what a recipie u can share with me today?iam in a despert help and in need to do somethg new for my family?

Question

iam from cairo,egypt,so pls try to share your recipies that i may have its ingredients over here ,thanks

Answer 1

http://allrecipes.com/Recipes/Main.aspx This is a great site .I love it.

Answer 2

CALIFORNIA CHICKEN

Serves 4
Ingredients:
1 tablespoon vegetable oil
4 skinless,bonelesschicken breasts,about 100g each
1 red onion,peeled and sliced
1 yellow pepper,seeded and cut into thin strips
3 tablespoons lime juice
1 teaspoon finely grated lime rind
1 clove garlic,crushed
1 tablespoon clear honey
black pepper and sea salt
150ml hot chicken stock
chopped fresh parsley,parsley sprigs,and lime wedges to
garnish

Method:
Heat the oil in a large frying pan.Add the chicken breasts.Cook for 5 minutes turning once until evenly browned.Transfer to a warmed plate.
Cover with foil to keep warm.
Add the onion,yellow pepper,lime juice,lime rind,garlic,honey,salt and pepper and half the stock to the pan.Cook for 5 minutes,stirring constantly.Add the chicken and remaining stosk to the pan.Cover and cook gently for 10 minutes or until chicken is no longer pink in the centre.Transfer to a warmed serving plate.Garnish.

Serve with rice.

Answer 3

This is what I made for dinner last night...It was DELICIOUS!!! We ate it with toasted pita dipped in garlic on the side.

Black Bean and Couscous Salad
1 cup uncooked couscous
1 1/4 cups chicken broth
3 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 teaspoon red wine vinegar
1/2 teaspoon ground cumin
8 green onions, chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped fresh cilantro
1 cup frozen corn kernels, thawed
2 (15 ounce) cans black beans, drained
salt and pepper

Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous.
Cover the pot and remove from heat.
Let stand for 5 minutes.
In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin.
Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
Fluff the couscous well, breaking up any chunks.
Add to the bowl with the vegetables and mix well.
Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

Answer 4

You can buy Barbari bread (nan) before the baker bakes it and use it as a pizza base. Use any kind of topping that you know you family likes. This is fast, quick and satisfying. Almost everyone likes pizza.
Then you can use leftover bread, broken into hand size chunks, which you put into a large, greased baking dish or pan. Cover with a mixture of eggs, milk (or water), sugar and vanilla flavoring. Let it set for an hour before baking in the oven until toasty brown on top.

Answer 5

Chocolate Chip Cake: you would be surprised by ability of the richness of this luscious cake, as vanilla pudding and bitter cream make for a superbly moist texture. And your infants will love the chocolate chips! factors: a million container yellow cake blend 2 eggs a million container vanilla pudding blend a million/2 cup vegetable oil a million (8-ounce) field bitter cream a million bag mini chocolate chip morsels Nonstick cooking spray White flour to airborne dirt and dirt pan instructions: combine the 1st 5 factors in a blending bowl. blend with an electric powered beater for 5 minutes. Stir interior the morsels. Spray a Bundt pan with cooking spray and airborne dirt and dirt with flour. Pour the cake blend into the pan. Bake at 350 levels F for fifty to fifty 5 minutes, or till carried out. Yield: 8 servings

Answer 6

okay this is like the recipe for the best buiscuits EVER!!! For people who like garlic and cheese too.

2 cups of bisquick
1 cup of shredded cheese
2/3 cups of water

*parsley and garlic
*pan
*medium sized bowl
*preheat oven to 425 degrees

Put two cups of bisquick into the bowl. Then add in shredded cheese, and dredge the two together (when you finish stirring you should not be able to pick up a shred of chees not covered in bisquick). Next you add in the water. Stir until thickened dough forms. Take a spoon and drop the dough onto the pan in little round balls (about half the size of a average womans fist.). then sprinkle on some garlic onto each buscuit...now you put them into the oven for ABOUT 8-10 minutes.then you take them out and you put melted butter on the top of them and sprinkle on a pinch of parsley on top of that.
let them cool and they are ready to eat! best served fresh.........

and another fav of mine and my mom loves when i make this is fried rice. here is the recipe for that:

ingredients:
1/2 a bell pepper(cut or chopped)if you like onions you can put them in with the bell peppers at the same time you will need about 1/4 of an onion.
garlic
2 eggs
4 peices of bacon(chopped into peices)
and if you like cooked carrots then add about 4 chopped carrots.
and two to four cups of minute rice

put two cap fulls of vegatable oil in a skillet. (if you chose to use carrots then put them in first because they take the longest to cook.)put in green peppers (start cooking rice the instructions come on the box.) crack and stir eggs in a liquid measureing cup and when the bell peppers turn brightly colored pour in the eggs. while the eggs are thickening sprinkle in the bacon.(dont forget about your rice!!) once the eggs look like scrambled eggs take the skillet off the burner and stir in the rice. Finally you stir in desired amount of soy(teryoki also works even though i cant spell that.) sauce and some garlic. adn you are done!!!

hope you like these. honestly i dont know what ingredients yall will have down there lol sorry.

