Favorite Foods to Cook

[Mabus]

When I say cookign I mean not from a box

[grandjoke]

penut butter and jelly sandwhich. you put pb&j on both slices of bread and put a small dab of penut butter in the center of one before putting them together.

[Eronarn]

That sounds too dangerous to me, I might start a fire.

[Mabus]

[quote="grandjoke";p="49896"]penut butter and jelly sandwhich. you put pb&j on both slices of bread and put a small dab of penut butter in the center of one before putting them together.[/quote]

THAT'S NOT COOKING YOU BACKWATER MORON!

/me is happy now

[Blaze]

I made dinner tonight. Simple and excellent in an artery blocking kind of way. Here's what you do.

~1 lbs. Ground beef (adjustable depending on the size of the meal you want)
1/2 White onion (Vidalia if you want it a bit sweeter)
1/2 stick butter or margerine
Several Slices Medium Sharp cheddar cheese
1 loaf thick crusted french or italian bread
Lawrey's Season Salt

Use your hands to compress the ground beef into hamburger like patties. Make these the size of your choice. 1 lbs. Ground beef should yeild about 4 patties. Sprinkle lightly with season salt. Set Aside.

Light Grill, and allow to heat under a low flame. While grill heats, dice onion, rather small, but not miniscule. Drop butter into frying pan, and let melt. When melted, drop onions into pan. Sautee over medium heat for about 5-7 minutes or until tender and warm. Stir often.

While onions sautee, place patties on grill at medium flame. Allow to seal completely on one side before flipping. You should need only turn your patties one time. When you've turned them, apply cheddar slices. Allow to cook throughly, and to taste.

While cooking, finish onions. Remove from heat, and pour contents of pan into a small bowl. Set aside. Slice bread to desired thickness, but the thicker the better, up to about 1".

Check patties. When grilled completely, bring in and set on counter near stove. Using a wooden spoon, tilt onion bowl to pour liquid butter off from onions back into frying pan. Restore heat to medium. Place 1 slice of bread in pan, place patty with cheese on top, spoon out sauteed onions to desired amounts, cover with another slice of bread. Turn in approxamatly 15 seconds. Repeat until all patties are used. (Note, you may have to add aditional butter after the final cooking of each sandwich.) Serve hot with vegetable of choice. Recommended red wine.

[The Forum Hillbilly]

Heh, I plan of becomming a chef ^^;

After I get my GED at the end of the month, I'm going to take some cooking classes, and baking classes, Like Cake dec. I would really love to open a bakery, The only thing we've got around here is the bakery in Wal-mart, and it's not all that great.

I made dinner tonight too, I made a Broccoli cassorole, and Smothered Chicken, with a few side dishes, I made in a hurry, and then, I baked a triple chocolate cake, basiclly, I made a chocolate cake, in an angel food pan, and then covered it in fudge, and sprinkled chocolate chips on top... Tastey

[Mabus]

I need to find my Tuscan soup

[Elric2056]

Dinner tonight was simple but tasty... garlic and rosemary mashed potatos and Montreal style sausages fresh from the market today...

That said, many of my favorite meals come from me wandering into a grocery store/market deciding I want to cook using (insert vegtable here) and then going through what I have at home to figure things out.... that said, I don't have a favorite dish, but one of the easiest ways to make a pasta sause with said vegtable is to start with a nice bechamel (white) sause base and work from there....

Bechamel Sause:

~1.5 cups milk
2 tbsp butter
2 tbsp flour
half a small onion (or a quarter of a large one)
seasonings (traditional is nutmeg and a couple of whole cloves, but I tend to use peppercorns, fresh corriander, garlic, tummeric, rosemary, finely grated fresh ginger root, etc depending on what I intend the final flavour to be...)

In a sausepan combine the milk, onion and seasonings. Simmer for about 15 minutes... If you want the traditional style, take out the onion as its flavour should have been passed to the milk already, but if you're making a full sause with this leave it in.... In another pan melt the butter and mix in the flour before adding the milk mixture and simmering for about 10 minutes.... (Alternately you can cook it all in one pan melting the butter and frying with the seasonings.... but then you're using the butter to transmit the flavour to everything else and milk is much better in my opinion....)

Stop there and use your becheml sause for traditional french crepes or as a light white sause for use in just about anything or work from there for a more complete meal... either way this simple sause should be a standard lesson for everyone since *anyone* can learn to make it and use it....

[gravity]

Well, I do actually cook on occasion, but I often don't have food in my house to cook with, so I've been limited to cup-o-noodle lately... ;

I actually drink a lot of tea, if only to calm me down, and put me to sleep. Go figure, geek girl Lith gets sleepy because of caffeine.. ;

Well, here's the recipe I've been using for Vanilla Tea!!! (I'm a vanilla adict, go figure... ;)

Oh, some of you might recognize the recipe, it's not my own! ;


You'll need:
water
something to boil it in
1 bigelow tea bag (anything from their vanilla family will do...or if you have a vanilla tea you like better, go for it!)
sugar (and lots of it!)
some sort of creamer (powered non-dairy, milk, 1/2&1/2)
BIG thermal mug (so the warmed by the fires of hell water stays that way!)

I make mine in a 15.9 nissan stainless steel mug, this is not tea for some dainty little teacup...it may even overpower some weaker mugs! When you make this tea you're going to want LOTS!
A recent venture to the grocery store led to the discovery that bigelow now makes not just french vanilla, but also vanilla almond, cherry vanilla and vanilla hazelnut. O_o

But in the original recipe we use french vanilla as a default. (Lith: I'd use cherry vanilla or almond vanilla if I were you, french vanilla in anything else but ice cream is crap!!! )

Boil your water on the stove, I like to use a teapot that whistles.

Prepare your mug ahead of time by dumping at least enough sugar to be an inch or more deep.

Now pour in the water, it'll dissolve the sugar instantly.

Grab the teabag and pop it into the water as well. I usually stand around and absentmindly dip it in the water several times.

Can you see the bottom of the mug anymore? No? Good!

Now it's time to add the white stuff until you achieve a nice light tan color.

Now you can zone out on the steam as it rises from the cup while you wait for it to cool to a tolerable level.


Yeah, that's a great mug of knock Lith sensless and unconsciouss!!!

So is Swiss Family Cocoa with those little marshmellows, I'm out nice and quick after that, too!!!

Well, tomorrow: italian with Lith!!! Bring the mafia, the yakuza, and the funny kid next door, I'm making enough for EVERYONE!!!!

[Wite_Rabit]

oooo! oooo! i'm SO there!!! i'll bring an italian flag

[CanadianBacon]

I Do supah sweet homemade cinnamon buns
and deep dish apple pie

i also have a taste for Moose Roasts

[Mabus]

Apple Crisp is better then Apple Pie

[Xyphic]

I make my own bread (though not as often as I should). Same principle applies to pizzas.

Soup is good and generally easy to do, though mine end up more like stew normally. Goes well with fresh bread.

[Elric2056]

geek girl Lith gets sleepy because of caffeine

Thats pretty normal actually.... the scent of caffeine gives most people a bit of jump, but some people don't react to caffeine this way. The real kick from caffeine actually comes 7-10 hours later when it gets into your bloodstream, just long enough later to make you really awake the next morning... (Yay for living with a Chemical Engineer who will explain absolutely every chemical substance's reactions...)

[Mabus]

Can you get me some Pure Oxygen?