I'm Hungry...Any Recipes?!
I'm Hungry...Any Recipes?
I love to cook, but feel like making something new tonight.
I would love suggestions of good recipes.
Thanks : )
3 weeks ago
Thanks guys. Those last answers are really good.
Answers:
3 weeks ago
Thanks guys. Those last answers are really good.
2 15-ounce pork tenderloins
2 tablespoons finely chopped canned chipotle chiles plus 1 tablespoon adobo sauce
1/3 cup plain whole-milk yogurt
1 tablespoon olive oil
1 tablespoon cumin seeds
Purchased guacamole
preparation
Prepare barbecue (medium heat).
Place tenderloins on work surface. Starting at 1 long side, cut each horizontally to within 1/2 inch of opposite side. Open like book and sprinkle with salt. Spread 1 tablespoon chopped chiles down center of each tenderloin. Close tenderloins, pressing to adhere, and sprinkle with salt.
Whisk yogurt, 1 tablespoon oil, cumin, and 1 tablespoon adobo sauce in small bowl to blend. Transfer tenderloins to plate and brush each heavily with some yogurt sauce. Set tenderloins aside 15 minutes.
Brush grill rack with oil. Grill tenderloins, brushing occasionally with remaining yogurt sauce, until just cooked through and thermometer inserted into thickest part of meat registers 145°F, about 10 minutes per side. Transfer tenderloins to platter. Let stand 5 minutes, then cut crosswise into 1/2-inch-thick slices. Serve tenderloins with guacamole.
chicken ceaser salad
Quick and cheap, Mac and Cheese with cut up oscar Mayer hot dogs, damn I'm gonna get in trouble for putting my wife's secret recipe online.
chocolate sheet cake
chicken piccata and cheesey rissoto rice it's good and not too terribly hard
CHICKEN TETRAZZINI
1 lb. pasta, cooked
1/2 pound fresh mushrooms
1 stick butter
2/3 cup flour
1 large onion, sliced
5 cloves garlic, peeled and chopped
4 c. chicken broth
2 c. light cream
1/4 cup dry sherry
4 c. diced chicken, cooked
1 c. grated Parmesan cheese
1/3 teaspoon garlic powder
Salt and pepper to taste
Cook and drain pasta according to package directions. Slice the mushrooms 1/8 of an inch thick and sauté in 2-3 tablespoons of the butter, along with sliced onion, and chopped garlic until lightly browned. Combine the remaining butter with flour and add chicken broth, stirring over low heat until thickened. Add the cream, salt, pepper, sherry, and garlic powder.
Divide the sauce in half. And one half of the chicken meat, and half of the mushrooms and cooked pasta. Butter a casserole dish and turn the pasta mixture into the casserole leaving a well in the center of the pasta.
Turn remaining cooked chicken half into the center of the pasta mixture. Top with Parmesan cheese, and bake uncovered at 400 degrees Fahrenheit for 20 minutes.
Optional: may also top with butter to breadcrumbs and grated cheddar or American cheese
Grilled Shrimp Scampi
Shrimp marinated in lemon, garlic, and parsley for 30 minutes, then grilled. Can be used as an appetizer or main dish. Serve with a nice salad.
This recipe also works well with scallops.
1/4 cup olive oil
1/4 cup lemon juice
3 Tbs chopped fresh parsley
1 Tbs minced garlic
ground black pepper to taste
crushed red pepper flakes to taste (optional)
1 1/2 lbs medium shrimp, peeled and deveined
1 In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
2 Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. any remaining marinade.
3 Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
Servings: 6
Chipotle Roasted Chicken with Potatoes
The distinctive smoky, sweet flavor and heat of chipotle chile pepper, a dried and smoked jalapeno, is much sought after by those who love Mexican cooking. Savor authentic flavor in this rub for roasted chicken and enjoy this easy-to-use form of chipotle chile
1 1/2 tsp Chipotle Chile Pepper
1 tsp Paprika
1 tsp Oregano Leaves
1 tsp Garlic Salt
1/2 tsp Ground Cumin
1 1/2 lbs small (1 1/2 to 2-inch) red or white potatoes, quartered
1 Tbs vegetable oil
2 tsp brown sugar
1 (3 pound) chicken, quartered
1 Tbs chopped fresh cilantro
1 Preheat oven to 400 degrees F. Combine chipotle chile pepper, paprika, oregano, garlic salt and cumin. In large bowl, toss potatoes with oil and 1 teaspoon of the spice mixture. Mix brown sugar with remaining spice mixture; set aside.
