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 Posted: Wed Apr 20, 2005 12:29 pm
Recipe #1
Pork Chops w/ optional gravy
(This is kevin's favorite...besides sloppy joes and tater tots lol)
I buy the thin cut pork chops. Take flour and season (i put in cayenne, salt and pepper...last night i put in a taco seasoning package) dredge (cover) chops in flour, put on plate and put in fridge for at least an hour.
To cook, put enough oil in frying pan to cover bottom about 1/8 inch thick (i use veg oil) and heat. take chops out of fridge and dredge in flour again, making sure to shake off excess flour, then fry in hot oil in pan 1 1/2 minutes per side (remember these are thin cut chops) Put on papertowels to absorb some of the oil.
When done frying all the chops pour out most of the oil, leaving only about 2 tablespoons, (trying to leave most of the drippings in the pan) then pour remaining flour in the pan and cook for about a minute in the oil. Take a HUGE cup of warm water (i use a 32 oz cup) and using a wisk, begin pouring into pan and wisking to make sure there are no lumps. Pour water in until it's the consistancy you want but remember it will get thicker as it cools, so make sure you make it slightly thinner than you want. Cook on stovetop on medium/low wisking constantly for about 5 minutes. Taste. Add salt if needed. If it tastes slightly flour-y cook for another 3 mintues.
I usually make cajun sides dirty rice or New Orleans style rice (lipton sides) to go with, then i serve with gravy over the rice. The chops don't need the gravy usually, but sometimes i serve it over anyways.
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Posted: Wed Apr 20, 2005 12:38 pm
Recipe #2
This one is my favorite...it going to sound a bit weird, but i figured I'd share it anyway.
Pork ramen
eggs
onion
cheese
oil
Cook a package of pork flavored ramen according to package. Let sit for about 10 minutes. take eggs and seperate putting whites in one bowl and yolks in another. Dice onion (this is of course optional if you dont' like onion...i like it cuz it adds flavor) heat oil in pan and saute onions until translucent. Add whites in pan and cook until almost done (like scrambled eggs).Pour ramen noodles into pan and heat up, incorporating whites and onions in so it's eventlly mixed. When eggs are completely cooked scoop half of noodle mixture into bowl (this is where it's a little odd) Take yolks and put all but one on top of half (i usually use 3 eggs, so i put 2 yolks here) mix it up. Heat from noodles will cook it slightly so it won't be raw, but it won't be scrambled...kinda a poached egg consistancy....sprinkle layer of cheese (I use colby jack blend, but you can use whatever you like) then scoop rest of noodles on top and put remaining yolk on top of that and mix together. Sprinkle more cheese if you want. Then dig in and enjoy.
It's my favorite breakfast meal. Sorry if it grosses anyone out.
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Posted: Thu Apr 21, 2005 7:22 am
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Posted: Fri Apr 22, 2005 10:24 am
CHEESEBURGER MEATLOAF AND SAUCE
1lb ground beef
1tsp house seasoning(garlic powder,black pepper,and salt mix)
1 chopped onion
1 chopped bell pepper
1 cup grated chedder
2 tbs worcestershire sauce
1/2 cup sour cream
1 cup crushed crackers(ritz)
1 tsp seasoned salt(lawry's)
2 slices white bread
sauce recipe follows
preheat oven to 350 degrees f
mix all but bread slice and sauce. shape into a loaf.line a 1 1/2 quart loaf pan with bread slices.place meatloaf on top.bake loaf for 15 mins.(about i had to cook a little longer)
the bread absorbs the grease and should be discarded after loaf is removed from oven.
sauce:
1 can of condesed cream of mushroom soup
1 cup milk
1 1/2 cups grated chedder
chopped onions(optional)
1 bunch fresh parsley chopped(optional)
heat soup and milk, add cheese,add onions ans parsley. pour sauce over meatloaf or pass at table.
this is soooooo good. heart
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Posted: Fri Apr 22, 2005 10:39 am
that sounds yummy! clever idea with the bread on the bottom.
i think i might try this. when i've got a loaf tin that is xd i shall put chopped chillies in it too.
btw..nice to see you over here maroon biggrin
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Posted: Tue Apr 26, 2005 1:34 pm
martin is more of the cook around here..on his days off he does all the cooking...for me..making easy meals for the kids works...lol
some of recipes look good..may get him to make them....lol
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Posted: Wed May 04, 2005 4:31 pm
Here's something I tried that's a big hit and I've made it two nights in a row as a side!
