posted on September 30, 2000 04:42:49 PM new
Those of you who do the major cooking for your families, what types of organization do you use for your menus, recipes, etc?
I tend to be a Cookbook junkie, buying those little paperback cookbooks found at the checkouts at the grocery stores. For years, I've made menus up every two weeks, and done my shopping from those menus. I keep a simple database in Works, and pick from there. I have about 150 meals listed, and use about 70 of them. I hate going to the grocery store, and this method helps me get what I need for the next two weeks, and the quick runs for milk etc. hubby can do.
Anyway, I bought MasterCook Deluxe for my computer, and have been playing with it. It comes loaded with tons of recipes, and you can add your own. I'd like to get all my favorites added and work from this program for my menus and shopping lists.
So, anyone here have a similar way of dealing with the daily cooking chore?
posted on October 1, 2000 01:07:40 PM new
ROTFL HCQ ... too true; most of what I cook comes from either memory or creation on the spot. My fav cake recipe has been my fav since I was a child and I could make it in my sleep. I do have some tried and true fav recipes that I go digging for when I need them but I'm not nearly as organized as you, Meya!
My mother is coming to town tomorrow so I'll be making a big to-do feast with cornish game hens stuffed with sourdough bread stuffing that has pineapple, macadamia nuts, sweet Maui onion, and celery in it, glazed with an orange sauce... I'm already drooling, lol
I usually just take a peek in the deep freezer in the morning and grab something to thaw and what I plan to do with it may change during the day...
posted on October 1, 2000 04:23:53 PM new
My hubby was once asked if there was one thing that he knew about me now that he could have known about me before marriage, what would it have been.
He said "I wish I knew that she didn't know how to cook". Not that it would have made a diff but at least he would have known how hungry he was going to be.
posted on October 1, 2000 04:44:52 PM new
Serve this tonight, then tell hubby you want to go shopping. He'll be putty in your hands
PINEAPPLE TERIYAKI CHICKEN!
1/2 small red onion, sliced into thin half rings
1 medium green bell pepper, cored, seeded & cut into 1-inch pieces
6 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 bottle (12 oz.) Lawry's® Teriyaki Marinade with Pineapple Juice, divided
1 can (20 oz.) pineapple rings, drained
Preheat oven to 375°F. Spray 13x9x2 inch glass baking dish with nonstick cooking spray; add onion and green pepper. Arrange chicken over vegetables, pour 2/3 cup Marinade over chicken then top with pineapple slices. Drizzle remaining Marinade over top. Bake until meat is no longer pink and juices run clear (175°F to 185°F), about 40 to 45 minutes. Spoon pan juices over chicken and vegetables before serving
posted on October 1, 2000 06:26:08 PM new
An Old Australian Dish.
Tasmanian Devil on The Rocks.
First catch your Tassie Devil. This is not easy as they are bad-tempered little buggers!
Skin it and dress it and place 4 to 6 smallish river rocks in the body cavity with seasoning to taste.
Wrap well in tin foil or similar and bury the whole Devil in wood embers and leave to slowly cook for three hours.
When done scoop out the rocks and serve them with tomato sauce. Throw the devil part away!
posted on October 1, 2000 10:16:41 PM new
bitsnbobs you're so funny! I'll have some of that Taz on the Rocks and whip up a little Menehune Mousse for dessert!
posted on October 4, 2000 06:25:35 AM new
we could play Roundtable Survivor on Halloween night did someone start the game early and forget to tell me?
about cooking Meya everything is in my head you sound so organized. but when i need inspiration I have a vintage cookbook library and i just start paging through until something tickles my fancy
