Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.looking for something different to cook.have any unusual recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(looking for something different to cook.have any unusual recipes?),it will help you,my kids.
Answers:
Quinoa
1/2c q with oil and crackle
2c water 1/2c wild rice and ? packet stock simmer 20min
Quinoa was of great nutritional importance within pre-columbian Andean civilizations, being secondary only to the potato, and followed in third place by maize. In contemporary times this crop has come to be highly appreciated for its nutritional value, and the United Nations has classified it as a supercrop for its very high protein content (13%).
Fantastic Fish Pie
?6 large potato, peeled, and, chopped into 1-inch pieces
?2 free-range egg2 large handfuls fresh spinach, trimmed, and, washed
?1 onion, finely, chopped1 carrot, halved, and, finely, chopped
?extra virgin oil1 cup heavy cream
?2 handful grated old cheddar cheese or grated parmesan cheese
?1 lemon, juiced1 tsp heaping English mustard
?1 handful flat-leaf parsley, finely, chopped
?1 lb. haddock
?1 lb. fresh fillets cod, skinless, pin-boned, sliced into strips
?Saltfreshly ground black pepper
?nutmeg, (optional)
Directions:
Fantastic Fish Pie
1.Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.
2.Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
3.At the same time, steam the spinach in a colander above the pan. This will only take a minute.
4.When the spinach is done, remove from the colander and gently squeeze any excess moisture away.
5.Then drain the potatoes in the colander.
6.Remove the eggs, cool under cold water, then peel and quarter them. Set aside.
7.In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream and bring just to the boil.
8.Remove from the heat and add the cheese, lemon juice, mustard and parsley.
9.Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
10.The cooked potatoes should be drained and mashed – add a bit of olive oil, salt, pepper, and a touch of nutmeg if you like.
11.Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
12.Place in the oven for about 25 to 30 minutes until the potatoes are golden.
13.Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup.
Other Answers:
Steak and spaghetti
1 tblsp minced garlic
1 can tomato soup
1 can cr. of mushroom
4 ounces sour cream
1 nice sirloin steak
spaghetti or fettuccini noodles
brown strips of sirloin in a big fry pan with oil and garlic. Add both cans of soup and cook your noodles. Just before serving stir in the sour cream. Serve over noodles with some garlic toast and you have a meal.
Try this:
Boil a small yellow squash and when it is soft, get the pulp out with a spoon. No seeds please! Have some lukewarm chicken stock ready. Fry some finely chopped onion in a bit of olive oil. Just until transparent. If you want you can brown some chopped pancetta or bacon bits in there, do not let them get too crisp! While they fry, put the squash pulp and chicken stock in the blender and liquefy. Pass through a sieve into the fried onions and bacon and adjust thickness with some extra chicken stock. If you like spicy, add some red pepper flakes and let it boil. Reduce the flame and, when you are ready to serve, add a half a cup of freshly squeezed orange juice. It is simply delicious! For an added twist, you can add some curry powder when you are frying the onion and bacon. It complements the orangy taste so well. I had to keep it out from my table because my daughter is allergic to it.
Classic Veal Marsala
INGREDIENTS:
2 tablespoons olive oil
1 pound veal medallions
1 cup all-purpose flour
salt and pepper to taste
1 large shallot, minced
1 pound fresh mushrooms, sliced
1 cup dry Marsala
1 clove garlic, minced
2 cups low-sodium chicken broth
1 cup low-sodium beef broth
2 tablespoons unsalted butter
DIRECTIONS:
Preheat the oven to 250 degrees F (120 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.
Bruschetta with Shallots
INGREDIENTS:
12 roma (plum) tomatoes, chopped
1 tablespoon minced garlic
2 tablespoons minced shallots
1 cup chopped fresh basil leaves
1 teaspoon fresh lemon juice
salt to taste
freshly ground black pepper to taste
1/3 cup extra virgin olive oil
3 cloves garlic, cut into slivers
1/4 cup extra virgin olive oil
1 (1 pound) loaf Italian bread, cut into 1/2 inch slices
DIRECTIONS:
In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.
Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.
Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.
Cantonese Style Pork and Shrimp Dumplings
INGREDIENTS:
1/4 pound ground pork
1 cup chopped watercress
1/2 (8 ounce) can water chestnuts, drained and chopped
1/4 cup chopped green onions
1 tablespoon oyster sauce
1 1/2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
1/8 teaspoon ground white pepper
1/8 teaspoon salt
1 (16 ounce) package round dumpling skins
1 pound peeled and deveined medium shrimp
DIRECTIONS:
In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.looking for something different to cook.have any unusual recipes?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(looking for something different to cook.have any unusual recipes?),it will help you,my kids.
Answers:
Quinoa
1/2c q with oil and crackle
2c water 1/2c wild rice and ? packet stock simmer 20min
Quinoa was of great nutritional importance within pre-columbian Andean civilizations, being secondary only to the potato, and followed in third place by maize. In contemporary times this crop has come to be highly appreciated for its nutritional value, and the United Nations has classified it as a supercrop for its very high protein content (13%).
Fantastic Fish Pie
?6 large potato, peeled, and, chopped into 1-inch pieces
?2 free-range egg2 large handfuls fresh spinach, trimmed, and, washed
?1 onion, finely, chopped1 carrot, halved, and, finely, chopped
?extra virgin oil1 cup heavy cream
?2 handful grated old cheddar cheese or grated parmesan cheese
?1 lemon, juiced1 tsp heaping English mustard
?1 handful flat-leaf parsley, finely, chopped
?1 lb. haddock
?1 lb. fresh fillets cod, skinless, pin-boned, sliced into strips
?Saltfreshly ground black pepper
?nutmeg, (optional)
Directions:
Fantastic Fish Pie
1.Put the potatoes into salted boiling water and bring back to the boil for 2 minutes.
2.Carefully add the eggs to the pan and cook for a further 8 minutes until hard boiled, by which time the potatoes should also be cooked.
3.At the same time, steam the spinach in a colander above the pan. This will only take a minute.
4.When the spinach is done, remove from the colander and gently squeeze any excess moisture away.
5.Then drain the potatoes in the colander.
6.Remove the eggs, cool under cold water, then peel and quarter them. Set aside.
7.In a separate pan slowly fry the onion and carrot in a little olive oil for about 5 minutes, then add the heavy cream and bring just to the boil.
8.Remove from the heat and add the cheese, lemon juice, mustard and parsley.
9.Put the spinach, fish and eggs into an appropriately sized earthenware dish and mix together, pouring over the creamy vegetable sauce.
10.The cooked potatoes should be drained and mashed – add a bit of olive oil, salt, pepper, and a touch of nutmeg if you like.
11.Spread on top of the fish. Don’t bother piping it to make it look pretty – it’s a homely hearty thing.
12.Place in the oven for about 25 to 30 minutes until the potatoes are golden.
13.Serve with some nice peas or greens, not forgetting your baked beans and tomato ketchup.
Other Answers:
Steak and spaghetti
1 tblsp minced garlic
1 can tomato soup
1 can cr. of mushroom
4 ounces sour cream
1 nice sirloin steak
spaghetti or fettuccini noodles
brown strips of sirloin in a big fry pan with oil and garlic. Add both cans of soup and cook your noodles. Just before serving stir in the sour cream. Serve over noodles with some garlic toast and you have a meal.
Try this:
Boil a small yellow squash and when it is soft, get the pulp out with a spoon. No seeds please! Have some lukewarm chicken stock ready. Fry some finely chopped onion in a bit of olive oil. Just until transparent. If you want you can brown some chopped pancetta or bacon bits in there, do not let them get too crisp! While they fry, put the squash pulp and chicken stock in the blender and liquefy. Pass through a sieve into the fried onions and bacon and adjust thickness with some extra chicken stock. If you like spicy, add some red pepper flakes and let it boil. Reduce the flame and, when you are ready to serve, add a half a cup of freshly squeezed orange juice. It is simply delicious! For an added twist, you can add some curry powder when you are frying the onion and bacon. It complements the orangy taste so well. I had to keep it out from my table because my daughter is allergic to it.
Classic Veal Marsala
INGREDIENTS:
2 tablespoons olive oil
1 pound veal medallions
1 cup all-purpose flour
salt and pepper to taste
1 large shallot, minced
1 pound fresh mushrooms, sliced
1 cup dry Marsala
1 clove garlic, minced
2 cups low-sodium chicken broth
1 cup low-sodium beef broth
2 tablespoons unsalted butter
DIRECTIONS:
Preheat the oven to 250 degrees F (120 degrees C).
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Lightly coat the veal medallions in flour, and season with salt and pepper. Cook in the heated skillet about 5 minutes, to an internal temperature of 160 degrees F (70 degrees C). Remove from the skillet, place in a baking dish covered with foil, and keep warm in the preheated oven until ready to serve.
Heat the remaining olive oil in the skillet over medium low heat, and saute the shallot and mushrooms, scraping up any browned bits, until shallots are tender. Increase heat to medium high, and stir in the Marsala and garlic. Cook and stir until thickened. Mix the chicken broth and beef broth into the skillet, and continue to cook and stir until reduced to about 1/4 cup. Remove from heat, and whisk in the butter until melted. Serve over the veal.
Bruschetta with Shallots
INGREDIENTS:
12 roma (plum) tomatoes, chopped
1 tablespoon minced garlic
2 tablespoons minced shallots
1 cup chopped fresh basil leaves
1 teaspoon fresh lemon juice
salt to taste
freshly ground black pepper to taste
1/3 cup extra virgin olive oil
3 cloves garlic, cut into slivers
1/4 cup extra virgin olive oil
1 (1 pound) loaf Italian bread, cut into 1/2 inch slices
DIRECTIONS:
In a large bowl, toss together the roma tomatoes, minced garlic, shallots, basil, lemon juice, salt, pepper and 1/3 cup olive oil.
Place the slivered garlic and 1/4 cup olive oil in small saucepan over medium heat. Slowly cook and stir 2 to 3 minutes. Discard garlic.
Toast the bread slices, and brush with the olive oil heated with garlic. Top slices with the roma tomato mixture.
Cantonese Style Pork and Shrimp Dumplings
INGREDIENTS:
1/4 pound ground pork
1 cup chopped watercress
1/2 (8 ounce) can water chestnuts, drained and chopped
1/4 cup chopped green onions
1 tablespoon oyster sauce
1 1/2 tablespoons sesame oil
1 teaspoon minced garlic
1 teaspoon soy sauce
1/8 teaspoon ground white pepper
1/8 teaspoon salt
1 (16 ounce) package round dumpling skins
1 pound peeled and deveined medium shrimp
DIRECTIONS:
In a large bowl, combine the pork, watercress, water chestnuts, green onion, oyster sauce, sesame oil, garlic, soy sauce, ground white pepper and salt and mix together well.
Place 1/2 teaspoonful of this filling onto each dumpling skin. Place 1 shrimp on the filling, slightly wet the edge of the dumpling skin, fold over and pinch with your fingers to form a seal all the way around.
To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
correctness,It's Non-profit and only for informational purposes.
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