1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!
Instructions:
Center a rack in the oven and preheat the oven to 350 degrees F (180 C).
Sift the flour and salt together and set aside.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn’t scorch. (Alternatively, you can melt the ingredients in the dop of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture in a large bowl.
Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you’re using a hand-held mixer) and whisk by hand just to combine. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so the eggs don’t set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in dry ingredients.
Cooking Instructions
Pour and scrape the batter into an unbuttered 9-inch square pan. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-minute mark to see how the brownies are progressing They’ll be perfect if they’re just barely set and still pretty gooey. They’re still awfully good on the other side of set, so don’t worry if you miss the moment on your first try. Cool the brownies in the pan on a rack. Cut into 1 1/2 by 3-inch bars to serve.
The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month. Thaw, still wrapped, at room temperature. These never freeze solid, so you might want to think about using them as a mix-in for ice cream.
Makes 18 brownies.
others:
here are some sites that teaches you. i learnt cooking from these sites too and it’s works. before that, i recommend you to watch chef nigella lawson at http://www.youtube.com . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from foodnetwork.com and foodtv.ca
if you want to watch them cooking, can thru, their sites and learn cooking. if not, go to http://www.youtube.com and find for the chefs.
homecook chef nigella lawson = fast, easy and delicious
chef anna olson = dessert and pastry chef
chef giada de laurentiis = italian food
chef rachel ray = creative, and delicious food
Pauleen has covered all the web sites I can think of, as far as the recipe goes, that is just probably a favorite of hers…….
there are sooooooooooooo many.
You can just spend days, and days, going thru the web sites.
2 lbs. ground chuck
1 lb. ground pork
1 1/2 cups tomato puree
Olive oil as needed
8 oz. diced onion
2 oz. minced garlic
8 oz. sliced mushrooms
4 eggs
8 oz. breadcrumbs
2 1/2 tbsp. salt and pepper mix or salt and pepper individually to taste
In a skillet over medium heat, saute the onions, garlic and mushrooms until soft. Remove from heat.
Place ground chuck and pork in a mixer bowl with paddle attachment. On low speed, add vegetable mixture, tomato puree and eggs. When liquids are incorporated add breadcrumbs and salt and pepper mix. Run machine until mixture comes completely together.
Place mixture into greased loaf pans, filling halfway. Bake in preheated 350-degree oven for about 35 minutes to an internal temperature of 150 to 160 degrees. Let cool slightly and remove meatloaves from pans. Slice to serve.
—————–
French Onion Soup
Cook Campbell’s or Lipton’s onion soup according to package directions but with an extra large onion sliced into the soup.
Put a piece of stale bread at the bottom of individual covered bowls. Fill with soup and put slices of mozzarella cheese sliced from a whole ball of cheese on top. Cover and bake at 350 degrees for 30 minutes. Serve with salad and French bread. Serves four.
Beans and Rice
Cook rice according to package directions.
Saute slices of onion and garlic in a pan. Add two 15 or 16 oz cans of black beans. Stir and heat thoroughly. Serve over rice.
Chuck Roast in Foil
Take a 4 lb cheap chuck roast. Place on a large piece of aluminum foil. Sprinkle dried onion soup all over the chuck. Wrap in the foil and bake in the oven at 350 degrees for 2 ½ -3 hours. Serve over rice or noodles
Baked Ziti
Cook ziti noodles according to package directions. Drain well. Mix in a covered baking dish the ziti, a jar of spaghetti sauce, half a large package of grated mozzarella cheese. Sprinkle the rest on top. Cover and bake at 350 degrees for 30 minutes.
Meat Spaghetti Sauce
Brown 1 lb ground beef. Remove meat and brown in the fat (draining some off first) chopped onions and garlic. Add 1 large can crushed tomatoes, a teaspoon of sugar to cut the starch, fresh chopped basil and a dash of dried oregano. Then add meat. Simmer for 20 minutes and serve over pasta.
Roast Chicken Dinner
Clean innards out of chicken and refrigerate the parts for chicken broth later. Sprinkle chicken with rosemary and place in center of a baking dish. Place pieces of sliced potato and carrots around the chicken in the baking dish. Bake at 350 degrees for 1 hour 15 minutes and serve. The grease from the chicken cooks the vegetables and they are very tasty.
Chicken Piccata
Take 2-4 boneless chicken breasts and beat them with a tenderizer. Rub flour on them and sauté on both sides in olive oil. Remove chicken. Then brown chopped scallions in pan. Add 1 cup chicken broth (you can use the instant kind that is sold with spices) and bring to a boil, scraping the bottom of the pan. Add 3 Tbsp of lemon juice (bottle from supermarket) and continue to boil. Pour the sauce over the chicken and pasta.
