I need new things to cook, Do you have any ideas and whats the recipes? Thanks?

Answer 1

Meat, Fish, Pork, or Poultry? Poultry it is:

Island Coconut Chicken with Crab Stuffing

4 boneless skinless Chicken Breast
2 C Bread Crumbs
1 C Unsweetend Coconut
1 C Coconut Milk

Stuffing:

1/4 C diced onion
1/4 C diced celery
1 Tsp miced habanaro
2 Tbls butter
1/2 Lbs crab meat
1 Tbls Coconut Milk
1/2 Tbls Dijon Mustard
1/2 Tsp fresh Thyme
1/2 Tsp fresh Parsley
Salt and Pepper to taste

Pre Heat oven to 350 degrees

Stuffing:
Melt butter in saute pan. Saute onion,celery and pepper until
soft. Add crab and cook 1-2 min. Add milk,mustard,thyme, and
simmer 2 more minutes. Add parsley, salt and pepper, remove
from heat and cool.

Chicken:

Combine Coconut and Bread Crumbs.
Pound Chicken flat between 2 pieces of wax paper ( 1/2 inch thick).
Spread stuffing onto breast and roll up.
Dip each roll into milk, then into coconut mixture.
Place on baking sheet.
Bake for 20-25 min till golden brown and done.

Answer 2

The follwing can be made as a side dish or it can be doubled and made into not only stuffed tomatoes but a stuffing mixture for boneless skillnes chicken breasts too.

Simple. 10 minutes to make, 20-30 to cook.

STUFFED TOMATOES

Ingredients:

4 Large Tomatoes
3 cloves Minced garlic
3 Chopped green onions
1 C Italian seasoned bread crumbs
Olive oil
1 C Mozzarella Cheese
1 handful Fresh parsley (optional, but really pretty :)

Cut the tomatoes down the middle (you'll have a top and a bottom piece) DE-Seed the tomatoe halves by squeezing them over the sink. Scoop out the meat and put it in a bowl. Add to the bread crumbs, garlic, green onions, parsley, and half of the mozz. cheese. Mix these ingredients together. Coat the bottom of a pan with olive oil to prevent sticking (do this even on foil if you use that) and place the tomatoe halves on the coating and fill with the mixture. sprinkle the halves with the rest of the cheese and some bread crumbs on top. Then drizzle lightly with the olive oil to make them brown up nicely in the oven.

Bake until golden for about 20 minutes on 350.

This is really tasty and will impress any dinner guest......

If you want a meat dish to serve with this, simply increase the ingredients in the above recipie and stuff split chicken breast with the stuffing mixture, brush stuffed breasts with melted butter and roll in bread crumbs, then bake it for about 30 minutes. That, served with an italian salad will make a whole deliscious and beautiful meal!!

Good luck!

Answer 3

Go to foodtv.com or foodnetwork.com (either goes to the same site) I believe there's over 20,000 recipes. Check out Nigella Feasts, Everyday Italian, and Easy Entertaining with Michael Chiarello. I love all the shows and watch them frequently to get new ideas.

Answer 4

Hi.....How about beer battered chicken strips. I buy a 2 to 3 lb bag of chicken breast (boneless) in the frozen section. When thawed, I cut into strips about an inch thick. (I get about 4 strips per breast piece). I dust these with flour so that they are lightly coated. I then prepare a simple beer batter out of a can of beer and a cup of flour and some creole seasoning (I like Tony Cachere's which Walmart carries). I run them through the batter and carefully drop them in hot fresh oil. These taste restaurant quality when done (when they float) and I like mine with malt vinegar and salt. It is so good.

Answer 5

My new favorite website is Kraft Foods! They have a bar you can type in the ingredients you have, and it'll pull up a bunch of different recipes!!! It's pretty awesome!

Answer 6

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.



Garlic Chicken Breasts with Brown Sugar
This is so easy and very good!
Tbs oil
6 or more garlic cloves, minced
1 Tbs brown sugar
3 boneless skinless chicken breasts

Preheat the oven to 500F.

Heat the oil over medium heat, add the minced garlic and cook slowly, stirring constantly, until softened. Make sure the oil is not too hot. You don't want to brown the garlic and it can get to that point quickly if you're not careful.

