Recipes Needed (Vanity)

today | TheMom

[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.

[mylife]

Man I loves some stuffed peppers! IMHO the secret is keeping them basted

[mylife]

Its yom!

[mylife]

Give it up L0L

[mylife]

Sorry to hear of your loss.

[mylife]

Hell yes Italian dressing! This works on the grill too!

[mylife]

Schmart a$$

[mylife]

Here is a great recipe from Kentucky for leftover turkey on a cold Nov morning or anytime Kentucky Hot Brown

I know this is all similar to what yer used to eating but I hope ya like it.

[stuartcr]

I was answering her #52

[stuartcr]

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.

[mylife]

DO add Cheddar cheese to that sauce

[humblegunner]

Yep, that is one great recipe!

Easy, cheap and tasty as all get-out.

Plus it makes the kitchen smell good.

[Eaker]

I guess you will do anything for a response pretending like you had friends.

Kinda needy in a sad way.

[mylife]

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)

[Grammy]

The trick to chicken soup is to start with browned chicken. If you are working with fresh chicken, cut it into pieces and brown them in a small bit of oil until they have a nice dark color. If you can chop a couple of the big bones in half, that contributes to the flavor as well. You can also save leftover chicken carcases (from baked chicken) and use those. I pop them in the freezer until I have enough for soup. Or, you can save raw backs and bones and necks and skin in the freezer until you have a bunch, then brown them in the oven at about 400 until they are well browned. You can add the veggies from the recipe and brown those as well to increase the depth of the flavors. Once you have the base for flavor proceed as below.

Chicken Soup

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.

[mylife]

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

[mylife]

You can also save leftover chicken carcases (from baked chicken)

Thats what I do. There is plenty of meat on there

[mylife]

Oh... and I always use the leafy tops of celery in this soup.

I hate when grocers cut that bit off

[Grammy]

"Just cut out the backbone or you’ll be fishing out vertebrae for ever and you always miss one "

That's why I use my pasta pot. No fuss, no muss.

8-)

[mylife]

You been at this longer than me haven’t ya? ;)

[Grammy]

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.