Help! I'm in a rut! Need new recipes! Family oriented to the exotic!?!


Question: I am sick of the same old, same old. My hubby and I love new and different things. Of course, we have 2 younger children, and you know how that goes. I'm looking for interesting ideas for both family and maybe a few for a nite when hunny and I can pawn the kiddies off on a neighbor. Any suggestions? I am probably what one would consider to have slightly above average cooking skills, but certainly no Food Network star. (Oh....I don't like finned fish, but shell fish/crustaceans are wonderful.) And although I LOVE to experiment, simple ideas are great, too. THANKS!


Answers: I am sick of the same old, same old. My hubby and I love new and different things. Of course, we have 2 younger children, and you know how that goes. I'm looking for interesting ideas for both family and maybe a few for a nite when hunny and I can pawn the kiddies off on a neighbor. Any suggestions? I am probably what one would consider to have slightly above average cooking skills, but certainly no Food Network star. (Oh....I don't like finned fish, but shell fish/crustaceans are wonderful.) And although I LOVE to experiment, simple ideas are great, too. THANKS!

CHICKEN FRIED STEAKS

5 tbsp. all-purpose flour, divided
1/4 c. cornmeal
1/2 tsp. salt
1/4 tsp. pepper
4 beef cube steaks (about 1 pound)
1 egg white
1 tsp. water
2 tbsp. vegetable oil, divided

GRAVY:

1 tbsp. butter
2 tbsp. all-purpose flour
1-1/2 c. milk
1 tsp. beef bouillon granules
1/2 tsp. dried marjoram
1/4 tsp. dried thyme
1/8 tsp. pepper

Combine 3 tablespoons flour, cornmeal, salt and pepper; set aside. Coat steaks with remaining flour. Beat egg white and water; dip steaks, then dredge in cornmeal mixture. In a skillet, cook two steaks in1 tablespoon oil over medium-high heat for 5-7 minutes on each side or until crisp, lightly browned and cooked as desired. Remove steaks and keep warm. Repeat with the remaining oil and steaks. Meanwhile, for gravy, melt butter in a saucepan; stir in flour until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Reduce heat to medium-low. Add bouillon, marjoram, thyme and pepper; simmer, uncovered, for 4-5 minutes, stirring occasionally. Serve over steaks. Makes 4 servings.

SWEET AND SOUR CHICKEN

1 tbsp. vegetable oil
1 lb. skinless, boneless chicken breast halves, cut into 1-inch (2-cm) cubes
1 c, snow peas, halved
1 green pepper, cut into large squares
1 onion, cut into large squares
1 (14-oz.) can pineapple chunks
1/4 c. brown sugar
3 tbsp. Vinegar
2 tbsp. soy sauce
2 tbsp. cornstarch
1/2 tsp. ground ginger
1 clove garlic, minced
Hot cooked rice

In a large skillet or wok, heat vegetable oil over high heat. Add chicken and stir-fry until chicken is cooked through and slightly browned (about 5 minutes.) Remove to a bowl, leaving the oil behind. Add snow peas, green pepper and onion to the skillet and stir-fry for 1 or 2 minutes, just until the color brightens. Add to the bowl with the chicken. Drain the juice from the pineapple chunks into a measuring cup. (Reserve the pineapple chunks.)Add enough water to the juice to make 1-1/4 cups of liquid. Into the juice mixture, stir brown sugar, vinegar, soy sauce, cornstarch, ginger and garlic. Pour this mixture into the skillet, lower the heat to medium and cook, stirring to scrape up any browned bits from the bottom of the pan, until the sauce simmers and begins to thicken, about 3 minutes. Return the chicken and vegetables to the pan along with the pineapple chunks.
Continue to cook, stirring constantly for 3 to 5 minutes or until the sauce is glossy and thick and everything is heated through. Serve immediately with rice.

RED SNAPPER ITALIANO

1 tbsp. Dijon style mustard
1 tbsp. Rosemary
1/2 c. Butter
1/2 c. Tomato juice
1/4 c. oil
1/4 c. Red wine vinegar
4 drops Tabasco sauce
4 Red snapper fillets
Juice of 1 lemon

Heat together butter, oil, lemon juice and rosemary in skillet until boiling. Add fish: cook briefly until fish turns opaque on first side. Turn and cook briefly on reverse side. Push fillets to one side of skillet. add remaining ingredients, stirring to blend. Return fillets to center of pan; cover, reduce heat, and poach for 6 minutes, basting often with sauce. Remove fishfrom pan to heated platter, keep warm. Continue cooking sauce to reduce slightly. Spoon sauce over hot fish to serve. Serves 4.

