Aces High Bulletin Board
General Forums => The O' Club => Topic started by: Gunslinger on February 21, 2005, 08:23:03 PM
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A thread to share your quick easy to make dinner ideas for the lesser cooking type males:
Mine would have to be these two
2 loafs of french bread
2-3 lbs of deli roast beef
2 or 3 packs of swiss cheese (pepper jack works good too)
1 package of Aujus sauce (optional)
Make your standard sandwich wrap in foil place in the oven at 350 for 15 minutes. Make the sauce as the package directs.
-White boy enchiladas
12 in tortillas
3 cans of enchilada sauce
3 pkgs of mexican cheese (the craft kind)
1lb of hamburger
1 onion
brown the beef....preheat the oven to 350.
mix in one can of sauce
chopp up the onion
sprinkle with a small handfull of cheese and half the onion
load up the tortillas
take a glass pan and dump on can of sauce in it
place the rolled tortillas in there and dump another can of sauce on it
dump remaining cheese on them
cook for 15-20 minutes
sorry I'm bored of cooking the same things for my kids when my wife works. Anyone have anything else to share by all means
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I have very easy steps to follow:[list=1]
- Buy twelve pack from corner store
- Open twelve pack
- Drink one beer
- Repeat Number 3 twelve times
- Cook Ramen noodles
- Eat Ramen noodles
- Go to bed
[/list=1]
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Hahaha, although Gunslingers recipes sound great that whole 15-20 min wait thing throws me for a loop. Now on the other hand Drunky's meal plan works well for my lazy bellybutton after a long day at work.
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Kids are easy.
"Tortilla pizzas" (even better to let them make thier own):
Tortillas
Ragu type sauce
shredded cheese
Sppon the Ragu on, cover with cheese, broil.
"Nasty dogs"
Boiled hot dogs(I only eat turkey ones anymore)
buns
Canned chili
shredded cheese
Put the boiled dogs in the buns, cover with chili and cheese, broil till cooked.
"Breakfast for Dinner"
Eggs, bacon and bisquits, fast and easy.
"Chicken spaghetti"
Sub boneless chicken breasts for hamburger.
"Chinese"
Various ingredients, usually veges, but I have chinese bowls and chopsticks; there is no better inducement to get them to actually eat vegetables.
"You choose"
I let them fix what ever they want, within reason.
"Cubanos"
French bread loaf
coldcuts
cheese
make it as a loaf, broil it till melted, smash it flat and cut into 2" thick slices.
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My dinner today. Cold chicken, reheat some potatos and a small time of beans in a microwave. Easy
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"14oz Rib Eye"
14oz Rib Eye Steak. Add open flame for 7 minutes per side. Eat.
(http://www.txbeef.org/images/itswhatsfordinner.gif)
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Threw a chuck roast in the crock pot for about 6 hours .. had some mexican seasonings join in... shredded beef burritos.
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Originally posted by Gunslinger
2 loafs of french bread
2-3 lbs of deli roast beef
2 or 3 packs of swiss cheese (pepper jack works good too)
1 package of Aujus sauce (optional)
Make your standard sandwich wrap in foil place in the oven at 350 for 15 minutes. Make the sauce as the package directs.
Mmmmmm....French Dips.
Heres a Good One...
Get-
As many Boneless Chicken Breasts as your heart desires (Or can take:D)
1 Packet of Kraft Hidden Valley Ranch Salad Dressing Mix
1 Somewhat large bowl of Flour
2 Eggs
A little "dalob" Heavy Whipping Cream
Use a Frying Pan and Heat up some Olive Oil or Cooking Oil, While this going on, Cut Chicken into Strips.
Crack Two Eggs, And Mix with Cream.
Mix Flour With Ranch Dressing Packet.
Dip Chicken Strips, into Eggs, and then into Flour Mix, repeat until completey covered or you reach desired texture.
Fry, Until done.
Serve with Ranch Dip, or Desired Sauce.
Eat until your Heart Stops. Have Family call 911.
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1. Walk into Hooters
2. Order 60 wings "Hot, wet, and naked."
3. Bring wings home
4. Eat one wing
5. Repeat step 4 59 times
6. Wash hands, face, and whatever else may need it
7. Repeat steps 1-6 when deemed necessary
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Originally posted by rpm
"14oz Rib Eye"
14oz Rib Eye Steak. Add open flame for 7 minutes per side. Eat.
