Do you have any good recipes? for anything, we love to try new things?

Answer 1

Baked Shrimp

1stick butter, melted
4lemons
1ounce ground black pepper
1bottle (16 oz.) Wishbone or Viva Italian Salad Dressing
5pounds raw shrimp, headless, unpeeled
Salt to taste
Hot French Bread

Melt butter. Thinly slice 2 lemons and squeeze juice from the remaining two. Combine all ingredients with shrimp and place in a 3-quart Pyrex or Corning Ware baking dish. Bake, tightly covered, at 375° for 45 minutes. Serve warm unpeeled shrimp with some of the sauce. Use French Bread for dipping in sauce. These are messy, but sooo good!! I usually serve with baked potato & green salad. Serves 5-6

Chicken Casserole

4 to 6 fryer breast quarters
1 ½ sticks oleo
1 ½ packages saltines, crumbled
3 Tablespoons cooking oil
1 16 oz. Sour cream
1 cup chicken broth (from the boiled chicken)
½ teaspoon red pepper
3 ribs celery, chopped
2 large onions, chopped
2 ½ clove garlic
1 can chicken noodle soup
1 can cream of chicken soup
1 Tablespoon black pepper
paprika

Boil chicken, cool, chip into pieces. Crumble crackers and mix with melted butter. Press into bottom and sides of 10 inch baking dish. Cut celery, onions and garlic fine and cook until tender. Mix chicken, soup, sour cream & stock in large bowl. Add celery mixture, mix well and pour into cracker crust. Top with paprika and more crumbled crackers. Bake @ 350 degrees until bubbly. Serves 7 to 9. .

Chicken Crescent Roll Casserole

1 roll crescent rolls
3 chicken breasts, (seasoned, cooked and chopped)
Grated cheese, your choice
1 can cream of mushroom soup (may substitute cream of chicken or cream of celery)
¾ cup milk

Roll crescent rolls flat. Put a little chicken and cheese on each crescent and roll up. Coat baking dish with butter or non-stick spray. Place rolls in baking dish. Brush tops with melted butter. Mix soup and milk together and pour over rolls. Bake at 350° for 30 minutes or until brown.

Chicken Pot Pie

2 pie crusts
2 to 3 cups mixed vegetables, cooked
2 cups diced chicken
1 can cream of celery soup
1 cup grated cheddar or Colby cheese
Milk as needed for consistency

Place pie crust in 3-inch deep casserole dish and bake until lightly browned. In a large saucepan, cook vegetables until done, add diced chicken, soup and cheese. Blend this and cook until cheese is melted. Add milk as needed for desired consistency. Remove crust from oven and add filling mixture. Secure the second crust on top and make slits for steam to escape. Run it back into the oven until the top crust is browned, 10-15 minutes.

Dad’s Potato Soup

5 pounds potatoes, peeled and diced
1 to 2 medium onions, diced
1 stick butter
8 ounces milk
1 quart Half & Half
Salt & Pepper to taste
¼ cup parsley, chopped
Cheddar cheese, grated

Boil potatoes in salted water until done. Drain water. In a skillet, saute’ onions in butter. Add onion mixture to potatoes. Add milk, Half & Half, salt and pepper. Cook on medium heat until it thickens slightly. Add more milk to suit preference. Add parsley, simmering on low heat for a few minutes. Serve topped with cheese and/or bacon bits.

Salmon Croquettes or Patties

2 large potatoes
1 (12.5 oz) can skinless, boneless salmon
½ cup finely chopped green onions
2 teaspoons fresh chopped parsley
2 eggs, beaten
salt, pepper and red pepper to taste
cracker meal for breading

Peel, dice and boil potatoes until soft enough to mash. Combine with salmon, onion, parsley, egg and seasonings in a large bowl. Beat on low speed of electric mixer until well blended. Shape into patties, croquettes or balls. Roll in cracker meal and fry in 1 to 2 inches of oil in heavy skillet until golden. Drain on paper. Serves 4 to 6.

Pasta Salad

3-4 Eggs, boiled and sliced
1 Cup Celery, chopped
¼ Cup Green Onions, chopped
2 Cups Chicken Breast, diced (Optional)
Mayonnaise
Dijon Mustard
Salt and Pepper to taste
Spiral or Penne Pasta, cooked (1# bag ?)

Boil and slice 3 to 4 eggs. Cook pasta and drain. Have the celery, green onions and chicken prepared in a large bowl. Blend 1 tablespoon of mayonnaise to 1 teaspoon of Dijon Mustard. (I usually use two to three heaping tablespoons of mayonnaise to two to three heaping tablespoons of mustard. Use enough that it isn’t too dry.) Add salt and pepper to taste and blend. Add the pasta and stir well to combine.
This is quick and easy. Add, reduce or delete as desired. I don’t use the chicken and add more celery. My family loves this warm and as cold leftovers. The only problem is that there are rarely leftovers!! As far as the mustard, I especially like Westbrae Natural (Dijon Style Mustard). It comes in an 8 oz. Jar. This is another one of those recipes that I usually have all the ingredients handy and is so fast to prepare.


