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Photo by misdmom

Cooking Level: Intermediate

Living In: Magnolia, Texas, USA

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misdmom is looking for: (20 recommendations)
Hi,all!Okay....my whole family balks at everything I cook and I end up throwing a lot of food away.Does anyone have any recipe suggestions that will surely be eaten by very picky people?They like a little spicy,but mostly something with a lot of herbs/flavors.They also like fish.Please help!Thanks!!!

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Last updated: Jun. 20, 2013 8:15 pm
Posted: Feb. 1, 2013 7:17 am
 
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Photo of: Potato Chip Chicken

Potato Chip Chicken

Submitted by: Larry 
Soak chicken in melted butter overnight, then roll in crushed onion potato chips for an easy dinner with a twist. Try you favorite potato chip flavors for variety. 
Recommended by: ellie
Feb. 1, 2013 7:22 am
This is one my whole family loves...not really super healthy but they don't complain!!!
Comments:
ellie
Feb. 1, 2013 7:29 am
and I tweak it...no marinating overnight for me and no need for too much butter....
 
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Photo of: Roast Sticky Chicken-Rotisserie Style

Roast Sticky Chicken-Rotisserie Style

Submitted by: Sue Rogers 
Ever wish you could get that restaurant-style rotisserie chicken at home? Well, with minimal preparation and about 5 hours' cooking time, you can! 
Recommended by: mickdee
Feb. 1, 2013 7:57 am
We like this!
 
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Photo of: Chicken Enchiladas

Chicken Enchiladas

Provided by: Mission® Foods
Chicken's the hottest thing around with this spicy take on a family favorite. 
Recommended by: mickdee
Feb. 1, 2013 7:59 am
Make these with leftover chicken. You can make them as spicy to suit your family. I use flour tortillas. You can even prep and freeze before adding the sauce.
 
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Photo of: Chicken Pot Pie II

Chicken Pot Pie II

Submitted by: CORWYNN DARKHOLME 
Fresh and frozen vegetables cook up with chicken in a buttery sauce for a hearty one dish meal. 
Recommended by: mickdee
Feb. 1, 2013 8:00 am
And/or this. I add a touch of Cayenne pepper.
 
Commented by: Don
Feb. 1, 2013 8:00 am
Hi, try these. cheers. Catalan Style Baked Fish 60ml/4tbsp Extra Virgin Olive Oil 1kg/2lb Rosada/Tilapia/Cod steaks (or other firm flesh white fish) - 2.5cm/1in thick 700g/1½lbs Potatoes - peeled and cut into 1/8" slices 1 clove Garlic - finely chopped 1 medium Onion - finely sliced 2tbsp Red Pepper - finely chopped 150g/5oz fresh ripe Tomatoes - sliced in very thin wedges 2tsp fresh Thyme - leaves only - finely chopped 1tsp fresh Rosemary - leaves only - finely chopped 2tsp fresh Oregano - leaves only - finely chopped 2tbsp fresh Parsley - finely chopped 1 Lemon - Juice only - to taste 150ml dry White Wine 2tbsp dried Bread Crumbs Sea Salt and freshly ground Black Pepper Preheat the oven to 160c/320f/Gas 3 Arrange the potatoes, onion and red pepper in layers in a greased baking pan, sprinkling each layer with oil (a total of 3tbsp), garlic, salt, and pepper; Scatter the tomato wedges over the potatoes, cover tightly with foil, and bake for 1½ hours or so, or until the potatoes are tender but still with some bite; Meanwhile, sprinkle the fish steaks on both sides with a little sea salt and set aside; In a small bowl, mix the fresh herbs together and set aside; When potatoes are ready, remove dish from oven, place the fish on top of the potatoes and brush with the remaining 1tbsp oil; Pour in the wine, sprinkle the herbs and lemon juice over the fish and potatoes, dust the fish with bread crumbs and return to oven; Cook for some 15 minutes or so, basting several times during the process, until the fish is just cooked through. 
http://allrecipes.com/personalrecipe/63516093/catalan-style-baked-fish/detail.aspx
Comments:
Don
Don
Feb. 1, 2013 8:02 am
Kedgeree 2 large Eggs - hard boiled 450g/1lb Smoked Haddock fillets - all bones removed 1 Bay Leaf 180g/6oz Basmati Rice Sea Salt 60g/2oz Ghee or Butter 1½ in/4cm fresh Ginger - grated 2oz/4tbsp Spring Onions - finely chopped 1 clove Garlic - finely chopped 2tbsp medium Curry Powder 2 Tomatoes - peeled, deseeded and chopped 1tsp Dijon Mustard Handful fresh Coriander - torn and shredded 150ml dry white Wine ½ Lemon - juice only 1 small fresh Red Chilli - seeds removed - finely chopped Directions Cook the rice, drain, cool and set aside; Boil the eggs for some 10 minutes or so, drain, cool and set aside; Place the fish and bay leaves in a shallow pan and cover with water; Bring to the boil, cover and, reducing heat, simmer for about 5 minutes or so or until fish just cooked through; Remove from pan and leave to cool; Remove the skin from fish, flake into chunks and set aside; Melt the butter in a pan over a low heat, add the ginger, onion and garlic and cook for some 5 minutes or so to soften; Add the curry powder and mustard, stir in well and cook for a further few minutes; Add the chopped tomatoes, wine and lemon juice, stir in well and, increasing heat, bring to boil; Reduce heat to gentle, add the fish and rice to the pan and, stirring gently, heat through; Shell and Quarter the eggs; Add the eggs, most of the coriander and the chilli and stir gently; Serve on plates adding the rest of the coriander as garnish.
http://allrecipes.com/personalrecipe/63504621/colonial-kedgeree/detail.aspx
 