(http://www.txbeef.org/images/itswhatsfordinner.gif)
Bingo. Perfection.
culero ~S~
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Originally posted by United
2. Order 60 wings "Hot, wet, and naked."
3. Bring wings home
A. thats usually how I like my waitress.
B. Home doesnt have boobies, I like to eat in.
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Its all good. :)
I put that step in because here the boobies are rather small. :(
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lol no truer words have been spoken.
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Easy? After lunch start these, dinner will be ready before you think about it.
CROCK POT SLOPPY JOES
Makes: 6-8 servings
1-1/2 lbs ground beef
1 small onion, minced
2 stalks celery, chopped
1 (12-ounce) bottle chili sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons sweet pickle relish (not so sure about that, never tried it)
Brown meat, onion, and celery until
meat loses its pink color. Drain off fat. Put meat
mixture into crock pot. Add remaining ingredients.
Stir. Cook on low for 3-4 hours
No chili sauce? Use a cup or so of ketchup. Serve with ice cold Miller Lite. (All other beers are good, just not as good as the best tasting domestic beer ever made.)
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Rolling enchiladas is for sissies - you're gonna mess them up wihen you eat them anyway :D
Seriously, instead of rolling them I just make a casserole. This is recipe is sodium concious (if you're watching the bp)
2 lbs ground chuck
1 pack of taco seasoning( like taco bell or whatever)
12-14 cornt tortillas (Manny's seem to have the least sodium)
1 10oz can of enchilada sauce with the least sodium (Casa Fiesta where I shop)
A 10-14 oz pack of frozen seasoning blend vegies (onions, bell pepper, celery etc.)
1 1/2 cup shredded cheddar cheese
minced garlic if desired
nonfat sour cream if desired
Brown the ground chuck, add the vegies seasoning (and a teaspoon of minced garlic) and let it simmer covered until the vegies are soft. Add about 3/4 cup water and the taco seasoning mix and let it cook on a medium heat uncovered until most of the liqud is absorbed. As its tightening up, stir in 1/2 cup shredded cheddar cheese. If using sourcream, take it off the heat and stir in 1 cup.
In a 12x 10 pan, pour in a little enchilada sauce to coat the bottom of the pan (1/3 or so of the can). Layer the bottom of the pan with corn tortillas breaking them as needed to fit the shape of the pan. Spoon over 1/2 of the meat mixture. Spread 1/3 of the enchilada sauce over the meat. Layer again with the corn tortillas, breaking as needed. Put the othe half of the meat mixture over that. Again, put the last layer of corn tortillas. Spread the remaining 1/3 can of enchilada sauce over that. Sprinkle the remaining 1 cup of cheddar cheese on top.
Cover with foil and put in a preheated 350 deg (F) for about 20 -25 minutes.
If you serve 12, you'll be under 600mg of sodium and about 350 calories. If you serve 8, youll be about 800-850 mg sodium and 550-600 calories.
Not the best enchilada recipe, but quick and easy, and reasonable on sodium.
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Buy bread dough.. let it thaw and rise during the day. Stoke the grill to full power and toss your soon to be pizza aboard. Let sear for 2 mins, turn down heat and flip pizza. Add whatever the heck you want to it and walk away for 7 mins.... Grilled pizza dinner...
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Im only 16 but my daddy taught me some cool things :D
garlic salt
onions
1/2 inch cut potatoe peices
1 cup of butter
lots of salt and pepper
put all in pan and cook for 30 mins and its the best thing ever :-D
also
I make chicken rice and chicken fried steak
i make the weirdest combonations.... But i can cook so yeah
i know what the ladies like
*runs away skipping*
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When them 'taters start to get a bit crispy, break two or three eggs in there, stir around a bit and serve. With some ketchup.
My family ate that many a night in the '50's on Air Force pay. I still love it.
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Go to the closest curry place.
Go to the closest italian place
Go to the closest french place
or
call 0800-pizza!
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Buy a pack of frozen pelmeni, a half-kilo jar of sour cream and a halflitre.
While pelmeni are boiling - have a first glass with black bread, salo and red onion.
Eat pelmeni hot, with butter and lots of sour cream. Add some pepper if you like. Please remember that only dogs like pelmeni without vodka!
(http://www.cooking-book.ru/pics/sbs/pelmeny/00.jpg)
http://www.russianfoods.com/recipes/item00074/default.asp
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Originally posted by Saintaw
Go to the closest curry place.
