Anyone got a recipe?!

This is one that works for me---Boneless skinless chicken breasts (one per person)!. Saute them in a skillet until they're just browned, not done, transfer to a baking dish, top with fresh sliced mushrooms and cover tightly with foil, bake at 325-350 (I'm sorry I don't do recipes--I just eyeball!!)!. When the chicken juices run clear and the mushrooms are done, top with cheese (we like muenster or mozarella) and put back in the oven, uncovered, until the cheese is melty!. I serve it with baked potatoes pr pierogis, rolls and salad!. Dessert can be your b'friends favorite cake, pie, ice cream, etc!.!!Www@FoodAQ@Com

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i have a simple dessert!. Twinkies delight!.

1 box of Twinkies cut in half
3 small packs chocolate pudding
whip cream
crushed oreos

place cut Twinkies cream side up in a casserole dish!. make pudding according to pie directions and add 1/2 cup whip cream!. spread pudding mix over Twinkies then spread more whip cream over that and sprinkle with crushed oreos!. refrigerate 2 hours before serving!.

simple meal!.

sausage casserole *can sub!. any meat

2 smoked polish sausages
1 pound egg noodles
prepared cheese sauce
1 bag frozen broccoli
Parmesan cheese
Italian seasoning

cook everything, dice polish sausage and broccoli!. mix it all up!. (you can add cream of mushroom soup and sour cream to make a richer sauce!.) place in a casserole dish top with Parmesan cheese and Italian seasoning!. bake at 350 for about 10 minutes or until top browns slightly!. (This goes really well with chicken or ham as well)Www@FoodAQ@Com

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YO Nicole!.!.!. learn how to EDIT and take out some of the commercials

Layered Italian Salad

1 1/2 cups Italian bread crumbs
2 medium red peppers -- thinly sliced rings
2 medium yellow peppers -- thinly sliced rings
2 medium green peppers -- thinly sliced rings
1 medium red onion -- thinly sliced rings
1 cup sliced cucumber -- english / european
6 Roma tomatoes -- thinly sliced (about 3 cups)
1 cup grated nonfat Parmesan
3/4 cup light italian salad dressing
2 tablespoons chopped basil

Place bread crumbs in shallow baking dish and bake at 350° F!. for five minutes!. Set aside!.

Arrange vegetables in layers in very large clear glass bowl, sprinkling some of the bread crumbs and parmesan cheese over each layer!.

Cover and refrigerate for 2-8 hours!. Just before serving, pour dressing over top, and sprinkle with basil!.

Makes 16 servings!.



Italian Sausage with Penne

1 pound uncooked Italian sausage links
1/2 cup chicken broth
1 medium yellow summer squash, cut lengthwise in half, then cut
crosswise into 1/4 inch slices
2 cups grape or cherry tomatoes, cut lengthwise in half
1/4 cup chopped fresh or 1 tablespoon dried basil leaves
6 green onions, cut into 1/2 inch pieces (1/2 cup)
3 cups uncooked penne pasta (9 ounces)
2 tablespoons olive or vegetable oil

Cut sausage crosswise into 1/4 inch slices!. Spray 12 inch nonstick skillet with cooking spray; heat over medium high heat!. Add sausage; stir fry 4 to 6 minutes or until brown!. Stir in broth!. Cover and cook over medium heat 5 minutes!. Stir in squash, tomatoes and 2 tablespoons of the basil!. Heat to boiling; reduce heat!.

Cover and simmer 5 minutes, stirring occasionally!. Stir in onions!. Simmer uncovered 1 minute!.

Meanwhile, cook and drain pasta as directed on package!.

Toss pasta, oil and remaining 2 tablespoons basil!. Divide pasta among bowls!. Toss with sausage mixture!.

Serves 4


Cappuccino Mousse

1 envelope Maxwell House Cappuccino - Mocha Flavor
1 tbsp hot water
1 1/2 Cups cold milk
1 pkg vanilla instant pudding and pie filling
2 Cups thawed cool whip

Dissolve cappuccino in hot water in medium bowl!. Stir in cold milk!. Add pudding mix!. Beat with wire whisk 1 minute!.

Gently stir in whipped topping!.

Spoon into dessert dishes!.

