Author |
Message |
Texannie
Member
07-16-2001
| Monday, October 17, 2005 - 1:05 pm
ROFL!!!!!!!!!!
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Maris
Member
03-28-2002
| Monday, October 17, 2005 - 1:36 pm
a really easy recipe and one my son loves is chicken fajitas. You can purchase the flour tortillas in the refrigerator section of your supermarket. Make the marinade the night before: 1/2 - 1 cup fresh lime juice (or lemon) 1 yellow onion, sliced 2 cloves garlic, minced 1 t. chili powder 1 T dry red pepper flakes 1/2 cup olive oil 2 t. oregano 2 t. ground black pepper 1 t. ground cumin Get some chicken cutlets, slice them in very thin strips, I find that slicing the cutlets when they are partially frozen makes for very thin strips. Place the strips in the marinade, cover with saran wrap and refrigerate till the next evening or when ready to cook. Take one large onion and one large green pepper. Slice into very thin strips or rings. this can also be done the night before. wrap the strips in aluminum foil, dot with olive oil and sprinkle with a little cilantro and black pepper. When ready to cook. Preheat the oven to 350. Place the aluminum foil with pepper and onion in oven and heat till the onion and pepper are soft (about 25 minutes). Wrap the four tortillas in aluminum foil as well and put them in the oven to get nice and hot (15-20 mins). Either use a george foreman grill or get out your frying pan. Take the chicken strips out of the marinade and saute the chicken till tender. Serve with side order of guacamole and side order of sour cream. My son also likes to put taco sauce on his fajitas. The whole thing only takes half an hour and my son and his friends love making up their fajitas. All in all you can put this together in half an hour.
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Texannie
Member
07-16-2001
| Monday, October 17, 2005 - 1:39 pm
Another easy thing to do, it's really more of a chicken taco. Is to put boneless chicken breasts, thighs into a crockpot. Cover with rotel and a packet of taco seasoning and cook on low. When ready, you can just shred them up and then roll into tortillas. Serve with all the sides.
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Teachmichigan
Member
07-22-2001
| Monday, October 17, 2005 - 8:17 pm
Here's the easiest slow cooker recipe I know. Mix 2 cans or corn, 1 can or rinsed, drained black beans and 1/2 C salsa (choose your spice level) in the bottom of a slow cooker. Top with 2-4 bonesless, skinless chicken breasts (I put mine in frozen). Pour another 1 1/2 -2 C salsa over everything. Cook on low 7-8 hours. This is delicious, easy and FAST!
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Weeniewhiner
Member
07-22-2005
| Monday, October 17, 2005 - 9:19 pm
Two yrs ago my grson, then aged 5, asked me to teach him to cook. This was the 1st recipe we tried together. He's 7 now and can make it himself because he can now read the recipe! He loves to pound the garlic cloves. He bakes one of those unbaked French Bread loaves from Kroger and makes a salad, too. I have my own little Emeril. This is really good and very easy to make. You could cube the chicken and chop the carrots the night before and be ready to go when you get home. Angel Hair Pasta Chicken 2 T olive oil, divided 2 chicken breast halves - cubed 6 oz angel hair pasta 2 carrots, sliced diagonally into 1/4" slices 10 oz frozen broccoli florets, thawed slightly 2 cloves garlic, minced 1 c chicken broth 1 t dried basil 1/3 c grated Parmesan cheese Heat 1T oil in med skillet over med heat. Saute chicken 5-7 min. Drain on paper towels. Cook pasta; drain and set aside. While pasta is cooking, heat 2nd T oil over med heat in same skillet. Stir fry carrots 4 mins, then add broccoli and garlic; stir fry 2 mins. Stir in broth, basil and cheese and return chicken to skillet. Reduce heat to low, simmer 4 mins. Place drained pasta in a large serving bowl. Top with chicken/vegetable mixture and serve immediately. We pass extra Parmesan at the table.
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Texannie
Member
07-16-2001
| Tuesday, October 18, 2005 - 2:13 am
Weenie, that sounds fantastic! Right up my family's alley! Thanks!
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Weeniewhiner
Member
07-22-2005
| Tuesday, October 18, 2005 - 7:27 am
You're welcome! I don't know what it is but sometimes this dish comes out tasting a little bland and other times it's really full of flavor. I'm guessing it must be the quality of the chicken that makes the difference. So, give it a little taste before serving. Spice it up a little with a dash of red pepper flakes or maybe some oregano, if it needs it. I think I already told this story somewhere on TVCH but here it is again. This kid cracks me up. He wants his own cooking show, even has a name and logo for it; "Cody Cooks this Weekend" with a red lobster on a white tablecloth with silverware. When I asked him why he only wanted a weekend show, he said, "I have to go to school, ya know!" Jeesh, stupid me! His older brother used to make fun of him for cooking but when he saw Cody smashing garlic with a BIG KNIFE <insert Tim Allen growl>, he sheepishly asked if he could do it. hahaha, now I have them both hooked on cooking. They made Manicotti together. What a mess, the kitchen was destroyed! But they had fun and the teasing has stopped.
