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.
Oh, but I listed dessert: leche flan and cassava cake. See post 35. Now that I am very hungry, and this thread has only made me hungrier, I am going off to find food.
At this point it's best to make sure the Cuervo is still OK, try another cup, just in case.
Turn off the mixerer thingy. Break 2 leggs and add to the bowl and chuck in the cup of dried fruit. Pick the frigging fruit off floor...Mix on the turner. If the fried druit gets stuck in the etrrs, just pry it loose with a drewscriver.
Sample the Cuervo to check for tonsisticity.
Next, sift two cups of salt, or something.
Check the Jose Cuervo.
Now shift the lemon juice and strain your nuts. Add one table. Add a schpoon of sugar, or somefink... whatever you can find. Grease the oven. Turn the cake tin 360 degrees and try not to fall over. Don't forget to beat off the turner. Finally, throw the bowl through the window,
FINISH the Cose Juervo and make sure to put the stove in the dishwasher.
be there in a sec!
We are big meat & potatos people . . . but after 23years we both need something different.
oh my,
this has my name all over it...copy paste copy paste
Chicken Bog! I make it all the time, but I don’t used wild rice and I add sliced smoked sausage. Very adaptable!
Also, since you’ve been here only fifteen days, welcome to FR.
The best thing I have tasted lately though was a broccoli salad my sister made. She added grapes, pecans, mayonnaise, cream cheese, some red stuff you spray on salads and honey and let it soak. I usually don't care for "trees" but I had seconds.
The best thing I have tasted lately though was a broccoli salad my sister made. She added grapes, pecans, mayonnaise, cream cheese, some red stuff you spray on salads and honey and let it soak. I usually don't care for "trees" but I had seconds.
This one is rather labor intensive, but it's delicious and everyone (kids and adults) love it.
Serve with salad and crusty french bread...yum!
The recipe books that I have do not have very insight that our wonderful FReepers have.
Hey tx,
can I just hose the dtove off in the driveway?
That cat’s litter box in in the dishwasher...
Pot Roast:
Good Shoulder/Chuck roast
Bottle of Shiner Bock
Cube of Beef Bullion
Onions
Potatoes
Garlic/salt/pepper
Water
Sear outside of roast in frying pan
Put in Dutch oven
Let fluids go to 1/2-3/4 Shiner and water
Add spices
Cover -raise to boil and snd then simmer-put in onions and shrooms about an hour later
Continue to smmer till i tfalls apart with fork
Make Gravy by adding flour water or Cornstarch water combo
Great with Horseradish/Mayo sauce
Pork, Cashew and Green Bean
Stir Fry
1/4 cup soy sauce 2 tsp cornstarch
1 pound pork tenderloin 4 cups green beans
2 tsp sesame oil 2 T minced fresh ginger
2 cloves garlic, chopped ¼ cup chicken broth
2 cups hot cooked rice ¼ cup chopped cashews
Thinly slice tenderloin. Combine soy sauce and cornstarch and pour over pork. Stir to coat and refrigerate.
Bring large pot of water to boil. Snap ends from beans and break into bite-sized pieces. Add green beans and cook to tender-crisp. Place green beans in ice bath to stop cooking and drain.
Heat oil in wok. Add ginger and garlic and sauté 1 minute. Add pork and stir fry 2 minutes. Stir in green beans and stir fry for 2 minutes or until pork is done. Stir in broth, reduce heat and simmer 2 minutes.
**Add dried red chili flakes, about ½ tsp.
Serve over rice. Sprinkle with chopped cashews.
1 lb. ground beef browned
1 onion chopped cooked with ground beef
3 slices of cooked bacon added to beef and onions
4 regular or 2 large cans of pork and beans
2 regular cans of Northern beans, drained
1 can butter beans, drained
1 cup ketchup
3 tbls brown sugar
3 tlbs white vinegar
1 teasp liquid smoke
salt and pepper to taste
Put all in crockpot, cook 4 plus hours. Enjoy.
This is a real break from the things you mentioned. You can also serve with cornbread. Men usually have 2nd and 3rd helpings. Great on a cold day
I'll make you a bargain if you like.
I'll trade a roast chicken recipe for a sample of your fried chicken.
Either way, I come out the winner.
LOL.
Here the recipe:
Lurkers Roast Chicken
I whole broiler/fryer chicken. (Do not cut it up)
1 stick butter, softened
3 cloves garlic, crushed
1 tsp fresh ground black pepper
1 tsp kosher salt
1 tsp dried thyme
4 or 5 fresh basil leaves, chopped
2 tbsp olive oil (not extra virgin)
1/2 lemon, sliced into quarters.
Place softened butter into small mixing bowl and add the above ingredients except the lemon. Stir with a fork until blended. Set aside. Do not allow butter to melt, but don't let it get completely firm either. Scoop mixture into sandwich size ziplock bag.
Wash chicken. Gently slide your fingers under the skin covering the breast of the bird and separate it from the meat. Cut a small piece of one corner off the sandwich baggy with a pair of scissors and use that to pipe the butter mixture underneath the breast skin of the chicken. Make sure you get the flavored butter evenly distributed.
Now rub the outside of the chicken with the olive oil. Season the chicken with kosker salt and freshly ground black pepper liberally.
Place the lemon wedges into the cavity of the bird.
Now roast that bird in either a 350 degree oven or in a covered BBQ kettle (indirect heat) until done, about 50 to 60 minutes or until the breast meat reaches 160 degrees.
Let me know if this is the sort of thing you were looking for.
L
LoL...works for me
amazing
I’ve used this recipe!!!
And it’s fabulous on a cold winter night, glass of chardonnay, fire in the fireplace
Can’t wait for winter
Mine was obviously done after the tequila cookies :)
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