Mashed potatoes, Chopped onion if you like them, small amount of turnip and some carrots. Sometimes I mix a little Jimmy Deans sausage into the batch if skipping Ham or Bacon with the breakfast. Mash everything together and stir in the onion. Make it into a patty and cook it in a little butter or oil. Flip the pancake after a few minutes to brown on both side. Take a little longer if adding the sausage. When cooked cover it with a fried egg, and peanut butter your toasted English muffin. Pour your coffee and enjoySimple recipe for potato cakes plz?
3-4 scrubbed red potatoes, with skins, grated
1 small onion, chopped fine
minced garlic if you like, as much as you want
1-2 tablespoons fresh or dried chopped parsley
2 eggs
1/2 cup all purpose flour
salt and pepper to taste
mix all together very well. measure out 1/8 cupfulls of mixture onto hot greased griddle and flatten slightly. fry till golden brown. turn and fry other side. lay on paper towels to drain. Eat hot with sour cream and apple sauce sides.
I like a bit of cayenne pepper to bump them up a notch.Simple recipe for potato cakes plz?
Here are several recipes:
http://www.cooks.com/rec/search?q=potato鈥?/a>
Are you talking about Irish Potato cakes? If I have Mashed Potatos left over, I put an egg, and onion in it, mix real good, and fry them in some margarine, don't know if this is what you were refering to, but these are really good.
Used left over mashed potatoes. Season them to your taste and make them into patties and fry them up. Simple and good.
Monday, December 28, 2009
Could someone give me a simple prawn kebab recipe, and also a recipe for plain coconut curry?
please, i don't like curd, cream or yoghurt on my kebab and i don't have a bbq. thx.Could someone give me a simple prawn kebab recipe, and also a recipe for plain coconut curry?
Steve's Spicy Shrimp Kabobs -- you don't need a bbq to cook these. Put them under a broiler (oven set at 500*) for about 5 minutes a side.
INGREDIENTS
20 large shrimp, peeled and deveined
1 lime, juiced
2 tablespoons fresh chopped cilantro
1 large clove garlic, minced
10 fresh jalapeno peppers, halved lengthwise and seeded
20 slices bacon
4 wooden skewers, soaked in water
DIRECTIONS
Preheat a grill for high heat.
Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer.
Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
I also marinde my shrimp and scallops in Deluxe french salad dressing with 1 tablespoon of worcestershire for about 4 hours. Cooking the same way!!
Steve's Spicy Shrimp Kabobs -- you don't need a bbq to cook these. Put them under a broiler (oven set at 500*) for about 5 minutes a side.
INGREDIENTS
20 large shrimp, peeled and deveined
1 lime, juiced
2 tablespoons fresh chopped cilantro
1 large clove garlic, minced
10 fresh jalapeno peppers, halved lengthwise and seeded
20 slices bacon
4 wooden skewers, soaked in water
DIRECTIONS
Preheat a grill for high heat.
Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer.
Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
I also marinde my shrimp and scallops in Deluxe french salad dressing with 1 tablespoon of worcestershire for about 4 hours. Cooking the same way!!
Simple mixed drink recipes?
I'm having a little get together and I don't have a bar or anything, so I'm looking to make some drinks without too many ingredients. (An example would be like a John Daly, which is citrus vodka, lemonade, iced tea.)
So what's a really simple recipe?Simple mixed drink recipes?
Melon Ball:
1 oz melon liqueur
1/2 oz vodka
fill with OJ
Roll (Transfer from one glass to another and then back again)
Godmother:
1 1/2 oz vodka
1/2 Amaretto
Grasshopper:
1/2 oz dark Creme de menthe
1/2 oz light Creme de Cacao
fill with milk
Roll
(tastes like a mint girl scout cookie)
Screw Driver:
1 oz Vodka
fill with Orange Juice
White Russian:
1/2 oz Vodka
1/2 oz Kahlua
fill with milk
Roll
Dreamsicle:
1oz Creme de Almond
1 oz milk
fill with Orange juice
RollSimple mixed drink recipes?
make pink panties! i know it sounds horrible but it tastes really good get a case of natural light 2 bottles of 80 proof vodka and 2 things of country time lemonade powder- mix and enjoy =) no seriously- its cheap and it tastes good
a few fruit juices, a few sodas, and a bunch of liquor and anyone can find something they like. Or, sangria is always a good party bowl
buy lots of orange juice, cranberry juice and 7-up
buy lots of vodka because you can mix any of those with it
other liquers that mix well with those juices are peach schnapps, any of the puckers (apple, grape, cherry, watermelon etc), gin, rum, disarronno, i would just stick to the basics and once you got those then start mixing things up that might sound good
amazon street lemonade
ice , 2 oz vodka , lemonade
apple jack
1 oz jack daniels , fill glass with apple juice
apple martini
1 part vodka , 1 part sour apple schnapps, 1 part apple juice
arizona stingers
2 shots absolut vodka , 12 oz lemon iced tea
blt
1 1//2 oz bacardi limon , fill with iced tea
bay breeze
3 parts stoli vodka , 1 part cranberry juice , 1 part pineapple juice
black cow
2 oz kahlua , 2 oz half and half , 3 oz cola
blue shark
3/4 oz vodka , 1/2 oz tequila , several dashes of blue curacao
captain pepper
1 shot spiced rum , 6 oz dr pepper
cinnamon toast crunch
1 oz cinnamon schnapps , 2 oz vanilla vodka
well theres a few good luck
Hmm, how about sex on the beach shots or cocktails?
http://liquorlive.com/drinks.php?option=鈥?/a>
Also, with just vodka and non alcoholic mixers you can make quite a bit:
http://liquorlive.com/drinks.php?option=鈥?/a>
See drinks in green. Hope this helps!
Martini
In a shaker, add some ice, a couple ounces of vodka, a splash of White Vermouth.
shake it, strain into a Martini glass, add an olive (optional)
Enjoy!
scotch on the rocks
Vodka mixes well with quite a few ';two'; ingredient drinks:
Vodka and Lemonade
V and Club Soda
V and Tonic
V and Orange Juice
V and Cranberry Juice
White wine is good too, just open and pour! Ha!
Equal parts Lemonade, Cranberry juice, Pineapple Juice, Vodka, and Sprite.
So what's a really simple recipe?Simple mixed drink recipes?
Melon Ball:
1 oz melon liqueur
1/2 oz vodka
fill with OJ
Roll (Transfer from one glass to another and then back again)
Godmother:
1 1/2 oz vodka
1/2 Amaretto
Grasshopper:
1/2 oz dark Creme de menthe
1/2 oz light Creme de Cacao
fill with milk
Roll
(tastes like a mint girl scout cookie)
Screw Driver:
1 oz Vodka
fill with Orange Juice
White Russian:
1/2 oz Vodka
1/2 oz Kahlua
fill with milk
Roll
Dreamsicle:
1oz Creme de Almond
1 oz milk
fill with Orange juice
RollSimple mixed drink recipes?
make pink panties! i know it sounds horrible but it tastes really good get a case of natural light 2 bottles of 80 proof vodka and 2 things of country time lemonade powder- mix and enjoy =) no seriously- its cheap and it tastes good
a few fruit juices, a few sodas, and a bunch of liquor and anyone can find something they like. Or, sangria is always a good party bowl
buy lots of orange juice, cranberry juice and 7-up
buy lots of vodka because you can mix any of those with it
other liquers that mix well with those juices are peach schnapps, any of the puckers (apple, grape, cherry, watermelon etc), gin, rum, disarronno, i would just stick to the basics and once you got those then start mixing things up that might sound good
amazon street lemonade
ice , 2 oz vodka , lemonade
apple jack
1 oz jack daniels , fill glass with apple juice
apple martini
1 part vodka , 1 part sour apple schnapps, 1 part apple juice
arizona stingers
2 shots absolut vodka , 12 oz lemon iced tea
blt
1 1//2 oz bacardi limon , fill with iced tea
bay breeze
3 parts stoli vodka , 1 part cranberry juice , 1 part pineapple juice
black cow
2 oz kahlua , 2 oz half and half , 3 oz cola
blue shark
3/4 oz vodka , 1/2 oz tequila , several dashes of blue curacao
captain pepper
1 shot spiced rum , 6 oz dr pepper
cinnamon toast crunch
1 oz cinnamon schnapps , 2 oz vanilla vodka
well theres a few good luck
Hmm, how about sex on the beach shots or cocktails?
http://liquorlive.com/drinks.php?option=鈥?/a>
Also, with just vodka and non alcoholic mixers you can make quite a bit:
http://liquorlive.com/drinks.php?option=鈥?/a>
See drinks in green. Hope this helps!
Martini
In a shaker, add some ice, a couple ounces of vodka, a splash of White Vermouth.
shake it, strain into a Martini glass, add an olive (optional)
Enjoy!
scotch on the rocks
Vodka mixes well with quite a few ';two'; ingredient drinks:
Vodka and Lemonade
V and Club Soda
V and Tonic
V and Orange Juice
V and Cranberry Juice
White wine is good too, just open and pour! Ha!
Equal parts Lemonade, Cranberry juice, Pineapple Juice, Vodka, and Sprite.
What is a simple recipe for making a cheese cake?
step by stepWhat is a simple recipe for making a cheese cake?
I have made this recipe for years. It's a delicious simple cheesecake.
CHEESECAKE WITH SOUR CREAM TOPPING
Cream together:
1 1/2 lb. cream cheese
1 c. sugar
Add:
5 eggs
1 1/2 tsp. vanilla
Mix until well blended.
CRUST:
18 graham crackers, crushed fine
1 tbsp. sugar
2 tbsp. melted butter
Mix well.
Line bottom and sides of buttered 9 x 12 inch baking dish with graham cracker crust. Fill with cream cheese mixture and bake at 300 degrees for 1 hour. Bake the cheesecake in a hot water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger pan containing water in which to place the smaller cheesecake baking pan.) Remember to put foil outside of your springform pan so water doesn't get into it. Do not open the oven door to check on it often, it will cause the cake to crack.
TOPPING:
1 pt. sour cream
2/3 c. sugar
1 tbsp. vanilla
Blend until smooth. Pour over the cheesecake and return to oven for 5 minutes. Cool on rack for at least 2 hours.What is a simple recipe for making a cheese cake?
While not exactly a cheese cake, this tastes similar and is so easy
CHEESE PIE WITH FRUIT TOPPING
8 oz Cream cheese, softened
14 oz can Sweetened condensed milk
1/3 cup Lemon juice (bottled works fine)
1 陆 tsp Vanilla
1 can Pie filling of your choice (Cherry works great)
1 Graham cracker crust
1. In large mixing bowl beat cheese until fluffy
2. Beat in condensed milk until smooth
3. Stir in lemon juice and vanilla
4. Pour into crust and refrigerate 3 hours or more
5. Top with pie filling just before serving
You can make individual ones in paper muffin cups using Nilla wafers as the crust. Always a hit at potlucks.
A simple AND delicious recipe without all the fuss
1 pre-made graham cracker crust
2 pkg cream cheese
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
Cream the cream cheese with the sugar. Add one egg at a time; beating until mixed in. Add vanilla. Cook for 30 minutes on 350. Cool for one hour then refrigerate overnight. Before serving add your favorite topping (strawberry, blueberry, pineapple, etc.)
Cheesecake supreme in allrecipes.com. submitted by Muffy. One change in the recipe after turning the oven down, bake the cake @ 3 hours.
The first time I made it, I could not believe how easy it was, no worse than making a cake from scratch.
I have made this so many times, I could almost skip finding the recipe, and it turns out great everytime.
Jello brand instant cheese cake! then you can use different extracts to make the flavor different.chicago theater
I have made this recipe for years. It's a delicious simple cheesecake.
CHEESECAKE WITH SOUR CREAM TOPPING
Cream together:
1 1/2 lb. cream cheese
1 c. sugar
Add:
5 eggs
1 1/2 tsp. vanilla
Mix until well blended.
CRUST:
18 graham crackers, crushed fine
1 tbsp. sugar
2 tbsp. melted butter
Mix well.
Line bottom and sides of buttered 9 x 12 inch baking dish with graham cracker crust. Fill with cream cheese mixture and bake at 300 degrees for 1 hour. Bake the cheesecake in a hot water bath to keep the oven moisture high and the heat gentle. (A water bath is using a larger pan containing water in which to place the smaller cheesecake baking pan.) Remember to put foil outside of your springform pan so water doesn't get into it. Do not open the oven door to check on it often, it will cause the cake to crack.
TOPPING:
1 pt. sour cream
2/3 c. sugar
1 tbsp. vanilla
Blend until smooth. Pour over the cheesecake and return to oven for 5 minutes. Cool on rack for at least 2 hours.What is a simple recipe for making a cheese cake?
While not exactly a cheese cake, this tastes similar and is so easy
CHEESE PIE WITH FRUIT TOPPING
8 oz Cream cheese, softened
14 oz can Sweetened condensed milk
1/3 cup Lemon juice (bottled works fine)
1 陆 tsp Vanilla
1 can Pie filling of your choice (Cherry works great)
1 Graham cracker crust
1. In large mixing bowl beat cheese until fluffy
2. Beat in condensed milk until smooth
3. Stir in lemon juice and vanilla
4. Pour into crust and refrigerate 3 hours or more
5. Top with pie filling just before serving
You can make individual ones in paper muffin cups using Nilla wafers as the crust. Always a hit at potlucks.
A simple AND delicious recipe without all the fuss
1 pre-made graham cracker crust
2 pkg cream cheese
1/2 c. sugar
2 eggs
1/2 tsp. vanilla
Cream the cream cheese with the sugar. Add one egg at a time; beating until mixed in. Add vanilla. Cook for 30 minutes on 350. Cool for one hour then refrigerate overnight. Before serving add your favorite topping (strawberry, blueberry, pineapple, etc.)
Cheesecake supreme in allrecipes.com. submitted by Muffy. One change in the recipe after turning the oven down, bake the cake @ 3 hours.
The first time I made it, I could not believe how easy it was, no worse than making a cake from scratch.
I have made this so many times, I could almost skip finding the recipe, and it turns out great everytime.
Jello brand instant cheese cake! then you can use different extracts to make the flavor different.
Simple and tasty recipes?
When my parents aren't home, i'm stuck with dreaded cup noodles.
Can you guys offer me some recipes of some food that requires little ingredients and taste good? If it's healthy, that would be a great bonus. Simple and tasty recipes?
BBQ meatlovers PIZZA
Ingredients
olive oil cooking spray
2 lean beef sausages
26cm frozen pizza base, thawed
1/4 cup barbecue sauce
1 small red onion, halved, thinly sliced
50g rindless bacon, chopped
60g shaved pastrami, roughly chopped
6 cherry tomatoes, quartered
1/2 cup grated reduced-fat pizza cheese
Method
Spray a large frying pan with oil. Heat over medium heat. Cook sausages, turning occasionally, for 10 to 12 minutes or until cooked through. Allow to cool. Thinly slice.
Preheat oven to 200掳C/180掳C fan-forced. Line a large baking tray with baking paper. Place pizza base on prepared tray. Spread base with barbecue sauce. Top with sausage, onion, bacon, pastrami and tomatoes. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and pizza base is crisp. Cut into wedges. Serve.
BASIL %26amp; TOMATO PIZZA
Ingredients (serves 4)
1 quantity Quick pizza dough (see related recipe)
2/3 cup Classic tomato pizza sauce (see related recipe)
300g mozzarella cheese, thinly sliced
1 cup small basil leaves
Method
Preheat oven to 220掳C. Lightly grease two 27cm round pizza trays. Roll out each piece of dough to a 20cm round. Place 1 round on each tray. Using fingertips, press dough out to the edge of tray.
Spread 1/3 cup pizza sauce evenly over each pizza base. Top with mozzarella. Bake for 15 to 20 minutes, swapping trays over in oven after 12 minutes, or until bases are crisp and golden.
Sprinkle with basil. Season with salt and pepper. Serve.
CHEESY MEATBALLS WITH SPAGHETTI
Ingredients
500g lean beef mince
1 egg, lightly beaten
1 cup grated tasty cheese
1 onion, finely chopped
1/4 cup chopped basil
1 tbs olive oil
570g jar tomato, onion %26amp; basil chunky sauce
400g dried spaghetti
Method
Combine mince, egg, cheese, onion and basil. Season and roll into balls.
Heat oil in a large non-stick frying pan. Cook half the meatballs for 4-5 minutes. Remove and repeat.
Return the meatballs to the pan and pour over sauce. Cover, cook over a medium heat for 20 minutes until cooked through.
Cook spaghetti in a large pan of boiling water, as per packet directions. Drain and place in bowl. Spoon over meatballs and sauce. Serve with basil leaves.
CHICKEN PASTA BAKE
Ingredients
300g penne pasta
1 onion, finely chopped
300ml light thickened cream
310g can corn kernels, drained
2/3 cup (80g) frozen peas
1/2 cup (40g) grated parmesan
1/2 barbecue chicken, meat removed and roughly chopped
salt and pepper
1 cup (85g) low-fat tasty cheese
Method
Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and set aside.
Meanwhile, heat a little oil in a large non-stick frying pan over medium heat. Add the onion and cook for 5 minutes or until softened (do not allow to brown). Add the cream, bring to a simmer and cook for 2 minutes. Stir through the corn, peas, parmesan and chicken. Cook for another 2-3 minutes, then add the penne. Season with salt and pepper. Stir until well combined.
Preheat an oven grill on medium heat. Transfer the chicken mixture into a 4-cup capacity baking dish. Scatter with the cheese and place under preheated grill. Cook for 3-4 minutes or until golden on top. To serve, sprinkle with chopped flat-leaf parsley, if desired.
EASY FRIED RICE
Ingredients
1 cup long grain white rice
2 eggs
2 teaspoons vegetable oil
2 bacon rashers, chopped
1 carrot, peeled and grated
2 shallots, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve
Method
Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.
EGG %26amp; LETTUCE CUPS
Ingredients (serves 4)
4 eggs
1 tbs mayonnaise
1/4 tsp curry powder,
12 baby cos lettuce leaves
Method
Place eggs in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 4 minutes. Drain and cover with cold water. Set aside to cool. Peel. Place in a bowl. Use a fork to mash. Stir in mayonnaise and curry powder, if desired. Arrange baby cos lettuce leaves on serving plates. Spoon in the egg mixture. Serve.
