Cooking 101

[Myshel]

Who loves to cook? Most of you know I'm a Chef. I would love to share my knowledge and recipes if anyone is interested in learning. I also collect family recipes, anyone want to share? Post your questions!

[Edaarin]

I mooch dinner off of the girls across the hall...one of them is a pretty good cook. Other than that it's the dining hall or order out, hence my enormous food bill :(

[Souzy]

I don't love it, but I don't mind it. I cook, cos well, nobody in this house can cook. My older sister and my mom can cook though. So when I go visit them both, I make them cook for me. Oh and my sister-in-law Maria can throw down. My brother lucked out when he married her. She on the other hand, loves to cook. Her whole damn family loves to cook. It's prolly a Greek thing, I dunno. Anyway, share away Myshel. I like trying out new things.

[Skirmisher]

You need another option for us who like to dabble in cooking but claim no expertise:bouncy:

Edited to add its sad but my brother in law cooks WAY better than I do.

[Edited on 3-28-2004 by Skirmisher]

[Soulpieced]

Edited to add its sad but my brother in law cooks WAY better than I do.

.

So start practicing and make me a sandwich.

[Myshel]

Originally posted by Skirmisher
You need another option for us who like to dabble in cooking but claim no expertise:bouncy:

Edited to add its sad but my brother in law cooks WAY better than I do.

Even if you dabble you can love it, thats how most people get started in cooking.

[Edited on 3-28-2004 by Skirmisher]

[Skirmisher]

Good thing you didnt put the "bitch" part in there or I would have to hurt you very...very badly.:grr:

I can cook darnit! I just don't chose to all that often.

So there.

[Trinitis]

Originally posted by Myshel
Who loves to cook? Most of you know I'm a Chef. I would love to share my knowledge and recipes if anyone is interested in learning. I also collect family recipes, anyone want to share? Post your questions!

The Goatcher Men Ribs :

1 pack of boneless ribs (pork or beaf)

3 bottles of BBQ sauce (Brand of choice, but make sure they are three different flavors. I prefer JD's Grillin Sauce.)

Limon Juice


Pre-heat oven to 300 Degrees. Place thawed ribs in the bottom of a glass or metal pan (cake pan? Something deep.) Squeeze some lemon juice over top of ribs, salt and pepper ribs. PLace tin foil over top of pan and cook in over for 1.5 hours.

While ribs are cooking, combine all three BBQ sauces in pot. Heat and add limon Juice. This causes the flavors to blend, and the limon juice removes the "ketchupy" flavor you get when mixing more then one type of BBQ Sauce. Keep warm on stove.

After 1.5 hours, remove ribs from oven. Remove Tinfoil and save. Remove ribs from pan, place on tinfoil, and drain pain. Place ribs back in pan, pour BBQ over top of ribs, making sure to cover all of them. Replace tinfoil, put back in 300 degree oven for another 1.5 hours.


This was something passed to my father, who then passed it too me. It makes the best damn ribs I've ever had. After the second 1.5 hours, they literlly fall appart when trying to remove from pan. Everyone will love these If the right BBQ sauce is used (which is really a preference thing).

[Edited on 3-28-2004 by LordAdredrin]

[Myshel]

My ribs are a bit different, because I make them for the restaurant, but we are packed on rib night, so you might want to modify it abit. Remember alot of personal taste is what you grew up with. Your Dad's recipe will always be the best.

Layer Ribs in a large roaster, salt, pepper and add beef base (a few beef boullian cubes. Add sliced onions over the top and almost cover with water. Cover pan with foil and bake 350 for a few hours until you stick a fork in them and they are tender.

Last 1/2 hour of baking, make BBQ sauce.


* Exported from MasterCook *

Spicy Country Barbecue Sauce


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons salad oil
2 medium onion -- minced
1 16 oz tomato sauce
1 cup brown sugar
1/2 cup white vinegar
2 tablespoons worcestershire sauce
8 teaspoons chili powder -- more or less to taste
4 teaspoons salt
1/2 teaspoon dry mustard

In sauce pan over med. heat, in hot oil, cook onion until tender, about 5 min.. Add remaining ingredients, heat to boiling, stirring constantly.

Drain off broth and cover ribs with sauce.

[Ardwen]

Uh oh recipe time!

she has billions of em ya know, and damned they are all good

Ardwen
Cooker of Shrimp

[Betheny]

I love cooking, it's the cleaning up that sucks.

[Myshel]

Originally posted by Maimara
I love cooking, it's the cleaning up that sucks.

Me too Beth, BUT my deal since everyone wants me to cook for them is, I cook you clean.

[Ardwen]

Thats why ya hire buspeople and dishwashers

Ardwen
Cooker of Shrimp

[DeV]

Im the type of person that can't cook very well, and doesn't really want to learn. I can survive off of ramen noodles and grilled cheese sandwiches. Anything really as long as I keep my figure at size 6. Other than that, I surround myself with people that can cook, and if Im dating someone they must be able to cook well. Works out good.

[Silverona]

I love to cook when I have someone who appreciates it, my girls usually turn up their noses at my better efforts. One of my favorites is egg rolls, oh, and I have a very innexact way of cooking, so here goes:

You'll need a couple packages of egg roll wraps and a wide variety of vegies (make sure you have mushrooms, broccoli, carrots, celery, cabbage, and any others you feel like throwing in) and a couple cubes of extra firm tofu. Sometimes I use small shrimp as well.

