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Date:2011-11-02 21:24

check this out!

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Date:2009-07-23 20:18
Subject:Honey Mustard Chicken

This is one of my favorite recipes, very fast and easy to make and it's always popular. It takes less than 15 minutes, start to end, and it's a one-pan, one bowl dish!

The recipe is here Honey Mustard Chicken.

Enjoy! I hope you like it as much as I do.

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Date:2009-07-06 10:58
Subject:Help with BBQ chicken!

I am making baked barbecue chicken tonight.  I'm baking about 4 pieces (a mixture of breats, thighs, etc.)  At what temp and how long should I bake them?


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Date:2009-01-16 19:13
Subject:Healthy snacks to make with first graders!

All right everyone, I need some creative ideas!  I'm a first grade teacher, and for Catholic Schools Week, each class is to prepare a healthy snack to share with the school.  I was thinking veggie pizz...the kids can spread the dressing/"sauce" and veggies on it.  Ants on a log and trail mix were taken by other classes.  Any good ideas?  I'm looking for something that won't be too difficult and with no actual cooking, except for anything I could prepare ahead of time.  We have many peanut allergies so anything with nuts or peanut butter is out.

Thanks in advance!

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Date:2008-08-07 20:16


The PRACTICALLY PERFECT Chocolate Chip Cookie

Preheat oven to 375 F/ 190 C (170 C).

This recipe makes 40 medium-sized cookies. 

2-1/4 c. flour
1 level tsp baking soda
1 level tsp salt
3/4 c. each white and packed dark brown sugar
2 sticks (1/2 pound) softened sweet butter
1 tsp vanilla extract
2 lg eggs
12-oz package semisweet chocolate chips/400g dark chocolate broken/cut into small pieces

Mix [stand mixer] the flour, baking soda and salt in a bowl and set aside. Use a stand-type electric mixer to mix the two sugars briefly at low speed.
Add the butter in small gobbets, mixing first at low speed and then at high. Beat the mixture until it's pale, light, and very fluffy. 

Add the vanilla at the mixer's lowest speed, then beat at high speed for a few seconds. 

Add the eggs, again at the lowest speed, switching to high speed for the final second or so. The eggs should be well beaten in, and the mix should look creamed, not curdled. 

Add the flour mixture, a half cup at a time, mixing at low speed for about one minute, then at high speed for a few seconds. Scrape down the bowl's sides with a spatula, add the chocolate chips, and mix at low speed for about 10 seconds. If need be, scrape the bowl's sides again and mix for a few more seconds. Put tablespoons of the mix on an un-greased cookie sheet. Very small ice cream scoop works really well for efficiency and eveness.

Bake until the cookies are pale golden brown (nine minutes in an electric oven, 10 to 11 minutes in a gas one). Remove and let cool on a rack upside down if the choc is really melty on the bottom.

M Rating: very good

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Date:2008-08-05 09:31

 Alecia's Surprisingly Interesting Vegetable Marinara Sauce

Serves 2 people, two times.

Bring 2 T. olive oil to a medium heat in a medium sauce pan. Add 1/2 med onion diced, 10 leaves of fresh basil
1 tsp dried basil
and 1 large garlic clove finely chopped. Cook for about 2 min or until onion is clearish.

Add 1 red pepper diced and 1 green pepper diced and stir often for 5 min. (I also sometimes add mushrooms and sometimes zuchini/courgettes!) Chuck in 2 x 400g cans Chopped Tomatoes and 1 can of tomato paste and stir.

When simmering, add the 2 handfuls of fresh baby spinach losely cut down, reduce heat and cover. Stir frequently about about 10 min.

For a fresher, lighter taste, add 2 healthy squirts of lemon juice (half a lemon's worth) and salt and pepper to taste.

I like to cook the pasta and chuck it into the sauce so it gets to mingle and serve with grated mild white cheddar on top! :)

I'm thinking about experimenting with some Balsamic Vinegar to liven the taste up a little .... I don't keep open wine bottles on hand.

