Question by : Where can i find healthy easy vegetable recipes?
im 15. I could never find any intresting recipes that i want. they got to be vegtables included. where can i get recipes. oh and i hardly know how to cook,. lol!
Best answer:
Answer by Sylvia Mandarin Spinach Salad w/Dried Cranberries
1/2 300g bag baby spinach pre-washed in bucket
1/2 head romaine pre-washed (or 1 head if “hearts”) just all spinach works too
1 can mandarin oranges, drained
1/4 cup red onion thinly sliced
1/4 cup craisins (dried cranberries work too, but not as sweet)
Renee’s poppyseed dressing ( or Kraft creamy poppyseed) to taste, which is approx 1/2 cup – Renees has no milk ingredients, but it is creamy in texture!
TIP: to gauge quantity of dressing, when the salad is in the mixing bowl, pour the dressing around the in-side of the bowl.
That will be enough dressing for that salad.
Method:
combine spinach, romaine, onions and dressing
add red onions, mandarins and craisins
sprinkle of toasted almond slivers is nice on top
serve
From beginning to end this recipe clocked in at 5 min.
If using salad as a meal…
add pre-cooked Lillydale Brand chicken slices – it makes an amazing ultra-fast light dinner or lunch
original recipe here:
Ever wanted to make your own chocolate .. well let me show you how. SUBSCRIBE TO MY COOKING CHANNEL, NEW VIDEOS EVERY MONDAY AND FRIDAY: www.youtube.com FOLLOW ME ON FACEBOOK: www.facebook.com FOLLOW ME ON TWITTER: twitter.com Ingredients: 3/4 block of copha (1 block is 250g) This is also known as vegetable shortening * Cocoa butter is much better than copha but it can be hard to find and a little expensive .. but well worth it!! You can also just use coconut oil. 1 cup of icing sugar 3/4 cup of cocoa powder 1/3 cup of powdered milk 1 capful of vanilla extract Optional: 1 capful of coffee essence 1 tablespoon of coconut oil Using your favourite liqueur would also be great!! I used white chocolate, cashews and icing in a tube to decorate these. You can have them plain or decorate any way you like! Tips: * If you find the chocolate a little “grainy” once it sets, melt it again and reset! * Don’t worry if it appears to “runny” when you first make it it will set! The large tray I got from Spotlight and the smaller plastic sheets I got from Dollars and Sense! Video Rating: 4 / 5
Question by perezluipio: Any simple fish and vegetable recipes?
I dont really cook… but a very special guy loves to eat and i want to surprise him… and the biggest problem is he doesnt eat meat. Help!
Best answer:
Answer by a cabingirl This is an easy and impressive menu- you can cook the noodles and green beans ahead of time, so no stress at dinner. The salmon is wonderful and easy too- just make sure you do use a cast iron pan. Enjoy!
BLACKENED SALMON
¾ lb. (3 sticks) unsalted butter, melted in a skillet
6 fish fillets ½ to ¾ inch thick
Seasoning mix: ( or by Zatarains or Tony’s creole seasoning mix)
3 tbsp. sweet paprika
3 tsp. Salt
3 tsp. Onion powder
3 tsp. Garlic powder
1 tsp. Ground red pepper (preferably cayenne)
1 tsp. White pepper
1 tsp. Black pepper
1 ½ tsp. Dried thyme leaves
1 ½ tsp. Dried oregano leaves
Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes.
Meanwhile, pour 2 tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250 degrees oven.
Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets; patting it in by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet’s thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot.
To serve, place one fillet and a ramekin of butter on each heating serving plate.
Buttered Noodles
1 package (12 ounces) dried egg noodles
1/4 cup (4 tablespoons) butter, preferably unsalted
Salt and pepper to taste
Chopped fresh parsley for garnish
Cook the noodles in lightly salted water according to package directions. Drain and return to pot. Heat the butter in a small saucepan over medium-high heat until brown, watching carefully to make sure it doesn’t burn. Pour the butter over the noodles. Add salt, pepper and parsley; stir until well-combined. Serve immediately.
Green Beans Almondine
1 lb. fresh green beans
1/2 c. cooking oil
1/2 tsp. salt
1 toe garlic, whole
1 c. sliced almonds
Wash and slice green beans 1 1/2 inches long. Toast almonds in oven until light brown. Bring 3 quarts of salted water to a boil. Cook uncovered for 5 minutes, then place beans in ice water to shock them, and keep their color bright green. Refrigerate.
When ready to serve, cover the bottom of a skillet with cooking oil. Add garlic, then green beans and stir fry until heated through. Fold in almonds and serve.
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Tips: * If you find the chocolate a little “grainy” once it sets, melt it again and reset! * Don’t worry if it appears to “runny” when you first make it it will set! The large tray I got from Spotlight and the smaller plastic sheets I got from Dollars and Sense! 