Quote :

"EVOO"

Quote :

"produced a lot of smoke"

I know I've stated it on this thread about 47 times, but you should not sear with extra virgin olive oil. It's smoke point is around 245 degrees. The Maillard reaction which causes all the nice browning and carmalization which house the good flavors happens above 300 degrees. The reason you saw smoke is pretty obvious. If you try that again use straight up olive oil, the kind that isn't really green in color and save the extra virgin for use as a condiment or cooking veggies at a lower temp. When your oil hits it's smoke point you start producing a lot of nasty carcinogens too if you need another reason not to do it.

9/19/2005 9:09:01 PM

bttt, any other good recipes?

10/30/2005 2:46:56 AM

ha ha what a waste of EVOO

10/30/2005 10:26:38 AM

OK, so yesterday we had my wife's bd party.

I cooked these things:

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_548,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_24974,00.html
http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_31200_PRINT-RECIPE-FULL-PAGE,00.html
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_31331,00.html

Soup and risotto were exceptional. Try that. The rest were good, too.

10/30/2005 12:40:58 PM

Easy Turkey Spaghetti
(serves 2)

2-4 servings thin spaghetti noodles
2 servings (1 small jar) of marinara sauce
1 lb lean ground turkey
garlic powder to taste
italian seasoning to taste
grated parmesan cheese

Bring approx. 2 quarts of water to a rapid boil. While waiting for water to boil, simmer marinara sauce in a covered medium pot and brown turkey (seasoned with italian seasoning and garlic powder) in a skillet. Add noodles to boiling water and cook to preference (I prefer al dente). While pasta cooks, add cooked turkey to marinara sauce and continue to simmer covered. Drain cooked pasta. Top pasta with turkey marinara sauce and grated parmesan cheese.

11/6/2005 7:40:31 PM

and for after dinner:

1 bottle <$12 cabernet
1 c. sweet vermouth
1/2 c. sugar
1 c. apple cider
1/2 c. mulling spices

combine all ingredients and simmer slowly for 1 hour. strain. can keep in the fridge for up to 2 weeks in a tightly sealed glass container.

11/6/2005 8:54:59 PM

bttt

maybe it will inspire me to go grocery shopping at some point...

anybody got some good soup or chowder recipes?

12/27/2005 6:31:22 PM

I just cooked some Ramen...

ADDED:

1 egg
Chicken flavor packet
Garlic Powder
Lowrys Seasoning Salt
Tabasco sauce

mmmm mmm

[Edited on February 8, 2006 at 12:05 AM. Reason : .]

2/8/2006 12:05:17 AM

bttt

1/10/2007 9:10:26 PM

Pizza Sandwich

bread
pizza sauce
pepperoni
mozzarella cheese

Toast. I use one of those sandwich toaster (looks like a small george foreman just for sandwiches) because it seals it all in. Less messy

1/10/2007 9:42:22 PM

^ that would be really good if you put some hummus on it. You can either put it instead of sauce or under sauce.

1/10/2007 9:53:26 PM

london broil in a slow cooker:
1 london broil
1 can tomato soup condensed
1 can condensed cream of mushroom soup
worchestershire sauce (you're supposed to use a packet of onion soup mix, but I didnt have any)
cooked on low 10hrs
Came out very tasty.

Also made mashed taters, but didnt have milk so i used butter and mayo instead. Mayo gives it a very subtle tang, yum!

1/10/2007 11:19:36 PM

chili

1/10/2007 11:53:44 PM

chili

1/11/2007 2:25:24 AM

today I made something up with what I had.

ingredients

1 full pita bread
alot of cut mushrooms
some deli meat
salsa

put the mushrooms and deli meat in skillet and start to cook. Put in whatever you can find on them. Chili powder, pepper, salt, basil...whatever. Put in pita pocket. Then put the salsa in the skillet and heat till boiling. Add the same stuff you added to the meat and mushrooms. Add to pita.

awesomeness.

