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Simple dinner recipes anyone?


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Old 7th March 2018, 9:29 PM   #46
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I love your post above! You are always so good at conveying emotions - and you hit the nail on the head in regards to the satisfaction and intimacy cooking with love brings.

To me it's very much like a hand made card. It's something personal, something I made for them. I will cater to my guest's taste (rather than my own), and create something for them that they can enjoy.

me too recentchange....i cater for my guests or family....:0)...i try to know them well enough to know what they love if they have allergies etc and i cook it for them....i was devastated one time i invited a friend to dinner and i found out after cooking a feast i thought she would love...she couldnt eat it because of food intolerances...i couldnt eat it myself....i didnt enjoy it...at all..deb
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Old 7th March 2018, 9:44 PM   #47
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Speaking of which.

America's Test Kitchen

Another great resource. They DO test recipes, all sorts of recipes, and techniques and equipment.

Great instructional videos - highly recommended.
Haven't tried that one. Someone got me the Culinary Arts cookbook some years ago and it looked so promising, but come down to it, I wasn't tempted by much in it.
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Old 7th March 2018, 9:54 PM   #48
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I haven't purchased their book - but their videos are very helpful. So is their website.

I miss the full PBS line up. Julia Childs, Jacque Pepin, Yan Can Cook, and America's test kitchen shows (which they still have).
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Old 7th March 2018, 9:57 PM   #49
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I still don't own a real slow cooker, but I make do with a 5 qt. dutch oven with thick stainless steel (I find the ceramic ones far too heavy for comfort). I amended this pot roast recipe for a Dutch Oven. It is really the best tasting easiest one I've ever had, though you don't put vegs in with it.

So not to violate a copyright in case there is one, just google Mississippi Pot Roast to get the simple list of ingredients, but then I advise not to use the slow cooker but to make these changes instead so it's not mush.
https://www.google.com/search?q=miss...hrome&ie=UTF-8


325 degrees F oven or electric turkey roaster
Brown 3.5 salt and peppered chuck roast in 1 T oil in a Dutch Oven (5 qt).
On top of it put the ingredients listed for the recipe.

Put foil between the lid of the dutch oven and the pan so it's a tight fit (like it would be in a slow cooker!) Put Dutch oven in oven or in a big electric roaster.
Leave for 5 hours but check once midway through just to be sure the foil is keeping the juices high on the roast. This will come out exactly right if you get that size roast. You can use the juice as is to just moisten roast (which is very moist already) or you can add just a tiny bit of cornstarch per the box instructions to thicken for gravy. This roast is so dark brown and rich and good when it comes out.

this way it's sliceable but yet very tender.

Last edited by preraph; 7th March 2018 at 10:02 PM..
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Old 8th March 2018, 6:35 AM   #50
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Originally Posted by GorillaTheater View Post
I don't know if you want it or not, but I finally had time to type it out (portions are a little vague, I admit):


Start with the roux, melting either lard or bacon grease in a pan, then adding flour and stirring continuously (it tends to burn) until it's golden brown (or maybe a little darker) with a not-quite-pudding-like consistency.

Next, add a bunch (a couple of cups each, maybe) of diced celery, diced green pepper, and diced onions. Also 3 or 4 minced garlic cloves. Cook for 10 minutes or so. Dump the mess in the crock pot. Add chicken broth and/or beef broth.

Add a pound or so of andouille sausage or homemade deer sausage. Cook a pound or so of chicken in the pan you just vacated and add it (you don't necessarily have to cook it first, but I do). Salt, pepper, cayenne pepper and tabasco sauce to taste.

Cook all damn day. About an hour before it's time to eat, crank up the heat and add a pound or so of sliced okra. About a half-hour before, add a pound of shrimp (make sure your pot isboiling at this point), a teaspoon or so of file powder, and parsley.

Serve over rice, and cry because it's so good.
For the Aussies online, I've looked up file powder and you can find it here GUMBO FILE POWDER (Sassafras Leaf) 10g - Herbie's Spices

Their curry spice mix and garam masala is also to die for
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Old 8th March 2018, 7:54 AM   #51
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Originally Posted by alphamale View Post
what if all you have on hand is an old shoelace and a half eaten jar of queso?
you use the shoelace to tie your dates hands together and put a spoon between them and tell him/her to try to finish the half jar of queso..if he/she does they get a big beautiful reward...which of course will be their hands untied .......and they can keep the shoe lace...they will enjoy eating the queso...might even be worth a smile or two.....in expectation of a beautiful reward....i would say that would make a memorable date...;0)...deb

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Old 8th March 2018, 4:31 PM   #52
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I want to cook something to make me look I'm not a complete novice and at least semi-capable of crafting a dish

Anything in terms of ingredients that is not too rare will do. No restrictions! I have AllClad cookware, just ..... not too experienced in using it, and when I'm by myself my regular dinners are teen-like (pint of icecream or some pizza usually keeps me alive - I am glad that I still have high metabolism and low blood sugar )

But yeah - if anyone can share a simple dinner that will be enjoyed by a big man (not girl appetizers and alike ) I'd be very very grateful and it will save me half-a-day of browsing and ton of money on random grocery purchases just in case I need them

Well, I'd want to know what his favorite foods are, and maybe google easy recipes, and some probably have youtube videos that will walk you through the preparations.

