lol... yes it would. like to make those chicken things that go in the oven that have cheese and brocoli or asparagus in the midde, and with those potato things that go in the oven... because it's easy.
Tonight... Tacos. Because they're easy. Chop an onion, throw it in with some minced beef, throw in the powderd taco seasoning stuff, toast the taco shells, cut up some lettuce, get out some pre-shredded cheese (freezes and re-freezes over and over pretty well). Taco Tip for the day: If you like sour creme in your tacos, put it in the shell first and then spread it evenly. Much easier this way.
Last Night... Barbecue and potato salad Put fuel in barbeque, put coal in barbeque, light it and sit there till it burns down a bit so the 377 neigbors that can see from their balconies aren't worried about the 10 metere high flame being unatended. Go inside and skin some potatos and cut them up into tiny peices and add some corn and peas and boil it. Cut up beat root into tiny peices. Let stuff cool it all up and add salt and Mayo... yum. Put meat on barbeque and cook it. Barbeque tip for the day: Don't burn down the apartment building and if need be, warn the people on your floor and above first if you have time.
Night before that... MacDonalds Tell wife, "I don't feel like cooking today, what do you want to get?" Go to MacDonalds and order something. Bring it home and eat it. MacDonalds tip for the day: Be nice to the people who are handling your food.
Tommorow night: Pizza I'm thinking but haven't decided yet... home made pizza with home made dough and home made sauce... yum Tip for tommorow: I can't think of anything right now.
Remove giblets from neck. season for preference place half a can of beer into cavity area sit on grill like a tripod. leave for an hour 15mins size 23 bird.
The juices in the can will guarentee the chicken will be moist. don't share you'll know what i mean!!!!!
slow cookers are pretty cool if your busy and stuff, you can just chuck all the ingredients in the cooker in the morning and it'll be done when you get back from work or whatever..and its good especially if you cant cook anyone have any good recipes especially for slow cookers??
Funny you should ask. I've got the slow cooker ready for a casserole. 300g lamb 400g veal continental lamb & lentil powder carrot onions whatever you want else dice meat thinly and brown in a frypan.add to sc. in same pan brown onion and carrot bit of garlic nd powder with water bring to a boil and add to sc. go to the pub for about 6-7 hrs and return to a feast.
Also meatballs are a complete knockout slow cooked ) mmmmmmmmmm
Hey MeanDean What's your mixture for pizza base? I keep getting hits and misses with the same recipe
Cheers
This is for sort of a deep dish crust. If you experiment you'lle get an idea of how much, which pan, and so on and so forth.
The crust was a result of trial and error but from originally trying to make bread and it's pretty much just put flower in a bowl until it looks like it's enough, sprinkle some yeast on top, put some more yeast in some warm water and stir it up, come back and stir it again, and again until it's all gotten wet and mixed in the water, then it sits for not long, 5 to 15 minutes. If the water is too hot it will kill the yeast but the idea is to get it growing, 37 to 45 degrees should be well within non yeast lethal temperatures and sufficient to get it started. Then the water goes in the flour and gets stirred around, then I add more water as needed. I have flour on the cutting board and pull the dough out and put it on there and then turn it over, cover it with flour the best I can without making a mess and start pushing it out into a flat peice the size of the pan... and the size of my cutting board happens to be perfect in my case. I'll turn it over a few times in the process if it's too sticky and when it's right put it in the pan which is a metal thing that you'de cook a ham in... one of those things. First I put some oil in the pan though and I put in about... I don't know how to describe it, I eyeball it too, I learned to eyeball it from preparing dough at pizza hut but use a little more than half of that It's more than you think you need and less than you will later think you need once you get used to it lol... I'm honestly at a loss here.
The dough sits in the pan for not as long as you'de expect but maybe so if you've run out of yeast and just used a little. I use a bunch. It's good to already have the toppings and sauce and stuff ready in advance and check on the dough about 15 minutes later. Once it starts to rise a little it will get exponentially faster (the exponent being the number 2 ) so if it's just come up a little in 15 minutes then come back in 5 and check again. Once it comes up enough that you can press it back down good enough with your hands that you can at the same time shape it so that the edges come upward then it's good.
