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Sunday, August 19, 2012

Eat in Ten Minutes

English: Bread with tomatoes, garlic, olive oi...
English: Bread with tomatoes, garlic, olive oil, salt and pepper, Italian bunch parsley and sharp cheddar cheese. (Photo credit: Wikipedia)
By Juvy S. Iliwiliw

Do you ever wonder what you can do in 10 minutes? How about wondering what to eat after a 10-minute break at work or just after being busy at home doing the household chores? If you are very hungry and just can't really wait for another 10 minutes, here are few recipes that can be done in 10 minutes. These are all done in an easy quick pace in between your time but the satisfaction is guaranteed plus the taste is never compromised. Try them all!



1. Shred leftover roast chicken (or use chicken chunks in can) and mix with mayonnaise, curry powder, pickle relish, and pineapple tidbits. Season with salt, pepper and sugar to taste. Add halved cherry tomatoes. Spoon on crusty bread.

2. Cook pappardelle in lots of salted water. Whisk cream with egg yolks in a mixing bowl. Toss in hot cooked pappardelle with some of the pasta water. Top with sliced prosciutto and blanched asparagus.

3. Heat olive oil and garlic in a saucepan. Add paprika, cayenne pepper, and salt. Toss in peeled and deveined shrimps. Cook until done. Add dry breadcrumbs and garnish with chopped flat-leaf parsley. Serve with garlic bread and lemon wedges.

4. Pan-fry scallops in oil until done. Transfer to a bowl and toss with bottled sun-dried tomato pesto. Serve with steamed carrots and broccoli.

5. Prepare 1 pack instant lemon pudding and pie filling by mixing contents with 2 cups cold milk. Set aside and leave mixture to thicken. Prepare 3 thin slices frozen pound cake. Layer one over each other, spreading a thick layer of lemon filling on each and sprinkling almond slices on top of every filling layer. Serve with dollop of whipped cream on the side if desired.

6. Cook frozen turkey burger. Toast two slices of no-crust, whole-wheat bread. On one slice, place a slice of low-fat processed cheese and heat until cheese is melted. Spread cranberry jelly on the other slice of bread. When burger is cooked, set on top of cranberry jelly. Cover with the cheese slice.

7. Marinate sliced beef in soy sauce and cornstarch. Saute' chopped garlic in pan. Add sliced mushrooms and snap peas, then add marinated beef and cook until done. Add oyster sauce and a little broth. Thicken with cornstarch-water mixture if desired.

8. Rub chicken breasts with cumin, orange rind, olive oil, and rosemary. Grill. Server with buttered vegetables and red rice.

9. Coat peeled and deveined shrimps in flour and paprika and cayenne pepper, dip in egg, then roll in dessicated coconut. Fry. Serve with sweet chili sauce on the side.

10. Place a mixture of shredded Monterey Jack cheese and chopped onions in between two thin beef burger fillets and form into one thick patty. Cook on both sides until done. Sandwich in a burger bun and top with tomatoes or pickles. Serve with ketchup.

11. Layer sliced large tomatoes and fresh mozzarella cheese on a plate. Sprinkle with chopped fresh basil and drizzle with olive oil. Serve with balsamic vinegar and bread.

12. Arrange washed arugula and lolo rosso lettuce on a plate. Top with slivered manchego cheese and tomato wedges. Make dressing by mixing together olive oil, orange juice, honey, salt, and pepper. Drizzle on top of arugula.

13. Cook 150 grams linguine pasta. Meanwhile, saute 3 cloves chopped garlic in 3 tablespoons olive oil in another skillet until fragrant. Add 2 cubed tomatoes and 1 zucchini (cubed). Cook until vegetables are soft then add a handful chopped basil leaves and dill leaves. Toss in cooked pasta then season with salt and pepper to taste. Garnish with Parmesan cheese.

14. Mix cream cheese spread with paprika and place in a ramekin. Top with canned chili con carne and grated mozzarella cheese. Place in microwave and heat for three minutes. Serve with corn chips.

15. Saute' chopped garlic and sliced shallots in oil. Add tomato wedges and ground pork. Cook until brown. Then add shrimps and sliced cabbage. Cook through then season to taste with salt and pepper. Add a few tablespoons of chicken stock if desired.

16. Cook fresh or frozen strawberries with sugar and cornstarch on low heat until strawberries soften and form a thick mixture. Place sliced peaches in a bowl and top with vanilla ice cream. Spoon strawberry mixture on top.

17. Deep-fry store-bought chicken nuggets according to package directions. Set aside. In a very large bowl, toss together packaged mixed greens with sliced grapes and sliced cherry tomatoes. Toss together with bottled balsamic vinaigrette. Place on serving plates and top with fried chicken nuggets.

18. Cook a thin slice of seasoned lapu-lapu fillet in oil and melted butter. Transfer to a plate. In the same pan where the fish was cooked, add a tablespoon of butter, lemon juice, and chopped capers. Cook until sauce is foamy. Pour on top of fish fillet.

19. Place 150 grams green beans and one whole egg (in shell) in boiling water. When beans turn bright green and are tender, remove from water and place in ice cold water to stop cooking. Keep egg in water until it reaches hard-boil stage. In a bowl, mix 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, and salt and pepper. Drain beans and toss in the mixture. Transfer to a plate. Peel egg and grate. Sprinkle on top of beans.

20. Slice 2 Hungarian sausages diagonally. Saute in oil until brown on both sides. Add 1 sliced onion and 1/3 cup each red, green, and yellow bell pepper strips. Cook until soft then pour in 1 can white beans. Simmer until hot. Serve with toast and mustard on the side if desired.

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