Does adding salt change the texture or is it just for taste?When cooking oatmeal, why does the recipe ask for salt?
Texture no different.
Definitely taste!!
I forgot it one time and it just didn't taste the same. And you can't add it in after it's already cooked.
Jeez Louise... what's with the thumbs down bandit?? C'mon give me mine too!When cooking oatmeal, why does the recipe ask for salt?
sont use salt in it. It will taste gross. Use sugar or honey. Yum. Then top off your oatmeal with sliced bananas and granola. Or try a sliced peach with blueberrries. YumEEEE! My five yr old likes that alot.
I think they're owned by a salt company... I never put salt in mine and it turns out great.
Because it tastes like wallpaper paste without it. Even sweets (cookies, cakes) contain salt. Things taste flat without it.
Taste. Oatmeal is so plain and most people want added flavor. Salt balances out all of the lovely brown sugar I put in mine.
It does something to the boiling point. I dont put it in.
I have tried both ways, and preferred a pinch of salt, as it improved the flavour, but of course it is a matter of individual taste.
Salt brings out the flavor.
Salt is unnecessary to cook oatmeal and can affect the texture (make it coarse). If you like the salt taste, season after cooking.
I think it's supposed to be for favor.
I think it has something to do with how fast the oatmeal heats. Don't add it.
salt tends to enhance flavors .....and foods can taste flat without it....
This may be hard to believe, but the reason you put salt in is to enhance the flavor of the sugar or sweetener you add to oatmeal. Try two bowls, one without salt, one with. You'll find that it takes a lot more sugar on the unsalted oatmeal to get the same level of sweetness as the salted oatmeal.
Don't even bother with it. I never use it, in fact I think it just makes the oatmeal taste a little salty which is absolutely disgusting. People try to say it brings out the flavor, but personally I just think oatmeal is oatmeal, the taste by itself isn't very good on its own so why would you wanna bring it out even more? Most people end up adding sugar and a whole bunch of other flavoring to it anyway.
well I think salt brings out the flavor......
flavor and like the person above said raises the boiling point.
salt enhances and brings out the flavor of everything. It is just for the taste.
you should salt everything.....salt enhances flavor....brings out more of the natural flavors
salt can sometimes enhance taste, but i almost never use it when i make oatmeal...and it doesnt taste or look different
everything asks for salt.
Thursday, December 24, 2009
What is the easiest and best tasting comfort food recipe you have ever cooked?
I am looking for some heart warming dinner recipes for winter and I am just beginning to cook any suggestions?What is the easiest and best tasting comfort food recipe you have ever cooked?
My children say it is my Potato Soup that I make for them when they don't feel well...and they are all grown and still want Momma to make it for them...
Now if you are talking seasonal 'comfort' food then here are some suggestions:
Stews
Chowders
Chili
Red beans and Rice
Pot Roast with roasted potatoes and carrots
Chicken and dumplings
Chicken and dressingWhat is the easiest and best tasting comfort food recipe you have ever cooked?
One of my winter standards is bacon-roasted squash - it's sweet and fatty and absolutely delicious. You can check out the recipe here: http://www.debonairmag.com/recipe_-_baco鈥?/a>
All you need is a butternut squash and some bacon - you just cut the squash in two, lay the bacon on and roast it in a 400 degree oven until it's tender. Sometimes it's a good idea to smear the bacon fat on any exposed pieces of the squash so it doesn't dry out - but the fat should just melt into the squash and make it taste smokey and richer than ever!
You can slice it up and use it in a green salad with some toasted walnuts or pecans, or what I usually do with the leftovers is throw it all into a pot with some vegetable stock and puree it into soup. Then, I crumble the cooked bacon in and crack lots of fresh pepper on top.
So easy to do, super cheap, and simple to adapt into lots of different recipes - this one is a winner for sure.
Swiss steak w/mashed potatoes %26amp; gravy is great for winter and easy. Just look up the recipe on the internet.
Macaroni and cheese with baked sweet potato. Altho I made swiss steak last week as well. Hadn't made it in ages and boy was it good.
-break up a half pound of thin spaghetti,
-toast it until almost brown in a large skillet with a tablespoon of oil
-add a handful of chopped onion and a little garlic
-add one 14 oz can of diced tomatoes and one 14 oz can of chicken broth
-cover and simmer on low until pasta is cooked
-stir in a couple of tablespoons of cream cheese
-enjoy what we call ';comfort pasta';
Chicken and Dumplings. This is the BEST recipe I've ever eaten!
1 whole boneless chicken
2 quarts water
3 tablespoons chicken bouillon, soup base (or six boullion cubes)
1/8 teaspoon pepper
3 cups self-rising flour
*Usea large pot with a heavy lid.
Place chicken, water, boullion, and pepper together in pot.
Cook, covered for 1 hour.
(After cooking, I let contents remain in covered pot for about an hour to cool).
As soon as chicken is done cooking, remove 1 cup of cooking liquid from pan and allow to cool so that it is about room temp.
In a bowl mix self-rising flour and the 1 cup cooled broth.
You may need to add a little more flour if mixture is too stickey.
On a floured surface, roll out dough to 1/4 inch thickness (I divide dough into 1/3's to roll out, it's easier to do smaller amount) Cut rolled dough into 1 inch strips, then cut strips into 3 inch pieces.
Remove chicken from pot.
Heat broth in pot to a boil.
Drop dumplings into boiling broth! Lower heat so they are just simmering. Cook for 20 minutes and DO NOT open lid to peak!!!
While dumplings are cooking, debone chicken into bite size pieces.
After dumplings have cooked for 20 minutes, add chicken back to pot. Simmer for 5-10 minutes
and serve.
strawberry crumble
Soup to start with, I love tomato and basil, simple but warming and tasty.
Shephards pie too. Absolutely number one comfort food.
Judt saw you're beginning to cook. Lemme know if u wants details of recipe in your edit bit thing. :O)
I love chicken pot pie!!! It is so easy to make!! You get a
can of cream of chix
can of cream of potato
can of chix (or you can cook up some chicken and chop into chunks)
can of veg all
pie crust
I get the pillsbury one with the two rolled crusts. Mix the soup mix, chix, veg all, and a 1/4 cup of milk into a bowl...add pepper, salt and seasoning salt. Use a pie pan and put the first shell in bottom, add the mix of the soup, veggies and then put on top crust. Poke a couple of holes in it. Cook on 425 for 30 minutes! So freakin good! I love makin on sundays when all my family is at home. I serve with salad.
chicken and dumplings .
I love albondiga or meatball soup
1 pound of groud beef or ground turkey
1 cup of rice
3 sliced carrots
3 sliced celery
4 cubed potatoes
cilantro
Bring pot of water to a boil with cilantro in it and season with salt and garlic salt and onion powder
In a bowl mix ground beef, rice, and salt
Roll mix into meatballs and place into boiling water
Boil atleast 45min then add vegetables and boil another 15 minutes then just allow soup to simmer serve and enjoy!
I hope you try this it really is easy I don't do much measuring just tasting!
Zuppa Tuscana Soup
Black Bean Soup (just like Panera Bread's!)
Chicken and Noodles
Spaghetti Pie
Homemade Mac N' Cheese
I'm a big soup and pasta person as you can probably tell=]
But if you want meat, just look up recipes for chicken, beef, fish, etc. you can find some good ones.
Best website EVER:
www.recipezaar.com
Fried Cheerios
2 Tbsp butter melted in a skillet
2 Cups Cheerios sauted in butter
Salt to taste
The oats in the Cheerios helps to negate the bad fats in the butter!
As far as comfort food it's Campbell's Chicken Noodle Soup with rice added. As for simple, try Hamburger Helper. You can't go wrong with Hamburger Helper just follow the directions and it's a piece of cake.
pork roast and mashed potatoes with a gravy made from the pan drippings.
Beef stew, Pot roast, Red Beans with a good Beef sausage. To help you along until you feel comfortable, use the Season and cooking bags. Also get a crock pot.
My children say it is my Potato Soup that I make for them when they don't feel well...and they are all grown and still want Momma to make it for them...
Now if you are talking seasonal 'comfort' food then here are some suggestions:
Stews
Chowders
Chili
Red beans and Rice
Pot Roast with roasted potatoes and carrots
Chicken and dumplings
Chicken and dressingWhat is the easiest and best tasting comfort food recipe you have ever cooked?
One of my winter standards is bacon-roasted squash - it's sweet and fatty and absolutely delicious. You can check out the recipe here: http://www.debonairmag.com/recipe_-_baco鈥?/a>
All you need is a butternut squash and some bacon - you just cut the squash in two, lay the bacon on and roast it in a 400 degree oven until it's tender. Sometimes it's a good idea to smear the bacon fat on any exposed pieces of the squash so it doesn't dry out - but the fat should just melt into the squash and make it taste smokey and richer than ever!
You can slice it up and use it in a green salad with some toasted walnuts or pecans, or what I usually do with the leftovers is throw it all into a pot with some vegetable stock and puree it into soup. Then, I crumble the cooked bacon in and crack lots of fresh pepper on top.
So easy to do, super cheap, and simple to adapt into lots of different recipes - this one is a winner for sure.
Swiss steak w/mashed potatoes %26amp; gravy is great for winter and easy. Just look up the recipe on the internet.
Macaroni and cheese with baked sweet potato. Altho I made swiss steak last week as well. Hadn't made it in ages and boy was it good.
-break up a half pound of thin spaghetti,
-toast it until almost brown in a large skillet with a tablespoon of oil
-add a handful of chopped onion and a little garlic
-add one 14 oz can of diced tomatoes and one 14 oz can of chicken broth
-cover and simmer on low until pasta is cooked
-stir in a couple of tablespoons of cream cheese
-enjoy what we call ';comfort pasta';
Chicken and Dumplings. This is the BEST recipe I've ever eaten!
1 whole boneless chicken
2 quarts water
3 tablespoons chicken bouillon, soup base (or six boullion cubes)
1/8 teaspoon pepper
3 cups self-rising flour
*Usea large pot with a heavy lid.
Place chicken, water, boullion, and pepper together in pot.
Cook, covered for 1 hour.
(After cooking, I let contents remain in covered pot for about an hour to cool).
As soon as chicken is done cooking, remove 1 cup of cooking liquid from pan and allow to cool so that it is about room temp.
In a bowl mix self-rising flour and the 1 cup cooled broth.
You may need to add a little more flour if mixture is too stickey.
On a floured surface, roll out dough to 1/4 inch thickness (I divide dough into 1/3's to roll out, it's easier to do smaller amount) Cut rolled dough into 1 inch strips, then cut strips into 3 inch pieces.
Remove chicken from pot.
Heat broth in pot to a boil.
Drop dumplings into boiling broth! Lower heat so they are just simmering. Cook for 20 minutes and DO NOT open lid to peak!!!
While dumplings are cooking, debone chicken into bite size pieces.
After dumplings have cooked for 20 minutes, add chicken back to pot. Simmer for 5-10 minutes
and serve.
strawberry crumble
Soup to start with, I love tomato and basil, simple but warming and tasty.
Shephards pie too. Absolutely number one comfort food.
Judt saw you're beginning to cook. Lemme know if u wants details of recipe in your edit bit thing. :O)
I love chicken pot pie!!! It is so easy to make!! You get a
can of cream of chix
can of cream of potato
can of chix (or you can cook up some chicken and chop into chunks)
can of veg all
pie crust
I get the pillsbury one with the two rolled crusts. Mix the soup mix, chix, veg all, and a 1/4 cup of milk into a bowl...add pepper, salt and seasoning salt. Use a pie pan and put the first shell in bottom, add the mix of the soup, veggies and then put on top crust. Poke a couple of holes in it. Cook on 425 for 30 minutes! So freakin good! I love makin on sundays when all my family is at home. I serve with salad.
chicken and dumplings .
I love albondiga or meatball soup
1 pound of groud beef or ground turkey
1 cup of rice
3 sliced carrots
3 sliced celery
4 cubed potatoes
cilantro
Bring pot of water to a boil with cilantro in it and season with salt and garlic salt and onion powder
In a bowl mix ground beef, rice, and salt
Roll mix into meatballs and place into boiling water
Boil atleast 45min then add vegetables and boil another 15 minutes then just allow soup to simmer serve and enjoy!
I hope you try this it really is easy I don't do much measuring just tasting!
Zuppa Tuscana Soup
Black Bean Soup (just like Panera Bread's!)
Chicken and Noodles
Spaghetti Pie
Homemade Mac N' Cheese
I'm a big soup and pasta person as you can probably tell=]
But if you want meat, just look up recipes for chicken, beef, fish, etc. you can find some good ones.
Best website EVER:
www.recipezaar.com
Fried Cheerios
2 Tbsp butter melted in a skillet
2 Cups Cheerios sauted in butter
Salt to taste
The oats in the Cheerios helps to negate the bad fats in the butter!
As far as comfort food it's Campbell's Chicken Noodle Soup with rice added. As for simple, try Hamburger Helper. You can't go wrong with Hamburger Helper just follow the directions and it's a piece of cake.
pork roast and mashed potatoes with a gravy made from the pan drippings.
Beef stew, Pot roast, Red Beans with a good Beef sausage. To help you along until you feel comfortable, use the Season and cooking bags. Also get a crock pot.
Does anyone have the recipe for authentic western wild burgers from the Marlboro Cook Like A Man Cookbook?
10 oz ground buffalo, divided into two patties
4 large romaine lettuce leaves, ribs removed
2 fried eggs
1/3 cup grated sharp cheddar cheese
2 slices grilled red onion
Ketchup
Dijon mustard Follow the ';Best Burger Guidelines'; below for the best way to cook the buffalo.
Lay two romaine leaves together so they overlap slightly, and place a patty in the center.
Top with a fried egg, cheese, onion, and condiments, and fold the lettuce over the burger as if making a burrito.
_Best Burger Guidelines_
Have your butcher grind it fresh and make sure that they use the medium grind so that you get a juicy and moist burger.
Take the meat out of the fridge an hour before cooking. Bringing it closer to room temperature will help the burger to cook more evenly. Rub it with olive oil, salt, and pepper.
Use high heat when you cook it - If you don't hear the sizzle when it hits the grill, it's just not hot enough. Be sure you cook it for 3 to 4 minutes on each side and (if you must) only add cheese at the end.
Be sure to let it rest 3 to 4 minutes before eating so the juices redistribute themselves through the meat.masks
4 large romaine lettuce leaves, ribs removed
2 fried eggs
1/3 cup grated sharp cheddar cheese
2 slices grilled red onion
Ketchup
Dijon mustard Follow the ';Best Burger Guidelines'; below for the best way to cook the buffalo.
Lay two romaine leaves together so they overlap slightly, and place a patty in the center.
Top with a fried egg, cheese, onion, and condiments, and fold the lettuce over the burger as if making a burrito.
_Best Burger Guidelines_
Have your butcher grind it fresh and make sure that they use the medium grind so that you get a juicy and moist burger.
Take the meat out of the fridge an hour before cooking. Bringing it closer to room temperature will help the burger to cook more evenly. Rub it with olive oil, salt, and pepper.
Use high heat when you cook it - If you don't hear the sizzle when it hits the grill, it's just not hot enough. Be sure you cook it for 3 to 4 minutes on each side and (if you must) only add cheese at the end.
Be sure to let it rest 3 to 4 minutes before eating so the juices redistribute themselves through the meat.
Are there any simple recipes for cooking navy beans?
A friend gave me a bunch of dry navy beans, and I don't really know how to cook them. I was hoping to find a recipe that allows me to simply put them in a slow cooker and cook for a long, long time without having to attend to it at all. Is this possible, or do I always have to do multiple steps like boiling them first before putting them in the slow cooker. I'm not home a lot, so these long, drawn out cooking times are somewhat prohibitive. Any suggestions? Are there any simple recipes for cooking navy beans?
You can't skip the water step in the beginning because the bean being dried must rehydrate before it will cook. if you skip the first step your beans will not get tender
what I do is soak with the long method, put them (1lb beans) in cold water in a very large bowl cover with a clean towel and leave in sink right before bed next morning I rinse and put in crock pot with 1 lb ham diced or cooked bacon crushed 1 med onion diced 2 med carrots cut roughly 2 med russet potato skin on cut roughly fill with water to 1 inch from top put on high then get ready to go to work (30 min) turn to low and cook all day
when you get home check for tenderness if not there turn to high and bake boxed corn bread muffinAre there any simple recipes for cooking navy beans?