FLUFFY OMELETE
Ingredients (serves 1)
2 eggs, separated
1 tablespoon milk
1/2 cup baby spinach leaves
2 slices shaved ham, torn roughly
1/4 cup grated light Swiss cheese
Method
Place the egg yolks in a bowl with the milk and combine. In Simple and tasty recipes?
Nachos
Preparation Time
15 minutes
Cooking Time
15 minutes
Ingredients (serves 6)
鈥?1 x quantity chilli con carne (see related recipe)
鈥?1 x 230g pkt corn chips
鈥?80g (1 cup) coarsely grated cheddar
鈥?Sour cream, to serve
鈥?Guacamole
鈥?1 large ripe avocado, halved, stone removed, peeled
鈥?2 tsp fresh lime juice
鈥?Salt %26amp; freshly ground black pepper
鈥?Tomato salsa
鈥?2 ripe tomatoes, coarsely chopped
鈥?2 tbs coarsely chopped fresh coriander
鈥?1 tbs drained sliced jalapeno chillies, coarsely chopped
Method
1. Preheat oven to 180掳C. Place chilli con carne (see related recipes) in a large saucepan over medium heat and cook, stirring occasionally, for 5 minutes or until hot.
2. Divide half the corn chips among 6 heatproof, ovenproof serving bowls. Spoon half the chilli con carne over the corn chips and sprinkle with half the cheese. Repeat with the remaining corn chips, chilli con carne and cheese to make a second layer. Place the bowls on a baking tray. Bake in preheated oven for 10 minutes or until cheese melts and is golden brown. Remove from oven.
3. Meanwhile, to make the guacamole, use a fork to mash the avocado and lime juice together in a bowl. Taste and season with salt and pepper.
4. To make the tomato salsa, combine the tomato, coriander and chilli in a small bowl.
5. Top nachos with a dollop of guacamole and sour cream. Top with tomato salsa to serve.
Notes %26amp; tips
鈥?Preparation and cooking times do not include chilli con carne.
Mini Taco Bowls
1. Ingredients8 TACO BELL HOME ORIGINALS Flour Tortilla
1 pound extra lean ground beef
1 cup TACO BELL HOME ORIGINALS Salsa
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
2 cups chopped lettuce
1 cup chopped tomatoes
1/4 cup KRAFT Ranch Dressing
2. Cooking Directions
Preheat oven to 350 degrees F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight medium muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min.
Meanwhile, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.
Top evenly with cheese, lettuce and tomatoes. Drizzle with dressing.
Spice up your meal time with these kid-pleasing tacos. Serve with your favorite fresh fruit.
Substitute
Prepare as directed, substituting 2 cups shredded cooked chicken for the browned ground beef.
Mac and cheese with beef:
use 2 boxes of Kraft Mac %26amp; Cheese. Cook according to the box. While the water is getting ready to boil, I cook 1 lb hamburger and about one small onion in a fry pan. Then I drain off the grease from the burger.
After you follow the directions on the box of mac %26amp; cheese, you add the burger/onion mix. Cook for about 5-10 minutes. I add a little more milk as need for moisture
--
baked chicken
place boneless skinless chicken breasts in glass pan
season with salt and pepper
spread a can of cream of mushroom evenly over the chicken
cover with foil and place in a 375 oven for 20 - 30 mins until chicken is no longer pink
serve with minute rice (just follow the directions and always make extra rice)
heat up some green beans as well
OR
you could make chicken noodle casserole
bring water to boil add noodles,a whole box or bag should do (like penne or macoroni),cook till done drain and set aside
while that is cookin mix together two can of cream of mushroom,1/4 cup of milk and two cans of chicken
place paper towl on top and cook for 1 minute and 30 seconds
take out of microwave stir and add 4 slice of american cheese cook for another 2 minutes take out of microwave and stir add pepper to taste(salt shouldnt be needed)
mix noodles and sauce together
place in casserole pan(like a 13 by 9 glass one)
cover in shredded cheese
bake at 350 for 30 mins
serve with frozen corn(just follow directions on bag) and butter bread
--
beef roast
salt %26amp; pepper
water
1-put the pice of meat in the roaster useing salt %26amp; pepepper shake top %26amp; sides lightly
2- turn the meat over and do the same thing -flip it back
3-turn ovrn on to 325*
4-add water to the pan -just enough so that when you put the tip of your finger against the inside bottom of the roaster the water comes up to your first knuckle
5- cover the pan and put it in the oven bake about 50 to 60 minutes
6- when the meat is finished roasting lift it on to a plater MAKE SURE YOU TURN OFF THE OVEN AND BEFOR YOU TAKE IT OUT GET POT HOLDERS TO PERTECT YOUR HANDS FROM BURNING.
MASH POTATOES -
6 potatoes
3/4 c milk
1/2 t salt %26amp; pepper
4 TAB.butter
peel %26amp; cut the potatoes rinse in cold water then put in the pot boil till tender then drain the potatoes in a straner put the potatoes back in a pot add salt %26amp; pepper butter use masher mash then add the milk
TAKE A CAN OF CORN OPEN SALT %26amp; PEPPER BUTTER
HOME MADE VANNILLA PUDDING :
2 C MILK-2 EGGS '
2 TAB cornstarch
1/4 c sugar
1/2 t vanilla
1/2 TABbutter
1- mix all of the ingredients together put in a 2 quart microwave -safe bowl :2cmilk 2 eggs -2 TABcornstarch and 1/4 c sugar
2- mix until smooth then heat in the microwave uncovered on high for 45 seconds
3- set the bowl on a hot pad %26amp; stir
4- repeat steps 3 and 4 eight times
5- then stir in 1/2 t vanilla and 1/2 TAB# butter
6- let it cool 2 -hours (((((you get 5 -1/2 c serveings))))
1/4 c sugar
--
tiki's- boil 4 potato's and 2 raw bananas. peel them and add salt,1 small spoon garam masala,paste of garlic,ginger a bit and 3 green chillis,finely chopped coriander and 1 big spoon lemon juice. mash them properly and make small tikis out of it. shallow fry it. serve hot with ketchup.
try it its different and very very tasty.
Potted Chicken:
One can crushed or pureed tomatoes
One can chicken broth
Chicken, cut into cubes
Pasta
Italian seasoning
salt and pepper
In a pot, heat some oil (butter will do in a pinch). Sautee the chicken pieces until they are browned all over (maybe five minutes). Add the tomatoes and the broth. Turn the heat down and simmer for about 15 minutes. Season to taste with salt, pepper, and Italian Seasoning. Serve with pasta.
You probably have most of these ingredients in your kitchen already.
Make a quesadilla. Tortilla, grated cheese, tortilla on top. Lightly butter a pan. Put in the quesadilla, cook till lightly browned then flip it over, cook some more till the cheese is melted. Serve with salsa. You can add some taco flavored meat, either beef or turkey. You can also add refried beans to it. It's good both ways. Have some salad with it if you like. Also good served with guacamole and sour cream.
As a poor single mother trying to recover from a divorce I tried this and it tasted pretty good and it was cheap.
Ingredients:
%26lt;%26gt; 1 chub of pan sausage (I like Jimmy Dean or Owens because they are pretty lean)
%26lt;%26gt; 1 can of Rotel tomatoes
%26lt;%26gt; 1 can of pinto or Ranch Style Beans
Brown the sausage in a skillet or a sauce pan. Add the beans and the tomatoes. Heat through. Serve with cornbread, corn chips, or crackers.
This is more of a snack than a meal but i hope it helps, If you look up a simple sugar cookie recipie you can find some really good ones and it only takes about half an hour.
My favorite fast and easy dish is a can of Spaghetti-Os and a can of cream-style corn. Just heat them together, add salt and pepper to taste, and have a piece of bread with it.
Can you guys offer me some recipes of some food that requires little ingredients and taste good? If it's healthy, that would be a great bonus. Simple and tasty recipes?
BBQ meatlovers PIZZA
Ingredients
olive oil cooking spray
2 lean beef sausages
26cm frozen pizza base, thawed
1/4 cup barbecue sauce
1 small red onion, halved, thinly sliced
50g rindless bacon, chopped
60g shaved pastrami, roughly chopped
6 cherry tomatoes, quartered
1/2 cup grated reduced-fat pizza cheese
Method
Spray a large frying pan with oil. Heat over medium heat. Cook sausages, turning occasionally, for 10 to 12 minutes or until cooked through. Allow to cool. Thinly slice.
Preheat oven to 200掳C/180掳C fan-forced. Line a large baking tray with baking paper. Place pizza base on prepared tray. Spread base with barbecue sauce. Top with sausage, onion, bacon, pastrami and tomatoes. Sprinkle with cheese. Bake for 15 to 20 minutes or until cheese is melted and pizza base is crisp. Cut into wedges. Serve.
BASIL %26amp; TOMATO PIZZA
Ingredients (serves 4)
1 quantity Quick pizza dough (see related recipe)
2/3 cup Classic tomato pizza sauce (see related recipe)
300g mozzarella cheese, thinly sliced
1 cup small basil leaves
Method
Preheat oven to 220掳C. Lightly grease two 27cm round pizza trays. Roll out each piece of dough to a 20cm round. Place 1 round on each tray. Using fingertips, press dough out to the edge of tray.
Spread 1/3 cup pizza sauce evenly over each pizza base. Top with mozzarella. Bake for 15 to 20 minutes, swapping trays over in oven after 12 minutes, or until bases are crisp and golden.
Sprinkle with basil. Season with salt and pepper. Serve.
CHEESY MEATBALLS WITH SPAGHETTI
Ingredients
500g lean beef mince
1 egg, lightly beaten
1 cup grated tasty cheese
1 onion, finely chopped
1/4 cup chopped basil
1 tbs olive oil
570g jar tomato, onion %26amp; basil chunky sauce
400g dried spaghetti
Method
Combine mince, egg, cheese, onion and basil. Season and roll into balls.
Heat oil in a large non-stick frying pan. Cook half the meatballs for 4-5 minutes. Remove and repeat.
Return the meatballs to the pan and pour over sauce. Cover, cook over a medium heat for 20 minutes until cooked through.
Cook spaghetti in a large pan of boiling water, as per packet directions. Drain and place in bowl. Spoon over meatballs and sauce. Serve with basil leaves.
CHICKEN PASTA BAKE
Ingredients
300g penne pasta
1 onion, finely chopped
300ml light thickened cream
310g can corn kernels, drained
2/3 cup (80g) frozen peas
1/2 cup (40g) grated parmesan
1/2 barbecue chicken, meat removed and roughly chopped
salt and pepper
1 cup (85g) low-fat tasty cheese
Method
Cook the penne in a large saucepan of salted boiling water according to packet instructions or until al dente. Drain and set aside.
Meanwhile, heat a little oil in a large non-stick frying pan over medium heat. Add the onion and cook for 5 minutes or until softened (do not allow to brown). Add the cream, bring to a simmer and cook for 2 minutes. Stir through the corn, peas, parmesan and chicken. Cook for another 2-3 minutes, then add the penne. Season with salt and pepper. Stir until well combined.
Preheat an oven grill on medium heat. Transfer the chicken mixture into a 4-cup capacity baking dish. Scatter with the cheese and place under preheated grill. Cook for 3-4 minutes or until golden on top. To serve, sprinkle with chopped flat-leaf parsley, if desired.
EASY FRIED RICE
Ingredients
1 cup long grain white rice
2 eggs
2 teaspoons vegetable oil
2 bacon rashers, chopped
1 carrot, peeled and grated
2 shallots, trimmed, finely sliced
1/2 cup frozen peas, thawed
1 tablespoon soy sauce, plus extra to serve
Method
Cook the rice in a large saucepan of boiling water for 12 minutes or until tender. Drain and leave to cool.
Using a whisk, lightly beat eggs in a small bowl. Heat oil in non-stick wok or large frying pan over medium heat. Add eggs. Swirl over base to form an omelette. Cook 2 minutes. Turn over. Cook 2 minutes until set. Transfer to a chopping board. Set aside to cool slightly. Cut into short strips.
Add bacon to wok. Cook 4 minutes until light golden. Add carrot. Stir fry 1 minute. Add shallots, peas and rice. Cook, stirring, 3-4 minutes. Add egg and soy sauce. Stir until heated through. Serve immediately, with extra soy.
EGG %26amp; LETTUCE CUPS
Ingredients (serves 4)
4 eggs
1 tbs mayonnaise
1/4 tsp curry powder,
12 baby cos lettuce leaves
Method
Place eggs in a saucepan and cover with cold water. Bring to the boil over high heat. Cook for 4 minutes. Drain and cover with cold water. Set aside to cool. Peel. Place in a bowl. Use a fork to mash. Stir in mayonnaise and curry powder, if desired. Arrange baby cos lettuce leaves on serving plates. Spoon in the egg mixture. Serve.
FLUFFY OMELETE
Ingredients (serves 1)
2 eggs, separated
1 tablespoon milk
1/2 cup baby spinach leaves
2 slices shaved ham, torn roughly
1/4 cup grated light Swiss cheese
Method
Place the egg yolks in a bowl with the milk and combine. In Simple and tasty recipes?
Nachos
Preparation Time
15 minutes
Cooking Time
15 minutes
Ingredients (serves 6)
鈥?1 x quantity chilli con carne (see related recipe)
鈥?1 x 230g pkt corn chips
鈥?80g (1 cup) coarsely grated cheddar
鈥?Sour cream, to serve
鈥?Guacamole
鈥?1 large ripe avocado, halved, stone removed, peeled
鈥?2 tsp fresh lime juice
鈥?Salt %26amp; freshly ground black pepper
鈥?Tomato salsa
鈥?2 ripe tomatoes, coarsely chopped
鈥?2 tbs coarsely chopped fresh coriander
鈥?1 tbs drained sliced jalapeno chillies, coarsely chopped
Method
1. Preheat oven to 180掳C. Place chilli con carne (see related recipes) in a large saucepan over medium heat and cook, stirring occasionally, for 5 minutes or until hot.
2. Divide half the corn chips among 6 heatproof, ovenproof serving bowls. Spoon half the chilli con carne over the corn chips and sprinkle with half the cheese. Repeat with the remaining corn chips, chilli con carne and cheese to make a second layer. Place the bowls on a baking tray. Bake in preheated oven for 10 minutes or until cheese melts and is golden brown. Remove from oven.
3. Meanwhile, to make the guacamole, use a fork to mash the avocado and lime juice together in a bowl. Taste and season with salt and pepper.
4. To make the tomato salsa, combine the tomato, coriander and chilli in a small bowl.
5. Top nachos with a dollop of guacamole and sour cream. Top with tomato salsa to serve.
Notes %26amp; tips
鈥?Preparation and cooking times do not include chilli con carne.
Mini Taco Bowls
1. Ingredients8 TACO BELL HOME ORIGINALS Flour Tortilla
1 pound extra lean ground beef
1 cup TACO BELL HOME ORIGINALS Salsa
1/2 cup KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese
2 cups chopped lettuce
1 cup chopped tomatoes
1/4 cup KRAFT Ranch Dressing
2. Cooking Directions
Preheat oven to 350 degrees F. Microwave tortillas on HIGH 30 sec. or until softened. Press 1 tortilla into each of eight medium muffin cups to form a bowl. Carefully fold edges of tortilla back to keep an opening for the filling. Bake 10 min.
Meanwhile, brown meat in large skillet on medium heat; drain. Stir in salsa; bring to boil. Reduce heat to medium-low; simmer 10 min. Spoon about 1/4 cup of the meat mixture into each tortilla bowl.
Top evenly with cheese, lettuce and tomatoes. Drizzle with dressing.
Spice up your meal time with these kid-pleasing tacos. Serve with your favorite fresh fruit.
Substitute
Prepare as directed, substituting 2 cups shredded cooked chicken for the browned ground beef.
Mac and cheese with beef:
use 2 boxes of Kraft Mac %26amp; Cheese. Cook according to the box. While the water is getting ready to boil, I cook 1 lb hamburger and about one small onion in a fry pan. Then I drain off the grease from the burger.
After you follow the directions on the box of mac %26amp; cheese, you add the burger/onion mix. Cook for about 5-10 minutes. I add a little more milk as need for moisture
--
baked chicken
place boneless skinless chicken breasts in glass pan
season with salt and pepper
spread a can of cream of mushroom evenly over the chicken
cover with foil and place in a 375 oven for 20 - 30 mins until chicken is no longer pink
serve with minute rice (just follow the directions and always make extra rice)
heat up some green beans as well
OR
you could make chicken noodle casserole
bring water to boil add noodles,a whole box or bag should do (like penne or macoroni),cook till done drain and set aside
while that is cookin mix together two can of cream of mushroom,1/4 cup of milk and two cans of chicken
place paper towl on top and cook for 1 minute and 30 seconds
take out of microwave stir and add 4 slice of american cheese cook for another 2 minutes take out of microwave and stir add pepper to taste(salt shouldnt be needed)
mix noodles and sauce together
place in casserole pan(like a 13 by 9 glass one)
cover in shredded cheese
bake at 350 for 30 mins
serve with frozen corn(just follow directions on bag) and butter bread
--
beef roast
salt %26amp; pepper
water
1-put the pice of meat in the roaster useing salt %26amp; pepepper shake top %26amp; sides lightly
2- turn the meat over and do the same thing -flip it back
3-turn ovrn on to 325*
4-add water to the pan -just enough so that when you put the tip of your finger against the inside bottom of the roaster the water comes up to your first knuckle
5- cover the pan and put it in the oven bake about 50 to 60 minutes
6- when the meat is finished roasting lift it on to a plater MAKE SURE YOU TURN OFF THE OVEN AND BEFOR YOU TAKE IT OUT GET POT HOLDERS TO PERTECT YOUR HANDS FROM BURNING.
