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RE: Recipes - 4/30/2007 1:08:52 PM

AquaticSub

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quote:

ORIGINAL: WillowRain

quote:

ORIGINAL: AquaticSub

So... here's my question. I'm an asbolute noivce when it comes to cooking. Baking I can handle, cooking... not so much. I was hoping the wonderful people here could share some easy to do, hard to mess up recipes for dinner. His only real diet restrictions are that I have to avoid diary products in the dishes whenever possible and he doesn't like tomatos.

Again, sorry if this is in the wrong place and thank you!

Ah ha, I have a sugestion. Cooking is wonderful, but when you are back in school, if you want to keep up the whole dinner thing here is one way. A new fad are these places where you can make up "home made" freezer meals and then take them home. Dinner by Design, Super Suppers, The Dinner A'Fare. Go young woman! One hour and 114 dollars later you can go home with 12 meals *six half orders/or in other words 12/ 3 people size meals* that you have prepared with easy cooking instructions on them. You will have to try a place or two to find one that you really like. I like Dinner by Design personally. On a school night, you grab one, throw it in the oven and while you are doing your homework peachy pork chops and stuffing are cooking. Crack open a can of greens add some hot sauce and wala... You got dinner!

Oooo... that's a great idea. I freeze some things (I've got a thing of egg yolks because I keep thinking I will make ice cream) and some pasta sauce that my friend makes. Are there things that don't freeze well that I should avoid?

_____________________________

Without my dominance you cannot submit. Without your submission I cannot dominate. You are my equal in this, though our roles are different.-Val

It was ok for him to beat me but then he tried to cuddle me! - Me

Member:Clan of the Scarlet O'Hair

(in reply to WillowRain)

Post #: 21

RE: Recipes - 4/30/2007 1:10:38 PM

AquaticSub

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Joined: 12/27/2005
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quote:

ORIGINAL: sublizzie

If you contact me on the other side I'll give you lots of recipes and some group links that may give you more information. I'm only on a few cooking groups because, much as I adore cooking (it's my kink), I can't do as much as I would like and I just get disgruntled.

You might want to also check your local PBS station to see if they air "America's Test Kitchen". Their website is: http://americastestkitchen.com/default.asp Their recipes are fool proof and they have video clips of some of the recipes that take you step-by-step through the process so you could learn *how* to cook watching them.

I still love my Betty Crocker cookbook. They have a recipe website with very easy directions on how to make various things, if you want to check them out on-line.

If you can bake you can cook. Baking is actually more restrictive and rote than cooking though. With cooking you can be more creative and still get good results. Baking.....not so much!

If you can watch Food Network's "How to Boil Water" or Tyler Florence's shows they may help as well, though Alton Brown is one of my favorites. He deals with the science of cooking, which makes watching him very interesting for everyone.

My mom actually gave me her Betty Crocker cookbook from when she was in school to be a home education teacher. It's got all sorts of old fashioned drawings of women serving men dinner and the perfect angelic children.

_____________________________

Without my dominance you cannot submit. Without your submission I cannot dominate. You are my equal in this, though our roles are different.-Val

It was ok for him to beat me but then he tried to cuddle me! - Me

Member:Clan of the Scarlet O'Hair

(in reply to sublizzie)

Post #: 22

RE: Recipes - 4/30/2007 1:23:52 PM

spanklette

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Don't ever freeze mayo...not sure why anyone would, but there ya go.

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Post #: 23

RE: Recipes - 4/30/2007 1:34:50 PM

windchymes

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Crock Pot cooking can be a huge time-saver. There are tons of crock pot cookbooks and websites out there.

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RE: Recipes - 4/30/2007 2:34:36 PM

WillowRain

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Joined: 6/18/2006
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[/quote]

Oooo... that's a great idea. I freeze some things (I've got a thing of egg yolks because I keep thinking I will make ice cream) and some pasta sauce that my friend makes. Are there things that don't freeze well that I should avoid?
[/quote]
Any dish from one of these places would be fine to freeze. :) As to other stuff, what freezes well for me from my home cooking? most soups, chilli, meatloaf (always make double and freeze one), lasagna, caseroles.

The meatloaf receipe out of the basic Betty Crocker cookbook makes outstanding meatballs to go in your spagetti sauce, so sometimes I cook that second meatloaf into meatballs before I freeze it.