Taco Salad

Brown your seasoned hamburger meat. Add 1 cup diced onion and cook on medium heat until onions are transparent. Drain fat off. Add 1 package taco mix. Let cook in for 10-15 minutes. Add 1 can red beans, stir in. Add one cup grated cheddar cheese. Stir in 1 1/2 cups crushed totinos chips, stir in then immediately pour this over torn lettuce and diced tomatoes. Serve in salad bowls and top with Kraft Thousand Island Dressing.

Answer 2

Meatloaf

Ingredients:

1 Family pack ground beef
1/2 large onion, chopped
1 bell pepper, large
3/4 of a small can of evaporated milk
2 eggs
1 1/2 packages of crackers
A-1® Sweet and Tangy Steak sauce
1 small can tomato sauce
1/2 bottle of ketchup


Glaze:
1/3 cup Dark Karo® Syrup
1/2 cup Ketchup
1/4 cup Brown Sugar

Instructions:

Place ground beef in large bowl.
Add chopped onion and bell pepper.
Pour in a whole bottle of A-1® Steak sauce, 1/2 medium bottle of ketchup, 1 small can tomato sauce.
Beat 2 eggs in cereal bowl and add enough evaporated milk to fill bowl.
Pour in meatloaf mixture and mix with hands thoroughly.
Add enough crackers to make the mixture stick together.
Recipe makes 2 large loaves, so you may split and freeze half.
Mold meat into a loaf in a roaster or similar deep dish pan.
Bake at 350-375 degrees for about an hour and a half, or until it appears to be done.
You may also drain some of the juice off of the loaf before you top with glaze, but not too much because it will result in a dry meatloaf.
Mix glaze ingredients in equal parts or to taste and cover meatloaf with it.
Bake uncovered until coating is cooked. Slice and serve.

Answer 3

Apricot Chicken Salad
Yield: 8 cups
3 lbs Boneless Chicken Breasts
1T Olive Oil
3 Sprigs Fresh Rosemary*
3/4 c. Dry White Wine
3/4 c. Finely Chopped Dried Apricots
1/3 c. Chopped Scallions
1/3 c. Chopped Celery
3/4 c. Mayo
2 T Dijon Mustard (or to taste)
2 T Dijon Country (seeded) Mustard
Brown chicken breasts in olive oil on medium heat, reduce heat and sprinkle with rosemary, add white wine and simmer (turning occasionally) until no longer pink in the middle.
Mix the mayo and the mustards in a small bowl, adjust to taste.
Cool chicken and dice, then add mayo mixture and apricots, scallions and celery. Mix well and allow to flavors mingle 3 hours or overnight.
* substitute 1 T dry rosemary for fresh

Answer 4

Here's a good and different salsa recipe:

- 1-15 oz can black-eyed peas
- 1-15 oz can black beans,rinsed & drained
- 1-15 oz can whole kernel corn, drained
- 1/2 cup chopped onion
- 1/2 cup chopped green bell pepper
- 1 (4 ounce) can diced jalapeno peppers
- 1 (14.5 oz) can diced tomatoes, drained
- 1 cup Italian-style salad dressing
- 1/2 teaspoon garlic salt


In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

I leave off the jalapeno peppers and it makes a good bean dish too.

I got this off of allrecipes.com. I am gathering recipes I like in an online cookbook on desktopcookbook.com.

Answer 5

I love to create my own :) I honestly just throw things together. Or go online and make spin off of recipes i find there. Here is a recipe my Dads father used to make. It seems to go over pretty well in our family recipe for hamburger gravy & boiled potatoes 1. 4 or 5 medium-sized potatoes 2. 1 pound hamburger 3. 1 1/2 to 2 cups milk 4. two or three sometimes 4 tablespoons of flour 5. Salt and pepper to taste, added at any time during the frying process or even when gravy process is being done. Potatoes Wash potatoes with the skins on scrub them good. You can cut potatoes in quarters, they will cook faster. They can also be peeled. I usually pressure cook hole, but if you do not have a pressure cooker you will need to boil them. Put them in a pot so that the water is over top of the potatoes and start them to boil, cover the pot. They do not have to be a fast boil, medium boiled will do. You want the potatoes soft when you stick a fork in. Just like making mashed potatoes. When the potatoes are cooked- drained immediately. Do not allow them to sit in water they will turn to mush. Hamburger gravy; Crumble hamburger in a skillet (frying pan). Brown hamburger until it's crumbly like meet that you're putting into a taco shell. After the hamburger is brown and crumbly. Turn the burner off and use 2 to 4 tablespoons of flour to soak up the grease that is in the bottom of the pan, with the hamburger in it. It will look like a paste. The more flour you used the faster it will THICKEN. Then add 1 1/2 to 2 cups of milk depending on how much you want. Turn the burner back to medium heat. Stir the milk- hamburger- flour paste to mix together so that the flour paste dissolved in the milk. Can add more milk if not fully dissolved. Continue to stir frequently, stirring outside towards center and center to outside. The milk- hamburger mixture will start to bubble which means it is going to start thickening very fast. Keep checking the thickness by dipping your spoon in and pouring it out. When you reach the proper thickness that you want, remove immediately from heat and pour into a bowl or it will continue to thicken. To Reheat hamburger gravy leftovers You will notice that after it sits in your refrigerator it will thicken. You can remove the proportion that you need. Add a little milk and stir it up to reconstitute it to liquid state. Remember it also become more of a liquid as it gets warm in the microwave. Another thing I like to do is recipe swaps with friends or Look through my grandparents old time recipes.

