Anyone got any good recipe ideas? Im tired of eating the same things over and over. I gotta cook for me and my 3 sons (ages 12,10, and 4) Any great recipes or links to good recipes pages would be great!!!!!
well the problem with my recipes is that i never measure ingredients. i usually cook to taste or feel so i'll type out this one recipe i love but i can't give you exact measurements on all the stuff.
1 lb ground turkey meat chicken broth (couple large cans) egg pepperidge farm stuffing (in the blue bag, not the boxed kind) McCormick turkey gravy mix chestnuts (optional) rice
if you use chestnuts then roast them, cool them down, then peel and chop into tiny pieces. in a large mixing bowl mix the turkey meat, about 3/4ths of the bag of stuffing mix, 1 egg and roughly 1-2 cups of chicken broth. you want to add enough chicken broth so that the meat mixture is really moist. if you don't, when you cook them they'll be too dry. probably closer to 2 cups is better. if you are using the chestnuts then add them to the mixture.
make hamburger patties out of the mixture and in a large frying pan brown all the patties on both sides. remove from pan and let them drain all the oil off of them. clean the frying pan and then use 1 cup of chicken broth to one package of gravy mix and mix together in the frying pan. usually 4-5 cups & packets are enough depending on how much gravy you like. place the patties in the gravy mixture and simmer cook for about 45 minutes. theres no need to cook the gravy mix first before adding the patties. it will cook up gravy like while the patties cook. i usually turn them over once during the 45 minutes.
serve with gravy over rice ... or i guess you can use noodles too, whatever you prefer.
1 (7-ounce) can chipotle chiles in adobo sauce 1/2 cup reduced-fat sour cream 1 (15-ounce) can black beans, rinsed, drained, and divided 1 cup frozen whole-kernel corn, thawed 4 (8-inch) flour tortillas Cooking spray 1 cup bottled salsa 1/2 cup (2 ounces) shredded Monterey Jack cheese Preparation Preheat oven to 350°.
Remove one chile from can. Chop chile. Reserve remaining adobo sauce and chiles for another use. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture.
Spoon 1/2 cup bean mixture down the center of each tortilla. Roll up tortillas; place, seam side down, in an 11 x 7-inch baking dish coated with cooking spray. Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350° for 20 minutes or until thoroughly heated.
Serve with a side of saffron rice or Spanish rice and there you have it.
"You know, I've given the matter some thought, and I think I'd be willing to be a house pet to a race of super intelligent aliens."
1 lb Italian sausage (bulk, not links) 1/2 package egg noodles (or macaroni type noodles) 1 jar Alfredo Sauce (ragu size)
Fry up sausage until crumbly. Add Alfredo sauce. Meanwhile, boil noodles until done. Strain noodles. Add noodles to sausage/sauce mixture. Serve.
Here is an old family recipe for peach cobbler. My great-great grandmother brought it from Denmark when she immigrated to the USA roughly 100 years ago. It was origionally apple cobbler, but she liked it with peaches better.
1 stick of butter 1 can peaches, drained 1 cup flower 1 cup sugar 1 &1/2 teaspoon baking powder 2/3 cup milk
Melt butter in a dish. Combine sugar, flower, baking powder and milk in sepparate dish. Pour over butter (do not mix in to butter). Lay peaches on top. Bake in oven save 8X10 (or simular size rectangular dish) at 375 for 40-45 minutes.
If people had emotions as pure as animals, our hearts would have to tripple in size.
Why you do not try BIRYANI. It is not difficult if you learn how to make biryani (also spelled briyani or biriyani) the way I teach you in this page. All it takes is a bit of time and patience to prepare the ingredients to make biryani. This recipe can feed up to 15 people (especially for those who love good food but are on a strict slimming diet!).
This recipe I used to promote TupperChef cookware for my consultants. By learning to use the stainless steel cookware, everyone is aware about the features and benefits of using the products. *
1kg basmathi rice (soaked for 4 hours with diced carrot, almond, cashew and raisins) *
1 carrot (diced finely) *
100 g whole cashew nut *
100g whole almond *
100g raisins *
1 chicken cut into 12 pieces and seasoned lightly with salt *
500g ripe tomatoes, half is diced and the other portion is sliced thinly *
7 fresh green chilies - sliced *
3 inches of fresh ginger processed finely with garlic (2 whole garlic) *
2 whole garlic (to be processed with the ginger above *
3/4 cup cooking oil *
1 lemon (juice from 1/2 lemon is for boiling rice, the other half for making biryani, you may use yoghurt also for this purpose; see below) *
1/2 cup each for fresh mint, scallion, Chinese parsley and fresh coriander leaves *
1/2 cup yogurt (if you want, you can substitute lemon juice with yogurt) *
3 tbs melted Ghee (clarified butter) *
1 tbs briyani powder mix (also known as biryani masala) *
2 tbs coriander powder *
1 tsp chili powder *
1/2 tsp anise powder *
1 tsp cumin powder *
1 tsp each star anise, cardamom, cloves (half is grounded, the other used whole) *
2 cinnamon stick (half is grounded, the other used whole) *
5 pieces of dried Indian Bay leaves *
10 saffron strands (if available) 1.
Boil 4 liters of water 2.
When boiling, pour in soaked rice with the nuts and cook for about 10 minutes over boiling heat together with whole spices and 2 pieces of Indian bay leaves 3.
Squeeze half a lemon to avoid the rice from being sticky 4.
Sprinkle salt liberally 5.
Strain and set aside when rice is fluffy 1.
Heat cooking oil in the wok 2.
Cook the onions until golden brown 3.
Set aside the onions for later use 4.
Sauté the powdered spices together with grounded spices until fragrant 5.
Add diced tomatoes 6.
Add chicken pieces 7.
When chicken pieces are half cooked, add in processed garlic and ginger 8.
Mix well, add in 1/2 cup yogurt or another half of lemon juice Start layering:
Remove half of the chicken pieces 2.
Put half of the rice on to of the remaining chicken pieces in the wok 3.
Layer with half the fresh herbs, fried onions and sliced tomatoes 4.
Repeat the process with the remaining rice, chicken pieces, fresh herbs, onion and sliced tomatoes. 5.
Sprinkle saffron 6.
Sprinkle melted Ghee 7.
Cover the wok 8.
Cook over very very slow fire for about 20 minutes 9.