Please anyone give me new fast and easy recipes for anything. All of mine are played out help!!!!!!?

I live with all men that will pretty much eat anything... but i am tired of all my dishes help!!!!!!!Please anyone give me new fast and easy recipes for anything. All of mine are played out help!!!!!!?
I know just how you feel. I have several sites that I go to when I need something new. Here's a complete list:


www.allrecipes.com *Variety-useful site


www.deliciousdecisions.org *Healthy cooking


www.bettycrocker.com *Lots of good dessert recipes


www.cookinglight.com *Healthy cooking


www.copykat.com *How to make restaurant dishes at home


www.foodfit.com *Healthy cooking


www.foodnetwork.com *Recipes from Food Network shows


www.kraftfoods.com *Recipes using Kraft products


www.recipesource.com *Recipes sorted by region, dietary restrictions, ingredients--very useful site.


www.tasteofhome.com *Southern cuisine


I'm from the South so if you're not, I suggest trying Taste of Home if you really want to try something new. They have some really excellent recipes there. Also, if you're into low fat, the healthy sites offer some very helpful tips on how to substitute ingredients in common dishes to make them more figure-friendly. Hope this helps you. God bless.Please anyone give me new fast and easy recipes for anything. All of mine are played out help!!!!!!?
Chicken cutlets, bread them, put in a pan, cover in virgin olive oil sliced green peppers, and bake. Turn once. Add more oil if they seem dry.





Coat whole mushrooms in fish batter and deep fry.





Buy frozen ravioli, boil, drain, and toss with spaghetti sauce and a good quality parmesan cheese. Serve with salad and garlic bread.





My guys love roast beef (cook in water and onion and beer if you like!) and add BISTO to the drippings when cooked to make gravy. Boil taters drain and serve with boiled broccoli with melted velveeta over it and carrots.





Roast pork with applesauce, boil ribs and bbq and baste with bbq sauce. Marinate chicken breast in Italian dressing, bbq. Roast veggies in foil on the bbq with butter and seasonings. Salads of all kinds (keep various dressings/croutons/bacon bits around).





Shishkebob with chicken/onions/mushrooms peppers/bacon...still have lots of summer to go! :~)





For snacks, buy some grated tex mex cheese and sliced olives green and black...keep lots of flour tortillas handy and make grilled cheese and olives...coat with a little olive oil and garlic powder in a pan and flip.





Squish some Philly cream cheese onto a plate, top with salsa, olives and tex mex cheese, nuke for 2 minutes and serve with nacho chips.





Get a can of ham and a package of Philly cream cheese and two tablespoons or more of horseradish, and chopped chives, mix, let chill and serve with Triscuits.





Make or buy Spinach Dip and serve with pumpernickel bread (make a bread bowl and serve for a party).





Make bruschetta, (garlic bread topped with chopped tomatoes garlic/onion/olive oil, parsley/basil/oregano) on crispy bread this time of year is out of this world.





Always keep fresh washed fruits and veggies handy too!
CHICKEN BASIL


Serves 4


4 skinless chicken breasts (of approx. equal size)


4 slices white bread


3 rashers middle bacon


Fresh basil





Pre-heat oven to 180掳c


Cut crusts off bread and blend in a blender to make breadcrumbs. (It is not advised to used packaged breadcrumbs for this recipe as they are too dry) Place in a bowl


Chop the bacon really fine and add to the breadcrumbs. Finely chop the basil and also add to the breadcrumbs. Combine well.





Place chicken breasts in a slightly greased oven dish and top with the mixture.


Place in the oven with a bowl of water underneath the tray of chicken. This will help keep the chicken moist and succulent. (make sure the bowl is ovenproof)


Bake for about 20-30 minutes depending on the size of the chicken breasts.


Serve with Potato Bake (see recipe below), steamed snow peas, broccoli and honey sesame carrots.


Steam the snow peas for about 2 minutes and the broccoli for 3 at the most. This will ensure that they stay green and crunchy., retaining their nutrients.


I would recommend a nice crisp Sauvignon Blanc with this dish.


POTATO BAKE


5 large potatoes peeled and thinly sliced


1 large onion peeled and thinly sliced into rings


Salt and pepper


Cream


Butter


Sharp cheddar cheese, grated or shredded (depending on what you call it!!!)





