I need easy recipes and was curious if anybody has any of their own favorite easy recipes to share. Keep in mind I barely make boxed brownies correctly, so please give specific directions. Thanks in advance to anybody who shares some yummy easy recipes!
Pasta with pesto and garlic
Garlic puree
Green pesto
Dried Basil
Fusilli (or other pasta - i prefer fusilli)
Olive oil
Salt
Boil some water in a pan, add salt, olive oil and basil, add fusilli and simmer until soft
Drain water and put pasta back into warm pan
Add pesto and garlic puree to taste
Stir like mad
Serve, add grated cheese or butter possibly
I normally make the pesto from scratch too, ask if you want the recipe
Scrambled eggs on toast
Nutritious and comforting.
Crack two or three eggs into a small saucepan - if you have one with a thick and heavy bottom all the better, but any small saucepan will do
Add about a small soup spoon full of milk and about an ounce of butter.
Small pinch of salt and pepper.
Place on a very low heat and turn the contents over and over so the eggs are thoroughly mixed up. Keep scraping the stirring spoon across the bottom of the pan so the eggs don't get a chance to stick and burn. Keep at this stirring. The eggs will gradually thicken and you should remove the pan from the heat just before they are completely set, as they will continue to thicken with the residual heat in the pan.
Have your toast ready and buttered so that you can eat it at once when the eggs are done.
Heap up the scrambled egg on top of the toast. A few thin slices of tomato on the side of the plate will make it look more interesting.
Some people like their scrambled eggs drier (more set) than others. The most important thing is to keep at the stirring and scraping the set egg mixture off the bottom all the while so that it doesn't burn.
You might like to add a small amount of mustard to the eggs (at the beginning of cooking) if this is a taste you like- - quarter of a teaspoonful would be a good amount to try. .
Time: about five minutes.
Commonest mistakes: too high a heat so the eggs stick and burn, or and/or too long a cooking so the eggs become very dried out. Too much milk will stop the egg setting sufficiently.
Hope this helps! :smile:
Stella
Can't go wrong with that, Chris!
I burnt my stomach making frozen pizza before....lol!
"beer yeast" contains the B-vitamin complex. I have no idea if you have 100percent recommended daily allowance of all B-vitamin complex vitamins if you take a fixed amount of the beer yeast.
Mix these
1. "beer yeast"(it's best if you know exact amount)
2. 1 mashed banana
3. 2 Times more milk than amount of "beer yeast".
mix it in a bottle and close it with a lid.
Drink after 9 hours, and the terrible taste of the beer yeast is gone.
Which means it tastes banana after those 9 hours.
userOzer, that sounds truly horrible, sorry. Is it supposed to be something that tastes good, or something that is good for you?
Grilled sandwiches are pretty easy to make, cattfinated...do you like that sort of stuff? I like ham and cheese with thinly sliced tomato and sprouts. Directions are easy: Put lunchmeat and cheese of choice on bread, top with tomato and bread. Try to use meat and cheese that aren't overly processed, they're healthier. Melt 1 teaspoon of butter in a skillet/pan over medium heat, use a fork to spread as it melts. Put the sandwich in, cook till toasted on first side, using a fork or spatula to lift the corner and check. Put a small amount of butter on the top before flipping it (it will melt after flipping over) and toast to desired toastiness (?).
If you have fruit or salad on the side, it's a pretty complete meal.
I've also made this with NO butter, especially if making a sandwich with focaccia or rolled thin bread. In those cases, I would use a lower heat and put a heavy pan on TOP of the sandwich to squash it flat while cooking.
I posted this mainly because you can have a lot of fun experimenting with different fillings. Try getting a handout menu from a fancy sandwich shop if you're stuck for ideas, maybe?
Those are really basic, are you looking for more complicated recipes? I could rattle off a few, but don't know how complex you want them.
Yes it sounds terrible to you. Sorry I forgot to mention leave it in the fridge for 9 hours.(needs good preparation)
Well, it's the only kind of organized way I eat food. It contains all the B vitamin complex. Them beeing vitamins which don't stay in the bloodstream for more than half a day. Called 'water solluble'.
Gee, I'm sorry...That didn't come out the way I meant it. :oops:
So does it taste good?
Yes, after 9 hours, (maybe even less) it tastes banana.
I tried a few times to mix it and drink right away, but the taste of the beer yeast, was not gone, and it was a bit difficult to drink.
I leave it in fridge after 11 o'clock evening, and drink it 8 o'clock morning.
I'm not sure how much alcohol is in it, but I could go and buy a microscope (always wanted one). But I don't know how to look for it, or what to look for.
Maybe it would be easier to let a business analyze the chemistry of "banana mash fermented drink".
Trench Meat Pudding
Ingredients
½ lb Steak
2 oz Shredded Suet
Salt and Pepper to taste
2 cups Oatmeal
2 small Peeled Onions (if available)
Cold water
Method
Chop the steak and the onion finely and mix with the suet and the oatmeal. Season to taste with the salt and pepper and then mix into thick dough with cold water. Grease a pudding basin and fill it to three quarters full. Cover with grease-proof paper. Tie down securely and steam for 3 ½ hours. Ideal served with mashed spuds and gravy.
I think that Trench Meat Pudding sounds facinating, but i think if I served it up to the family there could be a mutiny!
I have always found that a very simple to cook meal is a roast. You just need to take care with hot spitting, sizzling fat and hot ovens. Fan-forced ovens are great to use but rather hot when opened.
You just need to cut the vegetables into chunks and throw then into the roasting, pan, with the meat if there is room. Potatoes and pumpkin don't really need to be peeled, just washed, and pumpkin peel can be eaten or set aside. Sweet potatoes and onions need peeling, though. They are very easy to grow where I live.
The formula for the meat that I follow is; roast at a high heat for 20 minutes, then turm the heat down to moderate, and roast for 25 minutes per 500 grams of meat. So for a 2kg hunk of meat that's 20 mins on high and 1 hour and 40 mins on moderate or lower depending on the individual oven. If you roast a chicken there is no carving to do. Vegetables only need about half an hour to cook.
I make the gravy using the pan juices. Remove the cooked meat. Pour off excess grease from pan juices, sprinkle gravy mix or flour onto the pan, mix till a paste, pour over strained water that vegetables such as peas or cabbage or carrots have been cooked in, set aside vegetables, pour water into paste, mix, pour liquid back into saucepan that had the cooked vegetables in it, cook and stir the gravy till thick.