Favorite Recipe???!
Favorite Recipe???
I love to cook and try new things, so I would like to hear some of your favorite recipes... I don't like onions or bell peppers so please don't put anything in with those ingredients... Also I don't want any common recipes like spaghetti or chili... I want some different things... Please put the ingredients and directions to make and cook it....Thank you in advance!!!
Answers:
Hello! Here are some recipes that my husband and I love.
Baked Steak Burritos
? cup butter
1 taco seasoning packet
1 ? lb beef sirloin, cut into strips
1 can refried beans
12 flour tortillas
3 cups cheddar cheese, shredded
3 green onions, sliced
1 (10 oz) can enchilada sauce
1) Heat oven to 400. Melt butter in skillet over medium heat. Stir in taco seasoning mix. Add beef strips, cook until done.
2) Heat refried beans in microwave to get soft.
3) Spread each tortilla with refried beans, top with beef, cheddar and onions. Roll up and fold into a burrito. Place seam-side down in a 13 x 9 dish.
4) Pour enchilada sauce over burritos. Sprinkle with cheese.
5) Bake uncovered about 10 minutes or until cheese is melted.
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Tomato Basil Pasta w/Shrimp
? cup olive oil
1 package angel hair pasta
2 tbsp garlic, chopped
1 lb shrimp
2 (28 oz.) cans diced tomatoes
? cup white wine
Fresh basil, chopped
Fresh parmesan cheese, grated
1) Cook pasta
2) In a large skillet, heat garlic in olive oil until tender
3) Add shrimp to garlic, cook until done, remove shrimp from pan and set aside
4) In the pan w/garlic, add tomatoes, wine and basil. Cook until broth is reduced
5) Add shrimp back to the pan, heat until shrimp are warm
6) Serve over pasta, sprinkle parmesan over the pasta
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African Beef Curry
3 lbs beef stew meat
1 can beef broth
1 ? lbs roma tomatoes, chopped
1 jalapeno, minced
White rice
3 garlic cloves, minced
? cup curry powder
Pinch of dry mustard
Garlic salt, pepper, cayenne pepper, white pepper
1) In a large pan, combine beef and 1 cup water. Cover and brig to a boil, then simmer for 30 minutes.
2) Make rice according to directions.
3) Uncover meat pan and turn heat to high. Stir until liquid evaporates. Add garlic, curry powder, mustard, garlic salt and peppers. Stir for 1 minute. Add beef broth, tomatoes and jalapeno. Return to a boil, reduce heat and simmer for 1 hour.
4) Serve over rice.
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Chicken Francais
? cup Egg Beaters
? cup parmesan cheese, grated
? cup white wine
2 tbsp lemon juice
Salt & pepper
? tsp Tabasco
? cup parsley, chopped
4 chicken breasts
1 cup flour
Olive oil
Cooking spray
Butter
? cup white wine
3 garlic cloves, minced
3 tbsp lemon juice
1) Combine the first 6 ingredients together in a shallow dish.
2) Pound each chicken breast with a meat mallet to a ? inch thick.
3) Dredge chicken in seasoned flour, then dip into the egg mixture.
4) Spray skillet w/cooking spray and add olive oil. Cook chicken for about 4 minutes on each side. Remove the chicken from pan and set aside.
5) Deglaze the pan with ? cup white wine, simmer for about 2 minutes, then add the garlic, butter, lemon juice, parsley, salt & pepper. Bring to a boil, then simmer until ready to serve. Scrape up the bits on the bottom of the pan to incorporate into the sauce.
6) Pour sauce over chicken and serve over rice if desired.
When I was little, I used to make these things called "Peanut Butter Balls". They tasted like peanut butter tootsie rolls. Here's the recipe:
1 lb. peanut butter, chocolate, and vanilla wafers (check bulk dept @ local grocery store)- 1/4 lb of pb, 1/4 of vanilla, 1/2 of chocolate
1 cup peanut butter depending on how much you want.
1. melt wafers in microwave for 2-3 minutes
2. blend in peanut butter with melted wafers
3. roll into balls
4. place in refrigerator until hardened
5. ENJOY!
Peanut Butter Chocolate No-Bake Cookies:
2 cups white sugar
1/2 cup butter
1/2 cup milk
3 tablespoons cocoa powder
3 cups quick cooking oats
1 teaspoon vanilla extract
1. Mix together sugar, butter or margarine, and milk in a saucepan. Bring to a boil and boil for one minute, stirring constantly.
2. Remove from heat and mix in cocoa, quick oatmeal and vanilla. Drop by spoonfuls on waxed paper.
Hope I helped!
?Casey?
Try grilling pineapple. Just place slices on grill or in ungreased pan, turn over when slightly brown, enjoy!
Pasta with Arugula, Goat Cheese, and Sun-Dried Tomato Pesto
Crisp fried capers make an excellent garnish for this dish.
Serves 4 to 6
1 cup oil-packed sun-dried tomatoes (one 8 1/2 ounce jar), drained, rinsed, patted dry, and chopped very coarse
6 tablespoons extra-virgin olive oil
1/4 cup walnuts , toasted in small dry skillet over medium heat until fragrant, about 6 minutes
1 small clove garlic , minced or pressed through garlic press (about 1/2 teaspoon)
3/4 ounce grated Parmesan cheese (1/2 cup)
Table salt and ground black pepper
1 pound campanelli or farfalle
1 medium bunch arugula (about 10 ounces), washed, dried, stemmed, and cut into 1-inch lengths (about 6 cups)
3 ounces goat cheese
1. In food processor, pulse sun-dried tomatoes, oil, walnuts, garlic, Parmesan, 1/2 teaspoon salt, and 1/8 teaspoon pepper until smooth, about fifteen 2-second pulses, scraping down bowl as needed. Transfer to small bowl and set aside.