Chop all the veggies very small, and the tofu in small cubes. Heat a wok or large frying pan with extra virgin olive oil, add a large variety of italian spices, a little old bay, garlic, sautee the spices in the oil for a minute, then add the veggies. Add soy sauce and tofu (the tofu's even better if you cook it for a bit first in a frying pan and get most of the moisture out, add the same seasonings to it) and stir fry till the veggies are cooked but not overcooked.

Heat the oil, get a dry plate for the egg roll wraps and spoon some vegies onto the middle, fold one side ontop, pull both edges over, roll and seal the tip of the last side with one fingertip dipped in watter. Deepfry them in the oil (I know, not the healthiest) untill they're golden, shouldn't take long if the oil's hot, take out and drain on paper towls.

It's great to keep some of the stuffing and stuff mushrooms with it, take the stems out of the muchrooms, coat a frying pan with olive oil, place the muchrooms with the had down, stuff with a spoonfull of vegies, sprinkle some cheese on top.

Yum! Now I want to make some, I'm gonna have to go grocery shopping!

[Myshel]

Simple Fried Fish

Fish fillet of your choice, Grouper, Talapia, whatever.

1 can of beer
couple of shots of tabasco
1 Tablespoon of baking powder

Seasoned flour (garlic powder, seasoned salt, pepper)

Mix the beer batter and seasoned flour in separate containers

dip fillet in beer wash, then in flour.. repeat

Drop into hot oil (350 degree) Fry until golden brown and the fillet floats. If your pan frying, until it flakes.

[Myshel]

This is the south, so you can't have fried fish without Hush Puppies, for yankee's skip this post.

Hush Puppies

2 cups of buttermilk self rising cornmeal
1/2 cup of flour
1/4 cup of minced onion
1/4 cup of minced green peppers
1 to 2 cups of milk
couple of shots of tobasco
1 egg
1 teaspoon of sugar

Mix cornmeal with the minced onions and peppers, sugar and 1/2 cup of flour.
To one cup of milk add the tobasco, and beaten egg.
Pour in cornmeal and mix until thick, adding more milk if needed.
The batter must be able to be rolled into a ball with a spoon.
Dip a tablespoon in the hot oil (350) and then dip into batter and it will slip off easily into the oil. Cook until golden brown, about 4 min - 5 min. halfway though turn them.

[Edited on 3-28-2004 by Myshel]

[Anebriated]

Im a great cook, i get the water up to the line on the cup o noodles with precision...


Ardwen
Cooker of Shrimp

bubba...

[HarmNone]

I love to cook. My mother hates it, and always has. Therefore, I do all the cooking around here. :)

Here's one for you that is easy and delicious:

NEW ZEALAND CHICKEN

1 1/4 cup honey
chicken (you can use breasts, thighs, legs...whatever)
1 small jar American mustard
2 tsp curry powder
Dash of ginger
Dash of salt
Dash of pepper
1/2 cube margerine (or butter)

Mix all ingredients and heat until margerine melts. Pour over chicken and bake at 325 degrees for one hour, or until chicken is tender and thoroughly cooked.

HarmNone

[Drew2]

Originally posted by HarmNone
I love to cook. My mother hates it, and always has. Therefore, I do all the cooking around here. :)

Here's one for you that is easy and delicious:

NEW ZEALAND CHICKEN

1 1/4 cup honey
chicken (you can use breasts, thighs, legs...whatever)
1 small jar American mustard
2 tsp curry powder
Dash of ginger
Dash of salt
Dash of pepper
1/2 cube margerine (or butter)

Mix all ingredients and heat until margerine melts. Pour over chicken and bake at 325 degrees for one hour, or until chicken is tender and thoroughly cooked.

HarmNone

What the... I'm totally making that this week.

Oh, and lucky me, I got the cooking gene from my mexican side... so I can cook.


About how many chicken breasts does that mixture cover?

[Edited on 3-29-2004 by Tayre]

[Satira]

I love to cook and I'd most definitely say I'm pretty good at it. Ask ThisOtherKingdom.

I don't share recipes. Mostly because I don't follow recipes, and usually change something everytime I cook.

Typo!

[Edited on 3-29-2004 by Lady Satira]

[MPSorc]

Heh, i love to cook, but if someone does it for me i don't mind doing the cleaning, since i came to korea this time i have had to cook my own meals instead of forced to the chow hall, well after a couple months here my wife finally asks me how well im eating since i have to fend for myself, i told her i ate chicken, brocoli alfreado with linguini noodls, few days later lazagna, steak and potatoes a few days, ribs a few days, a few stews and ouple pots of chili, she said where are you eating i said im cooking, she said where you get the recipies, i said i made them up and they are damn good, she said i didn't know you knew how to cook anything other than breakfast, i said well you always start before i get home from work so you never asked me to cook, then she screamed at me, you are soooo going to cook when you get home damnit.

we have been married for 6 years now, i hate when my good things get figured out.

[Nakiro]

I'd love to cook. In fact, one of my dreams as a future business owner would be to open up a resturant or catering service.

Myshel, how'd you get started in cooking as a professional?

