Can you give me some recipe ideas ?

Question

I will have some people in visit and i want to make something special myself , even if i don't really have experience in this domain ,

Can u give me some ideas please ?

Answer 1

Stuffed peppers

3lb beef

1 1/2 C bread crumbs

3 eggs

6 TB minced onion

3 cloves garlic

1 1/2 ts salt

1/2 ts pepper

rice & shredded cheese, to taste

Combine all ingredients.

Bell peppers, tops cut off & gutted

Stuff the peppers with the meat mixture. Place in crockpot. Cover with tomato sauce. Cook on low about 5 hours.

DELICIOUS~can also substitue peppers for Boiled cabbage & hold together with toothpicks

Fake french fries

Cut up 2 or 3 potatoes into quarters, eighths, or French fry shapes. You can peel them if you wish, but it's not neccessary. Put the cut-up potatoes in a bowl and toss them with melted butter. Use as much butter as you want. Spread potatoes on a cookie sheet sprayed with non-stick cooking spray. Can put French Fry Seasoning on them, or any other seasonings. Bake in pre-heated 400 oven for 20 minutes or until browned.

Variations: Sprinkle some Parmesan cheese and/or parsley on those fries before they go into the oven--delicious! Or use sweet potatoes instead of white potatoes for an extra jolt of vitamin A.

Lettuce Pea Layer Salad

1 head lettuce (washed, dried very well)

1 bag frozen peas (med. size bag-rinsed & patted dry really well)

1 can water chestnuts (drained well)

2 bunches green onions

2 cups cubed cheddar cheese or cheese crumbles

1 1/2-2 cups diced celery

2 cups hellman's mayonnaise

Note: Don't add salt as it will draw moisture and salad will have liquid in it by the serve time. Prepare this salad the day before you want to serve it. It just isn't as good made the morning of.

After lettuce is thoroughly dried, tear into pieces in put in large bowl. I use a trifle dish.

On top of lettuce add the green onion, celery, water chestnuts, and uncooked frozen peas, in layers.

Do not mix. Over the top, spread mayo over the entire top of the salad. Cover tightly and place in fridge until the next day.

Just before serving, add the cheese to the salad and mix well.

best potato soup ever

8 to 10 potatoes ; partially peeled, & chopped

1 can cream of celery soup

1 can cream of mushroom soup

1 medium onion ; chopped

salt/pepper to taste

1 stick butter

1 tsp of garlic powder (use up to 1 tb)

8 oz. Cream Cheese

Boil potatoes and onions together with just enough water to cover. Do not drain. When potatoes are tender, cut in Cream Cheese, take off heat. Add soups and butter.

Place in blender & blend.

Great with 1 whole package of bacon, fried up & cut and as much cheese as you like.

Answer 2

Boil up some linguine or angel hair pasta. Drain and set aside

Meanwhile meahwhile saute some chicken or shrimp and scallops.Add about 3/4 of a pound asparagus(almost the full bunch when you buy it.) peeled and chopped, and 1 med garlic clove chopped. Saute just until the asparagus is crisp tender Cube 1 pkg cream cheese add to the pan with the chicken and chicken/shrimp and asparagus, add a splash of milk, add in a little fresh parmesan cheese. Season with seasoned salt, celery salt, a gash of garlic powder, and some onion salt. Add a dash at a time and taste it, then see if you want more of that particular flavor. Add the pasta and mix well. Or serve the sauce on top of the pasta rather than mixed in.

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Boil up a pot of angel pair pasta, drain and set aside. saute some chicken breast strips, or shrimp. Add a little garlic, marinated artichoke hearts, sliced olives, and capers. Either mix with the pasta or scoop on top of the pasta. Garnish with fresh chopped seeded roma tomatoes and fresh grated parmesan cheese.

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Crock Pot Chicken Salsa Curry

10 chicken thighs-bone in

1 jar of your fav salsa

1/2 onion chopped

1 tablespoon curry (or about 1/2 if you don't like a strong curry taste)

1/2 cup sour cream

Place the chicken in the crock pot. Mix the onion, curry and salsa. Pour over the chicken and cook on low for about 6-8 hours.

When the chicken is done take it out of the crock pot and put on a serving plate. Add the sour cream and mix well. Spoon the sauce over the chicken.

This would go well with rice or cous cous.

