I need family friendly resipes for 4-6 people?!


Question: perferrably cassoroles, or anything that is pretty easy to prepare


Answers: perferrably cassoroles, or anything that is pretty easy to prepare

check out this website, it's really a great one for anyone who likes to cook..beginner or otherwise..type in 'casserole', or 'easy' and you will get TONS of stuff back. You can even change the recipe size.....
www.allrecipes.com
That's just one site, there are dozens out there, but I refer to that one often! Good luck :)!

Catalina Chicken:
http://www.cooks.com/rec/view/0,1939,148...

1 whole chicken, cut into serving pieces or 4-6 lg. breasts
1 onion, sliced
1 bottle Catalina salad dressing
Dash of garlic salt
Dash of pepper
Greased baking dish (Pam works well, as well as shortening)

Wash and clean chicken thoroughly. Sprinkle garlic salt and pepper on each piece of chicken, both sides. Lay chicken pieces bottom side up on greased baking dish in single layer. Layer onions on top chicken. Pour Catalina dressing over the onions and chicken to thoroughly cover both.

Cover baking dish with foil and bake for about 30 minutes. Baste, and turn chicken pieces over, skin side up, and bake for an additional 30 minutes. Baste again and bake for an additional 15 minutes uncovered, just to brown the chicken. You may need to add water between baking times, depending on how hot your oven gets, so that the dressing does not evaporated. The chicken has its own juices, so just remember to keep all pieces immersed in the sauce. Serves 4.

This works great also in the crock pot. Follow directions above, except add 1/4 cup of water along with the dressing. I have also used this recipe for chicken wings and drummettes, cooked in the crock pot. Makes a great appetizer. Do not substitute recipe with French dressing.

I have also cooked it in the microwave. Delicious and quick.

Can also be cooked on top of the stove with a lid.

chili-mac
one box of macoroni and cheese,one can of chili con carne,add crumbled fried hamburger if you want;quick easy and great tasting

http://www.foodnetwork.com

http://www.foodtv.ca

http://www.taste.com.au

http://www.rasamalaysia.com

http://www.myrecipes.com

http://kuali.com

Here is a great website that allows you to choose an item out of one of the groups and can change the recipe to fit your tastes
http://www.stretcher.com/stories/990719e...

my moms lasagna
1 box lasagna noodles uncooked or oven ready your preference
1 small tomato paste
1 large can tomatoes
1.5 lbs ground beef
1 medium onion chopped
2 cloves garlic chopped
4 bay leaves
brick cheese (the big one)1 mozzarella
1 marble both grated

for the sauce brown the onion in a little oil add garlic, add tomato paste, canned tomatoes chop up a bit, ground beef, bay leaves stir well and simmer on low 1-1.5 hours

prepare lasagna noodles,
using a 9x13 pan put a little water or tomato juice on the bottom of the dish, put a layer of noodles, half of the sauce marble cheese, mozz cheese
noodles, other half of sauce marble cheese, mozz cheese,
noodles
top with the rest off the mozzarella cheese bake in a 325 oven for 45 minutes

I just made this one tonight:

6 pork chops (approx 5oz each)
3 Potatoes
3 Carrots
1 onion
2 Cans cream of mushrrom soup
1 1/2 Cans of Milk
3 Tbsp Flour
salt and pepper

Brown the chops in a skillet that has been lightly oiled. As the chops are browning slice the carrots potatoes, onions, and carrots. Place the browned chops in a 9x13 baking dish.
Layer on the veggies. In a seperate bowl mix the soup and flour until smooth, then add the milk. Pour over the chops and veggies and then cover and bake for 1 hour at 350. Then remove lid and continue to bake for another 15min.

The following are a jumble of recipes:

Hot Orzo Pasta Salad:

Boil some orzo while waiting chop some zucchini and yellow crooked neck squash kinda small. Add the veggies the last 3-4 minutes of boiling. Drain and transfer so a serving dish. Add some butter, seasoned salt, and shredded parm cheese. Mix and enjoy.

Cold Orzo Salad:

Boil some orzo pasta, drain and cool. Add some chopped red onion, roma tomatoes, corn, feta cheese, and Italian dressing.

