I dont know what to cook?!
I dont know what to cook?
What can i cook thats really good like main meals... Im a great home chef. I love cooking. My husband loves my cooking. I had shrimp, beef stew, taco salad, Hamburger helper, BBQ chicken...What can i cook thats really delicious... I use alot of spices i have so many ideas for food but i dont know what to choose.. Any Ideas what have you all made thats delicious
Answers:
There are SO many things I could suggest, but I really like the site I've listed below, you can just type in an item of food or a certain name of a recipe and you will get tons of really great ideas!! Good luck
http://www.cooks.com/
filet mignon, with a salad
do you like salmon?
I had wonderful salmon, baked, with chopped pecans with brown sugar on top. to die for. it was the perfect combination of crunch/soft and sweet/savory.
mmmm. perfecto!
Shrimp in Philly Cream Cheese and Sour Cream over Pasta
www.recipezaar.com has thousands of amazing recipes. I go there all the time when I can't decide what to cook. There are pictures on alot of the recipes and ratings from people who have tried them. The best thing about it is its free! Go check it out!
I know something cheap, and I like it, its not so advanced but wtf?
Cook up some noodles (your choice)
cook some cream of mushroom soup, and some cream of chicken.
fry up some beef
mix it all up
a buddy of mine showed it to me, and he got it from his cousin in Texas. Its alright.
if you like fish get some fresh orange ruffy and take some olive oil and fresh cut garlic. put the garlic and oil on a plate and coat both sides of the fish then put it into frying pan....sautee some snow peas, bell peppers red and yellow with some baby carrots and fresh green beans. Plate it up when done and squeeze some fresh cut lemon over the fish...takes about 10 minutes to prepare and tastes great.
Arroz con pollo-chicken with rice
tostones-mashed fried plantains
nacatamales-nicaraguan tamale
falafel-middle eastern pita wrap
I can go on for ever. The beauty of San Francisco is that you can try a different dish every night of the month and never be bored. yum!
I like oyster dressing real well. Medium rare steaks too I guess. Pretty fond of Boston butt bbq and Pork shoulder. Talapia, many differrent ways. Spinach, cheese & bacon quiche. Chicken and broccoli with strawberry pretzle salad. White pizza. Dagwood sandwiches. Hot dogs burnt to a crisp over a campfire. ... ... Happy Cooking!
I'm from Seattle Washington...King Salmon...Or King Crab!! The best of the best! I am unclear if you wanted recipes' or if you just wanted food suggestions...use your wonderful imagination and spices to creat these dishes.
Happy eating!
Try blackening some kind of meat (I recommend fish), but instead of the usual blackening mix, add in a little cinnamon, ancho chile, coriander, fresh ground black pepper, cumin (just a little, you're not making tacos!), fennel, and fenugreek. What you'll end up with is something that tastes a bit like blackening mix and a bit like curry. Cook in a black iron skillet according to whatever your cookbook says about blackening. Toward the end, toss on a quartered tangerine or small orange that you've squeezed a little juice out of.
Good luck.
Seafood Mango Stir Fry
INGREDIENTS:
1 lb. mixed seafood (e.g. shrimp and denser fillets of fish, such as halibut or salmon)
1 fresh ripe mango, cut into bite-size pieces, OR 1 cup canned mango (drained) or frozen mango (thawed )
1-2 cups snow peas
1 red bell pepper, sliced
2 shallots OR 1 small cooking onion, sliced
3 cloves garlic, minced
STIR FRY SAUCE:
1 fresh mango, peeled and sliced, or the equivalent of 1 cup canned mango (drained) or frozen mango (thawed)
1 red chili pepper, de-seeded, OR 1-3 tsp. chili sauce (depending on how spicy or mild you want it)
1 Tbsp. rice vinegar or white wine vinegar (OR substitute regular white vinegar)
3 Tbsp. soy sauce
1 Tbsp. fish sauce
squeeze of lime juice (about 1 tsp.) OR substitute lemon
2 Tbsp. brown sugar (more or less according to taste - this will also depend on how sweet your mangos are)
1/2 cup fresh coriander (plus a little more - save to use for garnish later
PREPARATION:
Place all stir fry sauce ingredients together in a blender or food processor.Process or blend until smooth.