If you don't have crock pot I would think that you could do this in you oven in a well wrapped pan on low (about 200) check it though since it may cook faster. I haven't done it in the oven but as I said I think it should work. I did it in the crock pot and it was awesome. This recipe is easy to do smaller portions of as well.

Rice:

When adding the liquid to rice I never really measure it out with a measuring cup. I learned this from my mom-in-law. Just pour in the rice and then gently place your pointer finger on top of the rice, slowly add cool water to a knuckle and half past the rice. Place on the stove and turn on high un-covered until the rice starts to boil. Reduce the heat to a medium low and cover with a tight fitting lid. The rice should be done in about 20 min. Fluff with a fork add some butter and enjoy.

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Mexi-rice:

Use rice that is still warm.

Heat a skillet or griddle pan to a med-low heat. Add the rice and your favorite salsa, some olives, corn and ground cumin. (A great salsa to use would be the kind in the plastic tubs in the produce section, I think it's labeled as "Fresh Salsa" but El Paso or whatever would work as well.)

Instead of pre-made salsa make your own using roma tomatoes chopped small, red onions, chopped cilantro, minced garlic, finely chopped jalapeño pepper, adding some lime juice, and garlic salt. You can also do this in the processor but be very careful not to over process because it can end up kind of mushy, and to green from the cilantro. You can also drain the salsa, or remove the seeds from the tomatoes.  But using the seeds and then draining it would be great flavor enhancers in your rice. You could even freeze the liquid in ice cube trays (1 cubes equals approx 1 oz) and keep them for future uses. Then toss this fresh salsa in with the rice and cumin, olives, and corn.

Serve hot and I like mine with just a sprinkle of melted cheese.....yumm!!!

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Creamy chicken enchiladas:

1 pound boneless chicken b*****s diced

1 8oz package cream cheese cut into cubes

Flour or corn tortillas

1 can diced green chili peppers

ground cumin

1 or 2 can green enchilada sauce

Shredded cheese

Cook the chicken in a skillet and when the chicken is done add the cream cheese, it will melt. As the cream cheese melts add the green chilis, and a couple of good dashes of cumin. Continue to heat on low until the cream cheese has melted.

Fill a tortilla with the chicken mix, roll and place in a baking dish, Continue until the chicken mix is gone. Top with the enchilada sauce and sprinkle with cheese. Bake at 350 for about 10-15 min or until the sauce is nice and hot and the cheese is golden and bubbly.

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Scallions and Spaghetti:

1 pkg (7oz) spaghetti-cooked and drained

1 pd scallops

2 tbsp olive oil

1 tbsp butter

4 cloves garlic minced

1 1/2 cup julliened carrots

1 1/2 cup frozen French-style green beans thawed

1 med red bell pepper julliened

2 tbsp lemon juice

1 tsp dried basil or 1 tbsp fresh basil minced

2 tbsp lemon juice

1 tbsp  chopped fresh parley

1/4 tsp salt

1/8 tsp pepper

1. In a lg skillet cook the scallops in the oil, butter and garlic. About 5 min. When opaque remove and set aside-keep warm.

2. In same skillet saute the carrots, breans, and bell pepper until crisp tender. Add the lemon juice, parsley, basil, salt and pepper.

3. Add the spaghetti and scallops to the veggies. Toss to coat and if needed bring back to temp.

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Comapny Seafood Pasta:

1 pkg angel hair pasta-cooked and drained

2 tbsp olive oil

1 pd fresh or frozen scallops thawed and drained

2 tbsp flour

2 cups (16 oz) sour cream

3 cups montery jack cheese

2 tbsp butter

1 pkg (8oz) imitation flaked crab meat

1/8 tsp pepper

1 pd cooked medium shrimp peeled and deviened

Minced fresh parsley-optional

1. In a lg sauce pan saute the scallops in the olive oil. Remove and set aside-keep warm.  Whisk flour and sour cream until smooth, add cheese and butter. Heat and stir until thickend. Remove from heat and add the crab, pepper.

2. Add the reserved scallops and also the shrimp to the creram sauce. Toss in the pasta and stir tom ix well. Cook a few minutes longer just to heat the shrimp and the scallops. Serve sprinkled with the parsley!

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Or try one of these burger recipes. More of a relaxing and fun meal.

Most of these say to grill them but you can use the broiler or pan fry them.

