Updates from July, 2009 Toggle Comment Threads | Keyboard Shortcuts

  • cooksalliance 10:47 pm on July 28, 2009 Permalink | Reply  

    Cheap Basic Skillet Potatoes 

    My boys had baseball practice today and one thing I like to make is fresh hash brown potatoes for them. They come in starving hungry and eat every bite I fix. Ree at the Pioneer Woman cooks them up the same way I do. Take a look at her fabulous pictures and you will want to grab the grub and run. Hop on over and see what I mean. You gotta use the bacon grease in these as thats the best way to make them. Why? Like Ree says ‘Because they taste good, thats why’!

    http://thepioneerwoman.com/cooking/2008/04/basic-breakfast-potatoes/

    Now my camera is down but along with the skillet taters I made the fastest omelet in the west.

    3 Eggs

    1/2 cup shredded cheddar cheese

    1 Zip Lock Steamer bag

    Scramble the eggs in a bowl with a fork till light yellow. Pour the eggs in the steamer bag, seal and microwave for 1 1/2 minutes or until just set. Place on a plate and top with the cheese. You can also split the cheese up placing half in the steamer bag. In fact you can add just about anything to the steamer bag like diced cooked vegetables, salsa, fried bacon and my favorite chopped chives. Serve with the taters and you got a quick meal! And they left nothing, not one drop!!

    Did I mention these are cheap?? Real cheap. I got a 10lb bag of potatoes for $1.00 and the eggs for the same!!

     
  • cooksalliance 6:36 pm on July 27, 2009 Permalink | Reply  

    Slow Cooker Spaghetti Sauce 

    spaghetti sauce

    How many times have you purchased a jar of spaghetti sauce just because it was easier to heat it and serve?? Well I am here to tell you that you can make your sauce in the crock pot go off to work and eat when you get home. Right now my house smells wonderful and its the second time I have made this sauce in my crock pot. You can use the jarred sauce as a base of flavor and double your yield of sauce and save money. My husband and his buddies at work eat my cooking once a month. I made this for the June eat fest and they loved it and there was NOT ONE DROP LEFT!!

    Try browning your ground beef, onions and garlic the night before then place the ingredients in the crock. Put the crock in the fridge until time to start the cooker.

    Spaghetti Bolognese

    1 lb Italian Sausage

    1 lb Ground beef

    1 large Onion, chopped fine

    6 Cloves of Garlic, minced

    1 Jar of  Pasta Sauce*

    1 14oz. can Diced Tomatoes

    2 8z. cans Tomato Sauce

    1 Cup Milk

    In a large skillet, brown the meat and onions. Drain off fat, Add garlic and cook for 1-2 minutes. Spray your crock pot with vegetable spray. Add the meat mixture, jar of sauce, diced tomatoes, tomato sauce and milk. Set crock pot for 4, 6 or 8 hours. Serve over pasta with fresh grated Parmesan cheese or grated mozzarella. If your lucky enough to have extra then freeze it and defrost on a busy night at another time.

    Here is another tip: Can’t get the picky children to eat vegetables? In a food processor chop a carrot, stalk of celery, the onion and garlic then add right to the sauce in the crock pot! Great way to add fiber and vitamins to the meal.

    *You may use a can of diced tomatoes in place of jarred sauce and add your herbs: 2 teaspoons parsley, 1 teaspoon dried oregano , one bay leaf. 1 teaspoon dried basil.

    *You may also use the cheapest pasta sauce and this will still taste amazing. Hunt’s makes one in the can that is a lot cheaper and this method still works.

    1 teaspoon of the dried herb = 1 tablespoon of the fresh

     
    • Alisa@Foodista 8:04 am on August 2, 2009 Permalink | Reply

      What a really cool blog! I love slowcooker recipes and I’d definitely make this. I’d love to guide our readers to your site if you won’t mind.Just add your choice of foodista widget to this post and it’s all set to go, Thanks!

  • cooksalliance 1:13 pm on July 26, 2009 Permalink | Reply
    Tags: , , , ,   

    Fried Rice in the rice cooker 

    1907

    I had a buffet meal to make for my husbands work, which I do the last Saturday of each month. This month we did a healthy meal with Asian Chicken Salad, Fried Rice and Fresh Fruit for the meal. Everyone loved it and I thought I would tell you how I made it for 20 people.

    I used the rice cooker and it kept the rice warm for hours!! This not only made it easy for me but it keeps the rice at a safe temperature so no one becomes ill from improper heating.

    You can purchase these seasoning packages very cheaply at Walmart !! I got my Sunbird Seasoning Packages for $.84 each.

    Rice Cooker Fried Rice

    1 Cups White Rice or converted rice (Like Uncle Ben’s)

    2 Cups Water

    1 pkg Sunbird or Kikkoman’s Fried Rice Seasoning

    2 Eggs

    1/2 ham steak, cubed small

    In your rice cooker add the rice and water and seasoning packet and cubed ham. Start rice cooker. Scramble the eggs and set aside till rice is done. Stir in the scrambled egg in the last few minutes of cooking time to heat the eggs. Stir and close the lid till time to serve. This was easy and everyone loved it. If you like a firmer rice use converted rice or use less water.

     
    • vincent 11:50 am on September 23, 2009 Permalink | Reply

      Hello,

      We bumped into your blog and we really liked it – great recipes YUM YUM.
      We would like to add it to the Petitchef.com.