[HarmNone]

Originally posted by Tayre

Originally posted by HarmNone
I love to cook. My mother hates it, and always has. Therefore, I do all the cooking around here. :)

Here's one for you that is easy and delicious:

NEW ZEALAND CHICKEN

1 1/4 cup honey
chicken (you can use breasts, thighs, legs...whatever)
1 small jar American mustard
2 tsp curry powder
Dash of ginger
Dash of salt
Dash of pepper
1/2 cube margerine (or butter)

Mix all ingredients and heat until margerine melts. Pour over chicken and bake at 325 degrees for one hour, or until chicken is tender and thoroughly cooked.

HarmNone

What the... I'm totally making that this week.

Oh, and lucky me, I got the cooking gene from my mexican side... so I can cook.


About how many chicken breasts does that mixture cover?

[Edited on 3-29-2004 by Tayre]

It will handle two large ones or four average ones easily. :)

HarmNone hopes you like it

[Hanksbane]

i used to fear cooking until I started working at a Chinese restaurant. One day I asked the owners to teach me how to cook and bam I became a cook. Once I realized that cooking is not that bad I started cooking other things and now I love it.

One day I hope to open my own place, but thats far off.

Hmm..I have a craving for this and its simple

Breaded Buffalo Wings

Chicken Wings (I use about 20 wings, both the drumette and wing part)
about 2 cups of flour
2 eggs
1 cup water
1/2 stick butter (i think thats 4 tablespoons)
1 cup hot sauce (I use Franks Hot Sauce)
tabasco sauce
cayenne pepper
jalepeno peppers (optional)
salt pepper
frying oil (vegetable, canola, peanut)

get the sauce ready
in a small pot melt butter with the hot sauce, add about 1 tsp of cayenne pepper and tobasco sauce (up to you how much)
if you want to add peppers, slice the peppers and add to sauce. (remove seeds if you don't want it that hot...ps. when handling peppers do NOT touch your eye without washing your hands, it sucks trust me)

Breading the chicken
In a dish pour about a cup of flour
separate dish crack two eggs and water, mix well
and in a third dish another cup of flour this time seasoned with salt and pepper

dredge wing in first dish of flour, shake off excess flour, coat in egg wash, then dredge through second flour mixture. Repeat for each wing.

cooking the chicken
If you have a fryer place wings in fryer (do not over fill fryer) and depending on your oil temp, wings should be done in 10-15 minutes. Wing should be golden colored.

If you just have a deep pan, fill the pan about half way with oil and heat. Watch it carefully you don't want it to start smoking. If you have an oil thermometer you want the oil around 350 degrees. Test by dropping a few specks of floor in the oiol. If it sinks, then its too cool, if its instatntly starts to scook, yer good to go. place chicken in oil and cook for 6-7 minutes on each side.

Place wings on paper towel to drain (or better yet a wire cooling rack with paper towels underneath)

Now take a large plastic sealable container and place wings in it. Pour sauce into container (pour some of the sauce in a separate dish if you want extra dipping sauce) sealthe container well and give a couple of shakes to coat the wings. Do not over shake or the breading may come off.

Pour yourself some ranch or blue cheese, eat up and watch a game or something.

Simple.

[Galleazzo]

Heh, when I got married I didn't know shit for cooking. I could pour milk over cereal and that's it. But I got home from work 2 hours before my wife did so I figured it was my job to cook.

Anyway she had this great thing. It was called a "cookbook." Betty Crocker standard. It had all these recipes and shit. Told you to mix this exact measurement with that exact measurement and put the sucker in an oven at 350 for 30 minutes. Pull the stuff out, eat it.

You have to be pretty braindamaged not to do it.

[Myshel]

Cooking is a science and Galle is right, if you can read, you can follow a recipe. You can call yourself a cook when you can look at something and change it a bit to suit your personal tastes. When I cook I use a recipe for something new and keep a pencil handy to note my changes in case it comes out fantanstic, so I can duplicate it again.
My training was the apprenctice method. I've always cooked, starting at my Mom's knee when I was a kid and then I worked in restaurants under some great chefs. When I got married and became a stay at home Mom, I spend years making great food and entertaining. I become involved in my church, where we put on these wonderful Greek Glendi's every year, feeding 10,000 people over a 3 day spand.
I was selling real estate, but I really didn't enjoy it, so when my partner quit I decided to become a personal chef. I would go into peoples homes and cook for them. It was a wonderful business, I LOVED it. I did take some courses for that, but really didn't teach anything I didn't already know, but I did get some impressive certificates.
Then my hubby decided to buy a restaurant. We did and now I'm the chief cook, manager, bottle washer and anything else that needs to be done. Be;ware restaurant business is very hard, I put in 60 plus hours a week.
I really miss the personal cheffing, it was the most rewarding, and one day when the restaurant is doing great I will return to that. I do love the restaurant, is a great business and we have beaten the odds, we made a profit the first year, BUT we poured it back into it.

[AnticorRifling]

I don't use recipes I was taught to cook by the taste method. That and learning what spices and flavors blend together. I make some mean pasta dishes and steaks but I like to bake more than cook. Wife does the cooking, I do the baking and cleaning.

[Betheny]

I used to do the "I cook you clean" thing when I lived with my parents, it worked out well. But since then, it doesn't work. Now, I don't really mind cleaning up, because I live with someone that cleans up as well.... so it isn't like I'm cleaning up for 3 people. And, teflon > all, it makes washing dishes so much more happy and fun.

Also <3 dishwashers.

