can someone give me a good recipes?

Answer 1

I collect cookbooks and recipes...I've been posting quite a lot in this group http://groups.yahoo.com/group/TessasKitchen/

or here are some of my favorite websites...
www.verybestbaking.com
www.meals.com
www.epicurious.com

Answer 2

Tons of websites offer good recipes out there. You have to be more specific on what kind you are wanted. Ladies home journal has a good link, food network, recipe.com, just put in a general search and you will come up with tons to satisfy whatever craving you are having at the moment.
Mandy

Answer 3

try www.foodnetwork.com...dont really know what you like so this is a good

try this cuban recipe

Ingredients:
3 tablespoons cooking oil
1 medium onion; chopped
2 medium sweet green/red peppers; seeded and diced *
2 cloves garlic; minced
2 teaspoons ground cumin
1 teaspoon crushed oregano
3 cups cooked black beans; drained
1 tablespoon lemon juice
1 tablespoon frozen orange juice concentrate
2 medium tomatoes; chopped
salt and pepper to taste
2 tablespoons dark rum
3 cups cooked brown rice


Directions:

In a large heavy saucepan, heat the oil over moderate heat. Add onion and saute, stirring occasionally, about 3 minutes. Add peppers and garlic and cook 3 minutes longer. Add cumin and oregano and cook briefly, stirring. Add beans, lemon juice, frozen oj, tomatoes, and salt and pepper to taste and simmer, covered, for 5 minutes, adding a bit of stock, water, or tomato juice if needed to thin the mixture to desired consistency. Mix 1 cup of the bean mixture with rum and mash to a paste with the back of a fork. Add the puree to the pot, set over low heat, cover and simmer about 20 minutes. Serve over hot, cooked rice with sliced bananas on the side.

* I usually substitute a 4-oz can of chopped mild green chilies.

Answer 4

go deep fried and you can make double breaded chicken like chicken dipped into bread crumbs then back into egg wash and in the bread crumbs again and then deep fry for crispy taste then make french fries or onion rings or even tater tots
you can make hot wings deep fry them then hot sauce and fries onion rings tater tots on the side
how about stuffed peppers make chili and put it in the peppers or make spanish and red beans or black into the peppers
french toast use thick bread and butter to cook it in a well greased pan make a egg milk cinnamon wash and then cook them till cooked on both sides then put confectionary sugar on top and cook some linked sausage on the side and add syrup to the french toast
how about angel hair pasta with fresh cooked garlic on the side and olive oil that you pour over the pasta and give it flavor and put toasted bread italian bread on the side
try chocolate chip pancakes with using buisquick mix add sugar eggs milk and cinnamon then cook slowly and add chips for flavor or even blueberries and butter and syrup also
or try grilled cheese with mustard and tomato soup on the side
or try mini pizzas with english muffins and add tomato sauce and then mozzerella on top then bake in oven for crispiness and melted cheese
or hot dogs with baked beans like bush's and french fries
or make dip use ground cooked beef add salsa and velveeta in a cassarole dish and bake till melted together and then mix it all together

Answer 5

Try cookbrazil.com and cooks.com. Also recipe zaar.

Answer 6

http://search.yahoo.com/search?p=recipe+websites

Answer 7

go to food network.com lots thier. iv never got a bad one. and you can print them

Answer 8

ROASTED CHICKEN WITH BALSAMIC VINAGRETTE
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped fresh parsley leaves

Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

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Pinwheel Bites
If you do not have a rolling pin, use the side of a drinking glass or jar before assembling for easier rolling.


1 slice whole wheat bread, crust removed
1 Tbsp. MIRACLE WHIP Dressing
3 slices OSCAR MAYER Thin Sliced Oven Roasted Turkey Breast
1 KRAFT Singles


FLATTEN bread with rolling pin or drinking glass. Spread bread slice evenly with dressing.
TOP with turkey and Singles; roll up tightly.
CUT crosswise into 4 pinwheels. Stack pinwheels on top of each other and wrap in plastic wrap.

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Corn & Lobster Chowder
To cut down on prep time, use cooked lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails.
2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces
8 cups frozen yellow corn kernels (about 2 1/4 pounds), thawed
3 cups low-salt chicken broth
8 bacon slices, chopped
2 cups chopped onions
3/4 cup peeled finely diced carrots
2/3 cup finely diced celery
1/4 teaspoon cayenne pepper
3 cups bottled clam juice
1 1/2 cups whipping cream
6 tablespoons sour cream
2 tablespoons (1/4 stick) butter
3 tablespoons chopped fresh chives

If using thawed frozen lobster tails, cook in pot of boiling water until almost cooked through, about 6 minutes. Drain. Cool. Using kitchen shears, cut lobster shells open. Remove lobster meat; cut into bite-size pieces. Discard shells.
Puree 4 cups corn with 1 1/4 cups broth in processor until almost smooth.

Sauté bacon in large pot over medium heat until crisp, about 5 minutes. Transfer bacon to paper towels. Pour off and discard all but 3 tablespoons drippings from pot. Add onions to pot; sauté until light golden, about 5 minutes. Add remaining 4 cups corn; sauté 3 minutes. Add carrots, celery, and cayenne; sauté until vegetables soften slightly, about 5 minutes. Add clam juice and 1 3/4 cups broth; simmer 10 minutes. Stir in corn puree and whipping cream; simmer 5 minutes. Season with salt and pepper. (Lobster, bacon, and soup can be prepared 1 day ahead. Cover and chill lobster and bacon separately. Cool soup slightly; chill uncovered until cold, then cover and keep chilled. Bring bacon to room temperature and bring soup to simmer before continuing.) Remove soup from heat; stir in sour cream.

Melt butter in medium nonstick skillet over medium heat. Add lobster meat and sauté just until heated through, about 2 minutes. Ladle soup into bowls. Garnish each serving with lobster pieces, bacon, and chives and serve.

Makes 8 servings.

Answer 9

cooking.com