I need help with some good recipes.?!
Ok if you have any good recipes I would love to know them and what goes in them!.
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
I have over 14000 which one would you like!?
Olive Garden Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese!. Simmer this until all is melted, and mixed well!. Add the Parmesan cheese and garlic powder!. Simmer this for 15 - 20 minutes over low heat!.
Toss pasta lightly with sauce, coating well!. Leftovers freeze well
Mexican Roll Ups
This is something I made up its a great way to use left over meat!.
Use one of your choice
Shredded Chicken, shredded beef or shredded pork
Put in skillet with 1 pkg of taco seasoning
Add enough water so that you may simmer it, not to much
After simmering like 20 min
Place small amount in to soft burrito shell, I like to use the large ones!.
Roll them up and secure with toothpicks
In deep fryer or skillet, brown til golden brown
They will be crunchy
Serve with sour cream, salsa or gucamole
Dont forget to remove toothpicks !!!!
OREO PIZZA
30 OREO, divided
1 pkg fudgy brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 1/2 cup mini marshmallows
1/3 cup m& m
Pre heat oven to 350
Put 22 cookies in bag and crush
Cut remaining cookies in to small pieces
Prepare brownie mix using oil, water, and eggs
Stir in crushed cookies
Pour into sprayed pizza pan
Bake 18- 20 min
Sprinkle top with marshmallows
Return to oven 1- 2 min
Remove pan from oven
Sprinkle cookie pieces and M&M over top
I like to melt a small amount of chcoclate and or vanilla frosting in the microwave!.
Take a fork and drizzle the frostings over the top the of the pizza
Www@FoodAQ@Com
Olive Garden Alfredo Fettuccine
1 pint heavy cream
1 stick (1/2 cup) butter
2 tablespoons cream cheese
1/2 - 3/4 cup Parmesan cheese
1 teaspoon garlic powder, add in more to suit your taste if you prefer
Salt and pepper, to taste
8 ounces fettuccine, cooked and drained
In a saucepan combine butter, heavy cream, and cream cheese!. Simmer this until all is melted, and mixed well!. Add the Parmesan cheese and garlic powder!. Simmer this for 15 - 20 minutes over low heat!.
Toss pasta lightly with sauce, coating well!. Leftovers freeze well
Mexican Roll Ups
This is something I made up its a great way to use left over meat!.
Use one of your choice
Shredded Chicken, shredded beef or shredded pork
Put in skillet with 1 pkg of taco seasoning
Add enough water so that you may simmer it, not to much
After simmering like 20 min
Place small amount in to soft burrito shell, I like to use the large ones!.
Roll them up and secure with toothpicks
In deep fryer or skillet, brown til golden brown
They will be crunchy
Serve with sour cream, salsa or gucamole
Dont forget to remove toothpicks !!!!
OREO PIZZA
30 OREO, divided
1 pkg fudgy brownie mix
1/2 cup vegetable oil
1/4 cup water
2 eggs
1 1/2 cup mini marshmallows
1/3 cup m& m
Pre heat oven to 350
Put 22 cookies in bag and crush
Cut remaining cookies in to small pieces
Prepare brownie mix using oil, water, and eggs
Stir in crushed cookies
Pour into sprayed pizza pan
Bake 18- 20 min
Sprinkle top with marshmallows
Return to oven 1- 2 min
Remove pan from oven
Sprinkle cookie pieces and M&M over top
I like to melt a small amount of chcoclate and or vanilla frosting in the microwave!.
Take a fork and drizzle the frostings over the top the of the pizza
Www@FoodAQ@Com
Really Great Pizza Dough - Two 12-in pizzas
(seems overwhelming, but actually pretty simple)
INGREDIENTS
1 - 1/4 Oz Envelop - Active Dry Yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm Water (110°F - 115°F)
4 Cups - Bread Flour
1 1/2 Tsp!. – Salt
2 Tbsp!. - Extra Virgin Olive Oil
1 Tbsp!. - Sugar
Extra flour
Extra Olive Oil
INSTRUCTIONS
Pour the warm water in a large mixing bowl!. Add the sugar and stir until dissolved!.
Add the yeast and gently stir the mixture until the yeast is dissolved!.
Let the mixture sit for 10 minutes to allow the yeast to become "active!."
The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma!. Add the salt and olive oil and stir again to combine the ingredients!.
Add 1 cup of flour to the mixture and whisk in until dissolved!.
Add the second cup of flour and whisk it in until the mixture is smooth!.
Add the 3rd cup of flour and combine evenly!. The dough mixture should now be fairly thick!.
Add the last cup and flour and, with your hands, begin to combine the dough until all of the dry flour has moistened into a mass!.
You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands!. Be patient, folding the dough mixture in on itself, over and over again!.
When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it!.
Press the dough out with the balls of both of your hands!. Then, fold the mass in half and "push it into itself!." Do this for perhaps 10 to 12 minutes or so, or about 200 cycles!. It is very important that the dough is very well kneaded!. Over knead it rather than under knead it or you will be disappointed that it will not rise to its full potential when baked!.
