posted on June 4, 2001 09:36:06 AM new
With 4 people home all day, all with different tastes, it seems like I can never stay ahead. If I acutally plan a menu (i.e. cereal for breakfast, etc.) at least two people say "I don't want that..I want bacon and eggs."
I don't like to cook (I do like to eat) so I don't spend a lot of time with difficult recipes. Cooking from memory with no recipe is more my style. However, I will try ANYTHING. It's also HOT here. I need motivation and IDEAS!
So, my questions are:
Is food a problem for you? or are you Martha Stewart?
How do you handle menu planning? Shopping?
What are your easy fast "core" entrees that you repeatedly serve? (PLEASE give me ideas! Even Hamburger Helper counts.)
How do you deal with picky, no fruit/no veg, meat and junk food lovers and still make sure they get proper nutrition?
Great EASY recipes? (I have 50 lbs of Rice to work with.)
Once a month cooking? (Can't seem to organize that myself.)
Other tips, ideas, thoughts, food hurdles to overcome encouraged.
Everybody has to eat.
~will be a little busy today so start without me. I will be back.
posted on June 4, 2001 09:59:36 AM new
Not a recipe---just a comment.
My standard answer is "This isn't a restaruant....and I'm not a short order cook."
The picky eaters get to pick out the ingredients they don't like....one picks out mushrooms, another picks out tomatoes....but everybody has to eat a piece of fruit.
posted on June 4, 2001 10:12:08 AM new
Assuming since there are 4, you have two children. A lot depends on their ages. If they're young (too young to work) just set a menu and stick to it. Cereal every day is boring, but we normally saved the big breakfasts for Sunday morning. That way we were all together (sometimes it was the only meal we could claim together).
I'm no Martha Stewart, but when my kids grew up, they learned to cook for themselves and my dh cooks, and I always worked full time. Whoever got home first did the cooking. Funny how they usually were always "running late"...
My greatest standby's are spaghetti (made with ground turkey instead of beef) and chicken tenders (grilled or fried with Italian breadcrumbs).
Picky eaters? I have one. I let him choose his own meal at night. He even got to cook it as he got older. Now he eats out when it's something he doesn't like. My kids used to try anything once. We never forced them, instead served family style meals and let them choose what they wanted. If one didn't like veggies, I'd serve a side of celery and peanut butter or salad. Fruit? Do they like fruit juice? Add that to the menu or even frozen juice bars. Strawberries are a big hit when served with cool whip. Cut up apples and raisins are good too.
My son (same picky eater) likes veggies, but when he was little, to get him to eat veggies, I'd name them different things. Example: brussel sprouts (I know, but I love em) I renamed little cabbages (he loved cabbage). I'd put cheese on the brocolli. He now likes all green vegetables except peas. We also used to grow our own veggies and the kids had a hand in this. It was more fun to eat fresh picked from their own garden than store bought.
Easy rice dishes? Not me, I'm no rice eater. But hubby likes the flavored rices.
Other than the above, I have no other ideas. All I can say is if you force them to eat it's worse on all of you. Picky eaters outgrow a lot of the pickiness. Sometimes their tastes change as they get older. My son again, would love spaghetti when he was a toddler. Today, he won't even touch it.
posted on June 4, 2001 10:22:56 AM new
Make a big pot of rice when you steam it so you will have leftovers. I use left over rice like this:
Mix in with hamburger to make meatballs. Try also chopped onions/soy sauce/hot sauce/corse ground black pepper/ground cummin/wheat germ/crumbled cheese flavored saltines.
I eat leftover rice with hot milk in the morning like cereal
Scrammble a couple eggs with oil add leftover rice/ soy sauce /a few drops of sesame oil and cut in little pieces of onion left over meat of whatever kind you have pork/chicken/beef and little pieces of what ever vegetable they will tolerate - green peppers/celery/water chestnuts. If they won't eat the vegies crisp you will have to cook them first awhile. Those cheap salad size shrimp go good in this fried rice. A little liquid smoke is nice sometimes.
