I need some new recipes- ?

Question by ⓛⓞⓞⓚ ⓐⓣ Lilly! ♥!: I need some new recipes- ?
I eat the same thing again and again!!!! Some new cutle little recipes would be awesome!!

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Lilly

Best answer:

Answer by Rose Garden
go to www.recipezaar.com

They have recipes for everything and people who have tried the recipe have rated them. I’ve taken many from there and been very successful!
Good luck!

Know better? Leave your own answer in the comments!


6 thoughts on “I need some new recipes- ?

  1. This is a meal in itself.
    Soup: Chicken & Rice.
    (by Dune 31/1/08)
    Chicken Chunks.
    Rice.
    Diced Carrot.
    Diced Celery/Sliced Leek.
    Diced Onion .(medium)
    More Vegetables.
    Add all except the Rice and Extra Vegetables to a decent sized pot or stock pot.
    Stir fry until the chicken has a little colour and the other vegetables are soft.
    Add a little water to de glaze the pot and add as much for the size you want. (2 litres)
    Bring to a boil and add rice. Return to boil then reduce to a rolling simmer.
    Go through the freezer and take out all of those part bags vegetables and add.
    Go through the fridge and look for what else to add.
    Stir from time to time.
    The rice will absorb a lot of liquid so that may need to be topped up.
    Season to taste, and plate up.
    Serve with Garlic Bread.

  2. Single Cookie Recipe
    I use a shot glass to measure this one so I make one cookie at a time. I don’t have a lot of sweets just around because I don’t make a whole batch, and every time I have one, it’s always fresh baked.

    1 part Flour
    1 part Sugar
    1 part Butter
    2 part Oats (Old Fashioned work best)

    Combine all ingredients until it resembles dough and separate on a greased cookie sheet into whatever size you’d like. Bake at 350 degrees, time is relative to the size of the cookies you make, but usually around 15-20 minutes.

    For any chocolate flavor, toss in a little cocoa powder for a chocolate variation. Or throw in some crushed nuts for protein.
    —-
    Peanut Butter Cookie
    1 tbsp Peanut Butter
    1 tbsp splenda or sugar
    Pinch of egg replacer (get a 1/4 tsp and 1/4 fill it)

    Mix, split into 3 mini’s (they spread and bubble) and bake at 350 degrees until brown. Settle until cool (or they fall apart).
    —-
    No Bake Pumpkin Oatmeal Cookies
    Yield: 10 servings
    1 cup oatmeal
    1 1/2 tsp sugar
    1/4-1/2 tsp pumpkin pie spice
    2 1/2 Tbsp pumpkin puree
    1/4 cup packed brown sugar
    a pinch of salt
    1/4 cup raisins
    2 Tbsp powdered sugar
    1/4 tsp cinnamon

    Combine everything (except for the cinnamon and Powdered sugar) in a large bowl, starting with the oatmeal and ending with the pumpkin.

    Roll dough into ¾ inch balls.

    Combine powdered sugar and cinnamon in a shallow bowl, and then roll the balls of cookie dough in the sugar.
    —-
    Homemade Pop Tarts Recipe
    3/4 C veg. shortening
    3/4 C. sugar
    3 eggs
    3 3/4 C. flour
    3 tblsp. baking powder
    1/2 C. preserves
    1 egg yolk, beaten w/2 tblsp. light cream

    Oven at 350°F

    Cream shortening and sugar. beat in one egg at a time.

    Sift together flour and baking powder, stir into shortening mix to make a soft dough.

    Chill for 1 hour.

    Turn dough onto a floured surface and roll out 12 rectangles-each 8×12″.

    Spread about a tblsp. of preserves over 1/2 of each rectangle-staying well within the edges.

    Fold dough over the preserves and trim the edges or crimp to close.

    Place tarts on a greased cookie sheet and brush w/the egg yolk cream mix.

    Bake for 20 minutes.

    Frosting:
    1/2 C. 10x sugar
    1/2 tsp. vanilla extract
    2 tblsp. milk

    Stir the vanilla and milk into powdered sugar until you have a thin frosting. Dribble onto each tart or brush w/ pastry brush.

    Wrap in foil, and store in fridge. These will keep a week or so in fridge, or can freeze 3-4 months.