The dough ball will eventually loose its stickiness, and become pliable and elastic!. Kneading is complete when the dough transforms into a silky, smoothly-textured ball slightly larger than a large grapefruit!.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil!. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70° F to 80° F)!. Allow the dough to rise, undisturbed, for 60 to 75 minutes!. The dough will have grown to at least twice its original size!.
Take the raised dough mass out of the bowl and cut it in half with a knife!.
Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them!. Hand-mold each portion into a ball, smoothing the outer surface and tucking each portion into itself from underneath!. (This action can be likened to stuffing or folding a sock into itself!.) Set the two dough balls apart, momentarily, and consider the next steps!.
If you choose to continue with making the pizzas now, (recommended), here's how!.
Some dough makers "proof," (or re-raise), the dough balls at this point!. They can be set apart in bowls or plastic trays and covered at room temperature, to "rest" for an additional 15 or 20 minutes, if you wish!. Some recipes call for up to an additional hour of "proofing!."
For practical purposes, this pizza dough recipe does not have to be put through a complete second rise cycle!.
Try this alternative!. Working with the dough at room temperature, roll out each dough ball into a 3/8" thick circle, about 14" in diameter!. "Pan" the dough into a pizza pan, then let the panned dough "proof" for 5 to 10 minutes in the pan before adding your sauce, cheese and toppings!. This step will give the dough a chance to "blossom," resulting in a thicker, fuller and chewier crust edge!.
If you wish to store the dough for later use, by either freezing or refrigeration, you can place the dough balls in zip-lock bags!. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use!. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags!. If they do, mold them back down into balls and re-bag them!.
When you are ready to used the stored dough, allow the dough to warm, (thaw), to room temperature before attempting to roll out and pan!.
The refrigerated dough balls, (held at 36°F to 42°F), should remain usable for 24 to 48 hours, but will begin to "deteriorate" or "ferment," thereafter!.
Frozen dough balls, (held at -10°F to 0°F), should remain usable considerably longer, weeks perhaps, as long as they are well-wrapped, (to prevent freezer burn), and are air-tight!.
Www@FoodAQ@Com
(seems overwhelming, but actually pretty simple)
INGREDIENTS
1 - 1/4 Oz Envelop - Active Dry Yeast, (or 2 1/4 Tsp)
1 1/2 Cups - Warm Water (110°F - 115°F)
4 Cups - Bread Flour
1 1/2 Tsp!. – Salt
2 Tbsp!. - Extra Virgin Olive Oil
1 Tbsp!. - Sugar
Extra flour
Extra Olive Oil
INSTRUCTIONS
Pour the warm water in a large mixing bowl!. Add the sugar and stir until dissolved!.
Add the yeast and gently stir the mixture until the yeast is dissolved!.
Let the mixture sit for 10 minutes to allow the yeast to become "active!."
The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma!. Add the salt and olive oil and stir again to combine the ingredients!.
Add 1 cup of flour to the mixture and whisk in until dissolved!.
Add the second cup of flour and whisk it in until the mixture is smooth!.
Add the 3rd cup of flour and combine evenly!. The dough mixture should now be fairly thick!.
Add the last cup and flour and, with your hands, begin to combine the dough until all of the dry flour has moistened into a mass!.
You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands!. Be patient, folding the dough mixture in on itself, over and over again!.
When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it!.
Press the dough out with the balls of both of your hands!. Then, fold the mass in half and "push it into itself!." Do this for perhaps 10 to 12 minutes or so, or about 200 cycles!. It is very important that the dough is very well kneaded!. Over knead it rather than under knead it or you will be disappointed that it will not rise to its full potential when baked!.
The dough ball will eventually loose its stickiness, and become pliable and elastic!. Kneading is complete when the dough transforms into a silky, smoothly-textured ball slightly larger than a large grapefruit!.
Coat the dough ball with a thin layer of olive oil, and place it in the bottom of a large mixing bowl which has also been coated on the inside with olive oil!. Stretch a piece of kitchen film over the top of the bowl and set it in a warm place such an as un-lit oven, (ambient temperature of 70° F to 80° F)!. Allow the dough to rise, undisturbed, for 60 to 75 minutes!. The dough will have grown to at least twice its original size!.
Take the raised dough mass out of the bowl and cut it in half with a knife!.
Take the raw dough portions and separately pat them down flat on a cutting board to press out and release the air that has developed inside them!. Hand-mold each portion into a ball, smoothing the outer surface and tucking each portion into itself from underneath!. (This action can be likened to stuffing or folding a sock into itself!.) Set the two dough balls apart, momentarily, and consider the next steps!.
If you choose to continue with making the pizzas now, (recommended), here's how!.
Some dough makers "proof," (or re-raise), the dough balls at this point!. They can be set apart in bowls or plastic trays and covered at room temperature, to "rest" for an additional 15 or 20 minutes, if you wish!. Some recipes call for up to an additional hour of "proofing!."
