I like to cook, I'm going to be moving out and I'm going to be cooking a lot for myself. The first thing I am going to make when I move in is scallop pasta and sauce.
Do you have any good recipes that you can pass along for a cook?
i.e nothing like pb%26amp;j thanks :)I want good food recipes?
And I apologise if you don't use grams/kilograms. If you use oz lbs just add details and I can do a conversion for you OK :)
Here is my recipe for chocolate mousse :
Ingredients:
400g 65/70% dark chocolate
2 XL eggs
350ml whippable cream
2.5 tsp castor sugar
3 tsp vanilla extract
1/4 Cup (4 Tsp [60ml]) milk
Method:
1) Melt the chocolate in a double boiler.
2) Seperate the eggs. Keep the yolks.
3) Whisk the 1.5 tsp sugar into the yolks until the yolks thicken and turn an off-white colour.
4) Whip the cream to soft peaks (when you start seeing lines in the cream but they disappear) then add the rest of the sugar. Continue whipping until stiff peaks form (when the lines don't disappear).
5) Heat the milk.
6) Add the vanilla to the chocolate and stir well.
7) Add the egg yolks to the chocolate and stir well (don't worry, it will look like the chocolate has split if done properly).
8) Add the hot milk (this will bring it back together).
9) In a glass bowl whisk the egg whites to stiff peaks.
10) Fold the egg whites into the chocolate (half at a time)
11) Fold the cream into the chocolate.
12) Place mixture in molds/in a bowl and refrigerate for min 4hrs.
13) Eat and enjoy :)I want good food recipes?
Five Spice Beef and Rice
1 lb ground beef
1 t olive oil
3/4 c chopped onion
1-1/2 t salt
1/8 t garlic powder
1/8 t thyme
1/8 t oregano
1 small bay leaf
1 can cream of mushroom soup
1 16-oz can tomato sauce
1 c instant rice
Brown meat and onion in olive oil. Stir in seasonings, soup, tomato sauce and rice. Bring to a boil and reduce heat. Simmer 5 minutes, or until rice is done, stirring occasionally.
Taco Pie
1 lb ground beef
1 medium onion, chopped
1 1-1/4 ounce package taco seasoning mix
3/4 c water
16-oz can refried beans
1 8-ounce jar taco sauce, divided
1 baked 9 inch pastry shell
2 c shredded cheddar cheese
1 c crushed corn chips
shredded lettuce
1 chopped tomato
Cook ground beef and onion in a skillet until meat is browned, stirring to crumble meat. Drain. add taco seasoning mix and water, stirring well. Bring to a boil; reduce heat, and simmer 20 minutes, stirring occasionally. combine refried beans and 1/3 c taco sauce. Spoon half of bean mixture in bottom of pastry shell. Top with half of meat mixture, half of cheese and all of corn chips. Repeat layers with remaining bean mixture, meat mixture and cheese. Bake at 400 degrees for 20-25 minutes. Top with lettuce and tomato. Serve with remaining taco sauce.
Oven Chili Con Queso
1 lb Velveeta cheese
1 lb can chili
1 bunch chopped green onions
2 medium cans green chilies
Cube cheese, mix all ingredients together and place in a baking dish. Bake at 300 degrees for one hour. Remove from oven, stir and serve with Doritos or corn tortillas.
Here is a recipe for Portobello Mushroom Lasagna.
It's kinda tricky, but worth the time.
Ingredients
nocoupons
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan
Directions
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Fantastic Chicken Fajita
1 - 1 1/2 lbs. boneless, skinless chicken thighs or breasts
2 medium yellow onions sliced into 1/4 inch strips
1 large red bell pepper sliced into 1/4 inch strips
2 medium zucchini, sliced into strips
Marinade
1/2 cup olive oil
1 tsp. liquid smoke
2 tbs apple cider vinegar
1 tsp. honey
1/4 cup water
1 tbs. fresh lime juice
1/4 tsp. Worcestershire sauce
3 cloves garlic, minced
1/2 tsp. oregano leaves
1 tsp. soy sauce
Toppings
a bowl of sour cream
guacamole
salsa
2 cups shredded mild cheddar cheese
lime wedges, optional
fajita size flour tortillas
Combine the ingredients for the marinade and place 2/3 in a glass bowl or Ziploc bag and the other 1/3 marinade in another glass bowl or Ziploc bag.
Rinse chicken in cold water and slice into 1/4 inch strips. I happen to like chicken thighs so I use them in this recipe. If you are concerned about fat intake use chicken breast.
Remove any remaining fat. Add chicken to the bowl with 2/3 of the marinade.
Slice the vegetables and place them in the bowl with 1/3 of the marinade. Refrigerate both dishes for 2 hours or more.
This is a great dish to serve at a party because you can do most of the preparation for this chicken fajita recipe ahead of time leaving you free to visit with your guests.
