HELP ME! food?

Question

OK im really bored and i wanna make something...........do u have any EASY recipies i can make that r good!!? please

simple foods = ]]

Answer 1

Uncle Bill's Microwave Potato Chips
4 medium potatoes (russet, yellow gold, or red potatoes)
your choice spices or herbs (granulated garlic powder, seasoning salt, cayenne pepper, dried dill weed)
olive oil, for microwave tray, plate

If potatoes are old, peel and slice thin, 1/16" in thickness, slicing across the potato.
If the potatoes are new or good skins, DO NOT PEEL, just scrub well, then slice them 1/16" in thickness, slicing across the potato.
Sprinkle with your choice of spices or herbs or just leave them plain.
If you have a microwave bacon tray, place the sliced potatoes flat on the tray in a single layer.
Cover with a microwaveable, round heavy plastic cover.
Microwave on HIGH (full power) for 7 to 8 minutes.
Cooking time could vary slightly, depending on the wattage of your microwave.
You do not have to turn the sliced potatoes over.
If you do not have a bacon tray, use a microwave safe casserole dish.
Rub the inside of the dish with some olive oil for the first batch of potato chips.
I do not know why, but I find that if you do not rub oil the first time, some chips will tend to stick to the dish.
After the first batch is done, you do not have to rub the dish again.
Continue to microwave the remainder of sliced potatoes as noted above.
NOTE: You can also use PARCHMENT PAPER to place your potato slices. Place your potato slices, then sprinkle them with whatever you like and then place another piece of parchment paper on top. This will help microwave the potatoes more evenly and they should turn out nice and crisp.
ADDITIONAL IDEAS, suggested by Deb K:.
Granulated garlic powder with parsley.
Cracked black pepper, grated parmesan and sea salt sprinkled after removing from microwave.
Another, after removing chips from microwave, sprinkle with grated cheddar cheese, zap for a few seconds to melt the cheese, then add a dab of sour cream.
A great dip is Robert Rothschild Farm Dips:.
Emerald Isle Onion Dill and Horseradsih Dip.

Answer 2

Teen Pancakes:

1. Make Pancakes

2. Get Strawberry, Chocolate, Vanilla Sauce, a pour cup, sprinkles, fruits (of anykind), whipped cream

3. Get the pancakes and pour the ingreadiants on the pancakes

Hope u like.

Answer 3

ok there is this really good website that gives you thosands of ideas for recipies! www.campbells.com click on the campbell's kitchen, search recipies and there you have to options to narrow down the meal thats right for you. it can be a real life saver... like the 30 min or less ones!

Answer 4

For something sweet

EASY TURNOVERS

1/4 lb. cream cheese
1/4 lb. butter
1 cup flour
filling of your choice

Filling suggestions: Apple Pie Filling, Lemon Curd or Lemon Pie Filling, Rasberry Jam, Strawberry Jam, Blueberry Pie Filling, Cream Cheese/Farmer's Cheese and Pineapple, etc.
Cream the cheese and butter together well. Stir in flour until mixed to a smooth dough. Chill dough for at least 45 minutes.

Thinly roll out on a surface which has been lightly dusted with flour and cut into rounds using a biscuit cutter.

Place small portions of filling in the center of each circle. Turn over and crimp together the edges with a fork, sealing well. Make several slits in the top of the dough to allow steam to escape.
If desired, brush with cream or a glaze made from 1 egg yolk mixed with 2 tablespoons water to add shine.

Bake at 375°F until light brown.

For dinner tonight

EASY CHICKEN ENCHILADAS
You also an use leftover turky in place of chicken, if yo have it.

1 8 oz pkg of softend cream cheese
1 small container of sour cream
1 large jar of medium to hot salsa
4 chicken breasts
10-12 corn or flour tortillas
1 pkg of cheese

Season chicken breasts to taste and grill or you can just boil them until no longer pink.
Cut cream cheese brick into cubes.

Cut cooked chicken into bite sized pieces and add to cream cheese. Stir until melted, then stir in 1/2 of jar of salsa.

Warm tortillas in microwave until softened.

Add a heaping tablespoon of chicken mix to tortilla and roll up. Place seam side down in a greased 9-13 pan.

After all of chicken mix is used, mix sour cream and the rest of the salsa together in a separate bowl. Spread over the enchiladas. Cover with cheese and bake until cheese is melted and golden brown.

Answer 5

Stove Top Mac-n-Cheese

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.


Another good recipe.......




Cheese Puffs


1 cup milk
1/4-pound (1 stick) unsalted butter
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
Pinch nutmeg
1 cup all-purpose flour
4 extra-large eggs
1/2 cup grated Gruyere, plus extra for sprinkling
1/4 cup freshly grated Parmesan
1 egg beaten with 1 teaspoon water, for egg wash
Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper.
In a saucepan, heat the milk, butter, salt, pepper, and nutmeg over medium heat, until scalded. Add the flour all at once and beat it vigorously with a wooden spoon until the mixture comes together. Cook, stirring constantly, over low heat for 2 minutes. The flour will begin to coat the bottom of the pan. Dump the hot mixture into the bowl of a food processor fitted with the steel blade. Immediately add the eggs, Gruyere, and Parmesan and pulse until the eggs are incorporated and the dough is smooth and thick.

