i have to cook dinner for the family 2morrow. im a pretty good cook, so it doesnt have to be heaps easy. should be hearty (not like a light salad or anything). please dont make it take forever to cook though!!!
any ideas?
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quit it! - said
January 13 2011 @ 10:07
This is VERY delicious and very easy to make:
Fettuccini carbonara
5 teaspoons olive oil
4 shallots, diced
1 large onion, cut into thin strips
1 pound bacon, cut into strips
1 clove garlic, chopped
1 (16 ounce) package fettuccini pasta
3 egg yolks
1 cup heavy cream
3/4 cup shredded Parmesan cheese
salt and pepper to taste
Heat olive oil in a large heavy saucepan over medium heat. Saute shallots until softened. Stir in onion and bacon, and cook until bacon is evenly browned. Stir in garlic when bacon is about half done. Remove from heat.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain pasta, then return it to the pot.
In a medium bowl, whisk together egg yolks, cream, and shredded Parmesan. Pour the bacon mixture over the pasta, then stir in the cream mixture. Season with salt and pepper. serves 6
///\\\
this one also – basically these 2 are my fav recipes:
Fried Chicken with Creamy Gravy
1/2 cup milk
1 egg, beaten
1 cup all-purpose flour
2 teaspoons garlic salt
1 teaspoon paprika
1 teaspoon ground black pepper
1/4 teaspoon poultry seasoning
1 (4 pound) whole chicken, cut into pieces
3 cups vegetable oil
1 cup chicken broth
1 cup milk
In a medium bowl, beat together 1/2 cup milk and egg. In a resealable plastic bag, mix together the flour, garlic salt, paprika, pepper and poultry seasoning. Place chicken in bag, seal, and shake to coat. Dip chicken in milk and egg mixture, then once more in flour mixture. Reserve any remaining flour mixture.
In a large skillet, heat oil to 365 degrees F (185 degrees C). Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low, and continue cooking chicken until tender, about 30 minutes. Remove chicken from skillet, and drain on paper towels.
Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken stock, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken. serves 8
(you can even make more of the gravy – make some mashed potatoes and mix some of the gravy with it, its absolutely delicious !!!)
///\\\
Rhapsody616 - said
January 13 2011 @ 10:07
REAL ENGLISH SHEPHERDS PIE!
1 onion, diced
1 tablespoon olive oil
1 lb. lamb, minced
1 clove garlic, crushed
1 large carrot, diced
1 beef stock cube
1 lb. chopped tomatoes
1 tablespoon corn flour
3 tablespoons tomato puree
pinch of salt and pepper
2 lb. potatoes
1 stick butter
This is how to make a real English shepherds pie, made with lamb. If made with beef, it would be known as cottage pie.
Firstly, heat the olive oil in a pan, add the onion, garlic and carrot and cook until soft. Add minced lamb and stock cube, then cook until the mince is brown and shows a crumbly texture. Stir in the tomatoes and tomato puree, and add the corn flour. Leave to simmer, stirring occasionally, for about fifteen minutes, or until thickened.
Meanwhile, peel and chop potatoes and boil until soft, then mash them with the butter and salt and pepper to taste.
Put the filling into a deep dish, then top with the mashed potatoes and put under a warm grill (broiler) until the top is brown and crisp.
Delicious topped with melted cheese. Enjoy!
Submitted by: cass
STUFFED PORK ROAST
1/4 lb. pork sausage
2 c. herb stuffing
1 c. peeled chopped tart apples
3/4 c. hot water
1/2 c. diced celery
1/2 c. raisins
1 tbsp. diced onion
1/2 tsp. salt
1/2 tsp. sage
1/2 tsp. pepper
4-6 lb. boneless rolled pork loin
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. coriander
TOPPING:
6 slices bacon
10 oz. cherry preserves
2 tbsp. orange marmalade
Watercress (optional)
Cherry tomatoes (optional)
Cook sausage until slightly pink. Drain. Add stuffing, apples, water, celery, raisins, onion, 1/2 teaspoon salt, sage, and 1/2 teaspoon pepper to sausage. Separate pork loin by cutting pocket in roast.
