I had a recipe which came from the Australian Women's Weekly in the early 1980's Does anyone still have it in their recipe collection? I've been able to find similar on the net, but not 'the' one. Any help appreciated - thanks:)Individual Beef Wellington recipe? Yes i'm asking a cooking question but I need Australian to reply.?
use eye fillet steak - this recipe is from The Australian Women's Weekly Golden Cooking Library circa 1982-1988
2 thick pieces fillet steak
salt,pepper
30 g (1oz) butter
85 g can pate de foie
2 large mushrooms
1 small onion
375 g packaged puff pastry
1 egg for glazing
sauce
60 g (2oz) butter
1 small onion
60g (2oz) mushrooms
1 tablespoon flour
3/4 cup hot water
1 tbsp dry sherry
1 tsp worcestershire sauce
salt,pepper
trim any surplus fat from fillets, flatten steaks slightly
heat the butter in frying pan
brown fillets quickly on all sides, drain on absorbent paper
peel%26amp;slice onion; trim stems from mushies(mushrooms)
cook onion and whole mushies in butter, drain
leave until completely cold.
prepare sauce
heat butter in pan.
cook peeled and chopped onion and chopped mushies a few minutes. stir in flour, cook a few minutes.
gradually stir in hot water, blend well. stir until sauce boils, reduce heat, simmer gently, covered, 10 minutes.
strain, return liquid to pan, add sherry and worcestershire sauce. season with salt %26amp; pepper.
roll out puff pastry to 3mm (1/8in) thickness
cut two rectangles, approx 25cm x 15cm(10in x 6 in) depending on size of steak.
put a fillet on one half of each piece.
spread pate over top of steak
put a whole muchroom, then onion slices on top
sprinkle with sale and pepper
fold pastry over fillet; press edges neatly and firmly together
cut two neat gashes in top
brush over with beaten egg.
put on baking tray, cook in hot oven 10 min, reduce heat to moderate, cook 15 min or until pastry is golden
serve sauce separately
hot oven - 475-500 f or 250-260c (electric)
moderate - 375-400f or 190-200c (electric
now am i invited to dinner????Individual Beef Wellington recipe? Yes i'm asking a cooking question but I need Australian to reply.?
Hi knowing the magazine well [AWW] for the handy hints section ninemsn which is the Australian version of msn try the link below that should cater for you question.Or if that link doesn't tingle ya taste buds try the next few.As they say eat to live not live to eat eh.
Thursday, January 7, 2010
What is a healthy way to cook squash? Blackberry recipe?
I have yellow squash and I also have the round spaceship looking squash.What are some heathy ways to cook it? I know steaming and baking. What seasonings and stuff can I put on it to make it taste good while keeping it lowfat and healthy? I also have a lot of blackberrys. What is a healthy way to fix those? Thanks for any answers.What is a healthy way to cook squash? Blackberry recipe?
I really like banana squash. It is hard to peel if you boil it, but you can just remove the seeds and put in the oven and bake. After it's cooked, it's easy to remove the pulp from the skin. I like to put it in a food processor with a little butter, orange juice, and brown sugar. Yes, it looks like baby food, but don't judge until you've tasted it.
Danish (or acorn, same thing) is the easiest. Cut through the middle from stem end to tip end. remove the seeds from each half, add a little butter and salt, and bake. (350 F for an hour) Serve one half to each person. They can spoon out the pulp, and eat.
I can't help you with blackberries. I visualize a jam or pancake syrup, but I have no experience making anything like that. Try a Google. Wish I could help more on this one.What is a healthy way to cook squash? Blackberry recipe?
squash answer - depends on seasonings for what you are making it with. Yellow is good cut up smaller and used in a stir fry so whatever you are seasoning your stirfry with. Also great in pastas. The acorn squash is the other and it tastes good with a little salt. Simple. Cut in half and bake.
Blackberries, I would say allrecipes.com and get some low fat recipes.
Good luck and squash is the BEST. Butternut is the best ever with a little brown sugar AND salt. Sounds weird but it's not.
I love grilling yellow squash (and zucchini) just sprayed with I Can't Believe It's Not Buttery spray (no fat) and sprinkled with Cavender's Greek seasoning. Just cut in halves or medallions and season the cut sides. They only take a few minutes on the grill, and they are also good added to kebabs. Don't know about 'spaceship' squash...
My favorite blackberry dish is cobbler, but that would not be healthy. Fresh berries on yogurt is a favorite of mine.
Slice the squash or zuccini, put it in a saute pan with a healthy amount of balsamic vinagrette dressing. Saute till they start to change color and get soft.
Healthier way: Use low fat balsamic.
PS anyway you cook squash, requires oil so it doesn't dry out.
This was a huge hit at a party I went to, and my friend is a high end cook at a private gold club. They are both sitting here. The cook also suggests small pieces of garlic shalots while cooking with the balsamic.
I want some when you are done. LOL
Cook there squash with a little onion and add a little butter spray when you eat it.
Blackberries are great fresh with a little cream or put in muffins. Since you want to keep it healthy, put them in bran muffins or use whole wheat flour. Use applesauce instead of oil to the batter.
Yellow Squash Casserole
1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten
Preheat the oven to 350 degrees F. Butter a medium baking dish.
Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
**************************************鈥?br>
Fresh Blackberry Tart
For Sweet Almond Pastry Crust:
2 cups all purpose flour
1/2 cup finely ground almonds
1 heaping tablespoon brown sugar
Pinch salt
1/2 pound cold unsalted butter, cut into small cubes
5 to 6 tablespoons ice water
bag of dried beans
For Tart Filling:
3 pints blackberries
1/2 cup all-purpose flour
Pinch salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, small cubes
Juice 3 lemons
1 tablespoon finely chopped lemon zest
1 tablespoon brown sugar
For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
Preheat oven to 400 degrees F.
Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
Remove from oven and cool for 2 hours before slicing.
I really like banana squash. It is hard to peel if you boil it, but you can just remove the seeds and put in the oven and bake. After it's cooked, it's easy to remove the pulp from the skin. I like to put it in a food processor with a little butter, orange juice, and brown sugar. Yes, it looks like baby food, but don't judge until you've tasted it.
Danish (or acorn, same thing) is the easiest. Cut through the middle from stem end to tip end. remove the seeds from each half, add a little butter and salt, and bake. (350 F for an hour) Serve one half to each person. They can spoon out the pulp, and eat.
I can't help you with blackberries. I visualize a jam or pancake syrup, but I have no experience making anything like that. Try a Google. Wish I could help more on this one.What is a healthy way to cook squash? Blackberry recipe?
squash answer - depends on seasonings for what you are making it with. Yellow is good cut up smaller and used in a stir fry so whatever you are seasoning your stirfry with. Also great in pastas. The acorn squash is the other and it tastes good with a little salt. Simple. Cut in half and bake.
Blackberries, I would say allrecipes.com and get some low fat recipes.
Good luck and squash is the BEST. Butternut is the best ever with a little brown sugar AND salt. Sounds weird but it's not.
I love grilling yellow squash (and zucchini) just sprayed with I Can't Believe It's Not Buttery spray (no fat) and sprinkled with Cavender's Greek seasoning. Just cut in halves or medallions and season the cut sides. They only take a few minutes on the grill, and they are also good added to kebabs. Don't know about 'spaceship' squash...
My favorite blackberry dish is cobbler, but that would not be healthy. Fresh berries on yogurt is a favorite of mine.
Slice the squash or zuccini, put it in a saute pan with a healthy amount of balsamic vinagrette dressing. Saute till they start to change color and get soft.
Healthier way: Use low fat balsamic.
PS anyway you cook squash, requires oil so it doesn't dry out.
This was a huge hit at a party I went to, and my friend is a high end cook at a private gold club. They are both sitting here. The cook also suggests small pieces of garlic shalots while cooking with the balsamic.
I want some when you are done. LOL
Cook there squash with a little onion and add a little butter spray when you eat it.
Blackberries are great fresh with a little cream or put in muffins. Since you want to keep it healthy, put them in bran muffins or use whole wheat flour. Use applesauce instead of oil to the batter.
Yellow Squash Casserole
1 3/4 pounds crookneck yellow squash or other yellow summer squash
1/4 pound zucchini or additional yellow summer squash
1/2 cup coarse-chopped carrots
1/4 cup (1/2 stick) unsalted butter
1 large onion, preferably yellow, chopped
1 plump garlic clove, minced
1 1/4 cups saltine or Ritz cracker crumbs
1/2 cup grated mild to medium Cheddar cheese
Hot pepper sauce, such as Tabasco
Salt and freshly milled black pepper
2 eggs, lightly beaten
Preheat the oven to 350 degrees F. Butter a medium baking dish.
Slice the yellow squash and zucchini lengthwise into quarters, then cut into 1/2-inch-thick wedges. Place the yellow squash, zucchini and carrots in a saucepan, barely cover with water and salt well. Bring to a boil; reduce the heat to medium and cover. Cook about 20 minutes, until the vegetables are very soft.
Meanwhile, warm 3 tablespoons of the butter in a medium skillet over medium-low heat. Stir in the onion and cook slowly until very soft and translucent, 6 to 8 minutes. Add the garlic and cook an additional minute. Scrape the mixture into a mixing bowl. Wipe out the skillet, return it to medium-low heat, and add to it the remaining tablespoon of butter. Stir in 1/2 cup of the cracker crumbs and cook briefly until the crumbs are golden. Scrape them onto a small plate and reserve them.
Drain the squash mixture, mashing the vegetables just a bit. Spoon it into the mixing bowl. Stir in the remaining 3/4 cup of cracker crumbs, cheese and a good splash or two of the pepper sauce. Salt and pepper generously to taste. Stir in the eggs and spoon the mixture into the prepared baking dish. Scatter the toasted cracker crumbs over the top. Bake uncovered for about 30 minutes, until golden brown and lightly firm in the center. Serve hot.
**************************************鈥?br>
Fresh Blackberry Tart
For Sweet Almond Pastry Crust:
2 cups all purpose flour
1/2 cup finely ground almonds
1 heaping tablespoon brown sugar
Pinch salt
1/2 pound cold unsalted butter, cut into small cubes
5 to 6 tablespoons ice water
bag of dried beans
For Tart Filling:
3 pints blackberries
1/2 cup all-purpose flour
Pinch salt
1 1/2 cups granulated sugar
6 tablespoons unsalted butter, small cubes
Juice 3 lemons
1 tablespoon finely chopped lemon zest
1 tablespoon brown sugar
For Crust: In large mixing bowl, mix the flour, ground almonds, brown sugar and salt together. Rub the butter pieces into the flour mixture. Add the ice water and gently knead until dough comes together. Wrap in plastic and form in flat disc about 1-inch thick. Refrigerate dough for 1 hour.
Preheat oven to 400 degrees F.
Sprinkle flour on the countertop and roll out the dough to an even thickness, round shape. Place dough round in a 10-inch tart pan with removable bottom. Fold any edges inside, forming a thicker crust. Leave the dough a bit longer than the edges of the tart pan to allow for shrinking during cooking. Line the inside of the crust with parchment paper or foil. Pour in the beans, filling to the edges. Bake about 20 minutes, or until bottom begins to look cooked. Let cool. Remove the beans and foil.
For Tart: Toss the berries with the flour, salt, sugar, butter, and lemon juice and lemon zest. Stir in the brown sugar. Place the fruit in a saute pan over medium heat and cook just until a sauce is formed. Place the fruit in the baked crust and bake for about 40 minutes, or until the fruit bubbles and juice thickens.
Remove from oven and cool for 2 hours before slicing.
Can someone recommend a yummy ';no-cook'; fruit salad recipe? How can I keep the fruits from turning brown?
any citrus will work...s o does lime.
Honey Lime Fruit Toss
1 (20 oz.) can pineapple chunks, drained, reserve juice
1 (11 oz.) can mandarin oranges, drained
1 kiwi, peeled, halved, and sliced
1 cup quartered strawberries
1 large banana, sliced
录 tsp. grated lime peel
2 Tbsp. fresh lime juice
1 Tbsp. honey
Gently stir fruit in large bowl. In small bowl, combine lime peel, lime juice, and honey to make dressing. Pour dressing over fruit and toss. Chill until ready to serve.
--DOLE cookbookCan someone recommend a yummy ';no-cook'; fruit salad recipe? How can I keep the fruits from turning brown?
Fruit salads are almost never cooked.
Yes, lemon juice is the trick, but only necessary for those fruits susceptible to browning, namely bananas, pears and apples. Citrus fruits, grapes, peaches, nectarines, kiwi fruit, apricots are no problem.
Fruit salad doesn't need a dressing, but if you like it sweeter you can add either heavy cream mixed with a bit of sugar, to taste. If you whip the cream and add fold it in with some chopped nuts, too, you have a waldorf salad.Can someone recommend a yummy ';no-cook'; fruit salad recipe? How can I keep the fruits from turning brown?
You can buy at the supermarket a product called ';Fruit Fresh'; Wont let the stuff turn brown and is tasteless
Just mix friut in a little lemon jiuce
squeeze fresh lime juice on them as soon as you cut them.
pour lemon juice on it, no lie! It is like the spick and span it is amazing.
Honey Lime Fruit Toss
1 (20 oz.) can pineapple chunks, drained, reserve juice
1 (11 oz.) can mandarin oranges, drained
1 kiwi, peeled, halved, and sliced
1 cup quartered strawberries
1 large banana, sliced
录 tsp. grated lime peel
2 Tbsp. fresh lime juice
1 Tbsp. honey
Gently stir fruit in large bowl. In small bowl, combine lime peel, lime juice, and honey to make dressing. Pour dressing over fruit and toss. Chill until ready to serve.
--DOLE cookbookCan someone recommend a yummy ';no-cook'; fruit salad recipe? How can I keep the fruits from turning brown?
Fruit salads are almost never cooked.
Yes, lemon juice is the trick, but only necessary for those fruits susceptible to browning, namely bananas, pears and apples. Citrus fruits, grapes, peaches, nectarines, kiwi fruit, apricots are no problem.
Fruit salad doesn't need a dressing, but if you like it sweeter you can add either heavy cream mixed with a bit of sugar, to taste. If you whip the cream and add fold it in with some chopped nuts, too, you have a waldorf salad.Can someone recommend a yummy ';no-cook'; fruit salad recipe? How can I keep the fruits from turning brown?
You can buy at the supermarket a product called ';Fruit Fresh'; Wont let the stuff turn brown and is tasteless
Just mix friut in a little lemon jiuce
squeeze fresh lime juice on them as soon as you cut them.
pour lemon juice on it, no lie! It is like the spick and span it is amazing.
What is a good recipe to cook with zucchini?
This one is easy!
Eggplant %26amp; Sausage Penne
1 eggplant, diced small
1 lb. italian sausage
1/2 c. red wine
2-3 whole garlic cloves, peeled
1 1/2 - 2 c. beef broth
700 g. canned whole tomatoes, drained and crushed by hand
olive oil
Saute eggplant and garlic in olive oil until eggplant is soft. Remove to a plate. In the same pan, cook the sausage. Add the red wine and scrape up any brown bits on the bottom of the pan. Reduce the liquid. Add broth and the hand-crushed tomatoes. Return eggplant to the pan and salt to taste. Simmer up to one hour until the liquid has reduced slightly and sauce has thickened. Serve over penne or any other hearty shaped pasta.
Or this one, too!
Eggplant Lasagna
1 lg. eggplant
2 c. flour
3 c. Italian flavored bread crumbs
5 eggs
1/2 c. milk
8 oz. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
2 c. olive oil
1 lb. Ricotta cheese
5 c. flavored tomato sauce
Peel and slice eggplant 1/4-inch thick in size. Beat 3 eggs and 1/2 cup milk in deep bowl. Flour eggplant, dip into egg-milk mixture then into bread crumbs. Allow to dry in refrigerator for 1/2 hour. While eggplant is hardening mix Ricotta cheese, 4 ounces Mozzarella cheese, Parmesan cheese, and 2 slightly beaten eggs together. Refrigerate.
Heat 2 cups olive oil in frying pan. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel. Preheat oven to 350 degrees.
In 2-quart casserole add 2 cups tomato sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce. Top with remaining 4 ounces of Mozzarella cheese. Bake at 350 degrees on center rack about 40 minutes. Allow to cool 15 minutes before serving.What is a good recipe to cook with zucchini?
Fried Zucchini is awesome. Dip in a mild horseradish sauce for extra goodness.
Wash and slice small zucchini in 1/4 inch vertical slices. Dip in egg wash, then in rolled out cracker or dried bread crumbs mixed with salt %26amp; pepper %26amp; garlic powder. Fry in large skillet, turning once until golden brown.
Also get rid of those huge monster zucks you might have...I think it's so funny when people try to give me submarine size garden grown zucchini...LOL The babies are SO much more tasty.What is a good recipe to cook with zucchini?
zucchini and summer squash diced sautee in tablespoon butter until brown place in a bowl add 2 tablespoons of basalmic vinegar toss. very good and easy
Whats a zucchini?
Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus. It's AWEsome!
I usually get a zucchini and a summer squash (both the same shape but different colors) and cut them into chunks...do the same with a vidalia onion , sautee a bit of fresh garlic, some salt, and ground pepper...put the chunks in to the pan and sautee' until they are a bit softer and the onions have caramalized...great with steak or chicken...
ZUCCHINI, BACON, AND GRUYERE QUICHE
1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruy猫re, coarsely grated (1 cup)
Special equipment: a 9 1/2-inch deep-dish pie plate
Put oven rack in middle position and preheat oven to 450掳F.
Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
Reduce oven temperature to 350掳F.
While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
Add zucchini and 1/4 teaspoon salt to fat in skillet and saut茅 over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.
