N1120A From United States of America, joined Dec 2003, 26005 posts, RR: 78 Posted (6 years 9 months 3 weeks 19 hours ago) and read 1779 times:
Well, it has been a long time since we had one of these and I decided to throw one out again, but with a bit of a twist. Pretty much anyone who cooks has a basic, easy to do dish that they make that serves as a base for more intricate meals. Usually they are recipes that keep well for several days and can be thrown into everything from pasta sauce to omelettes. I recently developed this one into one of my own. Since I am unmarried with no kids, I usually cook for 1-2 but you can scale this for any amount.
Pulled Chicken (sometimes known by its Mexican name, "Machaca" style, also popular in the Carribean)
1 pound boneless, skinless chicken breast
1/3rd diced medium sweet onion
1/3rd diced medium Green Bell Pepper
1 tablespoon dried or about 5 sprigs of fresh cilantro
1 tablespoon dried parsley
1 1/2 tablespoons diced garlic
1 teaspoon sea salt
1 1/2 teaspoon fresh ground black pepper
Basically, you throw all the ingrediants into a pot at the same time and bring them slowly to a boil, basically using medium to medium high heat. Make sure you stir a bit to get everything good and mixed up. Once you get rolling, lower the temperature to a simmer and stir occaissionally. The simmer time takes a little while, about 1 to 1 1/2 hours, but you don't have to sit around watching your chicken cook because it is not really an exact science. When the chicken shreds with ease, it is done. You can use it right away or it will also keep for about 3 days for varying uses.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
PLANAR From United States of America, joined exactly 7 years ago today! , 155 posts, RR: 0 Reply 2, posted (6 years 9 months 3 weeks 19 hours ago) and read 1774 times:
Hmmm.... yes... especially for a student like me... expedient cooking is a requirement than a mere quirk!
Here we go...
3 medium sized potatoes - peeled and diced.
3 Onions - cut into small pieces
1 teaspoon of chopped garlic
2 tbsp of mustard seeds
2 tbsp of cumin seeds
1 tbsp of coriander powder
1 tbsp of Red-chilli powder
1 tbsp of turmeric powder
2 tbsp Oil
Salt to taste
Step 1. Heat oil in a vessel, put in the mustard seeds and cumin seeds. Also put in the onions. Fry till onions are light golden brown in colour
Step 2. Throw in the turmeric powder, red-chilli powder, coriander powder and garlic. Also put in the potatoes.
Let the potatoes fry and simmer until they are cooked. Add in salt according to your taste.
Garnish with fresh cilantro, or for a tangy taste add a dash of lemon juice...
Makes a great pure vegetarian dish. Can be stored until 3 days when refrigerated.
Have it with cooked rice
fill it between two slices of toasted bread. Makes a lip smacking meal!
Carmenlu15 From Guatemala, joined Dec 2004, 4748 posts, RR: 33 Reply 8, posted (6 years 9 months 3 weeks 19 hours ago) and read 1760 times:
1 lb pasta
4 cups water
1/2 onion, chopped
2 tbsp garlic butter
Seasoning (salt, pepper... I have some Italian herb seasoning that goes perfectly with this dish)
1. Heat the water, with some olive oil and salt.
2. When the water is boiling, add the pasta, cook for about 8 minutes or until al dente.
3. Drain the pasta.
4. Fry the onion in the garlic butter and a bit more olive oil.
5. Add the pasta, season to taste, and stir constantly for 2-3 minutes.
Can be eaten alone, with tomato sauce, with cream (absolutely delicious!)... just use your imagination.
Being a pioneer in any field is not by itself a guarantee of continued success - Pan Am, anyone?
This is usually kinda runny. Add a teaspoon of Corn Starch in a Teaspoon of Water to thicken it up. For some "sing", I recommend adding a tablespoon of fresh cracked black pepper, or for the adventerous, green white and black peppercorns.
If you Roast Asparagus, you will sing. You will never steam asparagus again. Trim your Asparagus about an inch on the end of the stalk. Shave the stalk. Place in a Zip Top bag with 2 tablespoons good olive oil. Leave it all day, turning the bag every couple hours. Place asparagus on a foil lined baking pan, at 350 degrees. Generously salt and pepper the asparagus - and for cryin' out loud - use fresh ground Salt and Pepper. That pre-prepared crap is for the birds. I grind my own Sea Salt and Peppercorns . . . . bake for 10-15 minutes until just tender. Sing til you can't
Saxdiva From United States of America, joined Jun 2004, 2382 posts, RR: 44 Reply 16, posted (6 years 9 months 3 weeks 18 hours ago) and read 1729 times:
Quoting N1120A (Reply 10): I meant this thread to be more about some sort of basic thing that you are able to add to different recipes and make sing.
Okay, here's something that saves me a bunch of time, especially since we're usually cooking for two: Whenever I need to chop or slice onions, bell peppers, jalapeno chilis, carrots, zuchinni, or celery (which are all things I use frequently), I chop extra and keep them in the fridge in dated containers. They find their way into eggs, soups, asian foods, chili, etc., and when I've got this stuff ready to go I'm much more likely to cook something at home instead of going out to eat so often.