Go to the closest italian place
Go to the closest french place
or
call 0800-pizza!
yup... you have lived in england.
you forgot kebab shop / fish and chip shop tho.
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Impress the ladies.
baked brie.
take one can of pillsbury french bread dough.
wrap it around the circumference of the brie.
place dollop of butter on top.
top with sliced almonds.
bake for the time specified on french bread label.
eat with wine.
get naked.
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Maybe it's just a Euro thing....but I don't "get" Curry. It's just not edible.
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Originally posted by rpm
Maybe it's just a Euro thing....but I don't "get" Curry. It's just not edible.
its pretty much a british thing, curry here is quite unique apparently (after speaking to indian friends)
so it wont be quite the same elsewhere.
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/pizza
http://everquest2.station.sony.com/pizza/
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Originally posted by Furball
its pretty much a british thing, curry here is quite unique apparently (after speaking to indian friends)
so it wont be quite the same elsewhere.
I had hoped to sample authentic curry during a trip to Singapore but alas, I was not able to do so.
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Originally posted by rpm
Maybe it's just a Euro thing....but I don't "get" Curry. It's just not edible.
Try some venison fried in a pan with cury is amazing.
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Whatever she cooks.
shamus
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your a good man shamus.
;)
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Originally posted by Boroda
......pelmeni,
While pelmeni are boiling - have a first glass with black bread, salo and red onion.
Eat pelmeni hot, .......... Add some pepper if you like. Please remember that only dogs like pelmeni without vodka!
Ya lublu moi pelmani c vinagep..
Ya delau moi cobstvennii pelmani, kogda Ya imeu bpemya.
ochen vkusnii
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maid-rites
1 lb hamburger
1 can cambells chicken gumbo soup
dash mustard
dash ketchup
dash s & p
1/2 can water
brown meat.
add ingredients.
simmer.
good stuff.
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Well, tonight's easy/quick is marinated smoked pork loin with an equal amount of marinated smoked elk roast, fresh salad bowl, pit beans, applesauce, lightly steamed broccoli with lemon and butter, fresh baked sourdough bread and cake for dessert.
Ready in four hours or a bit less but not much actual time at the stove.
Maybe I'll post a pic when the meat's done.
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I am actually a pretty good cook and make most of the dinners at our house. My wife looks after the kids so the division of labour works well.
That being said I was in the supermarket and saw those Swanson Hungry Man dinners for sale. My wife works in the industry and was telling me that they are bought by divorced men mostly because they are a bit expensive for college kids. They seem to be a guy thing as well.
I had never tried one and decided that I wanted to see how the other side lived so I bought a couple as a joke. One was pub style breaded chicken with corn and brownie and the other was chicken with cheese fries.
My expectations were low. Really low. I was expecting inedible crap so don't go buying them expecting a gourmet treat, but I was very surprised to find out that they were not that bad at all. The portions size was good (over a pound of food per dinner) the chicken was as good as any you would get at an Appleby's or similar, and they were dead easy to prepare.
I guess that any product that has been around for almost 50 years cannot be all that bad. They were pretty good.
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one word:
spam.
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Habu, anything containing 80% of your daily allotment of Fat tastes good.
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ghetto fabulous
rice...
ground beef cooked in skilledt..with pepper salt..and corn or peas..
dump beef over rice..add soy sauce...
i think this dinner cost 7$ and will feed 4 fat fkers
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Originally posted by Lizking
Habu, anything containing 80% of your daily allotment of Fat tastes good.
Some of them are worse than others. The one with breaded chicken and corn was better than the one with the cheese fries.
I am not saying I would eat them every day but once in a while is probably ok.
I think the breakfast one is the worst. It has more than 100% of the daily fat in it. But it is not much different than the Denny's Grand Slam meal so I think that tells you how good that place is for you.
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I have become a freak about the contents listing in the past couple of years, more for my kids than for myself, but I do pay attention to it. It is hard to find Chicken Potpies that have less than 30%, let me tell you....
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A big chunk of Limburger cheese and a glass of milk....
yummmm!
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Originally posted by Toad
Well, tonight's easy/quick is marinated smoked pork loin with an equal amount of marinated smoked elk roast, fresh salad bowl, pit beans, applesauce, lightly steamed broccoli with lemon and butter, fresh baked sourdough bread and cake for dessert.
Ready in four hours or a bit less but not much actual time at the stove.
