Have you got any good recipes to share ?

Question

Here's one of mine

cheese enchilada's

Filling:
1~ 8oz pkg cream cheese
1~2 cup bag of mexican shredded cheese
1~small can sliced black olives
1~small can diced green chilis

Mix together in mixing bowl

then heat corn tortillas in oil using microwave (until they are softened)

wrap softened tortillas around about 3 tbsp. filling and pour red enchilada sauce over the enchiladas. make sure you cover all the enchiladas.

cook about 25 min at 375 degrees


~you can add ta meat or chicken and substitute warm flour tortillas( no oil) for corn tortillas.


OK your turn !

you can add taco meat or chicken*


This is my signature dish

Answer 1

One of my favourite free recipe sites is TopSecretRecipes, where well-researched clones of common foods are concocted. Here's one of my favourites ... guaranteed to fool anybody.

Hellmann's®/Best Foods® Mayonnaise by Todd Wilbur:
Mayonnaise was invented by the French chef of the Duke de Richelieu way back in 1756. When the chef couldn't find any cream for a sauce made with cream and eggs, he substituted with oil. The thick emulsion that formed is now one of the basic sauces for our modern cuisine. A homemade version of this simple culinary breakthrough was an important ingredient on Richard Hellmann's salads in the deli he opened in New York City in 1905. When Richard started selling his mayonnaise by the jar at the deli, the bottles flew out the door. Before long Hellmann's mayonnaise ruled the East coast, while another company, Best Foods, was having success with mayonnaise west of the Rockies. In 1932, Best Foods bought Hellmann's, and today the two brands split the country with Best Foods brand west of the Rockies and Hellmann's to the east. The mayonnaise recipes are nearly identical, although some people claim that Best Foods mayonnaise is a little tangier.
In this clone recipe you'll be creating an emulsion by simply whisking a stream of oil into a beaten egg yolk. The solution will begin to magically thicken and change color, and before you know it you'll be looking at a bowl of beautiful off-white fresh mayonnaise. I've found the best way to add the oil to the egg yolk a little bit at a time while whisking is to pour the oil into a plastic squirt bottle (like the kind used for ketchup or mustard). This will allow you to whisk continuously with one hand while squirting oil with the other. The real stuff is made with soybean oil, which can be hard to find in some areas. Fortunately common canola oil is a great substitute.

1 egg yolk
2 1/4 teaspoons white vinegar
1 teaspoon water
1/4 teaspoon plus 1/8 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon granulated sugar
1/4 teaspoon bottled lemon juice
1 cup canola oil
1. Whisk the egg yolk by hand for 15 seconds.
2. Combine vinegar, water, salt, sugar, and lemon juice in a small bowl or glass measuring cup. Stir until salt and sugar are dissolved. Add half of this solution to the egg yolk and whisk for another 15 seconds.
3. Pour 1 cup of canola oil (or soybean oil) into a plastic squirt bottle. This bottle will allow you to dribble the oil into the egg yolk with one hand while whisking with the other. Squirt a few drops of oil into the yolk and whisk, and continue to add oil a little bit at a time while whisking non-stop. When you have used about half of the oil, your mayonnaise should be very thick. Add the remaining vinegar solution. Whisk. Now you can add the remaining oil in a steady stream while whisking until all of the oil has been added. Your mayonnaise should be thick and off-white in color.
4. Put the mayonnaise into an old mayonnaise jar and seal it with a lid. Leave this out on your kitchen counter for 8 to 10 hours so that the vinegar and lemon juice can kill any potential bacteria in the egg yolk. Keep up to 2 weeks in your refrigerator.

Enjoy!!

Answer 2

1

Answer 3

I recommend this highly! Deeeee-Lish!

Pan-Roasted Salmon with Soy-Ginger Glaze
Ingredients

 1/4 cup soy sauce
 1 teaspoon finely grated fresh ginger
 1 teaspoon honey
 1 teaspoon Dijon mustard
 2 teaspoons extra-virgin olive oil
 4 (6 ounce) skinless salmon fillets
 Freshly ground pepper
 Cilantro leaves, for garnish


Cooking Directions

Preheat the oven to 350 degrees F. In a small saucepan, combine the soy sauce and ginger and bring to a simmer. Remove from heat and stir in the honey and mustard.


Heat the olive oil in a large nonstick ovenproof skillet. Season the salmon with pepper and add it to the skillet, skinned side up. Cook over high heat until golden and crusty, 2 to 3 minutes. Turn the salmon and spoon the ginger-soy glaze on top. Transfer the skillet to the oven and bake the salmon for 5 minutes, or until cooked through. Using a slotted spatula, transfer the salmon fillets to plates, garnish with the cilantro and serve.
Yield: 4 servings

Answer 4

Poor man's spaghetti Crisp up some bacon and crumble it (4-6 slices) Make a large can of tomato soup (using water not milk) Make some elbow noodles (approx 1/2 box) drain Mix it all together with a little salt and pepper and a pat of butter Serve.... Feeds 6 on the cheap Hot dogs or ground beef/turkey can be substituted for the bacon Eggs and Crackers doz eggs scrambled in a bowl add pepper and a few chives crunch up 1 sleeve of saltines add to eggs and mix coating everything evenly Into the frying pan and cook until golden brown breaking it into pieces after flipping. cook and serve (with catsup) or shredded cheese on top Tastes great and again very filling Serves 6 Tuna Casserole 1 can of all white tuna 1 can cream of mushroom soup 1 can of baby peas Make the mushroom soup adding in the tuna (drained & broken up) and peas Sprinkle in about a teaspoon of curry powder. Stir. Can be served over white rice or egg noodles

Answer 5

Here's one I slapped together for a Ladies Luncheon at our church a few years ago.

