Has anyone got any cooking recipes?

My 2 teenage girls are experimenting with cooking but they have no recipies and keep complaining to me about it. I go to the closest shop 2 mile away (we live in the countryside.) but they have no cook books when I ask them they say they have none in stock.Help!!!!Has anyone got any cooking recipes?
Go to www.foodtv.comHas anyone got any cooking recipes?
start wit basics...take adequet amount of flour.. add luke warm water.. .mix ..take small circular chucks (3 cms diameter) and flatten it out ..while doin this add flour occasionally t prevent it sticking ...then heat on a flat pan..the food can be used with any sort of main dishes veg or non veg..
sure, here are a few of my favorite recipes:





GUMBO


3 large boneless skinless chicken breast halves


Salt and pepper


1/4 cup vegetable oil


1 pound smoked sausage, cut into 1/4-inch slices


1/2 cup all-purpose flour


5 tablespoons margarine


1 large onion, chopped


8 cloves garlic minced


1 green bell pepper, seeded and chopped


3 stalks celery chopped


1/4 cup Worcestershire sauce


1/4 bunch flat leaf parsley, stems and leaves, coarsely chopped, plus chopped leaves for garnish


4 cups hot water


5 beef bouillon cubes


1 (14-ounce can) stewed tomatoes with juice


2 cups frozen sliced okra


4 green onions, sliced, white and green parts


1/2 pound small shrimp, peeled, deveined and cooked


Season the chicken with salt and pepper. Heat the oil in a heavy bottomed Dutch oven over medium-high heat. Cook the chicken until browned on both sides and remove. Add the sausage and cook until browned, then remove. Sprinkle the flour over the oil, add 2 tablespoons of margarine and cook over medium heat, stirring constantly, until brown, about 10 minutes. Let the roux cool.


Return the Dutch oven to low heat and melt the remaining 3 tablespoons margarine. Add the onion, garlic, green pepper and celery and cook for 10 minutes. Add Worcestershire sauce, salt and pepper, to taste and the 1/4 bunch parsley. Cook, while stirring frequently, for 10 minutes. Add 4 cups hot water and bouillon cubes, whisking constantly. Add the chicken and sausage. Bring to a boil, then reduce the heat, cover, and simmer for 45 minutes. Add tomatoes and okra. Cover and simmer for 1 hour. Just before serving add the green onions, shrimp and chopped parsley.








APPLE-ALMOND DEEP DISH PIE


Almond Crust


1 1/2 c Flour


2 tb Sugar


1/2 t Salt


1/4 c Almonds fine-ground


1/4 c Unsalted butter, cold cut in pieces


1/4 c Solid vegetable shortening


1/8 t Almond extract


2 tb Cold milk or as needed





Filling


8 c Apples sliced and peeled


1/2 c Sugar


3 tb Unsalted butter cut in bits


3 tb Cider, applejack, or brandy


Cream optional





ALMOND CRUST: In a mixing bowl or food processor, cut together the flour, sugar, salt, ground almonds, butter, and shortening until crumbled to the size of peas. Mix the almond extract with 1 Tbs of the milk; stir this into the crumbled mixture. Add just enough additional cold milk to hold the dough together. Gather the dough into a ball; flatten into a disk, wrap in plastic, and chill at least 1 hour.





FILLING: In a mixing bowl, toss together the apple slices, sugar, and butter. Transfer the mixture to a deep 9 1/2-inch pie dish, mounding the apples in the center.





Preheat the oven to 425° F. Roll out the almond dough on a lightly floured surface to a neat 12-inch round. Fold the dough in half and quickly but gently transfer it to the pie dish, unfolding it over the apples. Roll the overhanging edges of the pastry up and over toward the surface, forming a thick border around the edges of the dough. Flute the edges and cut several slashes in the center of the dough.





Bake the pie for 15 mins; then lower the heat to 350¼F and continue to bake until the pastry is nicely golden and the apples are tender when checked with a fork, 35 to 40 mins longer.





Remove the pie from the oven. Using a funnel, pour the cider, applejack, or brandy through one of the steam vents in the pastry. Cool the pie on a wire rack; then serve warm or at room temperature in deep bowls, passing a pitcher of cream separately, if you like.








CINNAMON-RAISON SOFT PRETZELS


1 pkg. yeast





1 1/2 C. warm water





2 T. brown sugar


1 t. salt





2 C. cake flour





2-2 1/4 C. all purpose flour





3/4 C. raisins





2 T. baking soda





2 C. hot water





3 T. butter or margarine, melted





3/4 C. sugar





1 t. cinnamon





In a large bowl dissolve yeast in warm water. Stir in brown sugar and salt. Add cake flour and stir well. Add enough all-purpose flour to form a soft dough. Stir in raisins.


