Write out your favorite recipes....?

Question

I am going to visit my boyfriend and we always cook the same thing and it is getting old... so I am trying to find some new, spicy, recipes that we could make. Any ideas?

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) Mild 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 2

You can start this Marinate at home before, joining your boyfriend.

SUPREME RIBS:
Marinated Baby Back Ribs - Serves: 4 - Prep Time: About 15 Minutes
Bake Time: 2 Hours - Marinate Time: 8 Hours to Overnight, In Refrigerator.

INGREDIENTS:
1 1/2 Cups Brown Sugar
1 1/2 Tablespoons Mustard Powder
1/3 Cup Ketchup
1/3 Cup Red Wine Vinegar
1 1/2 Tablespoons Lemon Juice - (Bottled okay)
2 Tablespoons Soy Sauce
1 teaspoon Garlic Powder
1/2 teaspoon Cayenne Pepper
3 cups Pineapple Juice - (Just warmed, so dry Ingredients will come together). (Note: While waiting enjoy a, Pineapple Juice & Vodka, over Ice Cocktail)
2 Pounds Baby Back Pork Ribs
1 (18 ounce) Bottle Barbeque Sauce - (Your Choice)

DIRECTIONS:
*Place Pineapple Juice in Microwave, heat just to luke warm.
*In a large (2 Gallon Freezer Bag -OR- In a Turkey Bag) Combine:
*All "Dry" Ingredients
*Pour in "Warmed Pineapple Juice", and "Mix" Together, till dissolved.
*Add the Remaining Ingredients
*Shake or Stir mixture, until blended.
*Cut Ribs into serving pieces, and Add to bag.
*Refrigerate, turning every couple of Hours, or Overnight.
*Place Marinade and Ribs in oven-proof dish.
*Bake, In Preheated Oven 300 degrees F.
*About 1-1/2 Hours, -OR- Grill 50 Minutes = 25 Minutes each side, basting & turning frequently.

Answer 3

Here's a spicy recipe that uses my two favorite things: chicken and tequila. Enjoy with a side of black beans or cilantro rice.

GRILLED CHICKEN WITH HOT'N'SPICY TEQUILA-ORANGE MARINADE

Marinade:
2 tablespoons olive oil
2 cups chopped onion
4 garlic cloves, minced
4 jalapeño peppers, seeded and chopped
4 oranges, peeled and sliced
1 cup orange juice
1 cup tequila
2 teaspoons chopped fresh rosemary
2 teaspoons minced fresh cilantro
2 teaspoons balsamic vinegar

Chicken:
2 pounds chicken pieces, skinned
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon black pepper
Cooking spray

To prepare the marinade, heat oil in a nonstick skillet over medium-high heat. Add onion and garlic; sauté for 3 minutes. Add jalapeño peppers and oranges; cook for 2 minutes, stirring occasionally. Add juice; cook 2 minutes. Add tequila; cook 3 minutes. Add rosemary, cilantro, and vinegar; cook 1 minute.
Place marinade in a blender or food processor; process until smooth. Strain the mixture through a sieve into a bowl. Discard solids. Reserve 1/2 cup marinade. Place remaining marinade in a large zip-top plastic bag.To prepare the chicken, pierce with a fork. Add the chicken, chili powder, salt, and pepper to marinade in bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally. Prepare grill. Remove the chicken from bag; discard marinade. Place the chicken on grill rack coated with cooking spray; cook 12 minutes on each side or until chicken is done, basting frequently with reserved marinade.

Answer 4

Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus. You can also share recipes, submit articles and reviews, and recommend restaurants.

Answer 5

Mexican Lasagna

3-4 boneless chicken breasts
1 dozen corn tortillas
Sauce-:2 cans chicken/mushroom Soup
1 jar chunky salsa 12-oz. shredded cheese (Mexican?)
1 onion, diced (part gr. onion) 1/2 soup water---------------------------------------

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1- Bake Chicken w/spices in foil for 30 min. Save 4 Tblsp. broth. When cooled, cut into 1" pieces. (3 piles)

2- Meanwhile-tear tortillas into 1" pcs. (3 piles).
-Prepare Sauce by blending soups, salsa, onion, milk, & spices of choice.

3- Assembly - Using a 13x9 baking pan, spray with Pam, add 4 T. broth (from chicken foil).
- 3 layers as follows: TORTILLAS, CHICKEN, SAUCE & CHEESE.

4- Bake @ 350 degrees for 1 hour to 1 hour & 1/2, or till cheese melted.
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Serve with tortilla chips, refried beans & Spanish rice-- A Mexican Fiesta!!
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Can add spices of choice,.....salt, pepper, garlic powder, Mrd. Dash, whatever.

Answer 6

Come visit my 360 blog....there are a few there.

Answer 7

VERY SIMPLE/ SAUTE BONELSS CHICKEN BREASTS IN GARLIC AND AT THE END OF COOKING THROW IN SOME SALSA AND GARNISH THE DISH WITH TORTILLA CHIPS