NAVY BEAN SOUP
1 lb. navy beans, cook the usual way until tender
Meanwhile: Put about 2 tablespoons olive oil or cooking oil in a saucepan and add:
1 c. finely chopped onion
1 c. finely chopped celery
4 to 6 med. sized carrots, finely diced
1 can tomato paste (small)
Cook until vegetables are tender, adding a little water if needed. Mix the vegetables with the cooked beans. You may puree the beans and other vegetables in the blender or processor if desired.
Make the soup as thick or as thin as you desire by adding more water for a thinner soup. This is good ';as is'; BUT I add one or two dried peppers to my navy beans for a little added ';zip'; if I am or am not using them for soup.
OR
NAVY BEANS AND SMOKED TURKEY
2 lb. smoked turkey
2 c. dried navy beans
1 sm. onion
Salt and pepper
Place meat in large saucepan. Cover with water. Simmer until meat is tender. Remove meat from broth. Add navy beans, whole onion, salt and pepper. Simmer until beans are tender. Add additional water as needed.
Remove meat from bones. Stir into beans. Simmer on low heat until beans mash easily with fork and broth has thickened. 6 servings
OR
SMOKED SAUSAGE WITH NAVY BEANS
Brown sausage in small chunks (I use smoked turkey sausage). Add:
Navy beans (1 qt. Northern pre-cooked)
Onions, chopped
Green peppers, chopped (optional)
1 lg. can tomatoes, (1 qt.)
Lots of basil - approximately 2 tsp.
Heat through and enjoy. Sometimes I add rice or kidney beans, too
JM
You can't skip the water step in the beginning because the bean being dried must rehydrate before it will cook. if you skip the first step your beans will not get tender
what I do is soak with the long method, put them (1lb beans) in cold water in a very large bowl cover with a clean towel and leave in sink right before bed next morning I rinse and put in crock pot with 1 lb ham diced or cooked bacon crushed 1 med onion diced 2 med carrots cut roughly 2 med russet potato skin on cut roughly fill with water to 1 inch from top put on high then get ready to go to work (30 min) turn to low and cook all day
when you get home check for tenderness if not there turn to high and bake boxed corn bread muffinAre there any simple recipes for cooking navy beans?
NAVY BEAN SOUP
1 lb. navy beans, cook the usual way until tender
Meanwhile: Put about 2 tablespoons olive oil or cooking oil in a saucepan and add:
1 c. finely chopped onion
1 c. finely chopped celery
4 to 6 med. sized carrots, finely diced
1 can tomato paste (small)
Cook until vegetables are tender, adding a little water if needed. Mix the vegetables with the cooked beans. You may puree the beans and other vegetables in the blender or processor if desired.
Make the soup as thick or as thin as you desire by adding more water for a thinner soup. This is good ';as is'; BUT I add one or two dried peppers to my navy beans for a little added ';zip'; if I am or am not using them for soup.
OR
NAVY BEANS AND SMOKED TURKEY
2 lb. smoked turkey
2 c. dried navy beans
1 sm. onion
Salt and pepper
Place meat in large saucepan. Cover with water. Simmer until meat is tender. Remove meat from broth. Add navy beans, whole onion, salt and pepper. Simmer until beans are tender. Add additional water as needed.
Remove meat from bones. Stir into beans. Simmer on low heat until beans mash easily with fork and broth has thickened. 6 servings
OR
SMOKED SAUSAGE WITH NAVY BEANS
Brown sausage in small chunks (I use smoked turkey sausage). Add:
Navy beans (1 qt. Northern pre-cooked)
Onions, chopped
Green peppers, chopped (optional)
1 lg. can tomatoes, (1 qt.)
Lots of basil - approximately 2 tsp.
Heat through and enjoy. Sometimes I add rice or kidney beans, too
JM
Do you have a good recipe for pork loin cooked in a crockpot.?
thank you.Do you have a good recipe for pork loin cooked in a crockpot.?
Do not add a lot of liquid and it will be greasy and the whole meal will taste terrible. Set it on something to keep it above the grease.Do you have a good recipe for pork loin cooked in a crockpot.?
This is a fav in my house
:
1 boneless rolled pork loin roast
1 can (16-oz.) jellied or whole berry cranberry sauce
1/2 cup granulated sugar
1/4 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
salt
Preparation:
Place pork loin roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover crockpot and cook on low for 6 to 8 hours, or until pork roast is tender. Pork should register about 155 to 160掳 when done. Remove pork roast and keep warm.
Skim fat from juices; measure 2 cups -- add water if necessary -- and pour into a saucepan. Bring to a boil over medium high heat.
Combine the cornstarch and cold water until smooth; stir into gravy. Continue to cook, stirring, until thickened. Season with salt and serve with sliced pork roast.
Delicious with rice, or serve with seasoned stuffing and potatoes.
Not a formal recipe, but I just mix up S%26amp;P, garlic and onion powders, a little dry ground ginger and rub all that all over it. Then I slice an onion, p0ut half on bottom, top w/ loin, put half onion on top. Add 陆 cup of water to bottom of crockpot and let 'er rip for 4-5 hours on high, or 6-8 hours on low. I find the low gives a tenderer product.
not for a crockpot per se , but a guaranteed winner in my house. Set your oven to 500, take a pork loin and stud it with garlic all over, and rub on oil and balsamic vinegar, and let go for 20 minutes. It comes out great.
cover with stock, cook until almost done, add in potatoes, carrots, onions, salt pepper to taste. Yum
Or
Cover with your favorite Spaghetti sauce, (I prefer Chunky Garadenstyle Ragu) Mushrooms, onions, greenpeppers and cook until done.
Do not add a lot of liquid and it will be greasy and the whole meal will taste terrible. Set it on something to keep it above the grease.Do you have a good recipe for pork loin cooked in a crockpot.?
This is a fav in my house
:
1 boneless rolled pork loin roast
1 can (16-oz.) jellied or whole berry cranberry sauce
1/2 cup granulated sugar
1/4 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water
salt
Preparation:
Place pork loin roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast. Cover crockpot and cook on low for 6 to 8 hours, or until pork roast is tender. Pork should register about 155 to 160掳 when done. Remove pork roast and keep warm.
Skim fat from juices; measure 2 cups -- add water if necessary -- and pour into a saucepan. Bring to a boil over medium high heat.
Combine the cornstarch and cold water until smooth; stir into gravy. Continue to cook, stirring, until thickened. Season with salt and serve with sliced pork roast.
Delicious with rice, or serve with seasoned stuffing and potatoes.
Not a formal recipe, but I just mix up S%26amp;P, garlic and onion powders, a little dry ground ginger and rub all that all over it. Then I slice an onion, p0ut half on bottom, top w/ loin, put half onion on top. Add 陆 cup of water to bottom of crockpot and let 'er rip for 4-5 hours on high, or 6-8 hours on low. I find the low gives a tenderer product.
not for a crockpot per se , but a guaranteed winner in my house. Set your oven to 500, take a pork loin and stud it with garlic all over, and rub on oil and balsamic vinegar, and let go for 20 minutes. It comes out great.
cover with stock, cook until almost done, add in potatoes, carrots, onions, salt pepper to taste. Yum
Or
Cover with your favorite Spaghetti sauce, (I prefer Chunky Garadenstyle Ragu) Mushrooms, onions, greenpeppers and cook until done.
What is the recipe to cook tandoori chicken ?
Tandoori Chicken
2 lb Chicken;drumsticks -- Breasts Or thighs
1/4 ts Cayenne pepper
1 ts Paprika
1/2 ts Garam masala
1 ea Ginger -- fresh 1/2'; piece
1/2 ts Coriander seeds -- ground
4 ea Garlic cloves
1/2 ts Cumin seeds -- ground
1/2 c Yogurt -- plain
1 ds Lemon juice
Salt -- to taste
* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon
sticks, 1 Tbsp whole cloves, 1 tsp peppercorns %26amp; 1 tsp cumin seeds all
ground together Skin the chicken, wash %26amp; pat dry with paper towel. Make
deepcuts on the surface with a knife. Mince or grate ginger and garlic.
Transfer to a small bowl and add the spices. Mix well, then rub the paste
into the chicken and let marinate serveral hours in refrigerate. Cook
chicken on grill or in broiler (30 minutes for legs), basting with leftover
marinade and turning to ensure even cooking. Serve with a dash of lemon
juice. Serves: 4-6
TANDOORI-SPICED CHICKEN WITH TOMATO-GINGER CHUTNEY
Not only is the yogurt marinade an excellent
tenderizer, but it imparts a nice, mild tang as well.
Begin marinating the chicken one day in advance.
Marinade
2 cups plain yogurt
2 tablespoons ground coriander
2 tablespoons mild paprika
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground ginger
1 tablespoon garlic powder
1 tablespoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
6 7- to 8-ounce skinless boneless chicken breast
halves
Chutney
3 cups chopped seeded tomatoes (about 1 1/4 pounds)
3/4 cup chopped red onion
1/2 cup chopped fresh mint
3 tablespoons minced peeled fresh ginger
3 tablespoons fresh lime juice
For marinade:
Whisk yogurt and next 9 ingredients in large bowl to
blend. Add chicken and turn to coat. Cover and
refrigerate overnight.
For chutney:
Combine all ingredients in medium bowl. Season to
taste with salt and pepper. (Chutney can be made 1 day
ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Brush grill with
oil. Transfer marinade-coated chicken to barbecue
grill. Grill chicken until cooked through, about 7
minutes per side. Transfer chicken to cutting board.
Cut crosswise on diagonal into 1/2-inch-thick slices.
Transfer to platter. Serve with chutney.
Makes 6 main-course servings.
TANDOORI CHICKEN SANDWICHES
In India, chicken is one of the most popular foods cooked in the
tandoor, the ubiquitous clay oven. The secret to the bird's
distinctive taste and tender texture is a yogurt marinade enhanced
with spices. Here we pour one over chicken breasts, which are cooked
on a grill. The chicken is served on toasted bread spread with a
mayonnaise spiked with mint, cilantro and chili, flavors common in
Indian relishes. Try to find Indian beer such as Taj Mahal or
Kingfisher to go along with the meal. Offer fresh mangoes for
dessert.
Sandwiches
6 skinless boneless chicken breast halves
2 tablespoons fresh lemon juice
1 cup plain yogurt
2 tablespoons chopped fresh ginger
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
12 slices sourdough bread
Indian mayonnaise
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded, minced
3 tablespoons chopped onion
2 teaspoons cider vinegar
1/2 cup mayonnaise
For Sandwiches:
Arrange boneless chicken breasts in single layer in large glass
baking dish. Sprinkle with fresh lemon juice: season with salt. Mix
plain yogurt, chopped fresh ginger, chopped garlic, ground cumin,
ground coriander, cayenne pepper and turmeric in medium bowl. Pour
yogurt marinade over chicken breasts and turn to coat. Cover chicken
and refrigerate 3 to 8 hours.
Prepare barbecue (medium-high heat) or preheat broiler. Remove
chicken breasts from marinade (do not wipe clean). Grill or broil
chicken until just cooked through, about 5 minutes per side. Cool
slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let
stand at room temperature.)
Lightly toast (or grill) sourdough bread. Spread 1 side of each piece
of bread generously with Indian Spiced Mayonnaise. Slice chicken
breasts diagonally. Place slices of 1 breast atop each of 6 sourdough
bread slices. Top with remaining bread slices. Cut chicken sandwiches
in half. Serve sandwiches warm or at room temperature.
For Mayonnaise:
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño
chili and chopped onion in work bowl of processor. Process until very
finely chopped. Mix in cider vinegar. Add mayonnaise and process just
until combined. Season mayonnaise to taste with salt and pepper.
(Mayonnaise can be prepared 3 days ahead. Cover tightly and
refrigerate.) Makes about 1 scant cup.
Serves 6What is the recipe to cook tandoori chicken ?
Add 1/2 tandoori to 1/2 chicken. Cook in frying pan. Serves 1.What is the recipe to cook tandoori chicken ?
for professional results, try www.foodnetwork.com
I hope this helps
Tandoori Style Chicken:
½ day 8 hours prep
6-8 servings
6 tablespoons fresh lime juice
1/3 cup plain yogurt
1-2 jalapeno chiles or serrano chili, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
3 lbs skinless chicken legs or skinless chicken thighs
1. Stir together lime juice, yogurt, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
2. Cut slits across the meat of chicken and rub spice mixture all over chicken.
3. Marinate chicken in this mixture for 8 hours or overnight.
4. Preheat the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan.
5. Bake 425F for 35-40 minutes or until chicken is done (you may want to check the chicken about 5-8 minutes before and it may even cook longer than the 40 min, depending on size of pieces).
You might get many recipes on different cooking sites but nevertheless here's one from me....
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Special tip from me - To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.
You need a tandoor (a very hot cylindrical clay oven) to cook authentic tandoori chicken, but here's a recipe for a cheat version!
Ingredients
1.25kg/2½lb chicken pieces (legs and/or breasts) skinned
1 tsp salt
3 tbsp lemon juice
For the marinade:
450ml/¾pt plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
lime or lemon wedges, to serve
Method
1. Cut each chicken leg into two pieces and each breast into four pieces. Make two deep slits crossways on the meaty parts of each leg and breast piece. The slits should not start at an edge and should be deep enough to reach the bone. Spread the chicken pieces out on two large platters. Sprinkle one side with half the salt and half the lemon juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.
2. Meanwhile, make the marinade: combine the yoghurt, onion, garlic, ginger, chillies and garam masala in a blender or food processor and blend until smooth. Strain the paste through a coarse sieve into a large bowl, pushing through as much liquid as you can.
3. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat, then cover and refrigerate for 8-24 hours. Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest. Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through. Lift the chicken pieces out of their juices and serve with lemon or lime wedges.
AMazing Tandoori Chicken (serves 6)
Ingredients:
1 (3.5-lb.) fresh whole chicken, cut up
4 oz. sour cream (instead of yougurt)- keeps the chicken from getting all watery
1 tablespoon sliced peeled gingerroot
1 tablespoon lemon juice
1 tablespoon paprika
2 cloves garlic, peeled
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
With a sharp knife, make shallow cuts in chicken. Arrange chicken in a single layer in a 13x9x2-inch baking dish.
Combine sour cream, ginger, lemon juice, paprika, garlic, chili powder, cumin, salt and pepper in a food processor or blender. Process until smooth. Brush over chicken and marinate covered in the refrigerator for 4 hours.
Preheat the oven to 450°F.
Place chicken in the oven and cook for 10 minutes; reduce heat to 375°F and cook for 30 more minutes, or until done. Serve warm.
2 lb Chicken;drumsticks -- Breasts Or thighs
1/4 ts Cayenne pepper
1 ts Paprika
1/2 ts Garam masala
1 ea Ginger -- fresh 1/2'; piece
1/2 ts Coriander seeds -- ground
4 ea Garlic cloves
1/2 ts Cumin seeds -- ground
1/2 c Yogurt -- plain
1 ds Lemon juice
Salt -- to taste
* I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon
sticks, 1 Tbsp whole cloves, 1 tsp peppercorns %26amp; 1 tsp cumin seeds all
ground together Skin the chicken, wash %26amp; pat dry with paper towel. Make
deepcuts on the surface with a knife. Mince or grate ginger and garlic.
Transfer to a small bowl and add the spices. Mix well, then rub the paste
into the chicken and let marinate serveral hours in refrigerate. Cook
chicken on grill or in broiler (30 minutes for legs), basting with leftover
marinade and turning to ensure even cooking. Serve with a dash of lemon
juice. Serves: 4-6
TANDOORI-SPICED CHICKEN WITH TOMATO-GINGER CHUTNEY
Not only is the yogurt marinade an excellent
tenderizer, but it imparts a nice, mild tang as well.
Begin marinating the chicken one day in advance.
