Is there any good recipes people want to give me?

I am stuck in the house this weekend and i want to cook!!Is there any good recipes people want to give me?
Barbecue Chicken


pieces of 1 chicken


2 tbsp. shortening or oil


1 medium onion chopped


2 tbsp. vinegar


1 tbsp. brown sugar


1 cup ketchup


1 tsp. mustard


1/2 cup celery chopped


1/2 cup hot water


1 tsp. salt


1/4 tsp. black pepper


dash cayenne pepper


Fry chicken and onions in shortening or oil for 5 minutes. Combine


remaining ingredients in a bowl to make a sauce. Pour sauce over


chicken in a dish. Bake in a 350 degree oven for 35 minutes.





Source: http://caterersrecipes.comIs there any good recipes people want to give me?
Here are a few E-Z recipes you might want to try. Good Luck %26amp; enjoy.





COLA CHICKEN





4 skinless, boneless chicken breasts


%26gt; %26gt; 1 cup catsup


%26gt; %26gt; 1 12oz. can cola (pepsi, coke, etc.)


%26gt; %26gt;


Put chicken in a non-stick pan. Mix together catsup and cola, pour over chicken.


Bring to a boil. Cover, reduce heat and cook 45 minutes.


(turning chicken a few times, while cooking...to prevent from


sticking to pan)


Uncover, turn up the heat and continue to cook until the sauce becomes


thick and adheres to the chicken.


It turns into the most incredible BBQ sauce. Yummmm!





You can double the recipe and use more pieces of


chicken....wings...would be ideal...add some hot sauce....presto ';Hot


Wings';! Not tried this, yet.





I have used Ribs, just as good.





Fixed chicken wings, (using the above recipe) but...I


added the spices from a MILD (I don't care for ';HOT';) Buffalo


Wings packet...(the kind you get to bake in the oven).....I thought it


was really good.....(but you/I can't find a 'bad' way to fix chicken).





CRUNCHY ONION CHICKEN





1 1/3 cups French’s Original French Fried Onions


4 boneless skinless chicken breast halves


1 egg, beaten





LIGHTLY CRUSH:





Onions in a plastic bag.





DIP:


Chicken in egg





COVER:


With onion crumbs, press firmly to adhere to chicken.





BAKE:


Preheat oven to 400 degrees.


Place chicken on lightly greased baking pan.


Sprinkle with additional onion crumbs, if desired.


Bake for 20 minutes or until no longer pink in center.














POOR MAN’S SWISS STEAK


Mix: 1 lb. hamburger


1 cup cornflakes


salt %26amp; pepper to taste


small amount dices onion


Spread in a square baking pan.





Pour: 1 can mushroom soup


1 can water


(combine together, first)


Pour over meat mixture.


Bake 45 minutes at 350 degrees.








CHILLI DOG CASSEROLE


1 pkg. (8) hot dog buns


1 pkg. (8) hot dogs (use more if you like)


1 can Chilli (15 oz. without beans, use more if you want)


1 small onion (chopped)


2 cups shredded cheese


mustard








DIRECTIONS: Pre-heat oven 350 degrees


In a 9'; x 13'; baking pan, break up hot dog buns (bite size) and spread in pan.


Cut up hot dogs (about 1/2'; size) spread over buns.


Spoon/spred chilli over hot dog/buns.


Sprinkle onions over all.


Squirt mustard over entire mixture (don't spread...just make a few lines both ways across mixture)


Cover with shredded cheese.


Bake until cheese is melted and bubbly.


(Hint: If using extra hot dogs %26amp; chilli, don't add extra buns.)





POT ROAST


Your choice of beef (to fit crock-pot)


1 pkg. dry Ranch dressing mix


1 pkg. dry Italian dressing mix


1 pkg. dry Brown Gravy mix


1 cup water


Put beef in pot.


Mix together all the dry mixes….then add water …pour over meat and cover %26amp; cook on high 4-6 hours.


Until meat is tender.


The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.


If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it.








OLD SETTLER’S BEANS


INGREDIENTS:


1/2 lb. ground beef


1/2 lb. bacon


1 chopped onion


Brown in skillet and drain excess grease.





ADD:


16 oz. can Red Kidney Beans (drained)


24 oz. can Pork %26amp; Beans (drained)


1/2 cup white sugar


1/2 cup dark brown sugar


1/4 cup Catsup


2 TBLS. Molasses


1/2 tsp. dry mustard





Mix Thoroughly !


Cook in a crock pot until...hot...hot...hot!








MARINATED VEGGIE SALAD


1 lb. can French style green beans


1 lb. can small peas


1 lb. can white corn


1 - 4oz. jar pimento (chopped)


1 cup shopped onion


1 cup chopped celery


1 cup chopped green pepper


1 cup sugar (I used artificial sweetener)


2/3 cup vinegar (I used red wine vinegar)


1/2 cup cooking oil


1 tsp. salt


1 tsp. pepper





1.)Pour green beans, peas, corn %26amp; pimento in a colander to drain over a


large bowl. Discard 1 1/2 cups of liquid.


2.)Put veggies in a large bowl and fold in onions, celery and green


peppers.


3.)Mix together thoroughly the remaining ingredients and toss with


veggies.


4.)Cover and let sit over night in refrigerator. (The longer it marinates the better.)





Desserts/Snacks





POUND CAKE





Combine:


2 sticks butter


1 2/3 cup sugar





Beat in:


5 eggs (1 at a time)





Add:


2 cups sifted flour


1 teaspoon vanilla


1 teaspoon rum extract





Mix thoroughly and bake 1 hour at 325 degrees.











E-Z Candy


(All recipes are mixed the same.)





Melt ingredients, seperately in microwave until runny.


Mix together and pour into serving dish.


Chill until firm, cut %26amp; serve.





Chocolate Fudge:


16 oz. container of Fudge Frosting


1 bag of Chocolate Chips (any flavor you like)





Peanut Butter Fudge #1:


1 small jar Peanut Butter (18 oz.)


2 bags of Peanut Butter Chips





Peanut Butter Fudge #2:


1 small jar Peanut Butter (18oz.)


16 oz. container of White Frosting





Marshmallow Nougat:


1 small jr Marshmallow Creme


1 bag White Chocolate Chips


1 tsp. Almond Flavoring


1 small bag Chopped Nuts





(I've made this without the flavoring %26amp; nuts....I want to try


rolling


into balls and dipping in a chocolate coating....sounds good to


me.)





I've doubled all the above recipes. The Marshmallow Nougat


recipe...doubled and added a container of white frosting (had an


extra one....so thought....why not!)





I use a double boiler..(prefer the double


boiler)...add chips in first ...then rest of


ingredients.....saving


nuts and flavorings for last.





Kreamy Kool-Aid Pie





1-(6 g) package un sweetened Kool-Aid powdered drink mix


1-(14 oz.)can sweetened condensed milk


1-(8 oz)container Cool Whip frozen whipped topping, thawed.


1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)


Cool Whip for top (optional)





1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.


2. Fold in Cool Whip.


4. If desired, spread more Cool Whip on top.


5. Chill for a minimum of 4 hours.





I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (Lemon Pie…might add some yellow food coloring for a more lemony look.)





OATMEAL PIE





INGREDIENTS:


2/3 cup uncooked oatmeal


2/3 cup light Karo syrup


2 eggs, beaten


2/3 cup sugar


1 teaspoon vanilla


½ cup melted margarine, cooled


1 – 9” unbaked pie shell





DIRECTIONS:





Preheat oven to 350 degrees.


Mix all ingredients in order given.


Pour into pie shell.


Bake 1 hour or until knife inserted in center comes out clean.





(I used Karo Brown Sugar Syrup and topped pie with pecan halves. I made 2 pies the same day. The one that sat over night was the better of the 2…(my opinion).





CAKE MIX COOKIES


White Cake Mix


2 Tablespoons water


2 eggs


1/2 cup cooking oil


1 teaspoon almond extract


1/2 cup chopped nuts


powdered sugar





Mix all ingredients, except powdered sugar.





Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.





Roll in sugar until it is an approximate shape of a ball.





Place ion a lightly greased cookie sheet.





Bake at 350 degrees about 18 minutes, until lightly browned.





Cool on wire racks. Makes about 4 dozen cookies.





(Use any flavoring or cake mix you desire.)
Recipe name: Spaghetti Fra Diablo with Herbs





Recipe by: Chef John V., Good Cooking, Inc.








Serving size: 4





Recipe note: This is a Spicy Recipe!





Preparation time: 0:30

















Amount/Measure/Ingredient:





Fra Diablo Sauce





2 tbsp. olive oil, regular, not extra virgin


½ cup onions, minced fine


1 tbsp. garlic, minced


¼ cup carrots, shredded fine


½ tsp. marjoram


¼ tsp. black pepper, fresh ground


6 each fennel seeds, ground fine


1 tbsp. Kosher salt, (2 tsp. if regular table salt)


2 tsp. sugar


¼ tsp. crushed red pepper flakes---no seeds


1 can crushed plum tomatoes, 28 ounces


2 tbsp. tomato paste


¼ cup water





2 tbsp. Extra virgin olive oil





Heat oil on medium heat in a heavy bottom pot, add onions and garlic and cook slowly with out browning for about 2 minutes until translucent, add carrots, marjoram, black pepper, fennel, salt, sugar and red pepper flakes, and stir in the tomatoes, paste and water. Bring to a boil and then reduce the heat to a simmer and cook slowly on low heat for 10 minutes. Turn off the heat and blend to puree the tomatoes with an immersion hand held blender---until slightly smooth but still with some visible pieces of tomato. (Don't puree until totally smooth!)





Add extra virgin olive oil, keep warm and don't re-boil.





Basil Puree





½ cup fresh basil leaves, packed into the measure


2 tbsp. olive oil, regular, not extra virgin


1 tbsp. cold water


½ tsp. Kosher salt





Puree all ingredients in a blender until very smooth. Transfer to a small bowl and keep at room temperature.


Spaghetti





Use your favorite brand and cook it to the doneness you prefer. If you want a special treat, then try Italian De Cecco brand spaghetti and cook it for 11 minutes (al dente) in boiling water salted to taste like ocean water---salty. Cook exactly 11 minutes and not the 12 suggested on the box. Drain immediately, return to the pot and toss with 3/4 cup of the Diablo sauce. Into 4 warm pasta bowls, divide this coated pasta equally and top each portion with 4 ounces of sauce. Drizzle on 2 teaspoons of the basil oil and sprinkle with grated Italian Parmigiano Reggiano cheese or your favorite grated cheese.





Garnish





Fresh basil, Italian parsley, marjoram, chives and a radicchio leaf, wrap into a bundle, slaice and chop all


together. Place a mound on top of each pasta portion, enjoy!
STEAK %26amp; VEGETABLE CASSEROLE


2 - 3 lb. round steak, cut into serving pieces


2 tbsp. salad oil


2 lg. onions, sliced


2 c. each sliced carrots and sliced fresh mushrooms


1 med. size green pepper, sliced


1/2 lb. fresh green beans, cut into pieces


3 tomatoes, sliced


1/2 c. uncooked regular rice


2 tsp. salt


1 1/2 tsp. sweet basil


Oregano


1/4 tsp. freshly ground black pepper


1 c. shredded cheddar cheese


Brown the meat in the oil in a large frying pan. Arrange 1/3 of the sliced vegetables in a 4 quart casserole. Place 1/2 of the meat pieces over these vegetables and sprinkle with 1/3 of the rice and seasonings. Add another 1/3 of the sliced vegetables, the remaining meat, 1/3 of the seasonings and all the remaining rice. Top with remaining sliced vegetables and seasonings. Cover and bake at 350 degrees for 1 1/2 hours or until meat is tender. Remove cover, sprinkle with cheese and return to oven to melt.