Recipe help plz?!
Answers: i cooking a special dinner tomorrow night and i would love to hear any nice and easy recipes but has to be not to hard as i can be hopeless in the kitchen.
Run off a copy of the following suggestions for future use:
1. Dinner recipe videos, turn on your sound and click this link:
http://www.kraftfoods.com/kf/CookingScho...
2. Foil-Pack Dinners-turn on your sound (video):
http://www.kraftfoods.com/kf/cookingscho...
3. Favorite Brand Name Recipes:
http://www.fbnr.com/finder/searchlists/1...
Take a look at these recipes from Campbells:
http://www.campbellsoup.com/Supper_Bakes...
4. In a rush? Smithfield, Hormel, Armour have packages of PRE-COOKED beef tips, roast, pot roast, pork roast, chicken, ham, meatload. Use this for your meat dish with a side dish or two of vegetables, rice, or potatoes. You will find these packages near the meat section, they are not frozen.
5. Tyson's fully cooked whole chickens are delicious. I serve them often with S&W canned sweet potatoes, Stove-Top dressing, microwave chicken/turkey gravy in jars, a canned vegetable, canned cranberry sauce, and frozen Pillsbury Microwave Biscuits which are better than I can make. A frozen pie defrosted and fully cooked. Perfect for one or two people at Thanksgiving or Christmas.
6. Another thing you can do is cook in a slow cooker or a crock-pot. You put the meat meal into the crock-pot in the morning and it cooks all day long. The meal is ready at dinner time. Crock-pots can be bought at your grocery store, WalMart, Target, etc. BE SURE to read the booklet that comes with the crock-pot.
Here are some crock-pot recipes for you:
.
Beef Recipes in Crock Pot (see other types of meats at the very bottom of this link):
http://www.razzledazzlerecipes.com/beef-...
.
Chicken Recipes in Crock Pot:
http://www.razzledazzlerecipes.com/chick...
TEXAS crock pot recipes:
http://www.texascook.com/crockpot/
7. If you are in a hurry, go to your grocery store and pick up a roasted chicken that you can buy in the deli section. They also have side dishes such as veggies, salads, desserts, and etc.
8. Frozen dinners are always a good choice. Our favorites are Stouffer's, Marie Calendar's, Michael Angelo's, Boston Market's. Just add a side dish, salad, or fruit salad. Desserts can be bought at their bakery section.
9. Ragu Sauces- Italian (in jars, just pour it on).
Scroll down this screen, click a category and then click "Find Recipe" at the bottom of the screen:
http://www.eat.com/recipe_landing.asp
10. Quick put together desserts:
Eagle Brand Sweetened Condensed Milk videos-turn on your sound:
http://eaglebrand.com/videos.asp?v=fudge...
Kraft's Chocolate Passion Bowl (video):
http://www.kraftfoods.com/kf/cookingscho...
11. Tossed Salad (video):
http://www.5min.com/Video/How-to-make-th...
Caesar Salad - chef style (video):
http://www.ifoods.tv/site/video.jsp?vide...
Quick five minute Caesar Salad (video):
http://www.5min.com/Video/How-to-make-a-...
12. Guacamole Dip video (peppers can be left out if you wish):
http://www.5min.com/Video/how-to-make-gu...
how about, griddled asparagus wrapped in parma ham for a starter?
followed by a simple creamy pasta, dont over load the plate though, small amount will make sure u have room for pudding!
Buy 2 small ready made lemon cheesecakes!
mmmmm can u come make it for me?!
Hi try the bbc website...www.bbc.co.uk/food.recipes i use their recipes alot and they are easy to follow ,also they are printable,so if you find something that works well you can keep it for future use without having to log on to the pc.I hope this helps,and enjoy your meal .
pasta with cheesy sauce and chicken.
Grill chicken and cut into small pieces.
Get the cheese sauce from tesco "italian" range
Have you tried recipezaar.com?
They have recipes of all difficulties, but most only involve a few ingredients and are fairly easy to do.
They also seperate the meat recipes by the meat you are using.
http://www.recipezaar.com/
I promise you can't fail with this recipe. The key is timing. You can't overcook anything, in fact take things out before you think they are done and this will be your signature dish. But you have to follow this recipe and not substitue dried for fresh.
Take 1/2 a stick of unsalted butter, about 1 tsp. salt and pepper, and 3 cloved of smashed garlic. Mic this on low for about 5 minutes or until the butter is fully melted. Pour this in a baking dish with 1/4 c. white wine. To this add any type of seafood you like. Generally I don't mix because they cook at different times. I have done clams, shrimp and lobster tails. Put them under the broiler just until they are done. Boil some angel hair until its underdone, make sure you season the water well with salt. Save some of the pasta water. Put the pasta in a pan with about 1/3 of the pan juices. Let it cook for about 2 minutes you might need to keep it moist with the pasta water. Pour the seafood over and eat. Delish. You might want to garnish with parsley or basil, fresh of course.
