any gourmet cooking recipes?!?

Question

i just started cooking and i was wondering if any of you can give me recipies for sucess!
( i'll definetly cook whatever you give me!!!)

please i need recipies!!(I'll make anything you give me)(unless it is a website that has too many things to cook at once)

Answer 1

hmm you might want to start on the easy side and not jump into the gourmet. however if you want to cook something easy that tastes like gourmet, you cant go wrong with this recipe! even my kids love it!

INGREDIENTS:
1/4 cup unbleached all purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt
6 boneless, skinless chicken thighs
1 Tablespoon olive oil
12 oz. cremini mushrooms, quartered
1/3 cup diced Canadian bacon
1 cup dry red wine
1 cup chicken broth
1 Tablespoon tomato paste
PREPARATION:
1. In a large zip-lock plastic bag, combine the flour, thyme, and salt. Add chicken and shake to coat.

2. Over med-high heat in a large non-stick skillet, heat oil. Add chicken and cook until browned ~ about 8 minutes.
Remove.

3. Add mushrooms and bacon and sauté 2 minutes.

4. Stir in the wine, broth and tomato paste and cook 10 minutes.

5. Return chicken to the pan; cook 8 minutes.
To serve:
Serve at once with some quick mashed potatoes (frozen or in the refrigerator section) and a salad.

Answer 2

I thought I would throw in a dessert recipe to compliement any of these delicious dishes people have given for you to try.

Mini pavlova

You can either buy your cases or have some fun making your own. Here's how.

1 egg white
50grams caster sugar per person

1. Whip the egg whites stiffly.
2. sprinkle on the sugar and carefully mix in
3. place in a piping bag with a large star or plain tube, and pipe on to a silcone paper or baking sheet, making a snail spiral to desired size, then pipe an extra layer around the edge to give you a nice cup.
4. bake in the slowest oven possible ( about 225F ) until the meringue case is completely dry. DO NOT ALLOW IT TO COLOUR. this will take a few hours so be paitient.

When your meringue case is cooked, allow it to cool,

top with whipped cream and your favorite fresh seasonal fruit. You can garnish it with powdered sugar, chocolate flakes, or anything else that takes your fancy.

JUST REMEMBER, TO MAKE A GREAT IMPRESSION, PRESENTATION IS THE KEY.

Try some of these hints.

- always use a variety of colour
- always serve on a clean plate ( unless you are drizzling on purpose for a desired effect )
- Use a garnish. herbs, leaves, flowers - they don't have to be edible ( just make sure they arn't poisonous )

HAVE FUN AND GOOD LUCK - cooking is all about passion, so get excited.

Answer 3

Try this...let me know how it turns out.
Beef & Veggie Kabobs

18 ounces beef tenderloin tips, cut into 1-inch pieces
18 bamboo (soaked in water) or metal skewers
3 large red bell peppers, cut into 1-inch cubes
2 Vidalia onions, cut into 1-inch cubes
24 small button mushrooms
2 medium zucchinis, cut into 1-inch cubes
1 tablespoon olive oil
salt, to taste
freshly ground black pepper

Preheat the grill to medium-high.
Thread 6 of the skewers with the beef tips and 12 of the skewers with
various vegetables. Brush the skewers with olive oil and season with
salt and pepper.
Grill the skewers on each side until nicely browned and cooked to the
desired doneness, about 10 to 12 minutes for medium on the beef and
about 8 minutes for the vegetables.
*This can also be made in the oven or broiled. Far better results when grilled through.
Serves 6

Answer 4

GOURMET CHICKEN ENCHILADAS

4 large chicken breasts
1 large onion chopped finely
10 large flour tortillas (or use low carb wheat tortillas)
2 T butter
1 can rotel diced tomatoes
1/4 cup sliced jalapeneos
3 cups shredded Colby Jack cheese
1 8 oz. brick cream cheese softened
1 pint sour cream
2 T chopped cilantro
1 tsp Cavenders greek seasoning
1/2 tsp garlic powder
1/2 tsp chili powder
1 pkg cream of chicken Cup-o-Soup

Boil chicken in lightly salted water until tender. Dice and set aside.
In large saucepan, saute onions until tender. Stir in Rotel, diced chicken, 1 cup Colby Jack cheese, cream cheese, 1 cup of the sour cream, 1 T cilantro, Cavenders, and garlic powder.

Taste the mixture and add more seasonings, if needed.

Grease large casserole dish and preheat oven to 375 degrees.

Fill each tortilla with 1 cup chicken mixture and roll up. Lay filled tortillas into casserole with seams on the bottom.

In medium size mixing bowl, whisk together the other cup of sour cream, the dry Cup-o-Soup contents, chili powder, and 1 cup hot tap water until smooth and creamy.

Pour soup mixture over tortillas. Sprinkle with 2 cups Colby Jack cheese, and the other T of cilantro. Lay jalapenos on top if desired.

