Recipe

Question: ReCiPe!!!!? Whats a great recipe,and what are the ingredients if i want it????thanks thanks!!!!

Answer: Here are some great recipes which cook real quick. Chicken Parmesan * 4 boneless chicken breast halves without skin * 1 egg, slightly beaten * 1/2 cup seasoned bread crumbs * 2 tablespoons butter * 1 jar (16 ounces) spaghetti sauce, or 1 1/2 to 2 cups homemade * 1/2 cup shredded Mozzarella cheese * 1 tablespoon grated Parmesan cheese * 1/4 cup chopped fresh parsley Wash chicken and pat dry. Put chicken between pieces of wax paper, or in a food storage bag; pound gently to flatten for even cooking. Dip chicken into egg then into crumbs to coat. In skillet over medium heat, in hot butter, brown chicken on both sidesAdd sauce then reduce heat to low. Cover and simmer 10 minutes. Sprinkle with Mozzarella and Parmesan cheeses and parsley. Cover and simmer 5 minutes, until cheese melts. Chinese Fried Rice 1/2 cup finely diced cooked ham, chicken or pork 2 Tbsp oil 1 (3 oz) can broiled sliced mushrooms, drained 4 cups chilled day old cooked rice 1 green onion, finely chopped 2 Tbsp soy sauce 1 well beaten egg Brown meat in hot oil.Add all ingredients, except egg.Stir frequently and cook for 10 minutes over low heat.Add egg and cook 5 more minutes or until dry enough to be fluffy. Add additional soy sauce if you prefer a darker color. Quick, Easy -N- Fast Rich Chocolate Pudding Recipe 1/4 C. sugar 2 T. cornstarch 2 C. hot milk 3 oz. semisweet or bittersweet chocolate, preferably imported, coarsely chopped 1 t. vanilla extract Stir sugar and cornstarch together in medium saucepan. Gradually stir in milk. Heat, stirring constantly, until sugar dissolves and mixture begins to boil and thicken, about 10 minutes. Add chocolate. Cook over medium-low heat, stirring, until chocolate is melted and mixture thickens, about 5 minutes. Remove from heat; cool for 5 minutes. Stir in vanilla. Pour into small custard cups. Serve warm or at room temperature.

Question: recipe ????? does anyone have a recipe for liver & onions?

Answer: I don't care for them but my mother passed this along to me years ago. My dad thinks it's the best. Marinate the liver in vinegar, Mrs. Dash and some salt. Pan fry onions and mushrooms in butter while liver is soaking. Add liver as the onions cook and then serve. Sandy :O) Gosh, that hurt my feelings...thumbs downing me!!

Question: Recipe using chicken stock, to take advantage of good homemade stock? What is a recipe that uses chicken stock, that will take advantage of the flavors of a good homemade stock? In reading discussions of homemade vs store-bought stock, ppl say they use homemade for "delicate" soups and other recipes. For non-delicate recipes such as braises which would overpower the stock, store-bought is fine. So what would be a good "delicate" recipe? Is butternut squash soup "delicate"?

Answer: Butternut squash soup isn't really delicate, but would probably taste great made with homemade stock. I'd say, make whatever you want with it, homemade will taste better than store bought and its probably better for you. If you really want to taste the stock, make your own chicken noodle soup with big chunks of chicken, carrot, and celery and egg noodles. Also, risotto might be a good use for the home made stuff.

Question: What recipes should I include in a recipe booklet for my college-aged friends? As I'm a Home Economics major, for Christmas I'm planning on making small recipe booklets for all my college aged friends with a few basic recipes that they might not know how to make on their own. Any favorite meals, desserts, or breads that you wish you knew how to make? Any favorite recipes that you'd like to share?