Answer 7

i have a great recipe! I do it all the time its quick and easy!
Cut 3 tomatoes in thin slices and mix it with a littlee bit of olive oil, salt, and two tablespoons of chopped basil, and two cloves of minced garlic. spread it over two large pocketless pitas (or 4 small if u prefer) then sprinkle mozzerella cheese all over them and pop them in the oven for 15 minutes at 400 degrees farhenheit!

Answer 8

1 box of shells and cheese(mac&cheese)
1 can of tuna
make noodles drain mix in cheese add tuna mix and serve
quick and easy my girls love it


(pigs in a blanket)
canned biscuits
hotdogs
cut hot bog in half roll up in a biscuit bake and serve


let any type of meat set in fridge. with salad dreeing on it such as italian dressing or ranch dressing gives meats a different taste i usually pour meat dressing and all in a pan and bake until done

easy desserts

make parfaits

use pudding prepare as on box
graham crackers crushed
cool whip

layer each in a small cup and serve


make a pan of brownies (cut in suares)
cut a square of vanilla icecream
put icecream in middle of brownies(like a sandwich)
brownies should be a little warm
drizzle chocolate suryp or hot fudge sauce over this
top with a spoonful of cool whip

Answer 9

if veg-mozeralla pizza with pepper grount,pasta,cake
if non-veg-muffin,chick's griller

Answer 10

I'm Italian and I write some recipes for you, I hope you'll like these recipes:
Soup with pasta & chick peas – MINESTRA PASTA E CECI

200 g (7 oz) dried chick peas
4 tablespoons puréed tomatoes
2 garlic cloves
2 tablespoons fresh rosemary, finely chopped
4 tablespoons extra virgin olive oil
200 g (7 oz) long pasta
Salt
Grated Parmesan cheese, if you like

Soak chick peas in cold water overnight. Drain and wash under running water; put in a large saucepan and add 2 l (8 C) cold water. Cook over a gentle flame for about 3 hours or until chick peas are tender. Season to taste with salt only when cooked.
Fry lightly garlic cloves together with rosemary in olive oil in an another little saucepan and then add puréed tomatoes, diluted in half a glass of warm water. Season to taste with salt and cook over a gentle flame, half-covered, for about 10 minutes.
When chick peas are cooked, take a ladle of them and strain through a vegetable mill. Put again chick peas, puréed, in the same saucepan with other chick peas and add the sauce too. Add warm water, if necessary that is if it isn't enough for boiling pasta, bring to the boil and cook pasta until "al dente" stage. This is a soup and so you must get pasta in stock with chick peas and sauce.
Serve warm with grated Parmesan cheese, if you like.

Tomatoes filled with assorted vegetables - POMODORI RIPIENE DI VERDURE

4 ripe but firm tomatoes
300 g (10 1/2 oz) assorted, frozen
vegetables
4 tablespoons puréed tomatoes
2 tablespoons dried chives
2 teaspoons dried bay leaves
2 tablespoons dried parsley
3 tablespoons extra virgin olive oil
2 tablespoons apple vinegar, if you like
Dry breadcrumbs
Salt

Wash the tomatoes accurately, cut them crossways and scoop out their seeds and part of the flesh with a spoon(you can add this flesh to the vegetable mixture, if you want).
Salt them and turn out on a platter to drip them (at least 30 minutes).
Pour the frozen assorted vegetables into a pan with abundant, salted boiling water.
Bring to the boil again and cook for 10-15 minutes. Drain them very well and put in a little bowl; add the puréed tomatoes, aromatic herbs, vinegar and 2 tablespoons olive oil.
Stir and taste; add salt only if necessary. Put the mixture apart.
Preheat oven to 180°C (350°F) and oil a baking pan with the remaining olive oil. Fill the tomatoes with the vegetable mixture, sprinkle with dry breadcrumbs and bake for about 30 minutes. Serve them lukewarm.

PORCINI AND POTATOES SOUP
(for 4 people)
Ingredients: 250 g fresh Porcini mushrooms, 350 g potatoes, 1 garlic glove, 1 liter meat broth, Parmigiano cheese, fresh parsley, extra virgin olive oil, salt and white pepper.
.
Clean and wash the potatoes, cut them in small pieces and boil them into the broth for about 40 minutes.
Prepare the Porcini: cut the mushrooms and put them in a pan with some extra-virgin olive oil, squeezed garlic, salt and white pepper, cook them until they are soft. At the end add fresh chopped parsley.
When the mushrooms are ready put them into the broth and potatoes and blend everything with a hand blender. Grate Parmigiano and add it to the soup, mix well.
Add a bit of extra-virgin olive oil and serve warm with crostini (bread cut into small pieces and toast in a pan with some extra-virgin olive oil).

