Cooking Thread

We used to have a thread for cooking. I searched, can't find it. So I made a new one!:-D

I am a semi noobie cook, but love good food. I usually cook for my Folks on Sunday nights. My Dad requested BBQ Chicken. Ok, never made that, let's try...

Get some chicken breasts, onions, BBQ sauce, and burger buns.

Slice up the onions and cover the bottom of a large baking dish. Season the chicken how you like, toss it on the onions, and poor Light Beer on it. I prefer Miller Lite, pick your poison. Put enough beer to almost cover the chicken breasts, cover the dish, bake for an hour at 350°. Pull it, let it cool, then shred the chicken up into bits. Put bits in bowl. Add BBQ sauce and nuke it untill hot.

Toast burger buns, combine, and enjoy. My folks kept a lot of the chicken. I left with plenty for me to eat. Dang good meal!

My first BBQ chicken sandwiches were a hit!

Got any cooking recipes or hints, post them up.

I am going to go heat up another sandwich...:-D

E

 

Been cooking for a while Laura, just not really creative.

I don't eat tomatos, but that salsa dip sounds good. I love salsa, hate tomatos, but love ketchup? rolleyes

Maybe I be crazy...

What do you mean by "Peeled, seeded, cored and diced"? Peeled I can do, diced I can do, but cored? You don't eat the center of the tomato? I don't know, just asking.

E

 

I will try that next time I get some fresh tomatos.

Thanks!

E

 

Current recipe I want to make.
CHEESE AND GREEN PEA SALAD

1 (17 oz.) can green peas, drained
1 1/2 c. macaroni, cooked
1 c. cubed Cheddar cheese or ham
1/2 c. chopped onion
1/2 c. chopped celery
2 tbsp. chopped pimento
1 c. salad dressing
1/2 tsp. salt

In a large bowl, combine peas, macaroni, cheese or ham, onion, celery, and pimento. Combine salad dressing with remaining ingredients. Pour over pea mixture and toss lightly. Chill several hours before serving. Serves 8.

 

Cooking a simple caserole.

Step 1 - Just don't bother

http://img380.imageshack.us/img380/733/caserolebg1.jpg

 

I love Spanish and Mexican

Paella

¥ means + - to your taste

12 small fresh clams in shells or ¥ c. canned cooked clams 12 medium-sized fresh shrimp in shells or ¥ c. canned cooked shrimp 8 oz. chorizo or other garlic-seasoned sausage 2 tbsp. olive oil or cooking oil 1 2¥-lb. chicken, cut into 8 serving pieces 2 15-oz. cans (about 4 c.) chicken broth 1 medium-sized onion, cut into wedges
1 sweet red or green pepper, cleaned out and cut into strips, or 1 whole canned pimento, drained and sliced
¥ tsp. minced garlic
2 c. white rice, uncooked
¥ tsp. oregano
ø tsp. saffron
¥ c. peas, fresh or frozen
1.
For fresh clams: Cover clams in shells with salted water, using 3 tbsp. salt to 8 c. cold water. Let stand 15 minutes and rinse. Repeat soaking and rinsing twice. Set aside. For fresh shrimp: Remove shells from shrimp. Split each shrimp down the back with a small knife and pull out the black or white vein. Rinse shrimp and dry on paper towels. Set aside.
2.
In a paella pan or large, ovenproof skillet, cook the sausage 10 minutes or until done. Drain, let cool, and slice. Set aside.
3.
Heat oil in the skillet and brown chicken 15 minutes, turning occasionally. Remove chicken and set aside.
4.
In a saucepan, heat chicken broth to a boil. Meanwhile, brown onion, pepper or pimento, and garlic in oil remaining in the skillet. Remove oven racks and preheat the oven to 400ºF.

 

Aww mcadam, what a mess! The dish must have been already cracked.

 

Or not meant to be put in the oven.

 

Methinks mcadam needs some cooking help...:-D

What kind of food do you like mcadam? I got a few easy things to cook.

E

 

Me too!!

Am I missing something?

