Does anyone have good Cooking Recipes?!
You will need:
Peanut butter for spreading
Bread to spread it on
Knife to spread with
Counter top to spread on top of
House to shelter the counter top
Job to pay for the house, bread, knife and counter
Fingers to hold the knife
Arms to attach your fingers to the rest of your body
Brain to tell your arm to spread
Mouth to comsume with
Esophagus to connect your mouth to your stomach
Anus to expell the waste produced after comsuming
Directions:
Open the bag of bread and remove two pieces. Be careful not to remove three or you will be forced to painstakingly put one slice back. Reseal the bag and put away. Next open up the peanut butter by gently twisting the lid counterclockwise. Remove the lid and place on the counter top. Spread the peanut butter on bread blah blah blah
Answers: Peanut butter sandwhich:
You will need:
Peanut butter for spreading
Bread to spread it on
Knife to spread with
Counter top to spread on top of
House to shelter the counter top
Job to pay for the house, bread, knife and counter
Fingers to hold the knife
Arms to attach your fingers to the rest of your body
Brain to tell your arm to spread
Mouth to comsume with
Esophagus to connect your mouth to your stomach
Anus to expell the waste produced after comsuming
Directions:
Open the bag of bread and remove two pieces. Be careful not to remove three or you will be forced to painstakingly put one slice back. Reseal the bag and put away. Next open up the peanut butter by gently twisting the lid counterclockwise. Remove the lid and place on the counter top. Spread the peanut butter on bread blah blah blah
CHICKEN SCALLOPINI
2 tbsp. grated Parmesan cheese
2 tbsp. seasoned bread crumbs
4 sm. boneless, skinned chicken breast halves
1/2 c. sliced mushrooms, if desired
1/2 c. white wine
Combine cheese and bread crumbs, moisten chicken, press into bread crumb mixture on both sides. Spray the bottom of a large, heavy, nonstick skillet with cooking spray. Heat over medium low heat. Cook chicken until underside is golden brown -- about 4 minutes. Turn, cook 4 minutes longer. Remove chicken to serving plate; keep warm. Add mushrooms to skillet -- cook 2 minutes. Add wine to skillet and simmer several minutes until reduced in volume, stirring. Pour over chicken and serve.
yeah
this is to die for...
1 (8 oz.) carton plain Dannon nonfat yogurt
1 wedge Parmesan or Romano cheese
6 to 8 fresh mushrooms
1 tsp. olive oil
1 clove garlic
2 tbsp. chopped fresh parsley
3 to 4 tbsp. white wine
1 pkg. Contadina fresh agnoletti, ravioli, or fettuccine
Grate cheese, reserving some for sprinkling and mix rest into yogurt. Wash and slice mushrooms. Heat oil in small skillet over medium heat. Add garlic, saute alone for a moment. Add parsley and 1 teaspoon wine. Add mushrooms and remaining wine. Continue to saute until liquid has reduced. Turn off heat leaving skillet on stove.
In a small saucepan, heat sauce until JUST WARM. Do not allow to get hot as cheese will melt and separate. Boil pasta as directed. Drain. Toss with mushrooms and then sauce. Sprinkle with remaining cheese.
Baked Ziti (or whatever type of pasta shape you like)
3 tablespoons olive oil
3 cloves garlic, minced
1 can (28 oz) diced tomatoes
1 can (14 oz) crushed tomatoes
1 teaspoon sugar
salt n pepper to taste
a bunch of basil to taste, fresh or dry
1 pound (or so) ziti pasta, or what-have-you
2 tablespoons butter
2 tablespoons flour
2 cups milk (whatever % you have)
1/2 cup shredded parmesan
1 cub cubed fresh mozzarella
Put a large pot of salted water to boil.
Preheat broiler
Heat a medium saucepan, add olive oil and garlic and sauté lightly. Add tomatoes, basil, sugar and simmer for 10 minutes.
Cook pasta
Make the béchamel sauce. Melt butter, add flour, wisk, let cook for a coupla' minutes. Wisk in milk, salt n pepper slooooooowly. Cook for 5 minutes to reduce. Wisk it! Wisk it good!
Mix tomato sauce with pasta (when pasta is done, duh). Put pasta and tomato mix in a large casserole dish. Put the cubes mozzarella on next and squish it in. Add the béchamel on top, then the rest of the cheeses. Broil for 4-5 minutes until bubbly and brownish. Yummers.
Molasses Mustard Glazed Pork
1/4 cup molasses
1/2 cup Dijon mustard
1 tablespoon honey
Salt and freshly ground pepper
2 (1-pound) pork tenderloins, cut into medallions and pounded thin
Olive oil
16 (6-inch) wooden skewers, soaked in cold water for 30 minutes
Heat grill to high. Whisk together the molasses, mustard, and honey in a small bowl. Season with salt and pepper, to taste.
Skewer 1 piece of pork onto 2 skewers so that the meat lies flat. Brush the meat with oil and season with salt and pepper. Grill for 2 to 3 minutes per side or until cooked through, brushing with the glaze every minute. Remove from the grill and brush with more of the glaze. Serve immediately.
