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Recipes - Basic and Advanced

Thomas Keller's roasted chicken. Very simple but the best roasted chicken I've ever had.

Bonus is that once you're done, you can use the bones and carcass to make a very wholesome chicken stock.



Edit: Since this preparation is simple, you will get best results with a slightly higher-quality chicken. Avoid the typical "wrapped" Purdue supermarket chicken if possible; they're usually soaked in a water solution to increase the weight, with the result that the meat is less flavorful. Air cooled/organic tastes the most wholesome - you can find them at Whole Foods or Wegman's.
 
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This recipe made the rounds on social media this year. It's almost inexplicably tasty - the cream adds richness, chicken stock adds flavor, and the sun-dried tomatoes and parmesan give it this incredible umami depth.

It can easily be served over pasta, though I try to stay low-carb so I prefer eating it by itself or with a small amount of rice.

It's excellent for serving to a guest you're trying to impress.

 
Hamburger steak. My favorite cheap meal that tastes good.

Small batch
1 lb 80 20
1 piece of bread
1/2 an onion
1 egg
Salt pepper to taste


Toast or airfry the bread until it is very dry
Crumble it up

Chop up onion very fine

Mix all together in a bowl

Form into patties, makes 4 but you can do it smaller if you want

Use big glob of lard in the pan

Pan fry 6 minutes a side at about 5 out of 10 on the stove

Give the patty a squish when you flip

Eat
 
Hamburger steak. My favorite cheap meal that tastes good.

Small batch
1 lb 80 20
1 piece of bread
1/2 an onion
1 egg
Salt pepper to taste


Toast or airfry the bread until it is very dry
Crumble it up

Chop up onion very fine

Mix all together in a bowl

Form into patties, makes 4 but you can do it smaller if you want

Use big glob of lard in the pan

Pan fry 6 minutes a side at about 5 out of 10 on the stove

Give the patty a squish when you flip

Eat
Reminds me of when I was little, watching my German grandmother in the kitchen. I also have great memories of the apple cake, which you don't see in the UK.
 
Here's one of my favorites.

3 tablespoons olive or avocado oil
1/4 cup chopped onions
4 uncured hot dogs cut up
1 can Van Camp's Pork and Beans

Saute the onions and hot dogs in the oil until the hot dog slices are plumped and browned a little. Dump the can of beans in the pan when the onions and hot dogs have a nice consistency. Cook until the juice in the pork and beans has cooked down enough to be able to serve it on a plate.

Feel free to be generous with the oil. It mixes with the beans and adds body. I think this recipe is way better than plain beans and weinies.
I like mixing in cooked bacon.
 
The easiest meal in my repertoire is Mississippi roast. I like to make it on Sunday morning so we can have something ready to eat after church.

4 lb roast (typically chuck roast, but I like lean cuts like sirloin)
1 bottle of Primal Kitchen ranch dressing
A few tablespoons pepperoncini

Cook everything in a crockpot on high for 4 hours. Delicious and very versatile!

In the future, I might try making my own ranch dressing because clean ones like primal kitchen are pricey!
 
Should we post recipes here or in the Ladies General?

Edit- literally saw you (whoever is managing this site) scroll through my web history just now
 
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Literally anything by Ina Garten/Barefoot Contessa. Haven’t had a recipe from her come out bad. Everything from chocolate cake to lentil soup to lamb. She’s precise and I’m the same way so she suits my style.

My favorites of hers so far:

-French Mussel Bisque
-Cape Cod Salad
-French Lemon Mousse
-Herb Roasted Rack of Lamb (but cooked on a charcoal grill, kids love this and it’s almost effortless)
-Really any lamb recipe she has
-Garlic Roasted Cauliflower (she has 2 similar recipes so I combined them, I add Gruyère and Parmesan to this)
-Goat cheese purses
-Garlic Ciabatta Bread (this one is so easy & good)
-Sticky Buns
-1770 House Meatloaf (this one is amazing, had people who hate meatloaf absolutely love this one)

IMG_0620.jpeg
 
Literally anything by Ina Garten/Barefoot Contessa. Haven’t had a recipe from her come out bad. Everything from chocolate cake to lentil soup to lamb. She’s precise and I’m the same way so she suits my style.