Fry rice in a pan with a little oil some tomato sauce /salt and pepper /and some salsa for spanish rice. Hot sauce if they like it.
Most men don't like fighting with a salad. If you want to make a salad try Romain instead of iceberg and dice it up about 3 times as small as you think is needed. Then dress it lightly and add any of these - raisens-sunflower seeds - diced apples- diced salami or other lunch meat- shreeded cheese - black olives and then SALT it lightly. I have men who swear they hate salad eat it like that.
We eat a lot of fish and my wife hates fish if you ask her. I buy Salmon when it is cheap and freeze it. I blacken it my own way. ,I cook the skin side just enough on med. to peel the skin off. I fry it almost dry on HIGH in a teflon panwith just a teaspoon or so of peanut oil and lots of black peeper and some Louisiana hot sauce and a pinch of any green herb you have. I move the pan a little to slide it around but only flip it once and then don't put the flipper under it untill it is ready to come out. I sear it until it is turning black here and there and has a crust. They won't eat any thin white fish that gets flaky here. Halibit Grouper Tuna and Mahi Mahi. I can get away with Cod if I can buy the "loin" style at the wholesale house that is the thick center part.
I make a cold sauce by adding Louisiana hot sauce to Mayo and mixing well. A squeeze of lemon or lime in it is good also.
Everyone likes Shishkabobs here. I buy lean stewing beef or a roast and cut it up in cubes and
marinade the pieces overnight in soy sauce with a dash of whatever non-creamy salad dressing I have
and jar chopped garlic and maybe some cheap red jug wine. A dash of liquid smoke is nice also. Then I put it on bamboo skewers alternating with chunks of mild onion and if they will eat it some green pepper. Serve with white rice or yellow rice or shreded hash browns.
I make shredded hash browns with about a 1/4 onions and add lots of parsley and black pepper - cooked until the pile is browned outside well then fold it over a layer of fat free sour cream and melt a thin layer of shredded cheese on top.
I serve stewed tomatoes hot with macaroni added and enough sugar to make it slightly sweet. Sometimes I cook sliced small zuccinni in with the macaroni.
I cook for my wife and mother in law who has Alzhiemer's and she can be picky. I cook when we have company. When I cooked for my in-laws kids before I just put it on the table and if they
didn't like it they could make peanut butter themselves. Usually they said they did not like it before they ever tried it and I won't play that game.
I chop a couple cucumbers up fine with a little vineger a spoon of sugar and half yogert half sour cream enough to wet it and if they like some hot sauce. Chilled nice and cold.
Any of that sound worth trying?
[ edited by gravid on Jun 4, 2001 10:33 AM ]
posted on June 4, 2001 10:38:20 AM new
gravid, I don't know if you helped jt any but you certainly gave me some great new ideas. The suggestions for the salad sound delicious.
posted on June 4, 2001 10:42:28 AM new
One more - People don't like to deal with a piece of fruit but I mix fresh and canned fruit and make a fruit salad and most will eat that.
I get seedless grapes and ad fresh or canned pineapple /canned peach slices cut in half and sometimes diced apples or pears with the skin on. If you want it to be different add a handfull of sweet shredded coconut and a little mayo and yogert and it changes it a lot. If grapes are expensive add raisens instead.
posted on June 4, 2001 11:51:43 AM new
gravid, I have to admire you. I know that you are in pain with your arthitis, and am wondering how the heck you do it all? It's amazing.
Just to try to help you out Terri, here's what my grocery list looks like -
I buy about 10 cans of tuna, a dozen eggs, 3 loaves of bread (2 I freeze), a tub of margarine (I like Country Crock), 1 bag of frozen sliced red & green peppers (or fresh, if you can afford them), I bag of elbow macaroni, one bag of angel hair pasta, 1 jar of mayo, 2 jars of spaghetti sauce, 1 bag of 12 flatbreads (pita), romaine lettuce, 1 onion, mushrooms, green onions, 1 block of cheese or shredded, potatoes, rice, etc.
