Need a good recipe?!
Need a good recipe?
Need a good recipe for dinner tonight. Not the same old thing. ( beef, pork chicken) Does anybody have one? Please Help!
Answers:
30-MIN: HERBED PORK CUTLETS
Yield: 4 Servings
1 Egg
1/3 c Dry bread crumbs
1/4 c Fresh basil, chopped
2 tb Fresh oregano, chopped
1 tb Parmesan, fresh grated
1 ts Fresh thyme, chopped
1/2 ts Pepper
1/4 ts Salt
1 lb Fast-fry pork cutlets
2 tb Vegetable oil
In shallow dish, lightly beat egg. In separate shallow dish, stir
together bread crumbs, basil, oregano, Parmesan, thyme, pepper and
salt. Dip pork into egg to coat well; press into bread crumb mixture,
turning to coat all over.
In large skillet, heat half of the oil. over medium heat; cook pork,
in batches and adding remaining oil if necessary, turning once, for
8-10 minutes or until just a hint of pink remains inside. Serve with
red potatoes and yellow beans.
Source(s):
http://www.ThefiveStarChef.com
Here are a few of my favorites:
Kicked Up Sausage Macaroni and Cheese <-- don't let the name fool you, it's good!
http://www.foodnetwork.com/food/recipes/...
Florida Seafood Casserole
http://www.razzledazzlerecipes.com/quick...
Saucy Chicken & Asparagus
http://foodgeeks.com/recipes/recipe/3387...
Cold Cucumber Soup
An easy, refreshing summer soup.
INGREDIENTS:
1 large cucumber, cut into small pieces
12 small, new onions peeled and cut in quarters
1 cup cottage cheese
Salt and pepper
For a garnish: chopped parsley or chives
PREPARATION:
1. Put the cucumbers and onions in the blender or food processor and purée.
2. Add the cottage cheese and blend some more. Add some salt and pepper.
3. Place the purée into the refrigerator until ready to serve.
4. When ready to serve, dilute the soup with iced water to obtain the consistency of thick soup. Ladle into bowls and sprinkle with parsley or chives.
You can use sour cream in stead of cottage cheese its higher in calories but tasyes better.
This is a unique way to cook chicken and it is absolutely delicious.
1 jar of apricot preserves
1/2 bottle french dressing
1 medium onion chopped
2-3 cloves of garlic
1 package Lipton onion soup mix
4-6 boneless chicken breast
Preheat oven to 350'
Mix the first five ingredients together in a bowl. Place chicken in a 9X13 glass baking pan and pour mixture over the breast. Cook in oven for about 35-45 Min's. depending on the size of your chicken breast. Serve over rice and with a mixed green salad.
See whether you like the following recipes or not!
<<<< Braised Pork Chops with shallots & Pears >>>> Serves 4
1000g meaty pork chops (4 slices)
500g shallots, skinned
4 cloves garlic, sliced
1 bay leaf
12 sage leaves
300 ml chicken stock
2 tablespoons sunflower oil or olive oil
3 tablespoons of cooking wine, sherry
3 pears
salt to taste
1/2 lemon juice
1) Pre-heat oven to 200 degree C / fan or 180 degree C / gas 6
2) Take a small roasting tray which is big enough to hold all the ingredients in a layer.
3) Place the tray over a moderate heat, add oil to spread the tray well, stir fry shallots and garlic until tinged with brown, about 5 minutes.
4) Add pork chops to the tray, sprinkle cooking wine, fry both sides of pork chops till changed colour (1 minute), add bay leaf, sage, chicken stock & salt to taste. Bring to boil, then transfer to the oven to bake for 20 minutes, turn 1 to 2 times.
5) Peel the pears, quarter and core, turn them in the lemon juice to prevent browning. Add the pear quarters and the juice to the roasting tin, nestling them in around the shallots and chops. Return to the oven and roast for a further 20 minutes.
6) Remove the chops, pears and shallots from the tray to dinner plates, heat tray over medium heat and boil to reduce the liquid for a few minutes. Taste and adjust seasoning, then pour over the chops and serve with marsh potatoes or pasta.
