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Dinner - 10/17/2005 2:26:20 PM   
Quivver


Posts: 1953
Joined: 11/27/2004
Status: offline 		I'm at a loss as to what to cook to keep variety in the menue for Master.
So, off topic it is.............................
Care to share some Recipes?

Q, who would be oh so thankfull to try making something new......
(ooops or is that more like topping from the bottom and pushing his limits?)


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RE: Dinner - 10/17/2005 2:49:32 PM   
ownedjulia


Posts: 218
Joined: 10/5/2005
Status: offline 		Nope.

Most of my cooking is Microwave based. Master has told me to learn to cook 'properly' Grrrrr!

So now I have to subscribe to this thread. Double Grrrr!



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owned slave and proud of it!

(in reply to Quivver)
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RE: Dinner - 10/17/2005 3:14:50 PM   
Quivver


Posts: 1953
Joined: 11/27/2004
Status: offline 		ok i'll start it...........
easy 20 minute thing.

1 pound summer sausage, cut into bite size peices
(or brats, or italian sausage, or any rope sausage)
1 can tomatoes or a few fresh ones cut up
1 onion cut how you want it
celery, green pepper, mushrooms or whatever else you might like or have can be added too.
1 1/2 cups rice (regular long grain, regular cooked, not quick)
3 Cups (a little less if you use caned tomatoes) Water

Dump it all in a pot, bring to a low boil and simmer 15 minutes...
Done.

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The problem with communication ... is the illusion that it has been accomplished. ~George Bernard Shaw

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RE: Dinner - 10/17/2005 3:53:06 PM   
NakedOnMyChain


Posts: 2431
Joined: 11/29/2004
From: Indiana
Status: offline 		Tuna noodle casserole is always good, and here's my favorite and easy pork chops recipe. My husband always asks for these, and it even spawned an awesome quote that I still tease him about, "You are so good at fucking pork shit!"

2 or 3 pork chops
one bottle of Italian dressing

*Preheat oven to 350 degrees.
*Marinate pork chops in half bottle of Italian dressing for 30 minutes
*Cook for one hour

It's sooooo easy and it goes especially well with a baked potato, since the temperature is the same. Just oil down a potato, sprinkle it with salt, cover it in foil and put it in a half hour before pork chops at 350 degrees (right before you marinate them). That way everything is done at the same time. It's a great meal! I usually sautee some french cut green beans and onions to go with it.

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"I ask for so little. Just fear me, love me, do as I say, and I will be your slave."
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RE: Dinner - 10/17/2005 4:11:40 PM   
pastplayingames


Posts: 50
Status: offline
quote:

ORIGINAL: ownedjulia

Nope.

Most of my cooking is Microwave based. Master has told me to learn to cook 'properly' Grrrrr!

So now I have to subscribe to this thread. Double Grrrr!




Cook properly?
I must say that after seeing a man use the microwave to cook broccoli in a ziploc with spices and such, I have new found respect for the uses of such a gadget.
Perhaps this former chef will share some recipes with you.
He continues to amaze me with his creativity...and not only with a microwave <g>.

~Christine

(in reply to ownedjulia)
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RE: Dinner - 10/17/2005 4:22:15 PM   
pastplayingames


Posts: 50
Status: offline 		recipe for the best damned roast and pretty much the only thing I know how to cook well:

crockpot
roast
one package of Lipton Onion Soup Mix (the dry stuff)
pour one can of beef gravy over the top
set to cook on low
come back 5 hours later and it will be falling apart juicy....mmmmmmm

~Christine

revised: forgot to add that you should brown the roast before cooking in the crockpot...it holds in the juices or something....my Mom told me to do that and I have never tried it without browning it first. (I do best with directions <G>)

< Message edited by pastplayingames -- 10/17/2005 4:26:49 PM >

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RE: Dinner - 10/17/2005 4:24:41 PM   
perverseangelic


Posts: 2625
Joined: 2/2/2004
From: Davis, Ca
Status: offline 		This is probably my all-time favorite recipie. It's a mush of several of my childhood recipies and I make it all the time in winter.