Take it off the heat after 5 minutes or so and add the brown sugar and stir it in.

Line a shallow roasting pan with foil and spread oil across the foil. Lay your boneless skinless chicken breasts across it, spread the garlic/oil/brown sugar mix across the chicken. Bake for 15 minutes, or until done.


Chinese Walnut Chicken
Chicken breasts strips are stir-fried with scallions, ginger and garlic, and seasoned with bourbon and soy sauce.Ingredients:
• 1 teaspoon cornstarch
• 1 Tablespoon water
• 1 egg white, beaten
• 4 skinless, boneless chicken breasts, cut into one-inch cubes
• 3 Tablespoons soy sauce
• 1 Tablespoon bourbon
• 1/2 teaspoon sugar
• 4 Tablespoons oil
• 3 whole scallions, cut into 2-inch slivers
• 2 slices fresh ginger, minced
• 1 medium garlic clove, minced
• 3/4 cup coarsely chopped walnuts
• Hot cooked rice
Method:
In a bowl, mix together cornstarch, water and egg white. Add chicken and toss until thoroughly mixed. In a small bowl, combine soy sauce, bourbon and sugar. Set aside. Heat a wok or large heavy skillet over high heat until a drop of water "skittles" across and evaporates immediately. Add 2 Tablespoons of oil, swirl, and add chicken. Quickly stir-fry 3 to 5 minutes or until no pink shows. Quickly remove from pan and set aside. Reduce heat to medium-high and add the remaining oil to pan. Add scallions, ginger and garlic; stir-fry for 1 minute. Return chicken to pan. Add soy sauce/bourbon mixture and cook, stirring, about 1 minute. Stir in walnuts, mix well and serve with hot cooked rice.
Notes:
One tablespoon of bourbon is the secret ingredient in this recipe. But since nobody in our family drinks, I buy the smallest bottle of bourbon possible and keep it in my seasoning and flavoring cabinet among the vanilla extract, maple syrup and spice blends. It won't spoil and keeps forever.

Answer 7

Try cooking lasagna, chicken, or pork chops. These are easy things to cook, and are yummy!!

Answer 8

I make during the holidays A tomato pie...it is GRRRREAT!

Answer 9

www.allrecipes.com

Answer 10

I have zillions of recipes for more email me... [e-mail]

Chiles Rellenos Chicken

2 boneless, skinless chicken breasts
1 lime, cut in half crosswise
1 egg white
1 garlic clove, pressed
½ cup finely crushed nacho cheese flavored tortilla chips (about 1 ½ cup chips)
½ can (4 oz) whole green chiles, drained and cut into strips
2 Tbsp shredded Monterey Jack cheese
1 tsp snipped fresh cilantro
Prepared salsa (optional)

1.Preheat oven to 400 degrees. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using Meat Tenderizer. Repeat with remaining chicken breast half.
2.Juice lime halves into small batter bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press.; whisk until frothy using Stainless Whisk.
3.Place Tortilla chips in another resealable food storage bag and finely crush using the flat side of the Meat Tenderizer. Place crushed chips in a shallow dish. Dip chicken in the egg mixture and then into chips coating completely. Discard remaining chips. Place chicken on pan.
4.Bake 20-22 minutes ir until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.

Yield: 2 servings

Nutrients per serving: Calories 530, Total Fat 22g, Saturated Fat 5g, Cholesterol 75mg, Carbohydrate 48g, Protein 36g, Sodium 700mg, Fiber 4g

Diabetic exchanges per serving: 3 starch, 4 medium-fat meat (3 carb)

Cook’s Tips
The ingredients in this recipe can easily be doubled and baked on the Medium Bar Pan.
The Citrus Press makes juicing limes a quick and easy task. Simply slice a lime in half crosswise, place into the hopper of the press and squeeze.
Traditional chiles rellenos start with mild pablano peppers that are stuffed with Chihuahua cheese, then dipped in an egg batter or breaded and fried.