Fettuccine Alfredo
Cook fettuccine pasta according to package directions.
Melt one stick butter, mix with 1 cup half and half and one package grated Parmesan cheese and pepper. Add pasta to pan, stir well together and serve.
Chili
Saute one pound ground beef, remove, drain off some fat and sauté one medium onion and chopped garlic. Add one 28 oz can crushed tomatoes, 1 tablespoon chili powder. Simmer 5 minutes, then add one 28 oz can of chili beans. Heat through (another five minutes) and serve with rice.
Apricot Baked Chicken
Brown chicken parts (cut into 8ths) in skillet. Mix 1 cup apricot jam or jelly with 2 Tbsp mustard. Spread over chicken parts and bake for 1 hour.
Left Over Chicken Dishes
Chicken a la King. Slice chicken into small pieces, heat up with cream of chicken or cream of mushroom soup. You can add sliced mushrooms and sherry if you want.
Chicken Cacciatore. Saute onions, garlic and peppers in olive oil. Slice chicken into small pieces and add chicken with a jar of tomato sauce. Heat and serve with pasta.
Chicken Noodle Bake. Cook noodles al dente. Mix in a casserole with chicken cut into small pieces, ½ cup chicken broth, cooked peas and a can of cream of mushroom soup. If you want you can sprinkle cheese on top Bake for ½ hour.
Apple Snacks
Using an apple corer, core and slice apples. Place on a cookie sheet and sprinkle with brown sugar and bake 15 minutes.
Ziploc omelets
Use ingredients such as: cheese, ham, onion, green pepper, tomato, hash browns, salsa, etc. Any leftovers chopped up. Add selection to zip loc bag and shake. Be sure to get the air out of the bag and zip it up.Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. Open the bag and the omelet will roll out easily
Velvet Corn Soup
6 cups vegetable or chicken stock* 2 egg whites
1 14 oz. can cream style corn 2 Tbsp cornstarch
3 scallions, thinly sliced freshly ground pepper
2 Tbsp rice wine or dry sherry
Bring stock to a boil in a large pot. Add the corn, scallions and rice wine or sherry. Stir and bring to a boil again. Meanwhile beat the egg whites with a fork or whisk until foamy. Pour them into the boiling stock, stirring with chopsticks until the whites become frothy. Dissolve the cornstarch in ¼ cup of cold water and stir into the soup, continuing to stir until the soup thickens, about 1 minute. Season to taste with pepper.*Okay to use Swanson canned broth, but do not add salt to this
————
450 g (1lb brambly apples peeled, cored and thickly sliced
Juice of 1 lime
1 tbsps oil
2 medium onions thickly sliced
2 gloves garlic, finely chopped
1 – 2 red chillies, deseeded and finely chopped
1 tsp coriander
1tsp cumin
450 g (1 lb) chicken fillets cut into thick strips
Seasoning
1 tbsps fresh coriander, chopped
8 wheat tortillas
Method:
1. cut each apple slice in half and put in a bowl with the lime juice and toss together
2. heat the oil in a large frying pan, add onion and cook over a high heat for 2 mins, add garlic, chillies, spices and chicken then fry stirring for about 5 minutes until chicken is golden. Lift chicken out of the pan and set aside
3. Add apple with lime juice and 5 tbsps of water to the pan and cook with the onions for 3 minutes.
4. Return the chicken to the pan and continue to cook for a further 5 minutes, until apples are tender but still hold their shape
5. Heat the tortillas as directed on the pack. The quickest way is to transfer them to a plate, cover with film and microwave on high for 20 – 30 secs
6. Season filling with salt and pepper, then add fresh coriander.
7. To serve, place 2 heaped tbsps of filling in each tortilla, roll up and enjoy!
Here are a few E-Z recipes you might want to try. Good Luck & enjoy.
COLA CHICKEN
(And more variations of recipe)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking…to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken….wings…would be ideal…add some hot
sauce….presto "Hot
Wings"!
I have used Ribs, just as good.
I tried this recipe with ‘meatballs’….was equally
as good…served over rice.
I found another variation…..omit the catsup and add a small
jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup….not).
You’d think a recipe with only ‘3′ ingredients couldn’t be
messed up….wouldn’t you??
