Any good recipe ideas?

Question

I am a person who absolutely hates onions and salads, I was wondering if anyone had any good recipe ideas that doesn't involve them?

Thanks :)

Answer 1

Braciole

1 pound top round steak

1/3 cup Parmesan cheese

2 cloves garlic - minced

1/4 cup Raisins, soaked in warm water to rehydrate then drained

6 ounces mozzarella cheese - sliced

6 teaspoons Butter

Salt/pepper

Olive oil

Cut steak into 4-6 pieces and pound each piece to flatten very thin. Place mozzarella and butter on each piece then sprinkle with Parmesan, garlic, raisins, salt and pepper. Roll each piece and tie securely with string.

Saute in olive oil with salt and pepper until steak rolls are browned on all sides. Drop into your favorite tomato sauce and simmer 1 1/2 hours or until fork tender. Remove from sauce, let cool slightly then carefully remove string and serve with your favorite pasta.

I always serve w/egg noodles. I usually simmer about 4-5 hours

Around-The-World Roast

2 TB vegetable oil

1 (3/4lb) bonelsss roast, trimmed of visible fat

Flavoring vegetables (see Around-the-world-roast chart; below)

liquids (see Around the world chart)

seasonings (see chart)

1. Heat oven to 325F.

2. In a 4-5 quart dutch oven, heat the oil over M heat. Pat the meat dry with paper towels. Add the meat to the hot oil along with flavoring vegetables. Brown the meat on all sides. Stir vegetables occasionally.

3. Add liquids & seasonings. Cover & bake for 2 1/2 to 3 hours, or until the meat is fork tender.

4. Transfer the meat to a cutting board. cover loosely with foil & let stand 10-15 min.

5. Discard any bay leaves &/or citrus peel & skim the fat from the sauce. If you like, thicken the sauce by stirring in 3 TB flour mixed with 1/4 C water (unless other wise noted on the chart!)

6. Slice the meat accross the grain & serve with the sauce.

*French

Vegetables: 1-1/2 cups thinly sliced leeks, 3/4 cup each chopped carrots and celery (with leaves), 1 tsp minced garlic

Seasonings: 1 tsp salt, 1/2 tsp each pepper and dried thyme leaves, 2 small bay leaves

Per serving: 281 cal, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth.

Microwave: 254 cal, 30 g pro, 6 g car, 11 g fat, 100 mg chol, 412 mg sod with wine, 289 mg sod with broth

Italian

Vegetables: 1 cup finely chopped onion, 1 tsp minced garlic Liquids: 1 can (14 oz) Italian plum tomatoes, broken up; 1/2 cup dry Marsala wine or beef broth

Seasonings: 1/2 tsp salt (only with Marsala), 1/2 tsp each dried basil

and thyme leaves, 2 small bay leaves

Per serving: 285 cal with wine, 279 cal with broth, 30 g pro, 5 g car, 15 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth.

Microwave: 255 cal, 30 g pro, 7 g car with wine, 5 g car with broth, 12 g fat, 100 mg chol, 338 mg sod with wine, 302 mg sod with broth

West African

Vegetables: 1 cup thinly sliced onion Liquids: 1 cup water mixed with 1/2 cup peanut butter, 1/3 cup lemon juice and 1/4 cup tomato paste Seasonings: 1/2 tsp each dried thyme leaves and ground red pepper

Per serving: 371 cal, 35 g pro, 7 g car, 23 g fat,100 mg chol, 261 mg sod.

Microwave: 344 cal, 35 g pro, 7 g car, 20 g fat, 100 mg chol, 261 mg sod

Eastern Mediterranean

Vegetables: 1 cup chopped onion, 1 Tbsp minced garlic Liquids: 1 cup dry red wine or beef broth mixed with 2 Tbsp tomato paste

Seasonings: 1 tsp ground cumin, 1 tsp salt (only with wine), 1/2 tsp pepper, 1/4 tsp ground cinnamon, 2 small bay leaves, peel of 1 lemon (removed with vegetable peeler), 1/2 cup each dried apricots and pitted prunes.

