Need some new recipes - bake and crockpot

[mandyky]

Now that it has cooled down I can actually cook things again. I usually get chicken breasts and thighs, ground beef, bacon, smoked sausages, and pork chops for meat. I keep frozen sppinach, corn, brocolli, peas, green beans, and mixed veggies on hand. I also have fresh onions, mushrooms, green pepers, cabbage and lettuce as well as canned butter beans, spinach, black olives, mushrooms, and saurkraut.
Also potatoes and sweet potatoes.

Given these staples, I need new recipes. I shop once a month and have about $200 for a budget.

I also plan on trying out a lot of soup and bean recipes.

[OldLeftieLawyer]

1. Add some macaroni and some rice, maybe?

With those as starting points, you've got lots of making for all kinds of nice dishes.

My old-time favorite simple dinner still remains baked chicken breasts basted with lemon-garlic butter, brown rice, and steamed spinach or broccoli, or, really, any green vegetable. It's so easy. (And I cheat, and use granulated garlic from the Italian market in the melted butter.)

Get some eggs, cook some bacon, prepare some spaghetti, and you've got spaghetti carbonara -

Cut bacon into squares, cook until it starts giving off fat, add some chopped onions, saute until onions are soft and bacon is done, add some white wine, if you have it on hand (you really should), or some broth, and cook it down over a high heat until it's about half of what it was.

Meanwhile, cook the spaghetti.

While you're doing that, take some eggs and whisk them together in a deep bowl, add some grated cheese - Romano or Parmesan - and some salt and pepper.

Drain the macaroni when it's done, then throw it in with the bacon-onion mixture. Toss it well, then add the eggs and toss. The hot pasta will cook the eggs.

Enjoy.

[Name removed]

3. Deleted message

Message removed by moderator. Click here to review the message board rules.

[Stinky The Clown]

5. A deleted message in C&B??????????

Huh?

I thought we had an unwritten rule in here ... the only flaming was with rum on crepes.

[OldLeftieLawyer]

7. My recipe idea

was flamed?

Somebody object to Carbonara?

Hmmmmmm.

[wildeyed]

10. The first one I have ever seen.

It's a sad day for C&B. :cry:

Now I am dying to know what the post said.

[Stinky The Clown]

24. Yeah, me too. Damned sorry I missed it.

[The empressof all]

25. Jeeeeeze guys.....

It was a mistake....a mistake......

It was me

It was all my fault


I exploited my mod privilege and deleted a post I placed incorrectly.


You may now whip me with the wet noodle

:spank: :spank: :spank: :spank: :spank:

[NMDemDist2]

26. ROFL!!! it's gets habitual to use those buttons huh?

:yoiks:

[Stinky The Clown]

27. Whew! Okay ... I forgive you. Presumably everyone else does, too.

:rofl: :rofl: :rofl: :rofl: :rofl:

Self-deleting a bad recipe by a mod. Isn't that a republican trick .... to use one's power of office for personal gain?

Not calling you a republican ....... really ...... I'm not.

Honest!

:rofl: :rofl: :rofl: :rofl: :rofl:

[The empressof all]

28. Certainly not a bad recipe from me!!!!

I just moved a post around for user convenience sake. I can see we might have some conspiracy theorists in this group!!!!


I'll eat my crow.....On a silver platter please with some fava beans and a nice chianti.

[OldLeftieLawyer]

30. Yeah, well ...........

I'm still crying about that "deleted message."

I figured I'd banish myself from DU for having brought dishonor to this group.

I'll never be the same.

<sob>

[NMDemDist2]

33. ahhh sweetie

:hug:

other than the "sex threads", you're fine in here :rofl:

[NMDemDist2]

11. i saw that as well, it wasn't a flame that I can tell, i think one of the

"gray ghosts" who come here often quietly removed their own post (and I swear it wasn't ME!) for some reason :shrug:

odd to see that here though isn't it? LOL


ahhhhaaa! the culprit confesses!

http://www.democraticunderground.com/discuss/duboard.php?az=show_mesg&forum=236&topic_id=11208&mesg_id=11214

[mandyky]

34. I keep rice and macaroni on hand too

as well as 2 #10 cans of tomato sauce and a #10 of stewed tomatoes.

Will sliced bacon work instead of slab for the carbonara? How many eggs do you use?

[OldLeftieLawyer]

35. Oh, GOOD!!!

You're in fine shape.

You bet the sliced bacon will work just fine. Cut it into 1" pieces before cooking it up, and it's just fine.