Well…while I was preparing to fix the ‘Cola Chicken’ recipe
using Salsa…..I was also trying to carry on a conversation with my
husband…(just proves…I can’t do two things at once)….mixed
Salsa & Catsup (before I realized I was supposed to leave out
the catsup) & Cola……..still turned out really tasty (to me)…might
be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but…I added the spices from a MILD (I don’t care for "HOT") Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).
Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.
Another (bright)idea…..I thought of trying……replace the
catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..!
Fixed the shrimp with cocktail sauce……eh…wasn’t all that
great…was OK…probably won’t be fixing it again.
Also tried beef stew cuts……that was pretty good…..I can see
myself making this again.
Served both over rice…..think the stew cuts would have been just as
good over noodles.
One idea haven’t tried yet…….Use the little cocktail weiners or sausages. Be ideal for an appetizer.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
POOR MAN’S SWISS STEAK
Mix: 1 lb. hamburger
1 cup cornflakes
salt & pepper to taste
small amount dices onion
Spread in a square baking pan.
Pour: 1 can mushroom soup
1 can water
(combine together, first)
Pour over meat mixture.
Bake 45 minutes at 350 degrees.
CHILLI DOG CASSEROLE
1 pkg. (8) hot dog buns
1 pkg. (8) hot dogs (use more if you like)
1 can Chilli (15 oz. without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard
DIRECTIONS: Pre-heat oven 350 degrees
In a 9" x 13" baking pan, break up hot dog buns (bite size) and spread in pan.
Cut up hot dogs (about 1/2" size) spread over buns.
Spoon/spred chilli over hot dog/buns.
Sprinkle onions over all.
Squirt mustard over entire mixture (don’t spread…just make a few lines both ways across mixture)
Cover with shredded cheese.
Bake until cheese is melted and bubbly.
(Hint: If using extra hot dogs & chilli, don’t add extra buns.)
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
Until meat is tender.
The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add
potatoes and carrots…but never got around to it.
HASH BROWN CASSEROLE
2 lbs. frozen shredded hash brown potatoes (thawed)
1 bunch green onions, chopped
sweet pepper chopped (red – green – yellow – orange – or a mixture of all)
1 lb. Sausage, cooked until pink disappears, crumbled
1 cup ham cubes
4 slices crisp bacon, crumbled
1 small can sliced mushrooms
1 small can sliced black olives
2 – 8oz. packages of shredded cheese
½ cup milk
12 eggs beaten
Tabasco (optional)
sour cream & salsa (optional)
Grease a 9 x 13 baking pan, wipe excess with paper towel.
Spread potatoes on bottom (cand be lightly browned in a skillet first if desired)
Sprinkle sausage over potatoes…then
Peppers…
Mushrooms…
Ham..
Onions (reserve about ¼ cup)
Mix eggs & milk together…….I added about 2 TBLS. Tabasco…more to your taste… pour slowly over all.
Cover with shredded cheese….then sprinkle over all
Remaining onions…
Olives…
Bacon…
Cover and refrigerate overnight.
Uncover and bake at 375 degrees for 35 – 45 minutes…until browned and cheese is melted.
Serve with sour cream and/or salsa.
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb. ground beef
1/2 lb. bacon
1 chopped onion
Brown in skillet and drain excess grease.
ADD:
16 oz. can Red Kidney Beans (drained)
24 oz. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS. Molasses
1/2 tsp. dry mustard
Mix Thoroughly !
Cook in a crock pot until…hot…hot…hot!
MARINATED VEGGIE SALAD
1 lb. can French style green beans
1 lb. can small peas
1 lb. can white corn
1 – 4oz. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. salt
1 tsp. pepper
1.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)
Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut & serve.
Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting
Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts
(I’ve made this without the flavoring & nuts….I want to try
rolling
into balls and dipping in a chocolate coating….sounds good to
me.)
I’ve doubled all the above recipes. The Marshmallow Nougat
recipe…doubled and added a container of white frosting (had an
extra one….so thought….why not!)
I use a double boiler..(prefer the double
boiler)…add chips in first …then rest of
ingredients…..saving
nuts and flavorings for last.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
½ cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees.
Mix all ingredients in order given.
Pour into pie shell.
Bake 1 hour or until knife inserted in center comes out clean.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).
Hershey’s Cocoa Cream Pie
(The best chocolate flavor I’ve found!)
½ c. Hershey’s cocoa
1 ¼ c. sugar
1/3 c. cornstarch
¼ tsp. Salt
3 c. milk
3 TBLS. Butter or margarine
1 ½ tsp vanilla
1 baked pie crust, cooled or a graham cracker crust
1.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt.
