yummy recipes !!!!!!?

Answer 1

Breakfast Pizza
Ingredients
4 eggs, lightly beaten
2 tablespoons butter
2 (8-inch) pizza crusts
1 tablespoon extra-virgin olive oil
2 cups shredded jack cheese blend
4 fully cooked sausage patties, crumbled
1/4 cup shredded Parmesan
1 medium tomato, diced
1 teaspoon Italian seasoning

Instructions
Preheat oven to 450 degrees F. In a medium pan over medium heat, scramble eggs in butter; set aside. Lay out pizza crusts and brush each with oil. Top with eggs, cheese, crumbled sausage, Parmesan, tomatoes, and Italian seasoning. Bake in preheated oven for 8 to 10 minutes or until cheese is melted and begins to bubble. Serve hot, cut into wedges.

Caesar Chicken Wrap
Ingredients
4 (6-inch) tortillas
12 ounces grilled chicken breast, cubed (about 2 large breasts)
2 cups cooked black beans
4 cups shredded lettuce (mixture of romaine and green leaf)
4 tablespoons pumpkin seeds
4 tablespoons crumbled feta cheese
4 tablespoons roasted red peppers
Caesar Dressing, recipe follows

Instructions
Warm tortillas over a gas flame, in a low temperature oven, or in the microwave. In the middle of each tortilla, place 3 ounces grilled chicken, 1/2 cup black beans, 1 cup lettuce, 1 tablespoon each pumpkin seeds, feta, and red peppers. Top with Caesar dressing and roll up. Serve immediately.
Caesar Dressing:
1/3 cup non-fat plain yogurt
2 tablespoons lemon juice
1 tablespoon vegetable oil
2 teaspoons Worcestershire sauce
2 teaspoons red wine vinegar
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/4 teaspoon salt
1/2 teaspoon minced garlic
Add all ingredients to a blender. Blend until smooth. Refrigerate until ready to use.

Italian Sub Stoup and Garlic Toast Floaters
Ingredients
2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus 1/4 cup for croutons
3/4 pound, 3 links, hot or sweet Italian sausage, split and meat removed from casing
1/4 pound piece stick pepperoni, diced
1 ham steak, diced (about 1/2 to 3/4 pound)
1 green bell pepper, seeded, quartered and sliced
1 medium yellow onion, peeled, quartered and sliced
1 (15-ounce) can diced tomatoes
Kosher salt and freshly ground black pepper
6 cups chicken stock
1/2 pound gemelli pasta or other short-cut pasta
5 cups cubed crusty bread
3 large cloves garlic, cracked from skin
1/2 cup grated Parmigiano-Reggiano
1 teaspoon crushed red pepper flakes
1/2 teaspoon dried oregano
2 bunches arugula, trimmed and coarsely chopped (about 4 cups)

Instructions
Place a soup pot or deep sided skillet on the stove top and preheat to medium high heat. Add olive oil, 2 turns of the pan and the sausage. Brown and crumble the sausage, drain off excess fat if necessary then add the ham and pepperoni. Cook meats together 2 minutes then add peppers and onions and cook 2 or 3 minutes more. Add diced tomatoes and season with salt and pepper. Add chicken stock and bring stoup to a boil. Stir in pasta and cook for 8 minutes. Make croutons while pasta cooks.
In a large skillet heat about 1/4 cup of olive oil, 4 turns of the pan over medium heat. Add garlic and cook 1 minute. Add bread to garlic oil, toss and toast the cubes 5 or 6 minutes. Season the toasty cubes with red pepper flakes, oregano and lots of grated cheese. Stir arugula into soup just before you serve it up. Ladle up the stoup and float several toasty garlic bread cubes in
each bowl.

Super-Stuffed Monte-Cristo Sandwiches
Ingredients
8 slices center cut or apple wood smoked bacon
4 large eggs, beaten
Warm 1/4 cup half-and-half
1/4 teaspoon grated nutmeg or ground
1/2 teaspoon coarse ground black pepper
2 tablespoons butter
8 thick cut sliced whole-grain soft bread, white
1/2 cup brown mustard
1/2 cup whole berry cranberry sauce
1/2 pound sliced cheese (your favorite)
1 pound sliced ham
1 pound sliced turkey breast
1 1/2 cups medium to dark amber maple syrup

Instructions
Heat a griddle pan or large skillet over medium high heat. Cook bacon and remove to paper towels to drain, 5 minutes. Drain off fat. Reheat griddle over medium heat. Make sandwiches in 2 batches. Beat eggs with half-and-half, nutmeg and pepper. Add 1 tablespoon butter to the griddle or pan and melt. Turn 4 slices
bread in batter, then add to griddle or pan. Turn bread after it browns, 2 to 3 minutes. Top 2 bread slices with mustard, the other 2 with cranberry sauce. Add 2 slices of cheese and bacon on the cranberry covered bread. Add ham, then turkey to the mustard covered bread. Use a spatula to assemble 2 sandwiches and turn and press gently to set sandwiches in place. Repeat to make 2 more sandwiches. Cut sandwiches from corner to corner. Heat syrup in microwave safe container for 30 seconds. Drizzle syrup over sandwiches at the table.

YUMMY YUMMY YUMMY!!!
:)

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

CRAB CAKES

1 lb. crab meat
1 egg, beaten
1/2 cup Saltines, crushed
1/3 cup fresh parsley, minced
2 tablespoons mayonnaise
1/2 teaspoon paprika or Old Bay seasoning
cayenne pepper or Morton's Hot Salt
onion powder for sprinkling
butter or olive oil for frying

Remove any shell from crab. In a medium bowl, toss together crushed Saltine cracker crumbs, egg, parsley and mayonnaise until moistened, but do not over mix. Add salt and pepper.
Form into five or six cakes, 1/2 to 3/4 inches thick. Place in refrigerator on cookie sheet for at least one hour so they will set up. Sprinkle lightly with cayenne or Morton's Hot Salt and onion powder.