The Best Soup in the Whole World

1 lb spicy italian sausage (pork or turkey works)
6 or 7 large potatoes
8-10 c. chicken stock (chicken bouillion works better than home made stock)
1 bunch kale
4-5 large onions (more or less depeding on taste)
garlic to taste (I usually use 1 full clove)
1 sm carton Half and half, about 1 cup (milk works as well, but half and half is richer)
Olive oil (for sauteeing onions in)

-Bake sausage in oven till fully cooked. Let cool and cut into 1cm thick peices. Retain juice that cooks off.
-Chop onions corsely. Combine with garlic and sautee untill onions are translucent.
-slice potatoes thinly. I generlly slice in full-potato shaped rounds. The thinner you slice them, the faster it will cook. Aim for about 5mm thick. Less if you're in a hurry.
-When onions are translucent, add potatoes and enough broth to cover potatoes.
-Let cook for 10 minutes
-Add sausage and retained juices (this is the majority of the spice)
-Let cook 1/2 hour. Taste broth. If broth is too weak or mild, add extra bouillion untill desired flavor is reached (be careful, this increaces the saltyness). For extra spice, add red pepper flakes.
-Cook until potatoes are translucent, crumbly and fully cooked. Add half and half. There should be enough to turn the entire pot slightly milky.
-Cook for as long as you want. Longer cooking = thicker, more flavorful soup.
-Tear kale into bite-sized peices and add about 10 minutes before serving.

Notes:
~You're more likely to need extra seasoning when using turkey sausage.
~It isn't nearly as complicated as it looks. The times are all approximate. Seasoning is all to taste. Basically, eyeball it and use common sense as to when stuff is done. Those times work for my kitchen-imparied friend, though

This makes a LOT. It stores very well, and freezes decently too.

< Message edited by perverseangelic -- 10/17/2005 4:26:51 PM >

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RE: Dinner - 10/17/2005 6:19:33 PM   
sanita


Posts: 338
Joined: 1/30/2005
Status: offline 		when my Master gets His printer going, He will probably have these recipes printed and on file for my reference. *l* they sound delicious!

i have a few dishes i do, and do well, but mostly, they are "wing it" as far as what and how much to put in. i am one of those people that will sniff an herb, and decide what will blend well with it, but have no clue what it is called. i love that "Italian herb" mix.

Anyway, here's a really easy favorite, and it can be done with Pork or Chicken. it is the first dish i made for Master nearly 7 years ago. and he loved it!

Preheat your oven to 375 degrees

Take stuffing mix (i prefer the cubed stuffing mix, but any kind works.) Prepare the entire bag of stuffing mix according to the instructions. Sometimes, mom uses two bags, and put the overflow into individual baking dishes, because everyone loves to take some home.

Spread the stuffing mixture on the bottom of a sprayed or no-stick rectangular baking pan.

Place raw, boneless pork chops or chicken filets on top of the stuffing. If they are a little frozen, that's ok, you're tenting them for moisture. You can cut the pieces to fit servings, or use whole filets, and cut later, when dishing it out.

sprinkle a layer of frozen mozarella (low fat is OK) over the meat and stuffing, and then cover with a tented sheet of aluminum foil. (folded so it is higher in the middle than on the sides)

Put it in the oven for around 45 minutes, 50 is ok, if you like crispy, and can stand drooling that much longer because your whole house will smell delicious.

Take off the tin foil, and put on another layer of mozarella. Bake for another 10-15 minutes, until the cheese is melted and turning golden, and then yank it!

Let it cool a bit, while you nuke peas or toss a salad, and it is a huge hit.

Use your judgement on how long to cook, if the filets are thick, and add any herbs you want. Sometimes, my sister marinates the chicken for a day before.

If you have the time to bake it, it is really easy prep, and mouth-watering!

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Sometimes, He calls me "subbie." Sometimes, i call me "subbie." And if someone wants to call me a BBW, its flattering. Just don't call me false.

"Please do not show me your ass and expect me to read your mind." -Opencollar

(in reply to Quivver)
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RE: Dinner - 10/17/2005 6:44:34 PM   
subversiveone


Posts: 332
Joined: 4/20/2005
From: Daddy's Lap
Status: offline 		Here's my best soup/casserole base:

Brown onions (or leeks) and toss in garlic at the last second (i use olive oil). Lay fresh spinach leaves without stems over the whole thing. Turn heat off and let them wilt down for a few minutes. When sufficiently soft put the whole thing in the blender with some additional spices like rosemary, thyme or tarragon. Go easy on em. Ranch dressing mix is another safe addition...Add your choice of cream, milk, chicken broth and/or cheese. For thicker soup only add a pint or maybe a cup and a half depending on amount of spinach used. The only mistake you can really make here is burning the onions so be confident. Blend for about 30 seconds and pour into an ice tray, tupperware dish or ziploc baggies! Now you've got very fresh tasting spinach unlike your typical store bought.
The whole thing can be done in under 20 minutes including prep.

