Favorite Foods to Cook

Terrene · Post by **Terrene** » Sat Apr 12, 2003 4:31 am

Spagettios.

Or Hamburger Helper.

The Forum Hillbilly · Post by **The Forum Hillbilly** » Sat Apr 12, 2003 4:33 am

And This is Double Dipped Spicy chicken
1 1/2 cups flour
1 teaspoon paprika, 1/3 palmful
1 teaspoon poultry seasoning
1/4 teaspoon cayenne pepper, eyeball the amount
1/4 teaspoon allspice, eyeball the amount
1 cup buttermilk
1 pound boneless, skinless chicken thighs
1 pound chicken breast tenderloins
Salt and pepper

Heat 1 1/2 inches vegetable oil in a deep skillet over medium high heat. A cube of bread should brown in a 40 count when oil is ready.

Set out 3 disposable pie tins. Mix flour with paprika, poultry seasoning, cayenne, and allspice. Divide seasoned flour between 2 tins. Pour buttermilk into a tin. Line up tins as such: flour, buttermilk, and then flour.

Season chicken with salt and pepper. Coat chicken pieces in flour, then buttermilk, then a second coating of flour.

Cook chicken 6 minutes on each side, until deep golden brown and firm. Drain chicken on paper bags and cool before packing up for picnic basket.

Mabus · Post by **Mabus** » Sat Apr 12, 2003 4:40 am

Mmm, sounds good.

Rhubarb Ice is good too.

XenoWolf · Post by **XenoWolf** » Sat Apr 12, 2003 4:41 am

My favorite dish?

Fresh Sausage.

First, heat up the frying pan with a thin layer of water in the bottom. Bring the water to a boil and add about a tablespoon of butter. After it melts into the water grab a cold-one (yes, beer =P) and pour about as much in as you did water (dont worry, almost all of the alcohol evaporates away while cooking).

Next, add the fresh sausage. Chop up some fresh onions, peppers and mushrooms, and add them as well. Spice it with some garlic, pepper, italian seasoning and any other of your favorite spices..

Finally, let the damn thing cook. Remember to add more water/beer if necissary though, dont let it boil itself dry.

Hey, I never said I was some French chef..

The Forum Hillbilly · Post by **The Forum Hillbilly** » Sat Apr 12, 2003 4:42 am

I want to go to cooking school and be a caterer, or start my own bakery or something.

Fael-Inis · Post by **Fael-Inis** » Sat Apr 12, 2003 5:00 am

I have adopted a method of cooking from MissCheetah. Namely, toss stuff in a pot or pan, and add spices. Whenever I try it, it usually works out.

Of course, the last time I made macaroni and cheese from scratch, I put in LESS milk than the time previous, instead of MORE, and it turned out as solid cheese with bits of macaroni noodles distributed through. I should have added MORE milk, which would make the cheese sauce runnier. Runny is a good thing, because that way you don't have to mix the noodles in at all. Then when you bake it in the oven for fifteen minutes or so at 350, it bakes out all the excess moisture, and it's absolutely great... but making the sauce takes forever, and boiling the noodles is an attention-intensive process, because they LOVE to stick to the bottom of the pot if you stop stirring for even a few seconds. Once you have the sauce ready and the noodles boiled, "it's easy as pie."

I may post an actual recipe for the macaroni and cheese at some point, but I don't measure anything, so that'll be tough.

edit: um.. I edited it..

Mabus · Post by **Mabus** » Sat Apr 12, 2003 5:02 am

[quote="The Forum Hillbilly";p="49162"]I want to go to cooking school and be a caterer, or start my own bakery or something.[/quote]

Heh, I plan of becomming a chef ^^;

Crackensan · Post by **Crackensan** » Sat Apr 12, 2003 5:51 am

I like hamburger helper........
-.-

i know, i'm sad. i cannot cook anything. even Hamburger Helper comes out kinda crappy....................

blackfrog · Post by **blackfrog** » Sat Apr 12, 2003 6:05 am

Now, ze apsaragus, he is a wild creature, with plenty of...