Refrigerate 1 hr or until ready to serve!.Www@FoodAQ@Com

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Yahoo! SearchSearchweb searchFood Home more Main Pages
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Buzz:barbecue saucecherry piemashed potatoesbroccoli saladlemonadepeach cobblerSearch Food for: Food Search Grilled Pork Chops with Anise-Seed Rub and Mango Mojo
Prep Time
-
Cook Time
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Serves
4
Recipe Provided By: Epicurious!.com

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Epicurious!.com on Yahoo! Food


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Average (92 Ratings):
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Email This Recipe IM This Recipe Print This Recipe 1!. Ingredients1 mango, peeled and coarsely chopped
1/4 cup fresh lime juice
1 large garlic clove
1 tablespoon chopped fresh jalapeno (including seeds)
1 teaspoon salt, or to taste
2 tablespoons finely chopped fresh cilantro
1 tablespoon anise seeds
3/4 teaspoon black peppercorns
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
3 tablespoons olive oil
4 (3/4-inch-thick) loin pork chops, trimmed
Nutrition InfoPer Serving

Calories: 248 kcal
Carbohydrates: 13 g
Dietary Fiber: 1 g
Fat: 15 g
Protein: 14 g
Sugars: 9 g
About: Nutrition Info

Powered by: ESHA Nutrient Database

2!. Cooking Directions
Prepare grill (do not spread charcoal out to edges of grill)!.
Make mojo: Puree mango, lime juice, garlic, jalapeno, and salt in a blender, then stir in cilantro!.
Make rub: Finely grind anise seeds and peppercorns in an electric coffee/spice grinder with salt and sugar!. Transfer mixture to a small bowl and stir in oil!.
Grill pork: Brush both sides of pork with spice rub!.
Grill pork on an oiled rack set 5 to 6 inches over glowing coals 2 minutes on each side!. Move pork off to side of grill (not directly over coals; moderately low heat for gas grills) and cook pork, covered, turning once, until just cooked through, about 3 minutes more on each side!.
Transfer to a platter and let stand, loosely covered, 5 minutes!.
Serve pork with mojo!.
Yield: 4 servings

3!. Still Hungry!?
Our Cuban-style mango mojo could enhance any grilled meat, as could the anise-seed rub!. Adding rice and green beans or broccoli would also work make this into a well - rounded meal

Notes:
Cooks' Note

If your grill does not have a cover, use an inverted metal roasting pan!.

More Recipes Like This
Easy Pork Chop Saute with Cranberries
Pan-Fried Pork Chops with Quinoa Pilaf and Dried Fruit
Cider-Braised Pork Shoulder with Caramelized OnionsWww@FoodAQ@Com

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ive tried most of these for entertaining and everyone love them!. they r really easy too!. hope u enjoy them

http://www!.foodnetwork!.com/food/recipes/!.!.!.

http://www!.foodnetwork!.com/food/recipes/!.!.!.

http://www!.foodnetwork!.com/food/recipes/!.!.!.

http://www!.foodnetwork!.com/food/recipes/!.!.!.

http://www!.foodnetwork!.com/food/recipes/!.!.!.

http://www!.foodnetwork!.com/food/recipes/!.!.!.Www@FoodAQ@Com

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try foodtv!.com (foodnetwork!.com)
there's lots of good recipies!. you can even type and ingredient and it will pull up some recipies that contain that ingredient!.Www@FoodAQ@Com

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Something easy could just be a hot bowl of mac and cheese and get some vegies for a side and some garlic bread!. then for dessert plan ol ice creamWww@FoodAQ@Com

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Baked Chicken #1 - or Thick cut Pork Chops

Marinate your chicken or chops in Italian dressing for about 1 hour then roll in Italian style bread crumbs that have Parmesan and Romano cheeses mixed in - bake at 375 degrees F for 45 minutes to 1 hour depending upon how thick/big they are!. Serve with roasted potatoes, a veggie or salad!.

Baked Chicken #2 - or Thick cut Pork Chops

1 box of stuffing mix like Stove Top
4-6 boneless, skinless chicken breasts o thick cut pork chops
1 can condensed Cream of Mushroom or Cream of Chicken soup - I like Campbell's but any brand will work
1/2 soup can of milk
1/4 cup bread crumbs - I like Italian style
1 cup shredded cheddar cheese

Preheat oven to 375 degrees F!. In a small bowl, mix the can of soup and milk; set aside!. Make stuffing mix according to package directions and spread into a greased 13x9 in baking pan!. Place chicken pieces over the stuffing!. Cover with the soup mixture!. Sprinkle the shredded cheese and bread crumbs over the top of the chicken and bake for 45 minutes to one hour depending upon how thick you chicken pieces are!. Serve with a green salad!.