Marinade
2 cups plain yogurt
2 tablespoons ground coriander
2 tablespoons mild paprika
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground ginger
1 tablespoon garlic powder
1 tablespoon ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
6 7- to 8-ounce skinless boneless chicken breast
halves
Chutney
3 cups chopped seeded tomatoes (about 1 1/4 pounds)
3/4 cup chopped red onion
1/2 cup chopped fresh mint
3 tablespoons minced peeled fresh ginger
3 tablespoons fresh lime juice
For marinade:
Whisk yogurt and next 9 ingredients in large bowl to
blend. Add chicken and turn to coat. Cover and
refrigerate overnight.
For chutney:
Combine all ingredients in medium bowl. Season to
taste with salt and pepper. (Chutney can be made 1 day
ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat). Brush grill with
oil. Transfer marinade-coated chicken to barbecue
grill. Grill chicken until cooked through, about 7
minutes per side. Transfer chicken to cutting board.
Cut crosswise on diagonal into 1/2-inch-thick slices.
Transfer to platter. Serve with chutney.
Makes 6 main-course servings.
TANDOORI CHICKEN SANDWICHES
In India, chicken is one of the most popular foods cooked in the
tandoor, the ubiquitous clay oven. The secret to the bird's
distinctive taste and tender texture is a yogurt marinade enhanced
with spices. Here we pour one over chicken breasts, which are cooked
on a grill. The chicken is served on toasted bread spread with a
mayonnaise spiked with mint, cilantro and chili, flavors common in
Indian relishes. Try to find Indian beer such as Taj Mahal or
Kingfisher to go along with the meal. Offer fresh mangoes for
dessert.
Sandwiches
6 skinless boneless chicken breast halves
2 tablespoons fresh lemon juice
1 cup plain yogurt
2 tablespoons chopped fresh ginger
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1/4 teaspoon turmeric
12 slices sourdough bread
Indian mayonnaise
1 cup packed fresh mint leaves
1 cup packed fresh cilantro leaves
1 jalapeño chili, seeded, minced
3 tablespoons chopped onion
2 teaspoons cider vinegar
1/2 cup mayonnaise
For Sandwiches:
Arrange boneless chicken breasts in single layer in large glass
baking dish. Sprinkle with fresh lemon juice: season with salt. Mix
plain yogurt, chopped fresh ginger, chopped garlic, ground cumin,
ground coriander, cayenne pepper and turmeric in medium bowl. Pour
yogurt marinade over chicken breasts and turn to coat. Cover chicken
and refrigerate 3 to 8 hours.
Prepare barbecue (medium-high heat) or preheat broiler. Remove
chicken breasts from marinade (do not wipe clean). Grill or broil
chicken until just cooked through, about 5 minutes per side. Cool
slightly. (Chicken can be prepared up to 2 hours ahead. Cover and let
stand at room temperature.)
Lightly toast (or grill) sourdough bread. Spread 1 side of each piece
of bread generously with Indian Spiced Mayonnaise. Slice chicken
breasts diagonally. Place slices of 1 breast atop each of 6 sourdough
bread slices. Top with remaining bread slices. Cut chicken sandwiches
in half. Serve sandwiches warm or at room temperature.
For Mayonnaise:
Combine 1 cup mint leaves, 1 cup cilantro leaves, minced jalapeño
chili and chopped onion in work bowl of processor. Process until very
finely chopped. Mix in cider vinegar. Add mayonnaise and process just
until combined. Season mayonnaise to taste with salt and pepper.
(Mayonnaise can be prepared 3 days ahead. Cover tightly and
refrigerate.) Makes about 1 scant cup.
Serves 6What is the recipe to cook tandoori chicken ?
Add 1/2 tandoori to 1/2 chicken. Cook in frying pan. Serves 1.What is the recipe to cook tandoori chicken ?
for professional results, try www.foodnetwork.com
I hope this helps
Tandoori Style Chicken:
½ day 8 hours prep
6-8 servings
6 tablespoons fresh lime juice
1/3 cup plain yogurt
1-2 jalapeno chiles or serrano chili, seeded and minced
1 1/2 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 tablespoons vegetable oil
3 lbs skinless chicken legs or skinless chicken thighs
1. Stir together lime juice, yogurt, minced chiles, salt, turmeric, coriander, cumin, ginger, garlic, cayenne, cinnamon, cloves, and 1 tbsp of oil in a mixing bowl.
2. Cut slits across the meat of chicken and rub spice mixture all over chicken.
3. Marinate chicken in this mixture for 8 hours or overnight.
4. Preheat the last tbsp of oil in the bottom of a roasting pan and layer chicken pieces in the bottom of pan.
5. Bake 425F for 35-40 minutes or until chicken is done (you may want to check the chicken about 5-8 minutes before and it may even cook longer than the 40 min, depending on size of pieces).
You might get many recipes on different cooking sites but nevertheless here's one from me....
Ingredients
1 (800 gms) of chicken
1 tspn of kashmiri red chilli powder
1 tblspn of lemon juice
Salt to taste
For Marination
200 gms of yogurt
1 tspn of kashmiri red chilli powder
Salt to taste
2 tblspns of ginger paste
2 tblspns of garlic paste
2 tblspns of lemon juice
½ tspn of garam masala powder
2 tblspns of mustard oil
For basting of butter
½ tspn of chaat masala
For garnishing
Onion rings and lemon wedges
Recipe
Skin, wash and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
Apply a mixture of kashmiri red chilli powder, lemon juice and salt to the chicken and keep it aside for half an hour.
Remove whey of yogurt by hanging it in a muslin cloth for fifteen to twenty minutes. Mix Kashmiri red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil to the yogurt.
Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Put the chicken onto the skewers and cook in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) for ten to twelve minutes or until almost done. Baste it with butter and cook for another four minutes.
Sprinkle chaat masala powder and serve with four onion rings and lemon wedges.
Special tip from me - To make Chicken tikka, use boneless chicken pieces cut into 1 ½” cubes and proceed same as Tandoori chicken.
You need a tandoor (a very hot cylindrical clay oven) to cook authentic tandoori chicken, but here's a recipe for a cheat version!
Ingredients
1.25kg/2½lb chicken pieces (legs and/or breasts) skinned
1 tsp salt
3 tbsp lemon juice
For the marinade:
450ml/¾pt plain yoghurt
½ onion, coarsely chopped
1 garlic clove, chopped
2.5cm/1in piece fresh root ginger, chopped
1-2 hot green chillies, roughly sliced
2 tsp garam masala
lime or lemon wedges, to serve
Method
1. Cut each chicken leg into two pieces and each breast into four pieces. Make two deep slits crossways on the meaty parts of each leg and breast piece. The slits should not start at an edge and should be deep enough to reach the bone. Spread the chicken pieces out on two large platters. Sprinkle one side with half the salt and half the lemon juice and rub them in. Turn the pieces over and repeat on the second side. Set aside for 20 minutes.
2. Meanwhile, make the marinade: combine the yoghurt, onion, garlic, ginger, chillies and garam masala in a blender or food processor and blend until smooth. Strain the paste through a coarse sieve into a large bowl, pushing through as much liquid as you can.
3. Put the chicken and all its accumulated juices into the bowl with the marinade. Rub the marinade into the slits in the meat, then cover and refrigerate for 8-24 hours. Preheat the oven to its maximum temperature and set a shelf in the top third of the oven where it is hottest. Remove the chicken pieces from the marinade and spread them out in a single layer on a large, shallow, baking tray. Bake for 20-25 minutes, until cooked through. Lift the chicken pieces out of their juices and serve with lemon or lime wedges.
AMazing Tandoori Chicken (serves 6)
Ingredients:
1 (3.5-lb.) fresh whole chicken, cut up
4 oz. sour cream (instead of yougurt)- keeps the chicken from getting all watery
1 tablespoon sliced peeled gingerroot
1 tablespoon lemon juice
1 tablespoon paprika
2 cloves garlic, peeled
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Directions:
With a sharp knife, make shallow cuts in chicken. Arrange chicken in a single layer in a 13x9x2-inch baking dish.
Combine sour cream, ginger, lemon juice, paprika, garlic, chili powder, cumin, salt and pepper in a food processor or blender. Process until smooth. Brush over chicken and marinate covered in the refrigerator for 4 hours.
Preheat the oven to 450°F.
Place chicken in the oven and cook for 10 minutes; reduce heat to 375°F and cook for 30 more minutes, or until done. Serve warm.
What's a good way to change the recipe in my rice cooking?
I don't really like plain white rice, so I usually cook rice with corn, green peas, or green beans. Anyone has another way of cooking rice?
Thanks.What's a good way to change the recipe in my rice cooking?
try making fried rice out of your plain white rice. you could add almost anything in fried rice, meat, sausages, veggies.etc.What's a good way to change the recipe in my rice cooking?
Try a different type of white rice. I use Basmati rice. It has a different flavor than plain white rice.
Or try Cilantro Rice
6 cups just cooked, hot rice
1 bunch fresh cilantro
2-3 cloves garlic
1/2 sweet yellow onion (like Maui, Vidalia or Walla Walla)
salt and fresh ground pepper to taste
While rice is cooking, prepare the rest of the ingredients as follows: remove stems from cilantro, roughly chop then put into a food processor with garlic and onion. Process until everything is finely chopped.
When rice is cooked and still very hot, combine with cilantro mixture, salt and pepper to taste. At this point you can let sit covered for 5-10 minutes to blend flavors then serve, or bake at 350 degrees for 20 -25 minutes and then serve. Either way is good. The rice takes on a greenish hue that looks pretty. This dish goes well with Mexican dishes as a substitute for Spanish Rice.
i am japanese. i like plain white rice. tastes great!
it took me a few years to appreciate that taste, though.
have you ever tried japanese rice made in California?
that is one of the best rice in the world.
Try putting salsa in it,it tastes great.You can eat it with beans and enchiladas.
i cook mine in alot of water with chicken bouillon, when done drain. cook peas (drain) with some butter, salt, pepper, then pour over rice. also try making mexican or puerto rican rice, good.
Use flavourings,such as stock cubes or spices. There is actualy a seasoning you can buy called ';pilau rice seasoning'; for indian dishes and i am sure there are alternatives for other cuisines.
Thanks.What's a good way to change the recipe in my rice cooking?
try making fried rice out of your plain white rice. you could add almost anything in fried rice, meat, sausages, veggies.etc.What's a good way to change the recipe in my rice cooking?
Try a different type of white rice. I use Basmati rice. It has a different flavor than plain white rice.
Or try Cilantro Rice
6 cups just cooked, hot rice
1 bunch fresh cilantro
2-3 cloves garlic
1/2 sweet yellow onion (like Maui, Vidalia or Walla Walla)
salt and fresh ground pepper to taste
While rice is cooking, prepare the rest of the ingredients as follows: remove stems from cilantro, roughly chop then put into a food processor with garlic and onion. Process until everything is finely chopped.
When rice is cooked and still very hot, combine with cilantro mixture, salt and pepper to taste. At this point you can let sit covered for 5-10 minutes to blend flavors then serve, or bake at 350 degrees for 20 -25 minutes and then serve. Either way is good. The rice takes on a greenish hue that looks pretty. This dish goes well with Mexican dishes as a substitute for Spanish Rice.
i am japanese. i like plain white rice. tastes great!
it took me a few years to appreciate that taste, though.
have you ever tried japanese rice made in California?
that is one of the best rice in the world.
Try putting salsa in it,it tastes great.You can eat it with beans and enchiladas.
i cook mine in alot of water with chicken bouillon, when done drain. cook peas (drain) with some butter, salt, pepper, then pour over rice. also try making mexican or puerto rican rice, good.
Use flavourings,such as stock cubes or spices. There is actualy a seasoning you can buy called ';pilau rice seasoning'; for indian dishes and i am sure there are alternatives for other cuisines.
How do I adjust the cooking time for a recipe when using a convection oven instead of a traditional oven?
Aconvection oven will cook/bake at a faster pace. Try knocking the time down by about 25%.How do I adjust the cooking time for a recipe when using a convection oven instead of a traditional oven?
This really depends on your oven, but start out by reducing the temperatur by 25 degrees and decrease the cooking time. It does take some getting used to, but I wouldn't trade mine for the world!!
Although, I must say I did burn alot of things in the beginning, so don't feel bad if that happens to you!! LOL
Good Luck!
SheriHow do I adjust the cooking time for a recipe when using a convection oven instead of a traditional oven?
Lower the temperature by 25 degrees and increase cooking time by fifteen minutes.
This really depends on your oven, but start out by reducing the temperatur by 25 degrees and decrease the cooking time. It does take some getting used to, but I wouldn't trade mine for the world!!
Although, I must say I did burn alot of things in the beginning, so don't feel bad if that happens to you!! LOL
Good Luck!
SheriHow do I adjust the cooking time for a recipe when using a convection oven instead of a traditional oven?
Lower the temperature by 25 degrees and increase cooking time by fifteen minutes.
What is the recipe to cook Carbonara?
Carbonara is a type of creamy pasta.would like to learn how to cook it.What is the recipe to cook Carbonara?
Ingredients
* parsley 1 tablespoon extra-virgin olive oil
* 4 slices pancetta or thick-cut bacon, cut into 1/2-inch pieces
* 5 large eggs, at room temperature
* 2 tablespoons heavy cream, at room temperature
* 1 pound spaghetti
* 1/2 cup freshly grated Pecorino Romano cheese, plus extra for serving
* Freshly ground black pepper
* Finely chopped fresh flat-leaf parsley (optional)
Steps
1. Heat the oil in a large skillet. Add the pancetta or bacon and cook, stirring, until golden and crisp. Remove to a double layer of paper towels to drain.
2. Meanwhile, whisk the eggs and cream in a medium bowl until well blended. Set aside. Set a large colander in a serving bowl in the sink.
3. Cook the spaghetti in a large pot of boiling salted water until al dente, 10 to 12 minutes. Drain the pasta in the colander and immediately lift it out of the bowl to drain off almost, but not quite, all the water.
4. Dump out the water from the warm bowl; blot dry. Immediately add the spaghetti, the egg mixture and cheese and toss vigorously so that the eggs cook through in the heat from the steaming pasta but do not scramble. Add a liberal grinding of pepper and top with the reserved pancetta or bacon and parsley, if desired. Serve at once with more cheese.
Makes 4 to 6 servings.What is the recipe to cook Carbonara?
This simple and delicious recipe is ready to eat n about 20 minutes.
INGREDIENTS:
8 oz. spaghetti pasta
4 eggs, beaten
2 Tbsp. butter, melted
2 Tbsp. olive oil
1 red bell pepper, cut into strips
3 cloves minced garlic
1/2 cup chopped red onion
6 oz. can white tuna, drained
1 cup grated Parmesan cheese
1/4 cup chopped parsley
PREPARATION:
Cook pasta according to package directions. Meanwhile, beat eggs in large bowl. In large saucepan, melt butter and oil and saute pepper and garlic until tender.
When pasta is al dente, drain and add immediately to pan with sauteed peppers. Add tuna and cook, stirring, until heated through. Add eggs, cheese, and parsley to pan. Cook and stir, lifting pasta to allow sauce to coat thoroughly. Serves 4
Calories: 600
Fat: 28 grams
Carbs: 48 grams
Courtesy of Giada from Food Network, this recipe is da bomb:
CHICKEN CARBONARA
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped (can use bacon)
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta or bacon and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs).
Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Garnish with lemon zest. Serve.
http://apps5.oingo.com/apps/domainpark/r鈥?/a>
THIS ONE IS THE BEST!
1 lb spaghetti
1 teaspoon olive oil
6 ounces pancetta, diced
4 eggs
1 cup heavy cream
1 cup grated parmigiano-reggiano cheese
1 teaspoon black pepper
Cook the pasta in a large pot of boiling water until tender.
Meanwhile, in a large frying pan, heat the oil over medium heat.
Add the pancetta and cook until lightly browned, for 3-4 minutes.
In a large bowl, beat the eggs with the cream until blended.
Stir in half a cup of parmigiano cheese and pepper.
Drain the pasta and pour into the bowl with the egg and cream mixture.
Toss together.
Add the pancetta and drippings and toss again to coat well.
Serve immediately.