Per serving: 318 cal, 31 g pro, 14 g car, 15 g fat, 100 mg chol, 398 mg sod with wine, 358 mg sod with broth.

Microwave: 291 cal, 31 g pro, 15 g car, 12 g fat, 100 mg chol, 397 mg sod with wine, 358 mg sod with broth

Scandinavian

Vegetables: 1 cup thinly sliced onion Liquids: 12 oz beer or 1-1/4 cups beef broth and 2 Tbsp cider vinegar Seasonings: 2 Tbsp packed brown sugar, 2 Tbsp snipped fresh dill or 1 tsp dried dillweed, 1 tsp salt (only with beer), 1 tsp pepper, 1/2 tsp ground allspice, 2 small bay leaves

Per serving: 286 cal, 30 g pro, 7 g car with beer, 6 g car with broth, 15 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth.

Microwave: 260 cal, 30 g pro, 7 g car, 11 g fat, 100 mg chol, 398 mg sod with beer, 377 mg sod with broth

Note: To thicken, stir in 1/2 cup sour cream or plain low-fat yogurt mixed with 3 Tbsp all-purpose flour.

Mexican

Vegetables: 1/2 cup chopped green onions, 1 Tbsp minced garlic Liquids: 1 cup beef broth mixed with 2 Tbsp tomato paste

Seasonings: 1/4 cup chili powder, 1/4 cup raisins, 1/2 tsp each ground red pepper and cinnamon, 1/3 tsp ground cloves

Per serving: 294 cal, 31 g pro, 7 g car, 15 g fat, 100 mg chol, 395 mg sod.

Microwave: 268 cal, 31 g pro, 8 g car, 12 g fat, 100 mg chol, 395 mg sod

Note: To thicken, stir in 1 square (1 ounce) unsweetened chocolate.

Chinese

Vegetables: White part only of 4 medium-size green onions. 2 Tbsp chopped fresh gingerroot, 1 Tbsp minced garlic. Liquids: 1 cup water, 3 Tbsp soy sauce, 2 Tbsp dry sherry wine or 1/4 cup orange juice.

Seasonings: Peel of 1 orange (removed with vegetable peeler). 1/2 tsp Szechuan peppercorns (optional)

Per serving: 270 cal, 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod.

Microwave: 244 cakm 30 g pro, 3 g car, 15 g fat, 100 mg chol, 506 mg sod.

Note: To thicken, stir in 2 Tbsp cornstarch mixed with 1/2 cup water.

Answer 2

i have alot and i also love 2 cook

i can email u sum if u want  

Answer 3

chicken burger

Ingredients

250 g ground chicken

100 g mushrooms, chopped

1 stalk celery, chopped

1 onion, diced

1 large parsley, sprig

1 egg white, lightly beaten

2 teaspoons soy sauce, salt reduced

1/2 cup breadcrumbs

3 whole wheat English muffins

3 lettuce leaves

1 tomato

Directions

Place mince in a large bowl and process all other ingredients in a food processor uuntilsmoth.

Mix with mince and enough bread crumbs to make a soft but manageable texture.

divide mix into 6 and then shape into balls.

on a baking tray lined with paper press balls down and place in a preheated oven.

Serve on a muffin half with the lettuce leaf and 2 slices of tomato.

Answer 4

CHICKEN BROCCOLI CASSEROLE



4  boneless chicken b*****s  

broccoli (enough to cover the bottom of casserole)  

3 cans  low-fat cream of chicken soup  

1 cup  low-fat Miracle Whip  

2 tbsp  lemon juice  

2 1/2 cups  grated cheddar cheese  

1/4 cup  melted margarine  

1 cup  bread crumbs  



Cut chicken b*****s into bite sized pieces and cook thoroughly on frying pan (add pepper to taste).

In a separate pot, mix together the chicken soup, lemon juice, and Miracle Whip. Heat to blend into a smooth mixture.

