Any good cooks out there? looking for a good recipe?

Answer 1

I have a good general recipe that you can vary according to what you have on hand.

Cook some pasta (I usually use bowties or egg noodles), and get some frozen veggies (throw them in the pasta water when its almost done...just enough to heat them properly). Meanwhile gather any meat you have (chicken, ham, or steak leftovers are fine) and heat them up separately. When the pasta/veggies are done drain them, but save 1/4 cup or so of the water. Add the water to whatever pan you cooked the meat in to make a kind of sauce out of it (I usually add some butter to this as well). Add the meat to the pasta/veggies and add the sauce. Salt and Pepper at will, and feel free to add a spice if you like (basil and thyme are good standbys). Then your done.

Answer 2

You didn't really specify whether you were looking for a main dish, side dish, or dessert, but I have pared-down a cookbook recipe for a sort of spicy Tex-Mex lasagne that tastes incredible. And if you tell people that you slaved over it in the kitchen for hours, they'll believe you. [grin]

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Tex-Mex Lasagne
(adapted from Life's On Fire)

Prep time: 15 - 20 minutes
Cooking time: 50 + 10 minutes

1 box oven-ready lasagne noodles, uncooked
1 can cheddar cheese soup
1 cup salsa
2 cups grated cheddar cheese
3/4 cup water
1 pound ground beef
a 9 x 13 (or similar) lasagne pan

Preheat oven to 350 F, and grease the pan. Cooking spray works well here.

Cook and drain the beef. Put it in a bowl, and add the can of cheddar soup, 1 cup of of grated cheese, and the salsa. Mix well.

Put 1/3 of this mixture into the pan. Top it with some uncooked lasagne noodles. Put another 1/3 of the mixture on top of that, and lay more noodles over it. Add the last 1/3 of the mixture. Pour the water over the casserole and top with the remaining 1 cup of grated cheese.

Cover the pan with foil and put it in the oven for 45 - 50 minutes. Then remove the foil and bake another 10 minutes, to make the cheese a little more crispy. Take it out of the oven and let stand for five minutes, to help it settle and stick together.

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I make this with -- don't laugh! -- soy meat (Yves Ground Round) and soy cheese (Soy Original cheddar), because it cuts the fat content by more than two thirds. Soy cheese also doesn't give off that greasy film when cooked. I've fed my 'nearly-vegetarian' version of this to meat-eating friends, and they've been clueless.

But any way you prepare it, I hope this is of some use to you!

Answer 3

Pasta with Seafood and Mushroom Cream Sauce

6 tablespoons butter
1 small garlic clove, cut in half
16 ounces fresh sliced mushrooms
2 pounds cleaned bay scallops
1 pound peeled cleaned medium shrimp
1 box (16 ounces) spiral pasta
1 1/2 cups whipping cream
3/4 cup grated Parmesan cheese
salt
pepper
3 to 4 tablespoons fresh chopped parsley

Melt butter in a large skillet over medium heat with the halved garlic clove. Add mushrooms and cook until mushrooms are lightly browned. Remove garlic pieces. Add scallops and shrimp to the mushroom mixture; cook, stirring, for about 6 minutes, until cooked through.

In a large pot, cook the pasta according to package directions. Drain and return to the cooking pot. Add cream and Parmesan cheese to the pasta and toss well. Add mushroom and seafood mixture with juices; Toss well and season with salt and pepper to taste.

Pork Loin with Cranberry Sauce in a crockpot

1 boneless pork loin roast, about 4 pounds
Salt & pepper
garlic powder
1/4 tsp. nutmeg
1 can whole cranberry sauce

Season roast with salt, pepper, and garlic powder; place in slow cooker. Mix remaining ingredients and pour over pork. Cover and cook for 8 to 10 hours on low.

Answer 4

here is a favorite of mine
**Menu**

Beef Stroganoff
Green Salad
pudding parfaits

Beef Stroganoff
1 LBS ground beef
1 can cream of mushroom soup
1 med container sour cream
1 lbs sliced mushrooms
1 small package egg noodles
salt pepper and garlic powder
**Directions**

brown ground beef with the garlic powder and drain off fat
in your pot with the ground beef put in the mushrooms salt and pepper to taste add sour cream and soup. cook over med-low heat Cook egg noodles according to directions
mix noodles and gravy mixture

Pudding parfaits

make a box of instant pudding of your favorite flavor
and layer in a nice glass with cool whip

start with pudding and end with cool whip you want at least 4 layers top with a maraschino cherry

Answer 5

Give us a clue as to what kind of recipe. Some of us are good at some things, and not others.

Answer 6

Well....what kind of recipe are you looking for? Specific main ingredient? I've got lots of recipes for all different sorts of things! Here's a few to start with:

Chicken with Mustard Mascarpone Marsala Sauce

1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
Salt and freshly ground black pepper
2 tablespoons olive oil
5 tablespoons butter, divided
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
12 ounces dried fettuccine

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.


Jacket Potato with Bacon, Mushroom, and Peppercorn Sauce

4 medium-sized russet or other baking potatoes, well scrubbed
12 ounces bacon, chopped
8 ounces sliced button mushrooms
1/4 cup brandy
1 tablespoon green peppercorns, drenched in cold water
1 cup cream
Salt and pepper
Butter, for topping

Potato: Preheat the oven to 375 degrees F. Prick potatoes with a fork and bake until soft, about 1 hour.

Sauce: Saute bacon, add button mushrooms and cook until golden brown. Pour brandy first into a measuring cup (for safety) and then into the pan and carefully ignite with a long match. After the alcohol burns off and the flame has died, stir in the peppercorns. Stir in the cream and heat through, without boiling. Salt and pepper, to taste.

Cut open baked potatoes. Top each with a spoonful of butter, then cover generously with sauce.

Answer 7

Pistachio Brandy Sauce?.Cheese eggplant with ham.Shrimp-pasta combination.Four cheese with rice.Naples fresh past.BBQ meat loaf.Brooklyn fellas pizza.Stuffed BBQ chicken.Stuffed cipolle.I have all these recipes,but are long writing explanation.So,I don't know how to help you.

Answer 8

thats like saying,is there a doc in the house?but i dont know whats wrong with me.