Things every decent cook should know how to make

[Dahlia]

I've been cooking for about 10 years now. However, because I'm a self-taught who learned the trade using cooking publications like Epicurious, Food & Wine, etc...my repertoire have consisted of dishes like "Tom Kha Gai" (A Thai Coconut Soup), "Garam Masala Scallops over Acorn Squash" and "Roast Duck with Port-Garlic Sauce". Recently, while scanning over my recipes collection, I realized that I have very few recipes that are, for a lack of a better word, "normal" (DH's word, I swear!).

On the one hand, I suppose I should take it as a compliment, I... guess... On the other hand, shouldn't most self-respecting cook know a decent recipe for most classic, comfort dishes? The dishes that most people know well and love?

I suppose it's too late for a new year's resolution, but this year, I'd like to make it a goal to find the best version of as many of the classic comfort food as I can cram into my "try a new recipe" schedule (I like to try at least 1 new recipe a week). However, the first step is to identify WHAT THEY ARE. And what a better place to ask than the boards!!

So, please help me come up with a list of "Things every decent cook should know how to make" (I'm mostly interested in main dishes...). Also, please feel free to include a recipe if you have an awesome one to share!

This is my current list:

Lasagna
Roast chicken
Beef Stew
Stuffed Peppers
Spaghetti & Meatballs
Pulled Pork
BBQ chicken
Chicken/Turkey Tetrazini


Um... That's it! I'm drawing a blank. (It's been a long day for me...) What other recipes out there should one add to one's "Comfort Food" collection? Again, feel free to include your favorite recipes!

Thanks in advance!
Dahlia

[funniegrrl]

Pot Roast
Macaroni & Cheese
Meat Loaf
Fried Chicken (in the South, anyway)

I would never have dreamed of including stuffed peppers or tetrazini ... just not typical for me.

[Dahlia]

I would never have dreamed of including stuffed peppers or tetrazini ... just not typical for me.

Ah! But you would probably recognize them and know what they were! I guess that's part of what I'm asking for too. Things that most people know and/or love...

Thanks for the input!

[tennisashoe]

Chicken Noodle Soup or Pot Pie
A decent gravy, cream sauce and marinara

[barbara-cook]

Mashed potatoes and gravy
chicken noodle soup
french toast
pancakes (something I have never been able to master, honest!)
a decent hamburger
a decent meatloaf
goulash
roast turkey
apple (or other fruit) pie
chocolate chip cookies


Good luck with your quest! Sometimes the basics (see above) are harder than the "fancy" stuff!

[Deechef]

Chili
Basic Thanksgiving dinner
Shrimp Creole

[re121258]

Roasted Chicken
Scrambled Eggs
Chocolate Cake

[funniegrrl]

Ah! But you would probably recognize them and know what they were! I guess that's part of what I'm asking for too. Things that most people know and/or love...

Yeah, but I know and love Tom Kha Gai, but that wouldn't be on my list. I agree that they are standard American(ized) dishes that have been around for decades, though, if that's what you're getting at.

And ... you asked for just entrees, but there are lots of other things I think a decent cook should know how to make:

Iced Tea from actual teabags/loose tea
Mashed potatoes & potato salad
Cole slaw
Some sort of quick dinner bread -- biscuits or cornbread
Sauces -- white (and its child cheese) and brown
Basic steamed/boiled/sauteed vegetables from fresh produce
Perfectly cooked rice
Perfectly cooked grits (again, in the South)
Sauteed meat (any kind) & pan sauce
Custard and its children -- quiche, bread pudding, rice pudding
Pound cake
A basic scratch layer cake & buttercream
Fruit cobbler/crumble/slump
Brownies
A basic pie, even if using store-bought crust
Omelets


I wouldn't call this a "must" but it is handy to have in the repetoire: Beef Stroganoff made from scratch with high-quality beef, like tenderloin.

[Miss_Liss]

This makes me think of the first Gordon Ramsey autobiography where he says that the first thing he asks a prospective chef to make is an omelette. Apparently lots of other top chefs use this kind of test for their new staff.

[IndyKF]

Since it hasn't been mentioned yet, I'll throw in vinaigrette.

[JuliN]

Dahlia --

Your post is too funny!!! My DH likes basic food,too, even though he will put up with "Juli food" -- namely more exotic stuff.