[AnticorRifling]

Originally posted by Maimara
I used to do the "I cook you clean" thing when I lived with my parents, it worked out well. But since then, it doesn't work. Now, I don't really mind cleaning up, because I live with someone that cleans up as well.... so it isn't like I'm cleaning up for 3 people. And, teflon > all, it makes washing dishes so much more happy and fun.

Also <3 dishwashers.

I'm one of those people that washes the dishes before I put them in the dishwasher. I soap, hot water and scrub every piece before it goes in the dishwasher. Drives my wife nuts. But the way I figure it what if you need that dish before you've run the dishwasher? It's ready to go. :cool:

[Valthissa]

I love to cook.

ingrediants matter.

access to a small local market that sells almost nothing but meat, vegetables, cheese, sushi, and fresh bread makes me seem to be ten times the cook I really am whenever we have company.

it's simple things like roasting carrots or asparagus that seem to please our dinner guests the most - that and really simple desserts like creme brulee or chocolate mousse.

A/Valth

[AnticorRifling]

Originally posted by Valthissa
I love to cook.

ingrediants matter.

chocolate mousse.

A/Valth

Adopt me. I eat alot but I'm good for physical labor.

[Parkbandit]

Myshel, my darling:

Anyone who boils ribs as a method to cook them, needs to have their IG Husband killed repeatedly with a fork until tender.

The only way to truly prepare ribs is slowly cooked/smoked. Dry rubbed first, then wet. Anything else is simply unacceptable.

[AnticorRifling]

I'm so ashamed! Falgrin, the adopter of Anticor, just said he likes to dry rub his meat!

[Parkbandit]

Originally posted by AnticorRifling
Wife does the cooking, I do the baking and cleaning.

Anticor is the kitchen bitch... hehe...

It would be even funnier if I too didn't have those tasks. :sniffle:

[Parkbandit]

Originally posted by AnticorRifling
I'm so ashamed! Falgrin, the adopter of Anticor, just said he likes to dry rub his meat!

I KNEW someone would comment.. which is why I left it :P

[Parkbandit]

Originally posted by Myshel
Cooking is a science...

My favorite cooking show is "Good Eats". He not only tells you why you should do things, but the science behind the reason.

Great show.

[Hanksbane]

Originally posted by Parkbandit

My favorite cooking show is "Good Eats". He not only tells you why you should do things, but the science behind the reason.

Great show.

A.B. rocks!

[Killer Kitten]

Pittsburgh Potato Salad

1 10 lb bag of potatos
1 dozen jumbo eggs
2 bunches celery
1 large jar Miracle Whip

Wash the potatoes and celery. Dry the celery off, toss the potatos into a pot of water and boil them. Potatos are ready when you can stick a fork in 'em.
Hard boil the eggs, ten minutes at a boil should do them fine.
Peel the potatos and cut them into bite sized chunks. Peel the eggs and cut them into smaller bites, maybe 3/4 inch chunks. Cut off and discard the leafy part of the celery, and cut the stalks into slices 1/4 to 1/2 inch thick.
Toss your celery slices and potato and egg chunks into a bowl. Stir in Miracle Whip until the texture appeals to you. (Some like a really creamy potato salad, others prefer it drier.) Chill and serve.
Feeds a decent sized picnic.
Some folks like to add onions or seasonings, I prefer to sit those out separate and let people fiddle with it themselves.
The key ingredient is the Miracle Whip. If you use Hellmans it just doesn't get that down home Pittsburgh flavor.

[Galleazzo]

Best cooking show is Rachael Ray's 30 Minute Meals. She makes really great stuff in 30 minutes or less and I use a lot of her recipes. She puts them on the Food Network website too. I learned techniques I never knew before.

After a long day I'm beat, so if I can make a huge great feast in 30 minutes and not a lot of fuss I'm down with that. I got a cast iron grill last night and some chicken breasts, so I'll butterfly them and grill them with lemon and ginger, whip some pico de galla salsa on the side with blue corn tortillas, finestkind.

[Ylena]

Gary's embarked on the big low carb adventure, so if any of you have interesting low carb recipes, I'm all ears.

Though, not the kind where you cook cauliflower until it's utterly mushy, whip it, and pretend it's mashed potatoes. Yuck. That seems to be mostly what I'm finding when I search.

[Ardwen]

Bet thats high in fiber though Ylena

snicker

[Myshel]

Originally posted by Parkbandit
Myshel, my darling:

Anyone who boils ribs as a method to cook them, needs to have their IG Husband killed repeatedly with a fork until tender.

The only way to truly prepare ribs is slowly cooked/smoked. Dry rubbed first, then wet. Anything else is simply unacceptable.

My darling,
When I do ribs at home I do smoke them but when I do ribs for 50, we do it the most economic and fast way. My ribs are very tasty and they sell out every Sat. night, MANY people telling us that our ribs beat the steak houses (that smoke their ribs) anyday. Its the sauce and the tenderness of the ribs that matter, and believe me mine fall off the bone.
Smooch

[Galleazzo]

Heh, I feel like a whipped dog this morning. Guess I'm gonna order a pizza tonight. Shop on the corner does a primo Neapolitan for cheap too.

[Myshel]

I was asked in the game to post some more recipes so here's one thats easy and will impress the family.