UKRANIAN CHICKEN STEW

1 large chicken
1/4 lb. salt pork, cubed
2 onions, coarsely chopped
1 tbsp. salt
2 tbsp. butter
2 carrots, shredded
8 potatoes, cubed
1 qt. buttermilk
1 garlic clove, minced
1/2 tsp. dill freshly snipped and chopped

Cut chicken into serving pieces. Place in a large, heavy pot and cover with water. Bring to a boil, lower heat, and simmer for 20 minutes. Remove from the heat, cool, and remove meat from the bones. Skim the fat from the top of the liquid when has cooled. Chop the chicken meat into coarse chunks and return to the liquid. Fry the salt pork with the onion and garlic until the pork is browned. Place the pork, pork grease, onions, potatoes, carrots, and salt into the liquid. Add1 quart of hot water. Bring to a boil; boil for 10 minutes. Reduce heat to simmer. Continue to cook10 minutes more and then add the buttermilk and butter. Cook for another 10 minutes. Serve hot.

NOTE: If desired add any of the following:

2 c. sliced celery
2 c. yellow squash
2 small zucchini
4 sweet potatoes cut into large chunks
1 pkg. frozen baby lima beans
1 pkg. frozen okra
1 pkg. frozen vegetables
1-1/2 c. fresh mushrooms

recipelook.com

Try mushroom Risotto.
Use whatever mushrooms are in season.- Portabellos are great
Sautee mushrooms with onions in a sauce pot.
Add risotto (Italian Rice) and saute for a couple of minutes - As with any grain this gives a rich, nutty flavour to the risotto.
Deglase with white wine - gotta get all that flavour off the bottom of the pan.
Then add chicken stock - this is the critical part.
Add the chicken stock a little at a time until the risotto is just the right texture (the crunch is gone but it's not soggy)
Stir almost constantly during the above step.
Just before finish - season with salt and parmisan cheese and stir in a couple of teaspoons of butter for a silky smooth finish.
People go nuts for this dish, and once you get the hang of it it's so simple.
Can be served with almost anything...goes great with chicken

If you would like to find new recipes or have some that you would like to share I know of a site. Try it free! www.share-your-recipes.com

Here are a few we enjoy-- we ahve tried them all~


Chicken Parmesan Subs
***The sauce is great over pasta too!***
Silvana Nardone
From Every Day with Rachael Ray
March 2007

FOUR SERVINGS
Prep Time: 10 min
Cook Time: 25 min

2 tablespoons extra-virgin olive oil
4 cloves garlic, smashed and peeled
One 26-ounce box chopped tomatoes
Salt and pepper
Crushed red pepper
Oregano
4 thin chicken cutlets
2 tablespoons butter, softened
Two 6-inch firm-textured hoagie rolls, split
1 cup shredded mozzarella cheese