Spanish Rice
Mince a clove of fresh garlic and sautee it in a skillet with 1 cup of rice (I use minute rice) and a little oil until the rice starts to brown a little. Carefully add an 8oz can of tomato sauce (it will boil right away!) and a half a cup of water. Add salt and onion powder to taste.
(Since I use minute rice, I can remove it right away from heat and leave it covered until I'm done cooking whatever's gonna go with it. I guess non-minute rice would need to boil a bit.)
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Posted: Wed May 04, 2005 9:31 pm
MysticfawN Here's something I tried that's a big hit and I've made it two nights in a row as a side! Spanish RiceMince a clove of fresh garlic and sautee it in a skillet with 1 cup of rice (I use minute rice) and a little oil until the rice starts to brown a little. Carefully add an 8oz can of tomato sauce (it will boil right away!) and a half a cup of water. Add salt and onion powder to taste. (Since I use minute rice, I can remove it right away from heat and leave it covered until I'm done cooking whatever's gonna go with it. I guess non-minute rice would need to boil a bit.) OMG that's almost exactly how i make mine! I also sautee onions and instead of water I used chicken broth and add chile ancho powder and cumin powder. And you can take this recipe and make arroz con pollo (chicken and rice) Take boneless skinless chicken breasts and poach in pot with enough water to cover. Andd spices if desired (I add a little ancho chile and cayenne) Cook for about 15 minutes. Take out of water and cut into bite sized pieces. Make spanish rice and use either the chicken broth or the water you poached the chicken in plus a couple chicken boullion cubes and spices. Add the chicken pieces in when you add the water and cook until rice is done. *yum*
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Posted: Thu May 05, 2005 9:12 am
another nice recipe to try! i might try this in a covered dish in the oven with a chicken breast on top and olives! i've recently discovered that i like black olives, tend to put them in everything now biggrin
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Posted: Fri May 06, 2005 1:07 pm
magikjaz Found an uber easy recipe for roast I'm gonna try tonight! NEVER FAIL ROAST BEEF 2 to 4 rib roast of beef 4 1/2 to 12 lbs.
Flour
Salt
Pepper
Remove roast from refrigerator 2 1/2 to 4 hours before cooking. Preheat oven to 500 degrees. Place roast in shallow open pan, fat side up. Sprinkle and rub in a little flour, salt and pepper. Put roast in oven and roast 6 minutes per pound, timing exactly to the minute. When cooking time is finished, turn off the oven. DO NOT OPEN OVEN DOOR AT ANY TIME!! Allow roast to remain in oven for two hours and again, DO NOT OPEN DOOR. Beef will be medium rare.Let's hope it turns out okay! I'm gonna add chili spices to it as well and serve it with mashed potatoes. OMG I did this last night with a 2 1/2 lb roast and it turned out sooooooo good! I took the roast out about 4 hours before I cooked it (like the recipe says) this time and right before I put it in the oven I took a handful of flour and some chili spices and mixed them together (i used alot of chilli spice ... the flour was pretty much red lol) put it in a shallow pan and added some Tony Cachere's Creole Seasoning on top (like salt). I followed the directions to a TEE. I cooked at 500 for 15minutes and then turned it off and left it for 2 hours. The mashed potatoes I made (yes again) turned out good. I didn't do much to them but ad butter and Tony Cachere's seasoning (getting my tastebuds used to hot in anticipation of our trip to New Orleans the 15th) but the roast was SPECTACULAR!!! I was so happy! After the last one was a disaster this one was phenomemal. I was so proud of myself. With only the 2 of us eating from it, that 2 1/2 lb roast is almost gone. I think I *may* have enough to make a sandwich tomorrow. Kevin loved it (not easy to impress a chef, lemme tell you) and I added another meal to my repetoire *does happy dance*
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Posted: Thu May 12, 2005 6:45 am
I don't know where to say this, because I'm afraid it'll get more lost in Purkle Chatter, but omg I had the best ice-cream last night at Baskin Robbins! It must be a limited time sponsor flavor (maybe for Robots? I'm not sure.. there were 4 new flavors with funny spherical labels on them) and this one was called Bumble Buzz and it was yellow (more yellow than french vanilla) and made from honey with swirls of fudge and bits of chocolate covered crunchy honeycomb. xd
The only other flavor I like more was the limited time Fiona's Fairytale from Shrek2 which was cotton candy flavored.
