Making a cook book!?!
Making a cook book!?
I'm wanting to make my own personal cook book and I thought it would be clever to get you all to post what your favorite recipe is and I could try a bunch of different ones and then I'd have a lot of recipes.
P.S. I just moved into my first place on my own and I'm trying to learn to cook other things other then boxed meals for my family...lol...so anything dessert, appetizers, any recipe really, thanks a bunch!!
Answers:
How fun! I love these recipes and so do my husband and friends.
Asian Chicken and Water Chestnut Patties
1 1/2 lb skinless boneless chicken breasts, cut into 1 1/2-inch pieces
1 (8-oz) can whole water chestnuts, rinsed and drained
1 bunch scallions, chopped (1 cup)
1 teaspoon minced fresh jalape?o chile, including seeds
2 tablespoons chopped fresh cilantro
1 1/4 teaspoons salt
2 teaspoons vegetable oil
Special equipment: 6 (8-inch) wooden skewers
Pulse chicken in a food processor until coarsely chopped and transfer to a large bowl. Add water chestnuts, scallions, and jalape?o to processor and pulse until finely chopped, then add to chicken along with cilantro and salt. Stir together with your hands until just combined.
Form mixture into 18 (2-inch-diameter) patties on a baking sheet, then thread 3 patties through their sides onto each skewer.
Heat 1 teaspoon oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then transfer 3 skewers of patties using a large metal spatula to skillet and cook until golden and just cooked through, about 3 minutes on each side. Transfer to a platter and keep warm, covered with foil. Add remaining teaspoon oil to skillet and cook remaining patties in same manner.
I serve this with Gingered Noodle Salad
6 tablespoons seasoned rice vinegar
1 1/2 tablespoons vegetable oil
1 1/2 teaspoons chopped peeled fresh ginger
1 teaspoon minced fresh jalape?o chile, including seeds, or to taste
1 garlic clove, chopped
For noodles
8 oz bean thread (cellophane) noodles
1 English cucumber, halved lengthwise and thinly sliced diagonally
1 bunch scallions, thinly sliced diagonally (1 cup)
1 firm-ripe mango, peeled, pitted, and thinly sliced
2 thin carrots, very thinly sliced diagonally
1 cup fresh cilantro sprigs
Make vinaigrette:
Blend all vinaigrette ingredients in a blender until smooth.
Soak noodles in cold water in a bowl until pliable, about 15 minutes, then drain in a colander. Cut noodles in half with scissors.
Cook noodles in a 4-quart pot of boiling salted water, stirring occasionally, until just tender, about 2 minutes. Drain noodles in colander and rinse under cold water to stop cooking. Drain noodles again well, then spread out on paper towels and blot excess liquid.
Toss noodles with dressing in a bowl. Add cucumber, scallions, mango, and carrots and gently toss until just combined. Serve topped with cilantro sprigs.
And Baked Artichoke Dip
5 tablespoons (packed) grated Romano cheese (about 1 ounce)
3 tablespoons light mayonnaise
3 tablespoons light sour cream
1/2 teaspoon dried marjoram
1/4 teaspoon ground black pepper
1/4 teaspoon onion salt
1/8 teaspoon garlic powder
1 14-ounce can artichoke hearts packed in water, well drained, chopped into 1/4-inch pieces
1/4 teaspoon paprika
French-bread baguette slices, toasted
Whisk 4 tablespoons grated Romano cheese, light mayonnaise, light sour cream, dried marjoram, black pepper, onion salt, and garlic powder in medium bowl to blend. Stir in chopped artichoke hearts. Transfer mixture to 1 1/2-cup ramekin. (Can be prepared 1 day ahead. Cover mixture and refrigerate.)
Preheat oven to 375°F. Bake dip until heated through, about 20 minutes (about 30 minutes if chilled).
Preheat broiler. Sprinkle dip with remaining 1 tablespoon grated Romano cheese and paprika. Broil until cheese melts, about 2 minutes. Serve warm with toasted baguette slices.
Enjoy!
