N1120A
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Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 3:18 pm

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.

Your turn.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
jafa39
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 3:29 pm

BEER BATTER FRIES:

Ingredients:

Bag of frozen chips.

6 pack of beer.

Method.

Drink beer

Forget how to make batter

Cook fries

Eat and enjoy  Smile
We, the undersigned, do hereby consent.....
 
PLANAR
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 3:35 pm

Hmmm.... yes... especially for a student like me... expedient cooking is a requirement than a mere quirk!

Here we go...
Spicy Potatoes

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
or
fill it between two slices of toasted bread. Makes a lip smacking meal!  

[Edited 2007-03-04 07:37:46]
Flim-Flam Balderdash...
 
allstarflyer
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 3:36 pm

Asst.Chief Mark just replied to the McD's thread, after which I did as well. Cooking? At this hour? Let McD's do it for me  Wink .

-R
Living the American Dream
 
Confuscius
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 3:40 pm

Toasted Bread:

2 slice bread (your preference)

Place bread in toaster
Set to medium

Remove toasted bread

spread jam on top (your preference)
Ain't I a stinker?
 
N1120A
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 3:41 pm

Quoting Allstarflyer (Reply 3):
Asst.Chief Mark just replied to the McD's thread, after which I did as well. Cooking? At this hour? Let McD's do it for me .

I forgot the other rule of this thread. Unless disparaging, remarks mentioning Ronald's Funny Farm are not allowed  Wink

Quoting Jafa39 (Reply 1):

Um, er...next!!  Silly
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
allstarflyer
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 3:44 pm

Quoting N1120A (Reply 5):
Quoting Allstarflyer (Reply 3):
Asst.Chief Mark just replied to the McD's thread, after which I did as well. Cooking? At this hour? Let McD's do it for me .

I forgot the other rule of this thread. Unless disparaging, remarks mentioning Ronald's Funny Farm are not allowed

 rotfl 

You're probably right about your characterization of that place. I could eat the stuff, but then I'd pay for it sometime through the night.

-R
Living the American Dream
 
N1120A
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 3:53 pm

Quoting Allstarflyer (Reply 6):
You're probably right about your characterization of that place. I could eat the stuff, but then I'd pay for it sometime through the night.

Not to mention pay for it in the waist line and arteries. Ok, so REAL cooking, not toast, not beer fries and not McCrackShack.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
carmenlu15
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 3:54 pm

All-purpose pasta

1 lb pasta
4 cups water
1/2 onion, chopped
2 tbsp garlic butter
Olive oil
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. Big grin

- Carmen
Don't expect to see me around that much (if at all) -- the contact link should still work, though.
 
ANCFlyer
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 4:15 pm

Wow . . .

Don't know where to start.

I've been off work (regularly scheduled R&R) for ten days now. I've cooked every day . . . which is a passion.

Seared Scallops in Asagio Cheese Sauce.

Roast Leg of lamb with Mustard Glaze.

Grilled Alaskan Silver Salmon with Mango Chutney.

Grilled Chicken Breasts with Mushroom Sauce.

Pork Tenderloin Medallions with White Wine Caper Butter Sauce.

Beef Roast with Potatoes, Onion and Carrots (yup, regular old roasted beef).

Pan Seared New York Steak with Royal Windsor Sauce

Country Style Fried Pork Chops with Mashed Potatoes, Corn on the Cob and Pan Gravy.

Grilled Alaskan Halibut with Lemon Honey Glaze.

Medium Rare London Broil with Roasted Asparagus.

Rigatoni with Parma Rosa Sauce, Italian Sausage and Mushrooms.

Anyone want any of the recipes for the above, let me know. My pleasure  bigthumbsup 
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND
 
N1120A
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 4:17 pm

Quoting ANCFlyer (Reply 9):

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.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
ANCFlyer
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 4:27 pm

Quoting N1120A (Reply 10):
Quoting ANCFlyer (Reply 9):

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.

Add Capers to the White Wine Butter Sauce on the Pork tenderloin . . . Sings big time   
  




OK, seriously:

Quoting ANCFlyer (Reply 9):
Mango Chutney.

Find your standard issue Mango Chutney recipe, usually, 1 Mango (choped fine), 1 Avocado (diced), 1/2 Cup OJ, 1/2 Tbls Lime Juice, and add 1 Jalapeno Pepper, Seeded, Chopped. Sing all you want.

Quoting ANCFlyer (Reply 9):
Royal Windsor Sauce

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.

Quoting ANCFlyer (Reply 9):
Roasted Asparagus

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   

Quoting N1120A (Reply 10):
basic thing that you are able to add to

Dude, those recipes are basic for me.

How about a Grilled Cheese Sandwich. Can't get more Basic than that. Add a touch of garlic powder, and use Multi-Grain bread. Real butter on the bread and the pan of course.

  

[Edited 2007-03-04 08:35:46]
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND
 
N243NW
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 4:30 pm

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.

Still,

Quoting ANCFlyer (Reply 9):
Grilled Alaskan Halibut with Lemon Honey Glaze.

sounds delicious. I'd definitely be willing to put the time into cooking that up for myself sometime.

-N243NW Big grin
B-52s don't take off. They scare the ground away.
 
cedars747
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 4:32 pm

Pastel De Papas(potate cake)

Yields: 6 servings
2 pounds ground chuck
½ onion -- minced
½ teaspoon allspice
½ teaspoon freshly ground pepper
1-teaspoon thyme
½ teaspoon cayenne pepper
1-tablespoon sugar
4 eggs, hard-boiled -- chopped
2 green olives -- sliced
2 bay leaves, whole
2 cups water
2 beef bouillon cubes
¼ cup raisins
½ cup dry red wine
2 potatoes -- boiled and cooled
2 sweet potatoes -- boiled and cooled
¾ cup milk
¼ cup butter
½ teaspoon nutmeg
2 tablespoons sugar


Preheat the oven to 350 degrees.

Brown the ground chuck with the minced onion until the meat is browned and the onions are translucent.

Then, add the allspice, pepper, thyme, cayenne pepper, sugar, olives and eggs. Mix together thoroughly.

Add the water, bouillon cubes and bay leaves.

Cook until the liquid has evaporated.

While waiting for the water to evaporate, soak the raisins in the wine.

When the water has evaporated, add the raisins and wine and continue to cook until the wine evaporates.

Mash the boiled potatoes and sweet potatoes together
Season with nutmeg.

Add the butter and whip until smooth.
Then, add the milk. Mix thoroughly.

Place the meat mixture into a casserole dish.

Pile the mashed potato mixture on top.

Sprinkle with the 2 tbsp. sugar and place in the oven uncovered for 30 minutes.

Serving Ideas: Serve with a green salad and a glass of red wine.

Bon appetit
Alex!!!
Tengo una pasion por la aviacion !لدي شغف للطيران !I have a passion for aviation !Jeg har en lidenskap for luftfart!j'ai
 
N1120A
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 4:32 pm

Quoting ANCFlyer (Reply 11):
Dude, those recipes are basic for me.

How about a Grilled Cheese Sandwich. Can't get more Basic than that. Add a touch of garlic powder, and use Multi-Grain bread. Real butter on the bread and the pan of course.

Jackass  Silly Here is another addition to that grilled cheese. Use Jarlsberg and a grainy German or French mustard and add a slice of tomato when done.
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
ANCFlyer
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 4:38 pm

Quoting N1120A (Reply 14):
Jackass  silly 

 rotfl 

Quoting N1120A (Reply 14):
Use Jarlsberg and a grainy German or French mustard and add a slice of tomato when done.

Excellent idea . . . . I'll occasionally toss a slice of ham in there, and use Swiss, but the jarlsberg and the mustard sounds like the hot ticket.

I guess it's Grilled Cheese for lunch tomorrow . . .  biggrin 
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND
 
saxdiva
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 4:40 pm

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.
 
lamedianaranja
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 4:43 pm

Quoting ANCFlyer (Reply 9):
Anyone want any of the recipes for the above, let me know.

I think I'd prefer to come to dinner  Cool sounds delicious all!
I wish that all skies were orange and blue!!
 
allstarflyer
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 4:53 pm

Quoting ANCFlyer (Reply 9):
Anyone want any of the recipes for the above, let me know. My pleasure

Man, you like mushrooms. I'll take pointers on these, please.

Quoting ANCFlyer (Reply 9):
Grilled Alaskan Silver Salmon with Mango Chutney.

Grilled Chicken Breasts with Mushroom Sauce.

Just because I don't know what Mango Chutney is and I'm curious about your cooking method on the chicken.

And your method on this . . .

Quoting ANCFlyer (Reply 9):
Grilled Alaskan Halibut with Lemon Honey Glaze.

It all sounds tasty to me.  thumbsup 

-R
Living the American Dream
 
ANCFlyer
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 5:12 pm

Quoting Allstarflyer (Reply 18):
Mango Chutney



Quoting ANCFlyer (Reply 11):
Mango Chutney recipe, usually, 1 Mango (choped fine), 1 Avocado (diced), 1 Pint Fresh Strawberries, (Chopped), 1/2 Cup OJ, 1/2 Tbls Lime Juice, and add 1 Jalapeno Pepper, Seeded, Chopped. Sing



Quoting Allstarflyer (Reply 18):
I'm curious about your cooking method on the chicken



Quoting ANCFlyer (Reply 9):
Grilled Chicken Breasts

 confused   wink  grilled. . . . put on hot grill, cook til done, toss on plate . . . serve with other stuff.  laughing 

Quoting ANCFlyer (Reply 9):
Grilled Alaskan Halibut

Back to the whole GRILLED thing again  wink  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.
FOR THOSE THAT FOUGHT FOR IT, FREEDOM HAS A FLAVOR THE PROTECTED WILL NEVER KNOW OR UNDERSTAND
 
N1120A
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 5:16 pm

Quoting ANCFlyer (Reply 15):
but the jarlsberg and the mustard sounds like the hot ticket.

Hate to break this to you Pep, but Jarlsberg is Swiss  Wink. Anyway, the cool thing about Jarlsberg is that the Lite tastes and melts better than the full fat version, which is good for everyone.

Quoting Allstarflyer (Reply 18):
Quoting ANCFlyer (Reply 9):
Grilled Alaskan Halibut with Lemon Honey Glaze.

It all sounds tasty to me.

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
 
allstarflyer
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 5:24 pm

Quoting ANCFlyer (Reply 19):
grilled. . . . put on hot grill, cook til done, toss on plate . . . serve with other stuff.

C'mon, chief, work with me here  Wink.

Yeah, now this is what I'm talkin' about . . .

Quoting ANCFlyer (Reply 19):
cook til done



Quoting ANCFlyer (Reply 19):
Turn the fish only one though



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  sarcastic  ). 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  yes  ? Thanks for that. If it comes to the scenario I just described, I'm sure there will be a mention of it.

-R
Living the American Dream
 
ANCFlyer
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 5:25 pm

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.

I promise, no Military March "mood" music.
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Scooter01
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 6:02 pm

Quoting N1120A (Reply 20):
Jarlsberg is Swiss

NO it's not! Jarlsberg is a Norwegian cheese.

What probably confused you must have been the name of the licenced US producer; Alpine Cheese in Ohio.

Great thread anyway, must try some of ANCFlyer's roasted asparagus!

Scooter
There is always a good reason to watch airplanes
 
RobertNL070
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 6:21 pm

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
Italian herbs
Parmesan cheese

And at the moment I am without a kitchen  hissyfit 

The new one will be fitted by Wednesday  Smile
Youth is a gift of nature. Age is a work of art.
 
QFA380
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 6:40 pm

Quoting ANCFlyer (Reply 9):
Rigatoni with Parma Rosa Sauce, Italian Sausage and Mushrooms.

Ooo me please....  drool 

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 hehehe)

I will be at home alone (for the second time in my life  sarcastic  ) on Wednesday night and need something to eat.
 
jafa39
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 04, 2007 7:08 pm

OK, I'll be serious for once.

Ratatouille:

Get heaps of vegetables, especially:

Carrots, Cabbage (shredded), peas, cubed potatoes, Onions, beans (borlotti or similar), Aubergine, Courgettes etc.

Fry off the onions then the carrots and cabbage.

Par boil the spuds and the other veg.

Chuck it all into a pot with some tinned Tomatoes and add an Oxo, a teaspoon of marmite or vegemite and a pinch of chilli powder.

Add sugar to taste.

Add water to suit and simmer until it starts to thicken a bit as the water evaporates.

Once it has amalgamated, the veggies are cooked and it is no longer thin and watery it is ready.

Eat on its own or use as the veg portion of another meal....yum!!

Especially good with some poncey sausages, wild boar, venison or free range pork & pineapple.

[Edited 2007-03-04 11:10:17]
We, the undersigned, do hereby consent.....
 
AGM100
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RE: Back To Basics: An A.net Cooking Thread

Mon Mar 05, 2007 12:10 am

Quoting ANCFlyer (Reply 9):
Asagio Cheese Sauce.

OK ANC ,, I will take the recipie for this ... sounds good

Thanks
You dig the hole .. I fill the hole . 100% employment !
 
Duff44
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RE: Back To Basics: An A.net Cooking Thread

Mon Mar 05, 2007 4:36 am

Quoting N1120A (Thread starter):
Basically, you throw all the ingrediants into a pot at the same time and bring them slowly to a boil

Um, you don't have any liquid ingredients... how can it boil?  Confused

Onion soup meatloaf
2 lbs Ground beef (85-90% lean)
1/4 cup Worcestershire sauce
1/2 cup bread crumbs
1 pkg Lipton onion soup mix
1 egg
Chopped garlic (optional, to taste)
Fresh cracked black pepper

Mix all ingredients except the pepper in a bowl. Put the mixture into a bread pan and pack it down tightly. Sprinkle the pepper on top, and bake a 350ºF for 1h15.
I'll rassle ya for a bowl of bacon!
 
N1120A
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RE: Back To Basics: An A.net Cooking Thread

Mon Mar 05, 2007 9:12 am

Quoting ANCFlyer (Reply 22):
I promise, no Military March "mood" music.

 rotfl  rotfl  rotfl  rotfl 

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 knows and loves.

Quoting ANCFlyer (Reply 22):
I should have done that last time, and I'm embarrassed I didn't.

Hey, we were only there for a very limited time and you were beyond great to us.

Quoting Scooter01 (Reply 23):
NO it's not! Jarlsberg is a Norwegian cheese.

You are right, it is, but it is a varient of Emmental, which translates to Swiss Cheese in American  Silly

Quoting Duff44 (Reply 28):
Um, you don't have any liquid ingredients... how can it boil?

Did I forget to mention that you put water in the pot?
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
Duff44
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RE: Back To Basics: An A.net Cooking Thread

Mon Mar 05, 2007 9:17 am

Quoting N1120A (Reply 29):

Did I forget to mention that you put water in the pot?

Oui monsieur.... I'm more concerned with 'how much?'
I'll rassle ya for a bowl of bacon!
 
Queso
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RE: Back To Basics: An A.net Cooking Thread

Mon Mar 05, 2007 9:27 am

Quoting N1120A (Reply 5):
I forgot the other rule of this thread. Unless disparaging, remarks mentioning Ronald's Funny Farm are not allowed

Maybe you should have put a "Disclaimer" in the opening post, something like this:


Disclaimer:



This is not meant to be a discussion regarding McDonalds. I have my opinion, you have yours. While I respect your opinion, this is not the thread to discuss it.



Thank you for your cooperation


Oh, and I'll have one of ANC's Grilled Cheese sanwiches, sounds good. Double the Queso, please!
 
N1120A
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RE: Back To Basics: An A.net Cooking Thread

Mon Mar 05, 2007 9:31 am

Quoting Duff44 (Reply 30):
Oui monsieur.... I'm more concerned with 'how much?'

About as much as you would use to make a double serving of pasta for that recipe.

Quoting Queso (Reply 31):
I have my opinion, you have yours. While I respect your opinion, this is not the thread to discuss it.

Nah. It would have been more like this. "You have a right to an opinion and I have a right not to respect it and tell you what's what" Big grin
Mangeons les French fries, mais surtout pratiquons avec fierte le French kiss
 
kstateinALB
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RE: Back To Basics: An A.net Cooking Thread

Mon Mar 05, 2007 9:39 am

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 measuring devices, just because I like to customize it differently every time.
kstateinALB's Burgers

1/2 lb 85% ground beef
Cajun seasoning (doesn't matter what kind)
Worcestershire sauce
Chipotle Tabasco Sauce
Ranch Dressing
Garlic Powder

You can use the oven on high broil, or use the grill. Both work.

I put those ingredients together in a mixing bowl. I divide the mixture into 4 individual patties, which I line on an aluminum foil lined grill pan. I put em' in the oven or on the grill for about 10 minutes a side, that depends on how you like it. After they are cooked to your liking, put a couple on bread, I choose a bagel, and top with some onions and whatever else floats your boat.

The combination of the rach and the chipotle really comes out in the end product.
ALB, DTW, ORD, MDW, MCI, JFK, LGA, LHR, MAD, MSP, IAD, DCA, MCO, ATL, CVG, TUL, MHK, PHL, PIT, DFW, DAL, CLT, IND, AUS,
 
saxdiva
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RE: Back To Basics: An A.net Cooking Thread

Tue Mar 13, 2007 4:10 pm

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 beans, drained
1/4 cup canned corn
1/4 cup bell pepper, finely diced
1-2 tbsp jalapeno pepper, finely diced
2-3 cloves garlic
5-6 green onions, chopped OR
1/4 cup finely chopped brown or red onion
1/4 cup chopped tomatoes
Olive oil... just enough so that other ingredients mix well
Salt to taste.

Mix everything in a bowl and serve, chilled, with tortilla chips or veggies. This also makes a great (and healthy!) filling for pitas. Tastes best with a cold beer or margarita.
 
comorin
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RE: Back To Basics: An A.net Cooking Thread

Wed Mar 14, 2007 10:42 pm

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, finely chopped clove of garlic, chopped parsley, pinch salt in a pyrex dish.
3. Zap in Microwave 2-3 minutes - don't let shrimp get tough, otherwise it'll taste like Applebees...
4. After zapping, squeeze fresh lemon juice, dash of white wine and toss - remember shrimp is still cooking. Ready to eat in 5 minutes - time to get your date off the couch.

Eat shortly thereafter.

Variations:

1. Use shallot instead of garlic.
2. can be done with a saute (frying) pan if don't trust microwaves. Don't overcook! Nothing worse than the taste of Iodine from the burnt shells, or browning butter for that matter.
3. Pernod instead of Wine if you're Belgian by nature.
4. Asianize: Add Ginger, substitute Coriander (Cilantro ) for Parsley, a touch of Soy or Coconut Milk, deglaze with Sherry.
5. Don't like Shells? Just peel off before cooking.


Bon Appetit, La Vie en Rose, whatever...


Enjoy!

[Edited 2007-03-14 16:10:36]
 
AGM100
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RE: Back To Basics: An A.net Cooking Thread

Thu Mar 15, 2007 12:55 am

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 turn out kind of hard , Should I cook them longer ?

I really like the steak , black beans rice and Plantains dish. Just cant get the plantains right.

Thanks
You dig the hole .. I fill the hole . 100% employment !
 
Mir
Posts: 19092
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RE: Back To Basics: An A.net Cooking Thread

Thu Mar 15, 2007 1:30 am

Quoting ANCFlyer (Reply 9):
Anyone want any of the recipes for the above, let me know. My pleasure

That lemon halibut sounds great - I'll have to try that sometime.

Quoting N1120A (Reply 20):
Hate to break this to you Pep, but Jarlsberg is Swiss

 redflag 

Quoting N1120A (Reply 29):
it is a varient of Emmental, which translates to Swiss Cheese in American

White American "cheese" translates into Swiss too - I wouldn't be relying on the American definition of cheeses if I were you. Jarlsberg is Jarlsberg, and Emmental is Emmental. Both have holes, but only one is Swiss.

-Mir
7 billion, one nation, imagination...it's a beautiful day
 
AeroWesty
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RE: Back To Basics: An A.net Cooking Thread

Sat Mar 17, 2007 1:10 am

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 can made for just one diner. I just made this again last night.

Chicken in Green Peppercorn Sauce:

For each serving -

Take a chicken breast, butterfly, and lightly pound into a paillard, but not too thin. Sprinkle lightly with Montreal Steak Seasoning, and sauté over medium-high heat. When both sides are brown and the breast fully cooked, remove to a plate to keep warm, then deglaze the pan with vermouth, add about 20 dried green peppercorns, and scrape up the browned bits on the bottom of the skillet (the fond). When the alcohol has burned off, pour about a 1/3 cup of half n half (or combination of half n half and cream) into the skillet, and reduce until slightly thickened. Just before the sauce is done, take the skillet off the heat, and add a pat of butter to finish the sauce, then pour over the reserved chicken breast. Serve with your favorite veg and starch. I like a bit of zucchini and yellow squash sautéed in olive oil an rice pilaf or mashed potatoes with this.

Bon Appetit!

Notes:
1) I usually keep boneless, skinless chicken breasts in the freezer in ziploc sandwich bags, which I thaw by just tossing the bag into a bowl of cold water, so this is an easy way to use them up.
2) Green peppercorns don't require any preparation before adding to the sauce, and one bottle of them goes a long way.
3) A prepared package of Knorr Green Peppercorn sauce is an acceptable substitute for the green peppercorns and half n half or cream, to make it more heart-healthy. If I go this route, I'll usually use 1/2 water-1/2 milk to make it more creamy.
4) Vermouth really makes a difference over white wine, and I use vermouth almost universally when white wine is called for in a dish. I never have to worry about "do I have any leftover wine" to use, and the complexity of a good vermouth adds an extra zing to dishes such as scampi, another favorite staple dish.
International Homo of Mystery
 
AeroWesty
Posts: 19551
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 25, 2007 12:26 pm

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 peeled-deveined shrimp (26-30 count size)
1/4 medium white onion, lightly diced
1/4 red bell pepper, lightly diced
1/2 lb. thin asparagus, sliced into about 2" pieces
1/2 of 8 oz. can of sliced bamboo shoots, drained
2 tbsp. vegetable oil
---
Dry sherry
2 tbsp. Lee Kum Kee oyster sauce
Squirt of srichara sauce
Chicken stock or water
---
Soy sauce, Chinese hot mustard, sliced green onion
---
Cooked rice

Prep shrimp (I buy frozen E-Z peel deveined raw shrimp, and just peel them after thawing in water for about 20 minutes) and set aside. Prep vegetables, drain bamboo shoots, setting portions all aside in one bowl.

Heat oil in skillet over high heat. When oil is warmed, add all the vegetables at once, stirring quickly for about 2 minutes. Add shrimp, and continue to stir until shrimp are almost cooked through, another 2 minutes. Deglaze the pan with 2 or 3 tbsp. dry sherry, then add oyster sauce, squirt of srichara sauce and enough chicken stock or water to make a glazing sauce.

Serve over cooked rice, garnish with green onion, and sprinkle with a bit of soy sauce and a teaspoon of Chinese hot mustard set aside to one side, if desired.

Bon Appetit!

Note: Lee Kum Kee's Premium or Panda-brand oyster sauces are the only ones I find worth buying.
International Homo of Mystery
 
ozglobal
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 25, 2007 12:37 pm

Quoting ANCFlyer (Reply 9):

Don't know where to start.

I've been off work (regularly scheduled R&R) for ten days now. I've cooked every day . . . which is a passion.

Seared Scallops in Asagio Cheese Sauce.

Roast Leg of lamb with Mustard Glaze.

Grilled Alaskan Silver Salmon with Mango Chutney.

Grilled Chicken Breasts with Mushroom Sauce.

Pork Tenderloin Medallions with White Wine Caper Butter Sauce.

Beef Roast with Potatoes, Onion and Carrots (yup, regular old roasted beef).

Pan Seared New York Steak with Royal Windsor Sauce

Country Style Fried Pork Chops with Mashed Potatoes, Corn on the Cob and Pan Gravy.

Grilled Alaskan Halibut with Lemon Honey Glaze.

Medium Rare London Broil with Roasted Asparagus.

Rigatoni with Parma Rosa Sauce, Italian Sausage and Mushrooms.

Anyone want any of the recipes for the above, let me know. My pleasure bigthumbsup

Wow. I'm impressed, ANCFlyer.
When all's said and done, there'll be more said than done.
 
ozglobal
Posts: 2511
Joined: Tue Nov 09, 2004 7:33 am

RE: Back To Basics: An A.net Cooking Thread

Sun Mar 25, 2007 12:42 pm

Quoting ANCFlyer (Reply 11):
Quoting N1120A (Reply 10):
Quoting ANCFlyer (Reply 9):

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.

Add Capers to the White Wine Butter Sauce on the Pork tenderloin . . . Sings big time

Are you sure you're not French?
When all's said and done, there'll be more said than done.
 
L-188
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 25, 2007 12:56 pm

Quoting Carmenlu15 (Reply 8):
Can be eaten alone,

Just like beer shouldn't be drinken alone, neither should pasta be eaten alone......the single most important lesson from the movie, "Lady and the Tramp"

Quoting Scooter01 (Reply 23):
NO it's not! Jarlsberg is a Norwegian cheese.

I think your right about that.
OBAMA-WORST PRESIDENT EVER....Even SKOORB would be better.
 
saxdiva
Posts: 2329
Joined: Sun Jun 20, 2004 6:51 pm

RE: Back To Basics: An A.net Cooking Thread

Sun Mar 25, 2007 1:39 pm

Quoting AeroWesty (Reply 39):
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

 drool 

I'll have to make this for dinner tomorrow night.

Hey--that reminds me that I've been looking for a sake set for what seems like forever. Where on earth can one buy these things here in the states?
 
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n229nw
Posts: 2023
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 25, 2007 1:45 pm

Quoting N1120A (Thread starter):
Basically, you throw all the ingrediants into a pot at the same time and bring them slowly to a boil

I was also going to point out that some liquid is usually good for boiling, but someone beat me to it. I think I'll try this recipe though...

Quoting ANCFlyer (Reply 11):
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

Yum. You can also add a little balsamic and pressed garlic to the marinade in the bag!

Quoting Jafa39 (Reply 26):
teaspoon of marmite or vegemite

 vomit 

Quoting L-188 (Reply 42):
drinken

Are you drunk?  wink 

Quoting AeroWesty (Reply 38):
Vermouth really makes a difference over white wine, and I use vermouth almost universally when white wine is called for in a dish. I never have to worry about "do I have any leftover wine" to use, and the complexity of a good vermouth adds an extra zing to dishes such as scampi, another favorite staple dish

That chicken dish sounds fantastic.

