Thursday, January 7, 2010

Need some good recipes to cook for my hubby?

So I am interested in trying some new recipes for my hubby. I want dinner ideas and dessert ideas. So could everyone leave me a recipe for their favorite dinner (along with ideas for sides to go with it) and a recipe for your fave dessert. And no coconut..I hate coconut. lol. ThanksNeed some good recipes to cook for my hubby?
Meatballs





If you like, add beef bullion cubes to the milk and skip the liquid beef broth. Delicious with cooked pasta or as a meatball sandwich.





1 LB ground turkey or ground meat of your choice


陆 cup unseasoned dry bread crumbs


陆 cup Romano or Parmesan cheese, finely grated


录 cup whole milk


录 cup low-sodium beef broth


录 cup chopped fresh parsley


1 egg, beaten


1 teaspoon dried oregano


2 teaspoons garlic, minced


2 teaspoons kosher salt


2 teaspoons ground black pepper


1 teaspoon dried basil


陆 teaspoon dried pepper flakes


Pinch nutmeg





Yield: about 16





Combine all ingredients and stir thoroughly with a fork.


Bake at 450F for 25 minutes or fry as desired.





To freeze: place meatballs on cookie sheet, 1 inch apart and freeze one hour. Pop the frozen meatballs off the tray and place in a zipper-type baggie. Roll up and return to freezer. To use, bake from frozen at 425F for 30 minutes.











Pasta Shells Florentine





1 package (10 ounces) frozen chopped spinach,


thawed, and well drained


1 cup shredded Mozzarella cheese


1 cup cottage cheese


1 egg (or just 1 egg white)


1 Tablespoon Parmesan cheese


1/4 teaspoon ground nutmeg


(don鈥檛 skip this 鈥?it really improves the taste)





16 Jumbo pasta shells (for filling)


cooked and drained





1 Jar (32 ounces spaghetti sauce








Heat oven to 375F. Mix spinach, mozzarella cheese, cottage cheese, egg, (or egg white) Parmesan cheese and nutmeg until well blended. Fill each shell with a heaping Tablespoon of spinach mixture. Place in a 9 x 12 baking dish that has been sprayed with release spray (Pam). Spoon sauce over the filled shells. Cover with foil.





Bake 30 to 40 minutes or until thoroughly heated.





Makes 4 servingsNeed some good recipes to cook for my hubby?
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Farfalle with Fresh Tomatoes, Wine, Olives and Golden Raisins








6 tablespoons extra-virgin olive oil, divided


1 cup julienned red onion


1 tablespoon minced garlic


2 cups peeled, seeded, and diced tomatoes


3/4 cup sliced olives, such as kalamata


1/2 cup golden raisins


1/2 cup dry white wine


2 tablespoons drained capers


1/2 teaspoon crushed red pepper flakes, or to taste


Kosher salt and freshly ground black pepper


3/4 pound farfalle or other dry pasta


1/4 cup freshly chopped basil leaves


1/2 cup crumbled feta cheese, for garnish


Heat 2 tablespoons of the olive oil in a large skillet or saucepan and cook the onions and garlic until very tender, 6 to 8 minutes. Add the tomatoes, olives, raisins, white wine, capers, and crushed red pepper flakes and cook until the tomatoes have broken down slightly and the sauce is slightly thickened,7 to 10 minutes. Add kosher salt and black pepper, to taste, and set aside to keep warm.


Bring a large pot of salted water to a boil and cook the pasta according to package directions until just al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid, and place the pasta in a large mixing bowl along with the hot pasta sauce and the basil. Toss to combine, adding pasta cooking water 1 or 2 tablespoons at a time to thin the sauce, if necessary. Serve the pasta in shallow bowls, drizzled with the remaining olive oil and garnished with the feta cheese.


Yield: 4 to 6 servings





Ambrosia





10 ounces maraschino cherries, cut in quarters


12 ounces mandarin oranges (No. 2)


20 ounces pineapple chunks (No 2)


1 1/2 cups mini marshmallows


8 ounces sour cream


Directions


1


Drain fruit well.


2


Mix all ingredients together.


3


Refrigerate for 24 hours.


4


Be sure fruit is well drained or Ambrosia will be mushy.
Try this


Taco Lasagna





9 large flour shells


4lbs hamburger


1 packs taco seasoning


1 large jar taco sauce


1 large jar salsa


2 packs of taco cheese





Cook meat and drain, add seasoning and 1 cup water, add almost all of taco sauce and half of salsa simmer 10 minutes. While this is simmering spread a thin layer of taco sauce in bottom of glass bake pan overlap 3 shells to make a layer. top with 3 cups of meat mixture and 2 cups cheese, repeat 2 more times ending with cheese. Bake at 350 for 30 to 45 minutes.





Serve with salad and Garlic bread.


For dessert


No Bake Cheesecake





4 cups graham cracker crumbs


1 cup sugar


1 1/2 stick melted butter


mix well and press in bottom of glass bake pan





2 8oz bars cream cheese softened


1 cup powdered sugar


1 large tub of whip cream


mix sugar and cream cheese until fluffy add in whip cream spread over crust. top with 2 cans of your favorite pie filling, I use strawberry, Black cheery or blueberry.








Chicken Bake





4 Boneless Chicken breast


2 cans chicken gravy


3 cans mixed veggies Drained


1 large bx chicken stove top stuffing


Cut chicken into small pieces cook in oil until done mix in veggies and gravy. Pour into bake pan, Make stuffing as directed on box spread over chicken mixture. Bake at 350 for 20 to 30 minutes








Baked Steak





4 lbs of hamburger


4 cans of brown gravy


1 large can golden mushroom soup {can use regular cream of mushroom soup}


Make 4 large thick patties from meat place in bake pan season with salt pepper garlic powder and season salt


Bake at 350 for 30 minutes. Drain. Mix soup and gravy and pour over meat return to oven for another 15 minutes





Serve with Butter potato's and veggie
Enchiladas





Brown/drain 1lb ground beef. Add 1 Tbls each cumino, chili powder, garlic powder, onion powder, and a dash of salt. Add 1 can of hot dog chili and mix 'til warm. Roll into warmed corn tortillas...20 count...you can warm them in the microwave for 30 sec's to 1 minute to soften before filling w/ meat. Lay in 9 x 13 baking pan and cover with 1 large can of enchilada sauce, 8 oz of shredded cheddar or cubed Velveeta, and bake for 15 minutes at preheated 350 degrees. Serve with diced onions, black olives, sour cream and salsa, and sliced canned jalapenos for extra heat. Serve with Mexican rice and refried beans.





