What are you making for dinner today?????
 

I am making Baked Chicken!! :D :D

Here is the recipe!!!! ;)




BAKED CHICKEN
When I found this recipe I thought it was perfect for people, like me, who
just are not sure how to tell when poultry is cooked thoroughly but not
dried out. Give this a try.

6-7 lb. chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt/pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt
and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with
the neck end toward the back of the oven. Listen for popping sounds. When
the chicken's [#@!$] blows the oven door open and the chicken flies across the
room, it is done.

LMAO-

You made me wonder for a moment there! I'm thinking *popcorn?? Huh??*
I don't have any funny things to add, was just curious.
I am making shrimp over rice with onions, mushrooms, garlic, and spices.
I love to cook and am always trying new things. Anyone else in here like to cook?

ME ala' mode LMAO:D.......I love to cook too Sadora!

Can I cum over for dinner Lilith?? ;)

If you cum now you can eat me ... er I mean.... I will make you lunch!;)

If we go out can I eat at the "Y". ;) :p

LOL that sounds like a recipe for me! I like to cook but hate cooking for one as I can't surprise myself....well unless I did it blindfold but heck knows what I'd end up doing, especially if MrX was in the same room :p

Aqua,
I think you can cum over for dinner as long as you do not cum over the dinner :D

German Steve~ I am his dinner and it is just fine if he plays with his food!

The only things I can cook are toast, eggs, and anything where you just add water, milk and butter and stick it in the microwave. I can cook on a barbie though. :)

Lilith, if you are the dinner I would ask Aqua for leaving for me a little bit (but not only bones). Perhaps a butt filet :) or something different (that surely will be yummy ;) with
t h i s ingredient!)

Legend~ That is just enough know how to make me breakfast in the morning!;)

Lilith babe, I don't think I'd need to get out of bed for breakfast if you were in it :D

legend, if you can cook on a barbie, you can cook on a stove. I swear, it's the same concept! * thinks men should use gas stoves so they can see the fire... maybe that will help *
And try the things you cook in the micowave in the oven. It takes a little longer, but the difference is amazing. I will help teach you to cook. Women LOVE a man who can cook!

sadora - the oven has too many settings. barbies just have off, low and high :)

*mental note: learn to cook*

www.foodtv.com actually has some GREAT recipies on it. I'm no gormet, but I love to cook. Not bad at it either, if I DO say so myself..lol.

just remembered one time I tried to cook something. it was a turkey quarter. i forgot to take those things that soak up the blood out until it was half cooked. best turkey i've ever tasted though. :)

I've always been told that if my career in academia doesn't pan out, I should become a pastry chef. I loooooove baking. They call me the Cookie Queen! Every Christmas I bake somewhere in the neighbourhood of 2-3000 cookies, not to mention breads and squares and so on. (I have a recipe for Kahlua espresso brownies that is to DIE for...)

I have a web-site with a lot of my favourite recipes on it; I won't post the link here because the site gives away too much about my identity for me to want to link it here, but if anyone wants some tried-and-true recipes or if you have recipes you want to share, PM me and I'll pass along the URL.

You don't have to be a culinary genius to cook well. When I babysit kids one of my favourite activities is to bake with them --- we make gingerbread, because the dough withstands lots of mucking about, and then while the cookies are cooling we walk to the store and buy some special candies to decorate them with. If a 4-year-old can do it, anyone can!

--- sweetstuff

p.s. In the spirit of Diva's popcorn chicken, I offer a modern practical-minded chef's version of the traditional Christmas cake recipe:

1 cup water
1 cup sugar
4 large eggs
2 cups dried fruit
1 teaspoon baking soda
1 teaspoon salt
1 cup brown sugar
lemon juice
nuts
1 gallon whiskey

Sample the whiskey to check for quality.
Take a large bowl.
Check the whiskey again to be sure it is of the highest quality.
Pour one level cup and drink.
Repeat.
Turn on the electric mixer; beat 1 cup butter in a large, fluffy bowl.
Add 1 teaspoon sugar and beat again.

Make sure the whiskey is still OK. Cry another tup. Turn off mixer.

Break 2 legs and add to the bowl and chuck in the cup of dried fruit.
Mix on the turner.
If the fried druit gets stuck in the beaterers, pry it loose with a drewscriver.
Sample the whiskey to check for tonsisticity.

Next, sift 2 cups of salt. Or something. Who cares?
Check the whiskey.
Now sift the lemon juice and strain your nuts.
Add one table. Spoon. Of sugar or something. Whatever you can find.
Grease the oven.