Bake uncovered for 30 minutes until cheese is melted and slightly browned. Allow to cool for 5 minutes before serving.

Answer 5

I have so many recipes, cookbooks, experience...smile
Can't put it all here...Try a favorite website. (I'm a professional member for their products testing)

www.cookingclub.com

They actually have a very reasonable membership and you can do it all on line...have fun with your cooking..
You can learn alot about cooking from doing some reading of cooking terms...I have a great book I got from the
"Double Day Publishing Co" many years ago..

Answer 6

I am the 30 minute low cost cook.

1 meal rice, cream of mushroom, chicken = souped up rice
2 meal Spanish style rice a roni, sausage, corn
3 pork shops, shake and bake, corn, cranberry sauce, stuffing

Answer 7

Chicken Picatta

Ingredients
2 boneless skinless chicken breasts
dash of lemon pepper
all purpose flour for dredging (about 1/2 cup)
2 tbsp. extra virgin olive oil
1 tsp butter
1 large finely chopped yellow onion (shallot)
1/2 tsp. (1 clove) chopped garlic
1/2 cup dry white wine, such as Chardonnay )
juice from 1/2 lemon
1 tb. caper juice
3 tbsp. capers
1/4 cup chicken stock
1 tbsp. rinsed chopped parsley


--------------------------------------------------------------------------------

1. Pound cutlets to 1/4 inch thickness.
2. Sprinkle chicken lightly with lemon pepper. Then, dredge in flour, and shake off any excess.
3. Heat oil/butter in a non-stock frying pan on medium high heat.
4. When oil is hot, add chicken and cook until browned, about 4-5 minutes. Turn chicken over and cook an additional 2-3 minutes.
5. Remove chicken and put it on paper towel, keep warm.
5. Add garlic and onions to pan drippings and sauté briefly, about 15 seconds.
6. Add wine to pan to deglaze.
7. Bring wine to a boil, then add lemon and caper juices and chicken stock and butter.
8. Cover pan and simmer 2-3 minutes.
9. Heat chicken back in skillet, add capers and spoon sauce over it.
10. Place on dish, serve chicken with sauce poured over it and garnish with chopped parsley. Serve immediately.


Serves 2

Answer 8

Go to Publix.com and click on Apron's recipes. They are delicious and easy with not a lot of ingredients. Good Luck.

Answer 9

Check out Gourmet-Food-Revolution.com. You will find some excellent, easy to prepare dinner party recipes:
http://www.gourmet-food-revolution.com/index.html

Answer 10

Duck A L'Orange

Prep time is minimal for this wonderful dish. Cooking times will vary depending on the duck breasts you buy, so take note. Duck demiglace is expensive, but completely necessary. Find it at specialty supermarkets.

Ingredients
1/4 cup superfine sugar
2 tablespoons fresh water
1/4 cup sherry wine vinegar
2 cups fresh orange juice
1/4 cup minced shallots
1 1/2 cups diluted duck demiglace [a 6 1/2-ounce container stirred together with 3 tablespoons water]
Curaçao or other orange-flavored liqueur
fresh squeezed lemon juice
coarse salt
freshly ground black pepper
2 large oranges
3 [1 pound] boneless Muscovy or Magret duck breast halves, thawed if frozen
4 tablespoons unsalted butter
3 tablespoons julienned orange zest

Method
Stir sugar and water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat; boil until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Remove from heat. Add vinegar [mixture will bubble vigorously], orange juice, and shallots. Bring mixture to a boil, stirring, and simmer until reduced to 3/4 cup. Add demiglace. Reduce to 1 cup. Strain through fine sieve. Correct seasoning by adding the Curaçao, lemon juice, salt, and freshly ground black pepper, to taste. Set aside.

Using small knife, cut off peel and white pith from 2 oranges. Working over bowl, cut between membranes to release segments.

[Sauce and oranges can be prepared 1 day ahead. Cover separately; refrigerate].

Preheat oven to 450º
Using sharp knife, score duck skin [do not pierce meat] in crosshatch pattern. Sprinkle duck with salt and pepper and pat dry. Heat large ovenproof skillet over medium-high heat until hot. Place duck breasts skin down in skillet and sear until brown and crisp, about 8 minutes. Turn duck and cook 2 minutes more. Roast in oven for 7 minutes if using Muscovy duck breast or 10 minutes if using Magret duck breasts.

Transfer duck breasts to cutting board and let stand 10 minutes. Meanwhile, bring sauce to simmer, whisk in butter 1 tablespoon at a time and then the 1 tablespoon grated orange peel; whisk just until butter melts. Drain orange segments and mix into sauce. Set aside.

Slice duck breasts crosswise on diagonal. Arrange on 6 plates. Spoon orange segments with sauce alongside. Sprinkle with remaining peel.