MASH POTATOES -
6 potatoes
3/4 c milk
1/2 t salt %26amp; pepper
4 TAB.butter
peel %26amp; cut the potatoes rinse in cold water then put in the pot boil till tender then drain the potatoes in a straner put the potatoes back in a pot add salt %26amp; pepper butter use masher mash then add the milk
TAKE A CAN OF CORN OPEN SALT %26amp; PEPPER BUTTER
HOME MADE VANNILLA PUDDING :
2 C MILK-2 EGGS '
2 TAB cornstarch
1/4 c sugar
1/2 t vanilla
1/2 TABbutter
1- mix all of the ingredients together put in a 2 quart microwave -safe bowl :2cmilk 2 eggs -2 TABcornstarch and 1/4 c sugar
2- mix until smooth then heat in the microwave uncovered on high for 45 seconds
3- set the bowl on a hot pad %26amp; stir
4- repeat steps 3 and 4 eight times
5- then stir in 1/2 t vanilla and 1/2 TAB# butter
6- let it cool 2 -hours (((((you get 5 -1/2 c serveings))))
1/4 c sugar
--
tiki's- boil 4 potato's and 2 raw bananas. peel them and add salt,1 small spoon garam masala,paste of garlic,ginger a bit and 3 green chillis,finely chopped coriander and 1 big spoon lemon juice. mash them properly and make small tikis out of it. shallow fry it. serve hot with ketchup.
try it its different and very very tasty.
Potted Chicken:
One can crushed or pureed tomatoes
One can chicken broth
Chicken, cut into cubes
Pasta
Italian seasoning
salt and pepper
In a pot, heat some oil (butter will do in a pinch). Sautee the chicken pieces until they are browned all over (maybe five minutes). Add the tomatoes and the broth. Turn the heat down and simmer for about 15 minutes. Season to taste with salt, pepper, and Italian Seasoning. Serve with pasta.
You probably have most of these ingredients in your kitchen already.
Make a quesadilla. Tortilla, grated cheese, tortilla on top. Lightly butter a pan. Put in the quesadilla, cook till lightly browned then flip it over, cook some more till the cheese is melted. Serve with salsa. You can add some taco flavored meat, either beef or turkey. You can also add refried beans to it. It's good both ways. Have some salad with it if you like. Also good served with guacamole and sour cream.
As a poor single mother trying to recover from a divorce I tried this and it tasted pretty good and it was cheap.
Ingredients:
%26lt;%26gt; 1 chub of pan sausage (I like Jimmy Dean or Owens because they are pretty lean)
%26lt;%26gt; 1 can of Rotel tomatoes
%26lt;%26gt; 1 can of pinto or Ranch Style Beans
Brown the sausage in a skillet or a sauce pan. Add the beans and the tomatoes. Heat through. Serve with cornbread, corn chips, or crackers.
This is more of a snack than a meal but i hope it helps, If you look up a simple sugar cookie recipie you can find some really good ones and it only takes about half an hour.
My favorite fast and easy dish is a can of Spaghetti-Os and a can of cream-style corn. Just heat them together, add salt and pepper to taste, and have a piece of bread with it.
Simple mixed drink recipes?
I'm having a little get together and I don't have a bar or anything, so I'm looking to make some drinks without too many ingredients. (An example would be like a John Daly, which is citrus vodka, lemonade, iced tea.)
So what's a really simple recipe?Simple mixed drink recipes?
cosmo:
vodka, triple-sec, lime juice %26amp; cranberry juice
simple one I LOVE (no name since i invented it)
shot of absolute pear vodka
shot of triple-sec
shot of sweet %26amp; sour
shaken and poured in a chilled cocktail glass
if you don't mind blending, my favorite SIMPLE margarita is hard to beat too:
can of frozen limeade
tequila
ice
throw the limeade into th blender, fill with ice, then refill the can with tequila and pour over the ice... blend until its the consistency you like.
So what's a really simple recipe?Simple mixed drink recipes?
cosmo:
vodka, triple-sec, lime juice %26amp; cranberry juice
simple one I LOVE (no name since i invented it)
shot of absolute pear vodka
shot of triple-sec
shot of sweet %26amp; sour
shaken and poured in a chilled cocktail glass
if you don't mind blending, my favorite SIMPLE margarita is hard to beat too:
can of frozen limeade
tequila
ice
throw the limeade into th blender, fill with ice, then refill the can with tequila and pour over the ice... blend until its the consistency you like.
What is a simple romantic dinner? recipes please?
My husband's favorite romantic dinner is spaghetti and homemade meatballs with a salad, italian bread and wine. And of course don't forget the candles and soft music playing in the background.What is a simple romantic dinner? recipes please?
With just six ingredients, you can have a complete meal, very romantic; shrimp kabobs cooked on the grill, and an Italian mixed salad.
large shrimp, shelled
cherry tomatoes
zucchini, cut in 1 inch pieces
onions
green peppers
small potatoes
Add a bottle of wine, some soft music, and some candles and you're all set!What is a simple romantic dinner? recipes please?
Depends on what you like? But my favorite is seared pork tenderloin with roasted red potatoes with rosemary and a salad. The wonderful aroma of those two cooking is heavenly. The recipes can be found at:
http://www.cooking-is-easy-and-fun.com/s鈥?/a>
http://www.cooking-is-easy-and-fun.com/r鈥?/a>
Steak au poivre (sounds daunting but it's so simple and delicious) and matchstick potatoes.
http://www.foodnetwork.com/recipes/ina-g鈥?/a>
Spaghetti is always simple and can be romantic. If your not wanted to cook alot the all you need is Noodles sauce and frozen meatballs and add a salad. If you want to do a lil more make your own meat balls with spices and bread crumb and bake them.
i guess a girl cooking for a guy? steak, potatoes, vegies and a cake or ice cream for desert, works always, guys love a good steak (don't overcook it)
Scallops with spinach and lemon, pancakes with smoked salmon and fruit cream.
With just six ingredients, you can have a complete meal, very romantic; shrimp kabobs cooked on the grill, and an Italian mixed salad.
large shrimp, shelled
cherry tomatoes
zucchini, cut in 1 inch pieces
onions
green peppers
small potatoes
Add a bottle of wine, some soft music, and some candles and you're all set!What is a simple romantic dinner? recipes please?
Depends on what you like? But my favorite is seared pork tenderloin with roasted red potatoes with rosemary and a salad. The wonderful aroma of those two cooking is heavenly. The recipes can be found at:
http://www.cooking-is-easy-and-fun.com/s鈥?/a>
http://www.cooking-is-easy-and-fun.com/r鈥?/a>
Steak au poivre (sounds daunting but it's so simple and delicious) and matchstick potatoes.
http://www.foodnetwork.com/recipes/ina-g鈥?/a>
Spaghetti is always simple and can be romantic. If your not wanted to cook alot the all you need is Noodles sauce and frozen meatballs and add a salad. If you want to do a lil more make your own meat balls with spices and bread crumb and bake them.
i guess a girl cooking for a guy? steak, potatoes, vegies and a cake or ice cream for desert, works always, guys love a good steak (don't overcook it)
Scallops with spinach and lemon, pancakes with smoked salmon and fruit cream.
Have a simple slowcooker chili recipe?
Crockpot chili recipe with ground beef and beans.
INGREDIENTS:
2 (15 1/2 oz.) cans red kidney beans, drained
1 (28 oz.) can tomatoes, cut up
1/2 cup chopped celery
1 cup chopped onion
1 (6 oz.) can tomato paste
1/2 cup chopped green pepper
1 (4 oz.) can green chili peppers, drained and chopped
2 tablespoons sugar
1 bay leaf
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried, crushed leaf marjoram
1/8 teaspoon pepper
1 to 1 1/2 pounds lean ground beef
PREPARATION:
In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Serve with cornbread. Makes about 6 to 8 hearty servings.Have a simple slowcooker chili recipe?
Go to the store and buy a package of Texas Brand Chili Seasoning. It comes in a little brown bag all sealed up and contains all the seasonings you could need for chili. Then you just get some stewed tomatoes or diced tomatoes or fresh onion and hamburger or sausage and chili beans (dried or canned) and anything you like in your chili. Throw it in and cook on low for a few hours.Have a simple slowcooker chili recipe?
honestly i took 3 big cans of that campbells chili already made and added to it:
green pepper
big can of chili tomatoes
onions
garlic
extra meat
whatever you like it was fast and easy
get 3 or 4 different cans of beans, add 1 can tomato sauce, 1 lb of ground turkey (cooked), and 1 package of chili seasoning. dump it all together, stir, and put on the lowest setting in the morning. by the time you get home it will be awesome!
INGREDIENTS:
2 (15 1/2 oz.) cans red kidney beans, drained
1 (28 oz.) can tomatoes, cut up
1/2 cup chopped celery
1 cup chopped onion
1 (6 oz.) can tomato paste
1/2 cup chopped green pepper
1 (4 oz.) can green chili peppers, drained and chopped
2 tablespoons sugar
1 bay leaf
1/2 teaspoon garlic powder
1 teaspoon salt
1 teaspoon dried, crushed leaf marjoram
1/8 teaspoon pepper
1 to 1 1/2 pounds lean ground beef
PREPARATION:
In skillet brown ground beef and drain. In crockery cooker combine all ingredients. Cover, cook on low heat for 8 to 10 hours. Remove bay leaf and stir before serving. Serve with cornbread. Makes about 6 to 8 hearty servings.Have a simple slowcooker chili recipe?
Go to the store and buy a package of Texas Brand Chili Seasoning. It comes in a little brown bag all sealed up and contains all the seasonings you could need for chili. Then you just get some stewed tomatoes or diced tomatoes or fresh onion and hamburger or sausage and chili beans (dried or canned) and anything you like in your chili. Throw it in and cook on low for a few hours.Have a simple slowcooker chili recipe?
honestly i took 3 big cans of that campbells chili already made and added to it:
green pepper
big can of chili tomatoes
onions
garlic
extra meat
whatever you like it was fast and easy
get 3 or 4 different cans of beans, add 1 can tomato sauce, 1 lb of ground turkey (cooked), and 1 package of chili seasoning. dump it all together, stir, and put on the lowest setting in the morning. by the time you get home it will be awesome!
Simple, but healthy recipes?
I'm looking for budget wise recipes that are simple and healthy to make (I'm aware that's kind of a triple threat).
I'm sick and tired of cooking the same thing over and over and would like something new to switch it up. Please no seafood or pork, though.Simple, but healthy recipes?
***Mediterranean Chicken***
2 cups instant brown rice, uncooked
4 small boneless skinless chicken breast halves (1 lb.)
1 small onion, chopped
1 tsp. dried oregano leaves
1 can (14-1/2 oz.) Italian-style diced tomatoes, drained
1/4 cup KRAFT Sun-Dried Tomato Dressing
2 tsp. minced garlic
1/4 cup sliced stuffed green olives
COOK rice as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 min. on each side or until chicken is lightly browned on both sides and onions are crisp-tender. Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 min. or until chicken is cooked through (165潞F), turning chicken after 3 min. Stir in olives.
SPOON rice onto serving platter; top with the chicken and sauce.
***Sweet BBQ Chicken Kabobs***
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups fresh pineapple chunks (1-1/2 inch)
1 each: red and green pepper, cut into 1-1/2-inch pieces
1/2 cup Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed
HEAT grill to medium-high heat. Using 8 long wooden skewers (placing 2, side-by-side, for each kabob), thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs.
MIX barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.
GRILL 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce mixture.
***Creole Meatloaf with Trinity Gravy***
鈥? pounds ground turkey or lean ground pork
鈥? medium onions, half of one grated, the rest finely chopped, divided
鈥?-4 cloves garlic, finely chopped
鈥? tablespoon paprika
鈥? tablespoons fresh thyme, chopped
鈥alt and black pepper
鈥?/4 cup grainy mustard
鈥? egg
鈥?/2 cup breadcrumbs
鈥? tablespoons butter
鈥? celery ribs, chopped
鈥? green bell pepper, chopped
鈥? tablespoons tomato paste
鈥? tablespoons flour
鈥? 1/2 cups chicken stock
鈥?-3 tablespoons hot sauce, depending on how hot you like it
鈥?-5 scallions, sliced on bias, for garnish
Pre-heat the oven to 350掳F.
In a large mixing bowl, combine the ground turkey, grated onion, garlic, paprika, thyme, salt, pepper, grainy mustard, egg and breadcrumbs. Divide the mixture into four equal portions and shape into four loaves, each about an inch thick. Place them onto a baking sheet and bake for 35 minutes.
While the meatloaves are cooking, make the Trinity Gravy: melt the butter in a large skillet over medium-low heat. Add the remaining chopped onion, the celery and the bell pepper and cook until nice and soft.
Add the tomato paste and cook until golden brown and fragrant, about 30 seconds. Add the flour and cook for 2-3 minutes, until it starts to smell nutty. Whisk in the stock and hot sauce and cook until thickened. Adjust the seasonings, to taste.
Serve the meatloaves topped with the Trinity Gravy and garnished with the scallions and Mashed Sweet Potatoes alongsideSimple, but healthy recipes?
SPICY LOW FAT CHICKEN FAJITAS
2 cooked boneless, skinless, chicken breasts
1 can Rotel tomatoes (not drained)
1 bell pepper, diced
1 onion (Vidalia is best), diced
1 tsp. minced garlic
1 tomato, diced
cooking spray or 1 tsp. of olive oil
corn tortillas
sour cream (low-fat or fat-free)- optional
shredded cheddar cheese - optional
Coat the skillet in cooking spray or 1 teaspoon of olive oil. On medium heat, add the diced bell pepper and onion to the skillet.
Saut茅 until the peppers have softened enough to be cut easily with a spatula. If the skillet becomes too dry, a few teaspoons of water may be added to prevent sticking.
Add the minced Garlic, diced tomato, and can of Rotel. While the above ingredients are cooking, shred and add cooked chicken to the skillet.
Cook until the juice from the Rotel has thickened. Set aside the cooked fajita filling in a covered bowl.
Heat the corn tortillas. Place fajita filling in the middle of your warm tortillas and serve. Top with sour cream and shredded cheese, if desired.
This recipe is very easy to modify to your personal preferences. You can add or decrease ingredients as you like. Rice also makes an excellent addition to this meal.
Chicken Fried Rice
3 large eggs
Salt and freshly ground pepper
Vegetable oil for frying
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil*
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced
2 tablespoons soy sauce
Additional sliced green onions for garnish
Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelette with half the beaten eggs. Turn on to a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place one omelette on top of the other, fold and coarsely chop. Set aside.
In a medium bowl, toss chicken strips with the sesame oil; salt and pepper to taste.
Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in diced cooked egg. If desired, garnish with additional sliced green onions.
Makes 6 to 8 servings.
*Available in the Asian section of most grocery stores.
Save this Recipe on Delicious
| Home | Features | Cooking Dictionary | Cook-%26amp;-Book Reviews | Read the Articles |
Copyright 漏 1999 - 2009 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating
Different salads are good.
Greek salad: cucumber, baby tomatoes, green pepper, fetta cheese, greek dressing or italian would do. of course you can add other things as well red onion, black olives
I also enjoy cookng up green beans.
Simple is best to prepare as much of things as you can at once.
like cheese, I always grate some and cut some into cubes and put in sealed clear containers in the fridge so its easy to grab some when needed.
Healthy you must remember moderation is a big key.
Instead of more dressing on your salad use alot less
Okay, here is simple, healthy, and inexpensive, Zucchini and Eggs! http://www.eat-well-save-money-recipes.c鈥?/a>
Give it a try!
Anne
Have salads and they can be made of fresh fruits or veggies. Many are in season right now and pretty reasonable.
how about pizza,lasagna,spaghettiti
they're the best i can think of
I'm sick and tired of cooking the same thing over and over and would like something new to switch it up. Please no seafood or pork, though.Simple, but healthy recipes?
***Mediterranean Chicken***
2 cups instant brown rice, uncooked
4 small boneless skinless chicken breast halves (1 lb.)
1 small onion, chopped
1 tsp. dried oregano leaves
1 can (14-1/2 oz.) Italian-style diced tomatoes, drained
1/4 cup KRAFT Sun-Dried Tomato Dressing
2 tsp. minced garlic
1/4 cup sliced stuffed green olives
COOK rice as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium heat. Add chicken and onions; sprinkle with oregano. Cook chicken 3 min. on each side or until chicken is lightly browned on both sides and onions are crisp-tender. Add tomatoes, dressing and garlic; stir gently. Continue to cook 4 to 6 min. or until chicken is cooked through (165潞F), turning chicken after 3 min. Stir in olives.
SPOON rice onto serving platter; top with the chicken and sauce.
***Sweet BBQ Chicken Kabobs***
1 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
2 cups fresh pineapple chunks (1-1/2 inch)
1 each: red and green pepper, cut into 1-1/2-inch pieces
1/2 cup Barbecue Sauce
3 Tbsp. frozen orange juice concentrate, thawed
HEAT grill to medium-high heat. Using 8 long wooden skewers (placing 2, side-by-side, for each kabob), thread chicken alternately with pineapple and peppers onto skewers to make 4 kabobs.
MIX barbecue sauce and juice concentrate; brush some of the sauce mixture onto kabobs.
GRILL 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce mixture.
***Creole Meatloaf with Trinity Gravy***
鈥? pounds ground turkey or lean ground pork
鈥? medium onions, half of one grated, the rest finely chopped, divided
鈥?-4 cloves garlic, finely chopped
鈥? tablespoon paprika
鈥? tablespoons fresh thyme, chopped
鈥alt and black pepper
鈥?/4 cup grainy mustard
鈥? egg
鈥?/2 cup breadcrumbs
鈥? tablespoons butter
鈥? celery ribs, chopped
鈥? green bell pepper, chopped
鈥? tablespoons tomato paste
鈥? tablespoons flour
鈥? 1/2 cups chicken stock
鈥?-3 tablespoons hot sauce, depending on how hot you like it
鈥?-5 scallions, sliced on bias, for garnish
Pre-heat the oven to 350掳F.
In a large mixing bowl, combine the ground turkey, grated onion, garlic, paprika, thyme, salt, pepper, grainy mustard, egg and breadcrumbs. Divide the mixture into four equal portions and shape into four loaves, each about an inch thick. Place them onto a baking sheet and bake for 35 minutes.
While the meatloaves are cooking, make the Trinity Gravy: melt the butter in a large skillet over medium-low heat. Add the remaining chopped onion, the celery and the bell pepper and cook until nice and soft.
Add the tomato paste and cook until golden brown and fragrant, about 30 seconds. Add the flour and cook for 2-3 minutes, until it starts to smell nutty. Whisk in the stock and hot sauce and cook until thickened. Adjust the seasonings, to taste.
Serve the meatloaves topped with the Trinity Gravy and garnished with the scallions and Mashed Sweet Potatoes alongsideSimple, but healthy recipes?