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Mamie316
Member
07-08-2003
| Tuesday, October 18, 2005 - 12:51 pm
I've had 4 requests for this now so I am going to have to post it. I made it last night and it is yummy! Shrimp and Wild Rice Casserole 1 package Uncle Ben's Original Wild Rice 1 pound medium shrimp, peeled and deveined. (I used already cooked medium shrimp so I forgo all the boiling, etc.) 2 tablespoons butter 1/2 green bell pepper, chopped 1/2 onion, chopped 1 can cream of mushroom soup 2 cups greated sharp cheddar cheese salt and pepper 1. Cook the rice according to package directions minus 1/4 cup water. Let cool. 2. Bring 2 cups of water and 1/2 teaspoon of salt to a boil in a medium saucepan and add the shrimp. When the water returns to a boil, cook the shrimp for 1 minute. Drain immediately and set aside. 3. Heat the butter and saute the green pepper and onion until soft, about 5 minutes. 4. In a large bowl, combine the rice, soup, 1 1/2 cups cheese, shrimp and the vegetables. Add salt and pepper to taste. Mix well. 5. Spray a 9 inch square aluminum cake pan or an 11 by 7 inch glass casserole dish wiht vegetable oil cooking spray. Place mixture in the pan and top with remaining cheese. Bake uncovered for around 20 minutes, until bubbly in a 325 oven. They also have instructions on how to freeze it and cook it later. It's in Paula Deen's new cookbook and believe me, it's yummy!
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Emmy
Member
05-05-2004
| Tuesday, October 18, 2005 - 1:50 pm
I am soooo loving this thread!
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Teachmichigan
Member
07-22-2001
| Tuesday, October 18, 2005 - 8:38 pm
Mamie, That sounds absolutely delicious! It's on my menu for next week! Love things that are quick, easy AND tasty!
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Mamie316
Member
07-08-2003
| Tuesday, October 18, 2005 - 11:10 pm
It was so easy! Tonight I tried another new recipe. You take pork chops and roll them in Bisquick. Then you dip them in Italian dressing and then roll them in Progresso Garlic and herb bread crumbs and fry them up. My husband gave them rave reviews!
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Nynana
Member
05-31-2005
| Wednesday, October 19, 2005 - 9:21 pm
Mamie, could they be baked instead of fried? Here is an easy recipe for boneless chicken. Boneless chicken breast, thawed Rinse, then roll in chili powder, then roll in parmesean cheese. Bake 325 for 30-45 minutes. Make any side dish you choose. It is so good!
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Texannie
Member
07-16-2001
| Thursday, October 20, 2005 - 2:14 am
Nynana, that sounds wonderful!
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Mamie316
Member
07-08-2003
| Thursday, October 20, 2005 - 8:57 am
I'm not sure if they could be baked. I don't see why not.
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Cndeariso
Member
06-28-2004
| Thursday, October 20, 2005 - 4:49 pm
o.k., i need help. i have just won 4 live Maine lobsters and they will be delivered next friday, the 28th. they told me that i have to cook them the day i get them since they are alive. i have a 5 gallon pot that should work. but, i have never cooked live lobster before - only warmed up the pre-cooked tails. any suggestions? oh, and i won them from a drawing held at a professional organization that i belong to - so it isn't one of those gimicks.
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Schoolmarm
Member
02-18-2001
| Thursday, October 20, 2005 - 4:59 pm
Ok, I was out of dinner ideas, and out of fresh meat so I made an old standby out of Mac and Cheese mix. It's my stove top "chicken and noodles". Make the noodles from the Mac and Cheese box as directed--I also cut up an onion and threw it in with the noodles. After draining, add the cheese mix, butter and milk. Then I put in a can of chicken (you can use tuna as well). I also added a can of cream of mushroom soup with roasted garlic. You can add frozen or canned peas, it you want. Most of the time I add a can of mushrooms, but I didn't have any tonight. It's still good, and I have leftovers for tomorrow.