You just skip the salt, and use lots and lots of black peper.

I'm kind of over-the-top with ingredients (I'm Italian, see), so I'd use 4 eggs for 1/2 lb of spaghetti.

I hope you fix it and I hope you enjoy it as much as we do................

[NMDemDist2]

2. Crock Pot Pork Chops is a new Fav of mine, since I can throw them

in frozen solid with about 1/4 cup of sauce and a little water (I've tried BBQ and Teriyaki so far)

The chops are done when I get home so I can just cook up some rice or taters and steam some veggies and dinner's ready! I'm loving it!

Check out our recipes in Demopedia too!

http://demopedia.democraticunderground.com/index.php/DU_Recipes

[The empressof all]

4. Yoshida's Gourmet Sauce is fabulous in a crock pot

I've been cooking flanken ribs in Yoshida's almost once a week now since Labor Day. I was not familiar with this cut until I saw them in Safeway and have become addicted ever since.

I'm not normally a fan of bottled sauces (Yes I'm a food snob and I'll admit it) but Yoshida's is a great product and you can get huge jugs at Costco.

You can probably do chicken or round steak this way as well.

I just dump the meat in the crock pot and add enough Sauce to coat the meat well and about 1/2 cup or so more for moisture. My crock pot has an auto setting that switches from high to low after 5 hours so I leave it on all day.

(PS: I deleted the post above because I made a user error....We didn't have a troll in this group ....yet-----Though Halloween is coming!)

[wakemeupwhenitsover]

6. Yosihida is my neighbor!

Actually, he was my neighbor, but he moved a year or so ago.

best

[OldLeftieLawyer]

8. So.

you don't hate Carbonara?

Whew........................

[The empressof all]

9. No Carbonara is one of my very favorites

With loads of black pepper. Besides OLL who would ever flame you in the DU kitchen....That could get dangerous! :)

[NMDemDist2]

12. what type sauce is it EoA?? a chinese sauce or what? DH loves

Chinese food and I am clueless and since I really don't care for many of the dishes I don't care either

but a nice Chinese sauce that I can use with no fuss would make Mr. Ketchup very happy

[The empressof all]

14. Yes it's like a Teriyaki Sauce

I like it better than any other bottled sauce of this type. It's great because you don't have to do anything to it other than pour it on and let it go. I think he makes several different "flavors". I buy the gourmet sauce which is what we like the best. It's not hot and spicy but if you like that--I occasionally add some dried red peppers to the sauce for heat.

It's more Japanese than Chinese I think in origin

[NMDemDist2]

15. i mentioned this to DH and he's all bummed cuz he wanted sweet and

sour sauce (that orangish stuff)

:banghead:

I'm really not crazy about teriyaki OR sweet and sour so can you tell I'm not motivated here? :rofl:

[The empressof all]

16. I'm not much of a teriyaki fan either

This is a little different....Doesn't seem as salty to me....Try it you may be surprised. I hate the sweet and sour stuff too. Have you tried Duck Sauce on baked chicken? I sometimes slather it on the last half hour of cooking.

Also mixing Apricot Jam and soy sauce is an interesting glaze for chicken.

[NMDemDist2]

17. that apricot jam idea is a great one! i'll try that next week. thanks! n/t

[OldLeftieLawyer]

18. This reminds me of a great marinade

I got it out of Joy Of Cooking about a thousand years ago. It's a great marinade for chicken, beef, or pork.

I can't remember the exact amounts, but that doesn't matter. You just mix:

beer
soy sauce
minced garlic
orange marmalade
dry mustard

Soak the meat for as long as you want - I've done it for two days, and the result is very nice.

[The empressof all]

20. Oh my god.....That sounds incredible

I love fruity flavors on poultry. I will definitely try that one.

Do you just soak in the marinade?

I would imagine you could also heat it up and reduce it to make a glaze too.

[OldLeftieLawyer]

21. I never thought of that,

but your words triggered another ingredient that I forgot in the original - honey.

Yeah, it's SO good, especially if you use marmalade and you get those little bits of peel stuck to the skin or the meat. I just put the meat in big Zip-Loc bags and squeeze the air out and leave them in the fridge - just soaking.

It would be a great glaze, I suspect.

Now I'm gonna go find the real recipe, and post it.

[OldLeftieLawyer]

22. Here's the Joy Of Cooking recipe

Combine:

1-1/2 cups beer
1/2 tsp. salt
1 Tb. dry mustard
1 tsp. ground ginger
3 Tbs. soy sauce
1/8 tsp. hot pepper sauce
2 Tbs. sugar
4 Tbs. marmalade
2 minced cloves garlic

Hey, I got at least the beer part right...............