Taste-test the stir fry sauce for sweetness - you want a balance of flavors here: tangy, but definitely more sweet than sour. If needed, add 1 tsp. to 1 Tbsp. more sugar. Note: the sweetness of the sauce will depend on how sweet your mangos are.
Prepare all other ingredients for stir-frying, and place next to the stove. If using fillets of fish, gently cut them into cubes (cubes stay together better than strips). For shrimp, be sure to remove the shells (you can leave the tail on). For clams and mussels, rinse with cold water, removing any surface debris.
Pour 1-2 Tbsp. vegetable oil into a wok or large frying pan and place over medium-heat heat. Add the garlic, shallots/onion, and snow peas. If using clams, add them now as well (Note: clams require a longer cooking time than mussels). Stir-fry 1-2 minutes, or until snow peas turn bright green. Add up to 1/3 of the stir-fry sauce when your wok or frying pan becomes dry.
Add the rest of the stir-fry sauce, plus the red pepper and seafood. Stir-fry gently, so that you don't break any shells. Also, if using fish fillets, these require extra gentleness, or they will break apart.
Stir-fry 5-7 minutes, or until all the seafood is cooked (mussels and/or clams should open after 7 minutes - if not, discard). A minute or two just before serving, add the mango pieces (these just need warming).
Serve hot from the wok with rice on the side. Or, scoop the stir fry onto a serving platter. Sprinkle with fresh coriander and decorate with lime wedges, if desired.
ENJOY!
Here's something you can use that makes wonders any time and very simple.
You will need the following ingredients: lettuce, 2 chicken breasts, shrimp, unsalted peanuts, an onion, minced garlic, salt, pepper, extra virgin olive oil, crushed mustard seeds, powder garlic, chopped parsley or parsley flakes, piripiri, white wine or a beer of your choice, butter, cheese (whatever your preference is) an egg and milk.
Get the chicken breasts, put it in a tupperware or anything with a cover and condiment it with salt, pepper, crushed mustard seeds, minced garlic, piripiri, the whine or beer at your own discretion, french bread, chopped onion, powder garlic, put the lid on the tupperware, seal it, and shake it fast so everything can be mixed up very nice and tight. Remove the chicken and put it on an electric or BBQ grill. While the chicken cooks, shred the lettuce into very fine shreds, crush the peanuts into small pieces (not crumbs or powder) and mix it with the lettuce. After the chicken is grilled, cut it into very small pieces and mix it with the salad, afterwards, shred some cheese onto the salad and mix everything together. Dish 1 is ready.
Now for dish 2. Get a small pot or pan and have some of the onion you chopped in there with the olive oil. Once is starts producing that nice hot fresh smell, add a table spoon of butter, it should form a nice steamy liquid. When ready, put in the tomato sauce and let it boil and heat up, once hot, add 1 egg and a little bit of milk, stirr it up very quickly, so everything gets mixed and the sauce gets thick. Add any condiments at your discretion and salt, and once hot enough turn off the stove and get ready to use the shrimp. You are gonna use the grill again, so for each shrimp, sink it in the sauce and put it on the grill. When turning the shrimp, use a spoon to add more sauce, so it can be more juicy. Once cooked, dinner is ready to serve. To add a little bit more to it, shread some cheese onto a small plate, and put on top a bittle of the olive oil, so you can dip the french bread in it. Serve it with wine and desert will be served very soon...trust me...
Mexican sea food with your favorite cold beer. Like ceviche or a shrimp cocktail with lots of avocado and lime. Or if is not hot how about a slow cooked tri tip with a cabage, cucumber, carrot and white vinegar salad and a texas garlic bread. MMMMMMMM i can smell it.
