Cooking!!!?

Question

So I am tired of cooking the same thing over and over for my husband and I. Does anyone have any suggestions on some easy, unique, and good food ideas? Any reciepes?

Answer 1

Here's a recipe just for two:
Beef and Spinach Lasagna Roll-Ups

Makes: 2 servings
1/4lb extra lean ground beef
3tablespoons chopped onion
1jar (14-oz.) tomato pasta sauce
1egg white
1/2cup ricotta cheese
2tablespoons grated Parmesan cheese
1teaspoon dried oregano leaves
3/4cup shredded mozzarella cheese (3 oz)
4(8x2 1/2-inch) frozen precooked lasagna noodles, thawed
1cup fresh baby spinach leaves, washed, stems removed


1 . Heat oven to 350°F. In 8-inch skillet, cook beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently; drain. Stir in 1/2 cup of the pasta sauce. Remove from heat.
2 . In bottom of ungreased 8-inch square (2-quart) glass baking dish, spread 3 tablespoons of the remaining pasta sauce. In medium bowl, beat egg white. Stir in ricotta cheese, Parmesan cheese, oregano and 1/2 cup of the mozzarella cheese.
3 . Spread 1/4 each of ricotta mixture, spinach leaves and beef mixture over each lasagna noodle. Starting with short side, gently and loosely roll each noodle; place seam side down over sauce in baking dish. Top roll-ups with remaining sauce. Cover with foil.
4 . Bake 30 to 40 minutes or until bubbly and thoroughly heated. Remove foil; sprinkle with remaining 1/4 cup mozzarella cheese. Bake an additional 2 to 4 minutes or until cheese is melted. Let stand 5 minutes before serving.

Answer 2

Rachael Ray is definitely the "go-to" person for quick and easy recipies...check her out at rachaelray.com or foodnetwork.com

Here's a yummy and unique recipe I LOVE and will be making for dinner tonight...

Black Eyed Pea Soup

INGREDIENTS:
½ cup white onions
¼ cup shallots
4 garlic cloves
½ cup celery stalks chopped
½ ounce olive oil
1 tablespoon red chilies
½ pound unsalted butter
1 pound andouille sausage
3 tablespoon Red Rooster hot sauce
4 cups chicken stock or 2 gallons of water
1½ cups heavy cream
1 pound pre- soaked black-eyed peas
1 bunch of cilantro
Salt to taste
Pepper to taste
Garlic Salt to taste


PROCEDURE

1. Dice the celery and onions into small cubes.
2. Crush the garlic.
3. Next, drain water off of pre-soaked black-eyed peas.
4. Using a large pot, heat the oil over medium heat.
5. Once the oil is hot throw in cubed vegetables along with the crushed garlic.
6. While this cooks for a minute or two, dice the uncooked sausage and add half of the sausage to the pot.
7. Using a sauté pan, coated lightly with olive oil, to sauté to other half of the sausage.
8. Once browned use a paper towel to soak up excess oil once removed from pan and then set aside.
9. Continue with the soup mixture by adding the butter, salt, pepper and red chilies.
10. Let all ingredients cook for 3-4 minutes.
11. Next, add the beans to ingredients cook for a couple of minutes,
12. Add chicken stock and cook over low heat for about 45 minutes to an hour.
13. Finally, add cream and stir

Answer 3

Crockpot Chicken Stroganoff

Ingredients

(4 servings)

6 Boneless Chicken Breasts
16 oz Sour cream
1 cn Cream of Mushroom soup
1 pk Onion Soup mix, Lipton's


Instructions

Mix all together and put into crockpot. Cook on low for 4 -6 hours. Or until chicken is tender. Serve over cooked noodles or rice.




Musamun Beef Curry

Serve with steamed or a pilaf style rice on the side.

Makes 4 servings

Ingredients:

2 tablespoons peanut oil
1 teaspoon Curry Paste (recipe follows)
3/4 pound beef top round, cut into 1 inch cubes
1 russet potato, large, cut into 1 inch dice
1 onion, sliced
1 can coconut milk
1 1/2 tablespoons fish sauce
1 teaspoon brown sugar
3 Pequin chile peppers, chopped
1/2 cup peanuts, roasted

Preparation:

Heat the oil and the curry paste in a heavy skillet until the paste bubbles. Add the beef, potato, onion, coconut milk, fish sauce, brown sugar and chile peppers. Stir well and cook for 10 minutes over high heat. Reduce the heat and cook for an additional 30 minutes. Serve immediately. Sprinkle with roasted peanuts.


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Curry Paste

It's fun to make your own curry paste, but if you don't have time, you can buy some in the Oriental section of your supermarket. Put a little in at a time until it's right.

