I want to cook a lot of different meals....so any recipes are greatly appreciated?!


Question: I love to cook but sadly I don't know how to cook much. I have two things that I made up and that my man really likes, but I want to learn more recipes. Anything and everything that you can give to me is greatly appreciated! However, nothing with nuts, sunflower(whether actual sunflower or it's oil), fruits, or dark meats. I don't like dark meats and I'm allergic to fruits and nuts, and sunflower. Please let me know. Also if anyone can give me an awesome recipe for stuffed green peppers, that would be wonderful too! Thank you.


Answers: I love to cook but sadly I don't know how to cook much. I have two things that I made up and that my man really likes, but I want to learn more recipes. Anything and everything that you can give to me is greatly appreciated! However, nothing with nuts, sunflower(whether actual sunflower or it's oil), fruits, or dark meats. I don't like dark meats and I'm allergic to fruits and nuts, and sunflower. Please let me know. Also if anyone can give me an awesome recipe for stuffed green peppers, that would be wonderful too! Thank you.

Attagirl!

Right off the top, let me recommend Cooks.com. They host a bonanza of recipes ranging from beginner to beyond expert.

Sadly they have no filtering software to sort for your allergies/preferences, but a quick scan should do ya!

A fast Google of "Nut allergy recipes" will yield a number of resources like : http://www.foodallergycookbook.com/ which specializes in this sort of thing.

As for your final request, the stuffed peppers (yum), here's a good standard recipe : http://www.cooks.com/rec/doc/0,1626,1291...

But don't feel restricted! Use a good, flavored spaghetti sauce that you like instead of bland ol' tomato sauce. Also, don't be afraid to substitute chicken (precooked) or any sort of sausage that you like for the boring ol' beef!

Best wishes!

PARMESAN CHICKEN

4 boneless skinless breast filets of chicken
1/3 c. Dijon mustard
1/2 c. seasoned bread crumbs
1/3 c. butter, melted
1/2 c. grated Parmesan cheese

Pound chicken breasts flat. Pass through mixture of mustard and butter. Dredge in mixture of crumbs and cheese. Bake for 20 to 25 minutes at 375 degrees in rectangular sprayed Pyrex dish.

STUFFED GREEN PEPPERS

1 lb. ground meat
1 lb. ground pork
4 eggs
1 cup Italian style bread crumbs
1/2 cup grated Parmesan cheese
2 cloves fresh garlic
salt
pepper
Italian seasoning
2 cans tomato sauce
1/2 cup cooked white rice
4 large green peppers, sliced in half

Grease bottom of pan with olive oil. Mix meat, eggs, bread crumbs, cheese, garlic, and all seasonings in large bowl. Add rice and mix together. Slice green peppers so that you have 8 halves. (You can also slice off the top of the pepper and use the whole pepper instead). Stuff peppers with meat mixture. Place in pan and pour both cans of tomato sauce over top and along bottom of pan. Cook @ 350 F for about 1 hour. Serve with rice or mashed potatoes.

Preparation - Medium
Prep: 15 min - Cook: 60 min (to cook chicken)
Serves 8

2 skinless chicken breasts, cut in slices about 1/4 " thick then in bite-size morsels
3 - 4 leaves of sage
1 red pepper, seeded, coarsley diced, sautéed in olive oil or butter (optional)
8 oz pasta (fettuccine, tagliatelle) or 12 oz (3/4 package) penne, etc. (fettuccine is heavier).
4 tablespoons unsalted butter, at room temperature (or 2 of olive oil for sauteeing the chicken and 2 of butter for the sauce)
1 cup freshly grated Parmigiano Reggiano (Parmesan), at room temperature, plus extra cheese to pass at the table
1 1/4 cup Half and Half (mixture of light and heavy cream)
salt and freshly ground pepper (use white pepper if you have it)
a pinch of grated nutmeg
Pasta pot; pan large enough to hold all ingredients and pasta (we use a large non-stick wok for this).

SET the pasta water to boil in your pasta pot.

IN the large sauté pan large enough to hold all the ingredients, sauté the chicken in 2 tablespoons of butter or good olive oil until lightly browned. Set chicken aside on a warm plate.

COOK the pasta.

TIP: Remember to reserve some of the cooking water to moisten your chicken Alfredo if it is too dry.

IN the sauté pan: ADD the heavy cream, 2 tablespoons of butter and 1/2 cup Parmesan cheese to the same pan. Keep cooking on low-medium heat, stirring occasionally until the mixture reduces slightly and thickens.

ADD pinch of nutmeg, 3 - 4 leaves of sage, salt and pepper to taste. Stir.

ADD the cooked chicken and optional ingredients and mix again. Taste for salt. Add a TBSP or two of the pasta cooking water if too dry.

ADD the cooked and well-drained pasta to the sauce. Mix well with a wooden spoon.

TURN into a warmed serving bowl, or directly onto warmed plates

or you can try shrimp alfredo :] I recommend it if ya like see food...

This is a family recipe. It it time consuming but very worth it. The ingredients are not going to sound as if it would taste good - but believe me it is addicting. You will need:

2 lbs. ground beef - brown the hamburger meat
1 dozen eggs - boil the eggs until cooked then peel and chop
1 large onion - chop the onion

Put these ingredients in a bowl (if you need to salt it this is the time) and set aside or refrigerate while you are preparing the other step.

Purchase yeast roll mix - you can find it in the sugar and flour section of the grocery store. I use two boxes. Follow the directions on the box. Let the dough rise but instead of making into rolls you will pinch off a golf ball size of dough and using flour to keep it from sticking roll it out until it is about 7 inches in diameter (a circle). Put about 2 tablespoons of the meat mixture in the center. Fold over the dough and press the edges with a fork to seal. (Make sure it is sealed or it will break apart while cooking) It will look like one of those small pie turnovers. Heat oil in a frying pan. Use about 1-2 inches of oil. Carefully place the pies (you should be able to fry at least two at a time) in the oil and fry on one side until golden and then carefully turn the pie and fry on the other side. Remove and drain well. TIP: get the dough started first, then I make the filling , then I make all the pies (use flour to keep everything from sticking). Last fry all the pies - 2 at a time. I have been making this since I was 20 years old (I'm now almost 50) It has turned into a tradition and with practice my pies are perfect. You can make your own dough if you have a good yeast recipe but I found that Pillsbury Hot Roll mix works just as well and cuts down on time. Also baking the pies is just not as good (I have tried this) Good luck





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