Can anyone send me some recipes?!


Question: It can be ANY recipe. I love to cook, especially recipes that include vegetables.

Soooo. Send me a recipe that is worthy of a "home-cooked" meal!
Thank you!!!


Answers: It can be ANY recipe. I love to cook, especially recipes that include vegetables.

Soooo. Send me a recipe that is worthy of a "home-cooked" meal!
Thank you!!!

I would suggest these websites - a whole database of recipes for you to choose from!
http://allrecipes.com
http://epicurious.com
http://recipesource.com

have a great meal! :D

INGREDIENTS

* 3/4 cup butter, melted
* 1 1/2 cups white sugar
* 1 1/2 teaspoons vanilla extract
* 2 eggs
* 3/4 cup all-purpose flour
* 1/2 cup unsweetened cocoa powder
* 1/2 teaspoon salt

number of stars


DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan.
2. In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan.
3. Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!!

Got this on allrecipes.com/, which is an awesome recipe site! This one is a sweet-treat recipe, but they have tons of vegetable related ones, as well.

Click my avatar and send me your e-mail address and I'll send you over 100 of the top secret recipes in the world. They are as an attachment is the reason I can't send them through answers.

BROCCOLI AND RICE CASSEROLE

1 (10 oz.) frozen chopped broccoli
1/2 c. chopped onion
1/2 c. chopped celery
1 tsp. reduced calorie butter
1 (10 3/4 oz.) can cream of chicken soup
1 c. grated low-fat process American cheese
1 1/2 c. cooked rice
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. liquid pepper (I never use this one)
1 tbsp. bread crumbs

If you cannot have canned soups you can make your own by using 10 ounces of chicken broth and 2 tablespoons flour, cook until thick.
Cook broccoli according to package directions; drain well. Saute onion and celery in butter in non-stick skillet until clear.

SPINACH ELEGANTE

2 (10 oz.) pkg. frozen chopped spinach
3 slices bacon, cooked & crumbled
1 (6 oz.) can sliced mushrooms, drained
1/4 tsp. diced marjoram
1 c. sour cream
1/2 c. shredded sharp cheese

Cook spinach according to directions on package; drain well. Spread on bottom of 10" x 6" x 1 1/2" baking dish. Arrange bacon and mushrooms over the spinach. Sprinkle with a dash of pepper and marjoram. Bake at 325 degrees for 15 minutes. Cover with sour cream and cheese. Return to oven for 5 minutes or until cheese melts.

SCALLOPED CORN SUPREME

1 (#2) can (2 1/2 c.) cream style corn
1 c. milk
1 well beaten egg
1 c. cracker crumbs
1/4 c. minced onion
3 tbsp. chopped pimiento
1/4 tsp. salt
Dash of pepper
2 tbsp. butter
1/2 c. cracker crumbs

Heat corn and milk, gradually stir in egg. Add 1 cup crumbs, onion, pimiento and seasonings. Mix well. Pour into greased 8 1/2" x 1 1/2" round pan. Melt butter and pour over 1/2 cup crumbs. Sprinkle the buttered crumbs over corn. Bake in moderate oven, 350 degrees for 20 minutes.

Broccoli Barley Soup

The addition of barley makes this both a flavorful and hearty broccoli soup.

INGREDIENTS
2 medium onions, chopped
2 garlic cloves, minced
4 ounces sliced fresh mushrooms
5 tablespoons butter
3 cups chicken broth
3 cups vegetable broth
3/4 cup uncooked pearl barley
1/4 teaspoon dried rosemary, crushed
3/4 pound fresh broccoli, cut into florets
2 tablespoons cornstarch
1/4 cup cold water
2 1/2 cups half-and-half cream
Salt and pepper
grated Parmesan cheese


DIRECTIONS
In a large saucepan or Dutch oven, saute the first three ingredients in butter until tender. Add the chicken and vegetable broths, barley and rosemary. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until barley is tender. Add broccoli; cover and cook for 10 minutes or until broccoli is tender.
In a small bowl, combine cornstarch and cold water until smooth; stir into the soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in the cream, salt and pepper (do not boil). Sprinkle with Parmesan cheese.
==========
Chicken Italianio (easier than it looks)

3 lbs chicken breasts, cut up
3-6 tbsp salad oil
12 garlic cloves
1/2 cup dry white wine
2 tsp salt
1/2 tsp pepper
1/2 tsp dried rosemary leaves
1 medium-sized onion, sliced
4 medium-sized tomatores, cute into wedges
1 8 oz pkg spaghetti

In 12-inch skillet over medium-high heat, in hot salad oil, cook chicken and garlic until golden brown on all sides, about 20-25 minutes. When done, add wine, salt, pepper, rosemary, onion and half the tomato wedges; over high heat, heat to boiling. Reduce heat to low; cover and simmer 15 minutes or until chicken is fork-tender. Skim fat from liquid in skillet (if there is any). Add remaining tomatores; heat through. While this is simmering, prepare spaghetti as label direct.

To serve, drain spaghetti; place on large platter. Spoon chicken mixture on top of spaghetti.