Grate your cheese and then cover and place in the refrigerator.
Do not prepare the guacamole recipe more than 2 hours before you are ready to serve it. Guacamole needs to be freshly prepared to be at its' best.
Cooking Your Chicken Fajita Recipe
Will you grill your fajitas or pan fry them? The choice is yours.
Let's talk about pan frying them first. I usually use cast iron pans when I cook my chicken fajita recipe. Why?
Because when you cook the chicken first, this leaves some brown tidbits and drippings in the pan. Then when you cook the veggies, they pick up this nice flavor as well.
There is just nothing like cooking in good old cast iron. And the nice thing about cast iron is it's pretty inexpensive, you can cook on very high heat, and you never have to worry about scratching the pan. Cast iron also keeps your food warm as it retains heat so well.
I've been slowly getting away from using Teflon pans after learning more about how they can emit toxic fumes while cooking with high heat.
Common sense tells me if cooking with Teflon can kill pet birds then it's probably not doing me any good either. You can read about this here if you are interested.
Back To Cook'n That Chicken Fajita Recipe
For the best presentation you will need two cast iron pans. One for cooking and the other for bringing the dish to the table.
Preheat the presentation pan, or comal as it's sometimes called, to medium-high to high. When you are ready to serve the dish, place the chicken and vegetables on this hot pan for a sizzling presentation.
Preheat another 12 inch cast iron pan over medium high heat. This is the pan you are going to cook in. Sometimes I crank it up to high and then turn it down to medium.
Add about a teaspoon or so of canola oil and when it gets hot add the chicken. It should be sizzling quite a bit. Turn the pieces as they cook. This should cook up pretty quick (between 5 - 8 minutes) as the pieces are pretty small. Check for doneness by cutting into a piece of chicken to see the juices run clear.
Remove the chicken to a dish to keep warm.
Now add the vegetables to the pan and toss as they cook. You might even want to turn the heat to high while cooking these. You will see lot's of sizzle going on.
Cook the vegetables till they get slightly limp but still have a crunch to them, 3 or 4 minutes.
Place the vegetables and chicken side by side on the preheated fajita pan. Drizzle a little marinade from the vegetable dish only over the chicken fajitas and watch them sizzle as you bring this to the table.
How To Barbecue The Chicken Fajita Recipe
Follow the directions above but don't cut the chicken into strips until after you barbecue the chicken. It's just easier to barbecue bigger pieces of meat so they don't fall through the grill.
Grill as usual over medium heat till the juices run clear. You can baste with the marinade while the chicken is cooking. Toss the marinade out after you are done basting.
Cook the vegetables the same as above in the cast iron pan. When you are ready to serve, place the meat and vegetables on that sizzling hot pan for that great presentation.
Warm a dozen flour tortillas in the oven by wrapping them in foil and placing in a 250 degree oven for a 10 to 15 minutes. Serve them in a tortilla warmer.
I like using a tortilla warmer as it does a great job keeping the tortillas warm throughout your meal and it looks very nice.
Set out bowls of guacamole, sour cream, salsa, grated cheese, and whatever you might like, for a complete Mexican meal that your guests can assemble themselves.
These c
I like www.recipezaar.com for recipes. I've found a lot of good ones there.
Or you can go to BettyCrocker.com %26amp; enter in 3 ingredients you have %26amp; they will give you recipes.
Here's one my family loves!
Taco Macaroni Skillet
12 oz extra lean ground beef
2 c water
1 14.5 oz can diced tomatoes, undrained
1 4oz can diced green chiles
1 envelope taco seasoning
1 1/2 c dried elbow macaroni
2/3 c evaporated milk
1 c cheddar cheese, shredded
Cook beef in a large skillet, stirring frequently until brown. Drain. Stir in water, tomatoes w/juices, chiles %26amp; seasoning mix. Cook until mixture comes to a boil. Add pasta, return to boil. Reduce heat to low. Cover. Cook, stirring occasionally, for 14-16 minutes or until pasta is tender. Stir in evaporated milk. Remove from heat. Stir in 1/4 c cheese. Sprinkle remaining cheese over top. Cover %26amp; let stand 5-10 mins before serving.
Also, my daughter wants to let you know to go to Foodnetwork.com %26amp; look for the Peanut Butter pie. Yummy!
Bon Apetit!
Chicken Mozzarella
Ingredients
2 chicken breasts halves
1 can tomato soup
陆 tsp. dried Italian seasoning or dried oregano
陆 tsp. garlic powder
录 cup shredded mozzarella cheese
2 cups pasta cooked without salt
Directions
- Place the chicken in an 11x8 inch shallow baking dish.
- Stir the soup, Italian seasoning and garlic powder in a small bowl.
- Spoon the soup mixture over the chicken.
- Bake at 400 for 20 minutes or until the chicken is cooked through.
