[bulldog]

I tried a new recipe for chicken it was great.

Take 3 or four chicken breast or thighs

3 eggs (bust the yolk and mix up) to make a dredge

1 and 1/2 cups - French’s French fried onion and crush in a bag

Dip chicken in egg and drain off excess then put in crushed up onion

Bake at 400 degrees for 20 minutes (time depends on the cut of meat) I used breasts and they were done in 20 minutes

I served with blacked eyed peas and rice and corn bread

[tabacco]

Originally Posted by Melanie68

Sloppy Joes:

1 lb. hamburger (or ground turkey) browned with onion and celery
3/4 c. ketchup
3/4 to 1c. water
2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. ground mustard
3 Tbsp. brown sugar
1 Tbsp. apple cider vinegar (optional)

After hamburger/ground turkey is browned, add everything else and simmer until the liquid is reduced a bit.

By an amazing coincidence, I have every ingredient and some leftover homemade wheat bread to eat the finished product on, so I am making this tonight!

[Melanie68]

Woo Hoo! If you add the apple cider vinegar (I don't always), it adds kind of a barbeque tang to it. It's up to you.

Enjoy.

[tabacco]

I don't have any cider vinegar, but I have a bit of rice vinegar that should add some acidity.

Edit: It was delicious. Thanks for the recipe!

[Jelena]

Here's an old time favourite I had forgotten about until I read about Mel's Sloppy Joes. You see I figured that Sloppy Joes were hamburgers first. Now I know better.

Anyway: Hamburgers in orange flavoured sauce.

Make hamburgers out of:
600 g. ground beef
a grated or finely chopped onion (I grate it)
an egg
2 tablespoons of mustard (I use French mustard)
salt and pepper

Keep the hamburgers hot while you prepare the sauce.

Sauce:
a not so finely chopped leek
juice from an orange
1 table spoon dark (chinese) soy sauce
salt pepper
2 dl cream ( I use low fat cream)

Put the chopped leek into the pan you've made the hamburgers in and let it fry in the gravy. Add the juice, soy sauce, cream and spices and let it simmer for a couple of minutes.
Put the hamburgers in the sauce and decorate with orange slices and parsley.

Since we're a potatoe loving family we have this dish with potatoes. It works just as well with rice.

[Erwin_Br]

Aw crud. It's past midnight, and now I'm hungry. Thanks a lot!



--Erwin

[rlpw]

Well I read apple cider vinigar and barbecue so I decided to put my brisket mop sauce recipe up. it goes good on about anything grilled or smoked as a basting/marinade.


2 cups apple cider vinegar
1 cup olive oil
2/3 cup worcestershire sauce
1/2 cup water
2 lemons, pulped and cut in half
2 tablespoons hot sauce
6 bay leaves, crushed
2 cloves garlic, minced
1 tablespoon paprika
1 tablespoon chili powder

Place all ingredients in a large pot and bring to a boil. Remove from heat, but keep warm. Mop every hour. remember the lemons go INTO the pot.

Then you can't have a cook out without baked beans so here's my recipe handed down from a large cookbook I found in a library about 10 years ago.

1/2 pound lean bacon
1 medium onion chopped
1 small bell pepper chopped (optional, I've been told that mine is better without it, it overpowers the other flavors)
2 31 ounce cans of pork and beans, drained well and not the cheap ones, their terrible!
1/4 cup dark molasses
1/2 cup ketchup
2 tablespoons yellow mustard
1/4 cup brown sugar

chop up all but 4 slices of the bacon into squares and fry in a medium skillet till they start to brown, then throw in the onions in with the bacon and cook it till all the onions turn clear. Put the onion/bacon mixture in a bowl, add other ingreadiants, mix and put in a caserole dish adding the leftover bacon strips on top. bake at 375 for at least an hour.

[Stoofa]

Originally Posted by Jelena

Although this isn't a specific ingredient I could use some veggie recipes.
OK, say broccoli which I love

I love broccoli too! Why don't you make a curry with broccoli in it? Broccoli stems especially are lovely in a curry. Use green curry paste and throw in some coconut milk, fish sauce, lime juice, chilis (or chili paste or flakes), grated ginger, and shrimp and you have a thai style curry. Toss in some rice noodles for extra yumminess.

[Jelena]

Originally Posted by Stoofa

I love broccoli too! Why don't you make a curry with broccoli in it? Broccoli stems especially are lovely in a curry. Use green curry paste and throw in some coconut milk, fish sauce, lime juice, chilis (or chili paste or flakes), grated ginger, and shrimp and you have a thai style curry. Toss in some rice noodles for extra yumminess.

Thanks Stoofa! That way of cooking broccoli is new to me and sounds delicious!
*prints recipe*

[Jelena]

I have a question!
Has anyone used a stove with induction cooker stove top? I don't know if that's the correct name for it, but I hope you understand what I mean. Are they that good!?

Our stove, (both the top of it as well as the ovens (we have two)) is really worn out and we need to get a new one more or less yesterday. That's how crappy it is.
Both Mr J and I like to cook and we've been checking out a new stove with induction cooker top. It's a lot more expensive than an ordinary glass ceramic stove top: around 6000 Swedish crowns/ $ 850/£ 430/€ 655 more expensive.

We've been reading about the advantages and talked to a sales person today and I'm still not convinced it's worth that extra money.

[tabacco]

I used an induction cooktop once. A huge downside is that you can't use nonferrous pans. A big upside is that they're super easy to clean, because the top is flat and smooth. I doubt it's worth the extra money, honestly.