SPICY LOW FAT CHICKEN FAJITAS
2 cooked boneless, skinless, chicken breasts
1 can Rotel tomatoes (not drained)
1 bell pepper, diced
1 onion (Vidalia is best), diced
1 tsp. minced garlic
1 tomato, diced
cooking spray or 1 tsp. of olive oil
corn tortillas
sour cream (low-fat or fat-free)- optional
shredded cheddar cheese - optional
Coat the skillet in cooking spray or 1 teaspoon of olive oil. On medium heat, add the diced bell pepper and onion to the skillet.
Saut茅 until the peppers have softened enough to be cut easily with a spatula. If the skillet becomes too dry, a few teaspoons of water may be added to prevent sticking.
Add the minced Garlic, diced tomato, and can of Rotel. While the above ingredients are cooking, shred and add cooked chicken to the skillet.
Cook until the juice from the Rotel has thickened. Set aside the cooked fajita filling in a covered bowl.
Heat the corn tortillas. Place fajita filling in the middle of your warm tortillas and serve. Top with sour cream and shredded cheese, if desired.
This recipe is very easy to modify to your personal preferences. You can add or decrease ingredients as you like. Rice also makes an excellent addition to this meal.
Chicken Fried Rice
3 large eggs
Salt and freshly ground pepper
Vegetable oil for frying
4 boneless, skinless chicken breast halves, cut into thin strips
1 teaspoon sesame oil*
1 large onion, finely chopped
2 garlic cloves, finely minced
4 cups cold, cooked rice
6 green (spring) onions, thinly sliced
2 tablespoons soy sauce
Additional sliced green onions for garnish
Beat eggs with salt and pepper to taste. Heat very little oil in a frying pan and make an omelette with half the beaten eggs. Turn on to a plate to cool (do not fold omelette). Repeat process with remaining beaten eggs. Place one omelette on top of the other, fold and coarsely chop. Set aside.
In a medium bowl, toss chicken strips with the sesame oil; salt and pepper to taste.
Heat 3 tablespoons vegetable oil over high heat in large frying pan or wok and stir-fry the prepared chicken strips until lightly golden, about 2 to 3 minutes. Add the onion and garlic and stir-fry for 1 to 2 minutes or until onion has softened. Add 2 tablespoons more vegetable oil and when hot, stir in the cooked rice and green onions, tossing and mixing thoroughly until very hot. Sprinkle with soy sauce and mix evenly. Remove from heat and stir in diced cooked egg. If desired, garnish with additional sliced green onions.
Makes 6 to 8 servings.
*Available in the Asian section of most grocery stores.
Save this Recipe on Delicious
| Home | Features | Cooking Dictionary | Cook-%26amp;-Book Reviews | Read the Articles |
Copyright 漏 1999 - 2009 CooksRecipes.com. All rights reserved. Terms of Use | Privacy Policy | Content Rating
Different salads are good.
Greek salad: cucumber, baby tomatoes, green pepper, fetta cheese, greek dressing or italian would do. of course you can add other things as well red onion, black olives
I also enjoy cookng up green beans.
Simple is best to prepare as much of things as you can at once.
like cheese, I always grate some and cut some into cubes and put in sealed clear containers in the fridge so its easy to grab some when needed.
Healthy you must remember moderation is a big key.
Instead of more dressing on your salad use alot less
Okay, here is simple, healthy, and inexpensive, Zucchini and Eggs! http://www.eat-well-save-money-recipes.c鈥?/a>
Give it a try!
Anne
Have salads and they can be made of fresh fruits or veggies. Many are in season right now and pretty reasonable.
how about pizza,lasagna,spaghettiti
they're the best i can think of
Anyone know any simple recipe's for snacks that don't need many ingredients?
Looking for recipes for snacks. Anyone know any good ones?Anyone know any simple recipe's for snacks that don't need many ingredients?
Cheese omelet. 2 or three eggs and a hand full of cheese, whisk together place in frying pan with little oil and cook. serve with salad or chips
Anyone know any simple recipe's for snacks that don't need many ingredients?
I don't what you have in your house, but for quick snacks I sometimes make cheese quesidillas and mix in meat, veges, or anything else we may have that sounds good. I just take a flour tortilla, put in on a skillet over medium heat, add cheese and whatever else to 1/2 of it, fold it over, and flip after a few minutes until the cheese is all gooey.
Also, my husband use to make this often, the classic old peanut butter in celery with raisins. :)
Yummy and easy Sweet and Sour Meatballs
You can either season and breadcrumb the ground beef like you would regular meatballs, or you can just roll ground beef up into small balls. Place one can of jellied cranberry sauce and one jar of cocktail sauce into a sauce pan. Mix and heat only until it is fragrant. Mixture should be thick. Place the meatballs into the pan and moisten on all sides with the sauce. Heat for several minutes, until the meatballs are warm. Do not boil. Serve on toothpicks.
Combine equal parts fluffed marshmallow and low-fat peanut butter. Use for dipping apple slices.
Hummus is also great for dipping all kinds of things, or chips and salsa, cheese and crackers, graham crackers and applesauce.
I like laying some tortilla chips on a plate, tossing shredded cheese on top and microwave for about 30 seconds until the cheese is melted. Then add salsa and eat.
Melt butter and add ranch dressing mix (the dry stuff) toss with oyster crackers and bake on a cookie sheet on 250 - 300 for half hour or so.
Use one packet of dressing mix and one stick of butter. Toss with a whole bag of crackers in a large bowl.
Crab Ball
1 can crabmeat, drained and flaked
8 ounces cream cheese
3 tablespoons chili sauce (or ketchup)
1 tablespoon horseradish
Mix crabmeat and cream cheese. Mix chili sauce and horseradish, spread over crab ball.
You can make peanut butter cookies with a cup of peanut butter, a cup of sugar, an egg, an ungreased cookie sheet, and an oven at 400*
Carrots and Celery
Olives and Pickles
Hummus
Cheese and Crackers
cupcakes :]
popcorn
humus and carrot sticks = yum :D
chicago theater
Cheese omelet. 2 or three eggs and a hand full of cheese, whisk together place in frying pan with little oil and cook. serve with salad or chips
Anyone know any simple recipe's for snacks that don't need many ingredients?
I don't what you have in your house, but for quick snacks I sometimes make cheese quesidillas and mix in meat, veges, or anything else we may have that sounds good. I just take a flour tortilla, put in on a skillet over medium heat, add cheese and whatever else to 1/2 of it, fold it over, and flip after a few minutes until the cheese is all gooey.
Also, my husband use to make this often, the classic old peanut butter in celery with raisins. :)
Yummy and easy Sweet and Sour Meatballs
You can either season and breadcrumb the ground beef like you would regular meatballs, or you can just roll ground beef up into small balls. Place one can of jellied cranberry sauce and one jar of cocktail sauce into a sauce pan. Mix and heat only until it is fragrant. Mixture should be thick. Place the meatballs into the pan and moisten on all sides with the sauce. Heat for several minutes, until the meatballs are warm. Do not boil. Serve on toothpicks.
Combine equal parts fluffed marshmallow and low-fat peanut butter. Use for dipping apple slices.
Hummus is also great for dipping all kinds of things, or chips and salsa, cheese and crackers, graham crackers and applesauce.
I like laying some tortilla chips on a plate, tossing shredded cheese on top and microwave for about 30 seconds until the cheese is melted. Then add salsa and eat.
Melt butter and add ranch dressing mix (the dry stuff) toss with oyster crackers and bake on a cookie sheet on 250 - 300 for half hour or so.
Use one packet of dressing mix and one stick of butter. Toss with a whole bag of crackers in a large bowl.
Crab Ball
1 can crabmeat, drained and flaked
8 ounces cream cheese
3 tablespoons chili sauce (or ketchup)
1 tablespoon horseradish
Mix crabmeat and cream cheese. Mix chili sauce and horseradish, spread over crab ball.
You can make peanut butter cookies with a cup of peanut butter, a cup of sugar, an egg, an ungreased cookie sheet, and an oven at 400*
Carrots and Celery
Olives and Pickles
Hummus
Cheese and Crackers
cupcakes :]
popcorn
humus and carrot sticks = yum :D
What is a simple and good Portuguese recipe?
I would like to make a good Portuguese meal for my family.What is a simple and good Portuguese recipe?
if you like saugage u might want to try
Linguica Sausage
25 min 10 min prep
4 lbs boneless pork butt
2 1/2-3 1/2 teaspoons salt
4-7 garlic cloves, minced or garlic cloves, pressed
4-6 small dried hot chili peppers, crushed
1 tablespoon coriander
1 tablespoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 cup cider vinegar
1/2 cup cold water
Cut pork into cubes, separating lean meat and fat.
Measure or weigh; you should have equal parts, or 2 pounds each, fat and lean meat.
Grind coarsely.
Combine ground meat in large bowl with remaining ingredients, and mix well with your hands or a heavy spoon.
Cover and chill at least 2 hours or overnight.
Shape into patties or links.
Cook as you would any sausage.
If you like fish try this,
Portuguese-Style Baked Fish
55 min 30 min prep
2 lbs fish fillets (cod, haddock or other white fish.)
2 tablespoons olive oil
1 onion, chopped
1 leek, cleaned and sliced (white part only)
4 garlic cloves, minced
1 1/2 cups canned plum tomatoes (about 1 medium sized can)
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon rosemary
salt and pepper
1 green pepper, sliced
1 lemon, sliced
1 bunch fresh parsley, minced
In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
Preheat the oven to 350.
In a baking pan pour about 1/3 of the sauce.
Put the fish fillets on top of the sauce. Top with the sliced green pepper.
Pour the wine over this and then top with lemon slices.
Pour the rest of the tomato sauce over all and then top with minced parsley.
Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!
Or even chicken try
Portuguese Style Chicken
1录 hours 20 min prep
4 boneless chicken breasts
3 tablespoons flour
salt
pepper
2 tablespoons olive oil
1 onion, sliced
8 ounces mushrooms, sliced
2/3 cup white wine
4 garlic cloves, minced
1 teaspoon cornstarch
1/4 teaspoon dried rosemary, crushed
Trim any fat off of the chicken and cut it crosswise into 1 inch wide strips.
Season the flour with salt and pepper.
Coat the chicken pieces with the flour, shaking off any excess.
Saute the chicken in the olive oil until golden brown.
Remove the chicken to a plate. Add the wine to the pan and scrape up any browned bits from the bottom of the pan.
Add onions, mushrooms, garlic and rosemary.
Mix the cornstarch with 1 tablespoon of cold water and stir it into the sauce.
Add the chicken back in, bring the sauce to a boil and then cover, reduce heat to low and simmer for 30 minutes
Maybe for a dessert try
Portugese Custard Tarts
30 min 15 min prep
3 sheets frozen puff pastry
2 tablespoons custard powder
2 tablespoons caster sugar
400 ml cream
1 orange, zest of
1 teaspoon vanilla essence
icing sugar, to dust
Preheat oven to 350 Degrees
Cut each sheet into 4 10cm circles, line 1/2 cup muffin pan with dough. Refrigerate.
Stir custard powder, sugar and 1/2 cup cream until smooth.
Stir in zest and essence.
Bring remaining cream to boil in saucepan.
Stir quickly into custard mixture.
Stir over low heat 2 minutes until thickened.
Cool 5 minutes and pour into prepared cases.
Bake in middle oven 15 minutes.
Dust with icing sugar to serve.
good luck, I hope this helpedWhat is a simple and good Portuguese recipe?
recipes dot com
they have all types of ethnic cuisines
the portuguese make an awesome black bean soup its like a one dish meal and it is not really a soup try that
if you like saugage u might want to try
Linguica Sausage
25 min 10 min prep
4 lbs boneless pork butt
2 1/2-3 1/2 teaspoons salt
4-7 garlic cloves, minced or garlic cloves, pressed
4-6 small dried hot chili peppers, crushed
1 tablespoon coriander
1 tablespoon paprika
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/4 cup cider vinegar
1/2 cup cold water
Cut pork into cubes, separating lean meat and fat.
Measure or weigh; you should have equal parts, or 2 pounds each, fat and lean meat.
Grind coarsely.
Combine ground meat in large bowl with remaining ingredients, and mix well with your hands or a heavy spoon.
Cover and chill at least 2 hours or overnight.
Shape into patties or links.
Cook as you would any sausage.
If you like fish try this,
Portuguese-Style Baked Fish
55 min 30 min prep
2 lbs fish fillets (cod, haddock or other white fish.)
2 tablespoons olive oil
1 onion, chopped
1 leek, cleaned and sliced (white part only)
4 garlic cloves, minced
1 1/2 cups canned plum tomatoes (about 1 medium sized can)
2 tablespoons tomato paste
1 cup white wine
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon rosemary
salt and pepper
1 green pepper, sliced
1 lemon, sliced
1 bunch fresh parsley, minced
In a skillet heat the olive oil. Add the onions, leeks, and garlic, and saute over medium heat till transparent (about 5 minutes).
Add peeled tomatoes, tomato paste, and seasonings. Cook for about 15 minutes over medium heat.
Preheat the oven to 350.
In a baking pan pour about 1/3 of the sauce.
Put the fish fillets on top of the sauce. Top with the sliced green pepper.
Pour the wine over this and then top with lemon slices.
Pour the rest of the tomato sauce over all and then top with minced parsley.
Bake this for about 25 minutes, or until the fish is done and the sauce is bubbly. Serve with pasta or potatoes. This is great!
Or even chicken try
Portuguese Style Chicken
1录 hours 20 min prep
4 boneless chicken breasts
3 tablespoons flour
salt
pepper
2 tablespoons olive oil
1 onion, sliced
8 ounces mushrooms, sliced
2/3 cup white wine
4 garlic cloves, minced
1 teaspoon cornstarch
1/4 teaspoon dried rosemary, crushed
Trim any fat off of the chicken and cut it crosswise into 1 inch wide strips.
Season the flour with salt and pepper.
Coat the chicken pieces with the flour, shaking off any excess.
Saute the chicken in the olive oil until golden brown.
Remove the chicken to a plate. Add the wine to the pan and scrape up any browned bits from the bottom of the pan.
Add onions, mushrooms, garlic and rosemary.
Mix the cornstarch with 1 tablespoon of cold water and stir it into the sauce.
Add the chicken back in, bring the sauce to a boil and then cover, reduce heat to low and simmer for 30 minutes
Maybe for a dessert try
Portugese Custard Tarts
30 min 15 min prep
3 sheets frozen puff pastry
2 tablespoons custard powder
2 tablespoons caster sugar
400 ml cream
1 orange, zest of
1 teaspoon vanilla essence
icing sugar, to dust
Preheat oven to 350 Degrees
Cut each sheet into 4 10cm circles, line 1/2 cup muffin pan with dough. Refrigerate.
Stir custard powder, sugar and 1/2 cup cream until smooth.
Stir in zest and essence.
Bring remaining cream to boil in saucepan.
Stir quickly into custard mixture.
Stir over low heat 2 minutes until thickened.
Cool 5 minutes and pour into prepared cases.
Bake in middle oven 15 minutes.
Dust with icing sugar to serve.
good luck, I hope this helpedWhat is a simple and good Portuguese recipe?
recipes dot com
they have all types of ethnic cuisines
the portuguese make an awesome black bean soup its like a one dish meal and it is not really a soup try that
What is a simple, tasty and healthy recipe for boneless chicken breasts?
I just want something that is really tasty and delicious.What is a simple, tasty and healthy recipe for boneless chicken breasts?
One of my favorite things to do is to marinade them in either a bottled or homemade marinade in a plastic bag in the fridge for 30 minutes, then either grill or broil them. Boneless breasts tend to be a little bland and dry out, and the marinade solves both problems. Make sure they are 160 degrees at the thickest part of the meat before you eat them.
Here's my favorite homemade marinade
* 1 cup beer (a good middle-of-the road one, such as Bud or New Belgium)
* 1/2 cup low-sodium soy sauce
* 1 tbsp canola or vegetable oil
* 2 cloves garlic, minced or put through a press
* 1 tbsp. onion, chopped
* 1 tbsp. parsley, chopped (or use 1 tsp dried parsley flake)
Use that marinade for 30 minutes, then brush the chicken with it a few times during cooking.What is a simple, tasty and healthy recipe for boneless chicken breasts?
Pan-Seared Chicken Breasts with Shallots
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
1/3 cup dry white wine
1/2 cup chicken broth
Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
```````````````````````````````
Spicy Chicken Breasts
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
If you like a little spice, this is wonderful.
Grilled Chicken Breast
With Mole-Chile Marinade
4 Boneless Chicken Breast
Marinade:
2 tbs ancho chile powder
1 tbs chile powder
1 1/2 tbs chipotle chile powder
3 tbs cocoa powder
2 tbs kosher salt
1 tsp cayenne pepper
2 tbs mexican oregano
4 cloves garlic chopped
1/4 cup grape seed oil
1 large or 2 small limes
Measure all dry ingredients for the marinade into
a plastic bag. Seal and shake to mix. Add grape seed
oil, juice from the lime, and chopped garlic.
Place chicken breast on cutting board, remove
any fat. With a small fork, pierce chicken, both
sides about 6 - 8 times per side. This allows the marinade to penetrate the chicken. Add Chicken
to marinade. Refrigerate 1 hour and up to 4 hours.
30 minutes before you are ready to place on grill,
take chicken out of refrigerator.
Grill 5 minutes per side. Place on serving platter,
cover with foil %26amp; rest 5 minutes.
Here is a recipe I make all the time - very tasty.
For 2 boneless chicken breasts:
3 Tbsp fat-free cream cheese, softened
1 1/2 Tbsp herbed feta cheese crumbles
4 sun-dried tomatoes, chopped fine
1/4 tsp Italian seasoning
Mix ingredients together until blended and smooth. Cut a pocket into the side of the chicken breasts, and stuff each with 1/2 of the cheese mixture.
Bake at 400 on a slightly greased baking sheet (I use Pam spray) for 20-25 minutes (depending on how large the breasts are). Serve with your favorite veggie or couscous, rice or whatever.
The chicken breasts are delicious. I've passed this recipe around to a handful of my friends, and everyone raves about it.
Chicken Soup --
INGREDIENTS
1 boneless chicken breast half, cooked and diced
2 cups water
2 carrots, chopped
1 zucchini, diced
1 clove garlic, minced
1/2 teaspoon chicken broth base
DIRECTIONS
Put cooked chicken meat and water in a large pot and bring to a boil.
