anybody got some cooking recpies?

Question

im tired of cooking the same old same old...i would like to cook something different and tastefull....i love all types of food....

any type of recepies are welcomed i love soul food, italian,spanish,asian i mean all types of food.....

Answer 1

we're having these tonight. my husband loves them. i make two big pans and freeze one. two meals for one! we're having the ones i froze, now that thev'e thawed. this is my mother-in-laws recipe. they are SUPER yummy, really easy, and fairly cheap to make. i have modified them a bit though.

Creamy Chicken Enchiladas

3-4 chicken breast, boiled, then cool and shred*
1 small can green chilies
1 medium onion, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
8 oz. shredded monterey jack cheese**
2 cans green chili enchilada sauce***
2 tbs. butter
tortillas
sour cream
salsa
olives

in sauce pan saute the onion in butter, add soups, chilies and 1 can of enchilada sauce, bring to boil, add shredded chicken, lower heat ans cook for 5 minutes.
put tortillas in microwave to soften for about 45 seconds

place about 2-3 tbl. of chicken mixture in tortilla and roll, place in baking dish. cover with other can of sauce and cheese.
bake @ 350 degrees for 30-40 min.

garnish with salsa, olives and sour cream

*for a little more flavor i either boil them in chicken stock, or cook them in the oven with a little salt, pepper, and garlic powder

**i usually add more, and sometimes i mix regular jack with pepper jack cheese

***i use one can of regular green chili enchlada sauce, and one jar of really good green salsa, pica de gaillo, orsalsa verde. it definately add alot of flavor that way

Answer 2

Wow, I have lots of cooking tips. In the interest of saving time, here are a few generalities: -whatever you're cooking, it's almost always best to cook it until it's JUST DONE. Overcooking will make meats dry and tough, and it will make vegetables mushy. It's best to err on the side of "undercooked"; you can always cook the food longer, but once it's overcooked, you can't salvage it. An obvious exception to this rule is anything slow-cooked, like a pot roast or a stew. Ane even then, don't cook the vegetables along with the meat...add them for the last 30 to 60 minutes of cooking, or else they will get mushy. -uniformity is everything. When a recipe/dish calls for various chopped, sliced, diced, or minced ingredients, make sure all the pieces of all the ingredients are approximately the same size, unless the recipe specifies otherwise. The pieces will cook at the same rate, and to the same degree of doneness, as they were intended to. Exception: anything that will be consumed raw, like salad ingredients or fresh fruit. Some variance in size and texture is a good thing. -don't forget your mise-en-place (French for "setting in place"). Whenever you are preparing anything, have all the ingredients, cookware, measuring devices, cutlery, etc. within arm's reach BEFORE you crack the first egg or apply heat to anything. Also, "prep" all ingredients as necessary before you actually begin cooking anything (chop the veggies, slice the chicken breast into cubes, whatever). You don't want to be chopping the onion while the chicken is already browning in the pan...by the time you finish chopping, the chicken could be burnt. I have alot more, but I would have to say those are my top three.

Answer 3

have one that is simple and I LOVE. It's healthy too!
My easy Tortilla Soup (It is pretty filling for a soup!)
You will need:
Water or vegetable broth
1 table spoon oil
1 onion
2 garlic cloves (I use 4, I love garlic!)
1 tomato
1/2 or 1/4 (depending how spicy you like it) chipotle chilli (I buy the canned ones)
Make sure to take the seeds out!
a few tortillas cut into strips
cooked chicken (optional) I buy it cooked at the grocery store, it's easier this way.
salt to taste
avocado slices (optional)
Cilantro for garnish
2 Limes
Process:
Blend tomato, onion, garlic and chipotle chile in the blender
Then cook the mixture a bit in a pot with the olive oil about 10 minutes. Add the water or vegetable broth and boil. Add the salt to your taste. Once the mixture starts boiling bring the heat down and simmer. Add the chicken. Simmer for about 10-15 min. I sometimes add canned corn too!
Cook the tortilla strips in some oil or you can bake them.
Serve the soup garnished with cilantro and a couple of avocado slices. Add lime for taste! Top with tortilla strips.

Answer 4

Baked Spaghetti
8 oz of spaghetti noodles
1/2 green bell pepper
1 small onion
14 oz meatless spaghetti sauce
8 oz tomato sauce
1 egg 1/2 cup milk
1 tsp salt
1/2 lb bulk italian sausage
1/2 lb hamburger meat
14 oz or 1 cup shredded motzarella cheese

Break noodles in 1/3 and boil until cooked
cut up onion and bell pepper cook with meat in skillet until meat is cooked
drain noodles
take a 9*13*2 casserole dish and grease the bottom and sides lightly
in large bowl mix egg milk and salt once mixed toss noodles in mixture until coated evenly pour into casserole dish
Take meat mixture and add tomato sauce and spaghetti sauce and poor into meat mixture mix well and spoon over noodles
Bake at 350 for 30 min
then take out of oven cover in cheese and bake again until cheese is melted

*I like to add black olives to meat mixture once meat is cooked and a little crushed red pepper for some spice

Answer 5

here is one of my favs

Balsamic & Basil Shrimp Pasta


Ingredients
1 Tbsp. olive oil
8 oz. peeled, deveined medium shrimp
2 Tbsp. Garlic Garlic™
1/4 cup Balsamic & Basil Dipping Oil
16 oz. prepared angel hair pasta