Chicken Oregano

1 cut up chicken
5 large baking potatoes
4 Lemons juiced
Olive Oil
Salt and pepper
3 cloves of garlic - pressed or minced (or a tablespoon of garlic powder, its not as good, but in a pinch)
oregano or italian seasoning (I personally love italian seasoning more than the oregano, but oregano is traditionally the recipe, I got from my greek mother-in-law)

Preheat oven to 400
Peel and quarter potatoes in long lenghts, Put in a large bowl and put in the chicken. Dribble with olive oil until well coated. Pour on the juice and the garlic, Salt, oregano about 1 Tablespoon of each or to taste and half that much of pepper, or to taste. Mix with hands until everything is well coated. Then layer the potatoes in a large roasting pan and then the chicken on top, skin side up. Sprinkle one more time with a bit of oregano and I like to sprinkle paprika for color.
Roast uncovered for an hour, check after 45 min. to make sure the chicken isn't getting to done and move the potatoes around.
After an hour remove the chicken and cover to keep warm. Roast the potatoes under the broiler for 10 min. to brown.
Add Salad and bread, you have a country style greek dinner.

[Myshel]

For Mom

This is a great easy cake anyone can make for Mom on Mothers Day. Its a big seller at our rest. and NO ONE can tell its base is a cake mix. BTW if you are going to use a cake mix always get Duncan Hines and make homemade icing as thats where someone can tell the difference.


* Exported from MasterCook *

Cinnamon Pound Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package Duncan Hines Golden Cake Mix
1 package instant vanilla pudding and pie filling
4 large eggs
1/2 pint sour cream
1/2 cup Oil
topping
3/4 cup brown sugar
2 teaspoons cinnamon

Mix above ingredients together except topping

combine topping

Sprinkle 1/4 of cinnamon mixture in bottom of bunt pan. Put 1/3 of cake mixture in pan - then another 1/4 part of cinnamon then 1/3 of cake mix. 1/4 of cinnamon and then rest of cake mixture and end with 1/4 of cinnamon on top. Cut through with knife. Bake at 350 for 45 to 50 min. rotate 1/2 way through baking.

[Myshel]

Coconut Cream Pie

I'm all for short cuts. Marie Callendar has the best frozen pie crusts if you don't want to make your own, so that said I'm posting my recipe for pie crusts and the best Coconut Cream Pie out there! If you have a great recipe for Coco. Cream Filling post it as its one of the recipes that I collect.

Coconut Cream Pie

2 1/2 cups of milk
3/4 cup of sugar
1/2 cup of milk
1 teaspoon of vanilla
2 Tablespoons of flour
2 Tablespoons of cornstarch
3 egg yolks
2 cups of coconut

Put 2 1/1 cups of milk in saucepan. Sprinkle 3/4 cup of sugar in the milk. Place on burner.

Whisk egg yolks, vanilla and 1/2 cup of milk together until blended well. Whisk corn starch and flour into egg yolk mixture.

Bring milk and sugar to a boil (DO NOT STIR). Once it boils almost to the top of the sauce pan, add egg mixture all at once and whisk till blended. Lower heat and whisk constantly until thick (about 10 min.)

Add one cup of coconut to pudding mixture - pour into a coconut lined pre baked pie shell (cooled) and top with a bit more coconut. Chill.

Pie Crust

Double crust

2 cups of flour
3/4 teaspoon of salt
1/3 cup butter (unsalted)
1/3 cup crisco chilled
1/2 cup of water

Shift flour and salt into a med. bowl. Add shortning and using fork or pastry blender cut in shortning until it resembles coarse crumbs wwith a few pea-sized bits. Stirring with a fork gradually add (cold) water until dough holds together. Divide and Press into disks and wrap dough in plastic, chill for 1/2 hour in the fridge.

Alternate method, which is the method I use. Put Salt and flour in a food processor, pulse a few times. Add butter and shortning and pulse a few times until you get the course crumb. Pulse as you add the water until it forms a ball. Pop in to plastic wrap.

This recipe makes two disks for a 8 or 9 inch double crust pie or two single crust. Or one 10 inch single crust pie.

To get a pre baked crust that doesn't get soggy this is tricky but works big time.
Preheat your oven to 400 and have two pie tins of the same size and a cookie sheet. Roll your dough out and place in one tin. Spray the bottom of the second tin with cooking spray, fit the tin inside the first tin. Invert (up side down) and place on the cookie sheet, bake for 15 min. Remove from the oven and carefully remove the top tin. (they are still up side down) Put back in the oven until the bottom browns (about five min.) Keep a close watch.
Take out of the oven and replace the tin over the crust. Flip it and remove the tin on top. Let cool. Perfectly baked Pie crust.
If you are using a store bought pie crust this method works too.

[Galleazzo]

Oh, man, that chicken recipe sounds great. I'm gonna try it.

[Sweets]

I love to cook but I can't bake worth crap. My favorite is butter chicken. There is a package of season I get from the grocery store, add it to puree tomatoes and heavy cream. Add the chicken. YUM!

I miss living in Vancouver because you can find more of the ingredients that I like in the specialty shops. It's hard to find rice paper and wasabi in back water Nova Scotia.:lol:

I am making that rib recipe by the way. POST MORE!

[Nieninque]

Im gonna try and cook Paella for friends...anyone know a good way to do it?

[Myshel]

This is a good recipe for Paella and not as difficult as it looks.

You need a very large frying pan or a paella pan, if you don't have one then do the sauteing in a regular fry pan and then placing in a large shallow dutch oven.