One can substitute mussels for clams, add 1 tbsp of tomato paste and add parsley. Get the short grain rice, preferably Valencia rice instead of the long grain type.

I've got at least 5 different recipe versions of "paella". The typical Valencia paella as well.

It can be cooked on the BBQ as well...

 

Don't know how that piece about the oven racks got in there:confused

 

LOL Removing the oven racks doesn't get one anywhere if you want to bake/cook something in the oven isn't it? :-D

I'd thought that you would have wanted me to share some "paella" recipes with you. My HB is from Spain. Spanish cooking is very labor intensive depending from the region it's from. It takes me about 45 minutes to make a Spanish "tortilla de patatas", no, not the Mexican one.

I love fresh boquerones (anchovies) en vinagre..... an appetizer.

 

Now that is one of my favorites i make that also the only thing i do different is i put a few drops of Tabasco in the eggs just to give it a kick.

http://img355.imageshack.us/img355/6711/tortillawq4.jpg

 

...Nice casserole a' La ceramic, McA LOL.

That chicken recipe sounds tasty, Fed.

 

Hmm, that tortilla de patatas sounds great! Maybe I'll blanch the taters and onions in a nuker to shave some time off.

 

Nice.......................

 

Around here, in Texas, BBQ means "on the charcoal grill."
Inside, in oven, is less messy, but, to me, just doesn't taste quite the same.

And, if you let the leftovers steep 1-2 days in Zip-Lock bag -------- awesome.
:drool

 

Exactly!!

You can also stuff the leftovers in green peppers and bake it until the peppers are done. :drool

 

Don't know what the dish was, I was at a friend's and we were cooking. Was annoying because we then had to fork out for a take away!

 

I just got 2 Calphalon Skillits! Sweet! Will be frying something this weekend!:-D $49 at the Bed Bath and Beyond...

E

 

i like russian food:-D

 

2 beets
2 carrots 2 onions, peeled 12 c. (3 qt.) beef broth, or 12 c. water with beef bouillon cubes* 3 medium potatoes ø head cabbage ø green pepper 1 bunch fresh parsley or 1 tbsp. dried parsley flakes ø tsp. salt 2 c. tomato juice 1 tsp. lemon juice pepper to taste sour cream and dill to garnish
1.
Scrub beets and carrots. Cut one
onion in half and place in a Dutch oven with beets and one carrot.
2.
Add 11 c. beef broth (or 11 c.
water with bouillon cubes) and bring to a boil. Reduce heat to medium and use a ladle or spoon to skim off foam that forms on surface. Cook for 20 to 25 minutes, or until vegetables are soft.
3.
Remove vegetables from Dutch oven
with tongs. Discard onion and set carrot and beets aside to cool.
4.
Peel potatoes and cut into quarters.
Slice cabbage and green pepper into strips. Peel and slice raw carrot.
5.
Add potatoes, cabbage, green
pepper, raw carrot, parsley, salt, and remaining 1 c. broth or water. Cook for 20 minutes. Stir in tomato juice and cook for 8 to 10 minutes.
6.
Peel the beets and cooked carrot,
grate or chop finely, and add to soup. Cook for 10 to 15 minutes.
7.
Add lemon juice and pepper before
serving. If you used fresh parsley, remove and discard. Serve hot with sour cream and dill.

and for those who don't know this is a dutch oven but a good heavy pot will do the job just don't let it burn or it will taste very sour.

http://img117.imageshack.us/img117/3185/89393523se4.jpg

 

Bill, I read that 3 times. There is no meat in it! :cry

E

 

How to make something REALLY good:
Step one: Take phone.
Step two: Call nearest pizza place
Step three: Say: Extra Cheese, Pepperoni, and Peppers
Step four: Wait 15-30 minutes
Step five: Add $19
Step six: Open box
You just cooked pizza!:-D

 

or serve cold with sliced hard boiled eggs, especially for the summer! :yum

 

You forgot to tip zDawg. That is unacceptable:mad.

You must not know how to cook anything but canned soup, and I suspect you have problems with that.