I season most things will Dill. Just a pinch can work wonders.
With the tuna, I make tuna salad to have in sandwiches or on the side with a green salad, etc.
With the eggs, I cook all sorts of things including egg salad, which is good for anytime. I also make French toast.
The flat round pita bread is great for making your own pizzas, or stuffing with egg, tuna salad.
Spaghetti is always a standby, plus I like to cook up some angel hair pasta and mix tomatoes, red & green peppers, green onions & olive oil in it. It's gread hot or cold!
With the elbow macaroni, you can add your own cheese & bake it, or mix tuna in with it for a macaroni salad.
Potato salad is always good to have on hand too.
I don't eat meat, other than fish, so I haven't listed anything with meat in it.
One good thing too, is a night/day set aside where someone else cooks or you get take-out, but it's your day off. Start off with one day, then up the days as they get older (if you have kids).
posted on June 4, 2001 12:11:07 PM new
Thanks for the thread jt
gravid, you're post was very much appreciated. I'll probably print that out and show it to my wife. I just need to find a diplomatic way of saying, "Dear, I'm tired of some of you ideas of what a meal is, Cocoa Pebbles can go just so far."
I think it is time to work on a big pot of red bean and sausage. Red beans and rice is what I need.
My favourite one-dish meal that I prepare VERY regularly is made in a rice cooker/steamer (although any pot will work...I just prefer the rice cooker because it makes perfect rice EVERY time!)
You will need (for 2 HUNGRY people, or 3 "normal" ones):
1 cup rice (I only use organic brown, but again, whatever you have is fine)
1 bell pepper, cut into 1/2 inch squares (I prefer red or orange ones)
1 medium tomato, chopped
1 package low-fat pre-cooked chicken sausages (my fave has bits of chopped apple in it), sliced into rounds
Chopped garlic (as much as you like!!)
Prepare rice according to package directions. When rice is done add all other ingredients. Stir until warm. Quick tip: heat peppers, tomato, and sausage in microwave, THEN add to rice.
posted on June 4, 2001 01:10:42 PM new
The easiest:
Saute a little garlic and onion in olive oil and pour over pasta.
Easy salad: Romaine and cannellini. I make an orange juice tangy dressing, but you can use whatever you like.
Stirfry: Cut up meat (beef or chicken) into small strips, put in hot frying pan with about 1 tbsp of oil, turn while cooking for about 6 minutes, add stirfry sauce, add cut up veggies for about 2-3 minutes, serve over rice.
I eat rice every day, so I bought a steamer a few years back. I like tortillas with rice, potatoes, and refried black beans for lunch. Or rice with hot veggies and a little soy cheese crumbled in. I always make a few extra and wrap up for the next day. I use rice in roasted peppers too, but no oven right now.
posted on June 4, 2001 01:39:28 PM new
Terri - I had two picky eaters also.
What I found worked for us, when our family was young, was to all sit down together every two weeks and plan our meals out together. Didn't matter which day I cooked what, but they had a voice in what was being prepared, and I only had to shop every two weeks. (With the exception of running in for milk and bread.)
Explaining to them that each of us had certain things that weren't our favorites, but then our turn would come for what we enjoyed the most. Ask them, if they don't like the nights dinner menu, what would they like to *make for themselves* to eat that night. As they grew up, they also each took a turn at fixing at least one meal a week for the rest of us, simple though it may have been. Gave me a break twice a week.
For breakfast we rotated:
cold cereals with fruit
hot cereals (three different kinds)
oatmeal, cream of wheat and Instant Ralston.
eggs (scrambled, poached, fried)
egg boritos (cooked bacon, ham or sausage, scramble eggs, add a little cheddar cheese and roll up in a flour tortilla...add salsa or hot sauce as desired) Another variation was to make it with eggs, cheese, ham and a very small amount of pineapple.
hot cakes (get creative - add different fruits) Mine loved it when I made them with either peaches, blue berries or bananas.
waffles - topped with or without fruit
french toast
or they could eat anything left over from dinner the night before. (Never had left-overs that way.)