Turn the cake tin to 350 degrees.
Don't forget to beat off the turner.
Throw the bowl out of the window.
Check the whiskey again.
Go to bed.
Who the hell likes fruitcake anyway?

see, mistakes aren't that bad!!

Know your oven
Love your oven
Become your oven

LOL!!!

Seriously, cooking is easy! Just think of it as a sport!

Aeros- I will check it out! Thanks. Not a gourmet either, just like to experiment, and try new things. I have found that it usually takes only 15 minutes longer to have a decent, home made meal rather than a pre-packaged one.

Commedienne Rita Rudner says that men will cook if there's danger involved, lol! BTW, I AM the cook at our house... DW says, "...but you do it so well..." yeh right...

I am the main cook when I'm not on shift.

I go for stir fries, things like fried chicken pieces in Worcester

and cream, the simple stuff.

SO cooks well, but dirties 58 different pans and utensils doing it.

Simplicity rules!!!

Tonight, making curried tuna and potato mornay. (1 pot)

Main prob with the one pan dishes in my case is 4 picky eaters, hate having my culinary delights pushed away... check that, oldest only eats what doesn't eat him first... & that's why Pizza Hut catered our repast tonight...

I think tonight I'll make a pot of soup and perhaps a loaf of homemade (in the bread machine) bread.:D

Too bloody dangerous those bread machines. If I had access to one of them, I'd be over 120kg in months (about 265lb).

Barely holding my 100kg (220lb)

OF, I don't use it that often anymore. Only when I make soup.

Forgot to mention I'm also making Banana Cream Pie.....haven't the vaguest idea why I would have a taste for that????

Could it be those pudding baths over at Pixie's Nudist Colony???:D :D

Sadora- There's a dropdown menu on the main page to let you select a show. Look for "Hot Off The Grill With Bobby Flay" he makes some of the best stuff on there. The BBQ Chicken Quesedillas are to DIE for.

Looks like scotzoid and I have things in common. I've learned to split dishes into two mid-preparation. One that I love making (because it's quick and tasty) and is tonight's menu:

1 lb chicken breast, pork fillet or prawns
2 oz butter
6 oz mushrooms (not if using prawns)
Large onion
2 cloves garlic
Salt and pepper
Half to one pint creme fraiche or soured cream
Generous handful chopped fresh flat-leaf parsley
Generous measure of brandy (use Cointreau with pork).

Slice chicken or pork into strips or rounds
Finely chop onion
Thickly slice mushrooms
Crush garlic using a press

Melt butter in pan
Add onions, mushrooms and garlic
Fry until onions and mushrooms soften

If using prawns, add prawns and brandy
Heat through gently for a couple of minutes
Season to taste
Stir in creme fraiche and bring to fast simmer for two minutes
Add parsley and serve immediately with rice

If using chicken or pork
Set mushrooms and onions aside
Fry chicken or pork in original pan until just cooked
Return onions and mushrooms to the pan
Add brandy or Cointreau
Heat through gently for a couple of minutes
Season to taste
Stir in creme fraiche and bring to fast simmer for two minutes
Add parsley and serve immediately with rice

Garnish with undressed herb salad. It's always yummy, takes 10 minutes to prepare and 10 minutes maximum to cook. Serves 4.

My son hates onion, mushrooms and brandy. So I simply divide the meat or seafood into two pans and cook accordingly. I also use a microwave to reheat prepared rice. With chicken, I often add a teaspoon of chopped taragon.

well i had a MacDonalds for my tea!! mind you i did cook roast chicken yesterday. and homemade salmon fishcakes the day before. i love cooking....and eating it after. i like to cook chicken balti or beef wellington. well i love food sorry but sometimes it can be as good as sex.

I'm actually trying to find a recipie for mini beef wellingtons...i had them at a wedding reception last summer and cannot find the recipie anywhere.

Recipie!!
 

Here is a recipie for beef wellington. i have another one but the recipie serves 8. the one below is for 2.


ingredients


2 x 150g beef filet steaks
250g puff pastry
100g stilton cheese
4 smoked cooked ham slices
2 dessert spoon wholegrain mustard
Salt and Pepper
Water
1 x egg


Step 1

Season your fillets on both sides with salt and pepper. put a frying pan on a medium heat,add two desert spoons of oil and a knob of butter. when hot add the steaks. brown for a minuite each side.

Step 2

Roll out the pastry. Flour a flat surface(table etc..) then chop the block in half. Roll each half out into a four pointed star until about 3mm thick.

