RE: Recipes

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Tapestry -> RE: Recipes (5/1/2007 4:16:01 PM)
What a great thread! And super-congrats on the finals being over! So many really really terrific suggestions and ideas already given to you - many of which I use/do/agree with, reccomend, etc. Only a couple things I think I can add to this discussion which are "new" on this thread. First - in addition to many of the other recipe sites given, I have found www.allrecipes.com to be really helpful. I ask for a recipe for lasagna, and get back many different ones, and I can choose the one that sounds the yummiest, easiest, etc. Since these are submitted by "us" they're usually not intimidating to prepare. Not the way a recipe can be that is given to you by a real Chef. (I may not be a real one - but I'm a darn good cook!) Anyway The other place to get EASY and YUMMY ideas, that will work really well once you're back in school, is www.campbellskitchen.com They give recipes that obviously use their soups and other products, but they can be very good. Other products/manufacturers do the same thing. I love to cook, it has always been one of my favorite creative outlets, as well as being one of my favorite ways to express love and care and service. Whether it's a simple hamburger helper, salad, and bread-sticks, or a gourmet meal that takes me a day to prepare, providing a meal, nourishment, and a table to gather at to unwind from the day or celebrate an occassion, cooking and baking are beautiful things to do for yourself and those you love. One last comment - it's fine to make things as easy and beginner-like as possible, just don't ever forget about food safety and the importance of proper food handling in order to avoid food-bourne illness. I'm a licensed sanitarian and work with food safety issues everyday. Please don't hesitate to contact me if you have any questions. You've already received several excellent tips and instructions about keeping food safe. Follow those tips, learn more of the basics of food-safety, these other 2 concepts I believe in: When in doubt - throw it out; and above all else: Wash Your Hands - often, with soap, water as hot as you can stand it, and dry them with a disposable paper towel, not a dish towel like you see Emeril or some other chefs using. Enjoy your new avocation. There is very little that satisfies me more than knowing that I have served a delicious meal that brought pleasure to Master. It's one way to actually please Him using my own creativity and knowledge, rather than simply obeying direct instructions/commands. Those don't really require anything more of me than the willingness to do as I'm told. Cooking for Him is a whole different way to please and obey.

AquaticSub -> RE: Recipes (5/2/2007 1:08:49 PM)
A huge thanks to everyone who respsonded here! Right now I'm in the middle of my first attempt, and I'm printing out all the recipes to add to my cookbook. I can't wait to try each one! To those who asked me to e-mail them on the other side, I am still planning on it, I'm just in the middle of cleaning the house so I don't seem to have time for it. During my finals, I was excused from house-cleaning duties and well... it's built up! [:D] Thanks again!

Domin8tingUrDrmz -> RE: Recipes (5/2/2007 1:44:23 PM)
if you ever feel adventurous...and have a few extra bucks to spend on something more gourmet...try www.tlc.com/chef Curtis Stone is one of my favorite up and coming chefs. His stuff takes a few hours to prepare, but if you want to serve your sweetie a very special meal, his recipes are fairly easy to follow and I haven't been disappointed with them yet. I generally don't care for lamb or duck...but I've prepared them according to his recipes and have enjoyed them.

mythi -> RE: Recipes (5/2/2007 2:25:14 PM)
As an excellent baker and mediocre cook myself I'm always more comfortable with the oven than stovetop for meals if I have the time. Easiest thing in the world is to throw a chicken in the oven with some salt, pepper, and herbs of your choice on it. Can also shove some butter up under the skin of the breast if you prefer happiness to health. [:D] Another easy favorite is lasangne, which I tend to make 2-3 at a time and give away or freeze the other 2. Takes some time to assemble them, but I find it fun. Just be sure to use the noodles you dont have to pre-boil. I'll have to give some thought to a sauce without either tomato OR dairy tho... What does he normally eat on his pasta? And one more vote for getting yourself a crockpot. My favorite recipe for them is braised short ribs, which you can do with any seasoning or flavoring added. Personal pref is for an Asian-style plum barbeque type sauce that I throw together, Mmmm... Not as difficult as it is to say either. Let me know if you'd like the recipe and I'll try to figure out how much of everything I throw in there. lol And one more before I stop goofing off at work... Nacho layer dip is easy and tasty. Just throw in or leave out whichever ingredients you want. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_4170,00.html?rsrc=search

Dave1947 -> RE: Recipes (5/2/2007 2:59:51 PM)
Since he does not like tomatoes in my book he is ok. I don't like them either

AquaticSub -> RE: Recipes (5/2/2007 8:15:59 PM)
quote: ORIGINAL: mythi Another easy favorite is lasangne, which I tend to make 2-3 at a time and give away or freeze the other 2. Takes some time to assemble them, but I find it fun. Just be sure to use the noodles you dont have to pre-boil. I'll have to give some thought to a sauce without either tomato OR dairy tho... What does he normally eat on his pasta? And one more vote for getting yourself a crockpot. My favorite recipe for them is braised short ribs, which you can do with any seasoning or flavoring added. Personal pref is for an Asian-style plum barbeque type sauce that I throw together, Mmmm... Not as difficult as it is to say either. Let me know if you'd like the recipe and I'll try to figure out how much of everything I throw in there. lol And one more before I stop goofing off at work... Nacho layer dip is easy and tasty. Just throw in or leave out whichever ingredients you want. http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_4170,00.html?rsrc=search He eats salt and pepper on his pasta, sometimes with a little butter. Oddest thing I'd ever seen until I tried it myself. It's pretty good! I still like my sauces better though. I have a crock-pot, just don't have any recipes for it. Is it safe to leave them cooking while I'm in class? Not only do I not want anything to happen to the house, I have two cats who wouldn't have a way out if anything happened.

