anyone wanna trade recipes see who comes up with the best one ??

Question

anything from backyard bbq recipes to grandmas secret recipes.
theres alot of different ways and ideas to fix things so lets hear them....

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

Shrimp Burgers Recipe

Ingredients:
1/2 cup mayonnaise
2 tablespoons prepared chile sauce
Kosher or coarse sea salt and freshly ground pepper
1 1/2 cup fresh corn kernels
1 tablespoon horseradish
2 tablespoons kosher or coarse sea salt
1/2 teaspoon black pepper
2 pounds raw shrimp, peeled, deveined and coarsely chopped
3 tablespoons minced sun-dried tomatoes, blotted if packed in oil or
rehydrated, drained and blotted if dry packed
1 tablespoon minced fresh tarragon
6 thinly sliced rounds of pancetta or bacon
Grapeseed or other flavorless oil
6 egg rolls, split
Lettuce, tomato and avocado slices

Directions:

In a small bowl, mix together mayonnaise, chile sauce, salt and pepper to taste. In large bowl of food processor, blend cup corn with horseradish, salt and pepper. Add one-third shrimp and blend until smooth. Remove mixture to a large bowl. Fold in the remaining corn, chopped shrimp, sun-dried tomato and tarragon. Shape mixture into six patties. Chill 30 minutes to 3 hours.

Remove from refrigerator 15 minutes before grilling. Place cast-iron or other heavy-duty skillet on medium grill and cook pancetta until golden brown. Drain on paper towels. Generously brush both sides of patties with oil and brush grill with oil. Cook patties, turning once, until cooked through. They are delicate so turn carefully and cook 5 to 6 minutes per side. Butter and grill rolls. Spread mayonnaise on both side of rolls. Layer lettuce, tomato, avocado on burger and top with pancetta.

This recipe for Shrimp Burgers serves/makes 6

Answer 3

I use vinegar in alot of my recipes, and dont tell people, a touch gos along way. Poached eggs keeps them form seperating, my pie crust keeps it flaky and light, vinegar in sweet things jsut keeps the other flavors to ocme out trather than the sugary tatse.
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POT ROAST
3 lbs. rump roast
2 tsp. salt
1/4 tsp. pepper
1 onion
3 bay leaves
1 tsp. peppercorns
1/2 tsp. allspice
2 c. white vinegar
2 c. water
Rub beef well with salt and pepper. Place in large bowl. Slice onion and add to meat. Add remaining ingredients to meat and soak for 2 days in refrigerator. Brown meat in fat and add brine as needed