Warm Green and Potato Salad:
1 lb small red, white or yellow new potatoes
12 oz fresh green beans trimmed and cut into 1 inch pieces (approx 2 cups)
1/4 cup dried tomatoes in olive oil drained, and chopped
1/3 cup bottled parmesan or Italian salad dressing
4 cups pre-washed Italian salad greens
4 slices bacon, crisp cooked and crumbled (optional)

1/2 or 1/4 the potatoes, boil with the beans in lightly salted water until tender. Drain.

Return to the pan and add remaining ingredients

Sweet and Sour Red Cabbage:-I'm trying this tomorrow

1/2 cup cider vinegar
1/4 sugar
1/4 brown sugar-packed
1 medium head cabbage shredded-about 10 cups
2 bacon strips diced
1 medium tart apple peeled and chopped
1/2 cup chopped onion
1/4 cup water
2 tbsp white wine vinegar
1/2 tsp salt
1/4 tsp pepper
1/8 tsp ground cloves

In a large bowl mix the cider vinegar, and sugars. Stir until sugars are dissolved. Add cabbage and toss to coat. Let stand 5-10 min. Meanwhile in large skillet cook bacon, until crisp. Remove to paper towels with a slotted spoon, reserve the bacon.

In the drippings cook apple and onion until tender. Stir in water, and cabbage and mix. Bring to a boil. Reduce heat cover and simmer 30-35 min.

Stir in all remaining ingredients except bacon, for 5 min or until tender. Sprinkle with bacon.

*If you don't like reg bacon try turkey bacon or tofu bacon. Or some chopped toasted pine nuts.

Tangy Watermelon Salad:

4 cups seedless watermelon-cubed
2 tbsp olive oil
3 tbsp lime juice
1 tbsp red wine vinegar
3/4 crumbled feta cheese
1/4 cup coarsely chopped fresh mint or Italian parsley

Mix the oil, lime juice, and vinegar. Toss the watermelon with the oil and lime mix. Gently fold in feta cheese, and mint/parsley.

Creamy Corned Beef Sandwiches:

1-8oz pkg cream cheese softened
1/4 cup mayo
2 tbsp Dijon mustard
1-2 1/2oz package thinly sliced corned beef cooked and thinly sliced
2 tsp fresh dill or 3/4 tsp dried dill weed
1/4 tsp salt

Mix everything together and spread on your fav bread. Or spread just thin layer on seedless (light) rye bread. Trim the edges to serve as an app or use cookie cutters such as a shamrock to serve at a party.

Color full veggie sauté:
2 med red peppers julienned
2 med green peppers julienned
2 med zucchini julienned
4 med carrots julienned
1 tsp olive oil
4 cups thinly sliced cabbage
1/4 tsp salt
4 tsp cider vinegar
1/4 cup water
1 tbsp sesame seeds.

In a large skillet, sauté the peppers, zucchini, and carrots in olive oil, for 5 min. Add the cabbage, salt and pepper, sauté 1 min longer.

In small bowl combine vin and water, pour over veggies. Cook and stir for 2-3 min or until heated thru. Sprinkle with sesame seeds.

Strawberry Tomatoes Salsa:
1 pint fresh strawberries-chopped
4 plum tomatoes seeded and chopped
1 small red onion finely chopped
1-2 med jalape?os minced
2 tbsp lime juice
1 tbsp olive oil
2 garlic cloves minced

Mix everything in a bowl and put in fridge. Serve over chicken or as a dip with tortilla chips.

Strawberry Tossed salad:

6 cups torn mixed salad greens
1 pint fresh strawberries slices
4 oz crumbled feta cheese
1/4 cup sunflower seeds
Balsamic vinaigrette

Toss and serve

Chili Lime Shrimp with Creamy Chipotle Dip:
2 limes
24 uncooked extra large shrimp, peeled and deviened-with shells on about 1 1/2 lbs
2 tbsp olive oil
1 clove garlic finely chopped
1/2 tsp crushed red pepper flakes
1/3 cup mayo
2 tbsp honey mustard
1 large chipotle chile in adobo sauce-finely chopped
1 tsp adobo sauce
1 tbsp chopped fresh cilantro

Reserve 1 lime for garnish. Grate 1 tsp peel form other lime. Cut lime in 1/2 and squeeze, enough juice to measure 2 tbsp. Set peel and juice aside

Butterfly each shrimp. (cut lengthwise along outside of shrimp without cutting all the way thru-the shrimp should lay flat open)

In 1 gallon resalable plastic bag mix oil, garlic, shrimp, pepper flakes, lime juice, and grated lime peel. Refrigerate 30-60 min to marinate.

