Need one for like 6 people thats nice amd easy I can leave instructions for the hubby to do as am working xmas =)
Thanks so much!Can someone give me a simple easy recipe for baked ham?
Try this recipe that even the hubby's can do it:
http://www.foodnetwork.com/recipes/baked鈥?/a>
I'm sorry you have to work on Christmas.
Not everyone realizes that it isn't easy filling Santa's sleigh.Can someone give me a simple easy recipe for baked ham?
Ham with Honey and Brown Sugar Glaze
1 (5 pound) fully cooked sliced ham
1/4 cup whole cloves
1 cup pineapple juice
1 cup brown sugar
1/2 cup honey
2 oranges, juiced
Preheat the oven to 350 degrees F (175 degrees C).
Place the ham in a roasting pan and dot with cloves. In a saucepan combine the pineapple juice, brown sugar, honey and orange juice. Stir and simmer over medium-low heat until thickened, about 10 minutes. Pour the glaze over the ham.
Bake the ham uncovered for 1 hour in the preheated oven.
Chedder is right on the money.
I like to use Ginger ale rather then pineapple juice. Just a different twist...
go to yahoo cooking
Thursday, January 7, 2010
Simple chicken breast recipes?
I don't know much about cooking chicken. Can anyone suggest a simple recipe? Simple chicken breast recipes?
This is very simple (but effective)
serves 2
1 tablespoon olive oil
2 chicken breasts
100g smoked bacon lardons (cubes of bacon)
4 tablespoons dry white wine
100g frozen peas
5 tablespoons double cream
110g dry penne pasta
Cook pasta in boiling water for 10 minutes
Drain pasta
Fry chicken breasts %26amp; bacon for 4 minutes on high heat
Turn chicken over
Pour in wine %26amp; cook until nearly evaporated
Add peas, cream %26amp; penne
Cook for about 4 minutes more until chicken cooked through
Serve
We really enjoyed it
Simple chicken breast recipes?
Here is an idea for you.
SIMPLE RANCH CHICKEN BREASTS
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Pre-heat oven to 375掳.
Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.
SIMPLE RANCH CHICKEN BREASTS
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Pre-heat oven to 375掳.
Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.
This is one of my husband's favorites:
4 boneless chicken breast (trim all the yuck off of them)
a small jar of salsa
shredded taco cheese
Take your chicken breast and dip in flour, egg and then bread crumbs, Brown in a skillet in olive oil to litely browned. Transfer to 9 x 13 baking dish, top with a few spoonfuls of salsa and top with cheese. Cover dish with aluminum foil. Bake at 350 degrees for about 40 minutes or until chicken runs clear juice. Take the foil off the dish the last 10 minutes of baking, to brown cheese.
Parmesan crusted chicken
put some italian seasoned bread crumbs in a bowl (about a cup or so)- add some grated parmesean cheese (about 1/4 cup) and mix it
in another bowl beat an egg and a little milk
dip the chicken breast in the egg milk mixture then in the bread crumb mixture
place on a baking sheet and pop in the oven - bake for about 15 mins on each side or until done - sprinkle some grated mozzarella and Parmesan cheese on top - and bake for about 5 more mins to melt the cheese - add some tomato pasta sauce if you want
put your oven on 375, in an oven proof cassarole put bottled italian dressing, about a quarter inch up the sides of the dish, place your chicken on top of the dressing, i use boneless skinless chicken breasts, pour more dressing over the chicken to coat it well, bake till done, its great, we use this recipe all the time, even on the grill.......
If you have boneless chicken breasts, I like to season them with salt and pepper and some cajun spice. Pan fry until the juices run clear - about 4-6 Min's each side depending on the thickness of the breast. Let rest a few Min's so that the juices don't run out when you cut into the chicken. Serve with some rice and enjoy.
I like to marinade the chicken breasts in Cesar Salad dressing for about an hour or so. Then you put them in a 375 degree preheated oven in glass baking dish with some of the marinade (about 1/4 inch or so) and bake it for about 45 minutes or so. Some box rice and froze veggies and your done.
I have put chicken in an oven pan, covered it in cream of mushroom soup for the simplest thing, and bake it at 350 for an hour. I also have bought those Campbells bakes. Its in a box, and you just folow simple directions. It includes a stuffing, or rice and is all in one pan.
Bread your chicken in bread crumbs. Then brown until done. get a baking dish and spread half a jar of spaghetti sauce on the bottom place chicken on top of that and then add the rest of the sauce over the chicken. add mozzarella to the top and bake 30 min and 350. Then serve over spaghetti noodles.
Boneless skinless chicken breasts, dip in melted butter, sprinkle with crushed frosted flakes cereal, put in 350 degree oven until juice run clear (about 30 minutes).
Chicken Kebabs are really easy to make:
http://hubpages.com/hub/Easy-Chicken-Keb鈥?/a>
This is very simple (but effective)
serves 2
1 tablespoon olive oil
2 chicken breasts
100g smoked bacon lardons (cubes of bacon)
4 tablespoons dry white wine
100g frozen peas
5 tablespoons double cream
110g dry penne pasta
Cook pasta in boiling water for 10 minutes
Drain pasta
Fry chicken breasts %26amp; bacon for 4 minutes on high heat
Turn chicken over
Pour in wine %26amp; cook until nearly evaporated
Add peas, cream %26amp; penne
Cook for about 4 minutes more until chicken cooked through
Serve
We really enjoyed it
Simple chicken breast recipes?
Here is an idea for you.
SIMPLE RANCH CHICKEN BREASTS
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Pre-heat oven to 375掳.
Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.
SIMPLE RANCH CHICKEN BREASTS
4 boneless skinless chicken breasts
1/2 cup Italian bread crumbs (plus some extra for pan)
3 tablespoons of Hidden Valley dry Ranch Dressing mix
Pre-heat oven to 375掳.
Spray bottom of 9x13 baking dish with non stick cooking spray, then coat pan with extra bread crumbs.
Mix dry Ranch Dressing with the 1/2 cup of Italian bread crumbs, then coat both sides of chicken breasts with the mixture.
Place in pan and cook anywhere from 30-60 minutes, depending on your oven.
This is one of my husband's favorites:
4 boneless chicken breast (trim all the yuck off of them)
a small jar of salsa
shredded taco cheese
Take your chicken breast and dip in flour, egg and then bread crumbs, Brown in a skillet in olive oil to litely browned. Transfer to 9 x 13 baking dish, top with a few spoonfuls of salsa and top with cheese. Cover dish with aluminum foil. Bake at 350 degrees for about 40 minutes or until chicken runs clear juice. Take the foil off the dish the last 10 minutes of baking, to brown cheese.
Parmesan crusted chicken
put some italian seasoned bread crumbs in a bowl (about a cup or so)- add some grated parmesean cheese (about 1/4 cup) and mix it
in another bowl beat an egg and a little milk
dip the chicken breast in the egg milk mixture then in the bread crumb mixture
place on a baking sheet and pop in the oven - bake for about 15 mins on each side or until done - sprinkle some grated mozzarella and Parmesan cheese on top - and bake for about 5 more mins to melt the cheese - add some tomato pasta sauce if you want
put your oven on 375, in an oven proof cassarole put bottled italian dressing, about a quarter inch up the sides of the dish, place your chicken on top of the dressing, i use boneless skinless chicken breasts, pour more dressing over the chicken to coat it well, bake till done, its great, we use this recipe all the time, even on the grill.......
If you have boneless chicken breasts, I like to season them with salt and pepper and some cajun spice. Pan fry until the juices run clear - about 4-6 Min's each side depending on the thickness of the breast. Let rest a few Min's so that the juices don't run out when you cut into the chicken. Serve with some rice and enjoy.
I like to marinade the chicken breasts in Cesar Salad dressing for about an hour or so. Then you put them in a 375 degree preheated oven in glass baking dish with some of the marinade (about 1/4 inch or so) and bake it for about 45 minutes or so. Some box rice and froze veggies and your done.
I have put chicken in an oven pan, covered it in cream of mushroom soup for the simplest thing, and bake it at 350 for an hour. I also have bought those Campbells bakes. Its in a box, and you just folow simple directions. It includes a stuffing, or rice and is all in one pan.
Bread your chicken in bread crumbs. Then brown until done. get a baking dish and spread half a jar of spaghetti sauce on the bottom place chicken on top of that and then add the rest of the sauce over the chicken. add mozzarella to the top and bake 30 min and 350. Then serve over spaghetti noodles.
Boneless skinless chicken breasts, dip in melted butter, sprinkle with crushed frosted flakes cereal, put in 350 degree oven until juice run clear (about 30 minutes).
Chicken Kebabs are really easy to make:
http://hubpages.com/hub/Easy-Chicken-Keb鈥?/a>
I want to cook for my gf for our first dating anniversary but I never cooked, any simple noode recipe?
I never cooked in my life but I want to to give it a try and make it special by cooking for my girlfriend for our anniversary... She likes noodles alot so it would be appreciative if any of you can share recipes that are easy to understand for a beginner such as myself that includes noodles. Thanks! I want to cook for my gf for our first dating anniversary but I never cooked, any simple noode recipe?
My hats off to you Joe.....
I hope these pasta recipes help you out...
they are all so very good.... and you can add a simple salad on the side to any of these....
SHRIMP FETTUCINE ALFREDO
INGREDIENTS........