Dessert: Ice Cream Sundaes with Caramel and Chocolate Sauce
  • medicine cream
  • Can you open a restaurant and use recipes from a published cook book and charge for the food?

    would that be considered plagiarism or copyright infringement if you just used the recipes from the cook book instead of figuring them out on your own?


    i mean, I wouldn't take credit for them or anything, claiming they're my recipes.


    but would I have to give credit to the cook who wrote the cookbook, or could I just serve them in my restaurant and charge for them?Can you open a restaurant and use recipes from a published cook book and charge for the food?
    The copyright infringement applies to the way the instructions are worded, not on the ingredients or the recipe itself. So unless you are re-writing the instructions to a recipe, you shouldn't have much to worry about.





    here is the law directly relating to it:


    http://www.copyright.gov/fls/fl122.htmlCan you open a restaurant and use recipes from a published cook book and charge for the food?
    You can do it.


    No law against it.


    You cant show a picture of the dish that was in the book however.( without permission).


    You can make the dish and sell it though.


    No prob.
    you just cant claim the stuff is your invention..


    but sometimes simple things like a fried egg a pancake.. I mean those are in everyones cookbooks across the globe, no one has rights to the recipe to those.. haha!


    but if you made something elaborate.. Like Chef Ramseys signature dish off Hells Kitchen and claimed it as your own. that might get you into trouble...
    I use recipes from cookbooks all the time. Most recipes from books are not that unique. No one will find out. And, assuming that the cookbook author comes to your restaurant, this person would have a very hard time proving that you stole his/her recipes. The only thing you have to worry about is using a name of a dish that would be connected to another restaurant. For example, if you tried to sell Big Macs or Whoppers; that would be a problem.
    Why yes..as long as you don't put they are Origianal recipies. We all make the same food,but put our own spin on it.
    Absolutely ... I can assure you, there are restaurants out there who have recipes from Joy of Cooking, Betty Crocker, etc. They may have been adapted or changed to fit the chef or the clientele, but many recipes have their base in one from a standard cookbook!
    We used to do that at my mother-in laws resturante, but we usually chenged them around. Cookbooks and published recipes area great way to keep ideas and menu's fresh. Try to make it your own recipe, you can take more pride in the recipe that way.
    You can't sell or distribute the written recipe, but you can prepare the recipe and sell the food.

    Recipes to cook for a family of 3(husband,me,&2yrs.old daughter)?!?!?

    I'm looking for recipes I can cook at home, without an oven since I don't have one. I been searching for the past two days on the internet and still haven't found any recipes that doesn't involve ovens.





    Pls. someone help me or atleast suggest some websites to browse on.





    I'm cooking for my husband and my two years old daughter. They eat anything I cook... I like to cook chicken, beef, pork, and some certain fishes. We live on an island so supplies of fresh everything is kinda hard to get except for fish since we live in the Pacific, fish are very accessable but with a tag price, unless my husband goes out fishing.





    Anyway, I need real serious answers. Thank you all in advance for your help.Recipes to cook for a family of 3(husband,me,%26amp;2yrs.old daughter)?!?!?
    I can't say it better than http://Allrecipies.com Thousands and Thousands of reviews by people who tried the recipies!!





    Trust me you'll love it!Recipes to cook for a family of 3(husband,me,%26amp;2yrs.old daughter)?!?!?
    Since it seems that you do like meat, I would suggest you invest in a charcoal grill and a boat-load of charcoal! Some people who have stoves/ovens still use their grill year round because they like the flavor better. I would then invest in a cookbook that deals specifically with BBQ.
    A simple, but good staple recipe This will feed everyone inexpensively with redouble ingredients and kids as well as adults like it.





    3 or 4 Medium sized Potatoes


    1/2 to 1 Lbs. Ground Beef


    1 Envelope Lipton Onion Soup Mix








    Fry Potatoes in a skillet with a little oil until completly done. Brown Hamburger and drain. Add Lipton Soup Mix to the hamburger and mix on low heat for a few minutes. Add a few dashes of water to mixture to combine. Mix hamburger mixture with fried potatoes. Serve.





    It's good with Ketchup on it and kids like it. I know it sounds basic and dull, but if you like a hamburger and fries, then you will be making this all the time. This is alot more nurishing than a burger and fries though.
    Everybodys favorite from Europe.





    Saute some finely chopped onions add ground beef and fry it brown add canned tomato (salt, garlic, basil and pepper to taste) simmer as long as you have time for 10 min minimum. This is spaghetti sauce





    Boil spaghetti separate.





    Enjoy Pasta Bolognese, garnish with ground Parmesan cheese (or Swiss).





    Same can be done with chicken or fish then use cream instead of tomato and curry with chicken and dill or even capers and pesto with fish instead of basil.
    If you can get carrots,potatoes and onions,here's a recipe for an easy stove-top stew that's a hearty meal for adults and a kid-pleaser,too.You will need: 1 lb. lean ground beef, 1 cup chopped onion , 3 cups each diced potatoes and carrots, 2-10 1/2 oz. cans tomato soup(condensed), 1 1/2 cans water , 2 teaspoons dried parsley;salt %26amp;pepper to taste,1 tsp. sugar, Saute onion in a bit of vegetable oil until soft.Add meat and cook until brown;drain grease.Peel and dice vegetables;then parboil for 10 minutes.Add soup,water,parsley,salt,pepper and sugar to meat.Let simmer for 10 minutes.Add veggies and simmer over low heat until veggies are tender and sauce is thick(you may need to add more water,and stir often so it doesn't stick).Serve with a green salad and biscuits or bread.Easy and good.
    go to foodnetwork.com they have all kinds of recipes form easy to expert and they have quick meals too..they are really tasty i cook one every night

    Healthy recipes for a beginner cook on a budget?