[The empressof all]

23. Beer is great in cooking

There's nothing better than a beer can chicken. I even cook brats, kielbasa and hot dogs in beer/water combo.

I'll be trying this .....Thanks....You've inspired me to drag out Joy for perusal next week.

[wildeyed]

13. Big sigh of relief.

I thought our streak was over.

[OldLeftieLawyer]

19. I'm looking again at what you've got on hand

And it occurs to me that you could make a great stew out of the chicken thighs - brown them first, in a big pot, and set aside.

In the chicken fat, saute chopped onions and green pepper until barely soft. (I'd add chopped garlic here, too, but I live on garlic, so ..........)

Put the thighs back into the pot with the onions and peppers, add some beer (I like beer) or white wine or stock, or a combination of any two, and let it simmer for an hour or so. (If you had some stewed tomatoes on hand, this would be a great addition, too.)

Then, add the mixed vegetables, corn, mushrooms, butter beans, and let it simmer for a while.

With some good bread, you've got a great variation there on Brunswick stew, and this freezes really well.

[NMDemDist2]

29. I threw a Beef Stew into the CPot today "When can we EAT that Smell???"

DH just asked :rofl:

ten minutes now, since the Baking Powder biscuits are in the oven

:bounce:

[Dora]

31. Chicken leg quarters

Frequently I'll throw some leg quarters in the crock pot on the weekend, and then pick them clean, shredding the meat. I'll also strain the cooked off juices and refrigerate.

I'll use the meat in casseroles, chicken soup and chicken chili, chicken salad and chicken wraps. The stock you can use with the soup & chili, or for cooking rice, or boil it down and make a nice gravy for hot chicken sandwiches (I prefer using arrowroot to flour).

Add canned chopped green chiles to your staples list - they're great with pork and chicken, and also in eggs. Hominy, pork, pintos and green chile make a great posole, or you can use chicken.

Ham hocks are cheap and do great things to a crock pot of beans.

[politicat]

32. Okay, not a crock pot recipe, but a good one. Garlic Roast Chicken

I can't claim credit for it, but it is wonderful, and Chickens are cheap. (I get them here for about $0.40 a pound on sale, or $0.60 not on sale.) The meat freezes beautifully and the carcass works great for either an asian chicken salad - pick the fragments - or for soup.

This comes from one of my favorite author's sites, but I don't expect anyone to know who she is. www.janetkagan.com

Ricky Kagan's Garlic Roast Chicken

"---A recipe for a day the cook is feeling lazy."

Cooking time, from into the oven to onto the table, 2 hours precisely.

Here's all you need:

1 or 2 large fryers (around four lbs each)
soy sauce (Ricky uses double black)
"Great Garlic chopped in soy bean oil"
a roasting pan with a rack
Here's all you need do:

unwrap the chicken(s) and remove the giblets and extra fat
place the chicken(s) on the rack in the roasting pan
rub the chicken(s) all over with soy sauce
rub the chicken(s) all over with chopped garlic in oil---lots and lots!
lay the giblets along the front of the roasting pan
put the whole thing into the oven and turn it up to 400 degrees!
(Yes, I understand that sounds too high to you, but what we're aiming for here is crispy brown skin...and you'll love the aroma as it cooks. Oh, and for gorgeous presentation, start and end with the chicken(s) breast up.

after half an hour, turn the chicken(s) over and remove the smaller giblets because they're done
put the chicken(s) back in and snack on chicken liver
after another half an hour, you should probably snatch out the rest of the giblets and the neck(s), but leave the bird(s) alone
after another half an hour, turn the chicken(s) over again
after another half an hour, they're done! Take them out and serve them!
(So, if you want to serve them at 6:30, get them in the oven at 4:30, first turn at 5:00, second turn at 6:00, and serve at 6:30.)

Ricky adds, "You'd better warn them this is a great lazy meal except for cleaning the roasting pan...but that comes afterwards." I say, Let it soak in the sink over night. The cats like garlic-roast-chicken water almost as much as they like garlic roast chicken, and the roasting pan's a snap to clean the next day.

*
© 2003 by Eric Kagan (who says feel free to repost it if you like the result, as long as you leave his name attached, so your troop know who loves them...and as long as you let us know if you whip up a tasty variation we should try!)

My variation is to use a sweet soy sauce (I prefer thick soy sweetened with Palm sugar) and to serve on a bed of brown rice and veggies.