1/11/2007 3:21:43 AM

Last night I made pork loin ... fried it in a little butter (Smart Balance, not "real" butter...) to sear the outside then baked with some onion powder, cracked black pepper, a little garlic, and a little Lawry's

DAMN IT WAS GOOD

1/11/2007 11:23:52 PM

marinated some pork in hoisin, soy, sugar, black and white pepper, salt, mirin. took a few strips out and quickly stir fried them, saving the rest for quick meals. made 2 packages of the cheap ass ramen, threw away the seasoning packets (just want the noodles). made a glaze out of honey, oil and soy and tossed the noodles and sliced pork together. added an egg that just finished cooking with the heat of the noodles. so basically a quick 5 minute ramen meal with easy char siew (chinese bbq pork) and egg. delicious and ridiculously cheap

1/11/2007 11:39:49 PM

quesadillas:

cook chicken, cut up
mix together salsa and ranch dressing in equal parts
throw on tortilla w. cheese, cover with another tortilla, brown in skillet...very tasty.

1/15/2007 12:19:01 AM

Homemade portobello and smoked chicken ravioli in a sundried tomato madeira cream sauce

1/15/2007 1:27:41 PM

wow, that sounds sooo good

1/15/2007 10:54:02 PM

Stir fried chicken with vegetables, white rice, a banana, 1 liter of water.

1/15/2007 11:03:53 PM

i'm cooking tonight for lunch over the next few days

spiral pasta w/ mixed veggies (bought frozen and steamed them) with parmesean cheese on top

holla

its plain but its yum

1/15/2007 11:09:20 PM

ziti, baby

[Edited on January 15, 2007 at 11:14 PM. Reason : ]

1/15/2007 11:13:48 PM

not a goddamn thing. I had taco bell for dinner.

I dont feel well

1/16/2007 12:00:08 AM

Made some chicken parmesan ... which isn't quite right, because I didn't use any parmesan

dipped chicken cutlets in egg/milk mix, pressed in bread crumbs, browned in oil for like 5 seconds on each side, then put in a baking dish. Spooned about half a jar of 4-cheese Bertolli spaghetti sauce ... mostly under, but some on top. Each piece of chicken got a slice of provolone, a little more sause, and a little bit of shredded cheese. 4 pieces of chicken baked for 30 minutes ... DAMN it was good, and it's even good after being cooled and reheated twice.

1/18/2007 8:11:31 PM

Brownie Soup ~ not real sure where the name came from, but the recipe is my Granddaddy's

1lb lima beans (frozen or dry)
1lb ground beef
1 - 2 cans of diced tomatoes
optional:
1 packet Lipton's Onion soup
Montreal seasoning

Simmer the lima beans in a pot of water with salt, pepper, and butter for a few hours, until the beans are mushy (personal preference, but the mushier the better)
Brown 1lb of ground beef - season with Montreal and Lipton's Onion Soup packet to taste
Pour ground beef and can (or two) of tomatoes in with the beans
Simmer for another hour or so.

Can be done in a crock pot as well, but I usually cook it on a Saturday. Makes enough to eat off of/freeze for about a week or so.

1/18/2007 8:27:36 PM

Not sure if I should call this bbq, but it's damn good - it's a crock pot recipe I came up with basically by accident when I was experimenting with spices

pork loin - whatever size you want - I usually get somewhere around 3-5 lbs. Trim as much fat as possible. Cut it into pieces not more than an inch thick - cooks more evenly and easier to shred. You can use the cheap cut ... in fact, I think it's better ... no need to buy tenderloin unless you're just lazy and don't want to do the trimming yourself. You can use loin chops, but they tend to be too thin and don't cook the same.

Liquid: lime juice and apple cider vinegar, 2:1 ratio - enough to cover the bottom of the crock maybe 1/4" ... add more if you want, just keep the ratios the same.

Powder: roughly 2T of curry powder, then add some coarse black pepper (the fine stuff doesn't have enough flavor), Lawry's, chili powder, and paprika ... I guess 1-1.5 tsp of each? ... I don't measure.

As you layer the pork, sprinkle the powder on top. When you're done, splash a little lime juice on the topmost piece.

I use my little crock which cooks on a medium heat. About the time you really start smelling it (for me 4-5 hours, the pork's almost done) go and break the pork into smaller chunks. If you did things right you'll think there's WAY too much liquid. Let it simmer another 2-3 hours, then shred. You'll see the pork has absorbed the excess liquid. Pour a couple T of apple cider vinegar in, stir, and give it another 15 minutes or so.

