Does anyone know any good recipes?!
I am sick of eating the same food and I want to know something fresh and different to eat!. Both for dinner and dessert!. also, any good wine preferences!?Www@FoodAQ@Com
Answers:
Chicken Seafood Gumbo
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 celery stalk, chopped
1 yellow onion, chopped
1 green bell pepper, chopped
2 cloves garlic
8 cups chicken stock
1/4 cup ketchup
2 large tomato, diced
1 pound sliced okra
1 cup chopped cooked chicken
1 pound lump crabmeat
1 pound large shrimp
1/2 lemon, juiced
Dash hot sauce (recommended: Tabasco)
Dash Worcestershire sauce
In a heavy Dutch oven, heat oil!. Add the flour and stir and cook until the mixture darkens to a brown color, about the shade of peanut butter!. Add the celery, onion, green bell pepper and garlic and saute until tender!.
Whisk in chicken stock, add the ketchup, chopped tomato, and okra!. Let simmer for 2 1/2 hours!. About 10 minutes before serving time add cooked chicken, crabmeat and shrimp and simmer!. Add lemon juice, hot sauce and Worcestershire!.
The Perfect Rice
2 tablespoons butter
1 shallot, chopped
1 1/2 cups long-grain rice
Salt and freshly ground black pepper
2 1/2 cups chicken broth or water, warmed
1 clove garlic, smashed
2 sprigs fresh thyme
1 tablespoon freshly chopped parsley leaves, for garnish
Melt butter in a 2-quart saucepan over medium heat!. Add shallot and saute until tender!. Add the rice and stir until the rice is glossy and coated with the butter!. Season with salt and pepper, to taste, and add the warmed stock!. Add the smashed garlic and sprigs of thyme!. Cover with a tight fitting lid!. Cook for 15 to 17 minutes!.
Remove the thyme and garlic!. Fluff with a fork and add fresh chopped parsley!.
Chicken Tenders with Honey Mustard Sauce
Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
Preheat oil to 350 degrees F!.
Cut the chicken breasts into long strips and set aside!.
Beat the 3 eggs in a separate bowl and measure the flour into another separate dish!.
Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper!.
Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko!.
Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray!. Serve with honey mustard sauce!.
Honey Mustard:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper
Mix all the ingredients in a small bowl and season with salt and pepper!. The sauce can be held in the refrigerator for 1 week!.
Potato Salad
5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt
Boil cubed potatoes until they are tender!. Drain and cool!. In a large bowl add celery, onion, 2 eggs and pickled relish!. Add the salad dressing, yellow mustard and sugar!. Stir well!. Place the sliced egg on top of potatoes and sprinkle with paprika and salt!. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight!.
Banana Pudding
2 1/2 cups sugar
6 tablespoons all-purpose flour
Pinch salt
2 (12-ounce) cans evaporated milk
4 egg yolks
1/2 stick butter, cubed
1 teaspoon vanilla extract
1 box vanilla wafers, plus more for garnish, crumbled
5 bananas, sliced
Whipped cream
In a 3-quart heavy saucepan on low heat, add sugar, flour and salt!. Pour in the evaporated milk and stir constantly!. The mixture will thicken slowly, about 10 minutes!.
Lightly beat the egg yolks in a medium size bowl!. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs!. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes!.
Remove the saucepan from the heat and stir in the butter and the vanilla extract!. Place the pudding into a bowl and cover with plastic wrap!. Let cool in refrigerator for 2 1/2 hours!.
Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding!. Add the whipped cream and then repeat the layers!. Garnish with crumbled cookies on top!.
I do this whole menu one sunday a month and my family loves it!. All the recipes are from the Food Network show Down Home With the Neely's wonderful show!. Good Luck!Www@FoodAQ@Com
1/2 cup vegetable oil
1/2 cup all-purpose flour
1 celery stalk, chopped
1 yellow onion, chopped
1 green bell pepper, chopped
2 cloves garlic
8 cups chicken stock
1/4 cup ketchup
2 large tomato, diced
1 pound sliced okra
1 cup chopped cooked chicken
1 pound lump crabmeat
1 pound large shrimp
1/2 lemon, juiced
Dash hot sauce (recommended: Tabasco)
Dash Worcestershire sauce
In a heavy Dutch oven, heat oil!. Add the flour and stir and cook until the mixture darkens to a brown color, about the shade of peanut butter!. Add the celery, onion, green bell pepper and garlic and saute until tender!.
Whisk in chicken stock, add the ketchup, chopped tomato, and okra!. Let simmer for 2 1/2 hours!. About 10 minutes before serving time add cooked chicken, crabmeat and shrimp and simmer!. Add lemon juice, hot sauce and Worcestershire!.
