good recipes............?

Question

anyone who has a really good recipe for anything.....please post it here thanx

Answer 1

LOMO SALTADO (PERUVIAN STIRFRY)

1 lb sirloin or tenderloin, cut into bite size pieces
1 small onion, cut into strips
1 large tomato, cut into strips
1 large hot pepper, seeded and cut into strips
salt
pepper
2 cloves garlic, chopped
1/4 cup dry red wine
2 tablespoon lime juice
1/4 cup chopped cilantro

Place the cut meat in a bowl or dish, and season it with salt, pepper, a little bit of olive oil, lime juice, and chopped garlic. Let marinate for at least 20 minutes.
Sauté meat over high heat for a few minutes until meat is no longer pink. Lower temperature to medium and add first the onion. Cook, stirring for 1 minute and then stir in the tomatoes and peppers. Cook until the onions are tender.

Add the red wine and the cilantro. Cook for one more minute. Serve with white rice.

Answer 2

I might make this tonight..

CHICKEN POT PIE

1 can veg-all mixed vegetables
1 can cream of potato soup
1 can cream chicken soup
1/2 cup milk
1 or 2 large chicken breast cut into chunks
salt and pepper to taste
2 9-inch deep dish unbaked pie crust

Saute chicken in 2 tablespoons olive oil for about 3 minute until light brown, add chicken to the first 4 ingredients.
Mix together and pour into pie crust. Put top crust on pie, cut 4 slits in the crust. Brush with beaten egg wash.

Bake on a cookie sheet at 375 degrees for 45 minutes

Answer 3

Easy and Delicious Chicken and Rice Casserole

"This recipe is so easy to make. Just cover with foil and bake! This is really nice to make before going to church or even put in a slow cooker.

1 cup uncooked white rice
1 (10.75 ounce) can condensed cream of chicken soup
1 7/8 cups water
4 skinless, boneless chicken breast halves

Preheat oven to 350 degrees F (175 degrees C).
Spread rice in the bottom of a 9x13 inch baking dish. Rinse chicken and pat dry; arrange chicken pieces on top of rice. Mix soup and water together and pour over chicken and rice. Sprinkle dry onion soup mix on top. Cover and seal TIGHTLY with foil. Bake in the preheated oven for 1 to 1 1/2 hours. Enjoy!

Answer 4

CHEDDAR CHEESE BURGERS
1/2 c. shredded cheddar cheese
1/4 c. butter, softened
2 tbsp. French's mustard
1 1/2 lb. ground beef
Salt & pepper
6 hamburger rolls, split
Lettuce & sliced tomato
Combine cheese, butter and mustard. Shape beef into 6 patties. Grill over hot coals or broil. Season with salt and pepper. To serve - place hamburgers on rolls, spread generously with cheese mixture. Top with lettuce and tomato. Serve.

Meat filled Crescent ring:

Ingredients:
2 packages crescent rolls
1 lb. ground beef
1 envelope taco seasoning
1 cup grated cheddar cheese
shredded lettuce
chopped tomatoes
one bunch of green onions, chopped
1 diced avocado
1 cup sour cream
salsa
Method:
Brown ground beef and follow taco seasoning directions on back of package.
Add the cheese and place aside for the time being.
Unroll the two packages of crescent roll.
On a cookie sheet, place the crescent roll wedges in a circle, wide side of wedge towards the middle, pointed end towards the outside.
Place the ground beef on the crescent rolls and wrap the pointed ends of the rolls around the meat mixture, so that it forms a ring.
Bake at 375 F for approximately 12 minutes.
When baked remove from oven and place on a large platter.
On the inside of the ring place lettuce, tomatoes, onions, and avocados.
Dollop sour cream and salsa over all.
Cut into wedges and serve warm.

OVEN-BAKED STROGANOFF
2 1/2 lbs. steak, cut in thin strips (good with venison steak)
1 lg. onion, thinly sliced
1 clove garlic, mashed
3 tbsp. flour
1/4 tsp. pepper
1/4 c. tomato paste
1/2 c. sour cream
5 tbsp. salad oil
2 c. fresh mushrooms, sliced
1 tsp. salt
1/4 c. dry red wine
1 bay leaf, crumbled
1/2 c. beef broth or consomme
In frying pan, brown strips of beef or venison in oil; transfer meat to 3 quart baking dish. Add remaining oil to drippings. Saute onion, garlic and mushrooms until limp. Remove pan from heat and add flour, salt, pepper, wine, tomato paste and bay leaf. Blend in beef broth. Stir until ingredients are blended. Pour over meat. Cover and bake in 350 degree oven for 1 hour or until meat is tender. Remove casserole from oven. Gently stir in sour cream and serve over cooked wide noodles.