Answer: Appetizer - Buffalo Chicken Dip This tangy, creamy dip tastes just like buffalo chicken wings. It's best served hot with crackers and Celery sticks. Or put it between flour tortillas, grill them and make quesadillas Everyone loves the results! Ingredients: 2 (10 ounce) cans chunk chicken, drained 2 (8 ounce) packages cream cheese, softened 1 cup Ranch dressing 1/4 cup pepper sauce, such as Franks® Red Hot® (or more if you want it hotter) 1 1/2 cups shredded Cheddar cheese Serve with crackers and/or celery. Serves about 20 Directions: Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with celery sticks and crackers. _________________________________________________________ Main Dish (loved by everyone) Chicken and Dressing Casserole 2 pkg. Chicken Breasts, boneless and skinless (8 halves) 1 lg. canister Stove Top Stuffing Mix (for chicken) 2 cans Cream of Mushroom Soup thin with 1-2 cans water 6-8 slices Swiss Cheese Place raw chicken in bottom of 9x13 baking pan/dish. Place a slice of cheese over each chicken breast. Mix soup and water and pour over chicken and cheese. Prepare stuffing mix - servings for 8. I use a whole canister, because we love stuffing. Cover with foil. Bake at 350 degrees for 1-1/2 hours. Uncover and bake for 30 more minutes. ___________________________________________________ Side dish - Cheesy Potatoes 1 Bag Frozen Hashbrowns, partially thawed 1 can Durkee Onions 1-1/2 C. Shredded Cheddar Cheese 1 small container Sour Cream 1 can Cream of Chicken Soup 1/2 can Milk. Put in crock-pot and cook on high for 4 hours. Stir occasionally. Can be doubled to fill crock-pot. _____________________________________________________ Dessert - Inside Out Oreos (yumm-oh) Easy and impressive 1 package double stuffed Oreos (big package) 1 8oz. package of cream cheese White Chocolate (you want the wafers you can melt, not chips. I think you can find them at Michaels) Finely grind Oreos, mix in cream cheese Chill, form into balls once chilled Melt white chocolate using double broiler dip the balls in the melted chocolate place on wax paper until set use a toothpick to dab a bit of white chocolate on the top to cover the hole left from dipping if so desired It is important to dip the balls while they are cool. They will fall off the toothpick when dipping if too warm.

Question: Does anyone have a recipe for roasting a whole turkey from America's Test Kitchen/Cooks Illustrated? I started subscribing to Cooks Illustrated magazine, but don't have access to the America's Test Kitchen website archive of recipes. The current issue of Cooks Illustrated has a recipe for roasting a turkey breast, but I don't have their recipe for roasting a whole unstuffed turkey. Can anyone please post the recipe for roasting a whole turkey. I've never had a bad recipe from Cooks Illustrated and this will be my first Thanksgiving turkey. Thanks for your time and effort.

Answer: Here we go--this is from way back in 1993 (issue #5!) This is a great recipe, but I will say that all that turning is unnecessary, in my opinion. It's guaranteed to mess up your clothes and really isn't worth the trouble...but you can decide that for yourself. Brining is definitely the way to go; the turkey stays really juicy and flavorful. The Best Oven-Roasted Turkey with Giblet Pan Sauce (Serves 10-12) --1 turkey (12 to 14 pounds gross weight), rinsed thoroughly, giblets and tail removed --2 pounds salt --3 medium onions, chopped coarse --1 1/2 medium carrots, chopped coarse --1 1/2 celery stalks, chopped coarse --6 thyme sprigs --1 bay leaf --1 tablespoon butter, melted, plus extra for basting --3 tablespoons cornstarch Place turkey in a pot large enough to hold it easily. Pour salt into neck and body cavities; pour salt all over turkey and rub into skin. Add cold water to cover, rubbing bird and stirring water until salt dissolves. Set turkey in refrigerator or other cool location for 4 to 6 hours. Remove turkey from salt water and rinse both cavities and skin under cool running water for several minutes until all traces of salt are gone. Meanwhile, reserve liver and put giblets, neck and tail piece, 1/2 of the onions, celery, carrots, thyme sprigs, and the bay leaf in a large saucepan. Add 6 cups water and bring to a boil, skimming foam from surface as necessary. Simmer, uncovered, adding liver during last 5 minutes of cooking, for a total of about 1 hour. Strain broth (you should have about 4 1/2 cups); set neck, tail, and giblets aside. Cool to room temperature, and refrigerate until ready to use. Heat oven to 400 degrees. Toss another 1/3 of onions, carrots, celery and thyme with 1 tablespoon butter and place in body cavity. Bring legs together and perform simple truss [here's what it says to do: Using the center of a 5-foot length of cooking twine, tie the legs together at the ankles. Run the twine around th thighs and under the wings on both sides of the bird, pulling tightly. Keeping the twine pulled snug, tie a firm knot around the excess flesh at the neck of the bird. Snip off excess twine.--These days a lot of turkeys come with a "hock lock" that holds the legs together, so this step may not be necessary.] Scatter remaining vegetables and thyme over a shallow roasting pan; pour 1 cup reserved broth over vegetables. Put perforated cover on roasting pan; set a V-rack (preferably nonstick) adjusted to widest setting on top of cover. Brush entire breast side of turkey with butter, then place turkey, breast side down, on V-rack. Brush entire back side of turkey with butter. Roast for 45 minutes. Remove pan from oven (close oven door); baste turkey with butter. With a wad of paper toweling in each hand, turn turkey, leg/thigh side up. If broth has totally evaporated, add an additional 1/2 cup stock to pan. Return turkey to pan and roast 15 minutes. Remove turkey from oven again, baste, and again use paper toweling to turn the other leg/thigh side up; roast until meat thermometer stuck in leg pit registers 165 degrees, about 30 to 45 minutes. Breast should register 160 to 165 as well. Transfer turkey to platter; let rest for 20 to 30 minutes. Meanwhile, strain pan drippings into a large saucepan (discard solids) and skim fat. Return broiler pan to stove and place over 2 burners set to medium heat. Add 3 cups reserved broth to the broiler pan and, using a wooden spoon, stir to loosen browned bits. When pan juices start to simmer, strain into saucepan along with giblets; bring to boil. Mix cornstarch with 1/2 cup cold water and gradually stir into saucepan. Bring to boil; simmer until sauce thickens slightly. Carve turkey; serve with gravy.