1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined (you can buy shrimp already peeled and deveined and cooked if prefered)
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste.
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken. When sauce has thickened, combine with cooked pasta noodles; serve hot.
ANGEL HAIR PASTA CHICKEN
INGREDIENTS............
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
DIRECTIONS
Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.
CAJUN SHRIMP PASTA
INGREDIENTS..........
1 (8 ounce) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and deveined
1 clove garlic, minced
1/4 cup all-purpose flour
2 tablespoons Cajun seasoning (may reduce this so not too spicy)
2 cups milk
1/4 teaspoon salt
1 tablespoon lemon juice
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.
CHICKEN PASTA
INGREDIENTS.........
4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
1/4 cup freshly grated Parmesan cheese
DIRECTIONS
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
SHRIMP AND MUSHROOM LINGUINI
INGREDIENTS.........
1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp.
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
Toss linguini with shrimp sauce, and serve.
MUSHROOM PASTA
INGREDIENTS..........
1 (12 ounce) package dry fettuccine noodles
1 tablespoon olive oil
1 tablespoon butter
4 fresh mushrooms, sliced
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 cup white wine
1 cup chicken stock
1/2 cup sour cream
1 tablespoon cornstarch
1/4 cup grated Parmesan cheese for topping
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.
VEGETABLE TORTELLINI PASTA
INGREDIENTS........
1 (25.75 ounce) jar Prego庐 Chunky Garden Combination Italian Sauce
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
1 (16 ounce) package frozen cheese-filled tortellini, cooked and drained
grated Parmesan cheese
DIRECTIONS
Heat the pasta sauce in a 3-quart saucepan over medium heat to a boil. Stir in the vegetables. Cover and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Put the tortellini in a large serving bowl. Pour the vegetable mixture over the tortellini. Toss to coat. Serve with the cheese.
Regardless of the length of the recipes... they are all very easy to prepare................
HAPPY FIRST DATE ANNIVERSARY!!!!
GOOD EATING.... :)
I want to cook for my gf for our first dating anniversary but I never cooked, any simple noode recipe?
From America's Test Kitchen so it is tried and true.
Skillet Baked Ziti
from the Episode: Easy Skillet Suppers
To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking. Packaged pre-shredded mozzarella is a real time-saver here. Penne can also be used here.
Serves 4 1 tablespoon olive oil
6 garlic cloves , minced
1/4 teaspoon red pepper flakes
Table salt and ground black pepper
1 (28-ounce) can crushed tomatoes
3 cups water
12 ounces ziti (3 3/4 cups)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil leaves
1 cup shredded mozzarella cheese
Making the Minutes Count: Measure the water and the pasta before you begin cooking. Prep the Parmesan and basil while the pasta cooks.
1. Heat Oven: Adjust oven rack to middle position and heat oven to 475 degrees.
2. Simmer Ziti: Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch, ovensafe nonstick skillet and saut茅 over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.
3. Add Cheese and Bake: Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.
Here Ya Go:- Enjoy.
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
110g/4oz medium egg noodles
drizzle of olive oil
陆 red onion, peeled and sliced
录 corn cob, sweetcorn kernels removed
录 green pepper, sliced
1 garlic clove, peeled and crushed
录 mango, peeled and chopped
handful of fresh coriander, chopped
squeeze of lime juice
splash of water
splash of soy sauce
陆 vegetable stock cube
drizzle of sesame oil
salt and freshly ground black pepper
1 tsp cornflour, mixed with water
For the tuna
drizzle of oil
陆 freshtuna steak
Method
1. Cook the noodles according to packet instructions. Drain.
2. Heat the oil in a wok and fry the onion for a few minutes, to soften.
3. Add the sweetcorn, green pepper, garlic, mango and coriander and stir-fry for a few minutes.
4. Stir in the lime juice, splash of water and soy sauce. Crumble in the stock cube and add the sesame oil and seasoning. Heat for a further few minutes.
5. Add the cooked noodles to the pan and cook for 1-2 minutes, adding the cornflour mixture if necessary.
6. For the tuna, heat the oil in a griddle pan and griddle the tuna steak for 1-2 minutes on each side.
7. Transfer the noodles to a serving plate and serve the tuna steak on top
_------------_--------------_---------鈥?br>
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
1 tsp soy sauce
1 tsp sesame oil
1 tsp sesame seeds
1 tsp honey
陆 tsp dried chilli flakes
100g/3陆oz rice noodles, cooked according to packet instructions
陆 red onion, finely chopped
50g/1戮oz rocket
1 orange, peeled and segmented
salt and freshly ground black pepper
Method
1. Place the soy sauce, sesame oil, sesame seeds, honey and chilli flakes into a large bowl and whisk together.
2. Add the noodles, onion, rocket and orange segments and toss together and season, to taste, with salt and freshly ground black pepper.
3. To serve, place the noodle salad into the centre of a dish
Hope These Help? =)
Your sweet Joe. Let me say that i am sure she'll love anything.. I know I would !
Chicken Linguini Alfredo is great and simple
you will need
1 box of linguini
1/2(or whole) boneless/skinless chicken breast
box of oscar myer already cooked bacon
small head of broccolli
Ragu Alfado sauce(white sauce) (in with the red sauces)
Cook your chicken breast on medium heat with a little olive oil on the pan. Season the chicken with just a pitch of salt ( a pitch of galic salt if you have it) Some cracked pepper
While the chicken is cooking bool your water. Once at a boil add linguini, Only keep it in for about 3 mins. Just soften it. NOT mush
You can cook the broccoli ahead of time by just cutting into quarter size pieces and gently boil. Not mush. Put them to the side.
Same with the bacon. 2-3 slices in the microwave for 15 secs. and put to the side.
When the chicken is cooked cut into slices.
Serve.
Noodle... place chicken on top with broccoli pour hot sauce over the top.
Sprinkle crushed bacon pieces on the top.
Add a crusty bread to the side with your favorite wine !!
GL. and Great Job for being so thoughtful !!
If she likes noodle she'll like spaghetti :-)
Buy: 500gr spaghetti ( you'll need just over half of that for two pax) fresh cherry tomatoes ( 300gr), fresh basil, garlic, pitted plain olives ( you'll need about.... 18!, pamesan.
Time : 15minutes
Put a nice large amount of water to boil and add some salt when it does (ex 5 litres to boil, one and a half table spoon of salt).
Cut the cherry tomatoes, put some olive oil in a frying pan, about 25,30 ml of olive oil ( like a shot of alcohol quantity), when the oil is hot, not fuming when you see smoke the oil is burned, change it and do it again. Anyway, warm oil, whole pieces of garlic, for two people one piece cut in two. If you are cooking for your date, the last thing you want is to exaggerate with strong stuff like onion, garlic and spices, trust me... the breathe will smell, even the sweat...
anyway... before the garlic burns, add the chopped tomatoes and stear for 5 min. Now Put the spaghetti in the water. Add the olives in the tomatoes. Cook the spaghetti, steering them ( a must) for one or two minute LESS then the instruction on the packet. Drain the pasta, ( please never rinse it... ) add the pasta in the Pan with the sauce ( if it's big enough), cook it for that one minute with the sauce, put it now on the two plate, top with the sauce left at the end of the pan, add the fresh basil leaves, some parmesan and enjoy it!!!!
Chinese stir frys are very quick and easy. Chicken and Broccoli or snow peas is really good. Start up a pot of water and boil it. Cook angel hair pasta or a thin spaghetti to the package directions. Drain, put aside. Cube chicken and dust with flour. Take the broccoli and cut off the rough stems. Or if using snow peas, destring them. Put in 2 tablespoons of oil in a pan and heat. Take the cube chicken and cook in oil until brown, about 2-3 mins. Remove chicken. Take the vegetables and stir fry in the oil with 1/2 cup water until tender, not mushy. Re add the chicken and heat slightly. Take 1/2 cup of soy sauce to 2 tablespoons of corn starch and mix in a bowl until combined(add more soy sauce or water if too drysalty). Add to the chicken and veggie until thickened. Plate up with the pasta and serve.
Get 3 packs of Top Ramen Chicken flavored.
Prepare all 3 together as directed on package.
Put in a nice large serving bowl.
1 bag Sage stuffing croutons.
Crush the cruotons just a little bit (about half their size) and sprinkle on top.
Serve and do not tell.
Good stuff.
So, the answer is a romantic dinner for two at your place but your cooking skills are limited to EasyMac or microwave popcorn. Don't panic! Below is a recipe that is simple and will make you look like you have been doing this for years. Don't overlook the obvious though. Clean up your apartment. Light some fresh smelling candles (you can get them at the drug store) or get some fragrance sprays. First impressions are everything and the proper aroma can set the tone for a romantic evening. Enjoy!