Bucatini, Amatrice-style – BUCATINI ALL’AMATRICIANA

400 g (14 oz) bucatini
100 g (3 1/2 oz) pork cheek or pancetta or bacon
6 fresh and ripe tomatoes, cubed
1 fresh young onion, finely chopped
2 tablespoons extra virgin olive oil
45 g (1 1/2 oz) grated sharp Roman Pecorino
cheese
Chilli, if you like
Salt

The sauce can be made with pork cheek, guanciale in Italian, (it's very difficult to find it) or pancetta (it resembles a salami-shaped roll of bacon with a higher proportion of lean to fat; it's a cold meats in Italian delicatessens) or unsmoked slab bacon.
Cut pancetta or bacon into 1/2 by 1in strips. Cook it together with oil in a wide frying pan over medium heat; stir frequently. Keep on cooking until pancetta becomes crisp and lightly browned. Remove with a slotted spoon and set aside. Add onion and chilli to the pan and cook, stirring frequently, until onion is soft. Mix in tomatoes and their liquid. Season to taste with salt and cook over a gentle heat for 10-15 minutes or until sauce is slightly thickened. Some minutes before the end of cooking mix pancetta into the sauce.
Meanwhile, cook bucatini in a large kettle of boiling salted water according to the package directions. Drain well and dress with the sauce. Serve with grated sharp Roman Pecorino cheese.
Serve immediately.



CAPRESE - Mozzarella and tomatoes salad
Serves 4

2 mozzarella cheese, sliced
2 ripe but firm tomatoes, sliced
4 tablespoons extra virgin olive oil


Arrange the slices of mozzarella and tomato, alternating them, on a dish. Dress with salt and oil. If you like, you can use pepper too.
With a little fantasy you can modify this recipe; you can arrange mozzarella and tomato on fresh green salad, after dressing it; you can add green or black olives, stoned, or fresh or dried chives and so on

SAUSAGES WITH LENTILS
Serves 2: 4 sausages, 450 gr of lentils, red wine, 1 onion, extravirgin olive oil, ground red pepper, salt

In a pot insert the sausages, half chopped onion and fill with water and a glass of red wine. Cook for 1 hour until the water has evaporated. In another pot pour a tablespoon of oil, add half chopped onion, red chili pepper and cook for 1 minute. Then you can add lentils, 2 glasses of water, 1 glass of red wine, 2 pinches of salt and cook for 45 minutes.


HAM AND POTATOES PIE
Ingredients For the pastry:
Flour 500 gr.
White wine ½
Extra-virgin olive oil 1 spoonful
Salt 1 pinch
Egg yolks 3
For the filling:
Potatoes 500 gr.
White onions 1
Grated Parmesan cheese 50 gr.
Cooked ham 70 gr.
Sage 4 small leaves
Emmental cheese 90 gr.

Preparation For the dough
Put the flour on the pastry board making a well in the middle. Put in the eggs except for one and add the wine, oil and salt. Knead until you have got a smooth pastry.

For the filling Boil the potatoes and mash them. Then cook them in a pan with the onion for about 5 minutes. In the meantime, cut the ham into pieces and the Emmental cheese into strips. Put into a bowl the chopped up sage, the grated Parmesan cheese and salt the mixture. Mix together well.

Roll the pastry out to a thickness of ½ a centimetre and cover the bottom of a pie dish. Put the mixture on top and cover it all with another sheet of pastry. Spread the egg over the top and apply a few decorations from what remains of the dough. Cook in the oven for 30 minutes at 160°. Serve either hot or cold.


TIRAMISU

400 g (14 oz) sponge biscuits (lady-
fingers)
500 g (1,1 lb) mascarpone cheese
2 eggs
3 egg yolks
250 g (8 1/2 oz) icing sugar
300 ml (10 fl oz - 1 1/4 C) strong coffee
20 g (3/4 oz) powdered bitter cocoa

Prepare the mascarpone cream. Mascarpone is a soft cheese from Italy. Beat the eggs, egg yolks and icing sugar for a long time until you have a foamy mixture. You can also use an electric whisk. Add the mascarpone cheese with circular movements from the bottom upwards, using a wooden spoon.
Arrange half the biscuits on the bottom of a rectangular deep dish. Brush them with strong coffee without sugar, cover with half the mascarpone cream and level the surface. Add a second layer of biscuits, brush them with the remaining coffee and cover with the remaining mascarpone cream. Level the surface and sprinkle with the powdered bitter cocoa. Let the cocoa pass through a strainer.
Chill until serve