Amounts of Ingredients will depend upon how many you wish to serve. When I first prepared this it was to serve about Twenty-five and required about 8 - four to five inch heads of Broccoli. You can adjust the amounts for your own needs.

Ingredients:

8 - four inch heads of Broccoli

1 cup Oyster Flavored Sauce
(From the Asian Foods Section at your grocer's)

1 cup Honey I recommend going to a local beekeeper and getting honey that has not been filtered down to nothing and cut with sugar syrup like the commercial stuff you get at the grocer's. (It has much better flavor)


2 Tbl Minced or crushed garlic (more if you are a real garlic lover like I am [remember this was being prepared for others])

Small amount Olive Oil (approx. 6 Tbl)


Cut broccoli into bite size florets.
* Heat Wok and add oil along with half the garlic.
Immediately add half the broccoli and toss well coating as much of the broccoli with oil as possible.
Add approx 1/4 cup water and cover allowing to steam 2-3 minutes (until broccoli is tender-crisp).
Drain off most of the remaining water and place in bowl, covering to keep as warm as possible.
Repeat with remaining broccoli.

** While broccoli is steaming combine Oyster Flavored Sauce and Honey.

When second batch of broccoli is finished return first batch to Wok and pour Oyster Sauce and honey mixture over broccoli tossing well to coat all broccoli with the honey mixture.

Carefully drain honey mixture into a small bowl to be served as a sauce to be spooned over the broccoli.

This can be served either hot or chilled and has never failed to draw raves when I've served it.


* Other types of pans can be used in place of the Wok but steaming time might require adjustment.

** Oyster Sauce has a very salty flavor and requires quite a bit of honey to offset the salt but you may want to reduce the amount of honey to suit your own taste.

Answer 6

Here is a really easy one that my son uses it to impress women.

Put two chicken breasts in a frying pan, pour some lite dried tomatoe oregano salad dressing (oil dressing) over them, cover and let them cook on medium low hear for about 30 minutes or until done. Just forget about them until then.

No fuss, no muss, no work -- and they are seasoned perfectly from the salad dressing. No need to even use salt and pepper.

What could be easier? I like cooking but this is the easiest and laziest receipe I have for those days you just dont feel like being creative and in the kitchen.

Answer 7

Pasta e fagioli

1 lb. Ground lean Angus
1 mild Italian sausage, casing removed, and broken up to mix in with the Angus
1 chopped onion

Cook these together until the onion is transparent and add

2 cans tomato and basil diced tomatoes
1 Quart V8 juice
2 packages of SteamFresh mixed vegetables (cooked)

If you aren't happy with the flavor, add a dash of McCormick's Italian Seasoning.

Add cooked Italiano pasta to each serving. Do not add it to the soup in the pot as it will continue to swell and will become unrecognizable.

Serve with garlic bread

Answer 8

This is fast and easy, and tastes great if you like garlic and crunch. Use it for a vegetable side dish.

Bean Sprout Stir-Fry
2 Tblsp. Oil
2 Buttons Minced Garlic
1 Large Package Bean Sprouts

Open package of bean sprouts and rinse. Pat completely dry with paper towels. Mince garlic.

Place oil in appropriately sized fry pan, heat and add garlic when hot. Sautee garlic until light brown and add bean sprouts. Cook for 1 minute and remove from heat immediately. Serve ASAP.

Sprouts should still be crunchy.

Answer 9

Grilled Clams

Wash and rinse clams several times. Throw away ones that are open, cracked or smell bad.

Prepare cooking/dipping sauce:
Melt/combine 1/2 cup butter and 2 oz. Frank's Hot Sauce. Separate in half for cooking/dipping.

Put clams on grill. When they open, immediately put a spoonful of the cooking sauce on each clam. Let it cook for another 5-7 minutes.

Remove clams from grill, dip them in the sauce.

Tastes awesome in all 4 seasons.

Answer 10

That does sound good! Have you tried it with the green enchilada sauce?

Okay, here's one of my favorites. Chill a nice white wine, one of my favorites is Yellow Tail, pop the cork, pour into a few beautiful wine glasses and share with friends. Be sure to have extra bottles in the fridge! Be sure to finish off every bottle... you don't want any leftovers.

I'm sure that someone will tell you that you put this in the wrong category..... just ignore them. Thanks for sharing!