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+-- Forum: Special Interest (/forumdisplay.php?fid=53)
+--- Forum: Cooking (/forumdisplay.php?fid=33)
+--- Thread: Need easy recipes (/showthread.php?tid=2445)
Need easy recipes - Catffienated - 11-27-2005 07:35 AM
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!
- Gareth - 11-27-2005 03:34 PM
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
- Stella - 11-27-2005 05:12 PM
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
- fozziebear - 11-27-2005 08:05 PM
An easy way to avoid burining the pan: scramble the eggs in a microwave, it makes washing up so much easier!
- Catffienated - 11-27-2005 10:17 PM
Thank you!
- Chris - 11-28-2005 08:19 PM
One of my favourite meals here at University has to one of the simplest to make: Jacket Potato, Baked Beans And Cheese.
1. Heat oven to 180 degrees.
2. Put in potato for about 1.5 hrs.
3. Put baked beans into saucepan on hob for 5 mins.
(or 3. Put baked beans into microwave for 2-3 mins).
4. Grate as much cheese as you like.
5. Put jacket potato on a plate, cut in half then put baked beans on top followed by cheese.
6. Enjoy.
Delicious.
- Stella - 11-28-2005 08:55 PM
Can't go wrong with that, Chris!
- Chris - 11-29-2005 12:54 AM
Well actually Stella you can!
I know someone who did everything perfect for the recipe above except one thing. They took the potato out of the oven and wondered why it hadn't cooked.
They'd forgotten to set the oven!!!
:grin:
- Stella - 11-29-2005 10:42 AM
:grin:
- M - 11-30-2005 04:32 AM
Tuna casserole
find a suitable bowl or ceramic food container big enough for about four servings of pasta. It must be able to go into a heated oven. Fill the container half full of dry pasta of your choice. Boil a large pot of water and add a few shakes of salt. When the water is boiling with bubbles add the pasta. Cook the pasta until tender or whatever the package says.
Put butter or margarine around the inside edges of the container. If you forget this step it is no problem.
When the pasta is cooked drain out the water or drain it into a strainer in the sink. Think about this carefully first so you do not burn yourself. You want the pasta in the strainer or pot and the water in the sink.
Heat the oven on bake to 350F or whatever is equivalent.
Put the cooked pasta into your container. Add one can of cream of something soup (such as mushroom, broccoli, asparagas). Mix. Add up to one half can of water if you like your pasta very saucy. Add one can of tuna (drained first) Some other things to add: canned mushrooms (drain first), frozen peas, cooked carrots, chopped tomato.
Put on a lid and put into the oven for about 20-30 minutes until it is bubbling.
- Chris - 12-02-2005 01:36 AM
Just remembered how to cook another easy meal:
1. Buy a ready-made pizza.
2. Turn on oven.
3. Put pizza into hot oven.
4. Wait until cooked, then eat.
Although I better warn you this is a very complicated meal to make as demonstrated by one of my housemates. He forgot that he had put the pizza in the oven, and he ended up with a new topping - charcoal!!
:grin:
- M - 12-02-2005 11:05 PM
1. Buy a ready-made pizza.
2. Turn on oven.
3. Put pizza into hot oven.
4. Wait until cooked, then eat.
I always add in three extra steps.
3a. set timer 3b. press timer start 3c. listen for timer to go off
If I fail in these steps, step 5 will enact 5. listen to smoke detector
- Chris - 12-02-2005 11:36 PM
:grin:
- Catffienated - 12-03-2005 05:44 AM
I burnt my stomach making frozen pizza before....lol!
- M - 12-06-2005 08:52 PM
" burnt my stomach making frozen pizza before....lol!"
You should use a pan to bake the pizza, not your stomach. Then put it on a plate when it is done.
I sometimes burn my mouth eating pizza.
full vitamin B complex for nothing - user0zer - 12-06-2005 10:56 PM
"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.
- SassafrasTea - 12-14-2005 02:51 AM
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.
- user0zer - 12-18-2005 12:19 PM
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'.
- SassafrasTea - 12-18-2005 02:44 PM
Gee, I'm sorry...That didn't come out the way I meant it. :oops:
So does it taste good?
- user0zer - 12-22-2005 11:36 PM
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.
- M - 12-24-2005 04:45 AM
How much alcohol content is in the banana mash fermented drink?
Beans and franks: one can of beans. cut up two frankfurters (hot dogs). Heat together by your favourite method. Eat
Lentils: use red (really orange colour) or yellow lentils about 250 g (1 cup?) Wash well and drain.
Cut out one onion into small pieces. Fry in olive oil with smashed garlic and smashed ginger root. Add 1 tsp tumeric. Add lentils. Fry abit. Then add 2 cups of hot water. Let boil then turn down the heat and simmer until the lentils are tender. It will look like porridge. Add salt to taste. You can add garam masala spice to taste too. Serve with rice or flat bread. Sometimes I like grated cheddar cheese on top. Very cheap, very nutritious.
Oatmeal porridge. use the kind that needs to be cooked, not instant. boil 3 cups of water and 1 tsp of salt in a pot. Add 1 cup of rolled oats. Let boil then immediately turn down the heat and simmer on med-low until cooked (5-10 minutes) Eat with canned fruit, jam, brown sugar, syrup, molasses and milk or whatever you like. Leftovers can be put into covering dish and into fridge. I make enough for several morning. To reheat just mash it up with some water and microwave or cook in a pot. It is good and much less expensive than all those boxed cereals that have "corn syrup" added to make children addicted to them.