Add the carrots, zucchini and garlic and simmer all together for 5 to 10 minutes.
Add the chicken broth and simmer for an additional 5 minutes. Serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Fajita Melts --
INGREDIENTS
3 tablespoons vegetable oil
6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced
1/2 cup sliced onions
1/2 cup sliced red bell pepper
1/2 cup tomato juice
2 tablespoons taco seasoning mix
1 cup salsa
8 (1/2 inch thick) slices French bread
2 cups shredded Cheddar cheese
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Parmigiana --
INGREDIENTS
1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Savory Chicken Breasts --
INGREDIENTS
4 skinless, boneless chicken breast halves
ground black pepper to taste
4 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
Chicken Noodles.
2 full chicken breasts
2 cans of chicken broth
1 can cream of chicken soup
1 can of cream of celery soup
1 teaspoon chicken seasoning
1 bag of egg noodles
You will need a large pot.
Cut the chicken into bite size pieces. Mix chicken broth and soups.
Then add chicken. Add the seasoning and salt and pepper. Add noodles. Cook until the noodles are tender and the chicken is done. This takes about 30 minutes.
My husband loves this recipie. You can add other seasonings if you want, like celery, soul food seasoning, lemon and pepper seasoning and a meat tenderizer if you want. Season it to taste the way you want, but it taste good without the extra seasonings.
i love this recipe for feta cheese and spinach stuffed chicken.
you need:
feta cheese
frozen spinach
a lemon
extra virgin olive oil
butter
one chicken breast per person
butcher's twine
this goes good with a side salad or a pasta side
preheat oven to 400 degrees
combine equal parts feta cheese with thawed and drained spinach (drain it with a clean kitchen towel that doesn't get fuzzies all over) in a mixing bowl. cut your lemon in half and squeeze all the juice out of one half into mixture.
carefully butterfly chicken breasts (make them open like a book) or make a pocket in the chicken. stuff them with the cheese and spinach. secure them with some string so the stuffing doesn't fall out if you need to.
heat a frying pan with some evoo and butter in it. brown the chicken evenly on both sides.
place chickens in a shallow baking pan and bake them until done or juices from the chicken run clear. once done let them rest for a few minutes.
mmm!
2-4 chicken breast halves. put in baking dish and pour 1-2 cups Italian dressing (for salads--not Zesty) and bake until chicken is done--about 1 hour at 350F. Cover to bake.
You can serve with rice, pasta, or mashed potatoes. Veggie of your choice or a salad.
The 'juice' makes a great dipping sauce for the chicken and goes well over rice, pasta, or mashed potatoes.
Here's a few easy and tasty recipes:
Apricot Glazed Chicken: http://www.youvegotsupper.com/recipes/Ap鈥?/a>
Chicken Cutlets with Lemon Arugula Salad:
http://www.youvegotsupper.com/recipes/Ch鈥?/a>
Artichoke Chicken:
http://www.youvegotsupper.com/recipes/Ar鈥?/a>
Since you mentioned ';simple';, how about
Salt %26amp; pepper to season the chicken,,
and saute in olive oil with Lots of Garlic!
I put some of the Mrs. Dash lemon pepper seasoning on mine %26amp; bake them in the oven. Delicious %26amp; can't get any simpler than that! GL!
One of my favorite things to do is to marinade them in either a bottled or homemade marinade in a plastic bag in the fridge for 30 minutes, then either grill or broil them. Boneless breasts tend to be a little bland and dry out, and the marinade solves both problems. Make sure they are 160 degrees at the thickest part of the meat before you eat them.
Here's my favorite homemade marinade
* 1 cup beer (a good middle-of-the road one, such as Bud or New Belgium)
* 1/2 cup low-sodium soy sauce
* 1 tbsp canola or vegetable oil
* 2 cloves garlic, minced or put through a press
* 1 tbsp. onion, chopped
* 1 tbsp. parsley, chopped (or use 1 tsp dried parsley flake)
Use that marinade for 30 minutes, then brush the chicken with it a few times during cooking.What is a simple, tasty and healthy recipe for boneless chicken breasts?
Pan-Seared Chicken Breasts with Shallots
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
4 skinless, boneless chicken breast halves - pounded thin
salt and pepper to taste
2 shallots, chopped
1 clove garlic, minced
1/3 cup dry white wine
1/2 cup chicken broth
Melt 1 tablespoon butter and heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper, and brown on both sides in the skillet. Cover, and continue cooking 10 minutes, or until chicken juices run clear. Set aside, and keep warm.
Mix shallots and garlic into skillet over medium heat, and cook until tender. Stir in wine, and cook until heated through. Stir in broth, and continue cooking 5 minutes, or until reduced and slightly thickened. Mix in the remaining butter until melted. Serve the sauce over the chicken.
```````````````````````````````
Spicy Chicken Breasts
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground cayenne pepper
1 tablespoon ground black pepper
4 skinless, boneless chicken breast halves
In a medium bowl, mix together the paprika, garlic powder, salt, onion powder, thyme, cayenne pepper, and ground black pepper. Set aside about 3 tablespoons of this seasoning mixture for the chicken; store the remainder in an airtight container for later use (for seasoning fish, meats, or vegetables).
Preheat grill for medium-high heat. Rub some of the reserved 3 tablespoons of seasoning onto both sides of the chicken breasts.
Lightly oil the grill grate. Place chicken on the grill, and cook for 6 to 8 minutes on each side, until juices run clear.
If you like a little spice, this is wonderful.
Grilled Chicken Breast
With Mole-Chile Marinade
4 Boneless Chicken Breast
Marinade:
2 tbs ancho chile powder
1 tbs chile powder
1 1/2 tbs chipotle chile powder
3 tbs cocoa powder
2 tbs kosher salt
1 tsp cayenne pepper
2 tbs mexican oregano
4 cloves garlic chopped
1/4 cup grape seed oil
1 large or 2 small limes
Measure all dry ingredients for the marinade into
a plastic bag. Seal and shake to mix. Add grape seed
oil, juice from the lime, and chopped garlic.
Place chicken breast on cutting board, remove
any fat. With a small fork, pierce chicken, both
sides about 6 - 8 times per side. This allows the marinade to penetrate the chicken. Add Chicken
to marinade. Refrigerate 1 hour and up to 4 hours.
30 minutes before you are ready to place on grill,
take chicken out of refrigerator.
Grill 5 minutes per side. Place on serving platter,
cover with foil %26amp; rest 5 minutes.
Here is a recipe I make all the time - very tasty.
For 2 boneless chicken breasts:
3 Tbsp fat-free cream cheese, softened
1 1/2 Tbsp herbed feta cheese crumbles
4 sun-dried tomatoes, chopped fine
1/4 tsp Italian seasoning
Mix ingredients together until blended and smooth. Cut a pocket into the side of the chicken breasts, and stuff each with 1/2 of the cheese mixture.
Bake at 400 on a slightly greased baking sheet (I use Pam spray) for 20-25 minutes (depending on how large the breasts are). Serve with your favorite veggie or couscous, rice or whatever.
The chicken breasts are delicious. I've passed this recipe around to a handful of my friends, and everyone raves about it.
Chicken Soup --
INGREDIENTS
1 boneless chicken breast half, cooked and diced
2 cups water
2 carrots, chopped
1 zucchini, diced
1 clove garlic, minced
1/2 teaspoon chicken broth base
DIRECTIONS
Put cooked chicken meat and water in a large pot and bring to a boil.
Add the carrots, zucchini and garlic and simmer all together for 5 to 10 minutes.
Add the chicken broth and simmer for an additional 5 minutes. Serve.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Fajita Melts --
INGREDIENTS
3 tablespoons vegetable oil
6 (6 ounce) skinless, boneless chicken breast halves, thinly sliced
1/2 cup sliced onions
1/2 cup sliced red bell pepper
1/2 cup tomato juice
2 tablespoons taco seasoning mix
1 cup salsa
8 (1/2 inch thick) slices French bread
2 cups shredded Cheddar cheese
DIRECTIONS
Heat the oil in a large skillet over medium-high heat. Add the chicken, and cook and stir until lightly browned, about 5 minutes.
Stir in the sliced onions and red peppers, and cook and stir for 5 minutes or until the vegetables are tender. Stir in the tomato juice and taco seasoning, and mix well. Cook mixture until the juice has thickened and the chicken is well coated with sauce, about an additional 7 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source.
Spread 2 tablespoons of salsa over each slice of French bread. Evenly spoon the chicken mixture on top of the salsa topped bread. Sprinkle each sandwich with 1/4 cup Cheddar cheese.
Place sandwiches under the preheated broiler and cook for 5 minutes or until the cheese is melted and beginning to brown.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Chicken Parmigiana --
INGREDIENTS
1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
3/4 (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
1/4 cup grated Parmesan cheese
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.
^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^^鈥?br>
Savory Chicken Breasts --
INGREDIENTS
4 skinless, boneless chicken breast halves
ground black pepper to taste
4 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9x13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
Chicken Noodles.
2 full chicken breasts
2 cans of chicken broth
1 can cream of chicken soup
1 can of cream of celery soup
1 teaspoon chicken seasoning
1 bag of egg noodles
You will need a large pot.
Cut the chicken into bite size pieces. Mix chicken broth and soups.
Then add chicken. Add the seasoning and salt and pepper. Add noodles. Cook until the noodles are tender and the chicken is done. This takes about 30 minutes.
My husband loves this recipie. You can add other seasonings if you want, like celery, soul food seasoning, lemon and pepper seasoning and a meat tenderizer if you want. Season it to taste the way you want, but it taste good without the extra seasonings.
i love this recipe for feta cheese and spinach stuffed chicken.
you need:
feta cheese
frozen spinach
a lemon
extra virgin olive oil
butter
one chicken breast per person
butcher's twine
this goes good with a side salad or a pasta side
preheat oven to 400 degrees
combine equal parts feta cheese with thawed and drained spinach (drain it with a clean kitchen towel that doesn't get fuzzies all over) in a mixing bowl. cut your lemon in half and squeeze all the juice out of one half into mixture.
carefully butterfly chicken breasts (make them open like a book) or make a pocket in the chicken. stuff them with the cheese and spinach. secure them with some string so the stuffing doesn't fall out if you need to.
heat a frying pan with some evoo and butter in it. brown the chicken evenly on both sides.
place chickens in a shallow baking pan and bake them until done or juices from the chicken run clear. once done let them rest for a few minutes.
mmm!
2-4 chicken breast halves. put in baking dish and pour 1-2 cups Italian dressing (for salads--not Zesty) and bake until chicken is done--about 1 hour at 350F. Cover to bake.
You can serve with rice, pasta, or mashed potatoes. Veggie of your choice or a salad.
The 'juice' makes a great dipping sauce for the chicken and goes well over rice, pasta, or mashed potatoes.
Here's a few easy and tasty recipes:
Apricot Glazed Chicken: http://www.youvegotsupper.com/recipes/Ap鈥?/a>
Chicken Cutlets with Lemon Arugula Salad:
http://www.youvegotsupper.com/recipes/Ch鈥?/a>
Artichoke Chicken:
http://www.youvegotsupper.com/recipes/Ar鈥?/a>
Since you mentioned ';simple';, how about
Salt %26amp; pepper to season the chicken,,
and saute in olive oil with Lots of Garlic!
I put some of the Mrs. Dash lemon pepper seasoning on mine %26amp; bake them in the oven. Delicious %26amp; can't get any simpler than that! GL!
Does any one have some quik simple face masks recipes?
my skin on my face is very dry. give me some quik easy recipes to make a face mask or somethingDoes any one have some quik simple face masks recipes?
vanilla extract and egg yolk(s) I also have dry skin and I mix sugar W/ my regular cleanser it helps!Does any one have some quik simple face masks recipes?
avocado is supposed to be great for that. but you might want to try using white sugar in your facewash to scrub the dry dead skin off first. then use the avocado mask.
(just mash it and apply to your face)
Did you know pearl powder is used in different face masks for improving complexion, makes skin smooth and soft.It also tightens skin and treats pimples.check http://pearlcomplexion.blogspot.com
Ingredients:
1 avocado
3 teaspoons honey
1 teaspoon lemon juice
1/2 teaspoon milk
Mash the avocado until it is smooth. Add the lemon, honey and milk and stir well to create a smooth paste.
To use, spread over clean face and neck and rest for 15 minutes. Rinse well with warm water and apply moisturizer as usual.
1) oatmeal+milk+honey
2) avocado
3) yeast+milk
Oatmeal mask... just make some breakfast and with the leftovers prepare your face...... yummmy
Okay:
Mix 1/2 cup of flour with 1/4 cup of milk. Cut up papaya slices, and avocado slices and crush until pulpy and smooth, then mix w/flour-milk. spread on face and cover w/warm towel. rinse after 15 min.
Pumpkin makes an excellent facemask ingredient for all skin types, especially environmentally damaged or sensitive skin. High in Vitamin A (skin healing), C (anti-oxidant) and Zinc. Not to mention, it's totally in season right now!
Ingredients
2 teaspoons cooked or canned pumpkin, pureed (see above for benefits)
one-half teaspoon honey (humectant, regenerative) one-quarter teaspoon milk (or soymilk)(alpha hydroxyl acid, enzymes digest skin cells)
Optional Ingredients
For Dry Skin one-quarter teaspoon heavy whipping cream (moisturizing; alpha hydroxy acid)
-or-
one-half teaspoon brown sugar (exfoliates, moisturizes, alpha hydroxyl acid)
For Oily Skin
one-quarter teaspoon apple cider (tonic action promotes skin circulation; alpha hydroxyl acid; regulates pH).
-or-
one-quarter teaspoon cranberry juice (high in antioxidants critically important to the utilization of essential fatty acids to maintain balanced, nourished skin.
Directions
Combine the ingredients for your facemask. Mix gently and apply to your face avoiding the eye area. Rest and relax for 10-15 minutes while your pumpkin pie facemask gently exfoliates, nourishes and conditions your face. Rinse with warm water and apply the appropriate moisturizer for your skin type.
1 mashed boiled egg, 4 oz milk, 2 teaspoons of ketchup, 1 carton of whipping cream, freshly squeezed lemon juice, mix it all togerther, the perfect face mask, i highly recommend it!!
vanilla extract and egg yolk(s) I also have dry skin and I mix sugar W/ my regular cleanser it helps!Does any one have some quik simple face masks recipes?
avocado is supposed to be great for that. but you might want to try using white sugar in your facewash to scrub the dry dead skin off first. then use the avocado mask.
(just mash it and apply to your face)
Did you know pearl powder is used in different face masks for improving complexion, makes skin smooth and soft.It also tightens skin and treats pimples.check http://pearlcomplexion.blogspot.com
Ingredients:
1 avocado
3 teaspoons honey
1 teaspoon lemon juice
1/2 teaspoon milk
Mash the avocado until it is smooth. Add the lemon, honey and milk and stir well to create a smooth paste.
To use, spread over clean face and neck and rest for 15 minutes. Rinse well with warm water and apply moisturizer as usual.
1) oatmeal+milk+honey
2) avocado
3) yeast+milk
Oatmeal mask... just make some breakfast and with the leftovers prepare your face...... yummmy
Okay:
Mix 1/2 cup of flour with 1/4 cup of milk. Cut up papaya slices, and avocado slices and crush until pulpy and smooth, then mix w/flour-milk. spread on face and cover w/warm towel. rinse after 15 min.
Pumpkin makes an excellent facemask ingredient for all skin types, especially environmentally damaged or sensitive skin. High in Vitamin A (skin healing), C (anti-oxidant) and Zinc. Not to mention, it's totally in season right now!
Ingredients
2 teaspoons cooked or canned pumpkin, pureed (see above for benefits)
one-half teaspoon honey (humectant, regenerative) one-quarter teaspoon milk (or soymilk)(alpha hydroxyl acid, enzymes digest skin cells)
Optional Ingredients
For Dry Skin one-quarter teaspoon heavy whipping cream (moisturizing; alpha hydroxy acid)
-or-
one-half teaspoon brown sugar (exfoliates, moisturizes, alpha hydroxyl acid)
For Oily Skin
one-quarter teaspoon apple cider (tonic action promotes skin circulation; alpha hydroxyl acid; regulates pH).
-or-
one-quarter teaspoon cranberry juice (high in antioxidants critically important to the utilization of essential fatty acids to maintain balanced, nourished skin.
Directions
Combine the ingredients for your facemask. Mix gently and apply to your face avoiding the eye area. Rest and relax for 10-15 minutes while your pumpkin pie facemask gently exfoliates, nourishes and conditions your face. Rinse with warm water and apply the appropriate moisturizer for your skin type.
1 mashed boiled egg, 4 oz milk, 2 teaspoons of ketchup, 1 carton of whipping cream, freshly squeezed lemon juice, mix it all togerther, the perfect face mask, i highly recommend it!!
Can anyone tell me a simple and quick recipe for ennai kathirikkai kulambu?
Ennai Kathirikkai Kulambu: TN Eggplant Curry
INGREDIENTS:
12 baby eggplants (same size roughly)
1 med onions, chopped
1 small tomato, chopped
1 lime size tamarind piece (or use tam powder or paste)
1 tbsp ground coriander
2 tsp red chilli powder
2 tsp cumin powder
1 tsp ground fennel seeds
1 tsp turmeric powder
8-10 count curry leaves
freshly chopped cilantro leaves for garnish
salt to taste
6 tbsp oil, sesame oil (nallannai)
2 pinches fenugreek seeds (methi/vendhayam)
2 pinches aniseed (fennel seeds/saunf/sombu)
20 count peppercorns (milahu)
METHOD:
To prep the eggplants: make a cross cut on the bottom of the eggplant about 1/2 inches in depth, do not split open completely.
Soak the tamarind in warm water and take the juice out by squeezing it. Reserve 2 cups.
Heat the oil in a sauce pan, when hot add the fenugreek seeds, aniseed and the peppercorns.
Add the onions and curry leaves, fry until golden colour. Add the tomatoes cook until soft, then add the eggplants, reduce the heat and stir often.
Add the spices and fry until fragrant (you can also add pulikulambu masala powder if available).
Now add the tamarind juice and salt. Cook covered on medium heat until the eggplants are soft. Remove the lid, reduce the heat again to low.
If you are a coconut lover, add 1 tablespoon of coconut paste. When the curry thickens, add some chopped cilantro leaves and remove it from the heat.
