I need recipes.?!


Question: I need recipes!.!?
All kinds, I like mexican,Italien,Greek, Any and all are welcome!. What your family favorite dishes!?Www@FoodAQ@Com


Answers:
Here's a few:

DIRT PUDDING

INGREDIENTS:
1 pound bag of Oreo’s
1 large box of instant vanilla pudding
1 small container of Cool Whip
1 Tablespoon powdered sugar

INSTRUCTIONS:
1!.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish!.
2!.) Make pudding as directed on package!.
3!.) Add Cool Whip & sugar, spread over crushed Oreo’s!.
4!.) Crush remaining Oreo’s and sprinkle on top of pudding mixture!. Refrigerate!.



Banana Pudding

I usually double the recipe!.!.!.!.never any left-overs!.

Ingredients:
Bananas
Use instant Banana pudding or vanilla pudding fix by directions on box!.
Cool Whip!.!.!.add to pudding mix thoroughly!.
Vanilla wafers
Toasted coconut!.

Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also!.)
Add a layer of sliced of bananas
Gently cover with a layer of 1/2 pudding mixture!.
Make a second layer of wafers, bananas & pudding!.

Top with some toasted coconut and/or crushed vanilla wafers!.


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!.

I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)…!.Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look!.)


POT ROAST
Your choice of beef or pork(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 made 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!.



Cola Chicken

1 family size package chicken wings
2 cup catsup
2 - 12oz!. can cola (pepsi, coke, etc!.)
2- packages McCormicks Buffalo wings seasoning

Put chicken in a non-stick pan!.
Mix together catsup and cola, seasoning…!.pour over chicken!.
Bring to a boil!.
Reduce heat and cook 45 minutes!.
(turning chicken a few times, while cooking!.!.!.to prevent from
sticking to pan)
Cook until the sauce becomes thick and adheres to the chicken!.

It turns into the most incredible BBQ sauce!. Yummmm!

I used 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)!.

This recipe is doubled…!.!.for my husband and myself…I use ? the ingredients!.

You can double…the double…!.and more as you like!.


BBQ Ribs

Use the same method (Cola Chicken)…!.leave out McCormicks seasoning!.

Ribs & Chicken wings both good…!.!.and……‘s I m p l e’…!.!.to fix…!!


Find more quick – simple – E-Z – few ingredient…!.recipes…at E-Z Cookin’ group:

http://groups!.yahoo!.com/group/e-zcookin/

Lots of interesting ‘stuff’ in files & links…come join & check it out!.

Pat in Indiana…!.

pmsbar2@att!.netWww@FoodAQ@Com

I made this today, for tomorrow night's supper!. It taste really good now!. I can't wait to try it tomorrow after it's gained flavor!.

Adobong Na Manok (Adobo Chicken, Philippine Style)

INGREDIENTS

* 1 tablespoon vegetable oil
* 1 large head of garlic, cloves crushed
* 2 ounces fresh ginger, thinly sliced lengthwise
* 6 chicken legs (1 1/2 to 2 pounds), separated at the joint, thighs and drumsticks halved through the bone crosswise
* 1/2 cup coconut vinegar or Chinese white rice vinegar
* 1/4 cup Chinese light soy sauce
* 5 scallions, root and dark green ends trimmed, and 6-inch stalks cut into 1-inch-long pieces
* 1 tablespoon black peppercorns
* 2 fresh bay leaves

INSTRUCTIONS

1!. Heat the oil in a large clay or heavy-bottomed pot over medium-high heat!. Stir-fry the garlic and ginger until fragrant and golden, about 5 minutes!. Add the chicken, vinegar, soy sauce, scallions, peppercorns, bay leaves, and 1/4 cup water, reduce the heat to medium-low, and simmer until the chicken is fork-tender and the juices have reduced by half, about an hour!. You can serve the chicken over rice with a sautéed vegetable on the side now, or refrigerate it overnight!.
2!. Take the adobong out of the refrigerator and allow to come to room temperature!. Place the pot, uncovered, over medium heat and, stirring occasionally, reheat the stew until a little more of the juices have evaporated!. The more the juices evaporate, the more the fat surfaces and crisps the chicken pieces, making them very delicious!.

Variation: You can make this with a whole 2 1/2 pound chicken!. This is what I call “family style” adobong!. Remove the legs from the chicken, and split them at the joint!. Chop the drumsticks and thighs in half through the bone!. (Use a cleaver to do this, but if you are uncomfortable using a cleaver for chopping, slice the pieces in half lengthwise so some of the halves retain the bone, while the others are bone-free!.) Separate the back from the breast side of the chicken!. Use kitchen shears or a cleaver!. Quarter the backbone!. Separate the wings from the breast at the joint, and discard the tips!. Halve the breast through the bone, then quarter each half through the bone crosswise!. Enjoy, but be very careful of the small bonesWww@FoodAQ@Com

Here is a recipe for cooking fresh tuna that I love and a link to the site it comes from!.!.!.

