I wanted to eat some noodle soup and ended up buying rice noodles, can anyone share with me a tasty/easy to make rice noodle soup? I live near an asian market so I can try to get most of the ingredients there, lucky me, too bad I don’t know what to make 
ah nothing too spicy, can’t handle it.
I’m assuming the rice noodles you have are the clear ones? If so, just make your normal chicken soup and break the rice noodles up in it. I put things like carrots, cabbage, celery, yellow/white and green onions, water chestnuts, broccoli in my soup. You can also add some peas and about a teaspoonful of soy sauce will round it out nicely. The noodles are done very quickly – once they move around when you stir, they are good to go – something like 2-3 minutes.
Ok folks go ahead and show off … Please share with me you favorite recipes with chicken breast… I am looking to try some new ideas…Thank you for taking the time to share them
Use a meat tenderizer and make it nice and flat then bread one side of it put that side down and put cold cut ham and cheese of your choice (I like motzerella the best) on the unbreaded side roll it into a tight roll put it into a muffin pan and bake at 350 for about 20-30 mins…. really good!
I know my child loves cooking but can’t find any quick easy
recipes.Need help.Good websites with recipes or some good recipes.
How about "Rice-Krispy-Treats"? My Mom used to let us make those with her when I was a pup, lol. seriously though, we would have so-much fun doing it. God, that seems like a million years ago, lol. But they sure were good! I still make them today occasionaly, 
You can get the recipe off of the Box of Rice Krispys Cereal. hope this helped with your ideas! The kids are bound to love em! take care,
http://food.yahoo.com/recipes/cheap-n-easy/2019/smoking-asian-salmon
unless you have a better way to cook sal
it looks unique!! mMmM,.. made me hungry!!
I have a swordfish steak that I want to cook. I’ve never done swordfish before, so any good ideas? I don’t have a grill, so no grilling recipes please.
I love this recipe!
In a pot boil 2 cups of water with 3 chicken bullion cubes and 1 tbsp of soy sauce. Add 2 cups of minute rice cover and turn off heat.
In a seperate bowl mix 1 small white onion (finely chopped), 1 small can of black chopped olives, 1 container grape tomatoes (each tomato cut in half), 2tbsp olive oil (must be fine quality), 1 container of crumbled feta cheese, and the juice from 1 lemon.
Take your swordfish and lightly sprinkle with salt and pepper on both sides. Place to the side.
Next, in a skillet heat 2tbsp of your favorite olive oil (make sure it is quality!!!) Flash fry the swordfish for 2 minutes flip and flash fry the other side then takeoff of the oven. Swordfish can be served partially raw if it is good fish.
To serve:
Place rice on a dish, top with swordfish, squeeze fresh lemon juice on top of that. Then garnish with your tomato, onion, feta and olive mixture.
Enjoy!!!
I have been told by my loving boyfriend my cooking is getting boring. It’s hard to cook for someone that will only eat "some things". I need some idea’s for chicken, beef, pork, or steak that he might eat. He is very picky!!! Help please. For dinner tonight I am trying a lemon pepper chicken recipe and will cry if he doesn’t like it.
Thanks for the answers so far but he wouldn’t eat any of that.
Foods he won’t eat:
onions
all vegi’s that aren’t green beans
any kind of gravy
he won’t eat any bbq sauce unless it’s KC Masterpiece
no white sauce with pasta
only homemade sauce (never jar)
and it gets worse.
I forgot to add no soups, seafood, or chilis. The man won’t even eat Sloppy Joe!!
I love this one – Chicken w/40 cloves of garlic. I know it sounds crazy to have 40 cloves, but it turns out really nice.
3 whole heads garlic, about 40 cloves
2 (3 1/2-pound) chickens, cut into eighths
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter
2 tablespoons good olive oil
3 tablespoons Cognac, divided
1 1/2 cups dry white wine
1 tablespoon fresh thyme leaves
2 tablespoons all-purpose flour
2 tablespoons heavy cream
Separate the cloves of garlic and drop them into a pot of boiling water for 60 seconds. Drain the garlic and peel. Set aside.
