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I need to cook something in my cooking class as my project. I have no idea what to make. I need a good tasting recipe to make.

2007-09-27 16:03:36 · 9 answers · asked by xxdj_kit_katxx 2 in Food & Drink Cooking & Recipes

It doesn't matter if it's a dessert or appetizer or a main course, but I would love to do a dessert. It should be simple and be able to feed about 40 people. I can make more batches though. I want something tasty.

2007-09-27 16:19:08 · update #1

9 answers

Green Chili Chicken Enchilada Casserole
For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
For the Enchiladas:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
1/2 teaspoon salt
1. To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
2. Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
3. Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
4. Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
5. To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375°F oven just until they're soft and pliable, about 3 minutes.
6. In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
7. Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
8. Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.

Blueberry-Lemon Tart
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
2 containers (6 oz each) Yoplait® Original 99% Fat Free lemon burst yogurt
1 package (8 oz) cream cheese, softened
1 can (21 oz) more fruit blueberry pie filling
1 cup fresh blueberries
1 . Heat oven to 375°F. Remove pie crusts from pouches; unroll 1 crust onto ungreased large cookie sheet. Unroll second pie crust over first crust, matching edges and pressing to seal. With rolling pin, roll out into 14-inch round.
2 . Fold 1/2 inch of crust edge under, forming border; press to seal seam. If desired, flute edge. Prick crust generously with fork.
3 . Bake 20 to 25 minutes or until golden brown. Cool completely, about 30 minutes.
4 . In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until blended. Spread evenly over cooled baked crust. Spread pie filling evenly over yogurt mixture. Top with blueberries. Cut into wedges to serve. Store in refrigerator.

Chocolate Chunk Brownies
Ingredients:
1 1/4 cups All-purpose flour
1/4 teaspoon Baking soda
1/8 teaspoon Double acting baking powder
1/8 teaspoon Salt
14 ounces Semisweet chocolate, finely chopped
1 cup Granulated sugar
9 tablespoons Unsalted butter, cut
tablespoons
1/4 cup Light corn syrup
1/4 cup Water
3 large Eggs, chilled
1 tablespoon Vanilla extract
1 1/2 cups Coarsely chopped walnut, halves, divided
9 ounces Swiss dark chocolate, cut
-inch chunks, divided
Directions:
Position a rack in the center of the oven and preheat to 325 degrees F. Line a 13-by-9 1/2-inch baking pan with a double thickness of aluminum foil so that the foil extends 2 inches beyond the two short ends of the pan. Fold the overhang down along the sides of the pan. Butter the bottom of the foil-lined pan. In a medium bowl, stir together the flour, baking soda, baking powder and salt. Place the semisweet chocolate in a large bowl. In a medium saucepan, combine the sugar, butter, corn syrup and water. Cook over medium heat, stirring constantly with a wooden spoon, until the butter melts, the sugar is dissolved and the mixture comes to a boil. Remove the pan from the heat and pour the hot syrup over the chocolate. Let the mixture stand for 1 to 2 minutes, to melt the chocolate. Whisk until smooth. One at a time, whisk in the eggs, blending until smooth. Whisk in the vanilla and the flour mixture, mixing until the batter is smooth. Using a rubber spatula, fold in 1 cup of the walnuts and 6 ounces of the Swiss chocolate chunks. Scrape the batter into the prepared pan and spread it evenly with a spatula. Sprinkle the remaining 1/2 cup of walnuts and 3 ounces of chocolate chunks over the top of the batter. Bake the brownies for 40 to 50 minutes, or until a cake tester or toothpick inserted into the center of the brownie comes out with a few moist crumbs clinging to it. Cool the brownies in the pan set on a wire rack. When the brownies are completely cool, cover the pan of brownies with plastic wrap and let the brownies set at room temperature for at least 6 hours or overnight. Invert the brownies onto a large plate or cutting board. Remove the pan and carefully peel off the foil. Invert again onto a smooth cutting surface and cut into 24 bars. Store the brownies at room temperature in an airtight container for up to five days.

Baked Chicken
4 chicken breasts, with bone and skin
1/4 cup butter, melted
1-2 teaspoon Season-All salt (I use McCormick's)
Preheat oven to 400°F.
Spray a shallow baking dish with non-stick cooking spray.
Rinse chicken breast under cool running water.
Pat chicken dry with paper towels.
Place chicken in dish.
Brush the melted butter over the chicken, using all the butter.
Sprinkle with seasoned salt.
Bake for 50-60 minutes or until cooked through.
~NOTE~Chicken takes only 50 minutes in my oven.
Don't over cook, as they might turn out tough.