Chicken Carbonara
Recipe courtesy Giada De Laurentiis
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
----------
Penne a la Carbonara
Recipe courtesy Giada De Laurentiis
1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves
Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
----------
Spaghetti alla Carbonara
Recipe courtesy Gourmet Magazine
5 ounces pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 pound spaghetti
3 large eggs*
1 1/2 ounces Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 ounces Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Cut pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
Cook spaghetti in a 6 to 8-quart pot of boiling salted water until al dente.
While pasta is cooking, whisk together eggs, Parmigiano-Reggiano, Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
Cook's note: The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.
----------
Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara
Recipe courtesy Rachael Ray
Salt
1 pound rigatoni
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
PASTA CARBONARA
1/4 lb. bacon
1 stick (1/4 lb.) butter
1 c. milk
2 tbsp. wine vinegar
1 lb. pasta (fettuccine or linguine)
2 eggs, whipped
1/2 c. fresh Parmesan
Cut the bacon into little pieces and cook in butter until clear. Heat milk in a small saucepan, and add the bacon and butter, add the vinegar; this will turn the milk to cheese. Simmer for about 15 minutes, or until the sauce cooks smooth.
Boil the pasta al dente. Drain and return to pan. Immediately throw in the eggs, the bacon sauce and cheese. Toss and serve. Add salt and pepper to taste
This is a Rachael Ray 30 minute meals version of carbonara that I like very much:
Bacon and Egg Coal Miner鈥檚 Pasta: Rigatoni (or spaghetti) alla Carbonara
Recipe Summary
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 4 generous servings
Salt
1 pound rigatoni (her cookbook has that she made it with spaghetti)
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.masks
Ingredients
* parsley 1 tablespoon extra-virgin olive oil
* 4 slices pancetta or thick-cut bacon, cut into 1/2-inch pieces
* 5 large eggs, at room temperature
* 2 tablespoons heavy cream, at room temperature
* 1 pound spaghetti
* 1/2 cup freshly grated Pecorino Romano cheese, plus extra for serving
* Freshly ground black pepper
* Finely chopped fresh flat-leaf parsley (optional)
Steps
1. Heat the oil in a large skillet. Add the pancetta or bacon and cook, stirring, until golden and crisp. Remove to a double layer of paper towels to drain.
2. Meanwhile, whisk the eggs and cream in a medium bowl until well blended. Set aside. Set a large colander in a serving bowl in the sink.
3. Cook the spaghetti in a large pot of boiling salted water until al dente, 10 to 12 minutes. Drain the pasta in the colander and immediately lift it out of the bowl to drain off almost, but not quite, all the water.
4. Dump out the water from the warm bowl; blot dry. Immediately add the spaghetti, the egg mixture and cheese and toss vigorously so that the eggs cook through in the heat from the steaming pasta but do not scramble. Add a liberal grinding of pepper and top with the reserved pancetta or bacon and parsley, if desired. Serve at once with more cheese.
Makes 4 to 6 servings.What is the recipe to cook Carbonara?
This simple and delicious recipe is ready to eat n about 20 minutes.
INGREDIENTS:
8 oz. spaghetti pasta
4 eggs, beaten
2 Tbsp. butter, melted
2 Tbsp. olive oil
1 red bell pepper, cut into strips
3 cloves minced garlic
1/2 cup chopped red onion
6 oz. can white tuna, drained
1 cup grated Parmesan cheese
1/4 cup chopped parsley
PREPARATION:
Cook pasta according to package directions. Meanwhile, beat eggs in large bowl. In large saucepan, melt butter and oil and saute pepper and garlic until tender.
When pasta is al dente, drain and add immediately to pan with sauteed peppers. Add tuna and cook, stirring, until heated through. Add eggs, cheese, and parsley to pan. Cook and stir, lifting pasta to allow sauce to coat thoroughly. Serves 4
Calories: 600
Fat: 28 grams
Carbs: 48 grams
Courtesy of Giada from Food Network, this recipe is da bomb:
CHICKEN CARBONARA
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped (can use bacon)
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta or bacon and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs).
Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Garnish with lemon zest. Serve.
http://apps5.oingo.com/apps/domainpark/r鈥?/a>
THIS ONE IS THE BEST!
1 lb spaghetti
1 teaspoon olive oil
6 ounces pancetta, diced
4 eggs
1 cup heavy cream
1 cup grated parmigiano-reggiano cheese
1 teaspoon black pepper
Cook the pasta in a large pot of boiling water until tender.
Meanwhile, in a large frying pan, heat the oil over medium heat.
Add the pancetta and cook until lightly browned, for 3-4 minutes.
In a large bowl, beat the eggs with the cream until blended.
Stir in half a cup of parmigiano cheese and pepper.
Drain the pasta and pour into the bowl with the egg and cream mixture.
Toss together.
Add the pancetta and drippings and toss again to coat well.
Serve immediately.
Chicken Carbonara
Recipe courtesy Giada De Laurentiis
2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel
Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.
----------
Penne a la Carbonara
Recipe courtesy Giada De Laurentiis
1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves
Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.
In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.
----------
Spaghetti alla Carbonara
Recipe courtesy Gourmet Magazine
5 ounces pancetta
1 medium onion, finely chopped
1/4 cup dry white wine
1 pound spaghetti
3 large eggs*
1 1/2 ounces Parmigiano-Reggiano, finely grated (3/4 cup)
3/4 ounces Pecorino Romano, finely grated (1/3 cup)
1 teaspoon coarsely ground black pepper
1/4 teaspoon salt
Cut pancetta into 1/3-inch dice, then cook in a deep 12-inch heavy skillet over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden, about 10 minutes. Add wine and boil until reduced by half, 1 to 2 minutes.
Cook spaghetti in a 6 to 8-quart pot of boiling salted water until al dente.
While pasta is cooking, whisk together eggs, Parmigiano-Reggiano, Pecorino Romano (1/3 cup), 1 teaspoon coarsely ground black pepper, and 1/4 teaspoon salt in a small bowl.
Drain spaghetti in a colander and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.
Cook's note: The eggs in this recipe will not be fully cooked, which may be of concern if there is a problem with salmonella in your area.
----------
Bacon and Egg Coal Miner's Pasta: Rigatoni alla Carbonara
Recipe courtesy Rachael Ray
Salt
1 pound rigatoni
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
PASTA CARBONARA
1/4 lb. bacon
1 stick (1/4 lb.) butter
1 c. milk
2 tbsp. wine vinegar
1 lb. pasta (fettuccine or linguine)
2 eggs, whipped
1/2 c. fresh Parmesan
Cut the bacon into little pieces and cook in butter until clear. Heat milk in a small saucepan, and add the bacon and butter, add the vinegar; this will turn the milk to cheese. Simmer for about 15 minutes, or until the sauce cooks smooth.
Boil the pasta al dente. Drain and return to pan. Immediately throw in the eggs, the bacon sauce and cheese. Toss and serve. Add salt and pepper to taste
This is a Rachael Ray 30 minute meals version of carbonara that I like very much:
Bacon and Egg Coal Miner鈥檚 Pasta: Rigatoni (or spaghetti) alla Carbonara
Recipe Summary
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 12 minutes
Yield: 4 generous servings
Salt
1 pound rigatoni (her cookbook has that she made it with spaghetti)
1/3 pound pancetta, cured Italian meat, available at deli counter, chopped
Drizzle extra-virgin olive oil, plus 2 tablespoons (2 turns around the pan)
4 or 5 cloves garlic, finely chopped
1/4 teaspoon crushed red pepper flakes, a few pinches, crushed in palm of hand
1/2 cup dry white wine or chicken stock
2 large egg yolks
3 tablespoons (about 2 palmfuls) grated Parmigiano Reggiano, plus more, for sprinkling
A handful fresh parsley leaves, finely chopped
A few grinds black pepper
Place a large pot of water on the stove to boil. When water is rolling, add salt and pasta and cook to al dente, about 8 minutes, reserving 1/4 cup pasta water.
While pasta cooks, heat large skillet over moderate heat. Saute pancetta in a drizzle of oil until it browns, 3 to 5 minutes. Add extra-virgin olive oil, garlic, and crushed pepper flake. Saute garlic 2 minutes. Add wine or stock to the pan and reduce liquid by half, 2 minutes.
Beat together egg yolks, cheese, and while whisking vigorously, stir in a ladle of the boiling pasta water. Beat in parsley and pepper and set aside.
Drain pasta. Add pasta to pan with sauce. Toss pasta with pancetta, then add egg mixture and toss 1 minute, then remove from heat. Continue to toss until sauce is absorbed by and thickly coating the pasta. Adjust seasonings with salt and pepper and serve with extra cheese, for passing.
Can you give me a recipe for cooking hamburgers in the crockpot?what kind of sauce would i place them in?
Crockpot Burgers
2 lbs. lean ground beef
1 egg, lightly beaten
1 c. finely chopped onion
1/2 c. shredded Cheddar cheese
2 tbsp. ketchup
2 tbsp. evaporated milk
1/2 c. cracker crumbs
Salt and pepper
flour
1 can (10 3/4 ounces) condensed cream of mushroom soup
PREPARATION:
Mix ground beef, egg, onion, cheese, ketchup, milk, cracker crumbs and salt and pepper; shape into patties. Roll in flour and brown in a small amount of oil or margarine. Arrange patties in slow cooker in layers with the undiluted mushroom soup
Cook on high 3 to 4 hours. Serves 8.Can you give me a recipe for cooking hamburgers in the crockpot?what kind of sauce would i place them in?
i do not recomend it if you are looking to eat them as hamburgers ...the crock will make them fall apart...now if you are looking to cook hamburger meat not patties try goolosh...it takes canned tomatos crushed with the sauce and add the browned meat and elbow noodles and seasonings of your choice (garlic,pepper,itallian )and cook till the noodles are soft ....YUM!!!Can you give me a recipe for cooking hamburgers in the crockpot?what kind of sauce would i place them in?
I've never made hamburgers in the crockpot, but I do make a tasty meatloaf in the crockpot.
I found a few for yah at cooks.com just type in crockpot hamburgers in the little search window.
2 lbs. lean ground beef
1 egg, lightly beaten
1 c. finely chopped onion
1/2 c. shredded Cheddar cheese
2 tbsp. ketchup
2 tbsp. evaporated milk
1/2 c. cracker crumbs
Salt and pepper
flour
1 can (10 3/4 ounces) condensed cream of mushroom soup
PREPARATION:
Mix ground beef, egg, onion, cheese, ketchup, milk, cracker crumbs and salt and pepper; shape into patties. Roll in flour and brown in a small amount of oil or margarine. Arrange patties in slow cooker in layers with the undiluted mushroom soup
Cook on high 3 to 4 hours. Serves 8.Can you give me a recipe for cooking hamburgers in the crockpot?what kind of sauce would i place them in?
i do not recomend it if you are looking to eat them as hamburgers ...the crock will make them fall apart...now if you are looking to cook hamburger meat not patties try goolosh...it takes canned tomatos crushed with the sauce and add the browned meat and elbow noodles and seasonings of your choice (garlic,pepper,itallian )and cook till the noodles are soft ....YUM!!!Can you give me a recipe for cooking hamburgers in the crockpot?what kind of sauce would i place them in?
I've never made hamburgers in the crockpot, but I do make a tasty meatloaf in the crockpot.
I found a few for yah at cooks.com just type in crockpot hamburgers in the little search window.
You're best Recipe, Beginner cook and on a diet!?
So I am on a kind of diet where most of the day I can't eat ';normal food'; such as starchy, high fat, high calorie stuff. Bread is a no go, rice is pushing it... Basically I can eat Fruits, Vegetables, and some sea food....
As an answer, I would like to know your best Vegetarian plate (Something with little or no meat and bread)(soups welcome)
and just because I'm not much of a cook and want to learn. Some recipes you suggest I try. =] If you can't give increments, a simple link will do fine!
So I would like to know, you best recipe for a low fat- vegetarian mea
and your best and favorite all time recipe that YOU love to cook
(if you would like to add a snack recipe, that's fine as well)
=]You're best Recipe, Beginner cook and on a diet!?
Hi
I cheat a bit. I look at the frozen food section and get what it on the picture and adjust to my liking.You're best Recipe, Beginner cook and on a diet!?
General Tao's Tofu
1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli
Directions:
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
Serve immediately with steamed broccoli over your choice of rice.
Serves: 4
Preparation time: 30 Minutes
OR
Cheesy Bean and Cheese Enchiladas
1/2c flour
1/2c nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
4 tablespoon margarine
10 tortillas
2 small cans enchilada sauce
3 cans beans (white kidney, pinto, black), drained
2 medium onions, chopped
1 can olives, chopped
1/4 cup chopped cilantro, 1/2 cup salsa (optional)
Directions:
In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.
Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes.
Serves: 6
Preparation time: 45 min
OR
Cheesy Lasagna
2-3 jars of favorite spaghetti sauce
1-16 oz bag of spinach leaves
2-3 jars of tomato sauce
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth
1 lb. herbed tofu
8 oz. vegan cream cheese
2 Tblspns. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
1/4 cup nutritional yeast, optional
Directions:
Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute.. Add carrots and veggie broth; simmer uncovered for 5 min. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.Stir in nutmeg (possibly you could add some about 1/4 C. nutritional yeast at this step, just to make it a little bit more cheesy!). Remove from heat; keep warm.
Place 3 lasagna noodles in bottom of 11x7 baking dish. spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up... top with spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated... use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly. this is the best lasagna i have ever made or had, or non-vegan... it is superb... your non-vegan friends will be wowed!!!!!!!
Serves a lot.
Vegetarian Meal: Shrimp Caprese
(recipe from Olive Garden)
1 1/2 pounds Roma tomatoes, cored and cut into 1-inch pieces
20 medium fresh basil leaves, stems removed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon Italian seasoning
Salt to taste
1 pound (26/30 or 21/25) shrimp, peeled and deveined
1 pound capellini (angel hair) pasta
2 tablespoon butter
1/2 cup white wine
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
2 cups fresh mozzarella cheese, shredded
* To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Combine tomatoes, basil, olive oil, garlic, Italian Seasoning, and salt in a large bowl; mix (don't blend) thoroughly. Cover, set aside, and marinate for at least 1 hour.
Either saute or grill the shrimp; cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill and set aside.
Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
Heat a large, non-stick skillet over medium heat. Add butter and let melt. Stir in white wine and bring just to a boil. Add heavy cream and Parmesan cheese; bring to a simmer; let sauce continue to simmer and reduce to desired consistency. Remove from heat.
Add cooked pasta and marinated tomatoes to the skillet. Stir to thoroughly coat pasta with sauce. Transfer pasta and sauce to a large oven-proof serving platter; top with mozzarella cheese. Place serving platter under broiler to 2 to 3 minutes or until mozzarella cheese has melted. Remove from oven and top pasta with the cooked shrimp.
Serves four.
**Made this several times and is absolutely delicious!!! :D
Favorite Meal: Rigate Casserole
(family recipe)
1/2 box of penne rigate noodles (recommend bertoli)
2 cans Hunts Traditional Spaghetti Sauce
1/4lb turkey meat (or hamburger I prefer turkey it's less fattening)
shredded mozzarella cheese
biol water
then add the box of penne rigate noodles
cook until noodles are soft
meanwhile cook your turkey meat until brown
combine turkey meat with cans of spaghetti sauce
(soaks up flavor)
drain noodles
once noodles are drained combine sauce meat and noodles
stir until fully mixed
once mixed put into a pan that will contain it all
sprinkle desired amount of cheese on top
cook at 350 until cheese is completely melted
serve with a nice salad
Serves four
**Make this meal atleast 3 times a month.
Huge hit with every one who eats it.
hope it helps and kudos on going healthy :D
As an answer, I would like to know your best Vegetarian plate (Something with little or no meat and bread)(soups welcome)
and just because I'm not much of a cook and want to learn. Some recipes you suggest I try. =] If you can't give increments, a simple link will do fine!
So I would like to know, you best recipe for a low fat- vegetarian mea
and your best and favorite all time recipe that YOU love to cook
(if you would like to add a snack recipe, that's fine as well)
=]You're best Recipe, Beginner cook and on a diet!?
Hi
I cheat a bit. I look at the frozen food section and get what it on the picture and adjust to my liking.You're best Recipe, Beginner cook and on a diet!?
