Anyone have any good or favorite Recipies?

Question

I'm really bored... so I'm deciding to cook. but i dont know what to cook. I'm also working on a cook book for myself and want some really good recipies for days like this. I like all food too, so ANY recipie will do.
Many Thanks,
Daniel

Answer 1

www.allrecipes.com is a great place to go. Enter in the search for something you have on hand (ie: carrots) and it will pull up recipes with carrots as the main ingredient.
Let me know if you want other sites. I have about 100+ sites bookmarked.

Answer 2

I just gave a good one called "Mexican Tom's Yankee Chili" that you can find in my answers on my profile page. Here's one just for you.

Cheesy Chicken Spaghetti
Cook a large chicken and pick off meat, chop. Reserve 7 cups of the broth!
Bring 5 cups of the broth to a boil.
Add: 12 oz spaghetti broken in half,
1 1/2 cups chopped onion,
1 cup chopped bell pepper,
1 cup chopped celery.
Cook these 4 things together for 10 minutes, drain.
Combine in your same dutch oven:
spaghetti mixture,
remaining 2 cups broth,
chopped chicken,
1 (16 oz) loaf process American cheese,
1 (6 oz) jar sliced mushrooms, drained,
1 (4 oz) jar diced pimiento, drained,
1/2 tsp salt and 1/2 tsp pepper.
Cook over low heat stirring constantly until cheese melts and heated through.
I have used Velvetta instead of American before. It is very rich and feeds many people. Hope you try it. I make this about twice a year upon request. Hope you like it. Very hearty meal during cold weather.

Answer 3

Here's a recipe for a yummy Tomato Tart that has been the star of lunchtime at my home for the last few months.


1.1 lb. of ready made puff pastry—2 sheets (this will make one large tart and 4 small or any combination you like)
4 red ripe tomatoes, thinly sliced
2 TB. Dijon mustard
3-4 tsp. shallot salt
3-4 TB. olive oil
1 egg white
1 tsp. dried BASIL, or 1 TB. fresh basil, ribbon-cut

Preheat oven to 400. Roll out pastry to the desired square shape, either a 14-inch square or cut into 6 to make smaller tarts. To form the border, score a square, ½ inch from the edge, which will keep the tomatoes in place during baking. Pinch & cut the edges for decoration if you please. Brush the edge and twisted ends with egg white to seal the pastry. Spread the pastry (not the edges) with Dijon mustard, cover with sliced tomatoes, brush with olive oil, sprinkle with shallot salt and basil and bake for roughly 11 minutes for small tarts, 20 minutes for a large tart, until puffy and golden.

These tarts work as an appetizer, or as side dish & go perfectly with a garden salad, baked chicken, or a white, flaky fish dish.
**If you don't have the puff pastry sheets, you can use a regular pie crust. If you can't find shallot salt(which is less salty tasting that onion or garlic salt) mix about 3 tsp of onion powder with 1/2 tsp of flake salt

Answer 4

Lobster Paella

Nestling the lobster meat in the paella after removing it from the oven ensures the lobster will remain sweet, tender and juicy while it reheats. For a more flavorful broth to add to the rice, you can make a fresh lobster stock from the leftover shells and bodies.

1 Tbs. salt, plus more, to taste
4 live lobsters, each about 1 1/4 lb.
2 Tbs. olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 fennel bulbs, stalks removed, cut into 1/2-
inch dice
2 cups Calasparra rice
1/3 cup Pernod
1/4 tsp. crumbled saffron, soaked in 1 Tbs.
lemon juice
1 cup sliced piquillo peppers or roasted red bell
peppers
Freshly ground pepper, to taste
1 Tbs. chopped fresh flat-leaf parsley
1 Tbs. chopped fresh tarragon
Lemon wedges for serving

Bring a large pot three-fourths full of water to a boil over high heat and add the 1 Tbs. salt. Add the lobsters one at a time, headfirst. Cover and cook until the lobsters are red, about 7 minutes. Transfer the lobsters to a large bowl filled with ice water and let cool completely. Reserve 5 cups of the cooking liquid.