Lightly grease the bottom of a medium oven dish. Place a layer of potato in the bottom of the dish. Then sprinkle some of the onion rings over the top of the first layer of potato. Season with a little salt and pepper. Repeat these layers until all the ingredients have been used finishing with a layer of potato, making sure no onion is visible.


Randomly dollop bits of butter over the surface and drizzle with a little cream. Sprinkle the cheese over the entire surface and bake in a moderately hot oven for approximately 45 minutes or until potatoes are soft when tested with a knife.


HONEY SESAME CARROTS


Baby or Dutch carrots peeled and cut julienne style (matchsticks in laymen鈥檚!!)


Honey


Sesame seeds





Steam carrots for about 2 minutes then toss in a warm pan with a little olive oil. Add the honey and allow this to melt and heat through. Sprinkle over the sesame seeds and serve immediately.





CREAMY CHICKEN CARBONARA


Serves 4 - 6


50 gm fresh fettuccine cooked according to packet directions (if you don鈥檛 have fettuccine try angel hair)


1 tblsp olive oil


3 skinless chicken breasts diced


1 medium Spanish onion finely diced


2 cloves crushed garlic


3 tsp mixed herbs


6 rashers middle bacon


2 cups button mushrooms sliced


300 ml cream


陆 cup white wine (try to use one that you will be serving with the meal)


A little chicken stock powder


Salt and pepper to taste.





Heat oil in a large pan and add garlic, herbs and onion, then add the chicken and cook on medium-high heat until onion has sweated cook until chicken has lightly browned.





Add the bacon and mushrooms and cook well. Reduce heat and add cream, heat through at a simmer. When cream is heated, add the wine and the stock powder. Make sure you don鈥檛 use too much stock powder or it will be too salty. Make sure you taste all the time. Simmer for about 7-8 minutes until all the alcohol has burned off and the cream has thickened.





Serve over the drained pasta and sprinkle with fresh shaved parmesan cheese. Fresh crusty bread would be a lovely addition to this meal also.





I would suggest a Semillon or a moselle with this dish. If you want a nice dry white would also be good.


CREAMY TOMATO POLLO FUNGHI


Serves 4 - 6


500 gm fresh fettuccine cooked according to packet directions (if you don鈥檛 have fettuccine try angel hair or penne)


1 tblsp olive oil


3 skinless chicken breasts diced


1 medium Spanish onion finely diced


2 cloves crushed garlic


3 tsp mixed herbs


6 rashers middle bacon


2 cups button mushrooms sliced


2 tins crushed Roma tomatoes


200-300 ml cream (depending on how saucy you want it)


Salt and pepper to taste


Shredded fresh Parmesan cheese





Heat oil in a large pan and add garlic, herbs and onion and cook on medium-high heat until onion has sweated and garlic and herbs are fragrant. Add chicken and lightly brown.


Add the bacon and mushrooms and cook well. Add tomatoes and heat through. Reduce heat and add cream, heat through at a simmer for about 7-8 minutes until the cream has thickened. Make sure you taste all the time. Add salt and pepper to taste


Serve over the drained pasta and sprinkle with fresh shaved parmesan cheese. Fresh crusty bread would be a lovely addition to this meal also.





I would suggest a Semillon or a moselle with this dish. If you want a nice dry white would also be good.


MATRICIANA


Serves 4 - 6


500 gm fresh fettuccine cooked according to packet directions (if you don鈥檛 have fettuccine try angel hair or penne)


1 tblsp olive oil


1 medium Spanish onion finely diced


2 cloves crushed garlic


6 rashers middle bacon chopped


5 fresh Roma tomatoes cored and roughly chopped


2 tins crushed Roma tomatoes


Salt and pepper to taste


Tabasco or sweet chilli to taste


Shredded fresh Parmesan cheese





Heat oil in a large pan and add garlic, and onion and cook on medium-high heat until onion has sweated and garlic fragrant. Add the bacon and cook well. Add tomatoes and heat through. Reduce heat and simmer for about 7-8 minutes until tomatoes have collapsed and are heated through. Make sure you taste all the time. Add salt and pepper to taste. Add Tabasco or chilli to taste.


Serve over the drained pasta and sprinkle with fresh shaved parmesan cheese. Fresh crusty bread would be a lovely addition to this meal also.


