Give me some delicious recipes?

Question

Got it?

Answer 1

I highly recommend Crock Pot Flank Steak with Linguini.

It looks like a lot of work but really it's not. Mostly it's prepping the flank steak, then browning the other ingredients.

So worth any effort you put into it!

Ingredients

    * 1 1/2 lbs flank steaks

    * 3 tablespoons butter

    * 1/2 teaspoon dried thyme

    * 1/2 teaspoon dried sage

    * 1/2 teaspoon dried basil

    * 3 cloves garlic, minced

    * salt and pepper

    * 2 tablespoons olive oil

    * 1 bay leaf

    * 1 (29 ounce) can tomatoes

    * 3/4 cup tomato paste

    * 1 cup chopped cooking onion

    * 1 tablespoon soy sauce

    * 2 tablespoons Worcestershire sauce

    * 3 hot chili peppers, finely chopped

    * 1 cup mushroom, sliced

    * 3/4 cup sour cream

    * 1/4 cup parsley, finely chopped

    * 12 ounces linguine, uncooked

    * 2 tablespoons butter

Directions

1     Pound the flank steak to about 1/2" (to help tenderize it).

  

2    Spread 3 tbsp of butter on the steak and sprinkle with the thyme, sage, basil, garlic& season with salt and pepper.

3      With the long side towards you roll up the steak (jelly roll style) and secure with skewers or toothpicks about 1" apart (Make sure it is secure).

4     Heat olive oil in skillet and brown the outside of the steak, place steak in your crock pot.

5     In the same skillet brown onions& mushrooms, when browned add tomatoes, tomato paste, chilies, soy sauce, sour cream, bay leaf& worcestershire sauce, mix well and pour over the steak in the crock pot.

6      Turn to low and cook 5-6 hours; add half the parsley after 5 hours.

7     Meanwhile cook the linguini so it will be ready in time to serve with the flank steak, drain the linguini, add 2 tbsp butter& remaining parsley; toss.

8     Cut the Flank steak into 1" slices and put on individual plates along with the pasta, serve with sauce over the steak& the pasta.

Answer 2

Mini Chocolate Lava Cakes

1 ½ cups 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 cooking spray

1 tablespoon cocoa powder

8 strawberries, cut into slices- optional

Preheat the oven to 375 degrees F.

Microwave the chocolate and butter in the bowl for 2-3 minutes or until melted . 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 for at least 2 hours.

Coat the top and each cup of the muffin tin with cooking spray. 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. To remove: flip over tin onto a hard surface covered with wax paper. Top with strawberries.

*If serving, melt ½ cup of semisweet chocolate chips and then drizzle over muffins; sprinkle with powdered sugar.

Chewy Sticky Cinnamon Sticks

Dough

1 ¼ cups warm water

1 Tbsp. instant yeast

2 eggs

¾ cup sugar

½ cup unsalted butter, softened

1 tsp. vanilla extract

1/3 cup nonfat dry milk

1 tsp. salt

¼ tsp. cinnamon

1 cup all-purpose flour

2 to 3 cups bread flour

Filling

4 Tbsp. unsalted butter, softened

1 cup sugar

2 tsp. cinnamon

2 cups raisins, plumped and patted dry

1 egg white, beaten until foamy

Dough

Hand whisk the water and yeast together in the bowl of an electric mixer and let stand for 2 to 3 minutes for the yeast to dissolve. Whisk in the eggs, sugar, butter, vanilla, dry milk, salt, cinnamon, all purpose flour and 2 cups of the bread flour to make a thick dough. Knead the dough on a lightly floured surface for 8 to 10 minutes, gradually adding more bread flour as required to form a soft, elastic dough. Form the dough into a ball and place in a lightly greased bowl. Place the bowl inside of a large plastic bag, close the bag loosely and let the dough rise for about 45 minutes, or until almost doubled in size. Gently deflate the dough and let it rest for 10 minutes. Preheat the oven to 375.  On a lightly floured surface, roll the dough out to a 20  by 10 inch rectangle. Spread the butter over the dough, then sprinkle it with the cinnamon, sugar, and raisins. Starting from a short side, roll up the dough into a log and flatten it gently. Cut into 12 equal slices and place them on 2 baking sheets stacked together with parchment paper on the top sheet. Brush with the egg white and then sprinkle them with sugar, then twist. Let rise for 15 minutes. Bake for 25 to 30 minutes.

