What is the quickest non cooking pumpkin play dough recipe?

The recipes I've seen for pumpkin play dough were all cooked recipes, but I would think you could use any uncooked recipe and add orange food coloring (2 parts yellow to one part red) and one small container of pumpkin pie spice, instead of unsweetened kool aid. That would give it the color and scent you want. Here's an uncooked play dough recipe, if you need one:


PLAY DOUGH





2 sm. pkg. Kool-Aid, unsweetened


3 to 3 1/2 c. flour


1/2 c. salt


1 1/2 tbsp. cream of tartar


2 tbsp. oil


2 c. boiling water





Mix Kool-Aid, flour, salt, and cream of tartar in metal or glass bowl. Mix oil and a few drops of food coloring with boiling water. Pour water into flour mixture and blend. Knead until smooth. This play dough will last several months if store in an airtight container or Ziploc bag in refrigerator.





Skimp a little on the water and add more as needed. I like to use very warm water and start out with less than recommended and add a little more as I need to.





Cooked recipes come out with a better consistency, but if you're making it with the kids (I like to do that, good measuring activity, and they love it!) it's easier to do the uncooked recipe.What is the quickest non cooking pumpkin play dough recipe?
Another uncooked recipe is:





4 Cups Flour


1 Cup Salt


2 TBS cooking oil





mix all 3 then add 1 to 1 1/2 cup cold water





after mixed put in the fridge for a few hours.





I just add food coloring to the mixture.

pressed powder

HELP! I bought Pearl Barley instead of Quick Cooking Barley for a recipe and need to know the difference...?

...can you help me?





My soup recipe calls for 1 qt. (4 cups) water and 1/2 cup quick-cooking barley. Besides the cooking time, what else needs to be adjusted? Thanks!HELP! I bought Pearl Barley instead of Quick Cooking Barley for a recipe and need to know the difference...?
Pearled barley cooks slower than quick barley. It does not take that much longer. I just made some yesterday. I boiled 1 cup of barley to 2 cups of water. I let the water boil and put it on low fire after it boiled for a few seconds. Took about 30 minutes to cook. Barley is divine!HELP! I bought Pearl Barley instead of Quick Cooking Barley for a recipe and need to know the difference...?
You could pre-cook your barley separately, as Des has described ( like cooking rice!) and add to your recipe and slightly decreasing the water by maybe 1/2 cup.


Or follow your normal recipe but using the pearl barley and a little extra water and extending the cooking time to 1/2 hour. And you might want to wait to add the green peppers midway through if you don't want them too mushy.


Sounds good! I'll have to try it.
Besides cooking, Pearl Barley is the whole grain (much healthier) and quick cooking is not. Like the difference bwtn brown and white rice.
Quick cooking is pre cooked a little.

Does anyone have a recipe for cooked eggnog using can milk?

Cuban Eggnog


1 cup water


2 cups granulated sugar


1 can evaporated milk


1 can sweetened condensed milk


8 egg yolks, beaten


1 teaspoon vanilla extract


1 cup rum


Combine water and sugar and boil to make simple syrup. Cool. Add evaporated and condensed milk and vanilla extract to yolks. Mix well. Add syrup and rum, stirring all the while. Strain mixture through all through cheesecloth.


Refrigerate until ready to serve.


http://www.eggnogworld.com/cuban-eggnog.鈥?/a>Does anyone have a recipe for cooked eggnog using can milk?
The best thing to do id take your eggs or eggyolks and some of the sugar plus a cup or 2 of the mlik product and put in a metal bowl or double boiler and heat it over hot water, just until you see steam rising off the mixture, after it has cooled, best to let it get cool enough to put in the frig, and then add the rest of your mlik products and the flavourings, if your not using alcohol, then add vanilla or rum flavouring or not, nutmeg is my favourite addition just before serving, and to make it frothy, put in a blender and blend a few servings and pour into your bowl or serving vessel to be served from, by cooking the eggs to a temparture of 160' degrees you will effectivly kill and bacteria and chance of spoilage.





I was a chef for 20 trs in Canada, and we did this many times for partys were the punches and egg nogs were to sit out for periods of time.Does anyone have a recipe for cooked eggnog using can milk?
great answer above!!!

Cooking Recipe?

OK. So for at school we have to do a technical writing project. We are supposed to take a recipe with really bad directions and fix it. Do you have any recipes with bad directions? Thanks!Cooking Recipe?
I could write out a recipe for you and give you bad directions, first because I don't measure. Secondly, because I don't measure. Gave a recipe today, for what I made This morning. Here is the link of the question, so you can fix it.


If you need help on fixing it . Head to Kraft foods, look up on breakfast, I think it was the 4th recipe down, I just added my own ingredients and used what i had in the fridge.Cooking Recipe?
STRING PIE





1 lb hamburger


1-2 cup chopped onion


1-4 cup green pepper


1 can spaghetti sauce


1-3 cup Parmesan


2 eggs


2 tsp butter


1 cup cottage cheese


1-2 cup grated mozzarella





brown beef,onion,and pepper. stir in spaghetti sauce.combine spaghetti and Parmesan.
actully i did one in my cokking class it was kindof easy if i get the time i wil send it to u
I once bought a cookbook which was not worth the amount of money i payed for it.


There was a recipe for making a cake and all it said was:-


Make a cake mixture, pour into cake tin and cook for 20 minutes !!!


I think the book was called:-


Cooking Made Easy...

Searching for Very freezable recipes - (OAMC) Once a Month Cooking?

I am presently on a very tight budget, and am purchasing my


meat when it is at a fantastic price (nice when you catch a sale) .


Looking for recipes especially using :


- Boneless chicken breasts


- The Whole chicken


- Ground beef


- Potaoes (mashed or other)


- Rice


- Soups





Please.....no recipes with beans.











http://snider.mardox.com = is very helpfull, but looking to expand the variety.





http://www.christysclipart.com/oamc2.htm鈥?/a>


http://www.realfood4realpeople.com/oamc.鈥?/a>


http://busycooks.about.com/cs/freezerrec鈥?/a>


http://www.thelupuslady.com/cooking/oamc鈥?/a>


http://frugal-moms.com./ (great advice, but strange navigation on the site...I find that refreshing the Home-page gives me a different Title randomly)


http://www.menus4moms.com/bulk/index.php


http://members.aol.com/clseelhoff/v5n07b鈥?/a>


http://www.fractured.net/article/oamc-ha鈥?/a>


http://www.ellenskitchen.com/bigpots/ind鈥?/a> (be very hungry! LOL)Searching for Very freezable recipes - (OAMC) Once a Month Cooking?
Try the Mega Menu Mailer at www.savingdinner.com . There are several available, and you can make some ridiculous number of meals - like 22 - in 4 hours.





I am planning to try it before the birth of my next child, within the next two months.Searching for Very freezable recipes - (OAMC) Once a Month Cooking?
Here are some we freeze at our house often !





Lasagna


Shephards Pie (ground beef and potatoes with veg and gravy)





Stove top chicken pot pie


Recipe





* 1鈪?cups hot water


* 1 pkg (6 oz) Stove Top Lower Sodium Stuffing Mix for Chicken


* 3 cups chopped cooked chicken or turkey


* 1 pkg (10 oz) frozen mixed vegetables


* 1 can (10戮 oz) less sodium condensed cream of chicken soup


* 1 cup milk





1. Preheat oven to 375掳F. Add hot water to stuffing mix; stir just until moistened. Set aside.


2. Place chicken and vegetables in 2-quart casserole. Mix soup and milk; pour over chicken mixture. Top with prepared stuffing.


3. Bake 30 minutes or until hot and bubbly.





Fast and Freezable


http://www.foodnetwork.com/food/show_tm/鈥?/a>


Freezer meals for Later


http://www.dvo.com/newsletter/monthly/20鈥?/a>


Once a month cooking


http://www.momsbudget.com/freezerrecipes鈥?/a>


Easy freezer meals


http://www.dinnersathome.net/
visit http://busycooks.about.com/od/makeaheadr鈥?/a>
http://busycooks.about.com/od/makeaheadr鈥?/a>

I'm a muslim who likes cooking. what can i substitute white wine, red wine etc in recipes with? tq?

muslims cannot consume any form of alcohol so i'd really like to know what ingredients can i substitute alcohol with when cooking?I'm a muslim who likes cooking. what can i substitute white wine, red wine etc in recipes with? tq?
Grape juice,


Vinegar,


Beef/chicken stock...





it depends on the recipe too..





---I'm a muslim who likes cooking. what can i substitute white wine, red wine etc in recipes with? tq?
Generally, just use stock





You can use water or sometimes apple juice or grape juiec under certain circumstances but stock is almost always a suitable replacement





And contrary to some of the other posters, I would not replace a cup of wine with a cup of vinegar. I love vinegar and use it frequently in cooking but use it sparingly and strategically (not as a replacement for wine).
It's going to depend on the recipe. Sometimes a little broth will do, at others you might want a real mild vinegar, like rice wine vinegar. Or apple or grape juice. Experiment and see what tastes good in your recipes.





Good luck!
Hi there, I would normally used grape juice or ribena cordial diluted with some water for red wine %26amp; vinegar for white wine. Also, there are non-alchoholic wine available. Sometimes I use those too. =O)%26gt;
The alcohol will boil off during cooking, so it shouldn't be an issue. If you feel its OK to use vinegar (which is wine that has been further soured by bacteria) it should be fine to use wine for cooking.
You can try red or white grape juice, or chicken broth.





Doc
There are alcohol free wines now available that will give you the same flavor.
IM MUSLIM TOO! I USE STOCKS! MY FAVORITE IS CHICKEN STOCK!
my wife suggests grape juice, but she wasn't sure. I saw no one answered yet, so figured I'd give a guess.

masks

I'm looking for a recipe for Brown Sugar fudge, no cook. I think there is icing sugar in it. ?

I just returned a book to the library last week that has the recipe you are looking for. The book is called


“Brown Sugar”


Joyce White Harper Collins Publishers 2003


ISBN 0-06-620973-0


$24.95


I put it into a list of must have books for myself its a great book!


Sorry I dont have the recipe for you. I do remember the recipe in the book though.


Good Luck!

Japanese Recipe: Alternative to cooking sake?