Question: What is this recipe for? I have the recipe but want to know what the desert is called? There are only two ingredients: sugar and egg whites. You beat them until they are thick and creamy. Then you get a cookie sheet and put the creamy stuff on it in dallops (about 2 table spoons). You bake until they're hard. I haven't tried the recipe. I'd like to know what I'd be making before I make it! I got the recipe out of an old family recipe book.

Answer: Meringues! Pronounced Mer-ang Beat the egg whites first but not too much, just til fluffy, then add castor sugar, and beat uilthick and glossy. Ad a few drops of vanilla essence, and even a bit of rosewater if you want. Google 'meringues' And you'll find pictures, recipes and tips. Meringues shoud be crispy, not chewy. A lot of mine tun out chewy =[ but im getting better at making them! Happy baking =]

Question: What is the recipe for the Somali food Xalwo or Xalwad? I'm doing a project where I need a recipe from Somalia that has some sort of meaning. I found that during Somalian weddings, xalwo is made. This sounds really good (verryyyy sweet) and I think my class would really enjoy eating this. However, I haven't been able to find a recipe for this anywhere on google. If you have the recipe for xalwo or xalwad (same thing?) or if you have another important food recipe in Somalia, I would greatly appreciate it. Thanks!

Answer: Salaam. Somali xalwa (halwa) doesn't have the corn flour ingredient. I don't know where the sister got that from. Xalwo is made from: 1. Sugar 2. Water 3. Corn starch (that is what makes it thick) 4. Food Colouring 5. Oil/Ghee (Made from unsalted butter) 6. Hayl and nutmeg (Joos) 7. Nuts or sesame seeds (Optional)

Question: Candy recipes? Does anyone have a recipe for a bark candy made with white chocolate and peppermint chips? Also looking for a recipe for "Score" chocolate bar and some good fudge recipes. Thanks!

Answer: Melt the white bark and mix in the crushed pepermint candy Put in a waxpaper lined baking sheet and stick in the fridge for 10 minutes then break into pieces

Question: where can i find a recipe for Gingerbread Men with a mold? I bought a wilton gingerbread man pan. I lost the recipe that came with it. What recipe can I use with it? Some people say to use any recipe, but most recipes I have seen you have to cut the cookies. Shouldn't this be more of a batter recipe to go into a molded pan? The pan has 4 gingerbread molds.

Answer: Is it a big cake pan? If it is, both of these recipes are good gingerbreads, and excellent with a cider, caramel,chocolate, or lemon sauce. http://www.epicurious.com/recipes/food/views/Gramercy-Tavern-Gingerbread-103087 http://www.epicurious.com/recipes/food/views/Gingerbread-Cake-104010 If it's smaller and shallow, any cookie recipe should work. Just press it into the cookie mold and bake.

Question: When does a recipe become my own? I have a bunch of recipes that I've changed and tweaked over time. When can I consider these my own recipes and no longer the original recipe? What is the "cook's" etiquette for this? If I publish these recipes, do I still need to name the original author?

Answer: Great question. I wondered about this because I do the same thing. The cook's etiquette is that if you make minor changes to a recipe you should give credit to the author of it. Never mind that they could have gotten it from someone else! If you make 3 or more major changes to the recipe then it's okay to claim it as your own, if tweaking recipes from cookbooks, try to stay away from the author's original wording if you are going to claim the recipe as your own. See the Washington Post article about stolen recipes. It's really interesting.