Herb Crusted Pork Tenderloin
1 (4-pound) boneless pork loin, with fat left on
1 tablespoon salt
2 tablespoons olive oil
4 cloves garlic, minced
1 teaspoon dried thyme or 2 teaspoons minced fresh thyme leaves
1 teaspoon dried basil or 2 teaspoons fresh basil leaves
1 teaspoon dried rosemary or 2 teaspoons minced fresh rosemary
Preheat oven to 475 degrees F.
Place the pork loin on a rack in a roasting pan. Combine the remaining ingredients in a small bowl. With your fingers, massage the mixture onto the pork loin, covering all of the meat and fat.
Roast the pork for 30 minutes, then reduce the heat to 425 degrees F and roast for an additional hour. Test for doneness using an instant-read thermometer. When the internal temperature reaches 155 degrees F, remove the roast from the oven. Allow it to sit for about 20 minutes before carving. It will continue to cook while it rests.
* Serve with homemade garlic roasted mashed potatoes and some fresh steamed green beens with mushrooms and bacon.
for starter - put some rocket on a plate cut some melon (which ever is your fav but not watermelon) into boats or chunks and top with ripped palma ham. ( i like to do chunks of melon and place them all over the plate with the palma ham scattered in between)
you can prepare this earlier in the day and just over with cling and leave in fridge
Main Course - prick 2 sweet potatoes wrap in foil and bake in (preheated) oven at 190oC for about half hour if after half hour they feel slightly soft ( may need a little longer till they a slightly soft not really soft - just keep checking ) add 2 salmon filets wrapped in a little bit of palma ham round the middle and bake for 20 mins. ( put in tray on baking paper )
to make a sauce stir in a table spoon of horseradish sauce to creme freice ( taste it and add more horseradish sauce if needs be) i like to stir fry some spinich ,garlic and mushrooms to go with this.
pudding - strawberrys and cream ( no cooking required you have done far too much already - sit back and enjoy )
its sound a lot and ive proberly waffled on too much but it is really simple and very yummy
How about chestnut, cranberry and brie stuffed mushrooms:
Ingredients:
1/2 onion, finely chopped, fried
1/2 cup brie, diced
1/2 cup chestnuts, chopped
1/2 cup dried cranberries
4 flat mushrooms
Olive Oil
parsely (optional)
Rocket Salad:
Rocket
Sundried tomatoes (optional)
Red onion, finely sliced (optional)
Salad dressing
Parmasan cheese
Method:
1. Fry the onions in olive oil for 10 mins or until soft and brown.
2. Place everything apart from the mushrooms in a bowl and mix well, but gently (not squashing the brie cubes).
3. Stuff the mushrooms with the mixture.
4. Place on baking sheet - bake in the oven at 180C for 20 minutes or until mushroom is soft.
5. For rocket salad, mis everything together apart from parmasan and add dressing - mix well.
6. Place a handful of rocket on the side of the plate and grate some strips of parmasan cheese over the top - set mushrooms beside it.
I love this recipe. This is my own recipe and is totally unique. So if you use it don't spread it around.
Buy a chicken, sprinkle it with salt and pepper and spread some butter on the skin. Roast it at 325, 20 min. per pound. Boil some potatoes and carrots. Mash the potatoes. Make a simple lettuce salad with store bought dressing. Buy a pie that's frozen and you bake (aromatherapy, cherry is good) and serve it with ice cream. You can't go wrong.
Hmmm... sincerly I do cook but mostly I invent on the go. As I want to spice it up or go to a specific taste I add or leave out some stuff. Recipe's are written down but do not mean that you should like the whole package. Change it a bit and create your own tastes.
You can begin with cooking something for the occasion like B-day. Or if your eating outside and it's humid go with something light, cool and casual. If it's romantic with 'dessert' afterwards don't go to heavy as to leave you ready for a nap. If it's for the whole family put some stuff that you can serve yourself so that everybody passes around the dishes (Sharing!).
That has be set before starting. Then you worry about what to cook.
Bon Apetite.
Crimson Cherry-Glazed Holiday Hens
4 or 8 servings
Prep: 30 minutes
Roast: 40 minutes
Ingredients
4 1-1/4- to 1-1/2 pound Cornish game hens*
6 cloves elephant garlic, peeled and halved
3 tablespoons butter, melted
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup sliced or chopped shallots
2 tablespoons butter
1 cup red cherry preserves (with whole cherries)
1/4 cup red wine vinegar
1/2 teaspoon ground allspice
1/4 teaspoon ground cloves
Directions
1. Preheat oven to 425 degree F. Rub the skin of each hen with cut side of garlic cloves; reserve garlic. Tie drumsticks to tail. Brush hens with the 3 tablespoons melted butter and sprinkle with the salt and pepper. Place hens on a rack in a shallow roasting pan; twist wingtips under the back of each hen. Place halved garlic cloves around the hens. Roast for 40 to 45 minutes or until juices run clear. (Garlic may turn green during roasting, but that's OK.)
