Recipes

Here are some of my favorites and easy to make too. Easy meatloaf Makes: 8 servings 2 lb. lean ground beef 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 cup water 2 eggs, beaten 1/2 cup KRAFT Original Barbecue Sauce, divided PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the barbecue sauce. SHAPE meat mixture into oval loaf in 13x9-inch baking dish; top with remaining 1/4 cup barbecue sauce. BAKE 1 hour or until cooked through (160ºF And how about some potatoes to go with it. Cheesy potatoes 1 pound pkg. frozen hash browns 1/2 cup butter-melted 1 - 16 OZ. French onion dip 1 can broccoli & cheese soup 1/4 cup chopped onion 8 OZ. shredded sharp cheddar cheese mix butter, dip, soup, onion and cheese, stir in frozen hash browns. spread evenly into a 9" X 13" Bake at 350 for 2 hours or until golden brown.

ya i also like to cook

This one isn't really cooking or baking, but putting ingredients together. It makes for a nice Holiday side dish because of its light green color. Enjoy!!! Pineapple and Pistachio Pudding Yields: 6 servings INGREDIENTS: 1 (1 ounce) package instant sugar-free pistachio pudding mix 1 (8 ounce) container plain low- fat yogurt 1 (8 ounce) container vanilla low-fat yogurt 1 (8 ounce) can unsweetened crushed pineapple, undrained 1 cup frozen whipped topping, thawed DIRECTIONS: 1. In a large bowl, combine pistachio pudding mix, plain yogurt, vanilla yogurt and crushed pineapple. Mix until smooth. Fold in whipped topping. Cover, and refrigerate until chilled.

Whipped Shortbread Cookies 1 cup butter, softened 1 1/2 cups all-purpose flour 1/2 cup confectioners' sugar 1/4 cup red maraschino cherries, quartered 1/4 cup green maraschino cherries, quartered Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine butter, flour, and confectioners' sugar. With an electric mixer, beat for 10 minutes, until light and fluffy. Spoon onto cookie sheets, spacing cookies 2 inches apart. Place a piece of maraschino cherry onto the middle of each cookie, alternating between red and green. Bake for 15 to 17 minutes in the preheated oven, or until the bottoms of the cookies are lightly browned. Remove from oven, and let cool on cookie sheet for 5 minutes, then transfer cookies on to wire rack to cool. Store in an airtight container, separating each layer with waxed paper

no i dont have any

it's indonesian food. try it :p Sayur Lodeh (Curried Vegetables) 1 T Vegetable oil 1 md Onion, finely sliced 1 Clove garlic, sliced finely 1 ts Coriander 1 ts Laos 225 g Shelled fresh or frozen Shrimps, cut into thin Slices 1 Red chilli, crushed 225 g Cabbage, chopped coarsely 225 g Cauliflower, parted into Florets 1 sm Carrot, diced 225 g String beans, removing Strings and cut 3 parts ea. 1 sm Eggplant, cubed 1 1/2 ts Salt 3 c Coconut milk 1 Salam leaf Heat oil in pan and saute onion lightly. Add garlic, coriander and laos. Fry for 1 minute. Add shrimp and saute for 2 minutes. Add chilli, cabbage, cauliflower, carrot, string beans, eggplant and salt. Cover and cook over low heat for about 10 minutes. Then add coconut milk and salam leaf and cook uncovered, stirring almost continously, until vegetables are tender. Serve with rice. NOTE: Chicken pieces can be substituted for shrimps.

I like to cook and bake too, but I'm pretty bad at it. If you are interested in quick and fast recipes you might want to check out this website. It has a lot of easy recipes to follow. www.karenscountrykitchen.com/

wanna try this one.. Serves 6 French string beans are the slender ones you are most likely to find in specialty markets, but you can also make this with regular string beans. This recipe can be prepared almost entirely in advance. After the string beans are blanched, all you have to do is sauté the shallots in butter and toss the beans in the pan until they're warm. INGREDIENTS • 1 pound French string beans (haricots verts), ends removed • Kosher salt • 2 tablespoons unsalted butter • 1 tablespoons good olive oil • 3 large shallots, large-diced • 1/2 teaspoon freshly ground black pepper DIRECTIONS Blanch the string beans in a large pot of boiling salted water for 1 1/2 minutes only. Drain immediately and immerse in a bowl of ice water. Heat the butter and oil in a very large sauté pan (12-inch diameter) or large pot and sauté the shallots on medium heat for 5 to 10 minutes, tossing occasionally, until lightly browned. Drain the string beans and add to the shallots with 1/2 teaspoon salt and the pepper, tossing well. Heat only until the beans are hot. If you're using regular string beans, blanch them for about 3 minutes, until they're crisp-tender.