What was the last thing you cooked?

[Outdated]

It technically counts as 'cooking' since I certainly wasn't going to eat them frozen and hard lol, had to cook 'em in the air fryer.

I use a flat sandwich toaster for nuggets, and frozen fish fillets, and schnitzels, and anything else that's flat. It works really well, heats up and cooks fast and very little cleaning to do afterwards, just wipe it down with a bit of paper towel. It does a really good steak too, depending on the cut of the steak.

 

[Yeshuasdaughter]

Last night I cooked up some homemade chili and poured it over baked potatoes. There was a simple green salad on the side. And herbal peach flavored sun tea to drink.

 

[Captain Jigglypuff]

A box of Hamburger Helper. It was the taco rice variety (which I didn’t know existed) and the sauce was good but the rice used wasn’t of the best quality. It felt a bit dry and some of it still remained in clumps even though I followed the instructions and stirred the mixture often and allowed it to simmer for 20 minutes. I get that this was a boxed dinner kit and the rice isn’t going to be gourmet level of quality but even the cheap flavored packages of instant rice have a better texture to them.

 

[Gerald Wilgus]

A box of Hamburger Helper. It was the taco rice variety (which I didn’t know existed) and the sauce was good but the rice used wasn’t of the best quality. It felt a bit dry and some of it still remained in clumps even though I followed the instructions and stirred the mixture often and allowed it to simmer for 20 minutes. I get that this was a boxed dinner kit and the rice isn’t going to be gourmet level of quality but even the cheap flavored packages of instant rice have a better texture to them.

For a box meal I will start out with something like Zatarans Jambalaya, then add Shrimp, Chicken, and Andouille, then at the end season with a little File Gumbo. Interesting - I have Type 2 Diabetes and the rice in that meal I can tolerate without spiking my blood sugar.

 

[velociraptor]

I made butter chicken and naan bread today.

 

[Gerald Wilgus]

Have a bunch of my Garlic Scapes. I am going to make some Garlic Scape Pesto; About 10 scapes, Asiago, Pine Nuts, EVOO.

 

[Neia]

For me, I grilled some chicken thighs last night with some BBQ sauce, grilled some asparagus on the side, and made some yellow rice to go with it all.

What was the last thing you cooked?

Soup... which I let burn and it turned into roast veggies stew.

 

[Yeshuasdaughter]

I use a flat sandwich toaster for nuggets, and frozen fish fillets, and schnitzels, and anything else that's flat. It works really well, heats up and cooks fast and very little cleaning to do afterwards, just wipe it down with a bit of paper towel. It does a really good steak too, depending on the cut of the steak.

View attachment 129422

I do the same, but I use my George Foreman Lean Mean Fat Reducing Grillin Machine. I love saying that product name.

In the 1980s, we watched a lot of boxing . He was one of the greatest.

Plus, the way the product sears the food and the grease drips away, it's the bomb.

Spoiler

 

[Ronald Zeeman]

Eggs easy over few weeks ago, I do not cook.

 

[Judge]

A two-egg Denver Omelet. Sliced Black Forest Ham, green peppers, parsley, salt & pepper.

With a dash of milk for consistency.

 

[Captain Jigglypuff]

I do the same, but I use my George Foreman Lean Mean Fat Reducing Grillin Machine. I love saying that product name.

In the 1980s, we watched a lot of boxing . He was one of the greatest.

Plus, the way the product sears the food and the grease drips away, it's the bomb.

Spoiler

View attachment 131715

I’ve been cooking sausages and burgers on mine. Bacon turns out pretty well as well but since mine is one of the smaller sized grills, I need to cut the strip in half and can only cook two halves at a time.

 

[Yeshuasdaughter]

Up super early, baking, so as not to heat up the house with cooking too many meals during the day. We'll have convenience food ready to go. Typically, every meal is cooked from scratch, so this will be a boon during the heat wave we're having.

I've got a giant, twelve egg, cake pan-sized-quiche baking. I made it with sautéed mixed wild greens and mushrooms, as well as cheddar and goat cheese. It'll feed us lunches and maybe a dinner or two, for a few days.

Meanwhile, the homemade fudge brownies I just baked are cooling on the countertop. I swirled in chocolate frosting and chocolate chips to make it extra fudgy. I baked it my favorite way- overcooked, just for a few minutes so that the edges will be crunchy, and the middle, still super gooey.

 

[Yeshuasdaughter]

Basic pie pan sized quiche recipe:

Pie crust
Four eggs
1 cup milk
1 cup cheese
1tsp salt
2tsp onion powder
2 Tbs parsley flakes

Mix together all ingredients. Pour into pie pan. Bake at 350 for 20 or so minutes, until center is set.

This is just the basic template. You can add anything to it. Veggies, meats, extra cheese, etc- whatever you have in your kitchen that sounds like it'd be tasty.

Quiche is always tastier, with a better texture, if you let it cool completely, and then either reheat the slices or eat it cold.