Paella

1/2 cup olive oil
1/4 t. crushed red pepper flakes
1 2 lb chicken cut up
1/4 t. thyme,
1/2 lb.Chorizo
kosher salt, pepper to taste
2 large onions peeled and sliced
1 10oz. frozen peas
3 garlic cloves, crushed
3 red peppers, cut into rings
1/4 smoked ham, diced
1 box frozen artichoke hearts,defrosted
2 ripe tomatoes diced
1 lb. squid, cleaned & cut into circles
2 cups long-grain rice
1/2 lb. large shrimp, peeled and devein
3 cups Chicken stock (broth)
1 1/2 lbs clams, in shell, rinsed
Pinch of saffron
1 cup of dry white wine
1 Tablespoon of paprika

Put oil in pan and brown the chicken pieces. Remove and keep warm. Add the chorizo (without the casing), onions, garlic, and ham. Saute until the onions are soft and then add the tomatoes. Saute 5 min. and remove all from the pan.
Add the remaining oil to the pan and heat, add the rice, stirring until the rice begins to brown lightly.
Heat the chicken stock. Add the saffron, paprika, red pepper flakes, thyme, salt and pepper, bring to a boil.
Pour the rice into your large paella pan. Pour on the peas and top with the red pepper rings and the defrosted artichoke hearts. Add the chorizo mixture along with the chicken. Top with the squid and shrimp. Push the seafood down into the rice a bit and then pour on the boiling stock. Cook, uncovered, for about 10 min. or until the rice begins to absorb the liquid. Be careful that this does not burn. Turn the pan often on the burner so that everything cooks evenly. Add the clams, sticking them into the rice. hinge side down. Pour the wine over the whole works and continue cooking until the clams are open and the rice is light and tender.

I've adapted this recipe from jeff smith, and made it many times, it tastes fabulous.

[Edited on 4-30-2004 by Myshel]

I used to want to go to the French culinary institute. I doubt i will, but I love to cook. Unfortunately, I don't have a kitchen and haven't cooked in almost 3 years :(

[Shari]

My boyfriend and I follow this rule: whoever cooks doesn't clean up.

Unfortunately for him, I tend to use every pan, pot, dish in the cupboards to make our meal.

My parents have this whacked out recipe for steak that I don't have the exact recipe for but I'll give the short version.

We usually use a huge flank (bout 3lbs) of filet mignon but something like london broil will work too.

You coat the meat in mustard...yes...MUSTARD. Like the bright yellow French's mustard...do not use anything else.

Then you use rock salt..(like the kind for making icecream) and you apply heavily to the mustard.

I know this sounds absolutely repulsive, but then you slap that baby down directly onto coals. No grate, right on the coals.

You let it scorch until desired color is halfway achieved because you're going to take it back OFF the coals and coat the other side of the meat with the mustard and salt and slap it back on there.

The mustard and salt cook off and keep the meat from burning and it has the most AMAZING flavor.

I am not insane. I will get the actual recipe from my parents and post tomorrow.

[Myshel]

This a favorite at my house

Lemon Chicken


* Exported from MasterCook *

Lemon Chicken

Recipe By :Rachel Ray
Serving Size : 4 Preparation Time :0:00
Categories : Chicken

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds chicken breast, no skin, no bone, R-T-C -- cut into bite-sized
1 egg white
1 teaspoon water
1/4 cup flour
1 teaspoon baking soda
1/4 teaspoon red pepper -- ground
kosher salt
2 tablespoons vegetable oil -- or wok oil - House
of Tsang
1 tablespoon rice wine vinegar
1/2 cup chicken broth
1 cup lemon curd -- found in the jelly
aisle
1/4 cup hot water
1 lemon -- zested
2 scallions -- or 20 blades fresh
chives

Coat chicken in flour, seasoned with a little salt. Heat a large skillet over high heat. Stir fry chicken until golden, 3-4 minutes. Remove from pan and return pan to medium heat.

Add vinegar to pan and let it evaporate. Add chicken broth and scrape up any drippings with whisk. Mix lemon curd with hot water till dissolved. Whisk it in to broth. Add chicken back to pan and simmer for 1-2 minutes to thicken sauce and finish cooking the chicken. Remove pan from heat, add scallions, lemon zest, and toss chicken well.

Description:
"Better than Chinese Take-Out!"

- - - -


- - - - - - - - - - - - - - - - - - -

NOTES : Notes: I did tweek it just a little. I added a little 5-spice powder to the seasoned flour.

[Myshel]

Originally posted by RangerD1
I used to want to go to the French culinary institute. I doubt i will, but I love to cook. Unfortunately, I don't have a kitchen and haven't cooked in almost 3 years :(

That was my dream too hon.. don't let it go. Took me until later in life to make it happen and I took a different route than culinary school, but I'm very happy now doing what I dreamed. My son's room mate at college is at Johnson and Whales culinary school, he loves it. Doing what he wanted, he is making straight A's and has been employed steadily since he started school, and making good money. Restaurants love to hire kids from there, pay them more.

[Drew2]

Ressurecting this thread.

Anyone have any recipes or tips for oven roasting a whole chicken? I'd like to make a pretty good one today for dinner for my mother and her boyfriend or whatever (I'm the bestest son evar).

Also, what sides go well with a roasted chicken? I'm sure Myshel is probably busy with her family today but I'm pretty sure a few others here are quite handy in the kitchen. Help, please!