Prepared macaroni and cheese can be substituted for the stuffing!.
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Stove top BBQ'd Pork chops - boneless chicken breasts

Melt a little butter in a big heavy frying pan, add some slice onion and cook until tender!. Put you pork chops or chicken breasts in the frying pan and brown on both sides!. Cover with your favorite BBQ sauce, cover the pan and simmer until the chops are tender!. Serve with rice, potato salad or mashed potatoes and a veggie!.
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Classic Potato Salad

Ingredients
2 pounds potatoes (6 medium) - Use red or Yukon Gold potatoes
1/4 teaspoon salt
1-1/4 cups Miracle Whip or mayonnaise - I prefer Miracle Whip, it gives the potato salad a bit more of a zing
1 tablespoon yellow mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup thinly sliced celery (2 stalks)
1/3 cup chopped onion (1 small)
6 Hard-Cooked Eggs, coarsely chopped

Directions
In a medium saucepan place potatoes, the 1/4 teaspoon salt, and enough water to cover!. Bring to boiling; reduce heat!. Simmer, covered, for 20 to 25 minutes or until just tender!. Drain well; cool slightly!. Cube the potatoes!.

Meanwhile, for dressing, in a large bowl combine Miracle Whip, mustard, the 1/2 teaspoon salt, and the pepper!.

Stir in the celery and onion!. Add the potatoes and eggs!. Toss lightly to coat!. Cover and chill for 6 to 24 hours!.
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Spaghetti with garlic bread and a fresh garden salad would also be nice!.

Spaghetti Sauce Italiano

Ingredients
1 pound bulk Italian sausage - use a combination of sweet and hot
1 pound lean ground beef
1 pound smoked sausage - I prefer to use beef
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-1/2-ounce cans diced tomatoes, undrained
1 6-ounce can tomato paste
2 4-ounce cans mushroom stems and pieces, drained
2 teaspoons dried Italian seasoning, crushed
1 1/2 teaspoons crushed red pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped green sweet pepper (1 large)
2 ounces each shredded mozzarella and Provolone cheese
2 tablespoons shredded or grated Parmesan cheese
12 to 16 ounces dried spaghetti, cooked and drained
Finely shredded or grated Parmesan cheese (optional)

Directions
In a large skillet cook the sausage, ground beef, smoked sausage, onion, and garlic over medium heat until meat is brown and onion is tender!. Drain off fat!.

Meanwhile, in a 3-1/2- or 4-quart slow cooker or large pot, stir together undrained tomatoes, tomato paste, mushrooms, Italian seasoning, salt, and black pepper!. Stir in meat mixture!.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or simmer on low on the cooktop for a couple of hours!. Stir in sweet pepper and cheeses; simmer until the cheese is melted and incorporated!. Serve meat mixture over hot cooked spaghetti!. If desired, sprinkle with extra Parmesan cheese!. Makes 6 to 8 servings!.
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Macaroni and Cheese - add a pound diced ham, a pound of browned hamburger or a package of sliced hot dogs and a package of frozen mixed veggies, peas or corn to the mac and cheese before pouring it into the baking dish to make a hearty meal!.

Ingredients
8 ounces dried elbow macaroni (2 cups)
1/2 cup chopped onion (1 medium)
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon dry mustard - I like Coleman's English
1/8 teaspoon black pepper
2-1/2 cups milk
1-1/2 cups shredded cheddar cheese (6 ounces)
1-1/2 cups shredded American cheese (6 ounces) - I like to use Veleeta

Directions
Cook macaroni according to package directions!. Drain; set aside!.

Meanwhile, for cheese sauce, in a medium saucepan cook onion in hot butter until tender but not brown!. Stir in flour, dry mustard and pepper!. Add milk all at once!. Cook and stir over medium heat until slightly thickened and bubbly!. Add cheeses, stirring until melted!. Stir in cooked macaroni!. Transfer mixture to a 2-quart casserole!.

Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until bubbly and heated through!. Let stand for 10 minutes before serving!. Makes 4 servings!.