The sauce I used to stew and reduce tomatos but it's a huge pain and I've found that tomato paste and water is better. I use equal parts but you'lle find pizza restaraunts using 1 part paste to 3 parts water. This is really really thin with any tomato paste I've ever bought and 1 to 1 works well for me once I have a feel for how much to put on it. I add basil and some stuff called "Garlic Steak" that you can find in the spice section, McCormic makes it. If you don't have that then onion powder and garlic powder more than anything and then whatever else sounds good. Pepper sounds good to me... sounds strange but sounds good.
The oven temperature varies. I'll set it at 220 but I'll lower it if the dough had less water than usual in it, it's a balance between getting the crust done and crisp (not always easy to tell by looking either and there can be a low threshold between not quite done then browned and perfect then a little burnt) If the bottom part of the crust is too hard like it's tough, it needed more oil. 200 is the lowest the oven gets set at. Sorry, it's a balance between the dough getting done with the amount of water in it and the cheese not getting over burnt. If the cheese gets very brown then all is not lost, it's likely just the surface and if it's not burnt then it'll be harder to eat but still good. I like it a bit browned so I aim for it and let the crust go longer if I have to.
Also, once you mash the crust down, if it isn't right (I aim for having a big lip around the outside so nothing spills out into the pan) you can just let it rise again and remash it and if you screwed up and got holes in the crust then it can be patched with a peice of dough from somewhere else, I've had horribly falling apart crust patched up and come out fine. I've also had disasters that still tasted good with a knife and a fork.
Once the crust is right, mashed down flat again, it's not good to waste any time putting on the sauce and toppings and getting it into the oven. It will continue to rise in the oven before it heats up enough to bake into shape.
If you want a thin crust pizza, you can rise the dough in a ball on an oiled pan then put in the refrigerator and pull it out and mash it into place putting it in the oven without delay or even just do it straight after mixing it as long as your yeast in the water was active. If it was active there would be a slight foam or... stuff in the middle, much more subtle than I expected from reading about it. Barely noticable but you'lle recognise it when you've done it a few times. If in doubt you can just let it sit there for an hour. You won't really want to use oil for thinner crust or hand tossed pizza, youlle want a pan that's been seasoned well and lots of flour to shape the dough... I'de probably use a rolling pin, I hate getting any flour anywhere that it doesn't need to be, it's a pain.
I've seen corn meal used instead of flour for keeping the dough from sticking when you work with it. For a thin one you'de ideally have a roller thingy with spikes to put tiny holes in it so giant air bubles wont appear. I don't have much experince with doing thin ones at home so I can't really say how it would turn out without that. Don't know how non-stick it would be either, but with a deep dish pan it typically just needs to be loosened on the edges with a spatula where stray cheese might have fallen and where the dough stuck a little, it absorbs the oil from the bottom and retains that a bit when it's pushed up the side. Anyhow, after it's loosed up I can usually work the spatula underneath the pizza and get it down there while tilting the pan to get it started coming off the side while supporting the middle and if all goes well you can get it out of a broiling pan and onto a cutting board like this. I hate pizza cutters. I use a butcher knife. It has good length if it needs to make a straight clean cut but usually that's after working the bottom a little.
May the force be with you! I've screwed up a fair share of pizzas over the years trying it out and that was after knowing how to do it from working at 3 differant places. Pizza hut cheats. In the US their "hand tossed crust" is a ball of dough that's sent through a machine then placed on a pan. It's good though. Unbeleiveable how much pizza costs too and I'm really happy that I can make it pretty good for that reason.
20 minutes or shortly thereafter when I do it like this.