Answer 3

Simple Beef Meals

About 3 hours, 54 servings of 5 meals

MAKES: Meat & Pasta, Zesty Chili, Picadillo Casseroles, Salisbury Steaks w/vegetable gravy, Chicken Soup w/ tiny meatballs

Grocery list:

2 lbs carrots

2 lbs. zucchini

2 lbs. onions

1 garlic head or jar minced garlic

8 1/2 lbs. ground beef

parmesan cheese (1/2 cup)

4 cans (28-29oz each) crushed tomatoes

2 jars brown gravy

4 cans (32 oz. total) chicken broth

32 oz water

flour tortillas (10 in pkg)

2 oz. box onion soup mix

16 oz. pkg. bow tie pasta

16 oz. pkg spaghetti

15 oz. can tomato sauce

2 cans (15 oz) kidney beans

chili powder

cinnamon

1 can bread crumbs

salt

vegetable oil

pimento stuffed olives ~ 1/4 C to 1/2 C

red wine vinegar

10-12 oz. shredded cheddar cheese

3 eggs

16 oz. frozen chopped spinach

TO BEGIN: Chop and cook aromatic vegetables. These will be used to flavor all the recipes.

Chop 2 lbs onions (about 6 cups), 2 lbs carrots (about 6 cups), and 2 lbs zucchini (about 7 cups). Heat vegetable oil in 8 qt. pot. Add vegs & cook over medium high heat 15-20 minutes until almost tender. Yield: about 12 cups cooked vegs. Transfer vegs to a large bowl.

Meat sauce: Mince 8 large garlic cloves or use 4 tsp. minced garlic from jar. Put 3 lbs ground beef and 1 TBSP. minced garlic in 8 qt pot. Cook 7-10 mins over med-high heat, breaking up meat, until no longer pink. Stir in 6 cups of the cooked vegs, 4 (28 oz) cans tomatos, 1 (15oz) can tomato sauce, and 2 tsp. salt. Bring to boil, reduce heat to medium low. Simmer uncovered 15-20 mins for flavors to develop. Remove from pot: 7 cups for the meat sauce, and 8 cups for the picadillo casseroles, (refrigerating or freezing) leaving 7 cups in the pot for the zesty chili.

1st Recipe: Meat & Pasta--Take the 7 cups from refrigerator or freezer and serve over cooked hot pasta. Makes 7 cups, 7 servings.

2nd Recipe: Zesty Chili--Drain 2 (19 oz) cans kidney beans. Stir into 7 cups basic sauce left in pot with 2 or more TBSP chili powder. Cool, then refrigerate chili in airtight containers up to 5 days. Reheat and serve with sour cream or shreded cheese, chopped onion and tomato. Makes 10 cups, 7 servings

3rd Recipe: Picadillo Casseroles-- Lightly grease 2 9 or 10 inch deep dish pie plates or 2 9 inch round shallow baking dishes. In large bowl, mix 8 cups meat sauce, 1/4 C- 1/2 cup sliced pimento stuffed green olives, 1 TBSP sugar, 2 TBSP red wine vinegar, 2 tsp. chili powder, and 1 tsp. cinnamon. Spread 2/3 cups

sauce in bottom of each baking dish. Cover each with a flour tortilla, spread each with 2/3 cup sauce and sprinkle with 1/4 cup shredded cheddar cheese. Repeat these layers 3 more times, ending with Cheese. Cover with foil and refrigerate up to 4 days. To prepare: Bake 30-35 mins at 375 until bubbly. Makes 2 casseroles, 6 servings each.

4th Recipe- Salisbury Steaks with vegetable gravy-- -In a large bowl, put 4 lbs (8 cups) ground beef, 2 cups dried bread crumbs, 1 box (2 oz) onion soup mix, 2 large eggs, 1/2 cup water and 1 TBSP minced garlic. Mix until blended. Pack in 2 ungreased 11x7 inch baking pans. Bake 20-25 mins until firm to touch and no longer pink in center. Cool. In medium saucepan, mix 2 cup of vegetables, 2 jars brown gravy, and 2 cups water. Bring to a boil, reduce heat and simmer 5 mins for flavors to blend. Cool. then pour into 2 4 cup containers. Wrap the uncut steaks tightly in plastic wrap. Refrigerate up 5o 3 days. To prepare: reheat, covered 20-25 mins at 350. Cut into 8 portions before serving. Warm gravy and pour over top. Makes 2 pans, 8 servings each

5th recipe-- Chicken Soup With Tiny Meatballs--- Bring 8 cups chicken broth and 8 cups water to boil. Add 16 ounces tiny bow tie pasta and cook 5 minutes. Then add a 16 oz bag frozen chopped spinach. Simmer 5 minutes longer. Mix remaining 1 1/2 lbs. ground beef, 1/2 cup parmesan cheese and 1 tsp minced garlic until blended. Form small meatballs and drop into soup. Simmer 5-7 mins or until meat is no longer pink in center. Stir in remaining 3 cups vegetables and heat through. May refrigerate up to 4 days. Makes 24 cups, 12 servings.

Answer 4

The best soup Ever!!!

Olive Gardens Favorite

Answer 5

here's a ton for free:

www.allrecipes.com

Answer 6

Marinated Jellyfish and Chinese Cabbage in Vinaigrette

Shredded Tofu with Sauce