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      enjoy your recipes.

      Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
      and benefit from their exposure on Petitchef.com.

      To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on “Add your site”

      Best regards,

      Vincent
      petitchef.com

  • cooksalliance 6:29 pm on July 17, 2009 Permalink | Reply  

    Buttermilk Marinated Chicken Breasts 

    buttermilk oven chicken

    Oh the wonders of Buttermilk!! In my experience I have found that buttermilk adds a lot of flavor and moisture to chicken. I marinated some chicken breasts in buttermilk and then hours later breaded them with my own homemade dry bread crumbs. This recipe is very low in fat and calories! The best part was that the chicken was moist and the coating was very crispy!!

    Here is what I did:

    1 cup buttermilk

    1 package dry ranch or Italian seasoning (I used ranch)

    Mix well and add chicken to a zip lock bag. I had 5 lbs of breasts so I used two bags and split the buttermilk dressing into both bags. Let chill over night.

    Preheat oven to 350*F.

    For the breading:

    1 Cup dry bread crumbs

    1/2 Cup Grated Parmesan Cheese

    1 Tablespoon Oil

    In a large bowl Mix the bread crumbs, cheese and oil until well combined and no lumps remain.

    Remove chicken pieces one at a time and dip them into the bread crumb mixture, then place them into a roasting pan. Discard the buttermilk!!

    Bake at 350*F for 45-55 minutes or until they reach 165*F or the chicken juices is no longer pink.

     
    • cooksalliance 1:19 pm on July 22, 2009 Permalink | Reply

      Thanks Jessie, I have always used buttermilk in my baking and cooking. I agree that it has a much better flavor and keeps foods moist. Did you know that you can freeze unused portions of buttermilk to use in baking and marinades?

    • Jessie 11:56 am on July 22, 2009 Permalink | Reply

      great use of buttermilk, I’ve been experimenting with buttermilk a lot lately and I fine it gives foods and baked goods a much better flavor and keeps them moist a lot longer.

  • cooksalliance 6:36 pm on July 16, 2009 Permalink | Reply  

    Easy Low Fat Cake 

    I am launching my adventure in low calorie and low fat cooking. Months ago I tried a very easy recipe that I found off in cyber space and again on allrecipes.com last night. I made these wonderful cupcakes and also made it again putting the cake batter into a 13″x9″ pan. My family was not told about the secret ingredient in the mix and ate the cake with considerable gusto! With so much fatty food around these days I wanted to get my family to eat something semi healthy! I also get the bargain cake mix on sale for $1.00 0r less and have found that they all work just fine. Sure is easy and fun to make a snack or dessert that has food value and is inexpensive to bake. plain chocolate cupcakeshttp://allrecipes.com/Recipe/Two-Ingredient-Pumpkin-Cake/Detail.aspx

    1 (18.25) package Chocolate Cake Mix

    15 (ounce) can Pumpkin

    Preheat the oven to 350*F

    Prepare the 13″x9″ cake pan spraying it generously  with cooking spray. Or line muffin tins with paper liners.

    In a large mixing bowl combine both ingredients until smooth.

    Spread this thick batter with a WET spatula making sure to reach the corners. Keep re-wetting the spatula as you work since this batter can be difficult to work with. (if making cup cakes, spray an ice cream scoop (1/3 cup size) with cooking spray and then scoop into muffin cups)

    Bake cake at 350*F for 25-30 minutes until a tooth pick inserted comes out clean.

    Cool and frost as usual or sprinkle with powdered sugar.

    Stand back and be amazed that they eat this and never know that you added the pumpkin.  (I was shocked)

     
    • computer runs slow 8:31 am on December 30, 2009 Permalink | Reply

      Epic, I found your site on Yahoo poking around for something totally unrelated- now I’m gonna have to read through the archives. So much for my free time today, but this was a awesome find!!!

    • Benjamin Spille 1:51 pm on December 28, 2009 Permalink | Reply

      A great idea for future recipes this. Thank you for sharing it. Have you noticed how so many people appear to be cooking again? I wonder if the lack of funds due to the current climate has something to do with it and we all appear to be cooking again! its great!

    • Jenifer Fear 9:13 am on December 23, 2009 Permalink | Reply

      It appears that you’ve put a good amount of effort into your article and I demand a lot more of these on the World Wide Web these days. I truly got a kick out of your post. I do not have a bunch to to say in reply, I only wanted to register to say phenomenal work.

  • cooksalliance 8:37 pm on July 15, 2009 Permalink | Reply  

    Awesome Pot Roast 

    49090

    I have this recipe in my regular menu rotation but never posted it before. I made this recipe again tonight and I never ever have any leftovers. My husband loves the gravy so much that I end up making extra so he can take it for lunches. The gravy is so good you can pour it over rice, noodles, potatoes and even sop it up with bread. Give it a try and you will never be sorry!

    3-4 lb Beef or Pork Roast

    2 10.75 oz cans cream of mushroom soup

    2 packages onion soup mix

    1/4 cup red wine

    No need to brown the roast but make sure the roast is properly thawed out. Add the soups over the top and set on 6, 8 or 10 hours. We serve this with rice, potatoes and couscous. The meat and soups make a wonderfully rich gravy to top the rice, potatoes or couscous.

     
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