Makes 6 to 8 main-course servings.
cut the zucchini in half.
remove the pulp.
in a pan with olive oil, put some meat (like the one for hamburgers). when the meat is cook, add the succhini's pulp in the pan, with pepper and salt.
put the empty zucchinis in a dish and cook them in the oven during 15 minutes.
then put the mix meat-zucchini pulp in the zucchinis. Add some olive oil on top of each, and some cheese.
put them again in the oven to melt the cheese.
try it, this recipe is very good !
if you want more taste, do the same thing with big mushrooms and tomatos, and stir well the pulp of all the vegetables together with the meat in the pan.
Bon app茅tit !
In a frying pan melt butter or heat olive oil on Med/ med-high and add sliced zucchini, onions, and tomatoes, with some oregano or italian seasoning til tender. Then top with mozarella cheese, black pepper, and croutons. So yummy.
Eggplant %26amp; Sausage Penne
1 eggplant, diced small
1 lb. italian sausage
1/2 c. red wine
2-3 whole garlic cloves, peeled
1 1/2 - 2 c. beef broth
700 g. canned whole tomatoes, drained and crushed by hand
olive oil
Saute eggplant and garlic in olive oil until eggplant is soft. Remove to a plate. In the same pan, cook the sausage. Add the red wine and scrape up any brown bits on the bottom of the pan. Reduce the liquid. Add broth and the hand-crushed tomatoes. Return eggplant to the pan and salt to taste. Simmer up to one hour until the liquid has reduced slightly and sauce has thickened. Serve over penne or any other hearty shaped pasta.
Or this one, too!
Eggplant Lasagna
1 lg. eggplant
2 c. flour
3 c. Italian flavored bread crumbs
5 eggs
1/2 c. milk
8 oz. shredded Mozzarella cheese
1/4 c. grated Parmesan cheese
2 c. olive oil
1 lb. Ricotta cheese
5 c. flavored tomato sauce
Peel and slice eggplant 1/4-inch thick in size. Beat 3 eggs and 1/2 cup milk in deep bowl. Flour eggplant, dip into egg-milk mixture then into bread crumbs. Allow to dry in refrigerator for 1/2 hour. While eggplant is hardening mix Ricotta cheese, 4 ounces Mozzarella cheese, Parmesan cheese, and 2 slightly beaten eggs together. Refrigerate.
Heat 2 cups olive oil in frying pan. Cook eggplant slices until golden brown, about 3 minutes each side and drain on paper towel. Preheat oven to 350 degrees.
In 2-quart casserole add 2 cups tomato sauce; layer eggplant then all of cheese mixture, eggplant, remaining 3 cups sauce. Top with remaining 4 ounces of Mozzarella cheese. Bake at 350 degrees on center rack about 40 minutes. Allow to cool 15 minutes before serving.What is a good recipe to cook with zucchini?
Fried Zucchini is awesome. Dip in a mild horseradish sauce for extra goodness.
Wash and slice small zucchini in 1/4 inch vertical slices. Dip in egg wash, then in rolled out cracker or dried bread crumbs mixed with salt %26amp; pepper %26amp; garlic powder. Fry in large skillet, turning once until golden brown.
Also get rid of those huge monster zucks you might have...I think it's so funny when people try to give me submarine size garden grown zucchini...LOL The babies are SO much more tasty.What is a good recipe to cook with zucchini?
zucchini and summer squash diced sautee in tablespoon butter until brown place in a bowl add 2 tablespoons of basalmic vinegar toss. very good and easy
Whats a zucchini?
Go to Culinary Chef at http://www.culinarychef.com for recipes and special occasions menus. It's AWEsome!
I usually get a zucchini and a summer squash (both the same shape but different colors) and cut them into chunks...do the same with a vidalia onion , sautee a bit of fresh garlic, some salt, and ground pepper...put the chunks in to the pan and sautee' until they are a bit softer and the onions have caramalized...great with steak or chicken...
ZUCCHINI, BACON, AND GRUYERE QUICHE
1 (9-inch) refrigerated pie dough round (from a 15-oz package)
1/4 lb sliced bacon, coarsely chopped
2 medium zucchini (3/4 lb total), halved lengthwise, then cut crosswise into 1/8-inch-thick slices
1/2 teaspoon salt
3/4 cup heavy cream
3/4 cup whole milk
1/4 teaspoon black pepper
3 large eggs
2 oz Gruy猫re, coarsely grated (1 cup)
Special equipment: a 9 1/2-inch deep-dish pie plate
Put oven rack in middle position and preheat oven to 450掳F.
Fit pie dough into pie plate and lightly prick all over. Bake according to package instructions, then transfer crust in pie plate to a rack.
Reduce oven temperature to 350掳F.
While crust bakes, cook bacon in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until just crisp, about 6 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate, reserving fat in skillet.
Add zucchini and 1/4 teaspoon salt to fat in skillet and saut茅 over moderately high heat, stirring frequently, until zucchini is tender and starting to brown, about 5 minutes, then transfer with slotted spoon to a plate.
Heat cream, milk, pepper, and remaining 1/4 teaspoon salt in a 1- to 2-quart saucepan until mixture reaches a bare simmer, then remove from heat.
Whisk together eggs in a large heatproof bowl, then gradually whisk in hot cream mixture until combined. Stir in bacon, zucchini, and cheese and pour into piecrust. Bake until filling is just set, 25 to 30 minutes. Transfer quiche in pan to rack to cool slightly, about 20 minutes.
Makes 6 to 8 main-course servings.
cut the zucchini in half.
remove the pulp.
in a pan with olive oil, put some meat (like the one for hamburgers). when the meat is cook, add the succhini's pulp in the pan, with pepper and salt.
put the empty zucchinis in a dish and cook them in the oven during 15 minutes.
then put the mix meat-zucchini pulp in the zucchinis. Add some olive oil on top of each, and some cheese.
put them again in the oven to melt the cheese.
try it, this recipe is very good !
if you want more taste, do the same thing with big mushrooms and tomatos, and stir well the pulp of all the vegetables together with the meat in the pan.
Bon app茅tit !
In a frying pan melt butter or heat olive oil on Med/ med-high and add sliced zucchini, onions, and tomatoes, with some oregano or italian seasoning til tender. Then top with mozarella cheese, black pepper, and croutons. So yummy.
Can someone give me an AUTHENTIC Italian recipe? Italian cooks?
I know I can do online research but I am looking for something very authentic.....maybe the kind that only someone living in Italy or that has a lot of experience with Italian cooking would know. Thanks so much!Can someone give me an AUTHENTIC Italian recipe? Italian cooks?
Mia Nona came from Italy. Sicily precisely. This is one big tradition there:
Sicilian Grilled Meatballs, or Polpettine alla Griglia: One usually thinks of meatballs going into a sauce of some kind, or being fried to golden perfection. However, Sicilians also grill them, and very fine eating it is, too.
2 1/4 pounds (1 k) boned veal or pork, ground.
5 ounces (125 g) pecorino Siciliano (if possible the variety with pepper corns in it, if not a mild Romano), freshly gra
1 cup bread crumbs, moistened in milk and then squeezed dry
3 eggs
2 tablespoons minced parsley
1 clove garlic, minced
Salt %26amp; pepper
Organically grown lemon or orange leaves, lightly oiled
Wooden toothpicks
Combine all the ingredients except the leaves in a bowl and mix well. Roll the meat mixture into balls a little smaller than a ping pong ball, flatten them slightly, wrap a leaf around each, and hold the leaf in place by sticking it with a toothpick. When you have finished making your meatballs, grill them to taste.
And my favorite dessert:
Ricotta Crostata - Ricotta Pie
Pastry
Ingredients
150 grams butter
30 grams icing sugar
100 grams flour
grated rind of one lemon
Method
Leave butter out to soften (overnight in winter or a few hours in summer) so it can be worked easily into the flour.
Put flour onto board and grate the rind into the flour. Mix the flour, icing sugar, grate in rind and then work in the softened butter The dough will be very short and crumbly. You do not get a smooth fine dough, it is a biscuit texture which is then sprinkled into the pan and pressed down and around the sides.
Use spring form pan, 25 cm, well greased. Press well into the pan and take it half way up. Make sure the sides and the base of the pan are well covered so there is no leakage..
Do not pre-cook the pastry.
Filling
Ingredients
1 1/2 kg ricotta
Icing sugar
3 eggs seperated
sugar
milk
80 grams candied fruit diced (mixed fig, apricot,, citrus, mandarin/orange)
50 grams toasted almonds, chopped
Method
Make pastry cream as per strudel method.
Combine ricotta with icing sugar, pastry cream, candied fruit (candita) , almonds (Some people also add a yolk but the pastry cream in enough)
Beat egg whites stiffly in a bowl which has first been wiped with a tiny bit of lemon juice and then dried.. This stops the white seperating and helps make them stiff.
When stiff fold through the ricotta mixture. If your eggs are big you may find that you don’t need to use all the egg white.
Set oven at 250 degree C
Spoon ricotta mixture into crostada and gently spread out. Don't put up too high, keep within the pastry
This can be done in a tart form but then the taste is different. In the high pan it's more filling to crust which is the way the pie should be.Can someone give me an AUTHENTIC Italian recipe? Italian cooks?
FAGIOLI ALL’ UCCELLETTO
sautéed beans with sage
“Beans in the style of little birds” is the meaning of the name of this recipe, which derives its title from a preparation for game using similar ingredients.
1/2 lb (225 gr) dry cannellini beans
4–5 tablespoons extra-virgin olive oil
2 garlic cloves, crushed whole
5–6 sage leaves
salt and pepper
4 oz (115 gr) fresh ripe tomatoes, peeled and diced
Clean and wash the beans the night before, place them in a container, and cover with fresh water. Leave the beans to soak in the water overnight.
Drain the beans the next day, when you are ready to cook.
Put the beans in a stockpot full of water, and boil for about 20 minutes, or until the beans are tender. In a skillet, pour the extra-virgin olive oil, and turn the heat to medium. Add garlic and sage, and sauté until the garlic starts coloring to a very pale brown. Add the beans, salt, and pepper. Sauté over low heat for about 2–3 minutes. Add the tomatoes. Cook uncovered over low heat for about 20 minutes or until the beans are tender and the sauce thicker. Stir occasionally, adding a small quantity of water if the beans become too dry.
go to bellaonline and look it up, if you can't find it they have a Q and A section
MY AUNT IS ITALIAN AND SHE MADE ME A COOK BOOK.
my favorite aunthentic italian recipe is ';pollo al forno';
Oven-baked chicken will never beat the road-side rotisserie stands that you find throughout souhtern Italy with their wood fires and smoke flavoring of the bird, but this recipe will definitely remind you of those good times you remember while you were living there.
Ingredients for preparation of 1 chicken:
Chicken 1(pick a good sized one)
Olive oil as needed
Rosemary as needed
Lemon juice or white wine as needed
Salt and pepper to taste
How to do it:
Preheat your oven to 375F. (If you have a rotisserie oven you're just that much farther ahead of the game)
Wash the bird thoroughly and dry it with paper toweling.
Take a half cup of olive oil and squeeze the juice of a whole lemon into it.
Pour most of the oil and lemon over the bird and rub it around with your hand so that the chicken is completely covered.
shake some salt, pepper, and rosemary into the body cavity of the bird.
Shake some rosemary, pepper, and a generous amount of salt on the outside of the chicken. (Don't go nuts with salt)
Put the bird in a shallow baking dish or on the rotisserie and bake uncovered for 2 hours (That's right two hours) (If you're using the rotisserie the chicken may start to fall apart before the two hours are up. Just use some common sense) Baste frequently (at first with the remaining oil and lemon, then with the juice that comes from the bird).
Tastes great with tossed salad or potatoes or whatever. If you're doing 100% Italian check some of my other recipes for other course suggestions.
ENJOY!
%26amp;
WARNING: DELICIOUS
Mia Nona came from Italy. Sicily precisely. This is one big tradition there:
Sicilian Grilled Meatballs, or Polpettine alla Griglia: One usually thinks of meatballs going into a sauce of some kind, or being fried to golden perfection. However, Sicilians also grill them, and very fine eating it is, too.
2 1/4 pounds (1 k) boned veal or pork, ground.
5 ounces (125 g) pecorino Siciliano (if possible the variety with pepper corns in it, if not a mild Romano), freshly gra
1 cup bread crumbs, moistened in milk and then squeezed dry
3 eggs
2 tablespoons minced parsley
1 clove garlic, minced
Salt %26amp; pepper
Organically grown lemon or orange leaves, lightly oiled
Wooden toothpicks
Combine all the ingredients except the leaves in a bowl and mix well. Roll the meat mixture into balls a little smaller than a ping pong ball, flatten them slightly, wrap a leaf around each, and hold the leaf in place by sticking it with a toothpick. When you have finished making your meatballs, grill them to taste.
And my favorite dessert:
Ricotta Crostata - Ricotta Pie
Pastry
Ingredients
150 grams butter
30 grams icing sugar
100 grams flour
grated rind of one lemon
Method
Leave butter out to soften (overnight in winter or a few hours in summer) so it can be worked easily into the flour.
Put flour onto board and grate the rind into the flour. Mix the flour, icing sugar, grate in rind and then work in the softened butter The dough will be very short and crumbly. You do not get a smooth fine dough, it is a biscuit texture which is then sprinkled into the pan and pressed down and around the sides.
Use spring form pan, 25 cm, well greased. Press well into the pan and take it half way up. Make sure the sides and the base of the pan are well covered so there is no leakage..
Do not pre-cook the pastry.
Filling
Ingredients
1 1/2 kg ricotta
Icing sugar
3 eggs seperated
sugar
milk
80 grams candied fruit diced (mixed fig, apricot,, citrus, mandarin/orange)
50 grams toasted almonds, chopped
Method
Make pastry cream as per strudel method.
Combine ricotta with icing sugar, pastry cream, candied fruit (candita) , almonds (Some people also add a yolk but the pastry cream in enough)
Beat egg whites stiffly in a bowl which has first been wiped with a tiny bit of lemon juice and then dried.. This stops the white seperating and helps make them stiff.
When stiff fold through the ricotta mixture. If your eggs are big you may find that you don’t need to use all the egg white.
Set oven at 250 degree C
Spoon ricotta mixture into crostada and gently spread out. Don't put up too high, keep within the pastry
This can be done in a tart form but then the taste is different. In the high pan it's more filling to crust which is the way the pie should be.Can someone give me an AUTHENTIC Italian recipe? Italian cooks?
FAGIOLI ALL’ UCCELLETTO
sautéed beans with sage
“Beans in the style of little birds” is the meaning of the name of this recipe, which derives its title from a preparation for game using similar ingredients.
1/2 lb (225 gr) dry cannellini beans
4–5 tablespoons extra-virgin olive oil
2 garlic cloves, crushed whole
5–6 sage leaves
salt and pepper
4 oz (115 gr) fresh ripe tomatoes, peeled and diced
Clean and wash the beans the night before, place them in a container, and cover with fresh water. Leave the beans to soak in the water overnight.
Drain the beans the next day, when you are ready to cook.
Put the beans in a stockpot full of water, and boil for about 20 minutes, or until the beans are tender. In a skillet, pour the extra-virgin olive oil, and turn the heat to medium. Add garlic and sage, and sauté until the garlic starts coloring to a very pale brown. Add the beans, salt, and pepper. Sauté over low heat for about 2–3 minutes. Add the tomatoes. Cook uncovered over low heat for about 20 minutes or until the beans are tender and the sauce thicker. Stir occasionally, adding a small quantity of water if the beans become too dry.
go to bellaonline and look it up, if you can't find it they have a Q and A section
MY AUNT IS ITALIAN AND SHE MADE ME A COOK BOOK.
my favorite aunthentic italian recipe is ';pollo al forno';
Oven-baked chicken will never beat the road-side rotisserie stands that you find throughout souhtern Italy with their wood fires and smoke flavoring of the bird, but this recipe will definitely remind you of those good times you remember while you were living there.
Ingredients for preparation of 1 chicken:
Chicken 1(pick a good sized one)
Olive oil as needed
Rosemary as needed
Lemon juice or white wine as needed
Salt and pepper to taste
How to do it:
Preheat your oven to 375F. (If you have a rotisserie oven you're just that much farther ahead of the game)
Wash the bird thoroughly and dry it with paper toweling.
Take a half cup of olive oil and squeeze the juice of a whole lemon into it.
Pour most of the oil and lemon over the bird and rub it around with your hand so that the chicken is completely covered.
shake some salt, pepper, and rosemary into the body cavity of the bird.
Shake some rosemary, pepper, and a generous amount of salt on the outside of the chicken. (Don't go nuts with salt)
Put the bird in a shallow baking dish or on the rotisserie and bake uncovered for 2 hours (That's right two hours) (If you're using the rotisserie the chicken may start to fall apart before the two hours are up. Just use some common sense) Baste frequently (at first with the remaining oil and lemon, then with the juice that comes from the bird).
Tastes great with tossed salad or potatoes or whatever. If you're doing 100% Italian check some of my other recipes for other course suggestions.
ENJOY!
%26amp;
WARNING: DELICIOUS
What is one of the tastiest Dominican dishes to cook and the recipe?
Want to suprise my chiquita, gracias.What is one of the tastiest Dominican dishes to cook and the recipe?
http://www.dominicancooking.com/dominica鈥?/a>tvs
http://www.dominicancooking.com/dominica鈥?/a>
My little sister and her friend love to cook. They are pre-teens. What arer some good recipes?
Something simple easy and fun! it can be for breakfast lunch or dinner. it doesnt matter. try using stuff around the house. ps i can help them with the stove! thanksMy little sister and her friend love to cook. They are pre-teens. What arer some good recipes?