You want my recipe for canned ravioli with tossed salad and bread
My son, however is a mad eater of Pastas. I cook a Tuna-maccaroni bake with white cheesy sauce which he likes for lunches. I cook a mean Lasagne with the same white cheesy sauce, favourite mince mix and fresh/soft lasagne sheets and pre-grated pizza OR chedder cheese. I have mastered the great Aussie roast dinner that is low in fat. I have discovered a 'rice bran oil' which has only omega3's in it because I cannot stand olive oil in any form. I have THE best recipes for both Carrot cake & Banana cake. I have a slow cooker which I just yesterday, cooked a gravy beef casserole with minimal vegies in because I wanted lots of gravy with it. I often have a side dish of vegies that really are not made for slow cooking like cauliflower, peas, corn & pumpkin. When cooking pasta (spaghetti, penne, macaroni) I always use a timer as there is nothing worse than overcooked/soft pasta! The timer on the microwave does the job for me.
Funny you should ask. I've got the slow cooker ready for a casserole. 300g lamb 400g veal continental lamb & lentil powder carrot onions whatever you want else dice meat thinly and brown in a frypan.add to sc. in same pan brown onion and carrot bit of garlic nd powder with water bring to a boil and add to sc. go to the pub for about 6-7 hrs and return to a feast.
Also meatballs are a complete knockout slow cooked ) mmmmmmmmmm
thanks elbarto..! i might try making it some time next week.. this thread it turning out to be one of the best on eblah
Now please don't tell my little cooking secret...... OK
American style baby back ribs (pork) Doesn't matter what size.
Container Fountain Smoky BBQ sauce.
Marinade for 12-24 hours.
Now a weber indirect cook is the best,alternatvely in the oven at 180deg turning after 20-25 mins then baking another 20-25 mins. Take out and rest for 5mins.
My family always say these are the best ribs they've ever eaten. Now please don't tell anyone
The lamb/veal casserole was ok a bit runny so dawife boiled up some rice. Kids didn't touch it. One actually complained of imminent death should she eat any more!!!
Kids.....don't call it stew cos it sounds like spew........
Meandeans pizzaq bases next. Leftover stew for the kids hahahaha
mmm..banana cakes. i'm soooo craving for bananas at the moment but they cost OVER $10/KG at the moment..so gotta be patient.. well..i still live at home so mum does all the cooking i am a HOPELESS cook..!! the one thing i can do however, is to steam the perfect egg dish!! it'll only take approx 8-10 mins if you have a rice cooker at home. in a shallow dish, crack in 3-4 eggs, add pinch of salt and a splash of water. When the rice cooker switches to 'keep warm' put in the egg dish and in 8-10 mins, you'll have egg that is light, soft and ooooo so fluffy. perfect with rice.
Bananas... my daughter has her own business twice a week at the Eumundi Markets here on the Sunshine Coast. Each wednesday she buys me bananas for under $4. per kg locally organically grown. They taste like heaven. I think more males than females are posting their hints and recipes on here! I once owned a Weber. My ex sold it (when we were married) in a garage sale and kept the 4 burner one instead. I would have rathered we kept the Weber and sold the 4 burner gas one. Might buy another Weber one day.
the one thing i can do however, is to steam the perfect egg dish!! it'll only take approx 8-10 mins if you have a rice cooker at home. in a shallow dish, crack in 3-4 eggs, add pinch of salt and a splash of water. When the rice cooker switches to 'keep warm' put in the egg dish and in 8-10 mins, you'll have egg that is light, soft and ooooo so fluffy. perfect with rice.
i might try it tomorrow ..so you dont actually put the rice cooker on 'Cook', just put it straight to 'Keep Warm'? Will it be hot enought to cook the eggs though??
I'll let you know how I go. Very keen on making sushi. Sick of the kids getting full up on crackers b4 lunch!! Bbq's are a waste of time when the kidlets only get half full and can't eat!!
Yeah, only one way. Unless it already bubbles up to the top when it cooks rice and that sort of thing turns you off, it might be okay for some people and not others.
[b][/b]SLOW COOKER MEATBALLS MEATBALLS: 500g beef mince 250g Italian sausage 2 eggs ¼ cup of milk ½ cup dry breadcrumbs 3 tblspns grated parmesan cheese 1 crushed garlic clove salt and crushed black pepper
In a bowl, beat eggs and add milk. Add beef and Italian sausage & mix together. Add rest of ingredients and mix until combined. Shape the mixture into 2cm balls and place on a greased baking sheet. Bake at 180C for 15 minutes. Add to crock pot.