Simple Chicken Pepperoni
You will need:
1) A 10';x14'; casserole dish (8';x8'; will do in a pinch),
2) 2 cans (10 3/4 oz.) of Cream of Chicken Soup ,
3) 1 can (10 3/4 oz.) of Campbell's Ranchero Tomato Soup ,
4) 1 small package of sliced pepperoni ,
5)1 package of dry onion soup mix ,
6) 2 medium sized red peppers ,
7) 1 medium sized green pepper ,
8) 1 large Vidalia onion ,
9) 4 BONELESS chicken breast (completely thawed, if necessary), 9) Corn oil Spray (Pam or the like),
10) A package of flavored rice (Lipton Side Rices are great but, don't go way out on a limb. Stick with Chicken flavor, Rice Pilaf or something along those lines)
First rinse of your chicken and take a sharp knife and trim away anything that you wouldn't want to eat (fat etc.) and set aside. Next, take your three peppers (both red and green) and cut the top off of each, just below the stem. Discard the stems and slice each pepper down the middle from top to bottom. Take each pepper half and, using a standard table spoon, scrap out the seeds and the lighter colored portions of the interior of the peppers. Slice these peppers LENGTHWISE in 1/4'; wide strips. When you are done, pile your peppers up, facing basically the same direction and chop across them, making them, each, 1/2 of their original length. Set aside. After that prepare your onion by slicing 1/4'; off both the top and the bottom. Peel the outer skin of the onion off and then slice it WIDTHWISE into 4 or 5 equal portions (1/4'; more or less). Lay these slices flat and slice the ';circles'; into 4 equal ';triangles';. Crumple these up a bit and set aside. In a bowl (large enough to hold three cans of soup), empty your two cans of Cream of Chicken soup, 1/2 of your can of Ranchero Tomato soup and 1/3 to 1/2 of your onion soup mix packet. Mix, with a large spoon, until the color is consistent. Set aside. After that, set your oven at 350 degrees and let it pre-heat.
While your oven is pre-heating, spray the inside of your casserole dish with your corn oil spray, making sure that it is completely covered but not runny. At this stage, take your sliced pepperoni and cover the bottom of your casserole dish. The pepperoni pieces can overlap a bit but, basically lay out the pieces like tile, completely covering the bottom of the dish. Take your onions and peppers and evenly distribute them over the pepperoni. Pour half of your soup mixture over the top of the dish contents. Place your chicken breasts, flat and evenly spaced, over the vegetables. Pour the remaining soup mixture over the top of the chicken and cover the dish tightly with tin foil (with the smaller dish you may need to compress the mixture a bit). Place dish on the shelf closest to the middle of the oven and leave for at least two hours. NOTE-If your dish seems overly full, press the mixture down some and include a cookie sheet or tin foil under your dish in the oven! As the vegetables cook the mixture will ';fit'; the dish better.
After your two hours is up, extract the dish and remove the tin foil and leave aside to cool for 15 minutes. While you are waiting, cook your rice according to package directions (these things are tough to mess up) and put the finished product in a nice serving bowl. Transport the food to the table, light some candles and wait for the complements!
My hats off to you Joe.....
I hope these pasta recipes help you out...
they are all so very good.... and you can add a simple salad on the side to any of these....
SHRIMP FETTUCINE ALFREDO
INGREDIENTS........
1 pound fettuccini pasta
1 tablespoon butter
1 pound cooked shrimp - peeled and deveined (you can buy shrimp already peeled and deveined and cooked if prefered)
4 cloves garlic, minced
1 cup half-and-half
6 tablespoons grated Parmesan cheese
1 tablespoon chopped fresh parsley
salt to taste.
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large skillet, saute shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken. When sauce has thickened, combine with cooked pasta noodles; serve hot.
ANGEL HAIR PASTA CHICKEN
INGREDIENTS............
2 tablespoons olive oil, divided
2 skinless, boneless chicken breast halves - cubed
12 ounces angel hair pasta
1 carrot, sliced diagonally into 1/4 inch thick slices
1 (10 ounce) package frozen broccoli florets, thawed
2 cloves garlic, minced
2/3 cup chicken broth
1 teaspoon dried basil
1/4 cup grated Parmesan cheese
DIRECTIONS
Heat 1 tablespoon oil in a medium skillet over medium heat. Add chicken and saute for 5 to 7 minutes, or until chicken is cooked through (no longer pink). Remove from skillet and drain on paper towels.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 4 minutes, or until al dente; drain and set aside.
While pasta is cooking, heat 2nd tablespoon oil over medium heat in same skillet used for chicken. Stir fry carrots for about 4 minutes, then add broccoli and garlic and stir fry for another 2 minutes. Finally, stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low and simmer for about 4 minutes.
Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately.
CAJUN SHRIMP PASTA
INGREDIENTS..........
1 (8 ounce) package angel hair pasta
1/4 cup butter
1 pound shrimp, peeled and deveined
1 clove garlic, minced
1/4 cup all-purpose flour
2 tablespoons Cajun seasoning (may reduce this so not too spicy)
2 cups milk
1/4 teaspoon salt
1 tablespoon lemon juice
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large heavy skillet over medium heat. Saute shrimp for 1 minute on each side. Stir in garlic, and cook for 1 minute. Remove shrimp with a slotted spoon; set aside. Stir in flour and Cajun seasoning. Cook, stirring for 5 minutes. Gradually whisk in milk, then cook until thickened. Remove from heat, and season with salt and lemon juice. Return shrimp to sauce, and spoon over cooked pasta.
CHICKEN PASTA
INGREDIENTS.........
4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
1/4 cup freshly grated Parmesan cheese
DIRECTIONS
Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.
SHRIMP AND MUSHROOM LINGUINI
INGREDIENTS.........
1 (8 ounce) package linguini pasta
2 tablespoons butter
1/2 pound fresh mushrooms, sliced
1/2 cup butter
2 cloves garlic, minced
1 (3 ounce) package cream cheese
2 tablespoons chopped fresh parsley
3/4 teaspoon dried basil
2/3 cup boiling water
1/2 pound cooked shrimp.
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add linguini, and cook until tender, about 7 minutes. Drain.
Meanwhile, heat 2 tablespoons butter in a large skillet over medium-high heat. Add mushrooms; cook and stir until tender. Transfer to a plate.
In the same pan, melt 1/2 cup butter with the minced garlic. Stir in the cream cheese, breaking it up with a spoon as it melts. Stir in the parsley and basil. Simmer for 5 minutes. Mix in boiling water until sauce is smooth. Stir in cooked shrimp and mushrooms, and heat through.
Toss linguini with shrimp sauce, and serve.
MUSHROOM PASTA
INGREDIENTS..........
1 (12 ounce) package dry fettuccine noodles
1 tablespoon olive oil
1 tablespoon butter
4 fresh mushrooms, sliced
1 tablespoon minced garlic
1 tablespoon Italian seasoning
1 teaspoon salt
1/2 cup white wine
1 cup chicken stock
1/2 cup sour cream
1 tablespoon cornstarch
1/4 cup grated Parmesan cheese for topping
DIRECTIONS
Bring a large pot of lightly salted water to a boil. Add pasta and olive oil. Cook for 7 minutes, or until tender. Drain.
Meanwhile, melt butter in a skillet over low heat. Add the mushrooms, and cook until soft and dark. Stir in the garlic, Italian seasoning, salt, white wine, and chicken broth. Increase the heat to medium, and cook stirring constantly for about 5 minutes.
Reduce heat to low, and stir in the sour cream until smooth. Stir in cornstarch, and simmer for a minute to thicken. Stir in pasta, or spoon sauce over pasta. Serve, and top with grated Parmesan cheese.
VEGETABLE TORTELLINI PASTA
INGREDIENTS........
1 (25.75 ounce) jar Prego庐 Chunky Garden Combination Italian Sauce
1 (16 ounce) package frozen vegetable combination (broccoli, cauliflower, carrots)
1 (16 ounce) package frozen cheese-filled tortellini, cooked and drained
grated Parmesan cheese
DIRECTIONS
Heat the pasta sauce in a 3-quart saucepan over medium heat to a boil. Stir in the vegetables. Cover and cook for 10 minutes or until the vegetables are tender-crisp, stirring occasionally.
Put the tortellini in a large serving bowl. Pour the vegetable mixture over the tortellini. Toss to coat. Serve with the cheese.
Regardless of the length of the recipes... they are all very easy to prepare................
HAPPY FIRST DATE ANNIVERSARY!!!!
GOOD EATING.... :)
I want to cook for my gf for our first dating anniversary but I never cooked, any simple noode recipe?
From America's Test Kitchen so it is tried and true.
Skillet Baked Ziti
from the Episode: Easy Skillet Suppers
To complete this recipe in 30 minutes, preheat your oven before assembling your ingredients. If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking. Packaged pre-shredded mozzarella is a real time-saver here. Penne can also be used here.
Serves 4 1 tablespoon olive oil
6 garlic cloves , minced
1/4 teaspoon red pepper flakes
Table salt and ground black pepper
1 (28-ounce) can crushed tomatoes
3 cups water
12 ounces ziti (3 3/4 cups)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil leaves
1 cup shredded mozzarella cheese
Making the Minutes Count: Measure the water and the pasta before you begin cooking. Prep the Parmesan and basil while the pasta cooks.
1. Heat Oven: Adjust oven rack to middle position and heat oven to 475 degrees.
2. Simmer Ziti: Combine oil, garlic, pepper flakes, and 1/2 teaspoon salt in 12-inch, ovensafe nonstick skillet and saut茅 over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until ziti is almost tender, 15 to 18 minutes.
3. Add Cheese and Bake: Stir in cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve.
Here Ya Go:- Enjoy.