I'm trying to use a recipe for Soboro, and the ingredients call for Cooking Sake which I don't have at the moment.


I don't have any sherry or white wine either, but I do have some shaoxing in the cupboard - will it work?


Also have mirin, too.





Thanks!Japanese Recipe: Alternative to cooking sake?
Some people may refer to mirin as sweetened sake but that is inaccurate as they are different. Mirin is the liquid from the mix of glutinous rice, malted rice and shochu (a distilled grain liquor). Mirin is used as a sweetening agent %26amp; to give depth to stocks %26amp; sauces. I find mirin is great in marinades %26amp; stews.





Sake is made from a fermenting process using quality rice, good water %26amp; a powdered fermentation agent called koji. If you don't have sake, you can try dry sherry, white wine, dry vermouth, Chinese Shaoxing.





But it's ok to leave it out, I feel that cooking sake is not as indispensable as mirin. Another Japanese wine that you may want to try using in cooking is plum (ume) liquor. Generally I find that I can easily use Japanese rice wines in Western cooking as well, unlike for Chinese cooking wines.Japanese Recipe: Alternative to cooking sake?
A sweet white wine of any kind will work in a pinch; you may loose a tiny bit of original flavoring tho. Sweet reds won't work at all except in beef dishes. If there's nothing wine wise, use chicken broth.
use the mirin. It is essentially sweetened cooking sake!
yep shaoxing will work fine. Mirin is nothing like cooking sake.

Recipes that YOU made up! Cooks, click here for more information....?

Does anyone have an original recipe that they made up? It could also be a twist on an old recipe (like turkey chili, chicken burgers, or tuna mac and cheese). You could call it whatever you want. The best recipe wins best answer!Recipes that YOU made up! Cooks, click here for more information....?
My Hot sauce recipe is


7 medium serrano peppers


1 small can peeled tomatoes


2 cloves of garlic


1/2 med onion


a big handfull of cilantro


and a blender

I need a Recipe and tips for cooking ribs on a grill.?

And I suppose to steam or boil the ribs before I place then on the grill? Or maybe somekind of rub or soak in something? Please share your secrets.I need a Recipe and tips for cooking ribs on a grill.?
Deluxe Garlic Ribs





INGREDIENTS





* 6 1/2 pounds pork baby back ribs


* 1 teaspoon dried thyme


* 2 teaspoons dried oregano


* 2 teaspoons garlic powder


* 2 tablespoons salt


* 1 tablespoon ground black pepper


*


* 1 teaspoon dry mustard


* 2 tablespoons Worcestershire sauce


* 2 tablespoons soy sauce


* 2 tablespoons distilled white vinegar


* 1/2 cup steak sauce


* 3 tablespoons white wine


* 2 cloves crushed garlic


* 2 teaspoons ground black pepper


* 8 tablespoons plum sauce


* 1 (12 ounce) jar honey


* 3 tablespoons molasses





DIRECTIONS





1. Place ribs in a large pot, cover with water and add thyme, oregano, garlic powder, salt and pepper. Bring to a boil and simmer for 40 minutes.


2. Remove from heat and either let stand until ready to barbecue or cook immediately.


3. Meanwhile, mix together the sauce ingredients and blend well. Remove ribs from liquid and brush both sides with the sauce.


4. If possible barbecue the ribs 6 to 8 inches from the coals for 15-20 minutes or until brown and crisp. Basting frequently. Serve with remaining sauce.





---------------How to Grill Tips:





# Grill should be on a heatproof surface well away from buildings, brush and overhanging trees. Never grill inside your home, even in an open garage.


# Inspect your grill before you start, making sure the racks are clean, the cover fits snugly, and there are no cracks or holes in the grill pan.


# Start with a clean grill, especially if it's the first time you are grilling this season.





# Ash left over from cooking creates lye when mixed with water, which can rust the grill pan. You do need an ash layer for the best heat retention, but old ash isn't doing your grill any good.


# Follow manufacturer's instructions for lighting gas or charcoal grills.


# A charcoal fire takes 30-45 minutes to reach the proper cooking heat after you light it. You can tell when the coals are at proper cooking temperature because gray ash will form evenly over the briquettes. To see the correct briquette color for different cooking temperatures.





**Type of meat Ideal temperature


Chicken and turkey breast: 160 to 165掳F


thigh: 170 to 175掳F


Beef and lamb rare: 120 to 130掳F


medium rare: 130 to 135掳F


medium: 140 to 150掳F


medium well: 155 to 165掳F


Veal medium: 140 to 155掳F


Pork medium: 140掳F


medium well: 155掳F


Fish medium rare: 120掳F


medium: 135掳F ****I need a Recipe and tips for cooking ribs on a grill.?
What you need is a good BBQ sauce and that is a good start. Then you need to slow cook the meat. Some people boil there meat before you grill it and that will make it tast better..
Here are the steps to grill spare ribs:





鈥?Choose the meat that is pink with white fat. It should not be gray or yellow.


鈥?Try to cook within Cook 3 - 4 days. If you decide to freeze, then you can do so for up to 3 months. Due to high fat content, even properly-frozen spareribs can get worse rapidly and turn sour if not used timely.


鈥?Take out the skinny membrane on the backside of the ribs before cooking, if the butcher has not done it. Loosen a corner with a sharp knife, hold tightly and rip from the ribs.


鈥?Bake at 325 degrees F. for 1-1/2 to 2 hours.


鈥?If you choose to marinate the ribs in a liquid or spice rub for more than 4 hours, choose a marinade with very little salt. The salt will start to cure the ribs resulting in a flavor which resembles ham or bacon.


鈥?When engaging spare ribs on the grill, add the sauce during the last few minutes to avoid burns and flare-up


鈥?If you like to use your marinade as a basting or baking sauce, make sure that you boil it for about 5 minutes before reusing.


鈥?While oven baking, keep the ribs on a rack inside a baking pan covered with foil so the fat can come out.


鈥?When the ribs are done, the meat will shrink from the bone tips.


鈥?. The large end of the rack tends to have more meat.
NEVER BOIL THE RIBS FIRST! It ruins the texture.





The first important step is to remove the membrane from the back of the ribs. This makes a huge difference in tenderness. The best tool I've found to do this - believe it or not - catfish skinners. You can get them from any sporting goods dept. for a couple of bucks.





After removing the membrane, scrappy meat and excess fat, I rub it down with my ';secret'; rub (predominantly brown sugar and Corky's dry rub) and then smear honey mustard on both sides. The mustard really doesn't add much flavor but it helps to seal in the moisture and other flavors. Ideally I wrap them in aluminum foil or plastic wrap overnight to help ';soak in'; the flavor, but they can go straight on the grill.





Now to grill those rascals:





Make sure to pre-heat the grill first.


After pre-heating adjust it to medium-low heat. Although in competition, I use a charcoal grill, at home I use gas because it's so much easier to adjust. Place the ribs over indirect heat with the outside part of the rib face up.





side note: A couple of ways to accomplish indirect heat:





If you have a large enough grill, make your fire on one side and place the ribs on the other side. At home I use a small grill and I have a big broiling pan I use with a half-inch or so of a concoction of apple juice, a wee bit of lime juice, water and liquid smoke (Yeah, I know the liquid smoke isn't quite the same as real smoke - and I use the real thing in competition - but this is the easy way.) You'll have to add more periodically





I baste the ribs every 10 minutes or so with a concoction of honey, worcestershire sauce, and a couple of other secret spices. After 45 minutes or so, I turn the ribs over and repeat for about 30 minutes. Every grill heats differently, so you'll just have to judge through trial and error the perfect time for your grill. It's very hard to take an accurate temperature of ribs, so the best way to tell when they're done is when the meat has shrunk back enough to show 1/4 to 1/3 inch of bone, they're done.





Note I haven't put any BBQ sauce on them yet.





Now, I remove the ribs from the broiling pan (or indirect heat) and sprinkle on a little more dry rub and baste with my BBQ sauce. Sorry, I can't begin to reveal what's in the sauce, but a few good commercial sauces are Corky's, John Boy and Billy's Grilling Sauce and Steve's Magnificent Sauce (which is hard to find but available online).





Place the ribs over direct medium heat for about 5 minutes to really cook that sauce in. Watch out for flare-ups! If you like the ribs wet, after removing from the grill, slather on some more sauce.
just don't put any sauce on the ribs as soon as they hit the grill, or else it'll just burn up.
BEST BBQ GRILLED RIBS (SIMPLE)





2 racks of ribs


salt and freshly ground pepper, to taste


1 bottle honey bbq sauce


water


1/8 cup olive oil


aluminum foil


grill





Start off by placing ribs in a glass casserole dish, rub with oil and then with salt and pepper. Now flatten ribs as much as possible and add water just to barely cover them. Ribs racks may be cut in half if needed).


Simmer in oven for 1 to 1 1/2 hours or just until tender; (don'鈥檛 try to cook them too fast or they will become tough).





When ribs are finished in the oven, drain them, start grill on medium and allow to heat.





Cover with foil and brush (or pour) on just a small amount of oil to keep ribs from sticking/burning. Brush on first layer of bbq sauce after draining.





Once grill is heated, place ribs on grill. Cook covered for 5-10 minutes, then brush on bbq sauce. Grill another 5-10 minutes, keep adding bbq sauce until there is a thick layer of bbq sauce.





If ribs become somewhat dark, that's ok; the bbq sauce tastes better cooked than raw. When bbq sauce is all gone, the ribs are almost done.





Grill 5 more minutes to finish cooking bbq sauce, then serve. If they stick a little it is ok, that is what the oil and foil is for!!








or





ZESTY RIBS - GRILLED





1 c. water


3/4 c. soy sauce


2/3 c. dry sherry


1/2 c. packed brown sugar


6 cloves garlic, minced


1 tbsp. grated ginger


Rack of ribs





In a small saucepan cook marinade until sugar dissolves, stirring frequently. Remove from heat. Allow to cool slightly. Pour over trimmed ribs. Cover and refrigerate. Turn ribs occasionally.


