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20 June 2007 @ 10:44 pm
I love crispy fried bacon, but I can't stand for any length of time, so frying it on top of the stove is out of the question. I put the slices of bacon, single layer, in a baking pan and cook it in the oven. When the bacon is the crispiness I desire, I take it out and put the bacon on paper towels to absorb the extra grease. The bacon tastes as good as if I had fried it in the skillet. I've also cooked bacon in the microwave but it tastes different, and I like that good fried taste to it.
 
 
20 June 2007 @ 04:48 pm
Quick, easy and delicious:

I make a simple macaroni salad. I cook a pan of macaroni noodles, spirals or other pastas that I might have on hand. I toss in some frozen peas or other veggies and cook too. I strain the noodles and peas, rinse with hot water first, then cold water to cool down the noodles. I put them in a large bowl and add salt and pepper and mayonnaise and mix well. Add in a can or 2 of drained tuna and mix thoroughly. If you have boiled eggs, chop them and add to the salad too. You can vary this any way you desire for your tastes, it is wonderful and can feed a huge amount of people really cheaply. I've fed 6 to 8 people with this dish and everyone loves it. You can take leftover small amounts of meat, such as steak etc, chop it up fine and add it to this salad too.

My fiance wants me to make hamburger stew tonight, he loves it. When I buy hamburger I buy the family size package and divide it up in smaller amounts (just less than a pound per chunk) then wrap with saran wrap and freeze. The stew is best when using frozen hamburger to begin with. Place the hamburger in a large saucepan. Wash potatoes and chop up with the skins on them and add to pan, add any veggies you want to, I like the baby carrots that come peeled in the bag. Add salt, pepper, garlic salt and any other seasonings you like, cover with water, put on a lid and let cook on medium high, stirring occasionally and chopping the meat as it thaws and cooks. Tonight I also added canned chopped tomatoes, shredded cabbage (from a cole slaw mix in the bag) and later I'll add some sour cream to it too. You can slow cook this in the crock pot, but I find it just as easy to do on the top of the stove. It is surprisingly wonderful and everyone I have fed it to loves it.

I buy some of those pre-cooked bags of frozen chicken and keep them in my freezer, they cost about $6.00 or so and can feed 4 people easily. I just pull them out, place in a pan in the oven, cook a can of vegetables and you have a fast and great meal.

I love having hoagy rolls on hand in the freezer. I make garlic bread with them, use canned pizza sauce and make pizza breads with them, adding any toppings I have on hand along with some cheese and heat them in the oven.

I often take potatoes and wash them, wrap them with aluminum foil and bake them at 400 degrees for about an hour until done. Serve them with butter, salt and pepper, grated cheese if I have it, Parmesan cheese, bits of vegetables and/or meats, sour cream, or whatever. They can make a full meal like that and are good and easy.

I take tortillas and make sandwich wraps, very simple and quick and delicious. Take a tortilla, add mayo, mustard (whatever you want), add chicken or other meat, lettuce cheese etc, fold over two opposite sides of the tortilla a bit to make the ends, take the other side and roll it up, slice it diagonally across the middle and you have a terrific sandwich that tastes incredible.
 
 
Spam is not allowed here, especially if it has nothing to do with cooking. These posts will be deleted, and repeat offenders will be banned.
 
 
Current Mood: annoyedannoyed
 
 
01 June 2007 @ 06:26 pm
Microwave a potato in a container until it is done.

Take a fork and smash the potato in the bowl.

Sprinkle salt or salt substitute over the potato, if you desire.

Put a layer of melting cheese, like quesadilla cheese, over the potato.

Pile frozen broccoli as high as you can over that.

Pile shredded cheddar or velveeta as high as you can on top of the broccoli.

Put container in microwave until cheese has completely melted and the broccoli is thawed. (The reheat button accomplishes this for me.)

I add sourcream to each forkful, as I eat it, so that I don't burn my mouth.
 
 
23 May 2007 @ 01:46 am
I love Indian food, and sometimes the frozen meals just don't do it.


Things needed:

Patak's Curry or Tikka paste (other curry pastes/powders work fine, too)
boneless chicken breast strips/chunks
grapeseed oil
stewed tomatoes
onions and bell pepper chunks (you can find them precut in the herb/deli section at a lot of supermarkets)
sour cream/yoghurt
rice

Heat up the oil in a pan and put in chicken. Stir the chicken around until it's white all over. Throw in onions and peppers and stir a little more. Add curry paste to your preferred level of spice and stir. Dump in stewed tomatoes, juice and all. Cover and let simmer, while cooking the rice.

When the chicken is cooked, take off heat, and stir in sour cream or yoghurt, if desired. Serve with rice.
 