This is from my home state
LOUISIANA PRALINES
2 c Pecan Halves
3 c Granulated Sugar, Divided
1 c Evaporated Milk
1/4 ts Salt
3 tb Butter
2 ts Vanilla Extract
1 1/2 c Broken Pecan Pieces
Spread pecan halves on a baking sheet. Preheat oven to 350~ and toast for 5 minutes. Cool and set aside. In a small heavy saucepan, melt 1 C sugar over low heat. Meanwhile, place remaining sugar and milk in a large saucepan and cook until almost boiling. Add melted sugar, stirring constantly. Cook to 238~ on a candy thermometer or until a little of the mixture forms a firm but soft ball when dropped into cold water. Remove from heat and add remaining ingredients. Stir until mixture begins to thicken. Drop by tablespoons onto aluminum foil and let set. Peel off foil and store pralines in a covered container.

Cheese-stuffed Meat Loaf
2 tablespoons olive oil
3/4 cup finely chopped onion
1/2 cup finely chopped celery
2 teaspoons minced garlic
1/2 cup minced Italian parsley
1 teaspoon salt
1/4 teaspoon pepper
1 3/4 teaspoons chili powder
1 1/4 teaspoons cumin
3/4 cup salsa
2 eggs
1 1/2 pounds lean ground beef or a mix of lean ground beef and ground turkey
3/4 cup bread crumbs
1/4 pound sliced mozzarella cheese
1. Heat the oven to 350º. In a skillet, sauté the onion, celery, garlic, and parsley in the oil over moderate heat until softened but not browned. With a slotted spoon, transfer the vegetables to a large bowl.
2. Add all remaining ingredients, except cheese, to the vegetables. Mix well with your hands.
3. Transfer half the mixture to a 9- by 5-inch loaf pan. Place mozzarella slices on top, then cover with the rest of the meat mixture. 4. Bake for 75 to 80 minutes or until a meat thermometer reads 170º. Cool and chill. Wrap tightly in freezer foil. Place in a resealable plastic freezer bag. Label and freeze. To serve: After thawing and unwrapping, bake in a covered pan at 400º for 20 to 30 minutes. Serves 5 to 6.

These are all great. If you need more please e-mail me.

2007-09-27 16:08:24 · answer #1 · answered by fishineasy™ 7 · 0 1

Noodles with shredded vegetables

I box (Lb) spaghetti
2 cups of stringy carrots(like shredded)
2 cups of shredded cabbage
1 cup of mushrooms cut in tiny little strips or pieces
half cup of olive oil
salt for the spaghetti water boiling
a bit of salt to taste for the veggies.
soy sauce (2 or 3 little squirts from the bottle)
a little bit of sesame oil

Boil the water for the spaghetti with some salt and a pinch of oil so the spaghetti wont stick together. When water is boiling a lot, throw in the spaghetti and stir occasionally to make sure they are not sticking together.
While that is boiling for at least 15 minutes, get a large stirring pan. Could be a Wok pan (much better)
On that pan put the olive oil and turn heat to medium.
stir in the carrots, cabbage, mushrooms salt, some sesame oil and the soy sauce. Add some water (probably 1 small cup or less)(you be the judge of how much) so the veggies can get soft. Stir it until it feels soft or not raw.

Strain the spaghetti and throw them in the wok pan and softly stir all together being careful not to break the spaghetti.

It is simple if you bring to school the cabbage in a zip lock bag already shredded, and same with the carrots and mushroom.

I hope you like it because it is so delicious and different than the ordinary spaghetti that people make all the time.
Good luck!

2007-09-27 16:29:53 · answer #2 · answered by theperez 2 · 1 0

I love making roasted chicken with vegetable.

Preheat your oven to 375* F.

Get a roaster and spatchcock it (butterfly it) by cutting along the backbone all the way thru and spread it out and press down on it to make it butterfly. The breasts will be facing up. Place in a roasting pan with high sides. Rub the chicken with a little olive oil and sprinkle with salt and pepper. Place peeled baby carrots, small red potatoes and quartered peled onions all around the chicken. Sprinkle them with a bit of oil, salt and pepper. Do not cover it and bake for about an hour or so. Make sure the juices from the chicken run clear when you pierce it. I've also turned it into a lemon chicken by placing lemon slices all over the chickn while baking.