    I want to eat healthier, but it's so hard because I have no money and I don't do much cooking other than grilled cheese and macaroni and cheese! Does anyone have easy, good-for-you, cheap recipes? Thanks!Healthy recipes for a beginner cook on a budget?
    Broccoli cheese cassorole is wonderful, it's also quick and easy. Just buy 2 or packages of broccoli, a small block of velveeta (or the generic equivalent) cheese and 2 packs of connbread stuffing mix. Chop the broccoli and steam or boil it for about 15-25 minutes, while it is cooking make your stuffing according to the directions on the box (I use the microwave directions) and slice your cheese. Once the broccoli is as tender as you like it drain it and put it in a cassorole dish, lay the cheese slices over top of the broccoli, then spread your stuffing over top of that. Put it in the oven at about 350-400 degrees until the stuffing is slightly crisped on top. It's so good!Healthy recipes for a beginner cook on a budget?
    Make use of frozen vegetables - they are not as expensive as fresh - but the nutritional value is just about the same - actually better sometimes (because the vegetables are frozen quickly after they are picked - therefore retaining a lot of the nutrients).





    Canned tomatoes are actually really good for you.





    Dried beans are very inexpensive - and good for you.





    Easy Mixed-Bean Salad (made from canned beans - so no so expensive)





    Prep: 5 min - Chill: 3 hr





    1 can (15 to 16 ounces) cut green beans, drained


    1 can (15 to 16 ounces) kidney beans, drained


    1 can (15 to 16 ounces) garbanzo beans, drained


    1 can (2 1/4 ounces) sliced ripe olives, drained


    1/4 cup chopped fresh parsley


    3/4 cup Italian dressing








    1. Mix all ingredients in large bowl. Cover and refrigerate, stirring occasionally, at least 3 hours but no longer than 24 hours.





    2. Serve salad using slotted spoon.





    **************************************鈥?br>




    Make vegetable soup:





    2-4 cups of water


    2-4 chicken boullion cubes (match a cube for each cup of water)


    1 canned diced tomatoes


    1 pkg. frozen mixed vegetables - your choice of vegetable mix


    salt


    pepper


    garlic


    mix all together - bring to a boil - turn down heat to a medium low and allow to simmer for 30 - 45 mins.





    **************************************鈥?br>

    Bean Burritos





    Ingredients


    1 can black beans


    1 can tomatoes with green chiles (rotel tomatoes)


    tortillas


    Shredded cheddar cheese


    Cumin


    Oregano





    Directions


    Drain and rinse the can of black beans. Drain the can of tomatoes with green chiles and add to the beans. Add 1 to 2 teaspoons of cumin and oregano to the beans and heat for 10 minutes.





    Fill a tortilla with the bean mixture and add 1 tablespoon shredded cheese. Roll up and eat! Makes four burritos.





    I hope this has helped some!
    Tuna-ala-King is good and inexpensive


    1 can tuna


    1 can cream of mushroom soup


    1/2 c frozen or 1 small can sweet peas


    Cook over low-medium heat


    Serve over toast





    If you don't like mushrooms you can make a white sauce with:


    2 Tsp butter or oleo


    2 Tsp flour


    1 cup milk


    Stir flour into melted butter until creamy then add milk


    Cook until bubbly and thick. Salt and pepper to taste





    I use this sauce to make a ham and potato casserole


    Parboil 3-4 sliced potatoes


    Butter 2 quart casserole dish


    Layer casserole dish with potatoes, ham pieces, sliced onions, white sauce, salt and pepper. Bake in 325'F oven for 35-45 minutes.





    I usually buy a nice ham and boil it on top of the stove in a little water then take it out of the pan, slice it and serve with potato salad and baked beans. There is always some left over for ham sandwiches and that is the ham I use for the ham casserole. A ham will give you several meals and can be used several different ways. You can even have ham at breakfast.
    I do agree with the answer cursed gave, however I would tell you to watch for sale items on veggies, meats %26amp; if you are looking for the low fat way check and make sure that the extra's that you use when cooking are low fat and not just lite. I would invest in a metal steamer basket or if you have a metal colander that will work with a bigger pot. Steam veggies add your spices your oddles of noddles to the veggies %26amp; you can brown your chicken breast that you cut in half to cut down on portion and brown this and add to the mix or leave whole. Cook other chicken breast and save for chicken salad next day. (Steaming keeps vitamans)
    ABC soup with a bit of pork or chicken breast cut into small pieces and serve with rice in it. Its goods expecially on raining days. and put a bit of pepper, to get rid of wind in your stomach.
    You have the internet so I am going to direct you to few websites.


    Look for chicken, beef, or vegetarian recipes on these sites. They are low in cost but can be tasty.





    Been where you were, and found that cheap doesn't have to mean tasteless and fattening.





    Good Luck.
    Boil some pasta, when cooked toss through a tin of tuna (the flavoured ones u get now make this such a versatile recipe) a handfull of fresh chopped parsley (think about growing a little herb garden even if its just on ur window sill or in little pots outside) a dash of black pepper and a dash of olive oil before u eat it, u can sprinkle some cheese on if u like


    delicious, cheap, easy and quick.
    Orange Orzo Salad Recipe Prep Time: 25 minutes


    Cook Time: 10 minutes





    A refreshing salad that looks as pleasing as it tastes.





    Orange Orzo Salad


    Ingredients


    - 8 ounces orzo


    - 4 tablespoons olive oil


    - 4 tablespoons orange juice


    - 3 tablespoons grated orange peel


    - salt and pepper to taste


    - 2 oranges, peeled, cut into sections and chopped


    - 1 cup golden raisins


    - 1/3 cup chopped green onions


    - 2 tablespoons fresh cilantro, chopped





    Directions





    Cook orzo according to package directions, drain.


