Answers to Everyday Questions : What are some of your favorite (and easy!) recipes to make at home?

What are some of your favorite (and easy!) recipes to make at home?

9 Responses to “What are some of your favorite (and easy!) recipes to make at home?”

1. Call Me Babs said :
   October 24th, 2010 at 6:19 pm

   Pizza bread, pineapple sheet cake, lady locks, stuffed cabbage, pork roast with the potatoes, carrots, and pearl onions in the roaster. A good pot of chili is very easy and satisfying.
2. wahine said :
   October 24th, 2010 at 7:05 pm

   i like to make spicy tuna hand rolls. sushi is really nice on a hot summer night.
3. friskymisty01 said :
   October 24th, 2010 at 7:21 pm

   CROCK POT/SLOW COOKER

   Slow Cooked Cabbage Rolls Recipe

   Adapt this basic recipe to suit your taste by adding herbs, additional vegetables, nuts or raisins to the meat and rice mixture.

   Ingredients

   – 1 large head of cabbage
   – 1 onion, chopped
   – 1 tablespoon oil or butter
   – 1 pound lean ground meat (beef, lamb, turkey)
   – 1 cup cooked rice
   – 1 28 oz. can diced, seasoned tomatoes
   salt and pepper
   Container: 4 – 6 quart slow cooker
   Servings: 6
   Serving Description: 2 rolls
   Prep Time: 30 minutes
   Cook Time: 6 or more hours

   Directions

   Remove any discolored or badly damaged leaves from the cabbage and put the whole head into a large pot with an inch or two of water. Cover and simmer until the outer leaves peel off easily, 5 – 10 minutes (or put in a plastic bag and microwave a minute, remove softened leaves and repeat until you have enough leaves). Reserve remaining cabbage for another use.
   While the cabbage softens, heat oil in a skillet and cook onions (and any other vegetables such as carrot celery, etc that you may wish to add) about 5 minutes. Add crumbled ground meat and cook a few more minutes, until no longer pink.
   Drain off any excess fat that may have accumulated and stir in rice. Add salt and pepper to taste.
   Put about 1/3 cup (depending on size of leaf) in the center of a cabbage leaf and roll up, folding stem in first. As each leaf is finished, put it in the slow cooker, seam side down. Pour tomatoes over, cover and cook on low for 7 – 8 hours, or on high 3 -4 hours.

   ================================
   Grilled Beef and Pork Burgers Recipe
   How can you make a burger better? Add pork!

   Grilled Beef and Pork Burgers (+)
   Ingredients

   – 1 pound lean ground beef
   – 1 pound pork sausage
   – 2 tablespoons chopped onions
   – 2 teaspoons garlic seasoning
   – 3/4 teaspoon garlic pepper
   – 1 teaspoon Worchestershire sauce
   salt to taste

   – 8 hamburger buns
   – 1 large tomato, sliced thin
   several leaves of lettuce
   – 1 onion, sliced thin
   ketchup
   mustard

   Container: Large Bowl, Charcoal Grill, or Gas Grill
   Servings: 8
   Serving Description: 1 Patty
   Prep Time: 15 minutes
   Cook Time: 15 minutes

   Directions

   Wash your hands thoroughly. Mix ground beef and pork sausage in a large bowl with your hands. Add seasonings and mix in thoroughly.
   Make burger patties by measuring a heaping 1/3 cup for each meat, press together between hands or use a hamburger press.
   Grill over hot coals or a pre-heated gas grill until done, approximately 15-19 minutes, total time. Turn burgers once while grilling.
   Serve on a bun and garnish with fresh tomato slices, lettuce leaves, or thin slices of onion and pickles. Serve ketchup and mustard along side.

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4. Uh huh said :
   October 24th, 2010 at 7:28 pm

   I don’t know if you’re looking for meals or desserts or what so I’ll give you one of each:

   Chicken Quesadillas & Fiesta Rice

   Quesadillas:
   1 lb. skinless, boneless chicken breasts, cubed
   1 can Campbell’s Condensed Cheddar Cheese Soup
   ½ cup thick & chunky salsa
   10 flour tortillas (8”)

   Preheat oven to 425°F. In nonstick skillet over medium-high heat, cook chicken 5 min. or until done and juices evaporate, stirring often. Add soup and salsa. Heat through. Place tortillas on 2 baking sheets. Top half of each tortilla with about 1/3 cup soup mixture. Spread to within ½” of edge. Moisten edges of tortillas with water (pat some more flour onto the edge if not sticky enough). Fold over and seal. Bake 5 min. or until hot. Serve with Fiesta Rice.