    To toast:

    2 minutes if refrigerated, 4 minutes if frozen.
    —-
    Homemade Chicken or Fish Nuggets
    This was originally used for fish but I have also used it for chicken nuggets the same way, I just cook them a little longer:

    2 or 3 Tilapia filets
    1 egg
    about 1/2 c milk
    about 1/3 c parmesan cheese (grated)
    1/2 teaspoon salt (or to taste)
    1/2 teaspoon pepper (or to taste)
    about 1 cup bread crumbs

    Preheat over to 400. Cut the fish (or chicken) up into bite size pieces. Put the bread crumbs, salt, pepper, and parmesan into a ziploc bag. Mix the egg and the milk in a good sized bowl and add the fish (or chicken) nuggets to the bowl.

    Take the nuggets out of the milk/egg mixture a few at a time and drop into the bag. Shake around until well coated and then place on baking sheet (you can grease it but I usually just line with foil). Do this until they are all coated and bake about 15-20 minutes depending on the size of your nuggets, slightly longer for chicken. They are good!
    —-

  3. I have a variety of recipes from grilled foods to fantastic salads and side dishes that you might be interested in. The orzo pasta salad is wonderful as is the greek salad or either of the iceberg lettuce salads. I have a great recipe for pork carnitas if you like spicy food, find that under braising. Here is the link. Enjoy.
    http://www.cooking-is-easy-and-fun.com

  4. Thai Fried Chicken
    INGREDIENTS:
    1/2 cup honey mustard
    1/2 cup sweet chili sauce
    2 eggs, beaten
    sea salt to taste 12 chicken drumsticks
    4 cups panko bread crumbs
    4 cups vegetable oil for frying

    DIRECTIONS:
    1. Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl. Place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag. Allow to chill in refrigerator at least 4 hours.
    2. Preheat an oven to 350 degrees F (175 degrees C).
    3. Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. Heat the vegetable oil in a large, deep pan over medium-high heat. Gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet.
    4. Cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
    ———————-
    Fish Tacos
    INGREDIENTS:
    1 cup all-purpose flour
    2 tablespoons cornstarch
    1 teaspoon baking powder
    1/2 teaspoon salt
    1 egg
    1 cup beer

    1/2 cup plain yogurt
    1/2 cup mayonnaise
    1 lime, juiced
    1 jalapeno pepper, minced
    1 teaspoon minced capers 1/2 teaspoon dried oregano
    1/2 teaspoon ground cumin
    1/2 teaspoon dried dill weed
    1 teaspoon ground cayenne
    pepper

    1 quart oil for frying
    1 pound cod fillets, cut into 2 to
    3 ounce portions
    1 (12 ounce) package corn
    tortillas
    1/2 medium head cabbage,
    finely shredded

    DIRECTIONS:
    1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don’t worry about a few lumps).
    2. To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
    3. Heat oil in deep-fryer to 375 degrees F (190 degrees C).
    4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.
    ——————————————
    Cajun Seafood Pasta
    INGREDIENTS:
    2 cups heavy whipping cream
    1 tablespoon chopped fresh
    basil
    1 tablespoon chopped fresh
    thyme
    2 teaspoons salt
    2 teaspoons ground black
    pepper
    1 1/2 teaspoons crushed red
    pepper flakes
    1 teaspoon ground white pepper
    1 cup chopped green onions
    1 cup chopped parsley
    1/2 pound shrimp, peeled and
    deveined
    1/2 pound scallops
    1/2 cup shredded Swiss
    cheese
    1/2 cup grated Parmesan
    cheese
    1 pound dry fettuccine pasta

    DIRECTIONS:
    1. Cook pasta in a large pot of boiling salted water until al dente.
    2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
    3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
    4. Drain pasta. Serve sauce over noodles.

  5. lb. beef (sirloin or top round)
    2 T. cold water
    3 T. sugar
    2 1/2 T. soy sauce
    1 T. fresh minced garlic
    1/4 tsp. black pepper
    2 T. sesame seed (toasted)
    1 T. sherry cooking wine
    2 stalks spring onions (cut into thin slices)
    2 T. sesame oil

    Directions:
    Cut meat across the grain in very thin slices (this is easier if the meat is partially frozen). Place in a glass or plastic bowl. Mix in water, sugar, soy sauce, garlic, pepper, sesame seed and sherry with your hands till well blended. Press the meat down and cover. Refrigerate for 4 to 8 hours (stir it two or 3 times while marinating).
    Just before cooking, add spring onions and sesame oil & mix it.
    Takes only a few minutes to cook either over barbecue grill or in a frying pan (easier). If barbecuing, use a very narrow grill rack or a cake cooling rack on the grill so the meat won’t fall through. If in frying pan, cook over high heat for 2 minutes until browned on both sides.

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