    Prepare orange vinaigrette: combine olive oil, orange juice and orange peel; mix well.


    Add salt and pepper to taste.


    Combine orzo, oranges, raisins, green onions, and cilantro in serving bowl.


    Add orange vinaigrette, toss to coat.


    Chill before serving.











    Pineapple Watermelon Salsa Recipe





    Pineapple Watermelon Salsa (+)


    A great summer salsa, perfect for dipping or in combination with chicken, fish, or pork.


    Ingredients


    - 1 1/2 cups pineapple, chopped


    - 2 cups watermelon, chopped


    - 1/4 cup red onion, finely chopped


    - 1 small jalape帽o, finely chopped


    fresh cilantro, chopped, adjust amount for taste


    juice from 1 lime


    Prep Time: 10 minutes


    Cook Time: 0 minutes





    Directions





    Mix all ingredients together.


    Refrigerate at least 4 hours before serving to combine all of the flavors.














    Mulligan Stew Recipe


    An abundance of vegetables cooked in the juices of beef brisket and beef make this a tasty and savory stew.





    Container: large heavy skillet or dutch oven


    Servings: 6


    Prep Time: 30 minutes


    Cook Time: 1 hour





    Ingredients


    - 2 tablespoons all-purpose flour


    - 1 pound beef brisket, cut into 1'; cubes


    - 1 tablespoon vegetable oil


    - 1 onion, chopped


    - 8 ounces fresh mushrooms, sliced


    - 6 cloves garlic, finely diced


    - 6 ounces tomato paste


    - 2 cups beef broth


    - 12 ounces stout beer


    - 6 large carrots, peeled and cut into 1'; chunks


    - 2 large potatoes, peeled and cut into 1'; chunks


    - 2 tablespoons fresh parsley, chopped


    THICKENING AGENT (if needed):


    - 1 tablespoon corn starch


    - 1 tablespoon cold water





    Directions





    Coat cubed beef in flour.


    In a large skillet over medium high heat, add oil and brown beef on all sides.


    Remove beef from skillet.


    Saut茅 sliced mushrooms and onions over medium heat for 3 to 4 minutes.


    Add beef, tomato paste, beef broth, beer, potatoes and carrots.


    Simmer covered for one hour.


    If needed, thicken by mixing cold water and corn starch together and stirring corn starch mixture into the stew.


    Garnish with parsley and serve.





    Pork Chops with Dijon Dill Sauce Recipe


    Servings: 4


    Prep Time: 15 minutes


    Cook Time: 30 minutes





    Ingredients


    - 1 pound Pork Loin Chops


    - 1 teaspoon oil


    - 2 teaspoons Chicken Flavored Bouillon Granules


    - 1/4 teaspoon garlic salt


    - 1/8 teaspoon black pepper


    - 1/4 cup plain yogurt


    - 2 teaspoons Dijon mustard


    - 1/4 teaspoon dried dillweed


    - 1/4 teaspoon sugar





    Directions


    In skillet over medium heat, cook pork chops in oil 12-14 minutes, or until cooked through and pork reaches an internal temperature of 155掳F. Remove pork to platter; season with bouillon, garlic salt and black pepper. In small bowl, combine yogurt, mustard, dillweed, and sugar. Serve sauce with pork chops.
    Eating healthy doesn't have to be expensive at all. Don't think that you need to go out and buy all that overpriced health food stuff. The best plan is to get more whole grains (buy good bread), eat more fruits and veggies, and cut back on meat.





    You should find a good recipe book with easy recipes and lots of stuff that you like in it, this will help you out immensely. I'm a good cook, but I have a number of cookbooks to refer to when I need info.





    So, I don't know what kind of food you like...so recommending recipes is kind of hard...but since you like grilled cheese - try it like this sometime:





    A slice of ripe tomato


    A slice of swiss cheese


    2 slices of good whole grain bread.





    Slap the tomato slice on the cheese, cook as usual. Tastes pretty darn good.
    Get a folding steaming basket.





    Take a bunch of plain old potatoes, scrub them clean, and steam for about an hour. Keep in the frig. They keep well unwrapped for about a week.





    They will cook up very quickly if you fry, or otherwise cook them and precooking saves a lot of time.





    Used with other veggies and with meat or poultry for protein, they make a nutritious meal. Experiment with seasonings and you can get a lot of variety for a little $$.
    These are a few of my favorites!!





    Crock Pot Enchiladas


    Serves 6





    1 lb Ground Beef, lean


    1 (8.5 oz) White Onion, chopped


    1 (4 oz can) Chopped Green Chilies (leave these out if you don't want it to be spicy)


    1 (14 oz can) Enchilada Sauce


    1 (10-3/4 oz can) Golden Mushroom Soup


    1 (10-3/4 oz can) Cheddar Cheese Soup


    1 (10-3/4 oz can) Cream of Mushroom Soup


    1 (10-3/4 oz can) Cream of Celery Soup





    Instructions:


    Brown hamburger and chopped onion and pour off grease.





    Put all ingredients in crock pot. Mix and cook low 4-6 hours.


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


    Chicken Parmesan


    Serves 6





    1/3 Cup Parmesan cheese, grated


    1/4 Tsp Italian Seasoning, crushed


    6 (4 oz) Chicken Breast, boneless, skinless


    1 Tbsp Unsalted Butter


    1/2 Cup White Onion, diced


    1 Tbsp All-Purpose Flour


    1/2 Cup 2% Milk


    1 (1 oz packet) Ranch Flavored Salad Dressing Mix


    6 Slices Mozzarella Cheese


    1/2 (10 oz pkg.) Spinach, frozen, thawed, drained


    1 Tbsp Pimiento, chopped





    Instructions:


    Preheat the oven to 350潞F





    In a small mixing bowl combine cheese, ranch salad dressing mix, and Italian seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. Arrange the pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine until tender.





    Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Place a slice of cheese and spoon the spinach mixture over the chicken; sprinkle with remaining cheese mixture. Bake, uncovered, for 30-35 minutes or until tender.