Spoon the mixture into a pastry bag fitted with a large plain round tip. Pipe in mounds 1 1/4 inches wide and 3/4-inch high onto the baking sheets. With a wet finger, lightly press down the swirl at the top of each puff. (You can also use 2 spoons to scoop out the mixture and shape the puffs with damp fingers.) Brush the top of each puff lightly with egg wash and sprinkle with a pinch of Gruyere. Bake for 15 minutes, or until golden brown outside but still soft inside.


Another one..........



Grown Up Ham and Cheese Finger Sandwiches

1/2 cup water
3 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1/2 small red onion, very thinly sliced
8 slices thin white bread, recommended: Pepperidge Farm
Extra-virgin olive oil
1 large or 2 small green apples
4 to 6 ounces aged Gouda
1 tablespoon Dijon or whole grain mustard, apple butter or chutney
1/2 bunch watercress
8 thin slices prosciutto
Freshly cracked black pepper
Preheat the oven to 400 degrees F.
Bring water, vinegar and brown sugar to a boil. Add the onions and remove from the heat. Cover, and set aside until the onions come to room temperature.

Trim the crusts off the bread and cut the bread into thirds, for 3 rectangles per piece. Lightly brush both sides of the bread pieces with olive oil and lay out on a baking sheet. Toast in the oven until just crisp and lightly brown, about 5 minutes. Cool.

To assemble: Quarter, core, and very thinly slice the apple, (a mandolin is terrific for this). Very thinly slice the cheese into triangles or shards that will fit nicely on the bread.
Place a dab or smear of mustard on the bread. Place a piece of apple, cheese and 1 or 2 sprigs of watercress on each piece of toasted bread. Wrap a small piece of prosciutto around each stack to make a neat package. Top with a little bit of the pickled onions, a drizzle of olive oil and freshly cracked black pepper. Serve at room temperature.

Do ahead tips: Toast the bread ahead, and thinly slice the apple, placing them in lemon water to prevent them from turning brown. If you need to assemble the sandwiches ahead, don't add the watercress, and cover them with a very light moistened paper towel.

Answer 6

Super snazzy gourmet cheese and ham toasted between two slices of your favorite bread.

Answer 7

peanut butter jelly samwhich
Put peanut butter on 1 piece bread. But jelly on 1 piece bread. Smack them together. Eat. Swallow. Yummmm.

Lol. More specific????

Answer 8

pizza!!!

or you can make salad my favorite is how we make at home:

ingredients:
-lettuce
-onions
-olives(optional)
-lemon juice(about as much as one whole lemon squeezed)
-garlic(about 2 cloves)
-cherry tomatoes (optional)
-vinegar(white, not that much)
-olive oil
-salt

mix all of these together and you get a perfect salad!!

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or you can make a fruit salad too!

Answer 9

well it depends on what ingredents you have how about a sandwich or popcorn or soup all these things are fast happy eating

Answer 10

Spinach Parmesan Balls

1 pound package frozen chopped spinach, thawed and excess water squeezed out
5 eggs
1 large onion, minced
10 tablespoons margarine, melted
1 cup shredded Parmesan
2 garlic cloves, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon cayenne
1 3/4 cups Italian-style bread crumbs
Preheat the oven to 350 degrees F.

Place spinach in a large mixing bowl. Add the remaining ingredients and mix well by hand.* Form the mixture into 1-inch balls, either by hand or with a small ice cream scoop. Place the balls closely together on a baking sheet.

Cook in the top half of the oven until firm to the touch, about 20 to 25 minutes. Let cool 5 minutes, and then transfer to a platter and serve immediately.
* Cook's Note: Wearing latex gloves while mixing and forming the balls is suggested.

--Party Line, FoodTV
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Nestle Toll House Chocolate Chip Cookies

2¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks or ½ pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
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LEMON BARS

For the Crust:
½ lb. unsalted butter, room temp.
½ cup granulated sugar
2 cups A/P flour
1/8 tsp. kosher salt

For the Filling:
6 extra-large eggs, room temp.
3 cups granulated sugar
2 Tbsp. grated lemon zest (4-6 lemons)
1 cup freshly-squeezed lemon juice
1 cup A/P flour

Preheat oven to 350ºF. For the crust, cream butter and sugar until light in the bowl of an electric mixer fitted with a paddle attachment. Combine flour and salt, and with mixer on low, add to butter until just mixed. Dump th edough onto a well-floured board and gather into a ball. With floured hands, flatten dough and put into a 9x13" baking sheet, building up a ½" edge on all sides. Chill. Bake the crust for 15-20 minutes until very light brown. Let cool on a wire rack. Leave oven on. For the filling, whisk together the eggs, sugar, zest, juice, and flour. Pour over baked crust and bake for 30-35 minutes or until filling is set. Let cool to room temperature. Cut into triangles and dust tops with confectioner's sugar.

(If doubling recipe, double filling, but triple crust.)

--Ina Garten