I'm from New Orleans and i get all my recipes from this site......It is awesome!
http://www.gumbopages.com/recipe-page.ht…
Also, my little cousin likes rachel rays. Those might be easier!My little sister and her friend love to cook. They are pre-teens. What arer some good recipes?
Being a girl, I love to bake. It may say breakfest,lunch, or dinner, but baking you can eat for all. Also they will have fun knowing they get a sweet treat for a serious meal.
Here is a fun,easy, treat!
1 cup karo syrup
1 cup sugar
1 1/2 cubes butter
1 large box Rice Chex
2 oz. sliced almonds (if you have time, you can toast them - yum!)
3 oz. coconut
In a large bowl, combine the cereal, almonds and coconut. In a saucepan, bring the corn syrup, sugar and butter to a boil. Boil 2 minutes. Pour over cereal mixture and mix well. Spread onto a cookie sheet or large sheet of wax paper to cool. Cover to store.
Enjoy!
Chocolate Chip Banana Muffins --
.INGREDIENTS
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
..DIRECTIONS
1.In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Taco Bake --
.INGREDIENTS
1 1/2 pounds lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
2 cups shredded Monterey Jack cheese
..DIRECTIONS
1.Preheat oven to 325 degrees F (160 degrees C).
2.In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning.
3.Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
4.Bake about 20 to 25 minutes in the preheated oven.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Grilled Pizza Wraps --
.INGREDIENTS
2 tablespoons margarine, softened
8 (10 inch) flour tortillas
1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend
1/2 cup pizza sauce
4 ounces sliced pepperoni
..DIRECTIONS
1.Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
French Toast Fingers --
.INGREDIENTS
2 eggs
1/4 cup milk
1/4 teaspoon salt
1/2 cup strawberry preserves
8 slices day-old white bread
confectioners' sugar
..DIRECTIONS
1.In a small bowl, beat eggs, milk and salt; set aside. Spread preserves on four slices of bread; top with the remaining bread. Trim crusts; cut each sandwich into three strips. Dip both sides in egg mixture. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. Dust with confectioners' sugar if desired.
Untidy Sameuls
Probably more widely known as Sloppy Joes, these can be made with ground beef or ground turkey. This homemade version is light years ahead of anything you can buy in an envelope or can, and really just as easy. I like to serve these with paper-thin slices of red onion.
Ingredients
1 teaspoon vegetable oil
1 lb. ground beef or ground turkey
1 medium yellow onion, peeled and chopped fine
1/2 cup best-quality ketchup
1/2 cup best-quality chili sauce
2 tablespoons Worcestershire sauce
1 teaspoon coarse salt
freshly cracked black pepper
1/3 cup water
6 sesame seed topped hamburger buns, warmed
Method
Brush a skillet with oil and warm over moderate heat, 30 seconds. Add beef [or turkey] and onion and sauté 10 minutes, stirring frequently. Add all remaining ingredients [except buns] and simmer, uncovered, 10 minutes. Spoon mixture between split buns and serve immediately.
Try this stuffed French toast for breakfast some time:
Slice a loaf of French bread into 3 inch slices. Cut a ';pocket'; in each slice, about 3/4 of the way to the other side. Stuff with your favorite meat (chopped ham, bacon slices, sausage crumbles or patties) and some cheese (swiss, shredded cheddar, or muenster).
Beat an egg or two in a shallow dish, and dip each sandwich in it, on both sides, then fry them in a hot skillet just like french toast.
You can have them for lunch, too, just stuff them with whatever they like. We've even made them sweet, with blueberry pie filling and a cube of cream cheese. Encourage them to be creative!
something easy is cookies just buy some box of cookies that you can make you self all it needs is eggs and a couple other stuff it tells you on the box..or you can make rice crispy treats..if you have rice crispy it tells you a recipe on the back to make them..or you can try a drink let them make smoothies or something like that good luck!!
Some Online suggestions:
http://www.smart-mums.com.au/site/143587…
My own suggestions:
Jaffa Spider Shake:
1 cup lemonade
1 cup milk
2 scoops ice cream
zest of 1 orange ( grated orange rind)
1 tablespoon coco powder/drinking chocolate
Put into a blender and this makes a sherbet type shake.
Banana Split Surprise:
2 Bananas whole
2 scoops vanilla ice cream
1 cup chopped strawberries
1 cup grated dark chocolate
1 cup marshmallows
1/2 cup chopped nuts
1 scoop whipped cream
Chocolate sauce/ice cream topping
Peel bananas and place in a bowl.
Put 1 scoop ice cream each side of bananas.
Top with chopped strawberries.
Add grated chocolate on top of strawberries.
Next, Add marshmallows
Whip the cream until thick and slightly stiff.
Squeeze some chocolate topping/sauce over the top.
Add chopped nuts.
______________________________________…
Hot Ham and Cheese Burgers
1 bun'
2 slices ham
1 Slice Cheddar cheese ( pre sliced sandwich cheddar)
1 tsp mustard
Cut bun in half.
Add mustard on bottom slice of bun.
Add ham slices.
Add cheese slice.
Put the top of the bun on.
Microwave for 1 minute.
Serve.
______________________________________…
Feta %26amp; Chive Dip %26amp; Crackers:
250g Feta cheese crumble
1/4 cup sour cream
1 tablespoon fresh chives chopped fine
Mash the feat cheese and sour cream together until smooth.
Add chives, mix through.
Serve with crackers.
______________________________________…
Garlic Spuds:
1 Large potato with skin on washed.
1 tsp butter
1/4 tsp crushed garlic or garlic powder
1 tablespoon sour cream
1/2 cup grated mature cheddar cheese
Microwave the potato for 6 minutes.
Allow to cool.
Cut potato in half and half again making a cross.
Using a fork, lightly break up potato filling with the garlic and butter.
Add sour cream, top with cheese.
Microwave for 2 minutes.Until cheese melts.
Serve on a plate.
_________________________________
Mini Toasts
Using a round glass press down on slices of fresh bread in center until it cuts through.If it does not vut through properly,use a butter knife to trim around the glass.
Cook in toaster.
Butter the mini toasts and top with any of the following combinations=
1. Ham, mozzarella and pineapple. Grill until golden
2. Pepperoni, mozzarella, onion slices. Grill until golden
3. Cheddar cheese, Salami, Tomato chopped. Grill until golden
4. Cream cheese, cooked bacon, tomato slices
5. poached egg, ham, cheddar cheese, tomato slice.
The mini bread circles can be used as a mini pizza base without toasting frist and placed on under a grill using usual pizza toppings and using tomato paste as the base instead of a tomato sauce.
______________________________________…
Home made ice cream
2 containers of fresh cream
1.2 cup milk
1/2 cup castor sugar
1 punnet strawberries washed and hulled, chopped.
4 bananas peeled and copped
1 packet strawberry jelly ( made as per directions on packet)
Place cream and milk in blender, add friut , sugar and blend until smooth.Add the cooled jelly and blend until all mixed.
Place mixture into a plastic bowl or airtight container and freeze for 1 hour. Remove from freezer, break up ice cream withfork and put into blender again for a couple minutes.
Transfer into plastic container and freeze again . Once properly frozen, serve.
This is a favorite of my girls - it's easy %26amp; perfect for summer!
EASY LEMON POPPY SEED CAKE
1 box lemon cake mix
1 box instant lemon pudding
1/4 cup poppy seeds
2/3 cup water
1/2 cup softened butter
3 eggs
Blend all ingredients. Grease and flour Bundt pan (or a bread pan). Pour batter in pan and spread it around evenly. Bake at 350°F for 35-45 minutes.
buy a bag of Nestle's Chocolate chips semi-sweet morsels, and use the recipe that's on EVERY bag that's sold for Chocolate Chip Cookies. i let my grand kids do it when they come to my home.
pretty easy but will still need supervision.
happy baking to ya hardly anything tastes better than a warm Chocolate chip cookie.
Here's an easy microwave recipe for a dessert...
http://www.chex.com/recipes/RecipeView.a…
And it's sooo good! You'll be hooked :)
experiment. whats the fun of a recipe? i never use those. lol im 13 and love to cook as well.
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.
COLA CHICKEN
(My preference…wings or ribs)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!
I have used Ribs, just as good.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH: Onions in a plastic bag.
DIP: Chicken in egg (put egg in plastic bag)
COVER: With onion crumbs, press firmly to adhere to chicken.
BAKE: Preheat oven to 400 degrees. Place chicken on lightly greased baking pan. Sprinkle with additional onion crumbs, if desired. Bake for 20 minutes or until no longer pink in center.
';Corny Beanie Weenies.';
1 can baked beans (14-16 ounces with brown sugar, onion, and bacon).
1 package Weiners (all sliced up).
1 can of whole kernel corn (drained)
Heat and serve.
Hint :
1.)Might put ingredients in a casserole dish and top with corn muffin mix.
2.)Substitute a pound of cooked ground beef….gr.turkey…smkd. sausage…rename
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover %26amp; cook on high 4-6 hours. Until meat is tender. The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better. If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it.
E-Z Potato Soup
(2 – 4 servings)
1 (14 ½ oz.) can of diced potatoes
1 can of cream of celery soup
¼ cup ‘real’ bacon bits (more if you like)
milk (use soup can to measure milk)
¼ - ½ stick of margarine (optional)
Pour potatoes – liquid an all into medium sauce pan.
Pour celery soup into a bowl and add a soup can full of milk and mix together, pour over potatoes and stir.
Stir in bacon bits cook over medium heat until hot, turn off stove add margarine and stir until melted, serve,
We were given a quart of Half %26amp; Half and I used some of this in my soup. You could use evaporated milk, too. Or some Fat Free milk. Your preference.
I did not add any margarine. (Second time I made it…I added ½ stick of margine)
I suppose if you want to add a little “BAM” to it, add some hot sauce. Maybe sprinkle some grated cheese to serve.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)
E-Z Cake Recipes
NO EGGS,NO OIL ,NO WATER .......JUST SODA AND MIX.
CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.(P.S.PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.
Banana Pudding
I usually double the recipe....never any left-overs.
Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box.
Cool Whip...add to pudding mix thoroughly.
Vanilla wafers
Toasted coconut.
Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also.) Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture. Make a second layer of wafers, bananas %26amp; pudding.
Top with some toasted coconut and/or crushed vanilla wafers.
I'm from New Orleans and i get all my recipes from this site......It is awesome!
http://www.gumbopages.com/recipe-page.ht…
Also, my little cousin likes rachel rays. Those might be easier!My little sister and her friend love to cook. They are pre-teens. What arer some good recipes?
Being a girl, I love to bake. It may say breakfest,lunch, or dinner, but baking you can eat for all. Also they will have fun knowing they get a sweet treat for a serious meal.
Here is a fun,easy, treat!
1 cup karo syrup
1 cup sugar
1 1/2 cubes butter
1 large box Rice Chex
2 oz. sliced almonds (if you have time, you can toast them - yum!)
3 oz. coconut
In a large bowl, combine the cereal, almonds and coconut. In a saucepan, bring the corn syrup, sugar and butter to a boil. Boil 2 minutes. Pour over cereal mixture and mix well. Spread onto a cookie sheet or large sheet of wax paper to cool. Cover to store.
Enjoy!
Chocolate Chip Banana Muffins --
.INGREDIENTS
1 3/4 cups all-purpose flour
3/4 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup vegetable oil
1/2 cup plain yogurt
1 teaspoon vanilla extract
1 cup mashed ripe bananas
3/4 cup semisweet chocolate chips
..DIRECTIONS
1.In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In another bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients just until moistened. Fold in bananas and chocolate chips. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Taco Bake --
.INGREDIENTS
1 1/2 pounds lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can refried beans
1 (16 ounce) jar salsa
2 cups shredded Monterey Jack cheese
..DIRECTIONS
1.Preheat oven to 325 degrees F (160 degrees C).
2.In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning.
3.Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese.
4.Bake about 20 to 25 minutes in the preheated oven.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
Grilled Pizza Wraps --
.INGREDIENTS
2 tablespoons margarine, softened
8 (10 inch) flour tortillas
1 (16 ounce) package shredded Cheddar-Monterey Jack cheese blend
1/2 cup pizza sauce
4 ounces sliced pepperoni
..DIRECTIONS
1.Heat a large skillet over medium-low heat. Spread margarine over one side of a tortilla, and place it margarine-side down in the skillet. Spoon a tablespoon of pizza sauce onto half of the tortilla. Sprinkle 1/2 cup of shredded cheese over the sauce, and top with a few slices of pepperoni. Fold the clean half of the tortilla over the filling, and cook until golden on each side. Repeat with remaining tortillas.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^…
French Toast Fingers --
.INGREDIENTS
2 eggs
1/4 cup milk
1/4 teaspoon salt
1/2 cup strawberry preserves
8 slices day-old white bread
confectioners' sugar
..DIRECTIONS
1.In a small bowl, beat eggs, milk and salt; set aside. Spread preserves on four slices of bread; top with the remaining bread. Trim crusts; cut each sandwich into three strips. Dip both sides in egg mixture. Cook on a lightly greased hot griddle for 2 minutes on each side or until golden brown. Dust with confectioners' sugar if desired.
Untidy Sameuls
Probably more widely known as Sloppy Joes, these can be made with ground beef or ground turkey. This homemade version is light years ahead of anything you can buy in an envelope or can, and really just as easy. I like to serve these with paper-thin slices of red onion.
Ingredients
1 teaspoon vegetable oil
1 lb. ground beef or ground turkey
1 medium yellow onion, peeled and chopped fine
1/2 cup best-quality ketchup
1/2 cup best-quality chili sauce
2 tablespoons Worcestershire sauce
1 teaspoon coarse salt
freshly cracked black pepper
1/3 cup water
6 sesame seed topped hamburger buns, warmed
Method
Brush a skillet with oil and warm over moderate heat, 30 seconds. Add beef [or turkey] and onion and sauté 10 minutes, stirring frequently. Add all remaining ingredients [except buns] and simmer, uncovered, 10 minutes. Spoon mixture between split buns and serve immediately.
Try this stuffed French toast for breakfast some time:
Slice a loaf of French bread into 3 inch slices. Cut a ';pocket'; in each slice, about 3/4 of the way to the other side. Stuff with your favorite meat (chopped ham, bacon slices, sausage crumbles or patties) and some cheese (swiss, shredded cheddar, or muenster).
Beat an egg or two in a shallow dish, and dip each sandwich in it, on both sides, then fry them in a hot skillet just like french toast.
You can have them for lunch, too, just stuff them with whatever they like. We've even made them sweet, with blueberry pie filling and a cube of cream cheese. Encourage them to be creative!
something easy is cookies just buy some box of cookies that you can make you self all it needs is eggs and a couple other stuff it tells you on the box..or you can make rice crispy treats..if you have rice crispy it tells you a recipe on the back to make them..or you can try a drink let them make smoothies or something like that good luck!!
Some Online suggestions:
http://www.smart-mums.com.au/site/143587…
My own suggestions:
Jaffa Spider Shake:
1 cup lemonade
1 cup milk
2 scoops ice cream
zest of 1 orange ( grated orange rind)
1 tablespoon coco powder/drinking chocolate
Put into a blender and this makes a sherbet type shake.
Banana Split Surprise:
2 Bananas whole
2 scoops vanilla ice cream
1 cup chopped strawberries
1 cup grated dark chocolate
1 cup marshmallows
1/2 cup chopped nuts
1 scoop whipped cream
Chocolate sauce/ice cream topping
Peel bananas and place in a bowl.
Put 1 scoop ice cream each side of bananas.
Top with chopped strawberries.
Add grated chocolate on top of strawberries.
Next, Add marshmallows
Whip the cream until thick and slightly stiff.
Squeeze some chocolate topping/sauce over the top.
Add chopped nuts.
______________________________________…
Hot Ham and Cheese Burgers
1 bun'
2 slices ham
1 Slice Cheddar cheese ( pre sliced sandwich cheddar)
1 tsp mustard
Cut bun in half.
Add mustard on bottom slice of bun.
Add ham slices.
Add cheese slice.
Put the top of the bun on.
Microwave for 1 minute.
Serve.
______________________________________…
Feta %26amp; Chive Dip %26amp; Crackers:
250g Feta cheese crumble
1/4 cup sour cream
1 tablespoon fresh chives chopped fine
Mash the feat cheese and sour cream together until smooth.
Add chives, mix through.
Serve with crackers.
______________________________________…
Garlic Spuds:
1 Large potato with skin on washed.
1 tsp butter
1/4 tsp crushed garlic or garlic powder
1 tablespoon sour cream
1/2 cup grated mature cheddar cheese
Microwave the potato for 6 minutes.
Allow to cool.
Cut potato in half and half again making a cross.
Using a fork, lightly break up potato filling with the garlic and butter.
Add sour cream, top with cheese.
Microwave for 2 minutes.Until cheese melts.
Serve on a plate.
_________________________________
Mini Toasts
Using a round glass press down on slices of fresh bread in center until it cuts through.If it does not vut through properly,use a butter knife to trim around the glass.
Cook in toaster.
Butter the mini toasts and top with any of the following combinations=
1. Ham, mozzarella and pineapple. Grill until golden
2. Pepperoni, mozzarella, onion slices. Grill until golden
3. Cheddar cheese, Salami, Tomato chopped. Grill until golden
4. Cream cheese, cooked bacon, tomato slices
5. poached egg, ham, cheddar cheese, tomato slice.
The mini bread circles can be used as a mini pizza base without toasting frist and placed on under a grill using usual pizza toppings and using tomato paste as the base instead of a tomato sauce.
______________________________________…
Home made ice cream
2 containers of fresh cream
1.2 cup milk
1/2 cup castor sugar
1 punnet strawberries washed and hulled, chopped.
4 bananas peeled and copped
1 packet strawberry jelly ( made as per directions on packet)
Place cream and milk in blender, add friut , sugar and blend until smooth.Add the cooled jelly and blend until all mixed.