Terriyaki Burgers:

1 1/2 pds hamburger

1 8 oz can water chestmuts (drained and chopped)

Marinade:

1/3 cup reduced sodium beef broth or sherry

1/2 cup reduced sodium soy sauce

2 green onions chopped

1 tbsp brown sugar

2 garlic cloves-minced

1/2 tsp ground ginger

6 buns

6 Pineapple rings

6 slices swiss or provolone cheese

Mix the burger and water chestnuts. Shape into 6 burgers and place in a 13x9 pan.

Mix all marinade ingrediants and save out 1/4 cup. Pour remaining marinade over burgers. Marinate at least 2-3 hours or longer (I let some sit for a day and 1/2 and they were super awesome). Turn frquently.

Grill patties brushing with remaining marinade. Grill the pineapple rings for about 1-2 minutes per saide. Top the burgers with a pineapple ring, and a slice of cheese. Serve on buns. Mmmmmmmm.

These are good to make up a bunch and freeze to pull out and make later.

Or top burgerrs with pesto, cheese, and sliced red bell peppers. Sliced avacadods or quacamole, and bacon and a slice of white cheese.

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Southwestern Burgers:

1 Can Chopped Green Chili's

4 Tsp Ground Cumin

1 Tsp Chili Powder

3/4 Tsp Garlic Powder

3/4 Tsp Salt

1/2 Tsp Pepper

2 Pound Ground Beef

3/4 Pound Bulk Sausage

8 Slices Montery Jack Cheese

8 Burger Buns Split and Toasted

8 Lettuce Leaves

1 Large Tomatoe Sliced

1-2 Ripe Avacado's Sliced and Peeled (Optional)

In a large bowl combine first 6 ingrediants, then crumble the beef and sausage over the top, and combine well. Shape into 8 patties.

Grill covered over a medium heat for approx 5 min on each side or until cooked to well done (160 degrees). Top with a slice of cheese and let melt (move to a low heat part of the grill). Serve on buns with lettuce, tomatoes, and avacado slices.

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Bacon Wrapped Burgers:

6 Slices of Bacon

2 Eggs, Lightly Beaten

¾ Cup Crushed Saltines

2 Tbsp Chopped Onion

1 ½ Tsp Salt

1/8 Tsp Ground Pepper

1 Pound Burger

½ Cup Ketchup

2 Tbsp Brown Sugar

¼ Tsp Ground Mustard

1.Microwave bacon on on microwave safe plate lined with paper towels unitl cooked but not crisp. Set aside.

2.Meanwile mix the eggs, saltines, onion, salt, and pepper with the burger. Sahpe into 6 patties, and wrap with bacon. Secure bacon with a toothpick.

3. Meanwhile in a small bowl mix the ketchup, brown sugar, and mustard. Brush the burgers with the ketchup mix. Broil or grill, flip and brush on more ketchup sauce is you have it. Continue to cook until done and bacon is crisp.

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Inside Out 1/2 Pounders:

2 Eggs, Lightly Beaten

Salt and Pepper to Taste

2 Pounds Groud Beef

4 Medium Thickness Sliced Onions

4 Medium Thickenss Sliced Tomatoes

4 Slices American Cheese

4 Tsp Sweet or Dill Pickle Relish

4 Hamburger Buns, Split Open.

In a large bowl mix the eggs and salt and pepper, crumble the beef over the egg mix and combine well. Shape into 8 thin-wide patties.

On, 4 of the patties place one slice 1 onion, and 1 slice tomato, 1 tsp relish, and 1 slice cheese. Top with remaining 4 patties and firmly press egdes together to seal. Broil or grill, until done. (Approx 8 min per side). Serve with fave condiments on the buns.

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Answer 3

its so easy to skewer and grill some shrimp a citrus marinade is always nice but they sell so many good ones there's no reason to make one if your not proficient in this area ,grill a few veggies along side(mushrooms, peppers ,squash etc.)and serve it over some white rice.it will impress your guests and is a cinch to make!

Answer 4

If you want something easy but delicious you can make a chicken casserole all you need is

Boneless, Skinless Chicken Breast

1 Can of Peas & Carrots or you can substitute what veg. you like

1 Box of Stove Top Stuffing

1 Can of Campbell's cream of chicken soup

you boil the chicken breast until it starts to fall apart

drain water and tear into pieces

put chicken in 8X13 pan

pour in soup and mix with 1 can of water

drain and add vegetables

Cook stuffing by box directions and add to top

bake for about 30 to 45 minutes until heated thoroughly.

Answer 5

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.