Here's my list of things that most guys love:

Roasted Chicken
Beer Can Chicken
Grilled Steak
Grilled Burgers
Hot Wings
Pork Bar-B-Q

CC Cookies
Brownies
Pound Cake (any kind)
Apple Pie
Any thing with eggs for breakfast -- My DH loves Bacon-Cheddar Egg Casserole

Homemade Bread -- any kind

Macaroni & Cheese

Quick notes:

Learn to use a crockpot. It's good for Pork Bar-B-Q, Roasted Chicken, and Hot Wings. Makes the meat almost fall off the bone.

Re: Roast Chicken
Learn to make your own "secret" spice mixes. My DH thinks I'm a great cook because of all the spices I sprinkle liberally on the chicken before it goes in the crockpot. We always have plenty of chicken around because my DH never tires of it.

Re: Beer Can Chicken

This owes everything to "secret" spices

Re: Grilled Burgers
To 2 pounds Ground Beef add -- 1 egg, 1TBSP ground flax seed meal, 1-1/2 TBSP Montreal Steak Seasoning. This has earning my DH the title of Grill Meister. I prepare the burgers and he grills them. Everyone raves that is this the best burger they've eaten. The flax seed meal keeps the burger juicy.

Re: Homemade Bread

I have a bread machine and make bread at least twice a week. My neighbors think I am a master baker because of my Cinnamon Swirl Bread. The main thing with bread is 1) aroma and 2) still warm. Nothing else matters.


Hope that's helpful for you!

Juli

[testkitchen45]

What they said, plus being able to cut up a chicken. Without creating Bone-Shard Chicken. And taking an hour. And ending up throwing it into the trash and buying precut parts at the store. And then wondering why the precut chicken has three legs, four breasts, and one thigh.

But, oh no, it wasn't me; it was . . . er . . . a friend.

[DmOrtega]

mashed potatoes
spagetti and meatballs
meatloaf
tacos
tuna noodle cassarole
toast
salad
soup
sandwiches including grilled cheese
oatmeal
hamburgers
hotdogs
rice
pasta

[KristiB]

Shabu-shabu.

OK that was a joke but my bf made the same comment about my cooking. So this weekend he's getting meatloaf and mashed potatoes.

Oddly enough I've made shabu-shabu but never meatloaf.

[TKay]

This CL meatloaf is really, really good.

Turkey Meat Loaf
From Cooking Light

"This dish is packed with flavor and is a family favorite at my house. I serve it with garlic mashed potatoes--Yukon golds are the best choice--and grilled or steamed vegetables. If you're making it for a red-meat lover, it's OK to replace one pound of the ground turkey with ground round." -CL Reader

2 pounds ground turkey breast
1 cup quick-cooking oats
1/2 cup ketchup
1/4 cup chopped fresh parsley
1/4 cup (1 ounce) grated fresh Parmesan cheese
1 tablespoon dried oregano
3 tablespoons Worcestershire sauce
2 tablespoons low-sodium soy sauce
2 teaspoons dried basil
1 teaspoon garlic powder
Cooking spray
1/4 cup ketchup

Preheat oven to 400°.

Combine the first 10 ingredients in a large bowl.

Place the turkey mixture in a 9 x 5-inch loaf pan coated with cooking spray. Top with 1/4 cup ketchup. Bake at 400° for 1 hour and 15 minutes or until done. Let stand for 10 minutes before slicing.


Yield: 6 servings

NUTRITION PER SERVING
CALORIES 272(11% from fat); FAT 3.5g (sat 1.3g,mono 0.9g,poly 0.9g); PROTEIN 39.1g; CHOLESTEROL 97mg; CALCIUM 114mg; SODIUM 728mg; FIBER 2.1g; IRON 3.3mg; CARBOHYDRATE 20.4g

Cooking Light, MARCH 2001

[KristiB]

Ohhh that looks good!

My friend makes a meatloaf that is coated in mashed potatoes and baked. The potatoes have a crust. BF might think that's too gourmet though.

