does anyone know any good recipes?

Question

I am a very fussy eater, need some recipes for chicken, beef and pasta, these are my favourite foods.
I have loads of cook books but there all rubbish!

Answer 1

epicurious.com

Answer 2

Well, it is a bit difficult if you do not state what sort of things you do and do not eat. You could always read your cook books and adapt them more to your liking - either adding things or subtracting things or changing them in some way to suit your tastes. You do not have to stick rigidly to a recipe! Recipe books are there to give some inspiration. I have hundreds. Some I follow but that is because I have all I need and like the result, but some I just get the basic ideas and then tweak them to my own idea or simply because I have something different in the house at the time.

For example a chicken curry recipe would be just as good with pork or beef etc. Experiment.

Answer 3

If you like simple food, then try pan frying your chicken or beef in teriaki sauce, adds an oriental flavour, or take the beef, thinly sliced and cover liberally with white pepper (a lot) then pan fry.

enjoy

Answer 4

if you go onto www.yummyfood.net, there are loads on there. They are really great, especially the "Chicken with 40 cloves of garlic" recipe. Its not too garlicky at all, and really yum. They have loads of different ones, more variety than you will get from ones on here :-)

Answer 5

beef strognoff

beef cubes small pack
1 onion and small pack sliced mushroom (if you like) cut
2 cans of cream of mushroom
1 can of beef broth
16 oz sour cream

cook in crock pot all day

serve over pasta or rice

Answer 6

It would help if you could tell us what you are picky eating. What do you not like to eat? Such as onions or broccoli. Or how do you not like something cooked? Such as grilled or fried. I could help you here but I need more information.

Answer 7

just google jamie oliver, and learn stuff from the king of recipe himself

Answer 8

have a look on deliaonline.com i've had loads of good receipes off there.

Answer 9

well,i enjoy just pasta with ketchup.

Answer 10

CHICKEN GOUJONS! CHICKEN CEASER SALAD UUUUUUUMMMMMMM!!

Answer 11

Try the following
Beef Wellington
Ingredients
1 x 225g/8oz beef fillet
small piece of truffle, sliced
oil, for frying
salt and freshly ground black pepper
For the pastry
110g/4oz plain flour
140g/5oz butter
1 egg white
For the sauce
2 glasses red wine
30g/1oz sugar
1 beef stock cube
15g/½oz butter

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. To make the pastry, blend flour, butter and egg white in food processor and roll out on a floured surface.
3. To cook the beef fillet, heat one tablespoon of oil in pan and sear beef fillet for two minutes each side.
4. Place beef fillet in centre of pastry. Scatter a few slices of truffle over and add salt and pepper. Wrap pastry up to make a parcel.
5. Place on a baking tray and cook in oven for 12-15 minutes.
6. To make the sauce, melt butter in a pan, add red wine, sugar and beef stock cube and gently cook until reduced.
7. Sit beef Wellington on top of sauce, to serve

or Chinese Crispy Beef Stir-fry
8 oz (225 g) rump steak
4 oz (110 g) rice noodles
1 stem lemon grass
1 fat garlic clove
1½ inch (4 cm) piece fresh ginger
6 spring onions
1 medium leek
1 medium carrot
2 rounded teaspoons cornflour
1 level teaspoon Chinese five-spice powder
2 tablespoons groundnut oil or other flavourless oil
2 tablespoons soy sauce
3 tablespoons dry sherry
pinch salt
The secret of a successful stir-fry is speed. So what you need to do is have everything prepared before you start. The first item to prepare is the rice noodles. Place these in a large bowl with a little salt, then pour warm water over them and leave them to soak for exactly 15 minutes and no longer.

Now for the vegetables. First the lemon grass – remove the outer tougher leaves, trim off the woody tops, then slice the rest very finely. The garlic should be peeled and also chopped finely. The piece of ginger needs to be peeled, cut into thin slices and then the slices cut into tiny matchstick pieces. Finely slice the white part of the spring onions, then cut the tender green part into 2 inch (5 cm) lengths and then the lengths into little strips. Now the leek: first halve the white part lengthways and cut into similar matchstick-sized strips, then cut the green, tender part of the leek into diagonals to make diamond-shaped pieces. Cut the carrot lengthways and then make this, too, into matchsticks.