Saucepan Macaroni and Cheese: Prepare as above, except reduce milk to 2 cups!. After draining macaroni, immediately return macaroni to the saucepan!. Pour cheese sauce over macaroni; stir to coat macaroni with sauce!. Cook over low heat for 2 to 3 minutes or until heated through, stirring frequently!. Let stand for 10 minutes before serving!.

For dessert make a fresh fruit salad with you favorite fresh fruits topped with whipped cream or serve it with whipped cream and either and Angel Food cake or a Pound cake!. You could also make a homemade cake or pie for dessert!.

WAWww@FoodAQ@Com

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If u really like to cook & want to make something really special then go for these recipes I bet everyone will end up asking for more!.

*Braised and Grilled Beef Short Ribs with Mushrooms & Romesco Sauce---This dish would be delicious served with a Romanesco sauce made from piquillo peppers and almonds!.

8 short ribs
8 cups chicken stock
2 sweet onions, such as Vidalia, chopped
1 celery stalk, chopped
3 carrots, peeled and chopped
1 1/2 pounds maitake mushrooms (hen-of-the-woods mushrooms)
1/4 cup olive oil
2 teaspoons salt plus more for seasoning
1 teaspoon pepper plus more for seasoning

1!. Heat oven to 300F!.
2!. Heat 2 tablespoons olive oil in a large ovenproof heavy-bottomed pot with a tight fitting lid!.
3!. Add short ribs and brown on all sides over medium high heat!. Remove short ribs to a plate!.
4!. Add onions, carrots, celery, salt and pepper to the pot!. Cook over medium low heat until vegetables are golden brown and tender!. Return short ribs to pot with vegetables!.
5!. Add stock to pot and bring to a boil!. Remove from heat and cover with lid!.
6!. Place pot in oven and cook for 4 hours!.
7!. Before serving, heat 2 tablespoons olive oil in a medium skillet over medium heat!. Add maitake and cook until tender!. Season to taste with salt and pepper!.
8!. To serve: Divide maitake between plates!. Arrange short ribs and vegetables on top of maitake!. Garnish with any remaining sauce from short ribs!. Serve immediately!.

*Melon and Berry Bliss

Serves 1
8 ounces assorted fruit such as: watermelon chunks, cantaloupe chunks, pineapple chunks, green grapes, black grapes, and strawberries
1 tablespoon yogurt
1/2 teaspoon honey

1!. Thread the fruit onto wooden skewers!.
2!. Mix honey and yogurt together and serve with fruit!.

*Fruit Smoothie with Graham Cracker Crumbles

Ingredients:
3 cups red grapes
6 cups green grapes
1 whole cantaloupe, peel and seeds removed and flesh cut into chunks
3 pints strawberries, hulled
7 kiwis, peeled
8 ounces orange juice
8 ounces low-fat yogurt
1 bunch fresh mint, washed
2 chocolate graham crackers, crumbled

Directions:
1!. In a blender, puree fruit, orange juice and yogurt until smooth!.
2!. Strain mixture!. Transfer to medium bowl, add fresh mint and cover with plastic wrap or lid!. Refrigerate mixture overnight!.
3!. Remove from refrigerator and strain to remove mint!.
4!. To serve: Divide between four glasses and top with cookie crumbles!.

*Pride: Roasted Chicken with Vegetables

Ingredients:
1 whole chicken, giblets removed, legs tied together with kitchen twine
4 sticks butter, cut into pieces
5 carrots, peeled and cut into chunks
5 zucchini, sliced
8 ounces button mushrooms, cut in half
12 ounces fingerling potatoes, sliced lengthwise
4 sprigs fresh rosemary
8 sprigs fresh thyme
salt and pepper for seasoning

Directions:
1!. Heat oven to 350F!.
2!. Using about 1/4 cup butter, rub chicken all over, evenly coating the bird!. Sprinkle generously with salt and pepper!.
3!. Combine carrots, zucchini, mushrooms and potatoes in a large roasting pan!. Spread into one layer in bottom of pan!. Distribute remaining pieces of butter evenly over top of vegetables!.
4!. Top with chicken and sprinkle with herb sprigs!.
5!. Roast for 30 minutes to 1 1/2 hours, depending on size of chicken, until chicken is golden brown and has reached an internal temperature of 165F!.
6!. To serve: Cut chicken into four to eight pieces!. Divide vegetables between plates and top with chicken!.