Place mixture into a plastic bowl or airtight container and freeze for 1 hour. Remove from freezer, break up ice cream withfork and put into blender again for a couple minutes.
Transfer into plastic container and freeze again . Once properly frozen, serve.
This is a favorite of my girls - it's easy %26amp; perfect for summer!
EASY LEMON POPPY SEED CAKE
1 box lemon cake mix
1 box instant lemon pudding
1/4 cup poppy seeds
2/3 cup water
1/2 cup softened butter
3 eggs
Blend all ingredients. Grease and flour Bundt pan (or a bread pan). Pour batter in pan and spread it around evenly. Bake at 350°F for 35-45 minutes.
buy a bag of Nestle's Chocolate chips semi-sweet morsels, and use the recipe that's on EVERY bag that's sold for Chocolate Chip Cookies. i let my grand kids do it when they come to my home.
pretty easy but will still need supervision.
happy baking to ya hardly anything tastes better than a warm Chocolate chip cookie.
Here's an easy microwave recipe for a dessert...
http://www.chex.com/recipes/RecipeView.a…
And it's sooo good! You'll be hooked :)
experiment. whats the fun of a recipe? i never use those. lol im 13 and love to cook as well.
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.
COLA CHICKEN
(My preference…wings or ribs)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot sauce....presto ';Hot Wings';!
I have used Ribs, just as good.
I fixed chicken wings, (using the above recipe)
but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH: Onions in a plastic bag.
DIP: Chicken in egg (put egg in plastic bag)
COVER: With onion crumbs, press firmly to adhere to chicken.
BAKE: Preheat oven to 400 degrees. Place chicken on lightly greased baking pan. Sprinkle with additional onion crumbs, if desired. Bake for 20 minutes or until no longer pink in center.
';Corny Beanie Weenies.';
1 can baked beans (14-16 ounces with brown sugar, onion, and bacon).
1 package Weiners (all sliced up).
1 can of whole kernel corn (drained)
Heat and serve.
Hint :
1.)Might put ingredients in a casserole dish and top with corn muffin mix.
2.)Substitute a pound of cooked ground beef….gr.turkey…smkd. sausage…rename
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover %26amp; cook on high 4-6 hours. Until meat is tender. The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better. If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it.
E-Z Potato Soup
(2 – 4 servings)
1 (14 ½ oz.) can of diced potatoes
1 can of cream of celery soup
¼ cup ‘real’ bacon bits (more if you like)
milk (use soup can to measure milk)
¼ - ½ stick of margarine (optional)
Pour potatoes – liquid an all into medium sauce pan.
Pour celery soup into a bowl and add a soup can full of milk and mix together, pour over potatoes and stir.
Stir in bacon bits cook over medium heat until hot, turn off stove add margarine and stir until melted, serve,
We were given a quart of Half %26amp; Half and I used some of this in my soup. You could use evaporated milk, too. Or some Fat Free milk. Your preference.
I did not add any margarine. (Second time I made it…I added ½ stick of margine)
I suppose if you want to add a little “BAM” to it, add some hot sauce. Maybe sprinkle some grated cheese to serve.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)
E-Z Cake Recipes
NO EGGS,NO OIL ,NO WATER .......JUST SODA AND MIX.
CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)
ORANGE CAKE MIX….ORANGE SODA
PINEAPPLE MIX….PINEAPPLE SODA
SPICE MIX…..ROOT BEER SODA
POUR CAKE MIX IN BOWL
ADD SODA USE LOAF CAKE PAN
BAKE 350 DEGREES AS BOX SAYS.(P.S.PREPARE PAN WITH SPRAY)
Your choice of frostings or use cool whip.
Banana Pudding
I usually double the recipe....never any left-overs.
Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box.
Cool Whip...add to pudding mix thoroughly.
Vanilla wafers
Toasted coconut.
Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also.) Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture. Make a second layer of wafers, bananas %26amp; pudding.
Top with some toasted coconut and/or crushed vanilla wafers.
I eat a lot of Tofu but running out of ideas how to cook. Does anyone have any recipes?
Gado-gado (Indonesian)
Choose a Selection of the following:
cauliflower
carrots
green beans
spinach
celery
cucumber
bean sprouts
For the first three veggies listed, cut into bite-size pieces and place in boiling water for a few minutes to cook slightly. The others can just be chopped up bite size.
Cut the tofu into cubes and pan fry it on all sides until crispy in minimal oil. Traditionally you also add cut-up hard boiled eggs, but you don't have to.
Chill all ingredients together, then pour this peanut sauce over all:
1 c. hot water
1 onion, chopped very fine or pureed
1-2 cloves garlic, minced
2/3 c. peanut butter
1 T. sugar
1 t. salt
1/4 t. ground ginger
hot dried red peer, to taste
2 T. veg. oil
Mix all together in a saucepan. Bring to a boil, stirring regularly. Let cool. Pour over veggies, serve with rice.I eat a lot of Tofu but running out of ideas how to cook. Does anyone have any recipes?
http://www.motherearthnews.com/Real-Food鈥?/a>
http://hubpages.com/hub/baked-tofu-recip鈥?/a>
http://vegetarian.about.com/od/tofurecip鈥?/a>
http://smarterfitter.com/blog/2008/11/13鈥?/a>
This should keep you busy for a while. Yummmy. I love to just throw tofu on my salad and top with any type of dressing. Trader Joe's Sesame Ginger is my favorite.I eat a lot of Tofu but running out of ideas how to cook. Does anyone have any recipes?
Drizzle with a little soy sauce and sesame oil and eat cold. DELICIOUS.
Or, if you have access to an asian grocery store, eat it with pickled bamboo shoots. it's really really good. Or, make congee (1 cup rice, 10 cups water, cook until the rice is all broken up) and eat the tofu with that.
-Tofu cut it into small cubes an deep fry it with small deep fried pork cuts dipped in soy sauce mixed with a little vinegar and mash fresh garlic in it and throw in slices of white onion.
-Cut tofu in cubes again and pour garlic chili sauce over it.
Too much Tofu is NOT good for you.
Do some research on the web for the negatives of using too much soy in general, including Tofu.
.
Choose a Selection of the following:
cauliflower
carrots
green beans
spinach
celery
cucumber
bean sprouts
For the first three veggies listed, cut into bite-size pieces and place in boiling water for a few minutes to cook slightly. The others can just be chopped up bite size.
Cut the tofu into cubes and pan fry it on all sides until crispy in minimal oil. Traditionally you also add cut-up hard boiled eggs, but you don't have to.
Chill all ingredients together, then pour this peanut sauce over all:
1 c. hot water
1 onion, chopped very fine or pureed
1-2 cloves garlic, minced
2/3 c. peanut butter
1 T. sugar
1 t. salt
1/4 t. ground ginger
hot dried red peer, to taste
2 T. veg. oil
Mix all together in a saucepan. Bring to a boil, stirring regularly. Let cool. Pour over veggies, serve with rice.I eat a lot of Tofu but running out of ideas how to cook. Does anyone have any recipes?
http://www.motherearthnews.com/Real-Food鈥?/a>
http://hubpages.com/hub/baked-tofu-recip鈥?/a>
http://vegetarian.about.com/od/tofurecip鈥?/a>
http://smarterfitter.com/blog/2008/11/13鈥?/a>
This should keep you busy for a while. Yummmy. I love to just throw tofu on my salad and top with any type of dressing. Trader Joe's Sesame Ginger is my favorite.I eat a lot of Tofu but running out of ideas how to cook. Does anyone have any recipes?
Drizzle with a little soy sauce and sesame oil and eat cold. DELICIOUS.
Or, if you have access to an asian grocery store, eat it with pickled bamboo shoots. it's really really good. Or, make congee (1 cup rice, 10 cups water, cook until the rice is all broken up) and eat the tofu with that.
-Tofu cut it into small cubes an deep fry it with small deep fried pork cuts dipped in soy sauce mixed with a little vinegar and mash fresh garlic in it and throw in slices of white onion.
-Cut tofu in cubes again and pour garlic chili sauce over it.
Too much Tofu is NOT good for you.
Do some research on the web for the negatives of using too much soy in general, including Tofu.
.
I am looking for a recipe for chocolate cherry cake cooked in a turbo cooker. I lost my recipes in a move.?
Go to recipezaar.com You can find any recipe there, and print them out or save them on to your computer in a file.I am looking for a recipe for chocolate cherry cake cooked in a turbo cooker. I lost my recipes in a move.?
Step1Preheat oven to 350. Spray pan lightly with non-stick cooking spray. Dust with a little of the cake mix.
Step2Combine cherries, cake mix, eggs and almond flavoring, stirring until mixed well. Pour into prepared pan and bake 30-35 minutes or until toothpick inserted into center of cake comes out clean.
Step3Make the frosting: Mix milk, sugar and butter together in small saucepan. Cook, slowly bringing to a boil. Allow to slow boil 1 minute. Add 6 chocolate chips. Stir until melted and mixture is smooth.
Step4Pour frosting over warm cake. Cover with pan lid or foil and it's ready to go. Serve warm. Enjoy!
Step1Preheat oven to 350. Spray pan lightly with non-stick cooking spray. Dust with a little of the cake mix.
Step2Combine cherries, cake mix, eggs and almond flavoring, stirring until mixed well. Pour into prepared pan and bake 30-35 minutes or until toothpick inserted into center of cake comes out clean.
Step3Make the frosting: Mix milk, sugar and butter together in small saucepan. Cook, slowly bringing to a boil. Allow to slow boil 1 minute. Add 6 chocolate chips. Stir until melted and mixture is smooth.
Step4Pour frosting over warm cake. Cover with pan lid or foil and it's ready to go. Serve warm. Enjoy!
Anyone can give me a quick recipe to cook a certain type of fish i think it's Alaskan Pollock?
please i have to cook dinner tonight and it has to be easy and goodAnyone can give me a quick recipe to cook a certain type of fish i think it's Alaskan Pollock?
SAUT脡ED ALASKA POLLOCK with SPICY LEMON-WALNUT BUTTER SAUCE
Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4
6 Tablespoons butter, divided
4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen
Salt and black pepper, to taste
1/2 cup chopped walnuts
1 Tablespoon fresh lemon juice
2 teaspoons grated lemon zest
1/4 - 1/2 teaspoon cayenne pepper
1 Tablespoon snipped chives
Melt 2 tablespoons butter in a large nonstick skillet over medium heat.
Rinse any ice glaze from frozen Alaska Pollock fillets under cold water; pat dry with paper towel. Saut茅 6 minutes per side for frozen fillets OR 3 minutes per side for fresh/thawed fish, turning once. Cook just until fish is opaque throughout. Season fillets with salt and pepper. Remove fillets from skillet; keep warm.
Wipe out pan, if necessary. Add walnuts to skillet; cook until walnuts are lightly toasted, shaking pan occasionally to prevent walnuts from burning. Add remaining ingredients and heat through.
Spoon sauce over fish to serve.
Nutrients per serving: 366 calories, 28g total fat, 12g saturated fat, 68% calories from fat, 147mg cholesterol, 27g protein, 3g carbohydrate, 1g fiber, 605mg sodium, 29mg calcium and 2g omega-3 fatty acids.
Variation: Substitute Alaska Cod or Sole fillets for Alaska Pollock.
Ingredients
6 tablespoons butter, divided
4 Alaska Pollock fillets (4 to 6 ounces each), fresh, thawed or frozen
Salt and black pepper
1/2 cup chopped walnuts
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1/4 to 1/2 teaspoon cayenne pepper
1 tablespoon snipped chives
Preparation
Melt 2 tablespoons butter in a large non-stick skillet over medium heat. Rinse any ice glaze from frozen fillets under cold water; pat dry with paper towel. Season fillets with salt and pepper; saut茅 fresh/thawed fillets 3 minutes per side, or frozen fillets 6 minutes per side, turning once. Cook just until fish is opaque throughout. Remove fillets from skillet; keep warm.
Wipe out pan, if necessary. Add walnuts to skillet; cook until walnuts are lightly toasted, shaking pan occasionally to prevent walnuts from burning. Add remaining ingredients and heat through. Spoon sauce over fish to serve.
Nutrition
Nutritional information per serving: 366 calories, 28g total fat, 27g protein, 2.7g carbohydrate, 1g fiber, .5g sugar, 605mg sodium, 2.1g omega-3 fatty acids
Serves
Makes 4 servings.
Variations
Variation: Alaska Cod or Sole fillets can also be used. Adjust cooking times for larger cod fillets.Anyone can give me a quick recipe to cook a certain type of fish i think it's Alaskan Pollock?
http://www.culinary.net/recipes/lowcarb/鈥?/a>
i have used this recipie and its very tasty and very easy, i am not so keen on walnuts and used pine nuts instead,
Pollock isn't a fish for grilling.
It's flavor is pretty fishy.
You can take away some of it if you pour milk over it, bath it and let it soak for 45min. to an hour.
The best suggestion would be to deep fry it.
It's a great fish for that. It holds up well under those conditions, and are the best fish for deep frying.
Go on.. www.foodnetwork.com
you get the best recpie there!!
Grill it and serve it with salad.
Spread a sheet of aluminum foil out on the table and lightly butter it then lay your pollock over it and sprinkle with some season salt or some creole seasoning or lemon pepper or whatever you like and then put slices of onions on top....put one or two pats of butter per filet and wrap it up in foil........place on a hot grill and cook until it's done.... it is delicious, simple, and goes great with any side dish you choose.
SAUT脡ED ALASKA POLLOCK with SPICY LEMON-WALNUT BUTTER SAUCE
Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4
6 Tablespoons butter, divided
4 Alaska Pollock fillets (4 to 6 oz. each), fresh, thawed or frozen
Salt and black pepper, to taste
1/2 cup chopped walnuts
1 Tablespoon fresh lemon juice
2 teaspoons grated lemon zest
1/4 - 1/2 teaspoon cayenne pepper
1 Tablespoon snipped chives
Melt 2 tablespoons butter in a large nonstick skillet over medium heat.
Rinse any ice glaze from frozen Alaska Pollock fillets under cold water; pat dry with paper towel. Saut茅 6 minutes per side for frozen fillets OR 3 minutes per side for fresh/thawed fish, turning once. Cook just until fish is opaque throughout. Season fillets with salt and pepper. Remove fillets from skillet; keep warm.
Wipe out pan, if necessary. Add walnuts to skillet; cook until walnuts are lightly toasted, shaking pan occasionally to prevent walnuts from burning. Add remaining ingredients and heat through.
Spoon sauce over fish to serve.
Nutrients per serving: 366 calories, 28g total fat, 12g saturated fat, 68% calories from fat, 147mg cholesterol, 27g protein, 3g carbohydrate, 1g fiber, 605mg sodium, 29mg calcium and 2g omega-3 fatty acids.
Variation: Substitute Alaska Cod or Sole fillets for Alaska Pollock.
Ingredients
6 tablespoons butter, divided
4 Alaska Pollock fillets (4 to 6 ounces each), fresh, thawed or frozen
Salt and black pepper
1/2 cup chopped walnuts
1 tablespoon lemon juice
2 teaspoons grated lemon zest
1/4 to 1/2 teaspoon cayenne pepper
1 tablespoon snipped chives
Preparation
Melt 2 tablespoons butter in a large non-stick skillet over medium heat. Rinse any ice glaze from frozen fillets under cold water; pat dry with paper towel. Season fillets with salt and pepper; saut茅 fresh/thawed fillets 3 minutes per side, or frozen fillets 6 minutes per side, turning once. Cook just until fish is opaque throughout. Remove fillets from skillet; keep warm.
Wipe out pan, if necessary. Add walnuts to skillet; cook until walnuts are lightly toasted, shaking pan occasionally to prevent walnuts from burning. Add remaining ingredients and heat through. Spoon sauce over fish to serve.
Nutrition
Nutritional information per serving: 366 calories, 28g total fat, 27g protein, 2.7g carbohydrate, 1g fiber, .5g sugar, 605mg sodium, 2.1g omega-3 fatty acids
Serves
Makes 4 servings.
Variations
Variation: Alaska Cod or Sole fillets can also be used. Adjust cooking times for larger cod fillets.Anyone can give me a quick recipe to cook a certain type of fish i think it's Alaskan Pollock?
http://www.culinary.net/recipes/lowcarb/鈥?/a>
i have used this recipie and its very tasty and very easy, i am not so keen on walnuts and used pine nuts instead,
Pollock isn't a fish for grilling.
It's flavor is pretty fishy.
You can take away some of it if you pour milk over it, bath it and let it soak for 45min. to an hour.
The best suggestion would be to deep fry it.
It's a great fish for that. It holds up well under those conditions, and are the best fish for deep frying.
Go on.. www.foodnetwork.com
you get the best recpie there!!
Grill it and serve it with salad.
Spread a sheet of aluminum foil out on the table and lightly butter it then lay your pollock over it and sprinkle with some season salt or some creole seasoning or lemon pepper or whatever you like and then put slices of onions on top....put one or two pats of butter per filet and wrap it up in foil........place on a hot grill and cook until it's done.... it is delicious, simple, and goes great with any side dish you choose.
The recipe says: ';Cook cauliflower til tender-crisp';, what does cook mean? to fry or boile?
English is not my mother tongue.
ThanksThe recipe says: ';Cook cauliflower til tender-crisp';, what does cook mean? to fry or boile?
Boil.The recipe says: ';Cook cauliflower til tender-crisp';, what does cook mean? to fry or boile?
Shallow fry
It would mean to boil but not cook completely especially the white stalk for tender crisp. I don't like tender crisp. I like my cauliflower tender. I put it in cold water, salted, on high heat for 20 -25 minutes. Take it off the stove %26amp; strain.
I prefer my vegetables cooked, not al dente.
boil or steam.