Answer 6

Quick Homemade Chili

1 lb. of Ground Beef (or Turkey)
1 regular sized Steak (Rib Eye works well)
2 regular cans of Chili Beans
2 regular cans of Red Beans
2 Packets of dried Chili Seasoning
2 regular cans of diced stewed tomatoes
1 regular can of tomatoe sauce
1 small to medium can of tomatoe paste
1 Green Pepper
1 Purple Onion
Crackers
Shredded Cheese

Wash and cut into small cubes the Green Pepper and Purple Onion. Put in a small separate bowl. Cut up the steak into small 1/2 inch cubes. Start frying pan large enough to cook both meats together. Fry hamburger and steak pieces til well browned. Add onions and peppers and saute for about 5 - 10 minutes. Add 1 packet of Chili seasoning and about 1/4 cup of water and allow to cook for another 5 minutes or so.
In a large pot add all the other ingredients together and stir. Then add meat mixture and stir. Allow to heat, stirring occasionally until heated through.
We like to crush crackers, like Ritz, on top with shredded cheese. But it is fabulous without to.
Really easy, good, quick and tastes homemade without having to cook for hours.

Answer 7

Chicken Melba

CHICKEN MELBA
6 boneless chicken breasts
1 cup peach slices (if using canned, drain well)
6 ounces brie cheese
2 tablespoons melted butter
RASPBERRY COULIS
2 1/4 lbs raspberries
1 tablespoon cornstarch
3 tablespoons sherry wine
4 tablespoons fine sugar
1/2 cup heavy cream

RASPBERRY COULIS: Puree raspberries in a food processor.
Strain.
Discard pulp and seeds.
Using 3 cups of the raspberry juice, mix the cornstarch, sherry and sugar together.
Heat slowly until sauce thickens.
Set aside.
CHICKEN MELBA: Preheat oven to 350 degrees.
Pound each breast flat.
Top with peach slices and cheese.
Roll to fill the breast, secure with toothpicks if needed.
Place on a greased sheet and brush chicken with butter.
Place in oven and bake 15 minutes.
Pour heavy cream into Raspberry Coulis and simmer 5 minutes.
Pour sauce over chicken and serve.


Jalisco Pork

1 lb pork tenderloins, trimmed
1 1/2 teaspoons paprika
1 1/2 teaspoons chili powder
1 tablespoon red wine vinegar
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 tablespoon olive oil
3-4 lime wedges
tortillas (corn or flour; optional)
salsa (optional)
guacamole (optional)
sliced fresh jalapenos (or other hot chile; optional)

Pound pork evenly to 1/4-inch thickness (between plastic wrap is good).
Blend paprika, chili powder, vinegar, garlic, cumin, oregano, and salt, and rub over all sides of pork.
Rest meat for at least one hour, refrigerated.
Cut pork into 3-4 serving pieces.
Pan-fry meat in the oil on both sides, until cooked to your liking.
Drain meat and season with additional salt (if desired) and lime.
Serve on warm tortillas with salsa, guacamole, and sliced fresh chiles (if desired).


Fish Chowder

1 lb cod fish fillets
2 tablespoons margarine or cooking oil
1 medium onion, sliced
1/2 cup celery, diced
2 cups raw potatoes, diced
1/2 cup carrots, sliced
2 cups boiling water
1 teaspoon salt
1/2 teaspoon pepper
1 cup milk

Cut cod fillets into bite sized pieces.
Melt margarine in large saucepan Cook onion and celery until onion is tender and translucent. Add potatoes, carrots, water, salt and pepper.
Cover and simmer 10 to 15 minutes until vegetables are tender.
Add fish and cook 10 minutes longer.
Add milk.
Reheat, but do not boil.
Serves 4.
Serve hot, with freshly baked home made bread or rolls and butter.