Maybe I'll post a pic when the meat's done.
What time should I be over?
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It's looking like 1830 Central right now. Colder out than it seems I guess. The internal temp isn't really coming up too fast. Bring your wife, there's lots.
All good things come to those who wait, however.
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Originally posted by Shamus
Whatever she cooks.
shamus
So thats the reason all you ever eat is boxes of store bought cookies and beer
:aok
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My fave bachelor chow:
Huevos Rancheros
Scramble up some eggs, not stirring too much as they cook so you get nice big chunks. The last few seconds of cooking, put some cheese (grated or thin sliced) on the eggs. As the cheese starts to melt, pour on some of your favorite salsa. Stir briefly and put on a plate. Eat with your favorite toast and a glass of milk or OJ (or both). For variety, try putting the eggs between 2 slices of toast and eating like a sandwich. Quick and tasty. For a better consistency in the eggs, when you beat them prior to cooking, mix in a small bit of milk. Not too much or you end up with a foamy sort of souffle stuff, but it makes the eggs cook up better IMHO.
Total time: 10 min.
Egg and cheese sandwich
Fry up an egg. Use margarine instead of butter or other unhealthy oils.
Slice a piece of cheese. I prefer sharp cheddar.
Toast up your fave whole-grain bread, and lightly butter. The darker and "meatier" the better. I liked some "oat nut" stuff when I was stateside.
Put them together in a sandwich. Yummy and high in protein, this is great if you're not sure if you'll get much for lunch. After this for breakfast, I usually don't get really hungry for about 8 hours. For variety, add a slice of ham or some bacon, or use 2 eggs instead of one if you anticipate missing lunch.
Chicken rice stuff
Take a boneless chicken breast or boneless chicken thighs. Chop into strips or cubes. Marinate if desired but not required. Put some margarine or salted butter into a frying pan, and cook the chicken in the frying pan. Cook until the thickest pieces are white all the way through, and brown to taste by increasing the heat so they get as brown on the outside as you like at the same time as they fully cook. The margarine or salted butter is plenty of seasoning for the chicken, but feel free to experiment with other stuff.
As you're doing this, cook some minute rice or boil-in-bag rice, and also cook up some peas. The small sweet peas taste better than the normal bigger ones.
When cooked, mix the rice, chicken, and peas together in a big bowl. Add soy sauce or other seasoning to taste. Substitute or add any of your favorite seasoning throughout the process as desired.
Total time: 15 min or as long as it takes the rice to cook if you're not using processed rice.
Healthier tuna helper
Take any tuna helper mix. Cook as directed, except add 3 cans of tuna or albacore instead of 1, and add in frozen peas as soon as the mixture boils.
The resulting food has enough protein to keep you from getting carb-rebound cravings a couple hours later, and the peas make it a reasonably healthy one-pot meal without anything extra needed. It's also enough food for 2-3 meals for the average bachelor. I prefer the cheesy noodles stuff but my wife likes the creamy pasta flavor. It freezes well and if you use "white" albacore tuna, it's even workplace friendly as the albacore doesn't stink like "light" tuna does.
For variety, use broccoli or mixed veggies instead of peas. Limit to once every week or two, since albacore has more mercury than regular tuna.
Total time: 15-20 minutes depending on if you stare at the water waiting for it to boil or not.
Mac and cheese. Cook as per directions, but add ham cubes for protein and to help avoid the carb rebound effect that always makes me hungry 2-3 hours after I eat a carb-heavy meal.
Grilled Chicken sandwich. (I use a george foreman grill)
Take a pre-seasoned boneless chicken breast, and cook on the george foreman or equivalent grill. Toast up some healthy whole-grain bread, the rectangle shaped stuff, not the cheap square stuff. Slap on some deli mustard to give it some bite. If necessary, use dijonnaise or mix a little mayo with the mustard. Yummy. Add a slice of cheese (gotta get yer calcium ya know). I prefer sharp cheddar or swiss. If you happen to have some lettuce or tomato in the fridge that isn't rotten yet, put some on the sandwich.
Super yummy and low fat healthy. Not too many processed carbs either as long as you use a good whole grain bread and don't go overboard with the mayo.
Total time: 10 minutes plus the time to clean up the grill. I recommend finding one with removable anti-stick cooking plates but the cheap ones work just as well even though they're harder to clean.
For emergencies, I keep "lean pockets" in the freezer. They taste as good as the regular hot pockets but have half the fat. Don't overcook because they dehydrate quickly in the microwave when overcooked.