Serve with fragrant Basmati rice.Can anyone tell me a simple and quick recipe for ennai kathirikkai kulambu?
wow thats a south indian speciality.... haha.. although im indian im only a teenager.. lol.. i could ask my mom for one.. shes a good cook...
INGREDIENTS:
12 baby eggplants (same size roughly)
1 med onions, chopped
1 small tomato, chopped
1 lime size tamarind piece (or use tam powder or paste)
1 tbsp ground coriander
2 tsp red chilli powder
2 tsp cumin powder
1 tsp ground fennel seeds
1 tsp turmeric powder
8-10 count curry leaves
freshly chopped cilantro leaves for garnish
salt to taste
6 tbsp oil, sesame oil (nallannai)
2 pinches fenugreek seeds (methi/vendhayam)
2 pinches aniseed (fennel seeds/saunf/sombu)
20 count peppercorns (milahu)
METHOD:
To prep the eggplants: make a cross cut on the bottom of the eggplant about 1/2 inches in depth, do not split open completely.
Soak the tamarind in warm water and take the juice out by squeezing it. Reserve 2 cups.
Heat the oil in a sauce pan, when hot add the fenugreek seeds, aniseed and the peppercorns.
Add the onions and curry leaves, fry until golden colour. Add the tomatoes cook until soft, then add the eggplants, reduce the heat and stir often.
Add the spices and fry until fragrant (you can also add pulikulambu masala powder if available).
Now add the tamarind juice and salt. Cook covered on medium heat until the eggplants are soft. Remove the lid, reduce the heat again to low.
If you are a coconut lover, add 1 tablespoon of coconut paste. When the curry thickens, add some chopped cilantro leaves and remove it from the heat.
Serve with fragrant Basmati rice.Can anyone tell me a simple and quick recipe for ennai kathirikkai kulambu?
wow thats a south indian speciality.... haha.. although im indian im only a teenager.. lol.. i could ask my mom for one.. shes a good cook...
A recipe for a simple white cake ?
I'm looking for a recipe for a simple white cake,
one that could mix well with food coloring
and has cooking times for two 9 inch round cake pans.
another question:
what can be used as a substitute for shortening ?A recipe for a simple white cake ?
substitution for shortening, butter, margarine, sometimes oil mixed with butter.
and its technicaly a yellow cake but it is my favoriterecipee and i use it everytime, it makes a slightly denser cake that is very very yummy, food coloring mixes well into it.
3c flour
2 1/2 tsp baking powder
1tsp salt
2/3 c butter
1 3/4 c sugar
2 eggs
1 1/2 tsp vanilla
1 1/4c milk
blend together sugar butter add eggs+vanilla add in dry ingredients and milk, mix well bake at 350 for 30-35 min
icing
1/2 c shortening
1/2 c. butter
1lbs icing sugar
2tbs milk
1tsp vanilla extractA recipe for a simple white cake ?
1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar, divided
2 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
1/8 teaspoon cream of tartar
Awwww this one is my favourite. The making process is here : http://trafficgeo.com/aaaez
one that could mix well with food coloring
and has cooking times for two 9 inch round cake pans.
another question:
what can be used as a substitute for shortening ?A recipe for a simple white cake ?
substitution for shortening, butter, margarine, sometimes oil mixed with butter.
and its technicaly a yellow cake but it is my favoriterecipee and i use it everytime, it makes a slightly denser cake that is very very yummy, food coloring mixes well into it.
3c flour
2 1/2 tsp baking powder
1tsp salt
2/3 c butter
1 3/4 c sugar
2 eggs
1 1/2 tsp vanilla
1 1/4c milk
blend together sugar butter add eggs+vanilla add in dry ingredients and milk, mix well bake at 350 for 30-35 min
icing
1/2 c shortening
1/2 c. butter
1lbs icing sugar
2tbs milk
1tsp vanilla extractA recipe for a simple white cake ?
1 3/4 cups (175 grams) sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup (113 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated white sugar, divided
2 large eggs, separated
1 teaspoon pure vanilla extract
1/2 cup (120 ml) milk
1/8 teaspoon cream of tartar
Awwww this one is my favourite. The making process is here : http://trafficgeo.com/aaaez
What's a simple healthy chicken breast recipe?
I like to keep fit and do weight training so keep my protein levels a bit higher than average. Im bored of grilled chicken, what other healthy reipes are quick and tasty?What's a simple healthy chicken breast recipe?
Chicken and Angel hair pasta with Creamy Garlic Sauce
4 boneless skinless chicken breast; cooked and cut into strips
(16 oz.) angel hair pasta
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons
all-purpose flour
3/4 cup ready-to-serve chicken broth
3/4 cup 1% or 2% milk
2 teaspoons dried parsley flakes
Salt and ground
black pepper to taste
1/3 cup grated Parmesan cheese
Instructions:
Cook pasta according to package directions; drain. Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper and cheese; stir until cheese is melted. Toss pasta with sauce; and top with sliced chicken.
This is a great alternative to the traditional Alfredo sauce, and is low in fat. You could defiantly leave out the pasta . The chicken in the sauce is great by its self.
Great served with a simple salad. Hope this helps. ENJOYWhat's a simple healthy chicken breast recipe?
garlic
peppers
mushrooms
tomatos
some potatos if you like (you can add some other vegtables too)
and 300 gr of chicken breast
you cut the chicken breast in to little peices like a size of a thumb.
you cut peppers,tomatos,mushrooms,and garlic into little peices too. you put all of the veggies in a bowl and mix them. add just a little oliveoil. then add the chicken. add some black pepper, salt, (or other spices you like). put the mixture in an oven bag and cut a little whole on top the bag. cook it at almost 350 degrees fahrenheit for 20-25 minutes and its done.
bon apetit.
Cut breats of chicken into strips and stir fry w/ red and and green or yellow bell peppers. Use olive oil, a little garlic, lite salt, and any spice that you like. Sprinkle w/ toasted sesame seeds.
OR
Chicken strips, stir fried w/ peppers and onions, garlic, salt and pepper, 1 T sugar, and curry powder mixed in little broth or water with cornstarch to thicken. It is easy and wonderful. The mixture of cornstarch and water added to the ingredients will thicken as it cooks. Then, take off the stove so veggies don't get soggy.
pound the chicken and roll it around broccoli (blanched) with a little shredded mozzarella cheese and bake it. or grill it and top with pineapple salsa
Mix a marinade of fresh lemon juice, olive oil and fat free parmesan cheese and marinade your chicken in it, then bake at 350 and use leftover marinade to baste chicken. YUMMY!
Throw it into the microwave. Because microwaves vary, suggest you try cooking for 1 minute at 60 power level. Keep checking and re-cooking till done, adjusting time and power as needed. Be careful you don't overcook because the edges dry out easily, but the inside needs to be fully cooked. (That's why it's important not to cook it at full power...microwave ovens cook from the inside out at reduced power, but outer portion cooks too quickly at full power).
Then make a sandwich out of it or eat it with a baked potato (microwaved, of course) and veggie.
Don't think you can fix it any quicker, simpler, tastier, or healthier.
Put chicken breast in pre-heated oven,to 325 degrees,cook until
done to taste.
In a baking dish, put a small amount of Italian dressing down first, lay your chicken breasts in dressing, cover breasts in the dressing %26amp; cover baking dish with plasticrap, then alumimun foil.
Bake at 350 D for one hour.
You will love it.
bake it, make packets, take a piece of foil with a little non stick spray on the bottom. put the chichen in their with sliced tomato, herbs, salt, pepper, whatever you like fold into a packet and cook in the oven @350 until done, this works great with fish as well
Easy Recipe Ideas to Make Nutritious Meals from Chicken
The most commonly found protein on a bodybuilder's plate is boneless, skinless chicken breast. With the highest protein and lowest fat per portion than any other part of the chicken, it's a great choice of lean protein. While there are plenty of recipes, marinades and cooking methods for preparing chicken, there are times when even chopping up vegetables is too time consuming. These quick flavoring suggestions are suitable for everyday eating and will only require a few things already on hand in most kitchen cabinets.
Tobasco: Tabasco sauce, garlic powder, onion powder, and black pepper
Italian: Add a variety of Italian herbs (rosemary, basil, tarragon, arugula) and/or a few tablespoons of stewed tomatoes
Lemon-Pepper: Use salt-free lemon-pepper seasoning or squeeze real lemon and pepper onto the chicken
Lemon-Dill: Use salt-free lemon-pepper seasoning and dill or squeeze real lemon juice, dill, and pepper onto the chicken.
Vinaigrette:Use 1 tablespoon balsamic vinegar or balsamic dressing per 4 oz.
Spicy Tex Mex: Use prepared salsa or chili powder
Garlic %26amp; Pepper: Crushed garlic, garlic powder, or minced garlic (from a jar)and fresh ground pepper
Lemon %26amp; Rosemary: Lemon juice, rosemary, and a bit of garlic powder
Just pop them on the BBQ.
And serve with some nice fresh bread / salad
There is no *healthy* recipe for chicken. Please read ';The China Study.';
I am not sure how healthy it is but it is pretty tasty. Take a can of cream of mushroom soup and put it over the chicken breast in a bake pan. Cook in the oven at recommend time and temp. Good with rice and veggies.chicago theater
Chicken and Angel hair pasta with Creamy Garlic Sauce
4 boneless skinless chicken breast; cooked and cut into strips
(16 oz.) angel hair pasta
2 tablespoons butter or margarine
2 large cloves garlic, minced
2 tablespoons
all-purpose flour
3/4 cup ready-to-serve chicken broth
3/4 cup 1% or 2% milk
2 teaspoons dried parsley flakes
Salt and ground
black pepper to taste
1/3 cup grated Parmesan cheese
Instructions:
Cook pasta according to package directions; drain. Meanwhile, in small saucepan, melt butter; add garlic. Cook over medium heat 1 minute. Add flour; cook 1 minute, stirring constantly. Stir in broth and milk. Cook, stirring frequently, until sauce boils and thickens. Add parsley, salt, pepper and cheese; stir until cheese is melted. Toss pasta with sauce; and top with sliced chicken.
This is a great alternative to the traditional Alfredo sauce, and is low in fat. You could defiantly leave out the pasta . The chicken in the sauce is great by its self.
Great served with a simple salad. Hope this helps. ENJOYWhat's a simple healthy chicken breast recipe?
garlic
peppers
mushrooms
tomatos
some potatos if you like (you can add some other vegtables too)
and 300 gr of chicken breast
you cut the chicken breast in to little peices like a size of a thumb.
you cut peppers,tomatos,mushrooms,and garlic into little peices too. you put all of the veggies in a bowl and mix them. add just a little oliveoil. then add the chicken. add some black pepper, salt, (or other spices you like). put the mixture in an oven bag and cut a little whole on top the bag. cook it at almost 350 degrees fahrenheit for 20-25 minutes and its done.
bon apetit.
Cut breats of chicken into strips and stir fry w/ red and and green or yellow bell peppers. Use olive oil, a little garlic, lite salt, and any spice that you like. Sprinkle w/ toasted sesame seeds.
OR
Chicken strips, stir fried w/ peppers and onions, garlic, salt and pepper, 1 T sugar, and curry powder mixed in little broth or water with cornstarch to thicken. It is easy and wonderful. The mixture of cornstarch and water added to the ingredients will thicken as it cooks. Then, take off the stove so veggies don't get soggy.
pound the chicken and roll it around broccoli (blanched) with a little shredded mozzarella cheese and bake it. or grill it and top with pineapple salsa
Mix a marinade of fresh lemon juice, olive oil and fat free parmesan cheese and marinade your chicken in it, then bake at 350 and use leftover marinade to baste chicken. YUMMY!
Throw it into the microwave. Because microwaves vary, suggest you try cooking for 1 minute at 60 power level. Keep checking and re-cooking till done, adjusting time and power as needed. Be careful you don't overcook because the edges dry out easily, but the inside needs to be fully cooked. (That's why it's important not to cook it at full power...microwave ovens cook from the inside out at reduced power, but outer portion cooks too quickly at full power).
Then make a sandwich out of it or eat it with a baked potato (microwaved, of course) and veggie.
Don't think you can fix it any quicker, simpler, tastier, or healthier.
Put chicken breast in pre-heated oven,to 325 degrees,cook until
done to taste.
In a baking dish, put a small amount of Italian dressing down first, lay your chicken breasts in dressing, cover breasts in the dressing %26amp; cover baking dish with plasticrap, then alumimun foil.
Bake at 350 D for one hour.
You will love it.
bake it, make packets, take a piece of foil with a little non stick spray on the bottom. put the chichen in their with sliced tomato, herbs, salt, pepper, whatever you like fold into a packet and cook in the oven @350 until done, this works great with fish as well
Easy Recipe Ideas to Make Nutritious Meals from Chicken
The most commonly found protein on a bodybuilder's plate is boneless, skinless chicken breast. With the highest protein and lowest fat per portion than any other part of the chicken, it's a great choice of lean protein. While there are plenty of recipes, marinades and cooking methods for preparing chicken, there are times when even chopping up vegetables is too time consuming. These quick flavoring suggestions are suitable for everyday eating and will only require a few things already on hand in most kitchen cabinets.
Tobasco: Tabasco sauce, garlic powder, onion powder, and black pepper
Italian: Add a variety of Italian herbs (rosemary, basil, tarragon, arugula) and/or a few tablespoons of stewed tomatoes
Lemon-Pepper: Use salt-free lemon-pepper seasoning or squeeze real lemon and pepper onto the chicken
Lemon-Dill: Use salt-free lemon-pepper seasoning and dill or squeeze real lemon juice, dill, and pepper onto the chicken.
Vinaigrette:Use 1 tablespoon balsamic vinegar or balsamic dressing per 4 oz.
Spicy Tex Mex: Use prepared salsa or chili powder
Garlic %26amp; Pepper: Crushed garlic, garlic powder, or minced garlic (from a jar)and fresh ground pepper
Lemon %26amp; Rosemary: Lemon juice, rosemary, and a bit of garlic powder
Just pop them on the BBQ.
And serve with some nice fresh bread / salad
There is no *healthy* recipe for chicken. Please read ';The China Study.';
I am not sure how healthy it is but it is pretty tasty. Take a can of cream of mushroom soup and put it over the chicken breast in a bake pan. Cook in the oven at recommend time and temp. Good with rice and veggies.
I need a simple Chocolate buttercream frosting recipe?
Thanks in advanceI need a simple Chocolate buttercream frosting recipe?
Is this simple enough?
1/2 c. shortening
1/2 c. butter
1 tsp. vanilla
4 c. sifted powdered sugar
3/4 c. sifted cocoa
3-4 tbsp. milk
3 tbsp. light corn syrup
Cream shortening, butter, and vanilla together until light and fluffy. Gradually beat in sugar and cocoa on medium speed, scraping down bowl often. Add milk and corn syrup until light and fluffy.
Here is a website with more Chocolate Buttercream recipes:
http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
Whatcha bakin'?
Edit - Oh nice! Have fun baking!I need a simple Chocolate buttercream frosting recipe?
Glad to help! Is ther any leftover cake? I'll take some! haha Report Abuse
1 pound (2 cups) powdered (icing or 10X sugar)
1/4 cup milk
1 teaspoon vanilla
1/2 cup salted butter, 1 stick
1/4 cup unsweetened cocoa, baking cocoa not the kind you drink
Pour the powdered (icing) sugar into a large mixing bowl.
Add milk, vanilla and butter.
Beat until fluffy, scraping the bowl often, approximately 2 minutes.
Add the unsweetened cocoa and beat 1 more minute.
6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/2 cup cocoa
1/3 cup milk
1 1/2 teaspoons vanilla
1Place butter in a bowl and beat until creamy.
2Add sugar and cocoa, mixing well.
3Stir in milk in portions, stirring each time.
4Add vanilla.
http://allrecipes.com/Search/Recipes.asp鈥?/a>
Happy baking! :)
Is this simple enough?
1/2 c. shortening
1/2 c. butter
1 tsp. vanilla
4 c. sifted powdered sugar
3/4 c. sifted cocoa
3-4 tbsp. milk
3 tbsp. light corn syrup
Cream shortening, butter, and vanilla together until light and fluffy. Gradually beat in sugar and cocoa on medium speed, scraping down bowl often. Add milk and corn syrup until light and fluffy.
Here is a website with more Chocolate Buttercream recipes:
http://www.cooks.com/rec/search/0,1-0,ch鈥?/a>
Whatcha bakin'?
Edit - Oh nice! Have fun baking!I need a simple Chocolate buttercream frosting recipe?
Glad to help! Is ther any leftover cake? I'll take some! haha Report Abuse
1 pound (2 cups) powdered (icing or 10X sugar)
1/4 cup milk
1 teaspoon vanilla
1/2 cup salted butter, 1 stick
1/4 cup unsweetened cocoa, baking cocoa not the kind you drink
Pour the powdered (icing) sugar into a large mixing bowl.
Add milk, vanilla and butter.
Beat until fluffy, scraping the bowl often, approximately 2 minutes.
Add the unsweetened cocoa and beat 1 more minute.
6 tablespoons butter, softened
2 2/3 cups confectioners' sugar
1/2 cup cocoa
1/3 cup milk
1 1/2 teaspoons vanilla
1Place butter in a bowl and beat until creamy.
2Add sugar and cocoa, mixing well.
3Stir in milk in portions, stirring each time.
4Add vanilla.
http://allrecipes.com/Search/Recipes.asp鈥?/a>
Happy baking! :)
Anyone have a recipe for simple tomato soup using fresh tomatoes (no canned tomatoes or tomato paste)?
I've been looking for a simple recipe for tomato soup using fresh tomatoes. I haven't been able to find one online that uses fresh tomatoes, all the ones I've found call for canned tomatoes and/or canned tomato paste. Do any recipes exhist that use fresh tomatoes instead of the canned?Anyone have a recipe for simple tomato soup using fresh tomatoes (no canned tomatoes or tomato paste)?
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.Anyone have a recipe for simple tomato soup using fresh tomatoes (no canned tomatoes or tomato paste)?
I encourage you to try this; it鈥檚 cheaper, more nutritious and much, much more tasty than the tinned version. It鈥檚 also simple and very quick to prepare, and a great way to use up the glut of fresh tomatoes that you often get in the garden (and cheap in the supermarkets) around harvest time. Serve it with some delicious fresh bread; organic bread especially granary would be my choice to adds a nice bit of texture. This recipe serves two as a main course, although the quantities are approximate! This is also a good recipe to freeze for a very quick taste of summer in midwinter. If freezing, do so before addition of the cream.
