Cooking Connoisseurs


Warndalyn

Warndalyn

Postmaster General!!!
I need some new recipes for cooking. You expert cooks and connoisseurs should be able to help me out. I'm tired of cooking the same ole, same ole. I love variety. It's time for me to learn new skills in the kitchen. I've heard of this great chef on tv named Emeril or something like that, but I'd rather hear from my swacpage family.

Thanking you in advance,
DTJ :)
 



Here is one I did. It was Great!!!!

Angel Chicken Pasta

Ingredients

6 skinless, boneless chicken breast halves
1/4 cup butter
1 (.7 ounce) package dry Italian-style salad dressing mix
1/2 cup white wine
1 (10.75 ounce) can condensed golden mushroom soup
4 ounces cream cheese with chives
1 pound angel hair pasta


Directions
1 Preheat oven to 325 degrees F (165 degrees C).
2 In a large saucepan, melt butter over low heat. Stir in the package of dressing mix. Blend in wine and golden mushroom soup. Mix in cream cheese, and stir until smooth. Heat through, but do not boil. Arrange chicken breasts in a single layer in a 9x13 inch baking dish. Pour sauce over.
3 Bake for 60 minutes in the preheated oven. Twenty minutes before the chicken is done, bring a large pot of lightly salted water to a rolling boil. Cook pasta until al dente, about 5 minutes. Drain. Serve chicken and sauce over pasta.


Try it and Tell us how you Liked it.

www.allrecipes.com
 
Suge you are crazy.

DTown, I wish I could help you, but I don't try to cook those dishes that Chef Emeril makes.
 
thank you docmump, that sounds tasty and it's something different. I'll definitely try it and let you know how it came out.

I've already added this site to my favorites. :D Here's one recipe that looks pretty tasty. http://allrecipes.com/instant/dinner.asp



Kellis,

It doesn't have to be something that Emeril cooks, just anything. I'm just looking for new ideas...ya know, different meals to make.
 
my favorite: broccoli cheese casserole


1 box of frozen chopped broccoli
1 can of cream of mushroom soup
1 cup of rice
a half a block of jalepeno (Nita help me out ;) ) cheese


cook the rice, drain it and then add the broccoli, soup, and jalepeno cheese

take some finely shredded mild cheddar cheese and sprinkle it over the top...

bake until the cheese melts and you can see it bubbling.
 
Originally posted by kellis
my favorite: broccoli cheese casserole


1 box of frozen chopped broccoli
1 can of cream of mushroom soup
1 cup of rice
a half a block of jalepeno (Nita help me out ;) ) cheese


cook the rice, drain it and then add the broccoli, soup, and jalepeno cheese

take some finely shredded mild cheddar cheese and sprinkle it over the top...

bake until the cheese melts and you can see it bubbling.
Click to expand...

You won't believe that I made that last night w/out the jalepeno peppers though... I fried pork chops and had blackeyed peas w/jalepeno peppers...
 
Hey docmump,

That site you gave me is the bomb...I've already come up with lots of recipes to try out.

Thanks a lot...dang, I'm hungry. :cool:
 
Look at this recipe as an example...I love to cook and eat chicken. What do you guys use to marinate your meats with? I've never used lemon juice, oregano, and olive oil. Sounds tasty though.


Marinated Grilled Chicken -- Village



Recipe courtesy Rocco Dispirito

1/2 cup lemon juice
1/4 olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon fresh oregano or 1/4 teaspoon dried
2 whole chickens, quartered
Make marinade by combining lemon juice, olive oil, salt, pepper, and oregano. Place chicken in a dish with tall sides and pour marinade over chicken. Use spoon to baste chicken with marinade. Refrigerate for 2 to 24 hours--a longer marinade time will produce a more intense flavor. Remove from refrigerator and use a flat-sided utensil to gently scrape off any marinade solids. Grill chicken over high heat for a total of 20 minutes, turning over after first 10 minutes. Season with salt and pe

Yield: 8 servings
Prep Time: 2 hours 15 minutes
Cook Time: 25 minutes
 
Fettuccine

With this recipe you can add your favorite seafood, or chicken

3 sticks of butter
1 onion
1 bell pepper
garlic
1pt. half/half
1lb Mexican Velvetta Cheese(Mild or Spicey)
flour
Seafood(can be already cooked, if not it can be added uncooked)
fettuccine noodles (cooked)
Parsley
Parmesan cheese

Melt butter, add onion, bell pepper, garlic, cooked until clear and tender (20min)
Add Velvetta Cheese, half/half, four(1/4tsp), parsley, low fire until cheese melts
Add seafood or chicken(if meat is already cooked leave on fire until cheese is completely melted)


Put cooked fettuccine in the bottom of dish, pour mixture on top, sprinkle with parmesan cheese, put in oven @350 for about 10-15 minutes
 
If you are interested, I can give you a recipe for greens that my cousin brought back from Africa.
 



Re: Fettuccine

Originally posted by 89comSUgrad
With this recipe you can add your favorite seafood, or chicken

3 sticks of butter
1 onion
1 bell pepper
garlic
1pt. half/half
1lb Mexican Velvetta Cheese(Mild or Spicey)
flour
Seafood(can be already cooked, if not it can be added uncooked)
fettuccine noodles (cooked)
Parsley
Parmesan cheese

Melt butter, add onion, bell pepper, garlic, cooked until clear and tender (20min)
Add Velvetta Cheese, half/half, four(1/4tsp), parsley, low fire until cheese melts
Add seafood or chicken(if meat is already cooked leave on fire until cheese is completely melted)

Put cooked fettuccine in the bottom of dish, pour mixture on top, sprinkle with parmesan cheese, put in oven @350 for about 10-15 minutes
Click to expand...