Separate the claws and tail from the bodies, reserving the bodies to make stock, if desired (see note). Remove the meat from the claws, knuckles and tails. Keep the claw and knuckle meat whole, and cut the tail meat in half lengthwise. Cover and refrigerate immediately. The meat will stay fresh up to 1 day.

Preheat an oven to 425ºF.

In an ovenproof bistro pan or other large pan over medium-high heat, warm the olive oil. Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the fennel and sauté, stirring occasionally, until tender, 3 to 4 minutes more. Stir in the rice, the reserved cooking liquid, the Pernod, saffron mixture and piquillo peppers. Season well with salt and pepper, bring to a simmer and cover.

Transfer the pan to the oven and bake for 15 minutes. Remove the lid and continue baking until the rice is just tender, about 12 minutes more. Remove the pan from the oven, nestle the lobster meat in the rice, cover and let stand until the lobster is hot, 4 to 5 minutes. Sprinkle the paella with the parsley and tarragon and serve immediately with lemon wedges alongside. Serves 4 to 6.

I wouldn't turn this one down either.
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=87D679AA%2D2B17%2D45EA%2D96BF58829922596E

Answer 5

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 6

Bacon & Cream Cheese Flan Ingredients 6 oz shortcrust pastry 4 – 6 oz bacon 3 large sticks of celery, washed and sliced 2 eggs, 3 oz cream cheese ¼ pint milk Ground black pepper Method 1. Set the oven to 220oc or mark 7 2. Roll out pastry and use to line 8” flan tin and bake blind for 10 mins 3. Fry bacon in its own fat until crisp and golden. 4. Add celery and soften for 2 – 3 mins, adding more fat if required. 5. Beat eggs and cream cheese together, then stir in milk and pepper. 6. Put celery and bacon in flan case. 7. Pour over the egg mixture. Return the flan to the oven for a further 10 mins, then reduce the head to a moderate 190 mark 5 and cook for a further 15 – 20 mins till set.

Answer 7

here is some of my recipes
Macro and cheese casserole
1 box of macro and cheese dinner
1 eggs
1 onion
1 cup of milk
1 can of tuna or salmon
1can of mushroom soup
1 package of mozrilla cheese
Dir
heat oven to 350 degrees. Cook the macro and cheese like it says on the box while you are cooking it combine the other ingredients.
After you cook the mac and cheese drain and then add all the other ingredients to it; Then put in a corning ware dish make sure you spary the dish and put all the ingredients in it. and then put cheese on top and put in oven and cook for 30 minutes
It is also good with rice in it too.

Cube sneak and mushroom soup
Cook about 3-4 cube snteaks and then put in coning ware dish and put mushroom soup on top and cook in oven for 30 minutes on 350 degress this is also good with sasuage gravy.

Answer 8

well there is this one recipe called pumpkin stew. it sounds sort of nasty but its REALLY goo. so here it goes.

1 can of 16.oz pumpkin not sweetened
2 cans of 16.oz chicken broth.
1 cup frozen green beans.
about a table spoon of garlic and butter.
half of a polska kielbasa sausage at any store.
1 16.oz can cream corn.

okay first take the garlic and butter and put them in the pan, then add the chicken broth and pumpkin, mix together. Afterwards add the sausage. Once to a rolling boil add cup of green bean and reduce heat to about medium and cover. let steam for about 15-20 minutes.
then............ENJOY!!!!!
dont worry it really is good at first i didnt want to try it but i did and i loved it.
mmmmm....toasty.......i mean tasty.

Answer 9

SHRIMP SCAMPI

24 lg. uncooked shrimp (peeled, deveined, leaving tails on)
4 lg. garlic cloves, finely minced
1/2 stick butter
1/2 c. olive oil
1 c. white wine
1 tbsp. chopped parsley
Lemon wedges
bread crumbs

In a skillet, saute a few spoons of bread crumbs, parsley and garlic until lightly browned. (Add garlic after a few moments so that it doesn't get brown.)
Add shrimp, marinade and juice from a couple of lemon wedges and cook until shrimp are pink (a few minutes) and juices in pan are bubbling hot.

