Skip to comments.Recipes Needed (Vanity)
Posted on 09/20/2008 6:16:23 PM PDT by TheMom
I have grown tired of cooking (and eating) the same meals over & over again. Mostly we eat steak, beef ribs, fried chicken, fried pork chops, tacos, and enchiladas. With the occasional corned beef, spaghetti and (packaged) Chinese food thrown in.
I have several cookbooks upstairs that I was considering perusing, then I thought about the fine folks on FR.
Please add your favorite recipe(s) to this thread so I can start experimenting. The only thing that I will not cook is liver & onions (YUK). I would love to have a tried & true recipe of pot roast and (not-packaged) Chinese food ~ these two things, along with homemade biscuits, have forever rejected me.
I dont have an aversion to baked stuff ~ it just has not been in my repertoire.
Also keep in mind, we do not have immediate access to fresh seafood.
This is my kind of dessert. ;-)
I have no room on my counter for a George Forman grill. I have never heard a bad thing about them, so one day I may venture out and make the purchase.
Take one package of Kraft mac and cheese....the kind with the seashell noodles and liquid cheese, prepare as directed. Cut up a can of turkey spam in 1/2” cubes and add to the cooked mac and cheese. eat. (may be improved with applesauce on the side)
Take two scoops of vanilla ice cream and add a generous portion of Honey nut Cheerios. eat
Buy a portion of medium rare deli roast beef. Add to a jar of beef gravy. Microwave till warm. Pour the mixture over toast and instant mashed potatoes.
There are a myriad of threads of this nature on FR. Do you seek them all out to make an ass out of yourself or is it just cooking threads?
There are probably some kids on your yard that you should go yell at.
My husband does the grilling ~ and I have no complaints about his cooking.
Most of the people that have sent recipes are not stangers.
This one makes a great pot-luck dinner, not just a satisfying family entree.
Since no one has mentioned it, I will bring up the only thing I can cook inside -
L2Stew. (Leftover Leftover’s Stew)
Empty the fride in a pot. Cook. Feed the kids. Feed remainder to the dogs.
Some note - red leftovers (tomato) do not work with brown (gravy). Green (veggies) work in either.
KFC biscuits make great dumplings.
Don’t burn it.
(Actually, on a cold winter day, this is my favorite meal).
You’ve seen my belly, you know I am not keen on healthy. ;-)
Understood that was the point of asking in the first place, help to know just WHAT to experiment with. I'm like you, been cooking/baking a lot of years now, but some of the things these other FReepers have suggested, I'm glad you posted the request, else I wouldn't have their suggestions for my own experimenting!
My sister just made this one for me this weekend: chicken pieces, we had four for dinner, I like dark meat, so it was a combo of breasts and thighs. She laid them out onto a cookie sheet (make sure you line yours with aluminum foil for easy cleaning -- she forgot, ruined mine). Quarter fresh limes, depending on how many chicken pieces, a quarter lime each, squeeze the lime juice onto the chicken part and then nestle that used lime between the parts. Sprinkle cajun-seasoning on top, we use Tony Chachere's, delicious. Put your oven rack on the lowest setting, but turn your broiler on, cookie sheet will be that far away from the high heat -- broil chicken until brown, turn pieces, sprinkle again with Tony's, broil the second side till brown. Serve with rice, Rice-A-Roni flavor of choice, potatoes, you'll have to decide on a side. Maybe one of the things suggested here will go with this chicken. Bonus, the limes are edible as well, they taste delicious after browning!
I know it’s not summer anymore, but we ate alot of this the past few months:
BEST SUMMER POT ROAST
1 big chuck steak, sufficient for your family
Salt and pepper to taste.
Sprinkle a large sheet of foil with salt and pepper. Place chuck on top, sprinkle with more salt and pepper. Wrap it up tight, making sure the seam is on top. Place in slow cooker on low for 6 hours. In the winter, you can pop it in a 250F oven for similiar time, just make sure it’s in a pan in case of leaks.
Carefully remove beef to serving platter, saving the juices in a measuring cup. Allow to rest 15 minutes. Slice meat and serve with thick slices of tomato and crusty bread, with the reserved juices on the side. We eat this with a green salad or coleslaw.
This is a good recipe if you don’t like heating your kitchen up, but don’t like the classic summer “cold supper”.
Next time I make fried chicken, I'll FedEx you a couple of pieces. ;-)
I do homemade eggrolls as well but use ground sausage or a beef mixture - then I use two wrappers because one sometimes seems too thin to withstand the process. Do you only use one wrapper per eggroll?
That looks delicious- I’m definitely going to try it- thanks for the recipe!
The people that have sent recipes are stranger than most. Fixed it for ya! :)
Here is a slow cooker recipe you might like.
1 whole chicken (minus feathers & innerds)
into a crock pot. Dump over it
1/2 bottle Italian salad dressing
cover & cook on low 8 hours or so.
If you start it first thing in the am then go to work, you have a filling start to a meal when you get home.
Hey - the stuff it in a crock pot and go to work is our norm.
But italian dressing? That is new.
One’s always been enough for me, but maybe there’s a difference between brands? Or perhaps you’re stretching it over more filling than I do.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.