RECIPES WANTED: Give me anything you got! 10 points for my favorite!?

Answer 1

Here is a good fall recipe for Caramel apple crisp:

4 large Granny Smith apples, thinly sliced (about 8 cups)
25 KRAFT Caramels (1/2 of 14-oz. bag)
2 Tbsp. milk
25 NILLA Wafers, crushed (about 1 cup crumbs)
1/3 cup quick-cooking oats
1/4 cup firmly packed light brown sugar
1/4 cup (1/2 stick) cold margarine or butter, cut up



PREHEAT oven to 350°F. Place half of the apple slices in 1-1/2-qt. baking dish; top with half of the caramels. Repeat layers. Pour milk over caramel layer; set aside.
MIX wafer crumbs, oats and sugar in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Sprinkle evenly over carmel layer.
BAKE 30 to 35 min. or until apples are tender. Serve warm.

Answer 2

Chili (made with ground turkey, but can be made with beef)
2 lbs of ground turkey
2-3 tbsp chilli powder (depending on how spicey you want it)
2 cans light red kidney beans
2 quarts stewed tomatoes with juices (if you don't have fresh use 2 cans)
1/4 cup sugar to cut the acid from the tomatoes
1/2 green bell pepper chopped
1/2 red bell pepper chopped
1 small onion chopped

Cook turkey with onions, drain fat. Place in large kettle or in a crock pot if you have one (at lease a 4 quart one). Add peppers, tomatoes, beans and chilli powder and stir well. If you are using a kettle on the stove, bring to a full boil for about 15 minutes then simmer for about 30-40 minutes. If using a crock pot, I cook in on high for 1 hour, then low for 3 hours so the peppers cook. Is WONDERFUL topped with cheese, add sour cream and of course with saltines. Leftovers freeze well in the ziploc containers.

Answer 3

Taco Bake-Kids love it as do adults. Can be made with Chicken or beef
1-2 lbs ground beef or 2 whole boneless chicken breats cut in small pieces. Prepare the way you love best for tacos.
3/4 to 1 full jar of favorite salsa
1-2 cans cheddar cheese soup (depends on how much meat you use, more will not hurt it as it will bake in)
6-8 taco size flour torilla shells cut in 1in pieces.

Mixed cooked meat, salsa, soup and shells together. Spray large cassarole dish, pour in mixture, top with shredded cheddar cheese (if using chicken, I prefer monteray jack or colby) and bake @ 350 degress for 1/2hr or until cheese is melted and SLIGHTLY brown.

Answer 4

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 5

What kind of recipe? Here is a good, easy dessert one if you're not allergic to strawberries.
One container of Strawberries
1 can of condensated milk
1 can of evaporated milk
1 container of sour cream
Chop strawberries into tiny pieces
Put into a bowl
Mix about 3/4 of the condensated milk with about half of the evaporated milk and enough sour cream to make it not so solid.
Its really good. It's better when it's REALLY cold.

Answer 6

Well I take it you are young..or at least..younger than me. So here is my fav recipe for a quickie meal that tends to get everybody's taste buds working.

TACO SALAD

tortilla shells baked in oven over oven-proof bowls..makes a bowl of sorts

taco seasoning

ground meat or ground turkey (If ya want it healthy)

1 can refried beans to add into mix

bed of lettuce

chopped green onion, black olives, peppers to taste

salsa of choice (I like black bean salsa)

put taco meat on top of lettuce and add chopped tomatoes, green onions, black olives, and add a dollop of low-fat sour cream and then the salsa

Serve with drink of choice

Answer 7

Broccoli slaw. 1(1lb.) bag of broccoli slaw 1 bunch green onion chopped fine. 2 pkg.crushed chicken flavored top ramen noodles. 1 cup nuts(mix of peanuts and cashews) 1 cup sunflower seeds. Dressing.1/3 cup apple cider vinegar 1/2 cup sugar 1/4 cup vegtable oil 2 chicken flavor packets from the top ramen. Heat dressing ingrediants together in microwave so that the sugar dissolves.cool dressing and then cover over salad mixture.if you prepare ahead of time,store crushed noodles,nuts and sunflwr seeds in baggie.use dressing just before serving.mix salad mixture in bowl and pour dressing on top.(i hate broccoli,but love this.it's that good.)

Answer 8

I hope you like Crab. Here are 2 of my own concotions. Hope you like 'em. :)

Crab Casserole:
1 pkg imitation crab meat
1 pkg egg noodles
6 strips bacon, crumbled
1/2 c chives, chopped
1 lb sharp cheddar

Cook noodles according to direction. Meanwhile cook bacon until crisp. Drain noodles. Butter casserole dish. Toss noodles with crab. cheese, crumbled bacon and chives and place in casserole dish. Pour 1/4 c milk over noodles. Bake 350 for 20-30 min. Just enough to melt cheese and heat through.
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Crabby Fettucini:
1 pkg crabmeat, chopped
1 onion, chopped
2 TBS minced garlic
2 shakes garlic powder
4 TBS butter
3 TBS Italian seasoning, more or less to your liking
1 box fettucini
1 can diced tomatoes

Cook fettucini according to package. Meanwhile saute onion and garlic in 2 TBS butter. Add seasonings and butter and stir. Add crabmeat and stir . Add tomatoes. Cook 5 more minutes to blend flavor. Serve over fettucini and sprinkle with grated parmesan.

yummy

Answer 9

If you want recipes and pictures go to Kraftfoods.com and you can get hundreds of recipes. Also try going to foodtv.com all of there recipes are tested so you know that they will work.

Answer 10

Fabulous Pasta Primavera:

1 lb. pasta (your shape of choice, always use imported)
4 cloves garlic, minced
1 med. onion, diced
2 carrots, chopped small
1 small can diced tomatoes w/ juice in can
1 pkg. sliced mushrooms (if u like them; optional)
1 bunch thin asparagus, rinsed & cut into 1.5 in. pieces (always snip off bottom inch & discard
1/2 C Scallions or chives, chopped small
1 14.5 oz. can chicken broth
4 T. Ex. Virgin Olive Oil
1 T. Butter
1/2 C Heavy Cream
2/3 C Grated parmesan or pecorino cheese (NEVER Jarred)
Salt (to taste)
Black Pepper (to taste)
Red Pepper Flakes (to taste)

In large heavy pot, put 4-6 quarts of water on stove to boil.

In preheated, large heavy skillet, pour olive oil in. Then add onion, carrot & garlic, IN THAT ORDER. Then add butter. Stir frequently until carrot & onion start to soften (about 8 min.). Keep on med/med. high heat. Add mushrooms & asparagus. Stir & add 1/2 tsp. salt, black pepper to taste & red chili flakes to your taste. Continue to stir & cook for another 6 min. or so.
Let the heat build back up & add canned tomatoes & liquid. Stir for about 2 min., then add chicken broth, stir & allow to come to LOW boil. Turn heat down to med. Low & add cream. Stir, cover, lower heat & allow to simmer for about 10 min.

PERFECT TIME to cook pasta. Remember to always SALT your water before you add it!!! When pasta is cooked & drained, pour into a large serving bowl & add a little butter & olive oil, then toss. That way it won't be sticking together.

Pour sauce over pasta. Add cheese then TOSS WELL to coat everything. Sprinkle scallions over pasta as a final touch for color & flavor. Serves 4-6 people.

Enjoy!! :) (Super easy)

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