Recipes...?

Question

Do oyu have any good recipes you would like to share with me? Where did you get it from?

Answer 1

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.
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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.
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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.
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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.
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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.
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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

Answer 2

Mostly I just look in the cupboard, fridge and freezer and combine. Gives surprising results that *almost* always tastes good (especially when using ingredients I like a lot).

Party food, gourmetting (frying in little pans, quite common in the Netherlands, bit like stone grilling), BBQ, salads, one pots and much more: when I like it I cook it for family and friends and ask them if I should add the recipe to my site. If the greater part says "yes" I do, otherwise it is something I hardly make again.

In the last 3 years I added all my old recipes to the site too and now I just translated it into English (not quite done yet: I'm looking around in "answers" to be able to correct the mistakes I made in cooking expressions.... )

And yes, I want to share it. They are all made myself once in the last 15-20 years (and my late mother in law, who was a terrific "cookie and cake" maker offered me her cookie recipes)

Just take a look around:

http://www.jannekes.eu

Enjoy!


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Answer 3

Here is a good one I came up with,

package of Rouladin cut beef
cream cheese
shrimp ,raw peeled
scallops
green onion
crab meat {imitation works fine}
instant rice
Edam cheese
minced garlic

Sautee scallops and shrimp in a frypan


chop onions

shred edam cheese

1/4 cup or so of dry instant rice

tblspn of minced garlic

and a cup or so of crab meat

put into food processoer or blender and chop until fine

add 1/2 cup or so cream cheese

shrimp and scallops


blend into a fine creamy paste


lightly brown one side of rouladin

and spred neptune sause on browned side

roll into logs and secure with toothpicks
bake at 400 degrees for about 20 minutes or until neptume is lightly browned.

Answer 4

Anthony's Pasta Sauce, Meatballs & Braciole (link attached below, the recipe is far too long to attach...and the site has pics!).

I generally get my best ideas from FoodNetwork - Tyler Florence (his "Ultimate" series...Ultimate Meatloaf, Ultimate Chicken Parmesan, etc.), Paula Deen and Ina Garten might be a bit obnoxious, but she makes some darn good food.

Answer 5

I thought it up myself and this is like the best fruit smoothie ever!
ingredients
3/4 cup grape juice
1 cup frozen blueberries
5-7 medium strawberries
1 medium banana

1-blend the frozen blueberries in a blender
2-add the strawberries and banana then add the juice
3-blend
4-makes about 3 cups

Answer 6

I keep most of my own recipes on my weblog:

http://www.240brick.blogspot.com/

I have created or developed all the recipes on the blog, except where otherwise noted. In some cases, I've modified a "stovetop" recipe to make it suitable for outdoor grilling.

Hope it helps!

Answer 7

Many of the food manufacturers have websites that include recipes for their products. The advantage of them is that they usually have few ingredients and are easy to prepare if you are not an experienced or adventuresome cook.

Answer 8

Four cheese, four mushroom, Escargot Pizza. Cook the escargot till almost crunchy in garlic and butter. Cook the mushrooms in the snail butter. Grease the pizza pan with the snail butter. Spread the dough, top with pizza sauce, add grated cheeses (your choice) top with mushrooms, escargot and bake until perfect. Open some good red wine and enjoy.

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.


BANANAS FOSTER (for two)- In a frying pan, 1 tbsp Butter, 3 tbsp Brown sugar and one banana sliced length wise and halved. Cook on moderate heat adding rum and a pinch of cinnamon until bananas soften and the sauce begins to thicken (Caramelize). Remove from heat and serve over Vanilla ice cream (in large red wine glasses is nice) and serve immediately.

Answer 9

Everything mixed together taste great!JAMAICA

Answer 10

Try foodnetwork.com