Any ideas on nice easy meals to cook?

Question

Just moved into my 1st house and need some easy tasty meal ideas.

Answer 1

Chicken Riva

Chicken breast
Back Bacon
1 Pouch Dolmio Sauce
Mature Cheddar
Corn flour
Rice



Cut a slit in the chicken breast (same as cutting open a finger roll) put two teaspoons of the dolmio sauce into the cut. Slice two 4mm slices of the mature Cheddar and place in the cut as well. Wrap the chicken in two slices of bacon. Place in a flat oven dish. Poor over the remaining dolmio sauce and place in the oven for 50 mins at 180 degrees.

Cook the rice about 15 minutes before the end strain and leave drain for a minute. Take the chicken out of the oven put it on a plate leaving the sauce in the dish. Put the sauce into a sauce pan put on the heat to keep it boiling. Mix two table spoons of corn flour in a mug with some water add to the boiling sauce and it will thicken.

Put some rice into a cup press it in firmly and turn the cup upside down on the plate and remove the cup (Just like making sand castles) take the sauce off the heat and spoon over the chicken.

Its finished!

Jamie Oliver eat your heart out this one is amazing.

Jeremy

Answer 2

Steak Sandwich

1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound

1/2 t. coarsely ground black pepper

Salt to taste

2-3 T. oil

2 T. chopped onion

4 oz. crimini mushrooms, cleaned and chopped

1/2 t. thyme

1 loaf French or Italian bread, or 1 Vienna loaf

3-4 T. prepared mustard

Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.

Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them
enjoy

Answer 3

buy a 1.5kg frozen chicken. defrost overnight. remove the bag of bits from inside the chicken and discard. run the chicken under the cold tap to rinse then sit it in a lidded casserole dish or roasting tin. sprinkle chicken with a little salt and pepper and rub or brush a little sunflower or olive oil on. Roast at 190 for 80 mins then take lid/foil off and put back in for another 15 mins. You now have a whole roast chicken. You can make gravy by adding gravy granules and a little water to the juices and have roast chicken with potatoes. Then you have more chicken left for any other kind of recipe. eg. chop some chicken into condensed mushroom soup with half the amount of water recommended and serve with rice. or chop chicken and have with lemon mayo as a lovely sandwich or baguette, or fry a chopped pepper with a little garlic and add some tomato puree, a tsp sugar and a tin of tomatoes then a chopped chicken breast, for lovely pasta sauce. If you are on your own you can have lovely meals for four days with a roast chicken.

Easiest Soup

into a pan place one can of chopped tomatoes (cheap will do!), half a veg stock cube, one tsp sugar, a third of a can of water and about eight basil leaves. Whizz with a hand blender, heat then pour a swirl of cream on top. Delicious cream of tomato and basil soup, takes four mins.

Answer 4

get some rice two cans of cream of chicken soup and either some chicken diced you get in a can or some chicken you have cooked and diced and some shredded cheddar cheese and broccili. Cook the rice and the brocili and then in a big bowl stir together while still hot all of these ingredients but leave some cheese for the top. put it into a caserole dish then put cheese on the top and microwave until melted.

Answer 5

Slice 2 or 3 onions and fry in butter in a deep frying pan until turning brown.

Add 1/2 to 3/4lb diced pork to onions and brown. Add one tea spoon of paprika, 1/4 teaspoon of chilli pepper and a pinch of garlic. Turn until coated.

Add 300ml of vegatable stock and cover. Simmer for 45 minutes. When nearly ready stir in some creme fresh.

At appropriate time boil some basmati rice.

Dish up and tuck in. Blooming tasty!

Answer 6

EASY STUFFED PEPPERS 4 bell peppers (any color) 1 box Rice-a-Roni, garden vegetable flavor 1 lb. hamburger 1 14 oz. can diced tomatoes 1. Prepare the Rice-a-Roni according to box directions. 2. Cook hamburger 3. Mix cooked hamburger with can of diced tomatoes and the cooked Rice-a-Roni. 4. Cut the tops off the bell peppers, and clean seeds and ribs from the insides. 5. Spoon the rice mixture into the bell peppers 6. Put aluminium foil on a cookie sheet (for easy clean up) and place the stuffed peppers on the tray. 7. Bake at 370F for 20 min. Voila, you have stuffed peppers! STUFFED MUSHROOMS WITH SPINACH (EASY!) 2 pkg. of button mushrooms 1 pkg. Stoeffers frozen spinach souffle Parmesan cheese Clean mushrooms, barely defrost the souffle and spoon into mushrooms buttons. Top with Parmesan Cheese. Bake for 20 minutes until bubbly! Too easy to be this good!!!!

Answer 7

Congrats on your new house!
You didn't say for how many people...

"Tasty 2-Step Chicken Bake" - Serves 4

4 boneless chicken breast halves
1 (10 3/4 oz.) can cream of mushroom soup

Place chicken in 2-quart shallow baking dish; spread soup evenly over chicken. Cover; bake at 400* - 25 minutes or until chicken is done.


"Oven-Roasted Potatoes" - 4 servings

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


"Souper Simple Mac 'n' Cheese" - Serves 4

1 can cheddar cheese soup
1/2 soup can milk
1/2 soup can water
1 cup uncooked elbow pasta

Mix soup, milk and water in saucepan; heat to a boil. Stir in pasta; cook over low heat 10 minutes or until done, stirring often.

Answer 8

Do you like chicken??
If so, here goes.

Take a chicken breast and put a dollop of cream cheese in the middle (roulette, bourson, or other soft cheese of your choice), role the chicken around the cheese, the role a rasher of bacon around the chicken, holding in place with 2 cocktail sticks, take a casserole dish large enough for the chicken breast/s (only just large enough), add to the dish 1.5 - 2 glasses of white wine, and herbs and spices of your choice (Dill Tops, Sage, Thyme - Cumin, Paprika we normally use), place on the lid and in the oven for 30 mins, drain off the juices into a jug, place the dish back into the oven (without lid) to brown off the bacon, thicken the juices with chicken gravy granuals, then you are ready to serve, you can serve with rice and sweet potatoe (mash, fries, roasties) or you can serve with sweet potatoe and veg of your choice.
A chilled glass (or bottle) of white wine always goes well with this dish.
Sounds all that but is really tasty and not that hard to do.
Hope you enjoy

Answer 9

This is an easy one ...Bean Stuff
Brown one pound of burger, stir in your favorite can of baked beans (Bush's), add 3 slices of american cheese, 1/4 cup of bbq sauce, and a tablespoon of mustard. Warm on medium heat and serve with rolls or over rice with a salad. Enjoy!

Answer 10

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE


2 3/4-inch-thick boneless rib eye steaks or other tender beefsteaks (about
6 ounces each)
3 teaspoons olive oil

1/3 cup chopped shallots
2 teaspoons chopped fresh rosemary
3 tablespoons balsamic vinegar


Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.

Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

2 Servings; Can Be Doubled.