Hi guys,
For anyone that has been following either of my blogs (highly doubtful as they are fairly new), I'm so sorry, i kind of had a bit of a life upheaval recently and have been kind of withdrawn from the world...but as many writers will say..."great sorrow leads to great art" and i have had a wonderful influx of inspiration because of what happened a few weeks ago...so hopefully i will be able to get some stuff up this weekend...
Much love to any who read,
xoxo
Wednesday, October 21, 2009
Monday, August 24, 2009
Disclaimer
Hi guys,
Just a quick note for any legalities in regards to my blog.
All my recipes have been taken from public sites with no copy-right, I do not class them as my own, they are here purely because they make my mouth water when I read the ingredients and methods of cooking.
I am not allergic to anything, so I don't take much notice of what I put into my recipes, I will try to tag anything with Peanuts and Dairy in them especially, but I can't promise anything.
Much Love
xoxo
Just a quick note for any legalities in regards to my blog.
All my recipes have been taken from public sites with no copy-right, I do not class them as my own, they are here purely because they make my mouth water when I read the ingredients and methods of cooking.
I am not allergic to anything, so I don't take much notice of what I put into my recipes, I will try to tag anything with Peanuts and Dairy in them especially, but I can't promise anything.
Much Love
xoxo
Where are the photos?
Hi guys,
I realise there aren't any photos with these recipes yet.
I will take some as I make them, but that could take a while.
Once again this is a call-out, if anyone uses these recipes, and they turn out okay, could you please send in photos.
I will put an email address up for you to send them in once people show an interest in sending them.
Much Love
xoxo
I realise there aren't any photos with these recipes yet.
I will take some as I make them, but that could take a while.
Once again this is a call-out, if anyone uses these recipes, and they turn out okay, could you please send in photos.
I will put an email address up for you to send them in once people show an interest in sending them.
Much Love
xoxo
Chicken and Vegetable Rice Skillet
1 teaspoon vegetable oil
1 can cream of chicken soup
2 green onions sliced
1 pound chicken breast
1 cup of rice
1 cup of water
2 cups sliced carrot
Heat oil at medium-high heat in large skillet. Add chicken and cook until browned.
Stir in mixture of soup, water, rice and carrots.
Heat to a boil. Reduce heat to low once boiling.
Simmer covered until chicken is cooked through and rice has absorbed most of the liquid, stirring occasionally.
Add green onions for last 5 minutes.
1 can cream of chicken soup
2 green onions sliced
1 pound chicken breast
1 cup of rice
1 cup of water
2 cups sliced carrot
Heat oil at medium-high heat in large skillet. Add chicken and cook until browned.
Stir in mixture of soup, water, rice and carrots.
Heat to a boil. Reduce heat to low once boiling.
Simmer covered until chicken is cooked through and rice has absorbed most of the liquid, stirring occasionally.
Add green onions for last 5 minutes.
Chicken Tetrazzini (contains Dairy)
(This is one of the best dishes to freeze for later use! Divide the mixture into 4 medium sized disposable aluminum loaf pans. Each of the pans will hold 2 to 3 servings. Freeze unbaked casseroles up to two months! Let stand 30 minutes to an hour at room temperature, and bake as directed.)
1 (16 ounce) package angel hair pasta
½ cup chicken broth
4 cups chopped, cooked chicken
1 (10 ounce) can cream of celery soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can of sliced mushrooms, drained
½ cup grated or shredded Parmesan
1 teaspoon pepper
½ teaspoon salt
2 cups shredded cheddar cheese
Prepare pasta according to package directions; drain.
Return pasta to pot and toss with chicken broth.
Stir together chopped chicken and next 8 ingredients in a large bowl; add pasta and toss well. Spoon mixture into 2 lightly greased 11x7 baking dishes. Sprinkle evenly with cheddar cheese.
Bake, covered, at 350 degrees for 45 minutes; uncover and bake 15 more minutes or until cheese is melted in bubbly.
1 (16 ounce) package angel hair pasta
½ cup chicken broth
4 cups chopped, cooked chicken
1 (10 ounce) can cream of celery soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can of sliced mushrooms, drained
½ cup grated or shredded Parmesan
1 teaspoon pepper
½ teaspoon salt
2 cups shredded cheddar cheese
Prepare pasta according to package directions; drain.
Return pasta to pot and toss with chicken broth.
Stir together chopped chicken and next 8 ingredients in a large bowl; add pasta and toss well. Spoon mixture into 2 lightly greased 11x7 baking dishes. Sprinkle evenly with cheddar cheese.
Bake, covered, at 350 degrees for 45 minutes; uncover and bake 15 more minutes or until cheese is melted in bubbly.
Bruschetta Minute Steaks (contains Dairy)
1 teaspoon oil
3 boneless skinless beef steaks (minute-fry steaks)
1 large tomato, chopped
½ yellow pepper, finely chopped (you can freeze the other half for later use)
¼ cup zesty italian dressing
½ package of stove top stuffing mix for chicken (prepared as directed on package)
½ cup shredded mozzarella cheese
Heat oil in a large skillet on medium-high heat. Add steaks; cook 1 minute on each side, or until lightly browned on both sides.
Meanwhile, mix tomatoes, peppers and dressing; spoon over steaks.
Top with prepared stuffing; sprinkle with cheese.
Reduce to a medium-low; cover. Simmer 3 to 5 minutes or until cheese is melted and steak is cooked to your liking.
