Does anybody have any good cook recipes?

Its summer and I have allot of time to waste, and I have love to cook but I dont know what to cook I dont care if its desert or a snack or lunch or breakfest.Thx againDoes anybody have any good cook recipes?
Here are 3 things you might want to try. They're not to difficult and quite tasty. Enjoy





Savory Feta Pies


Prep Time: 25 Minutes


Cook Time: 25 Minutes Ready In: 50 Minutes


Yields: 4 servings





';Pie pastry circles filled with feta cheese and a seasoned ground beef mixture for a wedding of savory sensations that is then baked to a golden finish. I make this when company comes over, and they all rave about it. It's the feta cheese that gives it a gourmet flavor, and the crust comes out very flakey and buttery. Marinated beef cuts also work well.';


INGREDIENTS:


1 tablespoon olive oil


1 small onion, sliced


1 pound lean ground beef


1 small tomato, diced


1 teaspoon garlic powder


1/2 teaspoon ground coriander


1 teaspoon dried oregano


1/4 teaspoon cayenne pepper


salt and pepper to taste


1 egg, beaten


1 cup feta cheese


2 (9 inch) frozen pie crusts, thawed





DIRECTIONS:


1 Heat oil in a large skillet over medium high heat. Saute onion until soft, about 2 minutes. Add beef and brown slightly; drain excess fat. Stir in tomato, garlic powder, coriander, oregano, cayenne pepper, salt and pepper and cook until meat is evenly browned, 10 to 15 minutes. Remove from heat and set aside.


2 Preheat oven to 400 degrees F (200 degrees C).


3 Remove one pie crust from pan and roll out on a lightly floured surface. Cut pastry into four 6 inch circles; place circles on lined cookie sheet and lightly brush with egg beat. Place 1/4 cup of feta cheese onto each circle and top with some beef mixture, leaving enough room to seal dough 'pockets'.


4 Remove second pie crust from pan and roll out on lightly floured surface. Cut pastry into four 6 inch circles, as with first pie crust. Brush one side of each circle with egg beat and place, egg-side-down, on top of prepared pie circles. Pinch crusts together to seal around the edges. Use dough scraps to fill any holes or tears in the pie 'pockets'. Brush tops with egg beat and make a small slit in the top of each pie (to allow steam to escape).


5 Bake in the preheated oven for 15 to 25 minutes, or until cooked through and golden brown.





CAPPUCCINO MUFFINS





2 cups all-purpose flour


½ cup sugar


½ cup packed brown sugar


2 teaspoons baking powder


2 teaspoons instant coffee granules


1 teaspoon ground cinnamon


¼ teaspoon salt


1 egg


1 cup of milk


½ cup butter, melted


1 teaspoon vanilla extract


1 cup miniature semisweet chocolate chips





TOPPING


6 tablespoons all-purpose flour


¼ cup packed brown sugar


½ teaspoon ground cinnamon


¼ cup cold butter





In a large mixing bowl, combine the flour, sugars, baking powder, coffee granules, cinnamon and salt. Whisk the egg, milk, butter and vanilla; stir into dry ingredients just until moistened. Fold in chocolate chips. Fill greased or paper lined muffin cups three-fourths full.





For topping, combine the flour, brown sugar, and cinnamon in a small bowl. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter. Bake at 375* for 22-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.





PREP: 20 minutes


BAKE: 25 minutes


YIELD: 15 muffins





Savory Sausage Casserole


Makes 6 servings


1 Lb Pork Sausage (bulk)


1 1/4 Cup Minute Rice, uncooked


1 Cup Onion, chopped


1 Cup Celery, chopped


1 Cup Green Bell Pepper, chopped


1 Cup Mushrooms, chopped


2 Cans (10.75 oz) Cream Soup (any flavor ? Mushroom and Celery recommended)


2 1/2 Cups Water


1/2 tsp Salt


1/8 tsp Pepper


1/2 Cup Shredded Cheese (any flavor)





In skillet, brown sausage sprinkled with salt and pepper; drain well. Start layering in bottom of 9 x 13-inch baking pan (glass recommended). Start with rice; then sausage, onion, celery, bell pepper and mushrooms. In mixing bowl, combine soups and water. Slowly pour over casserole. Cover and bake at 350 degrees for 50 minutes. Sprinkle with shredded cheese and bake for 10 minutes more or until cheese is melted.





Lemon Posset








Prep Time: 5 Minutes


Cook Time: 10 Minutes Ready In: 5 Hours 15 Minutes


Yields: 5 servings





';This is the easiest lemon dessert I have ever made, it uses only three ingredients and will always impress guests.';


INGREDIENTS:


3 cups heavy cream


1 1/4 cups white sugar 3 lemons, juiced


3 tablespoons additional heavy


cream for topping





DIRECTIONS:


In a saucepan, stir together 3 cups of cream and sugar. Bring to a boil, and cook for 2 to 3 minutes. Stir in the lemon juice. Pour into serving glasses, and refrigerate until set, about 5 hours. Pour a little more cream over the tops just before serving.Does anybody have any good cook recipes?
Try this.