Ingredients
1 onion
1 small potato
A little butter
500g fresh tomatoes, preferably over- rather than under-ripe
1/3 pint of milk
1 chicken stock cube
2 tablespoons of chopped fresh basil (really, it is much better fresh)
录 pint of single cream
Salt
Ground black pepper
Preparation
Finely chop the onion, and potato, and lightly fry in the butter until they soften.
Finely chop the tomatoes, and add to the potato and onion, fry for 5 minutes.
Add all other ingredients apart from the cream. Before adding any salt add the stock cube, and taste, it鈥檚 quite likely that you won鈥檛 need any. Allow to simmer for 15 minutes. If the mixture is looking too thick add a little water.
Cool the soup slightly, then pour into a blender / food processor and liquidise. If you don鈥檛 have a blender, push the soup through a sieve with the back of a wooden spoon.
Add a little bit of cream to the soup, and blend / stir in.
Pour into serving bowls, and add a swirl of cream to each bowl.
A 1/2 to 1 teaspoon of celery seed is a really good addition to this recipe too!
4 cups chopped fresh tomatoes
1 slice onion
4 whole cloves
2 cups chicken broth
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
2 teaspoons white sugar, or to taste
In a stockpot, over medium heat, combine the tomatoes, onion, cloves and chicken broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and run the mixture through a food mill into a large bowl, or pan. Discard any stuff left over in the food mill.
In the now empty stockpot, melt the butter over medium heat. Stir in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste.Anyone have a recipe for simple tomato soup using fresh tomatoes (no canned tomatoes or tomato paste)?
I encourage you to try this; it鈥檚 cheaper, more nutritious and much, much more tasty than the tinned version. It鈥檚 also simple and very quick to prepare, and a great way to use up the glut of fresh tomatoes that you often get in the garden (and cheap in the supermarkets) around harvest time. Serve it with some delicious fresh bread; organic bread especially granary would be my choice to adds a nice bit of texture. This recipe serves two as a main course, although the quantities are approximate! This is also a good recipe to freeze for a very quick taste of summer in midwinter. If freezing, do so before addition of the cream.
Ingredients
1 onion
1 small potato
A little butter
500g fresh tomatoes, preferably over- rather than under-ripe
1/3 pint of milk
1 chicken stock cube
2 tablespoons of chopped fresh basil (really, it is much better fresh)
录 pint of single cream
Salt
Ground black pepper
Preparation
Finely chop the onion, and potato, and lightly fry in the butter until they soften.
Finely chop the tomatoes, and add to the potato and onion, fry for 5 minutes.
Add all other ingredients apart from the cream. Before adding any salt add the stock cube, and taste, it鈥檚 quite likely that you won鈥檛 need any. Allow to simmer for 15 minutes. If the mixture is looking too thick add a little water.
Cool the soup slightly, then pour into a blender / food processor and liquidise. If you don鈥檛 have a blender, push the soup through a sieve with the back of a wooden spoon.
Add a little bit of cream to the soup, and blend / stir in.
Pour into serving bowls, and add a swirl of cream to each bowl.
A 1/2 to 1 teaspoon of celery seed is a really good addition to this recipe too!
Quick! Anyone have a simple and easy recipe for oxtails?
I'm making them in my slow cooker. Please not too many directions!
Thanks in advance!Quick! Anyone have a simple and easy recipe for oxtails?
Here are some recipes that are just for oxtail and are pretty simple . I see you already have one for a crocl pot stew above me . If thise dosen't satisfy you atl east maybe keep the recipes for later use .
Oxtail alla Vaccinara Recipe copyright 2000, Mario Batali. All rights reserved.
Show: Molto Mario
Episode: The Butcher's Table
3 pounds oxtail, cut into 1/2-pound chunks by your butcher and rinsed
3 tablespoons tomato paste
2 tablespoons extra virgin olive oil
4 ounces pancetta, cut into lardons
2 carrots, finely chopped
2 bunches Italian parsley, finely chopped to yield 1/2 cup
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup plus 1/2 cup dry white wine
5 stalks celery, ribs finely chopped, leaves removed and finely chopped
Pinch red chili flakes
Pinch cinnamon
Salt and freshly ground pepper
Lemon, for garnish
Bring 6 cups of water to a boil and add the oxtails. Reduce the heat to a simmer and let cook 10 minutes. Drain the oxtail, reserving the broth, and set the meat aside. Measure out 2 cups of the broth and discard the rest. Dissolve the tomato paste in the 2 cups of broth and set aside.
In a Dutch oven, heat the olive oil over high heat until smoking. Add the pancetta and saute until golden brown. Add the oxtails, 1 or 2 pieces at a time, and brown on all sides. Add the chopped carrots, half the parsley, onion and garlic and saute until vegetables are browned. Add the 1/2 cup white wine reduce the heat to a simmer. Cook, uncovered, until the wine is reduced by half. Add the remaining wine and season with salt and pepper, to taste. Pour the tomato paste-broth mixture over the meat. Cover and simmer for 2 hours.
After 2 hours, add the celery ribs and cook, covered, for 15 minutes more. Remove from heat. Make a salad with the chopped celery leaves, the remaining parsley, the chili flakes, cinnamon and salt and pepper to taste. Drizzle with extra virgin olive oil and lemon. Divide the oxtails evenly among 6 warmed pasta bowls and top with salad.
Braised Oxtail Recipe courtesy Cheryl Smith
Show: Melting Pot
Episode: The Soul Kitchen: Family Reunion
6 pounds oxtails (1-inch cut)
2 tablespoons olive oil, not extra virgin
3 cups onions, medium dice
1 cup scallions, sliced
1/2 cup garlic, sliced
1/2 cup olive oil
2 teaspoons fresh ground pepper
Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
8 sprigs thyme
Water
1 1/2 teaspoon cloves, whole
1 1/2 teaspoon allspice, whole
2 cups tomatoes, seeded and chopped
1 1/2 cups red peppers, chopped
Salt
1 Scotch Bonnet pepper, seeded and chopped
Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.
Oxtail Stew Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Emeril's Meat Market
1 tablespoon Essence, recipe follows
1 cup all-purpose flour
Salt and freshly ground black pepper
4 pounds oxtails
10 bacon slices, chopped
2 large onions, chopped
2 large carrots, chopped
2 large celery stalks, chopped
6 garlic cloves, chopped
1/4 cup tomato paste
4 teaspoons fresh thyme leaves
1 (750-ml) bottle dry red wine
1 (28-ounce) can chopped Italian tomatoes
1 (14 1/2-ounce) can beef broth
Cheddar Drop Biscuits, recipe follows
In a zip-top bag, combine Essence, flour, and salt and pepper. Add oxtails, seal bag, and shake to coat. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered. Remove bacon, using slotted spoon and reserve. Increase heat to high. Add oxtails and cook until browned on all sides, about 10 minutes. Transfer oxtails to plate.
Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender. Mix in tomato paste and thyme. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half. Add tomatoes and broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover, and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. Serve with homemade Cheddar Drop Biscuits.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Cheddar Drop Biscuits:
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon solid vegetable shortening
1/4 cup plus 1 tablespoon milk
1 cup shredded Cheddar
Preheat the oven to 400 degrees F. Lightly oil a pie tin.
Combine all of the ingredients in a mixing bowl and mix well. The dough will be slightly sticky.
Divide the dough into 4 equal portions and drop into the pie tin. Bake for 25 to 30 minutes, or until lightly browned. Serve right from the oven.
Yield: 4 biscuits
Pho (Vietnamese Beef %26amp; Rice-Noodle Soup) Recipe adapted from Nguyen Thi Thai Moreland by Shelly Doyle
Show: Calling All Cooks
Episode: Beef Noodle Soup/Paella
For the broth:
4 pounds Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat
3-inch piece of ginger, unpeeled
1 large onion, halved and unpeeled
1/3 cup nuoc mam (fish sauce)
8 whole star anise
5 whole cloves
3-inch cinnamon stick
1 teaspoon fennel seeds
3 bay leaves
For the garnish:
1 pound 1/4-inch rice noodles
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, approximately, whole fresh plants (minus roots) if possible
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and seeds removed
Red chile paste or sliced fresh hot chilies (optional)
3/4 pounds filet mignon, trimmed of fat and sliced very thin
Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat. Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma. Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
Let the broth simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return the bones to the broth. Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.
Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
Bring a large pot of water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute. Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles. Warm 6 large bowls by rinsing them with hot water and divide the noodles among the bowls.
Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve immediately, along with the platters of garnish.
Caribbean-style Oxtails Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: One Pot
2 tablespoons olive oil
3 pounds oxtails
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup small diced onion
1/2 cup small diced carrot
1/2 cup small diced celery
1/4 cup small diced leeks
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 teaspoons minced ginger
2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Guinness)
1 1/2 cups veal stock or low-sodium canned beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves
Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.
Smothered Oxtails Over Spinach and Sweet Corn Mash Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Monster Meals
1 cup olive oil
1 cup flour
2 oxtails, cut into 1/4-inch slices
Salt and black pepper
2 cups medium diced onions
1 cup medium diced carrots
1 cup medium diced celery
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
2 quarts veal or dark stock
1/4 cup parsley
1 1/2 pounds new potatoes, quartered
1 stick butter (8 tablespoons) cubed
1/2 to 3/4 cup heavy cream
1 tablespoon olive oil
2 ears of sweet corn, scraped from the cob, (11/2 to 2 cups)
1 (10-ounce) bag of spinach, cleaned, drained and stemmed
1 tablespoon chopped garlic
4 large parsnips, top skin removed and peeled into thin strips
Essence, recipe follows
Preheat the fryer. In a large stock pot or braising pot, add the olive oil. Season the oxtails with salt and pepper. Season the flour with Essence. Dredge the oxtails in the seasoned flour, coating each side completely. When the oil is hot, sear the oxtails for 2 to 3 minutes on each side, or until very brown on all sides. Remove the oxtails and set aside. Add the onions to the pan and saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the oxtails and continue to cook for about 2 hours, basting the oxtails often, or until the sauce is stew-like and the meat starts to fall off the bone. Season with salt and pepper if needed. Place the potatoes in the saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 10 minutes. Remove the potatoes from the heat and drain. Place the potatoes back in the pan. Place the pan back on the stove, over medium heat, and stir the potatoes for 1 minute, this will remove any excess water from the potatoes. Add the butter and cream. Season with salt and pepper. Mash the potatoes until slightly smooth. In a saute pan, heat the olive oil.
When the oil is hot, add the corn and saute for 2 to 3 minutes. Season with salt and pepper. Add the spinach and garlic and continue to saute for 1 minute. Season the mixture with salt and pepper. Fold the mixture into the mashed potatoes and keep warm. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the mashed potatoes in the center of the plate. Lay a few of the oxtails on top of the potatoes and spoon some of the gravy over the top. Garnish with the fried parsnips.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Michael's Favorite Oxtails with Buttered Rice Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Cozy Country Cooking
Oxtails:
2 whole oxtails, sliced in 2-inch pieces
House Seasoning, recipe follows
Several dashes soy sauce
2 large yellow onions, sliced into half-moons
3 to 4 bay leaves
Buttered Rice:
2 cups uncooked rice
4 cups water
1 stick butter
Kosher salt
Preheat oven to 350 degrees F.
Trim fat from oxtails. In a broiling pan, toss oxtails with House Seasoning and soy sauce. Top with onions and bay leaves. Add water to fill pan 1/4 of the way to the top. Cover pan with foil and bake until oxtails are tender, about 2 1/2 to 4 hours. Remove foil cover from meat and brown in oven for an additional 5 to 8 minutes. Prepare rice according to package directions, adding butter and salt, to taste. Serve rice alongside ox tails.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Well I hope you enjoy at least one of these recipes . htey all have 4-5 star ratings and are easy to prepare . Good luck .Quick! Anyone have a simple and easy recipe for oxtails?
http://www.recipeatlas.com/britishrecipe鈥?/a>
This might work for you. It might not be right for what you're wanting to do, but I thought I'd give it a shot for ya.
here are two good recipes:
Oxtails with Buttered Rice
Oxtails:
2 whole oxtails, sliced in 2-inch pieces
House Seasoning, recipe follows
Several dashes soy sauce
2 large yellow onions, sliced into half-moons
3 to 4 bay leaves
Buttered Rice:
2 cups uncooked rice
4 cups water
1 stick butter
Kosher salt
Preheat oven to 350 degrees F.
Trim fat from oxtails. In a broiling pan, toss oxtails with House Seasoning and soy sauce. Top with onions and bay leaves. Add water to fill pan 1/4 of the way to the top. Cover pan with foil and bake until oxtails are tender, about 2 1/2 to 4 hours. Remove foil cover from meat and brown in oven for an additional 5 to 8 minutes. Prepare rice according to package directions, adding butter and salt, to taste. Serve rice alongside ox tails.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
......................................鈥?br>
Oxtail Stew
1 tablespoon Essence, recipe follows
1 cup all-purpose flour
Salt and freshly ground black pepper
4 pounds oxtails
10 bacon slices, chopped
2 large onions, chopped
2 large carrots, chopped
2 large celery stalks, chopped
6 garlic cloves, chopped
1/4 cup tomato paste
4 teaspoons fresh thyme leaves
1 (750-ml) bottle dry red wine
1 (28-ounce) can chopped Italian tomatoes
1 (14 1/2-ounce) can beef broth
Cheddar Drop Biscuits, recipe follows
In a zip-top bag, combine Essence, flour, and salt and pepper. Add oxtails, seal bag, and shake to coat. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered. Remove bacon, using slotted spoon and reserve. Increase heat to high. Add oxtails and cook until browned on all sides, about 10 minutes. Transfer oxtails to plate.
Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender. Mix in tomato paste and thyme. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half. Add tomatoes and broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover, and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. Serve with homemade Cheddar Drop Biscuits.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Cheddar Drop Biscuits:
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon solid vegetable shortening
1/4 cup plus 1 tablespoon milk
1 cup shredded Cheddar
Preheat the oven to 400 degrees F. Lightly oil a pie tin.
Combine all of the ingredients in a mixing bowl and mix well. The dough will be slightly sticky.
Divide the dough into 4 equal portions and drop into the pie tin. Bake for 25 to 30 minutes, or until lightly browned. Serve right from the oven.
Yield: 4 biscuits
I found this for you...
http://homecooking.about.com/library/arc鈥?/a>
BRAISED OXTAILS DINNER
2 oxtails, whole, cut at joint
1 qt. burgundy wine
2 qts. stock or consomme
1 qt. water
2 bay leaves, small
1 pinch thyme
1 pinch rosemary
2 tsp. cracked pepper
Whole parsley
2 carrots, sliced
1 onion, cut in large pieces
1 to 2 stalks of celery
Marinate oxtails for 12 hours in the above mixture of wine, stock, water, spices and vegetables. Mixture is to be covered and refrigerated for marination.
After mixture has marinated: Remove oxtails, reserve liquid. Drain oxtails to remove excess liquid. Saute oxtails in cooking oil, turning occasionally until light brown. Place browned oxtails in a dutch oven (or other heavy pan). Add liquid with vegetables from marination. Add 1 tablespoon tomato paste. Cook uncovered over low flame until oxtails are tender (2 to 3 hours). Stir frequently and add more water if necessary. When oxtails are tender, remove and place on serving dish. Thicken remaining liquid with Beure Manie. Cook mixture until thick (5 to 10 minutes). Add salt, pepper and spices to taste. Strain over oxtails and serve.
BEURE MANIE:
1/2 stick butter and flour
Melt butter over low flame. Stir in flour until mixture is thick.
Makes 6-8.
I would try a simple stew..beef broth lots of spices like, allspice,bay,celery,parsley.dry mustard,maybe some tomato base if you have it, lots of onion, garlic,thyme a splash of red wine and let it cook...then add some vegees your choice....thicken with beef broth and a little cornstarch do'nt forget the pepper I would use ceyanne Or just course ground black your choice easy on the salt cuz of the slow cooker and the beef broth is probably salted
THIS IS AN EXTREMELY EASY RECIPE! Hope all turns out well!
crock pot oxtail stew recipe
3 to 4 lbs oxtails, disjointed
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic, finely chopped
1 tablespoon flour
1 1/2 cups beef stock
3/4 cup dry red wine
1/2 cup tomato sauce
6 peppercorns
1/2 teaspoon dried oregano
1 dried red chile pepper, seeded, chopped
2 whole cloves
2 carrots, chopped
1 red bell pepper, chopped
1 tablespoon chopped parsley
2 potatoes, cut in chunks
salt and pepper, to taste
Brown oxtails on all sides in oil in skillet. Add onions and garlic and cook 5 minutes. Sprinkle flour over the meat, blend well and cook 2 minutes longer. Put potatoes in bottom of crock pot, along with carrots.
Add oxtails and remaining ingredients. cover and cook on low 8 to 10 hours
Thanks in advance!Quick! Anyone have a simple and easy recipe for oxtails?
Here are some recipes that are just for oxtail and are pretty simple . I see you already have one for a crocl pot stew above me . If thise dosen't satisfy you atl east maybe keep the recipes for later use .
Oxtail alla Vaccinara Recipe copyright 2000, Mario Batali. All rights reserved.
Show: Molto Mario
Episode: The Butcher's Table
3 pounds oxtail, cut into 1/2-pound chunks by your butcher and rinsed
3 tablespoons tomato paste
2 tablespoons extra virgin olive oil
4 ounces pancetta, cut into lardons
2 carrots, finely chopped
2 bunches Italian parsley, finely chopped to yield 1/2 cup
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup plus 1/2 cup dry white wine
5 stalks celery, ribs finely chopped, leaves removed and finely chopped
Pinch red chili flakes
Pinch cinnamon
Salt and freshly ground pepper
Lemon, for garnish
Bring 6 cups of water to a boil and add the oxtails. Reduce the heat to a simmer and let cook 10 minutes. Drain the oxtail, reserving the broth, and set the meat aside. Measure out 2 cups of the broth and discard the rest. Dissolve the tomato paste in the 2 cups of broth and set aside.
