Recipe Swap

[Rudey]

Originally posted by Southern_Grace
Oh, sweetie, you're not cooking with the right onion.

What? I mean it's a white onion, not a red onion. What are you talking about? You chicks and your cooking.

Anyway, seriously how do I make myself not cry when I cut onions? I have this thing that i put over the onion and I press on it and it chops it and i keep pressing down to chop more. My grandma used to do it under water but I really don't feel like losing a finger.

-Rudey

[Southern_Grace]

Originally posted by Rudey
What? I mean it's a white onion, not a red onion. What are you talking about? You chicks and your cooking.

Anyway, seriously how do I make myself not cry when I cut onions? I have this thing that i put over the onion and I press on it and it chops it and i keep pressing down to chop more. My grandma used to do it under water but I really don't feel like losing a finger.

-Rudey

Different types of onions have stronger "odors," or whatever the stuff is called that the onion emits that makes you cry.

Seriously. That's why I cook with Vidalia onions. They're sweeter than your average onion, so that's why you won't cry when cutting them. If you pick up a general white onion from the grocery store, it's probably not going to have as high quality as a Vidalia onion, so it's going to make you cry.

I really don't know how else to explain it.

Also, you could try storing your onion in the refridgerator about an hour (maybe half an hour?) before you need to cut it. That will help decrease the odor.

[Lindz928]

Originally posted by Rudey
OK so a couple weeks ago I was cutting up onions and I cried for like an hour. How do I make that not happen?

-Rudey

Keep your mouth closed, and breathe through your nose when you're cutting the onion. Then you won't cry.

[SOPi_Jawbreaker]

Originally posted by Rudey
What? I mean it's a white onion, not a red onion. What are you talking about? You chicks and your cooking.

Anyway, seriously how do I make myself not cry when I cut onions? I have this thing that i put over the onion and I press on it and it chops it and i keep pressing down to chop more. My grandma used to do it under water but I really don't feel like losing a finger.

-Rudey

Just wear swim goggles when you cook.

[Rudey]

Originally posted by SOPi_Jawbreaker
Just wear swim goggles when you cook.

OK Sure. Next time I'll do that. Thanks.

-Rudey

[Jill1228]

Refrigerate your onions before cutting them.

Originally posted by Rudey
OK so a couple weeks ago I was cutting up onions and I cried for like an hour. How do I make that not happen?

-Rudey

[Jill1228]

I have been told NOT to come to events unless I have my mac n cheese recipe

1 pound elbow Macaroni
2 cans of evaporated milk (yes you can use skim evaporated)
3 cans of cheddar cheese soup
1 1/2 sticks of butter
4 cups of shredded sharp or extra sharp YELLOW cheddar cheese (or 2 large 2 cup bags of shredded cheddar cheese)
2 cups of WHITE cheddar cheese (shapr or extra sharp)
1 tsp salt
2 tsp pepper (or to taste)

NOTE: If you can't find white cheddar feel free to use all yellow cheddar

Preheat oven to 400
1. Boil Macaroni according to package directions, drain
2. In a bowl pour the cheddar cheese soup, milk, butter, salt and pepper. Microwave for 6-7 minutes. Stir halfway thru cooking.
Get large casserole pan
(NOTE: I recommend a disposable aluminium pan)
Pour a cup of noodles in the bottom of the pan
Follow that with the cheese mixture
Top with shredded cheese

Reapeat till all ingredients are used
FINISH with a topping of shredded cheeese


Bake 40-45 minutes or until golden brown

[NutBrnHair]

Originally posted by tnxbutterfly
Anybody have a good recipe for meatloaf?

Judi's Meatloaf Recipe

I found this recipe on the internet several years ago and have been making it since. My family and friends cannot get enough of this.

2 lbs ground sirloin
2 large eggs
1 cup dry oatmeal
1 package onion soup mix
1 tablespoon horseradish
2 teaspoons salt
1/4 teaspoon pepper
1/2 cup ketchup
1/4 cup milk

GLAZE
1/2 cup ketchup
1 tablespoon horseradish
3 tablespoons brown sugar
2 teaspoons spicy mustard

6 servings

Combine meatloaf mixture and put into meatloaf pan.
Pour glaze over mixture and bake at 350 degrees for 1 1/4 hours.

[Rudey]

Originally posted by Jill1228
Refrigerate your onions before cutting them.

You guys are actually serious here right? Do you peel it first or no?