Boil the water, add the cauliflower once boiling and leave only for a minute or two.
It means to steam or boil. To get tender crisp, steaming might be the best way to go. Just put the pieces in a bowl, cover with plastic wrap and then microwave for 4 minutes. If you can puncture it with a fork and it gives with just a ';pop'; on the surface, you have it right. If it is still takes quite a bit of pressure, then cook for 2 minutes at a time until it is as you want it.
I would steam or boil it.tvs
ThanksThe recipe says: ';Cook cauliflower til tender-crisp';, what does cook mean? to fry or boile?
Boil.The recipe says: ';Cook cauliflower til tender-crisp';, what does cook mean? to fry or boile?
Shallow fry
It would mean to boil but not cook completely especially the white stalk for tender crisp. I don't like tender crisp. I like my cauliflower tender. I put it in cold water, salted, on high heat for 20 -25 minutes. Take it off the stove %26amp; strain.
I prefer my vegetables cooked, not al dente.
boil or steam.
Boil the water, add the cauliflower once boiling and leave only for a minute or two.
It means to steam or boil. To get tender crisp, steaming might be the best way to go. Just put the pieces in a bowl, cover with plastic wrap and then microwave for 4 minutes. If you can puncture it with a fork and it gives with just a ';pop'; on the surface, you have it right. If it is still takes quite a bit of pressure, then cook for 2 minutes at a time until it is as you want it.
I would steam or boil it.
What's a healthy way/recipe to cook pork chops?
Hi! We did pork chops by trimming away the fat, seasoning with salt, pepper, garlic, a little onion.
Then we cut up an onion into slices and sauteed that in some olive oil with some mushroom slices for just a few seconds and then added the meat (into the frying pan) to cook it.
I think you can have squash, at least my husband ate squash on the first phase, and so having mashed squash on the side is really yummy.What's a healthy way/recipe to cook pork chops?
Since the South Beach Diet calls for a minimum amount of ';bad fat';, I would recommend cooking with a good olive oil and getting good 80-95% lean pork chops.
Easy, fast recipe
Since your not allowed fruits or anything with high amounts of sugar, my best bet would be this recipe:
2 pork chops
1 bunch of asparagus, or spinach (nice dark green veggie)
1 lemon
2 cloves of garlic
1/2 cup of worchestire, or balsamic
olive oil
Tablespoon of any dried herbs you prefer (rosemary, thyme, parsley etc)
salt and pepper
Marinade:
In a zip lock bag, put in your chops, add pepper, herbs
Half of the lemon's juice
The balsamic or worchestire sauce
A few generous pours of olive oil
Close up the bag, mix around until coated, put in the fridge for a few hours or overnight is best
Prep:
cut asparagus at the point where it breaks or where it bends, since the bottom half is not as edible
Slice garlic into thin slices
Juice the remaining lemon
Cooking:
Take out your chops and leave till room temp
Set your oven to broil or highest temp
In a hot pan add olive oil, then garlic, cook for 1 min or until you smell it
Add your asparagus and mix, add lemon juice, salt and pepper
Add 1/4 cup of water and reduce
Put your chops into the broiler and cook for 5-7 min until the chops are bubbily, brown and delicious
Serve immediately, enjoyWhat's a healthy way/recipe to cook pork chops?
I suppose the healthiest way would be to broil them so the fat drains away. Having said that, however, I like to trim them well, season with salt, pepper and garlic and brown them in a sautee pan. As I turn them to brown the second side I add a large chopped onion and sautee that too. When the onion is translucent and the chops brown, I add about a cup of water to the pan, cover it, lower the heat and cook for about 30 minutes. We serve them with mashed potatoes, applesauce and sauerkraut.
Here are two recipes I enjoy.
Caramel Apple Pork Chops
* 4 (3/4 inch) thick pork chops
* 1 teaspoon vegetable oil
* 2 tablespoons brown sugar
* salt and pepper to taste
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons unsalted butter
* 2 tart apples - peeled, cored and sliced
* 3 tablespoons pecans (optional)
1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Grilled Brown Sugar Pork Chops
* 1/2 cup brown sugar, firmly packed
* 1/2 cup apple juice
* 4 tablespoons vegetable oil
* 1 tablespoon soy sauce
* 1/2 teaspoon ground ginger
* salt and pepper to taste
* 2 teaspoons cornstarch
* 1/2 cup water
* 6 boneless pork chops
1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.
I would just throw them on the grill, then serve them with some apple sauce or something. I do it all the time. Just make sure you get good pork chops because you are really relying on the flavor of the meat!
I'm not sure what is allowed in the phase one of the south beach diet but here is one that is a little different but worth a try.
Chops salt and pepperd on each side.
Put the chops in a baking dish
Top each chop with the following:
1 talblespoon brown suger
1 tablespoon ketchup
1 slice onion
and 1 slice lemon
Bake at 350 until done.
Take a look at these recipes:
http://www.cooks.com/rec/search?q=health鈥?/a>
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.
Something very simple is to lightly coat with flour, then sprinkle salt, pepper, and lemon juice on both sides and bake. Good luck with the diet!
Then we cut up an onion into slices and sauteed that in some olive oil with some mushroom slices for just a few seconds and then added the meat (into the frying pan) to cook it.
I think you can have squash, at least my husband ate squash on the first phase, and so having mashed squash on the side is really yummy.What's a healthy way/recipe to cook pork chops?
Since the South Beach Diet calls for a minimum amount of ';bad fat';, I would recommend cooking with a good olive oil and getting good 80-95% lean pork chops.
Easy, fast recipe
Since your not allowed fruits or anything with high amounts of sugar, my best bet would be this recipe:
2 pork chops
1 bunch of asparagus, or spinach (nice dark green veggie)
1 lemon
2 cloves of garlic
1/2 cup of worchestire, or balsamic
olive oil
Tablespoon of any dried herbs you prefer (rosemary, thyme, parsley etc)
salt and pepper
Marinade:
In a zip lock bag, put in your chops, add pepper, herbs
Half of the lemon's juice
The balsamic or worchestire sauce
A few generous pours of olive oil
Close up the bag, mix around until coated, put in the fridge for a few hours or overnight is best
Prep:
cut asparagus at the point where it breaks or where it bends, since the bottom half is not as edible
Slice garlic into thin slices
Juice the remaining lemon
Cooking:
Take out your chops and leave till room temp
Set your oven to broil or highest temp
In a hot pan add olive oil, then garlic, cook for 1 min or until you smell it
Add your asparagus and mix, add lemon juice, salt and pepper
Add 1/4 cup of water and reduce
Put your chops into the broiler and cook for 5-7 min until the chops are bubbily, brown and delicious
Serve immediately, enjoyWhat's a healthy way/recipe to cook pork chops?
I suppose the healthiest way would be to broil them so the fat drains away. Having said that, however, I like to trim them well, season with salt, pepper and garlic and brown them in a sautee pan. As I turn them to brown the second side I add a large chopped onion and sautee that too. When the onion is translucent and the chops brown, I add about a cup of water to the pan, cover it, lower the heat and cook for about 30 minutes. We serve them with mashed potatoes, applesauce and sauerkraut.
Here are two recipes I enjoy.
Caramel Apple Pork Chops
* 4 (3/4 inch) thick pork chops
* 1 teaspoon vegetable oil
* 2 tablespoons brown sugar
* salt and pepper to taste
* 1/8 teaspoon ground cinnamon
* 1/8 teaspoon ground nutmeg
* 2 tablespoons unsalted butter
* 2 tart apples - peeled, cored and sliced
* 3 tablespoons pecans (optional)
1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.
Grilled Brown Sugar Pork Chops
* 1/2 cup brown sugar, firmly packed
* 1/2 cup apple juice
* 4 tablespoons vegetable oil
* 1 tablespoon soy sauce
* 1/2 teaspoon ground ginger
* salt and pepper to taste
* 2 teaspoons cornstarch
* 1/2 cup water
* 6 boneless pork chops
1. Preheat an outdoor grill for high heat.
2. In a small saucepan, combine brown sugar, apple juice, oil, soy sauce, ginger, salt , and pepper. Bring to boil. Combine water and cornstarch in small bowl, and whisk into brown sugar mixture. Stir until thick.
3. Brush grate lightly with oil before placing pork chops on the grill. Cook over hot coals for 10 to 12 minutes, turning once. Brush with sauce just before removing chops from grill. Serve with remaining sauce.
I would just throw them on the grill, then serve them with some apple sauce or something. I do it all the time. Just make sure you get good pork chops because you are really relying on the flavor of the meat!
I'm not sure what is allowed in the phase one of the south beach diet but here is one that is a little different but worth a try.
Chops salt and pepperd on each side.
Put the chops in a baking dish
Top each chop with the following:
1 talblespoon brown suger
1 tablespoon ketchup
1 slice onion
and 1 slice lemon
Bake at 350 until done.
Take a look at these recipes:
http://www.cooks.com/rec/search?q=health鈥?/a>
I think what you're looking for is in this free ebook. It's a compilation of 490 award winning recipes and a free easy download.
Something very simple is to lightly coat with flour, then sprinkle salt, pepper, and lemon juice on both sides and bake. Good luck with the diet!
I can't find the recipes I've already learned from Mana on Rune Factory 2, so I can't cook them either. Help?
So I went to the school and learned quite a few recipes, but when I go to cook them, it only shows relax tealeaves, rice ball, bread, and salmon rice ball. I was just wondering if there is a certain order you have to learn the recipes, or if I've come across a glitch? If you could help, please do so.
Thanks!I can't find the recipes I've already learned from Mana on Rune Factory 2, so I can't cook them either. Help?
Do you have all of the needed kitchenware? After you buy the Kitchen from Yue you also have to buy things like an oven, mixer, pan, things like that. Certain recipes can only be used on the proper kitchenware so you have to buy them to make the food. I'm pretty sure she sells those things on Fridays, and maybe Thursdays. I hope this helps!
Thanks!I can't find the recipes I've already learned from Mana on Rune Factory 2, so I can't cook them either. Help?
Do you have all of the needed kitchenware? After you buy the Kitchen from Yue you also have to buy things like an oven, mixer, pan, things like that. Certain recipes can only be used on the proper kitchenware so you have to buy them to make the food. I'm pretty sure she sells those things on Fridays, and maybe Thursdays. I hope this helps!
On paula's cooking class on her chefography, there were the muffins she prepares on her restaurant, recipe?
Cheese Biscuits
Recipe courtesy Paula Deen
Show: Food Network Specials
Episode: Paula's Cooking Class
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 13 minutes
Yield: 12 biscuits
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
Salt
1/4 stick butter, melted
Preheat oven to 350 degrees.
In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.
Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.On paula's cooking class on her chefography, there were the muffins she prepares on her restaurant, recipe?
paula deen? if so go to food network they have her shows and recipesOn paula's cooking class on her chefography, there were the muffins she prepares on her restaurant, recipe?
what;s paula's cooking class?
Recipe courtesy Paula Deen
Show: Food Network Specials
Episode: Paula's Cooking Class
Difficulty: Easy
Prep Time: 8 minutes
Cook Time: 13 minutes
Yield: 12 biscuits
2 cups self-rising flour
1 teaspoon baking powder
1 teaspoon sugar
1/3 cup shortening
3/4 cup grated sharp Cheddar
1 cup buttermilk
Salt
1/4 stick butter, melted
Preheat oven to 350 degrees.
In a medium bowl, mix flour, baking powder, salt, to taste, and sugar together using a fork; cut in shortening until it resembles cornmeal. Add cheese. Sir in buttermilk all at one time just until blended. Do not over stir.
Drop by tablespoonfuls, or use an ice cream scoop, onto a well-greased baking sheet. Brush dough with melted butter. Bake for 12 to 15 minutes.On paula's cooking class on her chefography, there were the muffins she prepares on her restaurant, recipe?
paula deen? if so go to food network they have her shows and recipesOn paula's cooking class on her chefography, there were the muffins she prepares on her restaurant, recipe?
what;s paula's cooking class?
Grilled Chicken breasts recipe? I want to cook out tonight and I have lots of chicken breasts.Any good recipes
We like to take a large package of boneless chicken breasts and marinate some in Italian dressing, and season the rest with rubs like Durn Good seasoning and Weber's Zesty Lemon seasoning.
For grilling, we measure the thickest part of each chicken breast and then use the cookout calculator at charcoalbob.com to calculate the grilling times and get instructions for when to put on and turn the chicken breasts so that they all come off the grill at the same time.
The ones in Italian dressing or with zesty lemon are great with wild rice or on a nice salad. The ones with the more spicy rubs are great dipped in a little barbecue sauce or cut up and added to red beans %26amp; rice for the last 10 minutes of cooking.
We'll grill up a whole batch of boneless chicken breasts (purchased on sale) and then freeze the leftovers as a great way to eat well on a budget.Grilled Chicken breasts recipe? I want to cook out tonight and I have lots of chicken breasts.Any good recipes
Cilantro Grilled Chicken Breast
1 pound (2 large breasts) boneless skinless chicken breast, butterflied
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Cilantro Herb Butter, recipe follows
Fresh parsley, optional, for garnish
Preheat a grill or grill pan over high heat.
Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with cilantro herb butter. Garnish with parsley, if desired. Serve as butter is melting.
Cilantro Butter:
Scampi Butter, recipe follows
2 tablespoons finely chopped fresh cilantro leaves
Follow the scampi butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
Yield: 12 servings
Scampi Butter (Base):
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
1 tablespoon white wine
In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi ';base'; to make different flavored butters.
Grilled Chicken breasts recipe? I want to cook out tonight and I have lots of chicken breasts.Any good recipes
If you have several sorts of fruit juice, mix up 1/2-1cup each type and add a few tablespoons of honey to taste, maybe some olive oil, salt %26amp; pepper and your favorite herbs-fresh if possible. Chopped onion and garlic will add some zing. If you like you can make a nice salad and use some of this as a dressing. Discard the marinade though and don't marinate the chicken and then use it as a salad dressing, of course! I usually put 2/3 juice and 1/3 olive oil. Marinate your trimmed, rinsed and dried chicken breasts for at least thirty minutes but not more than an hour, and grill away! You could add some pre-soaked mesquite chips to your fire too for nice subtle woodsy flavor. Be careful not to overcook the meat, 4-5 minutes per side over a medium hot grill should suffice. Enjoy, Cheri.
Heres one of my favorite grilled chicken recipes, its great for the summertime, serve it with grilled corn, sliced tomatoes, or saute'd veggies with the leftover pineapple..
krystan
HAWAIIAN GRILLED CHICKEN
1/2 cup olive oil
1/3 cup freshly squeezed lemon juice
1 can pineapple tidbits (reserve the juice for marinade, and add
the tidbits to some sauteed veggies)
1/2 cup soy sauce
3-4 cloves garlic, peeled and minced
1-2 teaspoons fresh oregano
1-2 teaspoons fresh Rosemary
1-2 teaspoon fresh basil (optional)
1 teaspoon salt
1/4 teaspoon black or lemon pepper
1 4 lb. chicken broiler chicken, halved
olive oil spray (for use during cooking)
Wash chicken and place both halves in a large Ziploc bag.
Add lemon juice, pineapple juice and add zest (the yellow portion of the peel) for extra flavor.
Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for 1 hour, turning occasionally.
Place chicken skin side down on grill; keep chicken about 7 inches away from heat. When grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake).
Note: For extra flavor, sprinkle chicken with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
Grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).
Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.
Serve garnished with sprigs of Rosemary and a lemon wedge.
SUPER EASY Grilled Marinated Chicken Breasts with Peach, Mango and Pineapple Chutney
grocery list:
1 bottle of italian salad dressing (can be cheapy, generic kind!)
2 fresh mangos
1 fresh pineapple
1 container of pre-made mango and peach salsa
1 jalapeno pepper
1 bunch of cilantro
go to the grocery store and buy ingredients listed above.
marinate in italian dressing for about an hour, you can poke holes in the chicken with a fork to speed up this process.
Cut up the mangos into cubes. Core the pineapple and cut into small cube pieces like the mango. Cut up about a 1/4 cup of cilantro. Chop up a jalapeno pepper into small pieces. Add all ingrediants cut up to the container of premade mango peach salsa. Allow this to ';marinate together'; in the fridge while the chicken cooks.
Throw the chicken on the grill until done.
Serve the hot grilled chicken with chilled mango, peach and pineapple chutney over the breasts. Sprinkle with a little cilantro for added color and flavor.
This recipe is super easy, relatively inexpensive (since fresh produce is in season) and very refreshing for a hot summer's evening! Enjoy!
I tried this one last month...everyone loved it, including all 4 kids...
***Basil Grilled Chicken***
3/4 teaspoon coarsely ground black pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
1 tablespoon grated Parmesan
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil springs, optional
Prepare charcoal grill.
Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.
Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture.
Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.
Simple but delicious.
Wash chichen breasts then salt and pepper.
Pat each one with lots of butter all over.
Sprinkle lightly with galic powder and then parsley.
Wrap up in aluminum foil (to steam while cooking).
Place on covered grill for apx. 45-60 min. Comes out
with that delicous smokey flavor along with the seasoning.
http://www.marthastewart.com/recipe/gril鈥?/a> autonomy_kw=grilled%20chicken%26amp;rsc=header鈥?
http://www.marthastewart.com/recipe/gril鈥?/a>
Here's some tips for grilled chicken breasts (boneless, skinless). You can use chicken with bones - just need to cook a little longer.
McCormick has seasoning packs out for chicken etc. Just add to oil. They are very good as well and really easy to use.
For grilling, we measure the thickest part of each chicken breast and then use the cookout calculator at charcoalbob.com to calculate the grilling times and get instructions for when to put on and turn the chicken breasts so that they all come off the grill at the same time.
