I need some new recipies!?!
Please no seafood or chinese.
Answers: I am tired of eating the same old thing and there is so much I haven't tried!
Please no seafood or chinese.
******* CHICKEN ON THE RANCH
Number of servings: 2 to 4
INGREDIENTS
1 tbs butter
2 to 4 chicken breast halves or thighs( thawed)
1/3 cup onions
1/3 cup of Ranch dressing or 2 level tsps, dry Ranch salad dressing
2 cups rice
4 cups hot water
INSTRUCTIONS
In a large frying pan, sauté onions until just tender . Add rice and
heat until rice starts to lighten. Add hot water, Ranch dressing and stir
until blended. Bring to a simmer and place chicken on top. Cover and let
simmer for 20 to 25 minutes. Turn off the heat, lift lid and place a
paper towel over the top, then replace the lid. Let stand for 5 minutes
more.
if you don't want to make it, just go to your frozen section in the supermarket and it will be something different.
I could give you a list, but if you go to foodnetwork.com and click on Rachel Ray's 30 minute meals, you will find a wealth of quick, easy to prepare meals.
Egg & Bacon Savoury.
3 large eggs (whisked)
8 slices back bacon (diced)
1 medium onion (chopped)
300g full flavour cheddar (grated)
1 can chopped tomatoes
1 tablespoon sage and onion stuffing mix (optional)
Put eggs, bacon, cheese, onion and tomatoes into a 3 litre (3 quart) casserole dish. Mix thoroughly. Add eggs and stir through mixture.
Bake in a pre-heated oven gas mark 5/190c (about 375 degrees F) until golden and eggs are set.
Serve on buttered toast
I will often make a rectangular slab with puff pastry top and bottom and cut into portions when it cools a little.
Honolulu Chicken
3 to 4 chicken breasts (skinless/boneless)
1 10-ounce jar peach preserves
1/2 cup barbecue sauce
1/2 cup chopped onion (I used a whole onion)
2 tablespoon soy sauce
1 6-ounce can water chestnuts (sliced/drained)
1 green pepper, julienne sliced
Hot cooked rice
Place chicken pieces in a crockpot and sprinkle with salt and pepper. Combine preserves, BBQ sauce, onion and soy sauce and pour over chicken. Cover and cook on low 6-8 hours. Add water chestnuts and green pepper slices for the final hour. Serve over hot cooked rice.
Roast Meat Hoagies
1 large roast (venison, etc.)
2 beef boullion cubes
1 onion, minced
2 cans mushrooms stems and pieces, drained
1 can cream of mushroom soup
1 can cheddar cheese soup
American, Provolone,Swiss or Cheddar Cheese slices
about 20 Hoagie rolls
Place roast in the crockpot/slowcooker with boullion cubes, 1/2 cup water, and onion. Cook on low 6-8 hours or high 3-4 hours. Remove roast from crockpot, drain liquid. Using two forks, shred the meat and return to slowcooker.
Add mushrooms and soups (do not dilute!), stir well and replace lid.Turn crockpot to high for 15 minutes or until everything is heated through.Place a slice or two of cheese on sliced hoagie bun, top with roasted meat mixture and serve.
"Just like Mom's" Roast Beef
beef roast
2 bags "stew mix vegetables" (carrots, potatoes, celery and pearl onions)
1 can tomato sauce
1 1/2 cups water
1/4 cup italian dressing
In the crockpot, mix together the tomato sauce, water and italian dressing. Roll the roast in the tomato mixture until it's coated. Turn Crockpot on high for 1 hour. After 1 hour, turn crockpot to low, add stew mix veggies and cook on low 6 hours until meat is cooked through and vegetables are tender.