Search Allrecipes.com
Here is a Simple one and if you have kids they will love to help
Pita Pizza
Pita bread as many and you like
three cheese
pizza sauce 1 can
your favorite pizza topping
place pizza sauce on pita bread
add your favorite pizza topping
place three cheese on top
place into oven at 425 for 4 min (top rack) and enjoy
I don't understand what "personal" cookbook has to do with other person recipes:
Mac & Cheese
5 C Lrg. Elbow Macaroni
1/2 lb. Sharp Cheddar Cheese, grated
1/2 lb. Longhorn Cheddar Cheese, grated
1/2 lb. Mexican Ranchero Cheese, crumbled
1 C Milk
1 1/2 C Crumbled Cheeto’s
Cook the Mac al dente, not quite done
Combine all the Cheeses
Layer Cheese and Mac
Pour in the Milk
Top with Cheeto’s
Bake 45 min. @ 350
I hope you dont mind this long post. But I love sharing recipes. YA is a great place to get wonderful recipes. So here is my contribution. Here are some of my favorite recipes.
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
3-4 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
Pot Roast
simple..
ingredients
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
This is quick and easy. A family favorite.
Saturday Chicken
5 servings
10 chicken pieces
(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 tasted 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.
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.
Pig Out Cake
1 box of yellow cake mix
1 small can (11oz) of mandarin oranges, undrained
1/2 c. oil
4- eggs
Icing:
12-16 oz Cool whip (I use 16 oz)
1 lg. can crushed pineapple, undrained
1 sm. pkg. instant vanilla pudding
Combine cake ingredients and mix well. Bake in rectangle pan at 350 degrees for approximately 30 minutes or until inserted tooth pick comes out clean.
Combine icing ingredients and spread on cooled cake.
Cake does need to be refrigerated until ready to serve.
* I sometimes add flaked coconut to the icing mixture.
Easy Oreo Truffles
1 pkg -18oz Oreo chocolate sandwich cookies, divided
1pkg (8oz cream cheese, softened
2 pkg ( 8oz each) Baker's semi sweet baking
chocolate, melted
Crush 9 of the cookies to fine crumbs in food processor; reserve for later use (I use a blender or you can put them in a resealable plastic bag and use a rolling pin to crush them.)
Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into balls, about 1 inch in diameter. Dip balls in chocolate; place on wax paper- covered baking sheet.
Sprinkle with reserved cookie crumbs.
Refrigerate until firm, about an hour.
Store covered in refrigerator. Makes approx 40-50 truffles
You will have some leftover cookie crumbs. I just put them in a freezer bag and put them in the freezer. We like to use the crumbs with ice cream.
For easy dipping, place truffle ball in melted chocolate to coat; Lift truffle from chocolate using two forks (this will allow extra chocolate to run off) before placing on wax paper
I also substituted mint Oreo. I had to tweak it a little bit because there are less oreos in the 18 oz pkg.
Oh yea, I'm not too crazy about cream cheese, the Oreos and chocolate disguise the taste.
Watergate Salad
1 lg can crushed pineapple
1 box pistachio instant pudding
1 c. mini marshmallows
1/2 c. coconut
1 lg carton Cool whip
Mix pineapple and pudding mix together; then add marshmallows,
coconut and Cool whip. Mix and Chill.
7-layer bar cookies...
These are YUMMY!!!!
1/2 c. butter or margarine
1 c. graham cracker crumbs
6 oz. chocolate chips
6 oz. butterscotch chips
1 1/3 c. flaked coconut
1/2 c walnuts
1 can sweetened condensed milk
Melt butter in 13x9' pan. Sprinke crumbs evenly over butter. Layer with chocolate chips, butterscotch chips, coconut and walnuts. Pour milk over all. Bake @ 350' for 30 minutes. Cool. Cut into bars.
www.kraftfoods.com they have simple easy and everyday recipes for anything you can think of. This stuff is super simple and you can find all the ingredients at your super market. Not like some of these recipes that call for stuff you have not ever heard of before. I use this all the time and A lady I babysit for that can't cook can even use these recipes. I hope this will help you find what you are looking for. Good luck and happy cooking.