Does anybody know any good easy recipes?
post a few recipes here. i want to mix it up and try something new! thanks
Answer:
Oven Fried Chicken
Make three "dipping stations"
Season the chicken (boneless skinless breasts) with all purpose seasoning.
Cover in first bowl which you have filled with flour & a little extra seasonings
Dip in second bowl which contains two eggs beaten.
Cover in third bowl which has bread crumbs in it!... Italian or whatever style you like.
Simply place it on a cookie sheet in the oven at 350degrees truning after 15 minutes for a total cooking time of 24-30 minutes.
This is easy and delicious! Serve it with mashed potatos and corn for a Southern Style. Make it into chicken parm by topping with hot marinara sauce, sprinkling cheese on top and serving with pasta. You could also make it a part of a healthy meal and serve it with rice pilaf and veggies. It's perfect any way you chose!
Also try...
Perfect Ground Beef
Buy an onion, a green bell pepper, a head of garlic, all purpose seasoning if you don't have it already (I like to use Adobo) a can of tomato sauce (the unseasoned small ones)
Start browing ground beef in a sauce pan or frying pan
Add 1 can of tomato sauce and sprinkle genrously with all purpose seasoning ( I use Adobo, about 1/2tbsp per one pound of beef)
Take half a medium onion
half a green bell pepper
5 cloves of garlic (crushed or minced)
You can mix these in a food processor or add them to your meat finely chopped
Cook meat til completely browned
You can make this your base to a delicious Sheppard's Pie by layering it with mashed potatos and corn. You can use this as the base to the most amazing meat spaghetti sauce you have ever tried (sorry I know you don't want to hear that but just throwing it out there! lol) You can add a can of pink or red beans and serve with rice <--- It's absolutely amazing! You can use it as lasagna meat. You can make mexican tacos by adding this to taco shells and topping with lettuce and tomatos!
Or instead of cooking the meat as is you can make it into hamburger patties and have a new twist on an American Classic.
Have fun cooking & Enjoy ;-)
It's fast, easy and absolutely delicious!
Chicken Enchiladas
floor tortillas
chicken (boil and cut into chunks)
green sauce
Cheddar cheese
Mix Chicken, green sauce, cheddar cheese
fill tortillas to desired size
top off with extra cheese
place in heated over at 350 for 1 hour.
Here is some French ones. Some of my favorites actually
BELGIUM ENDIVES GRATIN :
6 endives (not too big)
9 slices of regular cooked ham
Gruyère cheese (in every supermarket)
30 grams of butter
30 grams of flour
1/2 liter of milk
a pinch of nutmeg
salt & pepper
Boil or steam the endives a little first, then drain water.
In a pot make a sauce : put the butter and when melted ad the flour, stir to mix it well.
When golden a little, add the milk and use a whisk to mix. Add the salt, pepper and nutmeg.
Stir continuously with a wooden spoon until the sauce is thick, it takes a little time.
In 1/2 slice of ham, put a little bit of shredded gruyère, wrap the endives
one by one (each must completly wrapped).
Butter an oven dish (not too much), pour a little bit of the sauce to just cover
the bottom, lay the endives on, pour the rest of the sauce, sprinkle with shredded gruyère gruyère.
Baked in the oven at 380° until the sauce is bubbling and the cheese is well gold
BRUSSELS SPROUTS :
Boil the brussels sprouts, not all the way.
In a pan, put butter, sliced onions, and diced salted pork (cut out the fat).
Add the brussels sprouts, salt & pepper
LEEKS GRATIN :
For 6 leeks :
Clean and boil the leaks for about 8 minutes.
On the side, make a sauce like this : 30 grams of flour
30 grams of butter
salt & pepper
a touch of nutmeg
1/2 liter of whole milk
In a pot, melt the butter, add the flour and when golden a little,
add the milk, salt, pepper and nutmeg.
With a wisk, mix it all. Then use a wooden spoon until the sauce is thick.
It takes a little while, but don't stop stiring.
Put a little of the sauce in the an long oven dish to cover the bottom,
then lay the leeks and
pour the rest of the sauce all over.
Add the shredded gruyère on top (trust me, this cheese is the best
if you need melted cheese, and you can find it in every supermarkets),
put in the oven until
the cheese is golden, checking on the leaks, they can't be too cooked.
You can do the same gratin with :
-Big macaroni (again boil the pasta first, just that when keeping
on cooking in the oven they won't be over cooked, put in oven dish, pour sauce,
gruyère on top, oven at 380°)
-Endives wrapped in ham (boil the endives a little first, then drain water,
in 1/2 slice of ham, put a little of
shredded gruyère, wrap the endives one by one, put in an oven dish, pour the sauce,
put gruyère on top, oven.
Kids love gratins.