To cook: Cover pan with foil and cook with grill covered 45 minutes. Cook longer if needed.








or





GRILLED BEEF SHORT RIBS AND ONIONS





MARINADE:





2 tbsp. brown sugar


2 tbsp. soy sauce


1 tbsp. cooking sherry


1 tbsp. sesame oil ()


2 tbsp. sesame seeds


2 cloves garlic, minced or pressed


1 tbsp. grated fresh ginger, or 1/4 tsp. ground ginger


2 green onions, sliced


2 lg. sweet onions, peeled and halved





Trim excess fat from ribs. Rinse and pat dry with paper towels.


Combine brown sugar, soy sauce, sherry, Sesame oil (I have also used olive oil), sesame seeds, garlic, ginger and green onions. Coat meat pieces well. Place in bowl and marinate 30 minutes to overnight.





If cooking in oven, line shallow pan with foil. Place rack on top of. Arrange meat and sweet onions on rack and brush with marinade. Broil about 6 inches from heat for 12 to 15 minutes turning often and brushing with marinade during cooking.





On grill, ';bank'; coals if using charcoal. Place meat and onions on grill. Brush with marinade while cooking, turning often. Usually 14 to 18 minutes depending on how well done is to your liking.





Tip: Excellent served with fresh steamed summer squash and browned potatoes. Marinade also excellent on London Broil Steak and cooked on grill.





ENJOY!
I Boil them for a long time... but in the water I put some BBQ sauce so it can boil in. I use Sweet baby Rays BBQ... Its the best... Once it has boiled for 2hours+ I would let soak in more BBQ sauce for at least an hour... then put them on the grill and they taste GREAT!!!

Does anyone have the ';Compassionate Cook'; book? I need a recipe in there.?

The recipe is ';Vegetable Pot Pie.'; I would like to try that recipe before ordering the book.Does anyone have the ';Compassionate Cook'; book? I need a recipe in there.?
http://www.astray.com/recipes/?show=Robi鈥?/a>


http://www.google.com/search?hl=en%26amp;q=veg鈥?/a>Does anyone have the ';Compassionate Cook'; book? I need a recipe in there.?
It's a fantastic recipe... one of my favorites from the book.





I see someone sent you a recipe link... good.


Feel free to customize the recipe a bit- I like to substitute potatoes for the tofu stuff... to make it more like a traditional pot pie. People go nuts for it, and my (non-vegetarian) brother always wants me to make it when I see him.





I love that cookbook and would highly recommend it, since I (and my brother-in-law agrees) have only had good results from the recipes. Once we tried one that was just ';ok';. The rest are delicious!





Also recommended is the Veganomicon and other books by Isa Chandra Moskowitz.

Does anyone out there have a good recipe for pre-cooked, flash-frozen shrimp?

Angel Hair Pasta with Sesame Shrimp





Ingredients:


2 cups uncooked angel hair pasta


1 pound asparagus, trimmed and cut into 1 inch pieces


3-5 small cloves garlic


1 cup sliced mushrooms


1/4 cup reduced sodium soy sauce


2 teaspoons sesame oil


1 tablespoon brown sugar


3 tablespoon chutney


2 tablespoons toasted sesame seeds


1 bunch scallions


1/3 cup vinegar


1 pound fresh shrimp or frozen shrimp, thawed





Prepare pasta according to package directions. Add asparagus pieces during last 3 minutes of cooking. Drain pasta and asparagus. Place sesame oil in a large saucepan heat over medium heat. Add garlic and mushrooms and saute for 3-4 minutes. Add soy sauce, brown sugar, chutney, toasted sesame seeds, scallions and vinegar and simmer for 3-5 minutes. Add shrimp and cook another 8 minutes. Toss shrimp and sauce with pasta and asparagus and serve.





Makes 4 ServingsDoes anyone out there have a good recipe for pre-cooked, flash-frozen shrimp?
If you have some tomato sauce you can make a quick pasta sauce and add the shrimp quickly at the end just to heat through and then toss over penne or spaghetti.


You could also make a shrimp stiry fry with nice crisp veggies and serve over rice or pasta.


Shrimp salad, just take the shrimp thaw it place in a bowl with mayo, lettuce and carrots. Stir together and serve in lettuce leaf or in a sandewich or with crackers.Does anyone out there have a good recipe for pre-cooked, flash-frozen shrimp?
Let shrimp thaw.


Can be thawed easily by running under cold water for a few mins.


Don't know how many shrimp you are using but I mix some good olive oil with lemon juice to which I add garlic granules (could use garlic powder or salt) and dill weed to taste.


Mix well and stir several times while letting this sit for apprx.1/2 hour or longer to marinate.


Very tasty.
Firstly I thaw them in cold water. Then I make a seafood cocktail sauce for shrimp cocktail


1/2 cup ketchup


1 tsp lemon juice


1 tbsp jarred red horse radish


Another quick recipe: Since they are already cooked, if you cook anything the shrimps should be added last for very short time so they don't become tough or rubbery.


They can be used in any recipe as long as they are not left to simmer or cook for any length of time. That being said, I make a stir fry of veggies, onions, mushrooms, broccoli, snow peas, carrots, cauliflower. Then I make a white sauce commonly called an Alfredo sauce with grated Parmesan or Cheddar allowing it to melt then add my thawed flash frozen cooked shrimp to warm and spoon over the stir fry. Easy and quick and very tasty.
Thaw and serve as shrimp cocktail or mix with alfredo sauce and put over pasta, or saute' with garlic and butter for a minute or two and serve with rice or pasta. Add them to spaghetti sauce or on top of a pizza. Chop them up and add to an omelette. Sprinkle some over a salad. Chop and mix with celery, onion, salt, pepper and mayo serve on a hoagie roll. And these are just the ones that come to me off th etop of my head. Thawing is the hard part...eating them is the fun part.
Mix with anything .Not much alone. Don't over cook to much.

masks

Can I use raw sugar in baking and cooking when the recipe calls for refined?

grind it up because the ratio will be different, because it is not as fine.Can I use raw sugar in baking and cooking when the recipe calls for refined?
I do! I do not even have white sugar in my house. I am not much of a baker though, but have not had any issues thus far.





Cooking is definitely ok.Can I use raw sugar in baking and cooking when the recipe calls for refined?
I wondered this same thing? Good question!

Looking for a recipe for cooking chicken with apples?

(m)





Chicken %26amp; Apple Sausage


Ingredients


Garnish


2 small leeks, cleaned


1 large Granny Smith apple


1 medium onion, peeled


1/4 cup parsley leaves


2 tablespoons canola or vegetable oil


1 lemon


1 pound chicken leg meat





Farce (Forcemeat)


1/2 pound finely ground chicken breast


1 teaspoon salt


1/2 teaspoon ground white pepper


1/2 cup crushed ice


Pastry bag fitted with No. 8 tip


Pre-soaked sausage casings


1/4 cup prepared mustard


1/4 cup sour cream


2 cups lingonberry preserves








Instructions


To make garnish, cut off most of the green portion of the leek and blanch in boiling salted water for 1 to 2 minutes until tender. Drain and squeeze out any excess moisture. Chop into small (1/4-inch) dice.





Peel, core and chop apple into small (1/4-inch) dice. Cut the onion into small (1/4-inch) dice and chop the parsley.





Heat oil in a heavy saut茅 pan over moderate heat. When oil is hot, add the leeks, apples, onions and parsley. Saut茅 for 3 to 5 minutes until golden brown. Transfer the apple/vegetable garnish to a bowl and refrigerate.





To make farce, place the ground chicken, salt and white pepper in the bowl of a food processor fitted with a metal blade. Process for 30 seconds.





With motor running, drop in the crushed ice and continue to process for 1 to 2 minutes or until combined. (Crushed ice, a substitute for fat which is traditionally added at this point, will lighten the texture of the sausage.) Transfer the farce to a bowl and refrigerate.





To assemble sausage, cut the chicken leg meat into small (1/4 inch) cubes. Remove zest from lemon in strips. (You should have 1 to 2 teaspoons.) Combine chilled farce, chilled apple/vegetable garnish and lemon zest in a large bowl. Add the cubed chicken meat, folding to combine.





Tie a knot at one end of the pre-soaked casing. Spoon mixture into a pastry bag fitted with a No. 8 plain tip. Pipe mixture into the casing and knot the other end.





Using your thumb and forefinger, squeeze the sausage every 3 or 4 inches to separate the mixture. Twist at those points to make individual sausage lengths.





Poach sausages in a pan of water (about 160 degrees F) for 12 to 15 minutes. Remove, drain and transfer to a 350 F oven for 10 to 12 minutes or until browned. (Or, saut茅 over medium heat for 4 to 5 minutes or until browned.)





Blend mustard and sour cream until smooth. Place a dollop of mustard sauce on individual plates (or, using a squeeze bottle, pipe mustard sauce in a decorative pattern across the center of the plate.) Cut the sausages into thin, slanting slices and arrange on plate. Garnish with a spoonful of lingonberry preserves to serve.





Yield: About 4 servingsLooking for a recipe for cooking chicken with apples?
This is the world's simplest recipe, but most people seem to like it.





Bake or boil a couple of boneless chicken breasts, and after they cool, dice the meat. Prepare a box of instant wild rice and add the meat, along with a couple of peeled and diced apples, some small cubes of cheese (sharp cheddar works well, or Swiss), and some kind of nuts (I love cashews, but almonds work well, too.)





Mix it all together, and serve with a tossed salad and breadsticks. You can vary the ingredients and the quantity of each to suit your own taste. Raisins are a great addition, and I've been known to dice up a little onion and/or celery to toss in.





Variations: you can substitute pineapple or grapes for all or part of the apples. Experiment with other kinds of cheese, too. And the casserole works well with bits of diced ham, crumbled crisp bacon, or pieces of sausage in place of the chicken.





It's hard to ruin this one.Looking for a recipe for cooking chicken with apples?
Chickapple Salad Recipe





2 cups cubed or shredded cooked chicken breast


2 cups chopped cored Red Delicious apples


1 cup sliced celery


2/3 cup halved seedless grapes


1/4 cup chopped toasted pecans


1/2 cup fat-free mayonnaise


1/2 cup fat-free sour cream


3 to 4 teaspoons lemon juice


2 teaspoons Dijon-style mustard


1/3 cup Equal庐 Spoonful*


Salt and pepper, to taste


Red leaf lettuce


Chopped pecans (optional)





Combine chicken, apples, celery, grapes and 1/4 cup pecans in bowl. Blend mayonnaise, sour cream, lemon juice, mustard and Equal庐; stir into chicken mixture. Season to taste with salt and pepper.