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


    Chicken Pasta Alfredo


    Serves 6





    6 Qts Water


    12 oz Fettuccine Pasta


    2 Tbsp Peanut Oil


    6 (4 oz) Chicken Breast, boneless, skinless


    2 (10-3/4 oz can) Cream of Mushroom Soup


    1 (20 oz bag) Frozen Broccoli Florets


    3/4 Cup Parmesan Cheese, grated





    Instructions:


    Heat a large pot of water, over high heat. When water comes to a boil add the pasta and boil for 8-10 minutes. Drain; reserving 2 cups pasta water. Cut the chicken into strips (1/4''x1''); set aside.





    In a large frying pan, over medium-high heat, add the oil and chicken pieces stirring frequently until golden brown.





    In a medium saucepan, over medium heat, add the chicken pieces, sauce, 1/4 cup reserved pasta water, stirring frequently. Add the remaining pasta water into the saucepan and bring just to a boil, then add the broccoli. Cook for 1-2 minutes. Remove from heat.





    Divide the cooked pasta evenly between serving dishes and top with chicken and broccoli mixture.


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


    Spanish Meatloaf


    Serves 6





    1-1/2 lb Ground Beef, lean


    1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter


    1 (8 oz bag) Mexican Style Cheddar Cheese, shredded


    1 (4 oz can) Diced Green Chili Peppers


    1 (14-1/2 oz can) Diced Tomatoes, drained


    1 Cup BBQ Sauce (recommended: Kraft Carb Well)





    Instructions:


    Preheat the oven to 350潞F





    In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined.





    Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal.





    Bake for 45 minutes; drain any residual fat if necessary.





    Place the meatloaf on a warmed serving platter and serve immediately. Serve with mixed vegetables or a salad.


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


    Crab Quiche


    Serves 6





    1 (8 oz pkg.) Louis Kemp Crab Delights, flaked


    3/4 Cup Mexican Style Cheddar Cheese, shredded


    1/2 (8 oz pkg.) Cream Cheese, cut into 1/4'' cubes


    1/4 Cup Green Onions, sliced


    1/2 Tsp Salt


    1/2 Tsp Basil


    1/2 Cup Heart Healthy Bisquick


    1 Cup 1% Milk ''Skim''


    1/2 Cup Eggbeaters


    3 SecondsNonstick Cooking Spray





    Instructions:


    Preheat the oven to 350潞F





    Mix the crab delights, shredded cheese, cream cheese, onions, salt, and basil in a medium bowl.





    Coat a 9-inch pie plate with nonstick cooking spray and spread the crab mixture into the bottom.





    Beat the remaining ingredients until smooth. Pour over the crab mixture and bake for about 40-45 minutes.





    Serve immediately.


    ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~


    Strawberry Shake


    Serves 2





    1 Cup Frozen Strawberries, thawed


    2 Tbsp Honey


    1 Cup Cold 2%Milk


    1 Cup Plain Yogurt


    2 Tbsp Sugar Substitute (recommended: Splenda)


    2 Whole Strawberries, garnish





    Instructions:


    Puree the strawberries and honey in a blender or food processor. Add milk, sweetener and yogurt; blend until smooth.





    Pour into glasses; garnish each with a whole strawberry
    mac and cheese isnt very healthy, but you can add green peas or broccoli to it, and it adds food value, also you can add ham to it if you like , or some cooked ground beef or even cooked chicken, i also like a little dried onion and parsley in mine. for grilled cheese, stick a slice of ham in there, or grill it with brie instead of american, or even swiss. put some tomato in it, you can add things to add food value easily. those mixed dinners have so much salt in them, its really easy to cook a skinless boneless chicken breast, and the frozen veggies now that steam in the bag are great, only a dollar or so a bag and thats enough for a meal or two, you can nuke a potato for a baked potato and add cheese and ham to it and a little chopped broccoli and there is a whole meal. a good dessert thats easy and not fattening, mix up some sugar free jello, using one cup of boiling water instead of two, then toss in a cup of low fat artifically sweetened yogurt, and stir till well blended, then drop in some fruit, and let it set up, you have 4 half cup servings right there, gets you some dairy and some fruit, without too much sugar, you can top with alittle low fat whipped cream topping in the spray cans. the grilled ham and brie sandwiches i learned to love when i was in england.

    What are soom good recipes or ways to cook Quinoa?

    I like it - but the only way I can think to cook it is in my vegetarian chili.What are soom good recipes or ways to cook Quinoa?
    Quinoa-Stuffed Peppers





    Ingredients:


    2 cups vegetable broth or water


    1 cup quinoa, rinsed


    2 teaspoons olive oil


    1/2 cup chopped onion


    1 zucchini, quartered lengthwise then sliced across thinly


    1 yellow squash, quartered lengthwise then sliced across thinly


    1/2 teaspoon fennel seeds


    1/2 teaspoon dried oregano


    1/2 teaspoon salt


    1 cup cherry tomatoes, cut in half


    1/2 cup pine nuts


    6 coarsely chopped basil leaves


    4 large bell peppers, washed, with the tops cut off and reserved, and the seeds removed





    Prep:


    Preheat oven to 350 degrees.


    Grease a small (approximately 7 inches by 11 inches) baking dish.


    Heat the olive oil in a medium, heavy-bottomed pot. Add the onion and saute a few minutes until soft. Add the zucchini, yellow squash, fennel seeds, oregano and salt.


    Cook, stirring frequently, for 5 minutes or until vegetables soften. Add quinoa and stir to incorporate. Quickly add the broth or water, bring to a boil, then reduce to a simmer for about 15 minutes or until water is absorbed.


    Remove from heat and stir in the tomatoes, pine nuts and basil.


    Place the peppers upright in the baking dish and fill them with the quinoa mixture, topping each with its top. Bake 30 minutes.





