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sugar n spice
What is your all time favourite recipe - dish you make?
EVERYTHING !!!! :yelclap:
But the easiest ? That would have to be swiss chicken :
1 cooked chook
1 tin sliced green beans
1 tub cream
1 tin condensed chicken and corn soup
Chuck it all together in casserole dish and bake til hot. Serve on rice or mashed potato. I've just recently started putting garlic and sauteed onion in this dish and it is SOOOOO yummy :thumbsup:
sugar n spice
sugar n spice
bumpin up incase someone missed it the other day :wave:
I just posted my easy omelette recipe in the spanish omelette thread. :thumbsup:
I also like to thread chicken cubes onto skewers, marinade them in teriyaki sauce and grill or BBQ them and serve it with either steamed rice and green ions, or a great big salad with creamy potato bake. I'll probably think of more later!
Mine would be Potato bake (everyone raves over it, even my mum...who normally uses packet mix stuff)
Bacon rashers (or diced bacon pieces)
1 Onion (diced)
Layer potatoes, then onion, bacon, then potatoes again etc, until you have filled your dish, then pour cream over the top. (I do it in a loaf tin, and use about 1/2 a small cream). Bake in moderate oven until mostly cooked through, add grated cheese on top, and cook until browned.
this is my fav:chef:
if you have a food processor all the better
Chilles red or green
corriander into the food processor bliz well
add your mince meat and bliz again till smooth,
add one egg and cup of breadcrumbs and bliz again
roll in balls and place in the fridge for one hour.
Cook you pasta, and add your sauce into a dish, so pasta covered Maybe 2 jars (optional)
Brown off your meat balls in a frying pan lightly covered in olive oil and once brown add the meatballs into the pasta dish, mix well and sprinkle cheese over and place in a 180 pre heated oven for 40 mins or until you think they are cooked.
Very tasty and nice, for a low fat version, use lean mince, 98% ff pasta sause and Wholemeal pasta - tastes the same and much better for you:thumbsup:
My fave is a chicken stir fry. Yummy!
500g chicken breasts, sliced into strips
whatever vegies you like! (I usually use carrots, brocoli, spinach leaves, red capsicum) Cut your carrots and capsicum into thin strips.
Small can water chesnuts, drained
can baby corn, drained
About 2-3 tablespoons of oyster sauce
About 1 heaped tablespoon of cornflour, mixed in 1 cup of chicken stock
Noodles of your choice
Toasted cashews to serve
In a large wok or pan cook chicken strips through.
Add all vegies and water chesnuts (not spinach though) and cook them for a few minutes, stirring constantly.
Add stock and oyster sauce, mix well. Cook for about 5 mins or until vegies are tender.
Add Spinach and cook until wilted, then add your cooked noodles and mix well.
Serve into pasta bowls, topped with cashew nuts.
To toast cashews: Preheat oven to 180 degrees. Coat a baking tray with oil spray. Place cashews on the tray evenly and lightly spray with oil. Place in oven until cashews are golden. You'll need to watch them because they can burn quite quickly. Once out of the oven, place them onto a paper towel lined plate to soak up any excess oil.
As a matter of fact, we're having it for tea tonight! :yelclap:
This is my absolute favourite, you can make it early and chuck it in the oven at dinnertime!
Chicken and Prawn Parcels
1 pkt Cheesy Rice
4 skinned chicken thigh fillets, diced
200g peeled and cooked prawns
1/3 cup cream
1 cup grated cheese
8 sheets puff pastry, cut in quarters
1 egg, lightly beaten
Cook cheesy risotto according to instructions on packet. Cook the chicken, add to the rice then add the cream, cheese and prawns. Spoon onto pastry quarters, then brush pastry edges with egg. Wrap to form a parcel triangle, and press edges to seal. Brush with egg, bake in a 230oC oven for 15 to 20 minutes, until golden. YUM! :thumbsup:
I have lots of favourite recipes. This is definetly one of the best - even the kids love it.
This meal serves 5 and has a weight watchers points value per serve 6.
HOISIN CHICKEN AND BROCCOLI
5 small (700g) chicken breast, cut into strips
5 tsp finely chopped fresh ginger
5 tsp soy sauce
5 cups broccoli florets, microwaved until tender
15 green onions, sliced
5 Tbsp hoisin sauce
5 Tbsp lemon juice
1 1/4 cup rice
1. Coat a non-stick fry pan with cooking spray.
2. Heat, and cook the chicken for 3 - 4 minutes to until golden.
3. Add green onions and ginger and cook for 1 minute.
4. Stir in sauces and juice. Add broccoli and cook until hot.
5. Serve with rice.
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