Tuesday, August 31, 2010

I'm Afraid Of My Own Crockpot

It's called the Cooking 101 Meme

I could use some cooking advice. In fact, I could use a LOT of cooking advice. Would you indulge me? If you've read my blog very long you know that my kitchen disasters are legendary. I have a few culinary questions for you. Please feel free to share recipes!! (and instructions on how to decode them)

1. What is the best dish you can cook?

2. Do I have to beat eggs or can I whip them gently? Sounds so violent to me.
I think I shall whisk my eggs away. Sounds like a romance novel, doesn't it?

3. I am reading a recipe right now for Hearty Beef-n-Cheese Pie from a recipe book I dug out of the cabinet. The instructions read..."Preheat oven to 375 degrees. In large frying pan, brown ground beef, onion and green pepper."
I am already lost. Why must I turn on the oven and put the frying pan in it? And how does one turn beef AND peppers brown at the same time?!
What color should the onion be?

I don't think my answer could be anymore ridiculous than the question.

4. Did you ever cook something for your family that no one enjoyed and you had to throw out?

True story: Once upon a time in a faraway marriage long dead and gone now, I made mashed potatoes that wouldn't even fall off the spoon. And gravy. My husband put a bowl of it outside for the dog to eat. The dog would not eat it.

5. Why do all recipes say "mix sugar, flour and salt?" Don't they cancel out the other?

Anybody who knows anything about the law of averages attractions astrology and/or archaeology should know the answer to this question. Since I don't know anything about any of those things I'll pass. The salt.

6. Why must you add eggs "one at a time" to a mixing bowl? Does anybody really know the answer to this question?

In my opinion this is a total waste of time!!! How absurd. I'm getting irritated with all this cooking nonsense. It makes no sense. Of course, Jamie answered this question with the correct answer for me which I'm trying to ignore because it makes so much sense I'm totally embarrassed now and it means I'll have to do it right the next time and actually cook.

7. Please post the recipe to something you think even I can cook. I am begging you! It is no fun being a afraid of my own crockpot.

Your Hungry Queen

I have discovered through this meme that I really don't want to cook at all. That is the problem. I wish not to cook. Nope. Nada. Don't want to.
But thanks for all the great recipes! I just called for takeout.
It should be here soon.

I'm getting ready to go back to the coast...if Hurricane Earl will allow.
See you tomorrow!


Anonymous said...

2. Do I have to beat eggs or can I whip them gently? Sounds so violent to me.

I prefer to whip. Gently of course :)

Debster said...

If ya don't wanna, ya don't hafta. It's America! :-) And that's why Queens have serfs! (and access to delivery!)

♥Georgie♥ said...

I love to cook and I have many crockpot recipes but i will start out with this one...

Beef Stroganoff
> 2 lbs beef tenderloin steak or sirloin steak ( I use round steak)
> 3 Tbsp. all-purpose flour
> 12 oz. sour cream
> 3 tsp. instant beef bouillon granules
> 3 Tbsp. margarine or butter
> garlic pepper or 1 clove garlic minced
> 1 cup of water
> 1 bag of hot cooked egg noodles
> Partially freeze beef (makes easier to cut). Slice beef across grain into bite size strips. Put beef in Crock Pot with 3 Tbsp. butter and sprinkle with garlic pepper or minced garlic. Cook on high for 4-6 hours until beef is done. Remove beef from Crock Pot and break into bite size chunks. Set aside. Combine sour cream and flour with a fork. Stir bouillon granules and water into sour cream mixture (I use a large shaker cup with a lid to mix). Set aside. Melt 2 Tbsp. butter in large skillet. Add sour cream mixture and a dash of garlic pepper or pepper and cook on low heat. Stir with a wire wisk and continue to stir with whisk until thickens. (Additional water may need to be added if gets too thick.) Add beef chunks and cook and stir 2 minutes more. Remove from heat and serve over hot egg noodles. Serves 4. Yummy!!

now this is not a crockpot recipe BUT it is a yummy app or snack

Buffalo Chicken Dip

2 (8 ounce) packages cream cheese, softened

1 (10 ounce) can chicken, drained (or equivalent rotisserie or freshly-cooked, chopped chicken)
1 cup ranch dressing
3/4 cup red hot sauce(Franks) or your favorite. (not Tabasco)

shredded cheddar cheese, you decide how much
Frito corn chips, scoop, celery
Beat cream cheese, ranch dressing, and red hot sauce.
Fold in shredded chicken.
Spread mixture into pyrex baking bowl sprayed with Pam.
Bake at 350 degrees for 15 minutes.
Add cheddar to top and bake an additional 10-15 min. Serve hot with chips and celery

for the holidays this is my goto dressing/stuffing recipe....

1# sausage (hot, regular or sage)
2 pkgs. (8 oz. ea.) cornbread stuffing ( I try and find Pepperidge Farm but others will do)
2 slices white bread, cubed
1 cup sliced scallions (or onions)
1/2 cup chopped celery
1 cup shredded Cheddar cheese
1-1/2 teaspoon poultry seasoning
1/4 teaspoon black pepper
2 cans chicken broth (approx.14-1/2 oz. each)
3 eggs, slightly beaten

For Topping:
1 Tablespoon fresh chopped parsley (or 1-l/2 teaspoon dried)
1/2 c. shredded Cheddar cheese

Preheat oven to 350 degrees. Crumble and brown sausage and drain. Combine with other ingredients except for topping ingredients..Pour into 3 quart baking dish, sprinkle with parsley and cheese for topping. Bake ucovered for 30-35 minutes.

I have tons more if you need them

Charles Gramlich said...

That reminds me. This will be a crockpot weekend.

Mojo said...

So what was the answer to the one-egg-at-a-time question? I'd be interested in knowing since... well, I've been known to add them 2 at a time.

Hey, I got 2 hands, right? (Well sorta.)

Anonymous said...

sooooo...we shouldn't look for you on The Next Food Network Star???

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