I'm sixteen and I love to cook, do you have any recipes for me?

Question

I love all types of food, but we're very much so a meat and potato family.

Answer 1

hey! im sixteen also and i love to cook too! my blog has lots of recipes i love and have made up. it's chardoniancook.blogspot.com

Answer 2

FUNKY CHICKEN WITH SESAME NOODLES

1 lb. linguine

½ cup soy sauce

¼ cup toasted sesame oil

1/3 cup white sugar

¼ cup peanut butter

3 green onions, sliced diagonally (green & white parts)

½ cup thinly shredded cabbage (purple or green)

8 oz. sliced mushrooms

¼ cup sesame seeds, or more to taste

¼ cup soy sauce

¼ cup Hoisin sauce (or ¼ cup teriyaki sauce + ¼ cup brown sugar)

3 garlic cloves, minced or pressed

2 tsp. fresh ginger, minced (or ½ tsp. dry)

4 boneless, skinless chicken b*****s

Oil for sautéing

In a bowl mix the soy sauce, Hoisin sauce, garlic, and the ginger. Add the chicken, making sure it's all coated with the sauce. Cover and refridgerate for 2-3 hours. Remove the chicken from the marinade, and toss out the marinade left at the bottom of the bowl.

Cook the linguine according to package directions; drain, return to pot. In a microwave safe bowl, add the soy sauce, sesame oil, sugar, and peanut butter. Microwave 30-45 seconds, then whisk until well-blended and the sugar and peanut butter has dissolved. Pour this over the cooked pasta. Set aside while you marinate and then cook the mushrooms and chicken.

On high med-heat, add 2 Tbsp oil in a large non-stick pan. Add mushrooms and sauté until tender, about 4-5 min. Remove mushrooms from pan and add to noodles. Add 2 Tbsp oil to skillet then add chicken b*****s. Saute over high heat, about 6-8 minutes per side (depending upon thickness) until cooked through. Remove chicken to cutting board, and slice into thin strips. (If you happen to see any uncooked meat in the center, you can add it sliced back to the skillet to cook a bit more.) Toss chicken with mushrooms and noodles; add cabbage, green onions, and sesame seeds, and serve in bowls.

--my changes made to recipe from recipezaar.com

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Penne with 5 Cheeses

Kosher salt

2 C. heavy cream

1 C. crushed tomatoes in thick tomato puree

1/2 c freshly grated Pecorino Romano (1 1/2 oz.)

1/2 c. shredded imported Italian fontina (1 1/2 oz.)

1/4 c. crumbled Italian Gorgonzola (1 1/2 oz.)

2 tablespoons ricotta cheese

1/4 pound fresh mozzarella, sliced

6 fresh basil leaves, chopped

1 pound imported penne rigate pasta

4 tablespoons (1/2 stick) unsalted butter

Preheat oven to 500 degrees F.

Bring 5 quarts of salted water to a boil in a stockpot.

Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well.

Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2 c. capacity) Dot with the butter and bake until bubbly brown on top, 7 to 10 minutes.

--Ina Garten

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Chicken Scampi

(easy but delicious and elegant)

1/2 cup butter

1/4 cup olive oil

1 tsp dried parsley

1 tsp dried basil

1/4 tsp dried oregano

3 cloves garlic, minced

3/4 tsp salt

1 Tbsp lemon juice

4 boneless, skinless chicken breast halves, sliced lengthwise into thirds

In a skillet heat the butter and olive oil on medium high heat until butter is melted. Add parsley, basil, oregano, garlic and salt and mix together. Stir in lemon juice.

Then add chicken pieces and saute for 3 minutes or until white. Lower the heat and cook for about 10-15 mintues or until chicken is cooked through. More butter can be added if needed. Serve chicken over hot angel hair, or other pasta and pour some of the sauce over it all.

Make sure you have some bread to 'sop' up the sauce! This is really good and so quick and easy, but it has a nice presentation on the plate.

