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1.well, I make a mean sandwich and I follow recipes really well.
2.I make super awesome spaghetti. Granted, it's not quite from scratch, but I'm working up to that. I start by browning some hamburger with some onions. Then, when the hamburger is mostly cooked, I add some sauce from a jar [Neuman's Own, perferably], and add a little salt [I measure it in my hand]. Then I add some red, orange, and yellow bell peppers. I let that simmer a bit, then I add some fresh garlic. I let that simmer while the noodles are boiling. I cook it until the onions are soft, but the peppers are still crunchy. I don't like to let the peppers cook too long with the meat, so you still get the distinct flavors, and the peppers make the sauce a little sweet.
3.Chicken Pot Pie 10 oz peas and carrots 1/3 cup butter 1/3 cup flour 1/3 cup chopped onion 1/2 tsp salt 1/4 tsp pepper 1/2 tsp rosemary 1 3/4 cups chicken broth 2/3 cups milk 2.5-3 cups cut up cooked chicken Pastry for 9 inch 2 crust pie (you can adjust seasonings to taste) Heat butter in saucepan lover low heatuntil melted. Stir in flour, onion, salt, pepper and rosemary. Cook, stirring constantly, until misture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and vegetables. Pour into pastry, place top pastry. Bake in 425* oven until golden brown, about 35 minutes.
4.Oh, jeez - where to start? I make this dish called taco bake, and the recipe is really long. Email me and I'll give it to you. acornotravez at hotm@il dot calm.
5.I'm having a dinner party! Want to come over for supper? Here's what we'll have: A small entrée of Insalata caprese. Fettuccine with old-style tomato sauce, flavoured with garlic, spices and black olives. Chicken sauté in white wine and herb light sauce, with a side of vegetable medley. For dessert, red fruit cheesecake. To drink, my famous and well-loved Midnight cocktail and an assortment of soft drinks. (Of course, everything in small portions! Would you prefer some traditional Japanese?)
6.As mentioned, my roast veg and goats cheese lasagna. Own recipe, and never had an unsatisfied customer.
7.Chocolate Lumpies (No bake cookies) or Stir Fry.
8.marinated tuna with cous cous and salad and apple crumble
9.I cook lots of nice things. The best thing I make is lentil soup, but there's no way I'm giving that recipe away!
10.um, steak on the grill. 1. turn on grill, light, let it warm up the thing so that it can be scraped. 2. place steaks gentley on grill. watch the fire cuz it is cool. 3. flip them. watch fire dance. 4. take them off. 5. eat.
11.Mushroom gravy - I've sent you the recipe. ;-)
12.Moussaka - Bolognese sauce with layers of potato. You have to make your own bolognese sauce not cheat and use a jar. It tastes lovely and it's a piece of piss to make.
13.pasta lol.. either: creme of mushroom soup (1/2 can of milk added in a sauce pan with the soup to thicken it) add a little bit of mozzerella cheeze to thicken and cheddar for taste.. make sure thoruoghly cooked add curry spices.. and then put over pasta..
14.I don't cook. When I did, hmmmmm... well, most recently it was my homemade tomato soup I can't talk you through it, I can't talk anyone through it, I've tried. It just never turns out right. I used to do a wicked cheese cake, too.
15.breaded and pan-fried chicken breast with baby red garlic and parsley potatoes and some sort of bright green vegetable with lemon and seasonings
16.Skillet things featuring eggs and various other things. basically a cross between scrambled eggs and an omelette.
17.I make a mean Lemon Drizzle Cake, but I mostly follow the recipie. I think it's my interpretation of measurements that does it! Main course wise, the most reliable thing I can muster is Chicken and bacon pasta. Cook pasta, cook bacon, snip bacon into little bits, pour tin of campbells chicken soup into pasta, add bacon. Taadaa (See why laurence cooks?) Bizarrely though, I can cook rice to perfection.
18.I am okay at cooking, I do a good roast anything really, my spag bog is fab (not that I can eat it any more), a good breakfast although it's just not the same without potato scone, beans and toast :(
19.1. sautee some onions in butter or olive oil. 2. add some chopped mushrooms. 3. Add some pureed (frozen) pumpkin and 1-2 cups of vegetable or chicken broth. 4. add a tablespoon of madras curry powder, a pinch each of cinnamon and ginger powder, and cayenne pepper, tobasco, or thai garlic chili pepper sauce to taste. 5. (add cubed tofu, but this is optional). 6. Add a cup of milk 7. and a half cup of coconut milk (also optional). 8. simmer. 9. add sea salt to taste. 10. serve with rosemary olive oil bread and a dry white wine.
20.I can cook anything. I am a soux chef...well I used to be anyway.
21.I'm pretty good at cream sauces, like alfredo. But they're so delicious and so fattening, you're better off not knowing how to make it.
22.1 part Lime Juice, 1 part Triplesec, 1 part Vodka. - Kamikaze!
23.I make all sorts of good stuff. Right now Benito's all about my cornbread. I make it like normal and then add a can of drained beans, half a can of drained corn, a drained can of tomatoes, and some chili powder and sugar to it. Mexcellent!
24.Yeah, macaroni and cheese. My husband's the cook around here.
25.I'm actually good at more than one thing, but my best is still a secret. ;-)
26.i make kick-ass spaghetti sauce, damn good omelets, and some pretty good lasagna.
27.You have a lot of questions. My fall-back breakfast recipe is ALWAYS scones. Plain.
28.pasta (usually spaghetti and meatballs), cabbage rolls, sushi.
29.Créme brulée I guess. You get the whipping creme to heat up nicely on the stove, then you pour it back into a bowl, add the sugar, eggs, and vanilla. Then put it back on the stove, stirring till it gets nice and creamy, like custard. (duh) Pour it into a bowl or seperate dishes and let it cool in the fridge for at least a day. The tricky part is the getting the creme to brulée. You've got to coat the top in a thin layer of brown sugar, and use a small torch of some kind to make the sugar melt, but not burn. Very tricky.
30.my vegetarian chili is pretty inconsistently flavored, but relatively consistently good. i do better with chicken basque, though. it's easy, it's awesome. everyone likes it.
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