2. Bring 4 quarts water to rolling boil, covered, in stockpot. Stir in pasta and 1 tablespoon salt; cook until al dente. Drain, reserving 3/4 cup cooking water, and return pasta to stockpot; immediately stir in arugula until wilted. Stir pasta-cooking water into pesto; stir pesto into pasta. Serve immediately, dotting individual bowls with 1/2-inch pieces goat cheese.
"Veal with Lemon Sauce"
- About 1/2 lb thin sliced veal (the kind for scallopini)
- About 1/2 cup flour for dredging
- 3 eggs
- 1/4 cup Italian style grated cheese
- About 1/2 Tbl dried parsley
- 1 can chicken broth
- 2 small lemons or 1 large lemon
- 4 Tbl olive oil
- About 2/3 cup canola oil or similar for frying
Tenderize veal with mallot if you have one. If not, don't worry.
In bowl beat eggs with fork, add grated cheese and parsley and mix well. Heat canola oil in large skillet over medium high heat till almost smoking. Dredge veal pieces in flour then dip in egg mixture to coat. Fry once on each side till golden brown. Remove and drain over paper towells. (You may need to fry veal in batches, depending upon size of pan.) Pour off oil from skillet. Return skillet to burner. Add chicken stock, olive oil and juice from lemons to skillet and heat to boiling. Return veal slices to pan and allow to simmer about 2 minutes. Remove veal to serving platter. Raise burner heat to high. Stirring constantly, reduce the stock mixture until it is a thick glaze. Pour sauce over veal slices and serve. A good accompaniment is simple buttered noodles with dried parsley. Another good accompaniment is an orange almond salad made with greens of your choice, a can of manadarin orange slices, pan-toasted blanched almond slivers and a dressing of olive oil and taragon vinegar.
(You can also substitute thin-sliced millanese style steak, or tenderized steak in place of veal. I've even used ground veal. But scallopini style veal is best.)
for a dessert I like Dump Cake
Butter the bottom and side of a 9 x 13 pan
spread one can of cherry pie filling in pan
top with 1 can of chunk pineapple well drained
then sprinkle 1 yellow box cake dry on top of pineapple
then 1 1/2 cups of coconut
1 cup of chopped walnuts (opt)
drizzle 1 stick of melted margarine over the top
bake 350 for 50 to 60 min. can served hot or cold
store leftover cake in frig.
for a refreshing salad we like
Mandarin orange salad
2 small pkgs orange jello
2 cups boiling water
1 cup well drained crushed pineapple
1 can Mandarin oranges & juice
1 pt orange sherbert
Disolve jello in water boiling water,
add pineapple - oranges & sherbert
stir until sherbert is dissolved.
refrigerate till set
Another favoret is fresh strawberry pie
1 baked pie shell
Sauce
1 cup sugar
1 1/4 cup water
2 tblsp corn starch - bring this to a boil and boil till translucent add 1 small package strawberry jello and 2 tblsps butter set aside to cool about 10 min mean time
slice fresh berries in the baked pie shell . Pour the cooled sauce over the berries making sure they are all covered
Place in frig to set
Sour Cread hot dish
1 lb hamburger browned and seasoned with a little salt &pepper
add l can cream of mushroom soup
1 can cream of chicken soup
1 8 oz tub of sour cream
1 can or whole curnnel corn drained or frozen corn
(cooked)
4 to 5 cups of cooked wide egg noodles
mix well place in baking dish and bake 30 min at 350
Cheeseburger Macaroni
1 pound of hamburger
1/4 c. chopped onion (optional)
1/3 c. ketchup
1 1/2 c. water
1 pkg Velveeta Shells and Cheese Dinner
1. Brown hamburger with onion (optional) in large skillet; drain
2. Place hamburger in skillet, stir in 1 1/2 c. water, ketchup, and shell macaroni.
Bring to a boil. Reduce heat to medium low; cover. Simmer 10-12 minutes or until macaroni is tender.
3. Add velveeta cheese sauce; stir until melted.
Hamburger Pie.
1# ground beef
1/2 c. chopped onion (optional)
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
Chicken and Mushroom Bake with Rice
5-6 chicken pieces
1 c. water
1 can cream of mushroom or
cream of celery soup (i prefer cream of mushroom)
1/2 c. rice
2 medium carrots, sliced (I sometimes omit)
celery salt, for seasoning
paprika, for seasoning
1/4 tsp. salt, as needed
Place rice in bottom of a baking dish. Pour 1/2 c. water over rice. Add 1/2 can mushroom soup. Stir to mix with rice. Place chicken pieces, salted and peppered, on top of rice mix. Sprinkle with celery salt. Add carrots. Add remaining 1/2 c. water to mushroom soup in can. Stir until well blended. Pour over chicken, carrots and rice. Sprinkle paprika on top, sometimes I add a little parsley (nice pretty effect). Cover tightly with foil. Bake at 325' for 1 hour.
You can also cook this without the rice and carrots.
It makes a nice gravy to pour over cooked rice or noodles.
This casserole is absolutely delicious. Sometimes I fix the
hashbrowns by themselves as a side dish for supper.
Hashbrown Potato/Sausage Casserole
1 pound Brown & Serve link sausages (I prefer maple flavor)
2 pounds. frozen hashbrowns potatoes, thawed
10 oz pkg cheddar cheese, grated
8 oz. sourcream
1 can cream of celery
1 tsp. salt
1 tsp. pepper
1/2 stick butter, melted
Brown sausage, and set aside. Mix all other ingredients together. Put in greased casserole. Bake at 350' for 45 minutes. Remove from oven, and place sausage on top. Cook for another 15 minutes. You can also use lil smokies or beef smoked sausage or kielbasa pieces instead of link sausages.