SEA SCALLOPS AU GRATIN
3 tbsp. butter
6-8 scallops
2 tbsp. Parmesan cheese
2 tbsp. whipping cream
Mozzarella cheese
Fresh garlic
Pepper
Saute butter and garlic and pepper to taste in pan. Add scallops and cook for 2 minutes. Add mushrooms (as desired) cooking for additional 2 minutes. Add 2 tablespoons Parmesan cheese, whipping cream and warm through. Cover with strips of mozzarella cheese and cover until cheese melts.
NOTE: You may want to double or triple the recipe, depending upon the amount of people you will be serving.
STUFFED CORNISH GAME HENS
1/2 c. chopped celery
1/4 c. chopped onion
1/2 c. butter or margarine, divided
3 c. crumbled corn bread
3 c. soft bread crumbs
1 jar (2 oz.) diced pimientos, drained
1 c. chicken broth
1 egg
1/2 tsp. poultry seasoning
1 tsp. salt, divided
1/2 tsp. pepper, divided
2 Cornish game hen (about 20 oz. each)
1 garlic clove, minced
1 tsp. grated lemon peel
3/4 tsp. chopped fresh mint or 1/4 tsp. dried mint flakes
In a large skillet or saucepan, saute celery and onion in 2 tablespoons butter until tender. Remove from the heat. Stir in corn bread, breadcrumbs, pimientos, broth, egg, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper; mix well. Stuff each hen with 3/4 cup stuffing. Place extra stuffing in a greased 1-qt. baking dish; refrigerate. Place hens breast side up on a rack in a greased 13-in. x 9-in. x 2-in. baking dish. Cover loosely with foil; bake at 375 F. for 45 minutes. Meanwhile, in a saucepan, melt the remaining butter; add garlic, lemon peel, mint and remaining salt and pepper. Brush over hens. Bake 15-30 minutes longer or until a meat thermometer reads 180 F. for hens and 165 F. for stuffing. Bake the extra stuffing, covered, for 30 minutes. Makes 2 servings.
CHICKEN CORDON BLEU (Italian Style)
Garlic powder
4 slices ham
4 slices mozzarella cheese
Salt and pepper
4 boneless chicken breasts
4 slices salami
Flavored bread crumbs
egg
Pound the chicken into thin cutlets. Add one slice ham, one slice salami and shredded mozzarella cheese. Roll up and secure with toothpicks. Dip chicken into an egg and then dip into breadcrumbs. Top with garlic powder, pepper and salt. Bake in a preheated oven at 350 degrees for 35-40 min. Then add shredded mozzarella cheese on top of each chicken and bake another 10 minutes.
Here are a few that are good.
Roasted Sherry Duck
INGREDIENTS
1 (4 pound) frozen duck
6 tablespoons olive oil
2 cups dry sherry
3 teaspoons dried oregano
3 teaspoons dried rosemary
3 teaspoons dried basil
Thaw duck in refrigerator until partially dethawed. The skin should be soft, but the insides should still be frozen. Take duck out of wrapping, and stab the duck 15 to 20 times. Make sure the stab holes go past the fat and into the meat. This is very important for the marinating process.
In a large mixing bowl, mix 1 cup sherry, and 3 tablespoons olive oil. Place duck in the mixing bowl. Spread the sherry and olive oil all over the duck. Cover the mixing bowl, and refrigerate until duck is completely thawed (works best over night).
Preheat oven to 375 degrees F (190 degrees C). Remove duck from marinade, and remove the neck bone and the giblets from inside the duck. Spread some of the marinades inside of the duck. Rub the outside of the duck with 3 tablespoons olive oil and oregano, rosemary, and basil. Pour remaining 1 cup sherry into bottom of roasting pan, and place duck in pan.
Roast for about 30 minutes per 1/2 pound (cooking times may vary.) Baste every 30 to 45 minutes.
Pork Tenderloin with Grape Sauce
INGREDIENTS
salt and freshly ground black pepper to taste
2 pounds pork tenderloin
2 teaspoons olive oil
1/4 cup minced shallots
1 tablespoon minced garlic
2 cups seedless red grapes, halved
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon grated fresh ginger root
1/2 teaspoon Asian five-spice powder
DIRECTIONS
Preheat grill for medium heat.
Lightly oil grate. Season meat with salt and pepper, and place on grill. Cook for 15 to 25 minutes, or to desired doneness, turning meat as necessary to cook evenly. Remove from grill, and let stand 10 minutes before slicing.
Meanwhile, heat olive oil in a saucepan over medium heat. Cook shallots and garlic in oil until tender. Stir in grapes, soy sauce, honey, ginger, and five-spice powder. Bring to a boil. Reduce heat, and simmer for 15 minutes. Set aside to cool for 10 minutes.
Process cooled sauce until smooth in a blender or food processor. Serve over sliced tenderloin.
Bread
INGREDIENTS
2 1/2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 eggs
1/2 cup milk
1/2 cup vegetable oil
2 cups shredded carrots
1 1/2 cups flaked coconut
1/2 cup candied cherries, quartered
1/2 cup raisins
1/2 cup chopped pecans
DIRECTIONS
In a large bowl, combine the first six ingredients. In a small bowl, combine the eggs, milk and oil. Stir into dry ingredients just until moistened. Fold in the carrots, coconut, cherries, raisins and pecans. Pour into four greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
Bake at 350 degrees F for 40-50 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Cover and store in the refrigerator.