Domin8tingUrDrmz -> RE: Recipes (5/2/2007 9:08:13 PM)
Yeah, they are safe on their own, just tuck the cord away and keep on low heat if you are going to be gone for more than 2-4 hours. Pesto makes a good sauce for pasta. Typically it includes basil, pine nuts, garlic, parmesan (can be omitted), and some olive oil, salt and pepper. Alternatively, you can use arugula in place of the basil. Just put everything into the blender or food processor until it's pasty.

outlier -> RE: Recipes (5/2/2007 9:24:42 PM)
Hello, You are starting on a great creative sensual adventure, enjoy! Here is a thread we had on how sexy cooking and food can be. http://www.collarchat.com/m_882621/mpage_1/key_/tm.htm Please be sure to read Aine's post there, it was lovely. As a suggestion I offer an unusual cooking magazine. called Taste of Home. It is not sold on any newstand and has no advertising, and has 80 plus recipes per issue. So unless someone recommends it you would never know about it. Despite this it is the largest circulation cooking magazine in North America. http://www.tasteofhome.com/ And a subscription is very inexpensive. I recently gave a subscription to a foodie couple I know and they love it. Once again enjoy, Outlier

rrivrsong -> RE: Recipes (5/2/2007 9:34:58 PM)
Crock pot - agreed. A typical crock pot meal might be: "Corned beef n cabbage" Cut up an onion and a couple carrots. Throw in crock pot. Throw a corned beef brisket in crock pot. Throw in 1/4 cup water. Plug in crock pot. Turn crock pot on low for 6 hours. Cut a cabbage into quarters, throw in crock pot. Cook four more hours. To serve, add salt, pepper, and mustard to taste. God luck in your new cooking adventure and congratulations on finishing up finals. :) ~holly

maybemaybenot -> RE: Recipes (5/2/2007 10:12:43 PM)
I got a great cookbook back in the 90's. It's called The Four Ingredient Cookbook. Simple easy recipes, that aren't time consuming or complicated.Pretty tasty too. Something for everyone's liking. You can still get the book by ordering it at something like Borders. Here's a link, if you are interested: http://www.fouringredientcookbook.com/ The one I got is the one I have is the one that combines the three books. They have diabetic, low fat and regular recipes. mbmbn

maybemaybenot -> RE: Recipes (5/2/2007 10:18:25 PM)
And a nice crock pot recipe: Boneless or skinned chicken breast or your favorite part 3-4 red bliss potatoes, halfed 6 carrots, cut into 3 inch pieces A cup or two of sliced mushrooms 4 celery stalks cut into 3 inch pieces. Throw them in the crockpot and add one can of creme of chickken soup and a half can of water. Cook on low 3- 4 hours.

ryssa -> RE: Recipes (5/2/2007 10:27:55 PM)
I learned how to cook ribs from my Aunt and so far, everyone who has had them has loved them... cut ribs into small sections (maybe 2-3 bones per piece) lay pieces into a roasting pan cut up one large onion 2-3 stalks of celery 3 beef boullion (broth) cubes crumbled add spices - garlic powder, parsley, salt, pepper, one bay leaf add water to just cover the ribs cover and bake in the oven @ 350 degrees for approximately 1 hour drain the water from ribs, leaving a small amount in the bottom of roaster cover ribs with hickory flavored bbq sauce (I usually use 2 bottles cause I like lots, but really depends how many ribs there are) replace lid on roaster and return to oven for 1/2 hour The ribs will fall off the bone and they are soooo good!

gypsyfirefly -> RE: Recipes (5/2/2007 10:36:18 PM)
Oh ... one thing about Crockpots - to avoid cracking/damaging the insert - hot items into a hot (preheated) crockpot, cold items into a cold crock pot. Cracking the insert in no such a good idea - well at least not in a crockpot. [image]http://www.collarchat.com/micons/m11.gif[/image]

