i wanna cook something different?

Question

something really good but like not something classic like macaroni and cheese or something simple like that. just something different and easy to make. any suggestions? best recipe will get the best answer.

Answer 1

boil some macaroni about half way done, then drain it, in a large non stick skillet melt 3 tablespoons of real butter, add a little black pepper and a few squirts of real tabasco sauce, heat up the skillet to medium and put the macaroni in, let it brown a bit then flip it over with a spatula a few time during the cooking process, till it is browned a bit all over, this is great

Answer 2

How about a chicken and cheese quesadilla? You need two flour tortillas, some cooked skinless boneless chicken breast, shredded cheddar and/or colby jack cheese, and some salsa. Sprinkle some of the cheese onto one of the tortillas. Cut up the chicken into strips and arrange it on the cheese. put some salsa on every piece of chicken. Sprinkle more cheese on top of it all and put the other tortilla on.

Put a non-stick skillet on the burner and turn it to medium. Once the skillet is hot, slide the quesadilla into the pan. The idea is to just melt the cheese and crisp the tortilla up. Don't let the tortilla get any burn spots. When one side is done, flip the quesadilla and warm the other side. When done, slide the quesadilla onto a cutting board and cut into quarters. Eat up!

You can add things like red onion, cilantro, guacamole, or sour cream depending on your mood. Basically, it's an easy to make and exotic grilled cheese sandwich!

Answer 3

INGREDIENTS:
1 cup butter, softened (NO substitutes)
1 cup powdered sugar
dash salt
1 tsp. vanilla
1-1/4 cups flour
1 cup quick cooking oatmeal
Chocolate Star Candies

PREPARATION:
In a large bowl, cream together butter and sugar and add vanilla. Stir in flour and oats. Shape dough into 2 rolls, each 1-1/2" in diameter. Wrap well in waxed paper, twisting the ends to seal. Chill well, at least 2 hours, before baking.


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When ready to bake, cut dough into 1/4" slices and place on ungreased cookie sheets. Top each with a chocolate star. Bake at 350 degrees for 10-12 minutes or until light golden brown. Remove to racks to cool. 48 cookies

You can freeze this dough, unbaked, for up to 2 months. Just slice and bake right out of the freezer, adding a few minutes to the baking time.

Answer 4

Try Butter Chicken.....simple to make and exotic tasting. People will think you slaved for hours over your stove. It uses one pan to make it in. You can serve it on boiled potatoes, pasta or rice.

Butter Chicken (Makhan Murg)

4 Chicken Breasts, Skinned
1 Large Onion, Finely chopped
3 Tbsp. Butter
2 tsp. Garlic, crushed
1 tsp. Ginger, grated
1 tsp. Green Chili Peppers. Finely chopped
1/2 tsp. Paprika
1 Tbsp. Curry Powder
1 cup Tomatoes Sauce
1 tsp. Salt, or to taste
1 cup Whipping Cream, or half and half
1 Tbsp. Cilantro, Finely chopped (Optional)

Cut chicken into bite size pieces. In saucepan, fry onions in butter till golden brown. Add garlic, ginger, chili peppers, paprika and curry powder.

Fry for a few seconds. Add tomato sauce, salt and chicken, slowly bringing to a boil. Reduce heat, simmering until chicken is nearly done, about 15 to 20 min.

Add whipping cream, stir and simmer until chicken is tender. Garnish with the cilantro.

Serves 3 to 4

NOTE: You can use chicken legs or thighs or boneless skinless chicken if you like also. It is not REAL spicy but you can still cut back the spices by half then taste and add to your taste also.

Answer 5

Try a box of Rice a Roni with some peas and carrots and diced chicken, shrimp or beef. Cook the meat first, follow the package directions on rice, and about ten minutes before serving throw in some peas and carrots. Or, bake a potato, and have a salad with onions, carrots, avocado, egg, celery, all the stuff you might like and serve with a side of cottage cheese and pickled beets. These are two easy fast options.