 

[Mary Terry]

Basic pie pan sized quiche recipe:

Pie crust
Four eggs
1 cup milk
1 cup cheese
1tsp salt
2tsp onion powder
2 Tbs parsley flakes

Mix together all ingredients. Pour into pie pan. Bake at 350 for 20 or so minutes, until center is set.

This is just the basic template. You can add anything to it. Veggies, meats, extra cheese, etc- whatever you have in your kitchen that sounds like it'd be tasty.

Quiche is always tastier, with a better texture, if you let it cool completely, and then either reheat the slices or eat it cold.

I love a good quiche. I put the shredded cheese on the bottom of the pie crust when it is nearly cooled so it can melt and form a barrier against the custard mixture. I don't like soggy bottoms!

 

[Yeshuasdaughter]

I didn't cook any of it. But I did prepare the meal.

My daughter's work lunch for tomorrow:

A salad

2 hardboiled eggs, transformed into 4 devilled eggs

Blueberries

Tomatoes, Mushroom Slices, and Hummus

Kombucha/ Peach Tea/ Apple Juice Mocktail

And, per requiest, one tube of Gogurt.

 

[AuAL]

Pan-fried, sliced pork fillet with caramelised onion in a ginger and mango chutney with shaoxing wine sauce, and stir-fried baby bok choy and capsicum with chilli and fish sauce, and steamed rice.

 

[Mary Terry]

Everyone posts scrumptious menus and foods here. Yesterday I made something every southern American will know about that is gross but addictive:

Rotel and Velveeta Cheese Dip

A block of Velveeta cheese
A can of Rotel tomatoes and chiles
A can of drained and rinsed black beans

Put everything in a small crockpot on high setting, stir it up as it melts, serve it hot with tortilla chips or whatever kind of chips you like. It's a party food - salty, spicy, and addictive. I sometimes add a pound of cooked sausage to it which is even more addictive.

 

[Yeshuasdaughter]

I love a good quiche. I put the shredded cheese on the bottom of the pie crust when it is nearly cooled so it can melt and form a barrier against the custard mixture. I don't like soggy bottoms!

Super Secret Perfect Quiche Crust:

It sounds weird, but I swear this works. And it makes the most flavorful, flaky crust.

Instead of making a pie crust for quiche, get out 4 slices of bread.

I swear this works so stay with me....

Cut the crusts off the four slices of bread. Save the crusts.

Flatten the four slices of bread either by rolling or just pressing between your palms.

Arrange the slices of bread strategically around the bottom of a greased pie pan, tearing them and repositioning, to fill the whole bottom of the pan. You don't have to push them down or anything. As long as the pan's bottom is mostly covered, you're doing it right.

The bread crusts that you reserved are to be built up along the rim of the pie pan Just lazily laying in there. This will be the walls of the crust.

Pour in your fillings, and then your egg mixture.

Bake at 375 for about 20 minutes.

I don't know if I'll go back to regular pie crusts for quiche. This also works for pot pie. It tastes so good, and the crust flakes like real pie crust, but it is so much more flavorful! And easier, and less mess.

 

[Yeshuasdaughter]

Everyone posts scrumptious menus and foods here. Yesterday I made something every southern American will know about that is gross but addictive:

Rotel and Velveeta Cheese Dip

A block of Velveeta cheese
A can of Rotel tomatoes and chiles
A can of drained and rinsed black beans

Put everything in a small crockpot on high setting, stir it up as it melts, serve it hot with tortilla chips or whatever kind of chips you like. It's a party food - salty, spicy, and addictive. I sometimes add a pound of cooked sausage to it which is even more addictive.

I typically buy kitchen staples and make meals from the meat, veggies, and grains. But there are a couple of junk foods that I adore more than anything. One is Cool Whip, another is Vienna Sausages, and the third is Velveeta.

I buy it less than once a year, but truly, I adore Velveeta so much that could eat it by the slice, but it's amazing broiled on top of scalloped potatoes or baked Mac n cheese.

When my daughter was living in a dorm, I used to send her noodles and Velveeta, along with other shelf stable foods. She said she survived college because she would cook up Velveeta mac and cheese. Other students begged her to share.

 

[Mary Terry]

I typically buy kitchen staples and make meals from the meat, veggies, and grains. But there are a couple of junk foods that I adore more than anything. One is Cool Whip, another is Vienna Sausages, and the third is Velveeta.

I buy it less than once a year, but truly, I adore Velveeta so much that could eat it by the slice, but it's amazing broiled on top of scalloped potatoes or baked Mac n cheese.

When my daughter was living in a dorm, I used to send her noodles and Velveeta, along with other shelf stable foods. She said she survived college because she would cook up Velveeta mac and cheese. Other students begged her to share.

That brings back memories! Velveeta mac & cheese was a staple when I was in college. Also, chicken spaghetti made with Rotel, cream of chicken soup and Velveeta. I used to like making cheese toast with a fat slice of Velveeta. It bubbles up and browns in a very satisfying way.