BEEF SOUP


500 gm chuck steak, diced


1 medium onion, finely chopped


1 tblsp oil


1 tblsp butter


6 cups boiling water


6 maggi beef stock cubes


6 tsp paprika


140 gm tub tomato paste


陆 cup small pasta shells


1 tin champignons, pieces and stems


Salt and pepper to taste


Fresh parsley, chopped finely


Shaved fresh Parmesan cheese to serve





Heat oil and putter in a large pot and add beef and onion. Cook until onion has sweated and beef browned. The beef doesn鈥檛 need to be cooked at this stage.


Dissolve stock cubes in water and add to the pot. Add paprika and tomato paste. Bring to the boil and simmer for about 1 minute. Add the pasta, cover and cook until pasta is almost done, stirring occasionally. (about 8 minutes)


While pasta is cooking, you may need to skim the surface from time to time.


Reduce heat to medium, drain the champignons and add to the pot. Simmer for a further 3-4 minutes or until pasta is fully cooked.


Remove from the heat and add the parsley.


Serve in warm bowls and top with fresh grated or shaved parmesan cheese. Try some fresh crusty Vienna bread with this soup.





The good thing about this soup is that is like a meal in itself. It is also a great winter warmer and quite delicious.


Rosemary and Parmesan Crusted Lamb Racks


Recipe serves: 4


4 by 4 cutlets of Frenched lamb racks (trimmed of fat cap, and cleaned of excess fat)


2 bunches fresh rosemary (strip leaves off and chop finely)


2-3 cloves garlic (chopped finely)


3 tbsps fresh grated parmesan cheese


2 cups bread crumbs


2 cups plain flour


2 eggs


Milk


Extra virgin olive oil


Butter


Sea salt flakes


Black peppercorn mill





Preheat oven to 180 degrees (350 Fahrenheit).


Remove the lamb from the fridge about an hour prior to cooking, this will ensure even cooking)


Place eggs into a mixing bowl and beat slightly, add a good splash of milk and a couple tbsps of olive oil and mix well.


Place bread crumbs in another bowl, add the parmesan cheese, garlic, rosemary, season liberally with salt and pepper and mix ingredients together.


Take racks one at a time and roll the loin part in the flour, being careful only to get flour on the meat and not on the bones.


Take the floured lamb racks and dip the floured part in the egg wash, allow excess to drip off for a couple of seconds and place the rack in the bread crumb bowl.


Gently cover the wet part of the racks with the crumbs and gently push on the crumbs ensuring that the entire loin is crumbed.


Once all the racks have been crumbed, place a pan on medium heat, add enough oil to cover the base of the pan and add a couple tbsps of butter.


Lightly brown the racks on all sides and set on oven tray (make sure the racks are standing up straight, you may have to prop them against the edge of the baking tray).


Depending on the size of the racks and degree of cooking bake for the following time.


Rare: 12 minutes


Med rare: 16 minutes


Medium: 18 minutes


Well done: 23 minutes


Let the racks rest outside of the oven for about 5-8 minutes before serving. Racks can be either cut into cutlets for serving or left as a whole rack.


Great with a rich red wine jus, and even better with a glass of Shiraz (Syrah) on the side.





Hope this helps and have a great day night!!!


xx K
When was the last time you made chipped beef and white sauce,over grilled hamburger buns?


I serve it with corn on the cob, cheese hunks and watermelon chunks. never a complaint and nuthin' left. ever. lol
http://www.razzledazzlerecipes.com/quick鈥?/a>


=]
Southern-Stuffed Rosemary


Ingredients


2 (6-oz.) packages cornbread stuffing mix


1 large egg, lightly beaten


1/2 cup finely chopped pecans, toasted


8 skinned and boned chicken breasts


1/4 cup olive oil, divided


1 tablespoon chopped fresh rosemary


1 teaspoon salt


1/2 teaspoon pepper


1/4 cup grated Parmesan cheese


1 (8-oz.) package sliced fresh mushrooms


4 green onions, sliced


1 (10 3/4-oz.) can reduced-fat cream of chicken soup


1 cup chicken broth


Garnish: fresh rosemary sprigs


Preparation


1. Prepare stuffing mix according to package directions, and let cool. Stir in egg and pecans.


2. Butterfly chicken breasts by making a lengthwise cut in 1 side, cutting to but not through the opposite side; unfold. Spoon stuffing mixture evenly down center of one side of each butterflied chicken breast; fold opposite side over stuffing, and place in a lightly greased baking dish. Stir together 3 Tbsp. olive oil and chopped rosemary; brush evenly over chicken. Sprinkle chicken evenly with salt, pepper, and Parmesan cheese.