EASY BBQ BAKE PORK CHOPS
10 pork chops
salt and pepper
honey barbecue sauce
one large onion finely chopped, water, large pan for baking.
Put about one inch of water in bottom of pan, add a layer of chopped onion in water, then salt and pepper pork chops on both sizes. Place pork chops on top of onion, then add a few onions on top of pork chops. Add water to cover.
Bake at 450°F about 1 hour. When nearly done, remove from oven and pour honey barbecue sauce over meat evenly. Return to oven for about 3-5 minutes on broil or long enough to brown barbecue sauce.
Serves 8-10 people.

Answer 5

Mmmmmmm.....

Here are some recipes that always work fo me!

For winter nights...
The Chicken Meal

1)Baking Powder Biscuits
(This is a simple recipe that tastes great when lightly buttered and spread with honey)
What you'll need:
-2 cups of flour
-2 tsp.s baking powder
-1/4 tsp. salt
-4 tbs. of margaine (stick kind, refrigirated)
-5 fl. oz. of milk

Preheat the oven to 400 degrees. Sift flour, baking powder, and salt. Crumble the margarine with the flour. Stir in milk. The dough should be dry and somewhat flaky. If it is too dry, add more milk. If it is to "wet" add more flour. Roll out on floured surface until 1 inch thick and cut into circles. Cook for 8-10 minutes, or until bottoms are brown. Cool and enjoy. Makes 10-12 servings.

Carol's Chicken
(Warm and nourishing on a cold winter night!)
6-8 chicken breast halves
1 cup of flour, tossed with 1tbs. seasoning salt
1 can of cream of chicken soup
1 cup of sour cream
1 1/2 cups shedded cheddar cheese: shredded

Cover breasts with flour mixture: brown in oil 1 minute per side. Place Chicken in a baking dish and pour sour ceam and soup mixture over it. Bake at 350 degrees for 30 minutes. Remove, cover with cheese, and bake another five minutes. Serve immediately. Makes 6-8 servings.

Steamed Boccoli and Peas
-desired amount of fresh broccoli stalks
-desired amount of fozen peas

Fill a pan 1-2 inches with water. Place a collinder inside, and put broccoli and peas into the collinder. Boil for 10 minutes, or until slightly soft. Serve immediately.

Mashed Potatoes
(Go great with the chicken and biscuits)
6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper
DIRECTIONS
Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy.


Desert: Apple Spice Cake
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup butter, softened
2 cups white sugar
4 eggs
1 teaspoon baking soda
1 tablespoon warm water
1 teaspoon vanilla extract
3 apples - peeled, cored and chopped
1/2 cup raisins
1/4 cup confectioners' sugar for dusting
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Butter a 10 inch tube pan. Cover raisins with warm water, let soak for 10 minutes and then drain. Whisk together flour, spices, and salt. Set aside.


For warm summer evenings...

Margarita Salmon
(You can't go wrong with this delightful recipe! I love it and eat it several times a month!)
6 (5 ounce) salmon fillets
3 tablespoons fresh lime juice
3 tablespoons orange blossom honey
1 pinch brown sugar
2 tablespoons extra virgin olive oil
salt and pepper to taste
lime slices for garnish
DIRECTIONS
Place salmon fillets in a 9x13 inch baking dish. In a small bowl, stir together the lime juice, honey, brown sugar, and olive oil. Pour over the salmon. Cover and refrigerate for 30 minutes to marinate.
Preheat the oven to 450 degrees F (220 degrees C). Season the salmon with salt and pepper.
Bake for 15 minutes in the center of the preheated oven, or until fish flakes easily with a fork. Garnish with lime slices, and serve immediately.

Margaritas
Well, I'm sure you know how to make these... but did you know that kids can enjoy them too? Just remove the tequila and voila! A drink everyone can enjoy!

Mandarin Salad
(Healthy AND good)
2 cups torn mixed salad greens
1/2 cup mandarin oranges
1/4 cup chopped walnuts, toasted
CITRUS VINAIGRETTE:
3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced gingerroot
1 garlic clove, minced
DIRECTIONS
Place greens on two serving plates; top with oranges and walnuts. In a blender, combine the vinaigrette ingredients; cover and process until blended. Drizzle over salads.

Breadsticks
Go great with the salmon and salad!
1 1/4 cups all-purpose flour
2 teaspoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
3 tablespoons butter or margarine, melted
2 teaspoons sesame seeds
DIRECTIONS
In a small bowl, combine flour, sugar, baking powder and salt. Gradually add milk and stir to form a soft dough. Turn onto a floured surface, knead gently 3-4 times. Roll into a 10-in. x 5-in. x 1/2-in. rectangle; cut into 12 breadsticks. Place butter in a 13-in. x 9-in. x 2-in. baking pan. Place breadsticks in the butter and turn to coat. Sprinkle with sesame seeds. Bake at 450 degrees F for 14-18 minutes or until golden brown. Serve warm.


