What Are Some Good Food Recipes That You Suggest?

Hi, I Am A Person Who Almost Always Eats Common Foods And I Want To Try Something New And Very Interesting. If You Have Any Recipes That You Like, Then Please Tell Me! All Thoughts Are Appreciated! Thanks!





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Taco Salad





1鈭?/2 Pound Ground beef


Bottled French dressing


1/4 Cup Onion, chopped


1/2 Teaspoon Salt


1/4 Teaspoon Pepper


1/2 Teaspoon Dried oregano, crushed


1/2 Head iceberg lettuce, finely shredded


2 Tomatoes, cut in wedges


8 Ounce Can corn, drained


8 Ounce Can garbanzo beans, drain


1/2 Cup Radish slices


1鈭? 1/2 oz Package Tortilla or corn chips


1 Avocado, peeled and sliced


4 Ounce Cheddar cheese, shredded


Pitted black olives, sliced


Sour cream|Brown meat and drain off fat. Add 1/3 cup French dressing, onion, salt,


pepper and oregano. Simmer 5 minutes. Combine lettuce, tomatoes, corn,


beans, radishes and enough dressing to moisten. Toss lightly. For each


salad, serve meat mixture over tortilla chips. Top with lettuce mixture,


avocado, cheese, olives and sour cream, as desired.





Coconut Shrimp





1 1/2 lb large raw shrimp


1/2 c all-purpose flour


1/2 c cornstarch


1 T salt


1/2 T white pepper


2 T vegetable oil


1 c ice water


oil for deep frying


2 c short shredded coconut


1/2 c orange marmalade


1/4 c Grey Poupon country mustard


1/4 c honey


3-4 drops Tabasco sauce|Peel, devein %26amp; wash shrimp. Dry well on paper towels. Set aside.


In a bowl, mix all dry ingredients for batter. Add 2T oil %26amp; ice water.


Stir to blend. To fry: heat oil to 350 in deep fryer or electric


skillet. Spread coconut on a flat pan a little at a time, adding


more as needed. Dip shrimp in batter, then roll in coconut.


Fry in hot oil until lightly browned, about 4 minutes.


Bake at 300 5 minutes to finish cooking of the shrimp.





Serve with sweet %26amp; sour sauce or the following sauce:


Combine


marmalade,


Grey Poupon mustard,


honey %26amp; Tabasco sauce


to taste.








Oriental Short Rib Barbeque





4 lb Beef short ribs; *


2/3 c Green onions; thinly sliced


1/2 c Soy sauce


1/2 c Water


1/4 c Dark-roasted sesame oil


2 1/2 tb Brown sugar; packed


1 1/2 tb Sesame seeds; toasted,


-crushed


1 ts Garlic; crushed


1 tb Fresh ginger; grated


1/2 ts Ground red pepper


1/8 ts Fresh ground Szechuan pepper


Fresh mild red chili peppers


Green onions


Radish rose





|* Trim the beef short ribs and cut no more than 3/8 to 1/2'; thick.





Combine sliced green onions, soy sauce, water, sesame oil,


brown sugar, sesame seeds, garlic, ginger,red pepper


and Szechuan peppercorns.





Place beef short ribs and marinade in plastic bag or utility dish,


turning to coat. Close bag securely or cover dish and marinate


in refrigerator 4 to 6 hours,turning occasionally.





Remove ribs from marinade; reserve marinade.


Place ribs on grill over medium coals.


Broil 5 to 6 minutes.


Turn ribs over; brush or spoon on marinade.


Cover and continue cooking 5 to 6 minutes or until desired


degree of doneness.


Place ribs on platter; garnish with chili


peppers, green onions and radish rose.What Are Some Good Food Recipes That You Suggest?
Here's an alternative to the taco salad above-


(I don't know how many servings it makes, but it's a good amount)


I use:





2 medium sized containers of cottage cheese


2 packages of cream cheese


2 packages taco seasoning


4 large green peppers chopped


5 large tomatoes chopped


2 cans of olives, quartered


1/2 bag of shredded cheese


and some tortilla chips to go with it.





~Make sure the cream cheese is soft so you can mix it with the cottage cheese in a large bowl with a wooden spoon.


~Mix in the taco seasoning


~Top with green peppers, tomatoes, olives, and cheese on top.


