Post your recipe thread............

[Grit Kid Banished Badge Holder Find all posts View Profile Close Grit Kid]

Thought I'd start a thread for the ladies. We need more ladies on the forum!!!!

[Mitch Administrator Find all posts View Profile Close Mitch]

Put cereal in a bowl then add milk

[DaWizard]

I think what he is saying is that men can't cook!

Those who have had my mushrooms and rib eye, or my sweet chili would disagree.

[Michael M Senior Member Find all posts View Profile Close Michael M]

HOW TO PREPARE TOFU

1. Throw it in the trash

2. Grill some meat

[Fixitphil Senior Member Find all posts View Profile Close Fixitphil]

"Omelettes In A Bag"
This is a great recipe for a Model A gathering in the outdoors. We did this a lot at our ranch in Mariposa, CA.
We did this in a large alum. pot over a propane burner.
Be sure to use 1 qt. "Freezer" ziplock bags, as they won't burst. Mark the names with a Sharpie of the person making the bag so you can identify which is yours.
Phil

READY IN: 18mins	SERVES: 1
UNITS: US

INGREDIENTSNutrition

• 2eggs
• ¹⁄₄cup ham
• ¹⁄₄cup cheese
• 1dash salt
• 1dash pepper
• ¹⁄₈cup onion, chopped

DIRECTIONS

1. Fill a pan half full with water, the size of pan will vary depending on number of omelets being made(a 3 quart pan can cook up to 3 omlets).
2. Start to bring water to a boil while doing the following directions.
3. Put two eggs into a quart size ziplock bag.
4. Mush eggs while they are in the bag.
5. Add any ingredients you desire, examples listed above(but you can be creative and add anything you like).
6. Press out air and seal bag.
7. Place closed bag(s) in boiling water. Boil for 13 minutes. Carefully remove bag(s) from boiling water.
8. Open bag and slide omelet onto a plate.
9. Eat and enjoy.

[Tom Wesenberg Senior Member Find all posts View Profile Close Tom Wesenberg]

OK, at the risk of giving up my dream of coast to coast salad bars, and making millions, I'll disclose my secret recipe. I invented this about 6 months ago, and the few people I told it to refuse to try it. You'll never know what a great tasting salad it is if you don't try it. This will make a salad for 2 or a meal for a single guy, like me.

Tear up a big handful of spinach leaves in a large salad dish.
Stir 2 eggs in a Nordic ware microwave egg cooker, then microwave for 99 seconds.
Break up 8 to 10 soda crackers and spread them on the spinach.
Add the chopped up eggs and mix in 2 or 3 scoops of vanilla ice cream.

Warning..........this is so good, you'll want another one as soon as you finish the first bowl.

[Mitch]

Tom that looks like a winner

[Grit Kid Banished Badge Holder Find all posts View Profile Close Grit Kid]

Well, so far I have cereal and milk, omelets in a bag and a salad.................but no babes!!!!!!!!!

How about a sewing, knitting and quilting thread? Or maybe a Model A mechanic in high heals thread!!!!!

[Tom Wesenberg Senior Member Find all posts View Profile Close Tom Wesenberg]

Tom that looks like a winner

It really is. About 6 months ago I decided to make some kind of salad, and I haven't bought salad dressing for many years, so I thought ice cream is the only thing I had to juice it up a bit. I didn't have any croutons, so I decided to use soda crackers. It worked out perfectly.

[BILL WILLIAMSON RIP Dad"Permanent Member" Find all posts View Profile Close BILL WILLIAMSON]

Men, including me, cook also--But I DON'T need or use RECIPES!

[BudP Senior Member Find all posts View Profile Close BudP]

HOW TO PREPARE BRATWURST:

1 Large Onion (sliced)
2 Cans of Beer (12 oz each)
1 Stick of Butter (1/4 lb.)
12 Bratwurst [fresh, thawed, or pre-cooked (grey)]

Combine sliced onion, beer and butter in a pot.
Cook until onions soften
Add brats and cook until grey (if pre-cooked they are already grey and you are just warming the meat)
When grey (warmed), remove and place on grill over wood and charcoal
When skins turn golden and start to split, place back into warm beer mixture.
Toast buns
Have condiments available-hot sauerkraut, diced onions, brown mustard, ketchup, cold beer
Each person serves him/herself using tongs to grab a brat, place into a toasted bun, and decorate with toppings as desired.

Have been making brats this way for 50 years, taught to me by a Wisconsin sausage maker.

Usinger's Sausage out of Milwaukee makes a great bratwurst.

[Mitch Administrator Find all posts View Profile Close Mitch]

This is a GREAT recipe that you must try. I got this from my daughter who is an outstanding cook!


She has her own cooking BLOG
http://www.wittyinthecity.com/


Man-Pleasing Chicken





I have never gotten so many compliments before, let alone for a piece of chicken. David suggested calling this chicken, “So Good it Can’t Be Described, Explosion on Your Taste Buds Chicken.” Exactly. I have never encountered a dish that is so basic and simple to put together yet creates such a big pay off. This chicken, quite simply, is one of the most savory things I’ve ever eaten. If you are the busiest person on the planet and don’t have much cooking experience, but you have to prepare a meal to woo the love of your life, cook this chicken!



To make this chicken, which you should absolutely do immediately, preheat your oven to 450º F. Then, mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice/rice wine vinegar.



Put 1.5 pounds of boneless, skinless chicken thighs into a foil-lined or disposable oven-proof, 8×8 inch baking dish. Six thighs came in my package, which made enough to serve 3 people. Then, salt and pepper the thighs. Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.



Put the chicken thighs into the oven, and let them bake for 40 minutes or until a meat thermometer reads 165ºF. Baste the tops of the chicken with the sauce half way through. I find that a meat thermometer is essential in cooking because it allows me to check for doneness without cutting into the meat and losing its precious juices. Let the chicken rest for 5 minutes before serving. Plate the chicken, whisk the sauce that remains in the baking dish, and then spoon the extra sauce over the top. Sprinkle over some fresh rosemary. If there is ever a time to use fresh herbs, THIS IS IT! The flavors are just so good together. Enjoy the savory goodness of this meal!

I adapted this recipe from “The I <3 Trader Joe’s Cookbook” by Cherie Mercer Twohy. Thanks, Jenna!

Shopping list:

• Chicken thighs- 1 package
• Dijon mustard- 1/2 cup
• Maple syrup- 1/4 cup
• Rice/rice wine vinegar- 1 tablespoon
• Fresh rosemary
• Salt and pepper