2. Meanwhile, in a small saucepan cook shallots in 2 tablespoons butter over medium heat until tender, about 3 minutes, stirring often. Stir in preserves, vinegar, allspice, and cloves. Bring to boiling; reduce heat. Boil gently, uncovered, about 20 minutes or until desired glazing consistency. Remove one of the pieces of garlic from the roasting pan; cool slightly. Finely chop garlic; stir into sauce.
3. To serve, transfer hens and garlic to a serving platter. Spoon glaze over hens. Makes 4 to 8 servings.
*Note: For smaller portions, split hens in half lengthwise. Ask the butcher to cut the hens in half for you and remove the backbone. Or, use a long heavy knife or kitchen shears to split the hens lengthwise. Cut through the breast bone, just off-center, and cut through the backbone; then discard the backbone. Place hen halves, skin side up, on a rack in a shallow roasting pan. Add the garlic to the pan and roast for 40 to 45 minutes or until juices run clear.
Glazed Ham
Another very traditional meal that can be served hot or cold.
Ingredients
4? to 5? kg (10-12 lb) ham on the bone
clear honey
Instructions
Put the ham skin side down in a large saucepan and add enough water to cover the ham completely. Leave to soak at room temperature for at least 12 hours, preferably overnight.
Drain the ham. Scrub the ham with a brush and rinse well. Return it to the saucepan and cover with fresh water. Bring to the boil, skimming off the scum that develops during cooking.
When scum no longer forms, cover and simmer for 20 minutes per 450g (1 lb), or until the knuckle end protrudes about 2.5 cm (1 in) and begins to feel loose.
Drain ham and place on a rack in a large roasting tin. Cool for 20 minutes; cut off skin and trim fat. cut the surface into 2cm (1 inch ) diamond shapes.
Brush the ham all over with the honey and bake at 170°C (325°F, gas mark 3) for 15 minutes or until the ham is glazed. Chill.
To serve wrap the bone in a paper towel or grease proof paper which has been cut into tassels at the end. You can decorate each diamond shape with glazed cherries if you wish.
Perfect Baked Potatoes
These potatoes are quick and easy to make, but very delicious. They are sure to become your families favourite. If oregano is not one of your favourite herbs you may choose to use other herbs such as thyme, rosemary or chives.
Ingredients
6 - 7 large potatoes
? teaspoon oregano
1 teaspoon salt
? cup oil
Instructions
Peel and cut the potatoes into quarters.
Put the potatoes into the roasting pan. Combine oregano, salt and oil in a bowl and drizzle over the potatoes. Using your hands roll the potato portions in the oil mixture until well covered.
Bake in moderate oven 250°C (410°F/gas mark 6) for 45 minutes. Serve while still hot.
Black Forest Gateau
This is an old favourite cake that is extremely delicious served as either a dessert or a coffee accompaniment.
Ingredients
125g (4? oz) butter
? cup caster sugar
? cup icing sugar
2 eggs, lightly beaten
1? teaspoon vanilla essence
1? cups self-raising flour
? cup cocoa powder
1 teaspoon bicarbonate of soda
1 cup buttermilk
1 tablespoon vegetable oil
1? cups cream, whipped
425g (15 oz) pitted cherries, drained
200g (7 oz) butter, extra
200g (7 oz) dark chocolate, melted
Instructions
Preheat the oven to moderate 180°C (360°F/gas mark 5). Brush a deep, 20cm (8 inch) round cake tin with oil. Line base and sides with paper; grease the paper with oil.
Using an electric beater, beat butter and sugars in a small mixing bowl until light and creamy. Add eggs gradually, beating thoroughly after each addition. Add essence, beat until well combined.
Transfer the mixture to a large mixing bowl. Using a metal spoon fold in the flour, followed by buttermilk. Then fold in cocoa powder followed by the oil and finally fold in bicarbonate of soda.
Stir in till just combined and mixture is smooth. Pour the mixture into the prepared tin; smooth the surface.
Bake for 45 minutes or until a skewer inserted into the centre of the cake comes out clean. Leave cake in tin to cool for 10 minutes before turning out onto a wire rack to cool.
To assemble the cake: Using a serrated knife, cut the cake horizontally into three layers. Place the first layer onto the serving plate. Spread with one third of the cream. Top with half the cherries. Continue layering the cake, cherries and cream until you end up with cream on top.
Beat the extra butter with electric beater until light and creamy. Add chocolate and beat until smooth. Spread evenly around the sides of the cake. Pipe rosettes around the outer top edge of the cake. Decorate with cherries and chocolate curls.
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