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.
BTW...does anyone know when or where this is going to be held yet?
I haven't heard yet, but I plan on being there. :-D
I posted once, and responded again and again.
You’re right...it was sunday morning, I’m on the road, and it’s just one of the things I do. I guess I’ll probably keep doing it, others will do what they do, and write stuff like you did.
Try simple roasted chicken, rubbed with just salt and pepper, with chunks of potatos mixed with olive oil, more s&p and some chopped rosemary. While roasting, occasionally, turn potatos. When it’s done (about a hour later @ 400) toast some Italian bread, slice it into big pieces, put it on a platter and place the chicken with the juices and potatos on top of the bread. The bread gets nice and soft as the juices seep into it. We love this dish, enjoy.
If serving good food is important to you, then yes.
I believe your actual complaint is that he cooks the steaks.
Yay for you being there. I, as always, am looking forward to
seeing you and all the others and to having some fun with FReiends!
This is my recipe as well -- one more addition to the sausage, some ginger. I use the already-minced in the jar, have not tried fresh, but it gives mine that flavor in restaurant egg rolls.
Have you tried this substitution for the wrapper/deep frying? I use phyllo dough sheets, fill, roll, brush a bit of melted butter and then put them in a hot oven, 375 for 18-20 minutes, until the phyllo is browned and crispy. I like this method as it's not so tedious, making the smaller wrappers, but you can cut your phyllo to whatever size you wish. Melted butter, yes, but if anyone is really hinckey about deep frying, the oven crisping should quell.
Interesting - is it phyllo that is used for spring rolls?
May I suggest that your diet sounds way too heavy on the meat side? Maybe you already do this, but I think it’s good to have some lighter dinner options like vegetarian bean burrito (with dishes of shredded lettuce, tomato, salsa, green onion, guacamole to add.) Go light on the shredded cheese and sour cream.
I don't know for certain ... I use the dough found in the freezer section at the grocery -- you have to thaw overnight in the fridge, and only pull out the number of sheets you plan to use, keep them covered with a moist towel while you're sectioning and filling/rolling.
The sheets allow me to make a roll or two for entree, rather than the smaller, regular sizes that traditional egg rolls are served.
Yes I’m familiar with phyllo - I just hadn’t thought about it possibly being used for spring rolls - their texture is smoother than egg rolls - I’ll need to check into that.
Ahh, now I see where you're coming from. Now you mention, yes, the phyllo is smoother, so it may well be the spring roll wrapper. As I say, browning it in the oven, I find it to be every bit as crispy, a good crunch, as deep frying the tradition egg roll wrapper.
And a great savings of calories - thanks!
Why not share some tried and true recipes with us?
(?heehee?)
I love ginger. I like the fresh, haven’t tried the minced. Phyllo dough, always in my freezer. I’ll try these things.
Well, I boiled water once, but that does not qualify as a recipe. Have you tried any kind of international cuisine, such as Indian or Middle Eastern cooking? I love that stuff. Houston is blessed with numerous foreign restaurants and grocers for foreign foods — why don’t you experiment by eating out to discover what you like and then focus on finding recipes for those dishes?
I do a chicken with potatoes and rosemary too — but it is with chicken pieces, done in a pan on the stove, and with garlic added at the end. The chicken pieces and potato chunks are browned very slowly in olive oil. When they are about done, minced garlic and rosemary and parsley are added and cooked for another 10 minutes. The heat is not too high — just enough to slowly brown and cook the chicken and potatoes until the potatoes have a nice crispy coating. Lovely aroma!
Sounds like phyllo would be a good sub for springroll wrappers. Both are quite thin. Egg roll wrappers — the ones we know and love in this country are much thicker, usually made with egg (depends on the brand maker) and quite unlike the plain flour and water spring roll wrappers.
If you like tomatoes and Italian stuff, make food with Italian ingredients...if you like oriental food, make what you like to eat with soy, ginger, garlic, etc...it’s really not hard, just make food that you like to eat.
Sounds good....Try it with over toasted Italian bread with roasted garlic spread on top of the bread...I eat it right out of the oven, like it’s candy.....yum.
Thanks to all of you for your input, I have a menu set for many weeks that does not include any of the “oldies”.
I thought I would return the favor and post a few favorites.
THEMOM’S KICKASS ENCHILADA’S
Ingredients needed:
Corn tortillas
Hamburger meat
Cooking oil
Enchilada Sauce (pick your spice level)
Cheddar Cheese, grated
Lettuce, chopped
Tomato, chopped
Eggs
Fry hamburger meat, season with salt, pepper, garlic powder, onion power. Drain.
Fry corn tortillas in oil until crisp.
Place tortillas in an oven safe dish (I use glass pie plates), cover with hamburger meat. Pour enchilada sauce over hamburger meat (one enchilada uses about ½ to ¾ can). Cover with cheese.
Cook at 350 until cheese is melted.
Here is the secret – right before you take the enchiladas out of the oven, fry an egg. Take enchiladas out of oven, add lettuce and tomato, then place the egg on top.
To start with use one corn tortilla per person – that normally is enough.
PINTO BEANS .
Keep in mind that the garlic powder, onion powder, and jalapeño measurements can be changed to adjust to your taste. I have always eyeballed the measurements, so what you have below is not an exact science.
1 lbs Pinto Beans
12 oz pack of Salt Pork cut into cubes (Do Not buy the pre sliced)
2 Tbls Onion Powder
2 Tbls Garlic Powder
1 Tbls Pepper
1/2 Cup Jalapeños & juice
Remove rocks and imperfect beans, wash well and drain.
Place beans in water about 2” above beans.
Put all other ingredients in crock pot.
Cover and cook on high for 2 hours. Then turn to low for 8 hours.
Watch the water level, if it gets to low add more water.
I serve this with rice and corn bread.
BUTTERMILK PIE
2 Sticks melted butter (do not use margarine)
3 ¾ cups sugar
½ flour
6 eggs
1 cup buttermilk
1 tsp vanilla
Preheat oven to 350
Mix flour and sugar real well (use a sifter is possible)
In a separate bowl mix together other ingredients
Add to flour/sugar mixture
Pour into two 9” pie crust
Bake on bottom rack of oven for 45 minutes
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