![]() |
Post some easy kickin Recipies
I got one a friend gave me a while back. I make it about once a month.
Crockpot Chicken Tortilla Soup -Small Onion Chopped -1 Can Chilli Beans (Can adjust for spiciness) -1 Can Black Beans -1 Can Whole Kernal Corn (Drained) -8oz Can Tomato Souce -2 Cans Rotel (Can vary for spiciness) -1 Pkg Taco Seasoning -2-3 Chicken Breast (thawed or frozen) - Place onion, beans, corn, tomato sauce, etc in crockpot. Add taco seasoning and stir. - Place chiken breast into mixture and submerge. Cook on low 8hrs. - Remove chicken and shred. Return to mixture and stir. - Now ready to serve. Serving can be done in several ways. You can use it as a dip for the Tortillas chips. You can serve it with dinner rolls if you like. Sour Cream and shredded Cheese work well. Or you can crush up the tortilla chips and eat as a soup. This recipe is way to easy to make and you can adjust the ingredients to suit your tastes with how spicy you want it. If you can open up tin cans and pour them into the crockpot, then you can make it. It also stores well. |
Arroz com Frijoles Negros
Ingredients: * 2 tablespoons vegetable oil * 1/2 pound extra lean ground beef or ground turkey * 1 cup chopped onions * 1 cup chopped bell peppers * 2 cloves garlic, minced * 1 tablespoon lemon juice * 1 tablespoon mustard, prepared * 1 teaspoon chili powder * 2 tablespoons soy sauce * dash cayenne pepper * 1 cup tomato sauce * 2 cups cooked or canned black beans, rinsed and drained * 3 cups hot cooked rice Preparation: Heat oil in large skillet over medium heat. Add beef, onions, green pepper, and garlic; sauté until tender, stirring several times. In a small bowl combine lemon juice, mustard, chili powder, soy sauce, and cayenne with a small amount of tomato sauce and whisk until thoroughly blended. Stir in remaining tomato sauce, then add to meat mixture. Add beans and cook for 20 minutes, or until flavors are well blended. Serve with hot cooked rice and hot, raw Hispanic women. |
Lasagna
https://www.wegmans.com/prodimg/334/...3800143334.jpg PLUS http://mrlovephysics.files.wordpress.../microwave.jpg Cook for 8 minutes |
Quote:
|
Quote:
|
Quote:
|
Green Enchiladas (serves 2)
Half an Onion Can of Campbell's Mushroom Soup Half milk/half water same amount as soup Plenty of chopped roasted Green Chile Chicken breast 6 Corn Tortillas. some oil. Plenty of Shredded Cheese Start by boiling the Chicken breast Put a bit of oil in the pan and fry the Onions to golden/brown. Add the soup and liquids and start simmering Add the Green Chile Shred the Chicken add that. Throw in a bit of shredded cheese and stir cover and leave simmering. In a separate pan put a liberal amount of oil and shallow fry the Tortillas briefly on both sides. You want to get them out before they start to crisp. Now start layering, generous helping of green Chile mix, then shredded cheese, then a tortilla. Cover the third tortilla in green Chile and some cheese do they next plate the same. You can add rice and beans and **** if you like. I'm kind of tired so that might not make sense. |
Chicken & creamy pesto pasta (serves 4-6)
500g FRESH pasta 500g chicken 300g basil pesto 250g creme fraiche 20 of the finest cherry tomatoes 1) fry the chicken. 2) cook the pasta simultaneously 3) mix the pesto and creme fraiche toghher 4) mix everything together 5) throw in the cherry tomatoes at the end (halved) 6) eat. It's a doddle, and everybody's happy. |
500g Fresh Minced Steak
1 medium Red Onion 2 reasonable sized carrots 1 oxo cube 750ml boiling water Cornflour Gravy Browning Peel your carrots and Onions. Chopping your carrots into 1cm wide circular chunks. Chop the onion into 1.5cm chunks, place in a 2L saucepan. Put on a medium heat and add the mince a bit at a time, stiring to gently brown the mince. Once the mince is fully added and browned, measure 750ml boiling water and crumble in 2 thirds of an oxo cube (too much will overwhelm the flavour). Pour the stock over your mince & onions. Add your carrots and stir. Bring to a gentle boil, the put your gas on low and cover. Stir every 20-30 minutes and cook for 1 1/2 hours. Measure 1.5 tablespoons of Cornflour, mix in a small jug with just enough water to make it a runny liquid without lumps. Pour into the mince and stir. You want the gravy to be roughly the consistancy of single cream. Add gravy browning to reach your desired colour. Add salt and taste. Serve with creamed potato/chips (fries) and mixed veg. |
As it happens I put together a quick PDF for a new colleague of mine who wanted quick easy recipes. I can't post all of them here as some are scans from cookbooks - but here is one I can.
Tuna & Pasta. Quick easy, one pot, and bloody tasty [thumbup] (right click and download, its easier) http://www.picturepunk.com/photos/recipe1.pdf |
Quote:
|
Quote:
I just have one question. What is - 1 pint stock, made from a chicken stock cube I'm guessing it's simply a pint of chicken cut into small chunks. |
Quote:
|
Quote:
We call those bouillon cubes in the states. |
Epicurious has a fantastic Ipad/Iphone app. My gf and I take turns picking something out w/ the app, it even puts together a shopping list for you. If you don't have iphone/ipad, their website has all the recipes anywayshttp://www.discussworldissues.com/fo...lies/wink1.gif I made this the other night.
http://www.epicurious.com/recipes/fo...ressing-359530 Grilled Chicken and Peaches with Chipotle-Peach Dressing Nonstick vegetable oil spray 1/3 cup peach preserves 1/3 cup peach nectar 4 teaspoons red wine vinegar 2 teaspoons adobo sauce from canned chipotle chiles 2 teaspoons extra-virgin olive oil plus additional for brushing 1 teaspoon chopped fresh cilantro plus sprigs for garnish 3 large peaches, rinsed, fuzz wiped away, each cut into 8 wedges 4 boneless chicken breast halves with skin print a shopping list for this recipe PreparationCoat grill rack with nonstick spray. Prepare barbecue (medium-high heat). Stir preserves, next 3 ingredients, 2 teaspoons oil, and chopped cilantro in medium bowl; season dressing with salt and pepper. Transfer 1/4 cup dressing to small bowl. Brush peaches, then chicken with oil and dressing from small bowl. Sprinkle with salt and pepper. Grill chicken until cooked through, about 7 minutes per side. Grill peaches until slightly charred, about 2 minutes per side. Place 1 chicken breast on each of 4 plates. Surround with peaches. Drizzle dressing from medium bowl over chicken and peaches. Garnish with cilantro sprigs. Read More http://www.epicurious.com/recipes/fo...#ixzz0wvmxjl4R this is a great and easy chx salad recipe: http://www.epicurious.com/recipes/fo...Walnuts-358017 |
Quote:
|
All times are GMT +1. The time now is 06:17 PM. |
Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2025, vBulletin Solutions, Inc.
Search Engine Friendly URLs by vBSEO 3.6.0 PL2