[foodfiend]

It's great that you want to expand your cooking repertoire, but I'm not sure about "dishes every decent cook should know". Do you actually eat stuffed peppers or tetrazzini? If not, why bother learning? It makes more sense to know how to know how to cook for different occasions that might come up, like having outfits for special occasions. Maybe you'll want a potluck dish that everyone will eat (like lasagna) or something to cheer up someone sick (chicken soup), or a dessert that makes you look like a genius (CL Italian Cream Cake)

[jadenegro]

You could do foods most people love:
Pizza
Lasagne
Mac and cheese
chocolate chip cookies

and grilled foods:
barbecued brisket
hamburgers
ribs
beer can chicken

and "traditional" foods
roast turkey/stuffing
pumpkin pie/apple pie
chicken and dumplings
au gratin potatoes
baked ham
beef stew

[AvrilH]

My plan for cooking is pretty much the same is yours. I have been working to find "the" version of many recipes over the years, and have developed a long list of family favorites that I will not tinker with again.. I'd say start with a great cookbook - a lot of my standards come from Cook's Illustrated "the best recipe". Cooking light has also given me several standbys.

I think your list should also include:

Grilling the perfect steak
A classic birthday cake
Muffins
Stir fry
At least 3 reliable soups (My top three are CL's Cheddar Chicken Chowder, The best of Bridge's Hamburger soup, and the GI Diet (Rick Gallop) Tuscan bean soup)
An excellent salmon dish (Mine is CL's maple roast salmon)
An excellent shrimp dish (CL's Shrimp scampi)
A dessert for a crowd (CL's Irish bread pudding with caramel sauce)

My new quest is looking for some topnotch vegetarian entrees.

[millerd66]

A good Roux (all different levels of darkness)
Great salad dressings (why mess with the bottle)
favs include a good Cesear, and yes use eggs, and the acid will kill bacteria, so please don't send the raw egg police after me.
Rice- this one drives me nuts, may resort to a good rice cooker
Brisket
Homemade Barbeque Sauce

If I can think of others I will add.

[Dahlia]

Thanks everyone! From all the suggestions, I’ve come up with this working list of main dishes:

Pot Roast
Pot Pie
Meat Loaf (First one I tried was from Joy of Cooking. Was NOT impressed. Will give TKay’s a try. Does anyone have an awesome meatloaf recipe for beef?)
Beer Can Chicken (Please feel free to post if you have an awesome recipe)
Hot wings
Grilled Burger (will give JuliN’s a try… Also, JuliN, dare I ask for the recipe for your Beer Can Chicken recipe with its “secret” spices?? )
Brisket

Things mentioned that I already have (but would welcome any more recipes for):
Gravies, sauces & marinaras (they're not main dishes, but can be part of main dishes)
Roast Turkey
Chili
Shrimp Creole
Grilled Steak
Meatballs
Grilled Cheese sandwich (I have several versions, the “normal” version and the “pimped up” versions)
Pizza
Ribs
Chicken & Dumplings

Thanks again everyone, and please, keep the suggestions coming….

[Miss_Liss]

A good Roux (all different levels of darkness)

I second this.

What about proper poached eggs? The ones done just in water and not in a little cup. One of those things that can be tricky but once you've got the technique, they're a cinch. Although, I guess they're not eaten as much in the US so maybe they don't count.

[Phoenixcooking]

Dahlia

I am also a self taught cook, I started my may education with a few cookbooks but since my husband was in the military the first few years of our marriage when I was honing the craft were spent in Europe and Asia ( Spain, Italy, and Japan mostly) so I did not cook what was consider typical "American" food, I have never made a meat loaf, tuna casserole or any kind of tetrazinna. When DD was 7 she spent the summer with my Mom and when came home she wanted me to make a dish she had while there, she did not know what it was called so she asked me to make the "big brown meat" that her Nana makes. I had no idea what she was talking about we called my Mom and it turned out she was asking for Pot roast, I had never made a roast of any kind most often when we had beef it was thinly sliced for stir fry. DD still loves pot roast ( now 24) but alway enjoyed the mystery of dinner hour in house.

[Rae]

I read or heard awhile ago some famous chef say that the true test of a good cook is their roast chicken and salad. I think it's true this meal can either be ho-hum or sublime, depending on what the cook can do and how much attention they give to detail.

The only roast chicken I make is an old Mary Emmerling recipe. It's very easy and everyone always loves it. Rinse and pat dry a 3 - 3 1/2 pound chicken. Rub the skin with a halved garlic clove, put the clove inside the chicken. Squeeze half a lemon on the outside of the chicken and on the inside. Sprinkle with salt and pepper. Bake 425 for about 75 minutes. Here's the key: don't open the oven door, no matter what. There is really something about the constant heat that makes this really good.

[deniseannsc]

* Exported from MasterCook *

Balsamic Viniagrette

Recipe By akota Grill in San Diego
Serving Size : 0 Preparation Time :0:00
Categories : Salads sauces, etc.