2.) Gradually add milk to dry ingredients, stirring until smooth.
3.) Cook over medium heat stirring constantly until mixture boils. Boil 1 minute, remove from heat.
4.) Remove from heat; stir in butter and vanilla.
5.) Pour into pie crust, cool.
6.) Top with meringue or cool whip.
5 Minute Key Lime Pie
¼ ¼1/4 cup water
1 pkg. (4 serving size) sugar-free li
try this chocohotopots for homecook chef nigella lawson.
http://youtube.com/watch?v=lrLKa2AAMbk
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35100,00.html
1 stick plus 1 tablespoon unsalted butter
4 ounces semisweet chocolate, with 60 percent cocoa solids
2 eggs
3/4 cup superfine sugar
3 tablespoons all-purpose flour
Special equipment: 4 (2/3 to 1-cup capacity) ramekins
Place a baking sheet in the oven and preheat to 400 degrees F.
Butter the ramekins with 1 tablespoon butter.
Either in a microwave or in a bowl suspended over a pan over simmering water, melt the dark chocolate and 1 stick butter, then set aside to cool a little.
In another bowl, mix the eggs with the sugar and flour with a hand whisk and beat in the cooled butter and chocolate mixture. Divide the mixture between the 4 buttered ramekins. Bake for about 20 minutes, by which time the tops will be cooked and cracked and the chocolate gooey underneath.
Place each ramekin on a small plate with a teaspoon and serve. Make sure to warn people that these desserts will be HOT!
Best-Ever Brownies
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dianas/recipeID/1136/Recipe.cfm
Ingredients:
1 1/4 cups sifted all-purpose flour
1 teaspoon salt
2 sticks (1 cup/8 ounces/226g) unsalted butter
4 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
2 cups granulated sugar
1 teaspoon pure vanilla extract
4 large eggs
Instructions:
Center a rack in the oven and preheat the oven to 350 degrees F (180 C).
Sift the flour and salt together and set aside.
Melt the butter and chocolate together in a medium saucepan over low heat, stirring frequently and keeping a watchful eye on the pot to make certain the chocolate doesn’t scorch. (Alternatively, you can melt the ingredients in the dop of a double boiler over, not touching, simmering water.) Add 1 cup of the sugar to the mixture and stir for half a minute, then remove the pan from the heat and stir in the vanilla. Pour the mixture in a large bowl.
Put the remaining 1 cup sugar and eggs into the bowl of a mixer (or a mixing bowl if you’re using a hand-held mixer) and whisk by hand just to combine. Little by little, pour half of the sugar and eggs into the chocolate mixture, stirring gently but constantly with a rubber spatula so the eggs don’t set from the heat. Fit the whisk attachment to the mixer and whip the remaining sugar and eggs until they are thick, pale, and doubled in volume, about 3 minutes. Using the rubber spatula, delicately fold the whipped eggs into the chocolate mixture. When the eggs are almost completely incorporated, gently fold in dry ingredients.
Cooking Instructions
Pour and scrape the batter into an unbuttered 9-inch square pan. Bake the brownies for 25 to 28 minutes, during which time they will rise a little and the top will turn dark and dry. Cut into the center at about the 23-minute mark to see how the brownies are progressing They’ll be perfect if they’re just barely set and still pretty gooey. They’re still awfully good on the other side of set, so don’t worry if you miss the moment on your first try. Cool the brownies in the pan on a rack. Cut into 1 1/2 by 3-inch bars to serve.
The brownies will keep, covered, for 2 to 3 days at room temperature and can be frozen for up to a month. Thaw, still wrapped, at room temperature. These never freeze solid, so you might want to think about using them as a mix-in for ice cream.
Makes 18 brownies.
others:
here are some sites that teaches you. i learnt cooking from these sites too and it’s works. before that, i recommend you to watch chef nigella lawson at http://www.youtube.com . she has the fastest, easiest and delicious recipes. really good. i learn cooking, baking, etc from her and get the full recipes from foodnetwork.com and foodtv.ca
http://www.foodnetwork.com
http://www.foodtv.ca
http://www.asianfoodchannel.com
http://www.taste.com.au
http://www.myrecipes.com
http://www.rachelraymag.com/recipes
http://www.kuali.com
http://www.joyofbaking.com
http://www.mrbreakfast.com
http://www.marthastewart.com
http://www.dyannbakes.com
http://www.dianasdesserts.com
http://www.bettycrocker.com
http://www.lifestylefood.com.au/home
http://www.abc.net.au/kyliekwong
http://www.ming.com/simplyming/
if you want to watch them cooking, can thru, their sites and learn cooking. if not, go to http://www.youtube.com and find for the chefs.
homecook chef nigella lawson = fast, easy and delicious
chef anna olson = dessert and pastry chef
chef giada de laurentiis = italian food
chef rachel ray = creative, and delicious food
this is what you will need: one spoon one pint of ice cream
Pauleen has covered all the web sites I can think of, as far as the recipe goes, that is just probably a favorite of hers…….
there are sooooooooooooo many.