Meanwhile in small bowl mix mayo, honey mustard, chipotle pepper, and adobo sauce. Cover and refrigerate until serving.

Heat oven to 400 degrees, Remove shrimp from marinade, place in a 15x10x1 baking dish. Open each shrimp arranging in pan so that the cut portionis on pan with tail tucked in. Toss marinade.

Bake 5-7 min rearranging shrimp 1/2 way thru bake time, until shrimp are pink. Place on serving dish sprinkle with cilantro. Spoon dip into bowl. Cut reserved lime into wedges, garnish dip with wedges

Okay here is how I do my stew:

1 pound stew meat
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into big chunks
1 onion chopped
1 large white potato or 2 medium potatoes peeled and chopped
1 clove garlic chopped
1 can stewed tomatoes
Oil
Flour
Seasonings such as seasoned salt, granulated garlic, pepper, celery salt, onion powder and a few bay leaves

In a large skillet heat the oil.
In a zipper seal bag add flour and all the seasoning to taste-except bay leaves. You want to season it kinda heavily because it will basically season your whole stew.
Toss the meat into the bag of flour and coat well. Add the meat to the oil, adding a little extra flour.
Meanwhile add all veggies and bay leaf to a soup or crock pot. Add the meat when it is done frying, add all the flour drippings as well.
Simmer on low heat until the meat and veggies are tender. Adding more water or seasonings as needed. Stir from time to time as well.

Crock Pot Chicken Salsa Curry


10 chicken thighs-bone in
1 jar of your fav salsa
1/2 onion chopped
1 tablespoon curry (or about 1/2 if you don't like a strong curry taste)
1/2 cup sour cream

Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.

When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.

This would go well with rice or cous cous.

If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster. I haven't done it in the oven but as I said I think it should work. I did it in the crock pot and it was awesome. This recipe is easy to do smaller portions of as well.

Rice:
When adding the liquid to rice I never really measure it out with a measuring cup. I learned this from my mom-in-law. Just pour in the rice and then gently place your pointer finger on top of the rice, slowly add cool water to a knuckle and half past the rice. Place on the stove and turn on high un-covered until the rice starts to boil. Reduce the heat to a medium low and cover with a tight fitting lid. The rice should be done in about 20 min. Fluff with a fork add some butter and enjoy.

Mexi-rice:

Use rice that is still warm.

Heat a skillet or griddle pan to a med-low heat. Add the rice and your favorite salsa, some olives, corn and ground cumin. (A great salsa to use would be the kind in the plastic tubs in the produce section, I think it's labeled as "Fresh Salsa" but El Paso or whatever would work as well.)

Instead of pre-made salsa make your own using roma tomatoes chopped small, red onions, chopped cilantro, minced garlic, finely chopped jalape?o pepper, adding some lime juice, and garlic salt. You can also do this in the processor but be very careful not to over process because it can end up kind of mushy, and to green from the cilantro. You can also drain the salsa, or remove the seeds from the tomatoes. But using the seeds and then draining it would be great flavor enhancers in your rice. You could even freeze the liquid in ice cube trays (1 cubes equals approx 1 oz) and keep them for future uses. Then toss this fresh salsa in with the rice and cumin, olives, and corn.

Serve hot and I like mine with just a sprinkle of melted cheese.....yumm!!!

Creamy chicken enchiladas:

1 pound boneless chicken breasts diced
1 8oz package cream cheese cut into cubes
Flour or corn tortillas
1 can diced green chili peppers
ground cumin
1 or 2 can green enchilada sauce
Shredded cheese

Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.

Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.

Hamburger soup:

1 pound hamburger
1 or 2 carrots peeled and cut into big chunks
1 or 2 ribs of celery cut into b





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