Answer 6

weigh down some soda crackers in a plastic bag till they are crumbs. (attempt making use of a rolling pin) Dip fish fillets into flour, an egg wash, then into flour, egg wash, chicken soda cracker crumbs. Fry till golden and fish is complete. that's sooooo scrumptious! Brush salmon fillets with agave nectar or maple syrup previously grilling. Brush returned previously serving. Yum! Brown skinless rooster thighs in a great frypan. while browned, upload a million cup bottled marinara sauce consistent with individual and permit fillets simmer for 20-half-hour. Serve over pasta of any form (or spaetzle) while pasta is cooked. drizzle an particularly small quantity of olive oil on it. Toss to coat the pasta and serve with freshly shredded romano or parmesan cheese on the table.

Answer 7

2lbs. chicken
3-4 cups Asian style veggies - bok choy, pea pods, etc
Water
5 tbs sesame oil
3 cloves of garlic finely minced
Chicken base
Vietnamese or Thai chili sauce
3/4 cup peanut butter - creamy works better, but if you want, use chunky

Fill a pan with about 3/4 inch of water, add stock until it tastes like a slightly strong soup. Cook the chicken (thighs work best) until tender in the pan... Add water as necessary to maintain water level.

Remove the chicken and let cool until you can debone it.

Set aside the chicken stock.

Take the chicken and saute in a pan with garlic and sesame oil, just to coat. Add veggies, some of the chicken broth (3/4 inch) and soy sauce to taste. Cook until veggies are done. Add peanut butter & thai/vietnamese chili sauce to taste.

Serve over rice.

*** I have used chicken breast, but just cut them into strips and saute to cook, then follow recipe.

*** I have also used "asian style" frozen veggies. Then at the point you cook them, you just put them in frozen and cook until heated.


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Ohhh, lamb sounds good!

A leg of lamb can be pretty easy.

Take the leg and cut slits into it. Deeper is better than long. Stick partial cloves of garlic into them. Lots of slits.

Then cover with Montreal steak seasoning and pan sear in olive oil. Once it is browned, put it in a roasting pan with about an inch of water (add 1/2 a cup of red wine vinegar - this will take away the gamey flavor) and seal. Cook at approx. 350 F until the internal temp is 145 F - Depending on the size of the leg, this should take about 2-3 hours. Add some redskin potatoes to the water, sprinkle with Montreal steak seasoning and reseal. Cook another 45 minutes or so until the redskins are done. Put the leg on a platter and surround with the potatoes. Take the stock and put in a sautee pan, add 1/2 a cup of red wine, some pearl onions or chopped shallots, carrots & celery. When the carrots are cooked, remove them and the celery (leave in the onions/shallots). Use this as the sauce...

Answer 8

I'm a total pasta fiend so I'll give you two of my favorites - they are both pretty easy!

Lemon Linguine
1 pound linguine
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.

Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

And I just made this again last night...
Penne alla Vodka
1/2 stick (4 tablespoons) unsalted butter
1 medium onion, finely chopped
2/3 cup vodka
3/4 cup canned tomato puree
1 cup heavy cream
2 drops hot sauce (recommended: Tabasco), or to taste
1/2 teaspoon salt
1/4 teaspoon finely ground black pepper
1 pound penne
3/4 cup finely grated Parmigiano-Reggiano

Melt butter in a deep 12-inch heavy skillet over moderately low heat. Add onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Stir in vodka, bring to a simmer, and simmer for 4 minutes. Add tomato puree and cream and simmer, stirring occasionally, until onion is soft, about 5 minutes. Stir in Tabasco, salt, and pepper. Keep sauce warm over very low heat.

Cook pasta in 6- to 8-quart pot of boiling salted water (1 tablespoon salt per every 4 quarts water) until al dente. Reserve 1/2 cup cooking water and drain pasta.

Add pasta to sauce and toss with sauce and cheese, adding some of reserved cooking water if pasta seems dry.
Enjoy!

Answer 9

Fresh baked bread

Here's a recipe for Challah bread

4 cups all-purpose flour (1 pound, 1 3/8 ounces), plus up to 3/4 cup (3 1/2 ounces) more for kneading
2 tablespoons sugar (7/8 ounce)
2 1/4 teaspoons rapid rise yeast (1/4 ounce package)
1 cup warm water, about 110 degrees F
1⁄3 cup honey
2 whole large eggs
3 large egg yolks
1/4 cup extra-virgin olive oil
1 tablespoon kosher salt
1 tablespoon poppy seeds (optional)

Whisk the flour, sugar, and yeast together in a large bowl and make a well in the center.