A couple of suggestions for dinner, using your rice, could be stuffed bell peppers, enchiladas (using chicken or hamburger) with a side of rice combined with a can of your choice of salsa - Enchiladas are good as they can be frozen and served on a day when there's not much time to cook.) My guys also loved tacos with a side of mexican rice and beans. Use some of your rice to stuff a whole chicken...just like you would with the bread pieces...partially cook the rice first, it will absorb the chicken juices.
Another favorite was using the large white corn chips...take them and spread a little refried beans on them, then add either cooked hamburger or chicken (cooked & shredded), then a little bit of cheddar cheese, heat until the cheese melts, then add a dab of sour cream, and top with sliced sliced black olives. Add hot sause if you like them spicy. I think people refer to these as chicken nachos.
A cool summer nights meal can be a salad with cooked hamburger or chicken (cubed) tossed in, (I also add peas and corn to mine) and a ranch dressing (homemade - not bottled). To that you could add broken Doritos for more crunch.
We also ate a lot of fish, usually broiled (8 - 10 minutes) with rice spiced with garlic, parsley, salt and pepper.
posted on June 4, 2001 02:35:56 PM new
Skorpio - Sounds GOOD I will try that.
We live in a area where the new homes are a half million and all the stores are expensive. A green pepper costs $1 but I drive about 12 miles to a market over the county line that caters to Oriental and Indian there they are 8 for $2. Everything is like that. If you like rice try some of the Basmati rice. It is $3/lb in the local market but 50¢ a pound in a 10 lb bag at the Indian grocery. It takes a little more water and smells like popcorn when it cooks with real long grains. Wonderful. I also go to Sam's Club for pasta and other stuff.
We like the corn tortias for enchiladas and tacos and I often dice them up and scramble eggs with them if I don't have any cooked potatoes for hashbrowns in the morning.
We are having tacos tonight - I put all the fixings on the table and let everyone build their own.
posted on June 4, 2001 04:48:17 PM new
Ok, so I only have to satisy ME! But go to epicurious.com. Pick your entree, and substitute for what you have in the fridge.
I just cut up a day-old cooked chicken, made a simple white sauce, and stuffed it into frozen phyllo shells with canned carrots/peas, lots of cracked pepper, sea salt, dill from the garden, and baked it in oven for 10 minutes. Super cheap gourmet! Cost: $1.99 for 15 shells,(I used 4). maybe $1 for the leftover chicken, 69 cents for the carrots/peas, and nothing for the butter/flour,milk
You would be surprised what you can do with a cabinet of spices and home grown herbs! And Perdue chickens for $3-5 make me at least 2 dinners and 1 lunch. Tomorrow I will use the rest of the chix to make a tarragon/sour cream/mayo/celery salad. And believe me, I am a FUSSY eater!
posted on June 4, 2001 06:51:04 PM new
Hi. Thank you so much for your posts. I am looking forward to reading them with more detail shortly.
We had a medical emergency today but all is well. Little Kiddo (4) had a serious allergic reaction to routine immunizations that scared the dickens out of quite a few people and required a 120 mph 30 mile race to an emergency room with sheriff escort. (We were already at a rural health clinic and were advised we absolutely could NOT wait on an ambulance to arrive.) She is very well now beside quite a few owies from needles.
Sorry to start a thread and run off. Been a long day. Don't give up on me please.
posted on June 4, 2001 08:19:57 PM new
T, glad your little one is OK. I have a once a month cooking book hiding around here, and when I find it, I'll see what's quick and easy.
posted on June 4, 2001 10:16:42 PM new
epicurious.com is a wonderful site. I also browse foodtv.com (since I love Emeril). If you do a google.com search on rice recipes, you will find a ton of sites that offer affordable, quick and relatively easy to prepare meals.
posted on June 5, 2001 12:21:53 AM new
mtnmama
Picky eaters outgrow a lot of the pickiness
Gosh, it seems like to me the bigger they are the harder they fall. The kids are 4, 12, and 39. The 4 year old eats most anything. The 39 year old eats meat and starch and gravy. Every meal except sometimes breakfast must include meat. Mayo and eggs are out for one family member due to allergies. How do you make mayonaise with real eggs? Can eat our eggs, not store eggs.
gravid
Make a big pot of rice when you steam it so you will have leftovers.