Serve shrimp with scampi sauce for dipping, and garnish with lemon wedges.

Answer 10

Good luck on your cookbook - here are various recipes for you.

"Onion-Roasted Potatoes" - 4 servings

1 envelope Lipton Recipe Secrets Onion Soup Mix
4 medium all-purpose potatoes; cut into large chunks
1/3 cup Bertolli Olive Oil

Preheat oven to 450*.
In 13x9" baking or roasting pan, combine all ingredients. Bake uncovered, stirring occasionally, 40 minutes or until potatoes are tender and golden brown.
(Also good with Lipton Recipe Secrets Savory Herb with Garlic, Onion Mushroom or Golden Onion Soup Mix.)


"Garlic-Mushroom Rib Eyes" - 4 servings

4 boneless rib eye steaks (1" thick)
1/4 tsp. pepper
1/8 tsp. salt
4 tbsp. butter; divided
4-8 garlic cloves; peeled and sliced
1 lb. sliced fresh mushrooms
3 tbsp. beef broth

Sprinkle steaks with pepper and salt. In large skillet, melt 1 tbsp. butter. Cook the steaks for 2 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145*; medium, 160; well-done, 170*). Remove and keep warm.
In same skillet, cook garlic in 1 tbsp. butter for 2 minutes. Remove garlic; set aside. Add mushrooms and remaining butter to skillet; saute 5 minutes. Stir in the broth. Bring to boil; cook and stir over high heat until liquid is absorbed. Add reserved garlic. Serve over steaks.


"Down-Home Meat Loaf" - 8 servings

2 eggs; beaten
1/4 cup milk
2 cups soft bread crumbs
3/4 cup finely chopped onion
1/3 cup finely chopped green pepper
2 tbsp. prepared horseradish
1 1/2 tsp. salt
1 tsp. ground mustard
2 lbs. ground beef
1/4 cup catsup

In bowl, combine the first 8 ingredients. Crumble beef over mixture and mix well. Press into a greased 9x5x3" loaf pan. Bake at 350* for 1 hour. Spread with catsup; bake 15-20 minutes longer or until a meat thermometer reads 160* and meat is no longer pink. Let stand for 10 minutes before slicing. Meat loaf may be frozen for up to 3 months.


"Fried Fish" - 6 servings

2 eggs; beaten
1 1/2 cups crushed saltines (about 45 crackers)
2 lbs. whitefish fillets; cut in half lengthwise
Oil for deep-fat frying
TARTAR SAUCE:
1 cup mayonnaise
2 tbsp. sweet pickle relish
1 tbsp. finely chopped onion

Place eggs and cracker crumbs in separate shallow bowls. Dip fillets into eggs, then coat with crumbs. Let stand 5 minutes.
In electric skillet or deep-fat fryer, heat oil to 375*. Fry fillets, a few at a time, for 2 minutes on each side or until fish is golden brown and flakes easily with a fork. Drain on paper towels.
In small bowl, combine tartar sauce ingredients; serve with fish.


"Chunky Blue Cheese Dressing" - 4 cups

1/4 cup milk
3 cups mayonnaise
1 cup (8 oz.) sour cream
4 oz. crumbled blue cheese
2 tsp. garlic salt

Place all ingredients into blender container. Cover and process until smooth. Refrigerate until serving.


"Apple Crisp" - 8 servings

5 medium tart apples; peeled and sliced
1 1/4 cups sugar; divided
1 3/4 tsp. ground cinnamon; divided
1 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup cold butter
1 cup water

In bowl, combine the apple, 1/4 cup sugar and 1 tsp. cinnamon. Transfer to a greased 8" square baking dish. In small bowl, combine the flour, baking powder, salt and remaining sugar; cut in butter until crumbly. Sprinkle over apples, pressing down to smooth top.
Slowly pour water over the top; sprinkle with remaining cinnamon. Bake, uncovered, at 400* for 40-45 minutes or until apples are tender. Serve warm.