    Serve immediately, with a salad and roasted potatoes.What are soom good recipes or ways to cook Quinoa?
    SWEET QUINOA PUDDING





    2 c. cooked quinoa


    1 c. apple juice concentrate


    1/2 c. raisins


    1 c. chopped water chestnuts


    1 1/2 tsp. vanilla extract


    Grated zest of 1 lemon


    Pinch of ground cinnamon


    1 kiwi fruit for garnish





    In a medium saucepan, combine quinoa, apple juice concentrate, raisins, water chestnuts, vanilla, lemon zest, and cinnamon. Cover pan and bring to a boil, then reduce heat and simmer for 15 minutes.


    Slice kiwi fruit. Divide pudding among 5 dessert dishes and top with kiwi fruit slices. Makes 5 servings.





    Quinoa (pronounced Keen-wa) has the texture of whole cereal grains but, like buckwheat, is actually the fruit of an annual herb. It's available in most large health food stores and in some supermarkets.





    To prepare 2 cups of cooked quinoa: Thoroughly rinse 1/2 cup quinoa and drain. Combine quinoa with 1/2 cup water in a saucepan and bring to a boil. Cover pan, reduce heat to medium-low, and simmer for 10 to 15 minutes or until water is completely absorbed and grain is translucent.
    SUTFFED BELL PEPPERS


    serves 4





    INGREDIENTS:


    4 Large Bell Peppers


    1 cup Quinoa


    1 cup Buckwheat Groats


    5 cups Vegetable Broth


    6-8 Sundried Roma Tomatoes


    1 med. Onion


    3-4 Garlic Cloves


    Rosemary, Basil, Oregano to taste


    1 cup Tomato Puree


    1 egg white or egg substitute (we use Ener-g)





    PREPARATION:


    Rinse Quinoa well and set aside to drain.


    Chop onion, garlic, and sundried tomatoes and set aside


    Cut tops off of bell peppers, rinse the bodies clear of seeds. Trim


    the seed pod off the tops and save the tops.





    Heat 2 cups of broth to a boil in a medium sized sauce pan. Once


    broth has reached a boil dump in the Quinoa and sundried tomatoes.


    Cover and bring flame down to simmer for 12 minutes.





    Add 1 cup of buckwheat groats to 1 egg white (or egg substitute) and


    mix until groats are coated. Turn mixture into a dry frying pan and


    cook over medium heat for 2-3 minutes stirring well to keep groats


    separated. After 2-3 minutes add a cup and a half of broth, onion,


    garlic and other spices [ari: you might want to mix the spices into


    the tomato sauce - in the next step - instead]. Cover and bring flame


    down to a simmer for 10-12 minutes, stirring occasionally.





    Take Quinoa from stove and drain, saving vegetable stock (you'll need


    it in a minute) Place Quinoa in a bowl and add the buckwheat groats


    once they have finished. Add 1 cup of tomato puree your favorite


    tomato sauce and mix well. Once mixed, spoon liberally into bell


    peppers and put pepper tops back on.





    Take left over broth and put into large pot with steamer tray. Add


    broth or water until water just touches bottom of steamer rack [ari:


    actually 1/4 - 1/2 inch (.5 - 3cm) is enough] and place Peppers into


    pot. Secure lid and place on stove. Bring to a boil then let simmer


    for 20-30 minutes, until peppers are very soft. Serve.
    Curried Quinoa Recipe





    Serves Six to Eight


    1 Cup Quinoa


    1陆 Tbsp. Vegetable Oil


    陆 Onion Diced (about 4 or 5 ozs.)


    1 Tsp. Grated Fresh Ginger Root


    陆 Fresh Green Chile (Finely Chopped)


    1 Heaping Tsp. Turmeric


    1 Heaping Tsp. Coriander


    录 Tsp. Ground Cinnamon


    陆 Tsp. Salt


    1戮 Cups Water


    陆 Cup Fresh or Frozen Peas





    Rinse quinoa with cold water. Use a fine mesh filter or coffee filter. If you're a klutz like me use the fine mesh filter or a lot of quinoa is going to wind up in the sink!





    Quinoa is coated with a natural substance called saponin that protects the grain by repelling insects and birds. Rinsing the quinoa is important to avoid a raw or bitter taste. You can tell if there is saponin by the production of a soapy looking ';suds'; when the seeds are swished in water.





    Good news! If you are using Ancient Harvest Quinoa you can skip this step. It's already rinsed!





    Place oil and diced onions in a heavy saucepan. Saute the onions on medium high heat for four to five minutes.





    Add the ginger root, chile, and quinoa. Cook for one minute stirring constantly.


    A fine, white spiral appears around the grain as it cooks.





    Stir in the turmeric, coriander, cinnamon, and salt. Cook for one minute stirring constantly.





    Add the water and bring it to a boil. Cover, reduce heat, and simmer for 15 minutes.





    Stir in peas. Cover and cook for four or five minutes or until peas are tender and all the water has been absorbed.





    Fluff with a fork before serving.

    What are some cheap recipes that I can cook in bulk?

    I like to cook large batches of food ahead of time and save the leftovers. I already do this with pasta, chili, and oatmeal. What are some other cheap and healthy foods that I can cook in large portions?What are some cheap recipes that I can cook in bulk?
    Stews or casseroles are great to cook in bulk and freeze:





    Meat ( Lamb, Beef, Chicken)


    Potatoes


    Carrots


    Pumpkin


    Broccoli


    Cauliflower


    Peas


    Onion





    Then add gravy powder, or use tomato paste for the sauce.





    Here are some recipes for you to keep handy:











    Stew Suggestion:





    2 tablespoons shortening


    1 1/2 lbs beef /chuck, or Lamb, cut into 2 inch cubes


    3 cups hot water


    1/2 teaspoon salt


    4 med onions sliced


    4 med carrots halved


    4 med potatoes, quartered


    salt and pepper


    2 tablespoons flour


    1/2 cup water


    Melt the shortening in a large saucepan. Add meat and brown on all sides. Add hot water and 1/2 teaspoon salt, bring quickly to boiling point. Cover and simmer for 2 hours, or until meat is very tender. Add vegatables 30 minutes before meat is done. Season with salt and pepper.





