Check out my recipe hub, and please give me some ideas. Would greatly appreciate it.
spinash and artichoke dip..
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 ounces cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon garlic powder
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot.
Now, bear in mind that I just googled this. I've never actually made it myself, but I have tasted this recipe when my sister made it and it was really, really good. It's particularly good if you take a crusty baguette, slice it at an angle into about 3/4" slices, toast them under the broiler, brush them with olive oil and rub them with garlic. That is a pretty fantastic dipping material.
1 ea 26-oz jar seasoned tomato sauce
20 oz boneless, skinless chicken breasts
1/2 cup shredded mozzarella cheese, part skim
1/2 cup grated Parmesan cheese
Preheat the oven to 350 degrees F. In a 9x13-inch baking pan or large casserole dish, spread half of the tomato sauce. Place the chicken n the sauce, then pour the rest of the sauce over the chicken. Sprinkle the mozzarella cheese on the chicken, then sprinkle on the Parmesan cheese. Cover and bake until bubbly and cheese is lightly browned, 30 minutes.
Per serving: Calories 153; Calories From Fat 41; Total Fat 5 g; Saturated Fat 2 g; Cholesterol 51 mg; Sodium 762 mg; Total Carbohydrate 7 g; Dietary Fiber 1 g; Sugars 5 g; Protein 22
I have written my favourite recipe on my first hub page. It's for melting chocolate pots and is just devine though i say so myself........check it out on
Here is a recipe for you.
Red Lobster's Spicy Spring Shrimp Stir-Fry Recipe ~~~
1 pound medium or large shrimp -- cooked, peeled, tail left on 1/2 pound rice noodles
2 tablespoons vegetable oil
2 carrots -- cut into matchsticks
1/2 pound snow peas -- trimmed
1 small green chili -- cored, seeded,
and cut into julienne strips
1 small red chili -- cored, seeded,
and cut into julienne strips
1 tablespoon very-thinly-sliced ginger
1 garlic clove -- minced
1 bunch scallions - (8 to 10 ea) -- sliced thin
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1 tablespoon sesame oil
3 tablespoons orange juice
If you are cooking your own shrimp be sure not to over cook them.
Prepare the rice noodles or ramen noodles according to their directions (for ramen noodles do not add seasoning packet).
Drain well and hold warm.
In a large skillet, heat oil over medium-high heat.
Add carrots, snow peas, peppers, ginger, garlic, scallions, and stir-fry for 2 to 3 minutes.
Add shrimp and cook for 1 to 2 minutes.
Add vinegar, soy sauce, sesame oil, and orange juice.
Stir-fry for 1 minute.
Surprise your family and friends — try this wonderful recipe!
Sure thing. I plan to write some recipe hubs myself here soon.
Carob Candy Balls
1 cup graham cracker crumbs
1/2 cup carob powder
1/2 cup honey & carob spread (Available at <snipped promotional link>)
1/2 cup creamy peanut butter
2 Tbsp honey & sesame spread (Available at <snipped promotional link>)
1/4 cup wheat germ
1/4 cup powdered milk
1.Measure graham cracker crumbs onto a large plate or sheet of waxed paper; set aside.
2.Blend honey & carob spread, peanut butter, honey& sesame seed spread, wheat germ and powdered milk in a large bowl.
3.Form into 1 1/2-inch balls and roll in graham cracker crumbs to coat. Place in an airtight container or carefully cover with plastic wrap. Refrigerate for 1 hour to set.
Makes 10-12 pieces.
Recipe courtesy of <snipped promotional link>
This isn't my favorite recipe but it isn't a bad one
Kellogg's Rice Krispies Treats
3 tablespoons margarine or butter
1 (10 oz.) package regular marshmallows
- or -
4 cups mini marshmallows
6 cups Rice Krispies®
1. Melt margarine in large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated.
3. Using buttered spatula or waxed paper, press mixture evenly into 13 x 9 x 2-inch pan coated with cooking spray. Cut into 2-inch squares when cool. Best if served the same day.
In a large microwave safe bowl, heat margarine and marshmallows at HIGH for 3 minutes, stirring after 2 minutes. Stir until smooth. Follow steps 2 and 3 above.
Microwave cooking times may vary.
For best results, use fresh marshmallows.
1 jar (7 oz.) marshmallow creme can be substituted for marshmallows.
Diet, reduced calorie or tub margarine is not recommended.
Store no more than two days in airtight container.
Chewy Chocolate Chip Bars
1 C Butter or Margarine
1/2 C Granulated White Sugar
3/4 C Brown Sugar
1 tsp Vanilla
2 1/4 C Flour
1/2 Tbsp Baking Soda and 1/2 Tbsp Cream of Tartar
1 Tbsp Baking Powder (I don't use commercial baking powder, it has alum in it)
1/2 tsp Salt
1 8 oz bag chocolate chips
Cream both sugars plus butter or margarine together till fluffy. Add eggs and vanilla, beat till smooth. Combine flour, baking powder (or substitute) and salt. Add to wet ingredients, mix till fully incorporated. Add chocolate chips. Pour in single slab into flat pan and bake in a preheated oven at 375 degrees F till done. Allow to cool for five minutes, cut into bar cookies.
