Got a recipe or idea to share?!
Give me any recipes you've got (quick and simple or long and complex), and I'll choose the best!. The point is for me to use them, so choose well!
also, star for me, to spread the food okay!?
Let's save those starving kids!Www@FoodAQ@Com
also, star for me, to spread the food okay!?
Let's save those starving kids!Www@FoodAQ@Com
Answers:
Baked chic!. & dressing
6 chic breasts, cooked and shredded!. Save broth!.
1 box stove top stuffing mix, 1 cup broth, chic breasts,2 cans cream of chic soup!. Mix all together!. Spread in a 9x13 greased baking dish!. Bake 350 for 1 hour!.Www@FoodAQ@Com
6 chic breasts, cooked and shredded!. Save broth!.
1 box stove top stuffing mix, 1 cup broth, chic breasts,2 cans cream of chic soup!. Mix all together!. Spread in a 9x13 greased baking dish!. Bake 350 for 1 hour!.Www@FoodAQ@Com
Well, I have a few fav recipes, but I'm too lazy to put them all here! So, I'll pick this one simply because it's VERY delicious, easy to make and you'll just never get sick of it!.!.!.!
Fettuccini Carbonara
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat!. Saute shallots until softened!. Stir in onion and bacon, and cook until bacon is evenly browned!. Stir in garlic when bacon is about half done!. Remove from heat!.
Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente!. Drain pasta, then return it to the pot!.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan!. Pour the bacon mixture over the pasta, then stir in the cream mixture!. Season with salt and pepper!.
Serves 6!.
---Www@FoodAQ@Com
Fettuccini Carbonara
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat!. Saute shallots until softened!. Stir in onion and bacon, and cook until bacon is evenly browned!. Stir in garlic when bacon is about half done!. Remove from heat!.
Bring a large pot of lightly salted water to a boil!. Add pasta and cook for 8 to 10 minutes or until al dente!. Drain pasta, then return it to the pot!.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan!. Pour the bacon mixture over the pasta, then stir in the cream mixture!. Season with salt and pepper!.
Serves 6!.
---Www@FoodAQ@Com
Brown about half a slab of bacon and 1/2 an onion and half a green pepper chopped in a heavy cast iron skillet with 1/4 cup or so of olive oil!. Peel and slice about 5 medium potatoes!. Add them to the skillet and then fresh cracked black pepper and salt and chopped garlic ( on top so the garlic doesn't burn) have it on low-medium flame!. After the bottom browns, flip it over and mix it up a bit!. wait about 15 minutes, stir it up again!. Slice 2 polish sausages at an angle and put that on top!. Wait about 10 minutes and stir it up again ( gently you don't wanna break the potatoes) and cook until the sausages browns through!.
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Twice Baked Potatoes!
INGREDIENTS:
4 large baking potatoes
1/2 pound bacon
4 tablespoons butter
1 large onion, chopped
1/2 cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C)!. Use a fork to pierce the potato skins!.
Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven!.
Place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain, crumble and set aside!.
Over medium-low heat melt the butter in a large saucepan!. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt!. Cook slowly, stirring occasionally until the onions are soft!.
Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl!. Transfer the onion mixture to the bowl!. Mix in the sour cream!. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended!.
Using a large spoon, fill the potato skins with the mixture!. Top with bread crumbs, the remaining cheese and bacon!.
Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown
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CHEESY TATO SOUP
4 scrubbed baking potatoes
2 Tbs butter
1 medium onion, sliced
2 Tbs all purpose flour
1 tsp beef bouilion granules
2 cups cold water
12 ounces evaporated milk
4 ounces shredded cheese
1 tsp parsley
3/4 tsp worcester sauce
3/4 tsp salt
3/4 tsp black pepper*
pierce te potoatoes, several times with fork!. Microwaev on paper twoel on high for 10 to 12 minutes; cool!. Place onion and butter in a alrge bowl!. Microwave on high for 2 minutes!. Scooop out the potato pulp, leaving chunks!. Add the pulp, the milk, chees, parsley, salt and pepper to onion mixture!. Microqave on hgih for 2 1/ to 4 minutes!. Makes 6 servings!. (but feel free to double or triple the recipe!. You might need more than 6 servings or to have have some more!. )
*Don't have black pepper ground or not!? Use white or blue, or green pepper!. Maybe even purple pepper!.