Personally, I'm a big fan of gas cooktops. Tricky to clean, but sweet temperature response

[Jelena]

Originally Posted by tabacco

Personally, I'm a big fan of gas cooktops. Tricky to clean, but sweet temperature response

Apparently this induction cook top has an equal temp.response as gas cook tops (which I never have felt comfortable around. I've only used really old ones though)

And about pans, we would have to buy almost an entirely new set of pans and I happen to like the ones I have now.

[tabacco]

Yeah, the pan thing is pretty bad in my opinion. If you have a party and people bring stuff in pans to reheat, for example, you have to worry about whether their pans are compatible with your stove.

I think anything that doesn't involve a heated element actually has fine temperature response. Gas cooktops aren't bad if you get yourself one with an electric ignition, rather than a pilot light.

[tabacco]

Anyone got some good ideas for leftover long grain white rice? I have a few cups of it leftover from dinner. Here's a fresh recipe, also. I just made this tonight:


Brown:
1 to 1.5 lb. stew beef (depending on how much you like beef)

Remove beef from pan and then sautee until soft:
2c chopped onions

Then Add:
1 Tbs. grated ginger
2c canned stewed tomatoes
2c water
1 beef bouillon cube
1 tsp salt
browned beef
cayenne pepper to taste

Cover and simmer 30 mins. Then mix in a small bowl until smooth:
1/2c peanut butter
1/4c broth from stew

Slowly add the peanut butter mixture to the stew., stirring it in thoroughly. Cover and simmer for 30 more minutes, stirring often to keep stew from burning on the bottom. Add more water if it gets too thick.

[Jatsie]

Originally Posted by tabacco

Anyone got some good ideas for leftover long grain white rice?

Rice salad is always a good option.

I don't have a recipe, but it's one of those simple things that you can customise to your own tastes.

The basic idea is to take your cooked, cooled rice, throw in some ingredients of your choosing, (e.g. nuts, peas, sweetcorn, etc) add some mayonaise as sort of dressing, and mix together.

Alternatively, I'm sure one could google up plenty of recipes for it.

Hope that helps.

[rlpw]

I like to take leftover rice and make fried rice out of it. It also works out easy since you can throw about any kind of baked or seared meat you have left over somewhere.
just throw s small amount of olive oil in a pan, put in a few frozen mixed veggies, (I always keep a bag of mixed veggies in the freezer) when they're thawed out throw in the rice, soy sauce, a little ginger, salt, pepper, and a little hot sauce if your so inclined. then just stir fry till the soy and olive oil has coated the rice and gotten it hot.

[SnorkleCat]

Simple Stove top Rice Pudding

1 1/2 cups whole milk
1 cup cream
1/3 to 1/2 cup left over rice (depending on how ricey you want it)
1/4 teaspoon salt
1/3 cup granulated white or brown sugar
2 tsp pure vanilla extract
1/4 teaspoon ground cinnamon
dash nutmeg or cardamom
1/4 cup raisins

Toppings:
Whipped Cream
Golden Syrup

Mix cooked rice with cream, milk and salt and bring to a boil.
Remove from heat. Add vanilla, sugar, and spices. Stir.
Put back on the range and cook until pudding thickens (usually about 10 minutes or less).Then remove from heat. Add raisins.

Put the pudding in bowls, cover with plastic wrap to avoid the dreaded "pudding skin" (unless you like pudding skin)...Refrigerate until cold. Serve with whipped cream and golden syrup.

Makes 1 to 2 servings...so double it up if you want more.

Anyone have any bean recipes? Cold beans, hot beans, green beans, kidney beans...any kind of beans...

[Jelena]

Originally Posted by SnorkleCat

Anyone have any bean recipes? Cold beans, hot beans, green beans, kidney beans...any kind of beans...

This recipe is for chickpeas. I'm actually cooking this for dinner tonight.

one can of ready cooked chickpeas (400 g) (rinse them in water before cooking them)
2 onions in slices
2 garlic cloves in small pieces
2 table spoons olive oil
one carrot in slices
one zucchini in cubes
one can of chopped tomatoes
one cube of vegetable bouillon
salt and pepper
cooking youghurt or sour creme
bay leaf
parsley

Put olive oil, onions and garlic in a pan and fry a little.
Add carrots, tomatoe, zucchini, buillon and the bay leaf.
Let it boil 10 minutes with a lid on the pan.
Add the chickpeas and let everything cook another 5 minutes.
Spice it and serve with the yourghurt/sour cream on top.

I always prefer chicken or turkey with this.

[SnorkleCat]

Originally Posted by Jelena

This recipe is for chickpeas. I'm actually cooking this for dinner tonight.

one can of ready cooked chickpeas (400 g) (rinse them in water before cooking them)
2 onions in slices
2 garlic cloves in small pieces
2 table spoons olive oil
one carrot in slices
one zucchini in cubes
one can of chopped tomatoes
one cube of vegetable bouillon
salt and pepper
cooking youghurt or sour creme
bay leaf
parsley

Put olive oil, onions and garlic in a pan and fry a little.
Add carrots, tomatoe, zucchini, buillon and the bay leaf.
Let it boil 10 minutes with a lid on the pan.
Add the chickpeas and let everything cook another 5 minutes.
Spice it and serve with the yourghurt/sour cream on top.

I always prefer chicken or turkey with this.

Many thanks...I shall give it a try!