Simple recipes that are sure to please

Cafe Society
1

People like my cooking. The funny thing is, many of the things I cook are so incredibly simple, they are virtually impossible to mess up. Here are some very simple recipes that will fool people into thinking you actually know what you’re doing. :wink:

Roast beef and Yorkshire pudding
1 Rib roast, about four or five pounds
1 cup flour
1 cup milk
2 eggs
Pan drippings
Salt and pepper
Garlic and rosemary, if desired.

Salt and pepper the fat-side of the roast. Add rosemary and crushed garlic, if desired. Pierce the roast all over as if you’re a viscious killer to get the seasonings into the meat. Put a meat thermometer into the thickets part. Roast at 400°F for an hour. Reduce the heat to 325°F and roast a couple/few hours until the thermometer reads ‘rare’ (about 140°F). Remove from the oven, and allow to sit while the Yorkshire pudding is cooking.

Mix the flour, milk and eggs in a bowl. Put a couple of tablespoons of the pan drippings into a baking dish. Pour the mixture into the dish and bake until it puffs up and the top is nicely browned.

Served with a green vegetable and boiled red potatoes.

Teriyaki salmon
1 fillet of wild-caught salmon
Soy Vay Very Very Teriyaki Sauce

You can use farm-raised salmon if you must; but remember there is a greater risk of cancer with farm-raised salmon, and that they add colouring to make it look good. Better to get the wild-caught salmon.

Place the salmon skin-side down on a cheet of aluminum foil. Score the flesh with a sharp knife just down to the skin; about an inch or so crosswise, and once down the middle longitudinally. Pour the Soy Vay Very Very Teriyaki sauce on top, remembering to shake the bottle well so that you get the sesame seeds. Fold the foil over the fillet and cook in the oven at about 350°F until it’s done, the time depending on the size of the fillet.

Serve with fresh asparagus steamed to desired crunchiness or tenderness.

Turkey and stuffing
1 Turkey with giblets
Mrs. Cubbison’s stuffing
Onion
Celery
Breakfast sausage (chubb, not links)
Fresh cranberries
Flour
Water
Milk
Butter or margarine
Reynolds roasting bag

Remove the neck, filtration unit, circulatory pump and hard-object grinding unit (liver, heart and gizzard) and put them on the boil. Add water as necessary so that you have enough stock. Crumble the sausage and cook. Chop the onions and celery and cook them in butter with the cranberries. Add the cooked sausage and remove from the heat. Remove the giblets from the stock. Remove the neck meat and add it to the onion mixture. Chop the internal organs for use in the gravy. Mix the stuffing using the stock you’ve made and add the onion mixture. Stuff the bird and place it in the roasting bag according to directions. Cook at the recommended temperature for the required amount of time, using a meat thermometer to ensure proper cooking.

Use pan drippings for the gravy, avoiding too much grease. Mix in some flour and stir until smooth. Add the internal organs. Add milk for a nice creamy white gravy. Stir frequently until the gravy is thickened.

Serve with mashed potatoes and a green veg and whatever else you want, depending on the size of your feast.

Hamhocks and blackeye peas
2 Hamhocks
1 pound blackeye peas
Water

Soak the beans overnight. Drain and rinse. Put the beans and hamhocks in a slow cooker and cover with water. Heat on ‘high’ for about five hours or until the hamhocks are falling apart. Remove the hamhocks. Remove the skin, fat and bones from the hamhocks. Tear apart the meat and return it to the pot. Cook on ‘low’ for another hour. Don’t add salt while the beans are cooking. Once the beans are tender and the meat has been put back in, you can add salt to taste.

Serve with collard greens and cornbread.

Hamhocks and collard greens
1 Hamhock
1 bunch collard greens
Water
Salt
Chopped onions (if desired)

Boil the hamhock in plenty of water until it’s falling apart. Remove the hamhock and discard the skin, fat and bones. Tear apart the meat and return it to the pot. Wash the collard greens and roughly chop them. Add them to the pot of ham stock and meat. Add salt to taste. (If you’re using onions, add them as well. You may want to sauté them first.) Cook, covered, over medium heat until they are done.

Serve with hamhocks and blackeye peas and cornbread.

2

Hey, thanks, I was going to post and ask for an easy way to cook a roast. Do you have an easy way to do a steak and what to put with it?

I have never been a meat-eater so I never learned how do do basic meat recipies. Now I want to change my ways and I don’t really know where to start. I’m also looking for pork chops.

3

I cook Fliet Mignon roasts:

coat roast with garlic salt and pepper.
Pre heat oven to 325 deg F.
Bake for about an hour.
slice and serve immediatly

O’jus sauce:
1 can campbells consume’ soup
Mix with pan drippings and heat

The best fried shrimp you ever tasted:

Ya can’t vary at all form this recipe:

1 lb. of 12 to 16 ct/lb salt water shrimp
Panco bread crumbs from asian section of your grocery store or asian market.
.Has to be panco type crumbs, no other will work.

beat 2 eggs in bowl
flour in it’s own bowl
dip pealed shrimp in flour
then dip in egg
then coat with panco bread crumbs. (rememebr, only panco)
then fry in Mazola until brown.

