Need recipe ideas ... what are your favorite dishes?!
I love to cook anything and everything just about!.
need some recipe ideas!. anything!. we like anything just about except not to much fish (we like to eat fish we have caught ourselves, so we only eat fish in the summer months) shrimp will be okay, or lobster!.
Www@FoodAQ@Com
need some recipe ideas!. anything!. we like anything just about except not to much fish (we like to eat fish we have caught ourselves, so we only eat fish in the summer months) shrimp will be okay, or lobster!.
Www@FoodAQ@Com
Answers:
CHILLI CHICKEN STIR-FRY
Ingredients (serves 4)
1 1/2 tablespoons peanut oil
500g chicken stir-fry strips
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
4 green onions, cut diagonally into 3cm lengths
1 long red chilli, deseeded, finely chopped
1 bunch choy sum, trimmed, chopped
2 tablespoons oyster sauce
1/3 cup roasted cashew nuts
1/2 cup Thai basil leaves torn
steamed rice, to serve
Method
Heat a wok over high heat until hot!. Add 2 teaspoons oil!. Swirl to coat!. Add half the chicken!. Stir-fry for 2 to 3 minutes or until browned!. Transfer to a bowl!. Repeat with 2 teaspoons oil and remaining chicken strips!.
Add remaining 2 teaspoons oil to wok!. Swirl to coat!. Add garlic, ginger, onions and chilli!. Stir-fry for 30 seconds!. Add choy sum!. Stir-fry for 1 minute or until bright green!.
Return chicken to wok with oyster sauce!. Stir-fry for 1 minute or until combined!. Stir through cashews and basil!. Serve with steamed rice!.
BRUSCHETTA
Ingredients (serves 6)
1 small woodfired loaf, sliced
1/3 cup (80ml) olive oil, plus extra to drizzle
4 vine-ripened tomatoes, diced
2 garlic cloves, crushed
2 tbs finely chopped basil
Method
Preheat a chargrill or grill over high heat and brush the bread slices on both sides with 3 tablespoons (60ml) of the olive oil!. When the grill is hot, toast the bread slices (in batches if necessary) for 1-2 minutes on each side until charred and golden, then set aside!.
Place the tomato in a bowl with the garlic, basil and remaining olive oil!. Season well with salt and pepper and stir to combine!. When ready to serve, pile the topping onto the bread and drizzle with a little extra oil if desired!.
Easy Chilli Basil Chicken Stir-Fry (Kai Kraphao)
This chicken stir-fry makes a great weekday meal - fast and easy to make, yet deliciously Thai in flavor and texture!. Strips of tender chicken breast are briefly marinated and then stir-fried along with an assortment of healthy vegetables in a fragrant basil sauce!. Make this dish as spicy as you like - it is equally delicious mild or hot!. Low-fat and low-calorie, but high in taste, you'll definitely want to make this healthy dish part of your weekday menu!.
INGREDIENTS:
2-4 fresh boneless chicken breasts (roughly 1 per person), cut into strips (if using frozen chicken, thaw first)
2 thumb-size pieces galangal OR ginger, sliced finely into matchstick-like pieces
VEGETABLES: (substitute your own assortment, based on what is fresh and available, or what you have in your kitchen)
1 each of green, red, and/or yellow bell peppers, chopped into bite-size pieces
handful of fresh shiitake mushrooms, sliced (if using dried, be sure to soak in hot water until tender)
roughly 1 cup snow peas, left whole if small, or cut in half if large
1-2 fresh red or green chillies, sliced, OR substitute up to 1 Tbsp!. chilli sauce (see sauce mixture below)
approximately 1 cup fresh basil (or 1 package) - leaves should be left whole until ready to use
STIR-FRY SAUCE:
4 cloves garlic, minced
1 Tbsp!. soy sauce or tamari
1 tsp!. dark soy sauce
1 Tbsp!. fish sauce
1 tsp!. brown sugar
2 Tbsp!. oyster sauce
2 Tbsp!. water
1 tsp!. cornstarch or arrowroot powder
1 tsp!. to 1 Tbsp!. chilli sauce if not using fresh chillies, OR in addition to fresh chillies if you like it extra hot)
OTHER:
2 Tbsp!. vegetable oil for stir-frying, such as canola or grapeseed
1 tsp!. arrowroot OR cornstarch powder dissolved in 4 Tbsp!. soy sauce (or tamari)
PREPARATION:
First, prepare the chicken by cutting it into bite-size strips!.
Create a marinade for the chicken by dissolving 1 tsp!. arrowroot or cornstarch powder in 4 Tbsp!. soy sauce!. Pour this over the chicken and stir well to coat!.
Add the shiitake mushrooms to this mixture!. Allow this mixture to marinate while you prepare the other ingredients!.
Make the sauce by mixing all sauce ingredients together in a cup!. Set beside the stove!.
Chop up all the vegetables (except for the basil) and place together in a bowl!. Set beside the stove!.