Add on's to the base:
carrots
potatoes
eggs
tofu
any lean meat
bacon
fish/shellfish
pasta
etc etc....
I like to spoon it over baked potatoes, simmer salmon in it or add eggs for quiche.

On the microwave note, you can nuke a halved onion and then mush it up. You can steam veggies like spinach with only a dash or two of water. Thaw out the mixture and just add milk for a soothing soup on defrost. With a plastic bag you can even infuse a piece of meat with fresh herbs and a little olive oil before browning it especially if it's not fully thawed out.

Another neat trick is to buy the beer batter mix and do your own sweet n sour chicken/pork/beef. It's really easy to mix up and you'll get the puffy fluffy batter like in restaurants. I also like the premade crusts, biscuits, or dough for impromptu pizzas in the toaster oven. You can even buy apple pie style fruit in a can (or cherry or blackberry or blueberry for that matter), pour over partially baked dough, add a little butter, sprinkle with cinnamon and sugar and viola dessert pizza in just under 30 mins. Just keep an eye on it ;)



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RE: Dinner - 10/17/2005 8:07:17 PM   
greenie


Posts: 579
Joined: 7/24/2005
Status: offline 		2 of our favorites around here...

Spiral Stromboli
1 Tube (11oz) refrigerated french bread loaf (i used the frozen dough, let
it rise as directed, then roll out fairly thin)
3/4 to 1 cup shredded mozzarella cheese
3/4 to 1 cup shredded cheddar cheese
1/4 lb. each thinly sliced deli salami and ham (any thin sliced meat you
want will work here really)
1 tblsp. butter
2-3 tblsp. shredded parmesan cheese

Unroll the dought and pat into a 14 inch x 12 inch rectangle (or roll out the raised previously frozen dough into about same size rectangle). Sprinkle with mozzarella and cheddar cheeses to within 1/2 inch of edges, top with meat. Roll up jelly roll style, starting with a short side; seal seam and tuck ends under.
Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with parmesan cheese. Bake at 375 degrees for 25-30 minutes or until golden brown. Slice with a serrated knife. Yields about 4 servings.


Cheesy Floret Soup
3 cups fresh broccoli florets
3 cups fresh cauliflowerets
3 cups celery (sliced)
2 cups water
1/2 tsp. celery salt
3 tblsp. butter
3 tblsp. all-purpose flour
2 1/3 cups milk
1 lb. proccess cheese (velveeta or similar), cubed

In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until vegetables are tender.
Meanwhile, in a small saucepan, melt butter, stir in flour until smooth (don't do this on high heat but instead go for something about med. low so as not to burn the butter). Stir in milk (after this is when you can bring the heat up to medium). Bring to a boil stirring constantly, cook and stir until thickened (gravy thickness). Reduce heat back to med. low and add cheese. Cook and stir until cheese is melted. Drain vegetables; add cheese sauce and heat through. Add salt and pepper, if desired. Yields about 4-6 servings.

Enjoy!!!

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RE: Dinner - 10/17/2005 8:16:36 PM   
realsumissive


Posts: 73
Joined: 10/10/2005
Status: offline 		Quivver,
I can give you a few but only if you tell me what type of meat or shellfish he likes. Some easy, some not so easy. If you PM me, I'll let you have some gladly. I have a few beef, chicken, pork, and lobster dishes. Guaranteed to impress him.

(in reply to Quivver)
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RE: Dinner - 10/17/2005 8:54:35 PM   
mystictryst


Posts: 125
Joined: 9/6/2005
Status: offline 		This is a base I use for everything from soup to macaroni and cheese..

It is from an inherited cook book that tells you how to "stock the fire" for baking stuff.. :P

White Sauce #1

1 tbsp of butter (or margarine)
1 tbsp of flour

Put both items in a medium saucepan on med heat. Stir occassionaly to assist in the butter melting. When it melts and starts to bubble, allow to bubble for about 1 minute, stir often if not constantly. DO NOT LET IT BROWN. It should be a rich pale yellow colour with a tinge of beige to it.

Pour in one cup of milk. Doesn't matte if it's 1 or 2% or whole. I wouldn't use skim. I use one and it works great. Season with salt and pepper... I think about 1/2 tsp of salt and a couple of shakes of pepper.

Whisk in well. Allow to come to a boil, make sure you keep whisking periodically.