Now for the meat. This is cut into 2 inch (5 cm) pieces and these are then cut lengthways so that the meat, too, is now in thin strips. Next you need to take a small bowl and in it mix the cornflour and the five-spice powder together. Mix the meat in this mixture until it is all well coated. Drain the noodles, shaking off any excess water, and then all is ready to cook.

Now place the wok over a high heat, without adding any oil at first. As soon as it's very hot, add 1 tablespoon of the oil, let it sizzle, then add the meat and toss it and stir-fry it in the hot oil for about 2 minutes. Then remove the meat to a plate. Add the remaining oil, let it sizzle and then add the lemon grass, garlic and ginger. Toss these around for about 30 seconds, then add the carrots, spring onions and leek and toss these around also for 30 seconds. Next add the liquid – soy sauce, sherry and 2 tablespoons of water. Then, as soon as the liquid is very hot, stir in the noodles, combining them with the vegetables. Finally, return the meat to join all the vegetables, toss everything together a couple of times and serve immediately in hot bowls.

or Herb-marinated chicken with puntaletta pasta salad
Ingredients
4 large part-boned chicken breasts, skin removed
Marinade:
4 tbsp extra virgin oil
1½ tbsp mixed chopped herbs e.g. rosemary and oregano
large pinch dried chilli flakes
1 small clove of garlic, finely chopped
Pasta salad:
225g/8oz puntaletta pasta, or other small pasta shapes
1 small aubergine, cut into 2.5cm/1in cubes
1 red onion, cut into thin wedges through the root
1 red pepper, seeded and cut into 2.5cm/1in pieces
2 cloves of garlic, finely chopped
5 tbsp extra virgin olive oil
½ tsp sea salt flakes
3 sun-dried tomatoes, sliced thinly
1 tbsp white wine vinegar
4 tbsp chopped flat leaf parsley
55g/2oz fresh rocket
salt and freshly ground black pepper

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Make 3 shallow cuts across the top of each chicken breast and lay them in a shallow dish.
3. Mix the marinade ingredients and some seasoning together, pour over the chicken and rub it well into the slashes.
4. Set aside.
5. For the pasta salad, bring a large pan of salted water to the boil. Add the pasta and cook for 9 minutes or until 'al dente'.
6. Drain and leave to cool.
7. Meanwhile, toss the aubergine, onion, red pepper, garlic, 2 tbsp of the oil and the sea salt flakes together in a small roasting tin and roast for 30 minutes.
8. Remove and leave to cool.
9. To cook the chicken, preheat a ridged cast iron griddle pan over a medium heat.
10. Lift the chicken out of the marinade and cook, breast-side up for 10 minutes. Turn over and cook for a further 10 minutes until golden and cooked through.
11. Finally, whisk the remaining olive oil, vinegar and some seasoning together.
12.Mix the pasta, roasted vegetables, sundried tomatoes, parsley and rocket together in a large bowl, then stir in the dressing. Serve with the grilled chicken

or Cheese-stuffed chicken wrapped in bacon on creamed leeks
Ingredients
For the chicken
chicken breast
55g/2oz mild cheddar cheese
1 tsp finely chopped, fresh rosemary
5 slices streaky bacon
25g/1oz butter
For the leeks
25g/1oz butter
1 tbsp olive oil
1 garlic clove, finely chopped
½ onion, finely chopped
1 leek, finely sliced
100ml/3½fl oz double cream
sea salt and freshly ground black pepper



Method
1. Preheat the oven to 220C/425F/Gas 7.
2. For the chicken, use a sharp knife to cut a pocket lengthways into the chicken breast. Mix the cheese and rosemary together in a bowl, then stuff the mixture into the pocket of the chicken breast. Wrap the chicken in the slices of bacon to cover and seal the pocket.
3. Heat the butter in an ovenproof frying pan over a high heat. Add the chicken and fry for 1-2 minutes on each side, until the bacon is golden.
4. Place the frying pan into the oven and roast for 15 minutes or until the chicken is completely cooked through.
5. Meanwhile, for the leeks, heat the butter and the oil in a frying pan over a medium heat. Add the garlic, onion and leek, and sauté for 2-3 minutes, until soft.
6. Add the double cream to the frying pan and season, to taste, with salt and freshly ground black pepper.
7. To serve, place the leeks onto a serving plate and top with the chicken breast