good recipe please?

Question

It's my night to make dinner and I want to make something different. I always make the same easy stuff (pesto pasta and grilled shrimp sometimes, a 6th grade foods class recipe for enchiladas, etc.). It's getting boring. I'm pretty good at cooking, I just don't have any new recipes. Any ideas are greatly appreciated.

Answer 1

Try something called coca vin. Take a chicken breast, cover it with flour, saute it in a skillet with some shitake mushrooms, some garlic and some onions, when the chicken is almost cooked, deglaze the pan with red wine. Let it cook for another minute and add some heavy cream. It's great over fetuccini. if you have any questions, let me know.

Answer 2

Start with;
Crab & Shrimp Martini
1 large Dungeness Crab
12 large cooked, shelled shrimp
2 oz Vodka
1 lemon
Lettuce
Green olives
Shell the crab and pick over for shells.

Place some lettuce in 4 martini glasses. Mound crab in the glass and splash each with 1/2 oz of the Vodka.

Garnish the glasses with 3 shrimp (draped over the side of the glass), a lemon wedge and green olives on cocktail picks.

Next;
Salad
Mixed Greens with grilled pears, hazelnuts, goat cheese and Champagne Vinegrette
Wine: Chehalem Pinot Gris

Medaillions of Veal
8 (3 oz) medallions of lean veal
Salt & freshly ground pepper to taste
6 plum tomatoes, cored
4 Tbsps butter
2 cloves garlic, minced
1 sprig fresh Thyme, or 1/4 tsp dried
1 bay leaf
1/2 cup dry white wine
1 cup chicken broth
2 tsps shallots, finely chopped
Season the veal on both sides with salt and pepper.
Sour cream
Grated parmesan cheese
Diced tomato
Bring enough salted water to a boil to cover the tomatoes. Add tomatoes and let stand for 10 seconds (just long enough to loosen the skin.) Drain and peel. Cut into quarters and scrape away the seeds.
In a skillet large enough to hold the meat in a single layer, heat 1 1/2 tablespoons butter and add the veal, garlic, thyme and bay leaf. Cook over medium heat for 3 to 4 minutes, or until lightly browned. Turn and lightly brown the other side. Remove the meat only and keep warm.
In the same skillet, add the wine and stir, scraping to dissolve the brown particles clinging to the bottom of the pan. Add the broth and any juices that may have accumulated around the veal. Continue to cook until the sauce is reduced by half. Swirl in 1 tablespoon of butter.
In a small pan, heat the remaining butter and add the tomatoes, shallots and salt and pepper to taste. Do not overcook.
To serve, spoon over mashed potatoes or sauted spinach. Top with a dollop of sour cream, shredded parmesan and diced tomatoes.

And;
Flourless Cheese Souffle'
2 Tbsp butter, softened
6 large eggs
Pinch of cayenne pepper
1/2 tsp freshly grated nutmeg
Salt & freshly ground pepper
4 oz cream cheese, softened
1 1/2 cups grated Gruyere or Swiss cheese

Preheat oven to 425. Coat a 6-cup souffle' dish with the butter.

In a mixing bowl, combine the egg yolks, cayenne, nutmeg, salt and pepper. Beat with a wire wisk until light and fluffy. Add the cream cheese and wisk until well combined and smooth.

In another bowl, beat the egg whites until soft peaks form. Fold the egg whites into the cheese mixturw. Spoon into the greased dish and place on a baking sheet.

Bake for 10 minutes. Reduce the heat to 400 and bake an additional 15 minutes. Serve immediately.

Serve entree with Buttered Green Beans.

Answer 3

Creamed Chicken with Mushrooms

This creamed chicken recipe is made with cooked chicken, mushrooms, butter, cream, and a little sherry which can be left out for the non-alcoholic version (its just as good!).
INGREDIENTS:
•3 tablespoons butter
•3 tablespoons flour
•1 cup seasoned chicken broth
•1/2 cup half and half or cream
•2 cups cooked and cubed chicken
•4 ounces mushrooms, undrained
•1 tablespoon sherry
•salt and pepper, to taste
•6 patty shells, toast or rice
PREPARATION:
Melt the butter in a large saucepan and blend in the flour. Add the chicken broth and cream and stir until thickened and smooth. Add the chicken and mushrooms with their liquid and cook for 1 minute, or until mixture begins to bubble.