You can just spend days, and days, going thru the web sites.
Enjoy yourself…………….
http://www.foodnetwork.com
http://www.cookingnook.com
http://allrecipes.com/
http://www.recipeland.com
http://www.kraftfoods.com
http://www.taste.com.au/
http://www.weightwatchers.ca/food/index.aspx
http://www.FreeRecipeSource.com
Hope this is what your looking for
Here are two of my favorite recipes websites.
http://www.allrecipes.com
http://www.foodnetwork.com
if u want desserts go to joyofbaking.com
for easy, quick things go to kraftfoods.com
also try looking on the back or inside labels of food containers
Elvis Presley’s Memphis Meatloaf
2 lbs. ground chuck
1 lb. ground pork
1 1/2 cups tomato puree
Olive oil as needed
8 oz. diced onion
2 oz. minced garlic
8 oz. sliced mushrooms
4 eggs
8 oz. breadcrumbs
2 1/2 tbsp. salt and pepper mix or salt and pepper individually to taste
In a skillet over medium heat, saute the onions, garlic and mushrooms until soft. Remove from heat.
Place ground chuck and pork in a mixer bowl with paddle attachment. On low speed, add vegetable mixture, tomato puree and eggs. When liquids are incorporated add breadcrumbs and salt and pepper mix. Run machine until mixture comes completely together.
Place mixture into greased loaf pans, filling halfway. Bake in preheated 350-degree oven for about 35 minutes to an internal temperature of 150 to 160 degrees. Let cool slightly and remove meatloaves from pans. Slice to serve.
—————–
French Onion Soup
Cook Campbell’s or Lipton’s onion soup according to package directions but with an extra large onion sliced into the soup.
Put a piece of stale bread at the bottom of individual covered bowls. Fill with soup and put slices of mozzarella cheese sliced from a whole ball of cheese on top. Cover and bake at 350 degrees for 30 minutes. Serve with salad and French bread. Serves four.
Beans and Rice
Cook rice according to package directions.
Saute slices of onion and garlic in a pan. Add two 15 or 16 oz cans of black beans. Stir and heat thoroughly. Serve over rice.
Chuck Roast in Foil
Take a 4 lb cheap chuck roast. Place on a large piece of aluminum foil. Sprinkle dried onion soup all over the chuck. Wrap in the foil and bake in the oven at 350 degrees for 2 ½ -3 hours. Serve over rice or noodles
Baked Ziti
Cook ziti noodles according to package directions. Drain well. Mix in a covered baking dish the ziti, a jar of spaghetti sauce, half a large package of grated mozzarella cheese. Sprinkle the rest on top. Cover and bake at 350 degrees for 30 minutes.
Meat Spaghetti Sauce
Brown 1 lb ground beef. Remove meat and brown in the fat (draining some off first) chopped onions and garlic. Add 1 large can crushed tomatoes, a teaspoon of sugar to cut the starch, fresh chopped basil and a dash of dried oregano. Then add meat. Simmer for 20 minutes and serve over pasta.
Roast Chicken Dinner
Clean innards out of chicken and refrigerate the parts for chicken broth later. Sprinkle chicken with rosemary and place in center of a baking dish. Place pieces of sliced potato and carrots around the chicken in the baking dish. Bake at 350 degrees for 1 hour 15 minutes and serve. The grease from the chicken cooks the vegetables and they are very tasty.
Chicken Piccata
Take 2-4 boneless chicken breasts and beat them with a tenderizer. Rub flour on them and sauté on both sides in olive oil. Remove chicken. Then brown chopped scallions in pan. Add 1 cup chicken broth (you can use the instant kind that is sold with spices) and bring to a boil, scraping the bottom of the pan. Add 3 Tbsp of lemon juice (bottle from supermarket) and continue to boil. Pour the sauce over the chicken and pasta.
Fettuccine Alfredo
Cook fettuccine pasta according to package directions.
Melt one stick butter, mix with 1 cup half and half and one package grated Parmesan cheese and pepper. Add pasta to pan, stir well together and serve.