Heat a wok or deep frying pan over medium-high heat until hot (about 1 minute)!. Add 2 Tbsp!. oil plus the galangal/ginger!. Stir-fry for about 30 seconds!.
Add the chicken and mushroom mixture to the wok/pan (including the marinade)!. Stir-fry for 3-5 minutes, or until chicken is no longer translucent inside (do not over-cook, or the meat will become tough)!. Stir-frying Tip: When wok or frying pan becomes too dry, add a little water (1 Tbsp!. at a time) - just enough to keep ingredients frying nicely!. Water adds moisture but not the fat of adding more oil!.
Now add all the vegetables (except the basil)!. Stir fry for 2-3 minutes in the same way, adding a little water to the pan when necessary!. Vegetables should turn bright in color, but still retain much of their crispness!. Do not over-cook!.
Add the sauce and stir well!. Turn off the heat!.
Chop up the basil and add half to the wok/pan!. Stir briefly to mix in!.
Place Www@FoodAQ@Com
Ingredients (serves 4)
1 1/2 tablespoons peanut oil
500g chicken stir-fry strips
2 garlic cloves, crushed
3cm piece ginger, peeled, finely grated
4 green onions, cut diagonally into 3cm lengths
1 long red chilli, deseeded, finely chopped
1 bunch choy sum, trimmed, chopped
2 tablespoons oyster sauce
1/3 cup roasted cashew nuts
1/2 cup Thai basil leaves torn
steamed rice, to serve
Method
Heat a wok over high heat until hot!. Add 2 teaspoons oil!. Swirl to coat!. Add half the chicken!. Stir-fry for 2 to 3 minutes or until browned!. Transfer to a bowl!. Repeat with 2 teaspoons oil and remaining chicken strips!.
Add remaining 2 teaspoons oil to wok!. Swirl to coat!. Add garlic, ginger, onions and chilli!. Stir-fry for 30 seconds!. Add choy sum!. Stir-fry for 1 minute or until bright green!.
Return chicken to wok with oyster sauce!. Stir-fry for 1 minute or until combined!. Stir through cashews and basil!. Serve with steamed rice!.
BRUSCHETTA
Ingredients (serves 6)
1 small woodfired loaf, sliced
1/3 cup (80ml) olive oil, plus extra to drizzle
4 vine-ripened tomatoes, diced
2 garlic cloves, crushed
2 tbs finely chopped basil
Method
Preheat a chargrill or grill over high heat and brush the bread slices on both sides with 3 tablespoons (60ml) of the olive oil!. When the grill is hot, toast the bread slices (in batches if necessary) for 1-2 minutes on each side until charred and golden, then set aside!.
Place the tomato in a bowl with the garlic, basil and remaining olive oil!. Season well with salt and pepper and stir to combine!. When ready to serve, pile the topping onto the bread and drizzle with a little extra oil if desired!.
Easy Chilli Basil Chicken Stir-Fry (Kai Kraphao)
This chicken stir-fry makes a great weekday meal - fast and easy to make, yet deliciously Thai in flavor and texture!. Strips of tender chicken breast are briefly marinated and then stir-fried along with an assortment of healthy vegetables in a fragrant basil sauce!. Make this dish as spicy as you like - it is equally delicious mild or hot!. Low-fat and low-calorie, but high in taste, you'll definitely want to make this healthy dish part of your weekday menu!.
INGREDIENTS:
2-4 fresh boneless chicken breasts (roughly 1 per person), cut into strips (if using frozen chicken, thaw first)
2 thumb-size pieces galangal OR ginger, sliced finely into matchstick-like pieces
VEGETABLES: (substitute your own assortment, based on what is fresh and available, or what you have in your kitchen)
1 each of green, red, and/or yellow bell peppers, chopped into bite-size pieces
handful of fresh shiitake mushrooms, sliced (if using dried, be sure to soak in hot water until tender)
roughly 1 cup snow peas, left whole if small, or cut in half if large
1-2 fresh red or green chillies, sliced, OR substitute up to 1 Tbsp!. chilli sauce (see sauce mixture below)
approximately 1 cup fresh basil (or 1 package) - leaves should be left whole until ready to use
STIR-FRY SAUCE:
4 cloves garlic, minced
1 Tbsp!. soy sauce or tamari
1 tsp!. dark soy sauce
1 Tbsp!. fish sauce
1 tsp!. brown sugar
2 Tbsp!. oyster sauce
2 Tbsp!. water
1 tsp!. cornstarch or arrowroot powder
1 tsp!. to 1 Tbsp!. chilli sauce if not using fresh chillies, OR in addition to fresh chillies if you like it extra hot)
OTHER:
2 Tbsp!. vegetable oil for stir-frying, such as canola or grapeseed
1 tsp!. arrowroot OR cornstarch powder dissolved in 4 Tbsp!. soy sauce (or tamari)
PREPARATION:
First, prepare the chicken by cutting it into bite-size strips!.