Ingredients:

20 Ancho chile peppers, dried, seeded
1 stalk lemon grass, coarsely chopped
1 cup shallots, thinly sliced
5 cloves garlic, coarsely chopped
1 tablespoon ginger root, coarsely chopped
1 lime, zested
1 tablespoon fresh cilantro
1-tablespoon coriander seeds
1-teaspoon cumin seeds
1 teaspoon salt
1/2 teaspoon ground cinnamon
1 teaspoon brown sugar
2 tablespoons peanut oil

Preparation:

Make sure that the seeds have been removed from the chile peppers. Soak the peppers in hot water for 10 minutes. Remove the peppers from the water and drain them. Coarsely chop the peppers and combine them with all of the remaining ingredients. Place them in a shallow roasting pan and bake them for 20 minutes at 350°F. Allow the mixture to cool for 5 minutes and process in food processor until smooth.

Store the paste in a covered glass jar in the refrigerator for up to 3 months.

Answer 4

I thought you might like a little different way to cook rather than a different dish to cook.

Take your fresh meat out of the freezer (do NOT thaw it out), put your oil or spray it with PAM@ or fix the pan the way you usually do. Then put the meat into your pan and spice it up with a little garlic powder, all-purpose spices, a little dusting of chili powder, and a little dusting of curry powder. (THE REASON FOR JUST A DUSTING OD BOTH CURRY AND CHILI POWDER IS BECAUSE IF YOU USE TOO MUCH OF IT YOU WILL OVERPOWERING THE TASTE OF THE MEAT.)

Then about a half a minute before the meat is finished cooking, put a light dusting of cinnamon on the meat. Turn the meat cinnamon side down and cook it for the remaining half minute then turn it back over. Serve it cinnamon side up and enjoy an extra flavorful piece of meat.

Answer 5

How about steak quesidilla? or chicken?
Quick Grilled Beef Quesadillas

This quesadilla recipe is quick, easy, and delicious. It's perfect for any weekday dinner or as an appetizer for your next cookout.
INGREDIENTS:
1 cup sliced roast beef
1 can black beans, drained and rinsed
3 cups Monterey Jack cheese
8-10 flour tortillas
3/4 cup salsa
1/4 cup fresh cilantro, chopped
3 tablespoons lime juice
PREPARATION:
Preheat grill for medium heat. Combine all salsa, cilantro, and lime juice in a small bowl. Set aside. In another bowl combine, beans with 1/3 cup of the salsa mixture.
Place cheese and beef slices on tortillas.



Top off with a spoonful of bean and salsa mixture. Fold torillas and place on the grill. Cook for 4-5 minutes, turning once. Remove from heat once quesadillas are golden browm. Top with remaining salsa mixture.

Answer 6

Check out
www.foodnetwork.com I like especially like easy recipes from Rachael Ray, Sandra Lee and Robin Miller, but you can find tons of other recipes from the other fabulous cooks there. Just type in a food and you will have more recipes than you can imagine.

Answer 7

LEMON PARMESAN TILAPIA
Best recipe I have!!!
Have made it many times and everyone loves it. Even if they dont like fish or mayo try this, I didn't, but this puts a new twist on things. It is really great. Check out the website more the recipe. Number 1 tip though. Follow the recipe exact. Dont deviate on amount of mayo, lemon juice or anything else. Enjoy!

Answer 8

Moms Accidental Teriyaki Pork Chops

This dish can be made more or less sweet according to taste. It is just as good without the mushrooms.

6 to 8 pork chops (boneless)
¼ cup butter or margarine
3 TBS olive oil
1 cup slice mushrooms (optional)
¼ cup sweet wine (White port wine is good)
½ cup Kikoman Teriyaki Marinade
¼ cup corn syrup or sugar (optional), use only if you like your teriyaki a little sweet
1 - (10 ½ oz) can white sauce or package white sauce made according to directions

In large skillet brown pork chops in 2 tablespoons melted butter and 2 ablespoons olive oil. Remove chops from pan. Add remaining butter and oil to pan drippings. Add mushrooms and sauté until golden brown. Add remaining ingredients except white sauce. And simmer for 15 minutes. Add white sauce and stir until smooth and completely blended. Place pork chops in a 3-quart casserole dish and pour sauce over it. Bake at 350F for about 1 ½ hours or until chops are tender.

Makes 6 to 8 servings.

Serving suggestions: Goes great with mashed potatoes (use the sauce over the potatoes), pasta, or rice.