Preparation time less than 30 mins
Cooking time 10 to 30 mins
Ingredients
110g/4oz medium egg noodles
drizzle of olive oil
陆 red onion, peeled and sliced
录 corn cob, sweetcorn kernels removed
录 green pepper, sliced
1 garlic clove, peeled and crushed
录 mango, peeled and chopped
handful of fresh coriander, chopped
squeeze of lime juice
splash of water
splash of soy sauce
陆 vegetable stock cube
drizzle of sesame oil
salt and freshly ground black pepper
1 tsp cornflour, mixed with water
For the tuna
drizzle of oil
陆 freshtuna steak
Method
1. Cook the noodles according to packet instructions. Drain.
2. Heat the oil in a wok and fry the onion for a few minutes, to soften.
3. Add the sweetcorn, green pepper, garlic, mango and coriander and stir-fry for a few minutes.
4. Stir in the lime juice, splash of water and soy sauce. Crumble in the stock cube and add the sesame oil and seasoning. Heat for a further few minutes.
5. Add the cooked noodles to the pan and cook for 1-2 minutes, adding the cornflour mixture if necessary.
6. For the tuna, heat the oil in a griddle pan and griddle the tuna steak for 1-2 minutes on each side.
7. Transfer the noodles to a serving plate and serve the tuna steak on top
_------------_--------------_---------鈥?br>
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
1 tsp soy sauce
1 tsp sesame oil
1 tsp sesame seeds
1 tsp honey
陆 tsp dried chilli flakes
100g/3陆oz rice noodles, cooked according to packet instructions
陆 red onion, finely chopped
50g/1戮oz rocket
1 orange, peeled and segmented
salt and freshly ground black pepper
Method
1. Place the soy sauce, sesame oil, sesame seeds, honey and chilli flakes into a large bowl and whisk together.
2. Add the noodles, onion, rocket and orange segments and toss together and season, to taste, with salt and freshly ground black pepper.
3. To serve, place the noodle salad into the centre of a dish
Hope These Help? =)
Your sweet Joe. Let me say that i am sure she'll love anything.. I know I would !
Chicken Linguini Alfredo is great and simple
you will need
1 box of linguini
1/2(or whole) boneless/skinless chicken breast
box of oscar myer already cooked bacon
small head of broccolli
Ragu Alfado sauce(white sauce) (in with the red sauces)
Cook your chicken breast on medium heat with a little olive oil on the pan. Season the chicken with just a pitch of salt ( a pitch of galic salt if you have it) Some cracked pepper
While the chicken is cooking bool your water. Once at a boil add linguini, Only keep it in for about 3 mins. Just soften it. NOT mush
You can cook the broccoli ahead of time by just cutting into quarter size pieces and gently boil. Not mush. Put them to the side.
Same with the bacon. 2-3 slices in the microwave for 15 secs. and put to the side.
When the chicken is cooked cut into slices.
Serve.
Noodle... place chicken on top with broccoli pour hot sauce over the top.
Sprinkle crushed bacon pieces on the top.
Add a crusty bread to the side with your favorite wine !!
GL. and Great Job for being so thoughtful !!
If she likes noodle she'll like spaghetti :-)
Buy: 500gr spaghetti ( you'll need just over half of that for two pax) fresh cherry tomatoes ( 300gr), fresh basil, garlic, pitted plain olives ( you'll need about.... 18!, pamesan.
Time : 15minutes
Put a nice large amount of water to boil and add some salt when it does (ex 5 litres to boil, one and a half table spoon of salt).
Cut the cherry tomatoes, put some olive oil in a frying pan, about 25,30 ml of olive oil ( like a shot of alcohol quantity), when the oil is hot, not fuming when you see smoke the oil is burned, change it and do it again. Anyway, warm oil, whole pieces of garlic, for two people one piece cut in two. If you are cooking for your date, the last thing you want is to exaggerate with strong stuff like onion, garlic and spices, trust me... the breathe will smell, even the sweat...
anyway... before the garlic burns, add the chopped tomatoes and stear for 5 min. Now Put the spaghetti in the water. Add the olives in the tomatoes. Cook the spaghetti, steering them ( a must) for one or two minute LESS then the instruction on the packet. Drain the pasta, ( please never rinse it... ) add the pasta in the Pan with the sauce ( if it's big enough), cook it for that one minute with the sauce, put it now on the two plate, top with the sauce left at the end of the pan, add the fresh basil leaves, some parmesan and enjoy it!!!!
Chinese stir frys are very quick and easy. Chicken and Broccoli or snow peas is really good. Start up a pot of water and boil it. Cook angel hair pasta or a thin spaghetti to the package directions. Drain, put aside. Cube chicken and dust with flour. Take the broccoli and cut off the rough stems. Or if using snow peas, destring them. Put in 2 tablespoons of oil in a pan and heat. Take the cube chicken and cook in oil until brown, about 2-3 mins. Remove chicken. Take the vegetables and stir fry in the oil with 1/2 cup water until tender, not mushy. Re add the chicken and heat slightly. Take 1/2 cup of soy sauce to 2 tablespoons of corn starch and mix in a bowl until combined(add more soy sauce or water if too drysalty). Add to the chicken and veggie until thickened. Plate up with the pasta and serve.
Get 3 packs of Top Ramen Chicken flavored.
Prepare all 3 together as directed on package.
Put in a nice large serving bowl.
1 bag Sage stuffing croutons.
Crush the cruotons just a little bit (about half their size) and sprinkle on top.
Serve and do not tell.
Good stuff.
So, the answer is a romantic dinner for two at your place but your cooking skills are limited to EasyMac or microwave popcorn. Don't panic! Below is a recipe that is simple and will make you look like you have been doing this for years. Don't overlook the obvious though. Clean up your apartment. Light some fresh smelling candles (you can get them at the drug store) or get some fragrance sprays. First impressions are everything and the proper aroma can set the tone for a romantic evening. Enjoy!
Simple Chicken Pepperoni
You will need:
1) A 10';x14'; casserole dish (8';x8'; will do in a pinch),
2) 2 cans (10 3/4 oz.) of Cream of Chicken Soup ,
3) 1 can (10 3/4 oz.) of Campbell's Ranchero Tomato Soup ,
4) 1 small package of sliced pepperoni ,
5)1 package of dry onion soup mix ,
6) 2 medium sized red peppers ,
7) 1 medium sized green pepper ,
8) 1 large Vidalia onion ,
9) 4 BONELESS chicken breast (completely thawed, if necessary), 9) Corn oil Spray (Pam or the like),
10) A package of flavored rice (Lipton Side Rices are great but, don't go way out on a limb. Stick with Chicken flavor, Rice Pilaf or something along those lines)
First rinse of your chicken and take a sharp knife and trim away anything that you wouldn't want to eat (fat etc.) and set aside. Next, take your three peppers (both red and green) and cut the top off of each, just below the stem. Discard the stems and slice each pepper down the middle from top to bottom. Take each pepper half and, using a standard table spoon, scrap out the seeds and the lighter colored portions of the interior of the peppers. Slice these peppers LENGTHWISE in 1/4'; wide strips. When you are done, pile your peppers up, facing basically the same direction and chop across them, making them, each, 1/2 of their original length. Set aside. After that prepare your onion by slicing 1/4'; off both the top and the bottom. Peel the outer skin of the onion off and then slice it WIDTHWISE into 4 or 5 equal portions (1/4'; more or less). Lay these slices flat and slice the ';circles'; into 4 equal ';triangles';. Crumple these up a bit and set aside. In a bowl (large enough to hold three cans of soup), empty your two cans of Cream of Chicken soup, 1/2 of your can of Ranchero Tomato soup and 1/3 to 1/2 of your onion soup mix packet. Mix, with a large spoon, until the color is consistent. Set aside. After that, set your oven at 350 degrees and let it pre-heat.
While your oven is pre-heating, spray the inside of your casserole dish with your corn oil spray, making sure that it is completely covered but not runny. At this stage, take your sliced pepperoni and cover the bottom of your casserole dish. The pepperoni pieces can overlap a bit but, basically lay out the pieces like tile, completely covering the bottom of the dish. Take your onions and peppers and evenly distribute them over the pepperoni. Pour half of your soup mixture over the top of the dish contents. Place your chicken breasts, flat and evenly spaced, over the vegetables. Pour the remaining soup mixture over the top of the chicken and cover the dish tightly with tin foil (with the smaller dish you may need to compress the mixture a bit). Place dish on the shelf closest to the middle of the oven and leave for at least two hours. NOTE-If your dish seems overly full, press the mixture down some and include a cookie sheet or tin foil under your dish in the oven! As the vegetables cook the mixture will ';fit'; the dish better.
After your two hours is up, extract the dish and remove the tin foil and leave aside to cool for 15 minutes. While you are waiting, cook your rice according to package directions (these things are tough to mess up) and put the finished product in a nice serving bowl. Transport the food to the table, light some candles and wait for the complements!
Can anyone help me with a simple recipe for grilling steak?
My husband loves steak... and I've never cooked anything with steak before because I don't eat red meat. I have some leftover barbecue shrimp from last night also. Any ideas??Can anyone help me with a simple recipe for grilling steak?
Au Jus Base, we found this at our local meat market. You mix it with water and marinate your steak in it for a couple hours before grilling
You do not need to add other seasonings when grilling. This keeps the steak nice and juicy and is flavorful. Can also be added to meatloaf., burger, etc You can go online and google Le Gout Au Jus Base and find out where you can find it in your area. Enjoy
.Can anyone help me with a simple recipe for grilling steak?