Turn onto floured board and knead until smooth and elastic. Place in a greased bowl, turning once to grease top of dough. Cover and let rise in warm place about 30 minutes.


Punch down dough and divide in 14 small balls. Roll each ball into a long rope. Dissolve baking soda in hot water. Dip each rope in soda water and drain on paper towels. Form into pretzel shape and place on greased baking sheets.


Bake at 400°F. for 15 minutes. Mix sugar and cinnamon in small bowl. Brush pretzels with butter then dip in cinnamon-sugar. Serve warm.











SOUTHERN FRIED CHICKEN AND RICE SALAD


1/2 cup yellow cornmeal


1/3 cup all-purpose flour


1/2 teaspoon salt


1/4 teaspoon ground black pepper


1/8 teaspoon ground red pepper


1/2 cup buttermilk


2/3 cup vegetable oil


1 lb. boneless skinless chicken breasts or thighs; cut into chunks


2 cup hot cooked rice


1/4 cup diced red bell pepper


1/4 cup diced green bell pepper


1/4 cup diced red onion


1/2 head Romaine lettuce; torn -into bite-size piece





Honey Mustard Dressing:


5 slices bacon


3 tablespoon cider vinegar


1 tablespoon honey


1/2 teaspoon Dijon-style mustard


1/2 teaspoon salt


1/4 teaspoon ground black pepper





Combine cornmeal, flour, salt, black pepper, and red pepper in small shallow dish. Heat oil in large skillet over medium-high heat. Meanwhile, dip chicken in buttermilk, then in cornmeal mixture, coating lightly. Cook chicken in hot oil until crispy and golden brown, about 5 minutes. Drain on paper towels. Keep warm. Combine rice, peppers, onion, and chicken in medium bowl.





To prepare salad, place lettuce on bottom of four serving bowls or plates. Top with rice and chicken mixture, then with crumbled bacon. Serve with honey-mustard dressing.





To prepare dressing, cook bacon in medium skillet over low heat until crisp. Drain on paper towels; crumble. Set aside. Pour off all but 2 tablespoons drippings. Add 2 tablespoons water and remaining ingredients; heat just to boiling. Serve warm.
Cookie Ice-cream Cake





Ingredients:


1/4 cup butter or margarine


44 chocolate chip cookies (chips ahoy works best)


1 quart vanilla ice-cream, softened


1 quart chocolate ice-cream, softened


1/4 cup hot fudge topping (chocolate syrup works too)





First, crush 25 cookies. Place them in a 10-inch springform pan. Then, pour the butter or margarine on top. Freeze for 15 minutes. Next, Pour the hot fudge topping on the crust. Get the extra cookies, and place them around the border of the pan. Freeze for 15 more minutes.


Then, get the vanilla ice-cream and spread over crust. Freeze for 25-30 minutes. Get the chocolate ice-cream, and layer over vanilla ice-cream. Freeze for 25-30 minutes.


For an extra effect, get more hot fudge topping and drizzle over the top.











Chocolate Chip KISSES Cookies


Ingredients:


48 HERSHEY'S KISSES Brand Milk Chocolates or HERSHEY'S KISSES WITH ALMONDS Brand Milk Chocolates


1 cup (2 sticks) butter or margarine, softened


1/3 cup granulated sugar


1/3 cup packed light brown sugar


1 teaspoon vanilla extract


2 cups all-purpose flour


1 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips


CHOCOLATE DRIZZLE(recipe follows)


Directions:


1. Heat oven to 375°F. Remove wrappers from chocolates.





2. Beat butter, granulated sugar, brown sugar and vanilla in large bowl until well blended. Add flour to butter mixture; blend until smooth. Stir in small chocolate chips. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls; place on ungreased cookie sheet.





3. Bake 10 to 12 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Prepare CHOCOLATE DRIZZLE; drizzle over each cookie. About 4 dozen cookies.








CHOCOLATE DRIZZLE: Place 1/4 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips and 1 teaspoon shortening in small microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.








Extreme Chocolate Cheesecake





Crust:


2 1/2 cups chocolate cookie crumbs


2 tablespoons chocolate sugar (Chocolate sugar is sugar stored in an airtight container for at least 3 months with cocoa beans. Discard beans when using sugar.)