Chicken in Champagne Sauce

4 boneless chicken breasts
1 tsp thyme
1 tsp seasoned salt (Lawry’s)
1 tsp garlic salt or powder
6 tbs light margarine or butter
2/3 cup Asti Spumante or any sweet wine (use the cheapest you can find)
2 tsp flour (more if needed to thicken)
1 cup half and half or lowfat milk

Sprinkle chicken breasts with all seasonings. Heat butter in frying pan. Brown chicken. Add Asti or wine. Cover pan and simmer about 30- 40 minutes, turning twice, until chicken is tender. Remove chicken and keep warm. Thicken sauce with flour. Stir in half and half and heat sauce. Add chicken to sauce to coat. Makes 4 servings

Serving suggestions: Serve with boiled red potatoes or mashed potatoes with sauce on top and steamed broccoli.

Answer 9

do u think u gave recipes they are fast food recipes u have no idea whats real cookin. real consist n mixture of meat n vegetables or just vegetables

Answer 10

Minute Steak With Mushroom Gravy

1 (10 3/4 ounce) can cream of mushroom soup (reduced fat is ok)
1/2 cup buttermilk
1/4 cup water
1/4 teaspoon cayenne pepper
1 1/2 teaspoons salt
1 1/2 teaspoons black pepper
1-1 1/2 lb cubed sirloin steaks
1/2 cup all-purpose flour
2 tablespoons canola oil
1 (8 ounce) package sliced fresh mushrooms
1/2 teaspoon dried thyme

In a bowl, whisk together the first 4 ingredients; set aside.
Sprinkle 1 teaspoon salt and 1 teaspoon pepper over steaks.
In a shallow dish, stir together the remaining salt and pepper, and flour; dredge steaks in flour mixture.
In a large skillet, let the oil get hot over medium-high heat; fry steaks 2 minutes on each side.
Remove steaks, reserving drippings in skillet.
Add mushrooms and thyme to skillet; stir/saute 3-4 minutes or until lightly browned.
Stir soup mixture into mushroom mixture; cook 1 minute, stirring to loosen particles from the bottom of skillet.
Bring to a boil and return steaks to skillet.
Cover, lower heat, and simmer 15-20 minutes or until done.


Easy Salisbury Steak

1 1/2 lbs ground beef
1 egg
3 cloves garlic, crushed with salt or minced
1/4 cup onions, diced
1 package dried au jus mix, seperated
salt and black pepper
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon cumin (optional)
1 can cambells cream of mushroom soup, not diluted
1/2 cup milk, low carb milk if on hand

In a medium bowl, mix together the ground beef, egg, garlic, onion, 1 tablespoon Aus Jus sauce mix, salt and pepper, red pepper flakes, and cumin.
Meanwhile, preheat a medium sized skillet.
Form the meat into 4 oval patties and place into the hot pan.
Sear both sides of the patties without cooking them the whole way through and set aside.
Preheat oven to 350F In a small bowl, mix together the cambells soup, milk, and almost the rest of the Au Jus sauce mix.
Spread a thin layer of the sauce on the bottom of a 9"-13" pan.
Place the salisbury steaks in the pan and top with the rest of the sauce.
Bake for 15-20 minutes.
Serve with rice, pasta, or green beans for low carb diet.


Easy Swiss Steak

1 lb boneless round steak, pounded or swissed by machine
1 cup sliced carrots
1 large onion, halved and thinly sliced
1 (12 ounce) jar home-style beef gravy
1 (14 1/2 ounce) can diced tomatoes
1/4 teaspoon thyme
1/2 teaspoon pepper
Topping
1 package garlic instant mashed potatoes, prepared as instructed on the box
1/4 teaspoon thyme
1 teaspoon dried parsley

Heat oven to 325 F degrees.
Cut beef into serving pieces and arrange in 2 quart baking dish.
Top beef with carrots and onion.
In bowl, combine gravy, tomatoes, 1/4 tsp thyme and pepper, mix well.
Pour gravy mixture over meat and vegetables.
Cover with foil.
Bake for 2 hours.
Make potatoes, adding thyme and dried parsley.
Uncover meat, top with dollops of potatoes (you can pipe the potatoes on to make it prettier if you want).
Bake uncovered an additional 20 minutes until potatoes are just light brown.


Ingredients:
1/2 teaspoon olive oil
1 pound ground chicken breast, skinless
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
15 ounces tomato sauce
4 cups water
One envelope taco seasoning mix
8 ounces spaghetti, thin, uncooked
1/2 cup fat-free cheddar cheese, shredded

Directions:
In a 12-inch skillet, heat oil over medium heat.

Add chicken, onions, and bell peppers. Cook until chicken is no longer pink and vegetables are tender.

Stir in tomato sauce, water, and seasoning mix. Bring to a boil.

Add spaghetti. Reduced heat. Simmer covered until spaghetti is tender, 25 minutes.

Sprinkle with cheese.

Recipe makes six servings