What Are Some Tasty, Simple, Quick, and Easy Recipes?

So far I know how to make risotto and REALLY good popcorn shrimp from scrap.





I want to obtain some good but simple recipes I can make from scrap.





Dessert recipes would be nice. :)What Are Some Tasty, Simple, Quick, and Easy Recipes?
this is my fave dessert. they are really yummy! i make them all the time :)








CHOCOLATE TRUFFFLES








Preparation Time





30 - 240 minutes


Makes





26


Add ingredients to shopping list


Ingredients





* 1 x 250g pkt Woolworths Select Dark Chocolate, finely chopped


* 125ml (1/2 cup) thickened cream


* 1-2 tbs rum or brandy


* 150g dark chocolate melts, melted


* 130g (2 cups) shredded coconut





Method





1. Place the chopped chocolate in a glass or ceramic bowl. Heat the cream in a small saucepan over medium-high heat until just boiling. Pour the cream over the chocolate. Stir gently until the chocolate melts and the mixture is smooth.


2. Stir in the rum or brandy. Cover and set aside for 2-3 hours or until firm.


3. Line a baking tray with non-stick baking paper. Roll heaped teaspoonfuls of the chocolate mixture into balls. Place on the lined tray. Cover and place in the fridge for 1 hour or until firm.


4. Melt the chocolate melts following packet directions. Place the coconut on a large plate. Dip 1 truffle into the chocolate, then roll the truffle in the coconut to coat. Place on the lined tray. Repeat with remaining truffles. Set aside until set.





Notes %26amp; tips





* To freeze: Place in an airtight container. Label, date and freeze for up to 6 months.What Are Some Tasty, Simple, Quick, and Easy Recipes?
Raspberry-Chocolate Mousse





1 1/2 cups frozen unsweetened red raspberries, thawed





3/4 cup semisweet chocolate chips





2 Tbsp. sugar





1 cup whipping cream





Place strainer over medium bowl; pour berries into strainer. Press berries with back of spoon through strainer to remove seeds; discard seeds. Reserve 2 Tbsp. raspberry puree for topping.





In small saucepan, combine chips, 1 Tbsp. of the sugar and 2 Tbsp. of the whipping cream. Cook over low heat for 3-4 minutes or 'til chocolate is melted, stirring constantly. Stir in remaining raspberry puree. Cool 10 minutes or 'til completely cooled.





In a small bowl, beat remaining cream until soft peaks form. Add remaining 1 Tbsp. sugar; beat until stiff peaks form. Reserve 1/2 cup whipped cream for topping.





Gently fold remaining whipped cream into chocolate mixture. Spoon into dessert dishes or parfait glasses. Refrigerate at least 1 hour.





Fold reserved 2 Tbsp. berry puree into reserved 1/2 cup whipped cream. Refrigerate until serving time. Just before serving, pipe berry whipped cream onto mousse.





Serves 4








Cafe au Lait Parfaits





4 cups cold half-and-half or milk, divided


1 package (4-serving size) vanilla flavor instant pudding and pie filling


4 teaspoons instant coffee, divided


1 package (4-serving size) chocolate flavor instant pudding and pie filling


Whipped topping and cocoa powder or grated chocolate, for garnish (optional)





Pour 2 cups of the cold half-and-half into a medium bowl. Add the vanilla flavor pudding mix and 2 teaspoons of the instant coffee. Beat with a wire whisk for 2 minutes or until well blended.





Pour the remaining 2 cups of cold half-and-half into another medium bowl. Add the chocolate flavor pudding mix and the remaining 2 teaspoons of instant coffee. Beat with a wire whisk for 2 minutes or until well blended.





Remove 2/3 cup of each flavor of pudding from its bowl and whisk together in another medium bowl until well blended. Let all 3 pudding mixtures stand for 5 minutes.





Spoon the chocolate pudding evenly into 6 dessert glasses. Layer with the chocolate-vanilla pudding mixture; then top with the vanilla pudding.





Refrigerate for 2 hours or until ready serve. Garnish with whipped topping and cocoa powder or grated chocolate, if desired.





Servings: 6
Fruity Chicken Surprise





1 Frozen Chicken Breast


1/3 Cup diced pineapple


Olive Oil Spray


Sea_salt , optional


Freshly ground black pepper , optional





Step: 1 Spray the chicken with olive oil. Sprinkle with salt and pepper.





Step: 2 Place the chicken breast on the foil and top with the pineapple


Seal the foil tightly to make a packet.





Step: 3 Cook in a pre heated oven on 200C (390F)


for at least 1 hour 30 minutes


until chicken is cooked all the way through and juices run clear.





Tomato Salad





3 Vine Tomatoes


1/4 Cup Mozarella Cheese - Cubed


4 Basil Leaves


2 Tsp Garlic Infused Olive Oil


Sea_salt to taste





Step: 1 Cut the tomatoes into eighths.


Add to the cheese and sprinkle with salt.





Chop the basil and add to the dish.


Add the oil and stir until coated.





Serve.





Hawaiian Shrimp





6 big shrimp , shelled and deveined. (fresh are better, but frozen will do)


1/4 cup all_purpose_flour


1 can of beer (use a little bit and drink the rest!)


