have any good recipies?

Question

please share

Answer 1

MARBLED EGGS

12 cups water, divided
1/4 tsp. salt
6 eggs
2 bags black tea

Put 6 cups water, eggs, and salt in saucepan. Bring to boil about 10 minutes.
Drain water and let eggs cool enough to handle. Crack the eggs against a hard surface so most of the eggshells are covered with cracks but DO NOT PEEL THE SHELLS OFF.
Add remaining water, tea bags, and eggs in the saucepan together. Heat to low boil for an hour. Remove from heat and allow contents in saucepan to sit and cool for an hour.
Remove the shell.
Eggs should have a marbled effect. Serve as is or deviled.

Answer 2

Chateaubriand

The story goes that back in the days of Napoleon, Chef Montmireil created a special dish for author and statesman, Francois Chateaubriand. He took a cut of beef from the tenderloin, just down from the filet mignon, coated it in butter, seasoned it with black pepper and grilled it. This cut, now synonymous with the recipe, is a thick steak, large enough to serve at least two people.

To finish off this dish, the meat is sliced into thin strips, topped with a butter and parsley mixture and served with béarnaise sauce. The traditional side dish is chateau potatoes. These small potatoes are roasted in a heavy pan, covered in butter. Not a recipe for the dieter, but well worth the extra calories.

Of course the beef tenderloin steak is one of the more expensive cuts, but if you want to make a meal that is sure to impress, this is a good one to choose.

Remember that Chateaubriand is a recipe and not a cut of meat. This recipe has been adapted by a great number of cooks to use almost anything from fish to artichokes. A quick search of the Internet will find you dozens of variations.
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Traditional Chateaubriand
From the time of Napoleon comes this recipe for a great meal. Chateaubriand is not a cut of beef, like many think, but a recipe for a grilled beef tenderloin.

2 pounds beef tenderloin
1/2 cup plus 2 tablespoons butter
1/2 cup watercress
2 tablespoons minced parsley
1 tablespoon lemon juice
salt and pepper

PREPARATION:
Trim beef tenderloin of unnecessary fat. The tenderloin should be about 1 inch thick, so if it's too thick, pound to flatten. Melt 2 tablespoons of butter and coat over the surface of the meat. Season with black pepper.

Preheat grill. Meanwhile melt remaining 1/2 cup of butter in a sauce pan. Add parsley, lemon juice and season with salt and pepper. Pour into a small container and refrigerate.

Place the tenderloin on hot grill and sear on each side for about 4 minutes. Reduce heat and continue grilling until it reaches the desired doneness. Remove from grill and slice into 1/2 inch thick slices. Serve garnished with watercresses and butter mixture (called Maitre d'hotel butter).
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Chateaubriand is traditionally served with Béarnaise Sauce
Béarnaise Sauce.

This is a classic sauce that goes well over most grilled dishes. This is one of the most versatile sauces in the world.

INGREDIENTS:
1 cup butter, melted and hot
3 egg yolks
3 tablespoons white wine vinegar
1 tablespoon onion, finely chopped
1 teaspoon freshly ground black pepper
1 teaspoon dry tarragon

PREPARATION:
Put onions, vinegar, tarragon and pepper in a sauce pan and bring to a boil. Reduce to about 1-2 teaspoons of liquid. Stir constantly. Remove from stove and let cool. Put egg yolks and cooled mixture in a blender.

Process for about 1 minute or until completely blended. Melt butter. Turn blender to high and slowly add the butter. Start out very slow. Serve immediately. This can be a tricky sauce so go slow and watch it very carefully. The sauce will get thick as you add the butter. Do not let it cool after it is mixed because it will separate.

Answer 3

Banana Pudding
1 small box of Jello brand French Vanilla instant pudding mix
1 small box of Jello brand Banana Cream instant pudding mix
1 small container of Cool Whip
2 boxes of Nabisco brand vanilla wafers
5 to 6 bananas
Mix both boxes of pudding mix with 4 cups of milk for about 2 minutes,then fold in Cool Whip. Put a layer of vanilla wafers in bottom of bowl,then a layer of sliced bananas,then half of the pudding mixture. Repeat once more with a layer of wafers,bananas,and the rest of the pudding. Top with more vanilla wafers;and enjoy. Delicious!!! This makes a big bowl of banana pudding!

Answer 4

Hi
I have quite a few recipes which can be made out of oranges. Oranges are rich in vitamin C and they give freshness to people. Here are some of the recipes that can be made out of oranges and few of them are.

Orange Date Salad:

Ingredient:

For the preparation of orange date salad the following stuffs are want to add. Take three cup of pounds oranges to nearly six cups are accepted. Half a cup of sugar, one teaspoon cinnamon, ten medjool dates, half cup roughly chopped walnuts, one teaspoon orange flower water, mint leaves for garnish.

Preparation:

1.Cut the bottom of each and every orange under that want to place a dish to collect the juice. Throw out the peel and slice each orange into three-eights-inch crosswise slices and use to cut that each slice as half. Mix the sugar and cinnamon in a small bowl. Keep the orange in a large bowl and shake over the sugar and cinnamon inspiring to coat.
2.Cool the dates at short time to support for slice and cut into strips and add them to the oranges. At the same time add the walnuts and orange flower water and stir it well.
3.Arrange in a serving dish and decorate with a few mint leaves. Keep it cool when before serving.

Ginger Orange Sauce:

Ingredients:

For the preparation of Ginger orange sauce the following stuffs are want to add.
Take a half inch piece of fresh ginger root, one orange, one table spoon extra virgin olive oil, two teaspoon balsamic vinegar, quarter teaspoon kosher salt, quarter teaspoon freshly ground pepper, quarter teaspoon soy sauce.

Preparation:

1.Cut the peel ginger into small pieces. Wash the orange keenly. For five minutes boil the ginger and orange in a cup of water and drain it well.

2.Juice the orange it will need quarter cup of juice. Beat the olive oil, vinegar, salt, pepper and soy sauce into the juice. Stir it well and add orange peel and ginger together.

3.Let wait for three or more than hours.

To know more about orange fruit and recipes just take a minute to visit the link below its quite interesting.

http://www.orangefruit.biz/ | http://www.orangefruit.biz/j-pro.html

Answer 5

Tom Yam Pattani (a spicy Thai dish)

INGREDIENTS

200 g prawns(medium size)
200 g squids
10 pcs fish ball
10 button mushrooms(halved)
4 pcs crab sticks(cut into half)
2 stlks lemongrass(sliced)
4 pcs kaffir lime leaves
5 pcs chilli padi (bird's eye chilli,slit into half)
300 g tom yam paste
1 litre water
1 pc lemon wedge(squeezed)

METHOD

Pour water into a pot and add tom yam paste,sliced lemon grass,kaffir lime leaves,chilli padi and boil for 15 mins.
Then add fishballs,prawns,squids and crabsticks and boil for another 10 mins.Then add button mushroom and lemon juice.Lower heat and let it boil gently for another 5 mins.
Serve warm with white rice.

Enjoy!

***May cut down number of chilli, if prefer not too spicy.

Answer 6

There are a couple on this site I really like. One is the apple glazed pork chops and the other is a grilled salmon steak. Both are delicious.

Answer 7

you can use steak fish or chicken for this
add spices then roll in flour then in beaten egg and bake in warm
oil until ready
serve mash and fried onion with fish
severe mash rice and gravy with steak
serve salads with chicken
this is only suggestions

Answer 8

fry thin chicken cutlets in butter. Add a squeezed lemon then some capers. yum

Answer 9

Begal with cream cheese yummy!!!

Answer 10

There are loads on this website: