Ava Make Up Essentials

Recipes???

Im looking for some good easy recipes. If you have one would you please share it?

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Take 2 slices of bread..put a knife full of peanut butter and a knife full of jelly on the bread put the bread together and enjoy
Home > Recipes Ramen Shrimp Pouch Recipe courtesy Alton Brown Show: Good Eats Episode: The Pouch Principle Alton Brown Great dinner ideas: Chicken Beef Shrimp Pasta Pork Recipe Summary Difficulty: Easy Prep Time: 15 minutes Cook Time: 15 minutes Yield: 4 servings Add To Recipe Box Add to My Recipe Box Email Email to a Friend Print Print: Full Page 3X5 Card | 4X6 Card Ratings and Reviews User Rating: 4 Stars Rate Recipe Read Reviews Ratings & Reviews FAQ 2 packages Ramen noodles 1/2 cup dried mushrooms, chopped 20 large raw shrimp, peeled and deveined 1/2 cup finely chopped onion 1/2 cup sliced scallions 1/2 teaspoon red pepper flakes 1/2 teaspoon kosher salt 1 quart vegetable broth 1/2 cup mirin 1/4 cup soy sauce 4 teaspoons sesame oil Special equipment: 4 (18-inch) squares aluminum foil Preheat oven to 400 degrees F. Divide ramen noodles evenly in center of each of the 4 pieces of aluminum foil. Stack the following ingredients on top of noodles, in this order: mushrooms, shrimp, onions, scallions, red pepper flakes, and salt. Pull sides and corners of pouch up to form a small basket shape leaving an opening at the top to pour in liquid. In small bowl, combine vegetable broth, mirin, soy sauce, and sesame oil. Distribute liquid evenly among packs. Press foil together, leaving a small opening to allow steam to escape. Place on cookie sheet and bake in oven for 15 minutes. Serve immediately.
sloppy joes: cook a pound of hamburger, drain, rinse. add an envelope (already made with the water) of french onion soup mix, add a little garlic powder to taste. add a little flour to soak up the french onion soup into the meat. then put it on white bread, with mustard and topped with onions. its awesome
Chicken pot pie 1 or 2 cans of 10 ounce chicken drained 1 can of veg-all drained 1 can of cream of potato soup 3/4 cup chicken broth mix together in square casserole in separate bowl mix 1 c. self rising flour 1c. milk 1 stick butter softened but not runny mix together and pour over chicken mixture bake @ 350 about 1 hour. This is so easy and only takes a few minutes to prepare the rest of the time is in the baking.It's really good too.
This is a nice tangy dish that the whole family will enjoy. Serve with rice and green beans. INGREDIENTS: 4 medium skinless, boneless chicken breasts 1 1/2 tsp cornstarch 1/2 tsp finely shredded orange peel 1/8 tsp salt 1/2 cup orange juice 2 small oranges, peeled, skinned and chopped PREPARATION: Rinse and dry chicken breasts. Spray a large nonstick skillet with cooking spray. Cook chicken on medium/high until no longer pink - about 10-12 minutes, turning once. In a small saucepan, combine cornstarch, orange peel and salt. Gradually stir the 1/2 cup orange juice into the cornstarch mixture. Cook until the sauce thickens, stirring constantly. Cook and stir for a further two minutes. Add the orange pieces and heat through. To serve, place chicken on plates. Spoon sauce over chicken. Servings: 4 I'd be glad to share some more recipes, too. Just email me, if you want some. Flour Tortillas Makes 12 Tortillas Ingredients: 2 cups white flour 1 teaspoon salt, flush 1/2-cup (one bar) butter or margarine 1/2-3/4 cup water* *The amount of water needed varies with cooking conditions, such as altitude. You can always add water, so start just shy of 1/2 cup and add more water ONLY as needed. Preparation: Put flour in medium bowl, add salt and mix. Now, you have a choice of methods to prepare the dough. Method #1. Crumble the butter and mix into the flower with your fingers until butter bits are the size of pinheads and they are evenly distributed. Add the water slowly as you mix with a spoon. Method #2. (My favorite!) Put water and butter in the microwave. Cook on High until butter melts. Add to flour as you mix with a spoon. When you can stand the heat of the dough, knead for 10 minutes. Let dough rest another 10 minutes in the bowl, covered with a lid, plastic, or foil paper. Split dough in half, then each half in halves. Finally, make three equal parts out of each fourth of your dough. Split dough by squeezing with your thumb and index finger. Once you have twelve equal parts of dough, lightly oil the palms of your hands and make the dough into balls. Oil hands again as needed. Let dough balls rest covered for another ten minutes at room temperature before rolling out. You may refrigerate the dough at this point or even before you make the balls. It keeps reasonably well for a few hours, or even a day. Roll each tortilla out with a lightly floured rolling pin over a lightly floured, smooth surface. Warm grill over medium flame; it's