The Perfect Rice
2 tablespoons butter
1 shallot, chopped
1 1/2 cups long-grain rice
Salt and freshly ground black pepper
2 1/2 cups chicken broth or water, warmed
1 clove garlic, smashed
2 sprigs fresh thyme
1 tablespoon freshly chopped parsley leaves, for garnish
Melt butter in a 2-quart saucepan over medium heat!. Add shallot and saute until tender!. Add the rice and stir until the rice is glossy and coated with the butter!. Season with salt and pepper, to taste, and add the warmed stock!. Add the smashed garlic and sprigs of thyme!. Cover with a tight fitting lid!. Cook for 15 to 17 minutes!.
Remove the thyme and garlic!. Fluff with a fork and add fresh chopped parsley!.
Chicken Tenders with Honey Mustard Sauce
Peanut oil, for frying
2 pounds boneless, skinless chicken breasts
3 eggs
1 cup all-purpose flour
2 cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon lemon-pepper
1/2 teaspoon cayenne
1/2 teaspoon salt
1/2 teaspoon pepper
Honey Mustard, recipe follows
Preheat oil to 350 degrees F!.
Cut the chicken breasts into long strips and set aside!.
Beat the 3 eggs in a separate bowl and measure the flour into another separate dish!.
Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper!.
Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko!.
Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray!. Serve with honey mustard sauce!.
Honey Mustard:
1/2 cup Dijon mustard
1/2 cup honey
2 tablespoons mayonnaise
1 tablespoons lemon juice
Salt and pepper
Mix all the ingredients in a small bowl and season with salt and pepper!. The sauce can be held in the refrigerator for 1 week!.
Potato Salad
5 large red potatoes, peeled and cubed
2 ribs celery, chopped
1/2 large onion, chopped
3 hard-boiled eggs, 2 chopped and 1 sliced
2 heaping tablespoons sweet pickle relish, drained
1/2 cup salad dressing, (recommended: Miracle Whip)
3 tablespoons yellow mustard
1 tablespoon sugar
Paprika, for garnish
Salt
Boil cubed potatoes until they are tender!. Drain and cool!. In a large bowl add celery, onion, 2 eggs and pickled relish!. Add the salad dressing, yellow mustard and sugar!. Stir well!. Place the sliced egg on top of potatoes and sprinkle with paprika and salt!. Let the potato salad chill in the refrigerator for 2 1/2 hours or overnight!.
Banana Pudding
2 1/2 cups sugar
6 tablespoons all-purpose flour
Pinch salt
2 (12-ounce) cans evaporated milk
4 egg yolks
1/2 stick butter, cubed
1 teaspoon vanilla extract
1 box vanilla wafers, plus more for garnish, crumbled
5 bananas, sliced
Whipped cream
In a 3-quart heavy saucepan on low heat, add sugar, flour and salt!. Pour in the evaporated milk and stir constantly!. The mixture will thicken slowly, about 10 minutes!.
Lightly beat the egg yolks in a medium size bowl!. Add a ladleful of the thickened milk mixture to the eggs and whisk, to temper the eggs!. Add the egg mixture into the saucepan and continue to whisk and cook until incorporated, roughly 2 to 3 minutes!.
Remove the saucepan from the heat and stir in the butter and the vanilla extract!. Place the pudding into a bowl and cover with plastic wrap!. Let cool in refrigerator for 2 1/2 hours!.
Into a large bowl or trifle dish, add a layer of vanilla wafers, a layer of sliced bananas, and top with pudding!. Add the whipped cream and then repeat the layers!. Garnish with crumbled cookies on top!.
I do this whole menu one sunday a month and my family loves it!. All the recipes are from the Food Network show Down Home With the Neely's wonderful show!. Good Luck!Www@FoodAQ@Com
For dinner, I have 2 options!.!.!.!.
Chicken Pasta Bake
3-4 boneless chicken breast
1 can crm!. of mushroom
1 can crm of chicken
1 pkg Spaghetti noodles
1 pack of cheese (colby works best)
Garlic Powder
Onion Flakes
Boil the chicken and the noodles!. Shred the chicken!. Add all ingredients (use half the cheese in mix) in a bowl!. Put into a cassarole dish, then sprinkle remaining cheese on top!. Bake at 400 for about 20-30 mins!.
Olive oil/onion crusted chicken
Rub the boneless chicken breast with Olive Oil!.
Place a packet of dry onion soup mix, with a tsp of garlic powder in a freezer bag, and add chicke, and shake to get mix on chicken!. Bake uncovered till chicken is done!.
Super yummy!!