Season to taste and then stir in the sherry.
Serve over rice, on toast, or in patty shells.
Serves 4 to 6.

Answer 4

There are two here. Main dish first and Salad to go with.

Chicken Breast in Champagne - serves 2 (this takes about 10- 15 to prep and 1 hour to cook in the oven)

1 carrot finely chopped
1 small onion finely chopped
3 large mushrooms finely chopped
2 tbsp butter
1 cup champagne or dry white wine
2 chicken breasts, halved, boned, skinned
Salt and pepper to taste
Sauce:
1/2 cup heavy cream
1/4 cup champagne or white wine
Salt and pepper to taste
parsley finely chopped

In a heatproof casserole, make a bed of carrot, onion, and mushrooms. Add butter cut into thin slices and add champagne or wine.
Place chicken breasts on top of the mixture. Sprinkle the chicken with salt and pepper, cover the casserole, and bake chicken in a moderate oven (325^) basting it frequently with the liquid from the casserole for 50-60 minutes or until it is tender.
Remove chicken to a platter and keep warm. Cook sauce uncovered over moderate heat until it is reduced by half.
Stir in heavy cream and champagne or wine and pour sauce through a sieve. Season with salt and pepper and a little finely chopped parsley. Pour sauce over the chicken breasts and garnish the platter with braised celery and sautéed pimentos.

Salad and dressing (about 15 min to prep)


3/4 cup sour cream
1/4 cup raspberry preserves
3 tbsp white wine vinegar
1/8 teaspoon Dijon mustard
4 firm, ripe pears
2 tbsp lemon juice
1 head Bibb lettuce, torn
1 small head romaine lettuce, torn
1/2 cup freshly shredded Parmesan cheese
6 bacon slices, cooked and crumbled
1/2 cup fresh raspberries

Whisk together first 4 ingredients. Set dressing aside.
Peel pears, if desired; quarter pears (I cut them into smaller bites). Brush with lemon juice. Arrange lettuce on plates. Arrange pear and add dressing on top.

Answer 5

Best Answer - Chosen by Asker

If you want a very simple, cheap, but extremely elegant meal follow these directions.

1 fillet of rainbow trour or atlantic pink salmon per person OR 2 small chicken breasts per person
1 large red onion cut into circles
1 bottle of Kraft: Balsamic Vinagrette
1 bottle of seedy dijon mustard (Earls is good)
1 bag of baby spinach per 3 people

First, cut up the onion into large circles (cut the onion whole and pop the pieces out of each other)
sautee them in a little bit of vegetable oil until they're soft
add in 1 tblsp of the dijon mustard, 2 if you're feeling lucky
add in 1 cup balsamic vinagrette and half a cup of warm water. allow everything to simmer for about 20 minutes or until it's thickened up a little bit\
In a separate pan, brown the chicken with a bit of veg. oil. Just for about 4-6 minutes on each side. (If you're using the fish, you're going to want to make sure the oils about an inch high and it's been on the high heat a while- cook each side for 8 minutes)
Take the spinach and rip it up a bit so that the leaves aren't too big. Set it up on the plates you'll be serving the dinner on.

Note: do NOT add the fish to the dressing while it's simmering. Cook the fish in a separate frying pan. However if you're using chicken, you may add it to the dressing while it's simmering. It sucks in the flavours and makes the chicken juicy.

Dress the bed of greens with some of the warm vinagrette you've made - make sure some onions get in as well. You may also transfer the dressing and greens in to a large bowl and pre-mix them, however you won't have the opion of more or less dressing.

Finish by placing the chicken breast (or fish) on top of the bed of greens, and lay another couple of spoonfulls of the dressing on top.