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Posted: Sun May 22, 2005 11:12 am
MysticfawN I don't know where to say this, because I'm afraid it'll get more lost in Purkle Chatter, but omg I had the best ice-cream last night at Baskin Robbins! It must be a limited time sponsor flavor (maybe for Robots? I'm not sure.. there were 4 new flavors with funny spherical labels on them) and this one was called Bumble Buzz and it was yellow (more yellow than french vanilla) and made from honey with swirls of fudge and bits of chocolate covered crunchy honeycomb. xd The only other flavor I like more was the limited time Fiona's Fairytale from Shrek2 which was cotton candy flavored. yum! I haven't been to baskin robbins in forever! Maybe I'll get Kevin to take me tomorrow!
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Posted: Sun May 22, 2005 6:05 pm
MysticfawN I don't know where to say this, because I'm afraid it'll get more lost in Purkle Chatter, but omg I had the best ice-cream last night at Baskin Robbins! It must be a limited time sponsor flavor (maybe for Robots? I'm not sure.. there were 4 new flavors with funny spherical labels on them) and this one was called Bumble Buzz and it was yellow (more yellow than french vanilla) and made from honey with swirls of fudge and bits of chocolate covered crunchy honeycomb. xd The only other flavor I like more was the limited time Fiona's Fairytale from Shrek2 which was cotton candy flavored. I rarely get to Baskin Robbins, but i'm going to have to make a point to get there now. I'm a huge fan of Richardsons, a local dairy as well as Hood, but that's mainly because tehy came out with Red Sox flavors!
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Posted: Sun May 22, 2005 8:05 pm
EternalHearts MysticfawN I don't know where to say this, because I'm afraid it'll get more lost in Purkle Chatter, but omg I had the best ice-cream last night at Baskin Robbins! It must be a limited time sponsor flavor (maybe for Robots? I'm not sure.. there were 4 new flavors with funny spherical labels on them) and this one was called Bumble Buzz and it was yellow (more yellow than french vanilla) and made from honey with swirls of fudge and bits of chocolate covered crunchy honeycomb. xd The only other flavor I like more was the limited time Fiona's Fairytale from Shrek2 which was cotton candy flavored. I rarely get to Baskin Robbins, but i'm going to have to make a point to get there now. I'm a huge fan of Richardsons, a local dairy as well as Hood, but that's mainly because tehy came out with Red Sox flavors! Has anyone tried Cold Stone Creamery? *DROOL!* If you don't know about it, they have soft ice cream which you can add toppings to and then they mix it like dough on a block in front of you and slop it in a dish and it's to die for! My favorite is sweet cream ice cream with chocolate chips, whipped cream, and strawberries! heart
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Posted: Fri Jun 24, 2005 5:52 am
that sounds amazing! ice cream can be the most sumptuous thing, especially if you remember to put it in the fridge for 20 minutes before you eat it, i was amazed at the difference that that made.i'd really like to try chilli ice cream with chocolate sauce, but i think i'd have to make it myself and i'll really have to be in the mood for that as i don't have a food processor or an ice cream maker!
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