Usually, when I do it I cut a slit in the skin near the opening. When you do it correctly you can stuff the skin with things. I usually mix together some butter, garlic and whatever other spices i'm using and stuff it all the way in there. That way when the chicken cooks it melts the butter slowly and kinda self bastes itself. The result is juicy, flavorful white meat.

[Ravenstorm]

Originally posted by Tayre
Anyone have any recipes or tips for oven roasting a whole chicken?

Yes, though if it's for today I can't really help you...

I don't have measurements. It's more whatever looks right...

Combine soy sauce, frozen OJ concentrate, and some sort of duck sauce. You should have about a cup or two total and it should taste good. Add some salt and garlic into the mix.

Marinate the chicken in it for three days, turning the chicken over every 12 hours.

For a 3-4 lb chicken, cook at 350 degrees for about 2 - 2 1/2 hours. Cover with aluminum foil for the first hour forty five minutes then remove it. I make two long slices, one on each side by the breast meat where the chicken is thickest so it gets cooked inside quicker at that point. Baste periodically.

Raven

edited to add:

Oh, and as Ranger reminded me, slicing it open also lets you baste the inside of the breasts so they get some nice flavor too. I like using a cornbread stuffing and filling the cavity with it before you start cooking so it absorbs the flavor of the chicken.


[Edited on 5-9-2004 by Ravenstorm]

[Myshel]

Roast Chicken

Preheat oven to 400.
One Plump Roaster.
One onion
2 lemons
2 stalks of celery
2 carrots
Butter
Oil

Wash your chicken well inside and out and dry with paper towels.
Melt 1/2 stick of butter (real) and 1/2 cup of olive or veggie oil together. Line a roasting pan with foil and slice onion onto bottom, layer celery, carrots on bottom. Set chicken on top and sqeeze lemon inside and out. Salt and pepper inside and out. Pour oil mixture over chicken and rub in with hands. Put one squeezed lemon shell inside chicken with a few slices of onion and celery stick. Sprinkle once more with salt and pepper and a sprinkle of paprika for color.
Put in oven and let roast for 1 hour. 1/2 way though baste once with pan juices. After an hour check for doneness by wiggling the thigh and seeing if its loose OR get a meat themometer and stick in if the chicken reads 180 its done. Let sit covered for 10 min. before carving.
To make gravy.
Take the giblets from the chicken,except liver. Put in a pan with 4 cups of broth. Let come to a boil and then turn down to simmer while chicken is roasting. When th chicken is done, take the other half of the stick of butter and heat on stove until melted and add one or two tablespoon of flour and mix with a whisk until thick, over heat. Add the broth and whisk until thick. Add a few tablespoons of the pan juices from the chicken (not the fat but the brown drippings). Season to taste.

[Madmox]

In my experience and education don't cut the skin if your are going bake it. As the skin cooks it'll seal in all the juices and help keep the chicken moist. Because as everyone knows the only thing more wrong than dry chicken is baked meat which is wrong in every sense of the word and should never be spoken of again.
-Colin

[Nieninque]

Originally posted by Myshel
This is a good recipe for Paella and not as difficult as it looks.



:thumbsup:

That was fantastic, thank you!!!! :heart:

[Myshel]

I was asked for this recipe, so posting it for all. Invest in a meat themometer, they are cheap and take the guessing out if your meat or chicken is done. 135 for med rare, 140 for med. Your meat will continue to cook while its resting up to 10 degrees. Resting the meat, even a steak is important, if you cut it to soon it will be dry, give the juices a chance to reinfiltrate the meat. If your roast isn't this big, after the initial high heat roast, turn down the heat and roast about 7 min. per lb.

Roast Prime Ribs of Beef



12 pound Prime Rib roast, at room temperature
Salt and freshly ground pepper, to taste

Preheat oven to 425 degrees.
Season roast with salt and pepper. In a roasting pan place roast, fat side up, so that ribs of roast act as rack. Roast for 30 minutes and reduce heat to 350 degrees. Continue to roast for 2 hours more or until meat thermometer registers desired doneness. Transfer to platter and let rest, covered, for 20 minutes.


For the pan sauce:
2 cups beef stock or canned broth
Sprig of thyme or 1/2 teaspoon dried
Worcestershire sauce, to taste
Salt and freshly ground pepper, to taste

Skim off fat from pan drippings and add stock and thyme. Bring to a boil and simmer 10 minutes. Season with Worcestershire and salt and pepper to taste. Transfer to a sauceboat

[Edited on 5-14-2004 by Myshel]

[Red Devil]

Originally posted by Parkbandit

Originally posted by Myshel
Cooking is a science...

My favorite cooking show is "Good Eats". He not only tells you why you should do things, but the science behind the reason.

Great show.

IM DEEPLY SADDENED BY THE FACT THAT YOU LIKE THAT SHOW TOO.

EMPENADAS ARE NOT A MEXICAN DISH, THEY ARE ARGENTINIAN! WELL, ACTUALLY FROM SPAIN ORIGINALLY. LET'S GET THIS PARTY STARTED...

Buy a huge package of the double-crust pastry and get these following ingredients:

1 big spoon olive oil
two big spoons of smashed up garlic (add more if you don't suffer from acid reflux)
1/4 a cup of sliced up onions and also a quarter of a cup of mushed up tomatoes.
1 cup of baby cow (veal) ground meat.
1 cup of ground pork.
1 cup of ground pollo.
some sliced up hardboiled eggs
1 cup of sliced up sweet, half-sour or sour pickles (plain old cucumbers work too.)

