CALLING ALL COOKS!

Ok I realize most who post in here are guys ... but being the non-stereotypical gal I am ... I assume most of you do some cooking ... so lets see those recipes.

Tell me some of your favorite grilling techniques or the dish your Mom was famous for .... I want to hear it all :)

I will start you off.


I made this last night with cous cous ... it was soooooo amazingly tasty and quite easy to make :)


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Sweet and Sour Chicken

INGREDIENTS


* 8 skinless, boneless chicken breast halves - cut into 1 inch cubes

Sauce:

* 1 (8 ounce) can pineapple chunks, drained (juice reserved)
* 2 green bell pepper, cut into 1 inch pieces (I used red and yellow peppers for more color)
* 1/4 cup cornstarch
* 1 3/4 cups water
* 3/4 cup white or brown sugar (I used brown)
* 1/2 cup distilled white vinegar
* 2 drops orange food color (Optional - I didn't use it)


Batter:

* 2 1/4 cups flour
* 2 tablespoons vegetable oil
* 2 tablespoons cornstarch
* 1/2 teaspoon salt
* 1/4 teaspoon ground white pepper (I used black and it was fine)
* 1 egg
* 2 cups water
* 1 quart vegetable oil for frying


DIRECTIONS


1. In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.

2. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.

3. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil until golden. Remove chicken, and drain on paper towels.

4. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.


I served it over cous cous ... it was very tasty and the kids loveeeed it :D

Have to say I am a damned good cook!!!

My Onion Bhajis:

4 Onions.
16 oz (450g) gram flour.
4 tsp chilli powder.
½ tsp turmeric.
2 tbsp rice flour.
2 tbsp sesame seeds.
2 tsp salt.
2oz (50g) Fresh Coriander
2 tbsp dhana jeera. You can buy this already done or make your own.
All dhana jeera is, is a combination of coriander seeds and cumin seeds. You can vary the ratios. I tend to go more coriander 2:1 (yum)
Dry roast the seeds for a few minutes and then grind to a powder in a pestle and mortar or coffee grinder.

Sieve the gram flour into a bowl and then add all the ingredients.
Mix together thoroughly whilst dry.
Add water gradually mixing it in a bit at a time. You want a mixture that is just gloopy enough to dribble off a spoon.
Using two spoons, drip balls of the mixture into hot fat 160ºC and deep fry until crispy and golden on the outside and cooked through.

I have sometimes added grated carrot into the mix, maybe some slices of fresh chilli to give a surprise :eek:

Throw in a tsp of Mustard seeds...

and if you really want a surge of heat through your nose... a tsp of English Mustard powder.....

also benefits from replacing water with a decent beer or ale... so much lighter :cool:


Happy birthday BTW

Oooh that sounds mighty tasty!!

and I loveeee English Mustard .... any type :D

Outta tha freezer into tha Microwave, Outta tha microwave in to Me....

Seems simple enough

If it looks a bit pastey ......... Blast it wiv a blowtorch ..... Not a girly Namby pamby cooks one ...... One that will melt diamonds in ten seconds & comes on the back of a truck :D

That might melt the dish you are heating it in as well ;)

Quote:

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Originally Posted by Crimson Blonde

That might melt the dish you are heating it in as well ;)

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Saves dooin' tha dishes ya see :D

ahhh so there really is a method to all this madness :D

OATMEAL APPLE CRISP


6 medium apples, pared and sliced
1/2 cup all purpose flour, sifted(60 gm / 2oz)
3/4 tsp (4 ml) ground cinnamon
1/3 cup softened butter or margarine (95 gm / 3½oz)
3/4 cup brown sugar (120 gm / 4 oz)
1/2 cup oatmeal flakes (25 gm / 1 oz)
3/4 tsp (4ml) ground nutmeg

Preheat oven to 375°F or 190°C. Grease baking dish with additional butter and arrange apple slices in it.
Cut the flour into the softened butter until the mixture resembles breadcrumbs. Then add the other ingredients and mix thoroughly. Sprinkle the dry mixture over top of the apples. Bake 30 minutes, or until apples are cooked and topping is golden-brown.

My favorite Summer Salad... so refreshing and crisp:


Broccoli Bacon Salad:


Ingredients:

2 bunches broccoli, florets only (5 to 6 cups florets)
1 medium red onion, chopped small
1/2 cup golden raisins
10 to 12 slices bacon, fried and crumbled
1 cup mayonnaise ... you can use reduced calorie or Miracle whip depending on your tastes .. I'm a Hellman's girl


Chop Broccoli into bite size pieces, add onion, bacon and raisins

Stir in Mayo and put in the fridge until you are ready to serve.

Tastes best if made a few hours ahead of time so the flavors meld.

I usually double this recipe to feed my crowd

I have been craving Pizza a bit lately but have denied myself because of all that doughy starch.

I decided to see if I could figure out a healthier recipe.

This is what I came up with. (preheat oven to 400)

1 Tbs Olive Oil wiped over cookie sheet
1 can of whole wheat pizza dough - pressed out into a 13 x 9 rectangle
2 Tbs of Parmesan Cheese - sprinkled over crust
1/2 cup spaghetti sauce - spread over pizza leaving a 1 inch border
1/2 cup low fat Ricotta cheese - dollop evenly around pizza
10 green olives - placed evenly around crust
1 tsp basil - sprinkled evenly
1 cup fresh Spinach - piled evenly over crust
1/2 medium white onion - sliced and spread over crust
4oz of low fat Mozzarella - sprinkled over crust

Bake for 12 to 15 minutes. 12 for a softer crust / 15 for a crispier crust

I like a thin crispy crust. It's much easier for me to digest

Here is the finished product:


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I cut the pizza into 6 portions. I added up all the ingredients and nutritional values and it breaks down per slice to this:

Calories: 214.5 per slice
Fat: 9.19g
Cholesterol: 12mg
Sodium: 295mg
Carbs: 22g
Sugar: 3.1g
Fiber: 2.6g
Protein: 11.6g

Compared to a plain cheese slice from Pizza Hut:

Calories: 440
Fat: 14g
Cholesterol: 35mg
Sodium: 1,010mg
Carbs: 60g
Sugar: 7g
Fiber 4g
Protein: 19g

My version is nearly 1/2 the amount of the bad stuff - not too bad for my first attempt I think.