Desert: Strawbery Citus Sorbet
Strawberry Citrus Sorbet
Serves 4
This RealAge fave combines different colored fruits (like strawberries and oranges), a key way to ensure a diversity of cancer-fighting phytonutrients. Plus just 1 serving provides nearly a third of your daily vitamin C.

2/3 cup sugar
3/4 cup sliced strawberries
1/2 cup orange juice
1/2 teaspoon grated orange peel

1. Combine the sugar in a saucepan with 1 cup of water and bring to a boil over medium heat, stirring until all sugar is dissolved and a simple syrup forms. Chill for 1 hour.
2. In a blender, puree the strawberries, orange juice, and orange peel until smooth. Gradually add the chilled syrup and blend well.
3. Pour the mixture into a glass dish and cover. Freeze for about 3 hours, stirring every 30 minutes. Blend again until smooth.
4. Serve immediately or cover and freeze for up to 3 days.

No Ice Cream Maker?
Here's the low-tech way to churn out great sorbet. Place the fruit mixtures in a stainless steel or glass dish and put them in the freezer. When the mixture begins to harden -- about 30 minutes -- take it out and stir it till it's silky. Repeat several times, and voilá! Delicious hand-made sorbet.

Happy eating!

Answer 6

Cherry Cola Chicken

INGREDIENTS
2 cups hickory smoke flavored barbeque sauce
1 (2 liter) bottle cherry cola
1 cup grape jelly
1 (4 pound) whole chicken, cut into 6 pieces

DIRECTIONS
In a Dutch oven, large enough to hold your chicken, combine the barbeque sauce, 1 liter of cola and grape jelly. Add the chicken and pour in more cola if needed to cover it. Bring to a boil, then simmer over medium-low heat for 1 hour, adding more cola as needed to keep the chicken covered.
Preheat a grill for medium heat. Remove the chicken from the sauce, and place on the grill.
Cook, turning frequently for about 20 minutes, just until the skin is crispy. Heat the leftover sauce over high heat and boil for about 10 minutes to serve alongside the chicken.

Accidental Grilled Chicken Salad

INGREDIENTS
4 boneless, skinless chicken breast halves
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons lemon pepper
2 Vidalia onions, thickly sliced
4 large mushroom caps, chopped
1 cup mayonnaise
hot sauce to taste (optional)
salt and pepper to taste

DIRECTIONS
Place chicken breast halves in a large resealable plastic bag with lemon juice, olive oil, and lemon pepper. Shake to coat, and marinate in the refrigerator for at least 1 hour.
Preheat a grill for high heat.
Lightly oil the grill grate. Place the Vidalia onions and mushrooms on the grill, and cook until lightly charred on both sides; set aside. Place chicken onto the grill, and discard marinade. Cook for 15 minutes, turning once, or until juices run clear. Remove from heat, cool, and chop.
In a large bowl, thoroughly mix the onions, mushrooms, chicken, and mayonnaise. Season with hot sauce, salt, and pepper. Cover, and refrigerate until serving.

made this chicken one hot summer when the family wanted baked chicken...and I wanted to keep the kitchen cool.

Baked Chicken on the Grill

INGREDIENTS
2/3 cup buttermilk baking mix
1 1/2 teaspoons paprika
1 1/4 teaspoons seasoned salt
1/2 teaspoon pepper
1 (3 pound) broiler-fryer chicken, cut up

DIRECTIONS
Place baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat. Place chicken in a greased metal or foil 13-in. x 9-in.x 2-in. baking pan. Place on grill. Cover and grill over low coals, turning once halfway through cooking time, for 60-75 minutes or until juices run clear.

12-Hour Salad

INGREDIENTS
8 cups torn salad greens
1 1/2 cups chopped celery
2 medium green peppers, chopped
1 medium red onion, chopped
1 (10 ounce) package frozen peas, thawed
1 cup mayonnaise
1 cup sour cream
3 tablespoons sugar
1 cup shredded Cheddar cheese
1/2 pound sliced bacon, cooked and crumbled

DIRECTIONS
Place salad greens in a 3-qt. bowl or 13-in. x 9-in. x 2-in. dish. Top with layers of celery, green peppers, onion and peas; do not toss.
In a bowl, combine the mayonnaise, sour cream and sugar; spread over vegetables. Sprinkle with cheese and bacon. Cover and refrigerate overnight.

All Day Macaroni and Cheese

INGREDIENTS
8 ounces elbow macaroni
4 cups shredded sharp Cheddar cheese
1 (12 fluid ounce) can evaporated milk
1 1/2 cups milk
2 eggs
1 teaspoon salt
1/2 teaspoon ground black pepper

DIRECTIONS
In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain.
In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese.
Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.