Spoon salad onto lettuce-lined plates: sprinkle with additional chopped pecans, if desired.








Variation: Cubed, lean smoked ham can be substituted for chicken. Pineapple chunks can be substituted for the grapes. Spoon salad into a hollowed-out pineapple half to serve.





Hope you like it....
Stuffed chicken breasts with an apple walnut stuffing.
I don't think apples will burn well enough or hot enough to cook a chicken. You have to be very careful of cooking temperatures with chicken because of salmonella. Wood or charcoal would be a safer bet.
go to recipes.com
search for it in google search, i'm sure u'll get it.

I want to cook brownies but i cant find the recipe?

i want to cook brownies at schoolI want to cook brownies but i cant find the recipe?
Ingredients





100 gms dark chocolate


110 gms butter


225 gms sugar


100 gms walnuts


2 large eggs, beaten


50g flour


1/2 tsp baking powder


1 tsp salt


Method





1. Pre heat the oven to 180�C (Gas 4), Chop up the chocolate into small pieces and chop the walnuts.


2. Melt the chocolate and butter on a low heat.


3. Mix in the melted butter/chocolate and sugar into a large bowl.


4. Add beaten eggs to the mixture.


5. In a separate bowl mix the flour with the salt and baking powder, then add to the main mixture.


6. Stir well.


7. Place the mixture onto a baking tray (greased).


8. Bake in the oven for around 30 minutes making sure you do not over cook it. The outside should be crisp with the insides remaining sticky.


10. Leave for 5 mins to cool, use some icing sugar to dust then cut into squares.I want to cook brownies but i cant find the recipe?
BROWNIES (EASY METHOD)





6 tablespoons cocoa


1/4 cup butter


1 cup sugar


1/2 teaspoon vanilla


1/4 teaspoon salt


1/3 cup flour


1 cup toasted pecans (optional)


2 eggs





Preheat oven to 325°F degrees.


Melt butter and mix it with 6 tablespoons of cocoa powder. Then add 1 cup of sugar, 2 eggs, 1/2 teaspoon of vanilla extract, 1/3 cup flour and 1/4 teaspoon salt. Mix to combine.





Butter the baking pan lightly and sprinkle flour or cocoa over the pan until covered. This will help the mixture not to stick to the dish.





Spread brownie batter evenly in pan and put in oven to bake for 35-40 minutes. When a tooth pick is inserted and it comes out clean the brownies are ready.





Allow to cool until warm before cutting.
1 cup butter or margarine


2 cups sugar


2 teaspoons vanilla


4 eggs


3/4 cup cocoa


1 cup all-purpose flour


1/2 teaspoon baking powder


1/4 teaspoon salt


nuts(optional)





Directions





Heat oven to 350 degrees.





Grease 13x9x2 inch baking pan.





Melt butter in microwave.





Stir in sugar and vanilla.





Beat in eggs, one at a time.





Add cocoa, flour, baking powder and salt; beat until well


blended.





Stir in nuts, if desired.





Pour batter into pan.





Bake 30-35 minutes or until brownies begin to pull away from sides.





Cool completely.
You actually bake these instead of cooking them but I hope they work for you





Ingredients


1 stick unsalted butter


1 cup sugar


2 whole eggs


1 teaspoon pure vanilla extract


1/3 cup unsweetened cocoa powder


1/2 cup flour


1/4 teaspoon salt


1/4 teaspoon baking powder


1/4 teaspoon instant espresso powder


1 cup chocolate chips





Method


Preheat oven to 350°





Grease and flour an 8 x 8 inch pan.





In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, baking powder and espresso powder. Fold in the chocolate chips. Spread batter into prepared pan.





Bake for 25 to 30 minutes. Do not overbake. Remove from oven to a wire rack to cool before cutting into desired sizes.
This is more like a cake but it could double as a brownie it is absolutely delicious! I love this recipe.





http://allrecipes.com/Recipe/Too-Much-Ch…





I use a rectangular cake pan. For a nice twist melt Andie's mint chocolate candies and pour over cake as a frosting. The cake will absorb the minty taste of the candies and give it a suddle mint flavor.
here's a load or recipes for you to have a look through:





http://www.bbc.co.uk/food/recipes/databa…





http://www.bbc.co.uk/food/recipes/databa…





http://www.bbc.co.uk/food/recipes/databa…





http://www.bbc.co.uk/food/recipes/databa…





http://www.bbc.co.uk/food/recipes/databa…





hope i've helped! good luck!
http://www.google.co.uk/search?sourceid=…





That shows you loads. You should be fine and I love brownies. Gave all the help I could and I hope your brownies taste nice
http://browniepower.com/2008/09/jamie-ol…





http://www.delbertonline.com/20.htm
Go on google and type in brownie recipes there will be some there for you to choose from.
Just do a search for brownie recipes, there must be like a trillion on them on the net..lol

Recipe ideas for cooking class final needed?

i need to make a main entree, an appetizer, and a dessert for my cooking class final. any recipe ideas that are not difficult to make and affordable to purchase the ingredients for?





10 points for best answerRecipe ideas for cooking class final needed?
Appetizer:





Garlic Parmesan Stuffed Shrooms





10-15 mushrooms


4 Tbsp Butter


1 1/2 c Italian Bread Crumbs


2 cloves garlic crushed


1/3 c Grated Parm cheese


1/2 tsp Oregeno


1/2 pasley


salt and peper to taste





1. Seperate mushroom caps from steams and then chop up the steams real small.


2. In a skillet melt the butter and add the garlic and cook till light brown. Add mushrooms and cook 2 minutes. Add breadcrumbs, Oregano, Parsley. Cook until breadcrumbs start to brown.


3. Add the cheese and mix. Add salt and pepper to taste.


4. Let cool slightly and then stuff the mushroom caps with the mixture and bake for 10-15 mins. Until crust is golden brown.


5. Top with some parm cheese and serve.





Main Course:





Chicken and Brocolii Alfredo





2 Boneless skinless chicken breasts


1 lb Fetticine noodles


3 c Brocolli


1/4 c Tequlia


2c heavy whipping cream


1 stick butter


1c Mozzerella cheese


1c parmesan cheese


2 cloves garlic, smashed


1/4c small onion, diced


1/2 tsp oregano


1/2 tsp rosemary


salt and pepper





1. In a skillet cook the chicken breast with a little bit of oil(i prefer olive oil). Season with salt and pepper. Cook until almost completely done. Add. the garlic and onion. Meanwhile, start the water for the pasta.


2.In sauce pan combine the whipping cream, mozz. cheese, parm. cheese, butter, oregano and rosemary. Cook until creamy.


3. Cook the brocolii in one of them steamer bags in the microwave.


4.Add the tequila to the pan with the chicken. Cook about 5 mins to let the alcohol cook off.


5. Once everything is cooked in their seperate pans, combine the the large skillet the chicken was cooking in, toss till fuly combined and serve with some garlic bread.








Desert:





Simple Strawberry Cream Tart





1 sheet frozen puff pastry


10-15 strawberries


1 1/3 c of cool whip


1/2 c cream cheese


1/2c sugar


Whipped cream for topping





1. Cut the puff pastry into 3x3in squares. And cook as directed.


2.Clean the strawberrries and cut in to 1/4 for large starwberries for smaller ones just half em.


3. Toss the strawberries with the sugar and set aside.


4 Mix the whipped cream and cream cheese together.


5. Once the puf pastries are done, let them cool to room temp.


6. Then start off with a square of the puff pastry on the plate add the cream mixture and a few strawberry pieces and then another pastry piece and some more cream and berries then one more pastry. Top with PLAIN whipped cream and a few strawberries to garnish. Serve.





All recipes serve 4Recipe ideas for cooking class final needed?
I am from Chicago and here I will say that Italian, Asian and Mexican have been done to death... I do not care how you dress it up or how fancy the decore.... I would flunk anyone who resorted to these. May be different where you are.





I preffer really good simple food. If the food is fresh and done right no need to dress it up with allot of stuff. My bro in law is a trained french chef and he says you only have to dress up the crappy food, lol.





ideas


app; a nice blend of greens for salad w/ red onion, asparugus (white), tomato w hot bacon dressing and cutons





terriaki shrimp and water chestnuts wrapped in bacon n broiled' you marrinate the shimp over night, do not cook, just broil once wrapped





pita bread split, a bit of butter spread, parm cheese and italian seasoning then broil





a nice onion soup or mush soup in beef broth... no bread or cheese as is to heave for a full meal





a simple cheese and bread plate





main dish;


protein-


filet done mr on grill with a baste of butter, garlic, mrs dash and a dash of lemon


white fish broiled with butter, lemon and almonds


terriaki tuna w chives


Pork roast with a Apple cinnamin sauce glaze and sauce


skewers of shrimp, pineapple and onion





veggies


asparagus w hollandaise


brussel sprouts


pea pods


glazed carrots


acorn squash/ nuke 30 sec till you can feel a bit of tenderness using a mit then cut easily in half, place in baking pan and ad a tbsp of butter and brown sugar, cook at 325-350 for about 30-45 min - goes great w/ pork





starch


wild rice


baked potato w/ tiny bits of cooked bacon injected then wrapped in foil to cook


stuffing, I like one w/ mush, onion and celery... I start with the box mix and work from there





dessert


not big on dessert but will have a cup of rich coffee with a bit of dark chocolate. Terrimissu is good, or a nice light idea is fresh fruit in a liquer with a dab of cream on the side.





OF COURSE I do not need to tell you presentation is half the battle. Make sure to have your serving dishes hot or cold accordingly, chilled salad forks are a nice touch!, A good meal takes a bit of thought but is easy at the same time. Do not make it more complicated than it need be. Cooking is fun! Oh, a great wine to pair with the dishes is required and of course have water.





Good luck!
Shrimp is always a well received dish, anywhere in the world.


I often cook this when my wife was alive and she was returning home from a long extended stay in the hospital for cancer treatments, and she use to practically lick the plate clean.