1/4 cup flaked coconut (must be fresh for best flavor)


Sunflower_oil for frying





Step: 1 Heat oil 350掳F


Dredge shrimps in flour, let sit for a couple minutes.


Dip into beer, than roll in grated coconut.


Deep fry for no more than 1.1./2- 2 minutes, or shrimps will be chewy.


Drain on paper towels and serve


on white rice with pineapple and chinese pea pods
SHORTBREAD





ingreadiants





# vanilla pod, halved lengthways


# 100g caster sugar, plus extra for sprinkling


# 200g unsalted butter, softened, plus extra for greasing


# 300g plain flour, sifted, plus extra for dusting





Makes 24


Takes 15 minutes to make, 15 minutes in the oven, plus chilling and cooling





1. Using a knife, scrape along the cut side of the vanilla pod to remove the seeds. Place the seeds in a large bowl with the sugar and mix well (store the vanilla pod in a jar of sugar to flavour the sugar). Add the butter and mix with a wooden spoon until lightly creamed. Add the flour and a pinch of salt, then mix to a soft dough. Turn out, wrap in cling film and chill for 1 hour or overnight.








2. On a lightly floured surface, roll the dough out until about 5mm thick. Use an 8cm round fluted cutter to cut out the biscuits, re-rolling the trimmings to make 24. Transfer to 2 large, greased baking trays. Sprinkle with sugar, then chill for 10 minutes.





3. Meanwhile, preheat the oven to 160掳C/fan140掳C/gas 3. Bake the biscuits for about 15 minutes, swapping the trays around halfway, until pale golden. Transfer to a wire rack to cool and crisp up. Place the shortbread in a large storage jar ready to take to the picnic.





TIP


Store the shortbread in an airtight container in a cool place for up to 3 days.








contains


Per serving:


124kcals


7.2g fat (4.6g saturated)


1.2g protein


14.5g carbs


4.6g sugar


trace salt
BLUEBERRY BREAD PUDDING WITH GOLDEN


DESSERT SAUCE





Golden Sauce:





3 t. butter


1/2 c. sugar


1 c. whipping cream


3 t. brandy (may be omitted)





Bread Pudding:





3 t. soft butter


3/4 c. sugar


3 eggs


2 t. vanilla


3 1/2 c. milk


8 c. bread cubes cut to 1'; square or smaller (sourdough loaf or any heavy bread)


1 3/4 c. fresh blueberries


2 t. sugar


1/2 t. cinnamon





Prepare Golden Dessert Sauce:





In medium pan, combine butter and sugar. Cook and stir over low heat until butter is melted. Stir in cream, and if desired, brandy.


Bring to a boil while continuously stirring; reduce heat. Boil gently, uncovered, for 5-10 minutes or until sauce is slightly thickened. Refrigerate if not using in 2 hours. Reheat when serving.





In a large mixing bowl, beat butter and sugar with electric mixer on med/high speed until well combined. Add eggs and vanilla; beat 2-3 minutes or until fluffy. Slowly stir in milk.





Place bread cubes in extra large bowl; pour milk mixture over the bread and mix well, soaking all cubes. Let stand 5 minutes.





Gently stir blueberries into bread mixture; transfer to an ungreased 3-quart baking dish. Combine 2 tablespoons sugar and cinnamon; sprinkle evenly over mixture.





Drizzle 1/3 cup of Golden Dessert Sauce over top.





Bake about 35 minutes or until knife inserted comes out clean.





Serve warm with additional Golden sauce spooned over individual servings.





Refrigerate left-overs - reheat in the microwave when serving - enjoy anytime!
There's a Hummus recipe that I got from this lady and it is DELICIOUS!


It tastes so much better than the ones you buy at the grocery store.





Here's the recipe if you're interested:





3 tablespoon--lemon juice





1 tablespoon--olive oil





1/4 cup--water





1--small garlic clove





1 teaspoon--salt





1 1/2 cups--canned chick peas, drained





1 teaspoon--Tahini (optional)





1 handful of chopped parsley





A dash of red pepper flakes








1. Drain the chick peas, put them in a colander, and rinse them under water until all the foam is gone.





2. Blend all ingredients, except pepper flakes, in a food processor. Puree until the spread is smooth. Sprinkle on the pepper flakes and you're done!





3. Use veggies, bread, crackers, or tiny pitas to scoop up the hummus!





Hope you'll like it as much as I did. Tell me how it works out. =)
this is quick, easy %26amp; yummy! My 10 year old makes it, but it is delicious!





Funnel Cakes





1 cup flour


1Tbs. + 1 tsp. sugar


录 tsp. baking powder


录 tsp. salt


陆 tsp. vanilla


2/3 cup milk


1 egg








Mix everything together and pour into hot oil.(you can pour from a funnel but we just pour from a ladle. Just start with an outside circle and work your way in. It only takes a minute or two, then flip. One more minute and it's done.





Sprinkle with powdered sugar
Line a 9 X 13 pan with foil.


Place 4 or 5 chicken breasts in pan.


Spoon a 300 ml jar of brushetta on top of breasts.