   Fiesta Rice:
   In saucepan heat 1 can condensed chicken broth, ½ cup water and ½ cup thick & chunky salsa to a boil. Stir in 2 cups uncooked Minute Original Rice. Cover and remove from heat. Let stand 5 min.

   Cowboy Coffee Cake

   2 ½ cups flour
   2 cups brown sugar
   2/3 cups oil
   ½ tsp. salt

   Mix above ingredients and reserve ½ cup for topping.

   2 tsp. baking powder
   ½ tsp. baking soda
   ½ tsp. nutmeg
   ½ tsp. cinnamon
   1 cup sour milk (1 cup milk, 1 tbsp. vinegar)
   2 eggs, slightly beaten

   Mix and pour into greased 9” x 13” pan. Sprinkle reserved topping evenly. Bake at 350°F until inserted toothpick comes out clean.
5. iluvbabies84 said :
   October 24th, 2010 at 7:46 pm

   Classic Potatoe Salad:
   1 cup mayonnaise
   2 tablespoons vinegar
   1 1/2 teaspoons salt
   1 teaspoon sugar
   5 to 5 medium potatoes, peeled, cubed, cooked
   1 cup sliced celery
   1/2 cup chopped onion
   3 eggs, hard-boiled

   Antz On A Log
   (my kids favorite!)
   Celery
   Peanut Butter
   Raisins

   Clean celery. Using knife, scoop out knifeful of peanut butter. Fill the celery, then add 5 to 10 raisins to celery stalk. Cut log into 2 or 3 sections, and then eat!
6. Caz said :
   October 24th, 2010 at 8:10 pm

   for really easy pizzas use lebanese or pitta breads, top with some pizza sauce, chopped up veg (onion, capsicum, mushies) and ham and mozzarella, or go fancy for the same effort and get some antipasto or shaved chicken breast and satay sauce…. cook in oven until they look good and eat!

   if you feel adventurous, try making the bases yourself using a packet bread mix, each loaf worth of bread mix will make 2-3 bases which you can top as above and cook in the oven, follow the pack instructions, make sure you oil the tray before putting the bread on it though… I do this and visitorrs think i’m some wonder-cook for making home made bases but really it’s from a box!
7. drakefanatic2893 said :
   October 24th, 2010 at 8:32 pm

   I have alot of faves:

   First Brownies:

   Brownies
   Servings: Makes 16 brownies
   Level of difficulty: Easy
   Preparation Time: 20 minutes
   Cooking Time: 40 minutes
   Ingredients
   180g dark chocolate
   150g unsalted butter
   125g caster sugar
   2 eggs
   50g plain flour
   1/2 tsp Baking powder
   30g plain chocolate, chopped into small chunks

   Method
   1. Preheat the oven to 180°/Gas 4. Grease the baking tin and line the base with baking paper.

   2. Break the 180g dark chocolate into squares. Place in a heatproof bowl suspended over a pan of simmering water and allow the chocolate to melt.

   3. Add the butter to the melted chocolate. Stir until the butter has melted and blended with the chocolate. Remove from heat and stir in the sugar.

   4. Beat the eggs. Stir the beaten eggs into the melted chocolate mixture, mixing well. In a separate mixing bowl sieve the flour and baking powder. Slowly fold in the chocolate mixture. Stir in the chocolate chunks.

   5. Transfer the mixture into the greased, lined baking tin. Bake for 25-30 minutes until it is just firm to the touch in the centre.