SAUCE: 1 tin chopped tomatoes 1 small tin tomato paste 1 small onion chopped ½ green capsicum, diced 1 cup beef stock ½ cup red wine 2 garlic cloves crushed 1 tblspn of oregano/basil/mixed herbs 1 tsp sugar
Mix all ingredients together and pour over the meatballs. Cover and cook on Low for 4 - 5 hours. Serve with spaghetti
You'll be King/Queen of the household with this recipe.
Thanks for that. That's going in a drawer in the back of my brain for when I come accross Italian sausage and feel motivated. They're going on top of pizza though.
I have no idea what the beer chicken thing is. I've never had it. I got to googling the coke thing though since it was pretty off the wall. It does sound like it would be good for barbeque if it actually works as well as it's made out to. I don't know if it would be able to stay in there for long enough without soaking up too much sugar so I'm afraid to try... let us know how it went if you try it.
My Brother-In-Law cooks his Christmas Ham in Coca-Cola. Not sure how it's done but those who have eaten it say it is delish. Slicing kiwi fruit and laying the slices on your favourite meat especially steak, makes it tender because the fruit acids eat into the muscle, as does Paw-Paw and the derivative of paw-paw, Papaya. Don't leave it on the meat for too long as the meat will turn to soggy mess if you do. 30-60 minutes should suffice.
Chuck onions and capsicum into an oiled frypan to tenderise. Add to crock pot with rest of veges. Brown off chicken and add to crock pot. cover all food with chicken stock and leave. Shopping is good to do for the 6-8 hours while cooking. Or a few drinky-poos at the local Or a vvveeerrrrrry long walk. I could go on.......mowing? naaahhhhhh
I tried the meatballs. I used a differant sausage but they still came out really good. They were very impressive. Thanks for that one. Used it on pizza and spagetti both. Awesome all by themselves too. I slow cooked them by themselves in a covered broil pan with just a little water and then took the foil off for a short time to brown the outside just a bit. Cooked em just above 100, probably hotter than they need to be but I wasn't sure of what I was doing. Did em for about 1 hour 30 minutes total, at the most, then into the oven with the pizza and intot the sauce on a real listh simmer for the spagetti. I used some sausage I get at Woolworths for barbequeing, some english pork sausage thing. I'de have to have it in front of me to say what it was.
I'm still wanting to try the coke, but better yet Suzi's papaya suggestion from the sound of it, on some tough meat and then throw it on the barbeque. Barbeque makes everything good and if it can make the cheap meat I sometimes get more tender I'll be really happy. I'll let you all know how it turns out when I finally get to it.
I should now give you my French recipe for my famous carrot salad.
Many women have fallen in love with me for my carrot salad.
Recipe requires one large carrot per person.
Peel and grate your carrot (medium grating). Too fine will get it soaky and too coarse is not good either as it is not meant to be crunchy.
As you grate your carrots, at the same time grate some cloves of garlic. One clove for each carrot.
Now... Per carrot One spoon of olive oil One spoon of white vinegar Half a teaspoon of white sugar Salt and coarse black pepper One spoon of Kraft Mayonnaise Original.
The Mayonnaise is a very important part of it. If you don't use the one I am using, it will totally change the taste of the whole thing. They keep changing the name of it, which is very annoying. Right now it is called Kraft Mayonnaise 97% Fat Free It used to be called Kraft Mayonnaise Original And before that Kraft Mayonnaise Smooth and Tangy
I have found the best bolognaise sauce for spag, lasagne or canneloni is browned off with onion and garlic in a frypan drained to get rid of the fat and placed in a slow cooker with 2 bay leaves, bog sauce (your own concoction is best but Paul Neuman sauces are the better alternative) for 4-6 hrs. Store for 24hrs and reheat. Use and enjoy.