Dry the chicken with paper towels. Season liberally with salt and pepper on both sides. Heat the butter and oil in a large pot or Dutch oven over medium-high heat. In batches, saute the chicken in the fat, skin side down first, until nicely browned, about 3 to 5 minutes on each side. Turn with tongs or a spatula; you don’t want to pierce the skin with a fork. If the fat is burning, turn the heat down to medium. When a batch is done, transfer it to a plate and continue to saute all the chicken in batches. Remove the last chicken to the plate and add all of the garlic to the pot. Lower the heat and saute for 5 to 10 minutes, turning often, until evenly browned. Add 2 tablespoons of the Cognac and the wine, return to a boil, and scrape the brown bits from the bottom of the pan. Return the chicken to the pot with the juices and sprinkle with the thyme leaves. Cover and simmer over the lowest heat for about 30 minutes, until all the chicken is done.
Remove the chicken to a platter and cover with aluminum foil to keep warm. In a small bowl, whisk together 1/2 cup of the sauce and the flour and then whisk it back into the sauce in the pot. Raise the heat, add the remaining tablespoon of Cognac and the cream, and boil for 3 minutes. Add salt and pepper, to taste; it should be very flavorful because chicken tends to be bland. Pour the sauce and the garlic over the chicken and serve hot.
My turkey came out dry, and it rested for an hour after I took it off the grill. I wonder if the resting was part of the reason it was dry.
Only if you had overcooked it to begin with. Resting the turkey is done so the juices saturate evenly throughout the bird. It actually makes for a more moist turkey.
In every American programme if anyone is ill they eat chicken soup. I would like a recipe for it. It would be better if it could be made from fresh ingredients and then be able to be frozen.
Title: Chicken-Vegetable Soup
Categories: Soups, Poultry, Vegetables
Yield: 12 Cups
4 c Chicken broth
1 (28 oz.) can crushed
-tomatoes, undrained
1 (16 oz.) can diced tomatoes
-undrained
1 ( 10 oz.) can diced tomatoes
-and green chiles, undrained
1 sm Onion, chopped
3 sm Carrots, sliced
3 Celery ribs, sliced
1 Garlic clove, minced
3 To 4 cups cooked chicken
1 sm Zucchini, diced
2 ts Sugar
1/2 ts Salt
1/2 ts Pepper
4 Chicken bouillon cubes
2 tb All-purpose flour
1/4 c Water
Bring first 8 ingredients to a boil in a Dutch oven; cover, reduce
heat, and simmer 30 minutes. Stir in chicken and next 5 ingredients.
Stir together flour and 1/4 cup water until smooth. Stir in chicken
mixture, and bring to a boil. Cover, reduce heat, and simmer,
stirring often, 6 to 8 minutes or until thickened. Yield: 12 cups.
Prep time: 15 minutes Cook: 38 minutes
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CHICKEN AND NOODLE SOUP WITH VEGETABLES
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Soups
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 5-6 lb chicken OR
1 lb Chicken gizzards
2 lb Chicken backs and
1 lb Legs and thighs
3 qt Water
1 Onion stuck with 2 cloves
1 Leek
1 Carrot
— salt
10 Peppercorns
1/2 c Onion — finely chopped
1/2 c Carrots — finely diced
1/2 c Green beans — finely cut
4 oz Egg noodles
1 c Frozen or fresh peas
Parsley — chopped
Place the whole chicken or the chicken pieces in a
heavy 6-quart kettle with the water, onion stuck with
cloves, leek, carrot, 1 tablespoon salt, and
peppercorns. Bring to a boil and skim off any scum
that forms on top. Reduce the heat and simmer for 2
hours. Correct the seasoning. If you are using chicken
parts, cook until they are tender 45 minutes to 1
hour. Remove the chicken, skim excess fat from the
broth, and then remove the vegetables. (If you are
not serving the soup till the next day, it will be
easier to remove the fat if the broth is cooled and
then chilled.) Pour the broth into a container, wash
out the kettle, and then return the broth to it. Add
the cut vegetables, the meat from the legs and thighs
cut into small dice, and the gizzards thinly sliced.