General Tao's Tofu
1 box of firm tofu
egg substitute for 1 egg
3/4 cup cornstarch
vegetable oil for frying
3 chopped green onions
1 Tablespoon minced ginger
1 Tablespoon minced garlic
2/3 cup vegetable stock
2 Tablespoons soy sauce
4 Tablespoons sugar
red pepper to taste
1 Tablespoon sherry (optional)
1 Tablespoon white vinegar
steamed broccoli
Directions:
Drain, dry and cut tofu into 1 inch chunks. You can freeze tofu the night before to get a more chicken-like consistency, but it isn't necessary. Mix the egg replacer as specified on the box and add an additional 3 tablespoons water. Dip tofu in egg replacer/water mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Watch out that the cornstarch doesn't clump up at the bottom of the bowl.
Heat oil in pan and fry tofu pieces until golden. Drain oil.
Heat 3 Tablespoons vegetable oil in pan on medium heat. Add green onions, ginger and garlic, cook for about 2 minutes. Be careful not to burn garlic. Add vegetable stock, soy sauce, sugar, red pepper and vinegar. Mix 2 Tablespoons water with 1 Tablespoon cornstarch and pour into mixture stirring well. Add fried tofu and coat evenly.
Serve immediately with steamed broccoli over your choice of rice.
Serves: 4
Preparation time: 30 Minutes
OR
Cheesy Bean and Cheese Enchiladas
1/2c flour
1/2c nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
2 cup water
1 teaspoon mustard
4 tablespoon margarine
10 tortillas
2 small cans enchilada sauce
3 cans beans (white kidney, pinto, black), drained
2 medium onions, chopped
1 can olives, chopped
1/4 cup chopped cilantro, 1/2 cup salsa (optional)
Directions:
In medium-large saucepan, combine flour, nutritional yeast, salt and garlic powder. Add water and mix thoroughly. Heat on medium heat until bubbling and thick. Remove from heat and add mustard and margarine. Set aside 1/2 cup of cheese sauce in separate container. Add onion, beans, olives, cilantro and salsa to sauce. Mix it up.
Pour a 1/2 cup of enchilada sauce in the bottom of a 9x13 pan. Place a tortilla in pan and cover in enchilada sauce. Spoon in filling. Roll and push to one end of pan. Continue until all tortillas filled. Pour the rest of the enchilada sauce on top and then spread reserved cheese sauce on as last step. Bake at 350 until brown, 30-45 minutes.
Serves: 6
Preparation time: 45 min
OR
Cheesy Lasagna
2-3 jars of favorite spaghetti sauce
1-16 oz bag of spinach leaves
2-3 jars of tomato sauce
1/2 lb. carrots
1/4 cup chopped fresh parsley
2 cloves minced garlic
1/4 cup canned low-sodium veggie broth
1 lb. herbed tofu
8 oz. vegan cream cheese
2 Tblspns. lemon juice
1/8 teaspoon nutmeg
12 lasagna noodles, cooked
1/4 cup nutritional yeast, optional
Directions:
Slice carrots and steam, set aside. Add olive oil to a large skillet, place over medium-high heat until hot. Add parsley and garlic, saute for 1 minute.. Add carrots and veggie broth; simmer uncovered for 5 min. Add herbed tofu, vegan cream cheese, and lemon juice; stir well. Cook over medium heat stirring constantly until fake cheesy stuff starts to melt.Stir in nutmeg (possibly you could add some about 1/4 C. nutritional yeast at this step, just to make it a little bit more cheesy!). Remove from heat; keep warm.
Place 3 lasagna noodles in bottom of 11x7 baking dish. spread carrot mixture over top, place 3 noodles on top of that and spread tomato sauce and spinach on top of those, repeat process until all noodles are used up... top with spaghetti sauce. Cover and bake 15 min. at 375 degrees. Uncover and bake an additional 20-30 min. until it is thoroughly heated... use your own judgment. Usually a lasagna takes about 45 minutes to cook thoroughly. this is the best lasagna i have ever made or had, or non-vegan... it is superb... your non-vegan friends will be wowed!!!!!!!
Serves a lot.
Vegetarian Meal: Shrimp Caprese
(recipe from Olive Garden)
1 1/2 pounds Roma tomatoes, cored and cut into 1-inch pieces
20 medium fresh basil leaves, stems removed and cut into 1-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon minced garlic
1 teaspoon Italian seasoning
Salt to taste
1 pound (26/30 or 21/25) shrimp, peeled and deveined
1 pound capellini (angel hair) pasta
2 tablespoon butter
1/2 cup white wine
1 1/2 cups heavy cream
1 cup freshly grated Parmesan cheese
2 cups fresh mozzarella cheese, shredded
* To preserve juices and seeds, use a pairing knife to remove just the top of the core on each tomato.
Combine tomatoes, basil, olive oil, garlic, Italian Seasoning, and salt in a large bowl; mix (don't blend) thoroughly. Cover, set aside, and marinate for at least 1 hour.
Either saute or grill the shrimp; cook approximately 2 minutes on one side; turn and cook another 1 minute or until shrimp are opaque in center (cut to test). Remove from grill and set aside.
Cook pasta according to package directions; drain and return to pan to keep warm. Learn How To Cook Pasta Properly.
Heat a large, non-stick skillet over medium heat. Add butter and let melt. Stir in white wine and bring just to a boil. Add heavy cream and Parmesan cheese; bring to a simmer; let sauce continue to simmer and reduce to desired consistency. Remove from heat.
Add cooked pasta and marinated tomatoes to the skillet. Stir to thoroughly coat pasta with sauce. Transfer pasta and sauce to a large oven-proof serving platter; top with mozzarella cheese. Place serving platter under broiler to 2 to 3 minutes or until mozzarella cheese has melted. Remove from oven and top pasta with the cooked shrimp.
Serves four.
**Made this several times and is absolutely delicious!!! :D
Favorite Meal: Rigate Casserole
(family recipe)
1/2 box of penne rigate noodles (recommend bertoli)
2 cans Hunts Traditional Spaghetti Sauce
1/4lb turkey meat (or hamburger I prefer turkey it's less fattening)
shredded mozzarella cheese
biol water
then add the box of penne rigate noodles
cook until noodles are soft
meanwhile cook your turkey meat until brown
combine turkey meat with cans of spaghetti sauce
(soaks up flavor)
drain noodles
once noodles are drained combine sauce meat and noodles
stir until fully mixed
once mixed put into a pan that will contain it all
sprinkle desired amount of cheese on top
cook at 350 until cheese is completely melted
serve with a nice salad
Serves four
**Make this meal atleast 3 times a month.
Huge hit with every one who eats it.
hope it helps and kudos on going healthy :D
Military wife needs recipes for cooking without an oven?
My husband is stationed in Korea and being the good wife that I am, I went with him. Our apartment does not have an oven. It has two gas burners and a microwave. I have not been able to find a korean plug-in crockpot so that is out of the question for now. (The voltage is different here). I am in desperate need of microwave recipes- i have done the chicken enchiladas, chicken and rice, and stuffed peppers. My husband is a picky eater- meat and potato man (he does eat corn, seafood, greenbeans and rice). Korea does not have many of those options so I have to figure out what to cook for him in the evenings when he is home! Help!!!Military wife needs recipes for cooking without an oven?
Try these Pizza Burgers. I think this recipe could also be changed depending on what you have on hand, but the main idea is there.
http://www.kitchenterms.com/pizzaburgers鈥?/a>
Best of luck to you!Military wife needs recipes for cooking without an oven?
Micro wave Chicken
1 Tbls oil
1 tsp kitchen bouquet
1 tsp paprika
1/2 cup white wine
1 large roasting chicken
Wash chicken, inside and out well. Mix the rest of the ingredients together and baste the chicken inside and out. Cook on full Power 8 minutes on all four sides. Start breast side down, cook breast up last.
Simple Shrimp Scampi
鈥?1 lb unpeeled large fresh shrimp or unpeeled large defrosted shrimp
鈥?3 cloves garlic, minced
鈥?1/4 cup olive oil
鈥?1/2 cup unsalted butter
鈥?1/4 cup dry white wine
鈥?crushed red pepper flakes
鈥?chopped parsley (dried works just as well)
鈥?8 ounces pasta or rice
Directions
1.
First, Peel shrimp and devein if desired.
2.
Then, saute garlic in olive oil for about 1 to 2 minutes.
3.
Next, add the butter and shrimp.
4.
Cook until shrimp are somewhat pink.
5.
Finally, stir in wine and red pepper.
6.
Reduce heat and allow shrimp fully cook.
7.
When finished, sprinkle with parsley and serve over pasta or rice.
8.
A few notes: Many of the ingredients can be altered to your own taste.
9.
I recommend the following: 1/4 tsp of crushed red pepper1/4 cup of FRESH or 1/8 cup of dried parsley.
10.
add more butter if you'd like.
11.
serve over angel hair pasta.
I bet if you just googled ';microwave recipes'; you would get a ton of things. That's what I would do.
If you have a patio or some place outside to cook you could use a grill, in place of an oven, or I would say you could cook under ground, yet it does not sound like you have a place to dig a hole and line it with hot rocks. but a grill would work.
stir fry
pasta %26amp; sauce
pancakes/ french toast
omlettes
grilled chicken/ fish
saute sausage/ scallops/ shrimp
chili
stew
soup
you'd be surprised at how many things you can make without an oven. Marinate thinly sliced chicken breast over night (I prefer balsamic vinagrette marinade), pan sear it (usually just takes a few minutes on either side, depending on how thick the meat is). You could make mashed potatoes to go with it, a pot of green bean, or practically any canned veggies. You could also make mac and cheese, or boil a pot of noodles and serve the chicken over pasta.
As everyone else has said, stir-fry would be great. I also love making skillet fajitas. If you're worried you want make them right, you can by the frozen prepared fajitas and all you'd have to do is toss them around in the pan. Fried rice, burgers......my boyfriend even made pizza on a skillet once (using it as a grill).
Keep grilling in mind too. It's usually more of the guys forte, but everything tastes amazing on the grill! In the summer, my bf and I make literally just about everything on the grill (even apple cobbler!) You can find all sorts of recipes online, or you can simply by a frozen version and let it warm over the grill.
There are tons of no-bake desserts you can buy at the grocery store (I think Jell-o makes them?) They're actually really good, and my personal favorite is the peanut butter cup. Anyway, if all else fails, offer to make dinner at your house, or cook at home, put it in portable containers, and just heat the stuff over the skillet once you get to his house. it also wouldn't hurt to invest in a crockpot or a toaster oven (they're only about 20 bucks), and they do everything an oven does
===
Southern Skillet Dinner
2 pounds ground beef
3 (15 ounce) cans sliced potatoes, drained
2 (10.5 ounce) cans cream of mushroom soup
1 (10 ounce) can whole kernel corn, drained
1 (10 ounce) can peas, drained
salt and pepper to taste
Brown beef in a large skillet over medium heat. Drain fat, and return skillet to stove. Stir in potatoes, cream of mushroom soup, corn, and peas. Sprinkle with salt and pepper. Cover, and simmer over low heat for 10 to 15 minutes.
==============================
Easy Greek Skillet Dinner
1/2 pound dried elbow macaroni
1 pound ground beef
2 cloves garlic, pressed or minced
2 medium carrots, quartered lengthwise and sliced
1 large zucchini, quartered lengthwise and sliced
1 1/2 tablespoons dried oregano leaves
salt and pepper
1 (10.75 ounce) can condensed tomato soup, plus
1 (10.75 ounce) can water
crumbled feta cheese (optional)
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.
Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.
When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.
=============================
Pork Chop Skillet Dinner
4 tablespoon olive oil or vegetable oil
4 bone-in pork chops, 3/4-inch thick
1 medium onion, chopped
1 cup uncooked regular long-grain white rice
1 (10.75 ounce) can Campbell's庐 Condensed Chicken Broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices
Heat oil in skillet. Add chops and cook until browned.
Add onion and rice and cook until rice is browned. Stir in broth, orange juice and 2 tablespoons parsley. Heat to a boil. Cover and cook over low heat 20 minutes or until done.
Top with orange slices and sprinkle with remaining parsley.
======================================鈥?br>
Italian Skillet: Pasta and Beef Dinner
1 pound ground beef
1 (26 ounce) jar spaghetti sauce
2 cups water
8 ounces uncooked rotini pasta
2 cup shredded mozzarella cheese
Brown ground beef in 12-inch skillet; drain.
Stir in Pasta Sauce and water. Bring to a boil over high heat. Stir in uncooked rotini and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 12 minutes or until rotini is tender. Remove from heat and sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.
===========================
Easy Skillet Chicken a la King
1 pound chicken breast halves - cut into bite-size pieces
4 tablespoon olive oil
1 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh sliced mushrooms
2 tablespoons chopped pimento peppers
1 teaspoon onion powder
1/2 teaspoon ground black pepper
In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepp
Maybe this:
http://www.cooks.com/rec/view/0,1627,159鈥?/a>
or this
http://www.recipesource.com/misc/microwa鈥?/a>
Skip over the desserts to get to main dishes. http://www.nancyskitchen.com/microwave_r鈥?/a>
http://allrecipes.com/Recipe/Taco-Topped鈥?/a>
http://allrecipes.com/Search/Recipes.asp鈥?/a>
You are a good wife. My husband was in Korea for six months and was not very happy with the food selection. Hope the sites above help.
Try these Pizza Burgers. I think this recipe could also be changed depending on what you have on hand, but the main idea is there.
http://www.kitchenterms.com/pizzaburgers鈥?/a>
Best of luck to you!Military wife needs recipes for cooking without an oven?
Micro wave Chicken
1 Tbls oil
1 tsp kitchen bouquet
1 tsp paprika
1/2 cup white wine
1 large roasting chicken
Wash chicken, inside and out well. Mix the rest of the ingredients together and baste the chicken inside and out. Cook on full Power 8 minutes on all four sides. Start breast side down, cook breast up last.
Simple Shrimp Scampi
鈥?1 lb unpeeled large fresh shrimp or unpeeled large defrosted shrimp
鈥?3 cloves garlic, minced
鈥?1/4 cup olive oil
鈥?1/2 cup unsalted butter
鈥?1/4 cup dry white wine
鈥?crushed red pepper flakes
鈥?chopped parsley (dried works just as well)
鈥?8 ounces pasta or rice
Directions
1.
First, Peel shrimp and devein if desired.
2.
Then, saute garlic in olive oil for about 1 to 2 minutes.
3.
Next, add the butter and shrimp.
4.
Cook until shrimp are somewhat pink.
5.
Finally, stir in wine and red pepper.
6.
Reduce heat and allow shrimp fully cook.
7.
When finished, sprinkle with parsley and serve over pasta or rice.
8.
A few notes: Many of the ingredients can be altered to your own taste.
9.
I recommend the following: 1/4 tsp of crushed red pepper1/4 cup of FRESH or 1/8 cup of dried parsley.
10.
add more butter if you'd like.
11.
serve over angel hair pasta.
I bet if you just googled ';microwave recipes'; you would get a ton of things. That's what I would do.
If you have a patio or some place outside to cook you could use a grill, in place of an oven, or I would say you could cook under ground, yet it does not sound like you have a place to dig a hole and line it with hot rocks. but a grill would work.
stir fry
pasta %26amp; sauce
pancakes/ french toast
omlettes
grilled chicken/ fish
saute sausage/ scallops/ shrimp
chili
stew
soup
you'd be surprised at how many things you can make without an oven. Marinate thinly sliced chicken breast over night (I prefer balsamic vinagrette marinade), pan sear it (usually just takes a few minutes on either side, depending on how thick the meat is). You could make mashed potatoes to go with it, a pot of green bean, or practically any canned veggies. You could also make mac and cheese, or boil a pot of noodles and serve the chicken over pasta.
As everyone else has said, stir-fry would be great. I also love making skillet fajitas. If you're worried you want make them right, you can by the frozen prepared fajitas and all you'd have to do is toss them around in the pan. Fried rice, burgers......my boyfriend even made pizza on a skillet once (using it as a grill).
Keep grilling in mind too. It's usually more of the guys forte, but everything tastes amazing on the grill! In the summer, my bf and I make literally just about everything on the grill (even apple cobbler!) You can find all sorts of recipes online, or you can simply by a frozen version and let it warm over the grill.