Don
Don
Feb. 1, 2013 8:04 am
Mediterranean Fajitas 1lb/450g Chicken Breast or Minute Steak - shredded 1 Onion - chopped ½ Green Pepper - chopped ½ Red Pepper - chopped Handful of fresh Coriander - torn 2tbsp Extra Virgin Olive Oil 12 Flour Tortillas 125g carton Sour Cream MARINADE 4 cloves Garlic - finely chopped 6tbsp Red Wine; 3tbsp Worcestershire Sauce 1tsp dried Oregano ½tsp ground Cumin ½tsp Sugar 150ml fresh Lime Juice Optional - 75ml/5tbsp Tequila Mix all marinade together, add meat, cover and marinade in fridge min 1 to 2 hours or overnight if possible; Heat the oil in a large frying pan, add the onions and sauté on med/low heat for 5 minutes or so or until soft but not coloured; Add peppers, most of the coriander, meat and as much marinade you wish; Sauté until ready, about 5 to 8 minutes; Serve in dish garnished with rest of coriander, accompanied by hot tortilla wraps and sour cream 
http://allrecipes.com/personalrecipe/63480808/mediterranean-fajitas/detail.aspx
 
Don
Don
Feb. 1, 2013 8:05 am
http://allrecipes.com/personalrecipe/63522155/mediterranean-chicken-with-mushrooms/detail.aspx

Mediterranean Chicken with Mushrooms 8tbsp Extra Virgin Olive Oil 1tbsp plain Flour- for thickening plus Flour - for dusting 450g /1lb Chicken Thighs - skinned and deboned 45g/1½oz Pancetta - finely chopped 1 clove Garlic - finely chopped 150g /5oz whole small Onions - or Shallots - peeled 1 Leek - finely sliced 1 Carrot - finely chopped 1 stalk Celery - finely chopped 2tbsp Red Pepper - finely chopped 300g/10oz Button Mushrooms - halved 2 large Tomatoes - peeled, deseeded & sliced 200ml/7floz dry White Wine 500ml/1 Pint Chicken Stock 1tbsp fresh Thyme Leaves - finely chopped 1tbsp Oregano Leaves - finely chopped ½ tbsp Rosemary Leaves - finely chopped 2tbsp fresh flatleaf Parsley - divided - 1tbsp for Herb Mixture - remainder for garnish - finely chopped 1tbsp Crème Fraiche (or double Cream) - or to taste Salt and freshly ground Black Pepper Heat six tablespoons of the olive oil in a frying pan over a medium heat; Sprinkle some flour onto a plate, coat the chicken thighs in the flour, shaking off any excess, and carefully place into the hot oil; Fry the chicken thighs for 4 to 5 minutes on each side, or until golden-brown on each side; Remove the chicken thighs from the pan and set aside to drain on kitchen paper; Discard Oil; Add other 2tbsp oil to the pan, add the pancetta and cook gently for 3 minutes until golden but not crispy; Add the onion, leek, red pepper and garlic and cook for a further 1 minute; Add the mushrooms, carrot, celery and tomatoes and continue cooking for a further 5 minutes or so until all slightly softened; Sprinkle 1tbsp flour over the mixture and stir continuously for a minute to mix well; Add the wine and stock, bring to the boil, reduce heat and gently simmer for a further 5 minutes to slightly reduce; Return the chicken to the pan, sprinkle over with the mixed herbs and season to taste with salt and pepper; Heat until simmering, then simmer on a gentle heat for some 20 to 30 minutes or so, or until the chicken is cooked through and tender; Stir in the crème fraiche and sprinkle over the remaining parsley.
 
misdmom
Feb. 1, 2013 8:22 am
Thank you for taking the time to help me!!I will try it!!!;)
 
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Broiled Tilapia Parmesan

Submitted by: Phoebe 
Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture. 
Recommended by: mickdee
Feb. 1, 2013 8:03 am
I feel for you with having picky eaters in the house! Good luck!!
 
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Photo of: Sweet, Sticky and Spicy Chicken

Sweet, Sticky and Spicy Chicken

Submitted by: kate 
This delicious dish uses skinless boneless chicken breasts cooked in a gingery, spicy, soy sauce. It's great as an appetizer or as a main dish served with rice and a veggie. 
Recommended by: Nurse Ellen so not a
Feb. 1, 2013 8:05 am
This is very good!
 
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Bow Ties with Sausage, Tomatoes and Cream

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Sweet Italian sausage is simmered with plum tomatoes, garlic, onion and heavy cream to create a thick, rich sauce that's served with bow tie pasta. 
Recommended by: Nurse Ellen so not a
Feb. 1, 2013 8:06 am
Comments:
Lindsay
Feb. 1, 2013 2:51 pm
My family also likes this one.
 
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Slider-Style Mini Burgers

Submitted by: Minnesota_Girl 
Living In: Saint Paul, Minnesota, USA
Cheesy, creamy seasoned ground beef is spread on dinner rolls for these party favorite burger sliders! 
Recommended by: Lightedway
Feb. 1, 2013 8:12 am
We love these
 
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Easy Slow Cooker Meatballs

Submitted by: HUNNIE0913 
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Recommended by: Lightedway
Feb. 1, 2013 8:16 am
This recipe is super easy. Could use leftovers for meatball subs?
Comments:
misdmom
Feb. 1, 2013 8:22 am
thanks!!
 
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