Can someone give me some great but simple and quick recipes?

Question

i am looking at innovative and easy dishes which are healthy, nutritious and also tasty!!

Answer 1

Roasted peppers and tomatoes.

you need 3 red peppers.... cut in half and remove the seeds (not chilli peppers... bell pepers). Put in an oiled oven proof dish. (olive oil or extra virgin olive oil)

20 cheery tomatoes.... boil these for 1 minute and the skin them and put into the peppers.

Place basil leaves and garlic sliced thinly on nd around the peppers.

drizzle with olive or extra virgin olive oil. Cover with tin foil and roast for 40 minutes. Serve with potatoes (roasted as well if you like seen as your roasting anyway).

Answer 2

Roman noodle you put water in the bowl the noodles in the water microwave from 2 to 15 minutes depending on your liking (I personally like 5) drain water add spices and stir! That is it... I love ramen...... *sigh*

Answer 3

Campbell's® Cheesy Chicken & Rice Casserole

From: Campbell's Kitchen

Prep Time: 5 minutes

Bake Time: 45 minutes

Serves: 6

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup (regular or 98% Fat Free)

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

2 cups fresh or frozen vegetables

1/2 tsp. onion powder

4 skinless, boneless chicken breast halves

1/2 cup shredded Cheddar cheese

Directions:

1. Stir the soup, water, rice, vegetables and onion powder in a 12 x 8” shallow baking dish.

2. Top with chicken. Season chicken as desired. Cover.

3. Bake at 375°F. for 45 min. or until done. Top with cheese.

TIP: Italian: In place of onion powder, use 1 tsp. Italian seasoning. Substitute 1/3 cup shredded Parmesan for Cheddar.

Mexican: In place of onion powder, use 1 tsp. chili powder. Substitute Mexican cheese blend for Cheddar.

Answer 4

actually!!

i like  the  Hindi  food  but   i   don't  how  to  make it,

and  i  want  to  know  how  we  can  make  that  Hindi  ice-cream  (Kulfi)  .

thanks

Answer 5

Prep time: 10 minutes

Cooking time: 12 to 14 minutes

You Will Need

3 tablespoons vegetable oil

1 teaspoon grated lemon zest

3 tablespoons lemon juice

2 cloves garlic, minced

1 teaspoon dried rosemary, crumbled

1/2 teaspoon dried thyme, crumbled

1/2 teaspoon salt

1/4 teaspoon black pepper

4 lamb shoulder chops 3/4-inch thick (about 1 1/2 pounds), trimmed of excess fat

1 lemon, cut into 8 wedges

What to Do

1. In a large self-sealing plastic bag, mix together oil, lemon zest, juice, garlic, rosemary, thyme, salt, and pepper.

2. Add chops, seal, turn to coat well, and refrigerate at least 4 hours or overnight.

3. Preheat the grill. Pat chops dry and place directly over hot coals covered with ash, about 5 to 8 inches from the heat. Grill, turning and basting every 3 minutes with remaining marinade, 12 to 14 minutes. Garnish with lemon wedges.

Serves: 4

Per Serving: Calories 261; total fat 18 g; saturated fat 4 g; protein 23 g; Carbohydrate 2 g; fiber 0 g; sodium 334 mg; cholesterol 75 mg

Pan-Broiled Chops

Use four 1- to 1 1/2-inch-thick loin or rib chops. In a heavy skillet over moderately high heat, heat 1 teaspoon olive oil for 30 to 45 seconds. Add chops and brown well on both sides, turning once halfway through. Cook 8 to 9 minutes total for medium-rare, 10 to 12 minutes for medium, or 12 to 15 minutes for well done. Remove chops from the skillet and keep warm. To drippings in the skillet, add 1/2 cup chicken stock or water and 2 to 3 tablespoons balsamic vinegar. Cook for 1 minute over high heat stirring to loosen brown bits. Pour over lamb chops and serve. Makes 4 servings.

Answer 6

It all starts with good, fresh ingredients.  Stir-frying is easy and nutritious.  I like to stir-fry onions with red, yellow, and green peppers in a little oil.  When the veggies are tender, add a dash of salt and toss a little.  Remove from the heat.  I like to wrap some in a tortilla with a little shredded cheese.  Great snack or even dinner.

Answer 7

i got this from watching oprah and its really good! maybe you should try?

INGREDIENTS

    * 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream

    * 1 tablespoon butter

    * 2 cloves garlic, minced

    * 2 shallots, minced

    * 1 cup vodka

    * 1 cup chicken stock

    * 1 can crushed tomatoes (32 ounces)

    * Coarse salt and pepper

    * 16 ounces pasta, such as penne rigate

    * 1/2 cup heavy cream

    * 20 leaves fresh basil, shredded or torn

Serve with:

    * Crusty bread, for passing

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sauté shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.