6 to 8 tablespoons butter, melted


White Chocolate Layer:


20 ounce cream cheese, room temperature


1 cup chocolate sugar


3 eggs, room temperature


8 ounces milk chocolate chips, melted


1 tablespoon vanilla


1/4 cup sweetened condensed milk


2 tablespoons all-purpose flour


2 tablespoons cornstarch





Milk Chocolate Layer:


20 ounces cream cheese, room temperature


1 cup chocolate sugar


3 eggs


8 ounces white chocolate chips, melted


1 tablespoon vanilla


1/4 cup sweetened condensed milk


2 tablespoons flour


2 tablespoons cornstarch





Fudge Cake Layer:


1 store-bought fudge cake mix





Dark Chocolate Ganache Frosting:


2 cups heavy whipping cream


2 tablespoons butter


3 tablespoons powdered sugar


24 ounces dark chocolate chips











Crust:


Preheat the oven to 350 degrees F.


Mix all ingredients together and press into the bottom of a 10-inch springform pan. Bake for 10 minutes. Remove from oven and set aside to cool.


White Chocolate Layer:


Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour white chocolate layer into a pan and refrigerate until you've finished mixing milk chocolate layer.





Milk Chocolate Layer:


Cream together cream cheese and sugar until fluffy. Add eggs 1 at a time then add remaining ingredients and mix until combined. Do not over mix. Pour milk chocolate layer on top of white chocolate layer and bake for 1 hour 15 minutes to 1 hour 45 minutes.





Fudge Cake Layer:


Prepare store bought cake mix as directed on package for 2 layer cake. Pour into 10-inch round battered and floured cake pan. Add batter until about 2/3 full and bake as directed. Remove from oven and cool. Torte cake by cutting it in 2 layers horizontally making about 1-inch cake layers. Put cooled, torted cake on top of cooled cheesecake.





Dark Chocolate Ganache Frosting:


In a heavy pan heat whipping cream, butter and powdered sugar to a boil while whisking constantly. Place chips in a large stainless steel bowl, add hot cream mixture and let set for 5 minutes. Whisk together until smooth. Let cool until it reaches spreading consistency. Cover assembled cheesecake. Garnish with as much chocolate as you can stand
the best place is recipe.com they have evrything u need.





also try looking up McCorrmicks holiday french toast and tabascos spinach and artichoke dip. yum, now im hungry. lol gl
Here is one I came up with... I love it and it gets good reviews when I share it.





Canadian maple grilled chicken breast:





1 large bottle of the darkest maple syrup you can get- best to get from a sugar bush, but make SURE it is maple syrup, not maple flavored syrup.


1 large jar of Djion Mustard


2-3 tbsp of powdered Ginger


2-3 tbsp of Granulated Garlic


1-2 tbsp of coarse Ground Pepper


Combine all ingredients above and whisk them untill blended. Put Boneless, Skinless chicken breast, with or without tenderlons removed (prefference I usually make 4 at a time.) into a large bowl or plastic container, ensure all meat is covered with sauce. Let marinate for a minimum 8 hours then grill on a med-high heat untill done. Serve on a large fresh kaiser bun with lettuce and tomato.





***IMPORTANT- Discard remaining sauce, do not re-use or use as a condiment. it is one time use only.





Enjoy!
TRY LANDOLAKES.COM THEY HAVE GREAT RECIPES............
I'm trying to get my teenage daughters to cook also, here are some very easy recipes to get them started. Good luck!!





Busy Day Cobbler





1/3 cup butter


1 cup flour


1/3 cup sugar


2 tsp. baking powder


1/4 tsp. salt


2/3 cup milk


one large can sliced peaches with liquid


1/4 cup additional sugar


1 Tbsp cinnamon





Melt butter in 8 by 11 inch baking dish. In bowl combine flour, 1/3 cup sugar, baking powder, salt and milk. Pour over butter but do not stir. Over this pour sliced peaches (liquid included, but not all of it - I usually leave about 1 inch of liquid in the can, if you pour in all the liquid, it's too much)


Sprinkle peaches with additional sugar and cinnamon. Bake at 350 degrees for 45 minutes. Good served warm with ice cream.


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BANANA PECAN MUFFINS


3/4 cup chopped pecans


2 cups flour


1 Tbsp. baking powder


½ tsp. salt


1 stick butter, softened


¾ cup brown sugar


2 eggs


1 ½ tsp. vanilla


1 ½ cups mashed ripe bananas (about 3)





Preheat oven to 375 degrees. Grease muffin tins or line with paper cups.





In bowl, combine foure, baking powder and salt.





In another bowl, cream butter, sugar, and vanilla until smooth and creamy. Beat in eggs one at a time. Add mashed bananas and beat until combined.