My favorites of hers so far:

-French Mussel Bisque
-Cape Cod Salad
-French Lemon Mousse
-Herb Roasted Rack of Lamb (but cooked on a charcoal grill, kids love this and it’s almost effortless)
-Really any lamb recipe she has
-Garlic Roasted Cauliflower (she has 2 similar recipes so I combined them, I add Gruyère and Parmesan to this)
-Goat cheese purses
-Garlic Ciabatta Bread (this one is so easy & good)
-Sticky Buns
-1770 House Meatloaf (this one is amazing, had people who hate meatloaf absolutely love this one)

IMG_0620.jpeg
I really like Ina Garten's recipes as well. The only one that didn't work out was an oven baked mac'n cheese but I think the recipe must've had a typo. It called for one whole tablespoon of salt... and I was like, "Ok, Ina, if you say so..." It ended up way too salty (and I like salt) so maybe it should've been 1 tsp. which seems about right. I have a few of her cookbooks and my favorite by far is "Barefoot in Paris." I'm still hoping that my husband will pick up on my brainwave transmissions to him and buy me a copper Dehellerin paella pan or something because of this cookbook lol.
 
It called for one whole tablespoon of salt... and I was like, "Ok, Ina, if you say so..."
I literally lol’d because I say this all the time following her recipes. Like that French Mussel Bisque above takes almost an entire bottle of white wine. It cooks out, but you can definitely tell it’s in there.

I have a few of her cookbooks and my favorite by far is "Barefoot in Paris." I'm still hoping that my husband will pick up on my brainwave transmissions to him and buy me a copper Dehellerin paella pan or something because of this cookbook lol.
I like that one too! Have you tried any of the desserts yet? Fancy French desserts are my true love and they look so good :love:. The other ones I use a lot are How Easy Is That and Back to Basics. The reason I like her so much is because I learned to cook after having kids (well I’m still learning) and failure is not an option haha. I liked Alton Brown’s Good Eats (before he got kind of weird) back when I had more free time.
 
I literally lol’d because I say this all the time following her recipes. Like that French Mussel Bisque above takes almost an entire bottle of white wine. It cooks out, but you can definitely tell it’s in there.


I like that one too! Have you tried any of the desserts yet? Fancy French desserts are my true love and they look so good :love:. The other ones I use a lot are How Easy Is That and Back to Basics. The reason I like her so much is because I learned to cook after having kids (well I’m still learning) and failure is not an option haha. I liked Alton Brown’s Good Eats (before he got kind of weird) back when I had more free time.
I've only made one of her desserts from a different cookbook (the 4th of July Flag Cake) and that turned out well but we just don't eat a lot of dessert or sweets. What I like best about her recipes is that the ingredient list isn't a mile long and rarely call for special, unusual, or impossible to find items and the cooking techniques/methods are straight forward. I do chuckle every time she says to use "good" wine or "good" olive oil because (if you've ever watched her cooking show) you know she means expensive lol.

The other cookbooks I like are from Ree Drummond aka "The Pioneer Woman."
 
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This is my childhood favorite for dinner. I'm not sure what it's called, probably "pennies in bbq over potatoes" or something (probably why kids used to try to eat coins all the time...) This is a true retro 80's/90's recipe that I would never feed to my own kids but loved as a child.

Ingredients:
-One package of hotdogs (any brand, the cheaper the better) sliced thin like pennies
-bbq sauce (preferably Tony Roma's)
-Dehydrated potatoes
-Country Crock Margarine

Recipe:
-Make the dehydrated potatoes according to directions on the box. Make sure to use extra Country Crock.
-Slightly toast hotdog slices on lightly greased skillet, then add a bunch of bbq sauce. This is your gravy for the potatoes so make sure you use enough. Heat through.
-To serve: ladle hotdog bbq gravy over potatoes. Serve with a side of microwaved frozen lima beans. Bon Appetite!
 
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