When I pull the pan out of the oven, I dab a few pats of butter all over the chicken and vegetables but that's optional.

I could eat this morning, noon and night !!

2007-09-27 16:23:01 · answer #3 · answered by lacrosselover 6 · 1 0

I'm very tempted to say chocolate covered strawberries. They are simple, a classic and always go over well.

However, for something simple, light and tasty:

Ingredients
1/2 cup baby marshmallows
3 tblsp cocoa
1 egg
1 tsp grated orange rind
125g margarine or butter
1/2 cup sugar
1/4 cup small seedless raisins
1 tsp vanilla essence
3 cups Honey Bunches of Oats


Method
1. Heat the margarine or butter, sugar and cocoa together in a saucepan until the butter has melted.

2. Remove from the heat and cool one minute. Beat in the egg, vanilla essence and orange rind.

3. Place the Honey Bunches of Oats into a plastic bag and crush lightly with a rolling pin.

4. Mix the crushed cereal, sultanas and marshmallows into the melted mixture. Press evenly into a, baking paper-lined 8in x 12in slice tin.

5. Refrigerate for 4 hours or until firm. Use a warm knife to cut into 30 pieces to serve

2007-09-27 16:12:46 · answer #4 · answered by Lloyd B 4 · 1 0

COWBOY COFFEE CAKE

2 1/2 c. flour
2 c. brown sugar
1/2 tsp. salt
2/3 c. shortening
2 tsp. baking powder
1/2 tsp. soda
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. sour cream
2 beaten eggs

Mix flour, salt, sugar, shortening until crumbly. Reserve 1/2 cup. To remaining crumbs add baking powder, soda and spices. Mix well. Add milk and eggs, mix. Pour into 2 greased and floured 8 x 1 1/2 inch round pans.
Top with reserved crumbs. Bake at 375 degrees for 25 to 30 minutes. Serve warm. Great with chili.

2007-09-27 16:07:27 · answer #5 · answered by secretkessa 6 · 1 0

my favorite is Honey Mustard Mozzarella Chicken INGREDIENTS 4 skinless, boneless chicken breast halves 3/4 cup honey 1/2 cup prepared mustard lemon pepper to taste 4 slices bacon, cut in half 1 cup shredded mozzarella cheese DIRECTIONS Preheat oven to 375 degrees F (190 degrees C). Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.

2016-05-20 03:45:43 · answer #6 · answered by ? 3 · 0 0

CHICKEN BOK CHOY

Marinade:

1 lb. boneless chicken breasts
1/2 cup Teriyaki sauce
2 teaspoons raw ginger, chopped
1/4 cup whiskey
1 teaspoon brown sugar
kosher salt and course ground pepper

Mix Teriyaki sauce, chopped raw ginger, brown sugar and whiskey in a bowl. Pour into a plastic bag and add chicken breasts. Marinate in refrigerator for one hour.

Grilled Chicken:

Place marinated chicken on a plate and lightly coat both sides with Kosher salt and coarse pepper.
Grill for 10 minutes on each side (until cooked through). Dice chicken into bite sized pieces and set aside.


Vegetables:

2 tablespoons peanut oil
3 tablespoons sesame oil
4 baby Bok Choy
8 oz. sliced mushrooms
1 tablespoon minced garlic
1/2 tablespoon chili paste
1 tablespoon chopped pickled ginger
3/4 cup chicken broth
1 tablespoon cornstarch

Add peanut oil and 2 tablespoons of sesame oil to a 5 quart sauté pan and bring to medium heat. Add mushrooms and cook for 10 minutes until they brown slightly. Add garlic and continue cooking for one minute. Add broth, chili paste, pickled ginger and bok choy.
Continue cooking for 10 minutes. Add 1 tablespoon sesame oil and salt and pepper to taste.

Mix cornstarch into a half up cold water until fully dissolved. Push the vegetables to one side of the sauté pan, and quickly whisk the cornstarch mixture in with the liquid in the pan. Bring the heat up to high and continue whisking until it thickens.

Add diced grilled chicken and serve.

2007-09-27 16:19:57 · answer #7 · answered by depp_lover 7 · 2 0

make a sundae.

as much carmal as you need.
ice cream (as much as you need)
warm the carmal
put the ice cream in a nice looking bowl
drizzle the carmal over the ice cream
serve!

2007-09-28 11:39:15 · answer #8 · answered by Anonymous · 0 1

You can help yourself to my recipes here

2007-09-27 17:54:04 · answer #9 · answered by Anonymous · 1 0

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