Stir dry ingredients into banana mixture just until flour disappears. Lightly stir in nuts





Spoon batter into muffin cups to the top. Bake 20 - 25 minutes, until toothipck comes out clean.





Makes 12 muffins.


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HOT FUDGE PUDDING CAKE





1 ¼ cups granulated sugar, divided


1 cup flour


½ cup cocoa, divided


2 tsp. baking powder


¼ tsp. salt


½ cup milk


1/3 cup butter or margarine, melted


1 ½ tsp. vanilla extract


½ cup packed light brown sugar


1 ¼ cup hot water





1. Heat oven to 350 degrees


2. Stir together ¾ cup granulated sugar, flour, ¼ cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9 inch square baking pan. Stir together remaining ½ cup granulated sugar, brown sugar and remaining ¼ cup cocoa; sprinkle mixture evenly over batter. Pour hot water slowly over top . Do not stir.


3. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve warm with ice cream.


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POTATO SOUP





Cut up celery and onion, add to water in large pot


Boil until vegetables are tender


Cut up peeled potatoes and add to water; boil until potatoes are almost done


Add sliced polish sausage, cook till heated through


Add a little butter and some milk, be careful not to curdle the milk


Add salt and pepper to taste


Turn down heat so you don’t curdle the milk and add Velveeta cheese until it has the cheesy flavor you like.


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Strawberry Angel Food Cake





1 storebought Angel Food cake, torn into bite sized pieces


1 (8oz.) package no fat cream cheese, softened


1 (12 oz.) container light whipped cream


2/3 cup powdered sugar


2 lbs. fresh strawberries, sliced





With electric mixer, mix together the cream cheese, whipped cream and powdered sugar.





In a large clear glass bowl, layer half of the cake, spread half of the cream cheese mixure over that, then half of the strawberries. Repeat layers, ending with strawberries.





Chill until ready to serve.


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allrecipes.com is the best site!
I'll bet your 2 girls want something easy and yummy, right MOM?





Well here you go and I will assure you they will love this cake and it will boost their confidence.





Double Cherry Refrigerator Cake





1 pkg. cherry gelatin, 4 serving size


1 pkg. cherry cake mix





Dissolve gelatin in ¾ cup boiling water; add ½ cup cold water. Set aside at room temperature. Mix and bake cake as directed on package and pour in a 9” x 13” greased baking pan. Cool cake 30 minutes. Leave cake in pan and poke deep holes through top of cake with a meat fork. Space holes about ½” apart. Pour gelatin mixture into holes. Refrigerate cake completely until gelatin is set.





Cherry Cake Topping





1 pkg. whipped topping mix, 2 to 2 ½ cup size


1 pkg. vanilla instant pudding mix, 4 serving size


1 ½ c. cold milk


1 tsp. vanilla





In a chilled, deep bowl, blend and whip topping mix, pudding, milk and vanilla until stiff. Frost cake immediately. Cake must be stored in the refrigerator and served chilled. Frosted cake may be frozen for storage.
Homemade Mac and Cheese


YOUR GOING TO LOVE THIS! ITS VERY VERY CHEESY WE MAKE IT MOSTLY ON SUNDAYS AND ON HOLIDAYS HOPE YOU GUYS ENJOY IT.


1 (16 ounce) box macaroni


2 cups finely shredded monterey jack cheese


2 cups finely shredded mozzarella cheese


2 cups finely shredded cheddar cheese


1 box Velveeta cheese


1/2 cup butter or margarine


1 quart half-and-half


2 eggs, beaten


1 1/2 cups milk


pepper


6-8 servings





1. COOK PASTA TO BOX DIRECTIONS.


2. MELT BUTTER.


3. IN A LARGE BOWL ADD PASTA,MELTED BUTTER,MONTEREY JACK,MOZARELLA, STIR WELL TO COMBINE.


4. ADD MIXTURE TO A LARGE DEEP CASSEROLE 13X9X4.


5. CUBE VELVETTA, PUSH THE VELVETTA DOWN INTO PASTA MIXTURE (DO IT EVENLY).


6. ADD EGGS TO 1 1/2 CUPS OF MILK AND POUR EVENLY OVER PASTA.


7. SLOWLY POUR HALF AND HALF OVER THE PASTA (YOU MAY NOT NEED THE WHOLE QT).


8. TOP WITH 2 CUPS OF THE CHEDDAR.


9. BAKE IN PREHEATED OVEN AT 350 UNTIL BROWN AND BUBBLY (ABOUT AN HOUR OR SO) PUT A COOKIE SHEET UNDER CASSEROLE DISH IN CASE IT COOKS OVER.