Girl, I make this one already....you're talking about uum, uum good. It's one of my specialties.....thank you so much.

Thanks to you too jelli, I'm using that site as well. :tup:
 
Originally posted by Dtown Jag
Hey docmump,

That site you gave me is the bomb...I've already come up with lots of recipes to try out.

Thanks a lot...dang, I'm hungry. :cool:
Click to expand...

It is a great place for the cook in you. Becareful though, some of those recipes are questionable.

If you like tomatoes and tomatoes sauces, go to www.hunts.com and click the recipes tab to go to their tomato style recipes.

You know after I read the Grammar Nazi, I am a little nervous about posting now. I am really afraid.


Webster........Send help.
 
Originally posted by docmump


It is a great place for the cook in you. Becareful though, some of those recipes are questionable.

If you like tomatoes and tomatoes sauces, go to www.hunts.com and click the recipes tab to go to their tomato style recipes.

You know after I read the Grammar Nazi, I am a little nervous about posting now. I am really afraid.


Webster........Send help.
Click to expand...


I love tomatoes and sauce.....:nod2:

Nita.....:nod2: to you too.
 
Originally posted by unknown1
I would but Toia told me my macaroni & cheese tasted like carpet.:bawling:
Click to expand...


:xeye:

So what does Toia know about eating carpet???? :D
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:idea:
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:look:
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:eek:
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:lol:


*runs out room....*
 
One of my favorite recipes

Bourbon Salmon

Ingredients
4 6- to 8-ounce fresh or frozen salmon steaks, cut 1 inch thick
3/4 cup bourbon whiskey
1/2 cup packed brown sugar
2 tablespoons honey
2 teaspoons soy sauce
1/2 teaspoon ground ginger
1/4 teaspoon black pepper
Cooking oil or nonstick cooking spray

Directions
1. Thaw salmon, if frozen. Rinse the fish and pat dry. Place in a plastic bag set in a shallow baking dish.
2. In a small bowl, stir together the bourbon, brown sugar, honey, soy sauce, ginger and pepper. Pour over fish in the bag. Close bag. Marinate fish in refrigerator 1 hour, turning occasionally to distribute marinade. (I marinate for at least an 2 hours)
3. Drain fish, reserving marinade. Lightly brush grill rack with oil or lightly coat with cooking spray. Place fish on the rack of an uncovered grill directly above medium coals*. Grill 8 to 12 minutes or till the fish begins to flake easily with a fork, turning once. Brush once with reserved marinade halfway through the grilling time. Discard the remaining marinade. Makes 4 servings.

*Note: To test the temperature of the preheated coals, place your hand above the coals at the height the food will be cooked. Start counting and if you need to remove your hand after 4 seconds, the coals are medium.

Additional Notes:
*If you don't feel like messing with your grill, or Mike feels like its his domain,
use a kitchen grill....like the "Forman's". It works just as good.

*This is a wonderful marinade for Chicken as well.


Recipe Sites:
http://allrecipes.com/
http://www.bettycrocker.com/
http://www.donogh.com/cooking/
http://www.cookingwithleah.com/
http://www.foodtv.com/
 
I .....am.....keeled..over ..in laughter!! Ntelket you are funny as hell!!



Man somebody call 911....I think I need a rescue!
 
Hey Dtown Jag,

I would like to help, but I don't know much about cooking or recipes. Once I had a whole plate of spaghetti slip off my plate and on to the floor. Don't laugh, it's happened at least once to just about everbody. Does that qualify for anything?:)
 
Originally posted by kellis
my favorite: broccoli cheese casserole


1 box of frozen chopped broccoli
1 can of cream of mushroom soup
1 cup of rice
a half a block of jalepeno (Nita help me out ;) ) cheese


cook the rice, drain it and then add the broccoli, soup, and jalepeno cheese

take some finely shredded mild cheddar cheese and sprinkle it over the top...

bake until the cheese melts and you can see it bubbling.
Click to expand...
My casserole is little bit more envolved.


I sautee' 1 cup of celery and onions.
I also use Cream of Chicken Soup
I add 1/2 soup Can of Evaporated Milk
 
Niter's Greens

INNALEK, it is gone be so TO' UP when *Toi reads this thread!! :eek:

Anywhoo ...

You can use collards, turnips, or mustards in this recipe. I like it because it doesn't use that salt meat.

All you need is one onion, one tomato, some greens , and your favorite seasonings.

Chop up the onion and tomato, and make sure the greens are clean. In a pot (you know, the big arsed GREENS cooking pot we all have), saute' the onions - I spray the pot with Pam - and add any seasonings you might want to use. I use lemon pepper, garlic powder, and seasoning salt.

*i add one slice of bacon, for the benefit of the one in my house to whom this seems to make a difference*

While the onions are saute'ing in the spices, I'm washing the greens.

Once the greens are clean, and the onions are opaque, layer the greens and tomatoes into the pot. It is at this time that I add a bit of black pepper. Since you are taking the greens directly from the fresh water, there is no need to add extra water.

Once you have everything in the pot, stir it up some so that the onions are not at the bottom, and stir occasionally as the greens are cooking.

You can add extra seasonings to taste ... otherwise, just let those bad boys cook, and that is the BEST eating (with some cornbread)!
 
Originally posted by THAMES
Hey Dtown Jag,

I would like to help, but I don't know much about cooking or recipes. Once I had a whole plate of spaghetti slip off my plate and on to the floor. Don't laugh, it's happened at least once to just about everbody. Does that qualify for anything?:)
Click to expand...


It has not happened to me dear heart. ;)
 
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