Mix 1/2 teaspoon salt, pepper and coriander. Sprinkle inside of roast with half of this spice mixture. Stuff pork with stuffing. Tie with string. Rub remaining spice mixture on outside of loin. Place roast in shallow pan. Place 6 slices of bacon over roast. Bake at 325 degrees for 1 hour. Remove bacon.
Combine cherry preserves and orange marmalade. Brush on roast. Bake additional 30-35 minutes per pound or until meat thermometer equals 170 degrees. Serve on platter garnished with watercress and cherry tomatoes. Yield: 10-12 servings.
※412enV※ - said
January 13 2011 @ 10:07
do you like shrimp? this recipe is one of my alltime favorites. its packed with flavor.
"Ginger Citrus Shrimp and Rice"
1-1/2 tsp. butter or margarine
1/2 tsp. minced fresh garlic
1/4 cup orange juice
2 Tbsp. chopped green onions
1 tsp. ground ginger
1 lb. cleaned large shrimp
1/4 cup Slivered Almonds, toasted
3 cups hot cooked rice
1/4 tsp. salt
1/4 tsp. pepper
Melt butter in large skillet on medium heat. Add garlic; cook and stir 30 sec. to 1 min. or just until garlic is slightly softened. Stir in orange juice, green onions and ginger. Increase heat to medium-high; cook and stir 3 min. or until liquid is reduced by about half.
Add shrimp; cook an additional 2 to 3 min. or just until shrimp turn pink, stirring frequently.
Stir in almonds and rice; cook until heated through, stirring occasionally. Season with the salt and pepper.
Humbleina - said
January 13 2011 @ 10:07
Well if you like mexican enchilladas, then heres a quick not as messy way I’ve learned to make them. Layer a deep oven safe pan with cooked tortillias corn or flour, add half a can of red or green enchillada sauce then add 2 lbs. monterey jack cheese diced onions celontro chicken pieces or shredded pre cooked in garlic and butter. layer the top with cooked tortillas agian and add the rest of the sauce add more suace it needs it be covered in it but not submerged in it. Over at 375′ check on it in 25 min-35 min. Depends on your oven. by the way add sourcream on top it’s yummy. rice and beans and your done.
Miss Expert - said
January 13 2011 @ 10:07
Some ideas?
Chicken and Rice
Ingredients
Chicken
Salt
Flour
Hot water
Celery
Wild rice (cooked)
Action
a. Wash, drain and dry the chicken.
b. Cut chicken into small pieces.
c. Rub salt on each piece and then rub flour over each one.
d. Fry until browned well on both sides.
e. Add hot water in bottom and cook slowly in a pot,
until chicken is tender.
f. Remove just before meat begins to fall from bones.
g. Add celery and serve hot with wild rice.
or
Lamb Chops (2 servings)
Ingredients A
1 tablespoons corn flour
Salt
1/2 piece garlic (minced)
Black pepper
2 lamb chops
Preparation
a. In a bowl, mix flour, salt, garlic and pepper together.
b. Dip the lamb chops into the mixture, till covered.
c. in a big thick bottom pot, heat 1/2 tablespoon oil,
till very hot, but not burn.
d. Add the lamb and cook about 5 to 8 minutes,
on medium heat to brown all sides.
e. Place it into a deep baking dish.
Ingredients B
1/2 tablespoons olive oil
1/2 carrot (pieces)
1/2 onion (fine grated)
1/2 stalk celery
200g tomatoes (diced)
1/2 tablespoon pesto with sun dried mini tomatoes
75 ml white wine (dry)
200 ml lamb bouillon
Action
a. In a saucepan, heat the oil.
b. Add carrot, onion, and celery and cook 4-5 minutes,
on low heat, until the vegetables are soft.
c. Add tomatoes, tomatoes puree, wine, and bouillon.
d. While cooking and stirring, preheat the oven to 160°C.
e. Pour the mixture over to the lamb and cover,
with baking paper, and bake about 2 hours.
f. When the meat is soft, add salt and pepper to taste.
g. Garnish with mint sauce.
