I need some interesting recipes?

Anything, no one in my family has any dietary restrictions and they'll pretty much eat anything. I'm tired of making the same pot roast, meatloaf, and chicken dinners!





Any suggestions will be appreciated.I need some interesting recipes?
this is excellent


Chicken Cheese Tortilla Soup


like Applebee's庐


Spicy soup with chicken, cheese, and vegetables


is topped with crispy tortilla strips.





Serves: 8-10


Prep. Time: 1:15





(10) 6'; corn tortillas - cut into 1/4'; thick strips


1 lrg. onion - minced


2 cloves garlic - minced


2 Tbls. vegetable oil OR olive oil


15 oz. can tomato puree


4 cups chicken broth


up to 1/2 cup hot sauce - to taste


1/2 med. green bell pepper - seeded, minced, optional


1 Tbls. minced jalapeno pepper - optional


1 tsp. Worcestershire sauce


1 tsp. granulated sugar


1/2 tsp. salt


1 tsp. chili powder - optional


1/4 tsp. black pepper


1/4 cup all-purpose flour mixed with 1/2 cup water


1 lb. boneless, skinless cooked chicken - cubed


1 cup heavy whipping cream


1/4 cup sour cream - low-fat okay


8 oz. process cheese food (Velveeta庐) - cubed, low-fat okay


1 Tbls. chopped fresh cilantro - for garnish, optional











-Deep-fry tortilla strips in 350 degree oil OR spray with non-stick cooking spray and bake in a 400 degree oven until crisp; lightly salt if desired; set aside.


-In a large pot over medium-high heat, saut茅 onions and garlic in oil until soft.


-Add the next 10 ingredients to the pot, bring to a boil, reduce heat to medium-low, and simmer for 20 minutes.


-Whisk flour/water mixture into soup.


-Bring contents of pot to a boil over medium-high heat, then reduce heat to medium-low, and simmer for 5 minutes, stirring occasionally.


-Add chicken to pot and continue to simmer for 5 minutes, stirring occasionally.


-Add cream, sour cream, and cheese to pot; stir until cheese has melted.


-Pour soup into bowls, pile tortilla strips into a ';haystack'; shape on top of the soup, garnish with cilantro.I need some interesting recipes?
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French Onion Soup





2 1/2 pounds yellow onions, halved, and sliced 1/4-inch thick (8 cups)


1/4 pound unsalted butter


1 bay leaf


1/2 cup medium-dry sherry


1/2 cup brandy or Cognac


1 1/2 cups good dry white wine


4 cups beef stock


4 cups veal stock


1 tablespoon kosher salt


1/2 teaspoon freshly ground white pepper


Freshly grated Parmesan








In a large stockpot on medium-high heat, saute the onions with the butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. Deglaze the pan with the sherry and brandy and simmer uncovered for 5 minutes. Add the white wine and simmer uncovered for 15 more minutes.





Add the beef and veal stocks plus salt and pepper. Bring to a boil, then simmer uncovered for 20 minutes. Remove the bay leaf, taste for salt and pepper, and serve hot with grated Parmesan
Gnocchi With Garlic Tomato Sauce





For the Sauce:


1 tsp. olive oil


1/2 white onion, chopped


4 garlic cloves, minced


1 16- to 20-oz. can peeled tomatoes


1 tsp. basil


1 tsp. thyme


1 1/2 tsp. parsley


1 tsp. oregano


1 bay leaf


Black, white, and red pepper medley, to taste


Sea salt, to taste








For the Gnocchi:


1 lb. white potatoes, peeled and quartered


1 1/4 cups white flour


Sea salt


Fresh basil, optional





鈥?Heat the oil in a large pan and add the onion and garlic. Saut茅 for 3 minutes. Stir in the remaining sauce ingredients, cover, and simmer for 20 to 30 minutes.


鈥?Remove the bay leaf and puree in a food processor.


鈥?Return the sauce to the pan and keep warm over low heat, stirring occasionally, until the gnocchi is ready.


鈥?Meanwhile, cook the potatoes in boiling, salted water for 15 to 20 minutes, or until tender.


鈥?Stir in a generous amount of sea salt, drain, and mash until smooth. Transfer to a bowl.


鈥?Sprinkle flour into the bowl with one hand while kneading the flour into the potatoes with the other. Continue until all the flour is worked in and the dough is smooth. This will take a few minutes, the dough will be sticky at first.


鈥?Divide the dough into 3 pieces. Form the dough into a 1- to 2-inch-thick roll. Cut the roll into inch-long sections and roll each one against a fork. Repeat with the remaining dough.


鈥?Drop the gnocchi, one at a time, into heavily salted, boiling water. Cook for 2 to 3 minutes or until they rise to the surface.


鈥?Remove the gnocchi from the water, drain well, and transfer to a warm plate.


鈥?Serve with the tomato sauce and garnish with a few basil leaves.