3. Bake chicken, uncovered, at 400掳 for 20 minutes or until done.


4. Saut茅 mushrooms and onions in remaining 1 Tbsp. oil in a large skillet over medium-high heat 5 minutes or until tender; stir in soup and chicken broth. Reduce heat, and simmer, stirring often, 5 minutes or until thoroughly heated. Spoon mushroom mixture evenly over chicken; garnish, if desired.





****Delicious recipe!! ENJOY!!
Get a dozen boxes of hamburger helper and throw it at them, because I believe men should cook!





But, seriously, just get the old tried and true Joy of Cooking and once you have all the varied basics you get more variety with quick recipes by heart.
Turkey and Stuffing Patties





3 cups chopped cooked turkey


2 cups leftover stuffing


1/4 cup diced onion


1/4 cup minced flat leaf parsley


I small can water chestnuts, drained and chopped


1 egg, beaten


1/4 cup leftover gravy or milk


Flour for dredging


Butter and oil for sauteing





Step: 1 Combine chopped turkey and stuffing in a bowl. Add beaten egg,


gravy or milk,onion, parsley and water chestnuts.


Step: 2 Mix very well with your hands to break up any stuffing lumps.If mixture is too dry add a little more gravy or milk.


Step: 3 Form mixture into patties of equal size. Place some flour on a plate


and coat patties on all sides. In a large skillet, melt equal parts oil


and butter over medium heat.


Step: 4 Fry patties until golden brown and heated through. Serve with leftover heated gravy or the sauce of your choice.
I love having mac and cheese and serving it with a couple cans of tuna or a pound of ground beef mixed in...you can also add peas. I also have a Gourmet Tuna salad recipe that I love:


2 6 ounce cans of solid white tuna.


1/4 cup of pimento stuffed green olives, chopped


1 stalk of chopped clery


2 chopped green onions


1/4 cup of slivered almonds


2 tablespoons of diced capers


1/4 cup of mayonaise


1/4 cup of sour cream


And an optional dash of worchestire sauce





Mix all of the ingredients together and voila! Eat it plain or spread between two slices of bread for tuna salad sandwiches
Here you go:





http://www.cooks.com/rec/ch/main_dishes.鈥?/a>





Have a nice dinner.
Try some bratz dolls with lego sprinkled with a little dash of action men
Cover a pan of cut up chicken with a couple jars of your favorite salsa, and bake at 325 for 2-3 hours. Serve with rice and beans and a veggie.





Grill a bunch of brats, after simmering them with beer and onions, serve with sauerkraut, corn on the cob and watermelon slices.





cold macaroni tuna salad: can of peas, can of tuna, chilled cooked macaroni shells (small size), chopped onion, mayo, chopped hard boiled egg, chopped celery, lawry's salt, paprika and pepper.
Here's a good one, we call it Sunday Chicken.


In a 9x12 baking pan put stove top stuffing ingredients, (don't cook it first) take boneless chicken breast and place them on top of the stuffing mix. Sprinkle with parmesan cheese, salt %26amp; pepper. Make instant(or real) mashed potatoes and spread it on top like you're icing a cake. Put in 425 degree oven for 30-40 minutes depending on thickness of the chicken. Now all you have to do is make a vegetable and you're done. Make extra, it's great for left overs.
cook up a box of your fav noodles and put them in the fridge to cool. while noodles cool cook up 1-2 chicken breasts and cube it up. mix chicken and noodles add some dressing ( i prefer viva italian) and serve cold. It's fast and easy, also great on a hot day.
SUPER EASY....all you need is a crock pot


(OR you could cook it in the stove I think it's 375 degrees Fahrenheit)





ONLY TWO INGREDIENTS:


-Raw chicken breasts


-Canned Italian style stewed tomatoes





Just have enough Italian stewed tomatoes to cover the chicken.





Put the chicken breasts in, pour Italian style stewed tomatoes in and cook until chicken is done.


Serve with rice or any side dish you like!
you can modify any kind of food from instant noodle..


crocket noodle, nuget noodle, pizza noodle, etc...