Cooking Recipes?

Question

Hi, I would like to find out about good cooking recipes that are easy to make, affordable, and that are really tasty. If any you of you have something good to submit, please do.

I would like to get some vegetarian recipes also, pasta.

Answer 1

Here's some links to a few good recipe sites:

http://www.cooksrecipes.com/meatless-recipes/meatless-pasta-recipes.html

http://www.recipezaar.com/recipes.php?categ=occasion%2Cdietary%2Cvegetarian%2Cmain-ingredient%2Cpasta

http://allrecipes.com/Recipes/Pasta/Main.aspx

Answer 2

Buttermilk Fried Chicken and Gravy recipe
1 cup buttermilk, divided
1 pound boneless, skinless chicken breasts
1/4 cup yellow cornmeal
1/4 cup plus 2 tablespoons all-purpose flour
1 teaspoon coarsely ground pepper
1/2 teaspoon salt
1/4 cup corn oil
1 cup chicken broth
1 teaspoon hot pepper sauce, or to taste

Pour 1/2 cup buttermilk into a shallow dish just large enough to hold the chicken. Dip the chicken in the buttermilk, turning to coat completely.

In another shallow dish, combine the cornmeal, 1/4 cup flour, the pepper and salt. Dredge the chicken in the cornmeal, patting the mixture to coat the chicken all over.

In a large skillet, heat the oil. Pan fry the chicken over medium heat, turning once, until it is cooked through and the coating is dark golden brown. Transfer the chicken to a plate.

Stir the remaining 2 tablespoons of flour into the pan drippings and cook, stirring constantly, until the flour paste takes on a golden color, about 2 minutes. Whisk in the broth and remaining 1/2 cup buttermilk. Cook, stirring up the browned bits on the bottom of the pan, until the gravy is bubbly. Reduce the heat to medium-low and continue to cook, stirring, for 2 minutes. Season with hot-pepper sauce, salt and pepper.

Serve the chicken with the gravy ladled over it.

Makes 4 servings.

this is how we make it down in the south

Answer 3

There's a cookbook out by Mark Bitterman called How to Cook Everything. It has some great, basic recipes that are not hard to follow and you won't need alot of speciality items. Just good, solid recipes and other information about all types of food items, from cuts of meat, to vegetables, etc.

Answer 4

Tricky because taste is a HUGE factor - for veg I prefer Mediterranean but some prefer Asian influenced tastes - it is better to look at recipes that are ready in under 20 minutes and sort the ones you like best for common ingredients (you'd be surprised how many cultures share same bases with different preparations). Good Luck!

Answer 5

Probably one of the most affordable quick meals I make is rice soup. I just add some chicken boulin to water, pour in rice, chop some carrott, pour in some dried diced onion, chop celery and add some basil. Cook until done. You can make this recipe as small or large as you would like, It only takes about 30 min to cook.

Answer 6

Italian Summer Squash Polenta Bake
INGREDIENTS

* 3 carrots, sliced
* 1 large zucchini, sliced
* 1 large yellow squash, sliced
* 1 red onion, chopped
* 1 red bell pepper, chopped
* 1 cup spaghetti sauce
* 4 tablespoons olive oil
* 1 pinch garlic salt
* ground black pepper to taste
* 1 1/2 cups shredded mozzarella cheese
* 1/2 cup grated Parmesan cheese
* 1 (18 ounce) package prepared polenta

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
3. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

Answer 7

Teriyaki Chicken Salad

"This salad is always a hit. The marinated chicken is delicious and adds to the crisp Romaine lettuce, tomatoes, and cheeses."

Original recipe yield: 6 servings

PREP TIME 30 Min
COOK TIME 20 Min
READY IN 3 Hrs 50 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
4 skinless, boneless chicken breast halves
1 cup orange juice
1 cup soy sauce
1 (12 fluid ounce) can or bottle lemon-lime flavored carbonated beverage
1 lemon, juiced
3/4 cup vegetable oil
1 teaspoon salt
1/2 teaspoon ground black pepper
4 cloves garlic
2 heads romaine lettuce
2 tomatoes, chopped
1/3 cup mozzarella cheese
1/4 cup grated Parmesan cheese

DIRECTIONS
Marinate chicken in the orange juice, soy sauce and lemon-lime carbonated beverage for several hours or overnight.
Preheat grill to medium-high heat. Remove chicken from marinade and drain. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear. Remove, cool, and cut into strips.
Whisk together the lemon juice, vegetable oil, salt, pepper and garlic cloves. Allow garlic cloves to sit in dressing for a few hours and remove before pouring on the salad.
In a salad bowl, combine the lettuce, tomatoes, mozzarella, Parmesan and marinated chicken strips. Pour dressing over salad; toss and serve.

Answer 8

4 ingredient Peanut Butter Cookies (you can freeze this dough)

1 cup peanut butter (chunky or smooth)
1 cup sugar (and a little extra in seperate dish)
1 tsp vanilla
1 egg
Heat oven to 375˚F. Beat egg, sugar, and vanilla. Add peanut butter until throughly combined.( if you want to freeze the dough put it in a container that is air tight.)
Drop by spoonfuls on a cookie sheet. Take a fork and dip it in the sugar and create the criss-cross pattern. Bake for 10-12 minutes. Cool and then enjoy. Goes great with cold milk.

Answer 9

Foodnetwork.com and start your own recipe box. All the recipes are rated on cooking skill and all of them come from trusted chefs of food network. AND they have a search engine for that special ingredient.

Answer 10

Cabbage Noodle Slaw
1 pack of ramen noodles with spice pack
1 cup of shredded cabbage
Sliced green onions
Diced chicken (Not always necessary)
Rice vinegar
4 tablespoons vegetable oil
2 teaspoons toasted sesame oil

Break ramen in half, boil 3 minutes and drain well and mix with shredded cabbage. In another bowl, mix together rice vinegar, vegetable oil, sesame oil, diced chicken and spice packet from ramen. Blend well and pour over noodles. Let marinate for 30 minutes at least.

Answer 11

Jambayla, you make it with 6 green tail onions , 2 medium onions , 2 green peppers, saute in deep pot until translucent, add cooked chicken, (can get in deli) cook 5 minutes, add sausage (polish or keilbasa), cook 5 minutes longer. Add diced tomatoes, tomato sauce, one can each. 2 cups water, and rice about 1 cup. Let simmer few minutes. Turn off. Let stand till liquid is absorbed. EAT.