There are tons of no-bake desserts you can buy at the grocery store (I think Jell-o makes them?) They're actually really good, and my personal favorite is the peanut butter cup. Anyway, if all else fails, offer to make dinner at your house, or cook at home, put it in portable containers, and just heat the stuff over the skillet once you get to his house. it also wouldn't hurt to invest in a crockpot or a toaster oven (they're only about 20 bucks), and they do everything an oven does
===
Southern Skillet Dinner
2 pounds ground beef
3 (15 ounce) cans sliced potatoes, drained
2 (10.5 ounce) cans cream of mushroom soup
1 (10 ounce) can whole kernel corn, drained
1 (10 ounce) can peas, drained
salt and pepper to taste
Brown beef in a large skillet over medium heat. Drain fat, and return skillet to stove. Stir in potatoes, cream of mushroom soup, corn, and peas. Sprinkle with salt and pepper. Cover, and simmer over low heat for 10 to 15 minutes.
==============================
Easy Greek Skillet Dinner
1/2 pound dried elbow macaroni
1 pound ground beef
2 cloves garlic, pressed or minced
2 medium carrots, quartered lengthwise and sliced
1 large zucchini, quartered lengthwise and sliced
1 1/2 tablespoons dried oregano leaves
salt and pepper
1 (10.75 ounce) can condensed tomato soup, plus
1 (10.75 ounce) can water
crumbled feta cheese (optional)
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside.
Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper.
When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.
=============================
Pork Chop Skillet Dinner
4 tablespoon olive oil or vegetable oil
4 bone-in pork chops, 3/4-inch thick
1 medium onion, chopped
1 cup uncooked regular long-grain white rice
1 (10.75 ounce) can Campbell's庐 Condensed Chicken Broth
1 cup orange juice
3 tablespoons chopped fresh parsley
4 orange slices
Heat oil in skillet. Add chops and cook until browned.
Add onion and rice and cook until rice is browned. Stir in broth, orange juice and 2 tablespoons parsley. Heat to a boil. Cover and cook over low heat 20 minutes or until done.
Top with orange slices and sprinkle with remaining parsley.
======================================鈥?br>
Italian Skillet: Pasta and Beef Dinner
1 pound ground beef
1 (26 ounce) jar spaghetti sauce
2 cups water
8 ounces uncooked rotini pasta
2 cup shredded mozzarella cheese
Brown ground beef in 12-inch skillet; drain.
Stir in Pasta Sauce and water. Bring to a boil over high heat. Stir in uncooked rotini and return to a boil. Reduce heat to medium and cook covered, stirring occasionally, 12 minutes or until rotini is tender. Remove from heat and sprinkle with cheese. Cover and let stand 5 minutes or until cheese is melted.
===========================
Easy Skillet Chicken a la King
1 pound chicken breast halves - cut into bite-size pieces
4 tablespoon olive oil
1 cup milk
1 (10.75 ounce) can condensed cream of chicken soup
1 cup fresh sliced mushrooms
2 tablespoons chopped pimento peppers
1 teaspoon onion powder
1/2 teaspoon ground black pepper
In a large skillet, heat oil. When hot add chicken and saute 4 to 5 minutes until about halfway cooked. Add mushrooms and continue to saute until chicken is lightly browned and cooked through (juices run clear). Stir in the milk, soup, mushrooms, pimentos, onion powder and pepp
Maybe this:
http://www.cooks.com/rec/view/0,1627,159鈥?/a>
or this
http://www.recipesource.com/misc/microwa鈥?/a>
Skip over the desserts to get to main dishes. http://www.nancyskitchen.com/microwave_r鈥?/a>
http://allrecipes.com/Recipe/Taco-Topped鈥?/a>
http://allrecipes.com/Search/Recipes.asp鈥?/a>
You are a good wife. My husband was in Korea for six months and was not very happy with the food selection. Hope the sites above help.
How do I get the last 6 recipes on sims2. I've finished everything else, incl. lots of 10's in cooking.?
I'm 98 pct done with sims2. but need 6 more recipes. I don't want to cheat. Have lots of sims with 10 for cooking including my sim. Whats the secret? I have been reading magazines when using the toilet and in bed. Nothing is working. I make the locked meals and that doesn't unlock them. Help!!How do I get the last 6 recipes on sims2. I've finished everything else, incl. lots of 10's in cooking.?
I think you can buy magazines from the store maybe that would help! I haven played that game for a while, hope that helps!How do I get the last 6 recipes on sims2. I've finished everything else, incl. lots of 10's in cooking.?
Sorry I can't help you but I love ths Sims Kingdom game my son got for his birthday. It's fun! Good luck! Have you tried googling it?
I think you can buy magazines from the store maybe that would help! I haven played that game for a while, hope that helps!How do I get the last 6 recipes on sims2. I've finished everything else, incl. lots of 10's in cooking.?
Sorry I can't help you but I love ths Sims Kingdom game my son got for his birthday. It's fun! Good luck! Have you tried googling it?
Good recipe for cooking a whole chicken in the crock pot?
i want to cook it with potatoes and stuff. anyone with a good recipe. oh and i dont have all day to cook it can i cook it on high if so how many hours? the chicken is 5lbsGood recipe for cooking a whole chicken in the crock pot?
This can definitely be done, but I recommend DEFINITELY cutting up your potatoes (quarters for small ones, like red potatoes, or slices for larger ones) and maybe even breaking down your chicken into quarters. This will help them both cook faster.
Here's an idea for a recipe:
3-5 lb whole chicken
1/2 c chicken broth (can sub a bit of white wine, if desired)
2 carrots, sliced
2 celery stalks with leaves
3 small potatoes, sliced
2 onions, sliced
2 tsp salt
1 tsp basil
1/2 tsp black pepper
1. Put carrots, celery, potatoes, and onions into the bottom of the crock pot. Add chicken (whole or broken down)
2. Add salt, pepper, and chicken broth. Top with basil.
3. Cover and cook on low 8 to 10 hours --%26gt; if you cook on high for 4-5 hours, it should be done, but the meat will be less tender.Good recipe for cooking a whole chicken in the crock pot?
Potatoes take a long time unless you cut them up
Chicken will cook in 4 or 5 hours
It best too cookie ur chick in a frige not a crock pot.
You can season it with some paprika, pepper, salt, summer savory, oregano, some chives,rosemary and some Italian seasoning. Massage it into the chicken, and leave it in the container in the fridge for about 20-25 minutes. Then while its in the fridge chop up your carrots and potatoes into thin slices if you want or however you want to ( I would personally cube the potatoes and slice up the carrots) with some sliced onions and green onions and peppers if you want to. Then place them into the crock pot and put the chicken inside with the water and everything still in it ( that's the base for the gravy. Pop into the oven put it on about 350oC and leave it in there for about an hour or so, check it constantly. Serve it up with some rice.
Enjoy!
This can definitely be done, but I recommend DEFINITELY cutting up your potatoes (quarters for small ones, like red potatoes, or slices for larger ones) and maybe even breaking down your chicken into quarters. This will help them both cook faster.
Here's an idea for a recipe:
3-5 lb whole chicken
1/2 c chicken broth (can sub a bit of white wine, if desired)
2 carrots, sliced
2 celery stalks with leaves
3 small potatoes, sliced
2 onions, sliced
2 tsp salt
1 tsp basil
1/2 tsp black pepper
1. Put carrots, celery, potatoes, and onions into the bottom of the crock pot. Add chicken (whole or broken down)
2. Add salt, pepper, and chicken broth. Top with basil.
3. Cover and cook on low 8 to 10 hours --%26gt; if you cook on high for 4-5 hours, it should be done, but the meat will be less tender.Good recipe for cooking a whole chicken in the crock pot?
Potatoes take a long time unless you cut them up
Chicken will cook in 4 or 5 hours
It best too cookie ur chick in a frige not a crock pot.
You can season it with some paprika, pepper, salt, summer savory, oregano, some chives,rosemary and some Italian seasoning. Massage it into the chicken, and leave it in the container in the fridge for about 20-25 minutes. Then while its in the fridge chop up your carrots and potatoes into thin slices if you want or however you want to ( I would personally cube the potatoes and slice up the carrots) with some sliced onions and green onions and peppers if you want to. Then place them into the crock pot and put the chicken inside with the water and everything still in it ( that's the base for the gravy. Pop into the oven put it on about 350oC and leave it in there for about an hour or so, check it constantly. Serve it up with some rice.
Enjoy!
Anyone have a good recipe for different curries cooked in a slow cooker?
Any recipes for curry, or india / asian food,chicken veg etc. that can be cooked in a slow cooker?Anyone have a good recipe for different curries cooked in a slow cooker?
I adapted Orange Curried Chicken to cook in the crockpot. This delicious recipe, using orange juice, bell peppers, onion, and curry powder, is a fabulous dish for company.
Prep Time: 20 minutes
Cook Time: 6 hours,
Ingredients:
1 onion, chopped
1 yellow bell pepper, cut into 1'; pieces
1 green bell pepper, cut into 1'; pieces
4 boneless, skinless chicken breasts, cut into 1'; pieces
1 clove garlic, minced
1 cup orange juice
1/4 cup water
1/2 tsp. salt
1 Tbsp. curry powder
3/4 cup whipping cream
3 Tbsp. cornstarch
Hot cooked rice
Chutney
More curry powder
Cashew pieces
Preparation:
In 3-4 quart crockpot, combine onion, peppers, chicken, garlic, orange juice, water, salt, and curry powder and mix well. Cover and cook on low for 6-7 hours until chicken is thoroughly cooked.
In small bowl, combine whipping cream and cornstarch and blend with wire whisk. Stir into crockpot, turn heat to high, and cook for 15-20 minutes, stirring once, until sauce thickens. Serve over hot cooked rice with chutney, more curry powder, and condiments. Serves 4-6Anyone have a good recipe for different curries cooked in a slow cooker?
http://www.google.co.uk/search?hl=en%26amp;q=s…
Someone gave me a great recipe for dahl I cooked it in the slow cooker and it was lovely http://uk.answers.yahoo.com/question/ind…
~Thai Chicken~
4 large chicken breasts, boneless/skinless
1 T. ginger
3 green onions, sliced
1 (14oz) can coconut milk
1/2 to 3/4 t. turmeric or curry powder
1/4 to 1/2 t. crushed red pepper
1 (8oz) can pineapple chunks, drained (save the juice)
2 T. cornstarch
2 T. cold water (I used the juice from the pineapple)
Cooked rice
Chopped peanuts
Place chicken (season with salt %26amp; pepper) in crockpot and add ginger, green onions, coconut milk, turmeric %26amp; crushed red pepper. Cover %26amp; cook on low 5 to 6 hours, until chicken is very tender. Turn crockpot on high; add pineapple. In a small bowl mix cornstarch %26amp; water (pineapple juice); add to chicken mixture. Cook on high 15 to 30 minutes. Serve over rice and sprinkle with peanuts.
--------------------------------------…
This is not specifically for a slow cooker, but once you get hte meat browned, you could certainly transfer it there and toss in all other ingredients and finish cooking it slowly.
~Chicken Coconut Curry~
Serves 6
After stirring in coconut milk, do not let the sauce boil or milk will separate.
1 lb. small red potatoes, halved or quartered
Coarse salt
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips
1 Tbsp. curry powder
3 tsp. veg. oil
6 garlic cloves, minced
¼ tsp. red pepper flakes
¾ cup canned coconut milk
1 Tbsp. tomato paste
1 cup frozen peas, thawed
¼ cup dry roasted peanuts, chopped
In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.
Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.
Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.
Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts.
--Everyday FOOD
Beef Curry for Crock Pot
1 lb cubed stew meat
6 tablespoons flour
1 tablespoon curry powder
1 teaspoon kosher salt
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 tablespoon butter
2 cups chicken broth or beef broth
2 onions, chopped
2 bell peppers, chopped
2 sweet potatoes, cubed
mango chutney (optional)
Combine the flour, salt and curry powder in a large ziptop bag.
Add the cubed stew meat to the ziptop bag and shake to coat the meat.
In a large skillet, heat 2 TB vegetable oil over medium heat. Remove the meat from the bag (shaking excess flour) and place it into the skillet. Brown on all sides.
Turn the skillet off and move the browned meat to the crock pot.
Turn the heat on the skillet back to low, and add the remaining vegetable oil and butter. Then dump the seasoned flour from the ziptop bag into the skillet. Stir to keep the flour from burning. Cook for 1 to 2 minutes.
Pour the broth into the skillet and scrape all the brown bits off the bottom of the pan. Bring to a low simmer while stirring, and then turn the heat off.
Add the vegetables to the crock pot on top of the meat.
Pour the ';gravy'; from the skillet onto the top of the vegetables.
Cook on LO for 4 to 6 hours.
Garnish with a light dusting of curry powder and serve with mango chutney.
Crock Pot Golden Chicken Curry
2 medium potatoes (quartered and sliced)
1 large carrot (quartered and sliced)
2 skinless chicken breasts (cut into bite size chunks)
1 large bell pepper (julienned, or 150 grams frozen julienned bell peppers for added color)
1 medium onion (coarsely diced)
1 tablespoon olive oil
2 tablespoons margarine
1 tablespoon minced garlic paste
3 tablespoons spicy curry powder
1 1/2 tablespoons turmeric
1 teaspoon white pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 pinch salt
1 cup flour
4 cups chicken broth or bouillon
Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
Next, gradually add flour mixing thoroughly into a pasty consistency.
Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
Last, pour broth mixture over the ingredients in the crockpot.
Cover and cook on high for 6 – 8 hours, stirring occasionally.
Serve over hot rice accompanied by sour and/or sweet pickled condiments.
PORK CHOPS POLYNESIAN
4 chops (1 inch thick)
1 pkg. (11 oz.) mixed dried fruit
3/4 c. pineapple juice
1/2 c. dark corn syrup
1 tsp. salt
1/2 tsp. curry powder
2 tsp. corn starch
Trim excess fat from chops. Place chops, dried fruit, pineapple juice, cornsyrup, salt and curry powder in slow cooker. Set dial on low for 6 to 8 hours. Remove chops and fruit. (Keep warm.)
Add cornstarch to liquid in cooker. Set dial on high cook covered 15 minutes or until thick. Serves 4masks
I adapted Orange Curried Chicken to cook in the crockpot. This delicious recipe, using orange juice, bell peppers, onion, and curry powder, is a fabulous dish for company.
Prep Time: 20 minutes
Cook Time: 6 hours,
Ingredients:
1 onion, chopped
1 yellow bell pepper, cut into 1'; pieces
1 green bell pepper, cut into 1'; pieces
4 boneless, skinless chicken breasts, cut into 1'; pieces
1 clove garlic, minced
1 cup orange juice
1/4 cup water
1/2 tsp. salt
1 Tbsp. curry powder
3/4 cup whipping cream
3 Tbsp. cornstarch
Hot cooked rice
Chutney
More curry powder
Cashew pieces
Preparation:
In 3-4 quart crockpot, combine onion, peppers, chicken, garlic, orange juice, water, salt, and curry powder and mix well. Cover and cook on low for 6-7 hours until chicken is thoroughly cooked.
In small bowl, combine whipping cream and cornstarch and blend with wire whisk. Stir into crockpot, turn heat to high, and cook for 15-20 minutes, stirring once, until sauce thickens. Serve over hot cooked rice with chutney, more curry powder, and condiments. Serves 4-6Anyone have a good recipe for different curries cooked in a slow cooker?
http://www.google.co.uk/search?hl=en%26amp;q=s…
Someone gave me a great recipe for dahl I cooked it in the slow cooker and it was lovely http://uk.answers.yahoo.com/question/ind…
~Thai Chicken~
4 large chicken breasts, boneless/skinless
1 T. ginger
3 green onions, sliced
1 (14oz) can coconut milk
1/2 to 3/4 t. turmeric or curry powder
1/4 to 1/2 t. crushed red pepper
1 (8oz) can pineapple chunks, drained (save the juice)
2 T. cornstarch
2 T. cold water (I used the juice from the pineapple)
Cooked rice
Chopped peanuts
Place chicken (season with salt %26amp; pepper) in crockpot and add ginger, green onions, coconut milk, turmeric %26amp; crushed red pepper. Cover %26amp; cook on low 5 to 6 hours, until chicken is very tender. Turn crockpot on high; add pineapple. In a small bowl mix cornstarch %26amp; water (pineapple juice); add to chicken mixture. Cook on high 15 to 30 minutes. Serve over rice and sprinkle with peanuts.