Ah, screw it.

Okay. I'm going to recommend everyone try this at least ONCE in their life. My mother made it for us growing up and I managed to keep it on my list of "cook once a week". It's pretty heavy on fatty, incredibly salty casserole foods (ground beef, cheddar cheese, and lots of mixed nuts) but it so happens to be my favorite damn meal. Keep in mind this is Midwest cooking, so unless you're doing 30 of cardio and 35 of weights, you will gain 3 pounds overnight.

Trudy's Casserole

2 lb ground beef (lean)
1 large onion, chopped
1 clove garlic (whole)
1 jar stuffed olives (queen, chopped)
1 CUP cream of mushroom soup diluted with 1/2 cup milk
1 cup chinese chow mein noodles
1 8 oz package egg noodles (cooked & drained)
2 handfuls of mixed salted nuts (chopped somewhat)
10 oz grated sharp cheddar cheese

Cook the meat on low heat until browned.
Add the chopped onion and clove of garlic. Cook until the onion is transparent. Add the olives and soup mixture, and stir until all looks pretty well mixed and it is bubbling somewhat. (DO NOT SCORCH THIS PUPPY.)

Put the cooked egg noodles in the bottom of a 9X9 casserole dish. Add the mixture. Sprinkle the cheddar cheese over the meat; add more mixture, add more cheese. Top the thing up with the chow mein noodles and the chopped nuts.

Trust me, you don't want to salt this up at ALL.

Bake the casserole at 350 degrees for 35 minutes.

Side dishes: Salad and fresh french bread.

I now go to buy and make for my girlfriend.

Yabbo · Post by **Yabbo** » Sat Apr 12, 2003 2:26 pm

i love french toast, but cant make it that well.

i am, however, a master of the omlette. peppers, cheeses, meats, you name it.
bow before my breakfast skills!

Sir Spankspeople · Post by **Sir Spankspeople** » Sat Apr 12, 2003 3:14 pm

I cook plenty of things, though I cook spaghetti most often... I've recently started adding green peppers and mushrooms to my sauce and that seems to have made it really good. I'll see about putting up a recipe later. My sauce can also be used on chicken parmesan, though that's too expensive to make often.

Though I too have tried the whole "just keep adding stuff until you want to eat it" method of cooking, every time I've done so I've made myself quite sick, so I usually follow a recipe at least the first time I make anything... =P

Spaghetti sauce, though, is my favourite... it tends to relax me somewhat...

Oh, and French Toast for breakfast is a great idea. Think I'll go put some on.

ILurker · Post by **ILurker** » Sat Apr 12, 2003 3:24 pm

Sweet Tea... though that doesn't really count as a good per se.

I'd have to say perogies and keilbasa. Perogies are (usually) a potato and cheese dumping that is boiled and then browned, though they can be baked or deep fried. Keilbassa is Ukrainian garlic sausage and goes great with just about anything else to come out of the Ukraine.

Skand · Post by **Skand** » Sat Apr 12, 2003 3:24 pm

Getting Pilsbury Pizza Pops ready to EAT!
Using the MICROWAVE

- Take frozen Pops out of the wrapper toss onto zappable plate.
-Zap on HIGH POWER

1 Pop at a time - Zap 1 minute on the first side, flip POP, zap 15 to 30 seconds on other side.

Wait 1 minute before you bite, then CHOW DOWN!

WARNING...... THE FILLING IS REALLY HOT!

MICROWAVE COOKING TIMES VARY WITH DIFFERENT MODELS

LavaLampMaster · Post by **LavaLampMaster** » Sat Apr 12, 2003 4:09 pm

Ya'll gots some good stuff but, th' best is an enchilada, rather.

Wite_Rabit · Post by **Wite_Rabit** » Sat Apr 12, 2003 4:25 pm

until i can think of anything more:

hot pop-tarts!
place unwrapped pop tart in microwave. heat on high for 3 seconds. let stand for 30 seconds (or take 'em right out and burn the bejesus out of your mouth). enjoy.

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Favorite Foods to Cook

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