Mint Apples
Ingredients
Small apples (peeled)
200g sugar
125 ml water
1 drop of mint flavor
Action
a. Boil the sugar and water together till boiling point.
b. Drop in apples.
c. Cover with syrup and turn apples.
d. Keep covered and cook gently.
e. Add mint flavoring.
f. Cook until apples are tender.
Note: This replaces the mint sauce.
It is display around the lamb.
or
Roast Beef Ribs
Ingredients
2 or 3 rib standing roast
Action
a. Place the ribs in a uncovered pan, without water. Fat side up.
b. Place in 260-274°C oven and sear for 20 to 30 minutes,
until lightly brown.
c. Reduce heat to 180°C and continue cooking,
until to your taste.
Note:
A 3 rib roast mostly required 15 minutes.
To be rare, 18 minutes to be medium,
and 20 minutes to be well done.
Baked or Roast Chicken Wings
Ingredients
10 chicken wings
2 teaspoon ginger(minced)
Garlic powder
3 tablespoons oyster sauce
Action
a. Break the chicken wings into 2, by cutting the joints,
between them.
b. Wash and remove all the hairs.
c. Drain the chicken wings.
d. Season them with garlic, ginger and oyster sauce, for minimum 1 hour.
e. Pre-heat oven to 220°C for 8 minutes.
f. While heating, put the chicken wings on the cookies paper,
lined baking tray.
g. Lay them apart from each other.
h. When the oven is ready for baking, put the tray,
on the 1st level.
i. Turn the heat to 200°C and bake for 20 minutes,
with both upper and lower heat.
j. When it is done, turn the chicken wings over,
and reduce the heat to 180°C, and bake for 5 minutes.
k. By now, you will be able to see the beautiful,
browned chicken wings.
Note:
a. You may replace oyster sauce with light soy sauce,
plus 1/4 teaspoon of sugar.
b. You may add chili powder, extra taste, when desired.
Enjoy!
granny.rose23 - said
January 13 2011 @ 10:07
Lamb Picatte with Grilled Zucchini & Tomato Glaze
Lamb loins (cleaned of all sinew) 2
Zucchini (large) 3
Eggs 4
Parmesan cheese (grated) 2 tbsp
Plain flour 1 cup
Olive oil 200 ml
Parsley (finely chopped) 2 tbsp
Garlic (crushed) 2 cloves
Salt to taste
Pepper to tasteTomato glaze
Tomato juice 1 cup
Red wine 50 ml
Garlic (crushed) 1 clove
Olive oil 1 tsp
Salt to taste
Pepper to taste
Corn flour (dissolve in water) 1 tsp
METHOD
1. Slice the zucchini into long strips; combine the olive oil with the crushed garlic and brush on to the strips of zucchini. Season with salt and pepper and cook on a griddle pan.
2. While the strips of zucchini are cooking cut the lamb loin up into small medallions and flatten out with a mallet until about 1 cm thick.
3. Whisk up the eggs and add the chopped parsley, parmesan cheese and a teaspoon of the garlic oil. Combine well.
4. For the tomato glaze fry a little garlic and olive oil. Then add the tomato juice and season with salt and pepper, reduce slightly then add a little bit of corn flour to thicken slightly and some red wine. Set aside for later.
5. Season the lamb pieces with salt and pepper and heat some olive oil in a pan, coat each piece of lamb with flour and then dip in the egg mix and place in the pan. Cook on both sides ’til golden.
6. To serve, place some of the grilled zucchini in the middle of the plate with a piece of the lamb on top and continue to stack zucchini and lamb. Drizzle a little of the tomato glaze around and garnish with a little basil oil and parsley.
Makes 4-6 serves
Hugs;
Rose
Fifi L - said
January 13 2011 @ 10:07
how about this?
Ingredients:
Chicken Curry
2-3 lbs boneless skinless chicken cut into chunks
1-2 large handfuls of chopped vegetables cut into chunks. I use broccoli, peas, red and
green pepper, mustard greens or spinach – whatever is on hand
2 cans of 13 ounces each of coconut milk
5 cloves fresh garlic, peeled and chopped
½ of a 4 ounce can of Panang curry paste. I use Maesri brand.
