Does any have a great recipe for this 37 yr old bored out her gray matter?

Question

I should only take one hour from preparation to eating it. anything. i'm so bored here in Arizona I'm about to buy a plane ticket to Ireland and go stalk Joe Elliot and see if he'll divorce his wife for me...

Answer 1

go to taco bell and rip a few when you're done eating

Answer 2

Mix this together, pour over chicken pieces and bake 1 hour at 375 (or in a crockpot all day):

1 c brown sugar; 2/3 c vinegar; 1/4 c Sprite or 7-up; 3 T minced garlic; 2 T soy sauce; 1 t black pepper.

You won't want to go anywhere once it starts cooking, 'cause you'll be DROOLING!

Answer 3

go to [e-mail] tell them what your hungry for and look through the recipes there see what we have to offer you.some really goods cooks contribute there

Answer 4

Rice:- Bacon & Egg Fried

1 1/2 C. Water

1 C. Rice

6 Pieces bacon

3 or 4 Eggs

Garlic powder

Salt and pepper to taste

Chopped onion

2 T. Tomato sauce.

1 T. soy sauce

Bring water to a boil and add rice. Cook for 30 minutes. While rice is cooking, fry bacon. Save 1/2 of grease. Scramble eggs in bowl, add garlic powder, salt and pepper to taste. Add 2 tablespoons water to eggs and mix well. Fry egg mixture like a pancake. Fry rice, add chopped onion, chopped bacon and catsup. Cut up egg omelette and add rice. Stir in soy sauce. Serve hot. Add hot sauce, if desired.

Answer 5

go to cooks.com or search recipe on google. or just do something else like read or write or go to the store. I would kill to be able to drive myself somewhere...

Answer 6

Don't be so bored: life is short! This is a great super tasty recipe and it doesn't contain any pre-prepared shop-bought ingredients!

Chicken b*****s stuffed with sage and mustard butter

Serves 4

Ingredients

For the sage butter

100g/3½oz butter, softened

12 fresh sage leaves

4 tsp wholegrain mustard

salt and freshly ground black pepper

For the stuffed chicken

4 chicken b*****s

8 slices of prosciutto ham

1 tsp olive oil

For the sauce

125ml/4½fl oz white wine

1 garlic clove

1 fresh sage leaf

salt and freshly ground black pepper

Method

1. Preheat the oven to 170C/340F/Gas 3.

2. Make the sage butter. Chop the sage leaves finely.

3. Place the butter in a bowl, add the chopped sage leaves, mustard, and season, to taste, with salt and freshly ground black pepper. Mix together well.

4. For the chicken, using a sharp knife, slice into the side of each chicken breast to form a pocket.

5. Spoon a quarter of the butter mixture into each pocket and fold to enclose. If you have any of the flavoured butter left over you can roll it into a sausage shape, freeze and use (within a month) in another dish.

6. Place two prosciutto slices on a clean board so that they overlap slightly. Wrap one of the chicken b*****s in the slices and roll to enclose. Repeat with the remaining prosciutto slices and chicken b*****s.

7. Heat the olive oil in a heavy-bottomed frying pan. When hot, add the wrapped chicken b*****s.

8. Cook over a medium heat until the prosciutto is lightly golden, about two minutes.

9. Turn the b*****s over and brown the other side for another two minutes.

10. Using tongs or a fish slice, place the chicken b*****s onto a baking tray and place into the preheated oven. Retain the cooking juices in the pan, as these will be used to make the sauce.

11. Cook the chicken b*****s for 20 minutes, or until the chicken is completely cooked through (the chicken will feel firm to the touch and the juices will run clear when the chicken is pierced with a skewer in the thickest part).

12. When the chicken is cooked, remove from the oven and put the b*****s to one side to rest for ten minutes. Keep warm.

13. While the chicken is resting, make the sauce. Heat the retained cooking juices in the pan the chicken b*****s were cooked in and add the white wine. Crush the garlic clove and add to the pan. Add a sage leaf.

14. Turn up the heat and cook, scraping up the brown bits from the bottom of the pan. Cook for a couple minutes until the sauce is reduced. Season, to taste, with salt and freshly ground black pepper.

15. To serve, slice each breast into five slices on the diagonal, then pour the mustardy, buttery sauce over. Serve with mashed potato.

Answer 7

go to bettycroker.com! they have videos of how to make that looks so hard but easy to make less than an hour!

Answer 8

Simple, simple, simple jambalaya

Seafood Jambalaya

12 ounces fresh/frozen crawfish/shrimp/monkfish (any firm seafood)

2 stalks celery, sliced

1 large onion, chopped

1 green pepper, chopped

1 clove garlic, minced

2 tbls margarine

1 2/3 cup water

½ tsp salt

½ tsp thyme

¼ tsp crushed red pepper

½ tsp ground black pepper

1 bay leaf

½ cup long grain white rice

1 15 ounce can petite diced tomatoes

3 ounces tomato paste

In 3 quart saucepan cook celery, onion, green pepper, and garlic in margarine until tender, approx 5 minutes. Add water, salt, thyme, red and black pepper, and bay leaf. Bring to a boil, add rice, cover and simmer 15 minutes or until rice is tender.

Stir in undrained tomatoes and paste, add fish cook 2-3 minutes until fish is heated through. Serve in soup bowls with a crusty bread.

or... buy a plane ticket to Michigan.... and I'll make it for you

Answer 9

spanish lasagna:

1 lb of ground chicken, turkey, or sirloin

1 -11oz can of spanish corn(drained)

1-12 oz can or black beans(drained)

1 package of corn tortillas

1 package shredded chedder cheese

1 cup chuncky style salsa

in a large pan, cook ground meat till golden brown, and cooked through. add corn, beans, salsa, and lower to a simmer.  

meanwhile!!  preheat an oven to about 300*.  take you a medium sized

cassarole dish. spry with a non-stick spray.  line the bottom of cassarole with a single layer of tortillas. spead an even amount of meat mixture. top with a good amount a cheese. repeat  once more and top again with cheese. place in oven, and cook until cheese is melted.

tip: i found it easier to cut the torillas in half.  before layering.

enjoy!!!  let me know if you liked it..