ready when a drop of water rolls a bit before boiling away. Lay tortilla on the grill for a few seconds, just long enough for a trace of cooking to be seen (it looks as if the tortilla got freckles). Turn and cook until it gets air bubbles, turn and cook, pressing air bubbles out with a kitchen towel. Remove from heat. Regulate heat as needed so the tortilla will be fully cooked but not burnt. Note: Some cooks skip the first turn of the tortilla, some swear by it. Make up your own mind You may use a spatula or just your hands to turn your tortillas. Cooking your tortillas as you roll them out takes some practice but you'll see optimum results. Other alternatives: 1) Roll all the tortillas out and place in a plastic bag and then cook, 2) Enlist the help of a friend so one rolls and one cooks, 3) Start rolling and cooking, turn grill off as needed if fire gets going faster than you are. You can do it! Once you get good results by any method you choose, you can do the rolling and cooking right in front of your guests (or with their help) at your dinner parties. -------------------------------------------------------------------------------- Food Section First Page
shepards pie layer of potatos layer of 1lb hamburger layer of potatos layer of cream corn layer of potatos and I lay cheese on the top yummy
ham and swiss braid 3/4 lb. cooked ham, chopped (2 1/4 cups) 1 cup Green Giant Select® Frozen Broccoli Florets, thawed 4 oz. (1 cup) shredded Swiss cheese 1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained 1/2 cup mayonnaise or salad dressing 1 tablespoon honey mustard 2 (8-oz.) cans Pillsbury® Refrigerated Crescent Dinner Rolls 1 egg white, beaten 1. Heat oven to 375°F. Spray cookie sheet with nonstick cooking spray. In large bowl, combine ham, broccoli, cheese, mushrooms, mayonnaise and mustard; mix well. 2. Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on sprayed cookie sheet, forming 15x12-inch rectangle. Press edges and perforations to seal. 3. Spoon and spread ham mixture lengthwise in 6-inch-wide strip down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white. 4. Bake at 375°F. for 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices. So good-can substitute american,chedder, mozz or provolone cheese
Brown ground beef patties in oven. cook untill done. pull from oven.add 1 can of cream of celery soup. mix the soup with half water...then pour over burger patties. simmer for 20 min. you can add. garlic powder , onion flakes if you like. goes well with mash potatoes and green beans. yummy.
Grilled veggies are always good. I chop up zuccini and peppers into good size pieces, put olive oil and the veggies in a container and toss them around then sprinkle seasoning, I'm a fan of mccormick steak seasoning. Then bbq them. It takes 10 minutes.
Chocolate Truffles Total Time: 4 hr Makes: 30 Truffles Ingredients: 8 oz. semisweet chocolate, Chopped 1/2 c heavy cream 2 tbsp vanilla extract 1/2 c unsweetened cocoa Preparation: Place chocolate in a medium bowl. Bring cream to boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth. Add vanilla and stir to combine. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours. Sift cocoa into a small bowl. For each truffle, use a measuring spoon to scoop up 1 teaspoon of chilled chocolate mixture; quickly roll into a 3/4 inch ball. Drop into cocoa; roll to coat. Chill truffles until firm. Store in an airtight container in refrigerator up to 2 weeks. Makes about 30 truffles.
Check www.allrecipes.com, when I first started out cooking I found tons of easy meals to make. And 99% of these meals are from real people not famous Chefs. Hope this Helps Tenia
Easiest recipe 2 Flank steak's -scored on both sides and cut into aprox 4 pieces same size each piece Marinade: 1 bottle of catallina dressing 1 cup whorstichire sause aprox Dash of garlic powder Marinade for about 4 hours, overnight in refrigerator is even better Cook on BBQ grill aprox 5 minutes each side or can be cooked in the oven on broil on a broiler pan salt and pepper to taste and enjoy
African Dinner Special MISSIONARY STEW From the Kitchens Of Idi Amin and Patrice Lamumba 85 Gallons of Water 2Baskets of Wild Carrots 1Baskets of Wild Parsnips 1Sheaf of Elephant Grass 1Bushel of Maize 200Rhinoceros Beetle Larve (Grubs) 2Warrior Shields of Tremites (Rounded) 4Helmets of Red Ants (Optional) 16Scorpions (To Taste) 2Handfuls of Trade Salt 24Crocodile Eggs (Beaten) 12Rhesus Monkey Tails 36Baboon Jowls 1Medium to Large Missionary (140-200 Lbs), Depending on Availability (Half Portions of Ingredients for Smaller Entree (Below 140 Lbs.) Place All Ingredients in Large Communal Cooking Pot and Bring to Boil Over Dried Gnu Dung Fire. After Screaming Stops and Entree Sinks Below the Surface of The Water, Remove Half of The Gnu Dung And Continue Cooking (Stirring Slowing) Until Entree Again Surfaces. Serves Village of 200 Best When Served Hot