Question: What is a good recipe for homemade applesauce? For Thanksgiving Day I am going to make some homemade applesauce for my family and I to have. I need a good recipe. Try a recipe for cinnamon flavor but any is appreciated. And please do not fake recipes. I am only the second to youngest of my sisters but I want to help. Please give me a recipe. Thank You! Thank You, Steve G, I gave a thumbs up and your answer is very appreciated. Thank You, bam, I gave a thumbs up and your answer is very appreciated. Thank You, Sharon R, I gave a thumbs up and your answer is very appreciated.

Answer: Spiced Applesauce Ingredients: 12 oz granny smith apples, peeled and sliced 12 oz golden delicious apples, peeled and sliced 2/3 cup water 2 tsp. fresh lemon juice 2 tbsp. plus 2 tsp. sugar 1/8 tsp. ground cinnamon 1/8 tsp. ground cardamom Preparation: Combine first 4 ingredients in a heavy saucepan over high heat. Bring to a boil. Reduce heat to medium, cover and simmer about 20 minutes, or until apples are tender. Uncover and cook 10 minutes longer, stirring frequently, until mixture thickens. Mash with a potato masher until chunky applesauce forms. Stir in sugar and spices. Transfer to a bowl, cover and chill overnight.

Question: If a recipe calls for a certain type of milk, will using a different type of milk ruin the recipe? I'm making a dessert dish called panna cotta for the first time and the recipe calls for skim milk. I have 1% milk, will that ruin the recipe if I use that?

Answer: That should be fine. If it were calling for whole and you use skim, then its more of a worry. but for this application, i think it will be ok. throw a pat of butter in and let it melt... its all about the fat!

Question: Recipe for a soup that is like a cream of garlic with spinach, pasta and white beans.? I recently had a soup at a local restaurant that was like a cream of garlic with spinach, a little bit of pasta and some white beans in it and loved it! It was the best remedy for my cold. I've checked on the internet, but haven't been lucky to find a recipe with all these ingredients that was also a cream soup (rather than a broth soup). Anyone happen to know of this recipe?

Answer: you do not mention the restaurant you ate it at..there are couple copy cat sites for recipes. Olive garden had the one with potato sausage and greens it was YUMMY! I am huge soup lover but i have no tried this one sorry!! http://www.topsecretrecipes.com/home.asp http://www.copykat.com/

Question: Can I convert a bread machine recipe to a regular oven recipe? I have a recipe for sweet bread. The recipe calls for the use of a bread machine. Does anyone know how to convert the recipe to a regular oven recipe? I don't have a bread machine.

Answer: Most bread-machine recipes just have you dump in the ingredients, and then the bread machine does the mixing, kneading, and baking. Certainly you can do this by hand. Use lukewarm water or other liquid to encourage your yeast. Mix everything well and knead until smooth and elastic; you may need a little more flour so that the dough won't be sticky. Let rise for about an hour in a warm place. Shape into loaves in appropriate pans and let rise again until doubled in volume. Then bake at about 375 F for 35-40 minutes. Here's a link to a primer if you have never baked bread before: http://busycooks.about.com/od/howtobake/a/bread101.htm

Question: What holiday recipe bring back the best memories? What recipes in your family are done every year for the holidays (Christmas, Hanukkah, Kwanzaa) that bring back the best memories - and what is the memory that is attached to the recipe. Post your recipe too! Oh and my favorite was my Oma's Christmas Goose she made with this apple stuffing. Ever since she passed away we haven't had it, but next year when I get married, we'll be doing it again :-)