RATATOUILLE (for 6 people) :
4 zucchinis
4 bell peppers of different colors
3 eggplants
2 big onions (sliced)
5 crushed garlic cloves
thyme & bay leaves
1 cup of olive oil
2 big cans of whole peeled tomatoes
salt & pepper
Diced the vegetables (all of them), not too thick and not thin.
In a pot, put the butter, the sliced onion, crushed garlic.
When the onions are golden, add the peeled tomatoes (drained
the max you can of their juice), the
thyme and bay leaves, salt pepper (a little).
Let the liquid evaporate and then add first the bell peppers,
salt & pepper ( a little), then 10 minutes after,
the zucchini & eggplants, salt & pepper, a little.
You can serve this hot, or very cold as an apetizer
RICE SALAD :
choped black olives
diced bell pepper (small pieces)
diced tomatoes (small pieces)
diced cucumber (small pieces)
can of tuna
some caned corn (optional)
some laituce (optional)
Vinaigrette :
red wine vinegar
peanut or sunflower oil
dijon mustard
salt & pepper
All mixed together
Serve very cold, it's delicious
TOMATOES PROVENCALES (fast & easy) :
Cut the tomatoes in half.
Put a touch of olive oil, salt, pepper and crushed garlic, shredded parsley and
bread crumb (the thin kind) on top of each pieces of tomatoes.
Put in the oven at 400° but careful that the tomatoes remain firm and don't overcooked.
VEGETABLES MACEDOINE :
A bag of frozen peas (or fresh peas)
1/2 a bag of baby carrots
2-3 white potatoes
2 onions
1 pack of salted pork (diced, without the white fat)
Butter
In a pot, put the butter, the sliced onions and the diced pork.
Add the frozen peas and bay leaves. About 10 minutes after, the diced potatoes,
and 5 minutes after the carots.
Cook until the vegetable are cook the way you like
BOURGUIGNON :
Ingredients for the marinade :
good red wine, not sweet
sliced carrots
pieces of celery
garlic cloves
1 onion pirced with 2-3 cloves
sliced shallots and onions
thyme and bay leave
pepper corn and salt
whole and sliced mushroom (regular)
a little glass of port (spanish sweet wine)
a few slices of bacon
diced meat (about 1 inch and a half) (the meat most be with fat and marble)
Put all this in a big bowl (the meat must be covered by the wine) 24 hours before cooking,
stir some time to time
In a big pot, but a lot of butter some sliced shallots and onion, 2 slices of bacon and
the meat. When everything is golden, take the meat off and
add a little flour to thicken it. Add more marinade (with its carrots, celery etc...) and
the meat. Keep the marinade and add it little by little if the sauce thicken too much.
You need a lot of sauce. Let it cook for at least 2 hours for beef (if you use beef
by the way, use a piece with fat and a lot of marble), for game I'm not sure,
but you can taste as it cooks. The meat can't be hard, but melt in the mouth.
This recipe seems difficult, but it's not
You can serve this over fresh pasta or boiled white potatoes
FLANK STEAK, SHALLOTS & VINEGAR :
1 big flank steak (or skirt steak)
tons of sliced shallots
1 1/2 glass of vinegar
butter
salt & pepper
In a pan, put some butter, then when melted, add the shallots, a little salt & pepper and
when golden, take them out and put the steak in the pan, salt & pepper again.
Cook on medium heat. When golden on both size, add the shallots and the vinegar and
let it reduced a little. When you have an homogeneous sauce, it's done.
Serve with boiled potatoes or fresh pasta
STEAKS + COGNAC & MUSHROOMS SAUCE :
4 steaks
butter
cognac
mushrooms (like morels or a blend of wild)
double cream or crème fraîche
salt & pepper
In a pan, cook the steaks in butter, salt & pepper.
When they're at mid cooking, add the mushrooms.
Turn up the heat to the max, pour some cognac and light the fire.
Stir and turn the steaks. When fire is off, add the cream. They're ready
You can do the same, but instead, don't use mushrooms at all and
do a sauce with cream and blue cheese, salt and pepper on the side.
Still use the cognac and the flambé process with the steaks,
but pour the sauce indivually in the plate, not in the pan
MUSTARD SARDINS (or Macquerels) :
Cleaned sardins
Onions
French mustard (Maille is better (Walmart), but Grey Poupon will do)
Salt & pepper
Stuff the fish with sliced onions and spread them with the mustard. Salt & pepper.
On the barbie
SHRIMPS WHISKEY (or scallops):
Shrimps or scallops
heavy cream
a glass of whiskey or cognac (whiskey better)
salt & pepper
butter
Put butter in a pan and when melted, add the peeled shrimps (you can leave the skin,
but it's messier to eat), salt & pepper.
Cook on medium heat.
When starting to turn pink, turn the heat to the max, pour the alcohol and light a fire with
a match (careful the eyebrows ;-)). Then add the cream and voilà !
Serve over white rice (better) or fresh pasta
BANANAS FLAMBE :
butter
bananas
dark rum
sugar (a little)
Cut the bananas in 2, in their lenghts.