6 each baby artichokes, blanched until tender, quartered
1 tbsp. olive oil
1 sm. white onion, peeled and cut into large dice
7 each Kalamata olives, pits removed, quartered
4 each red cherry tomatoes, quartered
4 each yellow cherry tomatoes, quartered
1 tsp. fresh oregano, finely chopped
Salt and freshly ground pepper to taste
Heat a small pan over medium heat. Add the oil and gently saute the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saute briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.
POLENTA:
3 c. water
1 c. stone ground corn meal
1 tbsp. Parmesan cheese, grated
1 tbsp. olive oil
Mix 1 cup of water with corn meal. Allow to stand 20 minutes. Combine the remainder of the water with the corn meal in a heavy bottomed pot. Stir with a wooden spoon for 20 minutes over low heat.
Add the Parmesan cheese and salt and pepper to taste. Spread evenly, 1/2 inch thick, in a baking dish. Allow to cool. The consistency should be dense and very firm with no lumps. Refrigerate. When cold cut into 3 inch squares. Set aside until final assembly.
BEEF:
4 each filet Mignon or sirloin steak
1/4 c. olive oil
Salt and pepper to taste
Brush the meat with oil and season both sides with salt and pepper. Grill the meat quickly for 2 to 3 minutes per side for rare to medium rare.
ROSEMARY SAUCE:
1 oz. olive oil
8 oz. shank, trimmed of all fat
1 each onion
1 each carrot and tomato, chopped
3 sprigs, rosemary, stripped
2 sprigs thyme, stripped
3 each bay leaves
8 each garlic cloves, chopped
8 each peppercorns
2 c. white wine
1 qt. strong veal stock
2 sprigs rosemary stripped
Tie the rosemary, thyme bay leaves and peppercorns in cheesecloth sachet. Saute shank in olive oil until brown, add onion and carrot, continue browning. Add sachet and wine and reduce UNTIL ALMOST DRY. Add demi glace, reduce on a low flame.
Add 2 more sprigs of chopped rosemary. Allow to steep 5 minutes. Strain. The sauce should be the weight of heavy maple syrup and have a deep, rich, flavor.
The stewed meat and vegetables may be served with a little of the sauce for lunch or dinner another day. The sauce is now ready to be served over the beef.
FINAL ASSEMBLY:
Just after grilling the beef, place the polenta squares on the grill and brown on both sides. Allow the beef to rest while reheating the vegetables.
This is how to make a good steak.
Start with a decent piece of meat, A rib eye is pretty good.
Season the meat with salt and pepper. The very most you should put on it is a Montreal type steak seasoning. I like to stick mine back in the fridge for a bit.
Then remove from the fridge about 30 min before you cook it. YES, it is safe. This allows the meat to come to room temp so you don't shock the meat as much when you put it on the hot surface. Shocking the meat to much may make it tough.
From here you have a couple of options:
1. Heat a skillet up good and hot then add some fat. Oil, butter (is okay), or even bacon fat. Put the steak down and do not touch it. The meat is pretty cool. It will release from the pan when it has a nice golden brown color to it. Then flip. Brown it up on the second and side and reduce the heat if you want it cooked further.
2. Brown on both sides as stated above but then slide into the broiler if you skillet if oven safe use that, if not then put it in a broiler pan. And finish under the broiler.
3. Grill over a medium-ish hot indirect heat.
Remember a few more tips:
1. NEVER overcook a steak. Anything over medium is over cooking your steak and even medium is pushing the limits a bit. A weel done steak is a ruined steak and you may as well just toss your money in the trash.
2. Let the steak rest so that the stea will still be juicy from the first bite to the last bite.
3. Don't forget about carry over cooking, as the steak rests. Due to residual heat in the meatthe steak will cook a bit more as it rests.
I know that someone will say that you shouldn;t add salt before cooking bacuase it will dry it out. That is not true. I have always salted my steak and roasts before cooking and never had anything dry. Adding salt before cooking does Not dry it out but rather gives good flavor.
Serve the shrimp cold with cockttail sauce for a surf and turf dinner.
Take the steaks out of the refrigerator 30 minutes before you want to grill them, after 15 minutes, season both sides well with kosher salt.
Heat the grill to medium-high. Oil a paper towel and using tongs, run the oiled towel across the grill grate.
Place the steaks on the grill angled at the 10:00 position and cook for 2 minutes. Turn the steaks to the 2:00 position and grill another 2 minutes. Flip the steaks over (admire your perfect grill marks) and grill for 3 more minutes.
Remove the steaks to a clean plate and top each with a tablespoon of butter, tent loosely with foil and let rest 5 minutes.
Serve the steaks and pass the peppermill
Steak doesn't really need much help.....I like to marinate mine with Lawry's....but if I had a really fabulous piece of meat I would just put some salt, pepper, and maybe a lil bit of garlic on it.....maybe a pat of butter on the top......
Make Steak Kabobs. Alternate pieces of steak and shrimp (and vegetables or potatoes) on a bamboo skewer, then smother in BBQ sauce and grill.
Au Jus Base, we found this at our local meat market. You mix it with water and marinate your steak in it for a couple hours before grilling
You do not need to add other seasonings when grilling. This keeps the steak nice and juicy and is flavorful. Can also be added to meatloaf., burger, etc You can go online and google Le Gout Au Jus Base and find out where you can find it in your area. Enjoy
.Can anyone help me with a simple recipe for grilling steak?
6 each baby artichokes, blanched until tender, quartered
1 tbsp. olive oil
1 sm. white onion, peeled and cut into large dice
7 each Kalamata olives, pits removed, quartered
4 each red cherry tomatoes, quartered
4 each yellow cherry tomatoes, quartered
1 tsp. fresh oregano, finely chopped
Salt and freshly ground pepper to taste
Heat a small pan over medium heat. Add the oil and gently saute the onions until translucent. Add the cooked baby artichokes, olives, tomatoes, and oregano. Saute briefly until heated thoroughly. Season to taste with salt and pepper. Set aside.
POLENTA:
3 c. water
1 c. stone ground corn meal
1 tbsp. Parmesan cheese, grated
1 tbsp. olive oil
Mix 1 cup of water with corn meal. Allow to stand 20 minutes. Combine the remainder of the water with the corn meal in a heavy bottomed pot. Stir with a wooden spoon for 20 minutes over low heat.
Add the Parmesan cheese and salt and pepper to taste. Spread evenly, 1/2 inch thick, in a baking dish. Allow to cool. The consistency should be dense and very firm with no lumps. Refrigerate. When cold cut into 3 inch squares. Set aside until final assembly.
BEEF:
4 each filet Mignon or sirloin steak
1/4 c. olive oil
Salt and pepper to taste
Brush the meat with oil and season both sides with salt and pepper. Grill the meat quickly for 2 to 3 minutes per side for rare to medium rare.
ROSEMARY SAUCE:
1 oz. olive oil
8 oz. shank, trimmed of all fat
1 each onion
1 each carrot and tomato, chopped
3 sprigs, rosemary, stripped
2 sprigs thyme, stripped
3 each bay leaves
8 each garlic cloves, chopped
8 each peppercorns
2 c. white wine
1 qt. strong veal stock
2 sprigs rosemary stripped
Tie the rosemary, thyme bay leaves and peppercorns in cheesecloth sachet. Saute shank in olive oil until brown, add onion and carrot, continue browning. Add sachet and wine and reduce UNTIL ALMOST DRY. Add demi glace, reduce on a low flame.
Add 2 more sprigs of chopped rosemary. Allow to steep 5 minutes. Strain. The sauce should be the weight of heavy maple syrup and have a deep, rich, flavor.
The stewed meat and vegetables may be served with a little of the sauce for lunch or dinner another day. The sauce is now ready to be served over the beef.
FINAL ASSEMBLY:
Just after grilling the beef, place the polenta squares on the grill and brown on both sides. Allow the beef to rest while reheating the vegetables.
This is how to make a good steak.
Start with a decent piece of meat, A rib eye is pretty good.
Season the meat with salt and pepper. The very most you should put on it is a Montreal type steak seasoning. I like to stick mine back in the fridge for a bit.
Then remove from the fridge about 30 min before you cook it. YES, it is safe. This allows the meat to come to room temp so you don't shock the meat as much when you put it on the hot surface. Shocking the meat to much may make it tough.
From here you have a couple of options:
1. Heat a skillet up good and hot then add some fat. Oil, butter (is okay), or even bacon fat. Put the steak down and do not touch it. The meat is pretty cool. It will release from the pan when it has a nice golden brown color to it. Then flip. Brown it up on the second and side and reduce the heat if you want it cooked further.
2. Brown on both sides as stated above but then slide into the broiler if you skillet if oven safe use that, if not then put it in a broiler pan. And finish under the broiler.
3. Grill over a medium-ish hot indirect heat.
Remember a few more tips:
1. NEVER overcook a steak. Anything over medium is over cooking your steak and even medium is pushing the limits a bit. A weel done steak is a ruined steak and you may as well just toss your money in the trash.
2. Let the steak rest so that the stea will still be juicy from the first bite to the last bite.
3. Don't forget about carry over cooking, as the steak rests. Due to residual heat in the meatthe steak will cook a bit more as it rests.
I know that someone will say that you shouldn;t add salt before cooking bacuase it will dry it out. That is not true. I have always salted my steak and roasts before cooking and never had anything dry. Adding salt before cooking does Not dry it out but rather gives good flavor.
Serve the shrimp cold with cockttail sauce for a surf and turf dinner.
Take the steaks out of the refrigerator 30 minutes before you want to grill them, after 15 minutes, season both sides well with kosher salt.
Heat the grill to medium-high. Oil a paper towel and using tongs, run the oiled towel across the grill grate.
Place the steaks on the grill angled at the 10:00 position and cook for 2 minutes. Turn the steaks to the 2:00 position and grill another 2 minutes. Flip the steaks over (admire your perfect grill marks) and grill for 3 more minutes.
Remove the steaks to a clean plate and top each with a tablespoon of butter, tent loosely with foil and let rest 5 minutes.
Serve the steaks and pass the peppermill
Steak doesn't really need much help.....I like to marinate mine with Lawry's....but if I had a really fabulous piece of meat I would just put some salt, pepper, and maybe a lil bit of garlic on it.....maybe a pat of butter on the top......
Make Steak Kabobs. Alternate pieces of steak and shrimp (and vegetables or potatoes) on a bamboo skewer, then smother in BBQ sauce and grill.
Know any simple salad dressing recipes? (i dont have many ingredients)?
I usually use a simple lemon dressing but its getting boring, but i dont have many fresh ingredients to use. I have things like: vinegar, apple cider vinegar, parmesan cheese, mayo, mustard, lemon juice, salt %26amp; pepper, garlic salt, canola/olive oil...
Thanks for any suggestions:)Know any simple salad dressing recipes? (i dont have many ingredients)?
Creamy Balsamic Dressing:
2 Tablespoons Mayo
1 tablespoon Balsamic vinegar
One pinch each: Salt, pepper, dill.
Its good with lemon juice instead of the vinegar too.Know any simple salad dressing recipes? (i dont have many ingredients)?
HONEY MUSTARD SALAD DRESSING
3/4 c. salad oil
1/4 c. vinegar
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. dry mustard
Dash ground pepper
1/2 c. honey
1/2 tsp. celery seed
Combine salad oil, vinegar, salt, sugar, paprika, dry mustard, pepper, honey and celery seed in a glass jar with a tight fitting cover. Blend by shaking well. Chill at least 1 hour or more.
OR
CARIBBEAN SALAD DRESSING
1 12 oz can pineapple juice
4 tablespoons sesame seed oil
2 tablespoons apple cider vinegar
2 tablespoons fresh parsley (or 1 tablespoon dried)
1/2 teaspoon rosemary
1/2 teaspoon lemon pepper
1/8 teaspoon salt
Mix all ingredients in an airtight container with lid. Shake vigorously for 30 seconds. No refrigeration necessary. Must be mixed well each time served, as the ingredients separate with the oils.
my all time favourite!
Dijon herb dressing
olive oil about 150ml or more depending on how much you are serving.
3 tbsp balsamic vinegar (you could probably use cider vinegar)
1 and a half tbsp dijon mustard
quarter tsp salt and pepper (add more after tasting if you want)
tsp of basil (dried) or fresh(1 8th of a cup )
1 tbsp of thyme
1 tbsp oregano
and if you dont have the herbs they are really cheap to buy from the shops.
its best served with celery, lettuce, sliced ham, cheese(wensleydale)!
hope you like it :)
x
I think you and I maybe talking about the same thing in as far as ';lemon dressing'; Anyway those are the same things I work with. Mayo + sugar + lemon juice. or Mayo + sugar + vinegar. Sometimes I add ketsup or mustard. I sprinkle salt, pepper and garlic powder on the lettuce itself. After your garlic salt has run out please purchase garlic powder and never ever buy anymore garlic salt. Now try this lettuce+ walnuts,+ apple quarters or chunks + mayo + sugar . this is a sweet salad.Maybe buy some sour cream and try that for a different flavor. Other than that I dont know. I usually work with simple ingredience too. Guess you and I will have to buy some Dijon mustard and some balsamic vinegar.Good luck.
Simple Russian Dressing: Mayonnaise, ketchup to turn in pink, and a couple drops of pickle juice.
If you use coleslaw dressing instead of mayo, you will have the British version called Marie Rose Dressing. Perfect for avocado %26amp; shrimp salad.
With your list of ingredients, mix cider vinegar with oil. Use a fork to whisk in dijon mustard, ground black pepper and parmesan cheese... and a small amount of honey. Great on chicken salad.
This has always been one of my favorites, only takes me about 2min to make
-2 tablespoons of salt
-3 tablespoons of water
-2 cups of canola oil
- 3 teaspoons of Purel hand sanitizer
-1 tablespoon of pepper
-3 cups of water
-1 teaspoon of Worcestershire sauce
-2 teaspoons of baby powder
that's it! enjoy, its easy and quick! :)
Measure Ingredient
1陆 teaspoon Grated Lemon Peel
鈪?teaspoon Instant Minced Garlic
陆 teaspoon Pepper
1 teaspoon Oregano
2 tablespoons Graded Parmesan Cheese
Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.
These are all the healthiest ones i know.
ready made ones that are my favorite are kraft calorie wise italian, greek feta, or balsamic.
My 2 favorites are balsamic vinegar and/or salsa.
Any type of fruit, whole, pureed or fruit juice. And lastly mustard.
If you want to make them taste even better and thicker add olive oil.
Add salt and fresh pepper. Other seasonings are good too like greek spice.
Thanks for any suggestions:)Know any simple salad dressing recipes? (i dont have many ingredients)?
Creamy Balsamic Dressing:
2 Tablespoons Mayo
1 tablespoon Balsamic vinegar
One pinch each: Salt, pepper, dill.
Its good with lemon juice instead of the vinegar too.Know any simple salad dressing recipes? (i dont have many ingredients)?
HONEY MUSTARD SALAD DRESSING
3/4 c. salad oil
1/4 c. vinegar
1 tsp. salt
1 tsp. sugar
1/2 tsp. paprika
1/4 tsp. dry mustard
Dash ground pepper
1/2 c. honey
1/2 tsp. celery seed
Combine salad oil, vinegar, salt, sugar, paprika, dry mustard, pepper, honey and celery seed in a glass jar with a tight fitting cover. Blend by shaking well. Chill at least 1 hour or more.
OR
CARIBBEAN SALAD DRESSING
1 12 oz can pineapple juice
4 tablespoons sesame seed oil
2 tablespoons apple cider vinegar
2 tablespoons fresh parsley (or 1 tablespoon dried)
1/2 teaspoon rosemary
1/2 teaspoon lemon pepper
1/8 teaspoon salt
Mix all ingredients in an airtight container with lid. Shake vigorously for 30 seconds. No refrigeration necessary. Must be mixed well each time served, as the ingredients separate with the oils.
my all time favourite!
Dijon herb dressing
olive oil about 150ml or more depending on how much you are serving.
3 tbsp balsamic vinegar (you could probably use cider vinegar)
1 and a half tbsp dijon mustard
quarter tsp salt and pepper (add more after tasting if you want)
tsp of basil (dried) or fresh(1 8th of a cup )
1 tbsp of thyme
1 tbsp oregano
and if you dont have the herbs they are really cheap to buy from the shops.
its best served with celery, lettuce, sliced ham, cheese(wensleydale)!
hope you like it :)
x
I think you and I maybe talking about the same thing in as far as ';lemon dressing'; Anyway those are the same things I work with. Mayo + sugar + lemon juice. or Mayo + sugar + vinegar. Sometimes I add ketsup or mustard. I sprinkle salt, pepper and garlic powder on the lettuce itself. After your garlic salt has run out please purchase garlic powder and never ever buy anymore garlic salt. Now try this lettuce+ walnuts,+ apple quarters or chunks + mayo + sugar . this is a sweet salad.Maybe buy some sour cream and try that for a different flavor. Other than that I dont know. I usually work with simple ingredience too. Guess you and I will have to buy some Dijon mustard and some balsamic vinegar.Good luck.
Simple Russian Dressing: Mayonnaise, ketchup to turn in pink, and a couple drops of pickle juice.
If you use coleslaw dressing instead of mayo, you will have the British version called Marie Rose Dressing. Perfect for avocado %26amp; shrimp salad.
With your list of ingredients, mix cider vinegar with oil. Use a fork to whisk in dijon mustard, ground black pepper and parmesan cheese... and a small amount of honey. Great on chicken salad.
This has always been one of my favorites, only takes me about 2min to make
-2 tablespoons of salt
-3 tablespoons of water
-2 cups of canola oil
- 3 teaspoons of Purel hand sanitizer
-1 tablespoon of pepper
-3 cups of water
-1 teaspoon of Worcestershire sauce
-2 teaspoons of baby powder
that's it! enjoy, its easy and quick! :)
Measure Ingredient
1陆 teaspoon Grated Lemon Peel
鈪?teaspoon Instant Minced Garlic
陆 teaspoon Pepper
1 teaspoon Oregano
2 tablespoons Graded Parmesan Cheese
Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months.
These are all the healthiest ones i know.
ready made ones that are my favorite are kraft calorie wise italian, greek feta, or balsamic.
My 2 favorites are balsamic vinegar and/or salsa.