Happy cooking!

(in reply to AquaticSub)

Post #: 25

RE: Recipes - 4/30/2007 5:41:59 PM

behindmirrors

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Joined: 8/5/2006
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(Fast Reply)

There are tons of things you can do- pasta and crock-pots are good, as is the preparing and freezing meals ahead of time.

If you want, I can go through a bunch of my recipies for you this week, and give you some fast, tasty ideas. Shoot me a message, and I'll send you back a list.

And, since you like to bake, have you tried making Sally Lunn bread? It's my favorite, you should give it a try- it's sweet, and makes a great treat...plus, it's fabulous toasted with some peanut butter for breakfast!

Anyway, let me know if there's any way I can help you-
behindmirrors.

(in reply to WillowRain)

Post #: 26

RE: Recipes - 4/30/2007 6:05:05 PM

daddysliloneds

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Joined: 6/28/2006
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baked salmon for two:

preheat oven to 450

foil line an 8x10 pan and place one pound of atlantic salmon filet into pan

top salmon with a thin coating of mayonaise, lemon juice, salt and lemon pepper(add thinly sliced lemon rounds for looks if you like to the top of this concoction)

bake for twenty minutes and serve with rice and a steamed vege, such as asparagus or brocolli
_____________________________________________________________
lemon pepper chicken

preheat oven to 350

foil line an 8x10 pan

place two or three boneless, skinless chicken breasts into pan

add salt and lemon pepper to top of chicken

bake thirty minutes

yummy served with some sort of fettucinni, or mashed potatoes, and a vege.

that's two terrific meals that are super simple and ready from start to finish in thirty minutes with little to no possiblity of failure.

***in reference to the things that you shouldn't try to freeze>>> potatoes after they've already been cooked, such as those in potroast.

< Message edited by daddysliloneds -- 4/30/2007 6:07:35 PM >

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Post #: 27

RE: Recipes - 4/30/2007 9:32:16 PM

zindyslave

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Joined: 1/14/2007
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If you have a crock pot this is a good idea if you like chicken and dumplins This is how i fixed it but you can do it how you want

3 cans of cream of chicken soup
approximately 1 pound of chicken breast cut up in bite sized pieces
combine in crock pot with one or more cans of water depends on how much liquid you want in it and how thick you want the sauce to be
let it simmer all day the chicken will cook while it is simmering
about 30 minutes before dinner time
either use packaged biscits or make your own batter
if using packaged cut up in to small bite sized pieces, if making your own make into small round pieces and put into the crock pot stir occasionally
and then eat
it is healthy and taste delish if you like chicken and all that.

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Post #: 28

RE: Recipes - 5/1/2007 7:16:43 AM

KnightofMists

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Joined: 7/29/2005
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quote:

ORIGINAL: puella

Hehe, you can come up and spend a week at puella's cooking school for slaves if you want.

I'm in!!!! I love learning to cook new things. However, considering that it is you, I think someone else will want to come along and watch *eg*

Knight's kyra

LMAO... the joys of traveling, one computer and multiple nicks. Guess you know now who that extra person will be *g*

< Message edited by KnightofMists -- 5/1/2007 7:17:56 AM >

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Post #: 29

RE: Recipes - 5/1/2007 7:24:49 AM

kyraofMists

Posts: 3292
Joined: 7/29/2005
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quote:

ORIGINAL: AquaticSub

So... here's my question. I'm an asbolute noivce when it comes to cooking. Baking I can handle, cooking... not so much. I was hoping the wonderful people here could share some easy to do, hard to mess up recipes for dinner. His only real diet restrictions are that I have to avoid diary products in the dishes whenever possible and he doesn't like tomatos.

Now under my own nick....

If you can bake one of the simplest recipes I have is to take boneless chicken breasts stick them in a shallow baking dish and pour a dressing or marinade over them. I have used Italian in the past or a balsamic vinagrette, chop up some fresh veggies (mushrooms are my favorite) and bake until the chicken is done. It has a great flavor and depending on the vegetables it is almost a meal all in one pan.

Knight's kyra

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Post #: 30

RE: Recipes - 5/1/2007 8:33:26 AM

MsKatHouston

Posts: 1909
Joined: 6/7/2006
From: Houston, TX
Status: offline

She may be annoying but I would also recommend Rachel Ray's 30 minute meals. There's a good variety of stuff there and most of it is pretty simple.