--------------------------------------…
This is not specifically for a slow cooker, but once you get hte meat browned, you could certainly transfer it there and toss in all other ingredients and finish cooking it slowly.
~Chicken Coconut Curry~
Serves 6
After stirring in coconut milk, do not let the sauce boil or milk will separate.
1 lb. small red potatoes, halved or quartered
Coarse salt
1½ lbs. boneless, skinless chicken breasts, sliced crosswise into ¾” strips
1 Tbsp. curry powder
3 tsp. veg. oil
6 garlic cloves, minced
¼ tsp. red pepper flakes
¾ cup canned coconut milk
1 Tbsp. tomato paste
1 cup frozen peas, thawed
¼ cup dry roasted peanuts, chopped
In a medium saucepan, cover potatoes w/ slated water by 1”. Bring to a boil, reduce heat, and simmer until fork-tender, 10-12 minutes. Drain.
Meanwhile, in a bowl, toss chicken w/ curry powder and 1 tsp. salt. In a large, nonstick skillet, heat 1 tsp. oil over med-high heat; cook cook half the chicken, turning often, until browned and cooked through, about 5-6 minutes. Transfer to a plate, repeat with other half of chicken.
Reduce heat to med-low. Cooke garlic and pepper flakes in remaining 1 tsp. oil, about 1 min. In small bowl, whisk together coconut milk, tomato paste, and ¼ cup water. Pour into pan, add peas, and stir until liquid just begins to simmer.
Return chicken to pan along with cooked potatoes; toss until warmed through and coated with sauce, 1-2 minutes Serve topped with peanuts.
--Everyday FOOD
Beef Curry for Crock Pot
1 lb cubed stew meat
6 tablespoons flour
1 tablespoon curry powder
1 teaspoon kosher salt
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 tablespoon butter
2 cups chicken broth or beef broth
2 onions, chopped
2 bell peppers, chopped
2 sweet potatoes, cubed
mango chutney (optional)
Combine the flour, salt and curry powder in a large ziptop bag.
Add the cubed stew meat to the ziptop bag and shake to coat the meat.
In a large skillet, heat 2 TB vegetable oil over medium heat. Remove the meat from the bag (shaking excess flour) and place it into the skillet. Brown on all sides.
Turn the skillet off and move the browned meat to the crock pot.
Turn the heat on the skillet back to low, and add the remaining vegetable oil and butter. Then dump the seasoned flour from the ziptop bag into the skillet. Stir to keep the flour from burning. Cook for 1 to 2 minutes.
Pour the broth into the skillet and scrape all the brown bits off the bottom of the pan. Bring to a low simmer while stirring, and then turn the heat off.
Add the vegetables to the crock pot on top of the meat.
Pour the ';gravy'; from the skillet onto the top of the vegetables.
Cook on LO for 4 to 6 hours.
Garnish with a light dusting of curry powder and serve with mango chutney.
Crock Pot Golden Chicken Curry
2 medium potatoes (quartered and sliced)
1 large carrot (quartered and sliced)
2 skinless chicken breasts (cut into bite size chunks)
1 large bell pepper (julienned, or 150 grams frozen julienned bell peppers for added color)
1 medium onion (coarsely diced)
1 tablespoon olive oil
2 tablespoons margarine
1 tablespoon minced garlic paste
3 tablespoons spicy curry powder
1 1/2 tablespoons turmeric
1 teaspoon white pepper
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 pinch salt
1 cup flour
4 cups chicken broth or bouillon
Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot.
In a large saucepan on medium heat, sauté onion in olive oil and margarine until translucent.
Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt.
Next, gradually add flour mixing thoroughly into a pasty consistency.
Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps.
Last, pour broth mixture over the ingredients in the crockpot.
Cover and cook on high for 6 – 8 hours, stirring occasionally.
Serve over hot rice accompanied by sour and/or sweet pickled condiments.
PORK CHOPS POLYNESIAN
4 chops (1 inch thick)
1 pkg. (11 oz.) mixed dried fruit
3/4 c. pineapple juice
1/2 c. dark corn syrup
1 tsp. salt
1/2 tsp. curry powder
2 tsp. corn starch
Trim excess fat from chops. Place chops, dried fruit, pineapple juice, cornsyrup, salt and curry powder in slow cooker. Set dial on low for 6 to 8 hours. Remove chops and fruit. (Keep warm.)
Add cornstarch to liquid in cooker. Set dial on high cook covered 15 minutes or until thick. Serves 4
How do you eliminate too much pepper from a recipe that's been cooked?
A soup was made with a packaged mix and it is too peppery. How can it be correctedHow do you eliminate too much pepper from a recipe that's been cooked?
IT UP TO YOU HOW MUCH IS TO MUCH.
CUT THE POTATOHow do you eliminate too much pepper from a recipe that's been cooked?
I know for too much salt you sprinkle in a bit of sugar, try that for your too much pepper. Add in a little bit at a time and taste before adding more. Also you might try a peeled potato, let it sit in the soup for a while, it is suppose to absorb some of the salt/pepper.
you really cant, the same with salt, about the only thing you can do is add to the soup, (make more) with out salt or pepper) you could try mixing about 1 cup of water and 2 tablespoond of flour, stir till disolved then add to soup. more if you need. that will dilute it
There's really not much you can do to get the peppery flavor out. If you add more broth that is unseasoned, it can balance it back a bit. Next time, use a different mix.
if you add more broth the pepper will be spread out more and you won't taste it as strong.
Add lemon juice.
Add some more broth.
IT UP TO YOU HOW MUCH IS TO MUCH.
CUT THE POTATOHow do you eliminate too much pepper from a recipe that's been cooked?
I know for too much salt you sprinkle in a bit of sugar, try that for your too much pepper. Add in a little bit at a time and taste before adding more. Also you might try a peeled potato, let it sit in the soup for a while, it is suppose to absorb some of the salt/pepper.
you really cant, the same with salt, about the only thing you can do is add to the soup, (make more) with out salt or pepper) you could try mixing about 1 cup of water and 2 tablespoond of flour, stir till disolved then add to soup. more if you need. that will dilute it
There's really not much you can do to get the peppery flavor out. If you add more broth that is unseasoned, it can balance it back a bit. Next time, use a different mix.
if you add more broth the pepper will be spread out more and you won't taste it as strong.
Add lemon juice.
Add some more broth.
I am looking for a recipe for potatoes cooked in tomato sauce?
1 quart potatoes -- sliced 1 onion -- sliced 4 tablespoons butter -- or other fat 3 cups strained tomato juice 2 teaspoons salt pepper Cook the potatoes and onion in the fat for 20 minutes, add the tomato juice, sa lt, and pepper, cover, and simmer for 30 minutes,or until the potatoes are tend er. The potato thickens the tomato juice so that no other thickening is necessary.I am looking for a recipe for potatoes cooked in tomato sauce?
GNOCCHI WITH SPICY GARLIC TOMATO SAUCE
Ingredients:
For the Sauce:
1 tsp. olive oil
1/2 white onion, chopped
4 garlic cloves, minced
1 16- to 20-oz. can peeled tomatoes
1 tsp. basil
1 tsp. thyme
1 1/2 tsp. parsley
1 tsp. oregano
1 bay leaf
Black, white, and red pepper medley, to taste
Sea salt, to taste
For the Gnocchi:
1 lb. white potatoes, peeled and quartered
1 1/4 cups white flour
Sea salt
Fresh basil, optional
Prep:
Heat the oil in a large pan and add the onion and garlic. Saut茅 for 3 minutes. Stir in the remaining sauce ingredients, cover, and simmer for 20 to 30 minutes.
Remove the bay leaf and puree in a food processor.
Return the sauce to the pan and keep warm over low heat, stirring occasionally, until the gnocchi is ready.
Meanwhile, cook the potatoes in boiling, salted water for 15 to 20 minutes, or until tender.
Stir in a generous amount of sea salt, drain, and mash until smooth. Transfer to a bowl.
Sprinkle flour into the bowl with one hand while kneading the flour into the potatoes with the other. Continue until all the flour is worked in and the dough is smooth. This will take a few minutes, the dough will be sticky at first.
Divide the dough into 3 pieces. Form the dough into a 1- to 2-inch-thick roll. Cut the roll into inch-long sections and roll each one against a fork. Repeat with the remaining dough.
Drop the gnocchi, one at a time, into heavily salted, boiling water. Cook for 2 to 3 minutes or until they rise to the surface.
Remove the gnocchi from the water, drain well, and transfer to a warm plate.
Serve with the tomato sauce and garnish with a few basil leaves.I am looking for a recipe for potatoes cooked in tomato sauce?
Beef loaf Deluxe
2 tablespoons vegetable oil
4 baking potatoes, peeled, sliced 1/4 inch thick
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 egg
1 pound lean ground beef
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
2 cloves garlic, finely chopped
1/2 cup fine dry bread crumbs
2 zucchini, thinly sliced
1 (8 ounce) can tomato sauce
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Grease a 15x10 inch roasting pan. Place the potatoes, green and red peppers, and onions in the pan and toss with the 2 tablespoons of vegetable oil. Bake in a preheated oven, uncovered, for 20 minutes.
Meanwhile, in a mixing bowl, combine egg, ground beef, parsley, Worcestershire sauce, garlic and bread crumbs. Mix thoroughly. Shape into a loaf about 8x4x4 inches.
When vegetables have cooked for 20 minutes, reduce heat to 350 degrees F (175 degrees C). Take roasting pan out of oven and stir in zucchini. Push the vegetables to the sides of the pan. Place the meat loaf in the center of the pan and pour the tomato sauce over the loaf and vegetables. Season with salt and pepper to taste.
Bake in a preheated oven, uncovered, for 30 minutes or until done.
I suppose you can get as complicated as you want, or do things more easily when you consider what you want to be eating. I'm somewhere in between! Here's a thought for a potato lasagne:
1 quart marinara (homemade or storebought)
2 large Yukon Gold or White Rose Potatoes
2 large zuchinni, shredded
1/2 cup parmesan cheese
1 onion diced
2 tsp minced garlic
1/4 cup olive oil
2 cups ricotta cheese
1 egg
1/2 cup flat leaf parseley
2 cups shredded Italian Blend
1/2 cup parmesan
Scrub potatoes and peel. Slice lengthwise, preferably using a mandolin, into long strips. Place in salted ice water until you use. Mix zuchinni with parmesan cheese. Mix ricotta with egg and parsley. Saute onion and garlic and add to zuchinni mixture. Layer as follows: sauce, potato slices, ricotta, zuchinni, sauce, 1/2 cup shredded cheese, potato slices, ricotta, zuchinni, sauce.....and so on, ending with sauce and cheese. Bake at 350 degrees for 1 hour or until bubbling and potatos are tender. Let sit for 20 minutes before cutting.
Buy some all purpose potatoes, not baking potatoes
Hollow out the potato and fill with some type of ground beef and rice mixture, the inside of the potato put inside the pan with the potatoes that are filled and use your sauce, bake off till the potato is tender, about a hour to 75 minutes @ 350 degrees
GNOCCHI WITH SPICY GARLIC TOMATO SAUCE
Ingredients:
For the Sauce:
1 tsp. olive oil
1/2 white onion, chopped
4 garlic cloves, minced
1 16- to 20-oz. can peeled tomatoes
1 tsp. basil
1 tsp. thyme
1 1/2 tsp. parsley
1 tsp. oregano
1 bay leaf
Black, white, and red pepper medley, to taste
Sea salt, to taste
For the Gnocchi:
1 lb. white potatoes, peeled and quartered
1 1/4 cups white flour
Sea salt
Fresh basil, optional
Prep:
Heat the oil in a large pan and add the onion and garlic. Saut茅 for 3 minutes. Stir in the remaining sauce ingredients, cover, and simmer for 20 to 30 minutes.
Remove the bay leaf and puree in a food processor.
Return the sauce to the pan and keep warm over low heat, stirring occasionally, until the gnocchi is ready.
Meanwhile, cook the potatoes in boiling, salted water for 15 to 20 minutes, or until tender.
Stir in a generous amount of sea salt, drain, and mash until smooth. Transfer to a bowl.
Sprinkle flour into the bowl with one hand while kneading the flour into the potatoes with the other. Continue until all the flour is worked in and the dough is smooth. This will take a few minutes, the dough will be sticky at first.
Divide the dough into 3 pieces. Form the dough into a 1- to 2-inch-thick roll. Cut the roll into inch-long sections and roll each one against a fork. Repeat with the remaining dough.
Drop the gnocchi, one at a time, into heavily salted, boiling water. Cook for 2 to 3 minutes or until they rise to the surface.
Remove the gnocchi from the water, drain well, and transfer to a warm plate.
Serve with the tomato sauce and garnish with a few basil leaves.I am looking for a recipe for potatoes cooked in tomato sauce?
Beef loaf Deluxe
2 tablespoons vegetable oil
4 baking potatoes, peeled, sliced 1/4 inch thick
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 onion, thinly sliced
1 egg
1 pound lean ground beef
1/4 cup minced fresh parsley
1 tablespoon Worcestershire sauce
2 cloves garlic, finely chopped
1/2 cup fine dry bread crumbs
2 zucchini, thinly sliced
1 (8 ounce) can tomato sauce
salt and pepper to taste
Preheat oven to 400 degrees F (200 degrees C). Grease a 15x10 inch roasting pan. Place the potatoes, green and red peppers, and onions in the pan and toss with the 2 tablespoons of vegetable oil. Bake in a preheated oven, uncovered, for 20 minutes.
Meanwhile, in a mixing bowl, combine egg, ground beef, parsley, Worcestershire sauce, garlic and bread crumbs. Mix thoroughly. Shape into a loaf about 8x4x4 inches.
When vegetables have cooked for 20 minutes, reduce heat to 350 degrees F (175 degrees C). Take roasting pan out of oven and stir in zucchini. Push the vegetables to the sides of the pan. Place the meat loaf in the center of the pan and pour the tomato sauce over the loaf and vegetables. Season with salt and pepper to taste.
Bake in a preheated oven, uncovered, for 30 minutes or until done.
I suppose you can get as complicated as you want, or do things more easily when you consider what you want to be eating. I'm somewhere in between! Here's a thought for a potato lasagne:
1 quart marinara (homemade or storebought)
2 large Yukon Gold or White Rose Potatoes
2 large zuchinni, shredded
1/2 cup parmesan cheese
1 onion diced
2 tsp minced garlic
1/4 cup olive oil
2 cups ricotta cheese
1 egg
1/2 cup flat leaf parseley
2 cups shredded Italian Blend
1/2 cup parmesan
Scrub potatoes and peel. Slice lengthwise, preferably using a mandolin, into long strips. Place in salted ice water until you use. Mix zuchinni with parmesan cheese. Mix ricotta with egg and parsley. Saute onion and garlic and add to zuchinni mixture. Layer as follows: sauce, potato slices, ricotta, zuchinni, sauce, 1/2 cup shredded cheese, potato slices, ricotta, zuchinni, sauce.....and so on, ending with sauce and cheese. Bake at 350 degrees for 1 hour or until bubbling and potatos are tender. Let sit for 20 minutes before cutting.
Buy some all purpose potatoes, not baking potatoes
Hollow out the potato and fill with some type of ground beef and rice mixture, the inside of the potato put inside the pan with the potatoes that are filled and use your sauce, bake off till the potato is tender, about a hour to 75 minutes @ 350 degrees
Need warm chicken salad recipe, I have cooked chicken, fresh mushrooms, celery, onion, etc. Can't find recipe
Years ago I made it and it was delicious, had those fried chinese noodles in it too. Baked in a casserole, I think.Need warm chicken salad recipe, I have cooked chicken, fresh mushrooms, celery, onion, etc. Can't find recipe
sounds to me like you want like a sandwich shop chicken salad. i looked on the internet but I did not find anything. try using your cooked chicken , onions, celery, and add water chestnuts, about 1 cup mayo, and 1/2 tsp curry powder then sprinkle w/ your fave cheese (or not) and put your chinese noodles on top and bake in oven 350 for no more than 20 to 30 minutes you can serve over fresh greens or solo or for a heartier approach over riceNeed warm chicken salad recipe, I have cooked chicken, fresh mushrooms, celery, onion, etc. Can't find recipe
here it is..
