Cooking Recipe?!?

Question

Give me any recipes that is non-alcholic and good!

Answer 1

what kind of recipe are you looking for? I made raspberry swirl cheesecake pie and it was Fantastic!

1 package (8 oz.) cream chesse softned*
1 can (14oz.) sweetned condensed milk
1/4 cup lemon juice, divided
1 egg
1 ready pie crust
1/2 cup seedless red raspberry preserves

1) in small bowl beat cream chesse on medium speed of electric mixer until fluffy. Gradually beat in sweatned condensed milk and 3 tablespoons of lemon juice. Add egg, beating until just combined.
2)Pour half of cream chesse mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream chesse mixture in crust.
3)Top with remaining cream chesse mixture and remaining preserves mixture. Use knife or narrrow spatula to swirl preserves into cream chesse mixture.
4)Bake at 300F for 50 - 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate 3 hours.

Feeds 8 servings

Answer 2

CHICKEN WITH CUCUMBERS
2 tbsp. olive oil
1 tbsp butter
3 boneless, skinless chicken or turkey breasts
1 large cucumber
1/2 an onion, sliced thin
1/2 tsp. ground cumin
1/2 tsp. ground mustard
2 cloves garlic, minced
1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)
3 tbsp. sour cream

Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over rice, pasta or mashed potatoes.


Stuffed Green Peppers
2 lbs. Hamburger
1 onion, chopped
1 1/2 cups rice
2 eggs
4-6 medium sized green peppers
1 large can tomato juice

Combine hamburger, onion, rice and eggs in a large bowl. Remove tops and insides from the peppers. Stuff peppers with hamburger mixture. Place in baking dish and pour tomato juice over them. Bake at 350 degrees for 1 ½ hours.

Answer 3

* 4 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
* 2 teaspoons seasoning salt
* 6 slices bacon, cut in half
* 1/2 cup prepared mustard
* 1/2 cup honey
* 1/4 cup light corn syrup
* 1/4 cup mayonnaise
* 1 tablespoon dried onion flakes
* 1 tablespoon vegetable oil
* 1 cup sliced fresh mushrooms
* 2 cups shredded Colby-Monterey Jack cheese
* 2 tablespoons chopped fresh parsley

DIRECTIONS

1. Rub the chicken breasts with the seasoning salt, cover and refrigerate for 30 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until crisp. Set aside.
3. In a medium bowl, combine the mustard, honey, corn syrup, mayonnaise and dried onion flakes. Remove half of sauce, cover and refrigerate to serve later.
4. Heat oil in a large skillet over medium heat. Place the breasts in the skillet and saute for 3 to 5 minutes per side, or until browned. Remove from skillet and place the breasts into a 9x13 inch baking dish. Apply the honey mustard sauce to each breast, then layer each breast with mushrooms and bacon. Sprinkle top with shredded cheese.
5. Bake in preheated oven for 15 minutes, or until cheese is melted and chicken juices run clear. Garnish with parsley and serve with the reserved honey mustard sauce.

Answer 4

Country style steak

6 - 8 cube steaks
2 cans cream of mushroom soup
1 can of sliced mushrooms
1 can of cream/evaporated milk
salt pepper
1 cup of flour

Pour flour, into a sealable bowl or container a large zip lock bag will also work for this. add salt and pepper to taste.
place 1 cube steak into bowl and close top. Shake bowl until cube steak is completely covered with flour. Continue this process until all of your cube steaks are covered with flour.
In a large frying pan pour 1/2 cup of oil, place your cube steaks in the pan and cook on a medium heat until steaks are browned evenly on both sides.
Preheat oven to 350 degrees.
Pour the 2 cans of cream of mushroom soup and the can of mushrooms into a 9x11 cassirolle dish. Add the can of cream and mix very well with a fork. Now start adding the cube steaks to the mixture. Use a spoon to cover the steaks with the mushroom soup making sure to cover them completely.
Place in oven and cook for 45 minutes

Chicken pot pie

1 whole chicken (can be substituted with chicken breast in a can)
2 cans of cream of chicken soup
1 can of cream
1 can of sweet peas
2 cans of bisquits
Salt and Pepper
Place the whole chicken in a large pot and boil until the meat starts to fall from the bones.
Take chicken from pot and remove all the meat from the bones placing the meat in a large bowl.
Preheat oven to 350 degrees
In a 9x11 cassirolle dish mix the cream of chicken soup, sweet peas and cream. Salt and Pepper to taste.
Now start adding the chicken. after all the chicken has been added mix it into the soup very good.
place the dish in the oven and cook for 45 minutes.
After 45 minutes remove the dish and open the 2 cans of bisquits.
Place the bisquit on top of the soup and chicken mixture as close as possible and return dish to the oven until the bisquit begin to lightly brown.
Make sure that you do not add the bisquits until after the dish has been in the oven for 45 minutes or the bisquits will be cooked on the top but not on the bottom