This will give you a thin white sauce. Good for soups or creamed dishes (scalloped potatoes).

Increase the amount to 2 tablespoons of each and ONE CUP of milk, and you have a great thick sauce for mararoni and cheese. Just grate in about 2 cups of sharp cheddar chese and pour over cooked macaroni. You may need to increase the salt and pepper for mac & cheese, do it to taste and remember the sauce will taste different on the product.

I usually use 2 tbsp and 1 cup of milk. I thin as needed for whatever dish... It's easier to thin than it is to thicken this sauce. Although you can use equal parts of cornstartch and water and it won't affect the finished product.

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RE: Dinner - 10/17/2005 9:49:03 PM   
FangsNfeet


Posts: 3758
Joined: 12/3/2004
Status: offline 		Just buy a recipe book or watch some cooking shows.

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RE: Dinner - 10/17/2005 10:10:17 PM   
perverseangelic


Posts: 2625
Joined: 2/2/2004
From: Davis, Ca
Status: offline
quote:

ORIGINAL: FangsNfeet

Just buy a recipe book or watch some cooking shows.


With that, though, you don't have anyone who's testdriven the stuff. I like getting recipes from other people, because then someone's actually -tried- it and can recomend it. With books, for me it's always hit and miss.

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RE: Dinner - 10/17/2005 11:31:12 PM   
CalliopePurple


Posts: 2539
Joined: 11/29/2004
From: SeaTac area
Status: offline 		When my family gets cookbooks, we write results in them along with suggestions to make the food taste better - like less salt or more garlic. That way, we can remember things in the future.

And there's not much easier (and cheaper!) for feeding a family of 6, including one guy who works construction, than a large pot of pasta, cut up and cooked chicken breasts, and the sauce of your choice. In my house, we usually end up using three jars of cheese sauce to go with the large amounts of everything else.

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Kimi ni tsutaetai todokanai omoi demo
boku no kokoro wa mada kimi o sagashiteiru.

Gackt - Kimi ni Aitakute

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RE: Dinner - 10/18/2005 12:21:58 AM   
frenchpet


Posts: 587
Joined: 8/19/2005
Status: offline 		On firefox, you can add search tools. In my case I have added en.wiki, fr.wiki... imdb... and BBC recipes. It's easy to add a search engine :).


...I hardly ever cook anything complicated. Eh, that's what restaurants are for ! :). But I like to make really simple things out of the ordinary. Like bananas in foil parcels (first thing that came to mind).

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RE: Dinner - 10/18/2005 5:01:24 AM   
Aileen68


Posts: 6091
Joined: 8/2/2005
Status: offline 		Pasta with Scallops and Olive oil

1 lb bay scallops
about 1/2 a box of angel hair pasta (I like Barilla brand the best)
1 C. dry bread crumbs
3 cloves of minced garlic
1/2 C. finely chopped parsley
3/4 C. good olive oil
crushed red pepper to taste.

As you boil the pasta toast the bread crumbs in a pan until they turn a warm brown then set them aside in a bowl to cool. In a deep pan saute the garlic in the olive oil until you start to smell it. Then add the parsley and crushed red pepper and stir a few times. Add the scallops and cook until they turn a flat white and release their liquid. Remove from the heat. When the pasta is cooked drain, but don't rinse it. Pour it into a bowl and add the scallop mixture and toss. Then sprinkle SOME of the bread crumbs on and mix again. Add the breadcrumbs just a little at a time so you don't dry it out. You will most likely not use all of the breadcrumbs (I never do)
Eat and enjoy.

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RE: Dinner - 10/18/2005 6:16:19 AM   
Quivver


Posts: 1953
Joined: 11/27/2004
Status: offline 		This is great. . . .sometimes the kitchen just looks like Groundhog day.
Hummm, ground hog, ...... naw forget it.

I'm saving them all, Thank you.

Q

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RE: Dinner - 10/18/2005 6:40:39 AM   
KatyLied


Posts: 13029
Joined: 2/24/2005
From: Pennsylvania
Status: offline
quote:

ground hog, ...... naw forget it.


oh god, you are out in the sticks aren't ya?



(it's okay, so am I)




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RE: Dinner - 10/18/2005 9:25:47 AM   
realsumissive


Posts: 73
Joined: 10/10/2005
Status: offline 		What you are describing is a basic rue found in any cookbook. It is common in Louisiana, or Cajun cooking. It is called the "Mother Sauce" I believe, and it is one of five basics in which all sauces start.

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