jaxbeachgirl -> RE: Recipes (5/3/2007 11:58:20 AM)
Buy a crockpot with removable, washable crock if you don't already have one. A pot roast is about the easiest thing in the world. They also allow you to turn less pricey cuts of meat into very tempting dishes, and BONUS, the house smells great. Catch sales and you can keep that second roast in the freezer. (I only do eye of the round roasts, by far my fave.) Hop by allrecipes.com, they allow users to review recipes--if it's got 300 reviews and five stars, it's going to be good. Plan menus around what is on sale--you save money, you learn new dishes, and you maintain variety. Also plan around what is in season--you can't screw up fresh steamed veggies. Well, I haven't yet. Make coleslaw. 5 minutes from start to finish, faster if you buy prebottled dressing, but cheap and you probably have mayo, vinegar, salt and sugar on hand. If you need a quickie, keep Armour meatballs, bottled sauce, and pasta on hand. Always fast, and couldn't be easier. If you have time, do a small herb garden. Wal-Mart is a decent source for plants. Fresh herbs make a tremendous difference, and allow you to cut back on salt and fat. Buy rather than make pie crust. Search allrecipes for Grandma Oples apple pie, a monkey could make it. Cook more than you need at once. For instance, it takes the same amount of time to brown 5 pounds of hamburger as one at a time, and you can individually bag and freeze so you can yank them out and put together fast spaghetti, tacos, et cetera. You only wash the pan once. I'm a fairly decent cook, but I teach people how to cook easily and effectively. I've learned you must make your food fit your lifestyle. For me, a reduction sauce is second nature, and I adore cooking, so great... but I lived with a chef who taught me. Master the basics, then if you love it, learn more, but don't overextend yourself. Cook what works for YOU. Oh, get a cheap ham, put half a box of brown sugar on the bottom of your crockpot, put the ham in, then coat it with the rest of the brown sugar. Cook eight hours, and for $10, you have one very nice ham dinner, leftovers for sandwiches, and you freeze another nice dinner. USE YOUR FREEZER! Canned cream of mushroom soup is easy to use, makes everything pretty ok. 2 cans green beans + 1 can COM and some French's fried onions or almonds, you have green bean casserole. Skip the onions or almonds if you prefer. My number one secret though is my easiest--make coffee every day. I set my 15+ year old coffee maker on a timer, and just make it the night before. Coffee drinkers are so delighted by the simplest little cup of coffee when they get up. Be practical about meeting your needs as you cook. You don't NEED to get fancy before you get basic down pat. :) And remember, food = nurture--even if you burn it with your heart in the right place it's the best food ever.

Llyren -> RE: Recipes (5/3/2007 12:10:40 PM)
Jaxbeachgirl has a lot of great ideas. Crockpots are really, really great to have, and the one with the removable crock is essential. I have two, a larger one and a smaller one. I use mine for roasts and things as well. I'll get a cheap pork butt roast, then set it in the crock pot and cover it with brown sugar and worchestershire sauce, perhaps some cider if I have it. Let that cook down till it's caramelized and falls apart. Serve some of it fresh, mix the rest with bbq sauce and let it simmer. It freezes well. You can have it with noodles, or pilaf as a more fancy dinner, or in tortillas with some salsa and lime and grilled onions as a sort of carnitas fajita. When I brown hamburger, I add my chopped onions, garlic, and red bell peppers to it when I'm browning it, then freeze the lot. Adding veggies stretches it farther. Sometimes I'll use the fatty drippings to cook tvp, and add that as well. In something like spaghetti sauce or tacos, most people don't notice the tvp. Your freezer is definitely your friend. If you make stock often, save the tops and tails of veggies you chop and stash them in a freezer bag to use when making stock with bones. Another thing I do is make up meatballs, or small meatloaves, brown them in the oven, then freeze them individually on a cookie sheet before popping them in a bag. They reheat easily, and you have an instant meal with some potatoes or rice or mac and cheese. Just remember: White flour and corn syrup are -not- your friends.

sintralgasub -> RE: Recipes (5/4/2007 7:26:30 PM)
WillowRain mentioned Super Suppers, We tried that last week and loved every meal we got from them! We will be back. It also gives you ideas of putting together your own meals. We have tried some things we wouldn't have come up with on our own. One other suggestion: get a grill -- so easy to prepare so many good meals on them. Wal-Mart has a great table top grill for about $30 - uses the small propane bottles. We've been impressed with how well it works. Used it tonight for some great steaks. Smoked porkchops are also great on the grill. sgs

jonathan -> RE: Recipes (5/12/2007 4:45:18 AM)
Ach, no lad! Ms. Sonnet Marwood had already weighed in and i have some great high tea recipes from Her. Upon request. Besides the basic Joy of Cooking, look for Salmon by Diane Morgan if She enjoys that fish, it's an A-Z on salmon, ISBN 0-8118-4212-6. And Will Cook For Sex, by Rocky Fino, ISBN 1-932173-51-X. No foolin', great breakfast & brunch recipes, very simple. The lamb recipe worked quite well for me last year. :-) i hope that my tardiness in response to this thread will not pass you by.

jonathan -> RE: Recipes (5/12/2007 4:53:57 AM)
Now that i've seen this thread, i think we need a new group here at CM, for the boys who love to cook. i have tons to share after a couple of decades, including the original NYC Lindy's cheesecake. C'mon!

lighthearted -> RE: Recipes (5/12/2007 8:15:56 AM)
one more magazine recommendation, I think its called simple meals or something like that. it's smaller, 7x7 I'd say, but the great thing about it is that it has recipes using the same type of meat more than once in a week, so if you bought the jumbo size to save $$$, you would have more than one way to prepare it.

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