Hot Fudge Pudding Cake

During the baking a cake layer forms on top and a rich chocolate sauce appears on bottom. Serve with vanilla ice cream or whip cream.

1 cup Bisquick or biscuit/pancake mix

1 cup sugar

3 tablspoons plus 1/3 cup of unsweetened cocoa powder

1/2 cup milk

1 tp vanilla

1 2/3 cup hot water

Powdered sugar (optional)

Mix bisquick, 1/2 cup sugar and 3 tbs cocoa in a greased 8 inch square baking dish. Stir in milk and vanilla until well blended. Sprinkle evenly with remaining 1/3 cup cocoa and 1/2 cup sugar. Pour on water. Bake in preheated 350 F oven for 40 minutes or until top is firm. Dust with powdered sugar. Serve at once in bowl with sauce spooned over cake. Make 6 servings.        

Answer 6

My absolute favorite site is allrecipes.com.  It has an ingredient search, name search and recipes usually have suggested complementary dishes.

Answer 7

Raspberry Cheesecake Muffins

1 cup of fresh raspberries

3 eggs

1 cup of sugar

1 3 oz pkg cream cheese

6 tablespoons of butter

1 ½ teaspoons of vanilla

2 ½ teaspoons of baking powder

2 cups of flour

½ teaspoon of salt

Instructions:

Preheat oven to 400°F.

Grease muffin tin or line each with paper cases.

In a bowl, beat together the cream cheese with ¼ cup of sugar, 1 egg and ½ teaspoon of vanilla until completely smooth.

Put to one side for later.

In a saucepan, combine the butter, milk and remaining vanilla stir continually over a medium heat until the butter has melted.

Cool the mixture until warm to touch, then beat in the remaining 2 eggs, 1 at a time.

In a large bowl, combine the baking powder, flour, salt, and remaining ¾ cup of sugar.

Add butter and milk mixture to the flour and baking powder mixture and stir until blended.

Add the raspberries and gently fold into the mixture.

Divide the mixture equally among each muffin tin/paper case.

Spoon approximately 2 teaspoons of cream cheese mixture on top of each of the muffins.

Bake about for about 20 minutes or until the muffins are springy but firm.

Chocolate Lava Muffins

Recipe courtesy Alton Brown

8 ounces semisweet chocolate chips

1 stick butter

1/2 teaspoon vanilla extract

1/2 cup sugar

3 tablespoons flour

1/4 teaspoon salt

4 eggs

Butter, to coat muffin tin

1 tablespoon cocoa powder

Preheat the oven to 375 degrees F.

Place a small metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla.

In a large mixing bowl, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at time, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, approximately 4 minutes. Chill mixture.

Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shake out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be cake-like and centers should be gooey.

Mini Peach Pies

Ingredients:

1 1/2 cups fresh (or frozen) peaches

1 refrigerated piecrust

2 1/2 Tbsp. graham cracker crumbs

2 Tbsp. sugar

1/8 tsp. cinnamon

Preheat oven to 375.

Cut 5 circles from piecrust (can also be cut into rectangles). Roll out slightly, then place on a baking sheet.

Place about a 1/2 Tbsp., or enough to cover the crust leaving about a ½ inch without graham cracker crumbs. Cut the thawed peaches into chunks. In medium bowl, mix peaches with sugar and cinnamon. Divide peaches among crusts. Fold edge of each crust up and over peaches to form pies. Before baking brush with a little bit of butter and sprinkle  a mixture of cinnamon and sugar on top (1/4 cup sugar and 1/4 tsp. cinnamon). Bake about 25-30 minutes until pies are golden brown. Let cool 5 minutes before serving.

Strawberry Brownie Delight

1 (19.8 ounce) package brownie mix

1 cup strawberry preserves

1 (12 ounce) container frozen whipped topping, thawed

10 fresh strawberries, sliced

1/2 cup chocolate syrup

Prepare the brownie mix according to package directions, and pour batter into two 8 inch round cake pans. Bake as directed. Cool completely.

Run a knife around the outer edge of the cake pans, and tap out one of the rounds onto a serving plate. Spread half of the strawberry preserves over the top. Place the second brownie round on top, and spread the remaining strawberry jam on it. Frost the top and sides of the cake with whipped topping. Arrange the sliced strawberries on top. Drizzle with chocolate syrup, and serve.

Answer 8

go to recipezaar.com  you can find all kinds of great recipes there