RISOTTO





Serves 2





INGREDIENTS





2 cloves of garlic


½ an onion


100g (¼ of a 400g tin) of plum tomatoes*


1 tablespoon of olive oil


250g of minced beef, chopped chicken, prawns, mushrooms or frozen mixed vegetables


125g (125ml by volume) of arboreo rice**


1 tablespoon of dried mixed herbs


1 beef, chicken or vegetable stock cube***


250ml of water





METHOD





Peel the garlic and chop it into tiny pieces. Peel the onion, cut it in half, chop one half into tiny pieces and save the other half.





Open the tin of tomatoes. Put the juice into a bowl. Chop the tomatoes while they are still in the can (it’s easier than chasing them around the bowl). Put the chopped tomatoes into the bowl. Use 100g and save the other 300g.





Put the oil into a frying pan on a medium heat. Add the garlic and onion and fry for 1 to 2 minutes. Stir frequently to stop it sticking. Add the mince, chicken, prawns, mushrooms or vegetables. Fry for another 3 to 4 minutes, until any meat is an even colour, with no pink bits.





Add the rice and fry for another 1 to 2 minutes. Add the herbs and tomatoes. Crumble the stock cube into the water and pour it into the pan. Mix thoroughly.





Bring to the boil, then turn down the heat until it is just boiling (simmering). Continue to cook, stirring as the mixture boils, for another 20 to 25 minutes until the liquid is absorbed and the rice is cooked. If it looks like it is getting dry, add some more water and stir.





ADDITIONS %26amp; ALTERNATIVES





Substitute 125ml of white wine for 125ml of the water.





TIPS





This dish needs an eye keeping on it all the time to make sure that it cooks properly but stays moist.





* Plum tomatoes can be used either whole or chopped. It is difficult to stick chopped tomatoes back together again if you need to use them whole.





** It might just say “Risotto Rice” on the packet.





*** If using prawns, use either a chicken or vegetable stock cube.
You can find great recipes anywhere. i like searching yahoo!food. you can go to kraft.com, Pillsbury.com, bettycrocker.com, or any other famous brand and find tons of recipes. the foodnetwork.com is also a good website.
http://thepioneerwoman.com/cooking/





wonderful site with step by step directions, W/ pictures! So you know how your meal/snack will turn out.
nope srry=[


i dont really know any good recipes...


i only know how to make easy stuff(cereal etc.)
Corn Crab Cakes w. Cilantro Sauce


INGREDIENTS


1 pound lump crabmeat


1/2 cup minced onion


1 teaspoon minced garlic


1 cup frozen corn, cooked


1/2 cup finely diced yellow bell pepper


1/2 cup finely diced celery


1 cup mayonnaise


1/2 teaspoon dry mustard


1 teaspoon ground cumin


1/2 teaspoon ground coriander


1 1/2 teaspoon salt


1/2 teaspoon freshly ground pepper


1 egg, lightly beaten


1 1/2 cups saltine or water cracker crumbs


2 tablespoons extra-virgin olive oil


2 tablespoons butter





1 tablespoon cumin seeds


1 1/2 cups sour cream


3 tablespoons chopped cilantro


2 tablespoons chopped scallions


1 teaspoon salt





In a bowl, combine crab, onion, garlic, corn, bell pepper and celery. In another bowl, mix mayonnaise, dry mustard, cumin, coriander, salt, pepper, egg and 1/4 cup saltine crumbs. Add to crab mixture and stir just until combined. Form 8 patties; chill.





In a large sauté pan, heat 1 tablespoon olive oil and 1 tablespoon butter over medium-high flame. Coat each patty with remaining crumbs and cook until golden brown on each side, about 3 minutes per side. Add more butter and olive oil as needed.





In a pan over low heat, toast cumin seeds until golden and fragrant. Remove from heat. Cool and grind in a spice grinder, in a mortar, or under a heavy pan on counter. In a medium bowl, combine all ingredients.





Serve crab cakes immediately with sauce.





Wild salmon satay w. asian style pesto


INGREDIENTS


2 teaspoons ginger, peeled and minced


3 garlic cloves, peeled and smashed


1/2 jalapeño chile, seeded and coarsely chopped


3/4 cup lightly packed cilantro


1/4 cup lightly packed mint


1/4 cup lightly packed flat-leaf parsley


2 tablespoons minced fresh lemongrass (optional)


3 tablespoons freshly squeezed lime juice


1 tablespoon grapeseed or canola oil


1/2 teaspoon sesame oil


1/4 teaspoon salt





2 teaspoons grapeseed or canola oil


1 tablespoon minced onion


3/4 cup brown rice


1 1/2 cups low-sodium chicken broth


1 (1 1/4-pound) skinless center-cut wild salmon fillet


Vegetable oil cooking spray


2 teaspoons black or white sesame seeds, toasted


4 sprigs each mint, cilantro, and flat-leaf parsley





To make pesto, combine all ingredients in a small food processor or blender; blend until smooth.





To make rice and satay, heat oil over medium flame in a small saucepan. Add onion; sauté until softened, about 1 minute. Stir in rice. Pour in chicken broth, and bring to a boil. Reduce heat; cover and simmer until rice is tender and all liquid is absorbed, about 45 minutes.