Enjoy

Answer 8

www.kraft.ca they have a ton of recipes

Answer 9

That's pretty vast. Is there anything that you perfer ie fish, meat, veg, tofu?

Answer 10

all these recipes below i have tried them all and they are good ^_^

Kalacs-Sweet Bread
3-1/2 Cups Flour
1 Package Active dry yeast
1-1/4 Cups Milk
1/4 Cup Butter
1/4 Cup Sugar
1/2 tsp Salt
1 Egg
Filling (See below)

In a large mixing bowl mix 2 cups flour and the yeast. Heat milk, butter, sugar, salt in a pan until the butter is melted (about 115°F). Add the milk mixture to the flour and yeast. Mix well, add the egg and beat well. Add remainder of flour. Knead, if you wish, or don't knead, just make sure that everything is well mixed. Transfer to a greased bowl. Cover and put in warm place to rise for 1 hour to 1-1/2 hrs. The size of the dough should about double.

While the dough is rising, prepare filling (if you make it from scratch, see recipe below, but if you have the sweetened chestnut puree already, then its easy :D)

After dough has risen, put it out onto a floured bread board and allow it to rest for 5-10 minutes. Divide the dough into two halves. Pat out or roll out each half with a rolling pin to about 1/4 inch thickness. Spread half the filling on the dough and roll the dough up like a jelly roll. Tuck the ends over to close the loaf. Repeat with the second half of the dough and the rest of the filling. Place each loaf in a greased loaf pan and let rise about 30 minutes. Bake at 350°F for about 30 minutes until lightly browned.



Filling using ground Poppy Seeds (common filling):
1-1/2 Cups Poppy seed ground
1 Cup Sugar
1 Orange rind grated
1/2 Cup Raisins
1/2 Cup Milk

Combine ingredients in saucepan and cook over low heat until thick enough to easily spread on unbaked dough.

OR

Poppy Seeds filling:
2/3 cups grinded poppy seeds;
5 tbsp sugar;
1/2 tbsp honey;
1/4 tsp + 1/2 tsp grated lemon rind;
1/2 tbsp +1/4 tbsp+1/4 tbsp apricot jam

OR

Walnut puree filling:
1 2/3 cup of grinded walnut;
1/2 cup sugar;
2-3 tsp of grated lemon rind;
1/4 cup water

- Grind the walnuts and poppy seeds separately.

- Mix the ingredients for the two fillings separately in medium saucepans and let them simmer over low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool.

Beef Strips With Oyster Sauce
* black peppercorn, ground
* 1 1/2 tablespoons of sweet soy sauce
* sugar, pepper and salt to taste
* 2 tablespoons of oyster sauce
* 4 tenderloin steak, slice to beef strips
* 1/2 can of sweet pea, wash and drain
* 2 whole candle nut, crushed
* 3-4 cloves of garlic, crushed
* 1 medium onion, slice
* 1 teaspoon worcestershire sauce
* 2 tablespoons vegetable oil
- Spread black peppercorn, ground, all over the washed beef strips. Let stand for 5-10 minutes

- Heat the oil in a pan, saute onion, garlic and crushed candle nut

- Add in the beef strips. Cook until strips turn in color

- Add in all the kinds of sauces. Mix well

- Drops dashes of sugar, pepper, and salt to taste. When it reaches your tastebud, add in the sweet pea

- Serve hot with warm rice and other side dishes OR serve hot with mash potato.


Baked Lamb Chops and Asian Salad
* black pepper
* 3-4 tbsps oil
* whole thyme
* Mrs. Dash table blend
* whole rosemary
* steak seasoning
* 4 lamb chops
* Asian Salad Dressing (see recipe below)
* lettuce, red cabbage, radish, carrot, cabbage
* 1/2 to 3/4 cup ready fried noodle
* Italian seasoning
* fried fries (optional)
* Hungarian vegeta
* garlic powder
- Wash clean lamb chops and mix well with oil, table blend, seasonings, garlic powder, black pepper, thyme and rosemary. (measurements is to your liking, mine was heaping pinches for each). Bake in 350 F for 45-60 minutes, covered. Serve with fries and salad.

For Salad
- Make thinly slices for each vegetables (add other vegetables if you like). Wash clean, drain, mix well with fried noodle and dressing.

Dressing:
* 5 tablespoons oil
* 2 tablespoons rice vinegar
* 2 teaspoons light soy sauce
* 1 teaspoon sugar
* a few drops sesame oil
* 1/8 teaspoon freshly ground white pepper (or to taste)

PREPARATION:
Place all the ingredients in a covered jar and shake to fully blend. Use immediately, or refrigerate and use within 3 - 4 days.



go to the following url to see the pictures ^_^

Answer 11

We had this recipe last week - it was good! http://allrecipes.com/Recipe/Barbeque-Pork-Two-Ways/Detail.aspx