In a heavy skillet, fry crab cakes in butter (or olive oil), turning once until both sides are nicely browned (about 10 minutes).

Answer 4

Here's 2 Yummy and easy recipes

Broccoli Casserole

2 (10-ounce) packages frozen chopped broccoli, cooked and drained
1 cup mayonnaise
1 cup grated sharp cheddar
1 (10 3/4-ounce) can condensed cream of mushroom soup
2 eggs, lightly beaten
2 cups crushed crackers
2 tablespoons butter, melted

Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl, combine broccoli, mayonnaise, cheese, soup and eggs. Mix well with a metal spoon. Place the mixture in the prepared baking dish. Top with the crushed crackers and pour the melted butter evenly over the crackers. Bake for 35 minutes or until set and browned.

Mexican Chicken

Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
Unsalted butter, for greasing pan
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350 degrees F. Spray a 13 by-9-inch pan with the cooking spray.
In a large bowl, stir together the 3 kinds of soup and the tomatoes. Stir in the chicken.
Layer the tortillas and the chicken mixture in the pan, beginning and ending with tortillas. Sprinkle the cheese over the casserole and bake for 30 minutes.

Answer 5

Dutch Oven Cooking

Barbecue Beef Brisket
5-6 lbs. prime fresh beef brisket; well trimmed 3 lg. sweet onions; thickly sliced
6 lg. cloves garlic; pressed or minced 1/2 cups chili sauce (your favorite)
2 Tbs. onion salt 1/2 cup light brown sugar
2 Tbs. celery salt 1/2 cup beer (your favorite brand)
1 Tbs. course ground black pepper 1/2 cup Worcestershire sauce
4 Tbs. Wright's liquid smoke

Advance Preparation: The day before cooking, place the brisket in a large flat bottomed plastic or glass container. Sprinkle the garlic, salts, pepper and 3 Tbs. of the liquid smoke over both sides of the beef, then hand rub over all. Return to fat side up, then arrange the onion slices over the top. Seal the container with an air tight lid or with plastic wrap and place in the refrigerator to marinade overnight (24 hours).

In a 10" Dutch oven combine chili sauce, brown sugar, beer, the remaining liquid smoke, and Worcestershire sauce. Heat using 8-10 briquettes bottom and let simmer until all sugar has been dissolved.

Place the beef brisket in a 12" Dutch oven and arrange onions back over the top. Pour 1/2 of the prepared sauce over the brisket then cover and bake using 6-8 briquettes bottom and 8-10 briquettes top for 5 hours.

When beef is tender remove from the oven and allow to rest for 5 minutes. Slice brisket across the grain in thin slices and make sandwiches using the remaining barbecue sauce, reheated.

Answer 6

I will give you a recipe that I tried lately.. It is a diet recipe so you may not like it but health-wise and Delicious, it is a SALMON SOUFFLE....

16 OZ. CAN SALMON(drained and flaked)
Grissini bread sticks(broken up like croutons to equal about two cups(this is a low-fat cracker)
Two cukps of that chicken broth that is 99% fat free
two eggs(or egg beaters)
l 8 oz non-fat cheese(grated)
1/4 teaspoon dry mustard
1/2 teaspoon Dill

Combine all these things and mix well.. Pour into well-sprayed crock pot.. Cover.. slow cook, medium for 2-4 hours

Answer 7

Okay I'm Jamaican so hopefuly you like this recepie.
Rice and peas and chicken aka sunday dinner

well 1st u let ur chicken thaw out i nsome water
then you wash it in some viniger and water and peel off the chicken skin. Then you wash again. then you put all the parts of the chicken in a bowl and get ready to season it. Ofcourse you use sliced and diced tomatoes onions (1) scalions (abt.2) and carrotts and small potatoes NO SALT and whatever else soothes your taste. you mix it all in and then you put ur pot on the fire and put abt half cup oil in it ( depending on how much ckick. u cookin')
* you can also season ur chick w/ oliv oil parsley and bazel also to add a little kik red wine its really good!.
you wait till ur oil gets really hot then dependind on how bis ur pot is u cover the bottom with the chicken u wait till one side is brown then u turn it over
*the way u know ur chicken is done is it'll be brown and if you take a fork and poke it, it wont bleed also no redness***
when you take your finished chicken out of the pot you might wanna put in in a bowl with like 2 pieces if napkin so that the oil can drain off. Now its time to make ur gravy. yo'll need to get a different pot and some tomato paste boiled water carrotts small potatoes and whatever else soothes your taste. heat that up then turn down the heat and add the chick to it. leave it on sim or low heat . now ur rice ur gonna need white rice,canned coconut water (milk) and red peas. wash ur rice in a container untill the water is no longer white then put in rice cooker(easy way )
IF you have a rice cooker :put the rice in and add u cup of water and the whole can of coconut milk plus ur peas put it on cook and let it sit.
IF you dont :same thing but in a pot for 30min. or until you think its cooked

When i made this meal i also made sauted vegis with it plus i baked a cake frm. scratch frm a betty croker cook book. it was a good sunday.

Answer 8

Spinich & lamb curry
(saag Gosht)

yummy

Answer 9

I love both fruits and fruit and vegetables better, however they look and taste. You desire a little of both.

Answer 10

In the event that it's a fruit they have seeds, otherwise it's a vegetable. And vegetables are usually grown in the ground while fruits are grown in trees.

Answer 11

Space-Cakes