Meanwhile, lay salmon fillet on a cutting surface with a short end facing you. Cut fillet in half from top to bottom. Make 6 equal cuts across fillet, creating 12 pieces. Insert an 8-inch bamboo (or other wooden) skewer through the short ends of each piece. Arrange salmon in a single layer on a rimmed baking sheet. Brush both sides evenly with pesto. Cover with plastic wrap and refrigerate 30 minutes.





Remove rice from heat; let stand 10 minutes. Spray a nonstick griddle or large skillet with cooking spray; heat over medium-high flame. Lightly coat salmon with cooking spray. Cook until browned on each side and just cooked through, carefully turning with spatula, 1 1/2 to 2 minutes per side.





To serve, spray four 4-ounce ramekins with cooking spray. Divide rice into ramekins, pressing lightly with spoon. Invert ramekins onto warm plates to loosen rice and sprinkle with sesame seeds. Lay salmon skewers over rice; garnish with herb sprigs.


Oreo crunch brownies


INGREDIENTS


4 sticks butter


1 pound semisweet chocolate chips


6 ounces unsweetened chocolate, chopped


6 eggs


3 tablespoons instant coffee granules


2 tablespoons vanilla


2 1/4 cups sugar


1 cup plus 1/4 cup flour


1 tablespoon baking powder


1 teaspoon salt


4 cups chopped Oreo cookies (50 cookies)





Arrange a rack in the middle of the oven and preheat to 350°. Butter and flour an 11 1/2'; x 17 1/4'; x 1'; baking pan.





In a heatproof medium bowl set over a saucepan of simmering water, heat butter, chocolate chips and unsweetened chocolate until melted and smooth. Allow to cool slightly.





In a large bowl, whisk eggs, coffee, vanilla and sugar. Blend chocolate mixture into egg mixture; cool to room temperature.





In a medium bowl, sift together one cup flour, baking powder and salt. Add flour mixture to chocolate mixture. In a small bowl, stir Oreos and remaining 1/4 cup flour. Add Oreo mixture to chocolate mixture. Pour batter into baking pan and smooth top with a rubber spatula.





Bake 35 minutes or until a toothpick inserted 3 inches from center comes out clean; do not overbake. Allow to cool. Refrigerate, tightly wrapped, until cold; cut into squares.


Lemon raspberry cookies


INGREDIENTS





3/4 cup butter





1 cup evaporated raw cane sugar or 1/3 cup fruit syrup





1 large egg





3 large egg whites





1/4 cup lemon juice





1 teaspoon lemon zest





3 1/2 cups unbleached flour





2 1/2 teaspoons baking soda





1/3 cup white chocolate chips





1/2 cup raspberries








Preheat oven to 350°F. Cream together the butter and sugar. Add the eggs and egg whites in stages. Mix in the lemon juice and zest. Combine the flour and baking soda. Mix the dry ingredients into the batter. Mix in the white chocolate chips. Fold in the raspberries.





Portion the cookies and bake for 7–10 minutes.


Gingersnaps w orange-ginger cream filling


INGREDIENTS





Cookies:


2 cups all-purpose flour


1/2 tsp. baking soda


1 1/2 tsp. ground cinnamon


2 tsp. ground ginger


1/4 tsp. ground cloves


1/4 tsp. salt


12 Tbsp. (1 1/2 sticks) unsalted butter, room temperature


1/2 cup firmly packed dark brown sugar


1 cup granulated sugar


1/4 cup molasses


1 large egg


1/2 tsp. vanilla extract





Filling:


1/4 cup (4 ounces) cream cheese


2 Tbsp. unsalted butter, room temperature


1/2 tsp. vanilla extract


1 tsp. grated orange zest


1 tsp. orange juice


1/2 tsp. ground ginger


1 3/4 cups powdered sugar, plus more as needed





To make cookies: In a medium bowl, combine flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside. In the bowl of an electric mixer, cream butter, brown sugar, and 1/2 cup granulated sugar until fluffy, about 2 minutes. Add molasses, egg, and vanilla, and beat at medium-high until incorporated, about 30 seconds. Reduce speed to low; add flour mixture and mix until well combined. Cover and chill at least 30 minutes or up to 1 day.





Preheat oven to 350°. Place remaining 1/2 cup granulated sugar in a shallow bowl. Shape dough into 1-inch balls; roll in sugar to coat. Arrange about 2 inches apart on 2 ungreased baking sheets. Using the bottom of a glass that has been lightly greased, then dipped in sugar, flatten dough into 1/4-inch-thick disks. Bake 13 to 15 minutes, or until firm. Remove from oven and immediately transfer cookies to a cooling rack.





To make filling: In a medium bowl, combine all ingredients; mix until smooth, adding more powdered sugar as needed (filling should have consistency of very thick frosting). With a small spatula, frost bottoms of half the cookies (about 1teaspoon filling each); top with remaining cookies (so bottom sides are together) to make sandwich cookies.








MY FAVES %26amp; garaunteed to be yours!!!!