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.
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.
4 large chicken breasts
1/2 carton of sour cream (you know, the normal sized one - I'm doing this off of my memory ;-)
1 can Campbell's Cream of Chicken soup
Paprika to taste
Cayenne pepper to taste (I get kind of liberal with it)
Preheat oven to 350. Sautee the chicken breasts in butter or oil until very light brown. Remove and set on a paper towel. Mix the sour cream and the can of Cream of Chicken soup (as is from the can) in a bowl.
Put the chicken breasts into a baking dish and spread the sour cream mixture over them, generously covering them. Sprinkle paprika and cayenne over the top of this mess and bake at 350 for about 45 to 55 minutes.
I usually have fresh asparagus with this or something along those lines to remove the guilt of a somewhat rich but rather delicious chicken dish.
Enjoy! (It just occurred to me that I haven't had this in about five years.) :(
1 goat from Port Aransas
I hate that damn goat!!
That is a nice friendly goat!
He overcooks the steaks.
OK. Here’s what we had last night:
Pork Tenderloin and Peppers with Thai Peanut Sauce
Pork Tenderloin and Peppers w. Thai Peanut Sauce
One pork tenderloin, cut-off any membrane, fat and such, cut into one inch cubes
Any type of peppers you like, cut into one inch or slightly larger pieces. We used 8 peppers last night, 4 poblano, 4 green chilis
3/4 cup Thai peanut sauce. You can find it in the Asian food section.
Marinate pork cubes in sauce, in the refrigerator, for a few hours or all day if you wish. Place pork and peppers on water soaked bamboo skewers, alternating a pork cube and a pepper piece. Grill at least 8 minutes, turn over and grill other side for eight minutes or so. I like my pork well done.
One bunch of larger asparagus, bottoms trimmed
Garlic powder, salt & pepper
One or two green onions, chopped fine.
In a plastic bag, pour 1/4 cup olive oil, as much garlic powder, salt and pepper as you like, and green onions. Squish to mix, add asparagus and marinate, at least an hour, turning occasionally.
Grill, turning a lot, until done. I’d say 15 minutes.
Added some sliced tomatoes and that was dinner. Simple and quick.
Want to try Lebanese?
Broiled chicken in garlic marinade:
You need 8 pieces of chicken & 8 cloves of garlic.
Mash 8 cloves of garlic & a little salt together. Now mix in 1/4 cup olive oil, 1/2 cup lemon juice, 1/2 cup of mayonnaise, 1/4 teaspoon of cayenne pepper, pinch of allspice & a pinch of cinnamon. Mix it good & then marinade the chicken pieces in it for an hour.
Sprinkle one side of the chicken with a small pinch of paprika & then broil it for about 8 minutes until they are brown. Then turn them over, sprinkle again, & do the same. When both sides are brown, sprinkle some water on the pieces so that they don’t dry out & cover them with foil paper. Cook the chicken for about 10 more minutes.
Garlic mayonnaise for the side:
Use at least 12 garlic cloves but more if you like garlic. I use like 20 because I love garlic. Put the garlic into a blender along with 2 tablespoons of lemon juice, 1/2 teaspoon of salt, & a pinch of cayenne pepper. Puree it until its perfectly smooth. Now you’re going to add one cup of vegetable oil. (or you can use 3 parts vegetable & one part olive like I do) but do it very very slowly!! Make sure you do it slowly because that’s the key to making it nice & creamy.
Boil 6 potatoes for a half hour. Chop 1/3 cup of scallions (omit if you don’t like) & half a cup of parsley. Chop the potatoes & mix them with the scallions, parsley, 1/3 cup of lemon juice, 1/4 teaspoon of pepper, 1/2 teaspoon of salt, a pinch of cayenne, & just like 1/8 of a cup of olive oil.
Okay, okay! You probably have all the recipes that you can
use for the next 10 years, but my hubby made this for dinner
today at church and it was darn good!:
CHEESE-CHILE CORN SQUARES (about 6-9 servings)
Preheat the oven to 350 degrees F.
Generously butter a 9-inch square baking pan.
Combine in large bowl:
1 1/2 C. fresh or frozen corn kernels, drained
4 C. shredded Monterey Jack cheese
6 large eggs, well beaten
3 jalapeno peppers, seeded and finely chopped
2 tbsp chili powder
Salt and black pepper to taste
Sliced black olives for garnish
Scrape the mixture into the prepared pan. Bake until the top
is nicely browned, about 30 minutes. Sprinkle top with sliced
black olives...if desired.
Let cool till it is firm enough to be cut, then cut into
squares. OR spoon out onto plates as desired.
Very cool...and quick! LOL!
Stoopid goat! :D
He IS a YouTube star, though!
This one does sound good!
Golden Curry is good stuff particularly with chicken or seafood
Try Italian Wedding soup. It takes a day to make but its awesome.
Thats one of my fave recipes.
Also works great with venison
The Joy of Cooking is the definitive book on technique and food. Learn it and you will never read a recipe again except baking
Crockpot is OK, But them old blue enameled roasters use convection.
I paid 2 bucks for mine at a garage sale
Interesting. So the ginger snaps help make the gravy.
Man I loves some stuffed peppers! IMHO the secret is keeping them basted
Give it up L0L
Sorry to hear of your loss.
Hell yes Italian dressing! This works on the grill too!
I know this is all similar to what yer used to eating but I hope ya like it.
I was answering her #52
No, just the ones that invoke that kind of an answer.
My yard is electrified, there are immobilised little kids lying around everywhere...I can yell from the porch.
DO add Cheddar cheese to that sauce
Easy, cheap and tasty as all get-out.
Plus it makes the kitchen smell good.
I guess you will do anything for a response pretending like you had friends.
Kinda needy in a sad way.
And its simple all ya need is time.
I made this the other year with some deer from San Angelo.
I didnt know what the cut was, (Looked like Homer butchered it with a chainsaw) so I decided to use this method to cook it to ensure it was tender and the wine took off the gamy.
It was delish! and fork tender!(I used Burgundy from the BOX)
Take browned chicken and cover with water. If you are using a whole chicken in pieces, poach the breasts gently then remove, or set aside to cook at the end.
1 large carrot
1 large onion stuck with 3 cloves
1 stalk of celery
a garlic clove or 2
half a dozen peppercorns
a bay leaf
fresh or dried parsley
fresh or dried thyme
Simmer all of the above for several hours, then strain. I use my pasta pot with the liner, that way all I have to do is lift out the liner to strain the broth.
Toss the contents of the strainer. Taste the broth to see if it is as flavorful as you want it to be. If not, continue to boil to reduce it a bit more.
Take the reserved chicken breast and cut into bite size pieces. If you haven't already cooked them, add to broth and poach. Chop carrots, onion, and celery. Saute briefly and add to the broth. Add a handful of rice or noodles. Add salt and pepper to taste, and cook until the rice or noodles are tender.
And for heavens sakes! use the bones!
Just cut out the backbone or you’ll be fishing out vertebrae for ever and you always miss one
Thats what I do. There is plenty of meat on there
Oh... and I always use the leafy tops of celery in this soup.
I hate when grocers cut that bit off
That's why I use my pasta pot. No fuss, no muss.
You been at this longer than me haven’t ya? ;)
Celery tops are great for flavor. Sometimes grocers just need to be smacked. Also, you don’t need to peel the garlic or onion to make broth... the peels add to the color.