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup Honey
3 Tbs Balsamic Vinegar
1 Tb Red Wine Vinegar
1 Tb minced red onion
1/2 Tb Dijon
Salt and Pepper to taste
Oil ( I used Olive)

Place all ingredients in blender and blend with oil ( I used about 2 Tbs of oil).

Source:
"KimKelly"
S(Internet Address):
"http://community.cookinglight.com/showthread.php?s=&threadid=69680"


* Exported from MasterCook *

Beef and Bean Chili

Recipe By :Fresh Every Day, Page 54
Serving Size : 0 Preparation Time :0:00
Categories : Beans Beef
Freezable Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tablespoons Olive Oil
2 Large Yellow Onions -- diced
1 Red Bell Pepper -- cored and diced
4 Small Jalapeno Chile Peppers -- cored, seeded, and minced
4 Cloves Garlic -- minced
1 1/2 Pounds Ground Chuck
1/4 Cup Chili Powder
2 Teaspoons Dried Basil
1 Tablespoon Ground Cumin
1/4 Cup Worcestershire Sauce
1 28 Ounce Can Chopped Tomatoes
2 Tablespoons Tomato Paste
6 Cups Beef Broth -- or chicken broth
1 15 Ounce Can Black Beans -- rinsed and drained
1 15 Ounce Can Kidney Beans -- rinsed and drained
3 Bay Leaves
1 Tablespoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Crushed Red Pepper Flakes

Heat olive oil in large saucepan over medium heat. Add the onions, reduce the heat to low, and cook, stirring occasionally, until they are softened and light brown, about 15 minutes.

Add bell pepper and jalapeno peppers and cook, stirring occasionally, to soften, about 5 minutes longer. Add the garlic and cook stirring constantly, for about 1 minute, being careful not to let it brown.

Increase the heat to medium-high; add the ground chuck, chili powder, basil, and cumin and cook until the beef is brown all over, 5 to 7 minutes, using a wooden spoon or apatula to break the beef into small pieces as it cooks. Drain off excess fat.

Stir in Worcestershire, tomatoes and their juices, tomato paste, broth, beans, bay leaves, salt, pepper, and crushed red pepper and bring to a low boil.

Reduce the heat to low and simmer for 1 hour so the flavors meld and the liquid reduces and thickens. Serve warm.

Chili will keep, refrigerated in an airtight container, for up to 3 days. It also freezes well.

Yield:
"2 1/2 Quarts"


* Exported from MasterCook *

Bourbon-glazed Salmon

Recipe By :Robin Vitetta-Miller
Serving Size : 8 Preparation Time :0:00
Categories : Fish & Shellfish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup packed brown sugar
6 tablespoons bourbon
1/4 cup low-sodium soy sauce
2 tablespoons fresh lime juice
2 teaspoons fresh ginger -- grated peeled
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 garlic cloves -- crushed
8 (6-ounce) salmon fillets -- (about 1 inch thick)
cooking spray
4 teaspoons sesame seeds
1/2 cup green onions -- thinly sliced

Combine first 8 ingredients in a large zip-top plastic bag; add salmon fillets. Seal bag, and marinate in refrigerator 30 minutes, turning bag once. Remove fillets from bag; discard marinade.

Preheat broiler.

Place fillets on broiler pan coated with cooking spray. Broil 11 minutes or until fish flakes easily when tested with a fork. Sprinkle each fillet with 1/2 teaspoon sesame seeds and 1 tablespoon onions.

Calories 307 (34% from fat); Fat 11.6g (sat 1.8g, mono 3.9g, poly 4.7g); Protein 34.4g; Carb 14.9g; Fiber 0.4g; Chol 94mg; Iron 2mg; Sodium 288mg; Calc 53mg

Source:
"Cooking Light Magazine, September 2001, page 117"

NOTES : The marinade in this recipe is also good on pork tenderloin or boneless chicken breasts.


* Exported from MasterCook *

Buttermilk Pancakes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Flour
1 Tablespoon Sugar
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Egg
1 Cup Buttermilk -- + 2 Tablespoons
1 Tablespoon Oil

Combine first 4 ingredients. Combine egg, buttermilk and oil; slowly stir into dry ingredients.