Answer 5

fried cabbage with sliced chicken in the mix.
boil a chopped head of cabbage untill tender.
reserve about a cup and 1/2 of water from the boiled cabbage
in a frying pan, add the water and two Tblspoons of butter
add some sliced chicken to the pan. add some seasoning.
stir and let cook for about 25 minutes.

healthy and fast.
i like to stuff a pita with my fried cabbage. it's awesome

Answer 6

SCRAMBLED EGG WITH SMOKED SALMON
This is an easily prepared first course for lunch or dinner. It is creamy in texture and has eye-appeal with its garnish of sliced pepper and whole olives.

250g unsalted butter
Slices of stale white bread
1 pepper (green or red)
7 eggs
3 tablespoons double cream
Black pepper
1/4 level teaspoon salt
225g shredded smoked salmon

Garnish: Red or green pepper, 6 parsley sprigs, 12 stoned black olives, Watercress

Melt half the butter in a saute pan.
With a plain or fluted pastry cutter, 8cm across, cut six rounds from the bread slices.
Cut another 2 slices in 1 cm fingers.
Soak the bread rounds and slices in the melted butter and then place in an oven pre heated to 200 degrees celsius for about 20 minutes until crisp and golden.
Remove and keep warm on a serving dish.
Meanwhile, remove the seeds from the pepper and chop it coarsely.
Melt another 25g of butter in a pan and slowly cook the chopped pepper in it for 15 minutes.
Drain on absorbent paper and keep hot.
Beat the eggs lightly and stir in the cream, freshly ground black pepper, salt and the salmon.
Melt 75g of butter in a large heavy based pan over low heat and pour in the egg and salmon mixture.
Stir gently and continously until the eggs begin to form creamy curds.
Remove the pan from the heat and quickly arrange the soft scramble over the six rounds of bread.
Scatter the drained pepper over the scrambled eggs and garnish with sprigs of parsley.
Decorate the serving dish with thin slices of red or green fresh pepper, small bunches of watercress and black olives.
Serve with the fried bread fingers.

Answer 7

Hey Now..

This is a favorite..

Spinach and Mushroom Stuffed Chicken Breasts Recipe

4 boneless, skinless chicken breasts, 6 ounces
Large plastic food storage bags or waxed paper
1 package, 10 ounces, frozen chopped spinach
2 tablespoons butter
12 small mushroom caps, crimini or button
2 cloves garlic, cracked
1 small shallot, quartered
Salt and freshly ground black pepper
1 cup part skim ricotta cheese
1/2 cup grated Parmigiano or Romano, a couple of handfuls
1/2 teaspoon fresh grated or ground nutmeg
Toothpicks
2 tablespoons extra-virgin olive oil
Sauce:
2 tablespoons butter
2 tablespoons flour
1/2 cup white wine
1 cup chicken broth



Place breasts in the center of a plastic food storage bag or 2 large sheets of waxed paper. Pound out the chicken from the center of the bag outward using a heavy-bottomed skillet or mallet. Be firm but controlled with your strokes.
Defrost spinach in the microwave. Transfer spinach to a kitchen towel. Twist towel around spinach and wring it out until very dry. Transfer to a medium-mixing bowl.

Place a nonstick skillet over moderate heat. When skillet is hot, add butter, mushrooms, garlic and shallot. Season with salt and pepper and saute 5 minutes. Transfer mushrooms, garlic and shallot to the food processor. Pulse to grind the mushrooms and transfer to the mixing bowl, adding the processed mushrooms to the spinach. Add ricotta and grated cheese to the bowl and the nutmeg. Stir to combine the stuffing. Return your skillet to the stove over medium high heat.

Place a mound of stuffing on each breast and wrap and roll breast over the stuffing. Secure breasts with toothpicks. Add 3 tablespoons oil to the pan, 3 turns of the pan. Add breasts to the pan and brown on all sides, cooking chicken 10 to 12 minutes. The meat will cook quickly because it is thin. Remove breasts; add butter to the pan and flour. Cook butter and flour for a minute, whisk in wine and reduce another minute. Whisk in broth and return breasts to the pan. Reduce heat and simmer until ready to serve. Remove toothpicks. Serve breasts whole or, remove from pan, slice on an angle and fan out on dinner plates. Top stuffed chicken breasts or sliced stuffed breasts with generous spoonfuls of the sauce.