Do you just store it in the fridge for the next meal?
I make shredded hash browns with about a 1/4 onions and add lots of parsley
I do this too but I also add cubed, browned, drained on a paper towel Spam. Have never thought of adding sour cream.
uaru
I just need to find a diplomatic way of saying, "Dear, I'm tired of some of your ideas Why not try, "Look Dear, I cooked dinner before you got home."
snowyegret what is stir-fry sauce?
Use some of your rice to stuff a whole chicken
Baked chicken is cheap and easy! One thing I do is similar, I cook rice separetely then bake chicken breasts sprinkled with lots of garlic and also a little butter (squeeze). After the chicken is done, I pour the drippings in the rice. It looks neat on a platter with breasts in the middle of a "rice ring".
glassperson
I just cut up a day-old cooked chicken
NO leftover chicken to be found around here.
*********Recipes*********
Corn Salad: Canned corn, chopped fresh tomatoes, bell pepper, onions, mayo, S&P. MUST sit overnight in fridge. Serve very cold.
Special occassion but easy:
Baked cornish game hens stuffed with Uncle Ben's wild rice. Sauce: melt butter in a pan, add OJ, Grand Mariner. Cook down to remove some moisture then add sugar until it's "cough medicine" consistancey.
Black-eyed pea patties (if you eat fried foods): Drain day old black-eyed peas (seasoned at first cook), add flour, S&P. Spoon in hot grease to fry then drain. They are something like salmon croquets but taste like peas.
Place sliced ham over cut sweet-potato slices in a baking dish and pour pancake syrup over them. Also works with any canned yams and pre-cooked ham for shorter cooking time.
Breakfast bread: I buy (or make in bulk) frozen bread dough (loaf). Place it oiled in a pan and let it thaw. This works well in winter because it can thaw overnight and be ready to make in the AM. After it rises, I roll it out, cover with brown sugar-cinnamon-butter-pecans optional, and let it rise again. Bake like any bread.
You can use this frozen bread dough to make breadsticks too using a similar method.
In a covered skillet, steam bell peppers, onions, cut squash, and cajun sausage links. Cut them all large. Serve with rice if sausage is cubed, or with buns for "State Fair flair". Very easy and little mess for the variety.
The thing about Southern cooking (which I know and love) is that it's messy messy messy, takes a lot of time, isn't generally that healthy.
I like the variety you guys are adding!
I pasted and printed what I can make work here. Keep them coming!
T
~this is loooong, just catching up.
[ edited by jt on Jun 5, 2001 12:24 AM ]
posted on June 5, 2001 03:52:48 AM new
When I have left over rice I put it in a plastic bag. We buy the plain food storage bags where you get about 75 for $2. I don't use the expensive zip seal bags much except for sandwitches. I always squeeze as much air out as possible before tying off.
I sometimes cook two chickens at once so I have left over for sure.
Another dish my people like is chicken or beef with spatzle. You make a broth with the meat cut up fine and chopped celery and onions. Then you put a couple cups of flour in a bowl and crack two eggs in. mix with a fork at first then go to your hands and add flour until you have a real stiff dough. Wash your hands and put extra flour in the bowl and keep pinching off small bits of dough and roll them into little football shapes and throw them in the boiling broth.as you expose
raw dough keep rolling it in fresh dry flour
so it is easy to pick pieces off without getting all sticky again. I also add black pepper and dried parsly sometimes at the start.
We use a crock pot a lot and when we do a beef roast we sprinkle instant coffee across the top and then put a big onion cut in half on top. Makes it have a dark crust and flavor. You can't taste the coffee when it is done.