For practical purposes, this pizza dough recipe does not have to be put through a complete second rise cycle!.
Try this alternative!. Working with the dough at room temperature, roll out each dough ball into a 3/8" thick circle, about 14" in diameter!. "Pan" the dough into a pizza pan, then let the panned dough "proof" for 5 to 10 minutes in the pan before adding your sauce, cheese and toppings!. This step will give the dough a chance to "blossom," resulting in a thicker, fuller and chewier crust edge!.
If you wish to store the dough for later use, by either freezing or refrigeration, you can place the dough balls in zip-lock bags!. Squirt a little olive oil into each of the bags to keep the balls moist and pliable and to ease removal when ready for use!. If you choose to freeze or refrigerate: the dough balls may continue to rise until they are substantially cooled down or frozen, which is OK as long as they don't break out of their bags!. If they do, mold them back down into balls and re-bag them!.
When you are ready to used the stored dough, allow the dough to warm, (thaw), to room temperature before attempting to roll out and pan!.
The refrigerated dough balls, (held at 36°F to 42°F), should remain usable for 24 to 48 hours, but will begin to "deteriorate" or "ferment," thereafter!.
Frozen dough balls, (held at -10°F to 0°F), should remain usable considerably longer, weeks perhaps, as long as they are well-wrapped, (to prevent freezer burn), and are air-tight!.
Www@FoodAQ@Com
Berry Burst
1/2 C fresh berries
1 small ripe banana, cut into chunks
3 tbs strawberry yogurt
2 tsp honey
1/4 C cold milk
If using frozen fruits, allow them to thaw for about 20 min!. Put the berries, banana, yogurt, and honey into a blender and blend for 1-2 min!., until smooth!. Add the milk and blend again until frothy!. Pour into a glass and serve!.Www@FoodAQ@Com
1/2 C fresh berries
1 small ripe banana, cut into chunks
3 tbs strawberry yogurt
2 tsp honey
1/4 C cold milk
If using frozen fruits, allow them to thaw for about 20 min!. Put the berries, banana, yogurt, and honey into a blender and blend for 1-2 min!., until smooth!. Add the milk and blend again until frothy!. Pour into a glass and serve!.Www@FoodAQ@Com
Chocolate Peanutbutter Pinwheels
1c!. peanutbutter chips
1c!. semi-sweet chocolate chips
1t!. vanilla extract
1 can (14oz) sweetened condensed milk
Butter a large rectangle of wax paper!. Over low heat melt peanutbutter chips with 2/3 c!. s!.c!.milk in saucepan!. allow to cool slightly!. Press evenly into thin layer on wax paper!. Let stand 15-20 min!. Melt chocolate chips with remaining s!.c!.milk!. Remove from heat, stir in vanilla!. Spread evenly over peanutbutter layer!. Let stand 30 min!. Starting at long side roll up tightly, jellyroll fashion with out wax paper!. Wrap tightly in plastic wrap!. Chill 2 hours minimum!. Cut into 1/4" slices!. store in tightly closed container in fridge!.
Www@FoodAQ@Com
1c!. peanutbutter chips
1c!. semi-sweet chocolate chips
1t!. vanilla extract
1 can (14oz) sweetened condensed milk
Butter a large rectangle of wax paper!. Over low heat melt peanutbutter chips with 2/3 c!. s!.c!.milk in saucepan!. allow to cool slightly!. Press evenly into thin layer on wax paper!. Let stand 15-20 min!. Melt chocolate chips with remaining s!.c!.milk!. Remove from heat, stir in vanilla!. Spread evenly over peanutbutter layer!. Let stand 30 min!. Starting at long side roll up tightly, jellyroll fashion with out wax paper!. Wrap tightly in plastic wrap!. Chill 2 hours minimum!. Cut into 1/4" slices!. store in tightly closed container in fridge!.
Www@FoodAQ@Com
I have a ton of great recipes! I made a blog of them!.
http://shylahsrecipes!.blogspot!.com/
Let me know if you try any!!!
________________________________
My boyfriend's faves:
Creamy Chiken Enchiladas
That One Salad
Magic Noodles
Fajitas
Orzo Salad
Chicken Parmesan
Pear Bleu Cheese Pizza with bacon and honey
Buffalo Chicken Quesadillas
***Look on the right side of the blog and click on what you'd like!.
Www@FoodAQ@Com
http://shylahsrecipes!.blogspot!.com/
Let me know if you try any!!!
________________________________
My boyfriend's faves:
Creamy Chiken Enchiladas
That One Salad
Magic Noodles
Fajitas
Orzo Salad
Chicken Parmesan
Pear Bleu Cheese Pizza with bacon and honey
Buffalo Chicken Quesadillas
***Look on the right side of the blog and click on what you'd like!.
Www@FoodAQ@Com
Are you talking main courses or desserts!? Side dishes!?Www@FoodAQ@Com