Recipes and Cooking Tips

[CrimsonTide4]

My baked chicken was the bomb yall. **waiting for the microwave to beep now**

I marinated it in Italian dressing for like 2 hours and then I baked it in the marinade as well. It is so tender that it dang near falls off the bone.

Share your recipes and cooking tips.

[Special1920]

For the beginners I recommend Patti LaBelle's cookbook for soulfood. Great recipes, tried and true.
Also go to www.allrecipes.com Excellent recipes for anything you want to cook.
My tip is don't be afraid to try different seasonings.
Also lately I use a lot of Teyiki marinades.

[Miss. Mocha]

My tip is always wash your hands thoroughy while cooking and especially when handling raw meat. If you have long/longish fingernails, be sure to get underneath them.

Food bacteria can kill.

[NiaX]

VERY Good tip Miss. Mocha!

Cooking idea....and tip

I made some chicken breasts and legs about 2 weeks ago...well, I marinated them in Christian Brothers Brandy. Well...I sat them in there for about 12 hours
Needless to say, that when taking a bite.....you could almost drink the likka with the juice.

Cook with a likka you like...play with the tenderness of the chicken....It will add alot of flavor, especially if the chicken is gona be used in another recipe. And please.....ONLY MARINATE FOR THREE (3) HOURS TOPS!!!!!!!! You want likka flavor in the chicken...not to have the chicken to taste LIKE likka.....

New style of Burger:

-I seasoned the beef well, and let it marinate in worchestire sauce (sp?) overnight. The next day, made the patties, cooked them....they were great!!

-Another tip...for a cheesy burger. I like bleu cheese, but anyway, any type of cheese you like. Make the patties, but make them thin because you're going to put the cheese slice right between two thin patties. Cook'em...that's great

Here's the only problem I have with my burgers, though....how do you make them stay as big as you created them? My patties are always big raw, but once I cook them thangs, they are not that much bigger than a breakfast sausage patty Any tips would be great.

[vanda]

Originally posted by ImaDiamond
New style of Burger:

--Another tip...for a cheesy burger. I like bleu cheese, but anyway, any type of cheese you like. Make the patties, but make them thin because you're going to put the cheese slice right between two thin patties. Cook'em...that's great

I do that too!

Here's the only problem I have with my burgers, though....how do you make them stay as big as you created them? My patties are always big raw, but once I cook them thangs, they are not that much bigger than a breakfast sausage patty Any tips would be great.

Unfortunately, I think it's the water thats leaving that makes them shrink. I did try using a clean brick covered in foil this past weekend ( Thanks food network) and they did stay somewhat true to their original size.

[Love_Spell_6]

Crock Pots and Rotisserie's (after marinating it..) makes just about anything taste good! Aint nothing like coming in from work and smelling some food already cooking in the crocker...and all ya gotta do is make the sides..

Originally posted by vanda
Unfortunately, I think it's the water thats leaving that makes them shrink. I did try using a clean brick covered in foil this past weekend ( Thanks food network) and they did stay somewhat true to their original size.

I'm assuming you mean when one is using the grill? I was talking about cooking my burgers on the stove. But now I'll have a tip for whenever I get brave enough to grill outside Thanks

[ykimber]

Originally posted by ImaDiamond
I'm assuming you mean when one is using the grill? I was talking about cooking my burgers on the stove. But now I'll have a tip for whenever I get brave enough to grill outside Thanks

You can also use the brick when cooking indoors. I saw that on Food Network also!

Originally posted by ykimber
You can also use the brick when cooking indoors. I saw that on Food Network also!

Well, I missed that episode. Okay, so, where do ya put the brick when you're cooking burgers inside?

[vanda]

Right on top of the burger!. The brick is clean and covered in foil so it's safe.

Originally posted by vanda
Right on top of the burger!. The brick is clean and covered in foil so it's safe.

Thanks! Sorry for my 'slowness'

[#1 Leading Lady]

Originally posted by ImaDiamond
New style of Burger:

-I seasoned the beef well, and let it marinate in worchestire sauce (sp?) overnight. The next day, made the patties, cooked them....they were great!!

-Another tip...for a cheesy burger. I like bleu cheese, but anyway, any type of cheese you like. Make the patties, but make them thin because you're going to put the cheese slice right between two thin patties. Cook'em...that's great

Here's the only problem I have with my burgers, though....how do you make them stay as big as you created them? My patties are always big raw, but once I cook them thangs, they are not that much bigger than a breakfast sausage patty Any tips would be great.

When cooking hamburgers I have always
Put the hamburger in a mixing bowl
add the seasonings and 1 egg and mix it all together
The egg makes the burgers juicy and prevents shrinkage.

[abaici]

Garlic Chicken

I marinate thin-sliced boneless, skinless chicken breast with garlic, salt, and Lawry's Chicken/Poultry seasoning blend.
Next, I saute onions in garlic-infused olive oil
After the onions are translucent, I place the chicken in the pan and cook it .

[CrimsonAngel2001]

mix lipton savory herb and garlic soup mix with 1/3 cup of warm water, a dash of olive oil and a tsp of cider vinegar....put seasoned (goya adobo and sazon) chicken pieces in a floured reynolds oven bag then pour on the soup mix... tie up bag let marinate in fridge at least 35 minutes... cut slits in top of bag and bake in a pan for 1.5 hours on 350 degrees... you can also add sliced potatoes carrots and plum tomatoes in the bag too