Buy some shrimp, I use the 20 to 25 count size, peel and devein them by hand, soak the ready to cook shrimp in fresh water for a few minutes. Heat up the skillet and when hot, drop in the fresh shrimp and then add the magic ingredient called Garlic Spread (this is often used to make garlic toast) and allow the garlic spread to flow over the shrimp, saute it for about 5 minutes, turn off the heat and cover the skillet for about three minutes and then its ready for the dinner table.





I also serve up some other types of fresh seafood such as fresh flounder filets, cooked in real butter and just a dash of garlic powder added, or you can broil a rib-eye steak with fresh veggies and then serve it alongside the shrimp.





I use the seafood and the shrimp because my wife's cancer treatments depleted her of the natural proteins that the chemotherapy treatments take and the shrimp and the seafood helps to restore these things to her damaged body. It also makes her feel really terrific after eating this meal, then a good nights sleep and she is ready to go the next morning.





Thank you,





Clem
Apple Blossom Ribs:





Brine:


12oz. Apple cider vinegar


12 oz water


zest of one lemon and orange plus the juice


5-6 shallots


2 heads of garlic


1/3 cup salt


1/2 cup sugar


palm full of black peppercorns


one cinnamon stick





Let that simmer for about 20-30 minutes, and then cool down before soaking the ribs in the brine.





Let it soak overnight or at least 12 hours.





Cooking:


Place in a shallow pan place ribs and brine in the pan and bake at 350 for 1 1/2 hours. Keep the ribs covered. Use baby back ribs. You can do this on a grill as well, just wrap in foil with the brine.
Appetizer-Make a shrimp dip using some of the liquid and serve carrot, celery sticks and cherry tomatoes to dip it. Use small canned shrimp and cream cheese to make it and mix it in a blender.





Main dish-Make a chicken casserole. Use cut up breast of chicken cooked and mix it with cream of chicken soup and frozen peas and put it in a casserole dish to heat it up and cook the peas using a 325 degree oven. Serve it over toast or rice using the instant type of rice.





Dessert-graham cracker pudding. Put a layer of the crackers on the bottom of a Pyrex 9x13 inch pan. Then make 2 packages of cooked vanilla pudding and pour that over the graham crackers. Then put a layer of graham crackers on top of that. Next make 2 packages of chocolate pudding and pour it over the second layer of graham crackers. Then add another layer of graham crackers and top that with whipped cream.





This is simple to make, but may take about an hour to prepare.


Good luck and I hope you get a great grade on what ever you make.
You have to realize that the real purpose of doing this is not about eating a meal but rather about showing off your technique


Even something as basic as a hand made cream puff filled with hand made creme patisserie and dipped in black and white chocolate is infinitely more technique intensive then tiramisu would ever be


Something simple like a fillet of grilled salmon w/hand -made Bearnaise sauce would qualify also


Desserts :


Bananas Foster


Crepe Suzettes


Apple Tarte Tatin


The aforementioned cream puffs


Baked apples stuffed w/ marscapone cheeses and served on almond flavored creme anglaise


Appetizers


Beef carpachio


Gravlax


Brushetta%26gt;boring unless you made several unique to the meal mini -loaves of bread for the occassion and then it's about toppings and presentation


Oysters Rockefeller


Grilled Pink Grapefruit


Scallop Ceviche


Crab cakes with a red pepper remuolade


Entrees


Steak Diane


Veal Saltimboca


Chicken Cordon Blue %26gt;really interesting if you can stuff it thru a 1.5'; hole in the breast


Perfectly roasted whole chicken


Veal or Chicken Marsala


Crab Stuffed filet of sole /flounder w/a lemon beurre blanc


Veggies:


Obviously asparagus always works but so does roasted cauliflower and sauteed rapini


Starches


Roasted purple potato wedges


The classic Potatoes Duchesse


wild rice


fluffy couscous with colorful sauteed veggies cut brunoise incorporated into it


The list goes on


Good luck
Saute Diane: Fillet Medallions in a red wine demi glaze with scallions. UMM UMM GOOD.


Bacon wrapped Shrimp: Wrap a few shrimp in bacon (use toothpicks to hold bacon) put in a pan of butter and Teryaki Sauce ( can't get this spelled right and I'm to lazy to go the the kitchen, but I think you can figure it out). Bake until bacon is edible.


Chocolate Mousse with cookie garnish.


Just a few of my favorite things. For Real.





Good Luck on that final.
Perhaps something Mexican like:





Appetizer:


like Queso Dip (Velveeta, Rotel, and ground beef)





Entree:


Crispy Tacos (tortillas and ground beef)





Dessert:


3 leches cake
Flan or cheese cake but you can make the cheese cake differentily make it more like a light and wipy as well as appetizer make doubled eggs and and main entree make potatoes and something or some kinda of pasta just make it look creative
Asparagus with Hollandaise sauce,





Salmon fillet parcels with lemon and dill, baby new potatoes and mange tout,





Fresh raspberry and lemon cheesecake
Appetizer- bacon wrapped dates


Main dish- tarragon chicken


Dessert- home made ice cream or berry pie


Email me for recipes, they are on my other computer :)


ashley4314@aol.com
i would go for a clean simple soup maybe pea, a good pasta dish with some classic herds and a zesty sorbet
Mackerel in Papillote. I got an A
A few suggestions:








Budget Minded Recipes





COLA CHICKEN


(And more variations of recipe)


(My favorite: Wings or Ribs)





4 skinless, boneless chicken breasts


1 cup catsup


1 12oz. can cola (pepsi, coke, etc.)





Put chicken in a non-stick pan.


Mix together catsup and cola, pour over chicken.


Bring to a boil. Cover, reduce heat and cook 45 minutes.


(turning chicken a few times, while cooking...to prevent from


sticking to pan)


Uncover, turn up the heat and continue to cook until the sauce


becomes thick and adheres to the chicken.


It turns into the most incredible BBQ sauce. Yummmm!





You can double the recipe and use more pieces of


chicken....wings...would be ideal...add some hot


sauce....presto ';Hot


Wings';!


I have used Ribs, just as good.





I tried this recipe with 'meatballs'....was equally


as good...served over rice.





I found another variation.....omit the catsup and add a small


jar of Salsa (any variety).





I have tried using Salsa (omitting the catsup....not).


You'd think a recipe with only '3' ingredients couldn't be


messed up....wouldn't you??


Well...while I was preparing to fix the 'Cola Chicken' recipe


using Salsa.....I was also trying to carry on a conversation with my


husband...(just proves...I can't do two things at once)....mixed


Salsa %26amp; Catsup (before I realized I was supposed to leave out


the catsup) %26amp; Cola........still turned out really tasty (to me)...might


be a little sweeter than some of you like.





I fixed chicken wings, (using the above recipe)


but...I added the spices from a MILD (I don't care for ';HOT';) Buffalo Wings packet...(the kind you get to bake in the oven).....I thought it was really good.....(but you/I can't find a 'bad' way to fix chicken).





Finally....!! I fixed the 'SALSA' chicken......that's good , too.





Another (bright)idea.....I thought of trying......replace the


catsup with a bottle of Shrimp Cocktail Sauce...and add a bag of (pop corn) shrimp.....!


Fixed the shrimp with cocktail sauce......eh...wasn't all that


great...was OK...probably won't be fixing it again.





Also tried beef stew cuts......that was pretty good.....I can see


myself making this again.


Served both over rice.....think the stew cuts would have been just as


good over noodles.





How about using the little cocktail weiners/sausages?











CRUNCHY ONION CHICKEN





1 1/3 cups French鈥檚 Original French Fried Onions


4 boneless skinless chicken breast halves


1 egg, beaten





LIGHTLY CRUSH:





Onions in a plastic bag.





DIP:


Chicken in egg





COVER:


With onion crumbs, press firmly to adhere to chicken.





BAKE:


Preheat oven to 400 degrees.


Place chicken on lightly greased baking pan.


Sprinkle with additional onion crumbs, if desired.


Bake for 20 minutes or until no longer pink in center.








Mushroom Chicken





4 boneless/skinless chicken breast (or any pieces you like)


1 can cream of mushroom soup.


1 can water





Place chicken in crock pot (or sauce pan for stove top cooking)


mix soup %26amp; 1 can of water together


pour over chicken


cook on medium heat until boiling then reduce heat and cook until chicken is really tender %26amp; falling apart.





Serve over noodles or rice or dressing....or???








CHILLI DOG CASSEROLE


1 pkg. (8) hot dog buns


1 pkg. (8) hot dogs (use more if you like)


1 can Chilli (15 oz. without beans, use more if you want)


1 small onion (chopped)


2 cups shredded cheese


mustard








DIRECTIONS: Pre-heat oven 350 degrees


In a 9'; x 13'; baking pan, break up hot dog buns (bite size) and spread in pan.


Cut up hot dogs (about 1/2'; size) spread over buns.


Spoon/spread chilli over hot dog/buns.


Sprinkle onions over all.


Squirt mustard over entire mixture (don't spread...just make a few lines both ways across mixture)


Cover with shredded cheese.


Bake until cheese is melted and bubbly.


(Hint: If using extra hot dogs %26amp; chilli, don't add extra buns.)





';Canned Soup';.


(My Way!)


Whatever cans of veggies I have, that I like, in cabinet it goes in the pot.....along with all the juices in the cans.


Cook on stove top or Crock pot.


Enjoy!





Canned:


corn


peas


carrots


gr.beans (any variety)


lima beans


wax beans


tomato (any variety)


potatoes (whole or sliced...or both whatever you like)





You get the idea....lol.





Also add a package of shredded cabbage (cole slaw mix).





You can even add a package of onion soup mix.





If it gets to dry and needs more liquids....add tomato juice...V-8...etc.





(I鈥檝e not made this one yet)


EASY BEEF STROGANOFF





Ingredients:





3/4 lb lean ground beef


1 jar Heinz HomeStyle Savory Beef Gravy (12 oz Jar)


1 can mushrooms, drained (7 oz can)


1/2 cup sour cream


4-6 cups hot cooked noodles


salt %26amp; pepper, to taste





Instructions:





In a medium skillet, cook ground beef over medium heat until browned and thoroughly cooked. Carefully drain liquids and return to stovetop. Stir in Gravy and mushrooms, and bring to a simmer, stirring occasionally. Remove from heat and stir in sour cream, until thoroughly combined. Add salt and pepper, to taste, and serve immediately over hot noodles.





