Recipes are NEEDED!?

Question

any kind of dinner and dessert recipies

Answer 1

Enjoy!!

APRICOT BAVARIAN CREAM

1 pkg. orange flavored gelatin
1/4 c. sugar
1 c. apricot nectar
1 c. crushed apricots, drained
1/4 tsp. almond extract
1 c. whipping cream
2 tbsp. brandy

Dissolve gelatin in 1 cup hot water. Add sugar and apricot juice. Chill until cold and syrupy. Add apricots and almond extract. Whip cream until it stands in soft peaks. Fold into gelatin mixture. Chill until almost firm, then stir in brandy. Spoon into sherbet or parfait glasses and chill until firm.

CHICAGO PEPPER STEAK

3 T salad oil
1-2 lbs Sirloin steak, in 1" cubes
1 T Wondra flour
2 celery stalks, thinly sliced
1 large onion, thickly sliced
2 cup beef broth
pinch red pepper (or dash Tabasco sauce)
dash Worcestershire
splash red wine
2 green peppers, cut in bitesized pieces

Cook steak in hot oil until well browned on all sides. Place in approximately an 8x12" casserole dish.
Stir flour into remaining drippings.

Cook until dark brown, stirring constantly.

Add celery and onion, and reduce heat to medium.

Cook until vegetables are tender.

Stir in broth, pepper, Worcestershire and wine. Heat to boiling.

Pour over steak in casserole dish.

Cover with foil and bake at 350 for 1 hour.

Add green pepper and continue to bake, uncovered, for 1/2 hour, or until steak is fork tender.

Baste with sauce as it cooks, if needed.

Serve over noodles.

Optional: Add freshly sauteed mushrooms at same time as green peppers.

Answer 2

Try some bacon stuff wrapped chicken breasts. I got them on yahoo. All you need is some skinless chicken breasts garlic and herb cream cheese and bacon and some tooth picks. Flatten the chicken breasts with a meat hammer spread the cream cheese on them roll them up like jelly rolls and wrap with bacon and use the tooth picks to hold it all together. You can bake them grill them fry them which ever you would like. I do mine in the over at about 375 for 30-40 minutes. My family loves them. I hope that helps.

Answer 3

Here is a good idea for a three course meal if you are having a small party, or get together..or just a normal family meal.

Appetize: Mini Pepperoni Pizza Pita
INGREDIENTS
2 tablespoons pizza sauce
1 whole pita breads
6 slices pepperoni sausage
2 fresh mushrooms, sliced
1/4 cup shredded mozzarella cheese
DIRECTIONS
Spread pizza sauce over pita bread. Top with pepperoni, mushrooms and cheese. Place on an ungreased baking sheet. Bake at 400 degrees F for 4-6 minutes or until cheese is melted.
Nutritional Analysis: One serving (prepared with turkey pepperoni and par-skim mozzarella cheese) equals 275 calories, 6 g fat (3 g saturated fat), 25 mg cholesterol, 756 mg sodium, 38 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.




I have a very good tasty recipe for steak lovers --

Either a ribeye or filet minon...take the meat (raw) and tenderize it up...put your favorite herbs and spices (Tony Chachere's, creole seasoning, garlic powder, salt and pepper) into a meat pumper and pump it into the middle of your steak...then take 2 jumbo pieces of bacon and wrap it around the steak...stick into the oven at 450 degrees F...and let it cook untill you are satisfied with the color...then take it out and enjoy =D

good side dishes would be Velveta Macaroni and Cheese..and Garlic Mashed Potatoes.

I found this delicious desert recipie on the internet:

2 cups all-purpose flour
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup (1 stick) butter or margarine, softened
1/2 cup (about one 2.1-oz. bar) finely chopped NESTLÉ® BUTTERFINGER® Candy Bar
1 tsp baking soda
1/2 tsp salt
1/2 cup milk
1/2 cup plain yogurt
1 large egg
1 tsp vanilla extract



1 Preheat oven to 350° F. Grease 8-inch-square baking pan.
2 Combine flour, brown sugar and granulated sugar in medium bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Transfer 1/2 cup flour mixture to medium bowl; stir in Butterfinger pieces.
3 Stir baking soda and salt into remaining flour mixture. Combine milk, yogurt, egg and vanilla extract in small bowl until blended. Add to flour mixture; stir just until blended. Pour into prepared pan; sprinkle evenly with Butterfinger mixture.
4 Bake for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool slightly in pan on wire rack. Serve warm.