* Exported from MasterCook *

Chicken Tetrazzini With Broccoli

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Chicken Pasta
Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups broccoli florets -- (about 2 bunches)
12 ounces uncooked spaghetti
2 tablespoons stick margarine -- or butter
3 cups sliced mushrooms -- (about 8 ounces)
1 teaspoon dried oregano
1 teaspoon dried basil
2 garlic cloves -- crushed
1/2 cup all-purpose flour
3 cups Chicken Stock
1 cup 2% reduced-fat milk
3/4 cup shredded sharp provolone -- or grated fresh Parmesan cheese (3 ounces)
2 tablespoons dry sherry
3/4 teaspoon salt
1/8 teaspoon black pepper
4 cups chopped cooked chicken
Cooking spray
1/4 cup dry breadcrumbs

Cook broccoli in boiling water 5 minutes or until tender; remove broccoli with a slotted spoon, and drain.

Return water to a boil; add spaghetti. Cook pasta according to package directions, omitting salt and fat.

Drain; set aside. Preheat oven to 450 degrees.

Melt the butter in a large nonstick skillet over medium-high heat.

Add the mushrooms, oregano, basil, and garlic; saute 4 minutes.

Lightly spoon flour into a dry measuring cup; level with a knife.

Stir flour into mushroom mixture.

Gradually add Chicken Stock and milk; stir well with a whisk.

Bring to a boil, and cook 5 minutes or until thick, stirring occasionally.

Add cheese, sherry, salt, and pepper; stir well.

Remove from heat, and stir in chicken.

Arrange 3 cups spaghetti in a 13 x 9-inch baking dish coated with cooking spray.

Top with 2 cups broccoli and half of chicken mixture.

Repeat layers. Sprinkle with breadcrumbs.

Bake at 450 degrees for 15 minutes or until golden brown.

Description:
"We prefer sharp provolone in this dish, but any strong cheese, such as Asiago, Gruyere, Swiss, or Parmesan, will do."
Source:
"Cooking Light- Sept 1999"

CALORIES 422 (26% from fat); FAT 12.3g (sat 5.5g, mono 3.7g, poly 1.8g); PROTEIN 30.8g; CARB 46.2g; FIBER 3.1g; CHOL 74mg; IRON 3.9mg; SODIUM 604mg; CALC 175mg


* Exported from MasterCook *

Fall-off-the-Bone Baby Back Ribs

Recipe By :Fresh Every Day
Serving Size : 0 Preparation Time :0:00
Categories : Grill Pork

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 slabs baby back ribs (about 3 1/2 lbs)
1 large onion -- sliced
1 bottle beer -- (12 ounce)
Sea salt and freshly ground pepper to taste
2 cup barbecue sauce (Chipotle Maple Barbecue Sauce or your favorite bottled sauce)
Chipotle Maple Barbecue Sauce
1 (28 Ounce) Can crushed tomatoes
1/2 cup maple syrup
1/2 cup packed light brown sugar
3 chipotle peppers in adobo -- diced
1 cup white vinegar
1/4 cup Worcestershire sauce
1/2 cup apple cider or unfiltered apple juice
Juice of 2 lemons
4 garlic cloves -- minced
2 tablespoons Colman's dry mustard
2 teaspoons sea salt
2 teaspoons freshly ground black pepper

1. Preheat the oven to 325 degrees

2. To remove the membrane from the back of the ribs, take a small knife, like an oyster or table knife, and pry the tip of the knife between the membrane and bone at the edge of the ribs in the center of the slab. Lift to separate the membrane from the bone, then grab the membrane with your fingers and pull it off and discard.

3. Spread the onion slices evenly on a baking sheet with sides and place the ribs, bone side down, on top. Pour the beer over the ribs, season with salt and pepper, and cover tightly with foil. Bake undisturbed for 2 hours.

4. Prepare a fire in a charcoal grill and let the coals burn to a gray ash with a faint red glow, or until you can gold your hand 3 to 4 inches above the fire for no more than 6 seconds.

5. Brush both sides of the ribs with the barbecue sauce and place them, meat side down, over the coals. Grill the ribs for 10 to 15 mins, or until slightly charred, basting several times. Turn the ribs and baste the cooked side liberally. Close the lid of the grill and cook the ribs 10 to 15 mins longer, basting often. Cut the slabs into individual ribs, pile them onto a large platter, and serve warm.