Hawaiian Turkey Burgers
Ingredients:
1 pound ground turkey
1/2 cup dry bread crumbs
1/2 cup chopped red or green bell pepper
1/2 cup thinly sliced green onions
1 teaspoon finely chopped fresh ginger root
1 can (8 ounces) pineapple slices, reserving 1/4 cup juice
1/2 teaspoon salt
1 cup teriyaki sauce
4 hamburger buns


Directions:
1.In Classic Batter Bowl, combine ground turkey, bread crumbs, bell pepper, green onion, ginger root, 1/4 cup reserved pineapple juice and salt; mix gently but thoroughly. Form meat mixture into four 1/2-inch-thick patties.
2.Grill over medium coals 10-12 minutes or until meat is no longer pink and internal temperature reaches 165°F. Use Barbecue Turner to turn burgers once during cooking. Baste with teriyaki sauce using Barbecue Basting Brush during last 2 minutes of grilling.
3.Grill pineapple slices 5 minutes, basting with teriyaki sauce. Grill buns to warm; remove using Barbecue Tongs. Serve burgers on buns; top with pineapple slice.
Yield: 4 servings

Nutrients per serving: Calories 250, Total Fat 3 g, Saturated Fat 1 g, Cholesterol 5 mg, Carbohydrate 48 g, Protein 10 g, Sodium 2050 mg, Fiber 1 g

©The Pampered Chef, Ltd. 2006

Honey Mustard-Glazed Turkey Breast
Ingredients:
1 bone-in turkey breast half (2 1/2-3 pounds)
1 can (14 1/2 ounces) chicken broth
1/3 cup honey
1/4 cup Dijon mustard
1/4 cup cold water
2 garlic cloves, pressed
1 tablespoon cornstarch
1 teaspoon paprika
1/4 teaspoon coarsely ground black pepper


Directions:
1.Preheat oven to 350°F. Lightly spray Square Baker with nonstick cooking spray. Place turkey breast into baker.
2.In Small Batter Bowl, combine chicken broth, honey, mustard, water, garlic, cornstarch, paprika and black pepper; whisk until smooth using Nylon Spiral Whisk. Pour mixture over turkey breast.
3.Bake, uncovered, 1 1/2-2 hours, basting every 20 minutes using Baster until Pocket Thermometer inserted into thickest part of breast registers 170°F and juices run clear.
4.Remove turkey breast from baker; place on Cutting Board and loosely tent with aluminum foil. Let stand 10 minutes before carving. Pour honey mustard sauce into gravy boat; thin sauce with hot water to desired consistency, if necessary. Carve turkey into thin slices; serve with sauce.
Yield: 6 servings

Nutrients per serving: Calories 400, Total Fat 14 g, Saturated Fat 4 g, Cholesterol 125 mg, Carbohydrate 18 g, Protein 48 g, Sodium 660 mg, Fiber 0 g

©The Pampered Chef, Ltd. 2006

Shepards Pie

Prep 25 min Cook 25-30 min

1 lb lean ground beef
½ cup onion, chopped
1 garlic clove pressed
1/4 tsp ground black pepper
½ tsp salt
½ tsp dried thyme
2 cups frozen veggie blend (such as mixed veggies or peas & carrots)
1 jar (12 oz) beef gravy
4 servings (about 2 cups hot prepared instant potatoes (plus ingredients to make)
2 ounces of cheddar cheese, shredded (1/2 cup)

1. Preheat oven to 375 degrees.
2. Chop onion using food chopper. Heat 10” skillet over medium heat. Add beef, onion and garlic, pressed with garlic press. Cook 8-10 minutes until no longer pink; drain. Stir in seasonings. Add veggies and gravy to pan. Bring mixture to a boil; spoon into oval baker. (I used the deep dish baker and it works fine)
3. Prepare potatoes according to package microwave directions in 2 Qt covered microcooker. After cooked shred ½ of cheese over potatoes using deluxe cheese grater; mix lightly. Spoon potatoes into Easy Accent Decorator fitted with open star tip. Pipe potatoes around edge of stone over meat mixture.
4. Bake 25-30 minutes or until thoroughly heated. Remove from oven. Shred remaining cheese over potatoes; let stand 5 minutes before serving.