Unless you're a vegetarian which is cool too y'know. If anyone has cooked a minestrone better than Campells canned soup I'll send them a picture of a medal. $5.00 for p&p !!!
You cook like my mom with the slow cooking and reheating. I asked her how to make a Christmas turkey in an email and she said in her reply, "It's really easy" and then went on for a huge amount of time to describe some really involved 3 day long process of cooking, saving stuff that comes off and making gravy and reheating and so forth.
The best turky I've had though, was marinated in a bucket looking thingy with red wine and red wine poured into it's... place where you stuff it, so it was inside and out marinated very efficiantly, and left like that in the fridge for 3 days or something like that. It's the only turkey I've had that was not dry even without gravy. Really very good.
Your meatball recipe is on the menu again this week Elbarto. My wife thinks they're awesome too btw. I was going to buy Italian sausage this time but I figured she really liked them a lot so better just to not mess with it and do what worked for me before.
I haven't tried the carrot salad.
Ecuadorian inspired, American made, Aussie potato salad (but probably this is common and I've just not been to enough barbeques yet). This is very easy: -Need some frozen peas and corn (sonds gross), potatos, mayonayse, and beatroot... and some salt but not much. -Skin the potatos and cut them into peices, throw them into a pot. -Throw some peas and corn into the pot too. -Add some water to the pot. -Boil till it's done, drain, and set to cool. -Beatroot is chopped up. This is canned beatroot in case anyone is actually confused here. I chop it up pretty small, more if I have less of it but it takes less than you'de think. -Add everything together, add a little salt, and some mayo. -Stir it. -Eat it. -"Yum" If you use just a little bit of the liquid, not much at all or you have mayonase water, then you have pink potato salad. I actually call it "pink potato salad" at home.
I had a really good spread recently. It was nothing more than (I think) beat root that had been in a food processor and turned into baby food. It was really, really good on crackers. Another one I liked, I wasn't sure what was in it except that it had tiny bits of cheddar chese... I think someone must have gotten a new food processor or something. Anyhow, putting that in with the beat root for crackers would be pretty good maybe I think if it was in the right amount. Sounds strange I know, but it was pretty good... and shiny looking all ground up like that.
MD Glad to hear you like the meatballs! When I'm really keen I'll make my own fettucine.
The nicest pot salad I've had: obviously cubed potato, cheap tasty cubed cheese pasta shell and spam! And mayonaisse. mmmmmmmm
Your pizza base is still to be produced just need the time.
Got a huge family dinner coming up so I'm thinking: Meatballs with pasta Weber roast Lamb 2 Weber beer can chickens Lasagne (with home-made lasagne sheets & and s/c filling) Penne with tomato and cheese Probably homemade tortelinni Potato bake Tossed salad and maybe a rice cooker risotto, but I doubt it.
Still orginising but the head count will be about 28-30. So I'll be borrowing another slow cooker off a mate.
4 medium potatos peeled and soaked in water a few hours garlic garlic garlic peeled finely parm or romano cheese diced/shaved ham or bacon thickened cream good cheddah cheese grated
peel potatos finely layer pan with garlic ham/bacon slivers of parm/romano cheese plenty of thickened cream till you hit the top. cover with alfoil 1hr 15 mins 180 degs middle rack remove foli and liberaly top with cheddah cheese 15 mins. follow your tummy to the oven.
notice ElBarto hasn't loged on for while...but I made his potato bake last week, and loved it. So simple. I used the long life cream from packed in pantry so all ingredients were already available to me. The left overs were nice cold as well.