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Whipped Mashed Potatoes
INGREDIENTS:
5 potatoes, peeled and quartered
3 tablespoons butter
1/8 cup milk
DIRECTIONS:
Fill a medium size saucepan half full of water, and add a pinch of salt!. Bring to a boil!. Add potatoes to pot; the water should cover the potatoes!. Simmer for 10 minutes, or until potatoes are easily pierced by a fork!. Drain!.
Transfer potatoes to a large mixing bowl!. Add butter or margarine and milk, and mash with a potato masher!. When well mashed, whip for a minute or two with an electric mixer set on medium speed!.
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Cheesy Potato Salad
INGREDIENTS:
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
DIRECTIONS:
Place the potatoes into a pot, and fill with enough water to cover!. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork!. Drain, and set aside to cool!.
In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese!. Gently stir in the cooled potatoes!. Top with remaining cheese and onions, and sprinkle bacon bits over the top
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ONION ROASTED POTATOES
1 envelope Lipton Onion Soup Mix (or any brand)
4 medium all-purpose potatoes, cut into large chunks (about 2 lbs!.)
1/3 cup olive or vegetable oil (I always use olive oil)
Preheat oven to 450 degrees!. In 13 x 9-inch baking or roasting pan combine soup mix and oil!. Add potatoes and mix until evenly coated!. Bake uncovered, stirring about every 10-15 minutes, for approx!. 40 minutes, or until potatoes are tender and golden brown!.
***************
SHREDDED BAKED POTATOES
6 medium potatoes
1 can cream chicken soup
1/2 cup sour cream
1/2 cup cheddar cheese
1/2 cup Monterey jack cheese
1/4-1/2 cup onion (chopped)
Bake potatoes and chill (easiest to bake night before)!. Once chilled, mix soup, sour cream, onion, and cheeses!. Skin and grate potatoes, and then mix with creameWww@FoodAQ@Com
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Twice Baked Potatoes!
INGREDIENTS:
4 large baking potatoes
1/2 pound bacon
4 tablespoons butter
1 large onion, chopped
1/2 cup chopped fresh mushrooms
1 teaspoon crushed red pepper
1 teaspoon garlic powder
1 teaspoon ground black pepper
1 teaspoon chopped fresh chives
1 teaspoon salt
1 (8 ounce) container sour cream
1 (8 ounce) package shredded Cheddar cheese
1 teaspoon dry bread crumbs
DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C)!. Use a fork to pierce the potato skins!.
Bake the potatoes unwrapped for about 1 hour, or until soft, in the preheated oven!.
Place bacon in a large, deep skillet!. Cook over medium high heat until evenly brown!. Drain, crumble and set aside!.
Over medium-low heat melt the butter in a large saucepan!. Combine onion, mushrooms, red pepper, garlic powder, pepper, chives and salt!. Cook slowly, stirring occasionally until the onions are soft!.
Slice open the baked potatoes and, keeping the skins intact, scoop the insides into a medium bowl!. Transfer the onion mixture to the bowl!. Mix in the sour cream!. Pour in 1/2 of the cheese and continue mixing until all ingredients are well blended!.
Using a large spoon, fill the potato skins with the mixture!. Top with bread crumbs, the remaining cheese and bacon!.
Return the potatoes to the preheated oven and continue baking for about 15 minutes, until the cheese is melted and the filling is slightly brown
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CHEESY TATO SOUP
4 scrubbed baking potatoes
2 Tbs butter
1 medium onion, sliced
2 Tbs all purpose flour
1 tsp beef bouilion granules
2 cups cold water
12 ounces evaporated milk
4 ounces shredded cheese
1 tsp parsley
3/4 tsp worcester sauce
3/4 tsp salt
3/4 tsp black pepper*
pierce te potoatoes, several times with fork!. Microwaev on paper twoel on high for 10 to 12 minutes; cool!. Place onion and butter in a alrge bowl!. Microwave on high for 2 minutes!. Scooop out the potato pulp, leaving chunks!. Add the pulp, the milk, chees, parsley, salt and pepper to onion mixture!. Microqave on hgih for 2 1/ to 4 minutes!. Makes 6 servings!. (but feel free to double or triple the recipe!. You might need more than 6 servings or to have have some more!. )
*Don't have black pepper ground or not!? Use white or blue, or green pepper!. Maybe even purple pepper!.
