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| Topic: raise your hand if you can cook | |
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I cook. I'm no chef, but I make an excellent Beef Stroganoff, and of course chili. Other than that, I can do pretty well cooking for myself and others without having to resort to opening cans.
Made my first ever quiche Christmas Morning. it was Yummy! 
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ah man the prep work is the best part I'm liable to chop a finger off... clumpsy people do not like prep work haha! |
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Oh hell, I will muddy........
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Mexican, Italian, American...you name it. My boyfriend has gained 20 pounds since I met him. Time to learn how to cook "low fat" now!!!
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lol low fat cooking doesnt taste good!
My friend is teaching me how to make traditional mexican dishes. so far I know how to make 2 types of enchiladas, beans, and pasole! |
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nice
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lol low fat cooking doesnt taste good! My friend is teaching me how to make traditional mexican dishes. so far I know how to make 2 types of enchiladas, beans, and pasole! that's great!!! I love Pasole. So do my girls. Well, they better since they're Mexican anyway!! LOL! I'm just introducing them to the other parts they are...like the Italian. I love to cook, but even better, love to see people enjoy WHAT I cook!! |
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i made chicken marsala once, turned out awesome. That was 2 years ago I made that with one of my ex's for valentines day.
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my ems coworkers are my guiny pigs!!! hahahah.... they tell me truth if they liked something or not
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<----- Hand up high too! Most everyone in my neighborhood wants to know what time is dinner!
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I can bake.........my cooking is just so-so........
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Edited by
uk1971
on
Mon 01/07/08 12:19 PM
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<<<<<<<<<<Likes to dabble a little.
Especially in Indian dishes. 
Chicken Tikka Masala "This is an easy recipe for Chicken Tikka Masala - Chicken marinated in yogurt and spices and then served in a tomato cream sauce. Serve with rice or warm pita bread." PREP TIME 30 Min COOK TIME 50 Min READY IN 2 Hrs 20 Min SERVINGS & SCALING Original recipe yield: 4 servings INGREDIENTS 1 cup yogurt 1 tablespoon lemon juice 2 teaspoons ground cumin 1 teaspoon ground cinnamon 2 teaspoons cayenne pepper 2 teaspoons freshly ground black pepper 1 tablespoon minced fresh ginger 4 teaspoons salt, or to taste 3 boneless skinless chicken breasts, cut into bite-size pieces 4 long skewers 1 tablespoon butter 1 clove garlic, minced 1 jalapeno pepper, finely chopped 2 teaspoons ground cumin 2 teaspoons paprika 3 teaspoons salt, or to taste 1 (8 ounce) can tomato sauce 1 cup heavy cream 1/4 cup chopped fresh cilantro DIRECTIONS In a large bowl, combine yogurt, lemon juice, 2 teaspoons cumin, cinnamon, cayenne, black pepper, ginger, and 4 teaspoons salt. Stir in chicken, cover, and refrigerate for 1 hour. Preheat a grill for high heat. Lightly oil the grill grate. Thread chicken onto skewers, and discard marinade. Grill until juices run clear, about 5 minutes on each side. Melt butter in a large heavy skillet over medium heat. Saute garlic and jalapeno for 1 minute. Season with 2 teaspoons cumin, paprika, and 3 teaspoons salt. Stir in tomato sauce and cream. Simmer on low heat until sauce thickens, about 20 minutes. Add grilled chicken, and simmer for 10 minutes. Transfer to a serving platter, and garnish with fresh cilantro. Note The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cook time, etc., the actual amount of the marinade consumed will vary. Bon Apetit. 
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hand high in the air.....did a chicken parmisan(can't spell for ****) and linguini with a meat sauce at the station yesterday. I CAN cook (and very well actually) but I really don't like to .. you spend all day to cook some really great dish and it's eaten in 30 minutes (if you're LUCKY to have them take that long) and then there's the dishes... *sigh* 
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my roommate went to the cordon blu in austin and got his degree but he doesn't use it. i thought about going but he said i do a damn good job on my own and that some of my recipes they would never think of..... so you're gonna share all the 'rare recipes' with us eh? 
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my roommate went to the cordon blu in austin and got his degree but he doesn't use it. i thought about going but he said i do a damn good job on my own and that some of my recipes they would never think of..... so you're gonna share all the 'rare recipes' with us eh?
i did a few down in the recipe forums but i have a butt load more. |
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I can cook, when the mood is upon me
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Loves to cook
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I love to cook when I have someone to feed.
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I'm a great cook
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Hand in air, how about some shrimp alfredo with portabella mushrooms, or Toltott Kaposzta?
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