- user0zer - 12-25-2005 09:49 AM
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".
- Reyima - 12-25-2005 06:00 PM
Here's a simple recipe for some snacks, good for the holidays! :grin:
Stuffed egg
Description: Easy recipe, in fact, i learned to make it when i was 10, so..
Neccessities for 4 people
12 eggs (if you're hungry, this'll give people 3 servings)
Ketchup
Mayonaise (or whatever, optional)
Mustard (optional)
Pepper or salt.
small bowl
knife
pan with water (for boiling)
teaspoon or something similar
dish
Preparation
1: boil the eggs, make sure they're hard-boiled, you'll want the yoak (or whatever the yellow stuff is called) to be hard.
2: peel the eggs, you won't need the shell.
3: Slice the eggs in half, you'll want to cut them from top to bottom.
4: Take a teaspoon, or something of that size to spoon out the yellow yoak, and put it in the bowl.
5: Add either ketchup, mustard or mayonaise to the bowl. (feel free to experiment, i mixed ketchup and mayo)
6: Mix it up, when you're done, use the spoon to put the mixture in the egg halves.
7: After you finish, use either salt or pepper to season the eggs.
8: (optional) If you like to add something that might taste good, feel free to experiment.
And voila, you have some stuffed eggs. Mind you, this recipe is old, and i may have forgotten something or made a mistake here or there, i'll probably make it sometime soon. Either way, eat well.
- Ryuujin - 01-04-2006 10:19 PM
I tend to rely on either off the shelf junk, or dried goods, and then add to them. Some of my regular ones tend to be:
Pasta, Tuna and Mayo:
Er, like it says:
- Tuna (Canned)
- Pasta (I prefer Tubes or Macarones)
- Dab of Chopped Seasoned Garlic or Garlic Puree*
- Herbs added to water with the Pasta helps.
+ Sweetcorn can be thrown in too but not required.
Throw pasta in a pan, and bring to boil, then simmer til soft (I preboil the water in a kettle, and then simmer for 15 minutes because I'm THAT lazy). Drain tuna, stick in a bowl, throw in the garlic, herbs, and then dollop on some Mayo, mix it up, and you're done. Canned sweetcorn you just need to put into a sieve, wash thru and drain, and it's ready to use normally.
Pasta/Rice Salad:
- A tomato "base" sauce. Stuff you get in jars, NOT tomato puree or ketchup.
- Tuna
- Garlic or Seasoned Galric
- Herbs (Oregano I like, or Provincial Herbs**)
- Small amount of fine chopped onion
+ Goes with Rice or Cous-Cous best
+ Can add kidney beans, Sweetcorn, Peppers if available
+ Easily make a larger amount and use over a couple of days either hot or cold.
Rice is prepared much like the Pasta in the last example except it works best to boil off the water, not drain it manually with a sieve. Again, just put the tuna in a bowl, add what you want like the Tuna/Pasta example, and dollop on the tomato, mix it up, and throw it on the rice when it's ready. If you're makign a large amount, put the rice/tomato in a larger bowl for easy stirring.
Cous-Cous is even easier to use than rice, just put some in a small bowl, boil a kettle, and adds small amounts of boiling water, and stir, repeat until it's nice and soft. (Careful not to swamp the cous cous)
Other easy things, are like taking things like "ready in 5 minutes" stuff, and adding to them. Such as 3 Cheeses Spaghetti (dried), and then adding some Mushroom, Herbs and Ham to it, or taking a pizza or plain cheese pizza and adding your favourite ingrediants.
Also many sauce based food - Curry, Bolognese etc are actually very painless to prepare and look more daunting than they are.
Most basiclly consist of:
- Chop and simmer some onions with oil until they are transparent(ish)
- Chop and cook meat until it's looking pretty well sealed all over (pink for red meats, whitish for pork or chicken), throw in some garlic around now.
- Throw in the jarred sauce, mix it in, stir for a bit, turn the heat down to simmer until it looks thick enough for your taste. And you're done, can serve immediatly or leave to stand (I think it tastes better if given time to stand)
Plus they usually make enough for several people, or for one person over several days (freeze what you don't need).
Hope some of that advice helps =) (coming from the worlds laziest Aspie cook)
*I've only ever seen this in Spain (ie. here), basiclly it's garlic that's been \"pickled\" in either seasoning, or olive oil, it has a nice sharp taste but none of that garlicy burning sense of plain uncooked garlic. Chopped up finely it's crunchy and adds to it.
** Again, seems to be local to Spain
- Stella - 01-04-2006 11:21 PM
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.
- Liorda - 01-13-2006 07:55 PM
Stella Wrote:
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.
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.
Sorry but that is Ugggg... gross.
- Ryuujin - 01-15-2006 03:20 AM
Yeah, uh, I'll eat most things - from bean sprouts to brussel sprouts, but suet is the one thing that I find utterly inedible :oops:, still others may like it...
- Peter - 01-15-2006 09:47 PM
Sounds yummy to me! :smile:
- Lili Marlene - 04-25-2006 12:24 PM
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.
- Katness - 09-04-2006 03:57 PM
Roasts are great. I especially love Kangaroo roasts.