Chipotle Maple Barbecue Sauce

Makes about 4 cups

Combine the tomatoes, maple syrup, brown sugar, chipotle peppers, vinegar, Worcestershire, apple cider, lemon juice, garlic, mustard, salt, and pepper in a heavy bottomed saucepan and stir to mix. Bring the sauce to a boil over medium-high heat. Reduce the heat and simmer for 30 to 35 mins, until the sauce is thick and reduced by about one quarter. This sauce will keep, refrigerated in an airtight container, for up to 2 weeks.

Source:
"Charisse"
S(Internet Address):
"http://community.cookinglight.com/showthread.php?t=78292"


* Exported from MasterCook *

Hearty Lasagna

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Casseroles Cooking Light 1995
Ground Beef Main dish
Pasta

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 pound ground round
Vegetable cooking spray
1 cup chopped onion
3 cloves garlic -- minced
1/4 cup chopped fresh parsley -- divided
1 (28-ounce) can whole tomatoes -- undrained and chopped
1 (14 1/2-ounce) can Italian-style stewed tomatoes -- undrained and chopped
1 (8-ounce) can no-salt-added tomato sauce
1 (6-ounce) can tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1/4 teaspoon pepper
2 cups nonfat cottage cheese
1 ounce finely grated fresh Parmesan cheese -- (1/2 cup)
1 (15-ounce) container nonfat ricotta cheese
1 egg white -- lightly beaten
6 cups cooked lasagna noodles -- (12 noodles)
8 ounces shredded Italian provolone cheese -- (2 cups)
Fresh oregano sprigs -- (optional)

Cook meat in a large saucepan over medium heat until browned, stirring to crumble; drain and set aside. Wipe pan with a paper towel.
Coat pan with cooking spray; add the onion and garlic, and sauté 5 minutes. Return meat to pan. Add 2 tablespoons parsley and next 7 ingredients; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Uncover; simmer 20 minutes. Remove from heat.
Combine remaining 2 tablespoons parsley, cottage cheese, and next 3 ingredients in a bowl; stir well, and set aside.
Spread 3/4 cup tomato mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange 4 noodles over tomato mixture; top with half of cottage cheese mixture, 2-1/4 cups tomato mixture, and 2/3 cup provolone. Repeat layers, ending with noodles. Spread the remaining tomato mixture over noodles.
Cover; bake at 350 degrees for 1 hour. Sprinkle with remaining provolone; bake, uncovered, for 10 minutes. Let stand 10 minutes before serving.

Source:
"Cooking Light, Jan/Feb 1995, page 83"


* Exported from MasterCook *

House Seasoning

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

S(Internet Address):
"http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_29064,00.html"

[deniseannsc]

* Exported from MasterCook *

Macaroni & Cheese

Recipe By :
Serving Size : 6 Preparation Time :0:15
Categories : Pasta Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups macaroni
1/2 cup butter -- melted
4 eggs -- beaten to a froth
3 cups milk
2 cups sharp cheddar cheese -- grated
salt -- pinch

Preheat oven to 350.

Cook the macaroni in salted boiling water as directed on the package and drain.

Return to the pot and add the butter, eggs, and milk.

Stir in the cheese and add salt to taste.

Place in a greased 1 1/2 quart casserole and bake for about 30 minutes, or until the liquid is firm but not dry.

Source:
"Mrs. Wilkes p. 110"


* Exported from MasterCook *

Mini Meat Loaves

Recipe By :Marge Perry "Dinner Tonight"
Serving Size : 4 Preparation Time :0:00
Categories : Beef Freezable
Ground Beef quick & easy

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup ketchup
1 1/2 tablespoons Dijon mustard
1 pound ground sirloin
3/4 cup finely chopped onion
1/4 cup seasoned breadcrumbs
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/8 teaspoon black pepper
1 large egg -- lightly beaten
cooking spray

Preheat oven to 400º.

Combine ketchup and mustard, stirring well with a whisk. Reserve 2 1/2 tablespoons ketchup mixture. Combine remaining ketchup mixture, beef and next 6 ingredients (beef through egg) in a large bowl, stirring to combine.

Divide beef mixture into 4 equal portions. Shape each portion into a 4 x 2 1/2-inch loaf; place loaves on a jelly roll pan coated with cooking spray.

Spread about 2 teaspoons reserved ketchup mixture evenly over each loaf. Bake at 400º for 25 minutes or until done.

Serving size: 1 loaf.