Servings: 9
Preparation time: 12 minutes
Cooking time: 40 minutes

Answer 4

What do you have on hand?? You need to narrow down what you are looking for. There are tons of great recipe websites. Here are some I use often. Kraftfoods.com, allrecipes.com, Franksrecipes.com;recipegoldmine.com. They all have tons and tons of recipes.

Answer 5

Go German!!!

Wiener Schnitzel, German Potato Salad, Spaetzle etc.
They are all good and a little different.

Answer 6

For indian dishes for dinner and Kulfi(Ice-cream)Go to

http://afsarmnzkhan.googlepages.com

Answer 7

World's Best Lasagna
INGREDIENTS

* 1 pound sweet Italian sausage
* 3/4 pound lean ground beef
* 1/2 cup minced onion
* 2 cloves garlic, crushed
* 1 (28 ounce) can crushed tomatoes
* 2 (6 ounce) cans tomato paste
* 2 (6.5 ounce) cans canned tomato sauce
* 1/2 cup water
* 2 tablespoons white sugar
* 1 1/2 teaspoons dried basil leaves
* 1/2 teaspoon fennel seeds
* 1 teaspoon Italian seasoning
* 1 tablespoon salt
* 1/4 teaspoon ground black pepper
* 4 tablespoons chopped fresh parsley
* 12 lasagna noodles
* 16 ounces ricotta cheese
* 1 egg
* 1/2 teaspoon salt
* 3/4 pound mozzarella cheese, sliced
* 3/4 cup grated Parmesan cheese

DIRECTIONS

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Wine Tip

Try with an Italian red like Barbera or Chianti Classico.


Chantal's New York Cheesecake
INGREDIENTS

* 15 graham crackers, crushed
* 2 tablespoons butter, melted
*
* 4 (8 ounce) packages cream cheese
* 1 1/2 cups white sugar
* 3/4 cup milk
* 4 eggs
* 1 cup sour cream
* 1 tablespoon vanilla extract
* 1/4 cup all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

Answer 8

You can get some of my recipes here:

Answer 9

Look on foodnetwork.com or grouprecipes.com. They both have really good recipes.

Answer 10

PANTRY RAVIOLI OR LASAGNA

Here is a recipe for when you can't or don't want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don't want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.

These can be made from simple ingredients commonly stored on the shelf. But if you're on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.


Home-made cottage (or Ricotta cheese - for filling):

1 gallon reconstituted dry milk
½ cup vinegar
1 teaspoon salt

Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.

Stir in the vinegar, then allow the milk to sit until it has reached room temperature.

The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey - it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.


Filling:

Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.

Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.


Pasta Dough and Assembling the Ravioli:

Pasta Dough Recipe

Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.

Roll dough to 1/8" thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.

Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don't have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling "pillows" to yield individual pockets.

If you're making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.

Be careful not to drop any filling onto the edges of the ravioli or you won't get a good seal. It's also important to make sure that the edges are well pressed together so that the filling doesn't fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.

Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.


Variation - Lasagna:

As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.

If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.

Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.

Bake at 375°F for 50 minutes or so, depending on the quantity you've made. Larger lasagnas will require longer cooking times to set.

During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won't crisp.

Remove from oven and let sit for 25-30 minutes before cutting into squares.

BROWNIE HOT FUDGE SUNDAES

1 pkg. Duncan Hines fudge brownie mix, family size
8 oz. frozen whipped topping, thawed
20 whole maraschino cherries
6 oz. semi-sweet chocolate chips
2 tbsp. butter
14 oz. sweetened condensed milk
1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease bottom of 9x13x2 inch pan. Prepare, bake and cool brownie mix following package directions. Cool completely. Cut into 20 servings.
For fudge sauce, combine chocolate chips, butter, sweetened condensed milk and vanilla extract in medium saucepan. Cook over medium heat, stirring constantly, until mixture is hot and slightly thickened.

For each serving, place brownie on plate. Top with scoop of ice cream. Then a dollop of whipped topping. Garnish with maraschino cherry.

HOPE THIS HELPS! ;-)