i need new recipes.?

Clementina Collelo: How about over 14000 recipes? Is that enough? Join my cooking group. A group with a personal touch, Free to join and no obligationshttp://groups.msn.com/CookingWithKay

Elvin Mannheimer: I love this one:Multicolored-Pepper Steaks with Balsamic Onions Prep and Cook Time: About 45 minutesMakes: 4 servingsNotes: To crack the peppercorns, whirl briefly in a spice or coffee grinder or crush with the flat side of a large knife or the flat bottom of a heavy glass.2 tablespoons butter2 tablespoons olive oil2 sweet onions (1½ lb. Total), such as Walla Walla, Vidalia, or Maui, peeled and slivered lengthwiseAbout ½ teaspoon salt½ teaspoon sugar2 tablespoons balsamic vinegar1 tablespoon fresh thyme leaves4 boned tender beef steaks (each 1 to 1½ in. thick and 9 to 12 oz.), such as top loin (New York strip) or rib eye¼ cup fresh-cracked multicolored peppercorns (see notes)Melt 1½ tablespoons butter with 1½ tablespoons olive oil in a 12-inch frying pan ov! er medium heat. Add onions and stir in ½ teaspoon salt. Cover and cook, stirring occasionally, until onions are limp, about 8 minutes. Uncover and sprinkle with sugar. Increase heat to medium-high and stir often until onions begin to brown, 5 to 7 minutes. Add balsamic vinegar and 1½ teaspoons thyme leaves; stir often until liquid has evaporated, 1 to 2 minutes longer.Rinse steaks and pat dry. Sprinkle both sides lightly with salt, then coat with pepper. Melt remaining ½ tablespoon butter with ½ tablespoon olive oil in a 12-inch ovenproof frying pan over medium-high heat (divide among two pans if there’s not enough room for steak in one). Add steaks and cook until well browned on the bottom, 4 to 5 minutes. Turn steaks over and cook until beginning to brown on the other side, about 2 minutes. Transfer pan to a 375 degree oven and bake until medium-rare (still pink in the center; cut to test), 7 to 8 minutes, or until as done as you like (steak will continue cooking fi! r a few minutes after you take them out of the oven).Transfer ! steaks to warm plates. Spoon onions oven the top and sprinkle with remaining 1½ teaspoons thyme leaves....Show more