Break up about 1/3 container of feta cheese and put on top of breasts.


cover with more foil.


bake for 20 minutes.


uncover and bake for about 10 more minutes.
Food Network's Rachael Ray's 30 minute meals is a good beginning.





or this site:


http://www.myrecipes.com/recipes


click on the quick and easy tab





http://www.eatingwell.com/recipes/collec鈥?/a>
Heat evaporated milk (one can) and blend it with a package of strawberry gelatin. Serve onto a mold. Chill and enjoy !
EASY BANANA BREAD





1/2 c. butter


1 c. sugar


2 eggs


3 over ripe bananas, mashed


2 c. flour


1 tsp. soda


3 tbsp. sour cream


1 c. chopped nuts





Cream butter and sugar, add eggs, then mashed bananas and sour cream. Sift flour and soda, add to batter with nuts. Bake 1 hour at 325 degrees. Yields 3 small loaves (3 x 5 inches) or 1 loaf (5 x 9 inches).





BANANA SPLIT CAKE





Graham cracker crumbs


2 eggs, beaten stiff


2 c. powdered sugar


1 stick butter


Sliced bananas


Crushed pineapple (drained)


Dream Whip


Nuts and cherries





Make graham cracker crust in bottom of pan. Beat eggs, powdered sugar and butter. Layer the rest of the ingredients in the order given. The amounts depend on the size of Banana Split Cake you need.





FROG EYE SALAD





Cook Acini Di Pepe macaroni: Bring 6 cups water to a rapid boil in 3 quart saucepan. Add 2 teaspoons salt. Slowly add 1 cup Acini Di Pepe. Return to rapid boil, stirring to separate. Boil only 2 minutes. Cover and remove from heat. Let stand 6 to 8 minutes. Drain immediately and rinse with cold water to chill.





3/4 c. sugar


2 tbsp. flour


1/2 tsp. salt


2/3 c. pineapple juice (from canned pineapple shown below)


2 eggs, beaten


1 tsp. lemon juice





In small saucepan, mix sugar, flour and salt; stir in pineapple juice and egg. Cook over moderate heat, stirring constantly until thickened (or cook in microwave). Add lemon juice, set aside and cool.


Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover, place in refrigerator until chilled. Add the following:








2 cans (11 oz. each) mandarin oranges, drained


1 can (20 oz.) pineapple tidbits, drained


1 can crushed pineapple, drained


1 carton (8 oz.) dairy whipped topping


1 c. miniature marshmallows





Stir lightly. Chill at least 1 hour before serving.


Serves 8-10.





CUCUMBER SALAD





2 cucumbers


1 large onion


1 green pepper


2 large ripe tomatoes


1 cup vinegar


1/3 cup olive oil


salt and pepper, to taste





Slice two cucumbers thinly. Do not peel. Let this stand in salted water for 1/2 hour. Drain and rinse in cold water.


Dice onion, green pepper and tomatoes. Add one cup vinegar and 1/3 cup olive oil. Add salt and pepper to taste.





Before serving, let stand for 15-30 minutes so that vinegar and cooking oil can settle in ingredients.





Cooks Suggestion: Add 1 or 2 cloves pressed garlic and fresh chopped basil to olive oil.





Submitted by: Emily





Stuffed Cherry Tomatoes


24 cherry tomatoes (can use a mixture of red and yellow tomatoes)








Cut a small portion off the bottoms of each tomato so they will sit on a try without rolling. slice off the tops of each tomatoes and scoop out centers with the small end of a melon scope to make a hollow yet sturdy shell; discard centers. TIP: Turn cherry tomatoes upside down and use the bottom for the top when stuffing. This keeps them standing straight.





Invert tomatoes onto damp paper towels and cover with plastic wrap. Refrigerate until ready to fill.





Using a small spoon, fill each tomato with about 1 teaspoon of the filling of your choice. Refrigerate until ready to serve. Remove from refrigerator 15 minutes before serving.





Crab Filling:


1/2 pound cooked crabmeat, finely chopped


1/4 cup diced celery, very finely chopped


1 tablespoon cashew nuts, chopped fine


1/4 teaspoon Worcestershire sauce


1/8 teaspoon salt or to taste


1/2 teaspoon fresh tarragon, chopped (or 1/4 tsp. dried)


1/2 to 1 tablespoon mayonnaise





In a bowl, combine crabmeat, celery, cashew nuts, Worcestershire sauce, salt, tarragon, and mayonnaise (use just enough mayonnaise to moisten and hold ingredients together).








Mozzarella Cheese Filling:


1 to 2 teaspoons pine nuts, toasted and coarsely chopped


4 ounces fresh soft Mozzarella Cheese


2 tablespoon chopped oil-packed sun-dried tomatoes


1 teaspoon chopped fresh chives


Salt and freshly ground pepper





Preheat oven to 350 degrees F. Place pine nuts on a baking sheet; bake for 10 minutes or until a light golden brown. In a bowl, combine mozzarella cheese, sun-dried tomatoes, pine nuts, and chives. Season to taste with salt and pepper.





http://whatscookingamerica.net/Appetizer鈥?/a>