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Wow, few good recipes I want to try!
One thing I bought a few years ago and still use once a week...my Ronco Rotissierie. Use that basket piece, throw on a good cut of beef, say rib-eye, where all that fat will melt off....but what a great taste.
My parents love their Foreman Grill...finally bought one. Not bad. Great for a quick burger, or even steak.
Also, its a given with a rotiserrie...chicken...awesom e. Also, take whatever roast you like...toss it in there for an hour or so...very yummy.
I'd like to delve into seafood/fish but I honestly dont know what's good to sample. I grew up in a meat & potato house. With my cholesterol being a tad high (going to be put on meds tomorrow to get me under my current 210)...Id like to adapt the diet.
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I've been told that Cod or Sole are pretty generic fish. Here's a great low cholesterol way to eat fish:
Get a fresh filet from the deli section of your local supermarket. Lightly coat with flour and fry in a pan using a bit of Margarine and salt. I think you can use corn starch too, but I'm not sure if you have to add stuff to corn starch. Or just fry it up with nothing extra on it. Add some lemon to taste while eating, and serve with either mashed potatos with butter/margarine or white rice with butter/margarine. The most common error is to overcook the fish. Leave the skin on while cooking, and as always watch for bones. Use natural rice (not the processed quick-cook stuff) to get a higher percentage of fiber.
To cook rice the EASY way - Add equal amounts of rice and cold water to a pot. Cover and bring to a boil. Simmer until the water is pretty much gone. Uncover until the rice is as dry as you like. If it looks like the water boils off too fast, just add a little more water, but if the heat isn't super high then equal amounts of water and rice, or maybe a touch more water than rice, will be fine.
None of this boil for x minutes and keep covered then remove from heat and let sit for x minutes and don't remove the lid or the rice will stick together... Bah. Just use equal parts rice and water and simmer until the water is all gone/absorbed and it'll be fine, as long as you only simmer the water and don't cook at too high a heat.
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Quick egg fried rice.
Cook up some rice as described in my last message.
Chops some scallions and onions.
Scramble some eggs, and start cooking. As the first bits of the egg solidify, pour in the rice, scallions, and onions, and stir. The more you stir, the smaller the bits of egg will be.
As the eggs fully cook, stir in some margarine and salt to add a little more flavor. Soy sauce or other flavorings are optional.
For variety, cook some frozen peas and mix them in at the same time you add the rice, scallions, and onions to the partially cooked eggs. Add in grilled/fried chicken slices/cubes for more protein. For more variety, try sprinkling on a little bit of parmesan cheese.
Total time: 10-15 min depending on how long it takes to cook the rice. Start with the rice and prep the other stuff as the rice is cooking to multi-task and save some time.
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Originally posted by TweetyBird
Rolling enchiladas is for sissies - you're gonna mess them up wihen you eat them anyway :D
Seriously, instead of rolling them I just make a casserole. This is recipe is sodium concious (if you're watching the bp)
2 lbs ground chuck
1 pack of taco seasoning( like taco bell or whatever)
12-14 cornt tortillas (Manny's seem to have the least sodium)
1 10oz can of enchilada sauce with the least sodium (Casa Fiesta where I shop)
A 10-14 oz pack of frozen seasoning blend vegies (onions, bell pepper, celery etc.)
1 1/2 cup shredded cheddar cheese
minced garlic if desired
nonfat sour cream if desired
Brown the ground chuck, add the vegies seasoning (and a teaspoon of minced garlic) and let it simmer covered until the vegies are soft. Add about 3/4 cup water and the taco seasoning mix and let it cook on a medium heat uncovered until most of the liqud is absorbed. As its tightening up, stir in 1/2 cup shredded cheddar cheese. If using sourcream, take it off the heat and stir in 1 cup.
In a 12x 10 pan, pour in a little enchilada sauce to coat the bottom of the pan (1/3 or so of the can). Layer the bottom of the pan with corn tortillas breaking them as needed to fit the shape of the pan. Spoon over 1/2 of the meat mixture. Spread 1/3 of the enchilada sauce over the meat. Layer again with the corn tortillas, breaking as needed. Put the othe half of the meat mixture over that. Again, put the last layer of corn tortillas. Spread the remaining 1/3 can of enchilada sauce over that. Sprinkle the remaining 1 cup of cheddar cheese on top.