The ones in Italian dressing or with zesty lemon are great with wild rice or on a nice salad. The ones with the more spicy rubs are great dipped in a little barbecue sauce or cut up and added to red beans %26amp; rice for the last 10 minutes of cooking.
We'll grill up a whole batch of boneless chicken breasts (purchased on sale) and then freeze the leftovers as a great way to eat well on a budget.Grilled Chicken breasts recipe? I want to cook out tonight and I have lots of chicken breasts.Any good recipes
Cilantro Grilled Chicken Breast
1 pound (2 large breasts) boneless skinless chicken breast, butterflied
2 tablespoons canola oil
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
2 tablespoons Cilantro Herb Butter, recipe follows
Fresh parsley, optional, for garnish
Preheat a grill or grill pan over high heat.
Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked; the meat should be solid white throughout and the internal temperature will read 165 degrees F. Remove from grill and immediately top with cilantro herb butter. Garnish with parsley, if desired. Serve as butter is melting.
Cilantro Butter:
Scampi Butter, recipe follows
2 tablespoons finely chopped fresh cilantro leaves
Follow the scampi butter recipe, but use only half of the garlic, and replace the parsley with 2 tablespoons minced fresh cilantro.
Yield: 12 servings
Scampi Butter (Base):
1/4 pound unsalted butter, softened
1 tablespoon minced garlic
2 tablespoons minced red onion
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Dash white pepper
Dash Worcestershire sauce
1 lemon, juiced
1 tablespoon white wine
In a bowl, whisk all ingredients until thoroughly combined. Refrigerate until ready to use. Use the Scampi ';base'; to make different flavored butters.
Grilled Chicken breasts recipe? I want to cook out tonight and I have lots of chicken breasts.Any good recipes
If you have several sorts of fruit juice, mix up 1/2-1cup each type and add a few tablespoons of honey to taste, maybe some olive oil, salt %26amp; pepper and your favorite herbs-fresh if possible. Chopped onion and garlic will add some zing. If you like you can make a nice salad and use some of this as a dressing. Discard the marinade though and don't marinate the chicken and then use it as a salad dressing, of course! I usually put 2/3 juice and 1/3 olive oil. Marinate your trimmed, rinsed and dried chicken breasts for at least thirty minutes but not more than an hour, and grill away! You could add some pre-soaked mesquite chips to your fire too for nice subtle woodsy flavor. Be careful not to overcook the meat, 4-5 minutes per side over a medium hot grill should suffice. Enjoy, Cheri.
Heres one of my favorite grilled chicken recipes, its great for the summertime, serve it with grilled corn, sliced tomatoes, or saute'd veggies with the leftover pineapple..
krystan
HAWAIIAN GRILLED CHICKEN
1/2 cup olive oil
1/3 cup freshly squeezed lemon juice
1 can pineapple tidbits (reserve the juice for marinade, and add
the tidbits to some sauteed veggies)
1/2 cup soy sauce
3-4 cloves garlic, peeled and minced
1-2 teaspoons fresh oregano
1-2 teaspoons fresh Rosemary
1-2 teaspoon fresh basil (optional)
1 teaspoon salt
1/4 teaspoon black or lemon pepper
1 4 lb. chicken broiler chicken, halved
olive oil spray (for use during cooking)
Wash chicken and place both halves in a large Ziploc bag.
Add lemon juice, pineapple juice and add zest (the yellow portion of the peel) for extra flavor.
Combine remaining ingredients with the lemon juice and place in bag. Refrigerate for 1 hour, turning occasionally.
Place chicken skin side down on grill; keep chicken about 7 inches away from heat. When grilling, set chicken on opposite side of the coals to avoid flare-ups. At start of cooking, brush chicken with marinade - then discard marinade so that you're not tempted to use it during the cooking (for safety's sake).
Note: For extra flavor, sprinkle chicken with salt, pepper, garlic and onion powder just before cooking. Substitute lemon pepper for the black pepper, if available, for an extra zesty kick.
Grill chicken for 20 minutes or until browned on one side, avoiding flare ups. At this point, spray the chicken lightly with olive oil spray; then turn it to the other side and spray again. Cook for another 10 minutes or so until chicken is done (juice no longer runs pink).
Variation: Wine vinegar may be substituted for the lemon juice. If fresh herbs are not available, substitute 1/2-3/4 teaspoon dried.
Serve garnished with sprigs of Rosemary and a lemon wedge.
SUPER EASY Grilled Marinated Chicken Breasts with Peach, Mango and Pineapple Chutney
grocery list:
1 bottle of italian salad dressing (can be cheapy, generic kind!)
2 fresh mangos
1 fresh pineapple
1 container of pre-made mango and peach salsa
1 jalapeno pepper
1 bunch of cilantro
go to the grocery store and buy ingredients listed above.
marinate in italian dressing for about an hour, you can poke holes in the chicken with a fork to speed up this process.
Cut up the mangos into cubes. Core the pineapple and cut into small cube pieces like the mango. Cut up about a 1/4 cup of cilantro. Chop up a jalapeno pepper into small pieces. Add all ingrediants cut up to the container of premade mango peach salsa. Allow this to ';marinate together'; in the fridge while the chicken cooks.
Throw the chicken on the grill until done.
Serve the hot grilled chicken with chilled mango, peach and pineapple chutney over the breasts. Sprinkle with a little cilantro for added color and flavor.
This recipe is super easy, relatively inexpensive (since fresh produce is in season) and very refreshing for a hot summer's evening! Enjoy!
I tried this one last month...everyone loved it, including all 4 kids...
***Basil Grilled Chicken***
3/4 teaspoon coarsely ground black pepper
4 skinned chicken breast halves
1/4 cup freshly chopped basil leaves, plus 2 tablespoons freshly minced basil leaves
1/3 cup (5 tablespoons) butter, melted, plus 1/2 cup (1 stick) butter, at room temperature
1 tablespoon grated Parmesan
1/4 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
Fresh basil springs, optional
Prepare charcoal grill.
Press the coarsely ground pepper into the meaty side of the chicken breast halves. Stir the chopped basil into the melted butter. Brush the chicken lightly with this mixture. In a small bowl, combine the softened butter, minced basil, Parmesan, garlic powder, salt, and pepper. Beat at low speed with an electric mixer until smoothly blended. Transfer to a small serving bowl; set aside.
Grill the chicken over medium coals for 8 to 10 minutes on each side, basting frequently with the remaining melted butter mixture.
Serve the grilled chicken with the basil-butter mixture. Garnish with fresh basil springs, if desired.
Simple but delicious.
Wash chichen breasts then salt and pepper.
Pat each one with lots of butter all over.
Sprinkle lightly with galic powder and then parsley.
Wrap up in aluminum foil (to steam while cooking).
Place on covered grill for apx. 45-60 min. Comes out
with that delicous smokey flavor along with the seasoning.
http://www.marthastewart.com/recipe/gril鈥?/a> autonomy_kw=grilled%20chicken%26amp;rsc=header鈥?
http://www.marthastewart.com/recipe/gril鈥?/a>
Here's some tips for grilled chicken breasts (boneless, skinless). You can use chicken with bones - just need to cook a little longer.
McCormick has seasoning packs out for chicken etc. Just add to oil. They are very good as well and really easy to use.
What is an easy and good chicken recipe to cook?
BEEF-BACON WRAP CHICKEN BREAST
4 whole chicken breasts
8 slices of bacon
1 (4 oz.) pkg. dried beef
1 can mushroom soup
1/2 pt. sour cream
Wrap each breast in a slice of bacon. Cover the bottom of a flat greased baking dish, 9';x13'; with chipped dried beef. Arrange the chicken breast over the dried beef then mix the mushroom soup and sour cream together and pour over the chicken breasts and dried beef. Bake at 275 degrees for three hours or at 400 degrees for a little over one hour. Serves 8.
ITALIAN HONEY MUSTARD BAKED CHICKEN
4 boneless skinless chicken breasts
1/3 c. Italian dressing
1 bulb garlic (or less/more to your taste)
3/4 tbsp mustard powder
3/4 tbsp honey
2 tsp salt
Preheat oven to 400F.
1. Place Chicken in a glass casserole dish that has a cover.
2. Sprinkle salt over chicken.
2. Pour italian dressing over chicken.
3. Peel cloves from Garlic Bulb and scatter them over the chicken.
4. Sprinkle mustard powder over chicken.
5. Drizzle Honey over chicken.
6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
Serves 4.What is an easy and good chicken recipe to cook?
endless list..
King Ranch..cook chicken, mix in diced tomatoes with green chilies, sour cream, cream of chicken soup..layer in 13x9 dish sauce, corn or flour tortillas cheese, crush tortilla chips on top and bake until bubbly.
Chicken and Rice..
Cook chicken bake, grill or boil
Cook rice
cut up chicken, mix in rice, broccoli, 1c sharp cheddar cheese, can of cream of mushroom soup, crush ritz crackers on top and bake.
Fake Chicken parm..
brown chicken breast in hot skillet
put in baking dish, cover with marinara sauce, top with Parmesan cheese and mozzarella cheese.What is an easy and good chicken recipe to cook?
Barbecue chicken. Turn your oven to about 350, douse the chicken in the BBQ sauce, and let it cook until the center is no longer pink, and the juices run clear.
Or, assuming you are using boneless skinless, you can make some chicken and rice, simply cut up the chicken into strips, cook it in some olive oil, and put it over the rice. Season to taste.
Chicken Enchilada Skillet
鈥?1 tablespoon oil
鈥?1 lb. boneless skinless chicken breasts, cut bite-sized
鈥?1 14.5 oz. can chicken broth
鈥?1/4 cup ranch dressing
鈥?2 tablespoons flour
鈥?6 flour tortillas, cut into small pieces
鈥?1 cup shredded four cheese
鈥?1/2 cup salsa
鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.
One of my favorite recipes for Chicken is Chicken Picatta.
1/2 cup white wine
1/2 stick butter
2 Tbl lemon juice
1 Tbl minced garlic
1 Tbl dried parsley
1/2 cup diced mushrooms
Reduce and sautee these ingredients.
2 bowls: 1 with wisked egg, 1 with 1 cup bread crumbs.
4 boneless, skinless chicken breast, sliced in half lenghtwise, tp make them thin.
Dip in egg then bread crumbs.
In a seperate skillet from the sauce heat EVOO, fully cook chicken to a golden brown. Pour your sauce over the cooked chicken and let mellow for about 5 minutes.
I serve with any veggies or Orzo topped with parmesan. I've also used this method with Tilapia and it was a major hit!
Quick, Easy -N- Fast Basil-Grilled Chicken on a Sourdough Baguette Recipe
2 lbs. chicken breast
1/4 C. pesto sauce (see recipe below)
2 T. olive oil
1 t. salt
2 t. cracked black pepper
1/4 lb. arugula or your favorite lettuce
3 plum tomatoes sliced
1/4 lb. provolone Cheese sliced
1 1/4 C. pesto aioli (*see recipe below)
1 loaf Sourdough Baguette cut in half lengthwise
*Pesto Sauce
1 C. packed basil leaves - fresh
1 T. pine nuts or walnuts lightly toasted
1 T. parmesan cheese finely grated
2 cloves garlic cloves
1 t. salt
*Pesto Aioli
1/2 C. pesto sauce
1/2 C. mayonnaise
Mix the pesto and the mayonnaise together. The pesto aioli can be made 2-3 days in advance. Cover and refrigerate.
Marinate the chicken in half of the pesto sauce and olive oil. Reserve the other half for the pesto aioli. Season the chicken with salt and pepper and grill until fully cooked.
Assembling the Tuscan Style Sandwiches
Cut the sourdough baguette in 1/2 lengthwise. Spread the pesto aioli on both sides of the bread. Layer the basil grilled chicken, plum tomatoes, provolone cheese and arugula. Cut the sandwich in 2-3 inch pieces.
hope you enjoy!
=]
Season your chicken with salt and pepper (I use smaller chicken breasts) Place it in the bottom of a baking dish (8x8 or 9x9). Empty 1 can of cream of celery soup, and 1 can of cream of chicken soup over the chicken. Make a box of Stove Top stuffing, and top the whole thing with it. Bake it in a 350 degree oven for about 45 minutes. Serve with a side of cranberry and some mashed potatoes, and it's pretty close to Thanksgiving dinner!!
My family loves this... I rarely have leftovers
season and saute some chicken breasts or chicken pieces in a lightly oiled skillet until browned on both sides. then pour in a can of cream of mushroom soup over them and a half can of water. throw in a pinch of dried thyme, and some sliced onions. put the heat on low and cover it with a lid. let it cook on simmer for 15 minutes until the chicken is tender.
serve this with mashed potatoes or rice. add some hot baked dinner rolls and a green salad to this meal and it is great for company!
This is so good, you really have to try it
BOURBON CHICKEN
BOURBON CHICKEN
3 pounds Boneless/Skinless Chicken Thighs
3 Cups Maker's Mark Bourbon
3 Cups Brown Sugar
1 Cup Soy Sauce
录 Cup White Wine
6 Ounces Olive Oil
3 Teaspoons Worcestershire Sauce
2 Teaspoons Liquid Smoke
1 Teaspoon Powdered Ginger Garlic, Pepper and Salt to taste
Cut up Boneless Chicken Thighs into chunks, brown in a skillet and put into a large shallow baking dish. Pour Sauce over Chicken and bake for 60 minutes at 350 degrees basting chicken every 10-15 minutes. Remove Chicken from baking dish and pour chicken and sauce in a large skillet. Bring to a high heat until sauce thickens and caramelizes. Put Chicken back into baking dish and serve with Cajun or Dirty Rice.
a recipe that i love is chicken and rice. the way i make it is very delicious and rich, however, it is very unhealthy and full of fat...
it's fairly easy... bake a whole chicken with skin on (to keep the juices in) seasoned with salt, fresh cracked peppercorns, garlic powder, onion powder and celery seed. stuff the chicken with onion pieces and garlic cloves. reserve the juices from the chicken.
after the chicken has cooled, remove the skin, onion and garlic and debone. put the bones, onion, garlic, skin and reserved juices in a large sized pot and top off with water. boil for 30 minutes. this will be your broth.
strain off 8 cups of the broth and add 4 cups of your choice of regular rice, basmati is my favorite... has a delicious nutty taste. cover. put on high heat for 5 minutes, simmer for 15. it's finished.
combine rice with your deboned chicken which has been cubed. add one packet of onion soup mix, 2 cans of cream of mushroom soup and broth as needed - app. 3 cups - the consistency should not be too thick but also not runny. pour into a large, greased baking dish. bake at 350 for 45 min or until golden.
One of our family favorites would be to pan fry some boneless skinless chicken breasts. When they are done adds some cream of mushroom soup and some sour cream to the pan. It makes a thick, creamy gravy that is rich and tasty. Serve it over mashed potatoes...YUMMY!
Thanks for making me do this by the way...It's lunch time in Minnesota and now I am starving...LOL!
This dish is amazing:
It's called Candied Chicken Breast
INGREDIENTS
4 skinless, boneless chicken breast halves
3/4 cup and 2 teaspoons dry bread crumbs
2-1/2 teaspoons all-purpose flour
1-1/4 teaspoons dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1-1/4 teaspoons vegetable oil
1/2 cup and 1 tablespoon and 2 teaspoons packed brown sugar
1 tablespoon and 1-3/4 teaspoons prepared mustard
3 tablespoons and 1/2 teaspoon ketchup
1-1/4 teaspoons Worcestershire sauce
1-1/4 teaspoons soy sauce
1 tablespoon and 1-3/4 teaspoons grated onion
1/4 teaspoon salt
1/4 cup and 2 teaspoons water
4 pineapple rings
DIRECTIONS
Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
Marinade it in 1/2 Zesty Italian dressing and 1/2 soy sauce, then grill.
Put it in crock pot w/ cream of chicken soup, sour cream, a stick of butter, and 1/2 C. of chicken broth. Just before its finished crumble Ritz Crackers on top. Serve over wide egg noodles. Can bake this in the oven as well.
Use boneless, skinless chicken breasts and sprinkle liberally with garlic salt. Grill or broil. Serve with chicken flavored rice.
Oven-Fried Honey Chicken
1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tablespoon extra virgin olive oil
6 (4 to 6-ounce) fresh boneless, skinless chicken breasts, halves
Preheat oven to 375掳F.
In a shallow bowl, whisk together honey and vinegar. Set aside.
Place bread crumbs into a separate bowl. Set aside.
Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
Roll chicken pieces in honey mixture, then in bread crumbs; place onto prepared pan.
Bake for 30 minutes*, or until cooked thoroughly.
Makes 5 servings.
*Note: Chicken Test for Doneness (per Washington Fryer Commission)
No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180掳F, and boneless chicken should be cooked to 165掳F.
Other indicators for doneness include:
A fork or toothpick can be inserted with ease.
The juices should be clear, not pink.
Bone joints move easily.
4 whole chicken breasts
8 slices of bacon
1 (4 oz.) pkg. dried beef
1 can mushroom soup
1/2 pt. sour cream
Wrap each breast in a slice of bacon. Cover the bottom of a flat greased baking dish, 9';x13'; with chipped dried beef. Arrange the chicken breast over the dried beef then mix the mushroom soup and sour cream together and pour over the chicken breasts and dried beef. Bake at 275 degrees for three hours or at 400 degrees for a little over one hour. Serves 8.
ITALIAN HONEY MUSTARD BAKED CHICKEN
4 boneless skinless chicken breasts
1/3 c. Italian dressing
1 bulb garlic (or less/more to your taste)
3/4 tbsp mustard powder
3/4 tbsp honey
2 tsp salt
Preheat oven to 400F.