Answer: My great-grandmother's real German stollen - I remember her, than my grandmother and now my mom making it and giving it as Christmas presents every year to friends and family. The recipe was brought from Germany by my great-great-grandmother in the 1800s. Dresdner Stollen To make two 13-inch loaves ½-cup seedless raisins ½-cup dried currants 1-cup mixed candied citrus peel ¼- cup candied angelica, cut into ¼-inch dice ½-cup candied cherries, cut in half ½-cup rum ¼-cup lukewarm water (110º to 115º) 2-packages or cakes of dry or compressed yeast ¾-cup plus a pinch of sugar 5 ½-cups plus 2 tablespoons all purpose flour 1-cup milk ½ -teaspoon salt ½ -teaspoon almond extract ½-teaspoon finely grated fresh lemon peel 2 eggs at room temperature ¾ -cup unsalted butter cut into ¼-inch bits and softened 8-tablespoons melted unsalted butter 1-cup blanched slivered almonds ¼ cup confectioner’s sugar, sifted Combine the raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour rum over them, tossing the fruit about to coat the pieces evenly. Soak at least 1 hour. . Pour the lukewarm water into a small bowl and sprinkle it with the years and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes or until the mixture almost doubles in volume. Meanwhile drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of flour, and turn it about with a spoon until the flour is completely absorbed. Set aside. In a heavy 1 ½ - to 2- quart saucepan, combine the milk, ½-cup of the sugar and the salt. Heat to lukewarm (110º to 115º), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and the fresh lemon peel, and finally the yeast mixture. Place the 5 cups of flour in a large bowl and with a fork stir in the yeast mixture, a cup at a time. Beat the eggs until frothy and stir them into the dough then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining ½-cup of flour. Knead the dough, by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Continue the kneading for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk. Punch the dough down and divide it into two equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and ½-inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion: bring one long end over the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 ½ to 4 inches wide and 13 inches long. With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of an 11 by 17 inch jellyroll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft free place for about 1 hour or until doubled in bulk. Preheat the oven to 375º. Then bake the bread in the middle of the oven for 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioner’s sugar. I frost mine with thin butter cream frosting.

Question: Do you have a recipe or a website I can get a flavoured meringue recipe? I wanted to make my Mum mini flavoured meringues for her birthday but I wondered what flavour I should do and if you know a recipe. I thought prehaps Pina Colada flavour (I saw a recipe once!!!) but I can't find a recipe now. Any ideas?

Answer: cinnamon meringue * 2 egg whites * 1/4 teaspoon cream of tartar * 1 dash salt * 1/2 cup Splenda * 2 teaspoons ground cinnamon * 1 teaspoon vanilla extract * 1/2 teaspoon almond extract - In medium bowl, combine egg whites with cream of tartar and salt; beat until soft peaks form. Fold in cinnamon, vanilla and almond extracts. - Drop by tablespoonfuls onto greased cookie sheets. Bake at 300 degrees for 30 minutes. *This recipe yields 4 servings MERINGUE KISSES We like to serve these with Lemon Curd for dipping. 2 large egg whites 1/2 cup sugar Preheat oven to 200°F. and butter and flour a large baking sheet, knocking off excess flour. In a bowl with an electric mixer beat whites until they hold soft peaks. Gradually add sugar, beating, and beat until meringue holds stiff, glossy peaks. Drop heaping teaspoons (not measuring spoons) of meringue about 1 inch apart onto baking sheet and bake in middle of oven 45 minutes. Turn oven off and leave meringues in oven 1 hour more. With a metal spatula transfer meringues to a rack to cool completely. Meringue kisses may be kept in an airtight container at room temperature 5 days. Makes about 24 meringue kisses. Peppermint Meringue Kisses 2 egg whites 1/4 . Salt 3/4 C. Sugar 1/2 t. Vanilla extract 1/4 t. Peppermint flavoring 1/2 C. Miniature chocolate chips 4 T. Finely chopped peppermint candy Red or green food coloring (optional) Beat egg whites and salt at high speed until stiff but not dry. Add sugar gradually. Beat 5 minutes or longer until very stiff. Fold in vanilla, chocolate chips and peppermint. Add drop or more of food color, depending on how much color you want in the cookies. Drop by teaspoon onto greased cookie sheet. Bake at 250° F. For 45 minutes. Makes about 6 dozen. TOASTED COCONUT AND DARK CHOCOLATE MERINGUES 1/2 cup unsweetened medium shredded coconut* 3 large egg whites 1 cup sugar 1/2 cup coarsely chopped bittersweet or semisweet chocolate (pieces will vary in size from shavings to the size of small peas; about 2 1/2 ounces) Preheat oven to 350°F. Spread coconut evenly on baking sheet; bake until toasted and evenly golden, stirring occasionally, about 5 minutes. Cool. Reduce oven temperature to 275°F. Line 2 large baking sheets with parchment Using electric mixer, beat egg whites in large bowl to soft peaks. Gradually add sugar; beat until peaks are thick and fluffy. Fold in coconut and chocolate. Drop generous rounded teaspoonfuls batter onto prepared sheets, spacing 1 inch apart. Bake until crisp on outside but still soft inside, about 27 minutes. Cool. (Can be made up to 3 days ahead; store in airtight container.) * Available at some supermarkets and at natural foods stores. Test-kitchen tip: Make these cookies extra-fabulous by drizzling them with melted chocolate after they have cooled. Makes about 45. i think i have more, not sure though hehe. good luck! and happy birthday to your mum!