I realy wish I knew some good recipes. Got any?!
CREAMY MUSHROOM ALFREDO
3 c. Rigatoni or Penne pasta
2 tablespoons salt
4 c. sliced fresh mushrooms or 2 cans of mushroom pieces, drained (optional)
1 jar Creamy Alfredo Sauce
Salt and pepper to taste
4 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley or 1/4 tsp. dried parsley
Use a large pot with enough water to cover the pasta. Boil enough water to cook the pasta and add the salt to the boiling water. Cook pasta according to direction on the box. Drain. Meanwhile, in a large skillet over medium-high heat, heat the Alfredo Sauce. Add the mushrooms. Cook 5 minutes, stirring occasionally. Reduce the heat to medium. Toss the hot pasta, sauce, the parsley, and 2 tbsp. of the Parmesan cheese. Season with pepper. Place on a platter and sprinkle with the remaining Parmesan cheese. Serve with a green vegetable such as asparagus or broccoli. Have French or Italian crusty bread and a salad on the side.
BAKED LEMON SOLE
4 3-1/4 oz. sole fillets
2 tsp. fresh parsley, chopped
2 tsp. margarine, melted
1/8 tsp. pepper
2 tsp. lemon juice
1/8 tsp. paprika
2 Tbs. all-purpose flour
Rinse fillets thoroughly in cold water; pat dry with paper towels, and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 375 degrees for 15-20 minutes or until fish is golden brown and flakes easily when tested with a fork. If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.
APPLEBEE’S BOURBON STREET STEAK
1/2 c. bottled steak sauce
1/4 c. bourbon whiskey
1 tbsp. honey
2 tsp. prepared mustard
4 beef rib, round, or chuck steaks (10 oz. each)
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill (or broiler) to medium/high heat. Grill the steaks for 12 to15 minutes (less time, if broiling), or until desired doneness, turning them over halfway through the grilling.
ELEGANT STRAWBERRY CHICKEN
2 tbsp. butter
2 lg. whole chicken breasts, cooked, de-boned, skinned, and cleaned
1/2 c. frozen strawberries, defrosted
4 pear halves
1 c. heated chicken stock
1 tbsp. cornstarch
2 tbsp. cold water
Salt and pepper
Few drops of lime juice
Heat butter in saute pan. When hot, add chicken and sprinkle with lime juice. Cover and cook 4 minutes over medium low heat. Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium low heat. Add strawberries and pears to pan; continue to cook 3 to 4 minutes. Remove chicken and pears from pan; set aside. Add chicken stock to liquid remaining in pan; bring to boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornstarch with water; stir into sauce. Simmer 2 minutes over medium low heat. Correct seasoning and pour sauce over chicken and fruit.
Answers: Here are a few with different levels of difficulty.
CREAMY MUSHROOM ALFREDO
3 c. Rigatoni or Penne pasta
2 tablespoons salt
4 c. sliced fresh mushrooms or 2 cans of mushroom pieces, drained (optional)
1 jar Creamy Alfredo Sauce
Salt and pepper to taste
4 tbsp. grated Parmesan cheese
2 tbsp. chopped fresh parsley or 1/4 tsp. dried parsley
Use a large pot with enough water to cover the pasta. Boil enough water to cook the pasta and add the salt to the boiling water. Cook pasta according to direction on the box. Drain. Meanwhile, in a large skillet over medium-high heat, heat the Alfredo Sauce. Add the mushrooms. Cook 5 minutes, stirring occasionally. Reduce the heat to medium. Toss the hot pasta, sauce, the parsley, and 2 tbsp. of the Parmesan cheese. Season with pepper. Place on a platter and sprinkle with the remaining Parmesan cheese. Serve with a green vegetable such as asparagus or broccoli. Have French or Italian crusty bread and a salad on the side.
