Any of you know good recipes?!
Answers: Well i should say i love food so i would lyk you to tell me any good recipes thanx =)
Here are a few of my favorite & E-Z recipes you might want to try. Good Luck & enjoy.
COLA CHICKEN
(This is my favorite way of fixing chicken wings……and ribs.)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan. Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking...to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce becomes
thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken....wings...would be ideal...add some hot sauce....presto "Hot
Wings"! Not tried this, yet.
I have used Ribs, just as good.
Fixed chicken wings, (using the above recipe) but...I
added the spices from a MILD (I don't care for "HOT") Buffalo
Wings packet...(the kind you get to bake in the oven).....I thought it
was really good.....(but you/I can't find a 'bad' way to fix chicken).
CHILI DOG CASSEROLE
1 pkg. (8) hot dog buns
1 pkg. (8) hot dogs (use more if you like)
1 can Chili (15 oz. without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard
DIRECTIONS: Pre-heat oven 350 degrees
In a 9" x 13" baking pan, break up hot dog buns (bite size) and spread in pan.
Cut up hot dogs (about 1/2" size) spread over buns.
Spoon/spred chilli over hot dog/buns.
Sprinkle onions over all.
Squirt mustard over entire mixture (don't spread...just make a few lines both ways across mixture)
Cover with shredded cheese.
Bake until cheese is melted and bubbly.
(Hint: If using extra hot dogs & chili, don't add extra buns.)
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
POOR MAN’S SWISS STEAK
Mix: 1 lb. hamburger
1 cup cornflakes
salt & pepper to taste
small amount dices onion
Spread in a square baking pan.
Pour: 1 can mushroom soup
1 can water
(combine together, first)
Pour over meat mixture.
Bake 45 minutes at 350 degrees.
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
Until meat is tender.
The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it.
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb. ground beef
1/2 lb. bacon
1 chopped onion
Brown in skillet and drain excess grease.
ADD:
16 oz. can Red Kidney Beans (drained)
24 oz. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS. Molasses
1/2 tsp. dry mustard
Mix Thoroughly !
Cook in a crock pot until...hot...hot...hot!
MARINATED VEGGIE SALAD
1 lb. can French style green beans
1 lb. can small peas
1 lb. can white corn
1 - 4oz. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. salt
1 tsp. pepper
1.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)
AND FOR DESSERT/SNACKS:
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
E-Z Candy
(All recipes are mixed the same.)
Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut & serve.
Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting
Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts
(I've made this without the flavoring & nuts....I want to try
rolling
into balls and dipping in a chocolate coating....sounds good to
me.)
I've doubled all the above recipes. The Marshmallow Nougat
recipe...doubled and added a container of white frosting (had an
extra one....so thought....why not!)
I use a double boiler..(prefer the double
boiler)...add chips in first ...then rest of
ingredients.....saving
nuts and flavorings for last.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours. (Until set)
I’ve used…Strawberry…Cherry….Lemon-Lime (Key Lime Pie)…Lemonade (Lemon pie…add a little yellow food coloring to give it a more lemony look).
CAKE MIX COOKIES
White Cake Mix
2 Tablespoons water
2 eggs
1/2 cup cooking oil
1 teaspoon almond extract
1/2 cup chopped nuts
powdered sugar
Mix all ingredients, except powdered sugar.
Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.
Roll in sugar until it is an approximate shape of a ball.
Place ion a lightly greased cookie sheet.
Bake at 350 degrees about 18 minutes, until lightly browned.
Cool on wire racks. Makes about 4 dozen cookies.
(Use any flavoring or cake mix you desire.)
OATMEAL PIE
(If you like Pecan pie, you’ll love this.)
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
? cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees.
Mix all ingredients in order given.
Pour into pie shell.
Bake 1 hour or until knife inserted in center comes out clean.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).
This is the link to my website. There are many recipes in the recipe forum of the website, and a place where you can post a reply. Hope it helps you.
http://thehomemadecook.bravehost.com/
Hello,
I value good, quality, recipes. I have a great web-site for you to check out. It's for only the best tested chocolate recipes. If they don't make the grade, I don't post them. There are recipes for cookies, brownies, and a whole lot more!
Good Luck!
Here are two of my favorites.........
MEDITERRANEAN SHRIMP
1 (14 ounce) can diced tomatoes (Italian herb variety)
1/2 cup chopped green onions
2 teaspoons chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pound small shrimp, peeled and deveined
4 ounces feta cheese, diced
cooked orzo
Heat large nonstick skillet over medium-high heat. Add tomatoes. Add onions, oregano, salt and pepper. Cook until slightly thickened, about 5 minutes. Stir in shrimp and cook until pink, 5 to 7 minutes. Toss with feta cheese. Mix in cooked orzo and serve.
Yield: 4 servings
CHICKEN CACCIATORE BAKE
2 skinless, boneless chicken breasts, cut into one-inch pieces
Italian seasoned dry bread crumbs
1 egg
1/4 cup milk
1 (8 ounce) package fresh mushrooms, sliced
2/3 cup diced yellow onion
2/3 cup diced green bell pepper
1 small can whole black olives, cut in half
1 (24 ounce) jar of pasta sauce (I recommend Newman’s Own Cabernet Marinara)
Beat egg and stir in 1/4 cup milk. Dip chunks of chicken in egg mixture and then into bread crumbs, coating well. Brown in a little oil until golden. (Chicken does not have to be completely cooked here, will complete in oven.) Place chicken in baking dish. Saute onions and bell pepper for 2 minutes then add mushrooms and saute 2 minutes more. Add onions, bell pepper and mushrooms to baking dish. Add black olives. Pour pasta sauce over all.
Bake at 350 degrees for about 30 minutes, until hot and bubbly. Serve with bowtie pasta.
Yield: 3 - 4 servings