Back to the whole GRILLED thing again Turn the fish only one though, and use a spatula, otherwise it will fall apart. Depending on the heat on the grill and thickness of halibut, it won't take long. my Halibut filets were 3 inches thick. . . . find THAT kind of halibut in the lower 48 . . .
Lemon Honey Glaze.
Three Tablespoons Honey
Two Tablespoons Lemon Juice
Using a brush paint the fish as it grills, coating as much and as thoroughly as possible.
Yeah, lemon honey glaze sounds like a hell of a way to make Halibut.
Oh, so here is another little all-purpose one. Shrimp, which kicks ass because it takes all of maybe 5 minutes to cook, is great if marinaded in about 2 parts olive oil and 1 part Tamari. Doing it like that works for grilling as well as sauteing.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
Quoting ANCFlyer (Reply 19): Using a brush paint the fish as it grills, coating as much and as thoroughly as possible.
Turn the fish once, eh? I eat fish even less often, but my dad's been getting onto me about eating it more (and salads ). Wouldn't he be surprised if he visited and found I could efficiently grill some fish and maybe throw a few trappings on the side ? Thanks for that. If it comes to the scenario I just described, I'm sure there will be a mention of it.
ANCFlyer From , joined Dec 1969, posts, RR: Reply 22, posted (6 years 9 months 3 weeks 17 hours ago) and read 1710 times:
Quoting N1120A (Reply 20): Hate to break this to you Pep, but Jarlsberg is Swiss
Excellent, then no need change a thing . . .well, except for the fat part . . .
My daughter is spoiled, and my ex tells me about it. Miranda wanted Grilled Cheese and Tomato soup . . . standard staple cold weather lunch. So I made the grilled cheese with swiss and the garlic powder . . . and the tomato soup, use the stuff in the can, but toss in a quarter of diced Maui onion and a can of Diced tomato (or dice your own Roma's if feeing creative - use at least 3) and serve.
Alireza, next time you and Amanda get up here, I have to bring you home for some dinner. I should have done that last time, and I'm embarrassed I didn't.
RobertNL070 From Netherlands, joined Sep 2003, 4520 posts, RR: 10 Reply 24, posted (6 years 9 months 3 weeks 16 hours ago) and read 1701 times:
Quick but delicious:
Fresh pasta e.g. tagliatelle
Enough water to cook it in
1 large onion
Two or three cloves of garlic
1 tin of chopped tomatoes
1 small tin or one good squirt of tomato purée
1 tin of tuna in brine (drain brine off)
Salt, ground black pepper
And at the moment I am without a kitchen
The new one will be fitted by Wednesday
Youth is a gift of nature. Age is a work of art.
25 QFA380: Ooo me please.... Can you please tell me the recipe for this? In VERY basic form, with helpful hints so I don't completely screw it. (screw rigatoni
26 Jafa39: OK, I'll be serious for once. Ratatouille: Get heaps of vegetables, especially: Carrots, Cabbage (shredded), peas, cubed potatoes, Onions, beans (borl
27 AGM100: OK ANC ,, I will take the recipie for this ... sounds good Thanks
28 Duff44: Um, you don't have any liquid ingredients... how can it boil? Onion soup meatloaf 2 lbs Ground beef (85-90% lean) 1/4 cup Worcestershire sauce 1/2 cu
29 N1120A: That was the funniest thing ever. The Hat, the Army jacket and the military march playing in the BAFDT. It is the exact ANCFlyer stereotype everyone
30 Duff44: Oui monsieur.... I'm more concerned with 'how much?'
31 Queso: Maybe you should have put a "Disclaimer" in the opening post, something like this: Disclaimer: This is not meant to be a discussion regarding McDonal
32 N1120A: About as much as you would use to make a double serving of pasta for that recipe. Nah. It would have been more like this. "You have a right to an opi
33 KstateinALB: Here's my burger recipe, everyone around here loves it, surprisingly. I think its pretty good, very easy to cook in a half-hour. And I dont use those
34 Saxdiva: Well, since it was close to 90 degrees (F) here today, I made a batch of black bean dip. All ingredients can be adjusted to taste: 15 oz can black bea
35 Comorin: Here is 5-minute, date-impressing Shrimp Scampi - the best you've ever had: 1. Take 6 jumbo shrimp, deveined, heads chopped off. 2. Mix with butter, f
36 AGM100: Anyone have tips for preparing plantains ? I like to fry them , with butter and honey .. but just cant make them come out like they do in Miami. They
37 Mir: That lemon halibut sounds great - I'll have to try that sometime. White American "cheese" translates into Swiss too - I wouldn't be relying on the Am
38 AeroWesty: One of my long-standing favorites is a recipe I developed on the fly one night long ago. It requires few special items (and least in my kitchen), and
39 AeroWesty: I just made this on the fly tonight, and is just about the best stir-fry I've ever made, and incredibly easy to prepare: Shrimp-Asparagus Stir Fry 8 p