Calories 255 (28% from fat); Fat 7.9g (sat 2.8g, mono 3.2g, poly 0.4g); Protein 27.4g; Carbohydrates 15.7g; Fiber 0.9g; Cholesterol 120mg; Iron 2.7mg; Sodium 944mg; Calcium 31mg

Source:
"Cooking Light Magazine, January/February 2003, page 170"

Serving Ideas : Serve with Steak House-Style Lettuce Wedges and mashed potatoes.

NOTES : A tangy mixture of ketchup and Dijon mustard not only flavors the meat loaves but also acts as a glaze that helps them brown nicely as they cook.


* Exported from MasterCook *

Moomie's Beautiful Burger Buns

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Breads Freezable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup water
2 tablespoons butter or margarine
1 egg
3 1/4 cups flour*
1/4 cup sugar
1 teaspoon salt
1 tablespoon instant yeast

Place all in bread machine and press dough cycle. Dump out onto lightly floured surface. Divide into 8 pieces. With each piece, slap into a bun shape. Usually four or five slaps will do it. Place on greased cookie sheets or your bun pans, cover; rise about 30 to 40 minutes.

Bake in preheated 375°F oven for 12 to 15 minutes till golden. Cool on wire racks. I like to add a teaspoon of onion powder and about 1/2 teaspoon dried onion to the dough in the bread machine. It makes a light onion-y flavor that is wonderful!

When I do these for burgers, I split the bun, butter, and fry in a skillet till brown. Yummy! They make great sandwich buns too! Nice and soft! You can't go wrong with this recipe!

Ed. Note: Moomie's right; you really can't go wrong with these buns. If you don't have a bread machine, simply mix and knead the dough by whatever method you prefer. Let it rise for about an hour before shaping into eight big buns.

S(Internet Address):
"http://community.cookinglight.com/showthread.php?t=35587&highlight=moomie%27s+buns"


* Exported from MasterCook *

Oven Baked Beef Stew

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Beef Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tbsp. oil
2 lb. sirloin steak -- cut in 1½" cubes
1/3 cup flour -- or 1/4 c. cornstarch
1 tsp. salt
2 tsp. garlic powder
1 tsp. marjoram
1 (12 oz.) can diced tomatoes -- undrained
10 oz. beef broth -- or vegetable
1/2 cup dry red wine
2 cups potatoes -- cube peeled
1 cup sliced celery
4 medium carrots -- sliced
3 small onions -- quartered
1/4 tsp. pepper

Preheat oven to 325º.

Heat oil in 4 quart Dutch oven over medium.

Brown beef cubes in oil.

Add flour, salt, garlic powder, marjoram and pepper.

Stir in tomatoes, broth and wine; mix well.

Bring to a boil, stirring frequently.

Add remaining ingredients, mix well.

Cover; bake for 2 hours or until meat is tender, stirring twice during baking.

Add more broth or water than called for

Source:
"SandyM"

NOTES : I usually add fresh green beans during the last hour of baking, and frozen corn if I have it. I love my stew loaded with veggies.


* Exported from MasterCook *

Paula Deen's Pot Roast

Recipe By :Paula Deen
Serving Size : 6 Preparation Time :0:00
Categories : Beef Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds boneless chuck roast
1 1/2 teaspoons House seasoning -- recipe in first set above
1/4 cup vegetable oil
1 onion -- thinly sliced
3 bay leaves
3 beef bouillon cubes -- crushed (3 to 4)
2 garlic cloves -- crushed
1 can condensed cream of mushroom soup -- (10 3/4-ounce)
1/2 cup Chardonnay

Sprinkle roast on all sides with house seasoning. Using a skillet over high heat, sear roast until brown in oil. Place roast in a crock pot, and layer onions, bay leaves, crushed bouillon cubes, garlic, and cream of mushroom soup. Add the Chardonnay and cover with enough water to cover all of the ingredients. Cook on the low setting for 8 hours.


* Exported from MasterCook *

Salisbury Steak With Mushroom Gravy

Recipe By :Blissful_in_TX
Serving Size : 6 Preparation Time :0:00
Categories : Beef Ground Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- chopped and divided
3 tablespoons vegetable oil -- divided
1 garlic clove -- minced
2 pounds ground beef
2 large eggs -- lightly beaten
1/4 cup fine dry breadcrumbs
2 teaspoons prepared mustard
2 teaspoons Worcestershire sauce
1 teaspoon salt -- divided
1 teaspoon pepper -- divided
1 (8 oz) package sliced fresh mushrooms
3 tablespoons all-purpose flour
1/2 cup dry red wine
1 1/2 cups low-sodium beef broth -- (1 can)

Saute half of chopped onion in 1 tablespoon hot oil in a medium skillet over medium-high heat until tender. Add garlic, and saute for 30 seconds. Remove from heat and let cool.