~Grab some tortilla chips and scoop some taco salad on and enjoy!
I love Autumn soup!! Hers the link to the recipe http://hubpages.com/hub/The-perfect-soup鈥?/a> enjoy
Perhaps you will find one of these ideas interresting.





Green Corn Tamale Casserole


Corn - one of the world's great staples. This is great at a barbecue


1 (4 ounces) can whole green chilies


3 cups fresh corn or frozen


1/3 cup yellow cornmeal


2 tablespoons melted butter


1/2-1 teaspoons salt


1 cup cheddar or jack cheese, grated


METHOD


Preheat oven to 350掳 F degrees.


Butter baking dish. Cut chilies in wide strips. Combine corn, cornmeal, butter, and salt in bowl and vigorously stir.


Layer 1/2 cornmeal mixture, chili strips and cheese. Top with rest of cornmeal mixture and put cheese on top.


Cover with foil and bake 1 hour at 350掳 F degrees.


Serves: 4 - 6








JALAPENO CHICKEN


INGREDIENTS


6 skinless, boneless chicken breast halves - pounded to 1/4 inch thickness


1 (16 ounce) bottle Italian dressing


3 fresh jalapeno peppers, halved lengthwise and seeded


1 (3 ounce) package cream cheese, softened


6 slices bacon


toothpicks





DIRECTIONS


Place chicken breasts in a dish with the Italian dressing. Cover, and marinate in the refrigerator at least 2 hours.


Preheat the grill for high heat.


Stuff each jalapeno half with cream cheese. Roll chicken breasts around jalapeno peppers. Wrap each chicken breast with a slice of bacon. Secure with toothpicks.


Lightly oil the grill grate. Arrange wrapped chicken breasts on the prepared grill. Cook for 20 minutes, turning frequently, or until bacon is browned and the chicken juices run clear.











ORIENTAL SWORDFISH


INGREDIENTS


3 tablespoons soy sauce


1/2 cup vegetable oil


2 tablespoons sherry


1 teaspoon grated fresh ginger root


2 cloves garlic, peeled and minced


4 (6 ounce) swordfish steaks


DIRECTIONS


In a medium bowl, whisk together soy sauce, vegetable oil, sherry, ginger root and garlic. Fill a large resealable bag with the mixture. Place swordfish steaks into the bag with mixture, and shake to coat. Place bag in the refrigerator, and allow the steaks to marinate at least 4 hours.


Preheat an outdoor grill for high heat and lightly oil grate.


Grill swordfish steaks 8 to 10 minutes per side, until the swordfish flakes easily and is opaque in the center.








Bacon-wrapped Trout





Start with 4 trout and 4-8 bacon slices.





Wash trout briefly under cold running water; pat them dry inside and out with paper towels. Wrap 1 or 2 slices bacon around fish, securing with wooden toothpicks. Place fish on barbecue grill about 4 inches from moderately hot coals.





Cook about 4 to 5 minutes on each side or until flesh of trout is white and moist, and bacon becomes cooked. When done, fish will feel firm when prodded gently with finger and will flake easily with a fork. Remove from grill to heated platter; garnish with lemon wedges or slices of tomato and sprigs of fresh parsley. Serve at once.





CHICKEN WITH BALSAMIC VINEGAR BBQ SAUCE


Ingredients


For the Balsamic BBQ sauce:


1 cup balsamic vinegar


3/4 cup ketchup


1/3 cup brown sugar锟?


1 garlic clove, minced


1 tablespoon Worcestershire sauce


1 tablespoon Dijon mustard锟?


1/2 teaspoon salt


1/2 teaspoon freshly ground锟?black pepper


For the chicken:


4 pieces chicken (any combination of breast or leg-and-thigh pieces) Salt and freshly ground pepper


For the BBQ sauce:


Directions


Combine all the ingredients in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.


For the chicken:


Place a grill pan over medium heat or preheat a gas or charcoal grill. Season the meat with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the meat on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of a gas or charcoal grill and allow to gently simmer while the meat cooks.


Cook the chicken about 8 minutes per side. Continually brush the meat with BBQ sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated BBQ sauce alongside.


Alternately, the chicken can be baked in the oven. Preheat the oven to 375 degrees F. Place the chicken skin side up in a baking dish and bake for 25 minutes. Remove the baking dish from the oven and spoon the BBQ sauce all over the top of the chicken. Return the baking dish to the oven and bake for another 15 minutes.