In a Dutch oven, heat the olive oil over high heat until smoking. Add the pancetta and saute until golden brown. Add the oxtails, 1 or 2 pieces at a time, and brown on all sides. Add the chopped carrots, half the parsley, onion and garlic and saute until vegetables are browned. Add the 1/2 cup white wine reduce the heat to a simmer. Cook, uncovered, until the wine is reduced by half. Add the remaining wine and season with salt and pepper, to taste. Pour the tomato paste-broth mixture over the meat. Cover and simmer for 2 hours.
After 2 hours, add the celery ribs and cook, covered, for 15 minutes more. Remove from heat. Make a salad with the chopped celery leaves, the remaining parsley, the chili flakes, cinnamon and salt and pepper to taste. Drizzle with extra virgin olive oil and lemon. Divide the oxtails evenly among 6 warmed pasta bowls and top with salad.
Braised Oxtail Recipe courtesy Cheryl Smith
Show: Melting Pot
Episode: The Soul Kitchen: Family Reunion
6 pounds oxtails (1-inch cut)
2 tablespoons olive oil, not extra virgin
3 cups onions, medium dice
1 cup scallions, sliced
1/2 cup garlic, sliced
1/2 cup olive oil
2 teaspoons fresh ground pepper
Toss the ingredients together in a large bowl, cover, and refrigerate overnight.
8 sprigs thyme
Water
1 1/2 teaspoon cloves, whole
1 1/2 teaspoon allspice, whole
2 cups tomatoes, seeded and chopped
1 1/2 cups red peppers, chopped
Salt
1 Scotch Bonnet pepper, seeded and chopped
Take oxtails out of marinade and reserve onion mixture. In a heavy-bottom braiser over medium-high heat, brown both sides of oxtail in batches in olive oil, drain excess oil leaving just enough to saute onion mixture and thyme. After the onions and thyme are sauteed return oxtails to braiser and add enough water to cover 1/4 of the oxtails. Allow the liquid to come to a simmer. Put cloves and allspice into a sachet or tie in a cheesecloth, and submerge in liquid. Season with salt, cover, and put into a preheated 350 degree oven for 1 hour. Then add tomatoes, red and Scotch Bonnet peppers. Stir well and return pot to the oven for half an hour or until oxtails are tender. Check to see if additional water is needed during braising process. Seasoning with more salt is recommended when finished.
Oxtail Stew Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: Emeril's Meat Market
1 tablespoon Essence, recipe follows
1 cup all-purpose flour
Salt and freshly ground black pepper
4 pounds oxtails
10 bacon slices, chopped
2 large onions, chopped
2 large carrots, chopped
2 large celery stalks, chopped
6 garlic cloves, chopped
1/4 cup tomato paste
4 teaspoons fresh thyme leaves
1 (750-ml) bottle dry red wine
1 (28-ounce) can chopped Italian tomatoes
1 (14 1/2-ounce) can beef broth
Cheddar Drop Biscuits, recipe follows
In a zip-top bag, combine Essence, flour, and salt and pepper. Add oxtails, seal bag, and shake to coat. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered. Remove bacon, using slotted spoon and reserve. Increase heat to high. Add oxtails and cook until browned on all sides, about 10 minutes. Transfer oxtails to plate.
Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender. Mix in tomato paste and thyme. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half. Add tomatoes and broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover, and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. Serve with homemade Cheddar Drop Biscuits.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Cheddar Drop Biscuits:
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon solid vegetable shortening
1/4 cup plus 1 tablespoon milk
1 cup shredded Cheddar
Preheat the oven to 400 degrees F. Lightly oil a pie tin.
Combine all of the ingredients in a mixing bowl and mix well. The dough will be slightly sticky.
Divide the dough into 4 equal portions and drop into the pie tin. Bake for 25 to 30 minutes, or until lightly browned. Serve right from the oven.
Yield: 4 biscuits
Pho (Vietnamese Beef %26amp; Rice-Noodle Soup) Recipe adapted from Nguyen Thi Thai Moreland by Shelly Doyle
Show: Calling All Cooks
Episode: Beef Noodle Soup/Paella
For the broth:
4 pounds Oxtails; cut into 1 1/2 to 2-inch pieces and trimmed of fat
3-inch piece of ginger, unpeeled
1 large onion, halved and unpeeled
1/3 cup nuoc mam (fish sauce)
8 whole star anise
5 whole cloves
3-inch cinnamon stick
1 teaspoon fennel seeds
3 bay leaves
For the garnish:
1 pound 1/4-inch rice noodles
2 bunches scallions, sliced thin
1/2 cup tightly packed fresh cilantro leaves, roughly chopped
1/2 cup parsley, roughly chopped
1/2 cup basil, approximately, whole fresh plants (minus roots) if possible
1 1/2 cups mung bean sprouts
3 large limes, cut into wedges and seeds removed
Red chile paste or sliced fresh hot chilies (optional)
3/4 pounds filet mignon, trimmed of fat and sliced very thin
Put the oxtails into a large stockpot and add enough water to cover the bones by 4 inches (about 2 gallons). Bring to a full boil and then lower the heat to a rapid simmer. Skim the scum that rises to the surface.
Meanwhile put the ginger and onion halves on a baking sheet and char them under the broiler until lightly blackened, 10 to 15 minutes. Turn them over halfway through cooking. When cool enough to handle, rinse the onion and ginger under running water, using a knife to scrape away some of the charred surface. Cut the ginger into 3 pieces and toss it and the onion halves into the simmering broth, along with 1 tablespoon salt and the fish sauce.
Put the star anise, cloves, and cinnamon stick in a small skillet and toast them on top of a stove burner over medium heat. Turn the spices a couple of times until they're slightly darkened (3 to 4 minutes) and until you smell their aroma. Put the toasted spices and fennel seeds in a small square of double thick cheesecloth and tie the bundle with a long piece of kitchen twine. Add the spice bundle and the bay leaves to the broth, tying the end of the twine to the pot handle for easy retrieval.
Let the broth simmer, uncovered, skimming occasionally. After 4 hours, remove the spice bundle, onion, bay leaves and ginger from the pot and discard. Remove the oxtails from the pot and set aside. Let the broth continue to simmer. When the meat is cool enough to handle, pull the meat from the bones. Set the meat aside and return the bones to the broth. Continue simmering, uncovered, until the broth is rich and flavorful, about 1 hour. Taste the broth and add more salt or fish sauce as needed.
Meanwhile, soak the rice noodles in cold water for at least 20 minutes. Arrange the sliced scallions, cilantro, parsley, basil, bean sprouts, lime wedges, and chiles on a platter in separate piles.
Bring a large pot of water to a boil and add the drained rice noodles. Give the noodles a quick stir and cook until tender but firm, about 1 minute. Rice noodles can quickly become gummy, so don't let them overcook. Drain the noodles. Warm 6 large bowls by rinsing them with hot water and divide the noodles among the bowls.
Just before serving, return the broth to a full boil. Arrange the slices of raw filet and pieces of cooked oxtail meat over the noodles in each bowl. Carefully ladle the boiling broth over all; the raw beef should be submerged in the broth. Serve immediately, along with the platters of garnish.
Caribbean-style Oxtails Recipe courtesy Emeril Lagasse, 2006
Show: Emeril Live
Episode: One Pot
2 tablespoons olive oil
3 pounds oxtails
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup small diced onion
1/2 cup small diced carrot
1/2 cup small diced celery
1/4 cup small diced leeks
1 tablespoon minced garlic
1 tablespoon minced green onion, white part only
2 teaspoons minced ginger
2 tablespoons tomato paste
2 1/2 tablespoons all-purpose flour
1 (12-ounce) bottle beer (recommended: Guinness)
1 1/2 cups veal stock or low-sodium canned beef broth
1/2 teaspoon ground allspice
1 tablespoon chopped fresh parsley leaves
Add the olive oil to the One Pot (or any pressure cooker, or a Dutch oven) and heat over medium heat until hot. Season the oxtails with the salt and pepper. Add half of the oxtails to the One Pot and cook until well browned on both sides, about 3 to 4 minutes per side. Set the seared oxtails on a platter once browned and repeat with the remaining oxtails.
Once all the oxtails are browned, add the onions, carrots and celery to the pan. Saute the vegetables until softened, about 3 to 4 minutes. Add the leeks, garlic, green onions and ginger to the pan and saute for 1 minute, stirring often. Add the tomato paste and stir well to incorporate. Sprinkle the flour over the vegetables and stir to combine. Cook, stirring, for 3 minutes. Add the beer to the One Pot and increase the heat to medium-high. Bring the beer to a boil and cook for 5 minutes.
Add the stock and allspice, stir, and return the oxtails to the pan. Return the pan to a boil and place the lid over the pan. Once a steady stream of steam is emitted from the pan, lower the heat to a simmer, and cook the oxtails until tender, about 1 hour in a pressure cooker or 2 hours in a Dutch oven. Remove the lid, and stir the chopped parsley into the pan. Serve immediately.
Smothered Oxtails Over Spinach and Sweet Corn Mash Recipe Courtesy of Emeril Lagasse
Show: Emeril Live
Episode: Monster Meals
1 cup olive oil
1 cup flour
2 oxtails, cut into 1/4-inch slices
Salt and black pepper
2 cups medium diced onions
1 cup medium diced carrots
1 cup medium diced celery
2 tablespoons chopped garlic
3 bay leaves
2 tablespoons chopped fresh thyme
1 cup red wine
2 quarts veal or dark stock
1/4 cup parsley
1 1/2 pounds new potatoes, quartered
1 stick butter (8 tablespoons) cubed
1/2 to 3/4 cup heavy cream
1 tablespoon olive oil
2 ears of sweet corn, scraped from the cob, (11/2 to 2 cups)
1 (10-ounce) bag of spinach, cleaned, drained and stemmed
1 tablespoon chopped garlic
4 large parsnips, top skin removed and peeled into thin strips
Essence, recipe follows
Preheat the fryer. In a large stock pot or braising pot, add the olive oil. Season the oxtails with salt and pepper. Season the flour with Essence. Dredge the oxtails in the seasoned flour, coating each side completely. When the oil is hot, sear the oxtails for 2 to 3 minutes on each side, or until very brown on all sides. Remove the oxtails and set aside. Add the onions to the pan and saute for 2 minutes. Add the celery and carrots and continue to saute for 1 minute. Season with salt and pepper. Stir in the garlic, bay leaves, and thyme. Cook for 1 minute. Deglaze the pan with the red wine, scraping the bottom and sides to loosen the browned particles. Add the stock. Bring the liquid up to a boil and reduce to a simmer. Add the oxtails and continue to cook for about 2 hours, basting the oxtails often, or until the sauce is stew-like and the meat starts to fall off the bone. Season with salt and pepper if needed. Place the potatoes in the saucepan and cover with water. Season the water with salt. Bring the liquid to a boil and reduce to a simmer. Cook the potatoes until fork tender, about 10 minutes. Remove the potatoes from the heat and drain. Place the potatoes back in the pan. Place the pan back on the stove, over medium heat, and stir the potatoes for 1 minute, this will remove any excess water from the potatoes. Add the butter and cream. Season with salt and pepper. Mash the potatoes until slightly smooth. In a saute pan, heat the olive oil.
When the oil is hot, add the corn and saute for 2 to 3 minutes. Season with salt and pepper. Add the spinach and garlic and continue to saute for 1 minute. Season the mixture with salt and pepper. Fold the mixture into the mashed potatoes and keep warm. Place the parsnips in the fryer and fry until golden about 1 to 2 minutes, stirring constantly to prevent the parsnips from sticking together. Remove the parsnips from the oil and drain on a paper-lined plate. Season the parsnips with salt and pepper. To serve, mound the mashed potatoes in the center of the plate. Lay a few of the oxtails on top of the potatoes and spoon some of the gravy over the top. Garnish with the fried parsnips.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Michael's Favorite Oxtails with Buttered Rice Recipe courtesy Paula Deen
Show: Paula's Home Cooking
Episode: Cozy Country Cooking
Oxtails:
2 whole oxtails, sliced in 2-inch pieces
House Seasoning, recipe follows
Several dashes soy sauce
2 large yellow onions, sliced into half-moons
3 to 4 bay leaves
Buttered Rice:
2 cups uncooked rice
4 cups water
1 stick butter
Kosher salt
Preheat oven to 350 degrees F.
Trim fat from oxtails. In a broiling pan, toss oxtails with House Seasoning and soy sauce. Top with onions and bay leaves. Add water to fill pan 1/4 of the way to the top. Cover pan with foil and bake until oxtails are tender, about 2 1/2 to 4 hours. Remove foil cover from meat and brown in oven for an additional 5 to 8 minutes. Prepare rice according to package directions, adding butter and salt, to taste. Serve rice alongside ox tails.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
Well I hope you enjoy at least one of these recipes . htey all have 4-5 star ratings and are easy to prepare . Good luck .Quick! Anyone have a simple and easy recipe for oxtails?
http://www.recipeatlas.com/britishrecipe鈥?/a>
This might work for you. It might not be right for what you're wanting to do, but I thought I'd give it a shot for ya.
here are two good recipes:
Oxtails with Buttered Rice
Oxtails:
2 whole oxtails, sliced in 2-inch pieces
House Seasoning, recipe follows
Several dashes soy sauce
2 large yellow onions, sliced into half-moons
3 to 4 bay leaves
Buttered Rice:
2 cups uncooked rice
4 cups water
1 stick butter
Kosher salt
Preheat oven to 350 degrees F.
Trim fat from oxtails. In a broiling pan, toss oxtails with House Seasoning and soy sauce. Top with onions and bay leaves. Add water to fill pan 1/4 of the way to the top. Cover pan with foil and bake until oxtails are tender, about 2 1/2 to 4 hours. Remove foil cover from meat and brown in oven for an additional 5 to 8 minutes. Prepare rice according to package directions, adding butter and salt, to taste. Serve rice alongside ox tails.
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups
......................................鈥?br>
Oxtail Stew
1 tablespoon Essence, recipe follows
1 cup all-purpose flour
Salt and freshly ground black pepper
4 pounds oxtails
10 bacon slices, chopped
2 large onions, chopped
2 large carrots, chopped
2 large celery stalks, chopped
6 garlic cloves, chopped
1/4 cup tomato paste
4 teaspoons fresh thyme leaves
1 (750-ml) bottle dry red wine
1 (28-ounce) can chopped Italian tomatoes
1 (14 1/2-ounce) can beef broth
Cheddar Drop Biscuits, recipe follows
In a zip-top bag, combine Essence, flour, and salt and pepper. Add oxtails, seal bag, and shake to coat. In a large Dutch oven over medium heat, add bacon and cook until fat is rendered. Remove bacon, using slotted spoon and reserve. Increase heat to high. Add oxtails and cook until browned on all sides, about 10 minutes. Transfer oxtails to plate.
Add onions, carrots, celery and garlic to Dutch oven, reduce heat to medium and cook until tender. Mix in tomato paste and thyme. Add wine and bring to boil, scraping up any browned bits. Boil until liquid is reduced by half. Add tomatoes and broth. Return oxtails with any juices and bacon to Dutch oven. Bring to boil. Reduce heat, cover, and simmer until tender, about 2 1/2 hours. Uncover and simmer until liquid is slightly thickened, about 30 minutes. Serve with homemade Cheddar Drop Biscuits.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from ';New New Orleans Cooking';, by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
Cheddar Drop Biscuits:
1 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons plus 1 teaspoon solid vegetable shortening
1/4 cup plus 1 tablespoon milk
1 cup shredded Cheddar
Preheat the oven to 400 degrees F. Lightly oil a pie tin.
Combine all of the ingredients in a mixing bowl and mix well. The dough will be slightly sticky.
Divide the dough into 4 equal portions and drop into the pie tin. Bake for 25 to 30 minutes, or until lightly browned. Serve right from the oven.
Yield: 4 biscuits
I found this for you...
http://homecooking.about.com/library/arc鈥?/a>
BRAISED OXTAILS DINNER
2 oxtails, whole, cut at joint
1 qt. burgundy wine
2 qts. stock or consomme
1 qt. water
2 bay leaves, small
1 pinch thyme
1 pinch rosemary
2 tsp. cracked pepper
Whole parsley
2 carrots, sliced
1 onion, cut in large pieces
1 to 2 stalks of celery
Marinate oxtails for 12 hours in the above mixture of wine, stock, water, spices and vegetables. Mixture is to be covered and refrigerated for marination.
After mixture has marinated: Remove oxtails, reserve liquid. Drain oxtails to remove excess liquid. Saute oxtails in cooking oil, turning occasionally until light brown. Place browned oxtails in a dutch oven (or other heavy pan). Add liquid with vegetables from marination. Add 1 tablespoon tomato paste. Cook uncovered over low flame until oxtails are tender (2 to 3 hours). Stir frequently and add more water if necessary. When oxtails are tender, remove and place on serving dish. Thicken remaining liquid with Beure Manie. Cook mixture until thick (5 to 10 minutes). Add salt, pepper and spices to taste. Strain over oxtails and serve.
BEURE MANIE:
1/2 stick butter and flour
Melt butter over low flame. Stir in flour until mixture is thick.
Makes 6-8.
I would try a simple stew..beef broth lots of spices like, allspice,bay,celery,parsley.dry mustard,maybe some tomato base if you have it, lots of onion, garlic,thyme a splash of red wine and let it cook...then add some vegees your choice....thicken with beef broth and a little cornstarch do'nt forget the pepper I would use ceyanne Or just course ground black your choice easy on the salt cuz of the slow cooker and the beef broth is probably salted
THIS IS AN EXTREMELY EASY RECIPE! Hope all turns out well!
crock pot oxtail stew recipe
3 to 4 lbs oxtails, disjointed
3 tablespoons olive oil
2 onions, chopped
2 cloves garlic, finely chopped
1 tablespoon flour
1 1/2 cups beef stock
3/4 cup dry red wine
1/2 cup tomato sauce
6 peppercorns
1/2 teaspoon dried oregano
1 dried red chile pepper, seeded, chopped
2 whole cloves
2 carrots, chopped
1 red bell pepper, chopped
1 tablespoon chopped parsley
2 potatoes, cut in chunks
salt and pepper, to taste
Brown oxtails on all sides in oil in skillet. Add onions and garlic and cook 5 minutes. Sprinkle flour over the meat, blend well and cook 2 minutes longer. Put potatoes in bottom of crock pot, along with carrots.
Add oxtails and remaining ingredients. cover and cook on low 8 to 10 hours
Subscribe to:
Posts (Atom)