Bring to a boil again and cook just until the
vegetables begin to tenderize and are pleasantly firm.
Add the noodles (increase the amount if you like a
very thick soup) and peas, and boil for 5 to 9 minutes
or until they are cooked. Serve in heated soup plates
or bowls and sprinkle with some chopped parsley.
This deliciously filling soup is ideal for a Sunday
supper, accompanied by buttered toast or hot rolls,
perhaps followed by a salad or some excellent cheese
and a bottle of red wine.
Note: Other vegetables, such as spinach, cabbage, and
zucchini, as well as mushrooms, may be added to the
soup during the final cooking.
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Title: Chicken Soup with Potato Dumplings
Categories: Soups, Poultry
Yield: 6 servings
1/4 c Onion; chopped
1 T Vegetable oil
2 c Chicken; cut up, cooked
1 c Carrots; sliced
1 1/2 c Bisquick
1 T Green onion; chopped w/ top
1/4 c Milk
1 ea Garlic; crushed clove
6 c Chicken broth
1 c Celery; sliced
1/4 t Sage; dried, crushed leaves
1 c Mashed potatoes; cold
1/8 t Pepper
The first 8 ingredients (onion to sage) make up the soup. Cook onion
and garlic in oil in 4 qt. Dutch oven, stirring frequently, until
golden brown. Add broth, checken, celery, carrots, and sage. Heat to
boiling. Prepare the potato dumplings by mixing the Bisquick, mashed
potatoes, green onion, pepper, and milk until a soft dough forms.
Beat vigorously 30 seconds. Knead about 2 minuted or until smooth,
adding more baking mix if necessary. Roll dough into 18 balls, about
1 1/2 inches in diameter. Drop the dumplings into the boiling soup.
Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Each serving has 305 calories.
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for kids to make mostly on their own?
Butterscotch Haystacks
Estimated Times:
Preparation – 10 min | Cooking – 2 min | Cooling Time – 30 min refrigerating | Yields – 72 candies
Ingredients:
1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels
3/4 cup creamy peanut butter
1 can (8.5 oz.) or 2 cans (5 oz. each) chow mein noodles
3 1/2 cups miniature marshmallows
Directions:
LINE trays with wax paper.
MICROWAVE morsels in large, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. The morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Stir in peanut butter until well blended. Add noodles and marshmallows; toss until all ingredients are coated. Drop by rounded tablespoon onto prepared trays. Refrigerate until ready to serve.
Butterfinger Caramel Apples
Estimated Times:
Preparation – 15 min | Cooking – 2 min | Cooling Time – 45 min refrigerating | Yields – 6
Ingredients:
6 wooden craft sticks (found in cake decorating or hobby shops)
6 tart apples, washed, dried and stems removed
1 package (14 ounces) caramels
2 tablespoons water
2 (2.1 ounces each) NESTLÉ BUTTERFINGER Candy Bars, chopped
Directions:
LINE tray or baking sheet with wax paper. Insert 1 wooden craft stick into stem end of each apple.
MICROWAVE caramels and water in large, microwave-safe bowl on HIGH (100%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
DIP each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger, then place on prepared tray. Refrigerate for 45 minutes or until set. Store apples in refrigerator in airtight container. Apples are best if they are served the same day as they are prepared.
NOTE: If caramel becomes firm, return to microwave oven for 20 to 30 seconds or until dipping consistency. Two (1.5 ounces each) NESTLÉ CRUNCH Candy Bars may be used in place of NESTLÉ BUTTERFINGER Candy Bars.
I have to make a dish for Marine Bio that has an ingredient that comes from the ocean. There are about 20 of us in the class, so the recipe has to accommodate that many people to be able to get seconds.
I’d prefer if the recipe is simple and the ingredients won’t cost much.
I’m leaning toward an Asian dish, but any idea is helpful.
And, yes, I could just take some ice cream or boiled shrimp, but those are just too easy.
For a different twist, take an appetizer such as hot crab dip or a crab/cheese ball……..That way people can snack while they wait for the meal to be served……..They both are also very quick & easy…….Yummy too!