M Rating: Very Nice

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Date:2008-08-04 21:03

 For my first post I'll put something that we have nearly every week because there's at least one day every week that I don't feel like doing too many dishes :). Enjoy!

Alecia's INCREDIBLY EASY Vegetable Pizza

Serves 2 (I eat 1/3 of pizza and M eats 2/3)

Preheat oven to 180C

Take 1 large cheap margharita pizza from any major supermarket and put 1/8 of an onion (if that) sliced in thin strands, a bunch of mushrooms sliced, 1 red pepper thinly sliced, fresh or dry basil and oregano, salt and pepper, and extra mild white cheddar to top off the cheese factor.

For my M I sometimes roll up a couple pieces of sandwich ham, pinch it off in chunks on his side! It's apparently nice that way!

M Rating: Tasty!

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Date:2007-09-19 08:04

Гренки. Время приготовления - 10 мин. Стоимость продуктов - около $1. Порция на 2-х человек.

Обжарить бородинский хлеб на растительном масле

Три яйца смешать с полстаканом молока, залить молоком кусок белого хлеба

Снять готовые чёрные сухарики, аккуратно выложить пропитанный молоком белый хлеб на сковородку

Перевернуть методом подброса с переворотом

Выложить по бокам чёрные сухарики, залить яично-молочной смесью

Под конец посыпать тёртым сыром (вместо соли)

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Date:2007-09-05 00:47
Subject:Рататуй с грибами


Рататуй с грибами.

Ингредиенты: 2 ст. ложки масла для жари (например, оливковое), два мелких цуккини, кочан китайской капусты бок-чой, банка маринованных грибов в масле. Соль, специи - по вкусу.

Время приготовления - 10 мин.

Cпособ приготовления:
Разогреть сковороду с маслом, нарезать кабачки, слегка обжарить их на среднем огне. Сверху положить шинкованный бок-чой, посолить (можно вместо соли взять вегету, на любителя - соевый соус). Накрыть крышкой, тушить 5 мин на медленном огне. Чуть прибавить огня, добавить банку грибов; помешивая готовить ещё 2 минуты.

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Date:2006-09-30 17:57
Subject:Cooking Made Easy

If you are like me and learning to cook, make sure that you order Kraft's What's Cooking Magazine.  It's free - you typically go to Kraft online and they'll mail you an issue every season or you can subscribe online.

Their Fall 2006 issue is terrific and I've made three great recipes on there (chicken & veggie bake, meatloaf and chicken fingers & cheesy fries) and they all turned out terrific.



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Date:2006-09-28 13:48
Subject:Some tips for making a great omelet

I hope you don't mind the post, but I thought this community might be interested in a fun, new, breakfast website that just launched.

Have you ever struggled with the delicate art of omelet-flipping or racked your brains to find new and exciting brunch ideas? You might want to check out Embassy Suites’ newly launched breakfast site dedicated to omelets and all things eggy.

Myomelet.com is full of great breakfast recipes, tips for creating a fool proof omelet and answers to your questions about breakfast nutrition. Myomelet.com is chock-full of tried and true breakfast recipes such as Eggs Benedict, but the adventuresome cook may want to take a look at the more exotic recipes posted such as “hot curried fruit.” Got questions about eggs, breakfast or cooking? Ask the omelet guru and Embassy Suites Executive Chef, Roy Choi. Feel free to post your favorite breakfast recipes for a chance to win a nine-piece Hard Anodized Cookware set. Check it out!

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Date:2006-08-28 23:04

Lemon Pepper Tuna Steaks with Zucchini and Squash!

I'm a chef. Sweet.Collapse )

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Date:2006-08-28 16:12

Hi. I'm new and I think I've screwed up. I have a 2.5 quart slow cooker. Yes, it's dinky, but it's just right when there's just me, the horrible, horrible cook.

This is my first time using it. About 90 minutes ago I put about 1.5 lb chicken, 4 oz mushrooms (I like mushrooms), some chicken broth, some cream of chicken and some onion soup mix in. The original recipe, written for a larger cooker, says 5-6 hours on Low.