Chili
Saute one pound ground beef, remove, drain off some fat and sauté one medium onion and chopped garlic. Add one 28 oz can crushed tomatoes, 1 tablespoon chili powder. Simmer 5 minutes, then add one 28 oz can of chili beans. Heat through (another five minutes) and serve with rice.
Apricot Baked Chicken
Brown chicken parts (cut into 8ths) in skillet. Mix 1 cup apricot jam or jelly with 2 Tbsp mustard. Spread over chicken parts and bake for 1 hour.
Left Over Chicken Dishes
Chicken a la King. Slice chicken into small pieces, heat up with cream of chicken or cream of mushroom soup. You can add sliced mushrooms and sherry if you want.
Chicken Cacciatore. Saute onions, garlic and peppers in olive oil. Slice chicken into small pieces and add chicken with a jar of tomato sauce. Heat and serve with pasta.
Chicken Noodle Bake. Cook noodles al dente. Mix in a casserole with chicken cut into small pieces, ½ cup chicken broth, cooked peas and a can of cream of mushroom soup. If you want you can sprinkle cheese on top Bake for ½ hour.
Apple Snacks
Using an apple corer, core and slice apples. Place on a cookie sheet and sprinkle with brown sugar and bake 15 minutes.
Ziploc omelets
Use ingredients such as: cheese, ham, onion, green pepper, tomato, hash browns, salsa, etc. Any leftovers chopped up. Add selection to zip loc bag and shake. Be sure to get the air out of the bag and zip it up.Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. Open the bag and the omelet will roll out easily
Velvet Corn Soup
6 cups vegetable or chicken stock* 2 egg whites
1 14 oz. can cream style corn 2 Tbsp cornstarch
3 scallions, thinly sliced freshly ground pepper
2 Tbsp rice wine or dry sherry
Bring stock to a boil in a large pot. Add the corn, scallions and rice wine or sherry. Stir and bring to a boil again. Meanwhile beat the egg whites with a fork or whisk until foamy. Pour them into the boiling stock, stirring with chopsticks until the whites become frothy. Dissolve the cornstarch in ¼ cup of cold water and stir into the soup, continuing to stir until the soup thickens, about 1 minute. Season to taste with pepper.*Okay to use Swanson canned broth, but do not add salt to this
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Try some of these seafood omelettes http://hubpages.com/hub/Seafood-Omelette-Recipes
Chicken & Apple Fajitas
Ingredients
450 g (1lb brambly apples peeled, cored and thickly sliced
Juice of 1 lime
1 tbsps oil
2 medium onions thickly sliced
2 gloves garlic, finely chopped
1 – 2 red chillies, deseeded and finely chopped
1 tsp coriander
1tsp cumin
450 g (1 lb) chicken fillets cut into thick strips
Seasoning
1 tbsps fresh coriander, chopped
8 wheat tortillas
Method:
1. cut each apple slice in half and put in a bowl with the lime juice and toss together
2. heat the oil in a large frying pan, add onion and cook over a high heat for 2 mins, add garlic, chillies, spices and chicken then fry stirring for about 5 minutes until chicken is golden. Lift chicken out of the pan and set aside
3. Add apple with lime juice and 5 tbsps of water to the pan and cook with the onions for 3 minutes.
4. Return the chicken to the pan and continue to cook for a further 5 minutes, until apples are tender but still hold their shape
5. Heat the tortillas as directed on the pack. The quickest way is to transfer them to a plate, cover with film and microwave on high for 20 – 30 secs
6. Season filling with salt and pepper, then add fresh coriander.
7. To serve, place 2 heaped tbsps of filling in each tortilla, roll up and enjoy!
Here are a few E-Z recipes you might want to try. Good Luck & enjoy.
COLA CHICKEN
(And more variations of recipe)
4 skinless, boneless chicken breasts
1 cup catsup
1 12oz. can cola (pepsi, coke, etc.)
Put chicken in a non-stick pan.
Mix together catsup and cola, pour over chicken.
Bring to a boil. Cover, reduce heat and cook 45 minutes.
(turning chicken a few times, while cooking…to prevent from
sticking to pan)
Uncover, turn up the heat and continue to cook until the sauce
becomes thick and adheres to the chicken.
It turns into the most incredible BBQ sauce. Yummmm!
You can double the recipe and use more pieces of
chicken….wings…would be ideal…add some hot
sauce….presto "Hot
Wings"!
I have used Ribs, just as good.
I tried this recipe with ‘meatballs’….was equally
as good…served over rice.
I found another variation…..omit the catsup and add a small
jar of Salsa (any variety).
