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Recipes Needed (Vanity)
today | TheMom

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 don’t 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.


TOPICS: Chit/Chat; Food; Hobbies; Miscellaneous
KEYWORDS: baking; cooking; feedme; food; recipes; recipesneeded
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To: TheMom
Well, OK, here's a favorite, especially for a chilly, drizzly day. And it's real easy. Sour Cream Chicken

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.) :(

161 posted on 09/21/2008 11:34:01 AM PDT by Allegra
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To: TheMom; Eaker; humblegunner
Oh...here's another one.

1 goat from Port Aransas
charcoal
mesquite

Grill it.

162 posted on 09/21/2008 11:36:33 AM PDT by Allegra
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To: Allegra

I hate that damn goat!!


163 posted on 09/21/2008 11:39:06 AM PDT by TheMom (Hurricane Ike blew my tagline away.)
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To: Allegra; TheMom; Eaker
1 goat from Port Aransas

That is a nice friendly goat!

164 posted on 09/21/2008 11:40:01 AM PDT by humblegunner (If you're gonna die, die with your boots on.)
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To: TheMom; Eaker
My husband does the grilling ~ and I have no complaints about his cooking.

He overcooks the steaks.

165 posted on 09/21/2008 11:46:05 AM PDT by humblegunner (If you're gonna die, die with your boots on.)
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To: TheMom

OK. Here’s what we had last night:

Pork Tenderloin and Peppers with Thai Peanut Sauce
Grilled Asparagus

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.

Grilled Asparagus

One bunch of larger asparagus, bottoms trimmed
Olive oil
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.


166 posted on 09/21/2008 11:46:41 AM PDT by Umanbean
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To: TheMom

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.

Potato salad:

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.


167 posted on 09/21/2008 11:56:32 AM PDT by forkinsocket
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To: TheMom
If you like mushrooms Take your lightly browned chops (grilled or fried) and place them in a cake pan and cover with a can of "cream of mushroom" soup. Bake at 350 or so for 30-45 min. If you really like ‘shrooms add a small can of just mushrooms to the topping. Serve with string taters for an oriental flair...
168 posted on 09/21/2008 12:37:06 PM PDT by Dust in the Wind (Praying for Reign)
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To: TheMom

http://www.greekseasoning.com/recipes.html


169 posted on 09/21/2008 1:28:18 PM PDT by mylife (The Roar Of the Masses Could be Farts)
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To: TheMom

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.


170 posted on 09/21/2008 1:32:48 PM PDT by LUV W (McCain/PALIN!!!!--'nuff said! :D)
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To: mylife

Very cool...and quick! LOL!


171 posted on 09/21/2008 1:33:24 PM PDT by LUV W (McCain/PALIN!!!!--'nuff said! :D)
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To: humblegunner; TheMom
That goat would be too tough for eating! Besides his lady-friends
would miss him!

Stoopid goat! :D

He IS a YouTube star, though!

http://www.youtube.com/watch?v=sRVBUwlLsKI

172 posted on 09/21/2008 1:37:18 PM PDT by LUV W (McCain/PALIN!!!!--'nuff said! :D)
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To: MozarkDawg; TheMom

This one does sound good!


173 posted on 09/21/2008 1:42:01 PM PDT by Eaker (Dutch expression "You can give a monkey a gold ring, but it stays an ugly thing." - EscapedDutch)
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To: TheMom
Here is a great desert. Just make it single layer...Pig Picking Cake
174 posted on 09/21/2008 1:43:29 PM PDT by mylife (The Roar Of the Masses Could be Farts)
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To: ZGuy

Golden Curry is good stuff particularly with chicken or seafood


175 posted on 09/21/2008 1:57:17 PM PDT by mylife (The Roar Of the Masses Could be Farts)
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To: andyssister

Try Italian Wedding soup. It takes a day to make but its awesome.


176 posted on 09/21/2008 2:02:43 PM PDT by mylife (The Roar Of the Masses Could be Farts)
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To: humblegunner

Thats one of my fave recipes.

Also works great with venison


177 posted on 09/21/2008 2:13:26 PM PDT by mylife (The Roar Of the Masses Could be Farts)
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To: Focault's Pendulum

The Joy of Cooking is the definitive book on technique and food. Learn it and you will never read a recipe again except baking


178 posted on 09/21/2008 2:19:07 PM PDT by mylife (The Roar Of the Masses Could be Farts)
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To: SouthTexas

Crockpot is OK, But them old blue enameled roasters use convection.

I paid 2 bucks for mine at a garage sale


179 posted on 09/21/2008 2:24:26 PM PDT by mylife (The Roar Of the Masses Could be Farts)
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To: katnip

Interesting. So the ginger snaps help make the gravy.

Yom!


180 posted on 09/21/2008 2:29:38 PM PDT by mylife (The Roar Of the Masses Could be Farts)
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