Preparation Time: 1-15 minutes


Cook Time: 25+ minutes














';Corny Beanie Weenies.';


(from a country preacher in Mississippi鈥ife %26amp; 2 teenage sons)





Mix one can of good baked beans


We use a good sized can of beans (14-16 ounces, I think) and


get a kind that we like (maybe with brown sugar, onion, and bacon).


There are several kinds of good baked beans.





and a package of Oscar Meier Weiners (all sliced up).





with a can of whole kernel corn (drained)





Any way, heat up these three ingredients, and serve with brown bread


(maybe toasted ?) and a glass of milk.





It doesn't get any easier than this, and is suprisingly good!





P.S鈥?.Might put ingredients in a casserole dish and top with corn muffin mix.











POT ROAST


Your choice of beef (to fit crock-pot)


1 pkg. dry Ranch dressing mix


1 pkg. dry Italian dressing mix


1 pkg. dry Brown Gravy mix


1 cup water


Put beef in pot.


Mix together all the dry mixes鈥?then add water 鈥our over meat and cover %26amp; cook on high 4-6 hours.


Until meat is tender.


The first time I mad it I didn鈥檛 have the Italian Dressing mix鈥?so I added a pkg. of Onion Soup Mix鈥?I have to say I liked that better.


If you use more water you might want to add more Brown Gravy mix鈥?to make a thicker sauce. Was gonna add


potatoes and carrots鈥ut never got around to it.











E-Z Cake Recipes





NO EGGS, NO OIL, NO WATER .......JUST 1 12oz.SODA AND MIX.








WHITE CAKE MIX鈥︹€︹€︹€︹€︹€︹€︹€︹€︹€︹€︹€?.7-UP OR STRAWBERRY SODA


CHOCOLATE CAKE MIX.......CHERRY SODA (BLACK FOREST)


ORANGE CAKE MIX鈥?ORANGE SODA


PINEAPPLE MIX鈥?PINEAPPLE SODA


SPICE MIX鈥?.ROOT BEER SODA ETC





POUR CAKE MIX IN BOWL


ADD SODA USE LOAF CAKE PAN


BAKE 350 DEGREES AS BOX SAYS.


(PREPARE PAN WITH SPRAY)


Your choice of frostings or use cool whip.

















E-Z Candy


(All recipes are mixed the same.)





Melt ingredients, seperately in microwave until runny.


Mix together and pour into serving dish.


Chill until firm, cut %26amp; serve.





Chocolate Fudge:


16 oz. container of Fudge Frosting


1 bag of Chocolate Chips (any flavor you like)





Peanut Butter Fudge #1:


1 small jar Peanut Butter (18 oz.)


2 bags of Peanut Butter Chips





Peanut Butter Fudge #2:


1 small jar Peanut Butter (18oz.)


16 oz. container of White Frosting





Marshmallow Nougat:


1 small jr Marshmallow Creme


1 bag White Chocolate Chips


1 tsp. Almond Flavoring


1 small bag Chopped Nuts





(I've made this without the flavoring %26amp; nuts....I want to try


rolling


into balls and dipping in a chocolate coating....sounds good to


me.)





I've doubled all the above recipes. The Marshmallow Nougat


recipe...doubled and added a container of white frosting (had an


extra one....so thought....why not!)





I use a double boiler..(prefer the double


boiler)...add chips in first ...then rest of


ingredients.....saving


nuts and flavorings for last.








CAKE MIX COOKIES


White Cake Mix


2 Tablespoons water


2 eggs


1/2 cup cooking oil


1 teaspoon almond extract


1/2 cup chopped nuts


powdered sugar





Mix all ingredients, except powdered sugar.





Drop batter (about a teaspoon per cookie) into a bowl of powdered sugar.





Roll in sugar until it is an approximate shape of a ball.





Place ion a lightly greased cookie sheet.





Bake at 350 degrees about 18 minutes, until lightly browned.





Cool on wire racks. Makes about 4 dozen cookies.





(Use any flavoring or cake mix you desire.)











Kreamy Kool-Aid Pie





1-(6 g) package un sweetened Kool-Aid powdered drink mix


1-(14 oz.)can sweetened condensed milk


1-(8 oz)container Cool Whip frozen whipped topping, thawed.


1-(9 inch) Graham Cracker Pie Crust (or Cookie crust)


Cool Whip for top (optional)





1. In a medium bowl mix Kool-Aid and condensed milk, thoroughly.


2. Fold in Cool Whip.


4. If desired, spread more Cool Whip on top.


5. Chill for a minimum of 4 hours.





I鈥檝e used: Strawberry鈥herry鈥emon-lime (Key-Lime Pie)鈥?Lemonade (Lemon Pie鈥ight add some yellow food coloring for a more lemony look.)





Find more quick 鈥?simple 鈥?E-Z 鈥?few ingredient鈥?recipes鈥t E-Z Cookin鈥?group:





http://groups.yahoo.com/group/e-zcookin/





Lots of interesting 鈥榮tuff鈥?in files %26amp; links鈥ome join %26amp; check it out.





Pat in Indiana鈥?





pmsbar2@att.net

Is this normal to feel this way in regard to recipes and cooking?

I enjoy cooking basic things and can make arthicoke dip and good lasagna and I even learned how to make chocolate foundue, and every days foods like meat starch and vegetables, my probelm is I am afraid to try and cook new things for fear the recepie will fail and I get very overwhelmed when the recepie calls for a lot of steps and ingredients.


What are good easy ways to learn to cook and bake new things? I find the kraft receipies some of them to be too many steps and indredients.





How do I get past this fear if you will and learn to be a better cook and a good baker?





Do you have any easy recepies to share?Is this normal to feel this way in regard to recipes and cooking?
well i can tell you as a child at my grandmothers knee is where i learned to cook and have been in the industry for more years than i'd like to admit....but my secret for cooking is if it has too many ingredients...pass it by...theres nothing out there that you can make that really needs 30 ingredients....if it has more than 15...i just pass it by ...the best thing to do is take a favorite recipe and add an ingredient..then that recipe is yours!!!! And most cooks arent good bakers and visa versa.Is this normal to feel this way in regard to recipes and cooking?
I think the best way for you to get over your fear is to watch the Food network.Just watch for a while.It might not seem so scary to try something new if you watch first.Hope I helped:)
Take it easy and don't be hard on yourself. Everyone gets like that sometimes. All you need is a break from cooking. Take a week or two off. Let the old man cook or one of the kids or just treat yourself to a two week cooking vacation. When you come back you'll be recharged and ready to take on a new challenge.
I was like you once. Not that long ago, actually. I began watching the Food Network and I would go out to http://www.allrecipes.com and find recipes I liked, read all the reviews and see what people, who knew more about what they were doing than I did, said about the recipes.





I was a good cook, don't get me wrong, but as far a stretching out of my ';cooking comfort zone';, no way! Watching other cooks, and reading others comments really gave me the courage to try new things. I've made some terrific things totally from scratch; dishes that had a long list of ingredients, and had a lot of prep time.





I've done my fair share of messing up recipes, but all-in-all it's not as hard as I thought. Here is a website that has relatively easy recipes http://www.razzledazzlerecipes.com I hope you enjoy them. Make a harder recipe on a Saturday when you have time to mess with it all day. Maybe once a week, or once a month. Ease yourself into trying new things.





Good luck!
I collect menus from restaurants and cafes whenever I go out of town. Then I look up the recipes when I get home on the Internet. Think of things that you really like, and try one at a time. My dog got really chubby trying all my mess ups.





It really just takes practice.Email me and let me know some of your favorite meats and fish, and I will send you a few suggestions.





After working for so many years in a French Cafe, I have learned some easy ways to make fancy looking meals.





be blessed, vicki
Well first of all, I can see what your problem is. My mother taught me before she passed, Go Wild, Follow your instincts. You might come up with your own creation. Personally, I experiment and experiment till its just right and then I serve it to family and friends. I would say just follow your heart and you might design something marvelous! I have lots of resipes. Over a hundred in fact. I have been cooking since I was 2.


-Sadye (age 15) (my fathers personal chef, want to be come professional!)


Email me if you want a lot of simple resipes! (its on my profile)
I would say THROW YOUR FEARS OUT THE WINDOW!!! Cooking is not a science! you only get better by trying and doing! With everyday cooking there is no ';real'; recipes, you can always change ingredients to your liking! Just try, the more you do, the better and faster you get! When it comes to baking, the recipe and steps are very important because baking is a science ;] Just have fun in the kitchen... and remember some of the best foods come from mistakes... Like chocolate chip cookies ;]
Oh man...if I can only tell you how many recipes I've destroyed. In the last few years though, I've gotten much better. My husband and I cook everything from scratch now, and don't rely on prepackaged or frozen food at all. What a difference.


What we did was, we went to the library and got a whole bunch of recipe books out. Sometimes a recipe looks huge, but then it turns out that most of it is just prep. Like cutting onions or garlic. I precut onions, bell peppers, celery, and keep them in bags in my freezer. Chinese cooking is always easy, and a good way to start. I buy fresh cauliflower and broccoli, and I cut and wash it and keep them in bags in my freezer also.


http://www.recipezaar.com/recipes/5-or-l鈥?/a>


I go here alot also, for something easy, if I don't feel like cooking.


Even the best chefs in the world still make mistakes. That's why I don't even get upset anymore. I've watched Emeril mess up and it made me feel so much better. If he can still make mistakes then I can too.


I hope you stick with it. Cooking for yourself with fresh ingredients is so much better for you, and sometimes it's just relaxing. It takes your mind of things.


Good luck!
Try watching Rachel Ray. She has some great recipes that only take 30 minutes. Also, remember... if you screw up the recipe what is the worst that can happen? You throw it out, and go to a restaurant for dinner! Maybe you could try it on Sat morning just for practice. That way there is no pressure to perform for an upcoming meal. As far as getting overwhelmed, try this:


1) Set out all ingredients


2) Set out all bowls, cups, spatulas needed


3) Read the recipe - twice


4) Do what recipe says


Looking at it that way it is only 4 steps!