Try this for a no green salad - chop in slivers sweet onion /green pepper and raw mushrooms. Add Soy sauce a dash of vinegar and half a teaspoon of sugar and a few dashes of Louisiana hot sauce (we like crystal brand )enough to wet everything when tossed.
Try lentil soup this way. Spam or a small canned ham chopped up small - chopped onions black pepper and LOTS of cummin. I keep cummin in a pepper grinder and grind it fresh. Add a bag of frozen spinich. Pull any big stems and chop it up fine on a cutting board still frozen before adding.
posted on June 5, 2001 09:07:05 AM new
Only about 5 years ago I discovered lentils in a cafeteria line and have cooked with them ever since. Though that may see odd and they ARE in the grocery, I have never seen them eaten anywhere else, never, in 36 years.
They are fantastic! Very weird.
I make a different soup with tomato base. I will try yours! Thanks!
T
posted on June 5, 2001 03:24:39 PM new
A good standby when I was growing up was plain old chicken and rice. Boil up your chicken (any parts will do). You can add some garlic if you'd like while the chicken is boiling. Debone it, add while the rice is cooking. I have added canned mushrooms to it in the past. I always serve mine with soy sauce. Quick and easy and not alot of time in the kitchen.
posted on June 5, 2001 05:23:13 PM new
Potatoes, Terri, potatoes! Do I love them!
Take the baby red ones,skins left on, cut the bigger ones in half, boil till fork tender. Then you have the makings of pot salad with dill, sour cream, mayo, red onyons (as you Southerners say), or, with bacon, celery, apple cider vinegar mixed with olive oil for German style. I must have made a dozen different pot salads recipes!
Or, after boiling, slice and fry with onyons/eggs.
But my fave is to cut them up, marinate in sprayed olive oil, all the seasonings in your cabinet, put on oiled baking sheet, and bake for 30 minutes in 375 degree oven. Then spear them and dip into cilantro-flavored sour cream. And if I may be pardoned for this, then spoon some cheap caviar($6/jar in your supermarket) onto the sour cream!
PS I always use fresh cracked mixed green, red, black,pepper, and sea salt (actually has less sodium and more potassium).
But then, I don't have to cook for little ones anymore! Yeah!!!
posted on June 5, 2001 09:10:47 PM new
Terri--homemade mayo in the blender is really easy (easier than all that whisking). If you prefer the food processor, let me know.
Blender Mayonnaise
1 egg
1/4 tsp salt
1/2 tsp dry mustard, or 1 tsp prepared mustard
1 cup olive, peanut or vegetable oil
1-1/2 Tbs vinegar or lemon juice
1 Tbs boiling water
Put the egg, salt, mustard and 1/4 cup oil in the blender. Turn on the motor and add the remaining oil in a slow, thin stream. Add the vinegar or lemon juice and water. Taste, correct the seasoning (may need more salt or lemon juice or vinegar) and refrigerate.
Of course, a big concern these days is salmonella in raw eggs, so using your own eggs is probably a good thing. This mayo turns out "looser" than store-bought, and it's delicious.
I used to make a rice dish that was a perfect accompaniment to a lot of meals and could easily be turned into a main course with the addition of cooked ground beef. Drain a can of whole tomatoes and add the liquid to the water for the rice. Add the tomatoes (cut into large chunks)and a can of drained corn. Cook the rice mixture. Season with salt and pepper (seasoned salt is good, so is garlic calt or onion salt) Can add meat for those who like it. I like to add sliced scallions (1" lengths, both white and green parts) toward the end--adds some nice color.
Tacos are always great for picky eaters, they can assemble their own. I serve taco meat (seasoned with a taco mix) chopped tomatoes, chopped onion, shredded cheese, chopped lettuce, black olives, sour cream, and salsa. We like the corn tortillas that are refrigerated in the supermarket, and fry them a moment in a bit of oil--makes them tasty and chewy. And you end up with leftovers that can be assembled into a casserole and reheated for a great lunch or another meal.