Cover with foil and put in a preheated 350 deg (F) for about 20 -25 minutes.
If you serve 12, you'll be under 600mg of sodium and about 350 calories. If you serve 8, youll be about 800-850 mg sodium and 550-600 calories.
Not the best enchilada recipe, but quick and easy, and reasonable on sodium.
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Originally posted by TweetyBird
Rolling enchiladas is for sissies - you're gonna mess them up wihen you eat them anyway :D
Seriously, instead of rolling them I just make a casserole. This is recipe is sodium concious (if you're watching the bp)
2 lbs ground chuck
1 pack of taco seasoning( like taco bell or whatever)
12-14 cornt tortillas (Manny's seem to have the least sodium)
1 10oz can of enchilada sauce with the least sodium (Casa Fiesta where I shop)
A 10-14 oz pack of frozen seasoning blend vegies (onions, bell pepper, celery etc.)
1 1/2 cup shredded cheddar cheese
minced garlic if desired
nonfat sour cream if desired
Brown the ground chuck, add the vegies seasoning (and a teaspoon of minced garlic) and let it simmer covered until the vegies are soft. Add about 3/4 cup water and the taco seasoning mix and let it cook on a medium heat uncovered until most of the liqud is absorbed. As its tightening up, stir in 1/2 cup shredded cheddar cheese. If using sourcream, take it off the heat and stir in 1 cup.
In a 12x 10 pan, pour in a little enchilada sauce to coat the bottom of the pan (1/3 or so of the can). Layer the bottom of the pan with corn tortillas breaking them as needed to fit the shape of the pan. Spoon over 1/2 of the meat mixture. Spread 1/3 of the enchilada sauce over the meat. Layer again with the corn tortillas, breaking as needed. Put the othe half of the meat mixture over that. Again, put the last layer of corn tortillas. Spread the remaining 1/3 can of enchilada sauce over that. Sprinkle the remaining 1 cup of cheddar cheese on top.
Cover with foil and put in a preheated 350 deg (F) for about 20 -25 minutes.
If you serve 12, you'll be under 600mg of sodium and about 350 calories. If you serve 8, youll be about 800-850 mg sodium and 550-600 calories.
Not the best enchilada recipe, but quick and easy, and reasonable on sodium.
wow I'm gonna try that next week when my wife goes back to work. I do alot of the chicken fingers and such but I don't like to feed my kids just that plus I have to eat too.
Like I said I call those "white boy enchiladas" but they are yummy and leave enough for leftovers. Thanks though.
I'll second what RPM said but for me its 4 minutes on either side high heat......depending on the thickness. Also I really like that Montreal steak seasoning...gives it a bite
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Originally posted by midnight Target
Threw a chuck roast in the crock pot for about 6 hours .. had some mexican seasonings join in... shredded beef burritos.
get a pressure cooker and make it in about 30 minuts MT :)
I love cooking crap in the pressure cooker.
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ew.
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Originally posted by eagl
To cook rice the EASY way - Add equal amounts of rice and cold water to a pot. Cover and bring to a boil. Simmer until the water is pretty much gone. Uncover until the rice is as dry as you like. If it looks like the water boils off too fast, just add a little more water, but if the heat isn't super high then equal amounts of water and rice, or maybe a touch more water than rice, will be fine.
None of this boil for x minutes and keep covered then remove from heat and let sit for x minutes and don't remove the lid or the rice will stick together... Bah. Just use equal parts rice and water and simmer until the water is all gone/absorbed and it'll be fine, as long as you only simmer the water and don't cook at too high a heat.
Wrong! Cooking rice the easy way = buy rice cooker, put in rice (after washing 3 times) add water til it's about 1cm over the rice, turn on rice cooker. Do something else until rice cooker turns off. That's it.
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Now how are ya gonna make jambalaya with a rice cooker?
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Originally posted by TweetyBird
Now how are ya gonna make jambalaya with a rice cooker?
You don't - you make rice with it, hence the appellation "rice cooker" rather than "jambalaya cooker".
You can make jing pai guat or ham yok beng and the like with it though - just stick it in a plate on a stand on top of the rice. If the cooker's big enough you could steam a fish with the thing (although you shouldn't ever steam fish that's been dead for more than an hour or so).
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I'll stick to a pot and a lid-that is all the rice cooker I need.