2 Line jellyroll pan with aluminum foil and spray with nonstick cooking spray. Rub chicken pieces on both sides with remaining spice mixture, rubbing a little under the skin as well. Arrange chicken, skin-side-up, on one half of baking pan.
3 Arrange potatoes, in single layer, on other half of pan. Loosely cover chicken and potatoes with aluminum foil. Bake 40 minutes; remove foil. Turn and rearrange potatoes. Bake, uncovered, 20 minutes longer or until meat thermometer inserted in chicken thigh registers 180 degrees F and potatoes are tender. Garnish with cilantro.
Servings: 4
Preparation time: 20 minutes
Cooking time: 1 hour
Ready in: 1 hour and 20 minutes
Filet Mignon with Rich Balsamic Glaze
This is an elegant and quick romantic dinner for two. Wonderful served with steamed asparagus and baby red potatoes
2 (4 ounce) filet mignon steaks
1/2 tsp freshly ground black pepper to taste
salt to taste
1/4 cup balsamic vinegar
1/4 cup dry red wine
1 Sprinkle freshly ground pepper over both sides of each steak, and sprinkle with salt to taste.
2 Heat a nonstick skillet over medium-high heat. Place steaks in hot pan, and cook for 1 minute on each side, or until browned. Reduce heat to medium-low, and add balsamic vinegar and red wine. Cover, and cook for 4 minutes on each side, basting with sauce when you turn the meat over.
3 Remove steaks to two warmed plates, spoon one tablespoon of glaze over each, and serve immediately.
Servings: 2
1lb of ground beef
1 small can of cream of mushroom soup
1 small can of tomato soup
chopped onions
hamburger buns
brown meat,drain,add soups and onions ( if you want onions )...cook to a slight boil..simmer about 10 minutes so flavor will kick in...WAAALAAA...chow time..takes about 10 minutes to prepare...kids will love it...don't forget the potato chips
p.s...if you have all ready heard of this...lol..sorry.,i tried.
Pasta Salad à la Norma
Salt
1 pound penne rigate pasta
1 medium eggplant (1 1/2 pounds), cut lengthwise into 1/2-inch-thick slices (I leave on half the skin ― I like the color and texture it gives the dish)
1/4 cup extra-virgin olive oil (EVOO), plus more for brushing
Pepper
8 plum tomatoes, seeded and chopped
1 cup fresh basil leaves, thinly sliced or torn
2 cloves garlic, grated
1/2 pound ricotta salata cheese, crumbled
delicious! roast pan and in the bottom put cleaned carrots (whole) cleaned onions (whole) cleaned potatoes (whole) salt and pepper to taste-- 2 tbls corn starch and 2 rbls bisto and on the top of this, lay a round steak-- completely cover with cold water and cover the roast pan. Place it in a 350* oven until well done and voila-- dinner. with the left overs cut them up and put them in a casserole dish and you have beef stew. on the top of the beef stew, place a pie crust and voila-- beef pot stew. scottish dish -- economical and easy to make-- can also be done in a slow cooker while you are at work and when you come home, voila-- dinner
Beef Stew.
1kg (2lb) Beef Steak.
25g (1 oz.) Flour.
S&P.
Oil.
2 Sliced onions.
1 Beef Oxo cube.
Cup boiling water.
4 Diced Potatoes.
1 Diced Carrot.
1 Diced Turnip.
Remove fat from beef and cut into bite sized pieces and rolled in seasoned flour. Brown in batches in the oil and place in a pot.
Fry off the onions and add to meat.
Add the stock cube and water and scrape all of the good bits from the fry pan and add to the meat and onions.
Stir together and bring to the boil. Reduce heat and d simmer for 2 hours.