 
 
22 May 2007 @ 04:44 pm
Nothing taken out of the freezer for dinner?? I make a Hamburger Stew that is quite tasty:

Hamburger Stew

In a crock pot, or a large pan on the stove, place a chunk of frozen hamburger. Cover with water and add:
Chopped Potatoes (4-6 medium size)
Chopped Onions (1/4 cup)
Sliced Carrots
Frozen Peas
Salt & Pepper
Garlic Salt
Parsley Flakes
Cover the pot and cook on low, stirring occasionally and chopping the hamburger as it thaws. When everything was done, I drained off some of the water and added some homemade pork gravy to it. You may add or omit the gravy depending on your desire, or you can add tomato sauce.

This recipe is variable any way you wish. It is extremely easy and delicious.
 
 
20 May 2007 @ 01:39 pm
I went to Big Lots (a store that sells closeout/clearance-priced merchandise) a couple of days ago and bought this for only $5.00. This product is like a pair of scissors that cuts up your food for your recipes like carrots, celery, zucchini, etc., so you don't have to use both a knife and a cutting board. I'll find out tonight how well it works when I make this recipe, and then I'll post my findings.
 
 
Current Mood: lethargiclethargic
Current Music: Nietzschean Dynamics by P.H.O.B.O.S.
 
 
18 May 2007 @ 07:23 pm
I had a large package of pork shoulder country style ribs, with lots of meat on them, so this is how I cooked them;

Placed the ribs in a large pan (I was too lazy to get out my crock pot).
Covered with water and added: Salt, pepper, garlic salt, dried onions, paprika and parsley flakes.
Turned the burner on high just until it got things cooking, then turned it to low and let slow cook.
Washed 4 large potatoes, leaving skins on, and placed them on top of the cooking meat. The potatoes get done in about an hour.
I let the meat slow cook for about 2 1/2 hours or so, until really tender. It melts in your mouth good.

We were too hungry to wait much longer so we ate some of the meat and the potatoes. I made gravy out of the meat juices and am cooling the rest of the meat to remove from the bones and fat, and I'll use it to make some pulled BBQ pork sandwiches with.
 
 
16 May 2007 @ 08:02 pm
1 Salsa Wraps
Brown chicken breast pieces in olive oil in skillet , and stir in some salsa. Layer on tortillas with lettuce, tomatoes, shredded cheese and sour cream. Fold tortilla and serve.

To make it easier:
Use precooked chicken. Fresh salsa can be gotten in your produce area, or for savings on money, use salsa from a jar, you can sit to shred a bunch of cheese at one time, and do it ahead of time. Guacamole is good added to this, you can get it in the produce or deli area.

2 Top a Boboli pizza crust with chopped olives, salsa, and shredded co-jack cheese. Bake as directed on crust package.

3 Cook fresh asparagus or brocolli and add to bottled Alfredo sauce and cooked, diced chicken. Heat over low heat until hot and serve over cooked fettuccine.

4 Tomato Tortellini
Cook frozen tortellini according to package directions, drain and stir into heated spaghetti sauce. Top with Parmesan cheese.

5 Easy Spaghetti and Meatballs
Bake frozen fully cooked meatballs according to package directions. Stir into heated spaghetti sauce and serve over cooked and drained pasta. Top with cheese.

6 Cacciatore Chicken Sandwiches
Cook frozen chicken patties and toast onion buns. Place patties on buns, and top with heated marinara sauce and shredded Parmesan cheese.

7 Italian Shrimp And Broccoli
Heat diced garlic and herb tomatoes with frozen broccoli. Stir in cooked shrimp and serve over rice or cooked noodles.

8 Chicken a la King
Heat bottled alfredo sauce with frozen diced cooked chicken, frozen baby peas, and some bottled chopped pimiento. Serve over biscuits.
 
 
14 May 2007 @ 06:04 pm
My live-in and I are both Aspies, so we have a hard time keeping track of things and little patience for extremely complicated, difficult meals. On top of that, I have a seizure disorder and can't handle knives, hot things, heavy things, etc. and am too tired to stand very long at a stove.

The best tools I've found that make cooking more difficult meals easier have been:

dishwasher-safe food processor
prechopped garlic and fresh herb pastes
electric can opener
breaded chicken fingers
a halogen oven like a Flavorwave or Morningware oven

----------------

My favorite meal to make using most of the tools above is chicken parm-alike. It tastes pretty good and is relatively quick and easy for a usually complicated meal.

First, take a pan or skillet and warm up oil before throwing in garlic and onions (if you like). Stir for a tiny bit before adding oregano, parsley, or other herbs of your choice. After this has simmered for a few seconds, add wine, if you like, and let it simmer a little more. Then add a can of crushed tomatoes (or two, depending on how herby you like sauce) and let sit. You can also just skip all of that, depending on how motivated you are and just warm up some premade sauce.

Cook the chicken fingers or other easily baked chicken product according to the directions on the package.

Once the chicken is done and you can handle it, take a transparent, oven-safe container and put a layer of sauce on the bottom. Add a layer of the chicken over the sauce before covering in more sauce. Cover top of sauce with bagged, shredded mozarella and put in oven at 425 until top is browned and sauce bubbles.