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Here’s an easy recipe for beef stroganoff. Its not what I’d consider quick (not under an hour) but its pretty easy and you can probably do it in an hour and a half. Its also sodium conscious (I gotta watch my salt :))
No fuss beef stroganoff
1 pound ground chuck
8 oz of sliced mushrooms (fresh – no can or jar)
1 cup nonfat sour cream
1 14.5 oz can of diced tomatoes (use the DelMonte “zesty jalapenos” style for a little tang)
2 teaspoons Worcesterchire sauce
1 teaspoon minced garlic
1 onion diced
¼ cup or so of parsley flakes or fresh parsley
3 beef bouillion cubes
3 cups egg noddles (uncooked)
¼-1/2 tsp pepper (to taste)
Brown ground chuck. Add onions, garlic, and mushrooms and sweat till onions become clear. Add 3 cups of water and 3 beef boullion cubes and bring to boil. Reduce heat and simmer covered for 10 minutes, adding pepper to taste (simmer longer if something good is on TV). Add tomatoes and worcesterchire sauce and bring to boil. Add egg noodles and simmer until noodles are tender. Remove from heat, stir in sour cream and let stand for 5 minutes.
Serves 7. About 300-320 calories, under 600 mg of sodium per serving, and pretty tasty - like homade hamburger helper with 1/2 the sodium.
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Poultry In Motion:
Ingredients:
1 package of boneless skinless chicken breasts
1 bottle cheap white wine
1 small onion
1 yellow bell pepper
1 red bell pepper
1 package fresh mushrooms
1/4 stick butter
Chop all of the vegetables as finely as possible. Melt the butter in a frying/sauteeing pan. Sautee the vegetables until they are nearly cooked, then add enough white wine to cover the pan about 1/8" deep. Add or subtract wine depending on your personal preference. Allow to heat for a while, then add the chicken breasts to the pan, and cover the pan. Allow to simmer for about 15 minutes, or until all of the chicken breasts are thoroughly cooked through. Serve with the sauce left over in the pan, and some rice as a side dish, if desired. Red wine also works if you prefer that, but white is supposedly 'ideal' for poultry dishes.
Chicken Alfredo Rolls:
ingredients:
1 box of lasagna noodles
2 pounds of boneless chicken breasts
2 jars of garlic alfredo sauce (or make your own, time permitting)
2 cans of chicken broth
mozorella cheese (preferably the kind suspended in water)
2 bags of kraft mixed italian cheeses (2 pounds)
lemon pepper, black pepper, seasoned salt
A couple of fresh lemons
Put the lasagna noodles and 2 cans of broth in a large pot, fill to cover noodles with water. Place them on the stove and give them time to boil. Cut the chicken breasts into small chunks. sear them in a skillet over high heat with olive oil, liberally dust with the peppers & salt to taste. Squeeze 1/2 a lemon over each panful of pieces as they sear.
When the noodles are tender, drain them and let cool for a few minutes. In a large baking pan, use a lasagna noodles to roll up a few pieces of the chicken, along with some cubed mozorella cheese (more the better) place the rolls, seam side down, in the baking pan. when you've run out of noodles, use the rest of the chicken for chicken salad. Cover the rolls with 1 bag of the kraft cheeses. Now cover them with a layer of alfredo sauce. Then, cover them with the other bag of kraft cheese. Finally, bake, uncovered, at 350 degrees for 45 minutes. Served best with garlic bread (with virgin olive oil), chicken salad, & good riesling.
Brace yourself for the impending heart attack.
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Here's an easy desert you can make in advance. Its best after sitting in the fridge for a day (gives the raisins chance to plump). Just spoon out a tablespoon or two on a sucer and serve cold or microwaved for 30 secs.
1 can of apple pie filling
1 pack (8 whole sheets) of graham crackers ( 1 box has four packs)
A little cinnamon
Dump the can of pie filling in a pot and heat on low. Add about 1 cup of water and about 3/4 - 1 cup of raisins. Heat till its bubbling and begin crushing up the graham crackers into the filling. Add water as needed to keep at the consistancy you like (it should stay slightly firm). Refrigerate overnight to let the raisins plump.
A couple of tablespoons make an easy desert hot (microwaved) or cold.
You can use amost any pie filling for this and mix them (e.g., apple and cherry). You can also substitute other dried fruit for the raisins. You can add a little texture by spinking some crushed grahams over before serving. If your neurotic, add a little vinilla extract.. :D
Its a quick and easy fruit crumb desert that gets better in the fridge.