Directions
Heat olive oil in a skillet over medium high heat; add shrimp. Cook about 1 minute on each side until shrimp begin to turn pink. Do not overcook. Add Garlic Garlic™; saute just until softened. Add Balsamic & Basil Dipping Oil; heat through. Remove from heat; toss with hot pasta. Serve immediately. Makes 3-4 servings.
http://tastefullysimple.com/web/dgoodacre

Answer 6

what about an amish caserole .
1 (8oz) pkg wide noodles,boiling water ,1 c peeled ,diced potatoes,2 tblsp margarine,1and 1/2 lbs ground beef,1 c diced onions,1 can cream of mushroom soup,1 can cream of celery soup,3/4 c milk,1/2 c frozen or fresh peas,salt and pepper ,1/2 c grated cheddar cheese ,toasted bread crumbs
Preheat oven to 350 degrees
In large bowl cover noodles with boiling water for 10 min. ,drain. In saucepan cook potatoes untill tender. drain
In skillet melt margarine,brown ground beef and onions.
In large bowl combine soups,milk and peas. Add noodles,potatoes and ground beef mixture . Season with salt and pepper to taste . Mix well . Turn into 13 X9X2 inch baking dish. Bake for 1 hour or untill done . Top with cheese and bread crumbs to taste.
Serves 6 to 8 .

Answer 7

Last minute chicken dinner

* 2 tablespoons vegetable oil
* 4 potatoes, thinly sliced
* 1 pound boneless skinless chicken breasts, cut into cubes
* 1 (10.75 ounce) can condensed cream of chicken soup
* 1/2 cup milk
* 1 onion, chopped
* 1/4 teaspoon garlic powder
* 2 cups frozen broccoli, carrots and cauliflower combination
* 1/2 teaspoon dried parsley
* 1/4 teaspoon dried marjoram
* 1/4 teaspoon dried basil
* 1/3 cup grated Parmesan cheese


1. Heat oil in large frying pan over medium high heat. Cook potatoes, stirring frequently until tender-crisp. Stir in chicken, and cook until no longer pink. Reduce heat to medium. Stir in condensed soup, milk, onion, and garlic powder. Arrange vegetables on top, and sprinkle with parsley, marjoram and basil. Cover, and simmer over low heat until chicken is cooked through, and vegetables are tender, about 5 minutes. Remove from heat, and stir in Parmesan.

Answer 8

this is good for dessert:

easy corn bread:
ingrediants:
2 cup self rising corn meal
1 cup buttermilk
3 tbsp corn oil
2 eggs
1/4 cup sugar

how to make it:
beat eggs and add meal and sugar, buttermilk and oil. Bake @ 375 degrees for about 25 min of until brown!

and it will go great with this icing:
http://girlslife.com/g-blog/?p=2969

BANANA CHOCOLATE CHIP BREAD

1 c. sugar
1 egg
1/2 c. butter
1 c. mashed, ripe bananas
3 tbsp. milk
2 c. sifted flour
1 tsp. baking powder
1/2 tsp. baking soda
1 c. chocolate chips
1/2 c. finely chopped nuts

Preheat oven to 350 degrees. Cream sugar, egg, and butter until fluffy; set aside. Combine bananas and milk; set aside. Sift flour, baking powder and soda together.
Stir dry ingredients into creamed mixture alternately with banana mixture until just moistened. Stir in chocolate chips and nuts. Grease 9x5x3 loaf pan or 13x9 Pyrex. Bake at 350 degrees for 1 hour. Cool 10 minutes.

do the same icing, exept add 1 cup of chocolate syrup!

good luck! and here`s a star!

Answer 9

this time of year this is the perfect pasta recipe and it's a HUGE hit with everyone i have made it for. the pumpkin will defiantly give you new and unique recipe that will become a favorite for years

Stovetop Beef & Penne Casserole

2 cups (8 oz.) dry penne pasta (or small pasta of your choice)
2 lb. lean ground beef
1 medium onion, chopped
2 cans (12 fl. oz. each) NESTL CARNATION Evaporated Milk
1 can (15 oz.) LIBBY'S 100% Pure Pumpkin
1 can (15 oz.) tomato sauce
1 tablespoon packed brown sugar
1 tablespoon paprika
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
2 cups frozen peas, thawed

COOK pasta in large saucepan for 1 to 2 minutes less than package directions (pasta should be slightly firm in texture); drain.

COOK beef and onion in large saucepan over medium-high heat until beef is no longer pink; drain. Reduce heat to medium. Stir in evaporated milk, pumpkin, tomato sauce, sugar, paprika, Worcestershire sauce, salt, garlic powder and black pepper. Cook, stirring occasionally, until mixture begins to simmer. Add pasta and peas; stir until heated

Answer 10

PENNE WITH CHICKEN

4 skinless, boneless chicken breast halves - cut into 1 inch strips
1 can chicken broth
1 package frozen spinach, thawed and drained
1 package cold cream cheese, cubed
10 cherry tomatoes, halved
1 package dry penne pasta


Bring large pot of water to a boil, and stir in penne pasta.
Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more.
In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.
I also like to add fresh mushrooms if i have them