Now you have to flatten the whole double crust pastry, make sure it is about quesadilla thickness, use the rolling pin. Once it is nice and thin, you gotta cut them up into squares to put the ingredients in, try like 5x5 squares.

ALWAYS ALWAYS ALWAYS WARM UP SKILLET AND OVEN FIRST: Warm up a skillet with the olive oil poured in, flick stuff at it until it crackles so you know it's good. Now you need to sawtae the tomato and onion and garlic you sliced up. Cook it until the garlic smells really good and turns a tiny bit brown and the onions bleed and get clearish DO NOT OVERCOOK YOUR ONIONS OR GARLIC, WE ARE NOT DONE YET, COMPRENDE CULO? Put in the baby cow, pork, and chicken. Pour a shitload (1/2 little spoons) of salt and black pepper on recipe. Cook for 25 to 30 minutes or until the meat don't bleed and is thoroughly cooked, especially the pork, if you keep fucking up the meat, just get rid of the pork until the chicken and veal is done. Then add the egg and pickle/cucumber. Let it cook for only a tiny bit more so cucumber and egg saturates. Now you turn off the skillet and let it cool down.
WARM UP OVEN to 350-450 degrees. Fill each piece of your flattened dough with a big spoonful of the mixture from the skillet. Now you got to fold the empanada to form a "triangle" (I wish I could draw this.) Wet edges of the "triangle" and seal them with ingedients inside. Put the unfinished pastries on of them cookie sheet thingies and bake the pastries for 20-25 minutes.
Take it out now and QUE RICO, delicious empanaditas.

P.S. don't be a hippy and substitute some other ingredient for the veal, it's the stuff gauchos are made of, and gauchos shoot hippies.

Mi Buenos Aires querido.

[DianaBanana]

Buy box of brownie mix. Empty contents into bowl and get other ingrediants. Follow directions on back of box. Mix and shove in the oven. Remove when bell rings.

There, now you've made my famous brownies. :D

[Ardwen]

Bah how can I supply recipes when noone asks for my field of expertise!

Shellfish, shrimp in particular tons and tons of shrimp!


Ardwen
Eater of Good Food

[Myshel]

Ardwen why don't you post the recipe you were asked for the other day? heh..

Here is a great recipe for Brownies thats as easy as opening a box and tastes a lot better.


* Exported from MasterCook *

Brownies - Hersheys


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 sticks butter
2 cups sugar
4 egg
2 teaspoons vanilla
1 cup flour
3/4 cup cocoa
1/4 teaspoon salt
1/2 teaspoon baking powder
1 cup nuts -- chopped

Melt butter in microwave, mix in sugar and vanilla, one egg at a time

mix together dry ingredients and add to butter mix

add nuts and bake 350 for 30 to 35 min.


- - - - - - - - - - - - - - - - - - -

[Drew2]

Someome tell me what to marinate a steak in for a few hours.

[Stunseed]

Bailey's and lime??

I enjoy marinating steaks in italian dressing for a bit in the fridge.

[Ravenstorm]

A little salt and garlic and sprinkle with worcestershire.

Raven

[Drew2]

Originally posted by Ravenstorm
A little salt and garlic and sprinkle with worcestershire.

Raven

:thumbsup:

Thanks Raven.

[Wezas]

Option 3, because my selection is vast.

http://members.cox.net/legendwezas/ramen.jpg

[Artha]

I notice a lack of oriental flavoring.

Ergo, you suck.

[Wezas]

Originally posted by Artha
I notice a lack of oriental flavoring.

Ergo, you suck.

You can keep that teriyaki crap.

[Artha]

wtf it's not teriyaki.

[Wezas]

Originally posted by Artha
wtf it's not teriyaki.

I don't do any of the oriental flavor noodles. I eat:

Chicken
Beef
Cajun Chicken
Picante Beef

[Artha]

Do you at least eat your noodles without the water?

[Wezas]

Originally posted by Artha
Do you at least eat your noodles without the water?

WTF is wrong with you? You need at least a little bit of broth in there.

[Artha]

I've come to the conclusion that you suck at eating.

[Ravenstorm]

Here's a nice and simple way to make some breaded chicken...

1 1/2 cups bread crumbs
2 Tbl Italian seasoning (dry spices not salad dressing)
1 1/2 tsp salt
1 tsp garlic
1 tsp paprika
1/8 tsp pepper

Mix together. Dip chicken pieces (thighs, legs, etc) in egg then coat in the bread crumbs. Bake uncovered at 350 for 40-50 min till done. Adjust seasoning to your taste.

Though I haven't tried it myself, I imagine you can use cajun seasoning in place of Italian if you enjoy that flavoring.

Raven

[Back]

Cicada Stir-Fry

minced onion, coriander (cilantro), fresh gingerroot
sliced carrots, chopped cauliflower and/or broccoli
water chestnuts and/or other vegetables of your choice
bean sprouts and snow peas
blanched, teneral cicadas

In a wok or other suitable pan, heat a couple tablespoons of vegetable oil. Add ingredients in the order listed above when those in the most recent addition are partially cooked. Serve over whole-grain (“brown”) rice and add soy sauce to taste.

Found it here. (http://biology.clc.uc.edu/steincarter/cicadas.htm)

[Ravenstorm]

This is really good:

http://www.recipesource.com/fgv/beans-grains/00/rec0097.html

Raven