Posted on 09/20/2008 6:16:23 PM PDT by TheMom
I have grown tired of cooking (and eating) the same meals over & over again. Mostly we eat steak, beef ribs, fried chicken, fried pork chops, tacos, and enchiladas. With the occasional corned beef, spaghetti and (packaged) Chinese food thrown in.
I have several cookbooks upstairs that I was considering perusing, then I thought about the fine folks on FR.
Please add your favorite recipe(s) to this thread so I can start experimenting. The only thing that I will not cook is liver & onions (YUK). I would love to have a tried & true recipe of pot roast and (not-packaged) Chinese food ~ these two things, along with homemade biscuits, have forever rejected me.
I don’t have an aversion to baked stuff ~ it just has not been in my repertoire.
Also keep in mind, we do not have immediate access to fresh seafood.
Yummy Bookmark.
Maybe it’s that boiled meat thing I’m not too fond of, don’t really know.
We used to have two, a big one and a small one. Been used for everything you can imagine. They’re quite versatile. :)
They work great!
Golden curry is very mild
These are three I love and fairly easy to make.
TUNA WITH MANGO CHUTNEY
Yield: 4 cups
CHUTNEY:
5 cups chopped, peeled mangos, peaches or nectarines (about 1 ¾ pounds)
½ to ¾ cups golden raisins
1 ½ cups finely chopped red onion
½ cup packed brown sugar
½ cup white wine vinegar
3 T minced peeled fresh ginger
½ t salt
1 minced seeded jalapeno pepper
½ cup choped fresh cilantro
2 T fresh lime juice
Combine first 6 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in jalapeno. Simmer, uncovered, 5 minutes. Removed from heat; stir in cilantro and lime juice. Cool too room temperature.
TUNA:
Tuna (as much as you want to make) - cut in approx. 2x2” chunks
Marinade in soy sauce (preferrably low sodium) for ½ to 1 hour. Drain, pat slightly dry with paper towels. Coat well with sesame seeds. Saute in a combination of butter and olive oil until desired doneness.
Chicken, Chorizo and Tortilla Soup (Stew-like Soup)
1 pound chicken tenders Salt and pepper
3/4 pound pre-cooked chorizo sausage, (in packaged meats case near kielbasa)
2 tablespoons extra-virgin olive oil
3 cloves garlic, smashed
1 red bell pepper, chopped
1 medium onion, chopped
6 small red potatoes, diced 1 (15-ounce) can fire roasted chopped tomatoes (recommended: Muir Glen)
1 (15-ounce) can dark red kidney beans, drained, rinsed
2 teaspoons hot sauce (Tabasco)
1 quart chicken stock (Swanson’s low sodium preferred)
Garnishes (optional):
1 sack plain, red or blue corn tortilla chips
Finely shredded pepper jack
Chopped scallions, green part only
Sour cream
Preheat medium soup pot over medium-high heat. Chop chicken tenders into bite-size pieces. Season chicken with salt and pepper.
Dice chorizo. Add extra-virgin olive oil and chicken to pot. Lightly brown chicken 2 minutes, then add the chorizo and garlic. Cook another 2 to 3 minutes, then add peppers, onions and potatoes. Cook 5 minutes, then stir in tomatoes, kidney beans, and hot sauce. Add chicken stock and bring soup to a bubble. Reduce heat and simmer until potatoes are tender, about 10 to 12 minutes. Serve soup with garnishes on the side.
ROASTED SALMON WITH LEMON RELISH
Serves 4
¼ cup pine nuts
¼ cup raisins
Slivered zest and juice of one lemon
½ to ¾ cup boiling water
4 skinless salmon fillets (6 ounces each)
Coarse salt and freshly ground pepper
¼ cup chopped fresh parsley (this can be omitted, it’s only for looks)
3 T olive oil
5 ounces baby spinach (about 5 cups loosely packed)
1. Preheat oven to 425. Spread the pine nuts on a rimmed baking sheet; toast in the oven, tossing occasionally , until lightly golden, 5 to 7 minutes. Remove from the sheet and reserve.