---
Whipped Mashed Potatoes
INGREDIENTS:
5 potatoes, peeled and quartered
3 tablespoons butter
1/8 cup milk
DIRECTIONS:
Fill a medium size saucepan half full of water, and add a pinch of salt!. Bring to a boil!. Add potatoes to pot; the water should cover the potatoes!. Simmer for 10 minutes, or until potatoes are easily pierced by a fork!. Drain!.
Transfer potatoes to a large mixing bowl!. Add butter or margarine and milk, and mash with a potato masher!. When well mashed, whip for a minute or two with an electric mixer set on medium speed!.
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Cheesy Potato Salad
INGREDIENTS:
2 1/2 pounds red potatoes, cubed
1 cup sour cream
1/2 cup mayonnaise
1/4 cup white sugar
1/2 bunch green onions, chopped
1 cup shredded Cheddar cheese
1 tablespoon real bacon bits
DIRECTIONS:
Place the potatoes into a pot, and fill with enough water to cover!. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork!. Drain, and set aside to cool!.
In a large bowl, mix together the sour cream, mayonnaise, sugar, half of the onions, and half of the cheese!. Gently stir in the cooled potatoes!. Top with remaining cheese and onions, and sprinkle bacon bits over the top
---
ONION ROASTED POTATOES
1 envelope Lipton Onion Soup Mix (or any brand)
4 medium all-purpose potatoes, cut into large chunks (about 2 lbs!.)
1/3 cup olive or vegetable oil (I always use olive oil)
Preheat oven to 450 degrees!. In 13 x 9-inch baking or roasting pan combine soup mix and oil!. Add potatoes and mix until evenly coated!. Bake uncovered, stirring about every 10-15 minutes, for approx!. 40 minutes, or until potatoes are tender and golden brown!.
***************
SHREDDED BAKED POTATOES
6 medium potatoes
1 can cream chicken soup
1/2 cup sour cream
1/2 cup cheddar cheese
1/2 cup Monterey jack cheese
1/4-1/2 cup onion (chopped)
Bake potatoes and chill (easiest to bake night before)!. Once chilled, mix soup, sour cream, onion, and cheeses!. Skin and grate potatoes, and then mix with creameWww@FoodAQ@Com
Bacon and Egg Slabs
Grease a rectangular oven dish and line with flaky pastry!. (I use ready rolled)
Fry off trimmed and diced bacon and allow to cool on paper towels!. Place in dish and make wells to drop 4 eggs in!. Pierce the yolks and cover with another sheet of pastry!. Pierce the pastry several times with a knife for steam vents!. Brush with milk!.
Bake in a 180C oven for 35-45 minutes until the pastry is golden!.
Turn out and allow to cool a little then cut in 75mm squares!.
Starving kids need careful feeding, begin with dietry suppliments, and consult professionals!.
I porridge or gruel would probably be best!.Www@FoodAQ@Com
Grease a rectangular oven dish and line with flaky pastry!. (I use ready rolled)
Fry off trimmed and diced bacon and allow to cool on paper towels!. Place in dish and make wells to drop 4 eggs in!. Pierce the yolks and cover with another sheet of pastry!. Pierce the pastry several times with a knife for steam vents!. Brush with milk!.
Bake in a 180C oven for 35-45 minutes until the pastry is golden!.
Turn out and allow to cool a little then cut in 75mm squares!.
Starving kids need careful feeding, begin with dietry suppliments, and consult professionals!.
I porridge or gruel would probably be best!.Www@FoodAQ@Com
Spinach and Bacon pasta
1 pound wide egg noodles, uncooked
3/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1 pound boneless skinless chicken breasts, chopped
1 pint cherry tomatoes, halved
1 (6 ounce) bag fresh baby spinach leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
Www@FoodAQ@Com
1 pound wide egg noodles, uncooked
3/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing
1 pound boneless skinless chicken breasts, chopped
1 pint cherry tomatoes, halved
1 (6 ounce) bag fresh baby spinach leaves
1 cup KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
8 slices OSCAR MAYER Bacon, crisply cooked, crumbled
Www@FoodAQ@Com
i love chicken curry hope you kile it too!. here is the recipe:
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
? tsp ground turmeric
salt and freshly ground black pepper
100ml/3?fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve
Method
1!. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover!. Count to 20, then carefully pour away the water!. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard!. Chop the flesh roughly and put it down on a plate to one side!.