Combine onion mixture, beef, next 4 ingredients, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Shape into 6 patties.

Cook patties in remaining 2 tablespoons hot oil over medium-high heat 3 minutes on each side or until browned. (Do not cook until done.) Remove patties and set aside.

Add remaining half of chopped onion to drippings in skillet, and saute over medium heat until tender; add mushrooms and saute 3 minutes. Whisk in flour, and cook, stirring constantly, 1 minute; whisk in wine, broth and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil; reduce heat to low and simmer, stirring occasionally, 5 minutes.

Place patties in a lightly greased baking dish; top evenly with gravy.

Bake, covered, at 350 degrees for 25 minutes or until done.


Notes: I used 12 oz mushrooms

Source:
"Southern Living"
S(Internet Address):
"http://community.cookinglight.com/showthread.php?threadid=68444"


* Exported from MasterCook *

Tuna Pasta Bake

Recipe By :Creative Cooking on a Budget
Serving Size : 4 Preparation Time :0:00
Categories : Fish Fish & Shellfish
Seafood

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
7 oz shell pasta -- (2 cups)
4 sprigs fresh parsley
1/2 small yellow onion -- coarsely chopped
2 bay leaves
6 black peppercorns
3 cups milk
4 Tbsp butter
3 Tbsp flour, all-purpose
3 Tbsp dry white wine
1 1/2 Tbsp stone-ground mustard
12 ounces tuna in water, canned
1 cup coarsely grated cheddar cheese
1 cup fresh breadcrumbs

Cook pasta in large pan of boilin water, uncovered, until just tender; drain.

Combine parsley, onion, bay leaves, peppercorns, and milk in pan; bring to boil. Remove from heat; cover, let stand 5 minutes. Strain; discard vegetables.

Heat butter in large pan. Add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in the infused milk; stir until sauce boils and thickens. Stir wine and mustard into sauce.

Combine pasta and tuna with sauce; mix well. Place mixture in a greased, deep 8-cup capacity ovenproof dish; sprinkle with combined cheese and breadcrumbs. [Can be made ahead to this stage. Cover; refrigerate overnight.]

Bake, uncovered, at 350° about 25 minutes or until heated through and browned lightly.

Serves 4.

Notes: use less breadcrumbs next time

Source:
"pilgrim719"
S(Internet Address):
"http://community.cookinglight.com/showthread.php?s=&postid=794772#post794772"

[Angelina]

I think you should keep the Stuffed Peppers in your list. They are an absolute must-know recipe for Italian cooks.

Angela

[millerd66]

Gravy both Italian gravy (sauce). Lidia Bistanich shows a great 20 min Marinara on her show, and then the traditional sauce. Make a pot lasts a long time, simmer some good veal or sausage in their yum.

Beef or Chicken gravy. (back to the roux)

[gardenmom]

How about a good cup of coffee?

Also one homebaked item for your holiday, Christmas, Hannukah, Kwanzaa, Eid, etc. (I'm thinking real Christmas Cookies, and for that matter, REAL homemade from scratch Latkes, ?)

[AZgal]

How about an elegant prime rib? It certainly impresses guests but it's so easy it's almost embarrasing! The "recipe" I use was created by my Dad who was a cook in the army in WWII. He was in charge of all holiday meals at our house when we were growing up. Remember, it's a Dad's recipe so it's not very specific!

Prime Rib

Prime rib roast, size of your choice

Rub outside of roast with olive oil. With small, sharp knife, cut several small slits in roast. Into each slit, insert peeled clove of garlic. Use as much as you want, depending on size of roast. (Dad used to say you can never use too much)

Generously cover outside of roast with freshly cracked black pepper.

Roast on rack in 350-375 degree oven. Start out at higher temperature for first 15 minutes or so, then reduce heat and roast until meat thermometer reaches 160 degrees for medium. Remember, when middle of roast is medium, ends will be closer to well done.

Important things to remember: Do not cover roast. Don't try this without using a meat thermometer. If you select a roast with bones, the bones can serve as the rack. And, most important, have a glass (or 2) of red wine while the roast is in the oven!

Everytime I roast a prime rib now, I smile with happy memories of holiday times with my Dad in the kitchen!