I have tried using Salsa (omitting the catsup….not).
You’d think a recipe with only ‘3′ ingredients couldn’t be
messed up….wouldn’t you??
Well…while I was preparing to fix the ‘Cola Chicken’ recipe
using Salsa…..I was also trying to carry on a conversation with my
husband…(just proves…I can’t do two things at once)….mixed
Salsa & Catsup (before I realized I was supposed to leave out
the catsup) & Cola……..still turned out really tasty (to me)…might
be a little sweeter than some of you like.
I fixed chicken wings, (using the above recipe)
but…I added the spices from a MILD (I don’t care for "HOT") Buffalo Wings packet…(the kind you get to bake in the oven)…..I thought it was really good…..(but you/I can’t find a ‘bad’ way to fix chicken).
Finally….!! I fixed the ‘SALSA’ chicken……that’s good , too.
Another (bright)idea…..I thought of trying……replace the
catsup with a bottle of Shrimp Cocktail Sauce…and add a bag of (pop corn) shrimp…..!
Fixed the shrimp with cocktail sauce……eh…wasn’t all that
great…was OK…probably won’t be fixing it again.
Also tried beef stew cuts……that was pretty good…..I can see
myself making this again.
Served both over rice…..think the stew cuts would have been just as
good over noodles.
One idea haven’t tried yet…….Use the little cocktail weiners or sausages. Be ideal for an appetizer.
CRUNCHY ONION CHICKEN
1 1/3 cups French’s Original French Fried Onions
4 boneless skinless chicken breast halves
1 egg, beaten
LIGHTLY CRUSH:
Onions in a plastic bag.
DIP:
Chicken in egg
COVER:
With onion crumbs, press firmly to adhere to chicken.
BAKE:
Preheat oven to 400 degrees.
Place chicken on lightly greased baking pan.
Sprinkle with additional onion crumbs, if desired.
Bake for 20 minutes or until no longer pink in center.
POOR MAN’S SWISS STEAK
Mix: 1 lb. hamburger
1 cup cornflakes
salt & pepper to taste
small amount dices onion
Spread in a square baking pan.
Pour: 1 can mushroom soup
1 can water
(combine together, first)
Pour over meat mixture.
Bake 45 minutes at 350 degrees.
CHILLI DOG CASSEROLE
1 pkg. (8) hot dog buns
1 pkg. (8) hot dogs (use more if you like)
1 can Chilli (15 oz. without beans, use more if you want)
1 small onion (chopped)
2 cups shredded cheese
mustard
DIRECTIONS: Pre-heat oven 350 degrees
In a 9" x 13" baking pan, break up hot dog buns (bite size) and spread in pan.
Cut up hot dogs (about 1/2" size) spread over buns.
Spoon/spred chilli over hot dog/buns.
Sprinkle onions over all.
Squirt mustard over entire mixture (don’t spread…just make a few lines both ways across mixture)
Cover with shredded cheese.
Bake until cheese is melted and bubbly.
(Hint: If using extra hot dogs & chilli, don’t add extra buns.)
POT ROAST
Your choice of beef (to fit crock-pot)
1 pkg. dry Ranch dressing mix
1 pkg. dry Italian dressing mix
1 pkg. dry Brown Gravy mix
1 cup water
Put beef in pot.
Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.
Until meat is tender.
The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.
If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add
potatoes and carrots…but never got around to it.
HASH BROWN CASSEROLE
2 lbs. frozen shredded hash brown potatoes (thawed)
1 bunch green onions, chopped
sweet pepper chopped (red – green – yellow – orange – or a mixture of all)
1 lb. Sausage, cooked until pink disappears, crumbled
1 cup ham cubes
4 slices crisp bacon, crumbled
1 small can sliced mushrooms
1 small can sliced black olives
2 – 8oz. packages of shredded cheese
½ cup milk
12 eggs beaten
Tabasco (optional)
sour cream & salsa (optional)
Grease a 9 x 13 baking pan, wipe excess with paper towel.
Spread potatoes on bottom (cand be lightly browned in a skillet first if desired)
Sprinkle sausage over potatoes…then
Peppers…
Mushrooms…
Ham..
Onions (reserve about ¼ cup)
Mix eggs & milk together…….I added about 2 TBLS. Tabasco…more to your taste… pour slowly over all.
Cover with shredded cheese….then sprinkle over all
Remaining onions…
Olives…
Bacon…
Cover and refrigerate overnight.
Uncover and bake at 375 degrees for 35 – 45 minutes…until browned and cheese is melted.