2 tablespoons Thai fish sauce
1-2 tablespoons sugar to taste
2-3 tablespoons peanut butter to taste
Thai holy basil leaves for garnish (optional)
Warm the coconut milk in a large pot or wok, but do not let it boil because it will scald. Add
the curry paste and the garlic and stir it while it simmers until the oil in the paste starts to
separate out and forms a thin film on top of the simmering coconut milk. The film will be reddish
colored. Still, do not let it boil furiously.
Add the chicken and simmer until the chicken is just about done. This will take 5-10
minutes depending on how hot you have simmered the coconut milk. Do not overcook the
chicken at this point because there are other ingredients to add and cook further.
Add the sugar, peanut butter and fish sauce and simmer for 5 minutes.
Add all of the vegetables and simmer them until they are done to your liking. I don’t cook
mine long because I like my vegetables crispy – about 2 or three minutes.
Just before serving, toss in half of the optional basil leaves and save the rest of the basil
leaves to toss on the finished dish as a garnish.
Serve over rice and enjoy!
here’s another one:
Beef Tenderloin Steaks with Smoky Bacon Bourbon Sauce
1 1/2 cups dry red wine
3 cloves garlic, chopped
1 3/4 cups canned beef broth
1 1/4 cups canned low salt chicken broth
1 1/2 tablespoons tomato paste
1 bay leaf
1 fresh thyme sprig
8 ounces bacon, cut into 1/4 inch pieces
1 tablespoon all purpose flour
1 tablespoon butter
4 1 inch thick beef tenderloin steaks
1 tablespoon bourbon
salt and pepper to taste
Boil wine and garlic in heavy medium saucepan until reduced to 1/2 cup, about 15 minutes. Add next 5 ingredients; boil until reduced by half, about 20 minutes. Set sauce aside.
Can be made 1 day ahead. Cover; chill. Cook bacon in heavy large skillet over medium high heat until crisp, about 8 minutes. Using slotted spoon, transfer to paper towels. Pour off all but 1 tablespoon drippings from skillet. Add flour to drippings in skillet; whisk to blend. Cook 1 minute, whisking constantly. Gradually whisk in sauce; bring to boil. Reduce heat; simmer until sauce thickens, about 2 minutes.
Meanwhile, melt butter in another heavy large skillet over medium high heat. Sprinkle steaks with pepper. Add salt to taste after cooking. Add to skillet and cook to desired doneness. After grilling 4 to 5 minutes on each side. Transfer steaks to plates.
Mix bacon and bourbon into sauce. Spoon over steaks. Transfer steak to cutting board. Let steak stand 10 minutes to allow juices to set for easier slicing.
Meanwhile, heat reserved marinade and 2 tablespoons water to boiling over high heat; boil 2 minutes. To serve, thinly slice steak and serve with cooked marinade.
Serves 4.
or this?
Spaghetti Pie
4 oz Spaghetti
2 T. Margarine
2 Eggs
4 T. Parmesan Cheese
1/2 cup Cottage Cheese
1 lb Ground Beef
1/2 cup Onion, chopped
1 can Mushrooms
1/2 cup Green Pepper
1 1/2 cups Spaghetti Sauce
1 t. Sugar
1 t. Oregano
1 t. Garlic
Pepper to taste
1 cup Mozzarella Cheese
Cook spaghetti, drain and put into a bowl; add eggs, margarine and parmesan cheese. Mix.
Arrange the above mixture in the bottom and up the sides of a pie plate. Spread cottage cheese over the top.
Brown ground beef, onions, green pepper & mushrooms in a fry pan. Stir in the spaghetti sauce and the rest of the ingredients. Pour over the cottage cheese.
Bake at 325°F for 20 minutes, then add the mozzarella cheese and bake for an additional 5 minutes.
for more, go to this site:
http://www.razzledazzlerecipes.com/beef-recipes/index.htm
price b - said
January 13 2011 @ 10:07
Chicken Alfredo is a quick, simple and delicious family dinner. The best part is that it is inexpensive to make and pasta dishes can feed a large crowd easily.
Devershi Vijay B - said
January 13 2011 @ 10:07
Like every family members