<<<<< Beef Bourguignon >>>>>>> Serves 6
1 kg chuck steak, trimmed off all visible fat and cut into 2.5 cm cubes
2 cups / 500 ml dry red wine
1 teaspoon chopped fresh thyme
2 cloves garlic, crushed
1 bay leaf
2 tablespoon olive oil
2 rashers bacon, trimmed off all visible fat andc hopped
250g button mushrooms
12 pickling onions or shallots
1 cuup / 250ml beef stock
1/2 cup / 125 ml tomato puree
2 tablespoons brandy
2 teaspoons cornflour blended with 2 tablespoons of water
salt to taste
a pinch of freshly ground black pepper
1) Combine beef, wine, thyme, garlic and bay leaf ina glass or ceramic blow, cover and marinate for 30 minutes. Remove beef from wine mixture and pat dry. Reserve wine mixture.
2) Heat oil in a large saucepan over high heat, add beef and bacon in batches (b) and stir fry for 3 minutes or until brown. Remove beef mixture from pan, drain on absorbent kitchen paper and set aside, (there is no need to cook the beef 100% in this stage)
3) Heat a tablespoon of oil in another clean pan, add mushroom and onions or shallots to and stir fry for till onion or shallot are soft, remove mushroms and onions from pan and set aside.
4) Return beef mixture to the large saucepan (over high heat), stir in stock, tomato puree and reserved wine mixture, bring to boil, reduce heat to medium low, cover and simmer for 1.5 hours or until beef is tender.
5) Return mushrooms and onions or shallots to saucepan, stir in brandy and cornflour mixture, cover and simmer for another 15 minutes or till the mixture is thickened enough. Season to taste with black pepper and salt.
6) Serve hot with baked potatoes, steamed rice or pasta
Below is an easy (lazy) recipe.
<<<<<<<< Roasted chicken salad >>>>>> Serves 4
2 gloves of garlic, crushed
2 slices of fresh ginger, crushed
2 stalks of green onions, finely chopped
1 red chili, seeded, finely chopped
3 tablespoons soy sauce
1 tablespoon rice vinegar (or balsamic vinegar)
a pinch of salt
1 teaspoon of sugar
1 teaspoon ground peppercorn
1 tablespoon of sherry, cooking wine
2 teaspoon of sesame oil
1 store bought roasted spring chicken, shredded
1) Heat frying pan or wok on low heat, add sesame oil and stir fry garlic & ginger till golden, add all other ingredients into the pan / wok. Bring to boil. Remove from heat. Let it cool.
2) Serve dressing at the table with warm roasted chicken pieces top on bed of lettuce and garnish with cherry tomatoes.
here are a couple:
Acadian Peppered Shrimp
1 pound butter
1/2 cup lemon juice
2 teaspoons fresh basil, chopped
2 teaspoons cayenne pepper
2 teaspoons fresh oregano, chopped
5 garlic cloves, minced
1 bay leaf, crumbled
1/2 c black pepper, finely ground
Salt
4 pounds large raw shrimp in shells (30-35 per pound)
Melt the butter in a large deep-sided frying pan or iron skillet over low heat. When melted, raise the heat, and add the remaining ingredients except the shrimp. Cook, stirring often until browned to a rich mahogany color, about 10 minutes.
Add shrimp, stirring and turning to coat well with the seasoned butter. Cook until the shrimp have turned a rich deep pink, about 10 minutes.
Lay newspapers on the table. Serve the shrimp in their shells, peeling them at the table.
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Texas Chicken Quesadillas
These are quesadillas filled with chicken cooked in barbeque sauce, caramelized onions, Cheddar and Monterey jack. Serve with plenty of guacamole, sour cream and chunky salsa!
Makes: 4 quesadillas
2 tablespoons vegetable oil, divided
1 onion, sliced into rings
1 tablespoon honey
2 skinless, boneless chicken breast halves, cut into strips
1/2 cup barbeque sauce
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey jack cheese
8 (10-inch) flour tortillas
Preheat oven to 350 degrees F.
In a large, deep skillet, heat 1 tablespoon oil over medium high heat. Slowly cook and stir onion until translucent. Mix in honey. Stir until onion is golden brown, about 5 minutes. Remove from skillet and set aside.
Place remaining oil and chicken in the skillet over medium high heat. Cook until chicken is no longer pink. Stir in barbeque sauce and evenly coat chicken.
Layer 4 tortillas individually with chicken, onions, Cheddar cheese and Monterey jack cheese. Top with remaining tortillas.
One or two at a time, place layered tortillas on a large baking sheet. Bake uncovered in the preheated oven 20 minutes, or until cheese is melted. Do not let tortillas become too crisp. Remove from heat. Cut into quarters to serve.
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Jambalaya
1 lb boneless chicken, cubed
1 lb smoked sausage
1 medium onion, chopped
1 bell pepper, chopped
4 celery ribs, chopped
3 garlic cloves, minced
3 (8 ounce) cans tomato paste
1 (28 ounce) can diced tomatoes
3 (14 ? ounce) cans chicken stock (broth)
2 tablespoons Cajun seasoning
2 bay leaves
2 tablespoons butter
2 tablespoons cooking oil
Salt to taste
4 cups white rice, uncooked
1. In a frying pan, sauté chicken in 2 tablespoons butter, sprinkling with Cajun seasoning , until thoroughly cooked (about 5~7 minutes). Set aside when done.
2. Brown the sliced smoked sausage and pour off fat.
3. In a large cooking pot, sauté the onions, bell pepper, celery, and garlic in cooking oil until onions get a bit transparent.
4. Once the onions are transparent, add the 3 cans tomato paste and let it brown a little but don’t let it burn. The tomato paste will get a deep mahogany color.
5. Pour 2 cups of the chicken broth into the pot to deglaze the tomato paste and stir until smooth.
6. Add Bay leaves
7. Add Cajun seasoning, can of diced tomatoes. Cover and cook over Medium-low heat for about 10 minutes.
8. Add Meats and cook for another 10 minutes.
9. Check your seasonings to see if it's salty or spicy enough for you as it will be too late after you add the rice.
10. Add the rest of the chicken broth and stir in the rice, combining thoroughly. Cover and cook for about 20-25 minutes or until very thick.
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Famous-Barr's French Onion Soup
One of St. Louis's favorite soup recipes was recently printed in the Post-Dispatch. I remember going to St. Louis when I was young and my family going into the department store's restaurant for this famous soup. Enjoy!
Makes: 16 servings or 4 quarts
5 pounds onions, unpeeled
1/2 cup butter (1 stick)
1 1/2 teaspoons black pepper, freshly ground
2 tablespoons paprika
1 bay leaf
7 (16 ounce) cans beef broth, divided (recommended Swanson's)
1 cup dry white wine (optional)
3/4 cup all-purpose flour or instant flour such as Wondra
Caramel coloring or Kitchen Bouquet (optional)
2 teaspoons salt
French baguettes (optional)
Swiss cheese or gruyere cheese
Peel onions and slice 1/8 inch thick, preferably in a food processor.
Melt butter in a 6-quart (or larger) stockpot; Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally. (The long cooking time makes the onions mellow and sweet.)
Stir in pepper, paprika and bay leaf; sauté over low heat 10 minutes more, stirring frequently.
Pour in 6 cans broth and wine. Increase heat and bring to a boil.
Dissolve flour in remaining 1 can broth. Stir into boiling soup. Reduce heat and simmer slowly for 2 hours.
Adjust color to a rich brown with caramel coloring, season with salt. Refrigerate overnight.
To serve, heat soup in microwave or on stove top. If desired, pour into ovenproof crocks or bowls. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Leftover soup can be frozen.
DESERTS::
Chocolate Angel Food Cake
3/4 cup cake flour
1/4 cup unsweetened cocoa powder
1 1/2 cups white sugar
3 (1 ounce) squares semisweet chocolate, grated
12 egg whites
1 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon vanilla extract
1 1/2 teaspoons lemon juice
confectioners' sugar for dusting
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). If it does not have a removable bottom, line a 9 inch tube pan with parchment paper. Sift together the flour, cocoa and 3/4 cup of the sugar. Set aside. Measure 3 tablespoons of the flour mixture and toss with the grated chocolate.
In a large bowl, using an electric mixer set at low speed, beat egg whites until foamy. Increase mixer speed to medium, stir in cream of tartar and salt, and continue to beat until egg whites form soft peaks. Gradually mix in the remaining 3/4 cup sugar and beat until stiff peaks form. Stir in the vanilla and lemon juice.
Gently fold the flour mixture into the beaten egg whites, then fold in the grated chocolate, stirring just until no white streaks remain.
Gently scrape the batter into the prepared pan. Smooth the surface of the batter and tap the pan lightly to remove any air bubbles. Bake in center of the preheated oven for 60 minutes, or until the surface springs back when touched. Cool completely, and sprinkle with confectioners' sugar before serving, if desired.
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Chocolate Torte
1 (18.25 ounce) package dark chocolate cake mix
1 cup heavy whipping cream
1 (8 ounce) package cream cheese
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate
DIRECTIONS
Prepare and bake chocolate cake as directed on package. Bake in 2 - 9 inch round pans. Allow cakes to cool. When cakes are cool, cut each one in half with a long serrated knife, making four layers.
