Posted on 06/04/2025 1:31:46 PM PDT by Beowulf9
I just wondered what you out there do for dinner. I like to cook and it's always a challenge to come up with something new. I do make recipes I've seen on the net. Some are good, some not.
Last night I made pork fried rice, which I've made before. It's better than the one you get at the restaurant, no so dried out and very easy to make and really doesn't cost a whole heck of a lot.
I put the basic recipe up here but me, I didn't put any broccoli in it, but it could go no problem just doesn't seem to fit for me and I use a fresh chunk of ginger, about an inch, which I cut to about an eight of an inch little pieces and saute with ab onion.
I also used a little sesame oil in the rice with the soy sauce, makes a nice flavor, I scramble five eggs, one is not enough at all. Lots more pork than this recipe, cut into 1/2 inch chunks and sauteed (this recipe is done in stages, saute pork, then saute onion and ginger, then saute peas and carrots then scramble eggs, flavor the rice in the pan and then add all together. Frozen peas and carrots if you can get them. Lately they use too many peas so I measure out the peas amount I want and chopped up some fresh carrots to small pieces, same size as you would get in the frozen stuff.
Got any good ideas? Recipes?
I am going to try some of these recipes :)
I don’t know if I could do this on a monthly basis but I could repeat the question :)
Nothing. I’m currently 48 hours into a 72-hour fast.
Cottage cheese French fries ith sauce?
Nope!
Serving Man
omg that sounds so good!
omg that sounds so good!
Cooking makes me feel like I’m not necessarily useless. It’s a skill, and I love it. While I also enjoy baking, that usually entails flour somewhere in an ingredient list, and the more delicious the combinations with flour, egg, sugar, etc., the more weight I gain, so I try very hard to resist and the rewards myself for resisting later in the month.
My next door neighbor, though, is a gifted baker, so I try to take part of her accomplishments as often as possible. It’s a nice barter.
Copied the wrong post.
I thought the same thing but did not think to ask. What IS Everglades seasoning?
Awesome! Love how you roll!
Also, a complete protein by mixing them! Never overlook that when trying to maintain health.
Oh man. I could give you a really hard time with that, but you’re one of my favorite FReepers, so I shan’t do that to you.
P.S. Sorry about the Stars. Presuming you were pulling for them against Edmonton. I know I was!
No orange and blue for me tonight!
I do try to make nutritious/healthy ( okay, as healthy as possible ), meals from scratch and use FRESH veggies, make lots of different salads, but do make some fried things once in a while. For the most part, we just eat how my family has, for many generations, with a few "new" dishes I've added to the rotor, through the years.
Go for it! You’ll have help! Just put me on your ping list.
I am semi-retired. Ok. Not actively *employed*, but work a full day without compensation.
There is a place inside loop 610 off of Richmond Ave called Ragin Cajun. It used to be called Ray Hay’s. Great South Louisiana cooking. My buds and I used to skip lunch while we were seniors in high school to go there and eat boiled crawfish.
*** but do make some fried things once in a while.***
I have rarely made fried food, but last weekend, I was given the recipe for Hush puppies from an old family friend. It was totally unexpected, but very much appreciated. I thought we had all lost touch with this person, but my little sister came through, and reconnected. It’s a recipe I will treasure forever, because of who it was that decided we could have it.
The cool thing is, it wasn’t a recipe that has given amounts. It was more like, this is what we did, and our ingredients, but tweaking it will be all up to you.
I might add that I nailed the hush puppies. First time I’ve made them since I was a teenager. They were incredible.
Oh, Beowulf. You caught me on a good week.
I love cooking and I love allrecipes.com
Five days ago, it was Colorado ground beef burgers. Fire on the grill.
Three days ago it was BBQ’d yardbird in the air fryer.
Today is sushi. Not the raw fish kind, but cooked crab Cali/Philly rolls and some spicy tuna. Wasabe, pickled ginger and soy sauce to accompany.
I’ll share links tomorrow for an absolutely delicious baked pork roll if anyone has interest.
all recipes is a good site, a jumping off point to cook to taste.
I love this thread!
My Hungarian ( family recipes ) are hundreds of years old and most have NO measurements, so when someone asks me for one ( or more...LOL ), I do my best to guesstimate the measurements, since we all learn how to make these dishes from early childhood; girls and boys, and just keep passing them down. :-)
My Hungarian fried chicken is really GREAT! Well, we all love it! hehehehe
What’s for dinner is a dangerous question around here. We figured I’ve been responsible for somewhere around 50 thousand meals since we got married, and now my brain couldn’t care less what you eat or if you eat for the rest of your life! I am so out of ideas, and I’m a really good cook and former pro wedding cake baker!
I find myself cooking more and more simply, with soup often being a good go to. Tonight we had left over tortellini soup and egg salad sandwiches.
Soup:
Saute onion, celery and carrot. Add a quart of chicken stock, a large can of diced tomatoes with juice, some garlic and Italian spices. I had a zucchini and fresh spinach so that went in. I also had some left over sous vide chicken and mushrooms, so that went in as well. Unless you are using home made stock toss in a spoonful of chicken base. Cook some tortellini and throw them in the bottom of the bowl before you add the soup.
Yum. And enough for another meal.
I did not cook tonight. I had a bad week and so Youngest Son decided to show off his skills.
Simple and good.
I’m sure it’s fabulous! ❤️
But yeah, some of these recipes are that are handed down from generation to generation.
My MIL’s meatloaf is to die for, but her verbatim recipe calls for a “good bit” of chopped onions, and a generous “sprinkling” of Italian bread crumbs. Seriously, it took me over 30 years to get her recipe right.
The crazy part is, she can no longer make her recipes. She’s 97, but can only heat things up in the microwave anymore. She was a great cook in her day. So when I visit, I spoil her by making her old recipes for her. Her face lights up with remembering the tastes. Kinda cool.
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