-Rudey

[Southern_Grace]

Originally posted by Rudey
You guys are actually serious here right? Do you peel it first or no?

-Rudey

A quick Googling pulls up this article: http://kitchensavvy.typepad.com/

Scroll about halfway down.

[Jill1228]

I am serious. I wouldn't steer ya wrong. Peel it first and refrigerate it. Trust me it will be less tears for ya.
http://www.myvillagemarketplace.com/faq.html
Is there a way to peel onions without crying? And how do I get the smell of onions and garlic off my hands?
Peel onions under water or refrigerate onions before cutting them to keep from crying. Run your hands on your stainless steel sink grip after handling onions or garlic to remove the smell from your skin.

Hope this helps

Originally posted by Rudey
You guys are actually serious here right? Do you peel it first or no?

-Rudey

[honeychile]

Originally posted by tnxbutterfly
Anybody have a good recipe for meatloaf?

Meatloaf is as individual as snowflakes! I was taught to cook by sight, not measurements, so I'll give this a try:

1 pound lean ground beef
@1/2 C. ketchup
@ 2 T. yellow mustard
1 hard shake of garlic powder bottle
1 small onion, chopped (Rudy, chop it lengthwise, then the other way & it won't be so bad)
1 large dash parsley flakes
1 egg white (can use all of egg, but you only need the white)
(I don't cook with salt)
Roughly 6 slices of bread, cut into cubes.
*

Put bread cubes in bowl, and put water to cover. Quickly drain the water off the bread and pat somewhat dry and set it aside.

Put meat into glass or metal bowl (not plastic), making a well (hole) in the middle of the meat. Put the rest of the ingredients into the well, and wash your hands VERY well. Using your hands, mix all of the ingredients until everything is well mixed.

Put the meatload onto a baking dish, and mold into the appropriate shape. If you like a lot of crust, make it longer & thinner, if not, make it like a loaf of bread. I don't use a loaf pan, because that keeps the fat in the meatloaf.

Spread either ketchup or your favoriet bbq sauce on top. Bake for one hour at 350 degrees.

*If you have leftover vegetables, such as beans, cauliflower, etc, you can chop them up and put them into the meatloaf. Many people feel that meatloaf is a "refrigerator cleaner", that you empty all leftovers into the meatloaf.

[honeychile]

Originally posted by summer_gphib
This is absolutely yummy!

Ingredients:
3 boneless skinless chicken breasts
1 can pineapple chunks (or use fresh)
1 cup light miracle whip
1/2 cup crushed walnuts or pecans
1 medium sized apple (whatever kind you like-- Gala or Jonathan work well)
1 TBS. apple juice
1 tsp garlic powder (more to taste)
1/2 tsp dry ground mustard (more to taste)
salt & pepper to taste


Directions
Bake the chicken breasts on 400 until golden brown (about 45 minutes or so). Put aside to cool. Meanwhile chop the apple and combine with pineapple, miracle whip, apple juice, walnuts with garlic, dry ground mustard, salt and pepper. Once the chicken has cooled
tear into shreds and add to the mixture. Let chill about 30 minutes, and serve with crackers or good french/italian bread.

Mine is almost identical! I put halved seedless grapes & diced celery in mine, though, and poach the chicken breasts so they're moist.

[Taualumna]

Speaking of meatloaf, my aunt says that putting a large carrot in the middle of the meat loaf makes it very, very tastey!!

[BetteDavisEyes]

Originally posted by honeychile
I was taught to cook by sight, not measurements, so I'll give this a try:

Same here. I'm trying to come up with measurements for my husbands cilantro chicken b/c it is delicious but we both cook by sight instead of measurements so I hope to not screw it up.



Mr. BDE's Cilantro Garlic Grilled Chicken


4 chicken breasts (or other chicken parts you may prefer)
1/4 cup of lemon juice
1 bunch of cilantro
3 tablespoons of white wine vinegar
1/4 minced white onion
1 tablespoon of dried oregano
3/4 cup of olive oil
2 garlic cloves (we tend to use up to 4 b/c we love garlic but it's definitely a personal preference thing)
1/2 tablespoon of salt
1/2 tablespoon of pepper
1/2 tablespoon of ground cumin


Combine all the ingredients in a blender & blend until well incorporated. Pour mixture over chicken & make sure all pieces are evenly coated. Let sit in fridge to marinate for at least 2 hours. Grill until chicken is done (when juices run clear) and enjoy!