In a large bowl, combine cream cheese, brown sugar and vanilla. Beat until soft.
In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.
Place the bottom layer of cake on the serving plate. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer. Finish top with the final 1/4 of filling and grate the chocolate on top. Refrigerate for 6 hours before serving.
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10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, softened at room temperature
Freshly grated zest of 2 medium oranges
2/3 cup sifted confectioners' sugar
3/4 teaspoon pure vanilla extract
1/8 teaspoon salt
1 1/2 cups sifted flour
Confectioners' sugar for dusting
Cookie filling, recipe follows
Preheat the oven to 325 degrees.
In a mixer fitted with a paddle attachment (or using a hand mixer), mix the butter, orange zest and confectioners' sugar until light and fluffy. Add the vanilla and salt and mix. Add the sifted flour and mix until smooth. Refrigerate 30 minutes. On ungreased cookie sheets, working in batches if necessary, drop level teaspoons of the chilled dough 2 1/2 inches apart. One by one, pick up the dough balls, roll into a smooth ball, and replace on the cookie sheet. Spread about 3 tablespoons of confectioners' sugar on a plate. Dip the bottom of a drinking glass into the sugar and use it to press the dough balls flat, into 1 1/4-inch circles. Repeatedly dip the glass into the sugar as needed to keep the bottom dry and coated. Bake until golden brown around the edges, 12 to 15 minutes. Let cool on the cookie sheets for 2 minutes. Transfer to wire racks and let cool completely.
To assemble the cookies, liberally spread half of the orange cookies with cocoa filling, keeping the filling a little bit away from the edges. Cover with a plain cookie and press together gently to create a sandwich. Store in an airtight container.
Filling:
1/2 cup sifted unsweetened cocoa powder
2/3 cup granulated sugar
3 tablespoons unsalted butter
1/3 cup heavy cream
Filling: In a small bowl, mix the cocoa and sugar. In a saucepan, melt the butter over low heat. Add the cocoa mixture and the cream and cook, stirring, until thickened, about 3 minutes. Set aside to cool; the mixture will thicken as it cools.
hope i helped! best of luck!
How about Creamy Pesto and Sausage Lasagna!!!
Pesto
Cup of Basil
Half Cup of Italian Parsley
1/4 cup of almonds
4 cloves of garlic.
1/4 cup of Olive oil (but I would actually leave out oil)
Chop Ingredients in a food processor or Blender. Set aside.
Cook about a half pound of Italian sausage with onions. Add a pint of heavy cream and 2 table spoons of the pesto to the sausage. Last add sliced mushrooms to the cream sauce. (If you want the sauce thicke just add little flour to thicken.)
Layer you lasagna like you normally would and add the remaining pesto by smearing it in each layer, than you sauce and than a layer of cheese and repeat for each layer.
I don't normally add cheese to the last layer until I'm finished cooking but that's up to you. Just remember to garnish the top with shaves of basil for a nice presentation.
Ultimate Grilled Cheese Sandwich
4 slices country white sourdough bread, cut on deep diagonal into 1/3-inch-thick slices (each about 7x3 1/2 inches)
4 thin slices prosciutto or ham of choice
8 large fresh basil leaves
8 (1/4-inch-thick) slices young Asiago cheese or drained fresh mozzarella cheese
1/4 teaspoon dried crushed red pepper
2 tablespoons olive oil
6 (1/3-inch-thick) slices beefsteak tomato
Preheat oven to 400°F. Lightly butter 1 side of each bread slice. Place 2 bread slices, buttered side down, on work surface. Top each with 2 prosciutto slices, then 4 basil leaves, then 4 cheese slices. Sprinkle with salt and crushed red pepper. Top with remaining 2 bread slices, buttered side up. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add sandwiches to skillet and cook until golden on bottom, about 4 minutes. Turn sandwiches over; transfer skillet to oven and bake until golden and cheese melts, about 5 minutes. Remove from oven. Carefully lift off top bread slices from sandwiches and insert 3 tomato slices into each, then cover with bread tops and serve.