If I want pizza delivered, why would I want to talk to a person on a phone? I just go here http://www25.order.dominos.com/olo/faces/servlet/init_servlet?gclid=CJeM0MWv-ZQCFQJtFQodwzO6qg click a few times, look at the specials, and bam, 30 mins or less, I got pizza.

Note the thread is called 'Cooking Thread', not eating takeout thread. I have not tried this, because I don't eat SPAM, but this is just for you zDawg... http://www.recipesource.com/main-dishes/meat/pork/spam/skillet-casserole1.html Don't burn yourself! The stove is hot! :-D

E

 

I can cook a VERY good chicken marsala..... don't yell @me.

 

Lets have the recipe and cooking procedure.

 

My secret recipie.

 

sorry Fred there is not supposed to be it's a Borsch or as we know it Beet soup

 

That ain't yelling. THIS IS FREAKING YELLING! Are you old enough to buy Marsala?..:-D

E

 

Tonight I am going to surprise my wife with her favorite...Chicken Kabobs with chunks of green pepper and vidalia onion marinated all day in Kraft Vidalia Onion dressing. I know there ain't much creativity with that dish but it IS a pain to make!!

 

I can cook excellently... any meal in 8 simple steps...

Pick up phone... dial 7 numbers. Dinner!

lol... i burn water. I just don't have the attention span.

 

You burn water? That takes skill. The only thing I can burn is my hand. :-D

 

I can cook when I want to, that just isn't often. I made a pretty kick *** thanksgiving spread last year. I just don't feel the need or desire to do so every day.

 

True enough. I gag on the food my ma makes.

 

Nada, I think you can 'prolly cook a lot better than you're letting on. But then again, if you don't let on, then ya don't have everyone calling around for dinner .

I can cook pretty well, but then trying to remember exactly what I did isn't always easy. But here's one I started cooking yesterday and just finished.

Chicken Korma Stockpot

Need a slow cooker, or crock-pot for this one, although you could cook it in an oven at low heat.

Ingredients:

Two skinned chicken breast fillets, (large ones work best).
Two brown or red onions
about four medium sized potatoes, (Royal Blue have a nice flavour)
One head of Russian, (or European garlic)
Water, (about 700ml, depending on size of pot)
Five bay leaves
Eight whole cloves
'Vegeta' or other brand savoury vegetable powder
Black cracked pepper
Chicken Korma Paste, (I use 'Taylor's, whatever brand you fancy). Four rounded teaspoons
Turmeric, two tablespoons
Worcestershire sauce, two tablespoons
Soy sauce, two tablespoons

Method

Place chicken breasts on bottom of slow cooker or crock-pot
Add water
Peel and cut brown or red onions into course pieces, (quarters, depending on size);add to pot
Cut potatoes into largish chunks; add to pot
Peel and add head of garlic, (cut cloves in half once lengthwise).
Add all of the above spices
Add Worcestershire and soy sauce
Add the Chicken Korma paste, (that's the relatively lazy bit)

You should now have all the ingredients in the slow cooker. Just let to simmer all day, or even a day and a half on low heat. Stir once every few hours.

This recipe isn't really as complex as it sounds, and can simmer all day while you’re at work, or whatever. Took me about 20 mins to do the above preparation. It's not too hot a recipe, and is mighty tasty. :drool:

 

Wow ghost, that's a lot of bay and cloves! Well, for my taste at any rate. I just broke down 7 chickens, $1/lb fantastic price!, in record time and also vacu-packed the drums/thighs/breasts in under three hours and kept one to roast. It's just too bad they're so small, under 2.5 lbs.

The backs/wings/fat all went into the stockpot with carrots, onions and celery plus peppercorns and a couple of dried bay leaves. Simmer that for a couple of hours and then refrigerate to solidify the fat to make for easy removal. I then reduce it by half, cool and pour into ice cube trays and freeze and bag them. Homemade stock when needed as I can tolerate the commercial low sodium stock, but I despise the dried powder or cubes.uke

I'll try my hand at Chicken Korma tomorrow and as it's my first attempt, I'll go easy on the herbs/spices for the gf's palate. Should be interesting.

