What are some great recipes that everyone should know how to make?

2011/11/b361b_allergy_cooking_3405556534_b507917552

enquiry by andy legume ♥ : What are some outstanding recipe that everyone should cognize how to do ?I’m look for some achiever formula that EVERYONE should knowing how to brand! Whether it be a body pupil, or a preparation serviceman acquisition thing new for the former clip …Anything would be appreciated! (Keep a fund in head – do not brand us bargain strength items)Please do not submit formula that contain bottom-dweller or porc – severe allergy in the household.Thanks! Best Answer: Answer by Tom


I advisement everyone should knowing how to joint a poulet. Chickens are economical and they tin be seasoned a centred different fashion. Roast volaille taste achiever too and the leftover tin be used for quesadillas or saladsIngredients1 unit volaille, about lb rank giblet removed, rinsed, patted dry4 tablespoonful unsalted stick, softened3 / 4 spoon coarse saltfreshly land pepper to tasteMethodHeat broiler to 450 degreesRub the poulet interior and putout with stick. Sprinkle interior and putout with ethanoate and pepper.Place volaille on a barbecue in a barbecuing cookware. Put volaille in broiler. Reduce energy to 350thCook until juice tally innocence when lap is pierced with barong and warmth publication 170 grade on a wink publication thermometer hr, about former Allow volaille to sit 10 Min before slip into serving size.VariationsFirst Lemon Chicken. Prick all maiden with an unit citrus a fork, spot in pit of poulet before barbecuing.Second Herb-roasted poulet. Place fresh herb, such as thyme, basil, parsley, and / or marjoram inside pit.Third Garlic-Roasted Chicken. Place unit peeled ail cloves inside pit.4th Red Velvet Chicken. Sprinkle poulet lightly with pimiento or chili pulverization.5th Tarragon Roasted Chicken. Fill pit with estragon 3 peeled and bottleful shallot and 1 / 2 clump fresh.

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4 Responses to “What are some great recipes that everyone should know how to make?”

  1. CheddarCheese says:

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    Easy Chicken and Dumplings

    2 tablespoons butter
    1 large yellow onion, chopped
    2 cloves garlic, minced
    1 pound boneless chicken thighs or breasts
    1 cup low-sodium chicken broth
    1 (10 ounce) package frozen mixed vegetables
    1/2 teaspoon dried sage
    1/2 teaspoon dried thyme
    1 1/2 cups self-rising flour
    3 tablespoons chopped fresh parsley
    3 tablespoons shortening
    2/3 cup buttermilk or regular milk

    Melt butter in a large saucepan or pot over medium heat. Saute onion and garlic for 5 minutes, then stir in chicken and saute until browned, about 7 to 10 minutes. Stir in broth, vegetables, sage and thyme; mix all together and let simmer over medium heat while preparing the dumplings.
    In a medium bowl, mix flour and parsley together. Add shortening and stir mixture into a coarse, mealy dough. Stir in buttermilk, a little bit at a time, until dough holds together and is soft but firm. (If needed, add up to 2 tablespoons more buttermilk).
    Bring chicken mixture to a boil over medium high heat and drop round spoonfuls of dumpling mixture on top (do not let dumplings touch each other). Reduce heat to low, cover pot and let simmer for 10 to 12 minutes.

    ===========================

    Chicken Noodle Soup

    1 (2 to 3 pound) stewing chicken
    2 1/2 quarts water
    3 teaspoons salt
    2 teaspoons chicken bouillon granules
    1/2 medium onion, chopped
    1/8 teaspoon pepper
    1/4 teaspoon dried marjoram
    1/4 teaspoon dried thyme
    1 bay leaf
    1 cup diced carrots
    1 cup diced celery
    1 1/2 cups uncooked fine noodles

    In a large soup kettle, place chicken and all ingredients except noodles. Cover and bring to a boil; skim broth. Reduce heat; cover and simmer 1-1/2 hours or until chicken is tender. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks. Skim fat from broth; bring to a boil. Add noodles; cook until noodles are done. Return chicken to kettle; adjust seasonings to taste. Remove bay leaf before serving.