Another thing to try:


Write out the recipe on a sheet of notebook paper. As you complete each step scratch it out with either an ink pen or marker. That way, when that step is finished it is not sitting there taunting you, but rather is done and gone away!


Good Luck! YOU CAN DO THIS!!!!!!!!!
Remember that while baking is chemistry--accurate measurements are important, etc.--cooking is art! There is a lot of ';wiggle room'; in cooking.





Two suggestions to help you continue to practice the art of cooking:


1. Experiment in order to broaden your repertoire. Try to change one thing in a favorite recipe--perhaps a new fresh herb or sauteing a vegetable with garlic and butter or olive oil instead of steaming it or using a different kind of cheese or pick up a new item that's on sale or...


2. Go with your strengths and tastes. If you eat something somewhere that you really like, ask for the recipe (or at least how it was made) and try it out--that way you know what it should taste like for comparison of your version to the one you liked. Try out a recipe that looks good--if the picture and recipe make your mouth water, you won't mind how many steps it takes.





Good luck! Cooking is a great way to express yourself.
What's the worst that can happen if something doesn't turn out well? It isn't as though anything is going to explode! That's what I had to tell myself while I was learning. I also had a rule for those who ridiculed my culinary experiments: (from a plaque I saw somewhere) ';Sit at the table, take a look. The first to complain is tomorrow's cook.'; No one ever dared complain!





Don't worry, if you can make good lasagna and artichoke dip (two things I still after 30 years can't quite get - lots of others, but not those) you'll be great at many other things.





Good luck and happy cooking!
HAH! i've been cooking for many years and never have I read a full recipe if it looks too long... Since you have a great base knowledge of generally how food should be done, do what i do and only read ingredients- make the rest up yourself. Sometimes with baking and cakes its all about accuracy, but I find this gets me past the dauntingness of some recipes.... or look at it this way.





Keep in mind some chefs / authors are very long winded. Sometimes you read the recipe and think to yourself it could have been condensed into fewer steps... don't fret my pet!!!

I'm looking for a simple but delicious way to cook tuna fish(dinner recipe)?

asian style recipeI'm looking for a simple but delicious way to cook tuna fish(dinner recipe)?
Asian Grilled Tuna





Ingredients:


4 fresh tuna steaks


1 Tbsp soy sauce


1 tsp honey


1 Tbsp toasted sesame seeds


1 Tbsp rice wine


1-2 cloves garlic, minced


oil





Directions





Combine marinade ingredients.


Place tuna steaks in a flat non-reactive dish or pan. Cover with marinade. Let stand in refrigerator for 1-4 hours, turning often.


Preheat grill or broiler.


Grill or broil tuna, basting frequently, until medium rare (about 10 minutes per inch of thickness).





Alternative preparation: do not marinate fish. Steam the fish steaks, and pour heated marinade over. Let stand for a few minutes before serving.





*********************************





Asian Tuna Cakes





2 (6 ounce) cans tuna, drained and flaked


1 egg, beaten


3/4 cup dry bread crumbs


3 green onions, minced


1 clove garlic, peeled and minced


1 tablespoon soy sauce


1 tablespoon teriyaki sauce


1 tablespoon ketchup


1 teaspoon sesame oil


1 teaspoon black pepper


1/2 cup cornmeal


2 tablespoons vegetable oil





Directions





In a large bowl, mix tuna, egg, bread crumbs, green onions, and garlic. Blend soy sauce, teriyaki sauce, ketchup, sesame oil, and pepper into the mixture.


Form the mixture into about 6 patties approximately 1 inch thick. Lightly sprinkle each patty on all sides with cornmeal.





Heat oil in a medium skillet over medium heat. Fry each patty about 5 minutes on each side, until golden brown.





**************************************鈥?br>




Asian Seared Tuna Salad





Ingredients


2 tablespoons apple cider vinegar


4 tablespoons chili sauce (Tabasco)


2 tablespoons olive oil or sesame oil


2 tablespoons peanuts, toasted and in halves


salt


pepper


3 ounces mixed salad greens, salad


1 1/2 ounces bean sprouts


1 tuna steak, cut into 1/2 inch pieces





Directions





Marinate the tuna steak with balsamic vinegar, salt and pepper for 1-3 hours.





Place the fish, in a large skillet coated with nonstick cooking spray. Cook on both sides over medium-high heat until the fish is seared on the outside but still pink in the center. Cut seared tuna on the bias into 1/2-inch-thick slices.





Dressing: mix the vinegar, chili sauce and oil.





In a bowl, place the salad mix, bean sprouts and serve the tuna fillets on top. Sprinkle with the peanuts. Add the dressing and serve.I'm looking for a simple but delicious way to cook tuna fish(dinner recipe)?
You can try these, they look yummy!!





RACHAEL RAY'S ASIAN TUNA SLIDERS





Ingredients





* 2 pounds fresh tuna steaks, cut into bite-sized cubes


* 3 to 4 cloves garlic, finely chopped or grated


* 2 tablespoons soy sauce (eyeball it)


* 1 tablespoon (a small palmful) chives, chopped


* Salt and freshly ground black pepper


* 2 tablespoons extra-virgin olive oil (EVOO)


* 16 miniature buns, whatever type of bread you like


* 1/2 cup pickled ginger (eyeball it), found on the international food aisle


* 1 English cucumber, thinly sliced


* 1/2 cup store-bought duck sauce (eyeball it) -- buy a jar or use up those packets you get from Chinese take-out!





Preheat broiler or oven to 400潞F.





Place cubed tuna into a food processor and pulse it to coarsely grind the fish (it should start to look like ground beef or turkey).


Step





Transfer tuna to a medium-size mixing bowl and add in the garlic, soy sauce, chives, some salt and freshly ground black pepper. Pat the meat down in the bowl and use the side of your hand to roughly score the mixture into four equal portions. Scoop one portion out of the bowl and divide that into four equal parts. Shape each part into a small patty and reserve on a plate. Continue dividing and shaping the remaining tuna until you have 16 patties.


Step





Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. When the oil is hot, place the sliders into the pan (as many as will fit comfortably, don鈥檛 crowd the party!). Cook until golden brown on the outside and cooked through inside, 3-4 minutes per side. Removed the cooked sliders from the pan to a dinner plate and cover them with foil to keep warm while the others cook.





While the burgers are cooking, split the buns in half and place them onto a baking sheet. Toss them into the oven or under the broiler for a few minutes to toast them up.





Once the buns are toasted and patties cooked, assemble the sliders by placing a patty down on each bun, then top them off with a couple slices of pickled ginger, a couple slices of cucumber and a dollop of duck sauce. Serve each person four sliders each and enjoy the show!
Marinate fresh tuna steaks in teriyaki and BBQ them

masks

Have you ever cooked every recipe in a cookbook?

If so whose cookbook did you use? Just curiosityHave you ever cooked every recipe in a cookbook?
Yes I have. I have cooked every recipes in the 4 cook books I have written and published. I have also cooked all the recipes in Jeff Smith's Frugal Gourmet, Sourdough International and San Fransisco A La Carte by the Junior League of San Fransisco, and Several Dutch oven cook books by Coleen Sloan from the Log Cabin Grub seriesHave you ever cooked every recipe in a cookbook?
I have gotten pretty close in Emeril's cookbook. I forgot which one. On the cover he was sitting on a tv and there were multiple tv's around him. Cannot remember the name but the cookbook was amazing. That's where I got my jump-off start for my meatloaf recipe.
No, I never have. I usually don't like everything in a cook book.

What are the moroccan chicken seasonings herbs and spices used in the recipe when cooking?

thanksWhat are the moroccan chicken seasonings herbs and spices used in the recipe when cooking?
The one I have calls for paprika, cumin, turmeric, cayenne pepper (1/2 tsp each), lemon juice and zest (1 lemon), garlic (2 cloves) and ginger root (1 tsp grated).





I also have this one, but I've not tried it. You're supposed to cook it in a tagine....


6 to 8 pieces of chicken, skinned


salt and pepper


2 onions, chopped


3 tablespoons olive oil


2 cloves garlic, crushed


1 tablespoon chopped ginger


1 teaspoon cinnamon


1 teaspoon cumin


2 cups chicken bouillon


1/4 cup chopped cilantro


1/4 cup chopped parsley


3 lemons, cut in small pieces





You season the chicken with salt and pepper, then cook it in olive oil in a skillet on medium heat for about 5 minutes. Then sprinkle on the garlic, ginger, cinnamon and cumin, stir it in well and cook covered for 5 more minutes.


Pour in the bullion and let the whole thing simmer for about 30 minutes. then you put the chicken only into the tagine and reduce the sauce by boiling it on high for 5-10 minutes...you should have only half left. Pour it into the tagine along with the lemons and parsley, bake it in a hot oven (450掳) for 10 minutes.What are the moroccan chicken seasonings herbs and spices used in the recipe when cooking?
garlic onion, lemon ,oil, %26amp; olives. have fun.
Here are some great recipes. Moroccan recipes have some interesting spice combinations in common, mainly: ginger, garlic, saffron, turmeric, curry, cinnamon, paprika,





Moroccan Chicken


Yields: 6 servings





2 fryers (1 1/2 pound each)


4 large minced onions


4 minced garlic cloves


1 tablespoon grated fresh ginger


1 teaspoon saffron


1 cup olive oil


1 tablespoon mixed chopped fresh parsley and cilantro


1/2 teaspoon cumin


1/2 teaspoon cinnamon


1/2 teaspoon turmeric


1/2 teaspoon paprika


1/2 cup lemon juice


2 cups water


2 tablespoons salt


1 tablespoon black pepper


1 preserved lemon (available at a Middle Eastern grocery or a specialty foods store)


5 ounces olives





In a large tangine (terra cotta cooking pot) or non-metallic cooking pot, mix the onions, garlic, ginger, saffron, olive oil, parsley, cilantro, cumin, cinnamon, turmeric, paprika and lemon juice.





Add the chicken and toss until all pieces are coated. Cover and let marinate in the refrigerator at least 2 hours or overnight.





When ready to cook, pour the water into the tangine or pot. Add the salt and pepper. Place on the stove and bring to a simmer over medium heat. Let simmer for 35 - 40 minutes, until the chicken is cooked through.