 

Exactly... When I want to I cook really well. I just never really want to. I never have anyone new to cook FOR and my at home family is picky as all hell so why bother?

 

Here are some tomato side dishes I have the recipes for. Tomatoes are really good for you but I hate when they're just sitting on a burger not doing anything.

Caprese Pasta
Makes 4 Servings
Prepare 8oz. dry linguine pasta according to package directions.
In a bowl, combine:

Pasta
4 Plum Tomatoes - seeded and diced
2 cups baby arugula
1 cup diced fresh mozzarella cheese

Drizzle with 1/4 cup garlic-flavored olive oil (like Colavita)
Cover tightly with plastic wrap. Let sit 2 min. Remove wrap and toss until coated.


Stuffed Tomatoes
Makes 4 servings
Heat Broiler.
In Saucepan, bring 1/2 cup balsamic vinegar to a boil: Cook 3 min., or until reduced by half. Halve 4 Plum tomatoes. Remove seeds and pulp, reserving 1/4 cup. Place on baking sheet.

In Bowl Combine:
1 cup Italian Croutons, crushed
Tomato pulp
1 Tbs balsamic vinegar
2 Tbs shredded Italian-style cheese blend

Divide evenly among tomotoes. Drizzle with 1Tbs olive oil; sprinkle with 2Tbs shredded cheese blend. Broil 2 min. Drizzle with remaining vinegar.


Zesty Gazpacho
Makes 4 Servings
In bowl, combine:
8 plum tomatoes - seeded and chopped
1 medium cucumber - peeled, seeded and chopped
2 scallions - chopped

Remove 1/3 cup of the tomatoe cucumber mixter and in a food processor, Puree:

Remaining mixture
2 cans (5.5oz) spicey-hot vegetable juice (like V-8)
2 Tbs garlic-flavored oilve oil
For one min. Stir in reserved mixtur, chill 2 hrs

 

@ Augie:- Yes, you can use less spices for a milder result, but it is a mildish curry, so there's a lot room for personal taste. The 'Vegata' is mainly a salt, but with a lot more flavour. Guess you could substitute plain salt and add your own stock, with a bit less water.

A lot of people that swear they don’t like curry or spicy food, like this one.

 

These are well worth the $! I was lazy today and just cooked a burger on the smaller one. Burger slides on it like it is on ice! I fully approve of these cooking items. :-D

E

 

Welcome to 20th century.:-D

 

I hear the big one will fry lippy Canadians!:-D I had a teflon skillet for 8 years or so that worked well. These are several steps above the teflon stuff!

Nicest skillets I have ever used for stovetop stuff. Got my cast iron stuff for making cornbread... Just proves you get what you pay for.

E

 

this is for Fred who complained my last meal had no meat in it.



* 1 elephant
* 4 rabbits
* 12 ounces of black pepper
* 24 ounces of salt
* 6 bushels onions
* 102 1/4 gallons of water
* 48 cups of flour

Step1
Spend thousands of dollars on an African hunting safari so you can hunt a large elephant.
Step2
Once you have hunted and killed your elephant, cut it up into bite sized pieces. This may take awhile. Be sure to start a couple months in advance of your big dinner party.
Step3
Cook over open fire for approximately 4 weeks or until tender.
Step4
Add chopped onions, pepper and salt and cook for an additional week.
Step5
Add flour as a thickening agent for your stew.
Step6
If more people decide to show up for your feast, you may add the rabbit to help stretch out your meal

http://www.smileydatabase.com/s/656.gif

 

I guess those Calphalons are the anodized type? I have three cast irons and if used often and taken care of properly, will last a few lifetimes and be as non-stick as any of the modern pans, only con with them is the time they take to heat up if doing something quick like eggs or omelets. I believe mine are over 50 years old except for the grill pan.

 

@Bill Wow, no one can accuse you of thinking small!:-D If I ever try that one, I would have to add some potatos. Can't have a proper stew without some potatos...

E

 

Can a Admin please move this when they have time to the Hearth? Thank you very much.
If it's hard to do please disregard my request.

*smiles*

Cat