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Lisa asked in Food & DrinkCooking & Recipes · 1 decade ago

Please share your yummy recipes!!!?

Post a recipe that your favorite to make when you dont have much time to cook. I'm in need of some ideas for new cooking ideas that are quick and easy to make. Share one of your favorites with me so that I can try.


7 Answers

  • 1 decade ago
    Favorite Answer

    Sure! How about some shrimp fried rice or a 5-minute Chicken BLT salad or 5-minute shrimp ?

    Shrimp Fried Rice-

    1 tablespoon vegetable oil

    1 cup fresh mushrooms, sliced

    1/3 cup green onions, sliced, include tops

    1 teaspoon minced fresh ginger root

    1 egg, beaten

    2 cups cooked rice, chilled

    1 1/2 cups cooked shrimp, cut into small pieces

    1 tablespoon soy sauce

    Heat oil in large skillet or wok over medium-high heat. Add mushrooms onions and ginger, stir-fry 1 minute. Push vegetables aside, pour egg into skillet and scramble. Stir in rice, gently separating grains. Add shrimp and soy sauce, stir until thoroughly heated.


    5-minute BLT Chicken Salad-

    8 c torn romaine lettuce

    3 c sliced chicken breast (@3/4 lb)

    2 c cherry tomatoes, halved

    1/2 c sliced red onion

    1 c sharp Cheddar, crumbled, divided

    1/4 c Ranch with Bacon dressing

    2 slices bacon, crumbled

    Toss lettuce, chicken, tomatoes, onion and 1/2 c of the cheese in a large bowl. Add dressing; mix lightly. Top with remaining 1/2 cup cheese and bacon.


    5-minute shrimp and pea salad-

    1 lb frozen cooked large cleaned peeled shrimp (21-30)

    2 c frozen peas

    6 c Boston lettuce leaves

    1/2 c thinly sliced red onion

    1/4 c ranch dressing

    Place shrimp and peas in colander; rinse under hot water until thawed. Drain well. Place in large bowl; set aside. Arrange lettuce leaves on 4 plates to resemble cups. Add onions and dressing to shrimp mixture; toss lightly. Spoon into lettuce cups.

    Source(s): Enjoy!
  • 1 decade ago


    2 tbsp. olive oil

    1 tbsp butter

    3 boneless, skinless chicken or turkey breasts

    1 large cucumber

    1/2 an onion, sliced thin

    1/2 tsp. ground cumin

    1/2 tsp. ground mustard

    2 cloves garlic, minced

    1/2 cup chicken stock ( 1/2 cup water and 1 chicken boullion cube works too)

    3 tbsp. sour cream

    Heat oil and butter in skillet. Cube chicken and add to pan, cook thoroughly. Take cucumber and peel, slice in half, seed with a spoon and dice small. When chicken is cooked golden brown, remove from pan. Add onion and cucumber. Cover and cook 1-2 minutes. Add chicken stock, garlic, cumin and mustard. Cook 5-7 minutes more until onion and cucumber are tender. Return chicken to skillet. Stir in sour cream. Serve over rice, pasta or mashed potatoes.

  • 1 decade ago

    Always a hit at my house

    Chiles Rellenos Chicken

    2 boneless, skinless chicken breasts

    1 lime, cut in half crosswise

    1 egg white

    1 garlic clove, pressed

    ½ cup finely crushed nacho cheese flavored tortilla chips (about 1 ½ cup chips)

    ½ can (4 oz) whole green chiles, drained and cut into strips

    2 Tbsp shredded Monterey Jack cheese

    1 tsp snipped fresh cilantro

    Prepared salsa (optional)

    1.Preheat oven to 400 degrees. Spray small bar pan with nonstick cooking spray. Rinse chicken and pat dry with paper towels. Place one chicken breast half in resealable plastic food storage bag; seal bag. Lightly flatten chicken to even thickness using Meat Tenderizer. Repeat with remaining chicken breast half.

    2.Juice lime halves into small batter bowl using Citrus Press. Add egg white and garlic pressed with Garlic Press.; whisk until frothy using Stainless Whisk.

    3.Place Tortilla chips in another resealable food storage bag and finely crush using the flat side of the Meat Tenderizer. Place crushed chips in a shallow dish. Dip chicken in the egg mixture and then into chips coating completely. Discard remaining chips. Place chicken on pan.

    4.Bake 20-22 minutes ir until chicken is no longer pink and juices run clear. Arrange chile strips over chicken; sprinkle with cheese. Bake 2-3 or just until cheese melts. Remove from oven. Sprinkle with cilantro. Serve with salsa, if desired.

    Yield: 2 servings

    Nutrients per serving: Calories 530, Total Fat 22g, Saturated Fat 5g, Cholesterol 75mg, Carbohydrate 48g, Protein 36g, Sodium 700mg, Fiber 4g

    Diabetic exchanges per serving: 3 starch, 4 medium-fat meat (3 carb)

    Cook’s Tips

    The ingredients in this recipe can easily be doubled and baked on the Medium Bar Pan.

    The Citrus Press makes juicing limes a quick and easy task. Simply slice a lime in half crosswise, place into the hopper of the press and squeeze.

    Traditional chiles rellenos start with mild pablano peppers that are stuffed with Chihuahua cheese, then dipped in an egg batter or breaded and fried.

  • 1 decade ago

    I just made a great pasta salad to serve tonight.

    Cook spaghetti noodles in salted water till done and drain in colander and rinse with cold water till they are cool.

    Mix: diced onion, diced fresh tomato, diced cucumber, celery seed, minced garlic, black pepper, parsley flakes, and ranch dressing. Pour over pasta and fold in. Chill.

    For those who prefer, use Italian dressing instead of ranch.

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  • 1 decade ago

    You could always make egg drop soup.

    Boil water, then add flavouring, then add as many noodles as you want. Beat eggs in a separate container then pour them into the soup slowly, then stir. It goes pretty fast and it tastes good.

  • Anonymous
    1 decade ago

    White chicken chili.

    This is so yummy and so easy you can't just eat one bowl. It has been a hit in my house!


  • 1 decade ago

    slice potatoes like in potato chips...cut tomato in small pieces.

    put a little oil in pan..put tomato potatoes little cuman seeds.salt and fry a little

    add little water .simmer.....and in no time you will be ready to eat it with rice or bread

    Source(s): BIBYA hair design
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