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-Kat

~If you can't be a good example, you'll just have to serve as a horrible warning~

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Post #: 31

RE: Recipes - 5/1/2007 8:40:33 AM

BossySSBBW

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Joined: 5/18/2006
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If you want the least amount of ingredients, do a search for 3 ingredient and 4 ingredient recipes. They have a full listing of them for all sorts of types of cooking. Also search one dish meals and crockpot recipes. These are all tasty easy ways to cook. There are also many "kit" type boxed meals that all you add is meat.

(in reply to gypsyfirefly)

Post #: 32

RE: Recipes - 5/1/2007 8:56:05 AM

AquaticSub

Posts: 14867
Joined: 12/27/2005
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~Fast Reply to Nobody in Particular~

IT'S OVER! My last final is done! *crackles insanely*

Now, as Valyraen ordered for today, I'm going to play Guitar Hero II on medium, take a nap and do some laundry. Bonus of belonging to someone who just graduated: He understands the "It's over, may I please explosively decompress now?" thing. Tomorrow I will start the whole cooking and e-mailing people for recipes thing. Thanks so much to everyone who has replied!

_____________________________

Without my dominance you cannot submit. Without your submission I cannot dominate. You are my equal in this, though our roles are different.-Val

It was ok for him to beat me but then he tried to cuddle me! - Me

Member:Clan of the Scarlet O'Hair

(in reply to gypsyfirefly)

Post #: 33

RE: Recipes - 5/1/2007 10:10:18 AM

cjenny

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Joined: 11/27/2006
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Roast Chicken plus Chicken Pot Pie.
buy a whole chicken. wash it inside and out ( no soap lol ), dry and remove any loose innards (usually in a bag inside). put an onion cut in half, two carrots in half INSIDE for flavor. i often put washed innards back in as well. Sprinkle salt, pepper, dried oregan and dried rosemary on the outside. Drizzle with a tad of olive oil. (fancy, slide whole fresh bay leaves under the breast skin in a pattern)
Plop the birdie into a baking dish, cover with foil and roast 350 for 25 minutes per pound. Remove foil to brown if wanted.
POT PIE
fold out crust (pillsbury style)
2 can cream of potato, measure 3/4 empty can with soy milk. add bag of frozen chopped veggies.
stir in biggg bowl with chopped chicken (use fingers for ease).
plop one crust into pie pan, dump chicken mix into it then add top crust & fold over edges. mine usually are mounded up/overstuffed.
Sometimes I get one pie out of it, sometimes two depending on how much chicken I have left over.
THIS CAN BE FROZEN AS IS wrapped tightly in foil. to cook, thaw in fridge then bake 350 for 45 minutes checking that crust edge doesnt burn.
Let sit for 10 minutes.

You can do the potpie with beef, turkey or chickens yumola.

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Post #: 34

RE: Recipes - 5/1/2007 10:22:41 AM

BBBTBW

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OFF TOPIC QUESTION

I posted a recipe earlier in this thread and the icon next to the topic line on my post is a crying emoticon, what does that mean in terms of a collarme post?

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Post #: 35

RE: Recipes - 5/1/2007 11:22:15 AM

MsKatHouston

Posts: 1909
Joined: 6/7/2006
From: Houston, TX
Status: offline

it means you accidentally clicked that little icon when replying to the thread

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Post #: 36

RE: Recipes - 5/1/2007 11:31:06 AM

amiciaN

Posts: 228
Joined: 1/20/2007
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You go girl!!!

    As for the cooking, I have roughly 140 cookbooks. For general cookbooks, I like the Betty Crocker one that was my first one 30 years ago , but The Joy of Cooking is often lovingly referred to the Cooking Bible. A volume called the Wise Encyclopedia of Cooking is a great reference work for ingredients and techniques, but I'm not sure if it is still in print. The Fannie Farmer and Farm Journal cookbooks are also good ones for hearty American fare.

    I noticed you have been given several recipes for chicken that call for it to be cubed, sliced or diced before it is cooked. The easiest way to do this is to partially freeze the chicken, or only partially defrost it. (Great for those 'ooops I forgot to get something out for dinner' days). This makes it firmer and easier to cut and takes away that problem of feeling like you are chasing it all over the cutting board. As for cutting boards, I have several of the thin plastic cutting sheets in various colors (find them at dollar stores, 2/$1). Use one for meats and another for veggies, so you don't have to worry about cross-contamination. Another neat 'trick' is to use a turkey baster to drain browned ground beef. There is no messy grease dripping down the side of the pan or sloshing out of a spoon that way.