    Pour off liquid, measure, and add hot water, if necessary, to make 2 cups of liquid. Mix flour and 1/2 cup water by shaking in a small covered jar, and add to liquid. Return liquid to stew, and stir until it has boiled 1 minute, and is quite thickened

















    Curries are another fairly cheap meal to cook in bulk. Use same meats and veg and add a curry paste with coconut milk.








    Cauliflower Curry Stew %26amp; Rice ( freeze together)





    1 tablespoon olive oil


    3 medium carrots, chopped


    1 medium onion, chopped


    1 1/2 cups brown rice


    1 tablespoon finely chopped peeled fresh ginger


    1 tablespoon curry powder


    salt


    2 1/2 cups vegetable broth


    2 lbs heads cauliflower, cut into small florets


    30 ounces garbanzo beans, rinsed and drained (2-15 oz cans or larger of chickpeas)


    1/4 cup plain low-fat yogurt, plus additional for serving





    In 6-quart Dutch oven, heat oil on medium-high until hot





    Add carrots and onion, and cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring frequently.





    Meanwhile, prepare rice as label directs; keep warm





    Stir ginger, curry, and 3/4 teaspoon salt into carrot mixture; cook 3 minutes, stirring constantly


    Add broth; cover and heat to boiling on high


    Stir in cauliflower and garbanzo beans; cover and cook on medium 15 to 20 minutes longer, gently stirring every 5 minutes until cauliflower is tender.


    Stir 1/4 cup yogurt into cauliflower stew.





    Mix together into the prepared rice, and put into airtight containers, freeze.











    Scappoed Potatoes is good ( again double up in quantity)





    4 cups thinly sliced potatoes, about 6 to 8 medium potatoes


    2 tablespoons flour


    1 teaspoon salt


    1/8 teaspoon pepper


    3 tablespoons butter


    2 cups scalded milk


    1/2 cup shredded Cheddar cheese








    In a buttered 2-quart baking dish, place a layer of about 1/3 of the potatoes. In a cup or small bowl, combine flour with salt and pepper. Sprinkle about half of the flour mixture over the potatoes; repeat with another layer of potatoes and the flour mixture and top with remaining potato slices. Dot with butter then pour hot milk over potatoes. Cover and bake at 375掳 for 45 minutes. Uncover; sprinkle cheese over the top. Return to the oven and bake, uncovered, for an additional 15 minutes, or until scalloped potatoes are tender and cheese has melted





    serves 6 to 8 people














    Greek Beef Stew








    Ingredients:





    3 1/3 pounds (1.5kg) of lean beef, cut in egg-sized chunks


    3 1/3 pounds (1.5kg) of whole onions, peeled


    3/4 cups of olive oil


    3 cloves of garlic, peeled, whole


    2 tablespoons of tomato paste


    2 bay leaves


    salt


    black pepper


    Pinch of ground cloves.





    In a stew pot, lightly brown the meat in olive oil.





    Add remaining ingredients and enough water to cover, plus 1 inch. Stir to mix with a wooden spoon. Bring to boil and immediately reduce heat to low. Cover and simmer for 3-4 hours without stirring, until only a sauce remains


    Serves 5 people











    Here is a Greek Recipe for Moussaka ( These are great to freeze individual serves)





    http://greekfood.about.com/od/groundmeat鈥?/a>What are some cheap recipes that I can cook in bulk?
    My favorite is: beans. Pinto beans, navy beans, cranberry beans, etc. Divided into portions, they can become the basis for any kind of soup, you may want to make refried beans [frijoles refritos], pureed beans can be made into the base for soups / caseroles /etc. Very cheap, very healthy and very good sources of fiber for your heart and blood pressure.
    casseroles, pizza, stews

    I'm really interested in learning how to cook..any recipes that wont scare a ';virgin'; chef??

    I would love to learn how to cook but being a mother of a 3 year old, wife and having a full time job I dont have the time to search the grocery store for hours looking for ginger root or some other ingredent I know nothing about so I was wondering if anyone had any recipes I could start of slow, yet end up w/ something that doesn't taste horrible, or microwaved ;).I'm really interested in learning how to cook..any recipes that wont scare a ';virgin'; chef??
    A pretty easy recipe that cover a lot of techniques would be mac and cheese.





    all you need


    milk


    Cheddar cheese


    butter


    flour


    noodles








    Boil your noodles, and while that's going on, melt a couple of teaspoons of butter into a 2 quart pot over medium to medium high heat. once the butter melts add small amounts of all purpose flour (maybe a teaspoon at a time) stirring constantly. make sure each one is blended thoroughly before adding the next. Once it starts to form a paste add about a cup to a cup and a half of milk (I like it creamier so i lean towards the cup and a half). bring that up to a boil and reduce your heat until you just get a good simmer. Start tossing in cheddar cheese a handful at a time, mixing with a spoon until each handful is melted, until the mixture is the desired consistency. Toss your noodles into the pot (that's why we did this in a pot that big)





    this is a simple dish that introduces a roux (the butter/flour paste). That's a big part of many soups and sauces. Who doesn't like mac and cheese?





    Another relatively easy one that is really good is sauteed spinach





    slowly cook 2 strips of bacon that have been cut into confetti sized squares over low heat to render the fat off. you really don't want to cook it crisp, just hot enough to liquify the fats. Into that add a good teaspoon or so of garlic (I use the minced stuff in the jar. It's quick and easy). Turn your heat up to medium high and let the pan get heated up. Toss in enough fresh spinach that it looks like it will never fit into the pan well enough to stir. It will cook down quite a lot. Toss the spinach around ocassionally until it is nice and tender.





    simple baked chicken breast





    What you'll need


    Boneless skinless breasts


    Butter


    Bread Crumbs


    Grated Parmesan cheese





    melt about half to 2/3 a stick of butter


    make a 50/50 mix of breadcrumbs and parmesan cheese


    pace the butter and the mix in separate containers that are large enough to dip the chicken breast. Dip each breast into the butter then roll in the crumb mix to coat.