BAKED LEMON SOLE
4 3-1/4 oz. sole fillets
2 tsp. fresh parsley, chopped
2 tsp. margarine, melted
1/8 tsp. pepper
2 tsp. lemon juice
1/8 tsp. paprika
2 Tbs. all-purpose flour
Rinse fillets thoroughly in cold water; pat dry with paper towels, and set aside. Combine melted margarine and lemon juice in a small bowl. Combine flour, chopped parsley and pepper in a shallow container. Dip fillets in margarine mixture and dredge in flour mixture. Transfer fillets to a nonstick baking sheet, and drizzle any remaining margarine mixture over fish. Sprinkle fillets with paprika. Bake at 375 degrees for 15-20 minutes or until fish is golden brown and flakes easily when tested with a fork. If a crisper texture is desired, broil baked fillets 4 inches from heat for 1 minute. Garnish each fillet with a lemon wedge and fresh parsley sprigs, if desired.
APPLEBEE’S BOURBON STREET STEAK
1/2 c. bottled steak sauce
1/4 c. bourbon whiskey
1 tbsp. honey
2 tsp. prepared mustard
4 beef rib, round, or chuck steaks (10 oz. each)
Combine all the ingredients except the steaks in a baking dish or resealable plastic storage bag; mix well. Add the steaks; cover (or seal) and refrigerate for 2 hours, or overnight. Preheat the grill (or broiler) to medium/high heat. Grill the steaks for 12 to15 minutes (less time, if broiling), or until desired doneness, turning them over halfway through the grilling.
ELEGANT STRAWBERRY CHICKEN
2 tbsp. butter
2 lg. whole chicken breasts, cooked, de-boned, skinned, and cleaned
1/2 c. frozen strawberries, defrosted
4 pear halves
1 c. heated chicken stock
1 tbsp. cornstarch
2 tbsp. cold water
Salt and pepper
Few drops of lime juice
Heat butter in saute pan. When hot, add chicken and sprinkle with lime juice. Cover and cook 4 minutes over medium low heat. Season chicken and turn over; continue cooking, covered, 4 minutes. Turn again; cover and cook 8 minutes over medium low heat. Add strawberries and pears to pan; continue to cook 3 to 4 minutes. Remove chicken and pears from pan; set aside. Add chicken stock to liquid remaining in pan; bring to boil. Cook sauce 2 to 3 minutes over medium heat. Mix cornstarch with water; stir into sauce. Simmer 2 minutes over medium low heat. Correct seasoning and pour sauce over chicken and fruit.
I've got TONS, but it depends on what type of food you like. Are you looking for casseroles, desserts, what??
Two websites I really like, and refer to quite often are listed below.
i have found some good one at allrecipes.com
Allrecipes.com is a good place to start.Also tammystimes.come/node www.foodnetwork.com
um>what food??
well, one thing i look at for good recipes is the sight below. have fun and check them out!! : ]
myrecipes.com
awesome recipes. I have TONS of really good recipes so email me if you want some of them.
christine8295x@yahoo.com
You might want to browse through cookbooks, cooking mags, internet to get ideas. Should anything catches your eye, give it a shot. Some recipes will be keepers, others not. Happy hunting.
Brendan
How about real restaurant recipes? Customer tasted, customer approved and customers paying for them day after day, throughout the year and asking for the recipes?
Want those recipes? Recipes for real food for real people?
Bookmark the link below.
one pack of Mushrooms(saute)
One onion(sauteed)
Small bag of frozen peas
1 can of cream of mushrooms
One package of egg noodles
Parmesan Grated cheese 4 ounces or to taste
1 or two cans of tuna (drained) MIX ALL OF THE ABOVE, put in casserole dish
a bag of Lays potato chips( crush and sprinkle over casserole)
Bake 350..until top gets golden DO NOT bake hotter 1 hour or more depends on how hot your oven gets
YOU will LOVE this ....it is very easy. If you don't like tuna use chicken...
Do some internet searches here.