Griddled Tuna and Coriander Rice

Per person, you will require:

Fresh tuna fillet
3oz (75g) basmati rice
Generous handful of coriander, cilantro in US (roughly chopped)
3 tomatoes (deseeded and finely chopped)
2 large garlic cloves (very finely chopped)
1 spring onion, scallion in US (finely chopped)
3 inches of cucumber (peeled, deseeded and finely chopped)
1 red Birds' Eye chilli pepper (finely chopped, seeds in)
Extra virgin olive oil
Few drops of white wine vinegar
Salt/freshly ground black pepper
Vegetable or sunflower oil for griddling

Mix the tomatoes, garlic, spring onion, cucumber, chilli pepper and half of the coriander with a good splash of extra virgin olive oil, season to taste with salt and freshly ground black pepper!. Cover with clingfilm and place in the fridge for about an hour for the flavours to infuse, or even better, prepare this the night before!

Boil the rice as per the instructions on the packet and when ready, mix through the remaining chopped coriander and season with salt!.

Oil the tuna fillets lightly with vegetable or sunflower oil (do NOT oil the pan) and cook for about a minute each side on a very hot griddle pan!. The fillets should be cooked on the outside only and remain deliciously moist and pink in the centre!. Place them on the bed of rice and spoon some salsa over the top!. If you do not have a griddle pan, an ordinary, non-stick frying pan can be used, but the fillets should be cooked for slightly longer!.Www@FoodAQ@Com

ngredients: 1 egg, 1 can Campbell's (or other) Cream of Mushroom soup, 1 small jar or can of mushrooms, 1 10 ounce can of chunk white tuna (any brand), 1 small can of green peas, 10 ounces of milk or condensed milk, 1 bag of grated cheese!. 1 cup of butter or margarine!.

1 box or bag of medium shell pasta!.

In a casserole bowl, break and whip the egg!. Stir in the tuna!. Add the Cream of Mushroom soup and the milk!. Stir well!. Add the peas and the mushrooms, including the liquid contents of the cans!. Stir!. Put the butter or margarine on top and don't stir!.

In a pot or pan, bring water to a boil and cook the pasta!. Drain and add to the other contents!. Stir well until there are no traces of the butter or margarine (I use Parkay in a tub, by the way)!.

Add the cheese on top!. (Use your favorite!. I like sharp cheddar, but any cheese will work!.)

Bake at 350 F for 30 minutes in the casserole bowl--covered!.

Three sisters stew
In Native American mythology, squash, corn, and beans are known as of the "three sisters!." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14- to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chiles, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro
Preheat the oven to 400 degrees!.

Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers!. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan!. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way)!. When cool enough to handle, scoop out the pulp, and cut into large dice!. Set aside until needed!.

Heat the oil in a soup pot!. Add the onion and sauté over medium-low heat until translucent!. Add the garlic and continue to sauté until the onion is golden!.

Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer!. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes!. Season to taste with salt and pepper!.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed!. Just before serving, stir in the cilantro!. The stew should be thick and very moist but not soupy; add additional stock or water if needed!. Serve in shallow bowls!.
TOMATO QUICHE
3 large tomatoes, chopped
1 medium onion, finely chopped
3 Tb!. butter
1 tsp!. salt
1/4 tsp!. thyme
1 8" prepared pie shell
1/2 lb!. Swiss cheese, diced
3 eggs, well beaten
1 c!. half & half
Combine tomatoes, onion, butter, salt & thyme in a saucepan and cook over medium heat until mixture is reduced by half!. Place cheese on bottom of prepared pie shell!. Pour tomato mixture over the cheese!. Mix eggs & cream and pour over tomatoes!. Bake for 10 min at 425; reduce temp to 375 and bake another 35 min (or until set)!. Let quiche rest a few minutes before cutting!.!.!.!.!.Www@FoodAQ@Com

My favorite Mexican recipe is for Pork Green Chile - to die for!.

http://www!.cooking-is-easy-and-fun!.com/p!.!.!.

How about Chicken Kabobs - Greek Style---Fantastic!.

http://www!.cooking-is-easy-and-fun!.com/C!.!.!.

This Grilled Chicken recipe uses a mole-chile rub - very good!.

http://www!.cooking-is-easy-and-fun!.com/G!.!.!.

Find more super simple recipes at my website:

http://www!.cooking-is-easy-and-fun!.com

Enjoy and Happy Cooking:-)Www@FoodAQ@Com

Go and check out www!.recipes!.com they have everything!.Www@FoodAQ@Com

ill giv u one recipe:

40g Cheese
2 apples
500ml milk

mix it all up and it tastes very nice!Www@FoodAQ@Com





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