Not too many dessert ideas other than I love to make chocolate cake, and instead of icing, just put powdered sugar on top!.
Japanese Plum Wine! SO GOOD! Try either the Bennihana brand or one called Fu-KI or something like that!. Add a marachino cherry!. VERY intoxicating! And very sweet!
~SPWww@FoodAQ@Com
Chicken Pasta Bake
3-4 boneless chicken breast
1 can crm!. of mushroom
1 can crm of chicken
1 pkg Spaghetti noodles
1 pack of cheese (colby works best)
Garlic Powder
Onion Flakes
Boil the chicken and the noodles!. Shred the chicken!. Add all ingredients (use half the cheese in mix) in a bowl!. Put into a cassarole dish, then sprinkle remaining cheese on top!. Bake at 400 for about 20-30 mins!.
Olive oil/onion crusted chicken
Rub the boneless chicken breast with Olive Oil!.
Place a packet of dry onion soup mix, with a tsp of garlic powder in a freezer bag, and add chicke, and shake to get mix on chicken!. Bake uncovered till chicken is done!.
Super yummy!!
Not too many dessert ideas other than I love to make chocolate cake, and instead of icing, just put powdered sugar on top!.
Japanese Plum Wine! SO GOOD! Try either the Bennihana brand or one called Fu-KI or something like that!. Add a marachino cherry!. VERY intoxicating! And very sweet!
~SPWww@FoodAQ@Com
you'll love this!.
Cheesecake brownies!.
1 box fudge brownie mix!.
1 (8oz) cream cheese , softened!.
2 tab, butter or margarine!.
1 tab, cornstarch!.
1 (14 oz ) can of eagle brand sweetened condensed milk!.
1 egg!.
2 tea!. vanilla extract!.
1 can ready -to-spread chocolate frosting!.
preheat oven to 350!.
prepare brownie mix as package directs,
spread into well greased 13x9 baking dish,
in mixing bowl, beat cheese, margarine and cornstarch until fluffy, slowly beat in condensed milk then egg and vanilla until smooth!.
pour evenly over brownie batter!.
bake 45 min!. or until top is lightly browned!.
cool, spread with frosting!.
cut in to bars!.
store covered in refrigerator!.
ever try making french toast out of cinnamon raisin bread!?
and top it with apple pie filling,
Or adding cheese and bacon to mash potatoes
( kids love this)!.
BAKED BRIE IN PUFF PASTRY
1 sheet Pepperidge Farm puff pastry - thawed
1 Brie - about 1 lb!. in size
1 egg yolk mixed with
1 tsp!. water
1/2 jar of strawberry jam
1/4 c!. walnuts
Set out frozen puff pastry about 20 to 30 minutes before ready to use!.
Roll out pastry to 1/8" thickness!. Cut off a 4" strip and set aside to use as decoration!.
Place Brie in center of puff pastry , top with jam and nuts and bring up edges and crimp edges together around Brie, sealing completely!. Turn Brie - crimped dough side down on a baking sheet!. With remaining 4" of dough left cut out leaf design or anything you may want to use as a decoration!. Place on top of dough covered Brie!.
Refrigerate until ready to bake!.
When ready to bake Mix egg yolk with 1 teaspoon water and brush entire dough covered Brie!.
Preheat oven to 400 degrees!. Bake for 15-20 minutes!. Remove from oven and let set 10 to 15 minutes before serving!.
good with a fruity flavored wine or a whir Zinfandel!.Www@FoodAQ@Com
Cheesecake brownies!.
1 box fudge brownie mix!.
1 (8oz) cream cheese , softened!.
2 tab, butter or margarine!.
1 tab, cornstarch!.
1 (14 oz ) can of eagle brand sweetened condensed milk!.
1 egg!.
2 tea!. vanilla extract!.
1 can ready -to-spread chocolate frosting!.
preheat oven to 350!.
prepare brownie mix as package directs,
spread into well greased 13x9 baking dish,
in mixing bowl, beat cheese, margarine and cornstarch until fluffy, slowly beat in condensed milk then egg and vanilla until smooth!.
pour evenly over brownie batter!.
bake 45 min!. or until top is lightly browned!.
cool, spread with frosting!.
cut in to bars!.
store covered in refrigerator!.
ever try making french toast out of cinnamon raisin bread!?
and top it with apple pie filling,
Or adding cheese and bacon to mash potatoes
( kids love this)!.
BAKED BRIE IN PUFF PASTRY
1 sheet Pepperidge Farm puff pastry - thawed
1 Brie - about 1 lb!. in size
1 egg yolk mixed with
1 tsp!. water
1/2 jar of strawberry jam
1/4 c!. walnuts
Set out frozen puff pastry about 20 to 30 minutes before ready to use!.