Warm Chicken Salad
Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings
3/4 cup KRAFT Ranch Dressing, divided
1 lb. boneless skinless chicken breasts, cut into strips
1 bag (10 oz.) salad greens
1 cup dried cranberries
1/4 cup PLANTERS Sliced Almonds, toasted
HEAT 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook and stir 8 minutes or until chicken is cooked through.
TOSS greens with cranberries and almonds in large bowl. Add chicken; mix lightly.
SPOON greens mixture onto serving platter. Drizzle with remaining 1/2 cup dressing.
sounds to me like you want like a sandwich shop chicken salad. i looked on the internet but I did not find anything. try using your cooked chicken , onions, celery, and add water chestnuts, about 1 cup mayo, and 1/2 tsp curry powder then sprinkle w/ your fave cheese (or not) and put your chinese noodles on top and bake in oven 350 for no more than 20 to 30 minutes you can serve over fresh greens or solo or for a heartier approach over riceNeed warm chicken salad recipe, I have cooked chicken, fresh mushrooms, celery, onion, etc. Can't find recipe
here it is..
Warm Chicken Salad
Prep Time: 20 min
Total Time: 20 min
Makes: 4 servings
3/4 cup KRAFT Ranch Dressing, divided
1 lb. boneless skinless chicken breasts, cut into strips
1 bag (10 oz.) salad greens
1 cup dried cranberries
1/4 cup PLANTERS Sliced Almonds, toasted
HEAT 1/4 cup of the dressing in large skillet on medium-high heat. Add chicken; cook and stir 8 minutes or until chicken is cooked through.
TOSS greens with cranberries and almonds in large bowl. Add chicken; mix lightly.
SPOON greens mixture onto serving platter. Drizzle with remaining 1/2 cup dressing.
I can't grill outside due to fire restrictions in my area, anyone have good steak recipe for indoor cooking?
Rub steak with garlic, pepper and salt, fry both sides in a pan only flipping once. Let it rest or if u like it med well put in a hot oven for another 3-5 min. Slice into thin slices, and either make a thai beef salad with that or roll it up with veggies in tortilla wrappers. Theres so much you can do with that... or just eat it with a plain potato!I can't grill outside due to fire restrictions in my area, anyone have good steak recipe for indoor cooking?
Marinade it in Italian salad dressing. Sprinke some cracked pepper and garlic over it. Broil it in the oven.I can't grill outside due to fire restrictions in my area, anyone have good steak recipe for indoor cooking?
Get a cast iron griddle or skillet. Heat it up quite hot before you put your steaks on and it will give it a smoky flavor similar to grilling outside.
They have indoor grills now .... I have one and it is the best purchase I ever made.
Jenny is right- the cast iron gives you the best smokey flavor. But to keep it tender- this is what I do. Heat the cast iron until super hot, on high, at least 5 minutes. Heat your oven to 400 degrees. Have your steaks at room tempurature, and brush with olive oil, sprinkle with fresh cracked pepper. Place in the cast iron for 1 minute per side, and transfer to the oven for 5-7 minutes. Take out, cover pan with foil, and let sit for 5 minutes. Enjoy!
Where I live, the snow keeps me from grilling this time of year, here is what I do when I want to cook steak indoors:
Broiled Steak with Potatoes and Vegetables
(Prep Time: 10 minutes. Broiling Time 16 minutes)
Steak Marinade:
陆 cup olive oil
录 cup red wine vinegar
陆 onion, diced
1 Tablespoon Worcestershire sauce
1 Tablespoon Soy Sauce
2 garlic cloves, minced
1 teaspoon salt
2 Porterhouse or Sirloin Steaks
Potato %26amp; Vegetable Coating:
2 Tablespoons Olive Oil
1 garlic clove, minced
陆 teaspoon paprika
录 teaspoon salt
4-6 small red potatoes
Assorted vegetables of your choice such as carrots, zucchini, red onion, yellow squash or red peppers
1. Combine marinade ingredients in a zip style bag. Add steaks and refrigerate for 2-8 hours. The longer the better.
2. 30 minutes before you want to serve, combine the potato and vegetable coating mix in a medium bowl. Add potatoes and vegetables which have been cut in half lengthwise.
3. 20 minutes before serving, place steaks on a large broiler pan (to make clean up easier, place non-stick foil on the inside and top of the broiler pan first and cut slits in the foil where the pan slits are) Arrange potatoes and vegetables around the steaks.
4. Broil steaks 3-4 inches from the top of the oven for 8 minutes. Flip steaks and insert a meat thermometer in meat and broil an additional 7-8 minutes or until desired degree of doneness is reached.
5. Remove steaks from oven, cover with foil and allow steaks to rest for about 5 minutes before serving.
I also have a stuffed flank steak recipe that is very good, but I'm not sure if that is what you're looking for, if it is you can find it at:
http://www.makedinnereasy.com/flank-stea鈥?/a>
Good Luck!
Crystal
Marinade it in Italian salad dressing. Sprinke some cracked pepper and garlic over it. Broil it in the oven.I can't grill outside due to fire restrictions in my area, anyone have good steak recipe for indoor cooking?
Get a cast iron griddle or skillet. Heat it up quite hot before you put your steaks on and it will give it a smoky flavor similar to grilling outside.
They have indoor grills now .... I have one and it is the best purchase I ever made.
Jenny is right- the cast iron gives you the best smokey flavor. But to keep it tender- this is what I do. Heat the cast iron until super hot, on high, at least 5 minutes. Heat your oven to 400 degrees. Have your steaks at room tempurature, and brush with olive oil, sprinkle with fresh cracked pepper. Place in the cast iron for 1 minute per side, and transfer to the oven for 5-7 minutes. Take out, cover pan with foil, and let sit for 5 minutes. Enjoy!
Where I live, the snow keeps me from grilling this time of year, here is what I do when I want to cook steak indoors:
Broiled Steak with Potatoes and Vegetables
(Prep Time: 10 minutes. Broiling Time 16 minutes)
Steak Marinade:
陆 cup olive oil
录 cup red wine vinegar
陆 onion, diced
1 Tablespoon Worcestershire sauce
1 Tablespoon Soy Sauce
2 garlic cloves, minced
1 teaspoon salt
2 Porterhouse or Sirloin Steaks
Potato %26amp; Vegetable Coating:
2 Tablespoons Olive Oil
1 garlic clove, minced
陆 teaspoon paprika
录 teaspoon salt
4-6 small red potatoes
Assorted vegetables of your choice such as carrots, zucchini, red onion, yellow squash or red peppers
1. Combine marinade ingredients in a zip style bag. Add steaks and refrigerate for 2-8 hours. The longer the better.
2. 30 minutes before you want to serve, combine the potato and vegetable coating mix in a medium bowl. Add potatoes and vegetables which have been cut in half lengthwise.
3. 20 minutes before serving, place steaks on a large broiler pan (to make clean up easier, place non-stick foil on the inside and top of the broiler pan first and cut slits in the foil where the pan slits are) Arrange potatoes and vegetables around the steaks.
4. Broil steaks 3-4 inches from the top of the oven for 8 minutes. Flip steaks and insert a meat thermometer in meat and broil an additional 7-8 minutes or until desired degree of doneness is reached.
5. Remove steaks from oven, cover with foil and allow steaks to rest for about 5 minutes before serving.
I also have a stuffed flank steak recipe that is very good, but I'm not sure if that is what you're looking for, if it is you can find it at:
http://www.makedinnereasy.com/flank-stea鈥?/a>
Good Luck!
Crystal
Anyone know a nice recipe for cooking a steak?
In a tupperware container add salt, pepper, worchestershire sauce, soy sauce, onion powder, garlic (can find in jar in produce aisle), and mustard wisk together (you can eyeball the measurements and more or less of what you like) poke holes in the meat and marinate at room tempature for about 30 minutes to an hour at the least, if you can marinate longer do so, makes the flavor better. Then just cook on a hot grill. I usually make a little extra marinade and put it in another container to use as basting liquid for grilling do not use the marinade that your meat was resting in it could contaminate your meat. Happy Grilling!Anyone know a nice recipe for cooking a steak?
I usually make my steaks in a frying pan ( this is how my mom made them). I coat the pan wth pam and then add sliced onions and butter, once the onions start cooking I add some garlic ( I like the kind that is chopped in the jar in the produce sections, usually on teh lower shelves). then I add my steak meat ( that is already seasoned with peper, and lawrys seasoning salt) on top of the onions and garlic. I cover it and let it cook away. I usually uncover it at the very end bacause I am not a big fan of gravy.
It always turns out great and has good flavor. Good luckAnyone know a nice recipe for cooking a steak?
Salt, pepper and a really hot grill makes awesome steaks, but that's kinda basic.
I usually make my steaks in a frying pan ( this is how my mom made them). I coat the pan wth pam and then add sliced onions and butter, once the onions start cooking I add some garlic ( I like the kind that is chopped in the jar in the produce sections, usually on teh lower shelves). then I add my steak meat ( that is already seasoned with peper, and lawrys seasoning salt) on top of the onions and garlic. I cover it and let it cook away. I usually uncover it at the very end bacause I am not a big fan of gravy.
It always turns out great and has good flavor. Good luckAnyone know a nice recipe for cooking a steak?
Salt, pepper and a really hot grill makes awesome steaks, but that's kinda basic.
I have got a recipe for cooking the Christmas turkey.?
It suggested cooking at 20 minutes per kilo ... Then I suddenly thought, would that timing be the same for a boned turkey as well?
If the turkey with bones weighted say 10 kilos (thus 10 x 20 minute) and only 8 kilos without bones (thus 8 x 20 minutes) would the turkey be under cooked?I have got a recipe for cooking the Christmas turkey.?
De-boned and stuffed?
-Edited-
In general, a de-boned turkey will cook faster than a bone-in bird, so reduce your usual cooking times by a few minutes per kilo. Be sure to baste often.
You did not mention whether the turkey was stuffed or not, therefore, since we have little time to discuss this further, I suggest (if stuffed) you maintain the normal (bone-in) cooking time, basting frequently and watch the bird closely!
I hope this helps and Merry, merry Xmas to you and yours.
God Bless ;)I have got a recipe for cooking the Christmas turkey.?
i think its 20 mins per pound?
And add another 20 mins to end of cooking time.
I also got a boned and stuffed turkey and this is what the butcher recommended.
Enjoy!masks
If the turkey with bones weighted say 10 kilos (thus 10 x 20 minute) and only 8 kilos without bones (thus 8 x 20 minutes) would the turkey be under cooked?I have got a recipe for cooking the Christmas turkey.?
De-boned and stuffed?
-Edited-
In general, a de-boned turkey will cook faster than a bone-in bird, so reduce your usual cooking times by a few minutes per kilo. Be sure to baste often.
You did not mention whether the turkey was stuffed or not, therefore, since we have little time to discuss this further, I suggest (if stuffed) you maintain the normal (bone-in) cooking time, basting frequently and watch the bird closely!
I hope this helps and Merry, merry Xmas to you and yours.
God Bless ;)I have got a recipe for cooking the Christmas turkey.?
i think its 20 mins per pound?
And add another 20 mins to end of cooking time.
I also got a boned and stuffed turkey and this is what the butcher recommended.
Enjoy!
Do you Follow a Recipe when Cooking Sunday Dinner?
Just Nosy,Lol.
ThanksDo you Follow a Recipe when Cooking Sunday Dinner?
Never, only if making a new dessert. The basic meat, veggies, and sides are the ';usual';; so no need for a recipeDo you Follow a Recipe when Cooking Sunday Dinner?
Yes, sometimes I do and sometimes I don't ........ it just depends what I am cooking ....... on Sundays, I tend to cook more comfort foods like Beef roasts, Baked chicken, Hamburger Gravy ....... those things I already have memorized but if I am making something more complicated and something I have only made a few times, then I would need to use a recipe ..... so, my answer is sometimes ....... = )
No, not at all. Granted I live away from home now at university, but my ma never followed an exact recipe. It was probably because she made the recipe all the time and found something that worked, but I guess it depends on what she was trying to make?
sometimes and other times no.
ThanksDo you Follow a Recipe when Cooking Sunday Dinner?
Never, only if making a new dessert. The basic meat, veggies, and sides are the ';usual';; so no need for a recipeDo you Follow a Recipe when Cooking Sunday Dinner?
Yes, sometimes I do and sometimes I don't ........ it just depends what I am cooking ....... on Sundays, I tend to cook more comfort foods like Beef roasts, Baked chicken, Hamburger Gravy ....... those things I already have memorized but if I am making something more complicated and something I have only made a few times, then I would need to use a recipe ..... so, my answer is sometimes ....... = )
No, not at all. Granted I live away from home now at university, but my ma never followed an exact recipe. It was probably because she made the recipe all the time and found something that worked, but I guess it depends on what she was trying to make?
sometimes and other times no.
What is a good a North Korean recipe for cooking my neighbor's abandoned pomeranian dogs?
WTF, i wonder what it tastes like, i wouldnt mind tasting itWhat is a good a North Korean recipe for cooking my neighbor's abandoned pomeranian dogs?
reported alsoWhat is a good a North Korean recipe for cooking my neighbor's abandoned pomeranian dogs?
You are sick!
Pomeranians are the cutest dogs ever!
I have one thank you very much..!
REPORTED! YOU'RE SICK!
Smells like Troll
reported sick ******
Mmm... is that a troll I smell?
3 kg dog meat
1 1/2 cups vinegar
60 peppercorns -- crushed
6 tablespoons salt
12 cloves garlic -- crushed
1/2 cup cooking oil
6 cups onion -- sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper -- cut into strips
6 pieces bay leaf
1 teaspoon tabasco sauce
1 1/2 cups liver spread
1 whole fresh pineapple -- cut 1/2 inch thick
google it. I'm sure there is some
reported alsoWhat is a good a North Korean recipe for cooking my neighbor's abandoned pomeranian dogs?
You are sick!
Pomeranians are the cutest dogs ever!
I have one thank you very much..!
REPORTED! YOU'RE SICK!
Smells like Troll
reported sick ******
Mmm... is that a troll I smell?
3 kg dog meat
1 1/2 cups vinegar
60 peppercorns -- crushed
6 tablespoons salt
12 cloves garlic -- crushed
1/2 cup cooking oil
6 cups onion -- sliced
3 cups tomato sauce
10 cups boiling water
6 cups red pepper -- cut into strips
6 pieces bay leaf
1 teaspoon tabasco sauce
1 1/2 cups liver spread
1 whole fresh pineapple -- cut 1/2 inch thick
google it. I'm sure there is some
I'm looking for a rice pudding recipe with cooked rice and Cool Whip. It's really easy. Anyone has it?
I'm not sure if this is it:
PINEAPPLE RICE
2 c. rice
1/2 c. sugar
Pineapple tidbits
Lg. carton Cool Whip
Boil rice. Drain in strainer and run cold water over it so it doesn't stick. Mix in sugar, then pineapple, then Cool Whip. (Fruit cocktail may also be added.)
Hope you find the right recipe if mines didn't help.I'm looking for a rice pudding recipe with cooked rice and Cool Whip. It's really easy. Anyone has it?
Cooked rice, Cool Whip and canned crushed pineapple drained is really good. Add some marachino cherries and you have a great dessert.
PINEAPPLE RICE
2 c. rice
1/2 c. sugar
Pineapple tidbits
Lg. carton Cool Whip
Boil rice. Drain in strainer and run cold water over it so it doesn't stick. Mix in sugar, then pineapple, then Cool Whip. (Fruit cocktail may also be added.)
Hope you find the right recipe if mines didn't help.I'm looking for a rice pudding recipe with cooked rice and Cool Whip. It's really easy. Anyone has it?
Cooked rice, Cool Whip and canned crushed pineapple drained is really good. Add some marachino cherries and you have a great dessert.
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