Whisk the water and honey with 1 whole egg, all the yolks, olive oil, and salt in a small bowl and pour into the well. Stir the wet ingredients into the dry ingredients with a wooden spoon to make a soft, shaggy, moist dough. Turn the dough out on a lightly floured surface and knead by hand, adding up to 3/4 cup more flour as needed, until the dough is soft and supple, about 8 minutes. Shape the dough into a ball.

Brush a large bowl with oil and turn dough around in bowl to coat lightly. Cover bowl with a clean kitchen towel and set aside until dough doubles in size, about 1 hour. Turn dough onto a lightly floured surface; knead briefly to release excess air, re-shape into a ball and return to the bowl. Cover and set aside until doubled in size, about 1 hour.

Line 2 baking sheet pans with parchment paper. Divide the dough in half. Lightly dust hands with flour and roll each portion of dough into a 30-inch-long log. (If dough resists, then cover and let rest for 5 or 10 minutes before shaping). Spiral each length of dough around itself to form a coiled round loaf on the prepared pans. Lightly stretch the end of the coil and moisten it with water; gently press the end into the side of the round to seal the coil into a loaf. Press down on the loaves gently, cover with a kitchen towel and set aside until doubled, about 1 hour.

Position a rack in the center of the oven and preheat to 450 degrees F. Beat the remaining egg with a tablespoon of water and brush loaves evenly with it; sprinkle with poppy seeds if desired. Put the loaves in the oven and immediately turn the oven down to 400 degrees, and bake until golden brown and an instant-read thermometer inserted into the center of the crown registers 190 degrees F, about 30 to 35 minutes.

Answer 10

This recipe is a fantastic twist on a favorite that separates it from the rest!

These chicken fingers are the ideal main course for children because the pieces are small and easy to handle. It is not so overwhelming for them, like a whole chicken breast might be.

Type: Main
Prep Time: 10 min
Cook Time: 20 min
Serve With: Honey-Lemon Sauce, Honey-Mustard Sauce, BBQ sauce, Honey, Tzaziki-type dip, or Mom’s Silver Dollar Potatoes.
Servings: Should serve 4 people

Ingredient List: Go to: http://cookingwithkimberly.com/?p=43

Instructions:
1. Rinse chicken breasts under cool water, and pat dry with a paper towel.

2. Slice the chicken breasts, on a diagonal, into 1/2″ - 3/4″ slices.

3. Combine the egg and milk in a bowl.

4. Combine flour, bread crumbs and spices in a separte bowl or shallow pan.

5. Dip all chicken fingers into the egg and milk mixture.

6. Dredge all dipped chicken fingers in the flour and crumb mixture, making sure it is well coated and the mixture adheres.

7. Heat oil in a deep frying pan on medium-high heat, until you can take a small piece of chicken, and it starts sizzling.

8. Once oil is ready, place 1/3 of the prepared chicken fingers into hot oil, and allow to fry until golden brown (~ 6-7 minutes on each side).

9. Repeat with remainder of chicken fingers in 2 more batches.

10. Once golden brown and cooked through, place all chicken fingers on a cookie sheet and lightly sprinkle them with additional crumb mixture for additional crunch.

11. Put in the oven at 350 degrees for 5-7 min, depending upon the thickness of chicken fingers.

12. Serve & Enjoy!

This was delicious! I love them without any sauce at all. I especially love these chicken fingers served with Mom’s Silver Dollar Potatoes, which you can find @: http://cookingwithkimberly.com/?p=45

You can serve it with Creamy Malibu Coconut Dipping Sauce...Yum:
http://CookingWithkimberly.com/?p=51

This is one of my favorite things that my mother makes...You'll love it too!

I hope this helps...It is a complete dinner! :D

Kimberly Edwards :D
http://www.CookingWithKimberly.com