Create a marinade for the chicken by dissolving 1 tsp!. arrowroot or cornstarch powder in 4 Tbsp!. soy sauce!. Pour this over the chicken and stir well to coat!.
Add the shiitake mushrooms to this mixture!. Allow this mixture to marinate while you prepare the other ingredients!.
Make the sauce by mixing all sauce ingredients together in a cup!. Set beside the stove!.
Chop up all the vegetables (except for the basil) and place together in a bowl!. Set beside the stove!.
Heat a wok or deep frying pan over medium-high heat until hot (about 1 minute)!. Add 2 Tbsp!. oil plus the galangal/ginger!. Stir-fry for about 30 seconds!.
Add the chicken and mushroom mixture to the wok/pan (including the marinade)!. Stir-fry for 3-5 minutes, or until chicken is no longer translucent inside (do not over-cook, or the meat will become tough)!. Stir-frying Tip: When wok or frying pan becomes too dry, add a little water (1 Tbsp!. at a time) - just enough to keep ingredients frying nicely!. Water adds moisture but not the fat of adding more oil!.
Now add all the vegetables (except the basil)!. Stir fry for 2-3 minutes in the same way, adding a little water to the pan when necessary!. Vegetables should turn bright in color, but still retain much of their crispness!. Do not over-cook!.
Add the sauce and stir well!. Turn off the heat!.
Chop up the basil and add half to the wok/pan!. Stir briefly to mix in!.
Place Www@FoodAQ@Com
Favorite dishes:
Spaghetti with Meat Sauce
Chicken Quesadillas
But my favorite is :
Turkey Stroganoff-recipe follows-VERY EASY!
GROUND BEEF (TURKEY) STROGANOFF
1 lb!. ground beef or turkey
1/2 c!. chopped onion
1 can cream of mushroom soup with 1/4 can milk
1 c!. sour cream
1/4 tsp!. garlic powder
Salt and pepper to taste
Brown ground beef (turkey) and onion!. Drain off fat!. Add seasonings and soup with milk!. Simmer 20 minutes!. Stir frequently!. Add sour cream and heat through!. Serve over noodles!.Www@FoodAQ@Com
Spaghetti with Meat Sauce
Chicken Quesadillas
But my favorite is :
Turkey Stroganoff-recipe follows-VERY EASY!
GROUND BEEF (TURKEY) STROGANOFF
1 lb!. ground beef or turkey
1/2 c!. chopped onion
1 can cream of mushroom soup with 1/4 can milk
1 c!. sour cream
1/4 tsp!. garlic powder
Salt and pepper to taste
Brown ground beef (turkey) and onion!. Drain off fat!. Add seasonings and soup with milk!. Simmer 20 minutes!. Stir frequently!. Add sour cream and heat through!. Serve over noodles!.Www@FoodAQ@Com
I actually love chicken tetrazzini!. It's simple and feeds A LOT of people!.
* 1 pound cooked and drained spaghetti
* 5 chicken breasts, cooked and cubed
* 2 (10!.75 ounce) cans condensed cream of chicken soup
* 2 1/4 cups water
* 1/4 cup butter
* 2 cubes chicken bouillon
* 1/4 cup shredded Cheddar cheese
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1!. Put cooked spaghetti into 9x13-inch baking dish!. Place chicken on top of spaghetti!.
2!. In medium saucepan heat together soup, water, butter, and bouillon!. Bring to a boil and then pour over the pasta and chicken!. Put shredded cheese (to taste) on top and press down a bit!.
3!. Bake at 350 degrees F (175 degrees C) for 25 minutes!.
For dessert I just like strawberry's and chocolate!. Maybe not after that meal because it stuffs you because usually you eat it with bread and salad!.!. but just in general!. Www@FoodAQ@Com
* 1 pound cooked and drained spaghetti
* 5 chicken breasts, cooked and cubed
* 2 (10!.75 ounce) cans condensed cream of chicken soup
* 2 1/4 cups water
* 1/4 cup butter
* 2 cubes chicken bouillon
* 1/4 cup shredded Cheddar cheese
* add to recipe box Add to Recipe Box
My folders:
* add to shopping list Add to Shopping List
* add a personal note Add a Personal Note
DIRECTIONS
1!. Put cooked spaghetti into 9x13-inch baking dish!. Place chicken on top of spaghetti!.
2!. In medium saucepan heat together soup, water, butter, and bouillon!. Bring to a boil and then pour over the pasta and chicken!. Put shredded cheese (to taste) on top and press down a bit!.
3!. Bake at 350 degrees F (175 degrees C) for 25 minutes!.
For dessert I just like strawberry's and chocolate!. Maybe not after that meal because it stuffs you because usually you eat it with bread and salad!.!. but just in general!. Www@FoodAQ@Com
Try going to www!.allrecipes!.com Www@FoodAQ@Com