All of this prep and cooking normally takes me about 30 mins, and i always get compliments on it. It looks like something that would cost 45 dollars a plate in a restaurant, but it averages out pretty cheap and its delicious... and healthy!
If you're wine drinkers, a nice dry red wine goes great with this.

Another recipe

1 butterfly pork chop per person
1 large red pepper
1 large green pepper
1 large orange pepper
1 can diced tomatoes
1 can tomato paste
1 med-large sweet onion
1 package mushrooms (optional)

Sautee all ingredients but pork chops in a large pot. leave to simmer 20 m inutes. brown chops in separate pan. Serve over rice.

Answer 6

http://www.kraftfoods.com/kf

4 bone-in pork chops (1-1/2 lb.)
1 pkt. SHAKE 'N BAKE Original Pork Seasoned Coating Mix
1 lb. potatoes (about 2 medium), cut into thin wedges
2 Tbsp. KRAFT Zesty Italian Dressing
1/2 cup KRAFT Original Barbecue Sauce
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese



PREHEAT oven to 400°F. Coat pork chops with coating mix. Place in foil-lined 13x9-inch baking pan.
ADD potatoes; drizzle with dressing.
BAKE 30 min. Top each pork chop with 2 Tbsp. barbecue sauce and 1/4 cup cheese. Bake an additional 5 min. or until cheese is melted.

Answer 7

Flatbread Spicy Medley (F.S.M.)

Ingredients:

1 sm. yellow squash (1/4” slices)
1 sm. zucchini(1/4” slices)
1 med.onionsliced & chopped
2 Roma tomatoes(1/4” slices)
1 lg. Portabella Mushroom cap, large, gills removed (sliced & chopped)
3-4Baby Bell Light cheese rounds
Trader Joe’s Eggplant & Garlic spread
2 sheets of flatbread (sandwich wrap size)
Fresh basil leaves, oregano, thyme - all chopped (or use dried)
ground black pepper

Preparation:Preheat Broiler

Place the squash, zucchini, mushroom, onion, and tomatoes on a double sheet of aluminum foil, sprayed with canola oil vegetable spray (Pam, etc). Spray veggies with spray as well. Place in broiler. Set timer for seven (7) minutes.

While veggies are cooking:

Take a large cookie sheet and cover bottom with flatbread. (Cut flatbread to size using a pizza cutter) I had to use approximately 1 ½ sheets of flatbread to reach both ends of the cookie sheet) (Don’t worry about covering pan bottom from side to side, just end to end.) Cover flatbread with eggplant spread using a spatula. Cover from end to end and side to side, like you would pizza sauce.
When veggies are done, remove from broiler and top the eggplant spread with the veggies. Turn oven down to 400 degrees.
Place the chopped herbs and ground pepper over the veggies. Pull pieces of the cheese off and place randomly over top of all.

Place in oven on bottom rack for 15 minutes. When done, cut in squares with a pizza cutter or sharp knife and enjoy.

Answer 8

No Peek chicken 1can cream of mushroom soup 1can cream of celery soup 1can cream of chicken soup 1pkg.dried onion soup mix 2 cans of water 11/2c.instant rice 8 boneless chicken breast Combine soups /soup mix ,water,rice place in greased baking dish.place chicken on top,cover with foil ,bake @325 degree oven for 2 hours.. Don,t Peek! simply easy to make,and taste very good,

Answer 9

as u have the internet you should check out www.foodnetwork.com as they have a ton of great recipes.....
but some of my fav's I cook that are easy:
stir fry veggies with teriyaki chicken & brown rice
homemade meatloaf with biscuits
homemade soup with cornbread
cook chicken in can of cream of chicken or mush soup with 1/8 cup of white wine worshestershire sauce--it makes a yummy 'gravy' that u can serve over rice..add a salad, glass of white wine...yummmmmmmmmm

Answer 10

try making thick cut pork chops pan fried and stuffed with stove top stuffing and on the side garlic and cheddar mashed potatoes and cream corn and cranberry sauce or apple sauce