   6. Remove from the oven, cool slightly, turn out and cool on a wire rack. Slice into 16 squares.

   Chocolate Muffins
   Servings: Makes 20 muffins
   Level of difficulty: Easy
   Preparation Time: 25 minutes, plus 2 hours chilling
   Cooking Time: 20 minutes
   Ingredients
   250g Butter
   190g caster sugar
   4-5 eggs
   250g strong white flour
   20g Baking powder
   60ml Milk
   100g chocolate chips
   150g drinking chocolate
   20 squares of dark chocolate, 70% cocoa solids

   Method
   1. In a mixing bowl, cream together the butter and sugar with a wooden spoon until white and fluffy.

   2. Add in the eggs, one at a time, mixing well with each addition, and whisk together for 5 minutes.

   3. Sift the flour and baking powder, add to the butter mixture and fold together until well-blended.

   4. Add in the milk and the drinking chocolate and mix for 1 minute. Fold in the chocolate chips.

   5. Refrigerate the mixture for 2 hours.

   6. Preheat the oven to 200°C/gas 6.

   7. Line muffin trays with paper cases, making 20 muffin cases in all.

   8. Place a teaspoon of the muffin mixture in each case. Top each case with a square of chocolate, then add another teaspoon and a half of the muffin mixture on top.

   9. Bake the muffins for 15-20 minutes until cooked through and risen. Remove and serve warm from the oven.

   Easy Strawberry Ice Cream

   Servings: Makes about 1 litre
   Level of difficulty: Easy
   Preparation Time: 15 minutes, plus chilling and freezing
   Ingredients
   600g Strawberries, hulled and sliced
   600ml double cream
   280g caster sugar

   Method
   1. Put the strawberries in a food processor and blend to a purée.

   2. Tip the purée into a mixing bowl. Stir in the cream and sugar, then whisk until well blended.

   3. Pour the mixture into an ice cream machine. Chill according to the manufacturer’s instructions.

   4. Pour into a freezer-proof container, cover the surface with cling film and freeze until hard.

   Strawberry and Watermelon Smoothies
   Servings: 4
   Level of difficulty: Easy
   Preparation Time: 5 minutes
   Ingredients
   12 Strawberries, hulled
   2 handfuls of fresh mint leaves
   1 seedless watermelon

   Method
   1. Place the strawberries in a blender and add the mint. Whizz to blend.

   2. Add the watermelon pulp to the blender and whizz again. Serve immediately.

   Banana Milkshake

   Servings: 4
   Level of difficulty: Easy
   Preparation Time: 2 minutes
   Ingredients
   3 bananas, peeled and sliced
   1/2 tub good quality vanilla ice cream
   300ml Milk
   2 tsp Honey

   Method
   1. Blend all the ingredients together in a blender.

   2. Serve.

   HOPE YOU ENJOY THEM!
8. Ami P said :
   October 24th, 2010 at 9:04 pm

   Here are 2 fun and easy snacks, both are very fattening. I make them both for gifts and people always love them.

   Alton Brown’s Peanut Butter Fudge

   1 cup butter, plus more for greasing pan
   1 cup peanut butter
   1 teaspoon pure vanilla extract
   1 pound confectioners’ sugar

   Microwave butter and peanut butter for 2 minutes on high. Stir and microwave on high for 2 more minutes. Add vanilla and confectioners’ sugar to peanut butter mixture and stir to combine with a wooden spoon. Pour into a buttered 8 by 8-inch pan lined with waxed paper. Place a second piece of waxed paper on the surface of the fudge and refrigerate until cool. Cut into 1-inch pieces and store in an airtight container for up to a week.

   ——————————-
   The Best Caramel Corn

   15 cups air popped popcorn
   1 cup butter (2 sticks)
   2 c. brown sugar
   1/2 c. white Karo syrup
   Put in medium saucepan and melt. Bring to a full boil. Turn heat down and simmer for 5 minutes.

   Remove from burner and add1 teaspoon baking soda. Stir until foamy.

   In a large roasting pan, pour caramel over popped corn. Stir in caramel and bake in 250 degree oven for 1 hour, uncovered. Stir every 15 minutes.
   **Note – Mine always seems to get done before the hour, so check it around 35-45 minute mark. if you can take a chunk out and the caramel turns brittle and dry, then it is done.
9. What are some easy, healthy recipes for a teen to do? | Easy Healthy Recipes said :
   March 25th, 2012 at 4:17 pm

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