Awsum flavor, everone will think you’re a genius in the kitchen.

Shrimp coctail sauce:
Heinze ketchup
squeeze 1/4 lemon in ketchup
add a little fresh horseradish to taste
mix

Al the above are very simple, and like I said, you’ll be a hero.

4

Steak + Fire = Good.

Get the coals ready in the BBQ grille. (Yes, charcoal; not gas!) Season a good cut of meat with salt and pepper. The better the cut, the better the steak. Look for good marbling (i.e., lots of fat mixed in with the flesh). I use a fork to pierce every square centimeter of both sides of the steak so that the salt and bepper gets into it. Some people might say that this will make the juices crain out, but I’ve never had that problem. I cook the steak over hot coals to sear the outside, while leaving the middle rare. Rare steak has more flavour than cremated steaks. Remember: Your guests are honoured, but they’re not gods. You shouldn’t give them burnt offerings!

A steak simply seasoned with salt and pepper, and cooked over charcoal, should not need any steak sauce. That would cover up the flavour of the meat. Baked potatoes are a good side-dish. You can pierce them a few times with a fork, (to prevent unlikely – but possible – bursting), wrap them in foil, and cook them in the coals or on the grille. Corn on the cob cooked on the grille is good as well. You can cook a green vegetable, or just serve a dinner salad.

If you don’t want to gook it over fire, you can get acceptable results by broiling. But fire is better. Just remember not to overcook it.

As for the pork chops, I must admit that my favourite is Shake’N’Bake. Really. I don’t have a pork chop recipe, because I really do like Shake’N’Bake. Sorry. The only thing is that I like boneless chops.

For a side, I make mashed potatoes and gravy. For the gravy I heat milk and add a roux to thicken it. Season with salt and pepper. I scrape the baking dish I made the chops in and add that to the gravy too, along with any oil/grease that happens to be there. Be careful with the flour, else it will taste like paste.

5

I cook my steaks in a very hot (like 500 degrees) oven in a cast-iron skillet, with your basic seasonings like salt, pepper,and garlic powder.

For pork chops, here’s a very easy recipe:

Slice up about 4 potatoes, and some onions. Layer them in a casserole dish. Brown 4 pork chops on both sides, then put them on top of the potatoes/onions. Pour a can of mushroom soup over all of it, along with 1/3 can of water. Bake in a 350 degree oven for an hour or so.

Another easy way to make pork chops:

Brown 4 seasoned pork chops on both sides, using either a little olive oil or a piece of fat from the pork to grease the pan first. Once browned, put 1/2 cup of water or so into the pan and cover with a lid. Simmer for 45 minutes. Or until tender.

6

Pork and Bean casserole is hard to get wrong, and great served with crusty bread.
Several tins of beans, a tin of chopped tomatoes, half a bottle of dry wine, various bits of boneless pork cut into bite sized pieces (bacon, sausage, chops, ham, anything …), herbs you like the smell of and garlic and chopped onion.
Put into a big pan and heat slowly until simmering allow the sauce to get thick then add more wine and allow to thicken again. Eat after at least an hours cooking with crusty bread.
You can add stock to the mixture if you like, and fresh herbs at the end are good.

7

Well not really pork chops… but this is a very easy pork loin steak recipe I love.

Melt a little butter in a cast iron skillet and brown both side of the pork loin steaks. After you get a nice crust on both sides add milk to the pan until about three quarters of the way to the top of the pork loin. Cover and turn down the heat to barely simmer them. And, I mean way down low, like only a couple of bubbles a minute kind of simmer. Then just leave it until all the milk has simmered off and you are left with the remaining creamy milk solids which have turned the color of toasted almonds. This might take a couple of hours. Salt and pepper to taste.

The pork comes out unbelievably tender.

My wife likes to add a little heavy cream right at the end to make a bit more of a gravy out of the cream suace, but I just like the cooked down milk as is.

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MsRobyn started a similar thread a while back. A couple of my favourites are near the bottom of the first page, and lots of the others also sound good.

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Pork chops -

Start with italian style bread crumbs, add whatever seasoning you like (I uses pepper, cayenne pepper, garlic powder (never salt), marjoram, basil, oregano and paprika) Mix.

Beat an egg. Dip the chop in the egg then roll in the mixture. Place on a cookie cooking rack which is on a cookie sheet. After dipping all the chops, pour the rest of the egg over the chops then put a pat of butter on each one.

Bake in an over at 325 degrees for about 20 minutes (depending on thickness of chops).

I’ve also used this on chicken, but it’s not as good as with pork chops.

For steak, I simply soak in it soy sauce mixed with garlic and pepper, then cook over a grill. If the grill isn’t available, I’ll put it in the broiler. The secret is the soy sauce. It tenderizes without altering the flavor.

10

Buy as many oysters as you can afford, a couple of lemons and an oyster knife.

Shuck oysters, squeeze on lemon, devour.

No cooking is involved, so you risk no burns. However, if you are just learning to shuck, you’ll probably sustain a couple of wounds. But it’s worth it.