- Sprinkle cheese over chicken.
- Let stand for 5 minutes. Serve over pasta.
Tomato Chicken Stir Fry
Ingredients
2 tsp. vegetable oil
1 lb. skinless boneless chicken breast cut into strips
1 bag of frozen vegetables
陆 tsp garlic powder
1 can of tomato soup
2 tbsp soy sauce
1tsp. vinegar
2 cups hot cooked rice
Directions
- Heat 1 tbsp oil in skillet.
- Add chicken and stir-fry until browned. Remove chicken.
- Heat remaining oil. Add vegetables and garlic powder and stir fry until tender-crisp.
- Add soup, soy and vinegar. Heat to a boil. Return chicken to skill and heat through.
- Serve over rice.
鈥?br>
Chicken and Rice Dinner
Ingredients
1 tbsp vegetable oil
2 skinless, boneless chicken breasts
1 can Condensed Cream of Chicken Soup
1 陆 cups of water
录 tsp. paprika
录 tsp. ground black pepper
2 c. uncooked instant white rice
2 c. frozen broccoli flowerets
Directions
- Heat oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.
- Add soup, water, paprika, and pepper over chicken. Heat to a boil.
- Stir in rice and broccoli. Return chicken to pan.
- Sprinkle additional paprika and pepper over chicken.
- Cover and cook on low heat 5 min or until chicken is done.
Chicken Pesto Pasta
Ingredients
Pasta (any kind you like)
Chicken (frozen or canned)
Basil Pesto (Buy Pre-Made or Mix up a Handful of finely chopped basil, half a teaspoon of minced garlic and a teaspoon of olive oil)
陆 cup of cream
Handful of grated parmesan cheese
Directions
- Cook pasta.
- In a pan, fry chicken pieces with some oil.
- When chicken is brown, add basil pesto, cream, parmesan cheese.
- Serve on pasta.
Chicken and Vegetable Rice Skillet
Ingredients
1 tbsp vegetable oil 1 lb chicken breast 1 cup water
1 can Cream of Chicken 1 cup rice 2 cups sliced carrot
2 green onions sliced
Directions
- Heat oil at med/hi heat in large skillet. Add chicken and cook until browned.
- Stir in mixture of soup, water, rice and carrots. Heat to a boil. Reduce heat to low
- Simmer covered until chicken is cooked through and rice has absorbed most of the liquid, stirring occasionally. Add green onions for last 5 mins.
Stick to Your Belly Chicken Stew
Ingredients
Half a red onion, diced
Two cloves of garlic, minced small
5 or 6 pieces of chicken (any kind, legs, thighs, breasts...whatever is cheapest)
One jar of marinara sauce
Water
4 or 5 carrots, chopped
1 cup of peas (or more if you like)
Two small potatoes, cut into fourths (optional)
Directions
- Find a pot. Splash in some olive oil, and throw in your diced onion and move it around until it gets soft (about 6 minutes).
- Throw in your garlic for about a minute, but not any longer or else the flavour starts to turn bitter.
- Put in your chicken. After two minutes, flip it. You just want it to slightly cook the outside on all sides, so that you can see only a little pink.
- Take the chicken out and put it on a plate.
- Add your marinara sauce and some water, atleast enough to cover the chicken, but also two or three cups more so you have plenty of juice left afterwards.
- Bring the mix to a medium boil.
- Once boiling, add chicken back in.
- Let cook uncovered for 20 minutes, then add the potato.
- 15 minutes later, add your carrots.
- 10 minutes later, take the pot off the heat and throw in your peas and stir them around.
- Serve on top of rice or eat by itself.鈥?br>
Corn Flake Baked Chicken
Ingredients
2 Chicken Breasts
Salt and Pepper to Taste
录 c. evaporated milk
戮 c. crushed cornflakes (or cornflake crumbs)
录 c. pancake mix
录 c. melted margarine
Directions
- Dip chicken breasts in milk and roll in dry ingredients
- Place skin side down in foil lined baking pan. DO NOT CROWD.
- Sprinkle with melted margarine.
- Bake in 375 degree preheated oven for 1 hour, or until tender.
Creamy Chicken and Vegetables
Ingredients
Cooking Spray
2 Chicken Breasts (halved)
1 Can Cream of Mushroom Soup
陆 Cup Milk
1 tbsp. lemon juice
录 tsp. basil
1/8 tsp. garlic
1 bag frozen vegetable combination
Directions
- Spray a skillet with the cooking spray and heat over medium-high heat for 1 min.
- Add the chicken and cook until it鈥檚 well browned on both sides.
- Remove the chicken and set aside.
- Heat the soup, milk, lemon juice, basil, garlic powder and vegetables to boil in the skillet.
- Return the chicken to the skillet.
- Reduce the heat to low.
- Cover and cook for 5 minutes or until th
Go to recipes . Com!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment