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Old 03-12-2009, 09:23 PM   #1 (permalink)
Young Crumudgeon
 
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Location: Canada
Share your simple meals and/or beginner's tips

Last night in chat, Xerxys was asking Starkizzer and myself about beginner's tips for cooking. Why anyone would choose to consult me, I still don't understand; I've never claimed to be an expert. Capable, yeah, but I'm not serving any 5 star gourment meals anytime soon.

We shared some general advice regarding necessary tools and staples, and began discussing some simple recipes that are easy to do.

Fast forward to tonight. I was tired and lazy when I got home from work, so I decided to make a simple ground beef hash:


Martian Hash

Cook one cup of rice by your preferred method.

Dice onions, mushrooms, peppers and tomatoes. I used about a third of a large white onion, about a quarter of a red bell pepper, 2 mushrooms and one whole plum tomato. If you don't have to cater to anyone with a low tolerance, you can also add some jalapenos.

Preheat some vegetable oil in a pan, then dump in the vegetables and one pound of ground beef. Add some shredded or crushed garlic on top. Stir frequently until the beef is fully browned and the onions are soft, then drain the oil and fat. Stir in a quarter cup or so of salsa and the rice, add salt and pepper to taste. Top with grated cheese and/or parmesan, and serve with a salad. With portions like those outlined above, it should serve 3-4.


Then I got to thinking. Xerxys came to ask for help. His choice of helper was dubious (I'm certain Starkizzer's cooking is wonderful), but he had the good sense to at least seek advice. What about all the young men and women who don't know who to ask, or have simply given up on cooking entirely?

So I decided to create a resource. The idea is that we can share simple recipes as well as tips and tricks. And hopefully everyone can learn something.

Well, what are you waiting for? Have at it!
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Old 03-12-2009, 10:12 PM   #2 (permalink)
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Location: My head.
I would contribute if I had any. But thanks a-heap man. I'm subscribing.
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Old 03-12-2009, 10:54 PM   #3 (permalink)
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Simple? Sure.

- Grab a tortilla, some turkey, mayo, mustard and greens, and you've got a lunch wrap.
- Oats and water, microwave for a few minutes, add a pinch of salt, some honey, and some dried fruit and you've got breakfast.
- Chop up a raw chicken breast into 3/4" squares, and chop up an onion and a bell pepper. Throw it in a pan with some olive oil and a bit of salt and pepper. Put it on a tortilla and top with salsa, cheese and sour cream. Fajitas.
- Toss a bag of lentils in maybe 6 cups of water and boil. As it boils, add a chopped onion, a skinned and minced tomato, some cumin and salt. This will feed you for at least 3 meals.
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Old 03-12-2009, 11:03 PM   #4 (permalink)
Hi floor! Make me a samwich.
 
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Location: Ontario (in the stray cat complex)
Well I guess I will join in but I think my idea of simple might be a little different than most. I've learned to multitask and I can put together a meal in 30 minutes and do clean up in progress. I tell people my meals are easy and try to tell them how I make them and most of my friends look at me like I'm an alien and tell me it doesn't sound simple.

Here is one meal I make if I know I will be getting home late or tired from school:

Crock pot Philly cheese steaks:

To feed 3-4 depending on portions or can make multiple meals

2lbs of flat steak cut into strips (think pieces to go on sandwich)
2-3 green bell peppers (strips as well)
1-2 onions (sliced into half rings)
~1 cups of water with beef bullion or or cup of beef broth
Seasonings
I like to put in chili flakes, salt, pepper, (salt can be added in to taste after cooked) garlic pepper, paprika.
Put the crock pot on in the morning and cook on low for about 8 hrs. By the time you get home the meat will just melt in your mouth.

Pile into some crusty french rolls top with fave cheese (we use cheddar or pepper jack) toast in broiler until cheese is melted. Make sure to literally watch or check them every 30 seconds, they can go from toasty to burnt in a matter of seconds. This can be assembled into your crock pot bowl the night before and kept in fridge.

This is a yummy appetizer my friends all love it
Cream Cheese Wontons
1 packet of wonton wrappers (60 count)
2 packages of cream cheese
2 bundles of green onions (diced)
1-2 tbl of garlic powder
1-2 tbl of onion powder
Salt & pepper
1 can of water chestnuts (chopped)
1 egg whisked
Mix together cream cheese, green onions, chopped water chestnuts, garlic powder, onion powder and salt and pepper. With your finger dab the whisked egg on the entire edge portion of the wonton wrapper. Then place a spoonful of the cream cheese mix in the center and bring corners of the wrapper together. Do this until the wrapper looks like a little purse. Fry until golden brown and place on a cookie sheet covered in paper towels to catch the oil.

I have loads more but these are just first. Nice thing about the wonton recipe is that 60 come in one packet and the filling should make all 60 so there is some wiggle room to learn with some of them.
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Old 03-14-2009, 10:43 AM   #5 (permalink)
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Location: Back in Ohio
Will has the right idea, but anything that needs chopping or cleaning up (more than 30 seconds) afterwards isn't a simple meal. As a single guy, I want it as simple as possible. I use paper plates or eat right out of the can when possible. I have started using metal silverware again, but not when what I am eating is sticky or hard to rise off.

Breakfast:

Meal 1. Two packets of instant oatmeal, add water, microwave for 1 minute. For fun, use flavored Kool-Aid or Crystal Light (Raspberry Ice) instead of water. You can add more water after you microwave, but it is hard to remove water if there is too much. Add berries (fresh or frozen) if you want.

Meal 2. Scramble two-three eggs, add some ham pieces.

Meal 3. Apple, banana or orange & granola bar. Yogurt goes good with this as well. Open yogurt and use spoon to stir.

Meal 4. Pick favorite cereal, add some milk. *milk goes bad, be sure to buy only as much as you need.


Lunch:

Meal 1. Take two slices of bread, put peanut butter on one side, jelly on the other piece, put them together and slice down middle.

Meal 2. Shread carrots, add some raisins, and open up a can of pinapple tidbits or chucks (in pinapple juice) and add some of them. Stir and chill. Or just stir and eat.

Meal 3. Open can of Tuna, drain water. Use Wheat Thin crackers and add carrots and pickles.

Meal 4. Core out center of apple. Add peanut butter. Take celery and put peanut butter on it. Add some raisins.


Dinner:

Meal 1. Take frozen chicken boneless breast and put on George Foreman grill. Cut into pieces when unfrozen. Flip regularly. Add some of Emeril's Spice Essence of Emeril's Spice - Original about 1 minute before it's done. It's done when the center of the chicken has cooked. Use barbeque sauce. Open a can of Bush's Baked Beans and eat them.

Meal 1.5 Use steak instead of chicken. Use bare (clean) hands to eat it.

Meal 2. Buy half pound of a fish (salmon works best, but there are others.). Use grill to cook. Add a little lemon or salt if that is your thing.

Meal 3. Take two ears of corn on the cob, put in microwave safe dish (use plastic handles in corn). Add water to bottom, cover with saran wrap. Put in microwave for two minutes. Add butter.

Meal 4. Two scoops of frozen yogurt/sorbet with berries. One protein bar as well. Or you can blend it all into a smoothie, but there is more cleanup.
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Old 03-14-2009, 10:50 AM   #6 (permalink)
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Hahah... not even chopping?! You guys are hardcore.
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Old 03-14-2009, 11:07 AM   #7 (permalink)
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Location: Oregon
Mark Bittman provides excellent guides for beginning cooks in the form of his various books (How to Cook Everything, How to Cook Everything Vegetarian, and How to Cook Everything: The Basics) and his NYTimes column, http://www.nytimes.com/2009/03/18/dining/18mini.html. He emphasizes learning methods and techniques, which I think is important; once you know these things, you can look in your pantry, see what you have, and put something together. I also like having his books around as references; if I can't think of what to do with the pound of turnips I picked up at the farmer's market, I have a guide to go to. The Joy of Cooking is also a great cookbook to have around in that regard.

It's good to have recipes to follow when you're starting out; as you learn the various cooking methods, you'll need the recipes less. This also allows you to embrace shopping seasonally and increases the variety of foods you'll feel comfortable eating. I ate a lot of parsnips and turnips this winter because I knew how to cook them. I also ate a lot of dried beans because I figured out that cooking dried beans wasn't the hassle I thought it was (thanks again to Mark Bittman). This summer, I'll continue being adventurous at the farmer's market.

Another key to improving yourself in the kitchen is self-reflection. What worked about the recipe that you tried? What didn't? How would you adjust the seasoning the next time, or was it just right? As you get more comfortable with cooking, you may find yourself tinkering with recipes more.

Cooking well takes practice. The more you practice, the less time you will spend prepping. I can put together a mirepoix (onion, carrot, celery) in under 3 minutes. I used to be really bad at peeling potatoes, and would avoid doing it if possible, but lately I have been peeling more things in general (carrots, parsnips, turnips) and have felt more comfortable with peeling potatoes. Beyond that, it's only through actually cooking that you can begin to recognize various things--like when butter is starting to turn brown, when a yolk is set, when onions are carmelized, when a pancake is ready to be flipped. Sure, there may be mistakes along the way, but trust me--we've all fucked something up in the kitchen. The first meatloaf I ever made was a gray, inedible blob.

And watch cooking when you get a chance. Mark Bittman has videos galore. Watch some Good Eats with Alton Brown. The Food Network has some okay shows--I like Barefoot Contessa, Everyday Italian, and Molto Mario (if you can catch it; they might have taken it off the air completely now). Watch how they break down an onion, a carrot, celery, and various other things, so that you can take what you've seen and put it into practice.

I'll post some simple recipes when I get a chance.

Oh, and a piece of advice I gave Martian when he was starting out--having good tools makes a difference. A good, sharp chef's knife is essential.
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Old 03-14-2009, 11:44 AM   #8 (permalink)
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Location: My head.
Keep Em coming .......!!!!!!
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Old 03-14-2009, 12:25 PM   #9 (permalink)
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Simple Meal 1:
*Put potato in microwave and cook until tender
*Open can of meat chili and thawed broccoli; pour over potato
*Sprinkle cheese and microwave whole thing until melted and hot
*Eat

Simple Meal 2:
*Heat can of chili
*Pour over frito corn chips
*Cover with cheese
*Eat

Simple Meal 3:
* Butter one side of bread and put in heated pan
* Put cheese, meat, lettuce, other tasty items inside
* Put another piece of bread on top, butter side up, cook until brown and melted
* Eat

Simple Meal 4:
* Thaw frozen veggies
* Take leftover rice (or make a new batch) and add soy sauce to taste
* Cook chicken breast and cut; add to rice
* Mix altogether
* Eat

Commenting about watching cooking shows to gain skills, this is how I learned how to cut things without slicing off my fingers. I always saw the chefs on shows cutting using their knuckles as a guide. I took some potatoes and onions and just started cutting. I was super slow to begin with but once I got the hang of things, it is better.
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Old 03-14-2009, 03:21 PM   #10 (permalink)
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Well, this is something I make

Boil some new potato's with some frozen pea's
Put a parnsip and two carrots (sliced) in a steamer (like a metal colander on top of a saucepan of boiling water)

Cook them all till their done

Drain the water and put them in one pan, but a little bit of butter in and mash it all up quite roughly

__

And thats that. Have it with a bit of fish, or a chop, or a nut cutlet, or whatever you like.
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Old 03-14-2009, 03:52 PM   #11 (permalink)
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My favorite meal is to take a spoon and dig out some chunky peanut butter. It's got enough calories to keep you going, some nice protein, and healthy fats. There's not much simpler than peanut butter.

Oh, and don't forget those big bags of oatmeal you see at the supermarket. The stuff is very cheap and you can do so much with it. Put a cup or so in some water and microwave for maybe 2 minutes, then add whatever you feel like. Strawberries. Blueberries. Raspberries. Apple. Honey. Maple syrup. Cinnamon and brown sugar. The same thing goes for grits. If you don't feel like oatmeal, you can make granola or haggis or cookies. All are fairly simple.
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Old 03-14-2009, 06:03 PM   #12 (permalink)
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Due to my inherent laziness, I like to use a crockpot. Dump a few things into it, wait, serve and eat. The laziness of the cook is offset by the culinary magic of a phenomena called braising, whereby meat and vegetables soak up the flavorful juices they cook in. And the leftovers the next day are awesome. Maximum pleasure for minimum work: surely one of life's bloopers.

Chicken Cacciatore

1 green pepper
1 onion
1 can sliced olives
1 packet of mccormicks chicken seasoning
1 can diced tomatoes
2 lbs chicken
(Total cost $15)

Place in crockpot, work/sleep 7-8 hours, eat. Or, beef jerky and pretzels.
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Old 03-16-2009, 09:59 PM   #13 (permalink)
Young Crumudgeon
 
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Location: Canada
Here's one I've used a couple times recently, and that has been enjoyed by both Magpie and myself.

Take two boneless, skinless chicken breasts. Place them in a casserole dish, and add about a cup of salsa. Cover and bake for forty minutes at 325. Top with grated cheese. Serve on a bed of rice.

If you have a rice cooker it's even easier, although rice isn't exactly hard to begin with.

You can serve this with a salad or with some steamed veggies on the side. It's a simple, tasty and healthy meal, although I'm not sure if it qualifies as low GI. Perhaps with basmati.
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Old 03-16-2009, 11:19 PM   #14 (permalink)
Hi floor! Make me a samwich.
 
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Location: Ontario (in the stray cat complex)
I realize now that what I see as simple has a lot more steps than most of the recipes or ideas being posted. LOL
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Old 03-17-2009, 12:32 AM   #15 (permalink)
Tone.
 
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Quote:
Originally Posted by ASU2003 View Post
Will has the right idea, but anything that needs chopping or cleaning up (more than 30 seconds) afterwards isn't a simple meal. As a single guy, I want it as simple as possible.

(-snip-)

Meal 1. Take two slices of bread, put peanut butter on one side, jelly on the other piece, put them together and slice down middle.

Apparently.

Anyone over age 9 who needs to be taught how to make a PB&J sandwich is kinda beyond hope, from my perspective. Besides, you sliced the bread. Keep it simple and just eat it whole

There's simple, and then there's prepackaged food that already has the instructions for getting at it on the side of the box. Presumably the OP wants simple real food, rather than instructions that tell him to open a granola bar. In that vein:



Very easy chicken dish:

boneless skinless chicken breasts - however many you want to make.

Dip in milk, then roll in panko bread crumbs and brown in hot oil. Drain oil, add about 1/3 cup of white wine, and a cup of water. Cover and let it simmer for about 6 minutes. Remove chicken from the pan, turn the heat up a bit, and add soy sauce and 1/2 a small jar of orange marmalade. Stir until the marmalade has liquefied, then cut the chicken breasts into strips and put them back in the pan, making sure to cover them thoroughly with the sauce you just made. Serve the strips with a drizzle of the sauce.


Side dish:

Chop up some garlic in the food processor and lightly brown it in olive oil. Add broccoli heads and carrot slices and saute until tender. Add soy sauce generously about halfway through.

Whole meal shouldn't take more than 15-20 minutes to make, and is guaranteed to impress.
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Old 03-17-2009, 12:12 PM   #16 (permalink)
Eat your vegetables
 
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Here are some recipes. These are designed to feed no more than two people.

Homemade Mac & Cheese

1 Tablespoon flour
1/2 Cup milk
1 Tablespoon butter
2 Tablespoons cheddar cheese
2 Cups dry noodles

Fill pot halfway with water. Boil on stove. Add noodles. Put heat on medium. Stir occasionally. Drain when noodles are desired texture.

Put butter in pan. Simmer on stove. Add flour. Add milk. Raise temperature a bit. Add cheddar. Stir. Sauce will thicken. Add cooked noodles. Coat noodles with cheese sauce. Serve.


Homemade Stuffing & Gravy

Stuffing:
1 celery stalk, chopped
1 slice white or red onion, chopped
~4 Tablespoons vegetable oil
Bread, crumbled.
1/4 Cup chopped nuts (optional)
2 Tablespoons butter
Pour vegetable oil to cover bottom of pan. Add choped onion. Cook on medium power until onion softens slightly. Add celery and nuts. Continue to heat 2 minutes. Add bread crumbles. Stir so bread soaks up oil. Add butter. Increase heat and stir constantly while bread browns. Serve with gravy.

Gravy:
1/2 Cup liquid vegetable, chicken, turkey, or beef broth
1/2 Tablespoon butter
1 Tablespoon flour
1 Tablespoon milk

Heat butter in pan on medium heat. Add flour. Stir. Add broth and milk. Heat on medium to high heat for 3 minutes or until thickens. Serve warm.


A few things for microwave-only cooking
Squash

Whole Squash
Water

Cut squash in half. Scoop out seed gunk. Fill the interior of each half of squash with water. Place on a plate or in a bowl that has a minimum of a cup of water. Place in microwave. Heat on high for 20 minutes. Be careful when you open the microwave - there will be a considerable amount of steam. For a delicious snack, you can bake the seeds. Just rinse then bake in standard oven at 375 degrees for a few minutes - keep your eye on them - salt the seeds and enjoy.

Rice in the Microwave
Rice
Water
Spices

Fill a bowl, glass, or mug 1/4 of the way with rice. Add seasonings as desired. Fill the rest of the mug to 3/4 full with water. Heat on high for 3 minutes. Open microwave and clean up water spilled. Refill water to 3/4 point. Heat on high for 3 minutes. Repeat once more. You have steamy yummy rice.
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Old 03-17-2009, 01:45 PM   #17 (permalink)
Upright
 
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Location: O.C.
Skinless Boneless Chicken Breasts (pack of 4)
16 oz. Sour Cream
2 cans Cream of Mushroom Soup
Bacon

Take a strip of bacon & wrap around each Chicken Breast.
Put in Glass Baking Dish.
Mix Sour Cream & Soup together & pour over Chicken.
Bake @ 275 for 3-1/2 hrs or cook in a crockpot on low for 8 hrs

I serve this over white rice
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Old 03-20-2009, 03:53 PM   #18 (permalink)
Junkie
 
Location: My head.
Just had some Martian Hash (without the jalapenos). I must say, I would NEVER have bought bell peppers for the simple reason I don't use them for anything. You guys are great, thanks for all the suggestions and ...

keep em Coming!!!
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Old 03-20-2009, 04:08 PM   #19 (permalink)
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Location: Oregon
Bell peppers can be used in a lot of things--you can stuff them with cooked rice or other grains, a bit of cheese, and bake them, you can use them as a filling for an omelet or just throw them in some scrambled eggs, or you can throw them into a pasta salad or a rice pilaf if you like. Bell peppers are also one of the three ingredients in the "holy trinity" of Cajun cooking (along with celery and onions), which is a base for a variety of dishes. http://en.wikipedia.org/wiki/Holy_trinity_(cuisine)

I often just like to eat them raw. They're juicy.
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Old 03-26-2009, 09:05 PM   #20 (permalink)
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Location: Sydney, Australia
I made Fettuccine Boscaola (no idea how to spell it). Pretty easy to make:

Boil so water in a large pot and when boiling put some Fettuccine in (follow instructions on pack).

While this is going, get a large fry pan or saucepan and put it on medium heat with a little oil, then add:
1 chopped onion
2 cloves of garlic (finely chopped or crushed if you are lazy)
a few rashers of bacon (last night with 500g of pasta, I used 3 rashers, but add however much you like), rind off and finely chopped
some mushrooms (cut on quarters or however)

let all this cook away until the pasta is almost ready to come out (about 2 minutes before)

Add 200ml of pouring cream and lower heat
mix this altogether

when the pasta is cooked, drain it and then add into the sauce.

mix it all together and serve, topped with grated parmesan (and cracked pepper if desired).

Easy!
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Old 03-26-2009, 09:29 PM   #21 (permalink)
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learn to use spices.

learn to use salt, sugar, pepper as basics. you'll be surprised just how much you can season with just those three dry ones.

don't be afraid of spice combos like all spice or seasoned salt.

a little bit of salt is a good thing. know that if you over salt something you can use sugar to balance it out.
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Old 04-03-2009, 08:45 AM   #22 (permalink)
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With a little bit of effort, here's something simple that makes you look like a gourmet cook...