Baked spaghetti is an easy meal, with some Texas toast, and a small salad. Ya'll could maybe grill out, some meals together. My boyfriend loves being in charge of the grilling, and I prepare our side dishes.
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Old 8th March 2018, 6:23 PM   #53
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When I was in my 20s, I only had the bare essentials to cook with and my boyfriend interests often decided I couldn't cook because I didn't cook anything but breakfast for them. I just couldn't afford all the pans I needed nor any of the more expensive food items is all. Turns out I'm a pretty fair cook. One thing I hate about getting old is right when I'm getting the real hang of cooking, then my body starts falling apart making it hard to stand up and do it. A better plan would be being a good cook when young and then being content enough with bologna sandwiches and mac and cheese when old.
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Old 8th March 2018, 8:15 PM   #54
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When I was in my 20s, I only had the bare essentials to cook with and my boyfriend interests often decided I couldn't cook because I didn't cook anything but breakfast for them. I just couldn't afford all the pans I needed nor any of the more expensive food items is all. Turns out I'm a pretty fair cook. One thing I hate about getting old is right when I'm getting the real hang of cooking, then my body starts falling apart making it hard to stand up and do it. A better plan would be being a good cook when young and then being content enough with bologna sandwiches and mac and cheese when old.

:0( you are never too old too cook...my legs give way or seize up if stand for too long..i sit on a chair and i cook.....my kids will ask me can i help mum...and we hav ekitchen time together they move around me they will chop and be my preppies....my recipies become ....immortal from mother to daughter to granddaughter and down it goes forever onwards........the older you get the plates served taste like love and wisdom..never stop cooking as i head to make my grandaughter a special cheese toastie..deb

Last edited by todreaminblue; 8th March 2018 at 8:19 PM..
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Old 9th March 2018, 1:49 AM   #55
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An easy, healthy, easy meal:

-Chicken drumsticks covered with BBQ sauce and bake at 400 degrees for about 40 mins
-Brown rice
-Sauteed kale with 1 minced garlic clove, juice from 1/4 a lemon, and salt.
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Old 9th March 2018, 2:26 PM   #56
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:0( you are never too old too cook...my legs give way or seize up if stand for too long..i sit on a chair and i cook.....my kids will ask me can i help mum...and we hav ekitchen time together they move around me they will chop and be my preppies....my recipies become ....immortal from mother to daughter to granddaughter and down it goes forever onwards........the older you get the plates served taste like love and wisdom..never stop cooking as i head to make my grandaughter a special cheese toastie..deb
I have had to sit down to chop and cook. I have a desk chair in my kitchen. No kids to "help." I eat out quite a bit and I try to limit myself to easy recipes with not much chopping, etc. I made Barilla's Lasagne with Leeks and Corn recently, which was absolutely delicious, and thought it looked easy since it used oven ready lasagne, but making the sauce was a long process with continual stirring until it thickened, longer than most sauces that thicken because it had 6 cups of milk (extra liquid for the oven ready noodles). It wore me out, but it was very good. It's on their website.
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Old 9th March 2018, 9:31 PM   #57
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Originally Posted by Happy Lemming View Post
Do you have a crock pot or slow cooker??

For me, I can put a chuck roast or pork roast in the slow cooker in the morning, pick up my girlfriend, spend the day with her and when we get to my house. All I have to do is throw a quick salad together, throw a couple potatoes in the microwave and I'm done.

The main course has been slow cooking all day, just serve.

I've also found slow cookers to be fairly inexpensive. Buy the biggest one you can find, you'll end up cooking quite a few different dishes with it.
I donít have one... can you recommend one working for you? It will be fun to try!
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Old 9th March 2018, 9:51 PM   #58
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I donít have one... can you recommend one working for you? It will be fun to try!
I have a 7 Quart Rival Crock Pot. I got it at Walmart. They are about $25.

Its big enough for everything I need to cook (chicken, chuck roast, pork roast, etc.). 6-8 hours for most items and I don't have to tend to it. Liquid in the bottom, season to your taste, turn it on and leave it alone, or even leave the house and run errands.

I've even cooked a small turkey for Thanksgiving (overnight). The turkey doesn't dry out as much, when you slow cook with liquid in the bottom.

I've done the Christmas Ham in that slow cooker, as well. For the ham, I put orange juice in the bottom, with a light coating of honey and brown sugar and slow cook it all night.

Home made soups are a breeze, also.

One tip, is utilize slow cooker liner/bags. They make clean up a breeze!! But even without the liners/bags, cleanup is fairly easy.

Go for it!!
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Old 9th March 2018, 10:09 PM   #59
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follow on from happys post about slow cookers ...if you sit the joint of meat or whole bird on carrots onions herbs potatoes sweet potato the meat juices will flavor the veg and the fat from the meat will be the liquid on the bottom and cook and contain a whole heap of flavor .....and the meat will be more figure friendly and not catch on the bottom...


you can stuff a whole bird with herbs and lemons i suggest rosemary and lemon and garlic.... and lemons underneath with potatoes rosemary and onions and a whole bulb of garlic to keep the chicken moist...lemon and rosemary potatoes are classic greek fare..i have some really cool greek recipes fi you like goin' greek.....and preserved lemons are a cinch to make...its nto traditional greek preserved lemons...but it is moroccan...which i also have recipes for ...a flourless orange cake using whole boiled oranges skin pips and all and ground almonds...its a cake that my kids beg me to make.....with a slow cooker lamb dish with couscous and mixed with your very own home made preserved lemons and dried apricot.....lamb and apricot is also a real classic.....lovely dinner.....deb

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Old 10th March 2018, 2:24 AM   #60
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i make these little egg pie things when i am on a real budget...its just eggs grated cheese coriander and veggies frozen or fresh cooked in a muffin tin or rubber sheet you can experiment with all kinds of add ins....they turn out like little pastry free quiches quite yummy and filling ...served with a green salad that has fresh fruit in it i like watermelon red onion baby spinach or tender rocket and coriander with a simple lime dressing..cuts through the richness of the eggs(if you have gall stones lol)...really bright and colorful... the little egg pies transport well..salad is simply tossed and dressed.. could be a take out dinner you eat for a picnic on a beach ....with your date....deb
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