    Put them on a cookie sheet and into a preheated oven (425 degrees) for 30-35 minutes





    That's 3 easy recipes that cover three of the main cooking methods. baking, boiling, and sauteeing. Play around with them too...maybe use seasoned bread crumbs on the chicken, or use some finely diced onion in the mac and cheese.





    Alton Brown has some great books out ';I'm just here for the food'; is a great book it has some good recipes, but more importantly does a fairly entertaining job of describing the processes used in cooking, and why we do what we do.I'm really interested in learning how to cook..any recipes that wont scare a ';virgin'; chef??
    Hmmm.... pastas are generally easy dishes. I make any easy shrimp pasta. I sounds fancy but trust me it's fast and easy. 30 minutes or less and not much chance of screwing it up unless you burn it.





    1 bag frozen shrimp, peeled deveined and cleaned


    3/4 stick butter


    1 clove garlic (peeled and slightly smashed, but leave it big so you can remove it)


    1 pint heavy whipping cream


    3TBLS flour


    11/2 - 2 cups fresh shredded parmesan


    1 box linguine





    In a large sauce pan melt butter and let garlic hang out for a few minutes over really low heat so you don't burn the butter. Remove the garlic. Add flour and stir for about a minute. Add heavy whipping cream and heat through and then add parmesan and stir while it melts. Add shrimp and if they are already cooked just heat them through. Cook pasta according to box directions, drain and add shrimp and sauce. It's also good with chicken and broccoli. This is one of my favorites because it tastes sooooo good and can be down in less then 1/2 hour.





    I also make the same pasta but with lemon garlic butter and parmesan added later so it doesn't completely melt. I also add chopped fresh parsley for color and flavor.





    Easy homemade dressing for salad is:





    3 cloves garlic finely chopped


    2 fresh lemons squeezed seeds removed


    little fingernail lenght of anchovie paste (I don't like anchovies but this will not make the dressing taste fishy at all, just adds a bit of flavor.


    3 times the amount of veggie oil as lemon juice. I just eye it and give it a taste.





    Put garlic in bottom of dressing container (cruet or whatever you have) add about 11/2 tsp salt. Shake it around and let it sit until you see the garlic has formed a ';paste';. Add anchovie paste and lemon juice. Mist until you can no longer see the anchovie paste and then add oil.





    Easy meat pie/pasty - excellent leftovers too!





    store bought pastry dough (Pillsbury)


    1 1/2 lbs. ground beef


    3 carrots peeled and chopped


    1 small onion chopped


    3 potatoes peeled and chopped


    salt and pepper to taste (I'd use about 1 1/2 tsp salt and 1/2 tsp pepper)


    2 Tbls butter (cut into quarters)


    When cutting your veggies cut the carrots thin because they take the longest to cook and the potatoes into 1 inch by 1 inch squares.





    Line the bottom of a 9in pie plate with 1 pastry dough. In a large bowl break up meat and add potatoes, carrots, onions, garlic, salt and pepper. Mix with your hands. Add filling to pie crust and dot with the butter. Put 2nd pastry crust over top and cut slit in dough to let steam escape. Seel edges and put tin foil just around crust to keep it from burning. Bake at 375 degrees for 1 and 1/2 hours. Remove and let sit 15 mintues.





    Good luck!
    Hello,





    Nice first step. You can start cooking with Pasta, Macaroni %26amp; Cheese. They take less time and less energy to cook.





    I don't know recipes from American cooking. So, i am not big help.





    Good Luck with your cooking.
    Get a kids cookbook, they are too the point but give you step by step instrucions!!
    easiest thing ever to make is baked chicken


    place raw chicken in a glass baking dish, season with pepper or Mrs dash, cover with a can of either cream of mushroom or cream of chicken and bake for 30 minutes in a 375 oven (make sure chicken isn't pink anymore)/serve with minute rice and either frozen corn or a can of green beans


    another thing that's good is tuna noodle or chicken noodle faux-casserole


    boil noodles (any kind will do) until done, while they are boiling mix in a microwavable bowl two cans of cream of mushroom soup,a splash of milk,pepper, and two cans of either chicken or tuna place in microwave on high for 3 minutes


    take bowl out and stir add 4 slices of American cheese or a small hunk of Velveeta cut in cubes and place back in microwave for 3-4 minutes till cheese is melted, stir once u get out of microwave


    serve over noodles with corn or green beans


    umm i have a few other recipes if u need them and if u need clarification just email me these recipes are real simple Ive been cooking since i was 13
    To cook is not about receipies anymore...There are several meals that requiered not cooking skills...Like Bertonni's pasta., Stri fry vegetables, just add chicken...


    Lasagna ready to bake.


    The art of cooking is to make a meal out of ingredients.


    Yes, having a children cookbook is the best way to grasp the information.


    Just remember...that cooking is never perfect but fun
    Try recipes that use partial pre-prepped foods (mixes), shelf-stable foods (canned broth, etc.) and a short list of ingredients. Start with Kraftfoods.com and their ';Food %26amp; Family'; free quarterly magazine. They give you an online ';recipe box'; where you can save your favorites, the ';1 Bag, 5 Dinners'; list, and a monthly feature for a basic recipe you can make 4 ways. Examples are a casserole that starts with Minute Rice, a meat (choose from pork chops, chicken or ground beef), a frozen veggie (peas, corn, broccoli) plus a sauce (salsa, velveeta, mushroom soup, etc.) Easy peasy! Most of these recipes are ';family safe'; and ';mom-tested';. Also try Semi-Homemade with Sandra Lee; she used pre-bagged, pre-cut common items to make fabulous dinners. And don't be afraid to buy ';ginger root'; or some other new ingredient; you might find great new ways to use an exotic ingredient you're not familiar with. Just because it's new to you doesn't mean it has to stay a stranger. Roasted red peppers in a jar and couscous are now two of my staples that I use for healthy, quickie meals!
    Go to kraftfoodandfamily.com Order their quartly magazine for free. Also the website has a lot of great recipes on it that are quick easy, and fool proof.
    It depends what you like I guess.


    Try http://allrecipes.com
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