Anyone know any good recipes for chicken or shrimp? Steak even?

Answer 1

Creole Shrimp and Cheese Tart

Prep time: 15 min
Ready in 1 hour 15 minutes
Makes 16 servings

½ lb cooked deveined shelled shrimp or crawfish, shrimp coarsely chopped
1 - 2 tsp dried Creole seasoning
1 cup shredded hot pepper-Monterey Jack cheese (4 oz)
1/4 cup finely chopped green onions (4 medium)
2 eggs, slightly beaten
1 Tbsp. butter or margarine, melted
1 Pillsbury® refrigerated pie crust (from 15-oz box), softened as directed on box
Red pepper sauce, if desired

1. Heat oven to 375°F. In medium bowl, toss shrimp and Creole seasoning to coat. Stir in all remaining ingredients except pie crust and pepper sauce.
2. Remove pie crust from pouch; place flat on ungreased cookie sheet. Spread filling over crust to within 1 inch of edge. Carefully fold 1-inch edge of crust up over filling, pleating crust as necessary.
3. Bake 32 to 37 minutes or until set in center and crust is golden brown. Cool 10 minutes. Cut into wedges. Serve warm with pepper sauce.

--Pillsbury Bake-Off Site
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SESAME ORANGE SHRIMP

2 large egg whites
1/4 cup cornstarch
¼ cup sesame seeds
Coarse salt and ground pepper
1½ pounds medium shrimp, peeled and deveined
1/4 cup vegetable oil, plus more if needed
1 cup fresh orange juice
2 tablespoons soy sauce
1 tablespoon sugar
4 scallions, trimmed and thinly sliced

1. In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 teaspoon salt, and 1/2 teaspoon pepper until frothy. Add shrimp, and toss to coat.

2. Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in two or three batches, cook shrimp until golden and crisp, 2 to 3 minutes per side. Transfer to a paper towel–lined plate to drain. Add more oil to skillet if necessary for remaining batches.

3. Wipe skillet with a paper towel. Add orange juice, soy sauce, and sugar. Boil over high heat until syrupy and reduced to about 1/3 cup, 4 to 5 minutes. Return shrimp to skillet; add scallions, and cook until heated through and coated with sauce, about 1 minute.

Per serving: 419 calories; 23.3 grams fat; 32.2 grams protein; 20.4 grams carbohydrates; 1.5 grams fiber

--Everyday FOOD
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CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada De Laurentiis, FoodTV

Answer 2

Round Steak
Trim all fat off of two pounds of round steak,,, cut the steak into bite sized pieces and place into ice water to soak,,
Dice one pound of bacon and a large onion, fry in a deep skillet until bacon is done and onion is golden,,, Add the round steak to this( the water that is in the steak will make a golden like broth,),, Season with salt and pepper,, Cook and stir until browned,,,, Then cover and simmer on low for an hour and a half,,,, At this time add a thickning to make gravy, add a little more water if neccesairy.. Have fixed this many times and is always a winning recipe, and a favorite with everyone,, Delicious served with mashed potatoes and a vegetable,,
Also have several other good recipies with chickn,, one with ground beef , called poor man's steak,,,

Answer 3

1 whole free-range chicken (about 3½ pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
¼ bunch fresh thyme
2 bay leaves
1 teaspoon whole black peppercorns


Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1½ hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.

Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock. Cover and refrigerate for up to one week or freeze.

Answer 4

Catalina, Cranberry Chicken
Is easy and tasty you take equal amounts of Catalina salad dressing and whole cranberries in a can, mix the 2 together pour over your chicken pieces and bake 350 degrees for approximately 45 minutes or put on the grill, this freezes very well either before or after cooking.

Answer 5

I just tried this one night and it turned out being really awesome. Mix together onion powder, garlic powder, salt, paprika, Parmesan cheese, and Adobo (usually found in the latin food section of the grocery store). I didn't measure how much of any of these I put in. You can just put equal parts I suppose. Anyway mix those all together in a bowl then put it on your chicken. It tastes really amazing!!!!! Then just brown in a pan on the stove or put it in the oven.

Answer 6

For the chicken: if they are breasts, you can make them cordon bleu style. Slice them open, place your favorite cheese and ham inside, close and dip in egg and bread crumbs. They can be fried or baked. For shrimp, boil, melt butter and place over pasta with fresh garlic. Enjoy.

Answer 7

why not take the three meats add some bell peppers (colored),onions and make some good kabobs