Asparagus Au Gratin

2 tbsp butter
1/4 cups fresh bread crumbs
1/4 tsp sage, crushed
2 tbsp sliced green onion
1 can (10 1/2 oz) Asparagus, drained
1/4 cup of shredded Swiss Cheese

In 8x8 inch ovenproof dish, melt butter. Stir in crumbs and sage, mix well. Bake at 400 degress for 6 minutes. Remove from oven. Stir in onion, remove from dish. Arrange asparagus in buttered 1-quart baking dish. Sprinkle cheese over asparagus. Top with crumb mixture. Bake for 400 degrees for 10 minutes or until cheese melts.

We have just discovered how to use a slow cooker, and love it. Tastey and simple..
Today we had Pork Chops.
You will need:

4 thick boneless chops
1 packet of Lipton's onion and mushroom soup
1 can of Campbells mushroom soup
1 package of sliced baby Portabella mushroom's
Add veggies and or potatoes if you like.

Throw in the chops.
Add the powdered Liptons, spread evenly over the chops.
Pour in the Mushroom soup. Using the same can, fill it with water and pour that in.
Add veggies or potatoes if you'd like.
Turn on low, for 4-6 hrs.
Before you are ready to serve, sautee the mushrooms in butter, add a little garlic salt.
After you have placed your chops on a plate, add the mushrooms over the top.
Fun and easy, and just in time, when you get off work.

4 calabacitas(Mexican squash) chopped
1 small onion chopped
2 tomato's medium chopped
1 can (16oz.) corn with liquid
shredded cheese, your favorite, amount your choice
1 bullion cube (chicken flavor)
salt and pepper
garlic and onion powder, to your taste

Saute the onion for a minute. Add the calabacitas and saute another minute. Add the tomato's and corn with their liquid. Bring to a simmer. Next add the bullion cube chopped up, salt, pepper, garlic and onion powder. Mix to incorporate. Let simmer for 15 minutes. Add shredded cheese, mix and let melt. Remove from heat. Let stand 5 minutes and then dig in...YUM-O

Brisket with Carrots and Onions

6 to 7 pounds beef brisket
2 Tbsp. kosher salt
2 tsp. freshly ground black pepper
1 tablespoon minced garlic (4 cloves)
2 tsp. dried oregano leaves
1 pound carrots, peeled and cut into 2-inch chunks
8 stalks celery, cut into 2-inch chunks
6 yellow onions, peeled and sliced
6 fresh or dried bay leaves
1 (46-oz.can tomato juice

Preheat the oven to 350 degrees F.
Place the brisket in a heavy roasting pan. In a small bowl, combine the salt, pepper, garlic, and oregano. Rub the mixture on the brisket. Pile the carrots, celery, onions, and bay leaves on the brisket and pour in enough tomato juice to come about 3/4 of the way up the meat and vegetables. Cover the top of the pan with 2 sheets of parchment paper, then with aluminum foil. (The tomato juice will react unpleasantly with the aluminum foil if they touch.)
Bake for 3? hours, or until the meat is tender. Remove the meat from the pan and keep it warm. Place the pan on 2 burners and boil the vegetables and sauce over medium heat for another 30 minutes, or until the sauce is thickened.

To serve, slice the meat across the grain. Serve with the vegetables
--Ina Garten
--------------------------------------

SWISS STEAK (SLOW COKER)

1 round steak (approximately 1 1/2 pounds), see note
1 teaspoon garlic powder
Salt and pepper
All-purpose flour, for dusting
1/3 cup vegetable oil
2 cloves garlic, crushed
1 (14-1/2 ounce) can diced tomatoes
1 medium onion, cut into strips
1 medium bell pepper, cut into strips

Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper. Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.
Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.
---------------------------------

CHICKEN PICCATA

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
2 cups all purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

-- Giada DeLaurentiis

These are the best green beans ever! They're so good; you must try this recipe: http://allrecipes.com/Recipe/Tasty-Green...

The recipe link below is for Kraft Foods' Made-over Chicken Tetrazzini. I made it for dinner with already cooked turkey tonight. It's definitely a "keeper" recipe. Besides the change to turkey, I added a can of sliced water chestnuts to add some crunch and stirred all the cheese into the sauce while it was simmering to get it well distributed and then topped the casserole with some bread crumbs.

I hope you enjoy the casserole as much as we did!

I served an Almond-Orange salad with it...tear romaine lettuce to bite size, add a little chopped celery and green onion, chunk up a navel orange (or use mandarin oranges), add some sliced or blanched almonds and toss with this vinegarette. 2 Tbs. white wine vinegar, 1/4 cup oil, 2 Tbs. sugar and 1/4 tsp. almond extract. Yummy!

http://www.therecipecafe.com

Hungarian Tomatoes and Hot peppers
Growing up poor and relying on the garden / this is a fast easy favorite.

cut up ton of hot mild sweet peppers
large onions
Oil large pot
Add peppers and onion
I like to add cayenne
Cut up bunch of tomatoes and add. You can peel them but nothing was wasted so we did not
cook over simmer until soupy
Once done we added cut up hot dogs or sausage
No need to measure anything just add allot

I've found many good recipes from this website, further more, there are all about healthy food and cooked in a simple, unique way.
Hope you find it useful.

http://recipesforhealthyliving.blogspot....





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