2. Meanwhile, place the raisins and lemon zest in a small heat-proof bowl; cover with boiling water. Set aside.
3. Place the salmon fillets on the baking sheet used in step 1; season with salt and pepper. Roast until the salmon is opaque throughout, 8 to 10 minutes.
4. Meanwhile, drain and discard the liquid from the raisins and lemon zest. Return the raisins and zest to the bowl; add the lemon juice, pine nuts, parsley, and oil. Season with salt and pepper. Stir to combine.
5. Dividing evenly, make a bed of spinach on each of 4 plates. Place a salmon filet on the spinach; spoon lemon relish over the top.
P.S. The tuna and salmon don’t need to be fresh, you can use flash-frozen. The “fresh fish” we get in Wisconsin is all pre-frozen and then thawed and sold as “fresh”. I wait for a sale and buy the pieces the market re-froze.
Note: When a Chicken or Turkey goes in one of these enamaled ROASTERS they Roast but dont get dry. Same with the pot roast but I do brown that first.
They roast but keep moisture in
Title: Beirock Casserole
Description:
Easier than the real deal and almost as tasty.
Ingredients:
2 pounds favorite meat; I use 1 lb each of Italian sausage and Hot sausage mixed.
1 lb. classic Cole Slaw mix; dry
2-4 cups shredded cheese; here it's a 4 cheese Mexican blend
3-4 tubes biscuits, Tonight is jumbo butter flavored and took three tubes.
Blackpepper
Onion powder
Garlic powder
Liquid Smoke
Directions:
Preheat oven to 375
Start browning the meat with your favorite flavorings and be ready to drain when done.
In another lightly oiled skillet start cooking the Cole Slaw (cabbage) down on low heat.
Roll out, push with your hand or otherwise cover the bottom and sides of a 9x13 cake pan with2 of the tubes worth of biscuits. Spread enough to cover the top and keep on the side.
Don't forget to stir the skillets contents occasionally.
When the meat is browned and drained or the grease is spooned off, combine the Cole Slaw and meat well.
While hot cover the bottom of the cake pan with half the mixture. Layer half the cheese mixture over that and repeat with the remainders.
Cover the top with biscuit from the side. It's not necessary to completely seal the top but should be close. Place in the oven and bake for 30-45 minutes or until the top is golden brown and flaky.
Number Of Servings:6-15
Preparation Time:1 1/2 hours or so
Turkey is a standard in them around here. Always seem to get one that doesn’t fit though. LOL
Hint..... Smaller birds are better
Again, I say thanks for the recipes and links. I have spent most of today making my own little cook book, and looking at tons of recipes on the web.
Make that “Pig Picking Cake” It wont disappoint.
Egg noodles are yummy.
You don’t have to use brussels or limas (my daughter would die rather than eat them). The basic plan is to use as much of what you like as you can fit in the pot.
Yeah I know, but it just don’t seem right. LOL
People are always asking strangers what to eat. The Food forums are full of it. Why not? Your meatloaf and my meatloaf may all be meatloafs but they taste different. It is always fun to get other ideas. I have about 500 cookbooks but I love to get ideas on-line — even for meatloaf!
And about asking strangers things. I come here — to FR to ask strangers things all the time and to read and think about what total strangers have to say. They don’t think for me — but they give me ideas.
Same with TheMom — she may not use all the recipes written, but they will give her ideas. She can see a dish from another angle. Not much different than listening to Rush, who always is tackling an issue from a different slant from anyone else or even your own.
I’m not trying to be critical — just trying to explain.
Do you cook?
I have said the same thing many times, thanks for starting this thread.
I see that and I am not adverse to that but yark! We called Lima beans and Ham "Ham and M)^$#*^@$!"
I grew up on that stuff Yark! Guess Dad was one of the few soldiers that liked it.
Can I just have Beef veggie soup? ;)
My Mom was telling me a lady from her church has just opened a new website for cooking.
cookscommunityrecipes.com.
Just started. Recipes from churches across the country.
Caution, you might chub up!
Website has been added to my favorites! I am already chubbed up. ;-)
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