Cut up broccoli and place pieces on the bottom of a 9 by 13 baking pan or casserole dish. Place the cooked chicken pieces on top of the broccoli. Then cover this with the sauce. Top this with the grated cheddar cheese. Finally, top the cheese with the buttered bread crumbs.

Bake uncovered for 45 minutes to one hour at 350F/180C.

Answer 5

Try doing macaroni cheese and chips then!

Answer 6

Quick Chicken Parmesan

4 Boneless Chicken b*****s, pounded flat

1 jar Spaghetti Sauce (I use Prego mushroom and garlic)

3 oz. Mozzarella Cheese, grated

2 cups Italian Bread Crumbs

2 oz. Parmesan Cheese

1/2 tsp garlic salt

1 egg, plus 1 tbs water, slightly beaten

Mix Italian breadcrumbs, Parmesan cheese, and garlic salt together in bowl. Beat 1 egg in another bowl, 1 tbs water and a dash of garlic salt. Dip chicken in egg, then in crumbs and fry in oil until brown on each side (10 – 15 min each side). Pour spaghetti sauce over chicken and sprinkle with cheese, cover so cheese melts and serve. Makes 4 servings.

Serving Suggestions:

I serve this with Fettuccini Alfredo and garlic bread.

Creamy Fettuccini Alfredo

1 – 8 oz. Package Philly Cream Cheese (I use the light version – 1/3 less fat), cubed

¾ cup (3 oz.) fresh grated Parmesan cheese (I like De Giorno, don’t use Kraft)

½ cup margarine (I use I Can’t Believe It’s Not Butter Light)

½ cup milk or half and half (I use 1% or 2% low fat)

8 oz. fettuccini, cooked, drained (I use the fresh Contadina low fat one)

In large saucepan, combine cream cheese, Parmesan cheese, margarine and milk.

Stir over low heat until smooth. Add to drained fettuccini and toss lightly. Sprinkle with fresh Parmesan cheese if desired. Makes 4 servings.

Cajun Fried Chicken or Pork

4-5 boneless chicken b*****s, boneless pork chops

1 cup of self-rising flour, unsifted

1 tsp garlic salt

1 tsp cayenne pepper

1tbs Dijon mustard

1/3 cup Tabasco

¼ cup water

1 – 1 ½ cups oil, for frying

Combine cayenne pepper, mustard, Tabasco, and water in plastic container or gallon size zip lock bag. If you pierce chicken with a fork first it will be a lot spicier (don’t do this unless you like it HOT!). Place chicken in marinade, turning to coat well. Marinate for no more than 1 hour, turning frequently.

Combine self-rising flour and garlic salt in a plastic bag or container. Add chicken to coat, one at a time is best. I use tongs so my hands don’t get messy.

Heat vegetable oil in large skillet on medium high heat.

Fry chicken pieces, turning once, for about 15-20 minutes total. Remove from pan immediately and keep warm. If you use regular pieces of chicken, with bone in, cook for at least 30-45 minutes, or until done.

Serving Suggestions:

Garlic flavored pasta or garlic mashed potatoes and green beans or broccoli.

Sweet & Sour Meatballs

1 lb ground beef

1 tsp garlic salt

dash pepper

1 sml can pineapple (optional)

1 can or jar sweet & sour sauce (I like the Contadena brand, but any will work)

Combine first 3 ingredients. Make into meatballs, 1 to 1 ½ inch wide. Place in shallow casserole dish and bake in 350 F oven, for 20 minutes. Drain of grease. Bake for 10 more minutes. Drain again. Pour sauce over meatballs and bake for 15 minutes. Serve over rice. Makes 2-4 servings.

Answer 7

8 URLs of search for seasonal vegetable fun recipes here:-

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Do answer my health & safety questions @ 'em there, OK?

Answer 8

Your previous replier cannot spell.

Let alone cook stuff.

I shall be soon concocting a "thing" which is fundamentally boiled & mashed spud, with leek, carrot, mushroom, butter, salt, pepper, basil, parsley, bunged on top of well fried lamb mince in bisto gravy, and a red leicester cheese topping then grill the beggar.

Nowt wrong with that I hope !

Bob