Roll out pastry to 1/8" thickness!. Cut off a 4" strip and set aside to use as decoration!.
Place Brie in center of puff pastry , top with jam and nuts and bring up edges and crimp edges together around Brie, sealing completely!. Turn Brie - crimped dough side down on a baking sheet!. With remaining 4" of dough left cut out leaf design or anything you may want to use as a decoration!. Place on top of dough covered Brie!.
Refrigerate until ready to bake!.
When ready to bake Mix egg yolk with 1 teaspoon water and brush entire dough covered Brie!.
Preheat oven to 400 degrees!. Bake for 15-20 minutes!. Remove from oven and let set 10 to 15 minutes before serving!.
good with a fruity flavored wine or a whir Zinfandel!.Www@FoodAQ@Com
Coconut Tropical Bars
Heat oven to 350 F!. In bowl, combine 15 Melba toast boards, ground; 1 1/2 cups organic rice cereal with strawberries and raspberries, like Kashi, and 1/2 cup butter-replacement spread, like I Can't Believe It's Not Butter! Pat mixture into bottom of greased 13" x 9" baking pan!. top with 2 cups sweetened flaked coconut!. Drizzle with 1 can reduced-fat condensed milk, like Borden!. Bake 20 min!., or until light brow!. Let cool 5 min!. sprinkle 1/2 cup each assorted dried fruit and chopped walnuts evenly over coconut; press down!. Let cool completely!. Drizzle with melted bitter-sweet chocolate, if desired!. Using sharp serrated knife, cut into 36 pieces!.Www@FoodAQ@Com
Heat oven to 350 F!. In bowl, combine 15 Melba toast boards, ground; 1 1/2 cups organic rice cereal with strawberries and raspberries, like Kashi, and 1/2 cup butter-replacement spread, like I Can't Believe It's Not Butter! Pat mixture into bottom of greased 13" x 9" baking pan!. top with 2 cups sweetened flaked coconut!. Drizzle with 1 can reduced-fat condensed milk, like Borden!. Bake 20 min!., or until light brow!. Let cool 5 min!. sprinkle 1/2 cup each assorted dried fruit and chopped walnuts evenly over coconut; press down!. Let cool completely!. Drizzle with melted bitter-sweet chocolate, if desired!. Using sharp serrated knife, cut into 36 pieces!.Www@FoodAQ@Com
an old recipe from my mother on a budget was a can of cream of chiken or mushroom soup and a can of cornbeef heat together put over rice or potatoes!.
get a box of jello any flavor u like and coolwhip ,can of pineapple, can of fruit cocktail mix together and whaaaaalalaaaaaaa laaaaaaaaaaa make it instant jello and don't forget the cottage cheese is't great not fatting eitherWww@FoodAQ@Com
get a box of jello any flavor u like and coolwhip ,can of pineapple, can of fruit cocktail mix together and whaaaaalalaaaaaaa laaaaaaaaaaa make it instant jello and don't forget the cottage cheese is't great not fatting eitherWww@FoodAQ@Com
Beef stroganoff
1 lb ground beef
1 bag wide egg noodles
2 cans cream of mushroom soup
1 (8 oz) container sour cream
brown beef, drain!. boil pasta, drain!. Mix all ingredients and simmer 5 minutes until hot!.
I serve with buttered bread and salad!. Makes 4-6 servings!!
HOPE YOU ENJOY!!
And my favorite wine is a late harvest Reisling!. They taste very sweet!.Www@FoodAQ@Com
1 lb ground beef
1 bag wide egg noodles
2 cans cream of mushroom soup
1 (8 oz) container sour cream
brown beef, drain!. boil pasta, drain!. Mix all ingredients and simmer 5 minutes until hot!.
I serve with buttered bread and salad!. Makes 4-6 servings!!
HOPE YOU ENJOY!!
And my favorite wine is a late harvest Reisling!. They taste very sweet!.Www@FoodAQ@Com
i was sick of making the same thing and i just google an idea and get recipes off the Internet and i get rave reviews!. good luck
www!.bettycrocker!.com
www!.cookingclub!.comWww@FoodAQ@Com
www!.bettycrocker!.com
www!.cookingclub!.comWww@FoodAQ@Com
foodnetwork!.com
allrecipes!.com
epicurious!.com
all three have awesome recipes!!! happy eats!!!Www@FoodAQ@Com
allrecipes!.com
epicurious!.com
all three have awesome recipes!!! happy eats!!!Www@FoodAQ@Com
just go to your library and check out some recipe books and copy them downWww@FoodAQ@Com