Any type of fruit, whole, pureed or fruit juice. And lastly mustard.
If you want to make them taste even better and thicker add olive oil.
Add salt and fresh pepper. Other seasonings are good too like greek spice.
Does anyone have a simple dessert recipe?
My iPhone is messed up and I'm so p***** off that I nearly threw it out the window so I need something to distract myself. What's a recipe that'll take a while to make that uses simple ingredients that's usually lying around the house?Does anyone have a simple dessert recipe?
http://www.easydessertrecipes.com/
Banana Cream Pie
2 packages instant vanilla pudding
2 bananas
1 pre-made pie crust
Nilla wafers
Cool Whip or whipped cream
Make pudding by following the package directions. Allow to cool for 30 minutes to thicken it up a little.
Cut up bananas into about 1-inch thick circles. Then place the bananas on top of the crust to line the bottom of the pie.
Next spoon pudding into crust and fill it all the way to the top. Spoon on a thick layer of whipped cream on top of the pudding, then crush Nilla wafers and sprinkle on top.
Place in the fridge and let cool for 4 hours before serving.
This recipe was submitted by Amanda, age 13.
Easy Cream Puffs
3 cups Cool Whip
1/4 cup sour cream
4 tablespoons powdered sugar (icing sugar)
1 tube sugar cookie dough
In a large mixing bowl, blend together Cool Whip and sour cream. Add powdered sugar, mix some more and set aside. Slice sugar cookie dough to make 3 inch circles. Then put 1 tbsp of cream mixture on top of a sugar dough circle. Next place another on top and roll together. Bake in a 350F oven for 10 minutes. Let cool.Does anyone have a simple dessert recipe?
PINEAPPLE UPSIDE DOWN CAKE
2/3 cup butter
3/4 cup brown sugar
Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.
1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)
Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).
Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below).
Pour the batter over the pineapple and cherries.
Bake at 350掳F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.
Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake. Also, if you do not have the cherries, you can leave them out. If you are using a cast iron skillet you can bake in it, pouring the batter over the sugar and pineapple., if using a cake dish just transfer the sugar and cherries to the cake pan
Scratch Cake:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk
Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350掳F and follow same steps as above.
Brownies
Ingredients:
2 (8';x 8'; size) packages brownie mix
1/2 cup water
2/3 cup vegetable oil
2 eggs
1 (16-ounce) can cream cheese frosting
1 (16-ounce) can white frosting
1/2 cup blueberries
3 cups raspberries
Preparation:
Preheat oven to 350 degrees F. Spray a 9x13'; pan with nonstick cooking spray containing flour. In large bowl, combine brownie mixes, water, vegetable oil, and eggs; beat for 50 strokes.
Bake for 35-40 minutes or until brownies are just set; do not overbake. Cool completely on wire rack.
Frost brownies with both cans of frosting, using the cream cheese frosting first, then the white frosting; smooth top. Using blueberries, make the 'stars' in the upper left hand corner of the brownies. Using raspberries, make the 'stripes'. Cut into squares to serve. Serves 16-20
EASY APPLE DESSERT
2 tart apples, peeled %26amp; cubed
1 c. flour
1 c. sugar
1 egg
1 tsp. baking powder
1/2 c. pecans (more if desired)
Mix all ingredients together and pat into greased 13 x 9 inch pyrex pan and sprinkle over top another 1/2 cup sugar mixed with 1 teaspoon cinnamon. Bake for 15-20 minutes in 375 degree oven. Let cool and cut into squares.
Here's a recipe I love, and it's really easy. These are my favorite kind of cookies -- Snickerdoodles!!!
1/2 cup shortening
1/2 cup butter
1 1/2 cup granulated suger
2 eggs
2 3/4 cups flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1 tsp salt
2 tsp cinnamon
2 tbsp sugar
Heat oven to 400
mix thoroughly butter, shortening, sugar, and eggs (this is called creaming)
blend in dry ingredients
Shape dough into walnut sized balls and roll in the sugar and cinnamon
Bake 8-10 minutes
Let cookies cool for two minutes - make sure cookie sheet cools
DO NOT OVERBAKE!
Have fun!
RECIPE RATING:
Read Reviews (43)
Review/Rate This Recipe
--------------------------------------鈥?br>
Original recipe yield 1 - 9 inch pie
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
1 1/2 cups crushed pecan shortbread cookies
1/4 cup blanched slivered almonds
1/3 cup butter, melted
6 cups fresh strawberries, hulled
1 cup white sugar
3 tablespoons cornstarch
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon almond extract
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baking beef Chicken FISH Hamburger Pork SOUP
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.
ADVERTISE WITH US ADVERTISEMENT
You can get at the grocery store a pre-made graham cracker crust pie shell and they now sell the philadephia cream cheese cheesecake filing already made. Its an easy dessert that is great. Also anything with fresh berries is always yummy. The grocery store sells the pre-made tarts that you can just scoop berries and whipped cream onto. Hope this helps!
these are great they are like mini cheesecakes !!!!
PETITE CHERRY CHEESE
2 8-oz pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 T. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 can cherry pie filling
Beat creama cheese, sugar, eggs, lemon juice %26amp; vanilla until light and fluffy. Line muffin tins with paper cups; place a vanilla wafer in bottom of each. Fill the cups 3/4 full of cream cheese mixture. Bake at 375 for 15-20 min, or until set. Top each with about 1 TB. pie filling and chill ... Makes 24
first of all, i saw a thing on the home page of Yahoo that said the iPhones have been having malfunctions maybe your phone is one of the screwed up ones? Anyway, i like to make this thing called Nilla Wafer Bread Pudding. you just crunch up some nilla wafers until you have about a third of a cup, then dump those in the bottom of a 8x8 pan. Then pour over some prepared (but not set...it still needs to be runny) pudding. the flavors i like are banana, vanilla, and cheesecake.
HAPPY BAKING!
Apple Mess.....
Cut up 5-6 apples in a baking pan (cored and peeled)
Mix: 1Tablespoon of sugar
1 Tablespoon of cinnamon
mix w/the cut apples
Mix :
戮 cup melted margarine
1 cup sugar
1 beaten egg
1 cup flour
陆 chopped walnuts (optional)
1 pinch salt
Spread mix over apples
Bake 350 for 40 mins
serve over ice cream.....chicago theater
http://www.easydessertrecipes.com/
Banana Cream Pie
2 packages instant vanilla pudding
2 bananas
1 pre-made pie crust
Nilla wafers
Cool Whip or whipped cream
Make pudding by following the package directions. Allow to cool for 30 minutes to thicken it up a little.
Cut up bananas into about 1-inch thick circles. Then place the bananas on top of the crust to line the bottom of the pie.
Next spoon pudding into crust and fill it all the way to the top. Spoon on a thick layer of whipped cream on top of the pudding, then crush Nilla wafers and sprinkle on top.
Place in the fridge and let cool for 4 hours before serving.
This recipe was submitted by Amanda, age 13.
Easy Cream Puffs
3 cups Cool Whip
1/4 cup sour cream
4 tablespoons powdered sugar (icing sugar)
1 tube sugar cookie dough
In a large mixing bowl, blend together Cool Whip and sour cream. Add powdered sugar, mix some more and set aside. Slice sugar cookie dough to make 3 inch circles. Then put 1 tbsp of cream mixture on top of a sugar dough circle. Next place another on top and roll together. Bake in a 350F oven for 10 minutes. Let cool.Does anyone have a simple dessert recipe?
PINEAPPLE UPSIDE DOWN CAKE
2/3 cup butter
3/4 cup brown sugar
Place the butter and brown sugar in a frying pan and melt until it boils or bubbles. A cast iron pan works well because it's heavy and will be less likely to scorch.
1 can pineapple slices
maraschino cherries (enough to fill centers of pineapples)
Place pineapples in the butter and sugar mixture. Put cherries in the center of the pineapple. Cut the slices of pineapple into halves and line the sides of the frying pan with them (standing up on edge).
Prepare a box of yellow cake mix following the directions on the box to mix the batter (do not bake in a separate pan; follow instructions below).
Pour the batter over the pineapple and cherries.
Bake at 350掳F degrees. When the cake is done, loosen the edges with a butter knife. Remove from heat and allow to sit five minutes, then turn it upside down on a serving dish.
Optional: Instead of using a cake mix, you can prepare the batter from scratch using the recipe below, or any recipe for yellow cake. Also, if you do not have the cherries, you can leave them out. If you are using a cast iron skillet you can bake in it, pouring the batter over the sugar and pineapple., if using a cake dish just transfer the sugar and cherries to the cake pan
Scratch Cake:
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
2 eggs
2/3 cup sugar
1/4 cup milk
Combine ingredients and beat 1 minute. Pour batter over pineapples and cherries (same as above). Bake at 350掳F and follow same steps as above.
Brownies
Ingredients:
2 (8';x 8'; size) packages brownie mix
1/2 cup water
2/3 cup vegetable oil
2 eggs
1 (16-ounce) can cream cheese frosting
1 (16-ounce) can white frosting
1/2 cup blueberries
3 cups raspberries
Preparation:
Preheat oven to 350 degrees F. Spray a 9x13'; pan with nonstick cooking spray containing flour. In large bowl, combine brownie mixes, water, vegetable oil, and eggs; beat for 50 strokes.