You can lightly saute some cabbage w/ button mushrooms, sweet onions, use butter and olive oil and a little salt to taste...
Or you can do some fresh green beans with sun dried tomatoes, and some diced portabello mushrooms...For your meats you could do a flank steak that's marinated in italian dressing. Just a few ideas to add to you rotation.
Here are some suggestions. Sorry but these recipes dont have alot of spices but they taste great.
Pot Roast
simple..
pot roast
potatoes-peeled and cut into chunks
baby carrots
canned whole green beans-optional
can of cream of mushroom
lipton onion soup envelope
soup can of water
place roast in roasting pan, place veggies around roast, mix soups and water and pour over roast and veggies. cook for about 1-2 hours, depending on size of roast. 400 degree oven. serve biscuits to sop up gravy... Can also cook this in a crock pot for 4-6 hours on low
Stove top Easy Cheesy Chicken Bake
1 pkg (6oz) Stove Top Stuffing Mix for Chicken
3 cups chicken chunks (i have used less)
1 (14 oz) frozen broccoli florets, thawed, drained
1 can cream of chicken soup
1/2 c. milk
1 1/2 c. shredded cheddar cheese
(can used cheez whiz, or velveeta)
Preheat oven to 400'. Prepare stuffing mix as directed on pkg; set aside.
Mix chicken and broccoli in baking dish. Stir in soup, milk and cheese; top with the prepared stuffing.
Bake 30 minutes or until cooked through
Hamburger Pie
1# ground beef
1/2 c. chopped onion
2- 16oz cut green beans, drained
1- 10 3/4 oz condensed tomato soup
1/4c. of water
salt and pepper to taste
3 med potatoes, peeled and quatered
1 beaten egg
milk
1/2 c. shredded chedder cheese
Cook hamburger and onion till meat is browned and onion is tender; drain off grease.
Stir in beans, soup, water and season with salt and pepper.
Place mixture in a pan.
Cook potatoes in salted boiling water about 20 min or until tender; drain. mash while hot; stir in egg. Add enough milk to make potatoes fluffy, yet stiff enough to hold their shape. Season with salt and pepper.
spread potatoes on top of meat mixture. Sprinkle with cheese.
Bake, uncovered, in a 350 degree oven for 25-30 minutes.
makes 4-6 servings
This is quick and easy. A family favorite.
Saturday Chicken
5 servings
10 chicken legs (or whatever you prefer)
(you dont have to use that many chicken pieces. Use how many pieces you want. the rest of the recipe stays the same.)
1 can condensed cream of mushroom (or cream of chicken)
1 cup of cream (dont cheat and use milk; the cream makes a lot of difference)(I have cheated and used milk lol it still was good but the cream does make a difference)
salt, garlic powder, and paprika- to taste
chopped parsley
Season chicken with salt, garlic, and paprika. Next, spread it out, in one layer baking pan. Dilute the soup with the cream; pour it over the chicken, and sprinkle parsley on top.
Bake , uncovered, at 350' for 1 hour or until juices run clear when chicken is pierced with fork.
Makes a delicious gravy. Serve with mashed potatoes or buttered noodles or rice.
This recipe is simple and delicious, my kinda of recipe.
The original recipe called for mayonnaise but I didnt have any on hand so I substituted ranch dressing. I thought for sure that i ruined it but it was awesome and my family loved it.
I have also used chicken legs, i just added more water and cooked a little longer.
Classic Herbed Chicken
1- envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
4 Tbsp water
1/3 c. of Ranch Dressing
4-5 boneless chicken breast
1. Preheat oven to 425 degrees, In small bowl, blend Savory Herb with Garlic Soup Mix, ranch dressing and water.
2. In baking pan sprayed with nonstick spray, arrange chicken; pour 1/2 of soup mixture over chicken.
3. Bake uncovered, turning once and pour remaining soup mixture over chicken, 25 minutes or until chicken is no longer pink.