GOODBYE fellow eBlah's .....it sure has been nice meeting yo'all here and I will miss everyone of you
My BF has one day off each week, sundays. For a few months now I have been teaching him to cook every Sunday when he comes around. I had trouble relinquishing my kitchen to him but am now comfortable in my role as teacher/instructor and have him cook. I have very eclectic tastes and we have cooked some great meals. Most are from out of my head and on a thursday or friday I sit here at the PC and type out recipes for the following sunday. Tomorrow we are cooking Beef Casserole/Stew with dumplings. Last time, we cooked my luscious version of sweet and sour pork with steamed rice and a HUGE apple pie from scratch. We are both enjoying the experience. He then cooks what he has learned to cook for his elderly parents. They love it. If I am stuck for new ideas I go to taste.com or allrecipes.com or for asian food.... http://www.chinesefood-recipes.com/ I usually do a little amending of the recipes to suit my tastes plus I eat only gluten free. I am embarking on a huge cooking class soon for us doing YumCha and cooking a duck Steaming most of the yumcha and frying only the spring rolls. I am salivating thinking about it. I only cook with rice bran oil.
Right away when I think Asian cooking class and "Duck", I wonder if you have to gut the thing yourself or if it comes already done. My spent some years in Ecuador and watched chickens and small furry animals get killed and cooked but she never learned how to do it herself, but I would guess that knowing how to get the feathers off a chicken or duck, for example, in addition to gutting it without cutting into something that would rupture and spill in the meat would be a good skill.
Did you have to learn to do any cutting apart or feather yanking with the duck?
I bought my duck from Coles for about $15. just before Christmas. It was from a company called Luvaduck and was ready to cook their website... http://www.luvaduck.com.au/ Just too rich/fatty and not enough meat on the whole duck that I bought mind you the website makes them look great! When I was a little girl we had chickens right down the back yard in a huge wired in area. Once every few weeks my daddy and I would get a chicken (fully grown) and he would chop it’s head off on a wooden stump we had, I was never allowed to witness that part and I never ever peeked. Then we would sit on a wooden stump each and he would dip the chicken, neck first into a tub of boiled water. Dip dip dip, pluck pluck pluck, over and over until the chicken was featherless. Not sure if this next step took place before the plucking or after but anyhoo, carefully inserting his fingers into the cloacae (the hole that is used for lots of things in birds and reptiles) pulling out the giblets, careful not to break them and contaminate the carcass, the hole gets bigger and you yank out everything through the bottom end. Of course you wash the chicken inside and out with water to remove any yucky stuff then it’s ready to stuff, cook and eat (or however you want to present it). I used to call the giblets/innards, bugles, don’t ask me why….. I still call giblets Bugles.
Yeah I always think to myself "this is really weird" when i'm stuffing a turkey. I guess doing a duck yourself wouldn't have been that bad then. I don't know how I'd handle it. Maybe it would be hard or gross, maybe not.
You don't really stuff duck! You stuff turkeys and chickens but that's about all. Since I have become more gluten intolerant I actually stuff my chickens with cooked rice, preferably medium grain brown rice which is so tasty. I add onion and celery and other seasonings to it but replace the breadcrumbs with rice very nice
Today I got sick of seeing all the ingredients for rocky road sitting out after getting them out of the pantry a couple of months ago so I got down to it and made the rocky road. Marshmallows, rasberry lollies, cooking choc, dessicated coconut, crushed peanuts, a little butter and hey presto... done in no time at all. My BF is going to go crazy when I give him some of the rocky road
We made a HUGE chocolate mousse yesterday, humungous, which he took home after we sampled a little.
Lately every few days I have been having a brunch of 2 poached eggs on a bed of hot cooked med. grain brown rice. Scumdiddlyumptious!! I make my own gluten free bread but find rice is a nice alternative. You can get so much in gluten free produce these days.
notice ElBarto hasn't loged on for while...but I made his potato bake last week, and loved it. So simple. I used the long life cream from packed in pantry so all ingredients were already available to me. The left overs were nice cold as well.
Glad you liked it. Goes well with pork lamb steaks or on a dish by itself alongside risottos cannellonni and salad. mmmmmmm ffooooooood
Logged
anyone have any good recipes especially for slow cookers??
) mmmmmmmmmm
It's more than you think you need and less than you will later think you need once you get used to it 
lol... I'm honestly at a loss here.
) so if it's just come up a little in 15 minutes then come back in 5 and check again. Once it comes up enough that you can press it back down good enough with your hands that you can at the same time shape it so that the edges come upward then it's good.
very nice 