    As you can probably tell, I love to cook, possibly to the point of masochism; I've been involved with a couple of complete feasts in the SCA for 30-100+.   Feel free to drop me a line on the other side if you'd like and have a wonderful summer.

"Love and cooking should both be approached with wild abandon." -- the Dali Lama

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Post #: 37

RE: Recipes - 5/1/2007 11:32:37 AM

MercTech

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A note on crock pots... two days MAX! There are things that can grow even at crock pot temperatures so keeping a stew going for a week at a time has a chance of becoming dangerous.

Stefan

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Post #: 38

RE: Recipes - 5/1/2007 12:36:26 PM

slaveish

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Brown some hamburger and drain it well. Add cooked vegetables if you like. Top the hamburger mixture with cheese (your choice but something that melts well). Add gravy or french onion soup (or cream of mushroom cut down with milk) and mix well. Cover completely with a good portion of mashed potatoes. Cook at 325 for ... oh ... for a half hour or until it's heated through. Cheap, easy, quick.

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Post #: 39

RE: Recipes - 5/1/2007 12:38:21 PM

complaisant2u

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Joined: 3/28/2007
From: near Augusta, GA
Status: offline

If you stay simple it’s harder to messup.   You don’t really need a recipe like you do in baking. I try to plan meals out for the week when I go grocery shopping…. Get 7 meals lined up. Sams Club is a great place to get meats, spices, stir fry sauce, big bags of bacon bits and great quality frozen vegetables.

1)      Meat and Potatoes: Shake and bake… pick pork or chicken, side of veggies, side of instant mashed potatoes. This can also be done by grilling pork, chicken or steak (at least sirloin). If you don’t have a grill you can pan cook them until browned and finish bringing them up to temp in the oven.

2)      Italian: 1lb ground beef, 2 jars of Ragu, 1lb of thin noodles

3)      Stir Fry: Chicken breast, sliced then, then cooked in pan, when done, add 1lb of cooked stir fry veggies and a jar of stir fry sauce. Serve over white rice, or with the rice mixed in.

4)      Tacos: Can of refried beans, package of Spanish rice, 1lb ground beef with taco seasoning, and a package of shells. Add the lettuce and taco sauce to your liking. Course I can’t see Mexican without diary since dairy cuts through spice heat.

5)      Chili: chili spice & the stuff it says to get like 1lb of ground beef and canned diced tomatoes. Serve with white rice.

6)      Salads. 1 iceburg head, 1 romain head, hand cranked salad spinner (can be found cheap at Walmart)

Before cutting, clean the sink and fill with cold water. Add ice and stir until the water is really really cold. Should take about 5 mins. Cold water = crisp salad. Remove excess ice that won’t melt.

Core the iceburg head, take off the outer leaf and cut in to squares. The romain, slice about 4-5 times going the long way on the head next to the big ‘vein’ things. Then starting at the leafy end, trim off the wilted tips. Then slice width wise down the head towards the core. As you get close to the core.. to where it’s like mostly vein and little leaf, make the cuts thin. In romaine, the vein is good and crunchy and not bitter. Add all this cut up stuff to the cold water and stir around real good to 1) clean and 2) make the cut up pieces really cold and crisp.
Finally scoop out the salad and spin the water out in the spinner and store in container. This makes a good amount of salad.

So you can use that salad mix to make stuff like:
grilled chicken salad: a salad with grilled or pan cooked chicken cubes or slices

Chef salad: turkey & ham lunch meat cut up into squares, bacon bits and croutons, egg if you like

7)      Sandwiches are still good things, quick and easy. Add a can of soup or a side of baked tater tots or French fries

I know a lot more fancy things but these are quick and easy things that are part of my diet. If you get spare time go for the sesame seed encrusted tuna served over field greens & drizzled with some kind of lemon zested vinaigrette. Make a schnitzel or cordon bleu. I think technique and cooking science books like The Professional Chef by The Culinary Institute of America or On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee would be far better than any recipe book.

(in reply to gypsyfirefly)

Post #: 40

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