1. Place Chicken in a glass casserole dish that has a cover.
2. Sprinkle salt over chicken.
2. Pour italian dressing over chicken.
3. Peel cloves from Garlic Bulb and scatter them over the chicken.
4. Sprinkle mustard powder over chicken.
5. Drizzle Honey over chicken.
6. Cover casserole dish and bake for 1 hour or until chicken is cooked through.
Serves 4.What is an easy and good chicken recipe to cook?
endless list..
King Ranch..cook chicken, mix in diced tomatoes with green chilies, sour cream, cream of chicken soup..layer in 13x9 dish sauce, corn or flour tortillas cheese, crush tortilla chips on top and bake until bubbly.
Chicken and Rice..
Cook chicken bake, grill or boil
Cook rice
cut up chicken, mix in rice, broccoli, 1c sharp cheddar cheese, can of cream of mushroom soup, crush ritz crackers on top and bake.
Fake Chicken parm..
brown chicken breast in hot skillet
put in baking dish, cover with marinara sauce, top with Parmesan cheese and mozzarella cheese.What is an easy and good chicken recipe to cook?
Barbecue chicken. Turn your oven to about 350, douse the chicken in the BBQ sauce, and let it cook until the center is no longer pink, and the juices run clear.
Or, assuming you are using boneless skinless, you can make some chicken and rice, simply cut up the chicken into strips, cook it in some olive oil, and put it over the rice. Season to taste.
Chicken Enchilada Skillet
鈥?1 tablespoon oil
鈥?1 lb. boneless skinless chicken breasts, cut bite-sized
鈥?1 14.5 oz. can chicken broth
鈥?1/4 cup ranch dressing
鈥?2 tablespoons flour
鈥?6 flour tortillas, cut into small pieces
鈥?1 cup shredded four cheese
鈥?1/2 cup salsa
鈥?Heat oil in large deep skillet on medium-high heat. Add chicken; cook 7 minutes or until cooked through; stirring occasionally.
鈥?Mix broth, dressing and flour until well blended; gradually add to chicken, stirring constantly. Bring to boil. Reduce heat to medium-low; simmer 3 minutes. Add tortillas; stir to combine.
鈥?Sprinkle with cheese; cover. Simmer 3 to 5 minutes or until cheese is melted. Top with salsa.
One of my favorite recipes for Chicken is Chicken Picatta.
1/2 cup white wine
1/2 stick butter
2 Tbl lemon juice
1 Tbl minced garlic
1 Tbl dried parsley
1/2 cup diced mushrooms
Reduce and sautee these ingredients.
2 bowls: 1 with wisked egg, 1 with 1 cup bread crumbs.
4 boneless, skinless chicken breast, sliced in half lenghtwise, tp make them thin.
Dip in egg then bread crumbs.
In a seperate skillet from the sauce heat EVOO, fully cook chicken to a golden brown. Pour your sauce over the cooked chicken and let mellow for about 5 minutes.
I serve with any veggies or Orzo topped with parmesan. I've also used this method with Tilapia and it was a major hit!
Quick, Easy -N- Fast Basil-Grilled Chicken on a Sourdough Baguette Recipe
2 lbs. chicken breast
1/4 C. pesto sauce (see recipe below)
2 T. olive oil
1 t. salt
2 t. cracked black pepper
1/4 lb. arugula or your favorite lettuce
3 plum tomatoes sliced
1/4 lb. provolone Cheese sliced
1 1/4 C. pesto aioli (*see recipe below)
1 loaf Sourdough Baguette cut in half lengthwise
*Pesto Sauce
1 C. packed basil leaves - fresh
1 T. pine nuts or walnuts lightly toasted
1 T. parmesan cheese finely grated
2 cloves garlic cloves
1 t. salt
*Pesto Aioli
1/2 C. pesto sauce
1/2 C. mayonnaise
Mix the pesto and the mayonnaise together. The pesto aioli can be made 2-3 days in advance. Cover and refrigerate.
Marinate the chicken in half of the pesto sauce and olive oil. Reserve the other half for the pesto aioli. Season the chicken with salt and pepper and grill until fully cooked.
Assembling the Tuscan Style Sandwiches
Cut the sourdough baguette in 1/2 lengthwise. Spread the pesto aioli on both sides of the bread. Layer the basil grilled chicken, plum tomatoes, provolone cheese and arugula. Cut the sandwich in 2-3 inch pieces.
hope you enjoy!
=]
Season your chicken with salt and pepper (I use smaller chicken breasts) Place it in the bottom of a baking dish (8x8 or 9x9). Empty 1 can of cream of celery soup, and 1 can of cream of chicken soup over the chicken. Make a box of Stove Top stuffing, and top the whole thing with it. Bake it in a 350 degree oven for about 45 minutes. Serve with a side of cranberry and some mashed potatoes, and it's pretty close to Thanksgiving dinner!!
My family loves this... I rarely have leftovers
season and saute some chicken breasts or chicken pieces in a lightly oiled skillet until browned on both sides. then pour in a can of cream of mushroom soup over them and a half can of water. throw in a pinch of dried thyme, and some sliced onions. put the heat on low and cover it with a lid. let it cook on simmer for 15 minutes until the chicken is tender.
serve this with mashed potatoes or rice. add some hot baked dinner rolls and a green salad to this meal and it is great for company!
This is so good, you really have to try it
BOURBON CHICKEN
BOURBON CHICKEN
3 pounds Boneless/Skinless Chicken Thighs
3 Cups Maker's Mark Bourbon
3 Cups Brown Sugar
1 Cup Soy Sauce
录 Cup White Wine
6 Ounces Olive Oil
3 Teaspoons Worcestershire Sauce
2 Teaspoons Liquid Smoke
1 Teaspoon Powdered Ginger Garlic, Pepper and Salt to taste
Cut up Boneless Chicken Thighs into chunks, brown in a skillet and put into a large shallow baking dish. Pour Sauce over Chicken and bake for 60 minutes at 350 degrees basting chicken every 10-15 minutes. Remove Chicken from baking dish and pour chicken and sauce in a large skillet. Bring to a high heat until sauce thickens and caramelizes. Put Chicken back into baking dish and serve with Cajun or Dirty Rice.
a recipe that i love is chicken and rice. the way i make it is very delicious and rich, however, it is very unhealthy and full of fat...
it's fairly easy... bake a whole chicken with skin on (to keep the juices in) seasoned with salt, fresh cracked peppercorns, garlic powder, onion powder and celery seed. stuff the chicken with onion pieces and garlic cloves. reserve the juices from the chicken.
after the chicken has cooled, remove the skin, onion and garlic and debone. put the bones, onion, garlic, skin and reserved juices in a large sized pot and top off with water. boil for 30 minutes. this will be your broth.
strain off 8 cups of the broth and add 4 cups of your choice of regular rice, basmati is my favorite... has a delicious nutty taste. cover. put on high heat for 5 minutes, simmer for 15. it's finished.
combine rice with your deboned chicken which has been cubed. add one packet of onion soup mix, 2 cans of cream of mushroom soup and broth as needed - app. 3 cups - the consistency should not be too thick but also not runny. pour into a large, greased baking dish. bake at 350 for 45 min or until golden.
One of our family favorites would be to pan fry some boneless skinless chicken breasts. When they are done adds some cream of mushroom soup and some sour cream to the pan. It makes a thick, creamy gravy that is rich and tasty. Serve it over mashed potatoes...YUMMY!
Thanks for making me do this by the way...It's lunch time in Minnesota and now I am starving...LOL!
This dish is amazing:
It's called Candied Chicken Breast
INGREDIENTS
4 skinless, boneless chicken breast halves
3/4 cup and 2 teaspoons dry bread crumbs
2-1/2 teaspoons all-purpose flour
1-1/4 teaspoons dried oregano
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1-1/4 teaspoons vegetable oil
1/2 cup and 1 tablespoon and 2 teaspoons packed brown sugar
1 tablespoon and 1-3/4 teaspoons prepared mustard
3 tablespoons and 1/2 teaspoon ketchup
1-1/4 teaspoons Worcestershire sauce
1-1/4 teaspoons soy sauce
1 tablespoon and 1-3/4 teaspoons grated onion
1/4 teaspoon salt
1/4 cup and 2 teaspoons water
4 pineapple rings
DIRECTIONS
Rinse chicken breasts and pat dry. In a shallow dish or bowl, mix together the bread crumbs, flour, oregano, 2 teaspoons salt and pepper. Heat oil in a large skillet over medium high heat; dredge chicken in bread crumb mixture and brown in skillet, about 3 to 4 minutes each side. Layer chicken in 2 lightly greased 9x13 inch baking dishes.
Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan over low heat, combine the brown sugar, mustard, ketchup, Worcestershire sauce, soy sauce, onion, 1/2 teaspoon salt and water. Bring to a boil, and pour over chicken. Cover baking dishes with aluminum foil.
Bake in preheated oven for 1 hour, or until chicken is no longer pink and juices run clear. Top each piece with a pineapple ring, and serve.
Marinade it in 1/2 Zesty Italian dressing and 1/2 soy sauce, then grill.
Put it in crock pot w/ cream of chicken soup, sour cream, a stick of butter, and 1/2 C. of chicken broth. Just before its finished crumble Ritz Crackers on top. Serve over wide egg noodles. Can bake this in the oven as well.
Use boneless, skinless chicken breasts and sprinkle liberally with garlic salt. Grill or broil. Serve with chicken flavored rice.
Oven-Fried Honey Chicken
1/4 cup honey
2 tablespoons balsamic or red wine vinegar
1 1/2 cups dried bread crumbs
1 tablespoon extra virgin olive oil
6 (4 to 6-ounce) fresh boneless, skinless chicken breasts, halves
Preheat oven to 375掳F.
In a shallow bowl, whisk together honey and vinegar. Set aside.
Place bread crumbs into a separate bowl. Set aside.
Spread oil over foil-lined baking pan large enough to hold all chicken pieces in one layer.
Roll chicken pieces in honey mixture, then in bread crumbs; place onto prepared pan.
Bake for 30 minutes*, or until cooked thoroughly.
Makes 5 servings.
*Note: Chicken Test for Doneness (per Washington Fryer Commission)
No matter what method you use for cooking chicken, the most accurate test for doneness is a meat thermometer. Since chicken is never ready to be served unless it is done, always be sure it is completely cooked. Whole or bone-in chicken should reach an internal temperature of 180掳F, and boneless chicken should be cooked to 165掳F.
Other indicators for doneness include:
A fork or toothpick can be inserted with ease.
The juices should be clear, not pink.
Bone joints move easily.
Recipe needed pls for chorizo & rocket bites as made by huey on his cooking programme 10th Dec.?
2 chorizo sausages finely chopped
1 onion
2 cups sr flour
1 tsp baking powder
1/4 tsp chili
black pepper/sea salt
1/2 cup fresh grated parmesan
2 eggs beaten
1 3/4 cup milk
1/4 cup olive oil
Mix all these ingredients well, then add 1/2 cup chopped rocket
Spray small muffin pans with olive oil and then spoon mixture in ( not too much)
Bake at 190 for 12-15 minutes
I made these tonight and it made about 58!!! They were really yummy- do you reckon you can freeze them?tvs
1 onion
2 cups sr flour
1 tsp baking powder
1/4 tsp chili
black pepper/sea salt
1/2 cup fresh grated parmesan
2 eggs beaten
1 3/4 cup milk
1/4 cup olive oil
Mix all these ingredients well, then add 1/2 cup chopped rocket
Spray small muffin pans with olive oil and then spoon mixture in ( not too much)
Bake at 190 for 12-15 minutes
I made these tonight and it made about 58!!! They were really yummy- do you reckon you can freeze them?
Best recipe for cooking jerk chicken?
whats the best recipe for cooking jerk chicken %26amp; what to serve it withBest recipe for cooking jerk chicken?
I don't know if this is the best jerk chicken recipe, but here is an easy one:
MARINADE
1/2 cup chopped onion
1/3 cup firmly packed brown sugar
2 jalapeno chiles, seeded, chopped
2 garlic cloves, minced
1 tablespoon apple pie spice
1/2 cup red wine vinegar
1/3 cup olive oil
1 teaspoon hot pepper sauce
CHICKEN
3 to 3 1/2 lb. cut-up frying chicken, skinned
1 GRILL DIRECTIONS: In 12x8-inch (2-quart) baking dish or large plastic bag, combine all marinade ingredients; blend well. Add chicken; turn to coat. Cover dish or seal bag. Refrigerate at least 24 hours, turning occasionally.
2 Heat half of gas grill to medium heat, or place charcoal along 1 side of charcoal grill and heat until coals are hot. Lightly oil unheated side of grill rack.
3 When ready to grill, remove chicken from marinade; reserve marinade. Place chicken pieces on oiled grill. Cover grill; cook 30 to 40 minutes or until chicken is fork tender and juices run clear, brushing chicken with marinade and turning twice during cooking. Discard any remaining marinade.Best recipe for cooking jerk chicken?
Jerk Chicken
1 T Ground allspice
1 T Dried thyme
1 1/2 t Cayenne pepper
1 1/2 t Black pepper
1 1/2 t Ground sage
3/4 t Grated nutmeg
3/4 t Cinnamon
2 T Salt
2 T Garlic powder
1 T Sugar
1/4 c Soya sauce
3/4 c Vinegar
1/2 c Orange juice
1/4 c Olive oil
1 c Minced onion
3 ea Green onions
4 ea Chicken breasts, halves
In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients.
Other recipes for jerk chicken on this page
http://retete-culinare-diverse.ro/en/sea鈥?/a>
I don't know if this is the best jerk chicken recipe, but here is an easy one:
MARINADE
1/2 cup chopped onion
1/3 cup firmly packed brown sugar
2 jalapeno chiles, seeded, chopped
2 garlic cloves, minced
1 tablespoon apple pie spice
1/2 cup red wine vinegar
1/3 cup olive oil
1 teaspoon hot pepper sauce
CHICKEN
3 to 3 1/2 lb. cut-up frying chicken, skinned
1 GRILL DIRECTIONS: In 12x8-inch (2-quart) baking dish or large plastic bag, combine all marinade ingredients; blend well. Add chicken; turn to coat. Cover dish or seal bag. Refrigerate at least 24 hours, turning occasionally.
2 Heat half of gas grill to medium heat, or place charcoal along 1 side of charcoal grill and heat until coals are hot. Lightly oil unheated side of grill rack.
3 When ready to grill, remove chicken from marinade; reserve marinade. Place chicken pieces on oiled grill. Cover grill; cook 30 to 40 minutes or until chicken is fork tender and juices run clear, brushing chicken with marinade and turning twice during cooking. Discard any remaining marinade.Best recipe for cooking jerk chicken?
Jerk Chicken
1 T Ground allspice
1 T Dried thyme
1 1/2 t Cayenne pepper
1 1/2 t Black pepper
1 1/2 t Ground sage
3/4 t Grated nutmeg
3/4 t Cinnamon
2 T Salt
2 T Garlic powder
1 T Sugar
1/4 c Soya sauce
3/4 c Vinegar
1/2 c Orange juice
1/4 c Olive oil
1 c Minced onion
3 ea Green onions
4 ea Chicken breasts, halves
In large glass or ceramic bowl combine allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic powder and sugar. Slowly whisk in soy sauce, vinegar, orange juice. In slow stream whisk in olive oil. Add onion and green onion. Combine well. Add chicken and allow to marinate 1 hour at room temperature or over night, covered in refrigerator. If using outdoor grill toss 1 or 2 bay leaves on coals. Grill chicken 6 min. each side. Chicken may also be broiled indoors 5-6 min. each side. Either way, brush well with marinate while cooking. For hotter flavour, double amounts of first 7 ingredients.
Other recipes for jerk chicken on this page
http://retete-culinare-diverse.ro/en/sea鈥?/a>
First time cook...easy recipes please.?
I've never really cooked before but I want to make something easy for four. Possibly chicken or lamb or fish. Also what vegetables should i make with it?First time cook...easy recipes please.?
At kraftfoods.com, we have lots of resources to help a beginning cook feel like they know what they are doing. There are areas dedicated to dinners, entertaining, desserts, holidays, cooking with kids and much more! When you view individual recipes on the site, an additional recipe pops up to the right of the main recipe that says ';You may also enjoy...'; This extra recipe is usually a side dish or dessert that would go with the main dish.
One thing many people find helpful is the Cooking School section that features how-to videos, step-by-step recipes and different cooking techniques. It鈥檚 a good place to gradually build your cooking skills by learning from other food experts. You鈥檒l find it here:
http://www.kraftfoods.com/kf/CookingScho鈥?/a>
Our Dinner section can help you expand your repertoire and give you ideas for new type of recipes to try. There are sections for budget-friendly meals; 15-, 20- or 30-minute dinners; and a Make it Now search tool. With Make it Now, you can enter the ingredients you have on hand (or are craving) and get recipe ideas that use those ingredients. You鈥檒l find all this and more at:
http://www.kraftfoods.com/kf/Dinner/Dinn鈥?/a>
First time cook...easy recipes please.?
Chicken Casserole
2 lb Boneless chicken, diced
2 Eggplant, chopped
2 Zucchini, chopped
2 Potatoes, chopped
陆lb Green beans, sliced
1 Carrot, chopped
2 Tomatoes, chopped
4 Green peppers, chopped
陆T. Olive oil
1 T Tomato paste
陆C water
Salt %26amp; Black pepper
Brown the chicken in the oil and transfer to the casserole dish.
Add all the ingredients in a casserole. Add water.
Cook at medium heat for 45 minutes.
Serves 4.
Similar to iammare's idea but with a red sauce:
Cook boneless skinless chicken breasts in a skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some spaghetti following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta. Add some bagged salad and Italian bread and there鈥檚 a meal.
This looks easy enough to start. Serve with roasted redskins and steamed broccoli.