Bake for 35-40 minutes or until brownies are just set; do not overbake. Cool completely on wire rack.
Frost brownies with both cans of frosting, using the cream cheese frosting first, then the white frosting; smooth top. Using blueberries, make the 'stars' in the upper left hand corner of the brownies. Using raspberries, make the 'stripes'. Cut into squares to serve. Serves 16-20
EASY APPLE DESSERT
2 tart apples, peeled %26amp; cubed
1 c. flour
1 c. sugar
1 egg
1 tsp. baking powder
1/2 c. pecans (more if desired)
Mix all ingredients together and pat into greased 13 x 9 inch pyrex pan and sprinkle over top another 1/2 cup sugar mixed with 1 teaspoon cinnamon. Bake for 15-20 minutes in 375 degree oven. Let cool and cut into squares.
Here's a recipe I love, and it's really easy. These are my favorite kind of cookies -- Snickerdoodles!!!
1/2 cup shortening
1/2 cup butter
1 1/2 cup granulated suger
2 eggs
2 3/4 cups flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1 tsp salt
2 tsp cinnamon
2 tbsp sugar
Heat oven to 400
mix thoroughly butter, shortening, sugar, and eggs (this is called creaming)
blend in dry ingredients
Shape dough into walnut sized balls and roll in the sugar and cinnamon
Bake 8-10 minutes
Let cookies cool for two minutes - make sure cookie sheet cools
DO NOT OVERBAKE!
Have fun!
RECIPE RATING:
Read Reviews (43)
Review/Rate This Recipe
--------------------------------------鈥?br>
Original recipe yield 1 - 9 inch pie
SERVINGS (Help)
Servings
US METRIC
INGREDIENTS (Nutrition)
1 1/2 cups crushed pecan shortbread cookies
1/4 cup blanched slivered almonds
1/3 cup butter, melted
6 cups fresh strawberries, hulled
1 cup white sugar
3 tablespoons cornstarch
1/3 cup water
1/4 teaspoon salt
1/2 teaspoon almond extract
Add to Recipe Box
My folders:
baking beef Chicken FISH Hamburger Pork SOUP
Add to Shopping List
Add a Personal Note
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely.
Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat.
Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.
ADVERTISE WITH US ADVERTISEMENT
You can get at the grocery store a pre-made graham cracker crust pie shell and they now sell the philadephia cream cheese cheesecake filing already made. Its an easy dessert that is great. Also anything with fresh berries is always yummy. The grocery store sells the pre-made tarts that you can just scoop berries and whipped cream onto. Hope this helps!
these are great they are like mini cheesecakes !!!!
PETITE CHERRY CHEESE
2 8-oz pkgs. cream cheese, softened
3/4 c. sugar
2 eggs
1 T. lemon juice
1 tsp. vanilla
24 vanilla wafers
1 can cherry pie filling
Beat creama cheese, sugar, eggs, lemon juice %26amp; vanilla until light and fluffy. Line muffin tins with paper cups; place a vanilla wafer in bottom of each. Fill the cups 3/4 full of cream cheese mixture. Bake at 375 for 15-20 min, or until set. Top each with about 1 TB. pie filling and chill ... Makes 24
first of all, i saw a thing on the home page of Yahoo that said the iPhones have been having malfunctions maybe your phone is one of the screwed up ones? Anyway, i like to make this thing called Nilla Wafer Bread Pudding. you just crunch up some nilla wafers until you have about a third of a cup, then dump those in the bottom of a 8x8 pan. Then pour over some prepared (but not set...it still needs to be runny) pudding. the flavors i like are banana, vanilla, and cheesecake.
HAPPY BAKING!
Apple Mess.....
Cut up 5-6 apples in a baking pan (cored and peeled)
Mix: 1Tablespoon of sugar
1 Tablespoon of cinnamon
mix w/the cut apples
Mix :
戮 cup melted margarine
1 cup sugar
1 beaten egg
1 cup flour
陆 chopped walnuts (optional)
1 pinch salt
Spread mix over apples
Bake 350 for 40 mins
serve over ice cream.....
Can someone suggest a simple dessert recipe using sweetened condensed milk?
OK- this is one of my favorite cakes- but the actual name of it is ';Better Than Sex Cake II';- It really is good~ You can use toffee chips instead of the candy bar
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!Can someone suggest a simple dessert recipe using sweetened condensed milk?
Not sure if it's simple as I've never made it: FudgeCan someone suggest a simple dessert recipe using sweetened condensed milk?
Lemon (or Lime) Pie
1 14 oz can sweetened condensed milk
1/2 c lemon or lime juice
1 T zest of the lemon or lime ( i usually don't used this, i just use bottled juice)
3 egg yolks
pre-made grahma cracker crust
whipped topping.
mix toether the first four ingredients with a blender until well blended (the acid from the juice will cook the yolks)
pour into the pie crust and top with whipped topping. Chill for a couple of hours before serving.
There are quite a few at the link below. Look about 2/3's of the way down the page.
There is no SIMPLER recipe (by definition ) than the recipe for DULCE DE LECHE (a caramel sauce) It is made by simply boiling a can of sweetened condensed milk for about an hour (unopened) The resulting thick creamy caramel sauce is used as an ice-cream topper, a pastry filling or even a rich frosting.
Open can before you serve :)
Quick Banana Pudding
1 large package (6 oz.) instant vanilla pudding
2 1/2 C. cold milk
1 (14 oz.) can sweetened condensed milk
1 (16-oz.) container whipped topping
2 - 3 bananas, sliced
40 vanilla wafer cookies
Prepare pudding according to package directions, using cold milk. Stir in condensed milk. Blend well; fold in half the whipped topping.
Layer pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices. Refrigerate overnight.
LEMONADE PIE
1 large container Cool Whip
1 6-oz. can frozen lemonade (or limeade), thawed, undiluted
1 can Eagle Brand sweetened condensed milk
1 9'; graham cracker crust (storebought is fine)
shaved almonds for decoration (optional)
Mix everything (except almonds) together to mix really well. Pour into pie crust and top with almonds. Chill at least 4 hours....
Quick put together desserts:
Eagle Brand Sweetened Condensed Milk videos-turn on your sound:
http://eaglebrand.com/videos.asp?v=fudge鈥?/a>
Scottish Tablet
Just google for the recipe
Out of this world
INGREDIENTS
1 (18.25 ounce) package devil's food cake mix
1/2 (14 ounce) can sweetened condensed milk
6 ounces caramel ice cream topping
3 (1.4 ounce) bars chocolate covered toffee, chopped
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
Bake cake according to package directions for a 9x13 inch pan; cool on wire rack for 5 minutes. Make slits across the top of the cake, making sure not to go through to the bottom.
In a saucepan over low heat, combine sweetened condensed milk and caramel topping, stirring until smooth and blended. Slowly pour the warm topping mixture over the top of the warm cake, letting it sink into the slits; then sprinkle the crushed chocolate toffee bars liberally across the entire cake while still warm. (Hint: I crush my candy bars into small chunks as opposed to crumbs - I like to have pieces I can chew on!)
Let cake cool completely, then top with whipped topping. Decorate the top of the cake with some more chocolate toffee bar chunks and swirls of caramel topping. Refrigerate and serve right from the pan!Can someone suggest a simple dessert recipe using sweetened condensed milk?
Not sure if it's simple as I've never made it: FudgeCan someone suggest a simple dessert recipe using sweetened condensed milk?
Lemon (or Lime) Pie
1 14 oz can sweetened condensed milk
1/2 c lemon or lime juice
1 T zest of the lemon or lime ( i usually don't used this, i just use bottled juice)
3 egg yolks
pre-made grahma cracker crust
whipped topping.
mix toether the first four ingredients with a blender until well blended (the acid from the juice will cook the yolks)
pour into the pie crust and top with whipped topping. Chill for a couple of hours before serving.
There are quite a few at the link below. Look about 2/3's of the way down the page.
There is no SIMPLER recipe (by definition ) than the recipe for DULCE DE LECHE (a caramel sauce) It is made by simply boiling a can of sweetened condensed milk for about an hour (unopened) The resulting thick creamy caramel sauce is used as an ice-cream topper, a pastry filling or even a rich frosting.
Open can before you serve :)
Quick Banana Pudding
1 large package (6 oz.) instant vanilla pudding
2 1/2 C. cold milk
1 (14 oz.) can sweetened condensed milk
1 (16-oz.) container whipped topping
2 - 3 bananas, sliced
40 vanilla wafer cookies
Prepare pudding according to package directions, using cold milk. Stir in condensed milk. Blend well; fold in half the whipped topping.
Layer pudding, bananas and vanilla wafers; top with remaining whipped topping and a few banana slices. Refrigerate overnight.
LEMONADE PIE
1 large container Cool Whip
1 6-oz. can frozen lemonade (or limeade), thawed, undiluted
1 can Eagle Brand sweetened condensed milk
1 9'; graham cracker crust (storebought is fine)
shaved almonds for decoration (optional)
Mix everything (except almonds) together to mix really well. Pour into pie crust and top with almonds. Chill at least 4 hours....
Quick put together desserts:
Eagle Brand Sweetened Condensed Milk videos-turn on your sound:
http://eaglebrand.com/videos.asp?v=fudge鈥?/a>
Scottish Tablet
Just google for the recipe
Out of this world
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