Makes 4 servings











Lemon risotto








Serves 2





2 shallots


1 stick of celery


60g unsalted butter


1 tablespoon olive oil


300g risotto rice, preferably Vialone Nano


1 litre vegetable stock


Zest %26amp; juice of 陆 unwaxed lemon


Needles from 2 small sprigs of fresh rosemary, finely chopped


1 egg yolk


60ml (4 tablespoons) grated parmesan + more to sprinkle


60ml (4 tablespoons) double cream


Maldon salt to taste


Good grating pepper, preferably white








Put the shallots and celery into a Magimix or blitz until they are a finely chopped mush. Heat half the butter, the oil and the shallot and celery mixture in a wide sauce pan, and cook to soften the mixture for about 5 minutes, making sure it doesn鈥檛 catch. Mix in the rice, stirring to give it a good coating of oil and butter. Meanwhile, heat the stock in another saucepan and keep it at simmering point.


Pour a ladleful of the stock into the rice and keep stirring until the stock is absorbed. Then add another ladleful and stir again. Continue doing this until the rice is al dente. You may not need all of the stock, equally, you may need to add hot water from the kettle.


Mix the lemon zest and rosemary into the risotto, and in a small bowl beat the egg yolk, lemon juice, parmesan, cream and pepper.


When the risotto is ready 鈥?when the rice is no longer chalky, but still has some bite 鈥?take it off the heat and add the bowl of eggy, lemony mixture, and the remaining butter and salt to taste.


Serve it with more granted parmesan if you wish, check the seasoning and dive in!











Indian Vegetable Curry








2-3 spoons curry powder


1 can sliced potatoes, drained


1 small bag frozen, mixed veggies (broccoli, cauliflower, carrots)


1 can chick-peas or garbanzo beans


1 can stewed tomatoes


1 can vegetable broth


2 tablespoons cornstarch





Stir curry powder in large skillet over high heat until fragrant, about 30 seconds. Stir in potatoes, veggies, chick-peas and tomatoes, and bring to a boil. Reduce heat to medium-high and cover and cook for 8 minutes. Blend broth and cornstarch; stir into veggies and cook until thickened.
Shrimp in clam sauce over linguine (serves 3-4)





1 lb large peeled, deveined shrimp cut into bite size pieces


1 can whole baby clams minced and returned to juice


3/4 cup parsley cut finely


3-4 garlic cloves minced


3-4 tablespoons olive oil


1/2 lb cooked linguine


Basil (optional)


Parmesan Cheese (optional)





In a large skillet heat the olive oil. Add garlic and saute until it just starts to brown. Add clams with juice and parsley, bring to a boil.


(add a dash of Basil)


Ad shrimp keep turning until shrimp is done, 2-3 minutes.





Serve hot over fresh cooked linguine. sprinkle with Parmesan cheese.
I like to ';create'; my own dishes. I love chicken, veggies and cheese, so most of my dishes have those ingredients. One of my faves cheesy rice and chicken. I cook my chicken and rice as usual. I also defrost frozen veggies and prepare them. I get a rectangular glass pan and put my rice in it, add the chicken, then a can of cream of mushroom soup, veggies, cheese, and 1/2 c of milk. Heat in the oven at 350* for 20 min. Mix it all together and heat for another 10 min. Take out and eat.
Mix up your dinner schedule by adding some stews, soups, barbecued ribs, meat pies, and pork chops. There are many ways to dress these things up.





Try this recipe tonight: (It is wonderful and tastes great! The whole family will love it!)





Barbecued Ribs


8 Servings (great for leftovers)


INGREDIENTS





* 4 pounds pork spareribs


* 1 cup brown sugar


* 1/4 cup ketchup


* 1/4 cup soy sauce


* 1/4 cup Worcestershire sauce


* 1/4 cup rum


* 1/2 cup chile sauce


* 2 cloves garlic, crushed


* 1 teaspoon dry mustard


* 1 dash ground black pepper





DIRECTIONS





1. Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.


2. In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.


3. Preheat grill for medium heat. Position grate four inches above heat source.


4. Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.





Note:


You can also bake the ribs for 30 minutes for the final step, basting with sauce while cooking.





I got this recipe from allrecipes.com. You can find lots of meal ideas on the site for a large variety of dinner options! It would be a great website for you to check out.
Meat and Vegetable Casserole


Metric Ingredient Imperial


3 potatoes, thinly sliced 3


2 onions, thinly sliced 2


- salt %26amp; pepper to taste -


500 g extra lean gound beef 1 lb


125 ml rice 1/2 cup


250 ml celery, chopped 1 cup


1 can tomato soup 1





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Directions


Arrange potato and onion slices in a greased casserole dish; sprinkle with salt and pepper. Spread hamburger evenly over top. Sprinkle with rice and then celery. Mix can of soup with 1 can of water and pour over celery. Cover and bake about 1 1/2 hours in 350 F (180 C))





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I shred my potatoes and you can add almost anything you want. It is sucha versitile recipe. Everything goes in raw takes like 20 min to put together. It is just super delicious!! And it comes out tasting fantastic.It's a quick and eay solution for after work suppers.





Source(s):





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