For extra chewiness, use the butter or margarine straight from the fridge. This always makes chewier cookies, but only attempt this if you have strong arms or a standing mixer (I own a standing mixer) In addition, thoroughly preheating the oven is a must or the butter will melt instead of expanding and you'll get greasy cookies. However, when done right, these are as chewy as anything you can get from the store.
This is my favorite Bread recipe.
Refined flour (maida) 1 kilogram
Yeast 20 gram
Milk 200 milliliters
Salt 20 grams
Sugar 20 grams
Fresh coriander leaves 2 tablespoons
Fresh mint leaves 2 tablespoons
Black pepper powder 1 teaspoon
Sift flour into a bowl and make a well in the center. Cream yeast with sugar and little milk and pour into the well. Sprinkle a little flour and leave in a warm place for fifteen minutes until frothy.
Mix in salt and remaining milk to the flour to form soft dough.
Mix in the chopped coriander and mint leaves and black pepper powder. Leave to stand in a warm place until doubled in size. Knock back to bring it to its original size and allow to ferment it again for about half an hour.
Divide the dough into four equal parts and knead each of them to a cylindrical shape and place in greased loaf tins to ferment for about thirty to forty minutes
Preheat oven to 180C.
Place the loaf tins in the preheated oven and bake for thirty minutes.
Remove and allow it to cool to room temperature before slicing it.
This is my favorite recipe. I prepare last night and me and my family enjoy this recipe.
brad pitt and jolie
brad pitt and jolie
I love sponge cake and store-bought versions just won't do so I have a big collection of sponge cake recipes. This one by James Martin is one of the simplest and most successful for me:
(From BBC recipe site)
6 medium eggs
340g/12oz self-raising flour
340g/12oz caster sugar
1. Preheat the oven to 180C/350F/Gas 4.
2. Lightly butter and line the base of an 18cm/7in cake tin with greaseproof paper.
3. Cream the butter and sugar until smooth and pale in colour and then gradually beat in the eggs.
4. Sift the flour and fold into the mixture, a little at a time. Pour into the cake tin, level off the mixture with a palette knife and bake for about 90 minutes or until a skewer inserted into the cake comes out clean.
I like to add some nutmeg, mixed spice and vanilla essence to my version.
my favourite recipe would have to be a creamy mushroom sauce which goes perfectly with sliced lamb chops, roasted potatoes and peas.
It is similar to steak diane, but is richer in flavour. To make the dish you need:
200ml of double cream
salt & pepper
Firstly skin your potatoes then slice them around half an inch and then add them to a boiling pan of water and simmer for 20mins adding herbs and salt.
Once prepared you need to prepare your meat, season it with some garlic, salt and pepper and cook in butter for around 5 minutes each side.
Whilst your meat is cooking you need to shallow fry your potatoes in butter and garlic until golden brown.
Blend together the cream, garlic, mushrooms, butter, herbs and pepper and then bring to a simmer in a pan.
Bring the peas to a simmer and add any butter and pepper for more flavour if desired.
Once the sauce is starting to bubble add a splash of red wine and serve on your cooked meat and vegetables.
This is a very rich meal with a lot of calories so i would not recommend having it regularly, but it is tasty and i have had no complaints as of yet.
Sounds delish! Here's a simple one but good: brown ground beef, stir in BBQ sauce. Set aside. Pop open some biscuits, flatten out. Spray muffin pan then press biscuits into pan. Pour BBQ hamburger mix into each biscuit "bowl" and bake on 350 for about 20 minutes. Quick and delicious. You can add shredded chedder before you bake to add extra ummmph!
Darn, I forgot my vegetables! Throw in a can of peas for a side-dish.
Bacalhau à bras.
A Mixture of dried codfish, potatoes, eggs, herbs, onion.
Check portuguese recipes you'll find it!
by Brainy Bunny 9 years ago
What is your favorite recipe using apples?Apples are a traditional food for Rosh Hashanah, and I need some new ideas for the holiday.
by etower036 9 years ago
What is your favorite recipe you make for your family?My favorite recipe is Easy peazy Chicken pot pie. It's so easy and so so good. One can chicken chunks. 1 can peas1 can cream of chicken soup1/2 cup cream1 ready made pie crust1 can refrigerator biscuitsIn a large bowl, combine cream, cream...
by Cloverleaf 9 years ago
What is your favorite recipe with coconut, and why?
by Charlu 9 years ago
Do you like boiled peanuts regular or spicy and what's your favorite recipe?
by Swope 7 years ago
What is your favorite recipe?
by bloggering 9 years ago
What is your favorite recipe for an egg dish?I'm tired of omelets!
Copyright © 2021 Maven Media Brands, LLC and respective content providers on this website. HubPages® is a registered trademark of Maven Coalition, Inc. Other product and company names shown may be trademarks of their respective owners. Maven Media Brands, LLC and respective content providers to this website may receive compensation for some links to products and services on this website.
|HubPages Device ID||This is used to identify particular browsers or devices when the access the service, and is used for security reasons.|
|Login||This is necessary to sign in to the HubPages Service.|
|HubPages Traffic Pixel||This is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.|
|Remarketing Pixels||We may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.|
|Conversion Tracking Pixels||We may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.|