Share one of your original recipes!?

Question

Here is one that I made

Mix white albacore tuna, mayonnaise and white onions diced to about one half an inch cubed in a bowl.
Cook up some bacon strips.
slice some avocado and sharp cheddar cheese.
In a flour tortilla shell add the tuna mix followed by the beacon, avocado and cheese.
Wrap and eat!

What is one of your recipes!

Answer 1

Flour tortillas with cream cheese spread, sprouts, olives, ham, cheese.

The roll the tortilla really tight. Cut into circle's and serve with ranch dressing!

Always a hit!

I didn't specify what kind of cheese cause that's up to your taste. You can also use any kind of lunch meat. It's also a good idea if this is for a party to place toothpicks through each slice.

By the way I love your recipe. I'm going to try it. You don't find to many recipes out there with tuna.

'-)

Answer 2

Belgian Country Sausages

INGREDIENTS:

Sausages, Potatoes, swede, carrots, redcurrant jelly, red wine, butter, salt, black pepper, chopped bacon lardons (pancetta)

RECIPE:

SAUSAGES:

1. Brown the sausages in a saucepan ever so slightly
2. Pour enough red wine in to cover the sausages
3. Add half a jar of redcurrant jelly (or more if you've got a lot of sausages)
4. Bring to the boil then leave to simmer so the sauce can reduce

MASH:

1. Boil the potatoes and swede together, and the carrots in a seperate pan
2. Saute off the bacon/pancetta in a frying pan
3. Mash the carrots so they're not totally smooth
4. Mash the potatoes and swede until they're totally smooth
5. Mix the potatoes, swede, carrots, and bacon all together with some butter
6. Season with salt and black pepper to taste then mix again

SERVING:

1. Serve the mash onto a plate then place the sausages on top
2. Pour sauce over according to your taste
3. Scoff!

Answer 3

This is the first recipe I created myself and it's still very popular around my house!

Chicken Poached in Cream with Tarragon (to serve 4)

--4 boneless, skinless chicken breast halves
--1 tablespoon each butter and vegetable oil
--a little flour (about 1/4 cup or so)
--1/3 cup dry white wine
--4 scallions, green and part of the white, thinly sliced
--2 tablespoons chopped fresh tarragon if you can get it (but if not, don't let it keep you from trying this recipe! It will still give you good results)
--2/3 cup heavy cream
--3 teaspoons tarragon vinegar (if you don't like tarragon, you can use lemon juice instead)

In a large nonstick skillet, heat the oil and butter together over medium-high. Add the chicken and saute it briefly on both sides just until it's browned. (It will finish cooking later in the recipe.) Remove it to a plate and set aside.

Reduce the heat to medium low. Add the scallions and the tarragon if you're using it. Saute no more than 20 seconds or so, just until the scallions are starting to go limp. Add the wine and let it bubble away about 30 seconds or until syrupy-looking. Add the cream and about 1/2 tablespoon of salt. Put the chicken back in the pan and turn to coat with the sauce. Put a lid on the pan and adjust the heat so it simmers very gently. Cook about 10 minutes, depending on the size of the chicken pieces. (Don't be afraid to cut into one to check. You don't want to overcook them--they're done as soon as no pink remains.)

Remove the chicken to a warm platter. If the sauce seems too thin, reduce it by stirring it over medium-high heat until the texture is to your liking. I usually cook it until a wooden spoon dragged across the pan bottom momentarily makes a bare "trail".

Remove from the heat. Taste for salt, and add freshly ground pepper to taste. Stir in the vinegar. Then put the chicken back in and turn to coat well with the sauce. If need be, rewarm briefly before serving. Serve with the sauce spooned over.

A rice pilaf and a green vegetable (broccoli, asparagus, spinach) go well with this. I hope you enjoy it!



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Answer 4

Pork Rice Bowl
A quick, easy to cook, and at the same time as being very tasty.

2-3 cups cooked rice (still hot)
1/4 pound ground pork
1/4 sliced yellow or white onion
1 tablespoon cooking rice wine
2 tablespoons soy sauce
1 tablespoon sugar
1 teaspoon chili oil (optional)
1 teaspoon (approximate) fresh grated ginger

1) In a wok or skillet combine pork, onion, rice wine, soy sauce, sugar, chili oil, and ginger and cook on high until pork and onions are cooked, and liquid has (for the most part) evaporated.