Stuffed Pork Tenderloin

Supplies

-Pork Tenderloin
-Spices/Dijon Mustard
-Dill pickles (adds tang, moisture and bit of crunchiness when cooked)
-StoveTop stuffing
-Cooking/Meat string (preferred)/Toothpicks (I've always used, too cheap to buy cooking string)
-Bit of Cooking Oil

Preparation

1. Butterfly the tenderloin. Lay it flat, with sharp knife, slice lengthwise, not cutting all the way through the meat.
2. (optional but preferred) Pound the tenderloin flatter to get more surface area; also tenderizes meat. Flatten evenly, do not hit so hard holes are made.
3. Slice dill pickles lengthwise into quarters or thinner into eighths. Lay them length wise in butterflied tenderloin.
4. Make Stove top stuffing. Spoon into tenderloin on top of dill pickles
5. Close the butterfly, keeping as much of the filling in as possible.
6. Wrap and tie string. OR Use toothpicks on the flaps where the tenderloin opens, closing up the gap by piercing both sides
7. Season the outside using salt, pepper, poultry salt, whatever you feel is necessary.

COOKING:
1. Heat pan and oil; turn on BBQ high, turning to medium when placing tenderloin to cook
2. Brown tenderloin in pan on all sides to crisp outside
3. Spoon dijon mustard on the outside for additional flavor.
4. Place on BBQ for 15 minutes or so until meat is no longer pink

DONE! Serve with any sort of vegetables, potatoes etc.
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Old 04-11-2009, 09:05 AM   #23 (permalink)
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Location: Keller, TX
Spaghetti:

Put water in pan for spaghetti noodles. Add 1/2 tsp of olive oil and a few sprinkles of salt. Place on burner on high.
When water reaches boil, put noodles in water.
Dice medium onion and medium bell pepper.
Pour 1 tbs of olive oil into sautee pan. Put pan on burner with med-hi heat.
Add 2 tbs minced garlic (very easy if you buy in the store rather than mince yourself), onions, bell pepper, and 1 sm can of mushrooms to pan. Add salt, pepper, oregano, and basil to taste (for me, one good pinch of oregano and basil each).
Sautee until onions are clear.
Add your favorite meat filler (ground beef, chicken, shrimp) or vegetarian (no clue). Cook until filler is cooked.
Add 1 can stewed tomatoes and 1 can of tomato sauce. Stir into existing mixture.
Turn heat to low/low-med.
Wait for noodles to finish.
Drain noodles.
Put noodles on plate, put sauce on noodles, eat.

Probably about 7 minutes total active time for me to make the above.
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Old 04-13-2009, 07:05 PM   #24 (permalink)
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Location: Sydney, Australia
Quote:
Originally Posted by vinceco252 View Post
Spaghetti:
As an addition to this (for those with children who don't like vegies), grating carrot and zucchini and adding it with the ground beef is a good way to raise the vege content without the children realising they are eating it.

Also, I'd just buy button mushrooms and chop them up and I'd rather finely cut up the garlic than crush it. I'm not a fan of too many tins of things, especially if they don't add much to the dish, and don't save that much prep time.
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Old 04-13-2009, 07:12 PM   #25 (permalink)
Tone.
 
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Pour about a cup of this morning's coffee into the spaghetti. Makes it taste much richer. Also try baby bella mushrooms instead of white buttons. More flavorful.
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Old 04-13-2009, 07:18 PM   #26 (permalink)
Young Crumudgeon
 
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Location: Canada
Garlic bread to go with the spaghetti:

You will need approximately 1/4 cup of butter or margarine and about a teaspoon of garlic powder. Alternately, you can use two medium-sized cloves, either shredded or crushed (crushed is better, IMO). Finally, 1 teaspoon of lemon juice.

Leave the butter out until soft.

Thoroughly mix the garlic, butter and lemon juice on a plate. Cut a french loaf in half length-wise, and spread the garlic butter on both halves. Place under broiler for 3-5 minutes.

Pro-tip: Don't watch Top Gear while cooking, unless you like your garlic bread well done.