Hope this helps, and I'll look for other versatile, easy recipes.
posted on June 5, 2001 10:21:50 PM new
Thank you for the mayo Pat! It is so limiting to rule out all the salads and sandwich spreads because of the mayo problem.
I have wondered about substituting in some dishes, such as sour cream in potato salad? I LOVE homemade pimento cheese, carrot raisin salad, potato salad, tuna salad, etc. but didn't know how to get around the mayo.
If you can eat mayo:
Shread a left over roast (or any similar cooked seasoned beef) in the food processer. Add shreaded cheese and mayo. Spread on bread and toast flat on a cookie sheet for yummy hot open-faced "sandwiches".
>>~~
Violet vinegar (Beautiful for luncheons): Pick wild violets from a PESTICIDE FREE yard and add to vinegar in a pretty bottle or salad set. Let sit for 2 days in fridge. It will turn soft pink and look very elegant. Use for oil and vinegar on salads. If you do several such as dill, etc. the bottles (add a few cut flowers around on pretty linens) can become a beautiful center piece. Add dandelion leaves to the salad and you have a whole "herb party theme" going.
Did you know all parts of kudzu are safe to eat? I have never tried them.
T
[ edited by jt on Jun 5, 2001 10:24 PM ]
posted on June 5, 2001 10:31:08 PM new
Here's a crock pot recipe.
Hungarian Goulash
ingredients for 6 servings :
2 pounds stew meat cut in 1" cubes
1 large onion sliced
1 clove garlic minced
1/2 cup catsup
2 tablespoons worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/2 teaspoon dry mustard
1 cup water
1/2 cup flour
preparation:
Place meat in slow cooking pot; cover with sliced onion. Combine garlic, catsup, Worcestershire sauce, sugar, salt, paprika, and mustard. Stir in water. Pour over meat. Cover and cook on low for 9 to 10 hours.
Turn control to high. Dissolve flour in small amount of cold water; stir into meat mixture. Cook on high 10 to 15 minutes or until slightly thickened. Serve goulash over noodles or rice.
posted on June 5, 2001 10:33:12 PM new
I was reminded of my grandma in the other thread.
When we went through her stuff, we realized that the early 1900's Geometry Book in her kitchen drawer was her recipe book. I guess she didn't have a notebook or didn't want to waste "clean paper". For years she clipped and cut recipes until the pages were all covered.
T
posted on June 5, 2001 10:33:26 PM new
Fried Rice made easy.
Fried Rice (Chow Fun)
ingredients for 4 servings:
3 c Cooked rice
3 ea Slightly beaten eggs
2 ea Green onion; finely chopped
6 ea Mushrooms, sliced
1 x Dash black pepper
1 1/4 c Meat, finely diced
1/2 lb Fresh bean sprouts (optional
1 x Salt to taste as needed
2 tb Soy sauce
Preparation: Cook bacon til lightly browned but not crunchy and set aside. Add beaten eggs to bacon drippings and scramble. Remove and chop very fine. Add cooked rice and fry for approx. 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer. Serve piping hot. NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you.
posted on June 5, 2001 10:44:23 PM new
Don't tell the kids what all is in this recipe. It's good.'
Dirty Rice
2 cups uncooked rice
1 pound chicken livers
1/2 pound ground beef
½ cup chopped onions
1 green pepper - chopped
1/2 cup chopped celery
1 cloves garlic - chopped
2 green onions or scallions chopped
½ tsp salt
½ tsp black pepper
Cook the rice according to package instructions. Sautee the livers in butter or margarine a separate pot. After about 10 minutes over medium heat they should be done enough. Strain and then chop the livers. Brown the ground beef in a skillet. Pour off the grease after the ground beef is done. Add all of the other ingredients except the rice. Cook for another 15 minutes over medium heat. Stir in the rice and continue cooking over medium heat for another 5 minutes stirring a few times.