2) Place cooked rice in a large bowl and top with pork mixture.

This recipes for 1 serving .

Answer 5

On days I workout consultation I make a smoothie for breakfast. it generally has ideal right here (all measurements are approximations): a million/2 banana 5 strawberries (clean or frozen, depending what I actually have) 10-15 blueberries (clean or frozen) 4 slices of peach (clean or frozen) 3-5 chunks of mango (clean or frozen) 2-3 tbsp canned beaten pineapple 2 tbsp organic yogurt a million scoop soy protein powder a million/2-2/3 cup soy milk a million tbsp wheat germ a million tbsp flax seed oil 2 tbsp aloe vera juice (upload ice if wanted) regularly i do not use all the fruit, I only use what I actually have/what sounds sturdy that day. This makes a minimum of two beneficiant servings... it truly is scrumptious!!

Answer 6

Confetti Salad


This is a basic pasta salad (no lettuce)
with small chopped bits of whatever you like added in and a dressing of sweet rice wine vinegar and olive oil dressing with Italian herbs and spices, salt and pepper.

Cold prepared pasta

I usually use:

Chick peas
Olives
Drained, canned, white albacore tuna in water.
Roasted red pepper
Celery
Carrot
onion
artichoke hearts in oil chopped up and de choked...
tomatoes
heck even avacado!

Anything your little heart desires...Chopped small like confetti

Sometimes I make it with sliced pickled beats Blue or Feta cheese cheese, greek seasoning, olives, tomatoes, red onions, Pecans and mandarin orange segments.

Answer 7

yum - I might have to try that.

Heres one of mine:
fry some chopped red onion and a chopped garlic clove. Add some sliced mushrooms, and a tablespoon full of tomato puree. When the mushrooms are cooked stir in a small tin of baked beans. Once hot serve - either on its own or with a baked sweet potato.

Answer 8

Place a pork roast into a crock pot on low for 6 to 8 hours. Shred it and pour out remaining juices. Add 1 bottle sweet baby ray's bbq sauce(or your favorite), 2 Tbs brown sugar, and a medium diced onion. Return all to crock pot and cook on low another 2 hours. Serve on fresh hard rolls.

Answer 9

My favorite receipe is the homemade lasagna.

NGREDIENTS

* 1 (16 ounce) package lasagna noodles
* 1/2 pound ground pork
* 1/2 pound lean ground beef
* 1 (8 ounce) can tomato sauce
* 1 (28 ounce) can crushed tomatoes
* 1 tablespoon chopped fresh parsley
* 1 clove garlic, crushed
* 1/2 teaspoon dried oregano
* 1/2 cup minced onion
* 1/8 teaspoon white sugar
* 1 1/2 teaspoons dried basil
* 1 1/2 teaspoons salt
* 1 pound small curd cottage cheese
* 3 eggs
* 3/4 cup grated Parmesan cheese
* 2 teaspoons salt
* 1/4 teaspoon ground black pepper
* 1 pound shredded mozzarella cheese

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add noodles and cook for 8 to 10 minutes or until al dente; drain and set aside.
2. Place pork and beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in tomato sauce, crushed tomatoes, parsley, garlic, oregano, onion, sugar, basil and salt. Simmer over medium-low heat for 30 minutes, stirring occasionally.
3. In a large bowl, combine cottage cheese, eggs, Parmesan cheese, parsley, salt and pepper.
4. In a 9x13 inch baking dish, place 2 layers of noodles on the bottom of dish; layer 1/2 of the cheese mixture, 1/2 of the mozzarella cheese and 1/2 of the sauce; repeat layers.
5. Cover with aluminum foil and bake in preheated oven for 30 to 40 minutes. Remove foil and bake for another 5 to 10 minutes; let stand for 10 minutes before cutting; serve.

Answer 10

Fish Stick tacos

I box of fish sticks
5 or so cups of lettuce of your chose but iceberg works best
3 copped tomatoes
juice of one lemon or 2 limes
1 doz Corn Tortillas
garlic salt to taste

bake the fish sticks according to package,meanwhile mix lettuce,tomatoes,lemon juice and garlic salt in a bowl .
Fry corn in a taco shape.
When fish sticks are done chop in bite size pieces.
Fill your shells with fish stick pieces and salad mix .