods.com

some really great recipes there.

Answer 2

Here's a good recipe from Singapore: Recipe for Fried bread with minced pork, and shrimp.

Take some minced pork and shrimp and mix them with some chopped onions. Add while pepper and white soya sauce. Break and egg and spread the white over the mixture, then spread this mixture on slices of white bread. Fry each slice of bread one sie at a time until the meat mixture is cooked. Sprinkle some Worcestershire sauceor Tabasco over each slice before eating.

Answer 3

I agree with many other people here. Learn to have fun in the kitchen a bit more, that should keep the boredom at bay. But in answer to you question; Mexican, SOOOO easy to make any left over ingredients, chuck in a pan and cook add a bit of Mexican spice and super, very quick home made burritos. Guacamole, salsa, needs some short preparation time but very worth the end result. Enjoy, bon appetite

Answer 4

HGTV has wonderful programs and recipes .. both on tv and online with full recipes. I'm from the south and especially like "Paula's Home Cooking". She is a real down home and at home cook.

Answer 5

CHICKEN MARSALA - In first frying pan, Cut boneless chicken into chunks or strips, coat with flour and cook in butter until all sides just start to brown, set aside. In second frying pan, melt butter and add fresh sliced mushrooms (lots) and cook until they just start to soften, add generous amount of Marsala wine and a couple of finely diced garlic cloves and cook for three minutes. Add chicken from first pan and cook until sauce thickens (flour from chicken will thicken sauce), Add a small spritz more Marsala wine ( to refresh Marsala wine flavor) and serve immediately.

Answer 6

Leaf through the cook books at the book store. Note recipes that appeal to you then look them up on allrecipes.com.

Answer 7

go to Foodnetwork.com, lots of ideas

Answer 8

ok, I go to allrecipes .com..... try that or try food network... like the other lady said...

Answer 9

Here's a whole meal of our family's favorites...Bon Appetit!

OVEN-FRIED CHICKEN
This is so tasty & easy, & it’s one of our favorites.

3 lb. skinless chicken pieces
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1/4 tsp. poultry seasoning
non-stick spray or hand pumped oil

Prepare the chicken. If you use leg-quarters remove the backs, the skin & any visible fat from your chicken before you weigh it. You will need 3 lb. of prepared chicken.

Coating: combine flour & seasonings in a resealable food bag. Place the chicken, 1 or 2 pieces at a time, into the bag. Seal & shake to cover the chicken evenly with he coating. Arrange the chicken on a cookie sheet sprayed with Non-Stick Spray. When all the chicken is coated, evenly scatter any remaining flour over the top of the chicken pieces. This step is the secret to my oven-fried chicken, so be sure NOT to omit it. Spray the coated chicken with oil or Non-Stick Spray. I like the taste of Butter-Flavored spray, but any type will work. At WalMart, I bought a hand-pump sprayer for cooking oil for under $5.00, filled it with olive oil & it works great! It’s cheaper than aerosol sprays, & no added chemicals. The coating of non-stick spray sort of seals in the seasoning & flour, & gives the chicken its "fried” chicken flavor.

Bake the chicken at 400°F. for about 45 minutes. Remove from oven & serve hot. The chicken will be tender & juicy on the inside, while the outside is crispy & well seasoned, just the way good fried chicken is supposed to be.

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FRESH CORN-ON-THE-COB (MICROWAVE)
Cook fresh corn-on-the-cob in microwave with husks & silk intact. They will cook in their own natural moisture.

Trim tassels from end of each cob. Place husk covered ears on paper towel. Halfway through cooking time turn ears over & rearrange. When figuring how much time to cook the corn remember the following: the cooking timetable below is for room temperature ears, & also keep in mind that ear size has to be taken into consideration, as well as the wattage of your microwave. You will probably want to adjust cooking time to suit your taste & your microwave.

Cooking Timetable For Room Temperature Corn-On-The-Cob:
1 ear – 1 1/2 minutes
2 ears - 3 to 4 minutes
3 ears - 5 to 6 minutes
4 ears - 7 to 8 minutes

When ears are hot to the touch, remove & wrap in kitchen towel or foil. Let stand at least 5 minutes. Using a towel to protect your hands, hold corn & peel back the husks, the silks will be easy to remove. Do NOT remove the husks. Salt & butter the ears at this time, the husks may be pulled back up over the ears to keep warm. Or completely remove husks & serve corn immediately. Delicious!

NOTE: Corn can be frozen, minus end-tassels, in the shucks & silks then, when needed, microwave as above. Remember that frozen corn takes longer to cook, of course. Do NOT thaw corn before placing in microwave. When thoroughly hot prepare as above.

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MOM’S CREAMY COLESLAW

1 lg. head cabbage, shredded
salt, to taste

In a large bowl, toss the shredded cabbage & salt, mix well. Cover & set aside while making the dressing.

Dressing:
1 can evaporated milk
1/2 c. (or less) apple cider vinegar
1/2 c. (or less) granulated sugar

Mix the apple cider vinegar & sugar into the evaporated milk 1 or 2 tablespoonful at a time, stirring well & tasting each time before adding more of either. The sweetness & tanginess is a matter of taste, literally, as well as a matter of opinion. When satisfied with the results, pour the dressing over the shredded & salted cabbage, mixing well. Cover & refrigerate for at least 2 hours, best if it chills overnight in order to let the flavors meld.

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STRAWBERRY REFRIGERATOR CAKE
This is a family favorite, & it’s easy to make. It can also be made as a reduced sugar dessert for diabetics--just substitute sugar-free Jell-O, & buy unsweetened strawberries then sweeten to taste with Splenda or NutriSweet.


2 store-bought angel food cakes
2 sm. pkg. strawberry Jell-O
20oz. frozen strawberries, thawed
1 c. boiling water
8oz. Cool Whip
1 T. cornstarch
1 T. butter

Butter well a large angel food cake pan. Dissolve Jell-O in the boiling water. Drain & reserve 1 c. of juice from the strawberries. Add strawberries & remaining juice to Jell-O mixture, & refrigerate until it begins to thicken. Break both cakes into walnut-size chunks; fold cake pieces & Cool Whip into Jell-O mixture. Place in the prepared cake pan. Refrigerate until set. Unmold cake onto large platter. In a saucepan mix cornstarch with the 1 c. of reserved strawberry juice. Cook until mixture boils & thickens. Add butter. When cool, pour over unmolded cake.

NOTE: You can use homemade angel food cake or one made from a package mix, BUT after baking & before using in this recipe set it out to dry a bit (about 24 hrs).