I'm sure I could have saved even more calories if I used cooking spray to prevent sticking .. but I was all out. I could always have left off the Olives and Parmesan cheese as well, but I was going for a nice punch of flavor.

I accomplished that ... it was completely delicious. :D

I don't do fancy stuff and haven't followed a recipe in 20 years. I just know my food after all this time, enough to know what does what with what. I do have one dish I make that everybody asks for though. My wife calls it Mediterranean pork roast.

Buy a whole or half pork loin and open it out for rolling and stuffing. Have your butcher do it if you're too leery; this is too good a piece of pork to miscut. Use enough fresh lemon juice or Realemon (about a half cup) to rub into both sides of the meat then wrap it up in saran wrap; let sit in the fridge for a few hours.

When ready to cook, lay the meat on a cutting board and sprinkle with salt & pepper; cover with a liberal layer of fresh spinach leaves, then crumble 12 oz. or so of fresh, rinsed feta cheese over the spinach. Top with a few fresh mint leaves, then start rolling one end toward the other. Tie the stuffed pork loin to keep it together, then bake at 350° for 45 minutes or until the juices run clear. Let the roulade set up for 10-15 minutes then slice as desired.

I must say that sound delish!! :)

Thanks Pop :)

Wife required ......... Ideally with large chest, quiet voice & a dab hand with the stove

I think that should cover it

;)

Ok .. you are from the UK so that's a plus ... I melt over the accent .... just tell me how old are you and how tall you are and we should be good to go :D

I am a good cook ...

and I have a large chest .... see....







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Early 40's .... 6' ........ Wifeless ...... Huge pile of Ironing to deal with ........ Just don't know what to do :p

That broccoli bacon salad is a favorite around my house. Both the wife and I make it fairly often and it has been a big hit at potluck dinners we've attended. You can also add some apple cider vinegar and some sugar to it to tang it up a bit.

Damn!!! Bagelstein's Deli closed. I need to learn how to cook. What's a good chicken salad recipe?

You're out of luck...it's the Fourth of July...not only are all the deli's closed, but all the chickens are off today.

This is actually quite a good chicken salad recipe.


Paula Deens Almond Chicken Salad:



SERVES 6


Ingredients

* 2 tablespoons lemon juice
* 1/2 cup mayonnaise
* 1 teaspoon salt
* 3 1/2 cups diced chicken
* 1 cup finely diced celery
* 1/3 cup slivered almond

Directions

1. Combine lemon juice, mayonnaise, and salt and blend well.
2. Toss with chicken, celery and almonds.
3. Serve on bread or crisp lettuce or fresh spinach




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Thanks. I'll give it a try.

Bagelstein's had the best but I could never figure out why.

it's always a sad day when a favorite food place closes down :(

Here's one that I use all the time, since I love Eggs Benedict :D.

For one serving, take a couple of good spoonfuls of Hellman's Mayonnaise in a small bowl. Add about a tablespoon of fresh lemon juice. Add a couple of drops of yellow food coloring (to really fool em ;)) and stir to combine.

Note that you must use Hellman's Mayo. The other brands just won't taste right. Add more or less lemon juice to your own taste....I like a lot.

This little short cut was given to me by my uncle who was a real chef in NYC.
It's not as good as the real thing, but it's really close.

Paul

This is for those that just won't or can't cook :D

http://www.theregister.co.uk/2009/07/07/preboiled_eggs/

I was lost until the last sentence of that article:

Quote:

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Anyone out there who's too thick even to work out what to do with an egg that someone else has boiled for them should note that "as well as being eaten on their own, the eggs can be chopped and served in sandwiches or as part of a summer salad".

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Now that I know what to do with them, I'll try the ones at my local supermarket. Probably not free-range but why should chickens live better than I do?

CB what size baking dish did you use for the Oatmeal Apple Crisp?

We just acquired a large quantity of apples and I'm looking for ways to serve them. We'll be, er, um, I'll be making apple butter and apple jelly with some of them. But that recipe sounds delicious.

Quote:

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Originally Posted by ups4

Here's one that I use all the time, since I love Eggs Benedict

For one serving, take a couple of good spoonfuls of Hellman's Mayonnaise in a small bowl. Add about a tablespoon of fresh lemon juice. Add a couple of drops of yellow food coloring (to really fool em ) and stir to combine.

Note that you must use Hellman's Mayo. The other brands just won't taste right. Add more or less lemon juice to your own taste....I like a lot.

This little short cut was given to me by my uncle who was a real chef in NYC.
It's not as good as the real thing, but it's really close.

Paul

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I am going to have to try that :D

Quote:

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Originally Posted by SuperSparks

This is for those that just won't or can't cook :D

http://www.theregister.co.uk/2009/07/07/preboiled_eggs/

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They look pretty good .. what a great idea :D

Quote:

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Originally Posted by photolady

CB what size baking dish did you use for the Oatmeal Apple Crisp?

We just acquired a large quantity of apples and I'm looking for ways to serve them. We'll be, er, um, I'll be making apple butter and apple jelly with some of them. But that recipe sounds delicious.

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I used a 9x13 pan and you can use more apples if you need to fill up the pan ;)

I usually play around with most any recipe I make :p