1. In a large saucepan, heat the olive oil over medium heat. Add 3 garlic cloves and fry until lightly golden, about 5 minutes. Stir in the tomatoes and cook until heated through, about 5 minutes. Season the sauce to taste with salt, pepper, crushed red pepper and oregano. Add the chicken and simmer, stirring occasionally, until cooked through, about 10 minutes.
2. Meanwhile, preheat the broiler. Spread a little butter on each hoagie roll half, place cut side up on a small baking sheet and broil until golden and crunchy, about 3 minutes. Gently rub with the remaining garlic clove and set aside.
3. Distribute half of the mozzarella on the roll halves. Arrange the chicken and some sauce over the cheese and then top with the remaining cheese. Broil until the cheese is melted and bubbly, about 3 minutes. Sprinkle a bit of oregano on top and serve immediately.
~~~~~~~~~~~~~~~~~~~~~~~~~~~

BAKED DENVER SANDWICH

8 slices buttered bread
1/4 c. shredded Cheddar cheese
1 c. ground ham
1/4 c. chopped green pepper
1 tbsp. chopped green onion
3 eggs, lightly beaten
2 c. milk
1/2 tsp. salt
Dash of cayenne pepper

Trim crust from bread. Arrange 4 slices buttered side down in 9 inch baking dish. Sprinkle with cheese, ham, green pepper, and onion. Place remaining slices, buttered side up, on top of filling. Beat eggs with milk, salt, and cayenne pepper. Pour over sandwiches in pan. Press down each sandwich to blend egg mixture into bread. Bake at 375 degrees for 35 to 45 minutes until sandwiches feel firm to the touch and egg mixture is set. Garnish and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CHEESEBURGER AND ONION QUICHE
**I usually forgo the homemade crust and use a deep dish premade crust instead**.
For one 10 inch quiche, 6 servings, you will need:

Flaky Pastry (recipe follows)
3/4 lb. ground beef
1/2 tsp. garlic salt
1/4 c. chili sauce
1 tsp. Dijon style mustard
3 med. onions, thinly sliced
3 tbsp. butter
1 1/2 c. shredded Swiss cheese
4 eggs
1 c. Half and Half (light cream)

1. Line a 10 inch quiche pan with pastry, trimming edge flush with rim of dish.
2. Crumble ground beef into a large frying pan. Cook over medium high heat, stirring often, until brown. Spoon off excess fat. Remove from heat. Mix in garlic salt, chili sauce, and mustard. Spread meat mixture evenly in quiche pastry.

3. In same pan, braise onions in butter for 15 to 20 minutes over low heat, stirring occasionally, until very limp and beginning to brown. While onions cook, sprinkle cheese over ground beef mixture. Cover with onions.

4. Beat eggs and Half and Half. Pour over onions.

5. Bake at 450 degrees on the lowest rack for 15 minutes. Reduce heat to 350 degrees. Continue baking until filling is set and top is brown, about 20 minutes. Let stand a few minutes before cutting into wedges.


FLAKY PASTRY:

Combine 1 1/4 cups all-purpose flour and 1/4 teaspoon salt. Cut in 1/4 cup firm butter and butter and 2 tablespoons lard until mixture forms coarse crumbs. Beat 1 egg slightly. Add to flour mixture. Stir with a fork until pastry clings together. Shape into a ball. Roll out on floured surface to a circle, 12 to 13 inches in diameter.

There is a new show that has come out on the Style Network called "Pantry Raid" with a chef by the name of Michael Schulson. His show is great because he comes up with great recipes from ingredients that you have in your pantry, so there is no need to go shopping. Here are a couple of the recipes but you can definently check out the website to see the whole collection of pantry cooking recipes.

Flaked Sole Fried Rice
1/4 cup oil
1/2 pound filet of sole
1/2 bunch scallions
6 apricots, diced
2 cups cooked rice
1/2 cup peas
1/2 apple, sliced thin
Salt
Pepper

Chop sole and cook in pan with oil. Add scallions, apricot and rice; mix well. Add peas and cook through. Garnish with fresh apples. Season with salt and pepper to taste.

Hot and Sour Soup
6 cups chicken stock
2 tablespoons ginger, peeled and chopped
1/2 bunch scallions
1 cup tofu, cut into half-inch squares
1 tomato, diced
1 cup mushrooms, sliced thin
1-2 tablespoons hot sauce
1/2 cup malt vinegar
1/2 cup sweet corn
Salt
White pepper

Place chicken stock in pan and heat. Add ginger and scallions. Boil for a few minutes, then remove ginger and scallions. Add tofu, tomato, mushrooms, hot sauce and malt vinegar; boil. Add salt and white pepper to taste. Garnish with scallions and sweet corn.


Chocolate Chip Cannoli
2 cups ricotta cheese, strained
1 cup heavy cream, whipped
1 tablespoon vanilla
2 cups confectioner's sugar
4 tortillas
2 egg yolks
1 cup granulated sugar
1 cup chocolate chips

Combine the strained ricotta cheese, whipped cream, vanilla and confectioner's sugar; mix well and refrigerate. Trim tortillas into perfect circles; brush egg yolk on both sides of each tortilla and sprinkle with a lot of sugar. Roll tortillas around a parchment-covered dowel and bake at 350 degrees until golden brown. Place cheese filling in baked tortilla tubes; garnish with chocolate chips and confectioner's sugar.

Crispy Mozzarella Sticks (made from string cheese)
4 eggs
1/2 cup milk
1 cup flour
2 cups breadcrumbs
8 pieces mozzarella string cheese
Oil
Salt, to taste

Heat about an inch of oil in a deep skillet. Combine eggs and milk in a bowl and mix well. Place bread crumbs on one plate and flour on another. Roll each cheese stick in flour, then dip in the egg mixture, then thoroughly coat with breadcrumbs. Carefully drop each cheese stick in the hot oil and fry until golden brown, or until bits of cheese bubble out through the breading. Remove from pan and season with salt immediately. Serve with Tomato-Basil Sauce, below, for dipping.

Tomato-Basil Sauce
1 cup canned tomato sauce or pasta sauce
1 teaspoon garlic powder
6 leaves basil, cut into thin strips

Combine tomato sauce and garlic powder and heat till warmed through. Add basil and mix well.

Capellini with Garlic Cream Sauce
1 pound capellini pasta, cooked
1/4 cup oil
5 cloves garlic, chopped
3 cups heavy cream
1/2 bunch parsley, chopped
1/4 cup parmesan cheese

Sauté garlic in the oil until lightly toasted, about 2 minutes. Add the cream and cook for about 20 minutes on a low simmer, until the cream is nice and thick and has been reduced by about half. Toss in the pasta. Just before serving, add the parsley and cheese and mix well.

Peking Chicken
2 cups chopped chicken (dark meat)
1 cucumber
1 tablespoon ginger
3 tablespoon soy sauce
1/4 cup peanuts
2 tablespoons hoisin sauce
1 bunch scallions

Chop the white part of scallions, then slice the green part into long, thin slices along the bias; place the green strips in ice water so they curl up. Combine chopped chicken with whites of scallions; add soy sauce, ginger and hoisin sauce and mix well. Wash cucumber and peel off stripes of skin; slice into rounds and spoon chicken mixture on top. Garnish with crushed peanuts and scallion curls.

Have Fun Cooking!!!!





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources