Does anybody know some killer recipies?Please Respond?

Question

Does anybody know some killer recipies?Please Respond
If you do know a recipie can you please give me ingreidents+directions thanks much!

Answer 1

These are a few of my favorites!!! §@¿@§

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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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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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 the ingredients into the crock pot. Mix and cook low 4-6 hours or on high for 2-3 hours.
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Gravy Baked Pork Chops
Serves 4

4 (1-1/4 inch thick) Pork Chops
1/2 Tsp Salt
1/4 Tsp Freshly Ground Black Pepper
1 Tbsp Unsalted Butter
3/4 Cup 2% Milk
1/4 Cup Water
1 (10-3/4 oz can) Cream of Mushroom Soup

Instructions:
Preheat the oven to 350º F.

Season pork chops with salt and pepper to taste. Melt the butter in a large skillet over medium high heat. Sauté the pork chops in the butter for about 5 minutes per side.

In a separate medium bowl, combine the milk, water and soup. Place the pork chops in a 9x13 inch baking dish and pour the soup mixture over the chops.

Bake for 45 minutes. Serve immediately.
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Spanish Meatloaf
Serves 6

1-1/2 lb Ground Beef, lean
3 Tbsp Brown Gravy Mix
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 brown gravy mix, diced green chili peppers, and the diced tomatoes; mix until well combined. 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. Invert loaf pan onto a broiler pan to allow any fat to drain off while cooking. Bake for 45 minutes.

Remove loaf pan and slice. Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.
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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 Whole Strawberries, garnish
2 Tbsp Sugar Substitute (recommended: Splenda)

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

Great Italian Dish

Steak Pizzaiola


INGREDIENTS:
· 1 can (32 oz. crushed chunky style) Italian tomatoes
· 4 tbs. olive oil
· 4 large cloves garlic, 1 of which finely chopped
· 2 lb. eye round roast thinly sliced (1/4 inch)
· 5-6 sprigs Italian (flat) parsley chopped (must use fresh)
· 1 tablespoon dry oregano or 3-4 fresh sprigs chopped
· 1/4 or1/3 cup Grated Romano or Parmesan cheese (according to taste)
· Salt and freshly ground black pepper to taste



PREPARATION:
Warm a saucepan on the stove on medium heat and add 2 tbs. of the oil and 3 of the garlic cloves slightly crushed. When garlic gets golden in color, add the tomatoes, salt and pepper, and stir. Let that simmer while you prepare the meat.

Heat remaining 2 tbs. of the oil in a frying pan . When the oil is hot, add the meat a few slices at a time. Do not crowd meat Brown on medium high heat for 2 or 3 minutes on each side removing slices as they brown. When all meat is done, discard any fat left in the frying pan and add enough sauce to cover the bottom of the pan. Top with a layer of meat slices, spread some of the chopped garlic over it, parsley, oregano, cheese, and some more sauce. Repeat layers until all the meat and spices have been used up. Top with a little more of the sauce and cheese.

Cover and let it simmer for about 5 minutes. Arrange on a warm serving platter. Serve with a salad and some nice hot crusty Italian bread. Buon appetito!

Answer 3

my husband LOVES these and begs me to make them for him, and there really easy too!

Brown Sugar Meatloaf

INGREDIENTS:
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs

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DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
Bake in preheated oven for 1 hour or until juices are clear.

Tangy Chicken
( i use chicken tenders instead of breasts, put this over a bed of white rice and yummy) super easy too!

INGREDIENTS:
6 skinless, boneless chicken breast halves
1 cup apricot preserves
1 (10 fluid ounce) bottle Russian-style salad dressing
1 (1 ounce) package dry onion soup mix

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DIRECTIONS:
Preheat oven to 325 degrees F (165 degrees C).
Place the chicken breasts in a 9x13 inch baking dish. Combine the preserves, dressing and soup mix. Spoon mixture over the chicken and bake in the preheated oven for 35 to 45 minutes or until the chicken is done and the juices run clear.

Answer 4

Here's a killer meal!
Chicken Francese ~Recipe courtesy Tyler Florence
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_15691,00.html
Caramalized Pears with Proscuitto and a Drizzle of Balsamic Syrup ~Recipe courtesy Emeril Lagasse
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_10420,00.html
~Another Dessert~can never have enough
Individual Strawberry Trifles ~Recipe courtesy Giada De Laurentiis
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_22314,00.html
Apple Martini with Sour Apple Hard Candy ~Recipe courtesy Michael Chiarello
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_32318,00.html Cheers! =o)

Answer 5

Sure, mix a gallon of gasoline with about 2 pounds of rat poison, then while stiring mix in some rattlesnake venom, about one pint.
Serve over ice in a tall glass. A real killer, lol.

Answer 6

What does KILLER mean? Seriously Killer? Or Killer in the context of Gourmet Excellence?

Answer 7

First let me know what 'killer' recipies are!

Answer 8

Short Ribs Jambalaya

2lbs. boneless beef short ribs
1 teaspoon Creole or Cajun seasoning*
2 Tablespoons vegetable oil
1 onion, chopped
1 green bell pepper, chopped
1/2 cup chopped celery
2 large cloves garlic, minced
1 (14.5oz) can diced tomatoes, drained
4 cups beef broth, divided
2 bay leaves
2 teaspoons chopped fresh thyme
2 cups long-grain white rice
8 green onions (scallions), thinly sliced

Heat oven to 350*F. Cut ribs into 2-inch pieces, sprinkle with creole seasoning. Heat oil in a heavy pot or Dutch oven over medium-high heat until hot. Add ribs in batches, cook 3-4 minutes or until browned, turning once. Place on plate. Reduce heat to medium. Add onion, bell pepper, celery and garlic; cook 8 to 10 minutes or until softened, stirring occasionally. Return ribs and any accumulated juices to pot; add tomatoes, 2 cups broth, bay leaves and thyme. Increase heat to medium-high; bring to a boil. Cover pot; place in oven. Bake 1 1/2 hours or until meat is tender, stirring halfway through. Remove from oven; return pot to stove top. Uncover and stir in remaining 2 cups broth; bring to a boil over medium-high heat. Stir in rice and green onion; cover and return to oven. Bake 30 minutes or until rice is tender and liquid is absorbed. Let stand, covered, 5 minutes.

* I used Emeril's Bayou Blast Essence
--- from Cooking Pleasures magazine

Java Beef Stew

1 1b. stew meat

1 teaspoon coarse salt

1 teaspoon black pepper

1/2 teaspoon allspice

1/4 teaspoon ginger

3 Tablesppons flour

1/4 cup vegetable oil

1 cup black coffee

1 Tablespoon vinegar

2 Tablespoons brown sugar

3 cloves garlic, crushed

2 Tablespoons Worchestershire sauce

1/2 teaspoon Italian sesoning

2 drops red pepper sauce

1 Tablespoon beef broth

1 Tablespoon tomatoi paste

1 medium onion, chopped

2 carrots, chopped

3 or 4 potatoes, chopped

1/4 cup bread crumbs



In a large plastic bag, combine salt, pepper, allspice, ginger, and flour. Add beef,

shake to coat. Heat the oil in a large skillet and brown the beef. Remove beef from pan

and set aside. Discard remaining oil. Mix the coffee, vinegar, sugar and 1 cup warm

water. Over high heat, deglaze the pan with this mixture. Reduce heat to low. Add the

beef, garlic, worshestershire sauce, Italian seasoning and red pepper sauce. Cover and

simmer for 1 1/2 hours or until beef is fork tender. Stir in 2 1/2 cups warm water, beef

broth, tomato paste, onions, carrots and potatoes. Simmer uncovered for 1 hour. Stir in

the bread crumbs and allow stew to thicken for 5 to 10 minutes.


Apple Harvest Cookies

1/2 cup margarine*
1 1/4 cups packed brown sugar
1 egg
2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup apples, peeled, cored and chopped**
1 cup raisins
1 cup walnuts, chopped
1/4 cup milk

Preheat oven to 375 F. Grease cookie sheets (or spray with cooking spray).
In a large bowl, cream butter, brown sugar and egg. In a medium bowl, combine flour, baking soda, cinnamon, cloves, nutmeg and salt. Slowly beat flour into butter mixture. Stir in apples, raisins, nuts and milk. Drop dough by teaspoonfulls onto cookie sheets. Bake 10-12 minutes.

Yeild:about 4 dozen cookies

* margarine helps keep cookies soft. Blue Bonnett is best.
** I use Honeycrisp apples

Answer 9

Hope you like!!!

Cheesy Baked Tortellini
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish. Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.
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Italian Fondue
2 tablespoons butter
2 tablespoons fresh sage, finely chopped
2 tablespoons all-purpose flour
1 1/4 cups dry white wine
1 (16-ounce) jar Alfredo sauce
1 (8-ounce) package shredded four-cheese Italian blend (provolone, Parmesan, Romano, and Asiago cheeses)
Bread slices, for dipping
Red potatoes, cooked and diced, for dipping

Melt butter in a heavy large saucepan over medium heat. Add sage and cook until butter is golden brown, about 2 minutes. Whisk in flour and cook for 1 minute. Whisk in wine and simmer for 2 minutes. Whisk in Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish or ceramic bowl. Serve
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Pizzagna
1 pound pasta curls (recommended: campagnelle by Barilla; short fusilli or cavatappi twists may be substituted)
Salt
1 cup ricotta cheese
1/2 cup grated Parmigiano-Reggiano cheese, a couple of handfuls
Handful parsley, finely chopped
1/2 cup sliced pepperoni, cut into thin strips
2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 green or red bell pepper, seeded, quartered and thinly sliced
1 onion, quartered then thinly sliced
2 cloves garlic, sliced
12 crimini mushrooms (baby portabellos), thinly sliced
Black pepper
1 (28-ounces) can crushed tomatoes
3/4 pound fresh mozzarella, thinly sliced
1/2 teaspoon dried oregano
1/2 teaspoon crushed red pepper flakes
Loaf of crusty bread

Preheat broiler. Bring a pot of water to a boil, add pasta and salt the water. While the water boils combine ricotta, Parmigiano, parsley and pepperoni in a large bowl and reserve.

Heat a large skillet over medium heat with extra-virgin olive oil, 2 turns of the pan. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with a layer of mozzarella, oregano and red pepper flakes. Place under hot broiler and melt cheese until golden and bubbly. Remove and serve with crusty bread.
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Italian Wedding Soup
Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper

To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
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Hottie Chocolate Cupcakes
12 tablespoons creamy triple-chocolate chip fudge frosting
1/2 cup (1 stick) unsalted butter, softened
1/3 cup brown sugar, packed
1 box moist dark chocolate cake mix
1 large egg
1/2 teaspoon cinnamon extract
1 teaspoon ground cinnamon
2 tablespoons canned jalapeno peppers, finely chopped
3 tablespoons water
Nonstick cooking spray
Cocoa powder, for dusting
Vanilla ice cream, to serve

Wet your hands with cold water. Scoop out 1 tablespoon of frosting and form it into a ball with your hands. Place ball on a cookie sheet and continue until you have 12 balls. Place frosting balls in freezer for 2 hours to allow balls to firm up.
In a large bowl using an electric mixer, beat the butter and brown sugar until it is light and fluffy. Add the cake mix, egg, cinnamon extract, cinnamon, jalapeno and water and beat on low speed for 30 seconds until combined. Scrape down the bowl and beaters with a rubber spatula. Beat an additional 2 minutes on medium speed, scraping the bowl occasionally. Cover the bowl with plastic wrap and let it sit for 1 hour.

Preheat the oven to 375 degrees F. Spray cups of Texas-size muffin pan with nonstick cooking spray. Drop 2 tablespoons of batter into the muffin cups. Bake for 15 minutes.

Remove the pan from the oven and place the frosting balls into sunken cupcakes. Top with an additional 2 tablespoons of batter. Smooth the batter to cover the frosting balls. Return the pan to the oven and bake for 10 minutes.

Cool cupcakes in the pan for 10 minutes. Using a knife, loosen the sides of the cakes and invert the pan onto a cutting board. Place the cakes right side up on individual plates, dust with cocoa powder, and serve immediately with a scoop of vanilla ice cream.

:)