2!. Peel and finely chop the onion!. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown!. Watch carefully to make sure it doesn't burn!.
3!. Meanwhile, peel and finely chop the ginger and the garlic!.
4!. Slit the chilli using a sharp knife!. Slice the flesh away from the cluster of seeds in the middle!. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting!. You can use a fork to hold the chilli down or wear rubber gloves!. Chop the chilli finely!.
5!. Measure the ground spices into a teacup!. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so!. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds!. Then add the spices in the cup into the onions!. Fry the spices for a minute or two, stirring all the time so that they do not stick!. Add some salt and freshly ground black pepper!.
6!. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes!.
7!. Add the chicken pieces to the pan and stir them around so they are covered with the sauce!. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally!. Chicken thighs will take longer to cook than breast pieces!.
8!. Now add the yoghurt to the chicken and stir it in!. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it!. The sauce will probably taste quite sweet because of the tomatoes!. Cut the lime in half and squeeze its juice into the sauce!. Stir and taste again, and decide whether you want to add the second half!.
9!. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice!.
Www@FoodAQ@Com
Ingredients
4-6 medium tomatoes
1 medium onion
4 tbsp vegetable oil
3cm/1in piece root ginger
2 garlic cloves
1-2 mild green chillies
1 tsp ground coriander
1 tsp ground cumin
? tsp ground turmeric
salt and freshly ground black pepper
100ml/3?fl oz water
1 free-range chicken, jointed into 8 pieces, or 8 thighs and/or drumsticks
2 tbsp yoghurt
1 lime (or lemon)
a small bunch of coriander leaves
cooked rice, to serve
Method
1!. To skin the tomatoes, nick the skin of each tomato with the point of a sharp knife, then put the tomatoes in a bowl next to the sink and pour over some very hot water from the kettle to cover!. Count to 20, then carefully pour away the water!. When the tomatoes are cool enough to handle, peel away the skin, halve the tomatoes, squeeze out most of the pips and juice into an empty bowl, and discard!. Chop the flesh roughly and put it down on a plate to one side!.
2!. Peel and finely chop the onion!. Fry the onion in the vegetable oil in a large heavy-based saucepan over low to medium heat for about ten minutes, stirring from time to time so that it turns an even golden brown!. Watch carefully to make sure it doesn't burn!.
3!. Meanwhile, peel and finely chop the ginger and the garlic!.
4!. Slit the chilli using a sharp knife!. Slice the flesh away from the cluster of seeds in the middle!. Avoid touching any part of the chilli with your fingers if you can, as it is very easy to get chilli in your eyes, and that will sting!. You can use a fork to hold the chilli down or wear rubber gloves!. Chop the chilli finely!.
5!. Measure the ground spices into a teacup!. Add the ginger, garlic and chilli to the pan, stir them around and fry for another minute or so!. If you want your curry to be hot as well as spicy, include some or all of the chilli seeds!. Then add the spices in the cup into the onions!. Fry the spices for a minute or two, stirring all the time so that they do not stick!. Add some salt and freshly ground black pepper!.
6!. Pour in the water and the tomatoes, bring to the boil, turn down the heat a little and let the sauce simmer for 5-10 minutes!.
7!. Add the chicken pieces to the pan and stir them around so they are covered with the sauce!. Put the lid on the pan, turn the heat down and let the chicken cook for 30-40 minutes, stirring occasionally!. Chicken thighs will take longer to cook than breast pieces!.
8!. Now add the yoghurt to the chicken and stir it in!. When the sauce is gently bubbling again, scoop up a little in a teaspoon, blow it cool and taste it!. The sauce will probably taste quite sweet because of the tomatoes!. Cut the lime in half and squeeze its juice into the sauce!. Stir and taste again, and decide whether you want to add the second half!.
9!. Finally, chop the fresh coriander leaves and sprinkle them on to the curry just before you serve it with the rice!.
Www@FoodAQ@Com