Zelma Casebier: Favorite E-Z recipes you might want to try. Good Luck & enjoy.COLA CHICKEN (And more variations of recipe)(My personal favorites….using this recipeare the ‘wings & ribs….ummm good!)4 skinless, boneless chicken breasts1 cup catsup1 12oz. can cola (pepsi, coke, etc.)Put chicken in a non-stick pan.Mix together catsup and cola, pour over chicken.Bring to a boil. Cover, reduce heat and cook 45 minutes.(turning chicken a few times, while cooking...to prevent from sticking to pan)Uncover, turn up the heat and continue to cook until the saucebecomes thick and adheres to the chicken.It turns into the most incredible BBQ sauce. Yummmm!You can double the recipe and use more pieces ofchicken....wings...would be ideal...add some hot sauce....presto "Hot Wings"! I have used Ribs, just as good. I tried this recipe with 'meatballs'....was equallya! s good...served over rice.I found another variation.....omit the catsup and add a small jar of Salsa (any variety). I have tried using Salsa (omitting the catsup....not).You'd think a recipe with only '3' ingredients couldn't be messed up....wouldn't you??Well...while I was preparing to fix the 'Cola Chicken' recipeusing Salsa.....I was also trying to carry on a conversation with myhusband...(just proves...I can't do two things at once)....mixed Salsa & Catsup (before I realized I was supposed to leave out the catsup) & Cola........still turned out really tasty (to me)...might be a little sweeter than some of you like.I fixed chicken wings, (using the above recipe)but...I added the spices from a MILD (I don't care for "HOT") Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).Finally....!! I fixed the 'SALSA' chicken......that's good , too.Another (bright)idea.....I thought of t! rying......replace thecatsup with a bottle of Shrimp Cocktail Sauce...a! nd add a bag of (pop corn) shrimp.....! Fixed the shrimp with cocktail sauce......eh...wasn't all thatgreat...was OK...probably won't be fixing it again.Also tried beef stew cuts......that was pretty good.....I can seemyself making this again.Served both over rice.....think the stew cuts would have been just asgood over noodles.Gonna try some butterfly cut pork chopes…..or boneless chops…or pork steaks……should be good!Try little cocktail wieners/sausages…for appetizers…..pork chops….pork steaks. (Maybe Vienna Sausages??)CRUNCHY ONION CHICKEN1 1/3 cups French’s Original French Fried Onions4 boneless skinless chicken breast halves1 egg, beatenLIGHTLY CRUSH:Onions in a plastic bag.DIP:Chicken in eggCOVER:With onion crumbs, press firmly to adhere to chicken.BAKE:Preheat oven to 400 degrees.Place chicken on lightly greased baking pan.Sprinkle with additional onion crumbs, if desired.Bake for 20 minutes or until no longer pink in center.Mushroom Chicken4 boneless/! skinless chicken breast (or any pieces you like)1 can cream of mushroom soup.1 can waterPlace chicken in crock pot (or sauce pan for stove top cooking)mix soup & 1 can of water togetherpour over chickencook on medium heat until boiling then reduce heat and cook until chicken is really tender & falling apart.Serve over noodles or rice or dressing....or??? POT ROASTYour choice of beef or pork (to fit crock-pot)1 pkg. dry Ranch dressing mix1 pkg. dry Italian dressing mix1 pkg. dry Brown Gravy mix1 cup waterPut beef in pot.Mix together all the dry mixes….then add water …pour over meat and cover & cook on high 4-6 hours.Until meat is tender.The first time I mad it I didn’t have the Italian Dressing mix….so I added a pkg. of Onion Soup Mix….I have to say I liked that better.If you use more water you might want to add more Brown Gravy mix….to make a thicker sauce. Was gonna add potatoes and carrots…but never got around to it. OLD SETTLER’S BEANS INGREDIENTS:1/2 lb.! ground beef1/2 lb. bacon1 chopped onionBrown in skillet and drain exce! ss grease.ADD:16 oz. can Red Kidney Beans (drained)24 oz. can Pork & Beans (drained)1/2 cup white sugar1/2 cup dark brown sugar1/4 cup Catsup2 TBLS. Molasses1/2 tsp. dry mustardMix Thoroughly !Cook in a crock pot until...hot...hot...hot! A pen pal’s version: That recipe for the Settler's beans, mine was a variation, same ingredients, but you put the finished product in a 13x9x2 pan. Heated it up in the oven, until hot, added a layer of frozen biscuits on top, bake until biscuits are brown.Kreamy Kool-Aid Pie1-(6 g) package un sweetened Kool-Aid powdered drink mix1-(14 oz.)can sweetened condensed milk1-(8 oz)container Cool Whip frozen whipped topping, thawed.1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)Cool Whip for top (optional) 1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.2. Fold in Cool Whip.4. If desired, spread more Cool Whip on top.5. Chill for a minimum of 4 hours.I’ve used: Strawberry…Cherry…Lemon-lime (Key-Lime Pie)….Lemonade (! Lemon Pie…might add some yellow food coloring for a more lemony look.)E-Z Cake RecipesNO EGGS, NO OIL, NO WATER .......JUST 1 12oz. SODA AND Cake MIX.CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)ORANGE CAKE MIX….ORANGE SODA PINEAPPLE MIX….PINEAPPLE SODA SPICE MIX…..ROOT BEER SODA ETC POUR CAKE MIX IN BOWLADD SODA USE LOAF CAKE PAN BAKE 350 DEGREES AS BOX SAYS.(P.S.PREPARE PAN WITH SPRAY)Your choice of frostings or use cool whip.ROBERT REDFORD DESSERTINGREDIENTS & INSTRUCTIONS FOR BOTTOM LAYER:Melt 1 stick butterAdd 1/2 cup nuts and 1 cup flour.Press into bottom of lightly greased 9 x 13 baking pan. Bake 20 minutes at 350 degrees.MIDDLE LAYER:Blend together 1 8oz. package cream cheese and 1 cup sugar. Fold in 1/2 small tub Cool Whip. Mix well.TOP LAYER:Mix together until mixture begins to thicken:1 large package vanilla instant pudding & 1 large package instant chocolate pudding with 3 cups milk.Spread on middle layer and chill to set. Spread remaining cool wh! ip on top & garnish with nuts & grated chocolate if desired.DIRT PUDDIN! GINGREDIENTS:1 pound bag of Oreo’s1 large box of instant vanilla pudding1 small container of Cool Whip1 Tablespoon powdered sugarINSTRUCTIONS:1.) Crush 3/4 bag of Oreo’s and spread in 9 x 13 baking dish.2.) Make pudding as directed on package.3.) Add Cool Whip & sugar, spread over crushed Oreo’s.4.) Crush remaining Oreo’s and sprinkle on top of pudding mixture. Refrigerate.Banana PuddingI usually double the recipe....never any left-overs.Ingredients:BananasUse instant Banana pudding or vanilla pudding fix by directions on box.Cool Whip...add to pudding mix thoroughly.Vanilla wafers Toasted coconut.Line serving dish with a layer of vanilla wafers (a row up the sides of dish, also.)Add a layer of sliced of bananasGently cover with a layer of 1/2 pudding mixture.Make a second layer of wafers, bananas & pudding.Top with some toasted coconut and/or crushed vanilla wafers.Mock Ice Cream Sandwiches2 whole graham crackersCool WhipSpread a thin layer of Cool Whip on 1 whole ! cracker….top with remaining cracker….freeze.Make several at a time.Melt some chocolate and drizzle over top before freezing.If you like these recipes……Find more quick â€" simple â€" E-Z â€" few ingredient….recipes…at E-Z Cookin’ group:http://groups.yahoo.com/group/e-zcookin/...Lots of interesting ‘stuff’ in files & links…come join & check it out.Pat in Indiana….pmsbar2@att.net...Show more

Monroe Rainey: I suggest you buy a copy of Joy of Cooking. It'll give you more recipes than you can handle.