One of my own secrets is similar to the vermouth idea. I like to use Sambuca for cream sauces. It adds a great sweet flavor to sauces that would be much more ordinary with wine...
All Glory to the Hypnotoad!
 
L-188
Posts: 29881
Joined: Wed Jul 07, 1999 11:27 am

RE: Back To Basics: An A.net Cooking Thread

Sun Mar 25, 2007 1:49 pm

Quoting N229NW (Reply 44):
Are you drunk?

It's the Nyquil.....I have a cold.
OBAMA-WORST PRESIDENT EVER....Even SKOORB would be better.
 
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Scooter01
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 25, 2007 4:10 pm

Quoting AeroWesty (Reply 38):
Vermouth really makes a difference over white wine,

Dry or sweet?

Scooter
There is always a good reason to watch airplanes
 
AeroWesty
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Joined: Sat Oct 30, 2004 7:37 am

RE: Back To Basics: An A.net Cooking Thread

Sun Mar 25, 2007 4:46 pm

Quoting Scooter01 (Reply 46):
Dry or sweet?

Dry. I'm sweet enough as it is.  blush 

Quoting Saxdiva (Reply 43):
Hey--that reminds me that I've been looking for a sake set for what seems like forever. Where on earth can one buy these things here in the states?

There's some here:

http://asianideas.com/sakesets.html

But I noticed these wooden sake cups the other day when I was placing an order for some other things:

http://www.asianfoodgrocer.com/index...?PageAction=VIEWCATS&Category=1113

Japantown in downtown LA have lots to choose from as well.

Quoting Saxdiva (Reply 43):
I'll have to make this for dinner tomorrow night.

If you like eggplant, I've this marvelous Thai Eggplant/Red pepper stir fry I've made for years that you can leave as vegetarian for a side dish, or add pork or chicken to for an entree. I'll post it if you want it.
International Homo of Mystery
 
JGPH1A
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 25, 2007 6:14 pm

Quoting Confuscius (Reply 4):
Toasted Bread:

2 slice bread (your preference)

Place bread in toaster
Set to medium

Remove toasted bread

spread jam on top (your preference)

Tsk tsk - you forgot the butter - toast without butter is a fatwahable offence !

Quoting N1120A (Reply 20):
Hate to break this to you Pep, but Jarlsberg is Swiss

No it's not, it's Norwegian (and very yummy).
Young and beautiful and thin and gorgeous AND BANNED ! Cya at airspaceonline.com, losers
 
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Braybuddy
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RE: Back To Basics: An A.net Cooking Thread

Sun Mar 25, 2007 9:51 pm

Quoting ANCFlyer (Reply 9):
Don't know where to start.

I've been off work (regularly scheduled R&R) for ten days now. I've cooked every day . . . which is a passion.

Seared Scallops in Asagio Cheese Sauce.

Roast Leg of lamb with Mustard Glaze.

Grilled Alaskan Silver Salmon with Mango Chutney.

Grilled Chicken Breasts with Mushroom Sauce.

Pork Tenderloin Medallions with White Wine Caper Butter Sauce.

Beef Roast with Potatoes, Onion and Carrots (yup, regular old roasted beef).

Pan Seared New York Steak with Royal Windsor Sauce

Country Style Fried Pork Chops with Mashed Potatoes, Corn on the Cob and Pan Gravy.

Grilled Alaskan Halibut with Lemon Honey Glaze.

Medium Rare London Broil with Roasted Asparagus.

Rigatoni with Parma Rosa Sauce, Italian Sausage and Mushrooms.

Anyone want any of the recipes for the above, let me know. My pleasure



I'm impressed, ANCFlyer, I'm impressed   bigthumbsup   

[Edited 2007-03-25 15:07:47]

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