At this point, I think it's done. However, my husband disagrees. He likes sauce. You can just use whatever bbq sauce you like, or you can do what I do:

- 50% off-the-shelf sauce
- T worcestershire
- T brown sugar
- 1-2 T A1
- more chili powder (or chipotle chili powder, which we like) to taste

pour the sauce in, STIR WELL, and let it simmer another hour.

It's tender, it's AWESOME when hot, and it's still good cold. When reheating it's best in the crock (give it about an hour to warm) but you can do it over the stove or microwave if you're lazy - microwave tends to make it chewy. Don't forget to add a little more liquid (lime juice, vinegar, or the sauce) when reheating.

3/16/2007 6:49:58 PM

Lemon-Pepper Pork Chops

3/16/2007 7:08:10 PM

My spaghetti sauce over some noodles...the best thing ever.

Basic recipe (I don't measure things, so I'm guesstimating on measurements.)

2 cans diced tomatoes...I get the Delmonte brand with the basil garlic and oregano.
1 can tomato paste
1 fresh tomato, in large chunks
1 fresh bell pepper, diced
2 tablespoons italian seasoning
2 tablespoons Worsestershire sauce
1 tablespoon apple cider vinegar
1/2 cup Thomas's Sauce (sold over with the marinades in the grocery store)
Splenda to taste

*Optional* 1 small jalepeno and a dash of Texas Pete for spice

Put all ingredients into pot and bring to a boil. Then turn the heat down low and simmer covered until the bell peppers are tender (usually about 45 minutes). Make sure you keep it stirred.

Note: I don't eat meat, but I have been told this sauce is awesome with meatballs.
_________________________________________________________________________________

The chili I make is also great.

1 can diced tomatoes
1 can of the Savory Sides with the pinto beans
1 can pinto beans
1 can corn
1 pack of chili seasoning

Simmer for 2-3 hours. Serve topped with shredded cheese. Simple but so good.

3/16/2007 9:21:31 PM

blackend mahi


gas oven + cast iron pan+ exhaust hood + butter +blackening seasoning

and you're done

3/16/2007 10:56:33 PM

bttt

10/25/2007 1:44:21 PM

1/4 bag of tator tots...preheat oven to 450- get a thin dark cookie sheet...after 8 minutes turn the tots

cook another 7 minutes

10/25/2007 1:53:00 PM

Chorizo dip

Chop 1 or 2 chorizo sausage links into small pieces. Brown them and keep some of the leftover juice.

Put juice and meat into bowl. Sprinkle the top generously with mozzarella cheese. Goes great with tortilla chips or with warmed flour tortillas.

10/25/2007 3:10:49 PM

my bf made lasagna. sauce, beef, cheese, lasagna, voila

10/25/2007 5:25:26 PM

salmon

10/25/2007 5:53:06 PM

I made sausage gravy....
browned half a package of sausage, put in on a plate of papertowels to drain, added a little extra butter to the pan, whisked in 3tblsp of flour or so, cooked till golden brown, whisked in milk, let simmer while stirring, then put the sausage back in. I also added salt, pepper, and some fresh thyme and sage to give it a little more sausage flavor.

biscuits were from a can, but it was quick and easy.

10/27/2007 11:23:04 AM

I'm making me some pumpkin pies out of real pumpkins..not can pumpkin. However i am using can evap milk

10/27/2007 8:43:54 PM

Orange glaze chicken and green beans from Betty Crocker's Cooking Basics. I highly recommend the book if you are a cooking noob like myself.

10/27/2007 10:33:06 PM

1 x Fresh chicken, whole, split down the breast
1 cup E. NC BBQ sauce
1 x Lots of time

Place chicken breasts up and BBQ for an hour, turn over, BBQ 45 mins. to an hour.

If you did it right, you'll have juicy BBQ chicken that's tender to the bone. If you didn't do it right, you haven't lived in NC long enough.

10/27/2007 11:42:55 PM

this thread is awesome, I love cooking even though I'm not that good.
there is a smoked mozzerella penne pasta at Whole Foods that is amazingly delicious and I want the recipe but can't find it anywhere. so if anyone knows...


and tonight I just had spaghetti and asparagus but I'll post new recipes in the future for sure.

10/28/2007 12:47:22 AM

Does anyone know a good recipe for spicy Asian noodles? I've tried a few different things, and I haven't been able to figure it out yet. The noodles are never as good (I'm not sure what kind they use), and the sauce is either too spicy or too bland.