In a pan, put butter and the bananas.
Sprinkle them with a little sugar. Cook both sides, but careful, they need to stay firm.
Pour some dark rum on top and light the fire.
Turn them while burning, and tada, a delicious dessert. Very rich, but yummy
You can do the same withe apples
Happy cooking
Kraftfoods.com has some great easy recipes. Here's one of my favorites:
STOVE TOP Easy Chicken Bake
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1-1/2 lb. boneless skinless chicken breasts, cut into 1-inch pieces
1 can (10-3/4 oz.) condensed cream of chicken soup
1/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 bag (16 oz.) frozen mixed vegetables, thawed, drained
PREHEAT oven to 400°F. Prepare stuffing mix as directed on package; set aside.
MIX chicken, soup, sour cream and vegetables in 13x9-inch baking dish; top with stuffing.
BAKE 30 min. or until chicken is cooked through.
how about trying the cottage pie??its good stuff
well you can do many amazing things in a crock pot,, like roast and potatoes, get a roast and a bag of potatoes and the jar of brown gravy,, put the roast in the crock pot, peel the potatoes and put them in there, then put the gravy in the pot, put the lid on it and set it for about 6-8 hrs,, also you can make cowboy grub, get some stew meat, frozen shreded hashbrowns and the jar of brown gravy, dump all of that in and set the crock pot on 4-6 hrs and there ya go
Quick and Easy Spaghetti Dinner
INGREDIENTS:
1/2 pound lean ground beef
1/4 cup chopped
pinch ground hot pepper
1 teaspoon dried leaf basil, crumbled
1/2 teaspoon dried leaf oregano, crumbled
2 1/2 cups water
1 1/2 cups marinara sauce or your favorite spaghetti sauce
12 ounces spaghetti, broken in half
freshly ground black pepper
1 cup grated Parmesan cheese
PREPARATION:
In a large saucepan or Dutch oven, combine the ground beef, onion, cayenne pepper, basil, and oregano. Cook, stirring to break up meat, until browned, about 5 minutes. Drain off any excess grease.
Add 2 1/2 cups water, the spaghetti sauce, and spaghetti; bring to a boil, stirring frequently. Cover, reduce heat to low, and cook, stirring frequently, until the spaghetti is just tender and most of the liquid is absorbed, about 15 minutes.
Turn off the heat and let pan stand, covered, 5 minutes. Season with pepper to taste and serve sprinkled with the cheese.
Meatballs and cheese ravioli in a rich tomato sauce under a layer of creamy mozzarella cheese
Cooking Method: Bake
Prep Time: 20
Cooking Time: 20-30 minutes
Makes: 6 servings (6 raviolis plus sauce each)
Ingredients
1 package (24 ounces) frozen large cheese ravioli
1 can (26 ounces) Hunt's® Garlic & Herb Spaghetti Sauce
8 ounces frozen Armour® Fully-cooked Meatballs, quartered
PAM® Original No-Stick Cooking Spray
1 cup (4 ounces) shredded mozzarella cheese
chopped fresh basil, (optional)
Directions
1. Preheat oven to 350°F. Cook ravioli according to package directions. Meanwhile, combine spaghetti sauce and meatballs in medium saucepan; cook over medium heat 8 minutes, or until heated through, stirring occasionally.
2. Spray 13x9-inch baking dish with cooking spray. Drain ravioli; spread onto bottom of prepared dish. Top with the spaghetti sauce mixture; sprinkle with cheese. Cover with aluminum foil.
3. Bake 20 minutes, or until ravioli mixture is heated through and cheese is melted. Garnish with basil, if desired.
I have a husband and four kids...it is almost impossible to make them all happy at once. But this one is loved by all of them and it's cheap and easy.
Hamburger Patties (I get the ones the meat dept. makes...not the nasty ones in the box, but the ones they make and put in the meat trays. Or you can pat out your own.)
One box of Lipton Beefy Onion Soup Mix
1 cup of rice
Cook the hamburger patties until done and drain grease.
Put Lipton Soup in pan and add about 1-1 1/2 cups of water.
Add patties to soup.
Add pepper to taste.
Cook until heated.
Serve over rice.
Taco Soup
Brown some hamburger with onions
Put in soup pot.
Add one can of crushed or diced tomatoes
One can of corn with juice
One can of kidney beans, drain juices first
One can of water
One package of taco seasoning
It's pretty good and pretty easy
Here is a really good buffalo chicken dip....YUM
1 can shredded chicken
1/2 cup Frank's wing sauce
1/2 cup ranch or blue cheese dressing
1 package cream cheese (soften in microwave for 25 seconds)
1/2 cup montery jack cheese
Mix together, bake in oven on 350 for 20 minutes. It's soo good.
I normally use the rest of the Frank's hot sauce to marinate a few boneless chicken breast and make a buffalo chicken salad.
More Questions & Answers...