Sesame Chicken
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
2 Tbsp. sesame seeds
3 Tbsp. honey
1/4 cup chicken stock
1/4 cup Dijon mustard
2 tsp. lemon juice
1 Tbsp. green onions, chopped
1-1/4 lbs. boneless skinless chicken breast halves
Instructions
Preheat oven to temperature 400掳F. Toast sesame seeds in a heavy nonstick skillet over medium high heat, shaking pan often, until golden. Transfer to a bowl and stir in next 5 ingredients. Place chicken breasts in a baking pan. Drizzle with honey mixture. Bake 15-20 minutes, basting with sauce, until meat is cooked throughout.
If you are not much for cooking you want to keep it simple.聽 Try a simple roasted chicken.聽 Buy a whole chicken, take out any gizzards that come with it.聽 If you like you can remove the skin.聽 If you don't remove the skin, put the seasonings under the skin.聽 Chop about 1/2 a med onion and a couple of celery sticks - shove these up inside the cavity.聽 Then sprinkle the outside with celery salt %26amp; pepper.聽 Cover with foil if you have removed the skin.聽 Bake at 350 for about 1 1/2 hours - use a meat thermometer to check the temp. You don't want to overcook because it will be dry and you don't want to undercook because that;s not safe.聽 You can serve it with roasted vegetables that will cook at the same time. Chop up some red potatoes, carrots, and a little bit of onion. Toss with olive oil, seasoning salt, and pepper. Bake about 45 minutes at 350 - stirring occasionally. You can also sevre a green salad and bread. For dessert, here is a simple recipe that is very impressive -
Prepare a day ahead!
6 inch cheesecake
2 8 oz containers of cream cheese (you can use lowfat, but I would not recommend fat free)
2 eggs
2/3 cup sugar
1 tsp vanilla
2/3 cup sour cream
Beat in order listed. Fold in sour cream gently. Pour into a prepared graham cracker crust in a 6 spring form pan (recipe on graham cracker crumb box) or into a store bought deep dish 9 inch Graham Cracker pie shell. Bake at 325 for about 45 minutes. Check to see that center is almost set. Turn off the oven and leave cheesecake in for 1 hour. Open the oven door slightly and leave for 1 hour. Cool on wire rack to room temperature. Refrigerate overnight. Remove from pan and garnish with fresh fruit. If you choose a pie shell instead of spring form pan, bake for 1 hr and then cool on wire rack - skipping the additional oven time with teh oven off.
Enjoy!
here's an easy one, and it's cheap too.
shredded mexican style cheddar cheese mix (kraft)
1 lb. chicken, cut into cubes
1 10 oz. jar thick and chunky salsa
1 medium green bell pepper
1 can corn
1 can black beans (optional)
Penne pasta prepared as stated on package for 4 people
cook pasta and set aside; combine all ingredients except cheese in skillet and cook over medium high heat until chicken cooked through thoroughly. once cooked, toss lightly with pasta, sprinkle with cheese before serving.
This is super easy and really good. Everyone will think your a great cook, enjoy!
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 鈥?15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Salad, Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 鈥?8 oz. Package Philly Cream Cheese (I use the light version 鈥?1/3 less fat), cubed
戮 cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don鈥檛 use Kraft)
陆 cup margarine (I use I Can鈥檛 Believe It鈥檚 Not Butter Light)
陆 cup milk or half and half (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Buy a package of chicken legs. Preheat oven to 350. Put 2 tbsp butter in a 9x13 glass baking dish and melt it in oven. Then wash chicken legs with water in sink( dont forget to use few drops of bleach and soap to clean sink). Put legs in baking dish. Season generously with seasoning salt, and use just a little salt and pepper too all over the legs. Cover tightly with aluminum foil and put on center rack in middle of oven. Let cook for 25 minutes. Turn over. Cook another 20 minutes. Should be done. Check for doneness by poking one big leg with fork or thin knife to see if juices run clear. If they dont put back in for few more minutes, but they should be done. \
For sides, make white rice( follow instructions on package) and serve with butter and salt and pepper. Also you can make mixed veggies in the microwave. Just buy the frozen kind or any veggies you want as long as its frozen and follow microwave instructions on package.
BAKED SALMON
I salmon fillet
Mayonnaise
Lemon Pepper Season Salt
Garlic Powder
Onion Slices
Take out a sheet pan, tear a piece of aluminum foil big enough to completely wrap the salmon fillet in with room so foil doesn't touch the top of the fish much.
Place fillet skin side down on top of foil. Season fish with the above spices, just use a spinkle to cover all top of it..Spread a layer of mayonnaise on top of the salmon, don't worry that it messes up the spices. Top the fish with slices of onion...Oh, I forgot, sprinkle the fillet with Paprika at this point!
Create a foil tent for your fillet trying to make it so the steam doesn't escape...Bake at 400 degrees F, check it after about 20 minutes. Fish is done when it flakes easily and is very hot...I like to open the foil the last five minutes to brown just a little.
This is a fool proof recipe and can even be served to guests who will wonder how you became a great cook in such a short time!
1/4 c. butter
3/4 c. diced green pepper
Dash garlic salt
1/4 c. flour
2/3 c. milk
3/4 tsp. salt
1/8 tsp. each pepper %26amp; oregano
1/4 tsp. sugar
1/2 c. grated Cheddar cheese
2 c. drained tomatoes
1 pkg. frozen corn
1 (1 lb.) can onion
Melt butter in pan. Add green peppers and dash garlic salt. Cook until tender. Add flour. Mix well. Add milk, salt, pepper, oregano and sugar. Heat stirring until thick. Add 1/2 cup cheese and the tomatoes. Place in casserole. Add the corn and onions. Sprinkle 1/2 cup cheese over top. Bake at 350 degrees for 50 minutes, uncovered.
1. 8 ounces fettuccine
2. 2 boneless skinless chicken breast halves, cut into chunks
3. 1/2 cup fat free milk
4. 1/4 cup vegetable oil spread
5. 3/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
6. 3/4 teaspoon garlic powder
7. 1/4 teaspoon pepper
Cooking Directions
1. Cook fettuccine as directed on package; drain. Meanwhile, cook chicken in skillet sprayed with cooking spray until cooked through.
2. Add milk and vegetable oil spread to hot fettuccine; toss until coated.
3. Stir in chicken, grated topping and seasonings; toss lightly.
chicken taco pizza
1 package (10 oz) prebaked thin Italian pizza crust (12 inch)
1/2 cup Old El Paso庐 taco sauce
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 cups shredded mozzarella and Cheddar cheese blend (6 oz)
1/2 cup sour cream
1 cup shredded lettuce
1 medium tomato, seeded, chopped (3/4 cup)
1/2 cup crushed nacho-flavored tortilla chips
1. Heat oven to 450掳F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken.
2. Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
3. Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.
High Altitude (3500-6500 ft): No change.
Chicken would be my 1st choice.
Cut the chicken into thin bite sized pieces, and start to cook in large skillet. Add 1 jar of your favorite pesto (we like sundried tomato), and 1 box/can (32 oz) of chicken stock, stir together. Add 1 box of Penne pasta. Cover and set on med low heat. Cook until pasta is done to your liking.
Serve with steamed broccoli that you finish with butter and garlic.
YUMMY
Spaghetti and canned sauce with grated cheese. Follow package instructions. You could compliment it with a salad.
Fish wold be the easiest
scroll down the page and choose
http://www.easyfishrecipes.com/
At kraftfoods.com, we have lots of resources to help a beginning cook feel like they know what they are doing. There are areas dedicated to dinners, entertaining, desserts, holidays, cooking with kids and much more! When you view individual recipes on the site, an additional recipe pops up to the right of the main recipe that says ';You may also enjoy...'; This extra recipe is usually a side dish or dessert that would go with the main dish.
One thing many people find helpful is the Cooking School section that features how-to videos, step-by-step recipes and different cooking techniques. It鈥檚 a good place to gradually build your cooking skills by learning from other food experts. You鈥檒l find it here:
http://www.kraftfoods.com/kf/CookingScho鈥?/a>
Our Dinner section can help you expand your repertoire and give you ideas for new type of recipes to try. There are sections for budget-friendly meals; 15-, 20- or 30-minute dinners; and a Make it Now search tool. With Make it Now, you can enter the ingredients you have on hand (or are craving) and get recipe ideas that use those ingredients. You鈥檒l find all this and more at:
http://www.kraftfoods.com/kf/Dinner/Dinn鈥?/a>
First time cook...easy recipes please.?
Chicken Casserole
2 lb Boneless chicken, diced
2 Eggplant, chopped
2 Zucchini, chopped
2 Potatoes, chopped
陆lb Green beans, sliced
1 Carrot, chopped
2 Tomatoes, chopped
4 Green peppers, chopped
陆T. Olive oil
1 T Tomato paste
陆C water
Salt %26amp; Black pepper
Brown the chicken in the oil and transfer to the casserole dish.
Add all the ingredients in a casserole. Add water.
Cook at medium heat for 45 minutes.
Serves 4.
Similar to iammare's idea but with a red sauce:
Cook boneless skinless chicken breasts in a skillet with a little oil about 4 minutes per side on medium heat. Add one chopped onion, cook briefly and add 1 cup of chicken broth. Cook about 3 minutes then add one jar of spaghetti sauce. Turn heat to low, cover and let simmer until chicken is done, approximately 20 minutes. Meanwhile, cook some spaghetti following directions on the box. Drain the pasta and serve the chicken and sauce over the pasta. Add some bagged salad and Italian bread and there鈥檚 a meal.
This looks easy enough to start. Serve with roasted redskins and steamed broccoli.
Sesame Chicken
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
Ingredients
2 Tbsp. sesame seeds
3 Tbsp. honey
1/4 cup chicken stock
1/4 cup Dijon mustard
2 tsp. lemon juice
1 Tbsp. green onions, chopped
1-1/4 lbs. boneless skinless chicken breast halves
Instructions
Preheat oven to temperature 400掳F. Toast sesame seeds in a heavy nonstick skillet over medium high heat, shaking pan often, until golden. Transfer to a bowl and stir in next 5 ingredients. Place chicken breasts in a baking pan. Drizzle with honey mixture. Bake 15-20 minutes, basting with sauce, until meat is cooked throughout.
If you are not much for cooking you want to keep it simple.聽 Try a simple roasted chicken.聽 Buy a whole chicken, take out any gizzards that come with it.聽 If you like you can remove the skin.聽 If you don't remove the skin, put the seasonings under the skin.聽 Chop about 1/2 a med onion and a couple of celery sticks - shove these up inside the cavity.聽 Then sprinkle the outside with celery salt %26amp; pepper.聽 Cover with foil if you have removed the skin.聽 Bake at 350 for about 1 1/2 hours - use a meat thermometer to check the temp. You don't want to overcook because it will be dry and you don't want to undercook because that;s not safe.聽 You can serve it with roasted vegetables that will cook at the same time. Chop up some red potatoes, carrots, and a little bit of onion. Toss with olive oil, seasoning salt, and pepper. Bake about 45 minutes at 350 - stirring occasionally. You can also sevre a green salad and bread. For dessert, here is a simple recipe that is very impressive -
Prepare a day ahead!
6 inch cheesecake
2 8 oz containers of cream cheese (you can use lowfat, but I would not recommend fat free)
2 eggs
2/3 cup sugar
1 tsp vanilla
2/3 cup sour cream
Beat in order listed. Fold in sour cream gently. Pour into a prepared graham cracker crust in a 6 spring form pan (recipe on graham cracker crumb box) or into a store bought deep dish 9 inch Graham Cracker pie shell. Bake at 325 for about 45 minutes. Check to see that center is almost set. Turn off the oven and leave cheesecake in for 1 hour. Open the oven door slightly and leave for 1 hour. Cool on wire rack to room temperature. Refrigerate overnight. Remove from pan and garnish with fresh fruit. If you choose a pie shell instead of spring form pan, bake for 1 hr and then cool on wire rack - skipping the additional oven time with teh oven off.
Enjoy!
here's an easy one, and it's cheap too.
shredded mexican style cheddar cheese mix (kraft)
1 lb. chicken, cut into cubes
1 10 oz. jar thick and chunky salsa
1 medium green bell pepper
1 can corn
1 can black beans (optional)
Penne pasta prepared as stated on package for 4 people
cook pasta and set aside; combine all ingredients except cheese in skillet and cook over medium high heat until chicken cooked through thoroughly. once cooked, toss lightly with pasta, sprinkle with cheese before serving.
This is super easy and really good. Everyone will think your a great cook, enjoy!
Quick Chicken Parmesan
4 Boneless Chicken Breasts, pounded flat
1 jar Spaghetti Sauce (I use Prego mushroom and garlic)
3 oz. Mozzarella Cheese, grated
2 cups Italian Bread Crumbs
2 oz. Parmesan Cheese
1/2 tsp garlic salt
1 egg, plus 1 tbs water, slightly beaten
Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 鈥?15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.
Serving Suggestions:
I serve this with Salad, Fettuccini Alfredo and garlic bread.
Creamy Fettuccini Alfredo
1 鈥?8 oz. Package Philly Cream Cheese (I use the light version 鈥?1/3 less fat), cubed
戮 cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don鈥檛 use Kraft)
陆 cup margarine (I use I Can鈥檛 Believe It鈥檚 Not Butter Light)
陆 cup milk or half and half (I use 1% or 2% low fat)
8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)
In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.
Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.
Buy a package of chicken legs. Preheat oven to 350. Put 2 tbsp butter in a 9x13 glass baking dish and melt it in oven. Then wash chicken legs with water in sink( dont forget to use few drops of bleach and soap to clean sink). Put legs in baking dish. Season generously with seasoning salt, and use just a little salt and pepper too all over the legs. Cover tightly with aluminum foil and put on center rack in middle of oven. Let cook for 25 minutes. Turn over. Cook another 20 minutes. Should be done. Check for doneness by poking one big leg with fork or thin knife to see if juices run clear. If they dont put back in for few more minutes, but they should be done. \
For sides, make white rice( follow instructions on package) and serve with butter and salt and pepper. Also you can make mixed veggies in the microwave. Just buy the frozen kind or any veggies you want as long as its frozen and follow microwave instructions on package.
BAKED SALMON
I salmon fillet
Mayonnaise
Lemon Pepper Season Salt
Garlic Powder
Onion Slices
Take out a sheet pan, tear a piece of aluminum foil big enough to completely wrap the salmon fillet in with room so foil doesn't touch the top of the fish much.
Place fillet skin side down on top of foil. Season fish with the above spices, just use a spinkle to cover all top of it..Spread a layer of mayonnaise on top of the salmon, don't worry that it messes up the spices. Top the fish with slices of onion...Oh, I forgot, sprinkle the fillet with Paprika at this point!
Create a foil tent for your fillet trying to make it so the steam doesn't escape...Bake at 400 degrees F, check it after about 20 minutes. Fish is done when it flakes easily and is very hot...I like to open the foil the last five minutes to brown just a little.
This is a fool proof recipe and can even be served to guests who will wonder how you became a great cook in such a short time!
1/4 c. butter
3/4 c. diced green pepper
Dash garlic salt
1/4 c. flour
2/3 c. milk
3/4 tsp. salt
1/8 tsp. each pepper %26amp; oregano
1/4 tsp. sugar
1/2 c. grated Cheddar cheese
2 c. drained tomatoes
1 pkg. frozen corn
1 (1 lb.) can onion
Melt butter in pan. Add green peppers and dash garlic salt. Cook until tender. Add flour. Mix well. Add milk, salt, pepper, oregano and sugar. Heat stirring until thick. Add 1/2 cup cheese and the tomatoes. Place in casserole. Add the corn and onions. Sprinkle 1/2 cup cheese over top. Bake at 350 degrees for 50 minutes, uncovered.
1. 8 ounces fettuccine
2. 2 boneless skinless chicken breast halves, cut into chunks
3. 1/2 cup fat free milk
4. 1/4 cup vegetable oil spread
5. 3/4 cup KRAFT Reduced Fat Parmesan Style Grated Topping
6. 3/4 teaspoon garlic powder
7. 1/4 teaspoon pepper
Cooking Directions
1. Cook fettuccine as directed on package; drain. Meanwhile, cook chicken in skillet sprayed with cooking spray until cooked through.
2. Add milk and vegetable oil spread to hot fettuccine; toss until coated.
3. Stir in chicken, grated topping and seasonings; toss lightly.
chicken taco pizza
1 package (10 oz) prebaked thin Italian pizza crust (12 inch)
1/2 cup Old El Paso庐 taco sauce
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 1/2 cups shredded mozzarella and Cheddar cheese blend (6 oz)
1/2 cup sour cream
1 cup shredded lettuce
1 medium tomato, seeded, chopped (3/4 cup)
1/2 cup crushed nacho-flavored tortilla chips
1. Heat oven to 450掳F. On cookie sheet, place pizza crust. In small bowl, stir taco sauce and chicken.
2. Spread chicken mixture over pizza crust, leaving 1-inch border. Top with cheese. Bake 8 to 10 minutes or until cheese is melted and pizza is thoroughly heated.
3. Drop sour cream by teaspoonfuls over pizza. Top with lettuce, tomato and tortilla chips. Cut into 8 wedges.
High Altitude (3500-6500 ft): No change.
Chicken would be my 1st choice.
Cut the chicken into thin bite sized pieces, and start to cook in large skillet. Add 1 jar of your favorite pesto (we like sundried tomato), and 1 box/can (32 oz) of chicken stock, stir together. Add 1 box of Penne pasta. Cover and set on med low heat. Cook until pasta is done to your liking.
Serve with steamed broccoli that you finish with butter and garlic.
YUMMY
Spaghetti and canned sauce with grated cheese. Follow package instructions. You could compliment it with a salad.
Fish wold be the easiest
scroll down the page and choose
http://www.easyfishrecipes.com/
Subscribe to:
Posts (Atom)