I moved out of my dorms on base and now live in an apartment. This weekend I’m going grocery shopping to stock up on food, so I’m looking for things to cook. I’m really a baker, but I’m not limiting this to baked good. I don’t care if it’s for an afternoon snack, Sunday dinner, or your favorite cookies. If it’s your favorite thing to make, I want to know.
Thank you all.
Here’s one for ya.
DUFFY PANCAKES
1/2 cup flour
1/2 cup milk
2 eggs, lightly beaten
pinch of nutmeg
approx. 1/2 T. butter or margarine
powdered sugar
lemon juice
Preheat oven to 425 degrees. In a mixing bowl, combine flour, milk, eggs and nutmeg. Beat lightly.
Melt butter or margarine in 12 inch skillet with heat proof handle in oven. When butter is melted, pour in batter. Bake in oven approximately 10 minutes, or until golden brown.
Sprinkle with sugar and return briefly to oven. Sprinkle with lemon juice. Serve with jam, jelly or marmalade.
One that I got from the SDMB (Either FairyChatMom or MamaTiger, IIRC).
I don’t like cooked cauliflower; not in recipes, soups, anything. I like it raw. But once I found this recipe, we make cauliflower this way 2-3 times/month. I’ve even eaten it like popcorn in front of the TV!!!
Baked Cauliflower
*1 head cauliflower
Olive oil
steak seasoning
Heat Oven to 350.
Cut the cauliflower into 1/8" thick slices. Spread out on a baking sheet, so they lay flat. Spread/drizzle a small amount of olive oil over the cauliflower. Sprinkle with steak seasoning to taste.
Bake at 350 for 20-25 minutes. Remove, let cool slightly, and eat.*
Ok, I’ll give you another one.
Take a flank steak. Marinate it for 24 hours in most of a bottle of Wish Bone French Dressing, turning every few hours (at least while you’re awake - it can sit while you’re sleeping.) Grill to rare, slice thin against the grain. Heat leftover dressing as a sauce.
It sounds strange, but it’s really, really good. And it’s easy.
I’ve been learning to cook better and I have to say, I adore allrecipes.com. Not necessarily for the recipes, although they are great, but for the fabulous comments and suggestions people make. It really helps you understand what is going on better, what might work, what alterations to make. It isn’t unusual that I’ll read through the suggestions and incorporate several of them into the dish. I have to say, it is making be a better cook overall and I am far more able to “wing it” than I was before, with much, much better results.
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Sticky Chicken
It takes a whole chicken (can be CHEAP) just uses spices and an onion. Is delectibly delicious.
I’m convinced this one has some sort of male attractant in it. My husband went nutso over it.
This is so easy and yummy and quick, it’s insane.
Auntbeast, I totally agree with you about allrecipes - the search by ingredient feature has helped me out a few times!
My old bachelor standby, that saved my life many times when I was at death’s door from starvation:
2 pieces of seven-grain bread - toast in toaster
take tofu and spread on one piece of toast
pour Classico onion & garlic spaghetti sauce on tofu
cover with other piece of toast
The Winkelried patented tofu/spaghetti sauce sandwich! I’m craving one right now.
I never head of allrecipes.com I’ll have to take a look at it.
I’d have to switch back from my work laptop to my home laptop for most of my recipes. But here’s one from a work friend for a dish we all raved about when he brought it to potlucks.
I love to make egg noodles in just enough soup to cover them when done. I usually use a mix of chicken and beef stock and fine kosher noodles. I crush the noodles to 3" max lengths so instead of trying to eat like spaghetti rolling them up, you can just eat with a soup spoon. If I want to splurge, I get the fresh noodles from the dairy case, and toss in some diced carrots, onions, bell pepper. Sometimes a splash of something lying around the fridge, like Italian dressing or Worcester Sauce or A-1.
I’ve got some impossibly complcated recipes, but here’s an amazingly simple one that I invented over the summer:
Put a little olive oil in a skillet. Heat it up. Throw in some chicken bits, skin on. I like wings, but thighs and drumsticks work well too. Cook the chicken until it’s brown.
With the chicken still in the pan, deglaze the pan with equal amounts of red wine and soy sauce. Cover and simmer for about 15 minutes, turning the chicken occasionally. For the last few minutes, take the cover off to let the sauce reduce. Turn the chicken once more to coat.
Eat.
Put some water on to boil for pasta.
Cut a couple of boneless chicken breasts into bite-sized chunks. (Sometimes, I partially freeze them, then slice them thin). Heat a tablespoon or so of olive oil in a skillet, toss in the chicken and cook until just barely browned. Remove to a plate and hide it so the doggies don’t come snarf it up while your back is turned.
Cook 1/2 lb. of pasta of your choice. I like vermicelli, penne, or bow ties.
Back in the skillet, saute some minced garlic, half a chopped onion, half a chopped bell pepper and a handful of sliced mushrooms until almost soft. Season with salt, pepper and a pinch of red pepper flakes. Add the chicken back in, open a can of italian stewed tomatoes and dump that on top. Stir it all around, cover and simmer about 10 minutes. Just before serving, stir in a big handful of grated parmesan cheese (leave the cheese out if you are afraid of the fat). Serve over the pasta. Or toss it all together–I’ve done it both ways. It’s also yummy to add just a little cream or half & half to the sauce at the end.
Salad, breadsticks from the Pillsbury tube–a delicious meal!