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Greek Roasted Potatoes with Garlic, Lemon and Oregano

1 (5-lb.) bag of potatoes, rinsed, peeled and cut into wedges (any type potato works fine)

1/2 cup olive oil

1 (14-oz.) can chicken broth

Juice of 2 lemons (about 1/3 cup freshly squeezed lemon juice)

4-5 cloves garlic, sliced into slivers

1/2 stick butter, cut into small pieces

Dried oregano

Salt and black pepper

Garlic powder

Paprika

Parsley flakes

1. Preheat oven to 425ºF. Spray a 9” x 13”or larger baking dish or pan with nonstick vegetable spray. Place potatoes in pan and toss with olive oil to coat.

2. Add chicken broth. Pour lemon juice evenly over potatoes. Place the slivers of fresh garlic and butter pieces on the potatoes. Sprinkle generously in the order given with dried oregano, salt, black pepper, garlic powder, paprika and parsley flakes.

3. Cover pan with aluminum foil. Oven-roast the potatoes for about 1 hour. Remove foil and gently toss potatoes with a spatula. Test potatoes by piercing them with a fork. Continue to bake until the potatoes are tender, about 15 minutes longer. The potatoes can also be placed under the broiler for 2 to 3 minutes for a golden brown color. Serve at once.  

Serves 6-8.

--The Advocate, July 31, 2008

Answer 3

How about a meatloaf (I use ground turkey these days as it's healthier) there are a lot of good recipes on line for turkey meatloaf (my favorite is Ina Gartens)  Make some mashed or baked potato, and a veggie and your all set!  Good luck :)

Answer 4

I love this web site....it always has easy to follow recipes and lots of good ideas on meal planning.

http://www.tasteofhome.com

Italian Grilled Chicken Salad

Ingredients:

3 tablespoons balsamic vinegar

3 tablespoons olive oil

1 teaspoon dried rosemary, crushed

1 garlic clove, minced

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

4 boneless skinless chicken breast halves (4 ounces each)

4 ounces Italian bread, sliced

4 cups torn romaine

2 cups chopped seeded tomatoes

1 cup white kidney or cannellini beans

1/3 cup minced fresh basil

Directions:

In a jar with a tight-fitting lid, combine the first six ingredients; shake well. Remove 1 tablespoon vinegar mixture; brush over chicken. Cover and refrigerate for 30 minutes. Set aside remaining vinegar mixture.

    Coat grill rack with cooking spray before starting grill. Grill chicken, covered, over medium heat for 4-6 minutes on each side or until juices run clear. Brush bread slices with 1 tablespoon reserved vinegar mixture. Grill bread, uncovered, over medium heat for 2 minutes on each side or until toasted. Slice chicken and cut bread into cubes; set aside.

    In a large bowl, combine the romaine, tomatoes, beans, basil and bread cubes. Drizzle with remaining vinegar mixture; toss to coat. Arrange on salad plates. Top with chicken. Yield: 4 servings.  

Answer 5

Ok, here is the greatest Meatloaf recipe in the world:

1 lb combined Beef, pork, and veal

1 cup bread crumbs.

3 shots of Worcestershire sauce.

2 large eggs

A can of tomato sauce-7 or 8 oz (the more you add the more moist it will be) Use your own for better flavor

½ cup of chopped onion

Garlic powder, pepper

Shredded Mozzarella

Mix the eggs up in large bowl

Add the ground beef, three or four shots of Worcestershire sauce, the tomato sauce, and the bread crumbs to the eggs in the large bowl.

Add half of mixture to pan.

Add Mozzarella

Add rest of mixture.

Bake for one hour at 375F.

Here's one more. This one is phenomenal!

Grilled Beer Sausages

4 Chorizo sausages

4 Sweet Italian Sausages

2 bottles of beer

1 cup of water

1 onion

Prick small pin sized holes in all of the sausages

Chop the onion and put on the bottom of a large sauté pan

Add the beer and water and heat on medium until simmering

Simmer for 5 to 6 minutes, take sausages out and drain excess off of sausage

Heat grill on high and grill 2 minutes each side