While the chicken is cooking, in a separate saucepan, bring the olives and preserved lemon to a boil. Let cook for 10 minutes, then drain.





Add the olive mixture to the chicken 5 minutes before serving. Serve hot.





===============================





Moroccan Lemon Chicken with Summer Squash and Green Olives





4 (6-ounce) boneless, skinless chicken breasts


1 teaspoon ground cumin


1 teaspoon ground ginger


1/2 teaspoon cinnamon


1/2 teaspoon freshly ground black pepper


1/4 teaspoon allspice


1/4 teaspoon salt


1/8 teaspoon cayenne


1 lemon


4 teaspoons extra-virgin olive oil


1 small onion, thinly sliced


3/4 pound summer squash, thinly sliced crosswise


1/3 cup pitted green olives


2 tablespoons water


2 tablespoons chopped parsley





Pound chicken breasts between two sheets of waxed paper to 1/4 inch thick.


In a small bowl, mix together cumin, ginger, cinnamon, pepper, allspice, salt, and cayenne. *





Finely grate zest from lemon into spice mixture. Squeeze 1 tablespoon juice from lemon and add to spice mixture. Put lemon aside to use later. Add 3 teaspoons of the oil to spice mixture and stir to combine. Spread mixture on both sides of chicken breasts. Heat a large nonstick skillet over medium-high heat.





Add chicken, in batches if necessary, and cook, turning, until blackened on the outside and cooked through, 3 to 4 minutes per side.





Transfer to a plate and loosely cover with foil to keep warm. Add remaining 1 teaspoon oil to the skillet and return to medium-high heat.





Add onion slices and cook, stirring constantly with a wooden spoon and scraping up any browned bits, 3 minutes. Add squash, olives, and 2 tablespoons water. Season lightly with additional salt and pepper; stir well.





Cover and cook until squash is tender, 4 to 5 minutes. Remove the pan from the heat. Squeeze a little more lemon juice over chicken and vegetables, sprinkle with parsley, and serve warm.





Cooking Tip:





Use cutlets in place of chicken breasts if you want to avoid the pounding step.


Turkey cutlets can also be used.





Note:





These spices make up a version of ras al-hanout, an intriguing is widely used on Moroccan-style meats and fish. If you prefer, look for prepared ras al-hanout or another Moroccan blend in the spice section of your supermarket. Mixed with a little extra-virgin olive oil, these spices make a wet rub that blackens while cooking, giving the chicken a rich, exotic taste.





Recipe from The South Beach Diet Supercharged.
Moroccan cuisine is very similar to middle eastern cuisine. They use a spice blend called bokharat or 7 spices





2 tablespoons ground black pepper


2 tablespoons paprika


2 tablespoons ground cumin


1 tablespoon ground coriander


1 tablespoon ground cloves


1 teaspoon ground nutmeg


1 teaspoon ground cinnamon


1/2 teaspoon ground cardamom





It's good in most dishes. If it was a reddish brown spice it may have been a spice called sumac. You can get it in middle eastern grocery stores.
Ras el Hanout (Moroccan Seasoning)





From Couscous and Other Good Foods from Morocco, by Paula Wolfert








Ingredients:





4 whole nutmegs


10 rosebuds (dried)


12 cinnamon sticks


12 blades of mace


1 tsp aniseed


8 pieces of turmeric


2 small pieces orrisroot


2 dried cayenne peppers


1/2 tsp lavender


1 Tbsp white peppercorns


2 pieces galingale


2 Tbsp whole gingerroot


6 cloves


24 allspice berries


20 white or green cardamom pods


4 wild (black) cardamom pods





Instructions:





Grind all the ingredients in a blender until you obtain a fine mix, and pass it through a strainer.

I want to cook lamb for 24hours - I am sure I have seen a recipe somewhere! Can anyone help?

The only time I have heard of anything being cooked for so long was in a 'Dutch Oven/Hay Oven' Sear the meat and wrap in foil. Get a large box and 1/2 fill with either straw or polystyrene chips, place the meat on top and cover with more straw, cover the box with either a blanket or something similarI want to cook lamb for 24hours - I am sure I have seen a recipe somewhere! Can anyone help?
There are many recipes that suggest marinading it fo 24 hours but none I found for cooking for that long.


Even in an oven bag in a lidded dutch oven it would be ruined.


Lamb requires little cooking to get the best results, and at the price, it would be a waste of the lamb and electricity.





Lamb Leg, boneless, rolled:





Roast 325掳





(165潞 C) APPROXIMATE





Roasting





Time


Internal





Temperature





Rare


20 to 25 min./lb


135 F.





(57.2 C)





Medium-rare


25 to 30 min./lb


145 F.





(62.8 C)





Medium





(to medium well)


30 to 35min./lb.


160 F





(72.0 C)





Well done*


35 to 40 min./lb


170 F





(77.0 C.)I want to cook lamb for 24hours - I am sure I have seen a recipe somewhere! Can anyone help?
Just sear it in a really hot pan to brown the edges, wrap it in foil with some rosemary and garlic tucked in the skin and put it on a low heat and leave until you want it.





As long as it is wrapped up, it will stay moist.
http://www.americanlambboard.org/html/ho鈥?/a>





You should be able to find the recipe here. If not try





http://www.recipezaar.com
I think Hugh Fearnley-Whittingstall was the man who gave a recipe where lamb was cooked for 24 hrs at 110C, but I can't find it anywhere on the Net!
Try putting it in a slow cooker with nothing in it.
Wrap it in foil than cook for 25 minus a pound or long
like osso bucco?

I love cooking and love reading through recipe websites.?

Are there any websites with recipes that are not so hard to make. I am not into using herbs and ingredients that are hard to find at the local grocery store. Any suggestions?I love cooking and love reading through recipe websites.?
Most of the recipes from these food sites use simple and easy to find ingredients:


http://www.kraftfoods.com/kf


http://www.pillsbury.com/solve/meal_plan鈥?/a>


http://www.bettycrocker.com/Recipes/





This first site pulls recipes from lots of other sites:


http://www.foodieview.com/category.jsp


Check out the quick and easy category





This is a good site with tried and true recipes:


http://www.elise.com/recipes/about.phpI love cooking and love reading through recipe websites.?
my two favorites:





www.allrecipes.com





and





www.tasteofhome.com





they are a blast!
I started out cooking by using recipes from:





www.allrecipes.com





The reason I love this website is because you can see what other user's have rated the recipes. Plus you can read their reviews. I've been cooking for 7 years now and I still use that website. You can sort the recipes in so many different way (I always sort using ';rating'; so I can see the best recipes).





GOOD LUCK!
http://chitterlings.com/more3.html





http://crockpot.betterrecipes.com/





http://food.ivillage.com/quickeasy/dinne鈥?/a>


Well there are a few thousand recipes for you to stay busy with for a while...Hope I helped
I also like allrecipes.com and recipezaar.com. They both have user ratings and comments.

Any good recipe for microwave cooking?

hi guys,





can you please give me any recipe for microwave cooking. preferable meat (chicken, beef).





should be only microwave involved from start to finish





thanks in advanceAny good recipe for microwave cooking?
Here us a recipe that never fails in my home....I make it quit often....





Microwave Lasagna





1 8-oz can tomato sauce


1 medium onion, chopped


1/4 tsp basil leaves


1/4 tsp salt{optional}


1/8 tsp pepper


1/4 tsp oregano leaves


1 cup ricotta cheese


1/2 cup shredded mozzarella cheese


1 tsp parsley


3 medium zucchini, about 9 inches long each


1 large tomato, sliced


2 tbsp grated parmesan cheese








Combine tomato sauce, onion, basil, salt, pepper, %26amp; oregano in a small mixing bowl; set aside. In a medium bowl combine ricotta, mozzarella %26amp; parsley. Set aside.


Peel zucchini %26amp; cut off the ends. Slice zucchini length-wise into strips. Arrange strips in 8x8-inch baking dish. Cover with waxed paper.


Microwave on high for 6-8 minutes, or till fork tender, rearranging half way through cooking. Drain liquid; place zucchini on towels to absorb excess moisture; cool slightly. Layer 4-6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes.


Spread half of the tomato sauce mixture over tomatoes; top with zuchini slices. Pour remaining sauce over zucchini %26amp; sprinkle with parmesan cheese. Reduce power to


50%{medium} Microwave uncovered 20-25 minutes or till zucchini is tender %26amp; mixture is hot in the center. Let stand 5 minutes before serving.


6 servings


TwiggyAny good recipe for microwave cooking?
Mac n cheese
Here's a good one:





Enchilada Microwave Chicken Pie





INGREDIENTS:


1 9'; pie shell


4 eggs


1 tsp. Worcestershire sauce


1 onion, chopped


6 oz. can cooked chicken, drained and flaked


4 oz. can chopped green chilies, well drained


1-1/4 cups shredded Monterey Jack cheese


1/4 cup grated Parmesan cheese


1/2 cup whole milk


1/4 tsp. cumin


1/8 tsp. garlic powder


1/8 tsp. pepper


4 drops hot pepper sauce





PREPARATION:


Place pie crust in 9'; microwave safe pie pan. Prick crust well with fork. Blend 1 egg with Worcestershire sauce in a small bowl and brush this mixture lightly over the pie crust. (Reserve any remaining egg mixture for pie filling.) Microwave the pie crust on high for 6-8 minutes, rotating pan every 2 minutes.





Crust is done when the surface looks dry and flaky.


Place onions in small microwave safe bowl and sprinkle with water; cover. Cook on high for 3 minutes or until crisp tender. Drain well and set aside.





Layer chicken, cooked onions, chilies and cheeses in cooked pie crust. In medium bowl combine remaining egg and Worcestershire sauce mixture, 3 eggs, milk, cumin, garlic powder, pepper and hot pepper sauce and mix well. Pour slowly over chicken and cheese in pie crust, pausing often to let mixture settle to bottom of ingredients.





Microwave pie on high power for 8-11 minutes, turning pie once during cooking. Pie is done when knife inserted near center comes out clean. Let stand on solid surface for 5 minutes before serving. 6 servings
any frozen food already prepared to microwave would do it.