quesadillas are easy. you can sautee vegetables, meats, or any combination in a non-stick frying pan first, then put the sauteed items on a plate and wipe the pan out. then put a flour tortilla in the pan on med-high heat, add sauteed veg or meat, sprinkle w/ cheese, fold in half and brown. serve w/ salsa, sour cream, anything you like. Very versitle and one pan to wash. can be as healthy or bad for you as yu like.
Have you checked out cooks.com
http://www.cooks.comEasy Recipes???
(m)
Chicken Fried Rice
1 lb Chicken breast
1/2 tsp. Cornstarch
1 tsp. Salt
1 tsp. White pepper
1 Cup Bean sprouts
5 Tbsp.sp. Vegetable oil
2 Eggs, slightly beaten
2 1/2 oz Sliced mushrooms
3 c White rice
2 Tbsp. Soy sauce
2 Green onions with tops
Remove bones and skin from chicken breast. Cut into 1/4" pieces. Toss together chicken cornstarch, 1/2 tsp. salt and dash white pepper.
Heat wok until very hot. Add 1 tablespoon oil and coat sides.
Add eggs. Cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok.
Wash and thoroughly dry wok.
Heat wok until very hot, add 2 Tbsp. oil and coat sides. Add chicken and stir fry until chicken turns white.
Add bean sprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove from wok and drain.
Heat wok very hot, add 2 T. oil, coat sides. Add rice and stir fry 1 minute. Stir in soy sauce and dash white pepper.
Add eggs, chicken mixture, green onions with green tops chopped and stir fry 30 seconds.
Yield: 5 servings
goto the following link for easy delicious recipes
http://www.razzledazzlerecipes.com/quick鈥?/a>
get a crock-pot. they're great to have too.Easy Recipes???
Hi dear
for simple n easy receipes take ready to eat food.
u will get lots of options like veg n non veg n even thts stove top.
Easy Chicken Sunday Lunch
Servings: 2
Level of difficulty: Easy
Preparation Time: 40 minutes
Cooking Time: 40 minutes
Ingredients
For the chicken
2 x 200g boneless, skinless chicken breasts
3 tbsp Olive oil
sea-salt and freshly ground black pepper
For the gravy
75ml chicken stock
100ml Red wine
1 tsp cornflour
pinch Sugar
For the potatoes
12 new potatoes
100g goose fat
For the vegetables
3 tbsp Olive oil
1/2 onion, finely chopped
150g Asparagus
100g fresh peas
100g salted butter, softened
2 tbsp finely chopped sage
Method
1. Slice the chicken breasts horizontally through the centre, yet not cutting through completely. Open them out and flatten gently to make a butterfly shape. Brush with a little olive oil, season well and griddle for 3 minutes on each side. Rest and keep warm until ready to serve.
2. To make the gravy, bring the chicken stock and wine vigorously to the boil in a medium saucepan. Remove from the heat and add the cornflour and sugar, and season with salt and pepper to taste. Stir until smooth and keep warm.
3. For the potatoes, tip them into a large saucepan of boiling salt ed water and cook for 12-15 minutes, until tender. Drain and leave on one side. While the potatoes are cooking, get started on the vegetables.
4. For the vegetables, heat the olive oil in a frying pan and fry the onions for a couple of minutes until softened.
5. Blanch the asparagus and peas in boiling water for 4 minutes. Drain and refresh under cold water.
6. In a separate frying pan, heat the butter until foaming. Add the asparagus, peas, chopped sage and onion. Season and cook for 2 minutes.
7. Heat the goose fat in a frying pan and fry the potatoes for about 5 minutes, or until crisp on all sides. Serve the chicken, potatoes and vegetables with the gravy.
Servings: 8
Level of difficulty: Easy
Preparation Time: 25 minutes
Cooking Time: 40 minutes
Ingredients
main]
200g sponge fingers
200g dark chocolate
200g Butter
5 eggs, separated
5 tbsp Brandy
Method
1. Preheat the oven to 170掳C/gas 3.
2. Process the sponge fingers in a food processor until finely ground.
3. Melt the chocolate and the butter in a mixing bowl suspended over a pan of simmering water. Set aside to cool slightly.
4. In a separate bowl, whisk the egg whites until soft peaks form.
5. Place the ground sponge fingers in a bowl. Stir in the brandy, mixing well.
6. Beat the yolks, one by one, into the melted chocolate mixture.
7. Fold the whisked egg whites into the chocolate mixture, then the ground sponge fingers.
8. Place the mixture in a greased, lined 20cm cake tin and smooth the surface.
9. Bake for 30 minutes until set. Remove and cool on a wire rack.
MIXED FRUITS COMPOTE
Prep time : 10 minutes
Serves : 2 to 3
MATERIALS :
1/2 dragon fruit, dice
2 slices pineapple, wedges
2 slices papaya, dice
1 ripe mango, dice
1 lime, slice thinly
300ml MARIGOLD Mixed Fruits %26amp; Vegetables with Wheat Grass Yogurt Drink
1 tbsp lime juice
(mix together)
Some honey
METHOD :
1) Combine all the fruits together and place in serving bowls.
2) Then pour yogurt drink over chopped fruit and drizzle some honey over it.
Note : You can use fruits of your choice too.
PASTA WITH HAM AND FRESH MUSHROOMS
INGREDIENTS :
500g spaghetti
3 pieces minced garlic
1/2 cup diced ham
1/2 cup fresh mushrooms, sliced thinly
1/4 cup dry chili, sliced
2 tbsp olive oil
1 tsb ground basil
METHOD :
1) Cook spaghetti al dente then rinse with cold water in colander.
2) Using medium heat, stir-fry minced garlic, ham, fresh mushrooms and dry chili in olive oil until ham is well -done.
3) Pour spaghetti into the stir-fried mixture. Mix well.
4) Top with ground basil.
FRIED WHOLE GRAINS WITH A HEALTHY TWIST
INGREDIENTS :
3 cups boiled rice
3/4 cup asparagus, cut into small pieces
1 tbsp each of dried grape seeds, lotus seeds, red beans, sugar peas and corn; all seeds should be steamed
1/2 cup chicken(without skin), diced
1 tsp garlic, chopped
3 tbsp vegetable oil
1 tsp sesame oil
2 tbsp white soybean sauce
METHOD :
1) Saute chopped garlic in hot vegetable oil until brown.
2) Add chicken and stir, then put in asparagus.
3) Add rice and mix well.
4) Put in other grains and stir well.
5) Add sesame oil and soybean sauce.
6) Mix thoroughly.
7) Top with white sesame for added fragrance.
8) Serves two.
mix cheese with pasta and you have cheesy pasta bake
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