Step 3

In the centre of each bit of pastry add: one dessert spoon of mustard, two slices of smoked ham, 50g of curmbles stilton. Place the steak on top. Moisten the edges of pastry with water and fold the pionts to the centre. seal and pat into a circular shape.

Step 4

With a knife score a criss-cross pattern on top of both parcels, brush with an egg. Place them onto a greased and floured baking tray and bake in the oven at gass mark 7, 220c, 420 f for 20 - 30 mins or until golden.


Then eat!! Hope you like it.

*giggling*

Ok, I'm a little obsessive about really good cooking sites. One of the best I've found is http://www.recipesource.com/ --- phenomenal archive of all kinds of recipes, organized both by type of dish and by ethnicity (probably the most multicultural recipe site I've ever seen). They have several recipes for individual beef wellington, incidentally.

Another good site is http://www.allrecipes.com --- another huge archive, and with the benefit of extra tools like recipe ratings and automatic scaling/conversion.

Then of course there's http://www.epicurious.com, which has all the recipes out of Gourmet & other cooking mags... The recipes there tend to be a little more high-end than elsewhere, so less suited to day-to-day cooking, but oooooh-so-fun to drool over... :p

Usually if I'm looking for a recipe, I can find it one at least one of those three. Anyone else know of some good sites? I'm always up for epicurean (and other) adventures! ;)

--- sweetstuff

And on a slightly different note, here's another handy-dandy recipe I like to whip up for my dinner guests. Wonder what Martha would have to say about this:

ELEPHANT STEW

1 Elephant, Medium size
2 rabbits (optional)
gravy

Cut elephant into bite size pieces and cover with gravy.
Cook over kerosene fire for about 4 weeks at 465 degrees F.*
This elephant serves 3,800 adults and 35 children.
If more are expected, two rabbits may be added.
Do this only if absolutely necessary, as most people do not like to find a hare in their stew.

:D :D :D

Yes. I'm a geek.

:D :D :D

--- sweetstuff

I need never buy another cookbook again, Pixies has the whole thing sorted!

Had a bad cold thing for the past week, and not into cooking, but getting cravings for sushi and prawns and stuff so buying things on way home from work...strange.....any ideas?

Tonite I'm making gnocci.

WOO HOO...raw garlic and butter.....Mmmmmmmmmm


:rolleyes:

I think I made the same thing a few days ago. Please pardon my redundance. :)

gnocci? wow I've never had home made gnocci...can I come round? I don't eat a lot, promise....and I'll do the dishes afterwards!

It's frozen but made locally....but the simple sauce is home made.

Dinner will be in about 25 minutes. See you then.

*sometimes i cook in the nude...don't mind me...i WILL however, be wearing my apron*


:)

And doing dishes? HAH! I'm rich. Eat on 'em once and throw 'em away. :D


;) just kidding about the dishes AND the apron...i'll wear more, i promise. :)

Hey, I'm an open minded lassie, you can cook in the nude if you want :)
Home made sauce sounds good, but Im serious I can wash up to pay my way, gnocci and good company is just too good to miss!

The thing I make best for dinner.....
 

RESERVATIONS. :rolleyes:

I am making pork provencale.
I don't measure anything, but here is the basic idea.... it is a HUGE hit in my house.

First off, how much I make and what size pans I use depends on how many I am serving, and/or how big of a pork loin I can find. I usually get the biggest I can find as this freezes extremely well.

You will need....
One pork loin...... slice as you would for stir fry.
2-5 roma tomatoes...peeled and cut
lots of sliced onions.... more than you think you need
mushrooms.... sliced
garlic... I like lots of it
spices... I use oregano, basil, a touch of thyme, a table spoon or so of sugar (helps with the acid in the tomatoes), parmesian cheese...I use lots.
Potatos.... a few pounds at least
I 15oz can peeled, cut tomatoes

Heat oven to 375
Brown meat in olive oil or butter, turn down heat, add spices and all vegetables except potatos, cook until just soft. Turn heat down, simmer 15 minutes.
Peel potatoes and cut them like a thick potato chip. Try to make them as even as possible. In baking dish, arange a layer of potatos, filling in any gaps with small pieces.
add a layer of meat mixture, then potatoes, meat, then potatoes on top.
Cover and cook for 1 1/2 hours. Uncover, top potatos with melted butter and paprika, cook for 15-20 minutes more.

*When freezing it, skip last step, and do it upon reheating, but cook for 45 minutes to an hour.