I'm looking for a substitute for

11/14/2007 10:11:41 AM

^no idea, but the other day I made crockpot chicken and brown rice.

2 c broth
1 can cream of mushroom soup
1 c brown rice
3 chicken breasts
poultry seasoning, salt, pepper

cooked on high 3-4 hrs (or low 6 or so hours)

After it was done I turned the heat to "keep warm" and added some chopped broccoli and grated some velveeta into it (and added a lil more water cause it was getting a little dry).


I'm going to try making hummus tonite, so we'll see how it goes.

[Edited on November 14, 2007 at 10:43 AM. Reason : sf]

11/14/2007 10:39:31 AM

^^ try fresh noodle.

chopped garlic
chopped fresh chili (if you want it hot)
oyster sauce/fish sauce/sugar
fresh basil
your choice of meat/veggie (tomato/bell pepper)

11/14/2007 11:02:26 AM

the noodles they use are rice noodles

that's probably the difference

11/16/2007 3:41:02 PM

I bought rice noodles, and they were the worst of any I've tried. Is there more than one kind of rice noodle? The ones I bought were clear and came in a big block. The ones in the box are light brown and less chewy than the rice noodles.

11/16/2007 3:52:03 PM

just made an orange-pineapple stirfry:

stir fry an onion (in fine slices), three cloves of garlic (minced), and 2 tsp brown sugar in whatever oil you prefer until the onions are golden brown and soft, then add 2 tsp of white vinegar and cook for another 2 minutes or so. take all that out and set aside, reheat the wok. stirfry bout half a pineapple (chopped into bitesize chunks) with the orange juice (i just fresh squeezed one) for bout 2-3 minutes, then add the onion mix, stir it up, and set all of that aside again.
reheat the wok, and add a little bit more oil. toss in a handful of firm tofu cubes that have been stirred with the grated rind of the orange, cook until golden brown. do that again with another handful of cubes (i used bout half a package of tofu overall). drain all the tofu on paper towls.
mix tofu with pinapple/onion mix in the wok to heat through, then season and serve! it is very delicious and fruity.

11/19/2007 4:26:37 PM

chicken soup

its one of the only things i can cook without a recipe

11/19/2007 6:07:16 PM

i cut chicken breast into small pieces and put it in a pan with ranch, italian, and some hot sauce

then i drain that and put it on a tortilla and cover it in shredded cheese...then i fold over the torilla

its soooooooo goodddddddd

11/19/2007 6:09:16 PM

Best London Broil Recipe:

my family has mastered this art. London broil goes on sale at food lion for 50% off sometimes. Its best to get a THICK one. the thicker the better. Its a cheap cut of meat, but properly prepared is better than roast beef.

1st - Marinate the thing for no less than 24 hours (i like to wait a couple days or a week even)

Marinade:
Teryaki Sauce (about 3/4 of a bottle of kikomans)
Maple Syup (about a cup)
Garlic to taste
Jack Daniels

2nd - Grilling - Pittsburg style, i suggest this method for any steak. blackened crust, warm center.

Get a cast iron skillet. heat the skillet on your stove on max heat. get the thing as hot as possible. TAKE IT OUTSIDE. then put a coating of olive oil on the meat and throw it on. Let each side blacken for about 2 minutes and then take the whole thing and either put it on the grill or stick it in the oven at 300 until the center is cooked to taste.

The goal is to get a blackened crust with a warm pink center and cut it in the thinnest strips you can.

I serve mine with rosemary red potatos. (quartered, boiled, then baked with butter, FRESH rosemary, garlic, salt, pepper) and also asparagus (sauteed in butter with bread crumbs)

enjoy!

11/19/2007 6:48:13 PM

Not dinner, but i made an indian rice pudding

1quart half and half
1 cup whole milk
1/4 cup basmati rice
1/3 cup sugar
1 tsp cardamom
1/4 tsp cinnamon
1/4 tsp clove
1 cup golden raisins

-Bring milk and half and half to a boil over low heat (to avoid scorching)
-Add rice and reduce to a low simmer.
-Simmer for 1-2 hours until milk thickens significantly (rice will be overcooked, its ok)
-Add sugar, raisins and spices. Cook another minute or teo until sugar is disolved
-Serve warm or chilled.

*pistachios and/or toasted almonds make a great garnish

11/20/2007 12:15:41 AM