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hermit

Anyone got any good recipes? feel i've cooked everything a thousand times

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chicken fried steak (cutlet)

chicken fried steak (cutlet) with

Rice ( cook it fluffy ) and sweet green peas (little bit of sugar in pan with it).

or

Mashed taters, gravy and del monte blue lake green beans.

crumble saltine crackers mix with some flour,
one egg with some milk ( mix ).

cutlet in liquid, both sides, then into cracker/flour mix both sides.
Drop into hot skillet with some vegie oil already heated.
Not too hot, but a little more than sizzle.
too hot and burn outside before inside done.

leave in till browned or burned, whichever way you like it.

Never would have considered

Never would have considered that, but I'll probably actually try it. mash for me. Christ I need to get out i'm going loopy

Cook? Women cook, Men eat.

Cook? Women cook, Men eat.

Veni, Vidi, Vici.

No woman no fry

No woman no fry

You said it boy.

You said it boy.

Veni, Vidi, Vici.

A quick fix around my house

A quick fix around my house is this:

1 lb. (or more if you want) hamburger meat or mince
1 chopped onion
1 garlic clove
salt
pepper
oil

Fry it all together, I'd brown the onion and garlic a little first. You can add mushrooms if you like. I usually add them if they are in my fridge and needing to be used.

Then add either a bouillon cube, flour and water to make a gravy or add gravy to meat, cook for 5min. and serve with mashed potatoes, fries or pasta.

Duck breast filets - Quick, indulgent, and (fairly) healthy!

Take two duck breast filets.
Score the skin with a very sharp knife. Do not cut into the meat, just through the skin - this takes a little practise (and the sharper the knife the easier it is)
Season to taste - I just use salt and pepper
Heat a non stick frying pan
Preheat the oven to about 180 Degrees (fan)- put a smallish roasting dish in it.
Place the duck breasts, skin side down, into the pan (NO oil!). Do NOT prod and move and mess with them. Just leave them to sizzle for about 6 to 7 minutes. Pour away or spoon out excess fat.
DO NOT PROD THE MEAT!! Leave it ALONE! Any interference will make the end result dryer and/or tougher.
Carefully turn the duck breasts over and seal the non-skin sides for 30 seconds.
Gently put them in the small roasting dish, skin side down.
Pop them in the preheated oven - middle shelf
Roast for 10 minutes. Anything more than that and they'll dry out!
After 10 minutes, take out the roasting dish, turn off the oven, cover the duck breasts with foil and then pop them back in the warm (but no longer hot) oven to rest. Leave the oven slightly open so it stays warm in there, but not hot enough to keep cooking the duck- Resting them is the secret. They will stay moist and become super tender, and lose any excess "pinkness" for those who are on the squeamish side.
After 10 minutes, take out the filets, slice and serve.
Because duck has a lot of flavour and is really juicy when done correctly, I tend to serve it with no more than some quality bread (small rolls or really nice French Baguette if you can get it) and a green salad - no sauce. However, you can use the juices as a base for all sorts of sauces.
It's a really easy and quick, but super luxurious dinner!

Precision is key. Do they do

Precision is key. Do they do duck breasts is morrissons these days? what's the mode? haven't been back to uk for a tad. i'm so hungry reading this i'm sick

Super simple

Chop a boneless chicken breast up into bite sized pieces, slice a zucchini, onion and pepper and stir fry. You can add almost any kind of veggie to this and you can serve it with or without rice or potato. You can also use sausage, boneless chop or any other type of meat that you prefer. This takes longer to peel veggies than it does anything else Smile

Doreen

There's the problem:

I don't think you are supposed to cook anything a thousand times.

Louis D. wrote:
Anyone got any good recipes? feel i've cooked everything a thousand times

Now, I have made twice baked potatoes (yum) and have followed a couple other twice baked recipes. I am a wiz with re-creating leftovers into something else fabulous. But seriously, a thousand times? That stuff has to be awful! Whatever it originally was.

You do need new recipes. Get yourself a crock pot and a "fix it and forget it" book. Put the stuff in the crock during the early morning, pre-caffeine haze. You know, that time of day when you don't remember a thing you do. Get to work, and when it is ready, it is almost like someone else made you a wonderful, home cooked meal. Yum. And plenty of leftovers (which should only be cooked once or twice. Gotta get you out of the habit of cooking everything a thousand times. I don't know how your gut handles it.)

Crock pots are great...

Crock pots are great...

crock pot xmas list maye

crock pot xmas list maybe

tandoori chicken

Most of you already know it's recipe but you don't need a tandoor, you can just make it over your gas stove. Mix chicken pieces, a little bit of all these spices (powdered) according to your taste, cardamom, cinnamon, clove, ginger, garlic, salt, 2 tsp curd, coriander powder and mix them well. Keep aside for 15 minutes and then roast them over your gas stove with a skewer. Roast till done and then no need to go to KFC.

close to my heart

(tandoori) close to my heart

Steak for me thanks.

Steak for me thanks.

Veni, Vidi, Vici.

Meee tooo! go into a

Meee tooo!

go into a resturant and order steak.
Waiter asks me if I want steak sauce,
My reply "is the steak that bad?"

Nothing goes on my steak, period and it better still be bleeding.

Ok, I couldn't stay away

Ok, I couldn't stay away Smile here's my favorite: Spinach meat (called Palak Gosht in Urdu)

You need boiled and drained spinach, meat of any kind, chicken will do but it tastes best with mutton, that too with some bones and joints in there to make it juicier.

Start with some oil, add ginger garlic paste (about a teaspoon in total) fry till golden and add salt, cumin seeds, chopped green chilli or red chilli flakes to taste and meat. Fry over medium heat till the juices are all sealed in, and add a finely chopped onion, stir some more till it goes soft.

If you are using mutton, cook in a pressure cooker (apply the pressure thing once you have fried the meat and onions nicely, here you add some water and close the lid for pressure cooking, give it 25 minutes at least).

Now your meat should be tender, dry up any access sauce/water at high flame, add spinach and 3-4 finely chopped tomatoes. Stir at intervals till the tomatoes are soft and mushy, and you'll see oil separating from the rest of the ingredients.

Now you dish out, dress with finely chopped fresh coriander, and serve with rice or if you can find it, "na'an"

Super delicious!

oDesk Forum Moderator

Always reach for the skies, for even if you fall, you'll still be on the top of the world...

So many recipes

Oh man, don't even get me started on recipes. I'm actually going to go to bed right now, but give me a type of meat, dessert, soup, stew, whatever you're in the mood for and I'll send you one of my recipes tomorrow! Maybe we could all even put our recipes together and make one of those e-books that everyone is going nuts over.

Louis :)

Louis D. wrote:
feel i've cooked everything a thousand times

What is everything? Share some of your recipes. I think you once said you mainly order pizza Smile

breakfest: oatmeal with

breakfest: oatmeal with peanut butter mixed in.

If i can find it.
have a receipe for 'boiled cookies' (choc oatmeal, drop cookie). Sure y'al know of them already.

it's baking choc with oatmeal and you boil them, then drop'em on a flat surface.
Very humidity sensitive tho.
If not just right they look like a melted tootsie roll. Just too soft and guie.

I always eat too many at a time.

Is it this one?

This is the one I Use:

MOM'S BOILED COOKIES

got mine from my mom, now my

got mine from my mom, now my sister has taken over making them for me.

been awhile since had any, have to do somin about that.

can't remember if both peanutbutter and coco was added.