Best Cooking Recipes in 30 mins

Wednesday, April 29, 2015

Total Time: 30 mins Preparation Time: 30 mins

1 bring a large pot of water to a boil.
2 add chicken and cook until thoroughly cooked and no longer pink inside, approximately 10 to 15 minutes.
3 drain, cool and chop.
4 place eggs in a saucepan and cover with cold water.
5 bring water to a boil and immediately remove from heat.
6 cover and let eggs stand in hot water for 10 to 12 minutes.
7 remove from hot water, cool, peel and chop.
8 in a large bowl, mix together the chicken, sliced eggs, apple, onions, relish, mayonnaise, celery, pineapple (with just a little juice for flavor), cilantro, pecans and fajita seasoning to taste.

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

1 mix chicken, mayonaisse, bacon, green onions, and ranch dressing. spread onto 4 slices of bread. top with cheese and remaining bread. cook in preheated grill pan or skillet on medium heat for 3 minutes or until golden brown.

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

1 coat meat with mixture of flour, salt and pepper.
2 brown meat in oil with the onion and green pepper strips.
3 stir in brown sugar, mustard, catsup, water, vinegar and worcestershire sauce.
4 cover and simmer 15 minutes or until steak is tender.

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

1 season chicken on both sides with salt, pepper, and cumin. heat oil in a large skillet over medium high heat. cook chicken until browned on one side, about 3 to 4 minutes. turn chicken and cook an additional 3 to 4 minutes until done. transfer to a plate and set aside.
2 add lime juice to pan and continue to cook, while stirring, another 2 to 3 minutes until slightly reduced. remove from heat and add sour cream, cilantro, cayenne, and lime zest. serve chicken with a dollop of the sauce over top.

Total Time: 25 mins Preparation Time: 25 mins

Servings: 2
1 large egg
2 teaspoons cornstarch, divided
6 ounces boneless skinless chicken breasts, cut into 3/4 inch pieces
2 cups brussels sprouts, trimmed and halved, if large, quartered
1 1/2 tablespoons soy sauce
1/2 teaspoon sugar
3/4 tablespoon rice vinegar
3 tablespoons chicken broth
1/2 teaspoon sesame oil
1/2 teaspoon cold water
2 tablespoons vegetable oil
1 shallot, minced
1 garlic clove, minced
2 teaspoons gingerroot, peeled and minced
1/2 red bell pepper, cut into 3/4 inch pieces
1/2 cup scallion, cut diagonally into 3/4 inch pieces
4 ounces water chestnuts, sliced thin, blanched for 30 seconds, cooled under cold water
salt and pepper

1 whisk egg and 1 1/2 tsp cornstarch; add chicken and set aside for 10 minutes; boil brussels sprouts in salted water for 2 1/2 minutes, or until just crisp-tender,drain and cool under cold water.
2 in a small bowl combine soy sauce, sugar, vinegar, broth, remaining 1/2 tsp cornstarch, sesame oil and water; set aside.
3 heat oil in a wok; add drained chicken and stir-fry until opaque and just firm, about 1 minute; remove and set aside.
4 stir-fry shallot, garlic and gingerroot for 30 seconds; add red bell pepper and stir-fry for 2 minutes; add the scallions and the brussels sprouts and stir-fry 1 minute.
5 make a well in the center of the stir-fry mixture; whisk the soy sauce mixture and add to the well, whisking until it boils; stir into the vegetable mixture and simmer for 1 minute.
6 add the chicken, water chestnuts and salt and pepper and stir-fry until chicken is heated through, about 30 seconds.

Total Time: 25 mins Preparation Time: 25 mins

1 with tip of knife, cut an x in base of each b sprout. place brussels sprouts in a large saucepan; add just enough water to cover. add the salt. bring to a boil over high heat.
2 reduce heat; simmer 8 to 10 minutes or until tender. drain and place in a large serving bowl. cover to keep hot.
3 meanwhile, cook bacon until crisp in large skillet. remove bacon from skillet. reserve 2 tablespoons bacon drippings in skillet.
4 add flour to cooled drippings; cook and stir over medium-low heat until bubbly. remove from heat.
5 in small bowl, combine brown sugar, water, vinegar and mustard; mix well. gradually stir into bacon drippings mixture.
6 add the hot bacon dressing mixture to cooked sprouts in the bowl; toss gently. crumble the cooked bacon over the brussels sprouts then sprinkle with pecans.
7 salt and pepper to taste.

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

1 preheat oven to 375 degrees.
2 in a bowl, combine stuffing, cheese and butter. stir well to combine and moisten, breaking up any large stuffing pieces. transfer to a plate or pie pan.
3 lightly spread sour cream over chicken and coat with stuffing mixture, pressing well to adhere.
4 place on a lightly oiled, foil-lined 13-by-9-inch baking sheet. put any extra mixture on top of chicken.
5 bake for 20 to 25 minutes, or until the coating is crisp and the chicken is cooked through.