Give me some recipes please!!!!?

Answer 1

Stroganoff-Style Beef & Noodles

8 ounces (about 4 cups) uncooked dried extra-wide egg noodles
1 pound lean ground beef
1 medium (1/2 cup) onion, chopped
4 ounces (1 cup) sliced fresh mushrooms
1 cup LAND O LAKES® Sour Cream
3/4 cup cottage cheese
1 teaspoon salt
1 teaspoon beef base or granulated bouillon
1/2 teaspoon pepper
1/4 teaspoon ground nutmeg
Chopped fresh parsley
Cook noodles according to package directions. Drain. Keep warm.
Meanwhile, cook ground beef, onion and mushrooms in 10-inch skillet
over medium heat, stirring occasionally, until beef is browned (9 to
11 minutes). Stir in all remaining ingredients except parsley.
Continue cooking until mixture is heated through and bubbly (3 to 5
minutes).
To serve, spoon beef mixture over cooked noodles. Garnish with
parsley.
Makes 8 servings.


Nutrition Facts (1 serving):
Calories: 300
Fat: 14 g
Cholesterol: 80 mg
Sodium: 410 mg
Carbohydrates: 25 g
Dietary Fiber: 1 g
Protein: 18 g

Answer 2

Steak Sandwich

1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound

1/2 t. coarsely ground black pepper

Salt to taste

2-3 T. oil

2 T. chopped onion

4 oz. crimini mushrooms, cleaned and chopped

1/2 t. thyme

1 loaf French or Italian bread, or 1 Vienna loaf

3-4 T. prepared mustard

Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.

Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them

Answer 3

Listen love, try the Internet. Type in beef and see what you get.

Take 12 plump snails out of the garden. Put them in a container full of rolled oats and leave them for four days, until they have purged themselves.
Remove them from the oatmeal, plunge them briefly into boiling water. They will now be dead and have retreated into their shells. Fill the shell opening with herb butter and place under the grill until the butter is sizzling nicely.
Is that the sort of recipe you wanted?

Answer 4

This is one that my sister-in-law did for us in Canada. Pack of minced beef, 2 green peppers, onion , fried together for 15-20 mins. Add two cans of Campbells cream of mushroom soup and stir in. Then add quantity of cooked pasta to taste, loads or a little. One pot, serves 3-4 and, although sounds a bit obscure, is absolutely delicious. Enjoy

Answer 5

Rice crispie cakes...

Rice crispes, and cooking chocolate.

First melt the chocolate
Pour over rice crispies
divide into little paper cases and leave to set

Simple but so effective, and if you want to add a bit of class place a smartie on the top before the choc sets.

Answer 6

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus.

Answer 7

Try, www.healthykidsrock.co.uk free recipe site

Answer 8

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 (leave these out if you don't want it to be spicy)
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 9

Beef Stroganoff Casserole
1lb. hamburger (or ground turkey works as well)
1 pkg. egg noodles or other noodle
1 can sliced mushrooms, drained
1/2 onion, minced
1/2 tsp. minced garlic (about 1 clove)
1 cube beef boullion
1/3 cup water
1 can cream of mushroom soup
1 1/2 tsp. Worcestershire sauce
1 cup sour cream
1 cup shredded swiss cheese

In boiling water, cook noodles according to directions. Brown hamburger, drain fat, add the boullion and water, adding onion and garlic to soften. Add soup to meat mixture, mix well as it warms and thins. Add mushrooms, cooked noodles, worcestershire sauce and sour cream. Mix well and pour into casserole dish. Top with swiss cheese and bake 30 minutes or until cheese is bubbly.




Meatloaf
2.5. hamburger or ground turkey
1/2 cup crushed saltine crackers
1/4 onion, chopped
1/2 tsp garlic, minced
2 eggs, beaten
1 can tomato paste plus 1 1/2 cans water, mixed

Topping
1 can condensed tomato soup
2 tbsp. prepared yellow mustard
2 tbsp. splenda brown sugar substitute

In bowl, combine beef, onion, garlic, eggs, and crackers. Mix well and pat into baking dish or cast iron skillet. Bake 1 hr at 400, drain off grease. Pour water and tomato paste mixture over and bake for 30 minutes at 350. Mix topping ingredients and pour over meatloaf, bake another 30 minutes at 350 degrees.



EGG SALAD
6 eggs
3/4 cup-1 cup mayonnaise or miracle whip
1 tbsp. sweet pickle relish
1/4 onion, minced
2 tsp. prepared yellow mustard
1 stalk celery sliced very thin
Salt and pepper to taste

Bring saucepan of water to boil. Boil eggs 8-10 minutes, remove from heat and allow to cool 5 minutes.Remove from hot water and peel under running water, making sure to remove all of the shell. In bowl, mash the eggs, add onion, relish and celery. Mix in mustard and mayonnaise. Place in fridge for 1-2 hours to allow flavors to mingle. Add salt and pepper to taste before using.



Chicken and Rice Soup
2 cans Hormel Chunk Chicken or Chunk Turkey
1/2 cup dry rice
2 chicken boullion cubes
8 cups water
1/2 onion, diced
2 carrots, diced
2 stalks celery, sliced
1 can mushroom pieces and stems, drained

Combine all ingredients in heavy-bottomed pot or in slowcooker. Cook until rice is cooked through about 30 minutes on stove or 3-4hrs on high or 6-8 hours on low in crockpot. Freeze leftovers.

Answer 10

try Dalia Smith repcipe book