3 boneless skinless beef steaks (minute-fry steaks)
1 large tomato, chopped
½ yellow pepper, finely chopped (you can freeze the other half for later use)
¼ cup zesty italian dressing
½ package of stove top stuffing mix for chicken (prepared as directed on package)
½ cup shredded mozzarella cheese
Heat oil in a large skillet on medium-high heat. Add steaks; cook 1 minute on each side, or until lightly browned on both sides.
Meanwhile, mix tomatoes, peppers and dressing; spoon over steaks.
Top with prepared stuffing; sprinkle with cheese.
Reduce to a medium-low; cover. Simmer 3 to 5 minutes or until cheese is melted and steak is cooked to your liking.
Cheddar Bacon Chicken
4 skinless, boneless chicken breasts, pounded to ½ inch thickness
salt and pepper
1 tablespoon olive oil
¼ cup barbecue sauce
½ cup diced tomatoes
¼ cup Hormel real bacon pieces
1 cup shredded cheddar cheese
Season chicken breasts with salt and pepper. Heat the oil in a large non-stick pan over medium high heat. Add the chicken and cook on both sides until done. Place chicken on a baking sheet and top with barbecue sauce, tomatoes, bacon pieces and cheese, in that order.
Place in oven and broil just long enough for cheese to melt.
salt and pepper
1 tablespoon olive oil
¼ cup barbecue sauce
½ cup diced tomatoes
¼ cup Hormel real bacon pieces
1 cup shredded cheddar cheese
Season chicken breasts with salt and pepper. Heat the oil in a large non-stick pan over medium high heat. Add the chicken and cook on both sides until done. Place chicken on a baking sheet and top with barbecue sauce, tomatoes, bacon pieces and cheese, in that order.
Place in oven and broil just long enough for cheese to melt.
Roast Chicken
(While I know Roast Chicken seems VERY intimidating at first, it's super easy to make - and you can get a few meals out of it - making it very economic!)
1 whole chicken (washed, patted dry)
4 tablespoons unsalted butter, softened
¾ teaspoon coarse salt
Freshly ground pepper to taste
Heat oven to 450.
Rub the chicken on the outside with butter.
Sprinkle with salt and pepper.
Place chicken in oven.
Reduce heat to 340.
Cook until juices run clear when thigh is pierced with a knife (about 1 hour).
Allow chicken to sit 10 minutes before cutting into serving sizes.
1 whole chicken (washed, patted dry)
4 tablespoons unsalted butter, softened
¾ teaspoon coarse salt
Freshly ground pepper to taste
Heat oven to 450.
Rub the chicken on the outside with butter.
Sprinkle with salt and pepper.
Place chicken in oven.
Reduce heat to 340.
Cook until juices run clear when thigh is pierced with a knife (about 1 hour).
Allow chicken to sit 10 minutes before cutting into serving sizes.
Mexican Chicken (contains Dairy)
4 boneless chicken breasts
salsa
½ cup shredded cheese
In a 9x13 pan, cover the chicken breasts with salsa.
Cover with foil, bake at 350 degrees for 25 minutes.
Layer on cheddar and mozzarella (or just one kind).
Bake for 5-10 minutes, until cheese is melted.
Serve with white rice and tortilla chips.
salsa
½ cup shredded cheese
In a 9x13 pan, cover the chicken breasts with salsa.
Cover with foil, bake at 350 degrees for 25 minutes.
Layer on cheddar and mozzarella (or just one kind).
Bake for 5-10 minutes, until cheese is melted.
Serve with white rice and tortilla chips.
Thursday, August 20, 2009
Will you answer the call?
Ok, so I will tell you a little bit about me, and why this blog is here.
My name is Amanda-Lee, I am 18 years old, I come from Sydney Australia. Ok so introduction over.
I want to create a blog to house all the recipes that i want to take with me when i leave home.
I also would like these recipes to be available to others (namely, you, the reader) because although it sounds easy to just go find a recipe, when you don't really have a clue as to what you're looking for, it can be a little daunting.
Of course I'm going to need some help, because my tastes aren't everybody's, for example, not everyone would think to put Mayonnaise on their Scrambled Eggs in the morning.
I want to collect recipes from everywhere and put them all in here.
I have the next two days off work, and some starting recipes in mind.
And also this is a call-out, I need a food critic to help me, as I can't make all this food by myself. So if anyone is in the mood to cook and eat random recipes contact me via the comment box and I will get in touch.
Basically, my reasoning for collecting recipes is that I will move out of home soon, and I want to be ready. Ready to cook up a storm, make a mess and eat good food.
Much love,
xoxo
My name is Amanda-Lee, I am 18 years old, I come from Sydney Australia. Ok so introduction over.
I want to create a blog to house all the recipes that i want to take with me when i leave home.
I also would like these recipes to be available to others (namely, you, the reader) because although it sounds easy to just go find a recipe, when you don't really have a clue as to what you're looking for, it can be a little daunting.
Of course I'm going to need some help, because my tastes aren't everybody's, for example, not everyone would think to put Mayonnaise on their Scrambled Eggs in the morning.
I want to collect recipes from everywhere and put them all in here.
I have the next two days off work, and some starting recipes in mind.
And also this is a call-out, I need a food critic to help me, as I can't make all this food by myself. So if anyone is in the mood to cook and eat random recipes contact me via the comment box and I will get in touch.
Basically, my reasoning for collecting recipes is that I will move out of home soon, and I want to be ready. Ready to cook up a storm, make a mess and eat good food.
Much love,
xoxo
Subscribe to:
Posts (Atom)