Serve with sour cream and/or salsa.
OLD SETTLER’S BEANS
INGREDIENTS:
1/2 lb. ground beef
1/2 lb. bacon
1 chopped onion
Brown in skillet and drain excess grease.
ADD:
16 oz. can Red Kidney Beans (drained)
24 oz. can Pork & Beans (drained)
1/2 cup white sugar
1/2 cup dark brown sugar
1/4 cup Catsup
2 TBLS. Molasses
1/2 tsp. dry mustard
Mix Thoroughly !
Cook in a crock pot until…hot…hot…hot!
MARINATED VEGGIE SALAD
1 lb. can French style green beans
1 lb. can small peas
1 lb. can white corn
1 – 4oz. jar pimento (chopped)
1 cup shopped onion
1 cup chopped celery
1 cup chopped green pepper
1 cup sugar (I used artificial sweetener)
2/3 cup vinegar (I used red wine vinegar)
1/2 cup cooking oil
1 tsp. salt
1 tsp. pepper
1.)Pour green beans, peas, corn & pimento in a colander to drain over a
large bowl. Discard 1 1/2 cups of liquid.
2.)Put veggies in a large bowl and fold in onions, celery and green
peppers.
3.)Mix together thoroughly the remaining ingredients and toss with
veggies.
4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)
Desserts/Snacks
POUND CAKE
Combine:
2 sticks butter
1 2/3 cup sugar
Beat in:
5 eggs (1 at a time)
Add:
2 cups sifted flour
1 teaspoon vanilla
1 teaspoon rum extract
Mix thoroughly and bake 1 hour at 325 degrees.
E-Z Candy
(All recipes are mixed the same.)
Melt ingredients, seperately in microwave until runny.
Mix together and pour into serving dish.
Chill until firm, cut & serve.
Chocolate Fudge:
16 oz. container of Fudge Frosting
1 bag of Chocolate Chips (any flavor you like)
Peanut Butter Fudge #1:
1 small jar Peanut Butter (18 oz.)
2 bags of Peanut Butter Chips
Peanut Butter Fudge #2:
1 small jar Peanut Butter (18oz.)
16 oz. container of White Frosting
Marshmallow Nougat:
1 small jr Marshmallow Creme
1 bag White Chocolate Chips
1 tsp. Almond Flavoring
1 small bag Chopped Nuts
(I’ve made this without the flavoring & nuts….I want to try
rolling
into balls and dipping in a chocolate coating….sounds good to
me.)
I’ve doubled all the above recipes. The Marshmallow Nougat
recipe…doubled and added a container of white frosting (had an
extra one….so thought….why not!)
I use a double boiler..(prefer the double
boiler)…add chips in first …then rest of
ingredients…..saving
nuts and flavorings for last.
Kreamy Kool-Aid Pie
1-(6 g) package un sweetened Kool-Aid powdered drink mix
1-(14 oz.)can sweetened condensed milk
1-(8 oz)container Cool Whip frozen whipped topping, thawed.
1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)
Cool Whip for top (optional)
1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.
2. Fold in Cool Whip.
4. If desired, spread more Cool Whip on top.
5. Chill for a minimum of 4 hours.
I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)
OATMEAL PIE
INGREDIENTS:
2/3 cup uncooked oatmeal
2/3 cup light Karo syrup
2 eggs, beaten
2/3 cup sugar
1 teaspoon vanilla
½ cup melted margarine, cooled
1 – 9” unbaked pie shell
DIRECTIONS:
Preheat oven to 350 degrees.
Mix all ingredients in order given.
Pour into pie shell.
Bake 1 hour or until knife inserted in center comes out clean.
(I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).
Hershey’s Cocoa Cream Pie
(The best chocolate flavor I’ve found!)
½ c. Hershey’s cocoa
1 ¼ c. sugar
1/3 c. cornstarch
¼ tsp. Salt
3 c. milk
3 TBLS. Butter or margarine
1 ½ tsp vanilla
1 baked pie crust, cooled or a graham cracker crust
1.) In medium saucepan, stir together until well-blended cocoa, sugar, cornstarch and salt.
2.) Gradually add milk to dry ingredients, stirring until smooth.
3.) Cook over medium heat stirring constantly until mixture boils. Boil 1 minute, remove from heat.
4.) Remove from heat; stir in butter and vanilla.
5.) Pour into pie crust, cool.
6.) Top with meringue or cool whip.
5 Minute Key Lime Pie
¼ ¼1/4 cup water
1 pkg. (4 serving size) sugar-free li