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    Beef Stew

    2 1/2 pounds beef stew meat, diced into 1 inch pieces
    1 (28 ounce) can stewed tomatoes, with juice
    1 cup chopped celery
    4 carrots, sliced
    3 potatoes, cubed
    3 onions, chopped
    3 1/2 tablespoons tapioca
    2 cubes beef bouillon
    1/8 teaspoon dried thyme
    1/8 teaspoon dried rosemary
    1/8 teaspoon dried marjoram
    1/4 cup red wine
    2 cups water
    1 (10 ounce) package frozen green peas, thawed

    Preheat the oven to 250 degrees F (120 degrees C).
    Place beef, tomatoes, celery, carrots, potatoes, onions, and tapioca into a Dutch oven. Season with beef bouillon, thyme, rosemary, and marjoram, and stir in red wine and water. Place the lid on the Dutch oven.
    Bake for 5 to 6 hours in the preheated oven. Add peas during last half hour of cooking.

    =================================

  2. Bettina N says:

    Pancakes ^_^ It’s good plus its easy to make

    There are many variations to the pancake recipe, but I bet you have the ingredients to make a decent pancake in your kitchen right now. A good basic recipe to start you on your way to making pancakes from scratch is this one:

    * 1 cup flour
    * 1 tablespoon sugar
    * 2 teaspoons baking powder
    * 1/4 teaspoon salt
    * 1 egg, beaten
    * 1 cup milk
    * 2 tablespoons vegetable oil

    1. Mix the flour, sugar, salt and baking powder in a bowl. If you have a whisk, use it, and make sure the ingredients are well mixed otherwise you can use a fork.
    2. In another bowl, beat the egg, then add the milk and oil. Mix until it is thoroughly combined.
    3. Add the wet ingredients to the dry ingredients and whisk them together for about a minute. The mixture should be a bit lumpy.

    Now the cooking
    part. If you have a griddle heat, it up or use a large cast iron skillet. If all else fails, just use the largest frying pan you have and heat it up. How Hot? Generally a medium flame will do. To test whether the pan or griddle is hot enough, just take a drop of water and drop it onto the hot surface, if it dances, you are good to go.

    Now pour about a third of a cup of batter into the pan. This isn’t exact. If you want larger pancakes, pour more. For smaller pancakes pour less batter. It will take about two minutes to cook the first side. You will know when it is done when the bubbles that will form on the top pop. Flip it over and let it cook for a minute more. When the flap jacks, as pancakes are sometimes called, are golden brown, put them on a plate and enjoy. Hope this helps

    –Bettina

  3. squirly says:

    baked beans on toast

    get a tin of baked beans put them in a pot then cook for upto 5 minutes while they are cooking grab a few slices of bread and put them in a toaster when the toast is ready put them on a plate (its your choice to add butter) then cover the toast in the beans and enjoy

  4. So says:

    INGREDIENTS
    4 1/2 ounces bittersweet chocolate, finely chopped
    2 tablespoons (1 ounce) unsalted butter, diced
    2 tablespoons espresso or very strong coffee (I used decaf espresso from a local Starbucks)
    1 cup cold heavy cream
    3 large eggs, separated
    1 tablespoon sugar
    (Optional) Raspberries and extra whipped cream
    METHOD
    1 Whip the cream to soft peaks, then refrigerate.
    2 Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
    3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
    4 When the chocolate has reached the proper temperature, stir in the yolks. Gently stir in about one-third of the whipped cream. Fold in half the whites just until incorporated, then fold in the remaining whites, and finally the remaining whipped cream.
    5 Spoon or pipe the mousse into a serving bowl or individual dishes. If you wish, layer in fresh raspberries and whipped cream. Refrigerate for at least 8 hours. (The mousse can be refrigerated for up to a day.)
    Serves 5-8, depending on the size of the servings.

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