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Tishala
Member
08-01-2000
| Thursday, October 20, 2005 - 5:01 pm
Lobster 2 or 3 tablespoons salt 4 live lobsters (about 1 1/2 pounds each) 1/2 cup (1 stick) melted butter Lemon wedges Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook the lobsters for 12 to 18 minutes (hard-shell lobsters will take the longer time; larger ones take longer...start with 12 minutes and work from there), until the shells turn bright red and the tail meat is firm and opaque when checked. Lift the lobsters out of the water with tongs and drain in a colander. Place underside up on a work surface and, grasping firmly, split the tails lengthwise with a large knife. Drain off the excess liquid. Serve with melted butter and lemon wedges. link cooking them is easy. just don't overcook
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Maris
Member
03-28-2002
| Friday, October 21, 2005 - 4:12 pm
Lobster Thermidor: 2 lemons halved 1 medium yellow onion halved 1 bouquet garni (5 springs thyme, 2 bayleaves, 10 peppercorns, 3 sprigs parsley) 2 live lobsdters 2 tbs unsalted butter 2 tbs minced shallots 1/2 tsp minced garlic 2tbs flour 2 tbs brandy 3/4 cup milk 1/4 cup heavy cream 1/4 tsp salt 1/8 tsp ground white pepper 1/2 cup grated parmigiano reggiano 1 tbs dijon mustard 1 tbs finely chopped taragon 2 tsp parsley 1. Preheat oven to 375, line a baking sheet with aluminum foil and set aside. 2. Bring to a boil stockpot of boiling water, containing lemons, quartered onion, bouquet garni. Add lobsters cook until red and firm 8-10 minutes. Transfer to cold water to stop cooking process. 3. When lobsters are cool enough to handle, cut in half lengthwise with a heavy sharp knife and carefully extract the tail meat. remove the large claws from the body and gently crack with the back of a knife to extract the meat. Gently pull the front legs from the shell and discard. Dice the tail meat and claw meat and set aside. 4. Place the halved lobser shells on the prepared baking sheet cut sides down and roast until dry 5-6 minutes. let cool on baking sheet. 56. Melt butter on a medium saucepan over medium heat. Add the shallots and garlic and cook, stirring until fragrant about 30 seconds. Add the flour and whisk to blend. Cook stirring constantly with a heavy wooden spoon to make a light roux about two minutes. Add the cognac and cook stirring for 10 seconds. Add the milk slowly stirring constantly to incorporate. Bring toa boil and reduce the heat. Simmer until thick . Slowly add the cream stirring until incorporated. Cook over medium for a minute. the mixture will be thick, add salt and pepper. 6. Remove from heat and stir in 1/2 cup of the cheese, the mustard, tarragon and the two tsp of parsley. Fold in the lobster meat. Divide the mixture among the lobster shells and place stuffed side up on a clean baking sheet. Sprinkle the top of each lobseter half with 1/2 tsp of the remaining two tbs cheese and bake until the tops are golden brown. 15 minutes. This recipe is one of Emerils.
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Landi
Member
07-29-2002
| Friday, October 21, 2005 - 4:39 pm
i have to say i made weinermr's tuna casserole last night with some really good mediterranean jack cheese and it was AWESOME!
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Nynana
Member
05-31-2005
| Saturday, October 22, 2005 - 11:15 am
Easy Pork Roast <for crock pots> 1 pork loin, 4 cans campbells cream of mushroom soup <the generic soups tend to be grey in color and I won't use them> Pour 1 1/2 cans of soup in bottom of the pan, add loin roast Pour all of the rest of the soup over top. Cover and cook on medium until about an hour before dinner...then turn crock pot up on high. Stir before you turn up the crock pot. Makes the most tender pork roast with mushroom gravy and no fussing with flour and water. We have this with a rice dish.
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Kristylovesbb
Member
09-14-2000
| Tuesday, October 25, 2005 - 3:58 pm
I made Weinermr's tuna cass tonight and it was wonderful! I didn't have cream of celery soup so I subed cream of chicken with herbs and OMG! Thanks Weinermr
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Mamie316
Member
07-08-2003
| Tuesday, October 25, 2005 - 4:10 pm
I also made Weinermr's tuna casserole last night and it got rave reviews!
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Weinermr
Member
08-18-2001
| Tuesday, October 25, 2005 - 4:11 pm
Wow, that's great Kristy. I'm glad you liked it! ETA: Thanks Mamie!
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Skootz
Member
07-23-2003
| Tuesday, October 25, 2005 - 4:17 pm
for making a roast instead of mushroom soup, try using Golden mushroom soup...it is awesome tasting in either a pork or beef roast.
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Kristylovesbb
Member
09-14-2000
| Tuesday, October 25, 2005 - 7:22 pm
I agree Skootz, golden is what I use.
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