It's 90 minutes in and the chicken's pretty white and cooked through, but the rest is kind of soupy still. Should I pull the plug sooner?

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Date:2006-02-08 16:57
Subject:Valentine's Day Cookies

Valentine's Day Sugar Cookies
1/2 cup butter
1 cup sugar
1 egg
1/4 cup milk
1/4 teaspoon vanilla
Approximately 3 cups flour
2 teaspoons baking powder
Icing, recipe follows
Silver balls
Gold balls
2 tablespoons egg whites*
2 cups powdered sugar
Red food coloring

Cream the butter. Add the sugar and mix well. Add the egg, milk and vanilla and combine. Sift together 1 cup of the flour with the baking powder and mix it into the batter. Add some or all of the additional flour depending on how much the dough can handle. Form into a disk, cover in plastic and chill in the refrigerator at least 2 hours. Roll out on a lightly floured surface about 1/4-inch thick. Cut out hearts with various sized cookie cutters and place on a greased sheet pan. Bake at 375 degrees F for 8 to 10 minutes until very light golden brown. Let cool on the pan.

Icing: Whisk together the egg whites and powdered sugar to form a slightly loose icing. It should flow a little bit but not too much. Transfer a small amount to a separate bowl and add a tiny amount of red food coloring to make pink icing. Pipe a rim of pink icing around the edge of the cookie and then fill in the center with white icing, or just pipe decorative designs on the surface. Embellish with silver or gold balls. Let dry and package up in cello bags tied with a ribbon.


New member btw :) So I'm a complete idiot and I'd like to make these cookies :P I've made brownies before so I do have a little experience, they turned out great too! Just a few questions about this recipe >.<

1. What does it mean by 'cream the butter'?
2. What does it mean by 'greased sheet pan'?
3. How do I get 'powedered sugar'? I realized it's a different from regular sugar, so I'm making sure.
4. How would you apply the icing? I want to cover up the whole cookie but it turns out I need Royal Icing to do that (Royal Icing Recipe) I plan to use that recipe.

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Date:2006-01-25 13:40
Subject:Easy Garlic Broiled Chicken

Easy Garlic Broiled Chicken
Broiled chicken thighs are brushed with a mixture of butter, soy sauce, and garlic.

Prep Time: 10 Minutes
Cook Time: 20 Minutes
Ready In: 30 Minutes
Yields: 6 servings

1/2 cup butter
3 tablespoons minced garlic
3 tablespoons soy sauce
1/4 teaspoon black pepper
1 tablespoon dried parsley
6 boneless chicken thighs, with skin
dried parsley, to taste

Preheat the oven broiler. Lightly grease a baking pan.

In a microwave safe bowl, mix the butter, garlic, soy sauce, pepper, and parsley. Cook 2 minutes on High in the microwave, or until butter is melted.
Arrange chicken on the baking pan, and coat with the butter mixture, reserving some of the mixture for basting.

Broil chicken 20 minutes in the preheated oven, until juices run clear, turning occasionally and basting with remaining butter mixture. Sprinkle with parsley to serve.

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Date:2005-12-15 18:41
Subject:Spaghetti and Clams

This dish is a tradition in our Italian household and I'd love to share it with you. Actually just got done making it and there aren't enough left overs to bring into work tomorrow! HAHA!

What you'll need:
1 can (10.5oz) white clam sauce (Progresso make's a great one)
1 can (6.5oz) chopped or minced cans (if you like bigger or smaller pieces)
3-5 cloves of garlic (or more if you love garlic like me!)
2 tablespoons olive oil
3 tablespoons grated parmesan cheese
1 pound of your favorite brand spaghetti
1 box of your favorite brand of frozen fish sticks (optional...we always have our spaghetti and clams with fish sticks)
salt & pepper

In a large pot, fill just more than half way with water and add a few pinches of salt. Bring to a boil and follow the directions on your package of spaghetti to cook the pasta al dente.