It's okay, I saved it.

I also include celery and broccoli in my spaghetti sauce, or whatever other random veggies I have in the fridge.

Maybe we'll start covering different styles of sauce soon.
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Old 04-19-2009, 07:30 PM   #27 (permalink)
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Location: My head.
**rubs hands together iron chef style**

Ya gotta do this at the same time ...

You will need :
>>TO WASH YOUR HANDS THOROUGHLY<<
Meat >> US BEEF TOP SIRLOIN FILET
Frozen Stir fry
Onions
Cayenne Pepper
Black Pepper
Tumeric
Garlic salt

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

1. Marinate the beef in a mix of the various spices. You need to do this with your bare hands and really set in the spices in your meat ... let sit for 5 mins.

2. While the meat marinates, Dice onions really tiny ... they must not be noticed.

3. Take a skillet and pour a reasonable (small) amount of canola oil (olive oil, vegetable oil, they will suffice) and bring to high heat.

4. Take sauce pan or swok (sp?) and do the same. ^^

5. Place diced onions on skillet, let barely caramelize, will take a second since the oil will be BURNING!!

6. Add, the stir fry to swok or sauce pan. This will take a minute, add half a glass (two swallows really) of water in the stir fry while the onions caramelize. Add salt in the stir fry from the shaker, you don't want too much.

7. Introduce meat to barely caramelized onions ...

8. While turning meat, continue adding the peppers. Use just a little garlic salt.

9. Keep turning and turning the stir fry and the meat within reasonable intervals...

Now, for the tricky part ...

Systematically reduce the heat on the swok burner as well as the meat while it's cooking. The meat will take longer of course so by the time you have the meat's burner half way down, The swok will be all off.

Result ... >>LINK<<

It was GOOD!!!

Serve hot.

I did something wrong ... the onions, they turned charcoal black, but they didn't taste burned, just caramelized, I should say. I must learn to brown them and not blacken.
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Old 04-22-2009, 12:38 PM   #28 (permalink)
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Wrexify's Avatar
 
Location: Kramerica
I'm not a chef by any means, but I occasionally make this easy shrimp alfredo:

Ingredients:
(1) Bag of frozen, peeled shrimp
(1) Box o' pasta (whatever kind you like)
(1) Jar of premade alfredo sauce
(1) Small can of diced tomatoes
Salt, pepper, olive oil

Optional:
Other vegetables you like (I use peas and broccoli)


What to do:

1. Thaw the shrimp in cold water.
2. Boil some water, put the pasta in there. Make it how you like- I usually keep it a little undercooked.
3. In a saucepan, dump all of your alfredo sauce and stir in some diced tomatoes. Get some of the juice in there, too- I like it to be a nice pink color. Now you've created a delicious tomato/alfredo Frankenstein sauce.
4. Shrimp thawed? Put some olive oil in a pan and throw them on there. Toss them around and add some salt & pepper. If you flip them with the handle of the pan, you'll look cool and impress the ladies. They don't need to be on there too long before they get brown-ish and then they're done. You really only need to warm them up.
5. Drain the pasta and add the shrimp, sauce, and optional vegetables.
6. Eat.
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Old 05-06-2009, 08:36 PM   #29 (permalink)
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Location: Sydney, Australia
Quote:
Originally Posted by Wrexify View Post
(1) Bag of frozen, peeled shrimp
Are these cooked and frozen or green and frozen?

In any case, I think I'm spoiled in that I can get fresh prawns easily pretty much all year round. I'm not a fan frozen prawns and would probably get green ones and fry them in the pan before adding to the tomato/alfredo sauce.
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Old 05-06-2009, 08:45 PM   #30 (permalink)
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Administrator
Location: Manhattan, NY
all fish and prawns are frozen on the ship as they are processed. something I learned a few years ago...
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Old 05-07-2009, 08:28 AM   #31 (permalink)
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Location: Kramerica
Quote:
Originally Posted by spindles View Post
Are these cooked and frozen or green and frozen?
I just use the already cooked and frozen kind, mostly due to laziness. I might take your suggestion and try buying fresh if I'm feeling adventurous!
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