*Quick Goulash

1 pound ground beef
1/2 -1 Chopped onion
1-2 Chopped green peppers
Salt and Pepper to taste
1 can tomato sauce
Cooked macaroni (about 8 ounces dry)
Shredded cheese

Brown ground beef; add chopped onions, green peppers, a can of tomato sauce, 1 can water, salt and pepper cook for about 15 minutes!.
Add cooked macaroni and shredded cheese!. Serve with some salad or maybe some green beans and you have a quick dinner!.

*Classic Steak House Rubbed Filet Mignon---This recipe uses a tasty rub of dry mustard powder, peppercorns and rosemary to add flavor to filet mignon!. Serve with grilled asparagus and a baked potato for a meal ready in less than 30 minutes!.

2 teaspoons black peppercorns
1/4 teaspoon dried rosemary
1 teaspoon dry mustard
3/4 teaspoon kosher salt
1/2 teaspoon garlic powder
4 (4-ounce) beef tenderloin steaks, trimmed (1 inch thick)
Cooking spray

Prepare grill!.Place peppercorns and rosemary in a spice or coffee grinder; pulse until the pepper is coarsely ground!. Combine pepper mixture, dry mustard, salt, and garlic powder; rub evenly over both sides of steaks!. Place steaks on a grill rack coated with cooking spray, and grill 3 minutes on each side or until desired degree of doneness!.

*Shrimp, Asparagus, and Penne Pasta----The homemade pasta sauce in this dish is flavored with garlic, oregano, and crushed red pepper, and cooks quickly while the pasta boils!. Serve with salad and focaccia wedges!.

1 cup uncooked penne (tube-shaped pasta)
1 tablespoon olive oil
2 cups (1-inch) sliced asparagus (about 3/4 pound)
1/2 cup chopped onion
1 teaspoon bottled minced garlic
1/2 pound peeled and deveined medium shrimp
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper
1 (14!.5-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1/4 cup (1 ounce) preshredded fresh Parmesan cheese

Cook pasta according to package directions, omitting salt and fat; drain!.
While pasta cooks, heat oil in a large skillet over medium-high heat!. Add asparagus, onion, garlic, and shrimp; sauté for 5 minutes!. Add oregano, pepper, and tomatoes; cook over medium-low heat 5 minutes or until thoroughly heated!. Stir in cooked pasta; sprinkle with cheese!.

*Bittersweet Chocolate Pudding----For a sweeter variation, substitute 12 ounces milk chocolate for the bittersweet chocolate!. You can make this pudding several days ahead and then assemble in teacups or wineglasses with whipped cream up to two hours in advance!.* Serve with warm Peanut, Coconut, and Chocolate Cookies!. Prep: 15 minutes, Cook: 25 minutes, Chill: 3 hours!.

4 large egg yolks
1/2 cup sugar
1/8 teaspoon salt
1 cup milk
1 1/2 cups whipping cream, divided
9 ounces (2 cups) chopped bittersweet chocolate (not chocolate chips)
2 teaspoons sugar
1/4 teaspoon vanilla extract

1!. Whisk together first 3 ingredients in a medium bowl until blended!.
2!. Combine milk and 1 cup cream in medium saucepan, and cook over medium heat until hot!. Gradually pour hot milk mixture into egg mixture, whisking constantly!. Return mixture to saucepan, and cook over medium-low heat, stirring constantly with a heat-resistant spatula, for 5 minutes or until mixture thickens and coats the spatula or until candy thermometer reads 180°!.
3!. Remove saucepan from heat!. Add chocolate, and let stand 10 seconds; whisk until smooth!. Transfer chocolate cream to a clean bowl!. Place plastic wrap directly on the surface of the cream, and refrigerate until cold and set, at least 3 hours!.
4!. Combine remaining 1/2 cup cream, sugar, and vanilla in a medium bowl!. Beat at high speed with an electric mixer until soft peaks form!. (Do not overbeat!.) Dollop onto each serving of pudding!.
---Serving suggestion: Divide half the whipped cream evenly among six wineglasses!. Spoon about 2/3 cup chocolate pudding over the cream in each glass, and top with remaining whipped cream!.

ENJOY :-)Www@FoodAQ@Com

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