In a separate sauce pot, add olive oil and chopped garlic. Let cook over medium-lo heat until the garlic softens. Add the white clam sauce and chopped/minced clams. BE SURE to add all the liquid in there too! Everything that is in both cans, pour it all in! Add the parmesan cheese and pepper to taste.

Once your pasta is ready, carefully drain into sink but DO NOT drain all of the water. Pasta water has great flavor and is slightly thicker than just plain water, so that is a big part of your sauce. You'll want to leave about a 1/2 inch or so of water on the bottom of your pot. Put whatever pasta fell out back into large pot and pour the clam sauce from the small pot on top.

Serve adding extra parmesan cheese and pepper on top if you'd like!
Follow the directions on the box of fish sticks and serve on the side. I personally like cutting them up and putting it on top of my spaghetti! It adds a nice crunchy texture.

Sorry if the directions sound weird...I just realized how hard it is to describe cooking instructions like these rather than just doing them. If you have any questions, feel free to leave a comment and I'll do my best to help! :)

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Date:2005-12-12 13:10
Subject:simplest party dip!

Our neighbor brought this at one of our block parties and it was a hit! So easy too!

1 package cream cheese
1 jar of your favorite salsa
1 package of your favorite tortilla chips (or any chip you like to dip in salsa)

Optional ingredients:
black olives
any pepper (even spicy ones) that you like

Leave out your cream cheese for it to soften enough to easily spread.
On a large, flat dish, spread the room temperature cream cheese all over the bottom. Pour the salsa over the top.
You can chop up and sprinkle any of the optional ingredients (I personally like olives and scallions).

You're going to probably want an extra jar of salsa just in case.


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Date:2005-12-12 12:55
Subject:Hi! Just joined!

Hello...new person here. I love trying out new recipes and sharing ones that I enjoy making. I love to cook but like things to be kept simple.
I have a cold now and called my mother for her chicken soup recipe, cause it just makes you feel good and is easy to make even while you are sick. The ingredients are inexpensive and prep time is next to nothing. Hope you all enjoy!

1 whole chicken (just about 3 pounds, or larger if you have a really big pot)
celery (about 6-9 stalks)
carrots (either a bag of frozen crinkle cut, or a pound of fresh ones you cut yourself)
1 medium to large onion (depends how much onion you like)
1 cup barley
1 1/2 cups of Ditalini pasta (or any small shaped pasta that you like, I'd stay away from Orzo, as it soaks up a lot of liquid and may get mushy))
1 can (14.5oz) diced tomatoes (I like Contadina brand roma style Italian herb...any flavor you want is good!)
salt & pepper to taste
grated parmesan cheese (to top with...optional)

Take a large soup pot and fill it up just under half way with water. Clean your chicken and place it into the pot breast side down. Turn the stove top on hi. Cut up your onion, celery, and carrot and dump into same pot with chicken. Add the barley, and salt and peper to taste.
Once it reaches a boil, turn down to a simmer (still keep the bubbles going) and let cook for just over an hour.
In a separate small pot, fill half way with water and add salt. Bring to a boil and cook your pasta (follow directions on package for al-dente and cook just under a minute of that time). Drain pasta in sink. Remove chicken (it's ok if it's not fully cooked yet) and separate the meat from the bone and add back into the pot. Add the pasta and canned tomatoes. Cook for another 20-30 minutes until the chicken is fully cooked.

Serve with grated parmesan cheese on top and a crisp piece of buttered toast and enjoy!!!

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Date:2005-11-26 20:26
Subject:Howdy Holio! :)
Mood: blank

I joined a day or two ago and lurked for a while without being a member. This community looks cool. :o

Anyway, I have a question, probably a really dumb question, but yeah I'm dumb and easily confused so I don't have an excuse. :P

You know when you make stew and you add the dumplings? Are you supposed to put the lid back onto it, or leave it off? Or doesn't it matter?
Also, are the dumplings supposed to sink to the bottom? :S Or will they bounce back up again?

This is the third time I've made it so I should remember by now, but my memory broke.

Also, sorry if this is the wrong place to ask this.

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Date:2005-10-31 23:38

Join us at ez_recipes!



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