Home-made Ravioli, Lombardy Style
Semolina flour
eggs
ricotta cheese
spinach
dried parsley flakes
butter
dried sage (rubbed or whole leaf)
grated Italian style cheese
Make a fresh pasta dough. Combine semolina flour with eggs (about 1 cup flour per egg) and work to form a stiff dough. If too dry, add a little water. If too moist and sticky, then add more flour. Knead dough for about 7 minutes. Place dough in plastic bag and let rest for 15 minutes or more. Meanwhile prepare the filling. Wash fresh spinach leaves in plain water. Shake excess moisture from leaves, but do not dry. Put leaves in pot, cover and heat over low heat. Check spinach every few minutes and give it a stir. Remove from heat when it is nicely wilted and gathers into a single mass. When it is cool enough, place spinach into cheese cloth or kitchen towel and squeeze as much moisture out as you can. Discard the juice. Place ball of spinach onto cutting board and chop well with knife. Mix spinach and 1 tub of ricotta cheese in a bowl. Add 1 egg. Mix the filling well. Add generous amount (at least 1 Tbl) of dry parsley flakes and mix well.
Roll out pasta dough with rolling pin, or Atlas pasta machine if you have one. Place a sheet of dough onto a cutting board. Place dollops of the filling onto the sheet of dough, spacing them nicely. Cover with another sheet of dough. Using a pastry wheel, cut around the filled parts to form square, circular or an other shape of ravioli. If you don't have a pastry wheel with serrations, then use the following approach: Place sheet of rolled-out pasta dough on a cutting board. Stamp out circular disks of dough with a large drinking glass, coffee can or whatever you have on hand that is circular and not too small. Place a dollop of filling on each disk, fold over, and crimp closed with tines of a fork to form half-moon shaped ravioli. At this stage you can freeze the ravioli, or cook them. Fresh, unfrozen ravioli are boiled for about 6 minutes. If frozen, you will need to increase the boiling time to perhaps 9 minutes. Test one for doneness. After ravioli are placed in boiling water and water comes to a boil again, reduce heat a bit so that the boiling isn't too vigorous.
While ravioli are cooking, melt butter in a sauce pan. Add about 1/2 to 1 tsp dried sage. The whole leaf or rubbed variety works best. Saute over low heat for 2 to 3 minutes. Strain out the sage if desired. Place ravioli on dinner plates, pour the herbed butter over each, and top with grated Parmigiana or Pecorino Romano cheese, and serve.
The proportions aren't critical, and it all depends on how much you are making. Try using one regular-size bunch of fresh spinach, 2 cups semolina, 2 eggs for dough, 1 egg for the filling, 1 small tub of ricotta, 1 stick butter.
Note: If you don't have Semolina flour, just use regular all-purpose flour. It will still work great.
Goat Cheese Pucks
Ingredients
1 small tube goat cheese
2 eggs + 1 teaspoon water, whisked with a fork
1 cup panko/breadcrumbs
1 cup all-purpose flour
Vegetable oil, as needed
Form goat cheese into small pucks approximately 1 inch in diameter, layer between wax paper and chill in the refrigerator. Place the flour, eggs, and panko into three separate shallow dishes. Working with one at a time, dredge the pucks into the flour, dusting off any excess, then into the egg wash, and finally in the panko until thoroughly coated. Layer once again between the sheets of wax paper, and chill until you are ready to fry them.
In a small sauté pan over medium heat add enough vegetable oil to fill to 1-inch in depth and heat until shimmering (hot, but not smoking, to about 300 degrees F). Fry the pucks, until golden brown on both sides and heated through. Serve one puck, hot, with each salad. Pucks can be made slightly ahead of time and kept warm in the oven, on a sheet pan layered with foil, set at 200 degrees F.
Mesclun Salad Mix
Ingredients
1 pound mesclun mix
1 small apple, cored and thinly sliced
1 tablespoon balsamic vinegar
1/2 tablespoon sherry vinegar
2 shallots, thinly sliced
1/4 cup walnuts, toasted and broken
1 tablespoon, oregano leaves, rough chopped
1 tablespoon, mint, rough chopped
3 tablespoons extra virgin olive oil
? teaspoon lemon juice, optional
1/4 teaspoon kosher salt
A few twists of freshly ground black pepper
Combine both vinegars with shallots, mint, oregano leaves, and salt and pepper together in a medium-sized bowl. Whisk in ExtraVirginOliveOil and set aside.
To toast walnuts, place on a sheet pan and place in the oven set at 300 degrees F. Check the nuts every few minutes to prevent them from burning, and remove them when they are both fragrant and lightly brown in color on the inside when cracked in half. Approximately 15 minutes.
Toss the lettuce gently with the dressing until barely coated. Add the apple, and optional lemon juice, at the last minute to prevent oxidization. Add crushed walnuts and toss. Serve on chilled plates, with warm goat cheese pucks and a light drizzle of ExtraVirginOliveOil.